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Pot O’ Gold

Pot O’ Gold



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In large microwavable bowl, place the cereals, pretzels, and peanuts; set aside.

In a 2-cup microwavable measuring cup, microwave the brown sugar, butter, and corn syrup uncovered on high setting until melted and smooth, about 2 minutes, stirring after 1 minute. Stir in the baking soda until dissolved. Pour over the cereal mixture, stirring until evenly coated.

Microwave uncovered on high, stirring and scraping bowl every 30 seconds, just until cereal begins to brown, 1 to 2 minutes. Cool 5 minutes; stir in the candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in an airtight container.


Pot O Gold Cocktail

St. Patrick’s Day seems to one of those holidays that evolves as I get older. When I was little it was about GREEN! I wore green, ate green and dreamt of a pot o’ gold left behind by a leprechaun. As I got older and moved into my early 20’s it was still about GREEN! I wore green (once a green wig) and drank green beer and had an all night party with all my friends. It didn’t matter what day of the week it fell, it was a party! Now, I’m in my 30’s, I have two little leprechauns running around the house, and I just dream of the day when I’ll be able to crawl into my bed at 9 and go to sleep. I wear green if I can find it and make sure to cook corned beef and cabbage and only drink one or two with my husband. It sounds sad and to my single friends sounds horrible but I LOVE it. I wouldn’t want it any other way.

A couple of years ago we found ourselves out in California, visiting my parents over St. Patrick’s Day weekend. My husband and I decided to leave the kids with my parents and go visit our friends up in Los Angeles, where we are from, and rent a hotel room, go out to the bars and celebrate like we used to. That was a bust. We went to dinner with our friends and had a great time then we went to the bar. It was insanely crowded. We hung out for one round and then just went to our friend’s house around the corner and had our drinks and conversation there. It was so much better.

I do like to make sure that we still have fun with the holiday though. I wanted to create a drink for my husband and I to share this year and this is perfect. This cocktail is so fun and it tastes awesome, it’s dangerous it’s so good. There are two names for this drink the pot o’ gold and the drunken leprechaun. I just added a drop or two of food coloring and made a bright green color for the drunken leprechaun. Some people have an aversion to food coloring so there are a couple of options. It really works out though, right? I mean you have to have a pot o’ gold if you’re going to have a leprechaun around!


  • 1 3/4 ounces Irish whiskey
  • 1/4 ounce Islay scotch
  • 3/4 ounce lemon juice, freshly squeezed
  • 3/4 ounce ginger honey syrup*
  • 1 egg white
  • Garnish: edible gold flakes

Add all ingredients into a cocktail shaker and dry-shake (no ice).

Add ice and shake again until well-chilled.

Strain into a chilled coupe glass.

Garnish with edible gold flakes.

*Ginger honey syrup: Combine 1/4 cup chopped ginger, 1 cup honey and 1/2 cup water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 2 minutes, then let stand until room temperature. Strain into a container and refrigerate for up to 2 weeks.


Pot O’Gold Cupcakes

1/4 cup (1/2 stick) butter, softened
1 cup granulated sugar
1 egg
3/4 tsp vanilla extract
3/4 cup milk
1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 can (15 oz) Cougar Gold® cheese, grated

CANDIED PECANS

1 1/2 Tbsp butter
1 1/2 Tbsp brown sugar
1 1/2 Tbsp real maple syrup
1 cup pecan pieces

FROSTING

1/2 cup (1 stick) butter, softened
1 package (8 oz) light cream cheese, softened
1 Tbsp whipping cream (unwhipped)
4 Tbsp Honey
4 cups (about 1 lb) powdered sugar

CUPCAKE DIRECTIONS

Preheat the oven to 350° F. Line a cupcake pan with 12 liners.
In a large bowl, Cream together the butter and sugar. Add egg, beating well. Mix in vanilla and milk. Add flour and baking powder until combined. Stir in the cheese. Fill the cupcake liners 3/4 full and bake for about 20 minutes. Let cool. Frost (recipe follows). Sprinkle with candied pecans (recipe follows).

