How to Make Shamrock Sugar Cookies

1. Place all of the cookie dough ingredients in a large bowl. Use an electric mixer to combine them at medium speed. Stop to scrape the bowl if needed. You can also use a stand mixer fitted with a paddle attachment.
2. I roll out my cookie dough between sheets of wax paper to avoid a messy lightly floured surface. Use a rolling pin to roll them to approximately 1/4 inch thick. Once the dough is rolled out it needs to chill until firm.
3. Cut out the cookies using a shamrock cookie cutter (approximately a 4-inch one for the size I made). Chill the cookies again.
4. Bake the sugar cookies for six to ten minutes (if you do a different shape or size, the baking time will vary). Cool on a wire rack before frosting.

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Shamrock Sugar Cookies Recipe

If you need a sweet treat for St. Patrick’s Day, these Shamrock Sugar Cookies are what to make. Soft sugar cookies topped with green frosting and decorative sugar are easy to make and so cute.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 cookies

Calories 257kcal

Author Dorothy Kern

Cost $8

Ingredients

Cookies:

• 2 ½ cups (310g) all-purpose flour
• 1 ¼ cups (141g) powdered sugar
• 1 cup (226g) unsalted butter , softened
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)

Frosting:

• 2 cups (452g) powdered sugar
• ½ cup unsalted butter softened
• 2 teaspoons vanilla extract
• 3 to 4 tablespoons milk regular low- or non-fat are all fine
• Green Food Coloring
• Green Sanding Sugar

Instructions

• Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!
• Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4” thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.
• Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight).
• When ready to cut cookies, preheat oven to 375°F.
• Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.
• Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.
• To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire.
• Tint the frosting green. Place sanding sugar in a shallow bowl or plate. Frost cookie then dip frosting-side down in sugar.
• Store in a single layer in an airtight container for up to 3 days. Can freeze cookies in a single layer, then stack in an airtight container (be sure to unstack them before thawing). Or freeze cookies unfrosted in an airtight container.

Notes

Swaps:

• Use store-bought sugar cookie dough to make the cookies.
• Skip making the frosting and use canned icing instead. Look for green, or you can tint white frosting with food coloring.

Nutrition

Serving: 1cookie | Calories: 257kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 100mg | Potassium: 44mg | Fiber: 1g | Sugar: 26g | Vitamin A: 367IU | Calcium: 9mg | Iron: 1mg

More St. Patrick's Day Recipes

Cookies

Shamrock Sugar Cookies

No Bake

Lucky Charms Rice Krispie Treats

No Bake

Rainbow Buttercream Board

Cookies

Homemade Mint Chip Oreos

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Lucky Charm Marshmallow Treats

These cereal bars are some of my favorites to make because of how simple they are! Rice Krispie Treats are a classic, but they can be made with just about any cereal. Not only are Lucky Charms my favorite cereal but they include Lucky Charms marshmallows which, when added to cereal treats, make them SO GOOD!

These treats are perfect for kids and adults for any time of the year, but especially during the St. Patties Day season! They’re easy to make, no bake, with a gooey crunchy texture – you’re going to love them!

Ingredients Needed

• Marshmallows: You can use mini marshmallows (a 10 oz bag) or regular size (a 12 ounce bag).
• Lucky Charms Cereal: the best!
• Vanilla: I love using pure vanilla extract
• Butter: You can use unsalted or salted butter. It’s helpful if it’s room temperature, but not required.

How to make Lucky Charm Treats

• Place butter in a large pot over medium low heat. Add the marshmallows to the melted butter and stir until combined. Remove from heat and stir in vanilla extract. It’s best to use a rubber spatula for this.
• Add cereal and stir to coat with the marshmallow mixture. Pour into a 9×9-inch square pan. Press cereal mixture firmly to compact into the baking dish.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Expert Tips + Tricks

• You can use mini marshmallows if that is what you have on hand. Check out the recipe notes to see how much you will need.
• Spray wax paper or parchment paper with nonstick cooking spray so you can press without it sticking to your hands.

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Lucky Charms Marshmallow Treats Recipe

These Rice Krispie Treats are like the classic treat, but made with lucky charms. Make these marshmallow Krispie treats for St. Patricks Day and you will not be disappointed!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Setting Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 585kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 cups (246g) Lucky Charms cereal
• 12 ounces (340g) marshmallows
• 5 tablespoons (71g) unsalted butter
• 1 teaspoon vanilla extract

Instructions

• Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
• Melt the butter in a large pot over medium low heat. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into pan. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Video

Notes

• Regular size marshmallows come in 12 ounce bags. Mini marshmallows come in 10 ounce bags.
• You can use 1 (10 ounce) bag of mini marshmallows in place of the 12-ounce bag of normal sized ones without altering the outcome.

