St. Patricks Day

St. Patrick’s crafts and food.

St Patricks Cupcakes

~ lindy

St. Patrick’s Cupcakes

Makes 12 to 14 Cupcakes

*1 (16 ounce) box Pound Cake Mix, like Betty Crocker, make cake batter according to directions on box, 2 cups of the batter set aside for green Shamrocks

*Kelly Green Color Paste, small amount, add more until color desired

*Small Deep Shamrock Cookie Cutter, optional

*Cupcake Liners

*1 (9″ X 5″) Bread Pan

*Muffin/Cupcake Pan

*Parchment Paper

*Cooking Spray, such as Pam

*Neon Green Butter Cream Frosting

*Disposable Bag, with end cut to desired size for piping,optional

Directions:

Mix together the pound cake mix as directed.  Remove 2 cups of the batter and color it  green and bake in a parchment covered cooking sprayed bread pan. Set aside the white batter.

Green Batter Shamrocks: 

Bake 350*F.  for 20 minutes or until center springs back when touched.  Allow the green cake to cool and remove the cake and freeze for 20 minutes or until firm, cut out shamrock shapes.

Cupcakes with Shamrock Center: 

Pour a small amount about a tablespoon of the white  batter into each cupcake liner.  Then add shamrocks to the center, cover each shamrock cup with the rest of the batter evenly for 12 cupcakes and bake cupcakes 30 minutes at 350*F.  Allow cupcakes to cool and frost or pipe frosting of cupcakes.

Cool and frost/pipe on frosting with Butter Cream Frosting colored with Neon Green Frosting or desired color.

Butter Cream Frosting:

*1/2 cup Butter, room temperature

*1 and 3/4 cups Powder Sugar, more if needed

*3 to 4 tablespoons half and half, more as needed for piping/frosting

*1 teaspoon Lemon Extract

*2 teaspoon Vanilla Extract

*Pinch of Sea Salt, literally

*3 to 4 drops Neon Food Coloring, as desired

Cream together the butter and sugar with hand mixer on medium speed.   Add lemon, vanilla, food coloring and salt.  Then add slowly in thirds the powder sugar and half and half, alternating. Continue mixing on medium- low-speed until Incorporated. Then on high-speed until light and fluffy.

See St. Patrick’s Chocolate Bark

Enjoy!

Lindy

 

Chicken Pot Pie

~ lindy

Chicken Pot Pie

(6 to 8 Chicken Pot Pies, depending on your serving bowls)

*1 to 2 Package Puff Pastry, depending on bowl sizes, thawed

*1 rotisserie Chicken (I used just the white meat, cubed) or 3 cooked chicken breasts cubed

*1 Large Russet Potato, cubed and parboiled

*2 Stalks Celery, diced fine

*1 cup peas

*1 package (2 Cups) frozen Mixed Vegetables (carrots, peas, corn and green beans)

*1/8 teaspoon turmeric, for good color

*3 cups Low-Sodium Chicken Stock

*2 cups Half and Half

*2 Sprigs Fresh Thyme, Leaves removed about 1 tablespoon of leaves

*1 Tablespoon chopped Rosemary Leaves

*1/2 Onion, finely chopped

*1/4 cup plus 2 tablespoons All-purpose Flour

*3 tablespoons Butter

*Freshly ground Sea Salt and Black Pepper

*1 Egg, for egg wash

*Cooking spray, like Pam

*2 quarter Baking Sheets

*Aluminum or Parchments Paper

Rue

In a sauté pan on medium heat, add the butter and whisk in 2 tablespoons of flour making a rue, slowly add the remaining flour alternating with half and half. Cooking until it thickens about 6 minutes. Set aside.

Chicken Vegetables/Filling

In a stock pot add the Chicken stock, on medium high heat and bring to a boil. Then add the potatoes, celery and onions, cooking until potato is slightly tender. Turn down the heat to medium heat. Then add: Turmeric, thyme leaves, rosemary, Chicken, mixed vegetables and peas. Cook for 2 minutes.

Add by stirring in the rue mixture to Chicken vegetable mixture. Cook the mixture until it thickens, like a thickened soup.

In cooking sprayed oven safe soup bowls, scoop/dish the chicken pot pie filling evenly between bowls. Place filled bowls on baking sheets.

Puff Pastry Top Crust

Unroll one of the rolls of puff pastry and with an extra-large round cookie cutter cut out 4 circles or use your soup bowl and place upside down on top of the rolled out puff pastry and make circles of puff pastry 1/2 inch larger than soup bowl rim. Repeat with second roll of puff pastry.

Cutout the centers of each cut circle with shamrock or cookie cutter of your choice, brush each puff pastry crust with egg wash or just make 3 to 4 slits to allow steam to escape while baking. Brush on the egg wash before you make slits.

Bake in preheated 350*F oven for 20 minutes or until tops are golden brown.

If desired bake the cut out shamrock /etc… on Silpat/parchment covered quartered baking sheet for about 6 to 8 minutes. Place them onto the center of the baked chicken pot pie.

Enjoy!

Lindy