St. Paddy's Day dessert recipes for friends, family, and whoever loves sweet things just as much as we do! Of course, each little dessert has a touch of green, so even if you're not wearing the hue, you don't need to worry about being pinched!
Chocolate Mint Oreo Cookies by Two Peas and Their Pod
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Hershey's Special Dark Cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 1/2 cups mint green chips (I used Guitard)
1 cup chopped Cool Mint Oreo cookies
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, mint green chips, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
5. Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.
Mint White Chocolate Mousse Cake by Sprinkle Bakes
Make the Joconde sheet cake:
1 cup almond flour
3/4 cup confectioners’ sugar, sifted
½ cup all-purpose flour
½ cup dark chocolate cocoa powder (unsweet)
1 egg yolk
4 egg whites
1/4 cup superfine sugar
2 tbsp. melted butter
1. Preheat the oven to 450°F
2. Line an 11.5 x 17-inch jelly roll pan with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary.
3. In a separate bowl, whip the egg whites with an electric hand mixer. When the egg whites are foamy, gradually add the superfine sugar until a white, shiny meringue forms.
4. With a large rubber spatula, gently fold the meringue into the almond-flour mixture.Add the melted butter and gently fold again, being careful not to deflate the batter.
5. Bake for 5 to 8 minutes or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. Invert the cake onto a sheet of parchment and carefully peel away the parchment paper. Trim the edges of the cake with a serrated knife. Set aside.
6. Remove cake from oven and turn out onto tea towel. Have ready a 7” springform pan. Trim edges and cut one long piece of joconde big enough to fit around the inside of the 7" springform pan. You may have to piece together with a small portion of cake to line the entire circumference of the pan.
7. Using the bottom of your pan as a guide, cut a circle of cake from the joconde and press it into the bottom of the pan evenly (you may need to trim the circle slightly for it to fit perfectly). Set joconde-lined pan aside.
Make the white chocolate mint mousse:
1/4 oz. package of powdered gelatin (about 2 tsp.)
2 tbsp cold water
3 egg yolks
1/2 cup sugar
1/2 cup milk, hot - (put in the microwave for 30+ seconds)
8 oz. high quality white chocolate, chopped (I used Ghirardelli white chips)
½-1 tsp mint extract (add to taste)
Few drops of green food coloring
1 1/2 cups whipping cream.
1. Place 2 tbsp water in a medium saucepan and sprinkle gelatin over water. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well. Stir in hot milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in melted chocolate and blend with a whisk until chocolate has melted and even in color (no streaks!). Let cool.
2. When mixture has cooled somewhat, stir in mint extract and green food coloring. Whip cream until stiff peaks form. Gently fold whipped cream into the cooled chocolate-mint mixture until well blended.
½ cup white chocolate
1 chocolate transfer sheet, your choice of pattern
1 cup prepared whipped cream
Chocolate cigarettes, curls or shavings
1. Pour in as much of the mousse as possible into the joconde lined pan; smooth the top. (you will have a little mousse and joconde cake left over. I suggest making a single-serving trifle).Place mousse cake into the freezer for 2-3 hours, or until firm. Remove from freezer and remove cake from springform pan. Measure side of joconde cake and cut the chocolate transfer sheet to size. Melt white chocolate chips in the microwave at 30 second intervals until smooth. Let chocolate cool slightly, then spread onto the chocolate transfer sheet with an offset spatula in one or two even strokes. Allow chocolate to harden then peel away the acetate, revealing the patterned chocolate.
2. Pipe whipped cream in a florettes in the middle of the cake (I used Wilton #133 tip). Decorate with chocolate cigarettes, curls or shavings. Serve frozen or allow cake to thaw in the refrigerator and serve cold. Keep uneaten portion wrapped in plastic wrap and store in the refrigerator or freezer.
Furge Mint Brownies by Oh My Sugar High
½ cup butter
3 ounces semi sweet chocolate
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup all purpose flour
3 tablespoons cocoa powder
1. In a large bowl, melt the butter and the chocolate together in the microwave. Microwave for 30 seconds, stir, and continue to microwave until the chocolate is melted and smooth.
2. Add the sugar, egg, vanilla, salt, flour, and cocoa powder into the bowl and mix all the ingredients together well. Pour into a greased 8×8 baking dish. Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center of the brownies comes out clean. Let the brownies cool completely before adding the mint layer.
Mint Layer Ingredients:
¼ cup butter
1 cup powdered sugar
1 tablespoon milk
½ teaspoon peppermint extract
green food coloring
In a medium bowl, mix all ingredients for frosting together. Whip with the electric mixers or with a spatula until the consistency is smooth. Pour over cooled brownies. Place the dish in the fridge after this step and let it cool for at least an additional hour.
Chocolate Topping Ingredients:
¼ cup butter
½ cup semi sweet chocolate chips
|In a small bowl, melt the butter and chocolate chips together in the microwave, stirring until smooth. Pour over the cooled brownies. Cool the entire pan for at least another hour before cutting and serving. Cut brownies with a clean sharp knife.
Chocolate Dipped Mint Oreos by Life of Liz
16 oz. White Chocolate
12-16 Cool Mint Oreo Cookies, Broken in pieces.
1. Melt White Chocolate in a small bowl either over a pot of boiling water or in the microwave.
2. Pour the melted chocolate over the cookies and allow excess to drip off before laying down on wax paper. Sprinkle the Quins over the chocolate.
3. Refrigerate for about 30 minutes or until firm.
Which festive recipe is your favorite? Let us know in the comments below, and see even more food & drink recipes here!