50+ Irresistible St. Patrick’s Day Baking Recipes for a Festive Feast

St. Patrick’s Day is a celebration of Irish culture, and what better way to honor this festive occasion than by baking up some delicious treats?

Whether you’re planning a full-day feast or just looking to add a touch of luck to your dessert table, we’ve got you covered with over 50 creative St. Patrick’s Day baking recipes.

From classic Irish soda bread to minty brownies and rainbow cakes, the options are endless.

These recipes are not only full of flavor but also bring a touch of vibrant green to your holiday spread, making them perfect for any St. Patrick’s Day gathering.

Whether you’re a novice baker or an experienced chef, you’ll find the perfect recipe to showcase your skills and impress your guests.

So, roll up your sleeves and get ready to bake your way into the spirit of St. Patrick’s Day!

50+ Irresistible St. Patrick’s Day Baking Recipes for a Festive Feast

With 50+ St. Patrick’s Day baking recipes, the possibilities are endless when it comes to adding a festive touch to your holiday celebrations.

Whether you’re looking to whip up simple treats or challenge yourself with elaborate baked goods, these recipes offer something for everyone.

From green-themed desserts and Irish-inspired classics to fun and festive cupcakes, there’s no shortage of ideas to help you make your St. Patrick’s Day a flavorful success.

So, gather your ingredients, preheat your oven, and start baking up some luck and cheer!

These recipes are sure to bring joy, flavor, and plenty of smiles to your St. Patrick’s Day celebration.

Irish Soda Bread

A classic St. Patrick’s Day favorite, Irish soda bread is quick, hearty, and incredibly easy to make. This recipe celebrates the simplicity and rustic flavor of traditional Irish bread, with a soft, tender crumb that comes from the reaction between buttermilk and baking soda. Perfect for serving alongside stews or enjoying with a pat of butter.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups buttermilk
• 2 tablespoons unsalted butter (melted)
• 1 egg (optional, for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
3. Add the melted butter and buttermilk to the dry ingredients, stirring gently until the dough begins to form. It will be slightly sticky.
4. Turn the dough out onto a floured surface and gently knead it a few times to bring it together.
5. Shape the dough into a round loaf and place it on the prepared baking sheet.
6. With a sharp knife, score an “X” on top of the loaf to allow it to expand while baking.
7. (Optional) Brush the top of the dough with a beaten egg to give it a golden finish.
8. Bake for 40-45 minutes, or until the bread sounds hollow when tapped on the bottom.
9. Let it cool on a wire rack before slicing.

This Irish soda bread is simple yet full of character. The tangy buttermilk and slight sweetness from the sugar create a flavor profile that’s perfect for St. Patrick’s Day celebrations. The bread is best served fresh, but you can toast it the next day for a delightful breakfast or snack.

Bailey’s Irish Cream Cupcakes

Indulge in these decadent cupcakes, infused with Bailey’s Irish Cream for a rich, boozy twist on your typical dessert. These cupcakes are soft, moist, and topped with a smooth, creamy frosting that is equally as delightful as the cake itself. Ideal for those looking to bring a bit of Irish spirit to their celebration.

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup sugar
• 2 large eggs
• 1/2 cup Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the frosting:

• 1/2 cup unsalted butter (room temperature)
• 2 cups powdered sugar
• 1/4 cup Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the Bailey’s Irish Cream, vanilla extract, and milk, mixing until combined.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean from the center of a cupcake.
9. Let the cupcakes cool completely before frosting.

For the frosting:

1. Beat the butter until creamy, then gradually add powdered sugar, Bailey’s Irish Cream, vanilla extract, and a pinch of salt.
2. Beat until smooth and fluffy.
3. Frost the cooled cupcakes with the Bailey’s Irish Cream frosting.

These Bailey’s Irish Cream cupcakes are a luxurious treat that takes your St. Patrick’s Day celebration to the next level. The rich flavor of Bailey’s pairs perfectly with the sweet, buttery frosting, and the cupcakes themselves are a hit for any gathering. They’re best served fresh but can also be kept in an airtight container for up to three days.

