Copycat McDonald’s Shamrock Shakes
It’s that time of year, one of the best times of the year ever! McDonald’s Shamrock Shakes are back! It’s nearly a holiday in itself, but making them at home is SO easy. Here’s how to make Shamrock Shakes:
Ingredients to Make 2 Servings:
- 2 cups vanilla ice cream or 2 cups soy ice cream
- 1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk
- 1/4 teaspoon mint extract
- 8 drops green food coloring
- whipped cream can
Directions:
- Combine all ingredients in a blender and blend on high speed until smooth.
- Stop blender to stir with a spoon if necessary to help blend ice cream.
- Pour into 12-ounce cups, cover in whipped cream, and serve each with a straw.
Recipe: Rainbow Sugar Cookie Bark
St. Patrick’s Day is coming up, and we think of all things green and gold and rain and rainbows and… Well, here’s a super pretty and delicious recipe that will help you celebrate! I don’t know who I’m kidding. This will be made in my house all year round because my 5.5 year old daughter’s favorite color is “Rainbows”! :)
Ingredients:
- 1 roll refrigerated sugar cookie dough
- 16 oz of vanilla flavored candy coating
- 2 cups rainbow-colored candies (like Skittles)
Find the instructions on how to make the Rainbow Sugar Cookie Bark at Mom On Time Out.
Recipe: Lucky Rainbow Chex Mix
I saw this picture floating around my Pinterest page and I said literally aloud in front of my kids, “Oh no!” What I mean by that is, “Oh, no. That looks so amazing and if I make it, then it won’t make it beyond a day in this house.” So, instead, here’s the recipe from Tablespoon for YOU ALL. Lucky you, and just in time for St. Patrick’s Day!
Ingredients:
- 1 box (11.5 oz) Lucky Charms® cereal
- 6 cups Rice Chex® or Corn Chex® cereal
- 2 bags (12 oz each) white vanilla baking chips (4 cups)
- 1/4 cup multicolored candy sprinkles
Directions:
- Pour box of Lucky Charms and pick out all the marshmallows (about 2 cups). DO NOT EAT THEM. Okay, you can eat a couple. But set aside the rest to add to the mix later. Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal.
- Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat.
- Spread mixture in single layer on cookie sheet. Immediately sprinkle with candy sprinkles. Let stand until set, about 20 minutes. Gently break up mixture; toss in reserved marshmallows. Store in airtight container and should last about a month (yeah right!).
Recipe: Quick Classic Mardi Gras King Cake
My whole family is in Michigan, but my sister and brother-in-law took jobs down in Louisiana a few years ago. One of the things they HAD to share with us is how Mardi Gras is a state holiday in Louisiana, and she sent us a traditional King Cake. We’d never heard of it, but once we had our first bite, we were hooked! You will too with this recipe from Betty Crocker.
- Ingredients:
- Cake
- 3 1/2 cups Gold Medal® all-purpose flour
- 1 package (2 1/4 teaspoons) Rapid Rise yeast
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter, softened, cut into 12 pieces
Cinnamon Filling
- 2/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, softened
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Decoration
- Dark green, purple, and yellow or gold sugars, if desired
- Miniature plastic baby, if desired
Directions:
- Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seconds.
- Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F.
- With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
- Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
- Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
- While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
- Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.
- Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350º. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
- Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
- Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.
Recipe: Raspberry Kissed Chocolate Mousse
I saw this picture and recipe being shared around my Facebook friends’ feeds, so I knew I had to share it with you all! Poor Mr. Food passed away, but his legacy lives on through his amazing and simple recipes. This Raspberry Kissed Chocolate Mousse would be PERFECT for Valentine’s Day, Sweetest Day, or an anniversary (or anytime!).
Ingredients:
- 1 (12-oz.) pkg. semisweet chocolate chips
- 4 oz. cream cheese, softened
- 2 cups heavy cream
- 1/2 cup confectioners sugar
- 1 1/2 cups frozen raspberries
- 2 Tbsp. granulated sugar
Directions:
1. In a saucepan, melt the chocolate over low heat until smooth, stirring constantly. Spoon into a large bowl and stir in cream cheese until thoroughly mixed.
2. In another large bowl, using an electric mixer, beat heavy cream and confectioners’ sugar until soft peaks form. Spoon the whipped cream into the chocolate mixture and beat on low, just until thoroughly combined.
3. Spoon into individual dessert dishes, cover and refrigerate 2 to 3 hours or until firm.
4. In a small saucepan combine raspberries and sugar. Cook over medium heat 8 to 10 minutes, or until fruit breaks down and sauce has thickened, stirring occasionally.
5. Let cool and refrigerate until chilled. When ready to serve, spoon raspberry sauce on top of chocolate mousse.
Optional: Garnish with whipped cream and chocolate curls.