Best 5 Edible Pot O Gold Recipe By Tasty Recipes

CHOCOLATE FUDGE ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine brownie mix, egg, oil, and water until creamy.
• Pour the brownie batter into a parchment-lined springform pan.
• Bake for 25-30 minutes, until center no longer wobbles.
• Leave the brownie base in the pan to cool completely.
• Whip the heavy cream until it makes soft peaks. Set aside.
• Pour water into a saucepan about half-full, and bring to a gentle simmer. Place a heat-safe bowl over the pot.
• NOTE: The bowl should be bigger than the saucepan so that the bottom of the bowl doesn't come in contact with the simmering water.
• Add the chocolate pieces to the bowl and stir frequently until smooth. Set aside. (Be careful - the bowl may be hot.)
• NOTE: make sure the water isn't boiling, or you can burn the chocolate.
• Separate the eggs and beat the egg whites until blended.
• In a second heat-safe bowl, whisk the egg yolks until blended.
• Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
• Whisk granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
• Carefully fold in the egg whites and the whipped cream until blended.
• Spread the chocolate mousse over the cooled brownie base in the springform pan.
• In a glass bowl, microwave the white chocolate in 15-second increments and stir until melted.
• Pour the white chocolate into a plastic bag. Cut off the tip of one of the bag's corners.
• Drizzle white chocolate all over the cake.
• Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
• Freeze overnight, or at least 6-8 hours.
• Enjoy!

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
• Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
• Line a baking sheet with parchment paper.
• Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
• Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
• While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
• Transfer to the refrigerator to set for 30 minutes, up to overnight.
• Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
• Enjoy!

POT O' GOLD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. , Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool. , Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.

BLOODY CUPCAKES RECIPE BY TASTY

Steps:

• Make the edible "glass": Line a baking sheet with a nonstick mat or parchment paper.
• In a medium saucepan fitted with a candy thermometer, combine the water, corn syrup, and sugar. Cook over medium-high heat, stirring frequently, until the temperature reaches 300°F (150°C), hard crack stage.
• Pour the candy evenly onto the prepared baking sheet and let cool at room temperature for 45-50 minutes.
• Once cooled, drop the baking sheet onto the counter a few times to break the candy into 1-2-inch "glass" shards. Dust lightly with cornstarch to prevent the pieces from sticking together.
• Make the "blood": In a small bowl, whisk together the corn syrup, cornstarch, water, red food coloring, and blue food coloring until well combined.
• Stick 2-3 pieces of "glass" into each red velvet cupcake. Drizzle the "blood" over the top.
• Enjoy!

COOKIES & CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a knife, separate the cream from the cookies, and place them in two separate bowls.
• Crush cookies in a blender or a food processor until fine. Set aside.
• In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup (40 grams) of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
• Add in the eggs one a time, stirring until the dough becomes a paste.
• Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch mounds.
• Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip.
• Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
• Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
• Sprinkle any remaining cookies crumbs on top of each cream puff.
• Enjoy!