Breads, Brownies & Bars, Cookies, Cupcakes, Dessert, Main Dish, Muffins, Yeast Breads

Happy St. Patrick’s Day

Saint Patrick’s Day is an official Christian Feast Day to commemorate the arrival of Christianity in Ireland as well as the heritage and culture of the Irish. It is celebrated all over the world each year on March 17th. So let’s celebrate, I’m always up for a feast! Here are some ideas…

Reuben Sandwich Ring

Reuben Sandwich Ring

Rye Bread

Rye Bread

Ham & Cheese Rye Muffins

Ham & Cheese Rye Muffins

Chocolate Mint Marshmallow Brownies

Chocolate Mint Marshmallow Brownies

Double Frosted Mint Chocolate Cookies

Double Frosted Mint Chocolate Cookies

Frosted Chocolate Mint Blondies

Frosted Chocolate Mint Blondies

Double Frosted Dark Chocolate Mint Cupcakes

Double Frosted Dark Chocolate Mint Cupcakes

One Year Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Two Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Double Frosted Chocolate Mint Cookies

Here are my Double Frosted Chocolate Mint Cookies!  A dark chocolate cake-like cookie with two layers of frosting, mint buttercream and dark chocolate buttercream.

Happy St. Patrick’s Day!

                       

Chocolate Cookies:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
3 cups flour
1/2 cup Hershey’s Special Dark Cocoa (can use regular)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup milk

Preheat oven to 400°.  Cream butter and sugar.  Add egg and vanilla.  Stir together flour, baking powder, baking soda, and salt. Add dry ingredients alternately with milk.  On lightly floured surface, roll out dough about 1/4″ thick.  Cut into rounds (I use a plastic drinking cup about 4″ in diameter) and place on Silpat lined baking sheet or sprayed baking sheet.  Bake for 5-6 minutes (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  They will be nice & soft if you don’t overbake.  Cool completely before frosting.

Mint Frosting:
1/2 cup butter, softened
1/3 cup shortening
3/4 tsp mint extract
3 cups powdered sugar
milk to make desired consistency
green food color

Cream butter, shortening, and mint with electric mixer.  Slowly mix in powdered sugar one cup at a time.  Add milk to make perfect spreading consistency.  Add food color to desired color.  Frost cooled cookies.  Let cookies sit until frosting set enough to frost with chocolate frosting layer.

Chocolate Frosting:
1/2 cup butter, softened
1/3 cup shortening
2/3 cup cocoa
2½ cups powdered sugar
1 tsp vanilla
milk to make desired consistency

Cream butter, shortening, and vanilla with electric mixer.  Slowly mix in powdered sugar one cup at a time.  Add milk to make perfect spreading consistency.  Gently frost chocolate frosting over mint frosting.  Makes about 25 – 4″ cookies.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.