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The 7 greatest green desserts to make for St. Patrick's Day......Post your own favorites please

Posted by on Feb. 22, 2011 at 1:01 AM
  • 29 Replies

St. Patrick's Day Cupcakes

St. Patrick's Day Cupcakes

This St. Patrick's Day Cupcake wears its Irish pride both inside and out, with pistachio pudding mix lending its hue to the interior, and green decorations on top. 


1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar 
2-1/2 teaspoons baking powder 
1/2 teaspoon salt 
2 beaten eggs 
1-1/4 cups milk 
1/2 cup cooking oil 
1 teaspoon vanilla or 1/4 teaspoon almond extract 
1/2 of a can cream cheese frosting (1 cup) 
Green colored sugar 
1/2 cup candy-coated milk chocolate pieces 


1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full. 

2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.



by on Feb. 22, 2011 at 1:01 AM
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by CAFE SASSY HBIC on Feb. 22, 2011 at 1:02 AM

mint-layer fudge

Rated : Not yet rated
Makes: 64 pieces or about 1-3/4 pounds
Prep: 40 minutes
Cool: 55 minutes

Mint-Layer Fudge


  • 2  cups  granulated sugar
  • 3/4  cup  milk
  • 2  squares (2 ounces)  unsweetened chocolate, cut up
  • 1  teaspoon  light -colored corn syrup
  • 2  tablespoons  butter
  • 1  teaspoon  vanilla
  • 3  tablespoons  butter
  • 4  teaspoons  creme de menthe
  • 1-3/4  cups  sifted powdered sugar
  • 1/2  cup  chopped walnuts


1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium-low heat, stirring frequently, until thermometer registers 234 degree F, soft-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

4. Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to lukewarm (110 degree F). This should take about 55 minutes.

5. While the fudge is cooking, prepare the mint mixture. Place the 3 tablespoons butter and the creme de menthe into a small mixer bowl. Beat with an electric mixer on high speed until fluffy. Add the powdered sugar and beat until smooth. Cover and set aside.

6. Remove candy thermometer from saucepan. Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss. This should take about 7 minutes. Quickly turn fudge into prepared pan. Dollop mint mixture over fudge; press mint mixture evenly over fudge. Sprinkle nuts over mint mixture; press in lightly. While fudge is warm, score it into 1-inch squares. When candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered. Makes 64 pieces or about 1-3/4 pounds.

Make-Ahead Tip: Up to 2 weeks ahead prepare fudge. Store in the refrigerator in a tightly covered container.

nutrition facts

  • Servings Per Recipe 64 pieces or about 1-3/4 pounds
  • Calories56, 
  • Total Fat (g)2,
  • Saturated Fat (g)1, 
  • Monounsaturated Fat (g)5, 
  • Polyunsaturated Fat (g)5, 
  • Cholesterol (mg)3, 
  • Sodium (mg)11, 
  • Carbohydrate (g)9, 
  • Total Sugar (g)9, 
  • Fiber (g).2, 
  • Protein (g).3,
  • Vitamin A (DV%)0, 
  • Vitamin C (DV%)0, 
  • Calcium (DV%)1, 
  • Iron (DV%)1, 
  • Percent Daily Values are based on a 2,000 calorie diet
by CAFE SASSY HBIC on Feb. 22, 2011 at 1:04 AM

Shamrock Cupcake Pops

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MyLittleCupcake by MyLittleCupcake | See MyLittleCupcake's recipes | Report Abuse

Source: My Web Blog


St. Patrick's Day Treat


Servings:         40-50

Prep time:       1 hour

Cook time:      25-40 minutes

Total time:       about 2 hours depending on how many you make



Cake Mix
Wilton's Green Candy Melts
Wilton's White Candy Melts
Green M&M's
Wilton's Shamrock Sprinkle Mix 
Lollipop Sticks
Candy Bags (if wrapping)
Green Ribbon (if wrapping)

Additional items that are helpful:
Egg Carton
Styrofoam board



I made these cupcake pops with a chocoalte cake out of a box and mixed with Vanilla Buttercream Frosting. My husband and children loved them but I thought they were a little too sweet for my taste. Next time I will go back to Cream Cheese Frosting.