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 119g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 790mg | Potassium: 266mg | Fiber: 6g | Sugar: 59g | Vitamin A: 3493IU | Vitamin C: 31mg | Calcium: 516mg | Iron: 26mg

Favorite Rice Krispies Treats

No Bake

Chocolate Rice Krispie Treats

No Bake Bars

Banana Pudding Rice Krispie Treats

Recipes

Fruity Pebble Rice Crispy Treats

Easter

Easter Rice Krispie Treats

The post Lucky Charms Rice Krispie Treats appeared first on Crazy for Crust.

How to make a Buttercream Board

• Color your frosting as desired (for this board you’ll want the colors of the rainbow).
• Decide what shape you want to do – cut out a wax or parchment paper to fit your platter if using.
• Add froting to piping bags and pipe the rainbow.
• Add dippers to the board for serving.

Expert Tips

• If I’m doing a complicated shape, I’ll draw my image on the wax paper or parchment paper, then flip it over and trace with my frosting.
• You don’t have to pipe the frosting if you want to do it by hand but for me it’s easier.
• Use gel food coloring for vibrant colors.
• Store covered in the refrigerator. The frosting will dry out after several hours.

Print

Rainbow Buttercream Board Recipe

Learn how to make a Rainbow Buttercream Board – this easy frosting board recipe is so easy to make with different shapes and colors and dippers.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings

Calories 28kcal

Author Dorothy Kern

Cost 6

Ingredients

• 1 can vanilla frosting
• food coloring
• 5 ounces Large Marshmallows
• Assorted dippers

Instructions

• Separate your frosting into 6 bowls. Color each bowl a different color of the rainbow.
• Place each frosting in a ziploc bag and cut off one tip.
• If desired, cover your board or tray with parchment paper or wax paper.
• Pipe your rainbow.
• Surround the rainbow with dippers, like mini cookies or marshmallows for clouds.

Notes

• If I’m doing a complicated shape, I’ll draw my image on the wax paper or parchment paper, then flip it over and trace with my frosting.
• You don’t have to pipe the frosting if you want to do it by hand but for me it’s easier.
• Use gel food coloring for vibrant colors.
• Store covered in the refrigerator. The frosting will dry out after several hours.

Nutrition

Serving: 1serving | Calories: 28kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 0.5mg | Fiber: 0.01g | Sugar: 5g | Calcium: 0.3mg | Iron: 0.02mg

Other Dessert Boards

Recipes

How to make a Dessert Board (Dessert Charcuterie)

Cookies

How to make a Cookie Dessert Board

Sweet Dips

Dessert Dip Board

Cookies

S’mores Board

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Easy Homemade Mint Oreos

Homemade Oreos are always a good idea, but nothing quite compares to these easy mint Oreos. The beautiful thing about homemade cookie sandwiches is that the possibilities are endless. Hundreds of combinations exist for interesting fillings and flavored cookies, but mint cookies and cream might just take the cake (or, take the cookie? I’m not sure). 

Ingredients Needed

• Hershey’s Special Dark Cocoa Powder – this is found in most grocery stores and gives the cookies the telltale Oreo flavor. If you can’t find it, use Dutch Process or Black Cocoa.
• Peppermint Extract – use this instead of mint extract, it tastes better and adds a great minty flavor to the buttercream filling.
• Mini Chocolate Chips – Gives the mint Oreo filling the mint chip it should have!

How to Make Mint Oreos at Home

• Cream softened unsalted butter with brown sugar and granulated sugar until nice and fluffy. Mix in egg, baking soda, salt, and cocoa powder.
• Once the mixture is nice and mixed, mix in the flour until smooth.
• Scoop your cookie dough in desired size and place on cookie sheet.
• Bake until they just lose their glossy sheen, then allow to cool completely before frosting.
• In a large bowl, beat the butter with a hand mixer until it becomes smooth. Once smooth, add the salt. Slowly and gradually, beat the powdered sugar into the butter and salt mixture. Add the peppermint extract and heavy whipping cream, adding one tablespoon of cream at a time. Add cream until the buttercream has reached a spreadable consistency. Once you’ve reached your desired consistency, mix in the mini chocolate chips. 
• When the cookies have cooled entirely, place a large dollop of buttercream on the center of the bottom of a cookie. Then, press another cookie on top of the dollop, with the top side of the cookie facing up. This will cause the buttercream to spread to the edges of the cookie. 

Expert Tips

• In order to get the most heavenly texture out of your cookies, bake them cautiously. It’s better to underbake these beauties and get of softer, more plush texture.
• If you’d like your cookies to look even more professional, use a piping bag or a ziploc bag with the tip cut off to pipe out your buttercream. 
• When you take the cookies out of the oven, gently tap the cookie sheet on the stovetop to flatten the warm cookies.
• As far as cocoa powder goes, you can use regular unsweetened but they won’t resemble that “Oreo” flavor as much. While I haven’t tested Dutch Process cocoa in this recipe, it should work just fine if you can’t find Hershey’s brand cocoa powder.
• Fill these cookies with any flavors you want – Nutella Oreos or peanut butter Oreos are fantastic. But you could also use whipped cream frosting or Marshmallow buttercream!

