As we progress through March, we come upon the luckiest day of the year! Saint Patrick’s Day! There are many fun ways to celebrate Saint Patrick’s Day such as wearing the color green and having get together with friends and family, but the food and snacks that go along with this holiday are great too! If you would like to make something that you and your friends and family can enjoy, then you can take a look at the recipes that I have listed below. These recipes will enhance your Saint Patrick’s Day experience and will truly get you into good spirits, as well as give you amazing luck!
Irish Soda Bread:
Yield: 1 loaf
Total Time: 1 hour and 15 minutes
Ingredients:
-4 cups all-purpose flour, plus extra for currants
-4 tablespoons sugar
-1 teaspoon baking soda
-1 1/2 teaspoons kosher salt
-4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
-1 3/4 cups cold buttermilk, shaken
-1 extra-large egg, lightly beaten
-1 teaspoon grated orange zest
-1 cup dried currants
Directions:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
St. Patrick’s Day Green Velvet Layer Cake:
Yield: 10 servings
Total Time: 1 hour and 15 minutes
Ingredients:
Cake:
-2 1/2 cups all-purpose flour
-2 tablespoons unsweetened cocoa powder (not Dutch process)
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon fine salt
-1 1/4 cups buttermilk, well shaken
-1 tablespoon green liquid food coloring
-2 teaspoons pure vanilla extract
-2 cups granulated sugar
-1 cup (2 sticks) unsalted butter, at room temperature
-3 large eggs, lightly beaten
Frosting:
-1/2 cup all-purpose flour
-1 1/2 cups milk
-1 1/2 cups (3 sticks) unsalted butter, at room temperature
-1 1/2 cups granulated sugar
-4 teaspoons pure vanilla extract
-Pinch fine salt
-Green liquid or gel food coloring, optional
-Green candies and sanding sugar for decorating, optional
Directions:
For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.
Irish Potato Cakes:
Total Time: 30 minutes
Directions:
Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.
St. Patrick’s Day Lime Poke Cake:
Yield: 15 slices
Total Time: 3 hours and 10 minutes
Ingredients:
Cake:
-1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
-2 1/2 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon fine salt
-1 1/4 cups buttermilk, well shaken
-2 teaspoons pure vanilla extract
-2 cups granulated sugar
-3 large eggs, lightly beaten
-One 3-ounce box lime gelatin
Topping:
-2 cups heavy cream, cold
-1 tablespoon granulated sugar
-2 teaspoons pure vanilla extract
-Green sanding sugar, for sprinkling
Directions:
Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.
St. Patrick’s Day Mint Schnapps Shakes:
Yield: 2 servings
Total Time: 5 minutes
Ingredients:
-1 pint vanilla ice cream (2 cups)
-1/4 cup peppermint schnapps
-1/2 teaspoon pure vanilla extract
-3 to 4 drops green liquid food coloring
-2 mint sprigs
Directions:
Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig.
Lucky Charms Marshmallow Treats:
Yield: 18 servings
Total time: 3 hours and 30 minutes
Ingredients:
-4 tablespoons unsalted butter, plus more for the pan
-One 11.5-ounce box Lucky Charms ™ cereal (about 6 cups)
-One 10-ounce bag standard marshmallows
-8 ounces white chocolate, chopped
Directions:
Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on at least two sides; butter the foil. Pick out and reserve 1/2 cup the colorful marshmallows from the cereal.
Melt the butter in a large saucepan over medium-low heat. Add the standard marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the cereal until coated.
Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
Meanwhile, put the chocolate in a medium microwave-safe bowl. Microwave for 30 second increments, stirring after each, until melted.
Use the foil overhang to lift out the treats from the pan. Drizzle the chocolate over the treats and sprinkle with the reserved colorful marshmallows. Let the chocolate coating harden at room temperature, about 2 hours. Cut into 18 bars.
