I don’t know why in the hell we celebrate St Patrick’s Day.
The only connection to Ireland is that my mother was kicked out of that country years ago … or was that Scotland?
Either way, we still celebrate this day with food (since childhood) and beer (a little later on), without fail.
Even our container garden is getting in the spirit, with little shoots that look like shamrocks … if the damn cat will stop eating them.
I can’t say we’re going out for a raucous evening of bad decisions, but there will be plenty of delicious treats here at home, and maybe a Sean Connery movie … or is that Scotland?
Aside from the traditional corned beef and cabbage that is currently cooking away in the slow cooker, my favorite co-worker introduced me to a heavenly St. Patrick’s Day dessert I am attempting for the first time today. It’s simple and decadent and available to you, below. You are welcome.
And potatoes and leprechauns for all.
St Patrick’s Creme De Menthe Cake
–white cake mix
–creme de menthe
–hot fudge sauce
–chocolate bars (optional)
1. Bake the cake as per the directions on the box, EXCEPT replace some of the water required for the cake with creme de menthe. For example, my mix called for 1 and 1/4 cup water, so I used 1 cup water and 1/4 cup creme de menthe.
2. After the cake is done, make tunnels in the top with the handle of a mixing spoon about halfway through the cake.
3. Microwave the jar of hot fudge sauce for a few seconds, for pourability’s sake, then pour hot fudge inside the tunnels.
4. Refrigerate so the hot fudge sets.
5. Mix up whipped topping with more creme de menthe, until you get the desired color and taste to the topping.
6. Smear topping over the top of the cake and refrigerate to encourage further setting of the cake.
7. Use pieces of chocolate bars to mark where the fudge tunnels were dug, so each person gets a fudge middle to their piece. Optional, but helpful to me since I could not cut even pieces if I was at gunpoint.
8. EAT with your favorite lucky charm.