I always use my hands to mix ~it goes much faster and I like to feel the texture of the dough and make sure I am getting the consistency I like. The amount of frosting is really a personal choice. More frosting makes the dough moister and sweeter but also makes it harder to work with. 

I find that freezing the dough for a little while makes it much easier to work with. Even after the shapes are made I put them back into the freezer and keep them chilled until I actually dip them. It seems to set the candy melts faster with less drips.
Once you have mixed your dough and made your shapes you are ready to dip. Melt green candy melts and dip the bottom of the cupcake into the melted candy covering your bottom completely. Now place your stick inside the pop. 

I use an egg carton for placing my cupcakes to dry during this stage and to store them until they are ready for the next stage. It keeps them from falling all over the place. 

Now melt the white candy melts. Get your sprinkles and M&M's ready. Dip the top of the cupcake into the melted white candy, sprinkle on the shamrock mix and top with a green M&M with the writing facing down. Use your styrofoam board for placing your cupcake pop to dry.

Complete Instructions with web links at


by CAFE SASSY HBIC on Feb. 22, 2011 at 1:06 AM

french pistachio buttercreams

Rated : 
 by 3people
Prep: 35 min.
Chill: 1 hr. 40 min.
Bake: 8 min. per batch

French Pistachio Buttercreams


  • 1-1/2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 3/4  cup  unsalted butter, softened
  • 1/2  cup  sifted powdered sugar
  • 1    egg
  •      Granulated sugar
  • 1/2  cup  sifted powdered sugar
  • 1/4  cup  unsalted butter, softened
  • 1  teaspoon  rum, cognac, or milk
  • 6  ounces  semisweet chocolate pieces or white baking pieces, melted
  • 1/2  cup  pistachio nuts, chopped


1. In a small bowl, combine flour and salt; set aside. In a medium mixing bowl, beat the 3/4 cup butter and 1/2 cup powdered sugar with an electric mixer on medium to high speed until combined. Beat in egg until combined. Beat in flour mixture on low speed just until combined. Cover and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 3/4-inch balls. Place balls on an ungreased cookie sheet. Dip the bottom of a glass in granulated sugar and use to flatten each ball to a 1-1/2-inch circle. Bake about 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool.

3. Meanwhile, for filling, in a small mixing bowl, beat together 1/2 cup powdered sugar, the 1/4 cup butter, and rum on medium to high speed until combined.

4. To assemble cookies, spread filling on the flat sides of half of the cookies. Top with remaining cookies, flat sides down. Chill cookies about 30 minutes or until fillling sets. Drizzle or spread melted chocolate on tops of cookies and sprinkle with pistachio nuts. Chill about 10 minutes or until chocolate sets. Makes about 30 sandwich cookies.

5. Make-Ahead Tip: Prepare and bake cookies as directed; cool (do not fill or decorate). Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw frozen cookies, covered, at room temperature. Fill and decorate cookies.

nutrition facts

  • Calories134, 
  • Total Fat (g)9, 
  • Saturated Fat (g)5, 
  • Cholesterol (mg)24, 
  • Sodium (mg)42,
  • Carbohydrate (g)13, 
  • Fiber (g)1, 
  • Protein (g)2, 
  • Calcium (DV%)1, 
  • Iron (DV%)3, 
  • Percent Daily Values are based on a 2,000 calorie diet
by CAFE SASSY HBIC on Feb. 22, 2011 at 1:07 AM

irish black bun shamrock cookies

Rated : 
 by 2people
Prep: 1 hour
Bake: 8 min.

