Green, green, green and more green. You don’t have to be Irish to celebrate this wonderful day. St. Patrick’s day is a special time to bake tasty treats and share them with your love ones, or maybe even your neighbors. However, here are some great recipes to indulge in this holiday.
1.) Leprechaun Rice Krispy treats
6 cups Rice Krispies
1⁄4 cup margarine
1⁄2 teaspoon vanilla extract
1⁄2-1 teaspoon green food coloring
1 (10 ounce) package mini marshmallows
gold chocolate coins (wrapped in gold)
Line a 13x9x2 baking pan with foil, lighty spray with Pam cooking spray or butter.
Melt margarine in a large pot on low heat.
Add marshmallows and stir constantly until melted.
Remove from heat.
Add vanilla extract and food coloring stir until smooth.
Add cereal quickly to the melted marshmallow mixture, stir until well coated.
Press into the ready greased baking pan with a buttered spatula. Set aside and cool.
Cut into bars or you can use a shamrock cookie cutter.
2.) Pistachio Ice Cream
1/3 gallon whole milk
1/4 cup sugar, or to taste
1/2 teaspoon ground green cardamom seeds
1/4 cup ground pistachios
1 to 2 drops green food coloring, optional
1/4 cup blanched pistachios, coarsely chopped
To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.
To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.
3.) St. Patrick’s Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extractcoloring1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.