Sweeten Up Your St. Patrick’s Day with these Mouth-Watering Desserts!
St. Patties Day Cookies
Ingredients
Original recipe makes 2 dozen cupcakes
1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
8 drops red food coloring
2 drops raspberry candy oil
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.
Grasshopper Dessert Squares
Ingredients
1 ½ cups chocolate cookie crumbs (from 15-oz package)
¼ cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
¼ cup white crème de cacao liqueur
1 ½ jars (7 oz each) marshmallow creme (2 1/4 cups)
1 ½ cups whipping cream
Directions
1. Line 13×9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2. In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4. Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
Little Lucky Whoopie Pies
Ingredients
Cake:
1 box chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
Frosting:
¼ cup vegetable shortening
¼ cup butter
2 tablespoons granulated sugar
½ teaspoon pure mint extract
2 drops green food coloring
1 tablespoon milk
2 cups powdered sugar
1 cup marshmallows from any size package Lucky Charms™ cereal
Directions
1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat cake mix, water, oil, and eggs on medium speed for 2 minutes, scraping bowl occasionally.
3. On a parchment lined baking sheet, drop heaping tablespoons of cake batter two inches apart.
4. Bake for 8 to 10 minutes or until toothpick comes out clean in the center of a cake.
5. Allow cakes to cool on parchment for 10 minutes on a wire rack.
6. In medium bowl, beat shortening and butter with electric mixer on high speed 3 minutes.
7. Reduce speed to low and add granulated sugar, mint extract, food color and milk.
8. Add powdered sugar 1/2 cup at a time until smooth.
9. Spread a small spoonful of mint frosting between two cakes and decorate the edges with Lucky Charms® marshmallows.
St. Patrick’s Parfait (easy enough to make in a dorm room!)
Ingredients
1. Fiber One™ 90 calorie mint fudge brownie, crumbled
3 tbsp. prepared fat-free white chocolate pudding
½ tsp. crème de menthe liqueur (green)
¼ tsp. green coarse sugar
Directions
1. In a small bowl, stir pudding and crème de menthe.
2. Dip the edge of a small mug in yogurt and sugar, then layer yogurt and crumbled brownie
3. Sprinkle green sugar on top and dig into this adult parfait.
Irish Cream-Coffee Bars
Ingredients
Bars:
1 pouch sugar cookie mix
½ cup chopped pecans
½ cup cold butter
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liqueur
1 teaspoon instant coffee granules or crystals
Topping:
1 cup whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)
Directions
1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.