by Penny Parker, March 6 2102
What fun it must be to have a birthday on St. Patrick’s day! My dear Auntie loved celebrating with the world on her special day. And there was no end to special ‘green’ treats to celebrate the day. Green bagels for breakfast, green chicken salad for lunch, and green beer before the corned beef and cabbage dinner. But what’s for dessert? Green cheesecake? Hardly….how about a Pot ‘o Chocolate and crunchy Irish oatmeal cookies? Sounds good to me! What a way to end the festive holiday!
For the Chocolate Pots:
5 oz. semi-sweet chocolate pieces
1 Cup heavy cream
1 large egg
1 teaspoon vanilla
Break up the chocolate and place in a food
processor. Heat the cream to just before a boil.
Add the chocolate and blend until the pieces are
completely melted and the mixture is smooth.
Add the egg and vanilla and blend with a whisk
again until smooth. (Be careful not to curdle the
eggs. Simply add a small amount of the hot
chocolate mixture into the eggs several times to
heat them slightly before putting into the pot of
Pour into individual ‘pots’ and cool. Cover with
plastic wrap and chill for at least 24 hours.
Makes 2 pots.
For the Crunchy Irish Oatmeal Cookies:
8 oz. (2 sticks) room temperature butter
1 1/2 Cups granulated or brown sugar (your choice)
1 teaspoon vanilla extract
1 3/4 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 Cups Irish Oatmeal
Optional: I added 1/2 Cup chopped walnuts and 1 cup dried tart cherries reconsituted in a
bit ’0 Irish Whiskey….like I said…Optional!!!
Preheat oven at 350°.
Measure all dry ingredients into a bowl and sift or whisk together and set aside.
In a large mixing bowl, cream the butter and sugar with a mixer at medium-high speed until light and fluffy. Add the egg and vanilla and beat again to maintain the light-as-air mixture.
Scrape down the sides of the bowl, then beat in the flour mixture. Slowly beat in the oatmeal and optional items.
Cookie sheets should be lined with parchment.
Drop cookies onto baking sheet by rounded tablespoonsful, leaving 2 – 3 inches between.
Bake for 10 – 12 minutes until golden, but not brown.�
Cool for 5 minutes then remove to a wire rack.
NOW…for the pot of gold at the end of the rainbow….
Top each pot of chocolate with about 1/2 inch of heavy cream (I prefer not to whip or flavor) and yes folks….DIP your cookie into the pot ‘o chocolate. No need for a spoon, all this dessert needs (if anything) is a fresh cup of what else? Irish coffee!
If you want to take your pot ‘o chocolate one step further, you can drizzle a bit of Irish Cream or Irish Whiskey over the cream. Anyway you want it! This is truly an Irish dream!
And when time is essential, check out all the decadently-delicious cookie and brownie assortments at: