10 great St. Patrick's Day desserts

Ingredients:1 package devil's food cake mix (regular size)1 cup refrigerated Irish crème nondairy creamer3-1/2 cups cold milk2 packages (3.9 ounces each) instant chocolate pudding mix3 cups whipped topping12 mint candies, choppedDirectionsPrepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.With a meat fork or wooden skewer, carefully poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator. Yield: 16 servings.Ingredients:4 quarts popped corn1 1/2 Cups sugar1/2 Cup light corn syrup2 Tablespoons butter1/2 teaspoon salt1/4 teaspoon cream of tartar (optional, does make mixture slightly more creamy)1/4 teaspoon vanilla1 teaspoon baking sodagreen food coloring (I used about 1/8 teaspoon Wilton paste color in Kelly Green)Directions:In heavy saucepan on medium heat melt butter then add sugar, corn syrup, cream of tartar and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. Once mixture boils, add in food coloring and stop stirring. Boil for 5 minutes (Do not stir). Mixture should be about 250-260 degrees. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while mixture is foamy, pour mixture over popped corn and gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet (lined with parchment paper or sprayed with cooking spray) and bake at 200° F for 1 hour, stirring every 15 minutes.Ingredients:2 squares of unsweetened chocolate (2 oz)2 eggs1 cup sugar1/2 cup salted butter1/2 cup all-purpose flourIngredients for filling:green food coloring1/2 tsp peppermint extract3 Tbsp softened butter1-1/2 cups confectioners' sugar2 Tbsp milkIngredients for topping:1 jar of Nutella spreadgreen sprinklesDirections:Melt chocolate and butter together on low heat in small saucepan, stirring till smooth. Take away from heat.In large mixing bowl beat together flour, sugar and eggs until blended. Add chocolate mixture and blend well.Pour into a 9-inch greased baking dish. Bake at 350° for 25 minutes (or until toothpick inserted in center comes out clean). Cool on wire rack.In small bowl, whip together the filling ingredients until creamy and spread over each brownie.Spread Nutella smoothly over the green filling. Put green sprinkles over all. Cover and cool in refrigerator. Makes sixteen delicious chocolate mint browniesView the list »
Green cake is great for St. Patrick's Day but try some of these fun desserts instead.

Decorating newsletter

Everybody loves a reason to party and St. Patrick’s Day is no exception. Whether you’re throwing a party at your house or visit friends and families, desserts are a definite must have at any gathering. These are 10 of the best recipes found on the internet for St. Patrick’s Day desserts. They’re green and mostly chocolaty and some even incorporate Lucky Charms. You can’t have St. Patrick Day treats without Lucky Charms! So not only are these treats whimsical and fun to look at they’re extremely yummy and definite to be a hit with children and adults alike. Make sure to make two batches though! They’ll be gone so fast you’ll regret it if you don’t!

Related topics

Advertisement

Your comments are greatly appreciated! Leave one below or email me at chrism.photography@ymail.com.

Follow me on:

Twitter: @christiasfotos

Facebook: www.facebook.com/christiafashionexaminer

Blog: XOXO, Christia

Yahoo contributor: http://contributor.yahoo.com/user/1668284/christia_m_torres.html

Don’t forget to subscribe for the latest in fashion, beauty and party planning in Evansville, IN! All written work and pictures unless otherwise stated are property of Christia M. Torres and may not be used without permission.

