he bowl. Add in the Baileys and whisk until smooth. Chill
nd baking powder. Mix the Baileys with the milk.
Using
hipping cream until dissolved. Add Baileys and mix.
Let cool
br>Meanwhile, to make the Baileys chocolate sauce, combine chocolate and
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.
br>Measure out 125ml of Baileys and pour it into the
add in 1/4 cup Baileys. Set aside.
In a
Melt chocolate chips according to package directions. Let cool slightly.
Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel.
Gently mix in the melted chocolate.
Spread mixture into pie crust and sprinkle top with coarse salt.
Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.
br>Use these crumbs on recipes that call for bread crumbs
Put the chocolate & milk in the blender & pulse until the chocolate is only slightly chunky (i.e. you won't choke when you swallow it).
Add the strawberries, icecream, Baileys & Kahlua & pulse until well combined.
Serve straight away with long spoons (as this can be quite thick - depending on the icecream you may need to add a little extra milk).
Place the ice cubes, the Baileys,the instant coffee and the milk in a blender and blend until almost smooth.
Swirl the chocolate topping around the rim of 2 serving glasses.
Fill with the Baileys mixture to serve.
ery stiff.
Stir the Baileys into the yoghurt with the
lightly, then stir in the Baileys Irish Cream and vanilla.
In each of two cocktail glasses, place 4-5 raspberries at the bottom and gently muddle the berries.
Add 1 ounce of Baileys to each glass and then add the crushed ice.
Top with whipped cream and a drizzle of chocolate syrup if desired. Serve.
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!
Drop 2 large ice cubes into a blender.
Add Baileys Original Irish Cream.
Blend until completely smooth.
Serve in a tall glass.
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!
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.
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.
prinkle over 4 tablespoons of baileys and 2 tablespoons of juice