CANDIED PECANS DIRECTIONS

Heat oven to 350° F. Line cookie sheet with cooking parchment paper. In a large skillet, melt the butter over medium heat. Add the brown sugar and syrup, stirring constantly until bubbly. Add pecans Cook and stir for 3 minutes until well coated. Spread onto parchment paper. Bake 8 minutes, or until golden. Cool completely before using.

FROSTING DIRECTIONS

In medium mixer bowl, cream together butter and cream cheese until softened. Mix in whipping cream and honey. Add sugar 1 cup at a time, mixing well after each addition. Beat on high speed until smooth.


St Patty’s Day Cheese Dip

This dish is so fun and simple for kids to make or if you’re hosting on St Patrick’s Day!

You don’t even need to make homemade queso! Simply use a jar of your favorite cheese dip, pour it into a black bowl , and there you have your “pot o’ gold”!

If you’re not into queso, you could always use your chip dip of choice. But I love how the vibrant gold color of the queso plays off of the “Pot O’ Gold” saying.

I topped the cheese dip with 4 small spinach leaves to create a four-leaf clover! A simple yet festive touch.

And don’t forget to grab your free printable to go along with this dish. You can download it here .

This recipe looks like you put in way more effort than it actually takes! Cute, simple, and tasty = win!


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Pot o’ Gold Cupcakes

If you’re looking for a last minute idea for St. Patrick’s Day, here are some delightful cupcakes. They are filled with ganache made with Irish Cream, but if you’re making these for the kidlings, you can use regular heavy cream instead.

Here’s the recipe, but if you’re in a hurry and need to use a cake mix, I won’t hold it against you. The important part is the filling (whooeee, it’s potent!) and the decorations.

  • GANACHE:
  • 4 ounces good quality dark chocolate, chopped
  • ½ cup Irish Cream liqueur (like Bailey's)
  • CAKE:
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup white sugar
  • 4 eggs, room temperature - divided
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • ½ cup whole milk
  • 2 cups cake flour
  • ¼ cup cocoa
  • ½ teaspoon baking powder
  • ½ teaspoons baking soda
  • Green buttercream icing, sufficient to frost 24 cupcakes
  • Junior mints (optional to use in place of ganache for pots of gold)
  1. MAKE GANACHE:
  2. In a small pan on low heat, combine the chocolate and Irish Cream. Heat and stir gently until chocolate is melted and mixture looks well blended. Set aside, stirring occasionally while the cakes are made.
  3. MAKE CAKES:
  4. Heat oven to 350 F.
  5. Line 2 cupcake pans with paper liners.
  6. In a large bowl, beat butter until creamy.
  7. Slowly add sugar, beating continuously, and scraping bowl often. Beat until mixture is light and fluffy.
  8. Add egg YOLKS, one at a time, mixing well between each addition.
  9. In a small bowl or measuring cup, combine the vanilla, buttermilk and whole milk.
  10. In a small bowl, combine the flour, cocoa, baking powder, and baking soda.
  11. Beginning with the dry ingredients and ending with the wet, add alternately, approximately ⅓ of each mixture at a time, scraping the side of the bowl often.
  12. Whip egg whites until soft peaks form. Fold into the batter.
  13. Fill cupcake cavities ⅔ full and bake for approximately 20 minutes. A toothpick should come out cleanly when inserted into the middle of a cupcake.
  14. Cool in pans on racks for 5 minutes, and then turn out the cupcakes to cool thoroughly.
  15. Place ganache in a piping bag with a large round tip. Press tip into the center of each cupcake, almost to the bottom, and squeeze gently while pulling the tip back out. Don't try to put too much ganache in each one they'll crack if you do. The remaining ganache will be used to make the pots of gold.
  16. Cover each cupcake with green buttercream icing. (I used a large closed star tip).
  17. Pipe a round "pot" on each cupcake. With a paintbrush, add gold powder. If you don't have any, yellow frosting or candy will do. OR you can use junior mints, cut the top off so a little white shows, and "paint" it with yellow food coloring.
  18. Place a small strip (about 3" of sour striped candy on each cupcake with one end next to the pot of gold.

