St. Patrick's Day

Happy St. Patrick's Day!  

Our Shamrock Sweetie!

Talk about crazy weather lately.  While my friends in Minnesota and New England are hunkering down for blizzard warnings and snow emergencies, we have been opening the windows in the house and going for afternoon walks in short sleeves!  I'm not gullible enough to believe that winter is truly over, and I'm definitely not packing up the boots or sweaters yet, but it sure has been nice to experience some spring-like weather this week.  Daylight Savings was a beast while I attempted to get up for work hours before sunrise after waking up multiple times in the night to feed the baby, but the sunny afternoons and long evenings ALMOST make up for it.  (On a related note, a bill was recently passed in the Senate that would keep New Mexico on Daylight Savings Time year round.  We may never have to set our clocks back again!)  Daylight Savings bill

We have visitors coming to town this weekend and I look forward to introducing them to some of our favorite New Mexican food (and of course our favorite margaritas as well!).  We will also have a busy weekend watching basketball and cheering (or cringing) over our brackets!  I'm not feeling very confident with my picks this year...

For a festive St. Patrick's Day treat I made this mint chocolate bark!  It was super easy to make and I love the mint chocolate flavor.  Enjoy!

Mint Chocolate Bark


14 ounces white chocolate chips
1 teaspoon mint extract
Green food coloring
14 ounces semisweet chocolate chips
1 (4.67 ounce) box Andes mints, chopped


1.  Melt the white chocolate chips in the microwave by heating for 2-3 minutes, stirring every 30 seconds.  Once melted, add the mint extract and green food coloring as desired (I used about 10 drops).  

2.  Spread the melted white chocolate evenly onto a cookie sheet lined with parchment paper or foil.  Refrigerate for 15 minutes.

3.  Melt the semisweet chocolate chips in the microwave by heating for 2-3 minutes, stirring every 30 seconds.  Pour the melted chocolate over the cooled white chocolate layer.  Sprinkle with the chopped Andes mints.

4.  Refrigerate for 30 minutes, then chop into pieces with a sharp knife.  Enjoy!

Andes mints, Mint extract, Green food coloring

Pressing the Andes mints into the semisweet chocolate before refrigerating


Is it too early to start drinking Baileys?? 


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