Shamrock Sugar Cookies

Bring festive fun to your St. Patrick’s Day with these adorable and delicious shamrock-shaped sugar cookies. These buttery, slightly chewy cookies are easy to make and perfect for decorating with green icing or sprinkles to create the perfect holiday treats. Whether for a party or a gift, these cookies are sure to bring a smile to anyone’s face.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• Green sprinkles or colored icing for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat together butter and sugar until creamy and light in color.
4. Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms.
6. Turn the dough out onto a floured surface and roll it to about 1/4-inch thickness.
7. Use a shamrock-shaped cookie cutter to cut out shapes and place them on the prepared baking sheet.
8. Bake for 8-10 minutes, or until the edges are lightly golden.
9. Let the cookies cool on a wire rack before decorating.

Decorate the cookies with green sprinkles or icing to enhance their St. Patrick’s Day appeal. These sugar cookies are tender and buttery, with a delightful balance of sweetness. Perfect for sharing with friends or bringing to a party, they capture the spirit of the holiday in every bite.

These shamrock sugar cookies are a fun and festive way to celebrate St. Patrick’s Day. They’re easy to make, customizable with decorations, and always a crowd-pleaser. Whether you’re baking them for yourself or as a treat for others, these cookies will add a touch of sweetness and joy to your celebrations.

Guinness Chocolate Cake

A rich, decadent cake that combines the deep flavor of Guinness with the sweetness of chocolate, this Guinness chocolate cake is the perfect dessert for your St. Patrick’s Day celebration. The stout beer adds a subtle depth to the cake, enhancing the chocolate flavor, while the cake itself remains moist and dense, topped with a silky, smooth frosting.

Ingredients:

For the cake:

• 1 cup Guinness beer
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (softened)
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium saucepan, combine the Guinness beer and cocoa powder. Whisk together until smooth and bring to a simmer over medium heat. Remove from heat and allow it to cool slightly.
3. In a large bowl, sift together the flour, baking soda, salt, and sugar.
4. In another bowl, beat together the butter, eggs, sour cream, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the beer-cocoa mixture, until everything is just combined.
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.

For the frosting:

1. Beat the cream cheese and butter together until smooth and fluffy.
2. Add the powdered sugar, cocoa powder, heavy cream, and vanilla extract, and beat until the frosting is smooth and spreadable.
3. Once the cakes have cooled, frost the top of one layer, then place the second layer on top and frost the entire cake.

This Guinness chocolate cake is an indulgent treat that offers the perfect balance of sweetness and richness, making it an excellent choice for St. Patrick’s Day. The stout beer brings a subtle depth of flavor that enhances the chocolate and gives the cake a unique twist. It’s best served fresh but can also be stored in the refrigerator for up to three days.

Leprechaun Cupcakes

These fun, festive leprechaun cupcakes are as playful as they are delicious. With a bright green vanilla cake base, topped with vibrant green buttercream frosting, and decorated to resemble little leprechaun faces, these cupcakes are sure to delight both kids and adults. A perfect addition to your St. Patrick’s Day dessert table!

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 cup milk
• Green food coloring

For the frosting:

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk
• Green food coloring
• Mini chocolate chips (for eyes)
• Orange candy (for nose)
• Black icing (for mustache and details)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
6. Add a few drops of green food coloring and mix until the batter is a vibrant green.
7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the cupcakes cool completely before decorating.

For the frosting:

1. Beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, and continue beating until smooth.
2. Add green food coloring until the desired shade is achieved.
3. Frost the cooled cupcakes with a generous amount of green buttercream frosting.
4. Decorate each cupcake with two mini chocolate chips for eyes, an orange candy for the nose, and a small black mustache using black icing.

These leprechaun cupcakes bring a lot of personality to your St. Patrick’s Day celebration. The bright green cupcakes, topped with whimsical leprechaun faces, are a fun way to get into the festive spirit. They’re moist, flavorful, and the buttercream frosting is perfectly sweet. Enjoy them fresh or store them in an airtight container for up to three days.

Mint Chocolate Chip Scones

A refreshing and minty twist on the classic scone, these mint chocolate chip scones are perfect for serving with tea or as a sweet treat on St. Patrick’s Day. The combination of fresh mint, chocolate chips, and a crumbly, buttery texture makes these scones irresistible.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon peppermint extract
• 1/2 cup mini chocolate chips
• 1 tablespoon fresh mint leaves (finely chopped)
• 1 tablespoon sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter and, using a pastry cutter or your fingers, work it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and peppermint extract.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overwork the dough.
6. Fold in the chocolate chips and fresh mint leaves.
7. Turn the dough out onto a floured surface and gently shape it into a circle about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Sprinkle the top of each scone with sugar.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick comes out clean.
10. Let the scones cool on a wire rack before serving.

