We love this colorful cheesecake for St. Patrick’s Day, an alternative to a birthday cake or any time you need to mix up a little cheer. It does need to chill overnight, so grab these ingredients below and click through for the full instructions from food blogger and mom, Cookie Dough and Oven Mitt.
Rainbow Cheesecake from Cookie Dough and Oven Mitt
- 1 ½ cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoon butter melted
- 24 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 2 teaspoon vanilla extract
- 4 large eggs
- 1 cup full-fat sour cream
- ½ cup heavy cream
- several drops of red, orange, lemon yellow, leaf green, royal blue, purple gel food color
- For full recipe, click here.
We just might skip green beer this year and swap in these instagram-worthy St. Patrick’s Day-inspired Lucky Charm’s ice cream sandwiches from South Orange County Moms! Don’t have Lucky Charms? Use any colorful cereal you’ve stocked up on!
- Sugar Cookie – Cookie Dough (you can certainly make sugar cookies from scratch. I saved a couple steps by using Pillsbury ready made sugar cookie dough).
- Green Food Coloring
- Lucky Charms
- Vanilla Ice Cream
- Put the pre-made sugar cookie dough in a bowl and add green food coloring. Add as much food coloring as you need, until the whole batch is green.
- Cook the sugar cookies per the instructions on the wrapper.
- Let the cookies cool.
- Take some slightly soft vanilla ice cream and scoop it on to the bottom side of one cookie.
- Place another cookie on top and then take the lucky charms and place them in the ice cream around the entire edge of the cookie
Recipe c/o our sister site South Orange County Moms Network
Happy St. Patrick’s Day! We love a good snack board, and one that’s cute enough for a party and gets our kids to eat more veggies? That’s like finding a pot of gold. The BakerMama’s Leprechaun Snack Board is perfect for St. Patrick’s Day. It’s full of healthy veggies, so makes for a nice changeup from all the sugar of Christmas and Valentine’s Day. Plus, it’s versatile and can be easily modified. “If you are building the board and don’t want to use hummus, use a thick ranch or veggie dip. If you can’t find carrot chips, use baby carrots sticks, carrot rounds or slice orange bell peppers,” suggests Maegan of The BakerMama.
Check out The BakerMama’s Instagramand site for more
This easy potato dish is just a little bit of an upgrade on classic roast potatoes. Use it to introduce picky eaters to new flavors, or for your next dinner party. Thanks to our food contributor CatwithaK Cooks for sharing this go-to recipe!
Hasselback Potato Skillet with Mustard Garlic Butter + Chives
6 Yukon Gold potatoes (any long and narrow waxy heirloom will work) and up to 8, based on skillet size, scrubbed clean
6 tablespoons unsalted butter, melted
2 teaspoons Dijon mustard
4 garlic cloves, minced
4 tablespoons finely minced chives
1 pinch Salt and pepper, to taste
Preheat oven to 425oF.
- Slice one thin layer, lengthwise, off the bottom of each potato to allow them to lay flat.
- Place a potato flat side-down and use a sharp knife to make slices that are about 1/8-inch apart; slice into the potato but not completely through it — the slices should stay connected at the bottom.
- Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
In a small mixing bowl, combine the melted butter, mustard, 3 Tablespoons of the chives, and garlic. Set aside.
- Using a pastry brush, brush the bottom of a large oven-safe skillet with the mustard butter. Place the potatoes in the skillet and brush the outside and inside of each potato with the butter mixture. Be generous. Sprinkle with salt and pepper to taste.
- Bake for about an hour, until tender on the inside and golden on the outside — basting the potatoes every 15 minutes with the remaining mustard butter.
- Sprinkle with the remaining Tablespoon of chives and serve.