What are some creative St. Patrick’s Day treats?

Question by What cookie…: What are some creative St. Patrick’s Day treats?
I need some creative St. Patrick’s day themed treats. Not just the usual clover cookies, but something amazing. Any ideas are grateful, and please attach a possible recipe if needed, or a site that had good ideas!

Thanks!

Best answer:

Answer by Tara
I love themed food ideas! I just this recipe the other day with looks to-die-for!

The Ultimate Dessert: http://iammommy.typepad.com/i_am_baker/2010/02/shamrock-ultimate-dessert-fox-segment.html

Also, anything you normally like, died green.

Other ideas:

*Mint Chocolate Icecream Shake with Clover cookies
*Cupcakes with green icing and sprinkles! You can make them as decorative as you want
*Green tea baozi: (scroll down page) http://www.lifeofguangzhou.com/node_10/node_35/node_129/node_405/2007/04/26/117757473718768.shtml
*Green jello with Green Maraschino Cherries?
*Green sherbet with any fresh fruit. Green grapes?
*Mojitos! http://www.drinksmixer.com/drink582.html

Add your own answer in the comments!

  1. JG says:

    Irish Flag Cookies
    Ingredients

    * 1 cup butter
    * 1 1/2 cups confectioners’ sugar
    * 1 egg
    * 1 teaspoon vanilla extract
    * 2 1/2 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon cream of tartar

    Directions

    1. In a large bowl, cream together butter and confectioners’ sugar. Beat in egg and vanilla extract. Mix well.
    2. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape into balls.
    3. Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
    4. Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until lightly browned. Cool completely on wire rack.

    Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted.

    St. Patrick’s Day Green Pudding Cake
    Ingredients:

    1 package yellow cake mix
    1 package (3-4 ounces) pistachio instant pudding/pie filling
    4 eggs
    1 cup water
    1/4 cup canola oil
    1/2 teaspoon peppermint extract
    8 drops green food coloring
    1 package (8 squares) semi-sweet chocolate, chopped or chunked
    20 chocolate covered thin mint candies

    Instructions:

    Set the oven temperature to 350°F and allow the oven to heat up while mixing the cake. Dump the cake mix and the pudding mix together into a large mixing bowl. Break the eggs into the mix. Pour in the water and canola oil. Add the peppermint extract and the green food coloring. Beat with an electric mixer on medium speed for 4-1/2 minutes. Fold the chopped chocolate into the batter.

    Grease and flour a large rectangular baking pan being sure to shake out any excess flour. Spread the batter evenly into the pan. Place in oven and bake 40 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.

    Carefully place the chocolate covered mint candies on the top of the baked cake in a single layer. Return the cake to oven to bake an additional 3 minutes or just until the candy has just begun to melt — no longer. Remove the cake from the oven and use a rubber spatula to evenly spread the melted candy over the top of the cake like icing. Let the cake cool to room temperature before cutting pieces.

    If your cake mix already has pudding in it, cut your water amount down to 3/4 of a cup. You can save time on chopping the chocolate by using 1-1/2 cups of semi sweet chocolate chunks.

    Makes about 15 servings.

    Dublin Chocolate Mint Milk
    Ingredients:

    4 cups of milk
    1/2 cup pistachio flavor instant pudding powder
    4 chocolate covered mint sandwich cookies, crushed

    Directions:

    Pour 1 cup of milk into 4 tall glasses. Stir 2 tablespoons of the pudding powder into each glass until completely dissolved. Place 1/4 of the finely crushed cookies into each glass.

    To crush the cookies, first place them in a freezer bag that seals tightly. Use the bottom of a glass to crush the cookies as small as you like. Regular chocolate sandwich cookies or chocolate Oreo® cookies can be used instead of the mint cookies.

    Chocolate Mint Dessert Brownies

    1 cup white sugar
    1/2 cup butter, softened
    4 eggs
    1 1/2 cups chocolate syrup
    1 cup all-purpose flour
    2 cups confectioners’ sugar
    1/2 cup butter, softened
    2 tablespoons creme de menthe liqueur
    6 tablespoons butter
    1 cup semisweet chocolate chips

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

    In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.

    Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.

    In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.

    In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

    Chocolate Mint Pie

    1 1/2 cups crushed chocolate sandwich cookies
    1/4 cup butter, melted
    1 quart mint chocolate chip ice cream
    4 tablespoons creme de menthe liqueur
    1 cup crushed chocolate sandwich cookies
    3 egg whites
    salt to taste
    1/4 teaspoon cream of tartar
    2 teaspoons creme de menthe lique

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