25 Best St. Patrick’s Day Desserts Recipes

St. Patrick’s Day desserts recipes are the perfect way to celebrate this festive holiday with a sweet touch of Irish charm. Whether you’re hosting a St. Patrick’s Day party or just want to indulge in some delicious treats, these St. Patrick’s Day desserts recipes offer something for everyone. From green-themed cakes to classic Irish sweets, there’s no shortage of ideas to bring the spirit of St. Patrick’s Day to your table. These dessert recipes are not only festive but also incredibly easy to make, ensuring that your celebration is as stress-free as it is delightful.

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When it comes to St. Patrick’s Day desserts recipes, variety is key. You can create rich chocolate Guinness cakes, shamrock-shaped cookies, or even no-bake treats to suit every taste bud. These desserts recipes are perfect for kids and adults alike, making them a versatile choice for any gathering. Looking to add a unique twist? Try incorporating traditional Irish flavors like Baileys Irish Cream or mint into your desserts. With so many options available, these St. Patrick’s Day desserts recipes are guaranteed to impress your guests and leave them asking for seconds.

If you’re searching for the best St. Patrick’s Day desserts recipes, you’ve come to the right place. From classic Irish recipes to modern green-and-gold creations, the possibilities are endless. Celebrate the holiday in style with desserts that are as festive as they are flavorful. These St. Patrick’s Day desserts recipes will not only satisfy your sweet tooth but also add a touch of whimsy to your holiday spread. So grab your apron, gather your ingredients, and get ready to make this St. Patrick’s Day extra special with desserts that everyone will love!

Quick and Easy St Patricks Day Desserts

#25. Rainbow Lucky Charms Chocolate Bark

Materials:

• Chocolate melts in white, blue, purple, yellow, orange, green, and pink
• Toothpick or wooden skewer
• Parchment paper
• Lucky Charms marshmallows
• Rainbow sprinkles
• Baking spatula

Instructions:

• Melt each color of chocolate melts individually in the microwave.
• Cover a baking sheet with parchment paper.
• Spread melted white chocolate over the entire baking sheet using a baking spatula.
• Drizzle the melted colored chocolates on top of the white chocolate using a spoon.
• Swirl the colors together gently with a toothpick or wooden skewer to create a marbled effect (avoid overmixing to prevent muddy colors).
• Sprinkle Lucky Charms marshmallows and rainbow sprinkles on top.
• Shake the baking tray lightly to even out the chocolate layer.
• Place the tray in the refrigerator until the chocolate hardens.
• Break the hardened chocolate into smaller pieces by hand.

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#24. Ultimate Healthy Homemade Thin Mints

Materials:

• Dry Ingredients:
  • ⅔ cup (80g) white whole wheat flour or gluten-free flour
  • ⅓ cup (27g) unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp salt
• Wet Ingredients:
  • 2 tbsp (28g) unsalted butter, softened
  • ½ cup + 2 tbsp (120g) coconut sugar
  • 2 tbsp (30mL) unsweetened cashew milk
  • 1 tsp peppermint extract
• Chocolate Coating:
  • ¾ cup (168g) chopped chocolate

Tools:

• Medium and large mixing bowls
• Electric mixer
• Large sheet of plastic wrap
• Spatula
• Silicone baking mats or parchment paper
• 1 ½”-wide round cookie cutter
• Two large baking sheets
• Wire rack
• Wax paper
• Two forks

Instructions:

1. Prepare Dough:
   • Whisk flour, cocoa powder, baking soda, and salt in a medium bowl; sift once.
   • Beat butter and coconut sugar in a large bowl using an electric mixer.
   • Add milk and peppermint extract; mix well.
   • Gradually beat in the flour mixture until combined.
2. Shape and Chill Dough:
   • Transfer dough onto plastic wrap; shape into a ½”-tall rectangle.
   • Cover with another sheet of plastic wrap and fold excess wrap.
   • Chill dough for at least 3 hours (up to 2 days).
3. Preheat Oven:
   • Set oven to 350°F.
   • Line baking sheets with silicone mats or parchment paper.
4. Roll and Cut Cookies:
   • Roll chilled dough (still between plastic wrap) to ⅛” thick.
   • Use a cookie cutter to cut out 1 ½” circles.
   • Transfer circles to baking sheets; repeat with unused dough until all is used.
5. Bake Cookies:
   • Bake for 13-16 minutes at 350°F.
   • Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack.
6. Coat with Chocolate:
   • Line baking sheets with wax paper.
   • Melt chocolate in a small bowl, keeping it warm if possible.
   • Dip cooled cookies into melted chocolate using forks, letting excess drip off.
   • Place coated cookies on wax paper and let chocolate harden completely.
7. Store:
   • Store cookies in an airtight container for up to a week.