These mint chocolate chip scones are a delightful blend of fresh mint and rich chocolate that makes them a perfect addition to your St. Patrick’s Day spread. The buttery scone base adds a comforting texture, while the mint and chocolate chips bring a refreshing twist. These scones are best enjoyed fresh, but can also be stored for up to two days in an airtight container.

St. Patrick’s Day Green Velvet Cake

This vibrant green velvet cake is the perfect festive dessert for St. Patrick’s Day. With its rich, smooth texture and tangy cream cheese frosting, this cake brings together the flavors of a classic red velvet cake, but with a fun and holiday-appropriate green hue. It’s an impressive showstopper for any St. Patrick’s Day celebration.

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 tablespoon white vinegar
• 2 teaspoons green food coloring

For the frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, combine the oil and sugar. Beat in the eggs one at a time.
4. Add the buttermilk, vanilla extract, vinegar, and green food coloring. Mix until the batter is smooth and well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.

For the frosting:

1. Beat the cream cheese and butter together until smooth and fluffy.
2. Gradually add the powdered sugar, vanilla extract, and salt. Continue beating until the frosting is smooth and creamy.
3. Frost the cooled cakes with the cream cheese frosting, spreading it evenly on the top and sides.

This green velvet cake offers a light, moist texture with the perfect hint of tang from the cream cheese frosting. The green color makes it an ideal treat for St. Patrick’s Day, while the flavor stays true to the classic velvet cake you know and love. It’s best served fresh but can be stored in the refrigerator for up to three days.

Chocolate Mint Pudding Parfaits

These chocolate mint pudding parfaits are a layered delight, combining rich chocolate pudding, refreshing mint whipped cream, and a sprinkle of crushed cookies for texture. Perfect for individual servings, these parfaits are a sweet and cool treat to celebrate St. Patrick’s Day with a fun and creative twist.

Ingredients:

For the chocolate pudding:

• 1/2 cup sugar
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 3/4 cups milk
• 1 teaspoon vanilla extract

For the mint whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon peppermint extract
• Green food coloring (optional)

For assembly:

• 1 cup crushed chocolate cookies (like Oreos)
• Mint leaves for garnish (optional)

Instructions:

1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
2. Gradually add milk to the dry ingredients while whisking to prevent lumps. Cook over medium heat, whisking constantly until the mixture comes to a boil and thickens (about 5-7 minutes).
3. Remove from heat and stir in the vanilla extract. Let the pudding cool slightly, then transfer to a bowl and cover with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

For the mint whipped cream:

1. In a large mixing bowl, beat the heavy cream, powdered sugar, and peppermint extract until soft peaks form.
2. Add green food coloring (if using) and beat until stiff peaks form.

For assembly:

1. In individual serving glasses or bowls, layer chocolate pudding, a spoonful of mint whipped cream, and a sprinkle of crushed chocolate cookies. Repeat the layers until the glasses are filled.
2. Top each parfait with a dollop of mint whipped cream and a mint leaf for garnish.
3. Chill the parfaits for at least 30 minutes before serving.

These chocolate mint pudding parfaits are a fun and refreshing treat that perfectly balances the richness of chocolate with the coolness of mint. They are simple to make, yet incredibly satisfying with their layers of creamy pudding and whipped cream. The crushed cookies add a delightful crunch, making each bite a true indulgence. Best served cold, these parfaits are perfect for a St. Patrick’s Day dessert that can be prepared ahead of time.

Pot of Gold Cupcakes

These “pot of gold” cupcakes are a fun and creative way to bring some extra magic to your St. Patrick’s Day celebration. With a moist and fluffy vanilla base and a golden caramel center, these cupcakes are topped with a swirl of rainbow-colored frosting to represent the treasure at the end of the rainbow. A perfect treat to wow your guests!

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the caramel center:

• 1/4 cup brown sugar
• 1 tablespoon butter
• 1 tablespoon heavy cream
• Pinch of salt

For the frosting:

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Food coloring (red, orange, yellow, green, blue, purple)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.

