juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of
ixing bowl, beat together the cream cheese and sugar until well
BAILEYS YELLOW CAKE DIRECTIONS:
Add chopped chocolate to boiling water in a pot or microwave proof jug.
Remove from heat and stir until chocolate is melted.
Add, cream, milk, vanilla and Bailey's Irish Cream.
Heat but do not boil.
Pour into mugs and top with whipped cream and sprinkle with cinnamon.
owl.
Add Bailey's Irish Cream and cooled chocolate mixture.
o a large bowl. Heat cream and a pinch of salt
Preheat oven to 350\u00b0.
Grease and flour a 12 cup bundt pan.
Sprinkle nuts into bottom of pan.
Combine remaining ingredients in large mixing bowl.
Beat four minutes on high speed, pour into pan.
Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
Let cake cool and invert onto plate.
Bailey's Irish Cream Frosting:
Beat all ingredients in a small bowl until fluffy.
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!
Set oven to 350 degrees.
Grease a 15 x 10-in pan.
Mix cake mix with eggs, Irish cream and oil.
Set aside 1/2 cup of prepared cake batter for swirl.
Pour cake batter into pan.
In a small bowl, blend all swirl ingredients, with 1/2 cup cake mixture.
Drop large spoonfuls of this mixture over the cake batter.
Swirl with a fork to make a marble effect.
Bake 25-30 mins, or until bars tests done.
Cool and cut into squares.
Delicious!
pudding, eggs, oil, water and Irish Cream to mixing bowl. Beat on
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. Whisk in milk and Irish cream liqueur until combined.
Add
Whip the cream until very stiff.
Stir the Baileys into the yoghurt
emperature.
For filling: Beat cream cheese, sugar and vanilla extract
mall mixing bowl, beat whipping cream until soft peaks form.
calded milk and Bailey's Irish Cream.
Pour over the bread
ll is creamy smooth.
Cream cheese, then
Heaving whipping
roof bowl and bring the cream to a boil in a
In small saucepan, combine 2 tablespoons water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside.
In med saucepan, combine chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until mixture is smooth. Stir in dissolved gelatin mixture; cool.
Add Irish Cream and yogurt. Beat egg white, 1/3 cup water and non-fat dry milk until stiff but not dry. Fold into yogurt mixture.
Freeze in ice-cream maker according to manufacturer's directions.
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.