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#23. Rainbow Cannoli

Materials:

• Cannoli dough (your favorite recipe)
• Food coloring (6 colors for the rainbow)
• Colored candy-coated chips or sprinkles
• Cannoli molds
• Oil for frying
• Rolling pin

Instructions:

1. Prepare Cannoli Dough:
   • Make a batch of cannoli dough using your favorite recipe.
   • Divide the dough into six equal portions.
2. Add Colors:
   • Add a different food coloring to each portion of the dough, creating six rainbow colors.
   • Knead each portion until the color is evenly distributed.
3. Roll and Shape:
   • Roll out each colored dough portion using a rolling pin.
   • Cut into circles or desired shapes.
   • Wrap each piece around a cannoli mold.
4. Fry the Cannoli Shells:
   • Heat oil in a deep fryer or deep pan.
   • Fry the dough-wrapped molds until golden and crisp.
   • Remove and let cool, then carefully slide off the molds.
5. Decorate:
   • Dip the ends of each cannoli shell into colored candy-coated chips or sprinkles for added flair.
6. Fill and Serve:
   • Fill the cannoli shells with your preferred filling (e.g., ricotta cream).
   • Serve and enjoy!

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#22. No Churn Mint Chocolate Chip Brownie Popsicles

Materials

Brownie Layer

• Dry Ingredients:
  • 3/4 cup all-purpose flour
  • 2 Tbsp. unsweetened cocoa powder
  • 1/8 tsp. salt
• Wet Ingredients:
  • 8 Tbsp. (1 stick) unsalted butter
  • 2 oz. bittersweet chocolate, chopped
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract

No Churn Mint Chocolate Chip Ice Cream

• 1 14-oz. can sweetened condensed milk
• 2 cups heavy cream
• 2 tsp. vanilla extract
• 1 tsp. mint extract (e.g., McCormick’s)
• Green food coloring (as needed)
• 1 cup semi-sweet chocolate, chopped (e.g., Ghirardelli)
• Green and white sprinkles

Instructions

Brownie Layer

1. Preheat oven to 350°F. Line a 9×9 pan with parchment paper and spray with nonstick cooking spray.
2. Whisk together flour, cocoa, and salt in a small bowl.
3. Melt butter and chocolate in a medium saucepan over medium heat, stirring until smooth. Remove from heat and cool for 10-15 minutes.
4. Stir in sugar, eggs, and vanilla extract. Add the flour mixture and mix until combined.
5. Pour batter into the prepared pan, smooth the top, and bake for 20 minutes. Cool completely.

No Churn Mint Chocolate Chip Ice Cream

1. Whisk together sweetened condensed milk, vanilla extract, mint extract, and green food coloring in a large bowl.
2. Whip heavy cream in a stand mixer until soft peaks form. Fold it into the condensed milk mixture.
3. Stir in chopped semi-sweet chocolate. Pour mixture over the cooled brownie layer and smooth with an offset spatula.
4. Sprinkle with green and white sprinkles.

Assembly

1. Freeze for 45 minutes, then outline 16 popsicle sections with a knife. Insert sticks through the ice cream and brownie layer into the center of each square.
2. Return to the freezer until fully set (5 hours).
3. Use parchment overhangs to lift the popsicles from the pan. Cut into 16 individual popsicles and store in the freezer.

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#21. Mint Cookies ‘n Cream Ice Cream Sandwiches

Materials:

Mint Cookies ‘n Cream and Hot Fudge Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup sugar
• Pinch of salt
• 2 teaspoons mint extract
• 6 egg yolks
• Green food coloring (optional)
• 1 1/2 cups Oreo cookies (broken into pieces)
• 3/4 cup hot fudge

Cookie Sandwich Dough:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/4 cup + 1 tablespoon cocoa powder
• Pinch of salt

Instructions:

Prepare Mint Cookies ‘n Cream Ice Cream:

1. Whisk together heavy cream, milk, sugar, salt, and mint extract in a large saucepan. Heat over medium until hot (not boiling).
2. Whisk egg yolks in a bowl. Slowly add 1/2 cup hot milk to yolks, whisking constantly to temper.
3. Gradually whisk egg mixture back into the saucepan and heat until 165-170ºF.
4. Remove from heat, strain through a sieve, and let cool. Add food coloring if desired. Chill for 6-8 hours or overnight.
5. Churn chilled mixture in an ice cream maker. During the last 5 minutes, add cookie pieces.
6. Spread half the ice cream in a wax-paper-lined 9×13 pan. Add spoonfuls of half the hot fudge.
7. Layer remaining ice cream on top, add the rest of the hot fudge, and swirl with a knife. Freeze for 4 hours or until firm.

