Kickin’ it with Kenny: Celebrating St. Patrick’s Day at Home: Desserts & Cocktails

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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Iced Coffee with Bailey’s & Kahlua

Makes 1 Serving

Ingredients

• 6 oz. freshly brewed coffee
• 2 oz. Heinen’s Half & Half
• 2 oz. Bailey’s Original Irish Cream
• 1 oz. Kahlua Coffee Liqueur
• Ice
• Whipped Cream
• Chocolate Shavings
• Caramel Sauce

Instructions

1. Brew coffee and set aside. Place half & half, Bailey’s and Kahlua with ice in a shaker and swirl gently.
2. Place additional ice in a large glass. Pour the mixture into the glass.
3. Add coffee and stir to combine.
4. Top with whipped cream, chocolate shavings or caramel sauce, if desired.

Sparkling Green Sangria

Makes 15 Servings

Ingredients

• 2 bottles Moscato wine
• 3 oz. Triple Sec
• 2 English Cucumbers, thinly sliced
• 2 cups seedless green grapes, sliced
• 1/2 liter bottle seltzer

Instructions

1. Pour wine into a pitcher or bowl and add sliced cucumbers and grapes.
2. Add Triple Sec and stir gently.
3. Cover and chill from 2-24 hours.
4. Before serving, top with seltzer. Stir gently and serve over ice.

Dark Chocolate Pistachio Truffles

Makes 25 Servings

Ingredients

• 1 cups premium dark chocolate chips
• 8 oz. Heinen’s Cream Cheese, room temperature
• 1 cup roughly chopped pistachios

Instructions

1. Melt chocolate chips in microwave at half power. Set aside to cool to almost room temperature.
2. Place the cream cheese in a mixer and beat until creamy. Blend in melted chocolate chips. Transfer to an airtight container and refrigerate until firm (at least 2 hours).
3. Shape into balls, roll in chopped pistachios to coat.
4. Refrigerate on a lined baking sheet for up to 1 hour to firm.
5. Store in an airtight container in the refrigerator.

Mini Pistachio Pudding Bundt Cakes

Makes 12 Servings

Ingredients

• 1 box yellow cake mix
• 3 – 4 oz. pistachio pudding mix
• 4 Heinen’s Large Eggs
• 1 cup Heinen’s Milk
• 1/2 cup Heinen’s Unsalted Butter, melted and cooled
• 1/2 cup pistachios, chopped

For the Icing:

• 2 cups powdered sugar
• 2 tbsp. milk
• 2 tsp. vanilla extract
• 1/4 cup pistachios, finely chopped

Instructions

1. Preheat oven to 350F. Generously grease and flour the mini Bundt pants.
2. In a large bowl, mix the yellow cake mix and pudding mix until combined.
3. Add eggs, milk and melted butter until combined. Add chopped pistachios.
4. Spoon the batter into the prepared mini Bundt pan. Fill each cup approximately 2/3 full.
5. Bake until an inserted toothpick comes out clean, approx. 25 minutes.
6. Allow the cake to cool for 5 minutes before turning them out to cool completely on a wire rack.

For the Icing:

1. Whisk together powdered sugar, milk and vanilla until smooth. Note: The icing will be thick, add milk as needed to thin.
2. Drizzle the icing over the mini cakes, allowing it to drip down the sides. Garnish with chopped pistachios.