St. Patricks Day

St. Patrick’s crafts and food.

Rainbow Cookies

~ lindy

Sour Cream Sugar Cookies

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*1 cup Butter, room temperature

*1/4 cup Vegetable Oil

*1/2 cup Extra Light Olive Oil

*1/4 cup Light Sour Cream

*1   3/4 cups Granulated Sugar

*1 tablespoon Honey

*2 Eggs

*1 teaspoon Vanilla

*1 teaspoon Lemon Extract

*1/2 teaspoon Baking Soda

*1/2 teaspoon Cream of Tartar

*1 teaspoon Sea Salt

*5 cups All-purpose Flour, plus 2 tablespoons

*1/2 cup Corn Starch

**Extra Granulated Sugar, for dipping glass jar

*Cookie Scoop

*Glass Jar, etc….

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In a stand mixer medium-low, cream together the butter, granulated sugar, honey, vanilla extract, lemon extract and sea salt. Mix until light yellow in color. Then add 1 egg at a time mix until eggs are combined.

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In a bowl with strainer for sifting add the dry ingredients and sift together the dry ingredients: All-purpose flour, corn starch, cream of tartar and baking soda.

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Add Slowly and incorporate the dry ingredients into the wet ingredients on lowest speed or hand stir, doing this will help so the dough won’t become too tough.

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Use a 3 tablespoon cookie scoop heaped with cookie dough or use 3-4 tablespoons dough rolled in a ball and press down each ball with the bottom of a glass keeping them about 2/3 inch thickness, dipping the glass (2   3/4 inches across the bottom of glass) granulated sugar (use small saucer with around 1/4 cup sugar). I also like to use a round cookie cutter (3    1/4 inches)to help not press the dough to thin and to keep them relatively the same size.

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Place cookie dough balls on a room temperature, Silpat covered, 1\2 baking sheets.

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Bake the cookies in a preheated oven 350*F. for 9-10 minutes. Tip:  If you choose to make smaller cookies adjust the baking time as needed.

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Cool cookies on the baking sheet. Then place cookies in an airtight container in fridge or double bag them and keep in the freeze until ready to frost and eat.

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Keep frosted cookies in an airtight container in the fridge, but best eaten right away.

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Serve cookies cold

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Makes 33-36 Cookies

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Sour Cream Frosting

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*1/2 cup Butter, room temperature

*1/4 cup Sour Cream

*4 tablespoons Heavy Cream, more if needed for thinning

*1 tablespoon Vanilla Extract

*pinch Sea Salt

*4 cups Powder Sugar

*Green Food Coloring

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In a stand mixer with paddle attachment on low spread cream together: Butter, sour cream, heavy cream, vanilla extract, green food coloring and sea salt.

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In a bowl sift the powdered sugar and then gradually add to the creamed mixture until totally combined, adding extra cream to desired consistency for frosting.  Mix on medium-high speed 2 minutes or until light and fluffy.  Frost Cookies and keep refrigerated.

Rainbow

Decorate with 2 (2 ounce) Airoheads Xtremes Rainbow Berry sweetly Sour Candy, cut into  2 to 3 inch strips.  Bow the candy strip making a rainbow and press into frosting adding a miniature marshmallow to both ends of the rainbow.

Enjoy!

Jacque and Kevin

Mountain Dew Shamrock Cake

~ lindy

Mountain Dew Shamrock Cake

Special Supplies:

*Deep Bread Pan, but not very wide

*Shamrock Cookie Cutter, small to medium (Check to see if it fits and is not taller than your bread pan

*Parchment Paper

*Medium size Metal Clips, optional but work well to clip parchment to pan

Ingredients:

*3 cups flour, sifted

*1 teaspoon Baking Powder

*1/4 teaspoon Sea Salt or Kosher Salt

*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*4 Eggs, room temperature

*1 teaspoon Vanilla Extract

*1 tablespoon Fresh Lemon Juice

*1 tablespoon Lime Juice

*1 tablespoon Lemon Zest, more for garnish

*1 tablespoon Lime Zest, more for garnish

**1 can Mountain Dew

Directions:

Sift together in a bowl the dry ingredients, flour, baking powder and salt. Set aside.

In a stand mixer on medium low-speed, combine the wet ingredients except for the can of Mountain Dew: Cream together the butter and sugar until light and fluffy. Then add the eggs one at a time incorporating each one before adding the next egg, vanilla, lemon juice, lime juice, lemon zest and lime zest, mixing for 3 minutes.

Slowly add the dry ingredients 1/3 at a time and mix together until incorporated about 1-2 minutes.

Remove the bowl from the stand mixer and fold in the can of Mountain Dew.

Reserve 2/3 of the batter and set side. Then color 1/3 of the batter green and pour the green batter into a parchment covered quarter baking sheet. Bake 350*F. for 25 to 30 minutes or until toothpick comes out clean, checking in the middle of the green cake.

Remove green cake from the oven and allow to cooling slightly and flash freeze for 20 minutes. Then with a medium to small shamrock cookie cutter cutout 11 to 12 shamrocks, depending on the size of bread pan you use.

In bread pan lined with parchment paper, pour a 1 inch layer of white cake batter in the bottom of bread pan.

Take the cut shamrocks and pile them up and place in bread pan with the stem end on the bottom bread pan or turned shamrocks slightly on their side. Then pour the rest of the white batter on to the top of the shamrocks, covering them as much as possible and bake in a 350*F. oven for 40 to 50 minutes or until white edges are no longer gooey, check with a toothpick.

Remove the cake from the oven and pour over the reduced Mountain Dew Glaze. Top with grated lemon and lime zest if desired.

Mountain Dew Glaze

*1 can Mountain Dew

Using a small sauce pan on medium low heat reduce the can of Mountain Dew by a little less than 1/2 and set aside, for glazing the cake after baking.

Slice cake and enjoy!

Note: This is a moist cake, also depending on the thickness of the cake slices the shamrocks might not appear well on the end pieces.

Enjoy!

Lindy