Showing posts with label St. Patrick's Day. Show all posts
Showing posts with label St. Patrick's Day. Show all posts

Tuesday, March 14, 2017

Mini Shamrock Pie / #Pi Day

Today is March 14, which means that it is also Pi Day! 3.14! So I joined up with some other bloggers to celebrate this day, the ratio of the circumference of a circle to its diameter, by making pie!

This Mini Shamrock Pie is a tasty, fun way to celebrate not only Pi day, but also St. Patrick's Day! The recipe calls for store bought pie shells, with homemade filling, making this Pi Day dessert, simple, quick, fun and tasty! 

Mini Shamrock Pie
(printable recipe at end of post)

1/2 cup Sugar
2 tablespoons Cornstarch
2 cups Milk
2 Egg Yolks, beaten
2 tablespoons Butter
1 1/2 teaspoons Vanilla
Green Food Color
1 sheet frozen Pie Pastry
small shamrock cookie cutter
4 Pre made 5" Pie Shells
Leprechaun Sprinkles 

In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.

Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
Measure 1 cup of the mix to the egg yolk and mix together. 
 Pour the egg mix into the pan with the rest of the milk mixture.
Cook and stir 2 minutes more.
Remove the pan from the heat, and stir in the butter and vanilla until combined.
Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
Bake the pie shells according to the package directions.
Let the pie crusts cool.
Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.

Thanks so much for stopping by to celebrate Pi day with me! 
 Follow The Freshman Cook!


Continue scrolling down to see what my other Pi loving friends  created to celebrate today!

Cherry Hand Pies from Love and Confections

Chocolate Orange Free Form Pie from The Bitter Side of Sweet

Chocolate Peanut Butter Freezer Pie from Feeding Big

Fried Apple Pies from Cindy’s Recipes and Writings

Gluten Free Death By Chocolate Pie from Gluten Free Crumbley

Mini Shamrock Pie from The Freshman Cook

Shepherd’s Pie Pizza from The Spiffy Cookie

Sweet Potato Pie from My Catholic Kitchen


print recipe

Mini Shamrock Pie

INGREDIENTS:

  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 2 cups Milk
  • 2 Egg Yolks, beaten
  • 2 tablespoons Butter
  • 1 1/2 teaspoons Vanilla
  • Green Food Color
  • 1 sheet frozen Pie Pastry
  • small shamrock cookie cutter
  • 4 Pre made 5" Pie Shells
  • Leprechaun Sprinkles

INSTRUCTIONS:

  1. In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.
  2. Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
  3. Measure 1 cup of the mix to the egg yolk and mix together.
  4. Pour the egg mix into the pan with the rest of the milk mixture.
  5. Cook and stir 2 minutes more.
  6. Remove the pan from the heat, and stir in the butter and vanilla until combined.
  7. Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
  8. Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
  9. While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
  10. Bake the pie shells according to the package directions.
  11. Let the pie crusts cool.
  12. Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.
Created using The Recipes Generator











Thursday, March 17, 2016

Rainbow Cake

Happy St. Patrick's Day! I have a rainbow cake for you today! I love St. Patrick's Day, and celebrating my Irish heritage. With all the bright, happy colors this cake has to offer, it is perfect for any occasion. You start with a basic white cake recipe, but this cake does take some time to make. You want to allow time to tint each layer of color, and if you are using a small pan like I did, and you only have one, it will take a bit longer. Definitely start a couple days ahead of when you want to serve it.

Rainbow Cake

Tuesday, March 15, 2016

St.Patrick's Day Food, Craft, and Party Ideas!

If you are looking for some last minute St. Patrick's Day Food, Craft and Party Ideas check out these two collages. These are some creative and inspired ideas from cooks, crafters, bakers, and party givers who have linked up to Celebrate It! Blog Link Party! Just click on the links right below the collages and you will be taken right to their creative web site!




Friday, March 4, 2016

Happy Shamrock Cookies

These Happy Shamrock Cookies are cute little St. Patrick's Day cookies that I hope will brighten your day! They are quick to bake and decorate, and they will put a smile on everyone's face. The dough I used is my "go-to" cookie dough that I have used for a while, and it never fails me. It can be mixed together one day, and if used within the next week of so, it is still fresh and tastes fantastic. The royal icing recipe is one I have used many times also. It stays fresh for at least a week or so, and I have read where other cookie bakers have refrigerated it and it stays fresh longer. When I made this cookie dough my plan was to make both shamrock cookies and Easter cookies out of the same batch. So after I baked these shamrock cookies, I put my dough back in the fridge, and I will bake the Easter cookies this weekend. I love that the dough doesn't have to be used immediately!