Shamrock Cookies and Rainbow Dip:
Yield: 60 cookies
Total Time: 1 hour and 35 minutes
Ingredients:
Cookies:
-1 stick (8 tablespoons) unsalted butter, softened
-2 3/4 teaspoons granulated sugar
-2 1/4 teaspoons light brown sugar
-1 1/2 teaspoons honey
-1 teaspoon molasses
-3 to 4 drops leaf-green food coloring, optional
-1 cup plus 1 tablespoon all-purpose flour
-1/4 cup whole-wheat flour
-1/4 teaspoon ground cinnamon
-1/4 teaspoon baking soda
-1/8 teaspoon fine salt
Dip:
-1 stick (8 tablespoons) unsalted butter, softened
-1 2/3 cups confectioners’ sugar
-1/4 teaspoon fine salt
-1/2 teaspoon pure vanilla extract
-1 tablespoon milk
-2 tablespoons rainbow sprinkles
-St. Patrick’s Day sprinkle mix, optional
Directions:
For the cookies: Cream the butter, granulated sugar, brown sugar, honey and molasses together in a stand mixer fitted with the paddle attachment until light and fluffy. Beat in the food coloring if using.
Whisk the all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt together in a medium bowl. Turn the mixer to low speed and stir in the dry ingredients. Stop and scrape down the sides of the bowl and continue to mix just until the ingredients are fully incorporated.
Fold a piece of 12-by-16-inch parchment paper in half. Place the dough between the layers of paper and roll out until it is perfectly sandwiched between the parchment paper. Refrigerate until slightly firmed, about 30 minutes, or place in the freezer for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Using a small shamrock cookie cutter, punch out cookies. Place them on the prepared the sheet pan. Gather the scraps, roll them out again between layers of parchment, chill and punch out more cookies.
Bake the cookies until set, 10 to 11 minutes. Allow the cookies to cool completely on the pan.
For the dip: In a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar and salt and beat until fluffy. Beat in the vanilla extract and milk. Fold in the rainbow sprinkles with a rubber spatula. Transfer to a small bowl and top with St. Patrick’s Day sprinkles if using. Serve with the cookies.
Lucky Charms Cheesecake:
Yield: 10 to 12 servings
Total Time: 5 hours and 25 minutes
Ingredients:
-1 cup whole milk
-8 ounces Lucky Charms® cereal (about 4 cups), plus more for decorating
-4 tablespoons unsalted butter, chopped
-5 ounces marshmallows
-Two 1/4-ounce envelopes unflavored powdered gelatin
-Two 8-ounce packages cream cheese, at room temperature
-1 cup confectioners' sugar
-1/2 cup sour cream
-Juice of 1/2 lemon
-1 tablespoon pure vanilla extract
-6 ounces white chocolate, chopped
-6 tablespoons heavy cream
-1 drop lemon yellow gel food coloring
-1 drop sky blue gel food coloring
-1 drop deep pink gel food coloring
-Whipped cream, for decorating
Directions:
Place the milk and 1 cup of the cereal in a medium bowl and let sit until the milk takes on the cereal flavor, about 30 minutes. Strain the milk and discard the cereal. Set the milk aside.
Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the remaining 3 cups cereal until coated.
Press the mixture into a 9-inch springform pan and let cool completely at room temperature, about 30 minutes.
Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese, confectioners' sugar, sour cream, lemon juice and vanilla together in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 1 minute.
Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Pour the cream cheese mixture on top of the cereal crust and smooth out the top if needed. Refrigerate until completely set, at least 4 hours and up to overnight.
Evenly divide the white chocolate among 3 small bowls. Heat the heavy cream in a small saucepan until boiling. Remove 2 tablespoons of the cream to a small bowl and color with the yellow food coloring, then pour over the chocolate in one of the bowls. Color another 2 tablespoons of the cream with the blue food coloring in the same manner and pour over the chocolate in another bowl. Color the remaining 2 tablespoons cream with pink food coloring and pour over the last bowl of chocolate. Let all three bowls of chocolate sit for 5 minutes, then stir until completely smooth.
Open the clasp of the springform pan to unmold the cheesecake. Drizzle the colored chocolate in alternating sections around the edge. Sprinkle more cereal on top of the cake in a ring inside the colored-chocolate edging. Pipe or dollop whipped cream inside the cereal circle and top each dollop with a Lucky Charms® marshmallow.
Source: Food Network-https://www.foodnetwork.com/recipes/food-network-kitchen/lucky-charms-cheesecake-5167723