St. Patty’s Day Fun – Day 5 with treats, trivia and games
Did you know….
St. Patrick’s was a dry holiday in Ireland until 1970.
Aside from the color green, the activity most associated with St. Patrick’s Day is drinking. However, Irish law, from 1903 to 1970, declared St. Patrick’s Day a religious observance for the entire country meaning that all pubs were shut down for the day. That meant no beer, not even the green kind, for public celebrants. The law was overturned in 1970, when St. Patrick’s was reclassified as a national holiday – allowing the taps to flow freely once again.
Drinking Games – Belfast and the Furious
After drinking heavily, challenge someone to a one block “drag race” in the street. But instead of using a car, you race on foot. If you’re a man, you must borrow a pair of high heels. Action-packed! See Also: “Too Belfast, Too Furious” and “The Belfast and The Furious: Tokyo Drift.”
Green Treats – Mint Oreo Truffles
yield: 30-35 TRUFFLES total time: 1 HOUR
Only 3 ingredients needed to make these mint chocolate truffles. They taste like chocolate-covered Oreo cheesecakes!
- 1 (15.25 oz) package Mint Creme Oreos
- 8 ounces (224g) cream cheese, softened to room temperature
- 12 ounces high quality semi-sweet chocolate
Optional: sprinkles and green candy melts
- Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.
- Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You may do this step by hand, but I find using a mixer is much easier.
- Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
- Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here’s how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork – do not pierce it, simply pick it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts, if using.
- Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
- Make ahead tip: For longer storage, freeze the finished truffles up to 2-3 months. Thaw in the refrigerator before serving.
I prefer Baker’s or Ghirardelli chocolate for dipping. Both are found in the baking aisle. Do not use chocolate chips, which are not meant for coating. You want chocolate that is made for melting.