Posts Tagged ‘St. Patrick’s Day’
Whether you’re Irish, Irish at heart, or simply enjoy any excuse to celebrate any and every holiday, I made these easy peasy mini dessert treats – a sweet ending to any brunch or dinner but especially a St. Patrick’s day celebration!
These irresistible chocolate-mint combo mini cups are adorable and are filled with layers of light, creamy and crispy textures. They have a light flavor due to the combined two favorites of chocolate pudding and Cool Whip – creating a light mouse texture.
To create a pale green hue, I added a couple of drops of green food coloring to a portion of the Cool Whip. The fillo shell cups are topped with mint ANDES chocolates and for that gold festive detail, the mini dessert treats are sprinkled with decorative gold sanding sugar.
- 1 box, Athens Mini Fillo Shells
- 1 box, JELL-O Instant Chocolate Pudding
- 2 cups cold Milk
- ½ cup Cool Whip, divided
- ½ tsp., Jacquin's Creme de Menthe (if serving for adults) or Peppermint Extract
- 1-3 drops Green liquid food coloring
- ANDES chocolates, broken in half and gold sanding sugar for garnishing
- **NOTE: you will have extra chocolate pudding leftover, you can therefore insert pudding in cups. Cover with plastic wrap and refrigerate.
- Begin by removing your Cool Whip from the freezer and let unthaw.
- Remove the mini Fillo Shells from the package and place them on a large surface (you can use parchment paper to prepare them or a baking sheet pan.
- In a medium-sized bowl, whisk together pudding mix and cold milk. Let stand for 5 minutes. While pudding is setting, scoop ½ cup of Cool Whip into a small bowl. From that bowl, remove ¼ cup of Cool Whip into another small bowl and set aside. Fold in the remaining Cool Whip into the Pudding mixture and set aside.
- In the bowl of the ¼ cup Cool Whip, to that, add ½ tsp of mint flavor and 1-3 drops of green food coloring into whipped cream until blended. (To get a light pale green color, use only 2 drops). The more drops you add, the darker the color.
- If you don't have a piping bag, spoon prepared Cool Whip into a sandwich bag. Take your scissors and cut across the bottom of the bag to create your frosting tip of a very small size. Set aside.
- Spoon into the mini Fillo Shells.
- Top each pudding filled Fillo Shell by squeezing your prepared Cool Whip gradually. You can take a fork and create swirls (optional).
- Remove the ANDES chocolates from wrappers and break each one in half. Then top each filled Fillo Cup with each half of an ANDES chocolate. Garnish with gold sanding sugar.
- Display your prepared Mini Fillo Cups on a decorative platter, serve and enjoy.
- These can be refrigerated in an air-tight storage container.
End your St. Patrick’s day celebration on a sweet note that kids and adults alike will enjoy!
P.S. Tune in to tomorrow’s post, where I will be sharing my St. Patrick’s day tablescape inspired by the traditional colors of green and gold!
Photos + Recipe by Rose Angel Lopez
With St. Patrick’s Day just around the corner, I was inspired to create a festive holiday treat. This treat happened to be a delicious pairing of a cocktail and cookies!
A few weekends ago, I was watching an episode of Trisha Yearwood making a cereal cocktail, I thought it sounds like it might just be good and I thought one day I will try making it so I saved the recipe in my ‘things to make’ notebook. As I was thinking of St. Patrick’s day recipes, it dawned on me that I could try her cocktail recipe and substitute the cereal she used for Lucky Charms, but of course! Since this cocktail recipe has the milk flavoring of the Lucky Charms cereal, it was a perfect recipe to pair with cookies!
The mini cookies are scrumptious bite size treats!
When rimming the glasses with crushed cereal, I also included the marshmallows which added a rainbow of colors.
To add some final festive touches to the cereal cocktail, I used these lime green striped paper straws and added these St. Patricks’s day free party printables from Hoosier Homemade. Rather than using them as cupcake toppers, I instead punched a whole in the middle of the printable tag and ran my drinking straw through it.
