My kid had no idea about St. Patrick’s Day, so I wanted to get a book for her and then spend a little time on a fun St. Patrick’s Day related cooking project.
When I chose The Night Before St. Patrick’s Day (by Reading Railroad) I was hoping that it would cover a little history of the holiday. Unfortunately, it did not, so we had to do a little more discussion about the holiday. (Perhaps next year I’ll choose something more like this.)
Anyway, this book is still a cute addition to your holiday books. The story is written in the same form as “Twas the Night Before Christmas.” However, instead of Santa, the kids are setting up some traps so that they can catch one of those pesky elusive leprechauns. The kids are surprised when one of the traps work, but the leprechaun manages to trick them anyway!
For St. Patrick’s Day, we decided to make some yummy shamrock snacks. We liked the filling mixture, but you could easily fill them with chocolate pieces (think chocolate croissant) or anything else that you like for fillings.
St. Patrick’s Day Shamrock Snacks
- 2 cans refrigerated crescent rolls
- 1 block plain cream cheese, softened
- 2 TB honey
- green food coloring
- 1/2 TB milk
- 1/2 cup powdered sugar
- Make filling by mixing together softened cream cheese, honey and green food coloring. Set aside.
- Unroll the first crescent roll dough flat and press seals together. Cut dough with shamrock cookie cutter. Place shamrocks onto baking sheet.
- Spread cream cheese mixture on top of each shamrock-shaped dough.
- Unroll the second crescent roll dough flat and press seals together. Cut dough with shamrock cookie cutter. Place these shamrocks on top of the ones on the baking sheet. Press edges together around each shamrock to seal.
- Bake shamrocks at 350 degrees for 12 minutes, or until slightly brown on top. Cool.
- Make icing by mixing milk, powdered sugar and green food coloring in another bowl. Once shamrocks are cool, ice them and let them sit for a few minutes before eating.
Used with This Recipe