dd in the chocolate syrup, Bailey's, coffee granules and the
Combine the heavy cream, Bailey's Irish Cream, vanilla and
Cream butter, sugars and egg until fluffy.
Add vanilla and Bailey's Irish cream.
Mix dry ingredients and blend into creamed mixture.
Add chocolate chips.
Drop onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes.
Cool.
Or don't cool. Just eat. :).
bsorbed into the butter. Add Bailey's and milk until spreadable
In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8\" pan. Chill to set.
preheat oven to 350 degrees.
combine cookie crumbs, butter and 3 tablespoons bailey's in a medium bowl.
press evenly on bottom and up sides of 9 inch pie plate.
bake 3 minutes.
beat cream cheese, milk and remaining bailey's in a large bowl.
add pudding mix beat until well blended and then add cool whip.
spoon unto prepared crust and chill for 1-2 hours or until firm.
just before serving garnish with additional whipped topping that is tinted green with food coloring and/ or chocalote curls.
Fill blender with the French vanilla ice cream; blend until soft.
Add Bailey's Irish Creme to taste and blend.
Serve in a stem glass with a strawberry on the rim!
Melt chocolate and butter; let stand in pan 5 minutes. Combine sugar, yolks and Bailey's and blend in chocolate mixture. Whip cream and fold into chocolate mixture.
Beat egg whites to soft peaks and fold into chocolate mixture.
Spoon into serving dish and chill.
Garnish with shaved chocolate, if desired. Serves 8 to 10.
Using electric beater, cream the eggs, sugar, salt and butter. Add corn syrup and Bailey's.
Stir in chocolate chips and Macadamia nuts.
Pour into pie shell and bake at 300\u00b0 for 1 1/2 to 2 hours.
In a bowl, cream the softened cream cheese and add drained pineapple and Bailey's.
Mix well.
Divide in half and form two balls.
Put nuts in a bowl and roll each cheese ball in nuts until covered.
n the eggs, cream and Bailey's and beat until you
he chocolate cool). Gradually add Bailey's to melted chocolate. Will
Preheat oven to 300 degrees.
With an electric mixer, cream together sugar, butter, and salt.
Add the eggs and mix well.
Add the corn syrup and bailey's and mix well again.
Stir in the chocolate chips and nuts by hand.
Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.
Make your coffee to taste plus a tinge stronger.
pour hot coffee into large mug.
add Bailey's and Hazelnut flavored creamer.
stir and drink up!
add in whip cream at this point for that added pizazz.
** prepe and cook time does not include brewing time as everyones coffee maker is different.
inutes, stirring occasionally.
Add Bailey's.
Let cool until
Combine sugar and water in saucepan and heat slowly until sugar is completely dissolved (mix should be boiling).
Place chocolate pieces, eggs and salt in blender container.
Turn blender to slowest speed and add hot syrup in a steady slow stream.
Blend until smooth.
Add Bailey's and Frangelico and mix well.
Fold this mixture into the whipped cream (it will be runny).
Transfer to a serving bowl or individual serving dishes. Chill at least several hours.
Makes about 2 1/2 quarts or 20 servings.
Beat eggs and sugar together, mixing very well with electric mixer.
Add ice cream and milk and mix well.
Fold in Cool Whip and Bailey's.
In a lrg bowl, beat eggs till very thick & creamy. Gradually beat in sugar. Blend in milk & Bailey's.
Whip cream in another bowl till it holds soft peaks. Stir whipped cream into egg mixture.
Chill till ready to serve & stir again just before serving. (I like to dust the top w/nutmeg).
NOTE: Prep steps were repeated exactly as shown on the net. I skipped Step 2, added the unbeaten cream w/the milk + Bailey's & cannot imagine it being any better if done as written, but you may choose your method.
rownie mix, oil, 2 tablespoons Bailey's Irish Cream and eggs
To a shotglass, begin with the Grand Marnier and fill the glass 1/3 full.
Take the Bailey's, and slowly pour down the inside of the glass. It will flow under the Grand Marnier.
Next, Do the same with the Kaluha as you did for the Bailey's. It will flow under the Baileys.
This will create a beautifully layered shot that you drink straight down. It's easiest to pour down the inside of the glass if you have pour spouts inserted in the bottles. Practice makes perfect, but drink too many of them and your aim will be off. LOL!