BAILEYS IRISH CREAM CHOCOLATE CHIP COOKIES
Love Baileys Irish Cream? Love Chocolate Chip Cookies?! These Baileys Irish Cream Chocolate Chip Cookies are for you! They bake up thick, chewy, and super flavorful!
Provided by Ashley Manila
Categories Dessert
Time 2h30m
Number Of Ingredients 12
Steps:
- In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
- In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
- Add in the vanilla extract and baileys Irish cream, and beat until combined.
- Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).
FIVE MINUTE BAILEY'S HOT FUDGE SAUCE
Thick, luscious Irish Cream and chocolate dessert sauce that you can make in 5 minutes with only 4 ingredients!
Provided by Brianne @ Cupcakes & Kale Chips
Categories Dessert
Time 7m
Number Of Ingredients 4
Steps:
- Whisk together the Bailey's, cocoa powder, and brown rice or corn syrup in a small pot until smooth.
- Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until thickened slightly.
- Remove from the heat and add the chocolate. Stir until smooth.
- Cool slightly and use immediately, or store in the refrigerator. It will be thick once chilled, so if you want it pourable, you may need to warm it slightly.
Nutrition Facts : ServingSize 2 tbsp, Calories 123 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Sodium 8 mg, Fiber 1 g, Sugar 11 g
BAILEY'S IRISH CREAM CHOCOLATE SAUCE
Steps:
- In a medium sized mixing bowl, whisk together the creamer, powder, and syrup until smooth and completely incorporated.
- Pour this mixture into a sauce pan, or skillet, bring to a boil (stirring constantly) and then reduce to a simmer. Simmer for 3-5 minutes, or just until thickened.
- Remove the pan from heat, and stir in the chocolate, continuing to stir until smooth and completely incorporated.
- Let the mixture cool 2-3 minutes before using. Use immediately, or store in a sealed container in the fridge until ready to use. If storing, heat the mixture up before serving so that it becomes pourable/spoonable.
Nutrition Facts : Calories 122 kcal, Carbohydrate 19 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 12 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
BAILEYS CHOCOLATE CHEESECAKE
This Bailey's Chocolate Cheesecake is a rich chocolate cheesecake infused with Bailey's Irish Cream liquor and topped with a Bailey's Whipped Cream!
Provided by Julianne Dell
Categories Cheesecakes
Time 8h
Number Of Ingredients 13
Steps:
- Remove the cream cheese, eggs (and yolks) and sour cream from the refrigerator and allow it to come to room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 673 calories, Sugar 34 g, Sodium 299.8 mg, Fat 51.9 g, SaturatedFat 24.7 g, TransFat 0.3 g, Carbohydrate 41.7 g, Fiber 2.3 g, Protein 9.8 g, Cholesterol 182.8 mg
20 EASY BAILEYS COCKTAILS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Baileys cocktail in 30 minutes or less!
Nutrition Facts :
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
Categories Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
- For bread pudding:
- Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
- Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
- Drizzle bread pudding with sauce and serve warm.
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- Make the mousse. Add the chopped chocolate and vanilla extract to your blender. Bring the water to a boil. Add the Baileys and sugar to the hot water, stirring until the sugar is dissolved. Pour this hot liquid mixture over the chocolate in your blender and let it sit for about 30-60 seconds, partially melting the chocolate. Cover and blend on high for 30 seconds. Add the egg whites and blend again on high for about 60 seconds. Divide the mousse into four small serving containers, making sure the containers are big enough that there is room at the top for the caramel sauce and the whipped cream. Cover and refrigerate until the mousse set up, at least 2 hours or up to overnight.
- While the mousse is setting, make the caramel sauce. Spread the sugar in the bottom of a heavy-bottom saucepan. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly with the water. Heat over medium-high heat. Allow the mixture to cook without stirring. It will bubble quite vigorously. If itâs not cooking evenly, you can gently swirl the pan, but avoid stirring if possible. After 5-8 minutes, the mixture will turn a deep caramel color. Once it gets to this stage, quickly but carefully remove it from the heat. Whisk in the cubed butter. Then gradually whisk in the heavy whipping cream and whiskey until smooth. Stir in the sea salt, starting with just a pinch, adding in more as necessary to suit your taste preferences. Once the sauce has cooled slightly, it can be transferred to a small container and stored in your refrigerator for 2-3 weeks.
- Make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. Remove them from the freezer, immediately add the heavy whipping cream and start whisking on high. Once the cream starts to thicken, add the sugar. Continue whisking until soft peaks form. Add the whiskey and whisk until combined. Whipped cream is best when it's used immediately, but it can be stored in the refrigerator for a couple hours if necessary.
- Finish assembling the desserts. Spread about 1-2 tablespoons of the whiskey caramel sauce (if the sauce has been refrigerated, you can microwave it briefly to soften it) on top of the set mousse. If you don't use all the caramel sauce, you can refrigerate it and save it for another use. Then divide the whipped cream evenly over top of the caramel sauce layer. Serve and enjoy!
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- Preheat oven to 400° F. Line a medium baking sheet with parchment paper. Place the bowl and whisk attachment from your mixer into the freezer to chill.
- After chilling, unwrap the dough and place it on the parchment-lined baking sheet. Gently cut the square into 9 equal portions. (Do your best to slice through the dough without compressing it too much. A sharp knife should work well.)
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