For the caramel center:

1. In a small saucepan, combine the brown sugar, butter, heavy cream, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens slightly (about 3-4 minutes).
2. Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
3. Spoon a small amount of caramel into the hollow of each cupcake.

For the frosting:

1. Beat the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, and beat until smooth.
2. Divide the frosting into six bowls and tint each with a different color of food coloring (red, orange, yellow, green, blue, purple).
3. Frost each cupcake with a swirl of the rainbow-colored frosting, starting with red on the outside and layering inward to create a rainbow effect.

These “pot of gold” cupcakes are a showstopping St. Patrick’s Day treat. The golden caramel center represents the treasure at the end of the rainbow, while the vibrant frosting adds a colorful, festive touch. These cupcakes are moist, flavorful, and sure to delight anyone lucky enough to enjoy one. Best served fresh, but can be stored for up to two days in an airtight container.

Shamrock Sugar Cookies

These shamrock-shaped sugar cookies are the perfect festive treat for St. Patrick’s Day. With a soft, buttery texture and a light, sweet flavor, these cookies are decorated with vibrant green icing and edible glitter, making them both delicious and visually stunning.

Ingredients:

For the cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Green food coloring

For the icing:

• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Green food coloring
• Edible glitter or sprinkles (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the egg, vanilla extract, and almond extract (if using), and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Divide the dough in half, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
7. Roll out the dough on a floured surface to about 1/4 inch thick. Use a shamrock-shaped cookie cutter to cut out the cookies.
8. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool completely before decorating.

For the icing:

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. Add green food coloring to achieve the desired shade of green.
3. Decorate each cooled cookie with the green icing and sprinkle with edible glitter or sprinkles for a festive touch.

These shamrock sugar cookies are simple to make, yet they offer a delightful burst of flavor and visual appeal. The soft texture and sweet icing make them a perfect addition to your St. Patrick’s Day dessert spread. They can be stored in an airtight container for up to five days.

Irish Soda Bread Muffins

These Irish soda bread muffins are a twist on the traditional Irish soda bread. With a hearty texture and a slightly tangy flavor from the buttermilk, these muffins are perfect for breakfast or as a side to any St. Patrick’s Day meal. Their rich, buttery crumb pairs wonderfully with jam or butter.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter (cold and cubed)
• 1 cup buttermilk
• 1 large egg
• 1 cup raisins or currants (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, salt, and baking powder.
3. Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk and egg.
5. Add the wet ingredients to the dry ingredients and stir gently until just combined. If using, fold in the raisins or currants.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These Irish soda bread muffins are a quick and easy way to enjoy the flavors of traditional Irish soda bread in muffin form. Their slightly sweet, crumbly texture makes them an excellent complement to both sweet and savory dishes. Best enjoyed fresh, they can be stored in an airtight container for up to three days.

Baileys Irish Cream Cheesecake Bars

These Baileys Irish Cream cheesecake bars are the ultimate St. Patrick’s Day dessert. The rich, creamy cheesecake filling is infused with Baileys Irish Cream for a smooth, indulgent flavor, while the graham cracker crust adds the perfect crunch. These bars are a delicious, festive treat that everyone will love.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter (melted)

For the filling:

• 3 packages (8 oz each) cream cheese (softened)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup Baileys Irish Cream
• 2 tablespoons all-purpose flour

Instructions:

1. Preheat the oven to 325°F (160°C). Line a 9×13-inch baking dish with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared baking dish to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
4. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until combined.
5. Add the eggs one at a time, mixing well after each addition. Stir in the Baileys Irish Cream and flour, and beat until the mixture is smooth.
6. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool completely, then refrigerate for at least 4 hours, or overnight.
9. Cut into bars and serve chilled.

These Baileys Irish Cream cheesecake bars are creamy, rich, and absolutely irresistible. The Baileys adds a smooth, velvety flavor that complements the tangy cream cheese filling perfectly. They’re a sophisticated and delicious treat for St. Patrick’s Day, and they can be stored in the refrigerator for up to five days.

