St. Patricks Day Archives - Page 28 of 36 - Garden Seeds and Honey Bees

We’re getting ready for our St. Patrick’s Day Dinner Party and wanted to share some pictures of what we’re using to set our table and recipes.

See Recipe Pictures and Links below.

Lemon Lime Water

Pots for Pots o’ Gold

Skittles and Rolo filled Black Pots

See Jell-O Popcorn and use Lime Jell-O and Caramel Popcorn

White Chocolate Popcorn

*1 bag Guittard Choc-Au-Lait (White Chocolate), melted in microwave in 30 second increments, stirring after each increment until melted and pour over 8 cups of popped popcorn. Stir/Toss until all popcorn is coated.

Green Hats

Black Pots for our Irish Stew

Tablescape

See Jalapeño Orange Lime Soda

See Bacon and Kale Potato Soup

Also see Beef Stew

See Corned Beef Brisket – Rueben Millet Sandwich

See Pot of Gold Brownie Shamrocks

See Oreo Mint Cookies

See Lime Creamsicle Shake

See Beef Stew

See Pot o’ Gold Cupcakes

See Mini No-bake Lime Cheesecakes

Enjoy!

Lindy and Jessica

Coconut Lime Cupcakes Pot o’ Gold

*3/4 cup Granulated Sugar

*2 Eggs, room temperature

*1/2 cup Extra Light Olive Oil

*Zest of 1 Lime

*4 tablespoons Fresh Lime Juice

*1/2 teaspoon Coconut Extract

*3/4 cup Lite Coconut Milk, canned

*1 1/2 cups All-purpose Flour

*1 teaspoon Baking Powder

*1/2 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

In a stand mixer with paddle attachment on medium speed, mix together the sugar and eggs until combined, slowly adding oil. Then add lime zest, lime juice, coconut extract and lite coconut milk.

Whisk together in a bowl the dry ingredients; Flour, baking powder, baking soda and Sea Salt.

Add the dry ingredients to the wet ingredients and mix on medium speed until combined, being careful not to over mix.

In lined cupcake/muffin tins fill with cupcake batter 2/3 full.

Bake the cupcakes in a 400*F. oven for about 14 minutes.

Remove from oven and allow cooling before frosting.

Makes about 18 cupcakes.

Coconut Frosting with Gold Gumball Topper

*8 ounces Cream Cheese, room temperature

*1/4 cup Butter, room temperature

*1/4 teaspoon Coconut Extract

*1 3/4 cups Confectioners’ Sugar, adjust as needed

Mix cream cheese with a stand mixer on medium and add butter a tablespoon at a time to the cream cheese. Then add coconut extract and confectioners’ sugar. Mix until all the sugar is combined and piping consistency. Then using a pastry bag filled 23 full of frosting, with of large open star tip (826), pipe frosting onto cooled cupcakes. Refrigerate cupcakes for 20 minutes to set before adding gold gumball.

Recipe adapted from Dessert Now Dinner Later