These little babies are so easy to put together and they make a big impact. All those pretty swirls and shapes make you like them even before you taste them!
What you need:
1.
Shamrock Cookie Cutter – I got mine online because I like free shipping and not having to go to the store! But I know that Michaels carries them this time of year.
2.
10 x 15 Jelly Roll Pan – I found one at Target for $12 a couple years ago. But they also have those on Amazon for you other lazy bakers out there.
Green Velvet Cheesecake Shamrocks
Yield: 16 shamrocks
Recipe Note: As the recipe says, I used a 10x15 jelly roll pan. You can try to squeeze it into a 9x13 pan...but you will probably have to throw away a little of the batter.
ingredients:
Green Velvet Layer:
2 cups flour
1 1/2 cup sugar
2 tablespoons cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
2 large eggs
2/3 cup vegetable oil
3 tablespoons milk, divided
2 teaspoons vanilla extract
1 teaspoon green food coloring
1 1/2 teaspoons white distilled vinegar
Cheesecake Layer:
12 oz (1 1/2 packages) cream cheese, softened
1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
directions:
Preheat oven to 350 degrees. Grease a 10 x 15 jelly roll pan with butter or spray with Baker's Joy.
In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, green food coloring, and white vinegar.
Combine the dry and wet ingredients, until completely combined (the batter will be thick). Remove 1/2 cup of the batter and place it in a medium bowl. Whisk in the remaining 1 tablespoon of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.
Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the green velvet layer and smooth mixture till it reaches all the edges.
Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the green velvet and the cheesecake layers to create swirls.
Bake for 23-25 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized shamrock cookie cutter to create the perfect St Patty's Day treat!
