Saturday, March 16, 2013

Shamrock Shakes and Fudgy Mint Squares for St. Patrick's Day

This year in preparation for St. Patrick's Day we tried two new recipes: Shamrock Shakes and Fudgy Mint Squares.

Shamrock Shakes with whipped cream and 
crushed chocolate chips.

The recipe for Shamrock Shakes is from a website called Hoosier Homemade. We made the shakes for about 30 seniors and family members at a local nursing home for a pre-St. Patrick's Day party.

Seniors and family members at the 
pre-St. Patrick's Day party.

The shakes are very easy to make, and were well-received by people of all ages - from 10 years old to 98 years old.


2 cups vanilla ice cream
1 - 1 1/2 cups milk (depending on how thick you want the shake)
6-8 drops of green food coloring
1/8 – 1/4 teaspoon mint extract (depending on taste)


Place all ingredients in blender and mix. Transfer to two cups.

Sophia is transferring the shakes to cups.

Top with whipping cream and crushed chocolate chips.

Olivia topping each shake with 
crushed chocolate chips.

In the picture on Hoosier Homemade, they topped the Shamrock Shake with whipping cream and a chocolate gold coin.


The second recipe - fudgy mint squares - Olivia made for a 4-H Food & Bake Show. The recipe is from Taste of Home. Unfortunately, due to an ice storm it was cancelled. So, we ended up with a delicious 9"x 13" pan of fudgy mint squares.

Fudgy Mint Square that Olivia made.

They take some time to make since there are three separate layers. Yet, it is well worth the effort.


10 tablespoons butter, divided
3 ounces unsweetened chocolate, chopped
3 eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream


In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually stir in flour.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set.

In a large bowl, beat cream cheese and remaining butter until fluffy. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.

Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.

In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen.

Nutritional Facts for the Fudgy Mint Squares

1 serving (1 each) equals 132 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 54 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

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