Breadstick Shamrocks

Breadstick Shamrocks | Zim on a Whim

Gather ’round me lads and lasses! I have such an easy treat for you to make just in time for St. Patrick’s Day. It is easy enough that even the kids can help. This comes from an old issue of Family Fun Magazine. Give it a try!

All you need is:
1 can Pillsbury Breadsticks dough (original) – 11 oz./12 breadsticks*
Cinnamon
Green decorating sugar

*1 can of breadsticks makes 3 shamrocks, so if you need more buy accordingly.

Preheat oven to 375 degrees F. Line a baking sheet with parchment (preferred) or use a non-stick ungreased baking sheet.

Separate breadsticks. For each you will need 3  1/2 pieces.

Holding both ends of one piece, slightly stretch and twist. Form a heart shape.

Breadstick Shamrocks - Step 1

Make 3 hearts for each shamrock. Arrange on baking sheet to form the “leaves”, making sure to pinch together in the center to adhere to each other. Half of the sides of the hearts should touch. Take half of another breadstick and twist, forming the stem. Give it a little curve. Press the stem into the center of the hearts.

Breadstick Shamrocks - Step 2

Sprinkle some cinnamon on your shamrocks, and then the green sugar. Your sugar might not stick in some spots after the cinnamon, so you can dab a tiny bit of water in those areas as needed. Just use your finger so you don’t get too much water on there…you just want to dab or smooth it on.

Breadstick Shamrocks - Step 3

Bake for about 15 minutes or until golden. Check after 13 minutes…mine took about 15 to get nice and golden brown.

Let it cool before handling so it doesn’t come apart on you or you will have bad luck for 7 years! Just kidding. You’ll have a bunch of sad little green hearts.

If you’d like to see a couple more posts for St. Patrick’s Day, check out the Irish Beef Stew and my St. Patrick’s Day Ombre Cupcakes!

Erin Go Bragh!
Micha

St. Patrick’s Day Ombré Cupcakes

Ombré: adjective – shaded or graduated in tone, said of a color.

These cupcakes have jumped on the ombré bandwagon and are ready to celebrate the upcoming holiday. They are not hard to do at all, so why not whip up a batch? I purposely put the colors from light to dark so that it gives the recipient a little surprise when they take off the cupcake wrapper. Also, the white frosting blends in with the top white cake layer.

If you want to make the cake from scratch, you’ll need a white cake recipe. Otherwise, grab a box of white cake mix. I like to spend more time on the frosting and decorating so I usually use a boxed cake mix. I’m loyal to Duncan Hines because the cake comes out so moist. But you use whatever you prefer.

After you have made your cake batter according to the directions, divide it evenly into 3 bowls. With my cake mix, that came out to about 1 1/4 cup per bowl. Leave one bowl white. Now grab that green food coloring and put about 4 or 5 drops in the second bowl and stir to combine well. In the last bowl, add about 55-60 drops. That sounds like a lot, I know, but you want it to be very green!

        

Once you have your 3 bowls ready, prepare your cupcake pans with liners.
You are going to make 3 even layers for each cupcake with the 3 different colors.

{I’m not exactly sure why, but I did not get as many cupcakes as I usually do from a box…just so you know that ahead of time in case you need a certain amount.}

To fill each one, I used one of my soup spoons (or about a big heaping tablespoon). You will want to take your spoon and spread the batter out to the edges of the cupcake liner. This will give you more even layers, rather than those you’d get from one of those sand art bottles. Not sure why I thought of that comparison, but let’s move on. You may do your layers the way I did with the dark on the bottom (dark green, light green, white, then frosting) or you may prefer to have it go from dark to light. It’s your cupcake! You won’t get it perfect, but just do your best keeping the amount of each color the same and spreading the batter to the edges to “seal” it.

When you have all three layers completed, bake according to your cake recipe’s instructions. Cake is done when you poke a toothpick or a fork in the cake and it comes out clean. Cool in pan for a few, and then remove the cupcakes from the pan and cool completely on wire racks.

If you want to make it easy on yourself, use a purchased white frosting — or you can make your own like I did — and frost all of your cupcakes. I tried a new frosting recipe for these, but I wasn’t crazy about it or else I’d post a link to the recipe. My son gave it a 9 out of 10, but I think it needs some work. Finally, dress them up with some shamrock sprinkles, green sugar, or you can cut out a shamrocks from some green fruit roll ups and place on top.

Now comes the best part…eating them! Any questions or comments? Leave your reply below. If you make these, feel free to let me know if you got less than the normal amount of cupcakes, or if it was just me!

Enjoy…
~Micha