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Homemade Mint Oreos Recipe

Homemade Mint Chip Oreos – this EASY homemade Oreo recipe is soft batch and filled with mint chip filling! Mint lovers will LOVE this cookie recipe.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 large or 16 small Oreos

Calories 457kcal

Author Dorothy Kern

Cost 6

Ingredients

Cookies:

• ⅓ cup (17g) Hershey’s Special Dark unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups (155g) all-purpose flour
• ½ cup (113g) unsalted butter , softened
• ⅔ cup (134g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla
• 1 large egg

Filling:

• ½ cup (113g) unsalted butter
• ¼ teaspoon salt
• 1 ¼ cups (141g) powdered sugar
• ½ teaspoon peppermint extract
• 1-2 tablespoons heavy whipping cream for consistency (you can also use milk)
• ½ cup (112g) mini chocolate chips

Instructions

• Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.
• Scoop 1 or 2 tablespoon sized balls of dough onto the cookie sheets. Bake for 8-11 minutes (small) or 12-15 minutes (large) until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches.
• To make the filling: beat butter until smooth in a large bowl with a hand mixer. Mix in salt, then slowly beat in powdered sugar. Add peppermint extract, then 1 tablespoon of cream, adding more as needed for spreadable consistency. Mix in the mini chocolate chips.
• Frost half of the cookies frosting and sandwich with the other half. You will have just enough frosting to do all the cookies.

Video

Notes

• You can use regular unsweetened but they won’t be as “Oreo” like.
• I haven’t tested Dutch Process cocoa in this recipe but it should work just fine if you can’t find the Hershey’s.
• While store bought Oreos are vegan, this recipe isn’t because of the butter in the frosting and cookie. You can substitute Earth’s Balance Vegan Butter Sticks for both if you want a dairy-free cookie and vegan frosting (but the cookie won’t be vegan because of the egg).
• When you take the cookies out of the oven, gently tap the cookie sheet on the stovetop to flatten the warm cookies.
• Store in an airtight container in the refrigerator for up to 4 days or freeze cookies for up to 3 months (filled or unfilled).

Nutrition

Serving: 1Cookie | Calories: 457kcal | Carbohydrates: 56g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 2615mg | Fiber: 1g | Sugar: 40g

Other Mint Chip Recipes

Cake

Mint Chip Cake Roll

Cupcakes

Brownie Cupcakes from scratch

Cookies

Mint Chip Chocolate Chip Cookies

Breakfast Recipes

Mint Chip Homemade Scones

The post Homemade Mint Chip Oreos appeared first on Crazy for Crust.

How to make Beer Bread

• Pan: you’ll want to use a loaf pan, either 8×4 or 9×5.
• Whisk self-rising flour and brown sugar until no lumps remain. Stir in beer and 3 tablespoons of the butter. Batter will be thick.
• Spread batter in prepared pan. Brush with remaining 1 tablespoon of butter.
• Bake for 40-50 minutes or until a toothpick comes out clean.

Expert Tips

• What’s the best beer for beer bread? I don’t know what the best beer for beer bread is, but I’m going to give it a go and say that it’s Guinness. Guinness is a dark and rich beer, which gives the flavor of this bread a savory and rich taste. Regardless of what beer you use (because you can use any kind), this bread is easy to make and easy to eat.
• Store this bread wrapped well in plastic or in an airtight container for up to 3 days or freeze for up to a month.

Variations

• Add 1 teaspoon dried herbs to the batter! I think this would be great with thyme or rosemary or Italian seasoning.
• Use honey, maple, or agave syrup in place of the brown sugar
• Add garlic to the batter: 2-3 cloves minced or 1/2 teaspoon powder.
• Add cheese: white cheddar cheese would be fantastic! Stir it in after adding the beer.

Print

Easy Guinness Beer Bread

Easy Guinness Beer Bread has only 4 ingredients! This bread recipe is the perfect side dish for stew or soup, especially on St. Patrick’s Day. Or, make this with any beer you like on any day of the year!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 163kcal

Author Dorothy Kern

Cost 5

Ingredients

• 3 cups (372g) self-rising flour
• ¼ cup (50g) packed brown sugar
• 1 bottle 11.2 ounces/331 ml Guinness beer (or use any beer)
• ¼ cup (57g) butter, melted (divided)

Instructions

• Preheat oven to 350°F. Spray a 8×4-inch or 9×5-inch bead pan with nonstick cooking spray.
• Whisk self-rising flour and brown sugar until no lumps remain. Stir in beer and 3 tablespoons of the butter. Batter will be thick.
• Spread batter in prepared pan. Brush with remaining 1 tablespoon of butter. Bake for 40-50 minutes or until a toothpick comes out clean.
• Serve warm or room temperature plain or with butter. Eat or freeze within 2 days.

