It’s been quite awhile since I’ve done a recipe roundup and thought St. Patty’s day would be the perfect time to share some goodies from around the web! These all look SO good to me and I wish I could make every single one! Hope they give you some inspiration!
I have found my new favorite thing–homemade ice cream. Believe it or not, I have never made homemade ice cream! I mean, I’ve made my parents recipe which is DIVINE and probably will be my all time favorite, but it’s a no-cook, eggless recipe so it’s a little different than this one. Yes, this one had eggs, had to be tempered, the whole nine yards but honestly it was NOT hard and turned out soooooo good.
For my first ice cream adventure I chose to do a Thin Mint Brownie Ice Cream with REAL mint, tons of crushed cookies and chunks of dark chocolate brownie. Oh and a chocolate chip swirl! Just for good measure. And I have only one thing to say about it–YUM. Actually, MAJOR YUM. Seriously people, this stuff is so, so good. Rich, creamy and totally addictive. I will NEVER buy ice cream from the store again. It does take a little forethought as you need to steep the mint and also let the final mixture chill but it could definitely be done in one day, just in time for after-dinner dessert if you start it early enough! I’ll definitely be experimenting more with flavors in the future so be warned–lots of ice cream recipes in the near future! Haha!
2 Bunches Fresh Mint Leaves (I used .75 ounces which was plenty in my opinion)
⅛ t. Salt
1½ c. Sugar
12 Egg Yolks
1 t. Pure Vanilla Extract
2 c. Girl Scout Thin Mint Cookies, coarsely chopped (I used all but 6 or 7 of the whole box, about 1½ sleeves)
2 c. Brownie Pieces (I used half a batch of Ghirardelli Dark Chocolate box mix)
½ c. Dark Chocolate Chips, melted
Green Food Dye, optional
Combine cream, milk, mint and salt in a medium saucepan over medium heat. Bring to a simmer. Remove from heat, cover and let steep for 1 hour or overnight in the fridge (I let mine steep for 2.5 hours and it was definitely strong enough).
In a large bowl, whisk together sugar and yolks. Remove mint from cream mixture and discard. Bring milk mixture to a simmer over medium heat. Using a measuring cup or ladle, slowly pour about ½ c. hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about a ½ c. at a time, until it has all been added.
Pour mixture back into saucepan and cook over low heat, sitrring constantly with a wooden spoon, until mixture is thick enough to coat the back of wooden spoon, about 10 minutes. Stir in vanilla. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occassionally until cooled. Cover and transfer to refrigerator until chilled, at least one hour or overnight (I chilled mine overnight).
Pour custard into a 2-quart ice cream maker and process according to manufacturer's instructions until set but not hard. Toward the end of the freezing, add green food coloring, if using. Pour into an air-tight container and stir in cookies and brownie chunks. Swirl in melted chocolate chips. Freeze for at least four hours or overnight.
Hey guys! So I had what I thought would be a GREAT St. Patty’s Day-themed cookie recipe to share with you today but needless to say they didn’t quite meet my expectations when everything was said and done. They weren’t horrible (actually pretty tasty!), but definitely not the prettiest cookie and not quite what I had in mind when I was making them. And I’ve decided if I don’t absolutely LOVE the recipe and think it turned out how it should, I just don’t want to share it with you guys. I want you to have the best! So I’m gonna do a little more research on this cookie and figure out what went wrong and how I can get it to turn out like I want…in other words, PERFECT. 😉
In the meantime, I wanted to share some green-inspired, perfect for St. Patrick’s Day recipes from some of my favorite bloggers that I thought might get your wheels turning for the upcoming holiday festivities! These foodies know their desserts and I’m confident you’ll find something delicious!
I’m sure you’ve learned by now I have a slight obsession with mint and chocolate. From cupcakes to brownies, it might be my all time favorite combination. This dip and cookies take that obsession to a whole new level. The dip is divine. As in, eat-it-with-a-spoon, divine. It’s creamy, pepperminty, flecked with candy cane chunks and so different than anything else I’ve made for Christmas. Seriously, if you want to wow people at your next holiday party, make this dip. It literally took me about five minutes to mix together and then I made these Dark Chocolate Sugar Cookies to go with them. A match made in heaven. The dip would also be good with bite-size brownies, chocolate chip cookies or even pretzels.
½ c. Crushed Candy Canes (plus a little bit more for garnish)
In the bowl of an electric mixer, beat together the cream cheese, marshmallow creme and powdered sugar until smooth. Beat in the peppermint oil and crushed candy canes. Place in a bowl and garnish with more crushed candy canes. Serve immediately with cookies, brownies, etc.
The days have been getting noticeably warmer lately…as in it feels like July and it’s only May kind of warmer. And just about every day around 2:30 in the afternoon I start craving ice cream. Ugh. I then have to play referee between Good, Healthy, Angelic Sarah and Dessert Loving, Devil Sarah (umm, yeah that’s what it feels like!). Thankfully, most days I am able to rationalize myself out of NOT eating Andy’s Frozen Custard for dinner. And can I just say that is quite the feat when they are less than half a mile from your house?! Don’t think I haven’t thought “hey, I’ll just walk there and that totally justifies eating it!” Because I have. Oh, I have.
So ice cream remains a treat, like it should. And because I’ve got ice cream on the brain, I looked up some fun ice cream recipes online and wanted to share with you all. Tell me these don’t get you drooling?!?
