I thought I would help you get through the Monday blues today by giving you some fun ideas you can put to use tomorrow for St. Patrick’s Day! I know it’s a Tuesday tomorrow but you can still have some fun by dressing in all green or bake green food to make the day special. Bring some special treats to work or have some friends over for some Shamrock punch and gold chocolate! Check out the pictures for details…
xx Glamour Planner
How cleaver is this dessert – you use a cookie for the base then add a marshmallow and dip it all in chocolate! Check out The Cake Blog for original directions.
Start your St. Patrick’s Day off right with a Shamrock Spinach Quiche, mmmm
Make easy guest gifts or decorations by putting gold covered chocolate in a jar!
For your party punch put Lime Ice Cream in a bowl and pour Ginger Ale over for a delicious drink ~ you can customize with other sodas or include alcohol.
A simple dessert is buying mint Oreos, covering them in melted chocolate with a green icing drizzle over. Thanks Vanessa for the idea!
Happy St. Patrick’s Day!
There are so many baking recipes on my wish list to make but I never seen to have the time or enough people who will eat it all! One thing I always find intriguing was trying to make my own homemade ice cream. Ice cream is something everyone likes and there are so many different and unique flavours you can create. I suppose it makes sense to start off with the basic good old vanilla ice cream, which don’t get me wrong I still love! Have any of you tried making ice cream and what neat flavours? xx Glamour Planner Thanks for the recipe to Fool Proof Living!
Homemade Vanilla Ice Cream
- 1 vanilla bean, split in half lengthwise
- 1 ¾ cups heavy cream
- 1 ¼ cups whole milk
- ½ cup granulated sugar – divided
- ⅓ cup light corn syrup
- ¼ teaspoon salt
- 6 large egg yolks
- Place the heavy cream, vanilla bean, seeds, milk, corn syrup and ¼ cup of sugar in a saucepan. Heat it over medium-high heat, stirring occasionally, until it registers 175 °F, 9-10 minutes. Remove it from the heat.
- Whisk egg yolks and ¼ cup of sugar in bowl until smooth.
- Slowly whisk 1 cup of the hot milk mixture in to the egg yolk mixture. (If you do it fast you may end up with cooked eggs.)
- Return mixture in to the pan and heat it, stirring constantly, until it thickens and reaches to 180 °F. This takes less than 10 minutes.
- Pour the hot mixture into a glass bowl and let it cool outside, until it is no longer steaming.
- Place 1 cup of the mixture into a small bowl.
- Cover both bowls with stretch film.
- Place the reserved 1-cup mixture in freezer and the other bowl in refrigerator. Let it cool for at least for 4 hours or overnight.
- Remove them from freezer and refrigerator. Scrape the frozen custard mixture into the custard in the big bowl. Stir it until it completely dissolves.
- Strain this custard through a fine-mash strainer. Transfer in to the bowl of the ice cream maker.
- Churn it until it registers 21 °F, for 20-25 minutes.
- Transfer it to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until it is firm, at least 4 hours.
- Take it out 5 – 10 minutes before serving to make it easily “scoopable”