Happy Shamrock Cookie
 

Wednesday, February 24, 2016

Shamrock Mini Cheesecakes

I am a huge St. Patrick's Day fan, so I am excited to show you what is definitely the first of several recipes to celebrate March 17. These Shamrock Mini Cheesecakes should be a part of your party plans! They start with a chocolate base, are filled with vanilla cheesecake, topped with a milk chocolate ganache, and the topper is melted candy melts shaped into a shamrock. It is easy to make these sweet, festive treats!
chocolate, vanilla, cheesecake
Shamrock Mini Cheesecakes
Crust
1 1/4 cups Crushed Chocolate Graham Crackers
1/4 cup Melted Butter
Shamrock 
1/2 bag Green Candy Melts 
Gold Sprinkles 
Filling 
3-8oz. blocks of Cream Cheese, softened
2/3 cup of Sugar
1/2 cup Whipping Cream
5 teaspoons Cornstarch
4 Eggs
1 Egg Yolk
1/4 cup Vanilla flavored Syrup
2 teaspoons Vanilla Extract
Ganache 
8-10 ounces Milk Chocolate
1/4-1/2 cup Whipping Cream


Preheat oven to 350 degrees.

chocolate graham crackers
In a small bowl, mix together the graham crackers and the butter. Place a tablespoon of crust in to each cavity opening of the pan. You can also use cupcake liners in a cupcake pan. They work great. There will be fewer cheesecakes because they are a bit larger.
candy melts. green, cookie cutter
Use your shamrock cookie cutter and trace around it on parchment paper. You will need one traced shamrock for each cheesecake. 
candy melts, sgold sprinkles
Melt the green candy melts, and place it in a plastic decorating bottle. Turn your parchment paper over and trace the outline of the melts, and then fill it in. Sprinkle the gold over the shamrocks while they are wet. Let dry.
cream cheese, vanilla, sugar eggs
Combine softened cream cheese, sugar, whipping cream, and cornstarch in a large bowl. Beat with mixer until smooth. Add the eggs and the egg yolk one at a time, beating after each addition. Add in the vanilla flavored syrup and the extract. 
baking, cheesecakes
Pour batter into each opening, on top of the chocolate graham cracker crust. Bake at 350 degrees for 15 minutes. Check if it's done like you do for a cake~with a toothpick. Take a toothpick around each cake, then let cool completely. Remove from pan. Let cool some more.
chocolate,whipping cream
Chop the chocolate in to small pieces. Place in a double boiler and melt on low. Heat the whipping cream in a separate pan or in the microwave. Add the warm cream to the chocolate a little at a time, until the consistency is smooth and drizzly.
milk chocolate ganache, cheesecake
 Use a spoon to drizzle the ganache over the cheesecakes.
shamrocks
Release the shamrocks by pulling the parchment from the bottom. They release very easily.
cheesecakes
Place a shamrock on each cheesecake and enjoy!
Thanks for stopping by today! I am so happy you did!

Here are some past St. Patrick's Day treat you might enjoy! Look for some new ones coming soon!

cookies, marshmallows, chocolate

sugar cookies, glass candy
 
popcorn, candy






 

Monday, March 16, 2015

Triple Chocolate Shamrock Cupcakes

I love St. Patrick's Day, don't you? I thought it would be fun to celebrate with some Triple Chocolate Shamrock Cupcakes. They are made with milk, dark, and bittersweet chocolate and topped with thin mint frosting for a festive, fun, and tasty St. Patrick's Day celebration!

St. Patrick's Day Cupcakes

Tuesday, March 10, 2015

Leprechaun Thumbprint Cookies

Thumbprint cookies are some of my favorite cookies. I love their versatility to fit in to any party or celebration. Plus, they are so tasty!! These Leprechaun Thumbprint Cookies are all dressed up for St. Patrick's Day and ready to party!

St. Patrick's Day Cookies

Thursday, March 5, 2015

St. Paddy's Day Popcorn

St Patrick's Day is always a special day around our house. We indulge in Irish food, always wear something green, and some of us have been know to dance a jig or two! This year when we are dancing and celebrating, we will also be enjoying this yummy, festive St. Paddy's Day Popcorn!
It is so easy and quick to make, you will be munching on it faster than you can say,
"Top 'o the morning to ya"!