‘Lucky Charms Cereal Cocktail’ recipe
(adapted from this recipe)
- 5 oz bag of Pepperidge Farm Milano minis Mint Chocolate
- 4 oz Ghirardelli White Chocolate Premium Baking Bar
- Betty Crocker Neon Gel Food Colors (I used only the Neon Green)
- 0.85 oz. Green Confetti Decorating Candies (I used ChocoMaker Sugar Shapes)
- 4.8 oz Shimmering Sugar (I used the gold one from this set)
- Remove all the mini cookies from its packaging and line them up on parchment paper.
- To melt chocolate over the stove, heat a small pot with several inches of water. Cover the top with a tightly fitting, heat-proof bowl. Make sure that the steam cannot escape. Also, check to make sure the surface of the water does not touch the bottom of the bowl. Break apart each chocolate square and place in the bowl. Allow the chocolate to melt in the bowl, stirring occasionally with a rubber spatula, until it is completely melted.
- Lower the heat to very low and stir to make sure it’s a smooth consistency. Once you have reached the smooth consistency, using your neon green gel food coloring, place 2-3 drops into the melted white chocolate, to get your desired color. While still warm, take one Milano cookie at a time and spoon a small amount over the bottom half of the cookie. (Do not dip the cookie in the chocolate because the chocolate from the cookie will melt into your dyed white chocolate). Place the dipped cookie over a paper plate and alternate sprinkling some of the shimmering sugar and the confetti candies onto the melted chocolate part of the cookie. Place the decorated cookie on the parchment paper. Repeat this process until you have decorated each cookie.
- Let the cookies sit in room temperature for about an hour so that the melted chocolate can harden. For quicker results, you can refrigerate them for about 30 minutes.
- Serve on a platter and enjoy!
Dipped Milano Minis Mint Chocolate recipe
- 3 cups whole milk
- 1 1/2 cups Lucky Charms cereal
- 2 shots, Jameson Irish Whiskey
- 2 shots, RumChata
- Place the milk and 2 cups of the Lucky Charms cereal in a pitcher or large liquid measuring cup. Let steep in the refrigerator for 1 hour, and then strain, pressing out the milk with a wooden spoon.
- Crush the remaining 1/2 cup cereal by placing in a zip lock bag and use a roller pin to roll over the cereal, crushing into a fine texture. Place crushed cereal in a shallow dish. Place a little of the cereal milk in a second shallow dish. Coat the rims of 2 rocks glasses (or mason jars) by first dipping in the milk and then in the cereal. Fill each glass with ice.
- Fill a pitcher with ice and add the Irish Whiskey, RumChata liqueur and cereal milk. Stir well and pour in the prepared glasses.
- Serve and enjoy!
-Photos by Rose Angel Lopez / St. Patrick’s Day Printables via Hoosier Homemade
Hey, guys! It’s great to be back blogging! I really needed the past few days to take care of some items on my never ending to-do list as well as getting out a couple of custom orders. I’m happy to announce that I’ve added some pretty vintage entertaining and decor items to my Etsy shop and more importantly, I have been able to lower my shipping costs for these, as this has been a difficult thing to work out! Hope you get to check it out! This past Saturday was fun as we met up with Autumn of SkySight Photography to shoot my Easter inspired kids party. I can’t wait to share the full feature with you so stay tuned for that!
Onto today’s post…with St.Patrick’s day just a week away, I was inspired to bake a yummy dessert that was in the traditional green color so I tried this Pistachio Pudding Cake recipe. I did make a few tweaks to the recipe as I didn’t have ‘club soda’ so I substituted it with 1 1/4 cup of cold milk. I also added 1 tsp. of vanilla extract to the cake mixture and substituted the walnuts for pistachios. It turned out to be a slightly sweet and salty mix that was oh, so good!
Rather than baking a large cake, I decided to use my individual bundt pans.
For a festive ‘pot of gold’ look, I topped off some of the bundt cakes with gold shimmering sugar for a fun twist.
Do you have a go-to dessert recipe that you use and would like to share? Let me know by posting a comment in the comments section below. I’d love to hear!
-Pictures by Rose Angel Lopez