St. Patrick's Day is a foodie holiday. I love it truly, madly, desperately--even when my fingernails are green-tinged from food coloring.
white cake mix (of course!)
green food coloring
24 thin, chocolate covered mint cookies
3 egg whites
1 1/3 cup minty lemonade (your favorite lemonade recipe plus fresh mint leaves)
Mix according to directions, substituting minty lemonade instead of water. Add food coloring--I used 10 drops. Blend. Add liners to cupcake pan. Place 1 mint cookie in each liner. Pour batter into liners. Bake and cool. Ice with cream cheese icing (add several drops of food coloring). My cupcakes have been garnished with shamrocks--but it's purely garnish (to hide my icing, which Bandwidth called unmentionable names, and scornfully). Remove the wee shamrock before eating. If I could have made fondant shamrocks, I would have, but we all know what happens when I get near icing.
I'm looking forward to seeing what bloggers have been cooking for Foodie Friday. If you need a recipe, or if you just want to peruse the eye candy and read entertaining foodie stories, just click on the links.
If you are participating in this week's Foodie Friday, enter your permalink, name/blog name, and a hint about your recipe, such as the title. On your blog, add a link to DBG's Foodie Friday so other participants will have visits as well.
If this is your first submission to FF, you can read the instructions HERE.
Don't forget about the give-aways--a 20 piece set of Treble Clef flatware, two ceramic Le Creuset stoneware pears, and a Kitchenaid mixer. To learn about the give-aways, click HERE.
The weekly recipes can sometimes get lost in the shuffle, so if you'd like to upload photos and a link to your blog, go to the Foodie Friday Gallery.
Mr. Linky awaits your recipe.