Irish Kiss

St. Patrick’s Day isn’t just about Green Beer. Korbel California Champagne created its own cocktail, the Irish Kiss. 

Irish Kiss

Ingreidents

  • 4 oz Korbel California Brut Champagne
  • 1 oz Midori Melon Liqueur
  • Green food coloring
  • 1/2 cup of sugar
  1. First, add two drops of green food coloring to 1/2 cup of sugar and mix well.
  2. Rub a champagne flute rim with lime and dip it in your green sugar mixture.
  3. Fill with champagne and liqueur.
  4. Garnish with a lime or a kiwi

 

Advertisements

It’s Not Easy Being Green

As Kermit the Frog has said, “It’s Not Easy Being Green.” It may not be easy but it can be tasty! We’ve made green pancakes and delicious cupcakes and other delicious things. Now it’s time to share some green drinks. I know a lot of people are going out and having a good time on this beautiful St. Patrick’s Day. (it’s beautiful in NY). Wherever you go today and whatever you do be responsible! Drink responsible! Act responsible! We can all have a good time without going overboard.

The Midori June Bug

It’s a girly drink which is fine because I am quite fond of very girly drinks. This recipe is for one drink so make according to how many people you are severing.

Ingredients

  • 1 oz Midori melon liqueur
  • 3/4 oz Malibu coconut rum (or a coconut rum that you prefer) 
  • 3/4 oz banana liqueur
  • 1 oz sweet and sour mix
  • 1 oz pineapple juice
  • Ice

Shake ingredients together and pour into a festive glass with some ice.

Next I found a recipe that has all the colors in the Irish flag!

Irish Flag

Ingredients

  • 1/3 oz Bailey’s Irish Cream
  • 1/3 oz green crème de menthe
  • 1/3 oz Grand Marnier orange liqueur
  1. First, pour the crème de menthe into a glass.
  2. Next, slowly pour the Bailey’s Irish cream over the back of a spoon so that it floats on top of the Creme de Menthe.
  3. Finally, slowly pour the Grand Marnier over the back of the spoon so that it floats on top of the Bailey’s Irish creme

I hope everyone enjoys there St. Patrick’s Day. Remember ALWAYS DRINK RESPONSIBLY! Don’t go out by yourself! Have fun!

😀

Shamrock Milkshake Cupcakes

McDonald’s has the Shamrock Milkshake and now, you can have a Shamrock Milkshake Cupcake. Thanks to Better Homes and Gardens, this minty cake will have you smiling with each bite. I had to tweak a few parts to make it gluten free and dairy free (which unfortunately a Shamrock Milkshake is not) But it’s ok! This is going to be delicious!

Shamrock Milkshake Cupcakes

Ingredients

  • 4 egg whites
  • 2 cups all-purpose gluten free flour (Better Batter or Bob’s Red Mill or whatever you prefer – add xanthan gum accordingly if using a mix that does not have xanthan gum in it already)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or buttermilk substitute: (make the substitute and then only use 1 cup of it)
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter (Earth Balance)
    • 1 teaspoon pure vanilla extract
  • 1/4 cup green creme de menthe**
  • 1/2 cup vegan shortening (Earth Balance)
  • 1 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 recipe White Chocolate Frosting
  • Green food coloring
  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups tins with festive paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
  2. Preheat oven to 350ºF. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
  3. Spoon batter into prepared muffin tins, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Time to make your frosting while the cupcakes cool.
White Chocolate Frosting

Ingredients

  • 1 cup vegan butter, softened (Earth Balance)
  • 6 ounces white baking chocolate with cocoa butter, chopped
  • 1/3 cup rice whipping cream
  • 1 1/2 – 2 cups powdered sugar
  1. Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
  2. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency
  3. Divide frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of completely cooled cupcakes to resemble four-leaf clovers or whatever decoration you’d like!

ENJOY!

Happy St. Patrick’s Day!

Happy St. Patrick’s Day everyone! I HAD to do a Green Velvet recipe because…well its GREEN! And you know you can never have too much green today!

Green Velvet Cupcakes

This recipe also works for cakes, mini cupcakes, whoopie pies! Do what you want to do!

Ingredients

  • 2 1/2 cups all purpose gluten free flour (Better Batter so that you don’t have to add any xanthan gum)
  • 2 cups sugar
  • 1 tablespoon cocoa powder (Hershey’s is great)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup canola or vegetable oil
  • 1 cup buttermilk or a buttermilk substitute:
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter
    • 1 teaspoon vanilla
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 oz green food coloring (yes a whole bottle! You’re going for a deep forest green color)
  1. Preheat your oven to 350ºF.
  2. Line your muffin/cupcake tins with festive paper liners and set aside.
  3. In a medium bowl, lightly stir eggs with a whisk.  Then add in remaining liquid ingredients. Whisk until blended and set aside.
  4. Place all dry ingredients in your mixing bowl and stir together well.
  5. Pour all of the green food coloring into the wet ingredients. (If you have little ones, have them do this part – it’s a lot of fun to make colored batter – it’s still fun for me and I’m 22. It will always be fun.)
  6. Pour your wet ingredients into your dry ingredients and mix for about a minute or two until well combined and that nice deep forest green color.
  7. Pour you batter into your cupcake tins about 2/3 full. They will puff up nicely.
  8. Bake for 12-16 minutes or until you can insert a toothpick into the center of a cupcake and it comes out clean.
  9. Let cook for 10-15 minutes, then remove from pans and transfer to a wire rack for them to cool completely. Cupcakes do not frost well when they are hot!

Frost with your favorite frosting – can or from scratch! Here is a scratch recipe that is great!

Vanilla Whipped “Cream”/Frosting Recipe 

mix:

  • 1/2 cup vegan shortening (Spectrum Organic palm oil shortening or Earth Balance Shortening)
  • 4 cups powdered sugar
  • 1/2 tablespoon pure vanilla extract
  • Pinch of salt
  • Up to 1/8 cup water

Slowly add in water until consistency is thick, smooth, and spreadable

Frost your green creations and garnish with green sprinkles or green sprinkles and yellow sprinkles (to represent that pot of gold!) OR green, yellow and white sprinkles. Have fun with it!!
ENJOY!
Happy St. Patrick’s Day!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.