Irish Flag Frosting Food

IRISH FLAG FROSTING

Steps:

• Blend confectioners' sugar, salt and vanilla. Add just enough water to make frosting easy to spread.
• Divide frosting into 2 small bowls. Add 2 drops of orange food coloring to one bowl and 2 drops of green food coloring to the other bowl. Mix each until the colors are even.
• Frost 1 inch of the left side of each Irish Flag Cookie with the green frosting and 1 inch of the right side of the cookies with the orange frosting, leaving the middle inch unfrosted.

IRISH FLAG

Steps:

• Fill the shot glass 1/3 full with green crème de menthe. Carefully pour the Licor 43 over the back of a spoon until the shot glass is 2/3 full. Pour the Baileys over the back of a spoon as the top layer.

IRISH FLAG CUPCAKES

Steps:

• 1. NOTE: One large package of M and M's should have enough green and orange candies to make this recipe. Use the rest for M and M's cookies if you like.
• 2. Preheat oven and mix cake batter according to directions on box. Separate batter into 3 equal parts each in a separate small bowl. Use food coloring and color 1 part of batter green, 1 part orange, and leave one part white. Line cupcake pans with paper liners. Spoon some of each color of batter into each paper lined cupcake. You can leave as is or swirl batter a bit to look tie dyed. Bake according to directions on box.
• 3. Cool cupcakes completely before frosting with white icing. Drop a few orange and green M and M's on each cupcake.

IRISH FLAG FROSTING

Steps:

• Blend confectioners' sugar, salt and vanilla. Add just enough water to make frosting easy to spread.
• Divide frosting into 2 small bowls. Add 2 drops of orange food coloring to one bowl and 2 drops of green food coloring to the other bowl. Mix each until the colors are even.
• Frost 1 inch of the left side of each Irish Flag Cookie with the green frosting and 1 inch of the right side of the cookies with the orange frosting, leaving the middle inch unfrosted.

IRISH CHOCOLATE FROSTING

Steps:

• Melt chocolate in a double boiler and stir until smooth. Remove from heat and set aside.
• In a cup, combine whiskey and instant coffee and stir until dissolved. Set aside.
• In the bowl of a stand mixer using the whisk attachment (or in a large bowl using a handheld electric mixer), beat butter until smooth. Add confectioner's sugar and salt and beat until well combined.
• Add whiskey mixture and melted chocolate to sugar mixture and beat until frosting is light and fluffy.

IRISH FLAG COOKIES

Steps:

• In a large bowl, cream together butter and confectioners' sugar. Beat in egg and vanilla extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mix. Divide dough into thirds and shape into balls. Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm). Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven till lightly browned. Cold completely on wire rack. Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted. Makes 3 dozen. Laria Tabul

CHOCOLATE IRISH CREAM MINI CUPCAKES

Steps:

• Preheat the oven to 350 F. and line 48 mini muffin spots with mini muffin liners (or spray with cooking spray).
• In a small mixing bowl, cream together the sugar and butter, then put it in a stand mixer and add the eggs. Mix for a bit on low, then increase the speed to medium to mix well. Add the flour, cocoa, salt, baking powder, baking soda, vanilla and chocolate. Blend on medium speed for 1 minute. While mixing, stir together the hot coffee and Irish cream in a small bowl.
• Scrape down the sides of the bowl, add about half the liquid and beat on medium speed for 2 minutes. Scrape the sides again, add the rest of the liquid and beat for another minute.
• Divide the batter amongst the 48 tiny cupcake liners, filling each one most of the way with batter. Bake at 350 F. for about 12 minutes or until a toothpick inserted in the center-most cupcake comes out clean.
• For the frosting, clean out the mixer bowl and put the softened cream cheese and butter in the bowl. Mix at low speed, then increase the speed a bit to get them nicely blended and a little fluffy. Add the powdered sugar and beat at medium high speed until well mixed.
• Pour in the Irish cream and vanilla and beat on high speed until the frosting is fluffy. Once the cupcakes are completely cool, use a piping bag or knife to put the frosting on the mini cupcakes. If desired, sprinkle with a few green sprinkles.

IRISH FLAG COOKIES

Steps:

• Preheat oven to 350F. Spray 13x9 inch baking pan with nonstick cooking spray. Combine flour, baking powder, and salt in small bowl. Beat sugar, brown sugar, and butter in large bowl with electric mixer at medium speed until light and fluffy, Beat in eggs and vanilla. Add flour mixture; beat at low speed until well blended. Stir in chocolate chips. Spread batter evenly in prepared pan.
• Bake 25-30 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 3 1/4x1 1/2 inch bars.
• Divide frosting among three small bowls. Tint one with green food coloring and one with orange food coloring; leaving remaining frosting white. Frost cookies in stripes to resemble Irish flag.