Welcome to Favorite Ingredients Friday sponsored by Overwhelmed With Joy. Since St. Patrick’s Day is next Monday I’m sharing some special desserts.

Minty Ice Cream Shamrocks
Taste of Home

Each shamrock is made of mint green chocolate chip ice cream between two soft, chewy chocolate cookies.

6 tablespoons butter, softened
3/4 cup sugar
1 egg
1-1/2 teaspoons milk
3/4 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 to 2 cups mint chocolate chip ice cream, softened

In a small mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic wrap and refrigerate for 1 hour or until firm.

On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired. Bake at 350° F for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.

Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months. Yield: 6 servings.

Blarney Stones
Taste of Home

4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted

Frosting
2 pounds confectioners’ sugar (about 7-1/2 cups)
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts

In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.

For frosting, in a small mixing bowl, beat the confectioners’ sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

St. Patrick’s Day Cupcakes
Quick Cooking

1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting

In a large bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.

Fill paper-lined muffin cups three-fourths full. Bake at 375° F for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Add food coloring to frosting if desired. Frost cupcakes. Yield: 1 dozen.

You could win a assortment of Watkins products in my Watkins Spring Giveaway. Winner chosen March 21st. Details here.

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