St. Patty’s Day Fun – Day 7 with treats, trivia and games
Did you know….
St. Patrick was a slave
At the age of 16, Patrick had the misfortune of being kidnapped by Irish raiders who took him away and sold him as a slave. He spent several years in Ireland herding sheep and learning about the people there. At the age of 22, he managed to escape. He made his way to a monastery in England where he spent 12 years growing closer to God.
Drinking Games – Fobber Me Shupshaw
The classic Irish nonsense game! Two players sit at a bar and take turns consuming alcoholic beverages. Once both have downed four apiece, they begin arguing about sports and politics. The arguments continue, growing more heated as the empty bottles pile up. By the tenth round, each is listening closely to the drunken babbling of the other because as soon as one utters the phrase, “Fobber Me Shupshaw,” he or she is forced to pick up the tab for the evening. In the event of a Vomit Forfeit or Blackout Foul, a tie is declared. Exciting!
Green Treats – Chocolate Mint chip cookies
yield: 3 DOZEN COOKIES
- 1-1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
- 1/2 cup (1 stick) unsalted butter, cubed and room temp
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1-1/2 teaspoons vanilla
- 1/3 cup milk
- 1 bag of mint chips-I used Guittard
- Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
- Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
- Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.