Prepare Cookie Sandwich Dough:

1. Beat butter and powdered sugar until fluffy. Add egg yolk and vanilla, mix to combine.
2. Gradually mix in flour, cocoa, and salt until dough forms. Wrap in plastic wrap and chill for 20 minutes.
3. Preheat oven to 350°F and line two baking sheets with parchment paper.
4. Roll dough to 1/4 inch thick and cut with a 2.5-3 inch round cutter. Poke holes with a skewer.
5. Place cookies 2 inches apart and bake for 8 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack.

Assemble the Ice Cream Sandwiches:

1. Place half the cookies face down.
2. Remove ice cream from the pan and cut into circles using the same cookie cutter as the cookies.
3. Place one ice cream circle on each cookie and top with another cookie.
4. Wrap sandwiches tightly or store in an airtight container. Freeze for 30 minutes to set.

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#20. Healthy Mint Chocolate Cupcakes

Materials Needed

For the Cupcakes:

• Dry Ingredients:
  • 1 ¼ cups (100g) unsweetened cocoa powder
  • 1 cup (120g) white whole wheat flour or gluten-free flour
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
• Wet Ingredients:
  • 1 tbsp (14g) unsalted butter or coconut oil, melted
  • 2 large egg whites (room temperature)
  • 2 tsp vanilla extract
  • ¾ tsp peppermint extract
  • 2 ½ tsp liquid stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • 1 cup + 2 tbsp (270mL) nonfat milk (divided)

For the Frosting:

• 2 cups (480g) plain nonfat Greek yogurt
• ¼ cup (20g) unsweetened cocoa powder
• 2 servings (16g) sugar-free, fat-free instant chocolate pudding mix
• ⅝ tsp liquid stevia (or adjusted to taste)

Instructions

To Make the Cupcakes:

1. Preheat oven to 350°F. Line 12 muffin cups with paper liners and spray with cooking spray.
2. In a medium bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together melted butter, egg whites, vanilla extract, peppermint extract, and liquid stevia. Stir in Greek yogurt and 2 tablespoons of milk.
4. Alternate adding the dry mixture and remaining milk to the wet mixture, starting and ending with the dry mixture. Stir just until combined.
5. Divide batter evenly into the prepared muffin liners.
6. Bake for 21–24 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To Make the Frosting:

1. In a large bowl, combine Greek yogurt, cocoa powder, pudding mix, and liquid stevia.
2. Beat with an electric mixer for 2 minutes.
3. Cover the bowl with foil and refrigerate for at least 2 hours.
4. Once the cupcakes are completely cool, pipe the frosting onto the cupcakes before serving.

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#19. Chocolate Mint Truffle Gooey Cookies

Materials

• 8 oz Cream Cheese (softened)
• 1/2 cup Butter (softened)
• 1 Egg
• 1 box Devil’s Food Cake Mix
• 1 cup Powdered Sugar
• 1 bag Mint Truffle Candy Kisses
• 1 cup Green Mint Chips or Green Candy Melts

Instructions

• Preheat oven to 350°F (175°C).
• In a bowl or stand mixer, cream together butter and cream cheese until smooth.
• Add egg and mix until smooth. Then add the cake mix and combine thoroughly.
• Scoop approximately 1.5 tablespoons of dough, shape into balls, and roll in powdered sugar to coat.
• Place dough balls on a lightly greased cookie sheet.
• Bake for 10 minutes, until cookies are puffed, cracked, and still soft.
• While cookies are still on the sheet, press a Mint Truffle Candy Kiss into the center of each cookie. Allow it to melt (return to oven for 60 seconds if necessary).
• Transfer cookies to a cooling rack.
• Melt green mint chips or candy melts and drizzle over the cookies.

