Saint Patrick's Day (Green) Desserts

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Andes Mint Cupcakes, recipe provided below (adapted from Baked by an Introvert)

Ingredients

  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • For the frosting
    • 1 cup unsalted butter soft
    • 3 cups confectioners' sugar
    • 2 tablespoons heavy cream
    • 1/2 teaspoon peppermint extract
    • 3-4 drops green food coloring
    • chocolate mint candies optional

Directions

  • Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
  • In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
  • In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
  • Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
  • Make the frosting - In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.
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Mint Chocolate Chip Greek Yogurt Popsicles, recipe provided below (adapted from Marsha's Baking Addiction)

Ingredients

  • For the Popsicles
    • 2 cups (500g) vanilla greek yoghurt
    • 1/2 cup (120ml) milk
    • 1 - 2 teaspoons mint extract
    • 2 tablespoons honey
    • 1/2 cup (90g) chocolate chips
    • Green food colouring
  • For the Topping
    • 1 cup (175g) milk chocolate, chopped
    • 2 tablespoons (30g) coconut oil
    • 1 teaspoon vanilla extract

Directions

  • For the Popsicles
    • Whisk together the yoghurt, milk, mint extract, and honey.
    • Add in enough green food colouring to reach your desired shade.
    • Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle molds. If desired, sprinkle on some more chocolate chips.
    • Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
  • For the Topping
    • Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the vanilla. Let the chocolate come to room temperature.
    • When ready to serve, run the molds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Serve immediately.
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Mint Chocolate Chip Cheesecake Brownies, recipe provided below (adapted from Sally's Baking Addiction)

Ingredients

  • Sally's Fudge Brownies
    • 1/2 cup (1 stick or 115g) salted butter
    • 8 ounces coarsely chopped semi-sweet chocolate
    • 1 and 1/4 cups (250g) sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup (95g) all-purpose flour (measured correctly)
    • 1/4 teaspoon salt
  • Mint Cheesecake Layer
    • 8 ounces (224g) cream cheese, softened
    • 1/4 cup (50g) sugar
    • 1 egg yolk
    • 1/4 teaspoon peppermint extract*
    • 2 drops liquid or gel green food coloring*
    • 2/3 cup (120g) mini chocolate chips

Directions

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
  • Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
    Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
  • Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth - about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
  • Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.