St. Patty’s Day Fun – Day 3 with treats, trivia and games
Did you know….
The original color associated with St. Patrick is blue, not green as commonly believed. In several artworks depicting the saint, he is shown wearing blue vestments. King Henry VIII used the Irish harp in gold on a blue flag to represent the country. Since that time, and possibly before, blue has been a popular color to represent the country on flags, coats-of-arms, and even sports jerseys.
Green was associated with the country later, presumably because of the greenness of the countryside, which is so because Ireland receives plentiful rainfall. Today, the country is also referred to as the “Emerald Isle.”
Drinking Games – Seamus Heaney
Seamus Heaney TriviaÂ – Â One person is designated “Quizzer” the rest are â€šÃ„ÃºQuizzees.â€šÃ„Ã¹ There are twenty questions per round, twelve rounds per game. After the Quizzer has asked a question, the first Quizzee to consume an entire beer and then answer correctly wins another beer. Anyone who guesses incorrectly is designated an intellectual inferior and asked to leave. Anyone who professes ignorance of Seamus Heaney or his poetry is asked to leave. Anyone who pronounces his name “See-muss” is ridiculed then asked to leave. In the event that only two players remain (Quizzer and Quizzee), a lightning round of Indian leg-wrestling will determine the winner. Complicated!
Green Treats -Â Mint Chocolate Cookies & Cream Pudding
Adapted from Joy the Baker Cookbook
Makes 5 pudding cups
For the chocolate pudding:
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee powder
- Pinch of salt
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 4 ounces milk chocolate, coarsely chopped
- 1 teaspoon pure vanilla extract
For the whipped cookies and cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 6 drops green food coloring
- 12 chocolate sandwich cookies, crumbled
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, coffee powder, and salt. Gradually whisk in the whole milk and heavy cream, bringing to a low boil over medium-high heat. Boil for two minutes, whisking constantly. Remove from heat and whisk in the milk chocolate and vanilla extract. Stir until completely smooth.
- Transfer pudding to a medium bowl and cover with plastic wrap (allowing the wrap to touch the surface to prevent a skin to form on the pudding). Chill for two hours, or until the pudding is set.
- In the bowl of an electric mixer, whisk the heavy cream at medium-high. As it thickens, add in the powdered sugar, peppermint extract and food coloring. When soft peaks form, fold in the crumbled sandwich cookies.
- Layer pudding and whipped cream in serving dishes (or in one large dish). Sprinkle the top with crumbled cookies and enjoy!
- Notes: I was cautious with the peppermint extract, because too much mint is no fun at all. Feel free to (carefully) add a little more than the recipe calls for. I also might add a little more green color next time. I also tossed in a couple extra Oreos, but that just depends on your preference.
- If you want to make the original recipe, just use 1 teaspoon of pure vanilla extract in the whipped cream instead of peppermint. Eliminate the food coloring, and use regular Oreos.