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St. Patrick's Day desserts

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Gorgeous green treats

Go green the sweet way! This St. Patrick's Day, break out the food coloring, mint extract and all things Irish for tasty and festive drinks and desserts.

Creamy Irish coffee martini

Creamy Irish coffee martini recipe

Makes 1 serving

Ingredients:

  • 2 ounces Irish cream liqueur
  • 2 ounces Irish whiskey
  • 2 ounces chilled brewed strong coffee
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Vanilla whipped cream (recipe follows)
  • Green sprinkles (optional)

Directions:

  1. Fill cocktail shaker half full with ice. Add first four ingredients; shake until well mixed and chilled. Strain into martini glass.
  2. Top with a dollop of vanilla whipped cream and green sprinkles, if desired.

Vanilla whipped cream recipe

Makes about 2 cups

Ingredients:

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 teaspoons McCormick® Pure Peppermint Extract (optional)
  • Coarse sugar (optional)

Directions:

  1. Beat one cup heavy cream, 1/4 cup confectioners' sugar and one teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.
  2. If desired, wet outside rim of martini glass with McCormick® Pure Peppermint Extract. Dip glass in coarse sugar to lightly coat.

Green with envy cheesecake bar recipe

Green with envy cheesecake bars

Makes 24 servings

Ingredients:

  • 1-1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon McCormick® Pure Peppermint Extract
  • 1/2 teaspoon McCormick® Green Food Color
  • 3 eggs
  • 2 ounces semisweet baking chocolate, melted

Directions:

  1. Preheat oven to 350 degrees F. Mix cookie crumbs and butter. Press firmly onto bottom of foil-lined 9-inch square baking pan. Refrigerate until ready to use.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and peppermint extract; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour 1/2 of the batter over crust. Tint remaining batter green with food color. Pour over batter in pan.
  3. Bake 25 to 30 minutes or until center is almost set. Cool completely on wire rack.
  4. Refrigerate four hours or overnight. Lift out of pan onto cutting board. Cut into bars. Drizzle bars with melted chocolate. Store leftover bars in refrigerator.

More St. Patrick's Day recipes

Shamrock Shake recipe
7 Lucky St. Patrick's Day cocktails
Chocolate Guinness cupcakes recipe

Photos courtesy of McCormick
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