Video

Notes

• Regardless of what beer you use (because you can use any kind), this bread is easy to make and easy to eat.
• Store this bread wrapped well in plastic or in an airtight container for up to 3 days or freeze for up to a month.

Variations

• Add 1 teaspoon dried herbs to the batter! I think this would be great with thyme or rosemary or Italian seasoning.
• Use honey, maple, or agave syrup in place of the brown sugar
• Add garlic to the batter: 2-3 cloves minced or 1/2 teaspoon powder.
• Add cheese: white cheddar cheese would be fantastic! Stir it in after adding the beer.

Nutrition

Serving: 1slice | Calories: 163kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 432mg | Fiber: 1g | Sugar: 4g

Favorite Side Dishes

Bread Recipes

Jalapeno Cheese Bread 

Side Dish

Roasted Garlic Green Beans

Recipes

Easy Oven Roasted Potatoes

Recipes

Buttery Homemade Dinner Rolls

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How to Make Rainbow Cupcakes

• Just mix up the cupcake batter in a medium bowl following the instructions on the package.
• Once it’s made, divide the color batter evenly among six bowls.
• Once your batter is divided it’s time to create the colors. I like to use gel food coloring (I love Americolor brand) because the colors always turn out extra bright and pretty. For the gel coloring, you’ll need red, orange, yellow, green, blue, and purple.
• To create a rainbow, you will want to layer the colors in this order: Purple, Blue, Green, Yellow, Orange, and Red on top.
• Bake the cupcakes in a preheated oven until a toothpick comes out clean from the center. Cool them completely before you decorate them.

Expert Tips

• For the cupcake base you’ll need a boxe of white cake mix. Normally cake mixes make about 18-24 cupcakes but with all of the coloring and transferring of dishes, these make about 12-14.
• Storing: you can store the frosted cupcakes loosely covered until ready to eat. No need to chill them unless you’ve made them a day before.
• Freezing: you can freeze the unfrosted cupcakes and the frosting separately. Place both in an airtight container. Let thaw before frosting.
• TIP: use a ziplock bag when filling the cupcake pans! Add one color to each bowl and stir until the color is evenly distributed in the batter. To make it easy to create the cupcake layers, transfer each batter to its own Ziploc bag and snip off one corner so you can squeeze the batter through it.
• Turn these into double the rainbow with my rainbow buttercream!

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Rainbow Cupcakes Recipe

These are my favorite EASY Rainbow Cupcakes! Start with a box mix for the cupcake but make a homemade marshmallow buttercream frosting and FOUR different ideas for topping!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Calories 128kcal

Author Dorothy Kern

Cost $9

Ingredients

For the Rainbow Cupcakes

• 1 15 ounce box white cake mix , prepared with eggs, oil, and water called for on the box
• Food coloring (red, orange, yellow, green, blue, purple (gel food coloring works best for vibrant colors)

Marshmallow Buttercream

• ½ cup (113g) unsalted butter softened
• 1 7 ounce jar (198g) marshmallow creme
• 1 ½ cups (170g) powdered sugar
• 1 teaspoon vanilla
• Pinch salt

For the Cupcake Toppers

• 24 white chocolate Reese's Peanut Butter Cups or
• 12 Airheads Extremes cut in half, or
• rainbow sprinkles

Instructions

Make the Cupcakes

• Mix the cake batter according to the recipe or box directions. Line your muffin tins with cupcake liners.
• Divide your batter evenly among six bowls. Add food coloring to each bowl, one for each color of the rainbow (red, orange, yellow, green, blue, purple). Stir to combine.
• You are going to layer the cupcakes into the liners in a reverse rainbow, so the purple is on the bottom and the red is on the top. To make this easier to do, place each color in a separate quart-sized Ziploc bag. Seal the bag almost all the way, leaving about 1/2″ open for air to escape. Snip off a tiny corner and place a small amount in each cupcake liner, starting with purple (use just enough to cover the bottom of the liner). Repeat with the remaining colors in this order: blue, green, yellow, orange, red.
• Bake according to box directions. Let cool completely.

Make the frosting

• Beat butter and marshmallow creme together until smooth, then mix in powdered sugar, vanilla and salt. Frost cupcakes as desired (I like using a 1M tip).

Topping the cupcakes

• Leave plain with the frosting.
• Add rainbow sprinkles.
• Place an Airhead Extreme in a rainbow arch on top.
• Place a white chocolate peanut butter cup on top, frost it with frosting and sprinkle with sprinkles (like it's a mini cupcake ton top).
• Store cupcakes in refrigerator to set frosting (it's a bit fluffy and will collapse if it's not set).