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#18. Mini No Bake Key Lime Pie Cheesecakes

Materials

Crust

• 2 cups graham cracker crumbs (plus extra for garnish)
• 1/2 cup melted butter
• 3 Tbsp. granulated sugar

Cheesecake

• 2 (8-oz.) packages cream cheese, softened
• 2 (14-oz.) cans sweetened condensed milk
• 2/3 cup key lime juice (e.g., Nellie & Joe’s Key West Lime Juice)
• Green food coloring
• Lime slices (for garnish)
• Graham cracker crumbs (for garnish)
• Whipped cream (for garnish)

Instructions

1. Prepare the Crust
   • Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
   • Mix with a fork until well combined. Set aside.
2. Make the Cheesecake Filling
   • Beat softened cream cheese with an electric mixer on medium-high speed for 3-4 minutes until smooth and fluffy.
   • Gradually add sweetened condensed milk, beating slowly and scraping the sides of the bowl as needed.
   • Mix in key lime juice and green food coloring until well combined and the desired color is reached.
3. Assemble Mini Cheesecakes
   • Press 2 heaping tablespoons of graham cracker crumbs into the bottom of each jar.
   • Evenly divide the cheesecake mixture among the jars.
   • Refrigerate for at least 2 hours.
4. Optional Alternative
   • For a single large cheesecake, use a 9×13 pan instead of jars.
   • Spread all the graham cracker crumbs evenly over the bottom of the pan.
   • Top with the cheesecake mixture.
5. Garnish and Serve
   • Top each cheesecake with whipped cream, a lime slice, and a sprinkle of graham cracker crumbs.

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#17. Pistachio Shortbread Cookies

Materials

• Ingredients:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon salt
  • 2 ⅓ cups all-purpose flour
  • 1 cup chopped pistachios, roasted and lightly salted
  • Optional fillings: lemon curd, fruit jam, Nutella, etc. (for sandwich cookies)
• Equipment:
  • Large (14-cup) food processor
  • Plastic wrap
  • Two 13- x 18-inch half-sheet pans
  • Parchment paper

Instructions

1. Prepare Dough:
   • Add butter, powdered sugar, and salt to a food processor. Pulse until smooth (about 8 one-second pulses).
   • Add flour and pulse until mixture appears crumbly and chunky (about 6 one-second pulses).
   • Add pistachios and pulse 4 times to incorporate them without over-chopping.
2. Shape and Chill:
   • Turn the dough onto a work surface and shape into a rough ball.
   • Divide the dough into two halves and roll each into an 8-inch log.
   • Wrap logs tightly in plastic wrap and freeze for 30 minutes.
3. Bake:
   • Preheat oven to 350°F. Line baking sheets with parchment paper.
   • Remove one dough log from the freezer and slice into ¼-inch thick rounds. Roll the log every few slices to maintain its round shape.
   • Arrange slices on a baking sheet and bake for 10–15 minutes, until edges are lightly golden. Cool on the sheet.
4. Repeat:
   • While the first batch bakes, slice the second dough log and prepare the next batch for the oven.
   • Bake the second batch and allow all cookies to cool completely.
5. Optional Sandwich Cookies:
   • Spread ½ teaspoon of lemon curd, jam, or Nutella on one cookie. Top with another cookie to create a sandwich.
6. Storage:
   • Store cooled cookies in an airtight container.

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#16. Chocolate Glazed Whiskey Bundt Cake

Materials

Cake Ingredients:

• 5 oz unsweetened chocolate, chopped
• ¼ cup instant espresso powder
• 2 tablespoons unsweetened cocoa powder
• 1 cup whiskey or bourbon
• 1 cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon fine sea salt

Chocolate Glaze Ingredients:

• 4 oz semi-sweet chocolate, chopped
• ¼ cup unsalted butter, cut into tablespoons
• 1 tablespoon light corn syrup

Instructions

1. Prepare Pan and Oven:
   • Butter a 10-cup bundt pan and set aside.
   • Preheat oven to 325℉.
2. Melt Chocolate:
   • Heat unsweetened chocolate in a microwave-safe bowl at half power in 30-second intervals, stirring often, until melted. Set aside.
3. Mix Liquid Ingredients:
   • In a glass measuring cup, combine espresso powder and cocoa powder.
   • Add hot water until the mixture equals 1 cup and stir until dissolved.
   • Add 1 cup of whiskey and let cool.
4. Cream Butter and Sugar:
   • In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
   • Add eggs one at a time, ensuring each is fully incorporated.
   • Mix in vanilla extract and melted chocolate.
5. Combine Dry Ingredients:
   • In a medium bowl, whisk together flour, baking soda, and sea salt.
6. Assemble Batter:
   • With the mixer on low, alternate adding whiskey mixture and flour mixture to the wet ingredients in three additions, starting and ending with the whiskey mixture. Mix until just combined.
7. Bake:
   • Pour batter into the prepared bundt pan.
   • Bake for 70 minutes, rotating halfway, until a toothpick inserted in the center comes out clean.
   • Cool in the pan for a few minutes before unmolding.
   • Let the cake cool completely on a wire rack.
8. Prepare Chocolate Glaze:
   • Melt semi-sweet chocolate and butter over a double boiler or in the microwave at half power in 30-second intervals, stirring until smooth.
   • Whisk in corn syrup.
9. Glaze Cake:
   • Pour the glaze over the cooled cake and decorate as desired.