Irish Black Bun Shamrock Cookies


  • 2/3  cup  butter or margarine
  • 1  3-ounce package  cream cheese, softened
  • 1/2  cup  granulated sugar
  • 3/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground allspice
  • 1/2  teaspoon  ground mace or nutmeg
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 3  tablespoons  whiskey
  • 2-1/4  cups  whole wheat pastry flour or all-purpose flour
  • 1  cup  currants or chopped raisins
  • 1/4  cup  coffee or apple juice
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  butter or margarine
  • 1  tablespoon  unsweetened cocoa powder
  • 1  teaspoon  finely shredded orange peel
  • 1/2  teaspoon  ground cinnamon
  • 1/2  cup  finely chopped toasted almonds
  • 1  tablespoon  whiskey
  • 2  cups  sifted powdered sugar
  • 2 to 3  tablespoons  whiskey or milk
  •      Green food coloring


1. Beat the 2/3 cup butter or margarine and cream cheese in a medium bowl with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, the 3/4 teaspoon cinnamon, the mace or nutmeg, allspice, salt, and pepper; beat until combined, scraping sides of bowl occasionally. Beat in the 3 tablespoons whiskey until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.

2. Roll dough on a lightly floured surface until 1/8 inch thick. Cut with a 2-1/2-inch shamrock-shape cookie cutter (rerolling scraps). Place cutouts 2 inches apart on an ungreased cookie sheet.

3. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire rack and cool.

4. Combine currants or raisins and coffee or apple juice in a saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Do not drain. Stir in brown sugar, the 2 tablespoons butter or margarine, unsweetened cocoa powder, orange peel, and the 1/2 teaspoon ground cinnamon. Cook and stir over low heat until mixture is combined. Remove from heat. Stir in almonds and the 1 tablespoon whiskey. Cool filling to room temperature. Place in a food processor bowl or blender container. Cover and process or blend until finely chopped. Refrigerate if not used immediately.

5. Place 1 teaspoon filling onto the flat side of half of the cookies; top with remaining cookies.

6. Combine powdered sugar and enough of the 2 to 3 tablespoons whiskey or milk to make of spreading consistency. Tint with green food coloring to desired color. Spread over tops of cookies. Makes about 32.

nutrition facts

  • Calories144, 
  • Total Fat (g)7, 
  • Saturated Fat (g)4, 
  • Cholesterol (mg)15, 
  • Sodium (mg)64,
  • Carbohydrate (g)19, 
  • Fiber (g)1, 
  • Protein (g)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
by CAFE SASSY HBIC on Feb. 22, 2011 at 1:08 AM

creme de menthe brownies

Rated : 
 by 3people
Makes: 16 bars
Prep: 20 minutes
Bake: 20 minutes

Creme de Menthe Brownies


  • 1  ounce  semisweet chocolate
  • 1/4  cup  butter or margarine
  • 1  cup  sifted powdered sugar
  • 2  tablespoons  creme de menthe
  • 1/2  cup  sifted powdered sugar
  • 1/2  cup  butter or margarine
  • 2  ounces  unsweetened chocolate
  • 1  cup  granulated sugar
  • 2    eggs
  • 1/4  teaspoon  mint extract
  • 2/3  cup  all-purpose flour


1. Preheat oven to 350 degree F. Grease a 9x9x2-inch baking pan and set aside. In a medium saucepan melt butter and chocolate over low heat. Stir in sugar, eggs, and mint extract. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour. Spread batter in prepared pan.

2. Bake for 20 minutes. Cool on a wire rack. Meanwhile for frosting, in a medium mixing bowl beat the 1/4 cup butter or margarine until fluffy. Gradually add the 1 cup sifted powdered sugar. Beat in creme de menthe. Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread. Spread atop brownies. In a small, heavy saucepan melt semisweet chocolate over low heat. Drizzle atop brownies. Let chocolate set, then cut into bars. Makes 16 bars.