Filling the cupcakes with Irish Cream Ganache

Add a little magic gold dust (or see other options in the recipe).

If you’d like more ganache in each cake, make two holes in each cake, or try unwrapping the cupcakes and squeezing the tip in the sides of the cakes.

This is the last St. Paddy’s recipe for this year. Onward….Easter is only a few weeks away!

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Pot o’ Gold!

I few weeks ago I made these cookies for Bri and Amy over at Savvy Mom’s Guide. I liked them so much, it inspired me to adapt the design for St. Patrick’s Day.

The next step is to set-up your cookie by outlining each section. My sister and brother-in-law showed up right about this time, and I was having so much fun with them, I made a little boo boo that’s actually a cool little lazy girl trick…

See the arrow? My PLAN was to have four colors in my rainbow, RED, ORANGE, YELLOW, and GREEN. But as I snapped this photo, I realized that I forgot the green. Rather than scrape the cookie and risk damaging the work I’d already done, I left the initial blue line, and added another blue line.

The reason for this is that once I moved on to the next step and flooded the sections, the icing actually covers up the wrong colored line, and meets the previous color.

If that made absolutely no sense, keep reading, a picture is worth a 1000 words.

When it’s time to flood the cookies, you cannot do it all at once. If you do, it will all run together and become a big sloppy mess. You have to fill alternating sections, let them dry, then come back and fill the rest.

At this point the cookie has to dry, preferably overnight.

The next morning, or at least 6-8 hrs later, it’s time to put the gold in the pot. If only it were this easy in real life…

To do this, use thick-ish gold colored icing and put it on the cookie in a way that makes it look like it’s spilling out of the pot. If it’s a little lumpy, it’s no big deal because the sugar will cover it.

Immediately afterward, pour course gold sanding sugar onto the wet icing.

Leave it this way and let it dry for another few hours.

When the cookie is completely dry, shake off the excess sugar, using a little paint brush if you need to, and you will be left with this, an adorable and unique St. Patrick’s Day cookie!


Tips & Suggestions

1 What you're after here is to make the squash pieces look like gold coins. Cutting the largest pieces into half moons insures that the pieces are similar in size & will cook evenly.

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Shamrock Chips & Pot O’Gold Dip Recipe

Ingredients:

  • Spinach tortillas
  • Olive oil
  • Sea salt
  • Shamrock cookie cutter (about 3″)
  • 1 box Velveeta cheese
  • 1 can of Rotel

Instructions:

Preheat the oven to 350º and line a baking sheet with parchment paper.

Lay your spinach wrap on a cutting board and spray or brush it with olive oil, then sprinkle sea salt to taste.

Starting on the outside edge of the tortilla, use your cookie cutter to punch out a shamrock shape. Move around the edge of the tortilla, keeping your shamrocks close together and you should be able to get seven chips, plus one in the center (depending on the size of your cookie cutter) out of every tortilla.

If you find it hard to use the cookie cutter on the tough tortilla, you can employ additional instruments like I did.

Take your shamrocks and place them on the baking sheet, then drop them in the oven for eight minutes.

After eight minutes, take them out and flip them over, spray/brush the other side with olive oil, salt them again, and pop them back in the oven for four minutes. When the timer goes off, you will have some super-delicious spinach shamrock chips!

Now for the dip!

This is the super easy part (you can even do it while the chips are in the oven!).

Pour the can of Rotel (I used the original, which is pretty spicy for my taste, you can tone it down with the mild or go all in with the hot) into a pot on medium heat.

Take your block of Velveeta, chop it into small squares (they melt faster that way), and drop it in the pot.

Stir it pretty regularly for about five or six minutes until everything’s all melted together into a cheesy, salsa-y goodness.

You can pour it into a serving dish or do as I did, and start eating it straight out of the pot.

About 2 minutes after I took the above photo, the plate was empty and my family was fighting over who got to lick the bowl.


Watch the video: Pot o Gold 1941 old comedy movie (August 2022).