Video

Notes

• For the cupcake base you’ll need a boxe of white cake mix. Normally cake mixes make about 18-24 cupcakes but with all of the coloring and transferring of dishes, these make about 12-14.
• Storing: you can store the frosted cupcakes loosely covered until ready to eat. No need to chill them unless you’ve made them a day before.
• Freezing: you can freeze the unfrosted cupcakes and the frosting separately. Let thaw before frosting.
• TIP: use a ziplock bag when filling the cupcake pans! Add one color to each bowl and stir until the color is evenly distributed in the batter. To make it easy to create the cupcake layers, transfer each batter to its own Ziploc bag and snip off one corner so you can squeeze the batter through it.
• Turn these into double the rainbow with my rainbow buttercream!

Nutrition

Serving: 1cupcake | Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 2mg | Sugar: 15g | Vitamin A: 236IU | Calcium: 2mg

Favorite Rainbow Desserts

Recipes

Easy Mermaid Cupcakes

Cake

Unicorn Cake Roll

Cake

Best Rainbow Cake

Recipes

Easy Piñata Cupcakes

The post Rainbow Cupcakes with Marshmallow Buttercream appeared first on Crazy for Crust.

Shamrock Shake Ingredients

• Ice cream – Traditionally you’d use vanilla bean ice cream, but you could also use chocolate or mint chip ice cream. Use any brand you like.
• Milk – You can make homemade milkshakes with whole milk, nonfat, heavy cream, or any nondairy milk.
• Peppermint extract – This gives that telltale mint flavor – skip the mint extract and grab peppermint. To me, mint extract tastes like toothpaste.
• Food coloring – You can use liquid food coloring or gel, but if you use gel be sure not to add too much!

How to Make a Shamrock Shake at Home

1. Decorate your glass: If you want to make your milkshake snazzy, pour a bit of honey onto a plate (a spot as large as the rim of your glass) and a bit of green sprinkles or sugar onto a second plate. Dip the rim of your glass into the honey, fully covering it, and then dip the rim into the sugar. Then, set your glass to the side. 
2. Blend: Blend ice cream, milk, peppermint extract, and a few drops of green food coloring thoroughly in a blender until completely smooth. 
3. Pour: Pour the milkshake into your prepared glasses. Finally, top it off with some whipped cream one (or two) maraschino cherries.

Expert Tips

• To avoid an overpowering flavor, you’ll want to do some taste tests while adding the peppermint extract. Start with 1/4 tsp and work up from there.
• Just like the peppermint extract, don’t go too wild with the food coloring. Try just a couple of drops at first, then add more as needed. 

Print

Copycat Shamrock Shake Recipe

A amazing mint milkshake that's super easy to make at home!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 312kcal

Author Dorothy Kern

Cost $5

Ingredients

• 4 cups vanilla ice cream
• 1-2 cups milk see note
• ¾ teaspoon peppermint extract see note
• 3-4 drops green food coloring
• Whipped cream for garnish
• Cherry for garnish
• Honey and Green Sanding Sugar for garnish

Instructions

• If you wish to decorate your glass, place some honey on a plate and green sugar on another
• plate. Dip the glass in the honey then the sugar to make it stick. Set aside.
• Place ice cream, milk, extract, and food coloring in a blender. Blend until smooth.
• Pour milkshake into glasses. Top with whipped cream and a cherry.

Notes

• Taste test before pouring to see if you want to add more peppermint extract. It’s a
  strong flavor so you want to be sure it’s not overpowering. Start with 1/4 teaspoon and work up from there.
• Start by adding less food coloring and add more as desired. I prefer regular food coloring for this – gel will need much less to get the desired color.
• This recipe has been updated. The old recipe is a shamrock shake without ice cream. Here’s what you need to make it: 2 cups Almond Breeze Unsweetened Vanilla
  Almondmilk, 1 about 3.4 ounces box vanilla pudding mix (regular or sugar-free), 1/2
  teaspoon peppermint extract, 3 drops green food coloring, 2-3 cups ice. Blend until
  smooth and serve.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 129mg | Potassium: 355mg | Fiber: 1g | Sugar: 31g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 0.1mg

This post was originally sponsored by Almond Breeze in 2017 and it has been updated.

Other Milkshake Recipes

Drinks

Chocolate Root Beer Float Milkshake

Drinks

Lemon Pie Milkshake

Drinks

Skinny Banana Cream Pie Milkshake

Drinks

Mixed Berry Smoothie

The post Shamrock Shake Copycat appeared first on Crazy for Crust.

No Bake Mint Chip Dessert Lasagna

This mint chocolate chip no-bake recipe is one of the easiest ways to make a dessert that everyone will love. Sometimes called dessert lasagnas, lush desserts, or no bake dream desserts, these moussey layered treats are tried-and-true crowd pleasers. And since you don’t have to mess around with temperatures, cook times, and complicated decoration, it’s pretty hard to mess up! In my book, that’s a winner. 