Make-Ahead Tip: Store in an airtight container at room temperature for up to 3 days.

nutrition facts

  • Servings Per Recipe 16 bars
  • Calories226, 
  • Total Fat (g)12, 
  • Saturated Fat (g)7,
  • Cholesterol (mg)51, 
  • Sodium (mg)102, 
  • Carbohydrate (g)28, 
  • Fiber (g)1, 
  • Protein (g)2,
  • Vitamin A (DV%)10, 
  • Vitamin C (DV%)0, 
  • Calcium (DV%)1, 
  • Iron (DV%)4, 
  • Percent Daily Values are based on a 2,000 calorie diet
by CAFE SASSY HBIC on Feb. 22, 2011 at 1:09 AM

Saint Patrick's Day Chocolate and Mint Delight

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lynnettewoolley by lynnettewoolley | See lynnettewoolley's recipes | Report Abuse

Source: self


This is a delicious cookie made with chocolate cookies and ice cream.


Servings:         about 24

Prep time:       15 minutes

Cook time:      15 minutes each batch

Total time:       about 2 hours



1 cup butter, room temperature
¾ cup sugar
¾ brown sugar

1 ¼ teaspoon vanilla extract
1 egg, beaten and room temperature

1 2/3 cups flour
1 1/8 teaspoon baking soda
¾ cup unsweetened cocoa
1 – 2 teaspoons bran flakes (optional)
2 ½ tablespoons milk, room temperature

1 1/2 cup chocolate chips

1/2 gallon chocolate chip mint ice cream



Preheat oven to 375 degrees. 

In mixing bowl, on medium speed, blend together butter and both sugars. Mix for 3 minutes. In separate bowl, pour vanilla extract into beaten egg. Pour egg mixture into butter blend a little at a time while mixing at low speed. When all of egg mixture has been added, turn to high for 3 minutes. Your mixture should be light and creamy.

In separate bowl sift together flour, baking soda, and cocoa. If desired, add bran flakes. Add one tablespoon of milk to the mixing bowl with your sugar and egg blend, then add 1/3 of your flour mixture. Mix for 10 to 15 seconds; just until flour is moist. Pour in the rest of the milk and add the remaining flour mixture. Mix only until flour is moistened. Add chocolate chips. 

Place heaping teaspoon full of dough onto cookie sheet. Bake at 375 degrees for 12 to 15 minutes. 
Take cookies off of cooking tray and cool. You can place them in the freezer for faster cooling. When cool, take two cookies; scoop about 1/4 to 1/2 cup of ice cream and place it in the middle of them. Trip edge with a knife. Place back in freezer until ready to serve.


by CAFE SASSY HBIC on Feb. 22, 2011 at 11:19 AM


by on Feb. 22, 2011 at 12:23 PM
Posted on CafeMom Mobile
by on Feb. 22, 2011 at 1:09 PM

Quoting BabyDoll2122:


Posted on CafeMom Mobile
by Evil Food Lady on Feb. 22, 2011 at 1:15 PM

 Another good one is jello cake   :) it's not st paddy's day specific or anything.  Any holiday or occassion works.  I usually make it almost every holiday and depending on the holiday determines the type of jello I use.


Read more about it at,186,153174-229201,00.html
Content Copyright © 2011 - All rights reserved.


1 white cake mix
1 sm. (4 oz.) Jello mix, any flavor
8 oz. Cool Whip
1 c. boiling water
1/2 c. cool water


Make cake according to package directions. Cool cake 20 minutes. Using utility fork poke cake at 1/2 inch intervals. Make Jello using 1 cup boiling water and 1/2 cup cold water. Pour Jello slowly over cake covering all holes. Chill 3 - 4 hours. Spread with Cool Whip.

You can use multiple flavors.  On st. paddy's day i usually just use lime    During the spring/summer I use strawberry and lime  :]   Around July 4th and Memorial day I use blue raspberry and strawberry  (:   It's very good and refreshing!

  << looks like that  :)  You can add fresh fruit to it as well.

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