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#15. MINT CHOCOLATE CHIP COOKIES

Materials Needed

• 1 cup sugar
• ½ cup butter, softened (1 stick)
• 1 egg
• ½ cup sour cream
• 1 box (3.4 oz) instant vanilla pudding mix
• ½ tsp salt
• ½ tsp baking soda
• 2 cups all-purpose flour
• 2 tsp mint extract
• 1 drop blue food coloring + 7-10 drops green food coloring
• 1½ cups chocolate chips (combination of chocolate chunks, chips, and optional Andes mint baking bits)

Instructions

Prep Work

• Preheat oven to 375°F.
• Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Making the Cookie Dough

1. Cream together sugar and softened butter in a large bowl until fluffy.
2. Stir in egg, sour cream, and dry pudding mix.
3. In a separate small bowl, mix flour, salt, and baking soda.
4. Gradually combine the flour mixture with the butter-pudding mixture until well blended.
5. Mix in mint extract and food coloring until desired color is reached.
6. Fold in chocolate chips. (For extra flavor, optionally add Andes mint baking bits.)

Baking

• Scoop dough onto the prepared baking sheet.
• Bake for 10 minutes or until edges are lightly golden.
• Let cookies cool on a wire rack before serving.

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#14. Grasshopper Pie

Materials:

• 16 Oreo Cookies (Crushed, Double Stuf preferred)
• 2 Tablespoons Butter (Melted)
• 13 Ounce Jar Marshmallow Fluff
• ⅔ Cup Half and Half
• 2 Tablespoons Creme De Menthe
• 2 Tablespoons Creme De Cacao
• 1 Cup Heavy Cream
• Green Food Coloring (Optional)
• Extra Oreo Crumbs (Optional)

Instructions:

1. Prepare the Crust:
   • Crush Oreo cookies using a plastic bag and rolling pin or a food processor.
   • Mix crushed cookies with melted butter in a medium bowl.
   • Press the mixture into a pie pan and set aside.
2. Make the Filling:
   • Heat half and half with marshmallow fluff in a medium saucepan over low heat, stirring constantly until combined.
   • Remove the saucepan from heat and cool it using an ice bath.
   • Stir in creme de menthe and creme de cacao. Add green food coloring if desired.
3. Whip the Cream:
   • In a chilled large mixing bowl, whip the heavy cream using a cold whisk until stiff peaks form.
   • Gently fold the whipped cream into the cooled marshmallow mixture.
4. Assemble the Pie:
   • Pour the filling into the prepared crust.
   • Sprinkle extra Oreo crumbs on top if desired.
5. Freeze:
   • Place the pie in the freezer for 2-3 hours before serving.

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#13. St. Patrick’s Day Crispy Treats

Materials

• 6 cups Rice Krispies
• 1/4 cup margarine
• 1/2 teaspoon vanilla extract
• 1/2 to 1 teaspoon green food coloring
• 10 oz package mini marshmallows
• Gold chocolate coins (wrapped)

Instructions

• Line a 13x9x2 baking pan with foil and lightly spray it with cooking spray or butter.
• Melt margarine in a large pot over low heat.
• Add marshmallows and stir constantly until melted.
• Remove the pot from heat and stir in vanilla extract and green food coloring until smooth.
• Quickly mix the Rice Krispies into the melted marshmallow mixture until well coated.
• Press the mixture into the prepared baking pan using a buttered spatula. Allow to cool.
• Cut into bars or use a shamrock-shaped cookie cutter for festive shapes.
• Garnish with gold-wrapped chocolate coins.