View the list
  • Ingredients:2 squares of unsweetened chocolate (2 oz)2 eggs1 cup sugar1/2 cup salted butter1/2 cup all-purpose flourIngredients for filling:green food coloring1/2 tsp peppermint extract3 Tbsp softened butter1-1/2 cups confectioners' sugar2 Tbsp milkIngredients for topping:1 jar of Nutella spreadgreen sprinklesDirections:Melt chocolate and butter together on low heat in small saucepan, stirring till smooth. Take away from heat.In large mixing bowl beat together flour, sugar and eggs until blended. Add chocolate mixture and blend well.Pour into a 9-inch greased baking dish. Bake at 350° for 25 minutes (or until toothpick inserted in center comes out clean). Cool on wire rack.In small bowl, whip together the filling ingredients until creamy and spread over each brownie.Spread Nutella smoothly over the green filling. Put green sprinkles over all. Cover and cool in refrigerator. Makes sixteen delicious chocolate mint brownies
  • Ingredients:4 quarts popped corn1 1/2 Cups sugar1/2 Cup light corn syrup2 Tablespoons butter1/2 teaspoon salt1/4 teaspoon cream of tartar (optional, does make mixture slightly more creamy)1/4 teaspoon vanilla1 teaspoon baking sodagreen food coloring (I used about 1/8 teaspoon Wilton paste color in Kelly Green)Directions:In heavy saucepan on medium heat melt butter then add sugar, corn syrup, cream of tartar and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. Once mixture boils, add in food coloring and stop stirring. Boil for 5 minutes (Do not stir). Mixture should be about 250-260 degrees. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while mixture is foamy, pour mixture over popped corn and gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet (lined with parchment paper or sprayed with cooking spray) and bake at 200° F for 1 hour, stirring every 15 minutes.
  • Ingredients:1 package devil's food cake mix (regular size)1 cup refrigerated Irish crème nondairy creamer3-1/2 cups cold milk2 packages (3.9 ounces each) instant chocolate pudding mix3 cups whipped topping12 mint candies, choppedDirectionsPrepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.With a meat fork or wooden skewer, carefully poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator. Yield: 16 servings.
  • Ingredients2 small boxes Lime Jell-O2 small boxes Orange Jell-O1 can Sweetened Condensed Milk6 envelopes Unflavored Gelatin4 3/4 cups boiling water - divided1/4 cup cold waterWhipped Topping {garnish}Sprinkles {garnish}Plastic Shot Glasses {or any glass will work}Directions:NOTE: This recipe makes enough to fill 36 shot glasses, you can divide the jello in half, but you will have leftover milk. You could also divide the can of milk in half, if you want the leftover milk.In a small bowl, combine lime jello, 2 envelopes gelatin and 2 cups boiling water, stir until jello is dissolved.Pour into glasses, filling about 1/3 full then place in fridge until set, about 20 minutes.In a small bowl combine sweetened condensed milk and 1 cup boiling water, stir well.In another small bowl, add cold water and sprinkle 2 envelopes unflavored gelatin, set aside for 1 minute. Add 3/4 cup boiling water and stir well. Add to milk mixture and stir.Pour on top of lime jello, filling another 1/3 amountPlace in fridge until set, about 20 minutesIn a small bowl, combine orange jello, 2 envelopes gelatin and 2 cups boiling water, stir until jello is dissolved.Pour into glasses, filling the remainder of the glassPlace in fridge until set, about 20 minutesGarnish with whipped topping and sprinkles {I used Cool Whip in a decorator bag and a Giant Round Tip}
  • Ingredients:Keebler® Fudge Stripes CookiesLarge MarshmallowsDark Chocolate Candy MeltsGreen Candy MeltsGreen Sprinkles or Cake SparklesDirections:1. Melt dark chocolate candy in the microwave, in 30 second intervals on 50% power. Stir after each heating. Repeat until completely melted. Dip Fudge Stripe Cookies into chocolate, coating completely. Shake off any excess. Set on parchment paper, top side down, until candy coating is completely set.2. Using a toothpick dip marshmallow into chocolate and coat almost entirely. Shake off any excess. Set on parchment paper, until candy coating is completely set. Remove toothpick.3. Melt green candy just as you did the chocolate. Flip marshmallow upside down and insert new toothpick in top. Dip into green candy, just barely, to create a small band of green around the bottom.4. Coat green candy band with sprinkles or sparkles. Shake off excess.5. Place marshmallow in center of chocolate covered cookie. Carefully remove toothpick. Touch up the toothpick hole with a small dab of melted chocolate, if desired.6. To finish the hat, attach a glittering shamrock with a small dab of melted green.
