I’m sure it comes as no surprise to you, but I love a good theme, which is why holidays are extra exciting for this momista. St. Patrick’s Day is no exception, and gives me an excuse to break out the green food coloring and get creative in the kitchen. Lately I’ve been searching for the cutest and most creative St. Patty’s Day treats, and I think I may have picked up a bit of that luck of the Irish because I’ve found 8 recipes that I’m dying to make!
Leprechaun Hat S’mores via Hostess with the Mostest
These little cuties look even better than a pot of gold. Marshmallow, chocolate and a cookie crunch – yum! And they’re definitely kid approved. I bet there will be a few gooey hands itching to get involved in the dipping process too.
- Keebler Fudge Stripe Cookies
- Large marshmallows
- Dark chocolate candy melts
- Green candy melts
- Green sprinkles or cake sparkles
- 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.
- 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.
- 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.
- Coat green candy band with sprinkles or sparkles. Shake off excess.
- 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.
- To finish the hat, attach a glittering shamrock with a small dab of melted green.
St. Patrick Jello Cream Cake via The Food Librarian
You know I’m all for a recipe that lets me break out a good old fashioned jello mold. This jello cream cake looks great sliced into squares to show off the different layers – can you say St. Patty’s Day chic?
1 ½ sticks butter, softened
½ cup brown sugar
1 ½ cup flour
1 cup chopped walnuts or pecans
1 small package (3 oz.) lemon Jello
1 cup boiling water
½ cup sugar
1 block (8 oz.) cream cheese, softened
1 cup heavy whipping cream
1 large package (6 oz.) lime Jello
2 cups boiling water
1 cup cold water
- Make the crust. Cream together butter and brown sugar until smooth. Add flour and nuts to the mix. Press dough into buttered 9 x 13 inch pan. I use the Pyrex pan. Bake crust for 10-15 minutes in pre-heated 375 degrees oven or until crust is brown. Let cool.
- Make cream layer. Dissolve lemon Jello with 1 cup boiling water. Let this mixture cool. In a large bowl, cream together sugar and cream cheese. In a separate bowl, whip the heavy cream to stiff peaks (but don’t make butter). Fold the whipped cream into the cream cheese mixture. Don’t worry about it blending perfectly. Add the cooled lemon Jello and hand whisk together. Pour cream mixture over cooled crust and chill until firm in the refrigerator.
- Make the Jello layer. In a large bowl, dissolve lime Jello with 2 cups boiling water. Add 1 cup cold water. Let this mixture cool. Pour on top of cheese mixture and return to refrigerator to cool completely.
- Cut and enjoy!
Rainbow Pancakes via I Am Baker
My kids love to start their day with a short stack and this Sunday I think some rainbow pancakes may be in order. Just think of all the food coloring I could put to good use!
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 Tablespoons butter, melted
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Divide the batter into bowls and add food coloring.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Leprechaun Samoa Pops via Just Married with Coupons
I thought I had seen every way imaginable to enjoy Girl Scout Cookies, but these Samoa pops have this mama impressed. And the lime sherbet is the exactly the St. Patrick’s Day twist I’ve been looking for.
- 1 quart lime sherbet
- 7.5 oz Magic Shell or Hershey’s Shell
- ¾ cup toasted coconut
- Caramel topping (like Smucker’s Sundae Syrup)
- Dixie cups
- Popsicle sticks
- Let lime sherbet defrost for about an hour. Fill your mini cups up about 1/3 of the way. Stick them in the freezer for about a 1/2 hour.
- Add a pinch of toasted coconut on top of the sherbert layer. Then cover the coconut with some caramel topping. Finally add a thin layer of the chocolate shell topping. Let set just a minute.
- Once it’s firmed up, you can add the rest of your sherbet to fill the cups. Set in the freezer for about a 1/2 hour, then stick your wooden sticks or lollipop sticks into the center. Continue to freeze for at least 4 hours before serving.
- To get the pops out of the cups, I cut into the rim and then peel away the paper. Drizzle some chocolate shell topping onto the top of each pop and press some of the remaining toasted coconut onto it right before serving.
Green Candied Popcorn via Skip to My Lou
I must say this is an excellent use of food coloring… candied popcorn is delicious, but for some reason turning it kelly green makes it look even more delectable. I think it’s safe to say a snack like this wouldn’t last long in the McDermott home. It’s also a great treat to bag up and share with co-workers and friends.
- 4 quarts popped corn
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 2 Tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, does make mixture slightly more creamy)
- 1/4 teaspoon vanilla
- 1 teaspoon baking soda
- Green food coloring
- 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.
Green Velvet Cake Pops via Love From the Oven
Move over red velvet – while you are a timeless classic (and yes, one of my faves), March 17th calls for the more appropriate green velvet alternative. My kids LOVE cake pops and I know Liam will be excited to bite into these and see green for a change! Sorry Stella, no pink for this holiday!
- 2 ½ cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz. green food coloring
- White chocolate
- Lollipop sticks
- Preheat oven to 350 degrees.
- Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside.
- Place all dry ingredients in your mixing bowl and stir together well.
- Stir in green food coloring
- Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined
- Pour the batter into into a 8” cake pan and bake for 22 minutes. Let cool.
- Cut your cake up, and either shred it with a fork or pop it into your food processor.
- Add a scoop of frosting and give it a few more spins in the food processor.
- Form balls with your hands or a scoop.
- Melt the chocolate to dip the sticks in. Then insert the sticks into the cake balls and let the chocolate set.
- Dip the cake balls into the chocolate and cover in sprinkles.
Shamrock Marshmallow Pops via The Decorated Cookie
If you end up having had every intention of whipping up those almost too cute to eat Leprechaun Hat S’mores, but find yourself low on time and loaded with marshmallows, make these! These pretty pops are so easy (and take just seconds to make!) I may even let my little ones handle it… Who am I kidding?! You know I want to make glittery marshmallows!
- Cup of water
- Lollipop sticks
- Green sanding sugar or fine sprinkles
- Green edible marker (found in any craft store)
- Insert a lollipop stick into a marshmallow.
- Quickly submerge the marshmallow in a cup of water.
- Immediately coat marshmallow with sprinkles. Tap off excess and allow to dry.
- For the shamrocks, simply draw a clover using an edible marker.
Veggie Rainbow via Parents.com
Okay, I suppose St. Patrick’s Day doesn’t have to be all about the sweets… This veggie rainbow is a golden opportunity to get the kids to consume their daily serving. Themed veggies served with a little green hummus (I LOVE the idea of green hummus!!)… I think this mama may have found the perfect St. Patty’s day snack!
- Red, orange, yellow and green bell peppers
- Dip (like green hummus)
- Fill a small bowl with dip, like green hummus or guacamole.
- Slice four long strips of bell peppers in various colors and arrange them like a rainbow.
- Cut two small cauliflower clouds, skewer each with a toothpick, then position one on each side of the peppers.
- Place sliced carrot coins beside the bowl for the leprechaun’s pot of gold.
Will you be serving any St. Patrick’s Day goodies this weekend? Share your recipes in the comments!