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#12. Easy Leprechaun Shortbread Bites

Materials Needed

• Ingredients:
  • 1 cup very soft butter
  • ½ cup granulated sugar
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Green food color (gel or liquid)
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 9 teaspoons multi-colored nonpareils (green, white, and a few pink)
• Equipment:
  • 9-inch square baking pan
  • Aluminum foil
  • Nonstick cooking spray
  • Large bowl
  • Sturdy spatula or wooden spoon
  • Flat-bottom glass or metal spatula
  • 2 cookie sheets
  • Cooling rack

Instructions

1. Prepare the Pan:
   • Heat oven to 325°F.
   • Line a 9-inch square baking pan with foil, leaving a 1-inch overhang on two sides.
   • Spray the foil and pan sides with nonstick cooking spray.
2. Make the Dough:
   • Combine butter, sugar, almond extract, and vanilla extract in a large bowl. Stir until creamy and well combined.
   • Gradually add green food coloring until the desired color is achieved.
   • Mix in the flour and salt with a sturdy spatula or wooden spoon until fully incorporated (the dough will be crumbly).
   • Stir in most of the nonpareils, reserving 1-2 teaspoons for topping.
3. Shape the Dough:
   • Transfer the dough to the prepared pan and press into an even layer using a flat-bottom glass or metal spatula.
   • Sprinkle the reserved nonpareils over the top and press gently to secure them.
4. Chill and Cut:
   • Refrigerate for 10 minutes.
   • Lift the dough from the pan using the foil and place it on a cutting surface.
   • Cut into 1-inch squares and place the squares 1 inch apart on two ungreased cookie sheets. Discard the foil.
   • Refrigerate again for at least 30 minutes (up to 12 hours).
5. Bake:
   • Bake for 13-15 minutes or until the bottoms just begin to brown.
   • Transfer to a cooling rack and allow to cool completely.
6. Store:
   • Store in an airtight container once cooled.

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#11. St. Patrick’s Day Green Fudge

Materials

• Ingredients:
  • 1 ½ sticks of butter
  • 2 ½ cups granulated sugar
  • ⅔ cup half and half
  • 1 tsp. vanilla
  • 7-ounce jar of marshmallow fluff
  • 1 cup white chocolate chips
  • Regular green and neon green food coloring
  • St. Patrick’s Day sprinkles
• Equipment:
  • Medium-sized pot
  • Mixing spoon or spatula
  • Multiple small bowls
  • 9 x 9 inch baking pan
  • Parchment paper
  • Cooking oil spray

Instructions

• Melt 1 ½ sticks of butter in a pot over medium heat.
• Add sugar and half and half; stir until smooth. Scrape the bottom while stirring and bring the mixture to a light boil.
• Add vanilla and boil lightly while stirring constantly for 4 minutes.
• Remove pot from heat and mix in white chocolate chips and marshmallow fluff until smooth.
• Return pot to low heat, stirring occasionally to keep the mixture warm.
• Divide the warm mixture into small batches in separate bowls, one at a time.
  • Add food coloring to each batch to create different shades of green.
  • Keep remaining mixture in the pot on low heat while working with one batch at a time to prevent hardening.
• Line the 9 x 9 inch baking pan with parchment paper and lightly spray it with cooking oil.
• Pour the first batch of colored mixture into the pan and smooth it with a spoon or spatula.
• Continue making and layering batches of different colors, spreading each color completely over the previous layer to the edges of the pan.
• Top the final layer with St. Patrick’s Day sprinkles and gently press them into the fudge if needed.
• Freeze the fudge until fully hardened and cooled (approximately 1 hour).
• Slice and enjoy!

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#10. Shamrock Shake Recipe

Materials Needed:

• Ingredients:
  • 2 cups vanilla ice cream
  • 3/4 cup whole milk
  • 10 drops green food coloring
  • 1/4 teaspoon mint extract
  • Whipped cream (for topping)
  • Sprinkles (for topping)
  • Maraschino cherries (for topping)
• Equipment:
  • Blender
  • Measuring cups and spoons
  • Two serving glasses

Instructions:

• Add vanilla ice cream, whole milk, green food coloring, and mint extract to a blender.
• Blend until the mixture is smooth and creamy.
• Pour the shake into two glasses.
• Top with whipped cream, sprinkles, and a cherry.
• Serve immediately.

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#9. Green Velvet Cupcakes

Materials:

• 18 cupcake cases
• Two cupcake tins
• Oven
• Mixing bowl
• Hand or stand mixer
• Sifter
• Wire rack
• Piping bag
• Sprinkles (optional)

Ingredients:

• 200g softened butter
• 200g caster sugar
• Green food coloring
• 4 large eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 25g cocoa powder
• 200g cream cheese
• 100g softened butter (for frosting)
• 1 tbsp lemon juice
• 300g icing sugar

Instructions:

