St. Patrick's Day Archives - The Midnight Baker

Creme de Menthe Cake Mix Cookies

Judith Hannemann — Fri, 03 Mar 2017 00:00:03 +0000

These creme de menthe cake mix cookies contain no liqueur but have the same great taste! Easy to make!

Perfect For St. Patrick’s Day

These cookies are easy enough to make year round, but when you color them green, they are just perfect to serve on St. Patrick’s Day!

You will need about one to two teaspoons of green food coloring to get the right shade. I use gel or paste food colorings, but the less-expensive liquid will do just as well.

Mint And Chocolate

I admit to being a huge fan of chocolate and mint put together–especially in ice cream! However, I didn’t really think about combining those flavors in a cookie.

My inspiration for these came from my friend Renee P. She had a similar recipe on her site, Renee’s Kitchen Adventures, and I fell in love with it immediately!

Some of the ingredients Renee used, I couldn’t find, so I improvised. The result was fantastic and they reminded me of the flavor of creme de menthe.

Easy To Make

You wouldn’t think such a fancy schmantzy cookie could be so easy, but it is!

It starts with a cake mix which cuts a lot of prep time. I used white cake mix because it’s pretty neutral tasting and the batter would be easy to color and get a more “true” color.

Then you just have three or four (depending on your desired add-ins) remaining ingredients to add. Then just mix them up and bake!

The Recipe

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Creme de Menthe Cake Mix Cookies

These creme de menthe cake mix cookies contain no liqueur but have the same great taste! Easy to make!

Prep Time5

Cook Time10

Total Time15

Course: cookies

Cuisine: American

Keyword: cake cookies, creme de menthe

Servings: 2 doz

Calories: 2053kcal

Author: Judith Hannemann

Ingredients

1 box 2-layer size, 15+ oz white cake mix --I used Duncan Hines
2 eggs
1/2 cup oil
1-2 tsp green food coloring optional
1/2 cup mint morsels see NOTES
1/2 cup chocolate morsels

Instructions

Preheat oven to 375 degrees F.
Blend cake mix, eggs, oil and food coloring (if using) in a large bowl.
Fold in the mint & chocolate morsels.
Shape into balls about the size of a walnut and place 2-inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes.
Let the cookies cool for 2 minutes on the baking sheet. Remove to a rack to cool completely.

Notes

If you cannot find mint morsels--you can use 1 cup Andes Candies baking bits and omit the chocolate chips, or you can omit the mint morsels, use 1 tsp peppermint extract in the batter and up the amount of chocolate chips to 1 cup.

Nutrition

*Adapted from Renee’s Kitchen Adventures

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St Patrick’s Day: Corned Beef and Cabbage

Judith Hannemann — Sun, 16 Mar 2014 00:00:00 +0000

Corned Beef and Cabbage

St. Patrick’s Day. Corned beef and cabbage. No more need be said.

Well, what can I say? This is traditional at St. Patrick’s Day.

At St. Paddy’s Tradition

I just happen to cook mine in a pressure cooker. It’s faster and I find the meat doesn’t fall apart unlike other methods. It only takes 90 minutes, regardless of the size of the brisket.

My model is an electronic pressure cooker. For the meat, you need a high setting–that’s either “Meat,” or “Beef,” or 15 psi.

Tender in 90 minutes and doesn’t fall apart

For the vegetables, you’d use the “vegetable” setting or 7-10 psi.

Perfectly cooked veggies

It couldn’t be simpler! And don’t be scared of pressure cooking!!! Especially in an electronic one. It won’t explode on you like the old stove-top models (and those have been improved too). You can set and forget an electronic, something you can’t do with a stovetop one–that must be supervised.

This stunning platter is part of the Temp-Tations Carved Old World Pack and Go set. Available by clicking the link below this paragraph.

Happy St. Patrick’s Day to all! Kiss me, I’m Irish…yes, I really AM!!!

Corned Beef & Cabbage

1 piece (any size) point or flat cut corned beef brisket
1 medium cabbage, cut into wedges
1 lb carrots, peeled
2 lbs red potatoes, peeled
2-3 cups water for the pressure cooker

Rinse brisket well under cold running water.

Add meat in the pressure cooker. Set to 15 psi or “meat” setting and cook for 90 minutes. Release pressure and remove meat to an oven-proof serving dish. Cover with foil and place in 200 degree F oven to keep warm. Do not remove liquid from cooker as you cook the veggies in the same water which will flavor the veggies.

Place vegetables in reserved water in cooker. Cover, seal, and set to 10 psi or “vegetable” setting and set timer for 10 minutes. Release pressure.

Slice meat and serve with vegetables.

Corned Beef and Cabbage

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Easy Irish Soda Bread

Judith Hannemann — Sun, 23 Feb 2014 00:00:00 +0000

Easy Irish Soda Bread

Just in time for St. Patrick’s Day! Traditional, yet ridiculously easy Irish Soda Bread recipe.

Irish Soda Bread Is Easy

Who can resist a slice of Irish Soda Bread warm out of the oven? Not too many people or at least any that I know.

I grew up eating this. My mother didn’t only make this on St. Patrick’s Day. Since my dad’s birthday coincided with St. Paddy’s day, mom would stick a candle in the soda bread and call it “birthday cake” LOL. We had it at other times during the year as well.

Kiss Me I’m Irish…Soda Bread!

Hers however, didn’t have caraway seeds. Years later as an adult, I tried some with caraway in it–and I’m not a big fan of caraway seeds either–and I absolutely loved the taste of them in this. I DO go light on them when I make it. This is why I gave a range; I used the lowest range.

Currants are traditional, but I use raisins. Frankly, they are cheaper. Hipper, more up-to-date versions I’ve seen use the dehydrated cranberries, which is why I included it. But to me, that’s not really Irish Soda Bread, even though I’m sure that tastes great!

My mother’s recipe was in her head and she never wrote it down. I remember watching her make it and pretty much had the ingredients down, but NOT the amounts. I found one which I thought was pretty close on Epicurious and this is it. The only thing I changed was the amount of caraway seeds.

If you don’t use a stand mixer with dough hook, then just mix the ingredients by hand in a large bowl and a wooden spoon. Then turn out on the floured surface and knead it for about 1 minute.

If there’s any left (which I doubt), this makes fine toast!!

The Recipe

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Easy Irish Soda Bread

Just in time St. Patrick’s Day! Traditional, yet ridiculously easy Irish Soda Bread recipe,

Prep Time10

Cook Time55

Total Time1 5

Course: breads

Cuisine: Irish

Keyword: irish soda bread

Servings: 2 loaves

Calories: 1266kcal

Author: Judith Hannemann

Ingredients

4 cups bread flour
1 tbs baking powder
3/4 tsp baking soda
1 tsp salt
1 cup currants raisins or dried cranberries
1/2-1 tbs caraway seeds OPTIONAL
2 cups buttermilk

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment or lightly grease. Set aside.
Rinse whatever dried fruit you are using in a strainer under hot water. Place on paper towel to absorb excess water.
In the bowl of a heavy-duty stand mixer, add the flour, baking powder, baking soda and salt. Fit with dough hook and mix dry ingredients for about 1 minute.
Add the fruit and caraway seeds if using. With mixer running, add the buttermilk gradually--using only enough to form a soft dough (I had to use the whole 2 cups of buttermilk). Knead for 1 minute.
Turn out the dough on a well-floured surface and shape into 2 rounds and place on prepared baking sheet. With a sharp knife, cut an "x" about 1/4-inch deep on each loaf. Sprinkle with additional flour if desired.
Bake for 45-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Makes 2 round loaves.

Nutrition

Irish Soda Bread

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