Here in the States we like to participate in St. Patrick’s Day with full of belligerent behavoir, lots of booze, and a good parade to act a fool. Just me? Oh. Well nevertheless, this year I’ve decided to make some changes and go the healthier route and I wanted to bring everyone else along for the ride.
One of the best things about St. Patrick’s Day is the fact that it’s all green everything, adding a little fun to the holiday. And like any holiday, we all like to eat. So I’ve gathered some fun green treats you can make at your St. Patrick’s Day party or any other time you are in the mood for a fun snack.
Measurements will depend on personal taste and amount of spinach.
Bunch of clean, dry spinach (With stems removed)
Oil (Olive, Grape Seed, ect.)
Pinch of Salt and Pepper
1. Pre-heat oven to 350°F.
2. Add spinach to a large bowl. A large bowl is better so the fairly delicate spinach leaves have space to mix. Add enough oil to lightly coat the spinach, don’t drench it. Mix spinach gently, scooping around the sides of the bowl.
3. Add seasoning, gradually while mixing. (For seasoning I used about even amounts of garlic powder, cumin, and chili powder, more nutritional yeast, and a little salt and pepper .)
4. Lay one layer of spinach on a parchment paper lined baking sheet. You don’t want to have spinach overlapping or it won’t dry out evenly.
5. Bake for 10 – 12 minutes. You’ll probably want to check on them at about 8-10 minutes, and after that keep an eye on them until they’re crispy!
This bake time is based on baby spinach, if you’re spinach is bigger it will likely take more time. Also, if using baby spinach, you probably want to pick the bigger baby leaves, since they will shrink when baked.
KEY LIME PIE PARFAIT
1. 2 cups milk of choice (for a richer result, try using canned coconut milk as some or all of your milk)
2. 1/4 cup whole-wheat pastry flour (Anyone want to try a gf flour and tell me how it goes?)
3. 3 tablespoons evaporated cane juice (or regular sugar)
4. 2 nunatural stevia packets (or 2 more tablespoons sugar)
5. 1/4 tsp salt
6. 1/2 cup Mori-Nu silk-firm tofu (If you don’t like tofu, don’t worry… this is such a small amount that I promise you can’t taste it!)
7. 1 1/2 tsp pure vanilla extract
8. 1 1/2 to 2 tsp pure lemon extract
9. 1/3 cup lime juice (key lime or regular lime)
For the green: I was brave and used a few handfuls of spinach… and it paid off! I couldn’t taste the spinach at all!! But if you’re not brave, you can use a few drops food coloring instead.
Blend the tofu with 1 T of the milk. (If you don’t have a blender, you can try soft tofu… but I haven’t personally tried it in this recipe. I used a Magic Bullet short cup as my blender.) In a small saucepan, combine all ingredients except extracts and optional spinach, and bring to a boil, stirring occasionally. Lower the heat and continue to cook until desired thickness is reached. Then remove from heat and add the vanilla and lemon extracts. Chill in the fridge. When it’s cold, blend everything with the spinach.
SHAMROCK MILKSHAKE CUPCAKE
Makes: 20 to 22 servings
Serving size: 1 cupcake
Yield: 20-22 (2-1/2 inch) cupcakes
Bake: 350°F 15 mins to 18 mins
Cool: 45 mins
1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. 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 350 degrees F.
3. 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.
4. Spoon batter into prepared muffin cups, 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. Divide White Chocolate 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 cupcakes to resemble four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.From the test kitchen:Test Kitchen Tip: For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.Test Kitchen Tip: If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.
1 cup butter, softened
6 ounces white baking chocolate with cocoa butter, chopped
1/3 cup whipping cream
1 1/2 – 2 cups powdered sugarDirections:
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. 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. Makes 3-1/2 cups.