1. Prepare the Oven and Tins
   • Preheat oven to 180°C (fan 160°C, gas mark 4).
   • Line two cupcake tins with 18 cases.
2. Cream Butter and Sugar
   • Beat softened butter and sugar together until pale and fluffy.
   • Add green food coloring gradually until a bright green color is achieved.
3. Add Eggs and Vanilla
   • Mix in eggs and vanilla extract one at a time, beating well after each addition.
4. Incorporate Dry Ingredients
   • Sift in flour and cocoa powder.
   • Gently fold until just combined.
   • Adjust the green color if necessary.
5. Fill the Cases
   • Spoon batter into cupcake cases until they are 2/3 full.
6. Bake
   • Bake for 20-25 minutes until a skewer comes out clean and cupcakes spring back when touched.
7. Cool
   • Remove from oven and cool slightly.
   • Transfer to a wire rack to cool completely.
8. Prepare Frosting
   • Beat cream cheese and softened butter until smooth.
   • Add lemon juice and gradually mix in icing sugar until fully combined.
9. Decorate
   • Pipe frosting onto cooled cupcakes.
   • Add sprinkles if desired.

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#8. Mint Chocolate Chip Dip

Materials Needed

• 1 block (8 oz) softened cream cheese
• 1 cup whipped cream
• ¼ cup sugar
• 4 drops peppermint oil or ½ tsp peppermint extract
• Green food coloring (adjust to desired color)
• ⅓ cup crushed Oreo cookies
• ⅓ cup chopped Andes mints or chocolate mint candies

Instructions

• Blend cream cheese, whipped cream, sugar, and peppermint oil together until smooth.
• Add green food coloring to achieve desired color.
• Fold in crushed Oreo cookies and chopped Andes mints.
• Transfer mixture to a serving bowl and chill in the refrigerator for 15 minutes.
• Serve with graham crackers or shortbread crackers.

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#7. Vegan Key Lime Pie

Ingredients

For the Crust:

• 10.5 ounces (300g) Vegan Digestive Biscuits or Vegan Graham Crackers
• ½ cup (112g) Vegan Butter, melted

For the Filling:

• 1 ½ cups (360ml) Vegan Condensed Milk
• ½ cup (120ml) Key Lime Juice, freshly squeezed (or substitute regular lime juice)
• ½ teaspoon Lime Extract (optional)
• 2 Tablespoons Lime Zest
• 2 ½ cups (600ml) Canned Coconut Cream, hardened cream only (from 2 chilled 14-ounce cans)*
• ¼ – ½ teaspoon Xantham Gum (if needed)

For the Topping:

• Lime Zest

Instructions

1. Prepare the Pie Dish:
   • Spray a 9-inch round pie dish with non-stick spray. Preheat the oven to 350°F (180°C).
2. Make the Crust:
   • Process the vegan digestive biscuits or graham crackers into crumbles using a food processor.
   • Mix the crumbles with melted vegan butter.
   • Press the mixture firmly into the prepared pie dish, covering the bottom and sides evenly. Use the bottom of a measuring cup for even pressing.
   • Bake the crust for 10 minutes. Let it cool completely.
3. Prepare the Filling:
   • Chill vegan condensed milk in the fridge to thicken.
   • Scoop the hardened coconut cream (chilled overnight) into a stand mixer, leaving the watery parts behind.
   • Whip the coconut cream gradually, increasing speed until stiff peaks form. If too soft, add ¼ – ½ teaspoon xanthan gum and whip again to thicken.
   • Squeeze fresh lime juice and grate lime zest.
4. Combine the Ingredients:
   • In a bowl, whisk together the vegan condensed milk, lime juice, lime extract (if using), and lime zest.
   • Gently fold in the whipped coconut cream.
5. Assemble the Pie:
   • Pour the filling over the cooled crust.
   • Chill the pie in the fridge for a few hours to set. For faster setting, place it in the freezer, but avoid freezing it completely.
6. Decorate and Serve:
   • Garnish with lime zest before serving.

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#6. Cute Grape Caterpillars for Kids

Materials

• 20 green grapes
• 1 tablespoon cream cheese (softened)
• 10 miniature semisweet chocolate chips
• Skewers

Instructions

• Select 5 of the nicest-looking grapes.
• Add 2 small dollops of cream cheese on each selected grape for eyes.
• Place a mini chocolate chip on each dollop to form pupils.
• Thread 3–4 grapes lengthwise onto a skewer.
• Add the grape with eyes horizontally at the end of the skewer.
• Repeat the process for all grapes.

