Best Luck Of The Irish Cake Recipes

LUCK O' THE IRISH CAKE POPS

Luck o' the Irish Cake Pops image

Give the cake pop trend some St. Patrick's Day spirit with green food color and decorate with shamrock sprinkles for a festive dessert, inside and out.

Provided by McCormick

Yield 24

Number Of Ingredients 6

Ingredients

1 package (2-layer size) yellow cake mix
2 tsps McCormick® Green Food Color
3/4 cup marshmallow creme
1 bag (14 ounces) white confectionary coating wafers such as Wilton® White Candy Melts®
Lollipop sticks
Green sprinkles (optional)

Steps:

Prepare cake mix as directed on package, adding food color. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.
Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.
Melt coating wafers as directed on package. For each Cake Pop, dip 1/2 inch of lollipop stick into melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until coating is set. Dip each cake pop into melted coating. Shake gently to remove excess coating. Sprinkle or roll cake pops in green sprinkles, if desired. Place cake pops in styrofoam blocks. Let stand until coating is set.

Nutrition Facts : Calories 226 Calories

~ LUCK OF THE IRISH SOUR CREAM PISTACHIO CAKE ~

~ Luck Of The Irish Sour Cream Pistachio Cake ~ image

One delicious cake my mother always made when I was growing up. It's perfect to serve for St Patrick's Day! Decorate it as you wish. I think it makes such a pretty presentation. Enjoy!

Provided by Cassie *

Categories Puddings

Time 1h

Number Of Ingredients 16

Ingredients

1 - 16.5 oz white or butter cake mix
1 - 3.4 oz box ~ instant pistachio pudding
1 c sour cream
4 eggs
1/4 vegetable oil
6 drops green food coloring - optional
NUT FILLING
1/2 c chopped pistachios
1/2 tsp cinnamon
2 Tbsp sugar
TOPPING
1 - 3.4 oz box ~ instant pistachio pudding
1 c milk
12 oz cool whip, thawed
couple drops green food coloring - optional
pistachios for garnish & some sort of green candies - optional

Steps:

1. Mix nut mixture and set aside.
2. Preheat oven to 350 degree F. Spray a tube pan with nonstick cooking spray. In a large bowl, mix all cake ingredients for 2 minutes. Batter will be thick.
3. Spread 1/3 batter evenly in bottom of tube pan. Sprinkle with 1/3 of nut mixture. Repeat 2 more times, ending with nut mixture.
4. Bake for 40 - 50 minutes, or until a pick comes out clean. Remove and let set for 5 minutes, then remove from pan to a cooling rack or serving platter to finish cooling.
5. Make topping: In a large bowl, place the milk and pudding mix and mix on low for 1 minute. Let set for a few minutes, then fold in whipped topping.
6. Spread over cooled cake and decorate as desired or serve as is. So moist and delicious!

LUCK OF THE IRISH CAKE RECIPE

Luck of the Irish Cake Recipe image

Provided by peridot728

Number Of Ingredients 12

Ingredients

Irish Cream Frosting:
1 (15.25-ounce) package white cake mix
2 (4-serving-size) packages instant pistachio pudding and pie filling
1/2 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 cup (1/2 pint) heavy cream
1/4 cup milk
1/2 cup Irish cream liqueur (optional)
1 (4-serving-size) package instant pistachio pudding and pie filling
1/4 cup chopped pistachio nuts (optional)

Steps:

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl with an electric mixer, beat cake mix, 2 packages pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in eggs until well combined then pour into baking dish. Bake 35 to 38 minutes or until a wooden toothpick inserted in center comes out clean. Let cool completely. To make the frosting, in a medium bowl with an electric mixer, beat heavy cream, 1/4 cup milk, the liqueur, if desired, and 1 package pudding mix, until thickened. Frost cake then garnish with chopped pistachio nuts, if desired. Refrigerate until ready to serve. Test Kitchen Tip: Add a drop of green food color to the frosting to liven up your Erin Go Bragh!!!

LUCK OF THE IRISH BRUNCH

Luck of the Irish Brunch image

Provided by Bobby Flay

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

2 tablespoons unsalted butter
1 tablespoon canola oil
1 medium Spanish onion, diced
1 1/2 pound small Yukon gold potatoes
2 teaspoons paprika
Salt and freshly ground black pepper
1 1/2 cups grated aged white Irish Cheddar cheese
Chopped fresh chives
6 plum tomatoes, halved lengthwise
Unsalted butter, for greasing baking dish
Olive oil, for drizzling
Honey, for drizzling
1 teaspoon sweet paprika
1 cup panko (Japanese) bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley, to garnish
Canola oil, to coat pan
1 pint cremini mushrooms, stems trimmed, cut into sixths
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
4 fried eggs
Double smoked bacon, cut into thick slices and cooked until golden brown and crisp
Good quality lamb, chicken and pork sausages, pan-seared until golden brown and cooked through
Brown soda bread, toasted
Butter, at room temperature

Steps:

For the cheesy hash browns: Preheat the oven to 375 degrees F.
Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized.
While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon.
Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.
For the roasted tomatoes with bread crumbs: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
For the sauteed mushrooms: Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.
For serving: Arrange on a platter the fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sauteed mushrooms, toasted brown soda bread and butter.