Chocolate Irish Cream Truffles / St. Patrick's Day

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St. Patrick's Day is one of my favorite holidays! Ever since I was a little girl, my family and I celebrated the wearing of the green, and I have continued the tradition with my own family. We wear green of course, but we also enjoy Irish meals and desserts throughout the day! It's silly and lots of fun!! To get ready for St. Patrick's Day this year, I made some Chocolate Irish Cream Truffles. These candies are very easy to make, and are full of chocolate goodness with a little addition of Irish Cream. I used Torani Irish Cream flavoring so everyone in the family can enjoy them, and once you try them, if you want to add more, feel free. You might want to add it to the outer chocolate coating for a stronger flavor, and of course Irish Cream liquor would work perfectly also!

Chocolate Irish Cream Truffles
(makes 20-24 truffles)
(printable recipe at end of page)


3/4 cup Milk Chocolate, chopped
3 ounces Heavy Whipping Cream
1 tablespoon Torani Irish Cream Flavoring
3/4 cup Milk Chocolate, chopped
1-2 teaspoons Heavy Whipping Cream
Green and White Sprinkles

Place chocolate in a mixing bowl. Heat whipping cream to a low boil. Add the whipping cream to the bowl of chocolate, and let sit for one minute. Mix together until the chocolate is melted. Add in the Irish Cream and mix in. Cover bowl and let sit in refrigerator for 2-3 hours. 

Use a 3 ounce scoop to make balls of chocolate. Place scoops of chocolate on to a baking sheet lined with parchment paper. 

Take the balls of chocolate and roll them into firm balls. Cover and place in refrigerator for 6 hours or overnight. 

Chop and melt the milk chocolate for the coating. Add heated heavy whipping cream, 1 teaspoon at a time, until chocolate is thinned a little. You can add additional Irish Cream flavoring if you want to add more flavor. Place the truffle into the chocolate and remove when it is covered. Carefully shake off the excess chocolate.

Remove chocolate and set it on another baking sheet with parchment paper. Decorate with sprinkles after you have dipped each one. Refrigerate until ready to serve. Place in candy cups to serve.

I am joining some other bloggers today to celebrate St. Patrick's Day with yummy and festive recipes. Check out the list below:

 Bailey's Irish Cream Mini Cheesecake Bites from Daily Dish Recipes
 Beef and Guinness Pie from Everyday Eileen 
Chocolate Guinness Cake from Cindy's Recipes and Writing 
Chocolate Irish Cream Truffles from The Freshman Cook 
Celtic Knot Rolls from Cooking With Carlee 
Colcannon from A Day in the Life on the Farm 
Colcannon with Kale from Simple and Savory 
Corned Beef and Cabbage from Tip Garden
Corned Beef Sliders with Horseradish Sauce from New South Charm 
Double Chocolate Fudge for St. Patrick's Day from Hezzi-D's Books and Cooks 
Fisherman's Pie from Karen's Kitchen Stories 
Instant Pot and Slow Cooker Dublin Coddle from All That's Jas 
Irish Cheddar & Dried Cherry Soda Bread from Faith, Hope, Love & Luck 
Irish Nachos from A Kitchen Hoor's Adventures 
Irish Potato Leek Soup from House of Nash Eats 
Irish Pub Salad from Cookaholic Wife 
Irish Soda Bread Muffins from Jolene's Recipe Journal 
Irish Soda Bread Scones from Strawberry Blondie Kitchen 
Leprechaun Bait from Palatable Pastime 
Pretzel Shamrocks from Family Around the Table 
St. Patrick's Day Lucky Chow from Soulfully Made

Thank you for stopping by today!

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Here are more St. Patrick's Day Recipes you might enjoy:

Triple Chocolate Shamrock Cupcakes

Rainbow Cake

Happy Shamrock Cookies

Author: The Freshman CookPin it

Chocolate Irish Cream Truffles

ingredients:

3/4 cup Milk Chocolate, chopped
3 ounces Heavy Whipping Cream
1 tablespoon Torani Irish Cream Flavoring
3/4 cup Milk Chocolate, chopped
1-2 teaspoons Heavy Whipping Cream
Green and White Sprinkles

instructions:

1. Place chocolate in a mixing bowl. Heat whipping cream to a low boil. Add the whipping cream to the bowl of chocolate, and let sit for one minute. Mix together until the chocolate is melted. Add in the Irish Cream and mix in. Cover bowl and let sit in refrigerator for 2-3 hours. 
2. Use a 3 ounce scoop to make balls of chocolate. Place scoops of chocolate on to a baking sheet lined with parchment paper. 
3. Take the balls of chocolate and roll them into firm balls. Cover and place in refrigerator for 6 hours or overnight. 
4. Chop and melt the milk chocolate for the coating. Add heated heavy whipping cream, 1 teaspoon at a time, until chocolate is thinned a little. You can add additional Irish Cream flavoring if you want to add more flavor. Place the truffle into the chocolate and remove when it is covered. Carefully shake off the excess chocolate.
5. Remove chocolate and set it on another baking sheet with parchment paper. Decorate with sprinkles after you have dipped each one. Refrigerate until ready to serve. Place in candy cups to serve.

http://www.thefreshmancook.com/2018/03/chocolate-irish-cream-truffles-st.html

Created using The Recipes Generator

Mini Shamrock Pie / #Pi Day

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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! 

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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

Author: The Freshman Cookprint 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.

http://www.thefreshmancook.com/2017/03/mini-shamrock-pie-pi-day.html

Created using The Recipes Generator

Rainbow Cake

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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

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

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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!

Happy Shamrock Cookies

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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
 

Shamrock Mini Cheesecakes

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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!

Shamrock Mini Cheesecakes

 (printable recipe)

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.

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.

Use your shamrock cookie cutter and trace around it on parchment paper. You will need one traced shamrock for each cheesecake. 

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.

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. 

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.

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.

 Use a spoon to drizzle the ganache over the cheesecakes.

Release the shamrocks by pulling the parchment from the bottom. They release very easily.

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!

 A Tip of Me Hat To Ya!

St. Patrick's Day Cookies

 

St. Paddy's Day Popcorn

 

Triple Chocolate Shamrock Cupcakes

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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!

printable recipe

Leprechaun Thumbprint Cookies

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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. Paddy's Day Popcorn

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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"!

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

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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

Get Your Blarney On! Linky Party

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Secret Recipe Club~ St. Patrick's Day Cookies

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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!