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#5. Trisha Yearwood Creamy Grape Salad Recipe

Materials Needed:

• 2 pounds seedless green grapes
• 2 pounds seedless purple grapes
• 1 (8 oz.) package cream cheese (room temperature)
• 1 (8 oz.) container sour cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar (firmly packed)
• 1/2 cup pecans (finely chopped)

Instructions:

• Wash grapes thoroughly in a colander and dry with paper towels.
• Place the dry grapes in a 9×13-inch baking dish.
• In a bowl, mix cream cheese, sour cream, granulated sugar, and vanilla using an electric mixer until well combined.
• Pour the mixture over the grapes and mix until evenly coated.
• Chill the dish in the refrigerator for 1 hour.
• Before serving, sprinkle with brown sugar and pecans. Enjoy!

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#4. Green Fruit Salad

Materials Needed:

• 4 kiwis
• 1 green pear
• 1 bunch of green grapes
• Small shamrock cookie cutter
• 4 clear plastic cups

Instructions:

• Peel the kiwis and slice into rounds.
• Use a small shamrock cookie cutter to cut a shamrock shape from the four largest kiwi slices.
• Cut the pear into chunks.
• Remove the grapes from their stems.
• Divide the fruit evenly into four clear plastic cups.
• Place one shamrock-shaped kiwi slice on top of each cup of fruit.

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#3. Easy Watergate Salad Recipe

Materials

• 1 (3.4 oz) package instant pistachio pudding mix
• 1 (20 oz) can crushed pineapple (with juice)
• 1 cup mini marshmallows
• 1/2 cup chopped walnuts (or pecans)
• 1 (8 oz) container frozen whipped topping (thawed)

Instructions

• Combine pudding mix, crushed pineapple with juice, marshmallows, and nuts in a large bowl.
• Mix well to combine all ingredients.
• Gently fold in the thawed whipped topping.
• Chill in the refrigerator for at least 2 hours.
• Serve and enjoy!

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#2. Homemade Mint Chocolate Chip Ice Cream

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Materials and Ingredients:

• Ingredients:
  • 14 oz can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 cup milk (1% preferred)
  • Large pinch of salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon pure mint extract
  • 5 drops green food coloring
  • 4 ounces bittersweet chocolate
• Things You’ll Need:
  • Ice cream maker
  • Whisk
  • Food coloring
  • Measuring cups and spoons

Instructions:

1. Prepare the Base:
   • Combine sweetened condensed milk, heavy whipping cream, milk, salt, vanilla extract, mint extract, and green food coloring in a large bowl.
   • Whisk the ingredients until well combined.
2. Churn the Ice Cream:
   • Pour the mixture into your ice cream maker.
   • Process according to the manufacturer’s instructions.
3. Prepare the Chocolate:
   • When the churning process is almost complete (about 5 minutes before it’s done), melt the bittersweet chocolate in the microwave at 50% power.
4. Add Chocolate to Ice Cream:
   • Slowly drizzle the melted chocolate into the churning ice cream maker.
   • The temperature difference will harden the chocolate, creating chocolate chips (stracciatella effect).
5. Freeze the Ice Cream:
   • Transfer the churned ice cream into a freezer-safe container.
   • Freeze until firm (a few hours).

#1. Healthy Avocado Lime Cheesecake

Materials

For the crust:

• 3 oz. (100g) pecans
• 1/2 cup (40g) shredded coconut
• 3 tbsp (30g) cacao nibs
• 2 1/2 tbsp (20g) cocoa powder
• 3 oz. (100g) pitted dates
• 1 tbsp coconut oil

For the filling:

• 1 lb. (450g) avocado flesh (4-5 medium avocados)
• 1/2 cup coconut cream
• 5 limes, zested and juiced (approximately scant 1/2 cup lime juice)
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 2 limes, zested (for topping)

Instructions

Crust:

1. Preheat oven to 350°F (175°C).
2. Line an 8-inch (20cm) springform cake pan with parchment paper.
3. Spread pecans and shredded coconut on a baking sheet lined with parchment paper. Toast in the oven for 3-5 minutes, ensuring the coconut doesn’t burn.
4. Transfer toasted pecans and coconut to a food processor. Add cacao nibs, cocoa powder, dates, and coconut oil. Process until crumbly and mixture holds when pinched. If needed, add more dates one by one and process again.
5. Press the mixture evenly into the bottom of the prepared cake pan. Refrigerate.

Filling:

1. Combine lime zest, lime juice, avocado flesh, coconut cream, maple syrup, and coconut oil in the food processor. Blend until smooth. Taste and adjust lime juice or maple syrup as needed.
2. Pour filling over the crust and smooth the top. Chill in the refrigerator for at least 4 hours.
3. Run a knife gently around the edges of the cake and release the sides of the springform pan.
4. Zest two limes over the top for garnish. Serve and refrigerate leftovers, consuming within two days.

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