top of page

Sweeten Your St. Patty's Day with These 5 Recipe Ideas

If you're looking for a St. Patrick's Day dessert, our in-house Pastry Chef Sam is sharing 5 magically delicious recipes for you to make at home!

Bailey's Truffles


  • 1lb 8oz Dark or Milk Chocolate

  • 1 ½ cup Heavy Cream

  • ¾ cup Baileys Irish Cream

  • Melted Chocolate, Milk or Dark

  • 3 tbsp of coconut oil


  1. Measure chocolate in a large bowl

  2. Place heavy cream and baileys into a pot and place on high heat until boil (Keep eye out for when it starts, will boil over if left)

  3. Once boiled, pour into bowl with chocolate until covered chocolate peaks above the cream (may have some remaining cream) and let sit for 2-3 min

  4. Mix with whisk until all chocolate is melted and it creates a shiny fluid cohesive ganache, and pour into a pan and place in fridge for 5-10min

  5. Place coconut oil and melted chocolate in bowl and melt together

  6. Take out ganache once it has solidified to the touch where it won’t stick to hands, scoop and roll into balls and place back into fridge for 5 min

  7. Dip balls into chocolate and place on a clean sheet pan, refrigerate for few minutes till chocolate hardens and repeat process

  8. Drizzle chocolate on top and decorate with sprinkles of choice

Shamrock No-Bake Cheesecake


Cheesecake Batter

  • 1lb 8oz Cream CHeese

  • 1 cup Heavy Cream

  • 1 ½ cup Powdered Sugar

  • ½ tsp Vanilla Extract

  • 2 tsp Mint Extract

  • ¼ cup Baileys Irish Cream

  • 9 Sheets of Gelatin

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs

  • 3 Tablespoons sugar’

  • 7 Tablespoons butter melted


Graham Cracker Crust

  1. Combine all ingredients in a bowl until it can be packed into a ball

Cheesecake Batter

  1. Place cream cheese into mixer with paddle attachment and beat until creamy

  2. Scrape sides and bottom of bowl and add powdered sugar to the cream cheese, cream until smooth then scape sides of bowls

  3. Add Heavy Cream, mint extract, Baileys and vanilla extract and mix on low, once incorporated scrape bowl and mix on medium-high speed until all together and creamed

  4. Grab a cup of cold water and place gelatin sheets fully submerged into water for about 3 min

  5. Once gelatin has soften, place gelatin into a microwave safe bowl and melt for 10 seconds

  6. Once melted, turn mixer on and drizzle gelatin into mixer from the side, scrape and mix again

  7. Once together place in silicon mold of choice by placing batter in first and pack graham crackers on top of each individual mold or place graham cracker at bottom of pan and press in and spread batter on top of crumb

  8. Place in freezer overnight, take out few hours before serving and pop out of mold or cut from sheet tray and allow to de-thaw before party

Vegan Chocolate Chip Cookies


  • 279g Smart balance/Any vegan butter – Room Temp

  • 329g Sugar in the raw

  • 20g Molasses

  • 123g Tofu

  • 1 tsp Vanilla

  • 416g AP Flour (can be replaced with Oat Flour to make gluten-free)

  • 4g Salt

  • 7g Baking Soda

  • 416g Chocolate Chips (Dairy-free chocolate such as Enjoy Life chocolate chips)

  • Sprinkles of choice


  1. Preheat oven to 325

  2. Cream butter, sugar, and molasses until light and fluffy about 2-3 minutes

  3. Blend tofu in a blender until fully smooth and creamy

  4. Add tofu and vanilla to the sugar/butter and mix until incorporated, scrape down bottom and sides of bowl

  5. Mix flour, salt, and baking soda together and add to the mixer until incorporated, scrape bowl and mix again

  6. Add Chocolate chips and sprinkles, scrape bowl and check all ingredients are incorparated

  7. Place dough in fridge for 10 min, scoop dough into balls and place on cookie sheet and bake for 20 min, turning at 10 min to turn tray

  8. Remove from oven and let cool to enjoy

Guinness Irish Cream Cupcakes


Guinness Irish Cream Cupcakes

  • 1 cup Guinness Stout beer

  • 2/3 cup cocoa powder

  • 1 cup light brown sugar packed

  • 1 tsp salt

  • 2 cups all purpose flour

  • 1 cup granulated sugar

  • 1 1/4 tsp baking soda

  • 2 eggs

  • 1/2 cup sour cream

Irish Cream Cheese Frosting

  • ½ cup unsalted butter room temperature

  • 3 ½ cups powdered sugar

  • pinch of salt

  • 4 Tbsp Baileys Irish Cream original

  • 2 Tbsp heavy cream


Guinness Cupcakes

  1. Preheat oven and prepare cupcake liners in cupcake tin

  2. Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool

  3. In a stand mixer add salt, flour, granulated sugar, and baking soda. Stir together to mix.

  4. Add in beer mixture and beat on medium speed for about 1 minute until combined

  5. Add in eggs and sour cream, beat on medium speed for another 1-2 minutes until combined

  6. Fill cupcake tins, place in oven bake for 20-25 min

  7. Let cool

Irish Cream Cheese Frosting

  1. In a stand mixer, cream butter and cream cheese until it is light and fluffy

  2. Add salt and 1/2 of powdered sugar. Beat on low speed until sugar is slightly incorporated, then add remaining 1/2 of the powdered sugar. (Frosting will look dry)

  3. Add Bailey's and heavy cream and beat another 2-3 minutes.

  4. Add frosting to a piping bag fitted with a pastry tip and frost cupcakes as desired.

  5. Add Drizzle of chocolate syrup and a gold coin to decorate

Shamrock Shake


  • 1 ½ cups vanilla ice cream

  • ½ cup whole milk

  • 10 drops green food coloring

  • ½ teaspoon mint extract


  1. Add ice cream, milk, green food coloring and mint extract to a blender & blend until smooth

  2. Top with whipped cream and a cherry on top


For private orders, feel free to reach out to our pastry chef's company Bakeaway Baker on Instagram or Facebook!

114 views0 comments

Recent Posts

See All
bottom of page