Ingredients in Mint Chip Lush

• Oreo cookies: Use any kind of Oreos for this – we love using regular Oreos or Double Stuf, or use Mint Oreos!
• Cream cheese – regular or low-fat can be used
• Sugar – granulated sugar to sweeten the filling
• Peppermint extract – don’t buy mint extract, get peppermint. It tastes so much better!
• Whipped topping – The body of this uses Cool Whip. You can use regular, light, or fat-free – or even sugar free.
• Pudding Mix – make sure it’s INSTANT chocolate pudding

How to Make Mint Chip Lasagna

• Make the crust: In a large ziplock bag, fill it with your Oreo cookies and seal it off, leaving one inch of the closure unzipped. Gently crush the Oreo cookies. Pour the melted butter into the Ziploc bag and mix it into the crushed cookies. Once well mixed, pour the mixture into a 9×9” baking dish and spread it evenly. 
• Make the filling: In a large mixing bowl, beat the cream cheese with a hand mixer until it becomes smooth. Add the sugar, vanilla, and ¼ teaspoon of peppermint extract. Feel free to add more, but I would avoid exceeding ½ teaspoon. Using about half of the container, add the whipped topping, chocolate chips, and green food coloring. Combine thoroughly and spread it over the crust. 
• Mix the pudding: Whisk the milk and pudding mix together for about thirty seconds. Allow the mixture to sit until the pudding has thickened. Once it’s reached the desired consistency, spread it over the previous layer.
• Top it off: Spread the whipped topping over the pudding layer and sprinkle with chocolate chips or Oreo cookies. Cover it up and chill for at least two hours before digging in!

Expert Tips

• For extra minty flavor, swap out the classic Oreos for their mint flavor!
• Using a rolling pin will make it a lot easier to crush the Oreos when making the crust. Just don’t go too crazy with it – it may be fun to wield a rolling pin, but you want to keep things gentle. 

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No Bake Mint Chip Lush

This No Bake Mint Chip Lush dessert is a layered chocolate and mint dessert that is perfect for any occasion! Layers of crushed cookies, mint chip cheesecake, and chocolate pudding make this the perfect dessert for mint lovers, and it’s no bake!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 9 -12 servings

Calories 320kcal

Author Dorothy Kern

Cost 6

Ingredients

• 20 Oreo cookies
• 2 tablespoons (28g) unsalted butter , melted
• 8 ounces (226g) cream cheese , softened
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 1 8 ounce container whipped topping
• ½ cup mini chocolate chips
• 1 approx. 3.4 ounce box instant chocolate pudding mix
• 1 ¼ cups nonfat milk
• 5-7 drops green food coloring
• Additional mini chocolate chips or crushed cookies topping

Instructions

• Place cookies in a large resealable bag. Seal all but one inch of the bag and gently crush the cookies using a rolling pin. Pour melted butter into the bag and mix gently with your hands. Pour the crushed cookies into a 9×9” baking dish. Spread evenly over the bottom. (The crust will not completely join together as a pie crust will.)
• Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in sugar, vanilla and 1/4 teaspoon peppermint extract. Add more peppermint extract, up to 1/2 teaspoon total, as desired for your personal taste. Fold in 1/2 the container (about 1 1/2 cups) whipped topping. Fold in chocolate chips. Add green food coloring and gently stir to fold in the color. Spread the mint layer over the cookie layer.
• Mix the pudding mix with the milk. Whisk for 30 seconds. Let sit for a few minutes until the pudding thickens, then spread over mint layer.
• Top with the remaining whipped topping and sprinkle with additional chocolate chips or crushed cookies. Cover and chill at least 2 hours before serving. Eat within 3 days.

Notes

• For extra minty flavor, swap out the classic Oreos for their mint flavor!
• Using a rolling pin will make it a lot easier to crush the Oreos when making the crust. Just don’t go too crazy with it – it may be fun to wield a rolling pin, but you want to keep things gentle. 
• Use any flavor or style Cool Whip
• You can use any kind of pudding mix – just make sure it’s INSTANT pudding mix.
• Use cows milk for best results.
• You can make this up to 48 hours ahead of serving. The chocolate layer will discolor the whipped topping layer slightly.
• If you want to use freshly whipped cream use about 3 cups.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 205mg | Potassium: 155mg | Fiber: 1g | Sugar: 25g | Vitamin A: 509IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 3mg

Other Lush Recipes

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No Bake Berry Dessert Lush

No Bake

The BEST Lemon Lush Dessert

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Blueberry Delight Lush Dessert

No Bake

Pumpkin Apple No Bake Dessert

The post No-Bake Mint Chip Lush appeared first on Crazy for Crust.