St Patrick's Day Treat

Monday, March 17, 2014

Butter Mint Green Swirl Cupcakes w/ Bailey's Irish Cream Whipped Cream Frosting and Chocolate Drizzle!


Happy St. Patrick's Day to everyone! I hope you have a wonderful and lucky day! What do you think of my Butter Mint, Green Swirl Cupcakes with Bailey's Irish Creme Whipped Cream Frosting and Chocolate Drizzle?!  It is a mouthful, isn't it? But then, so are these cupcakes! I made them to celebrate the day, and to share with you!
St. Patrick's Favorite Cupcakes
St. Patrick's Favorite Cupcakes

Monday, March 19, 2012

Secret Recipe Club~ St. Patrick's Day Cookies

It's time for the Secret Recipe Club reveal, and I am so excited! I was assigned a really great blog this month. It is called Art From My Table, and it is written by Chellie. She has posted such a wonderful array of so many different foods, that I had a difficult time deciding which recipe to choose. After a lot of internal debate, I chose her "Stained Glass Cookies", and I am so glad I did.  They were the perfect choice!
 Old Fashioned Sour Cream Cookies
printable recipe
1/2 cup shortening
1 cup Sugar
1 Egg
1 teaspoon Vanilla
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 cup Flour
1/2 cup Sour Cream
Apple Flavored Jolly Ranchers
(about 1 per cookie)
Preheat your oven to 400 degrees.
Unwrap your jolly rancher candies, place in a plastic
zipper or zip lock bag, and crush with a hammer, or
like I did, with the end of a big flashlight.
(I couldn't find the hammer) :)
Place your shortening, sugar, egg, and vanilla in your bowl.
Cream together.
In a separate bowl, mix together your salt, baking soda,
and flour. 
Add to the shortening mixture, alternating with the sour cream.
Start and end with the flour mix. Roll out your dough and cut out
your shamrocks. You may want to place the dough in the 
fridge for about an hour before cutting it out.
These are the cookie cutters I used. I cut out the large
shamrock, and moved the cutout to the baking sheet.
Then I cut out the small one.
Fill the open area of the shamrock with some of the 
crushed jolly rancher.
Bake for 7-8 minutes.
Cool on rack, allowing for the centers to harden.
Be careful, the centers are very hot!
Enjoy!

When Chellie posted this recipe, she designed it to be used
for Valentines Day. She originally posted it as a
decoder cookie, which I found adorable!
It is such a versatile cookie, it can be used for lots 
of holidays and celebrations, and the decoder idea could
 be used for so many different themes~I just love the idea!!

Thank you Chellie for making this so easy for me!
This is a great recipe, and one I will use over
and over again!




Wednesday, March 7, 2012

A Tip of Me Hat, to Ya!

As a person of Irish heritage, I love St. Patrick's Day! Today, we are celebrating with Leprechaun hats, that are no bake!! They are simple to put together, and tasty too.

 Leprechaun Hats
Nilla Wafers
Marshmallows
Green Candy Melts
Yellow Candy Melts
Black Icing
(ignore the brown melts in the pic)
Cut your marshmallows in half.
Start melting your green candy melts in a double boiler.
For each hat you need 1/2 of a marshmallow and a
nilla wafer.
Put a little dab of the green melted candy melts
on the sticky side of the marshmallow.
Place the marshmallow on the nilla wafer,
sticky side down. Let them dry for
a few minutes.
Stick a skewer in the marshmallow, and dip into your
melted candy melts. Knock off the excess candy melt by
gently knocking the skewer against the edge of the pot.
The melts were very thick for this type of dipping, so
I thinned it with 2 teaspoons of veggie oil, one at a time,
mixing very well in between teaspoons.
Let dry completely.
Melt some of the yellow disks in the microwave.
You don't need many.
Fill a pastry bag with the yellow.
Pipe around the area where the top of the hat
 would meet the brim. Let dry.
Use your black icing to finish.
I used royal icing to finish the hat, and I wish I would
have used it for the yellow band. It would have been easier
to work with, because it is a thicker consistency.
“May your days be many and your troubles be few. 
May all God's blessings descend upon you. 
May peace be within you may your heart be strong. 
May you find what you're seeking wherever you roam.”

Happy St. Patrick's Day!!! 

This post is linked to the following fun parties!:
Works for Me Wednesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Made by Me
 What's on the Menu Wednesday