Luck of the Irish
St. Patrick’s day is right around the corner and it’s the perfect opportunity to get your friends and family together for a celebration! This year, unfortunately due to the current circumstances there won’t be a St Patty’s day parade in NYC and everyone (especially city dwellers) are recommended not to be in big crowds but that doesn’t mean you still can’t celebrate. Have a party at home with garden herb snacks and refreshing drinks!
Every party needs a little bit of savory and a little bit of sweet! For your savory filler, try these herb pressed shortbread crackers. They are easy and delicious.
Ingredients:
3 cups of flour (plus a little extra for flour for the table)
1 1/2 cups of cold butter
2 Tbsp of dried Rosemary
3/4 cups of fresh Parmesan shredded
Various herbs (I used parsley, dill, and sage)
1 egg yolk
Salt to taste
Pinch of pepper
Mix all the ingredients together in a bowl. You will have to get your hands dirty! Roll out out the dough and use a round cookie cutter to cut out the cookies into circles like the above photo. Preheat the oven to 350
Put the cut dough on a cookie sheet and stick in the freezer until they harden.
Place the cookies in the oven for 12 min or until they start to golden. In the meantime wash the herb leaves you want to use. Lastly, crack an egg and separate the yolk from the white. Place the yolk in a small and separate bowl to use for glossing the crackers.
Grab any silicon or pastry brush and dip it in the egg yolk. Paint the yolk in 1-2 coats on each cracker. Dip the herbs in the egg yolk and place them on the cookies smoothing them out. Toss the cookies back in the oven for three minutes.
Let them cool and enjoy with cheese!
Now that we have something savory we’re ready for something sweet!
For this recipe I used a two vanilla cake mix packs and used a few drops of food coloring to turn them green! Separate the mix into four round pans
Use a cookie cutter to cut out the center of only two of the cakes!
Place an uncut cake on a cake stand and frost the top with store bought icing or homemade buttercream and then add the first donut and frost only the top. Then add the second cake layer and also frost the top of it!
Get your lucky charms and sprinkles ready! Start filling up the cake with the marshmallows and sprinkles! It should look like the the photo below.
Add the last layer to the cake and frost it with buttercream. Now the fun begins!
Place cut rosemary around top and bottom of your cake. Then place edible white flowers sporadically. I added three white tulips on top to tie the look together!
Cutting the cake open is the best part!! Your sprinkles and lucky charms will all fall out!! It’s definitely a crowd pleaser!