Leprechaun Cupcakes

These playful leprechaun cupcakes are a fun twist on classic chocolate cupcakes, decorated to look like little leprechauns for St. Patrick’s Day. With a rich chocolate flavor and colorful frosting, they are both visually adorable and delicious, making them a hit at any festive gathering.

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 cup unsweetened cocoa powder

For the frosting:

• 1/2 cup unsalted butter (room temperature)
• 2 1/2 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Green food coloring
• Orange food coloring (for the beard)
• Mini marshmallows (for the hat)
• Chocolate chips (for eyes)
• Yellow candy (for the buckle)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the cocoa powder, followed by the dry ingredients, alternating with the milk. Mix until smooth and well combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool completely on a wire rack.

For the frosting:

1. Beat the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth.
2. Divide the frosting into two bowls: color one bowl with green food coloring for the leprechaun’s hat, and color the other with orange food coloring for the beard.
3. Frost each cupcake with a generous amount of green frosting, creating a swirl on top for the leprechaun’s hat.
4. Use the orange frosting to pipe a small beard beneath the hat.
5. Decorate the cupcakes by placing mini marshmallows on top as the hat, chocolate chips for eyes, and a yellow candy for the buckle on the hat.

These leprechaun cupcakes are sure to bring smiles to your St. Patrick’s Day festivities. They are as fun to make as they are to eat, with their playful, colorful decorations and rich chocolate flavor. They can be stored in an airtight container for up to 3 days, but they’re best enjoyed fresh.

St. Patrick’s Day Mint Chocolate Chip Brownies

These mint chocolate chip brownies combine the richness of a fudgy brownie with a refreshing minty flavor, topped with a layer of mint chocolate chips. They’re perfect for anyone who loves the combination of mint and chocolate, and they’re an excellent treat to serve for St. Patrick’s Day.

Ingredients:

For the brownies:

• 1 cup unsalted butter (melted)
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mint chocolate chips (for mixing into the batter)

For the mint layer:

• 1/4 cup unsalted butter (softened)
• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon peppermint extract
• Green food coloring

For the topping:

• 1/2 cup mint chocolate chips (for sprinkling on top)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the mint chocolate chips and pour the batter into the prepared baking pan, smoothing the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the brownies cool completely in the pan.

For the mint layer:

1. Beat the softened butter, powdered sugar, heavy cream, peppermint extract, and green food coloring together until smooth and fluffy.
2. Once the brownies are cooled, spread the mint layer evenly over the top of the brownies.

For the topping:

1. Sprinkle the mint chocolate chips over the mint layer and press them lightly into the surface.
2. Cut into squares and serve.

These mint chocolate chip brownies are a deliciously indulgent treat for St. Patrick’s Day. The fudgy brownie base pairs perfectly with the cool, minty layer on top, creating a dessert that’s both rich and refreshing. Best enjoyed chilled, these brownies can be stored in an airtight container for up to four days.

St. Patrick’s Day Rainbow Layer Cake

This rainbow layer cake is a stunning St. Patrick’s Day dessert that is both a visual masterpiece and a delicious treat. With vibrant layers of colored cake and a smooth buttercream frosting, this cake is sure to be the centerpiece of your celebration.

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• Food coloring (red, orange, yellow, green, blue, purple)

For the frosting:

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 cup whole milk
• Green food coloring (optional, for decoration)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour six 6-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
4. Add the dry ingredients in three parts, alternating with the milk. Mix until smooth.
5. Divide the batter evenly into six bowls. Add a few drops of food coloring to each bowl to create six different colors (red, orange, yellow, green, blue, purple).
6. Pour each color of batter into its own prepared pan, smoothing the tops.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the frosting:

1. Beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, and beat until smooth and fluffy.

To assemble:

1. Place the purple layer on a cake board or serving plate and spread a thin layer of frosting over it.
2. Top with the blue layer and repeat the process, layering the cake in rainbow order.
3. Frost the top and sides of the cake with the remaining frosting.
4. Optionally, decorate the top with green food coloring for a festive touch.

This rainbow layer cake is the ultimate showstopper for St. Patrick’s Day. The colorful layers make it a perfect treat to brighten up any party, while the rich buttercream frosting ties the entire dessert together. The cake is delicious, moist, and perfect for a special occasion. Best served fresh, but can be stored in the refrigerator for up to three days.

Note: More recipes​ are coming soon!