Mint Chocolate Chip Cake Roll

Many people allow the rolling process for cake rolls to spook them from even attempting, but it doesn’t have to be so hard! Cake rolls can be an intimidating undertaking; thankfully, I’ve got all the tips and tricks you’ll need to bake a deliciously minty dessert (and have it come out in one piece!)

Ingredients in a Mint Chocolate Chip Cake Roll

• Eggs – Beating the eggs is what gives the cake it’s sponginess and texture. If you don’t beat the eggs enough you will have a dense, flat, hard cake.
• Brewed coffee or water – Adds a little bit of moisture to the cake. You can use either one, but the coffee brings out the chocolate flavor.
• Cocoa powder – Use unsweetened cocoa powder. This recipe hasn’t been tested with Dutch process.
• Powdered sugar – I use this to aid in rolling the cake.
• Peppermint extract – I prefer peppermint to mint extract.
• Heavy Whipping Cream – for the whipped cream filling.

How to Make a Mint Chocolate Chip Cake Roll

• Make the frosting: To make this ganache-glaze hybrid, you’ll first heat the heavy whipping cream in a saucepan until it begins to bubble around the edges. Place your chocolate chips in a medium-sized bowl and pour the heated cream over them, allowing them to sit for about thirty seconds before whisking smooth.  Mix in the peppermint and vanilla extracts and then refrigerate for several hours, until the ganache has become thick. Cover the bowl with plastic wrap and stir occasionally.
• Preheat the oven: Prepare your jelly roll pan by lining it with foil and spraying it with cooking spray. Preheat your oven to 350°F. 
• Combine cake ingredients: On high speed, beat eggs for about three minutes, until they are frothy in texture and dark yellow in color. Once beaten thoroughly, beat in coffee, vanilla extract, and sugar. In a separate mixing bowl, whisk together salt, baking powder, flour, and cocoa. Once combined sufficiently, stir them completely into your wet ingredients.
• Bake: Pour the cake batter into your prepared pan and spread evenly. If you’re worried that your batter appears thin, don’t fret – in order to roll up your cake, the batter must be spread out in an even, very thin layer. Make sure that the batter has been spread to every corner of the pan. Bake the cake for 9 to 11 minutes at 350°F.
• Roll the cake: While the cake is in the oven, clear an area in your workspace to spread out a clean kitchen towel. Lay the towel completely flat and sprinkle it generously with powdered sugar. Immediately after the cake is done, remove it from the oven and gently flip the pan over and onto the kitchen towel, removing the foil from the cake if it came out with it. From the short end of the cake, fold the edge of the towel over the cake (about a half inch) and begin rolling the cake, tightly yet gently, into the towel. Once rolled, allow the cake to cool completely inside the towel – this should take over an hour.
• Make the filling: As your cake cools, you can begin to make the filling. Whisk the heavy cream while slowly adding in powdered sugar. Gradually add the peppermint extract to taste. Continue to beat the powdered sugar, whipping cream, and extract until stiff peaks form and stir in food coloring. 
• Assemble the cake: Once your cake has entirely cooled, delicately unroll it from the towel. It will likely retain a bit of a curve, not laying completely flat. Spread the whipped cream filling across the cake while leaving about an inch on each end bare. Sprinkle with mint baking chips or mini chocolate chips before carefully re-rolling your cake. Using plastic wrap, cover your cake and allow it to chill for at least an hour before attempting to frost it.
• Decorate: After the cake has chilled, place the cake roll on a wire rack over a cookie sheet and begin to pour your chocolate ganache over the cake, glazing it as evenly as you can. Make sure that the ganache covers each side of the roll. Once entirely glazed, move the roll to a plate and garnish as you wish with chocolate or mint chips. Chill again for at least an hour before serving. 

Expert Tips

• When choosing a towel to roll your cake in, steer clear of towels made of terry cloth or any other especially fibrous material. The fibers may imprint on your cake or even stick to cake and eventually peel it off. Opt for a tea towel instead!
• Allowing the cake roll to sit out will cause the whipped cream to become warm and lose its shape and consistency. Not only can this affect the shape of the roll, it can also make it much more difficult to slice once it comes time to serve it. Keep your cake chilled before serving for the best results. 
• If you get the dreaded crack in your cake roll, you can patch it up with buttercream or cover it with ganache without anyone knowing.
• Cracks happen when the cake is over done, under done, or often when you haven’t beaten the eggs long enough.

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Mint Chip Cake Roll

A chocolate cake roll filled with mint whipped cream and mini chocolate chips, topped with a milk chocolate ganache. Perfect for the mint chocolate lovers in your life!