First, Key Lime Pie Ice Cream from yours truly. I loooooove this stuff. It totally transports me to Florida and white sandy beaches. Ahhhhhh.
This recipe is from kevinandamanda.com and it’s for Homemade Ice Cream…WITHOUT an ice cream maker. How brilliant is this?? Love how they do four different variations with the same ice cream base.
While not quite ice cream per se, an ice box cake is a frozen treat that I have been wanting to try FOREVER. And this recipe for a No-Bake Strawberry Icebox Cake has inspired me to finally do it! It’s just so pretty.
Mint and chocolate are one of my weaknesses which makes this Mint Chocolate Chip Ice Cream Cake oh so very tempting to me. I think if I try it, I’ll use a boxed Devil’s Food Cake mix, just to save some precious time.
And last, but certainly not least, Almond Milk Ice Cream. Jeremy and I have cut dairy from our everyday diet and I have been dying to try a recipe for almond milk ice cream. This one looks good and I think I’ll try making it in my ice cream machine after mixing all the ingredients together and letting them chill. I’ll definitely post my results on here!
I am proud to say that my husband is now a chocolate and mint convert–all because of these brownies. He said he wasn’t going to try them but then he saw them…and then he tasted them…and then he couldn’t keep his hands out of them. Hah! And I have to admit, they are GOOD. I mean, I love anything mint and chocolate but these are one of the best renditions of that combo I’ve ever had…if I do say so myself. The mint flavor from the Thin Mint cookies and Andes mints is not overwhelming and somewhat subtle and then the Bailey’s buttercream…oh my word, don’t even get me started. It took so much restraint to keep from eating this frosting by the spoonful.
Now when I say Bailey’s, let me clarify. When I went to purchase my bottle of Bailey’s I could not believe that is was nearly $20!!! And all I needed was two-thirds of a cup!! Ummmmmm, no, not happening. So I thought hey, what about Irish cream flavored coffee creamer? Yes! Perfect. Well, much to my surprise and delight I discovered that Bailey’s had their own brand of coffee creamer–for two bucks! Score! I knew I had some whiskey at home that I could throw in and I’d be good to go.
Perfect for St. Patty’s day! You’ll love them–promise.
Preheat the oven to 350 degrees. Grease a 9x13 pan.
In a large bowl whisk together the flour, cocoa, baking powder, and salt until combined. Set aside.
Place chocolate, butter and instant coffee granules into a medium size bowl and melt in mircowave at 20 second intervals, stirring between each, until completely smooth. Set aside to cool a bit.
Once the chocolate mixture is warm (NOT hot) add eggs, one at a time, whisking to incorporate. Add sugar, vanilla, Bailey's creamer and whiskey and whisk until combined.
Add the chocolate mixture to the flour mixture, folding with a spatula until just combined. Fold in the crushed Thin Mint cookies.
Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. While the brownies are baking, chop up ⅔ (about 30 squares) of the Andes mint squares. As soon as the brownies come out of the oven, sprinkle with the chopped Andes. Put back in oven for about 25-30 seconds, remove and spread melted Andes over the brownies. Let the brownies cool completely and frost.
For the Bailey's Buttercream
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Beat in two cups of the powdered sugar, one cup at a time, on low, beating thoroughly after each addition. Add 3 tablespoons of the Bailey's Irish Cream creamer and beat thoroughly. Beat in the remaining powdered sugar, one cup at a time, on low until thoroughly combined. Add vanilla, whiskey and remaining 2 tablespoons Bailey's creamer until completely incorporated. Chop remaining Andes mints, frost brownies and sprinkle with chopped mints.
I have very fond memories of St. Patrick’s Day as a child. Especially if the day happened to fall on a schoolday. We didn’t get just any old lunch for that day…no, we got a lunch filled with GREEN. Yes, everything was covered in mold!!!! Ok, not really, that’s actually not true. My mom never fed us mold. Not knowingly at least. Anyway…I distinctly remember cottage cheese tinted with green food dye and shamrock sugar cookies with green frosting. So healthy, right? Oh who cares, we loved it and looked forward to it every year!
So, in honor of that fun tradition we had as kids, I found some green desserts for St. Patrick’s Day! Typically, when you think green and dessert, the first thing that comes to mind is mint. And I LOVE mint and chocolate combinations. But I’m sure not everyone is as fond of the flavor as I am so I found a couple more green ideas–pistachio and green tea! Green tea (or matcha) sounds a little strange but it is actually DELICIOUS in desserts. And these flavors lend themselves to the possibility of a bit more, shall we say, natural, green color.
Happy Friday! In case you’ve been thinking about what you’re going to give to that hard-to-buy for friend or family member for Christmas, why not give them food?? Everyone loves food. Seriously, everyone. What I like about these food gifts is that they are not your typical fudge or baked good that will probably get a little stale before you can recover from all the holiday eating. These can be stored away for a cold winter night (or day) and made or used whenever the urge strikes.
Things are busy this time of year. You need something to be easy. Like 5-minutes, DONE easy. What about some desserts that require ZERO baking time and hardly any effort? Maybe you need something for an office party or family get-together or ANOTHER ugly Christmas sweater party? I’ve got a few recipes that are perfect and done in no time, all in one pan. They will definitely impress! And you will be alot less stressed.