Looking forward for Saint Patrick’s this year. I have a 13 months Irish/ Brazilian old baby at home, and for the first time, I will be able to dress up my little munchkin into so cute green tutu outfit. lol
Start with approximately 10 cups of popcorn. Make sure you get out all of the un-popped kernels. You don’t want to bite down on one of those! We pop our popcorn on the stove ,but you can use air-popped or microwave. Once you have the popcorn made, salt it liberally. It is so nice to taste the salty with the sweet marshmallow coating. Not quite like Kettle Corn but close.To make the Marshmallow Mixture for the St. Patrick’s Day Popcorn, melt 3 tablespoons of butter in a medium sauce pan. Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted. Turn off the heat as soon as the last marshmallow has melted.Slowly pour the marshmallow mixture over the salted popcorn. Gently fold the marshmallow mixture in with the popcorn until the popcorn is mostly covered.
The amount of marshmallow mixture you want to add is really up to your own taste. The more you add, the stickier the popcorn will be so we suggest that you add it a bit at a time, stir the popcorn and give it a taste before you add more. Leave a little bit of the marshmallow mixture for the next step.
Now pour the popcorn onto a cookie sheet covered with foil or a silpat liner. Drizzle a little bit of the remaining marshmallow mixture over the popcorn but do not mix it up. You will need the mixture at the top so the candy will have something to stick to.Here is the candy that we added to our St. Patrick’s Day Popcorn. We pulled out the Shamrock Marshmallows from a box of Lucky Charms cereal. We used a mixture of Green M&M’s in three different types – M&M Minis, Regular M&M’s and Pretzel M&M’s. We also used two different kinds of St. Patrick’s Day sprinklesOnce the popcorn is covered in marshmallow mixture it is time to add the candy. But don’t wait too long. You want the marshmallow mixture to still be warm and sticky. Sprinkle the candy onto the popcorn, concentrating on the areas with the most drizzled marshmallow mixture. Allow the St. Patrick’s Day Popcorn to cool. Break apart into pieces and serve.
Ingredients 1 Pan of your favorite brownies 1 (3.9 oz) box Jello instant vanilla pudding mix 2 cups cold milk 1/4 tsp Mint extract 16 oz cool whip Green food color Crushed Andes mints Instructions
Prepare your brownies and let cool completely. Mix together your pudding mix with 2 cups cold milk and extract. Whisk for 2 minutes. Then add 1 cup of cool whip and green food coloring. With your parfait cup, layer your brownies, green pudding, then cool whip. Repeat the layers and sprinkle crushed Andes mints on top.
INGREDIENTS For the Cupcakes: 2 cups + 2 tablespoons all-purpose flour 4 1/2 tablespoons corn starch 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, room temperature 1 1/2 cups sugar 3 eggs, room temperature 1 1/4 cup sour cream 1 tablespoon vanilla 1 1/2 tablespoons green liquid food coloring For the Frosting: 12 ounces cream cheese 6 tablespoons butter 4 cups powdered sugar 2-3 tablespoons heavy whipping cream, or milk 1/2 teaspoon vanilla Sprinkles Chocolate gold coins
INSTRUCTIONS For the Cupcakes: Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt. In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed. Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting. For the Frosting: Cream the butter and cream cheese together until smooth. Mix in the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.