Servings 12 slices

Calories 412kcal

Author Dorothy Kern

Ingredients

For the Frosting:

• 2 cups milk chocolate chips
• 1 ¼ cups heavy cream
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• ¼ cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish

For the Cake

• 3 eggs
• ¾ cup granulated sugar
• 2 teaspoons brewed coffee or water
• 1 teaspoon vanilla extract
• ¼ cup usweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¾ cup all purpose flour
• Powdered sugar to aid in rolling

For the Filling:

• 1 cup heavy whipping cream
• 4 tablespoons powdered sugar
• ½-¾ teaspoons peppermint extract taste after 1/2 teaspoon
• 6 drops green food coloring
• ⅓ cup mini chocolate chips or Andes Creme de Menthe Baking Chips

Instructions

Make the Frosting

• Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before.

Make the Cake

• Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
• Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
• Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
• Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
• Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

Make the Filling:

• Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring.

Assemble Cake

• Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting.
• Place cake roll on a wire rack set over a cookie sheet. Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered.
• Note: You’ll have leftover frosting. Eat it with a spoon, or make it into hot chocolate!
• Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.

Notes

If you’ve never made a cake roll before, check out my picture tutorial for making a cake roll and read my must-follow instructions for success.

• When choosing a towel to roll your cake in, steer clear of towels made of terry cloth or any other especially fibrous material. The fibers may imprint on your cake or even stick to cake and eventually peel it off. Opt for a tea towel instead!
• Allowing the cake roll to sit out will cause the whipped cream to become warm and lose its shape and consistency. Not only can this affect the shape of the roll, it can also make it much more difficult to slice once it comes time to serve it. Keep your cake chilled before serving for the best results. 
• If you get the dreaded crack in your cake roll, you can patch it up with buttercream or cover it with ganache without anyone knowing.
• Cracks happen when the cake is over done, under done, or often when you haven’t beaten the eggs long enough.
• The cake can be made and rolled in the towel up to 24 hours ahead of time. Store leftovers in the refrigerator.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 98mg | Potassium: 129mg | Fiber: 2g | Sugar: 35g | Vitamin A: 783IU | Vitamin C: 0.4mg | Calcium: 89mg | Iron: 1mg

Favorite Cake Roll Recipes

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Gingerbread Cake Roll with Eggnog Whipped Cream

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Chocolate Truffle Cake Roll

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Red Velvet Cake Roll

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The post Mint Chip Cake Roll appeared first on Crazy for Crust.

How to Make Mint Chocolate Chip Cookies

• Butter and Sugar: Melt the butter, and then, while it’s still hot, combine it with both kinds of sugar using a stand mixer or in a large bowl with a hand-held mixer. Once combined, leave it to cool.
• Mix Dry Ingredients: Meanwhile, combine the flour, baking soda, and salt in a medium-sized bowl and set it aside.
• Mix the batter: While mixing at a low speed, add the eggs one at a time to the butter and sugar mixture. Add the vanilla and mix before adding the flour ingredients. Mix until the dough comes together. Stir in the chocolate chips and mint chips.
• Form the cookies: Form the cookie dough balls and place them on a baking sheet. Cover and chill them 30 minutes or up to overnight.
• Bake: When you’re ready to bake the cookies, place them on a baking sheet two inches apart. Bake them for 10 minutes for slightly underbaked cookies or 12 minutes if you prefer them more done.

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Mint Chip Chocolate Chip Cookies

My favorite chocolate chip cookie dough made with mini chocolate chips and MINT chips! The perfect cookie for holiday cookie exchanges – it makes 4 dozen!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Servings 48 cookies

Calories 112kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 cup (226g) unsalted butter , melted
• ⅔ cup (134g) granulated sugar
• 1 cup (200g) light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 3 cups (372g) all-purpose flour
• ½ teaspoon salt
• ¾ cup mini chocolate chips
• 1 cup mint chocolate pieces or chopped up Andes mints

Instructions

• Note: this dough requires chilling!
• Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
• While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
• Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips and mint chip pieces.
• Scoop one tablespoon (or two tablespoon) balls of dough and place close together on a cookie sheet lined with parchment paper or a silpat baking mat. (If the dough is too soft to scoop, you can chill it for 30 minutes first.) Cover the cookie dough balls with plastic wrap and chill overnight.
• Preheat oven to 350°F. Line cookie sheets with parchment or silpat liners. Place cold cookie dough balls 2 inches apart.
• Bake for about 10-12 minutes. They will be golden on the outside and still doughy on the inside. I like my cookies a little underdone, so I bake them for 10 minutes, but if you like a more done cookie, do 12 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.

Video

Nutrition

Serving: 1cookie | Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 134IU | Calcium: 10mg | Iron: 1mg

Other Favorite Christmas Cookies

• Double Chocolate Mint Cookies
• Peanut Butter Blossoms
• Chocolate Crinkle Cookies
• Cake Mix Sugar Cookies

Mint Chip Cookies are the best ever chocolate chip cookies with mint chocolate pieces! This is such a great cookie recipe for the holidays or whenever you feel like mint chip!

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