oh saint pat.

{photo by me}

i love st. patrick's day.

here's why...

i am irish. 

i like cabbage.

i like freckly people.

first horror film was leprechaun in sixth grade.

i like the color green.

i like how happy people are on this day.

i like seeing people go overboard and wear too much green.

i like kisses.

i like ireland.

i like grassy hills but still allergic to grass.

i like that it's my first niece Jade's birthday...

{elise l photography}

and i like rainbows, unicorns, sparkles and carebears...

:)

okay so really funny yesterday i was getting jack ready for his special green party at preschool, and put on his green shirt that said "Lucky Charms"

i told him something like this: "if anyone asks you if you are irish, tell them you are. if it's a girl, give her a kiss on the cheek!"

he said, "okay mom"

so we walk outside to my car and our friendly neighbor was walking her dog.

she usually spends a few minutes talking to us every morning so jack belts out...

"hey! i am wearing my yucky charms shirt and i'm irish! want to kiss me?"

{MC}

i also made some really yummy mini-key-lime-cheesecakes!

i do have to say, squeezing each key-lime was tedious but kind of fun. i was almost bummed when i was done cooking them because it didn't take long. they are so fun to make and it helps to be creative to decorate.  my sister-in-law's mom glenda gave us this recipe that is to die for!

+

Key Lime Cheesecake Tarts
24 Key Lime Cooler Cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 Tablespoons lime juice, preferably Key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees.

Fill 2 (12-muffin) muffin tins with paper cups and spray cups with cooking
spray. Place one Key Lime Cooler cookie in the bottom of each cup, flat side
down.

Beat together cream cheese, egg, sugar, lime juice, and zest until well
mixed.
Fill the cups to the top. Bake for 10 to 12 minutes.

Remove tarts to cool. When completely cool, fit a star tip in a pastry bag
and fill with the whipped cream.  Pipe the whipped cream on top of the
tarts.  Garnish with tiny mint leaves or lime zest.

{i doubled the recipe for a party and decorated the platter with chocolate gold coins... i should have taken a picture but i didn't... sorry!  but i put a rainbow of flower colored paper on the platter too which was fun.}