th the salt and baking powder. Mix the Baileys with the
Place topping and chocolate on separate plates.
Dip rims of 4 serving glasses in topping, then in chocolate.
Place on a tray lined with non-stick baking paper, rim-side down and refrigerate for 5 minutes or until set.
Combine Baileys and cream in separate jug.
Divide butterscotch schnapps evenly among serving glasses.
Top with ice.
Pour over combined Baileys and cream.
Serve immediately.
onion, parsley, egg, panko flakes and corn in a large bowl
Whisk egg white with the pinch of salt until thick. Add the sugar, beat until glossy and forming stiff peaks.
In another bowl, beat the cream until it starts to thicken. Add the Baileys and drinking chocolate, beat again until everything is incorporated and the mix is nice and thick.
Gently fold the egg white mixture into the cream mixture, combining thoroughly.
Serve topped with grated chocolate, with apple wedges and wafer biscuits to dip. Yum!
in with butter and chop up your white
plastic bag and finely crush until
Whip the cream until very stiff.
Stir the Baileys into the yoghurt
Melt chocolate, Baileys and heavy cream together over very low heat.
Whisk in yolks, one at a time; mixture will thicken.
Whisk in butter.
Refrigerate overnight, or until firm.
With spoon make small balls.
Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
owl of a food mixer and add the eggs, sugar, baking
egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the
nto the cream cheese till it is smooth and glossy and holds it
ike. Add brown sugar and mix until sugar is dissolved
prinkle over 4 tablespoons of baileys and 2 tablespoons of juice from
o a large bowl. Heat cream and a pinch of salt in
ut the slices in half and put aside.
In a
Beat cream cheese until smooth, add Baileys and beat again.
In separate bowl whisk egg, water and butter, then add chocolate.
Sift remaining dry ingredients into egg mixture and stir until just combined.
One third fill well-greased muffins pans with muffin mixture, make a hollow in centre, and fill with 1 teaspoon cream cheese mixture.
Top up to three quarters full with reamaining muffin mixture.
Bake 190 C for 20 minutes.
Crust:
Combine butter and chocolate wafer crumbs. Press into
Melt butter and mix with biscuit crumbs to make base.
Line bottom and sides of a springform pan with biscuit butter mixture and leave to one side.
Beat with an electric mixer the ricotta and cream cheese, adding one egg at a time beating in between until well mixed.
Add the sugar, vanilla and Baileys to the cheese mixture and pour into springform pan.
Bake in a 180oC oven until mixture is firm and top is just starting to crack.
Cool in tin and keep in the fridge until ready to serve.
scuits in a food processor and process until completely crushed.
In a saucepan over a low heat, warm the milk until tiny bubbles start to appear around the edges.
Add the white chocolate to the pan and stir constantly until it has dissolved.
Stir in the instant coffee granules and Baileys and continue to heat and stir until the coffee granules have also dissolved.
Serve hot with whipped cream if desired!