  • Ingredients:1 box white cake mix3 eggs¾ cup sour cream¾ cup milk1/3 vegetable oil½ tsp vanilla extract½ cup finely crushed Lucky Charms (cereal pieces only, no marshmallows)~25 drops green food coloringMarshmallow Buttercream4 ½ cups powdered sugar1 tsp vanilla1 cup room temperature unsalted butter1 (13 oz) container marshmallow fluffOptional: Green sprinklesDirections:Preheat oven to 350 degrees and line cupcake pans with liners.In a large bowl blend cake mix, eggs, sour cream, milk, oil, and vanilla extract.Mix in drops of green food coloring until desired color is achieved.Mix in finely crushed Lucky Charms crumbs until combined.Fill cupcake liners 3/4 full with batter and bake 18-23 minutes, or until a toothpick inserted into a cupcake comes out clean.Take cupcakes out and let cool completely.In a medium bowl beat room temperature butter with an electric mixer.Add two cups of the powdered sugar, the vanilla, and the marshmallow fluff and mix until smooth. Continue to add the powdered sugar, a half cup at a time, mixing between each addition.Pipe onto each cooled cupcake. Top with green sprinkles and a Lucky Charms marshmallow (do not top with Lucky Charm marshmallow until ready to eat*).Tip: Marshmallow buttercream may become difficult to mix. If it becomes too stiff, stop adding powdered sugar and finish mixing by hand. *The Lucky Charms will get mushy and lose their crispness if they remain on top of the frosting too long before eating
  • Ingredients3-ounce box of lemon-flavor gelatin6 limesSugar1 teaspoon of whipped creamDirectionsLine an 8-inch square baking dish with plastic wrap; leaving several inches of overhang on each side (this will make removing the gelatin easier). Combine a 3-ounce box of lemon-flavor gelatin and 1 cup of boiling water in a medium bowl, stirring until the gelatin is dissolved. Stir in 1 cup of cold water, and then pour the mixture into the baking dish. Cover the dish with plastic wrap and chill the gelatin for 4 hours or until firm, and then slice the gelatin into 1/2-inch cubes.Cut off the top quarter of each of 6 limes, then, without cutting into the fruit, slice a thin layer of peel from the bottom of each one to help them stand upright. With a small knife, cut around the inside of each lime's rind to loosen the pulp, then spoon it out to make a shell.Place a pinch of sugar and 1 teaspoon of whipped cream in the bottom of each shell, then fill each lime pot with gelatin gold. Makes 6.
  • Ingredients:2 tablespoons butter1 package mini marshmallows5 cups Fruity Pebbles cerealDirectionsIn a large pan, melt the butter with your stove turned to medium heat. Use a wooden spoon to stir the butter Pour the whole bag of marshmallows into the pot and stir them until they are melted and mixed with the butter. Add the cereal into the pot and stir it up until all of the cereal is well mixed. Pour the mixture into a large bread pan which has been sprayed with nonstick cooking spray.  Allow bars to cool slightly before serving.
  • Ingredients:1 9oz box Girl Scout Thin Mints {Or Keebler's Grasshopper Cookies!}4 oz fat free cream cheese, slightly softened8 oz green mint chips 8 oz white chocolate chips or white chocolate barkDirections:In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.Once the truffles have been in the fridge for a while, melt the green mint chips in a double broiler or a microwave safe bowl.Roll half of the truffles in the green mint chocolate, and place them back on the wax paper. Melt the white chocolate and roll the remaining truffles. Once they have dried a little, place the remaining white chocolate in a small zip lock bag and cut a tiny bit of one corner off the bag. Start small at first, and then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles. Do the same with the mint chocolate over the white truffles.  Place the baking sheet back in the fridge so that the chocolate can set.You could just use one type of chocolate for the outside, but I like the contrast in color. Also, the reason I used the mint chips and the white chocolate instead of regular chocolate, is because the Thin Mints are already covered in chocolate.
  • Cake Ingredients:2 cups all-purpose flour2 Tbsp. unsweetened cocoa powder1/2 tsp. baking soda1/4 tsp. salt1/2 cup butter, softened1 cup packed brown sugar1 egg1 tsp. vanilla1/2 cup buttermilk1 1-oz. bottle red food coloring (2 Tbsp.) **Erin Tip: If you choose to make these green, 1 to 1 1/2 Tbsp will be plenty, no need for 2 Tbsp. **Filling Ingredients:3 cups powdered sugar½ cup unsalted butter, at room temperature8 ounces cream cheese, at room temperature1 tsp vanillaCake Directions:Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets and frost with favorite filling.Filling Directions:In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.Pipe filling in between onto bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, and then allow whoopie pies to sit at room temperature for 10 minutes before serving.
View the list
Suggested by the author:

, Evansville Party Planning Examiner

Who doesn't love a good party? As a certified wedding and party planner as well as a photographer for over a decade, Christia believes that parties are not along for gather friends and families for special occasions but a way of life. Christia can be reached at chrism.photography@ymail.com or...

Advertisement

Today's top buzz...