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I was on this Bailey’s kick, where I was searching for recipes on how to incorporate that lovely Bailey’s Irish Cream flavour. I found this recipe from Gimme Some Oven which looked amazing. These cookies are more like a cake or muffin in texture but taste great all the same.

Bailey’s Chocolate Cookie-Muffins (from Gimme Some Oven)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Passive Time: 2 hours

Ingredients
225g unsalted butter, softened
160g caster sugar
2 eggs
1 tsp vanilla extract
340g plain flour
60g unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
120ml Bailey’s Irish Cream
175g white chocolate chips

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Method
1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.

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2. Using an mixer, whisk the butter and sugar together until light and fluffy.

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3. Add in the eggs and vanilla extract until well combined.

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4. Then add in the Bailey’s one tablespoon at a time, mix until well incorporated.

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5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.

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4. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.

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Bailey's Chocolate Cookie-Muffins
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These cookies or should I say cookie-muffins taste like a muffin but look like cookies. It has a nice fluffy cake like texture with lovely chocolate flavour.
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Bailey's Chocolate Cookie-Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These cookies or should I say cookie-muffins taste like a muffin but look like cookies. It has a nice fluffy cake like texture with lovely chocolate flavour.
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Ingredients
  • 225g Unsalted ButterSoftened
  • 160g Caster Sugar
  • 2 Eggs
  • 1tsp Vanilla Extract
  • 340g Plain Flour
  • 60g Unsweetened Cocoa Powder
  • 1 1/4tsp Baking Soda
  • 1/4tsp Salt
  • 120ml Baileys Irish Cream
  • 175g White Chocolate Chips
Servings: Cookies
Units:
Instructions
  1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.
  2. Using an mixer, whisk the butter and sugar together until light and fluffy.
  3. Add in the eggs and vanilla extract until well combined.
  4. Then add in the Bailey's one tablespoon at a time, mix until all incorporated.
  5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
  6. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.
Recipe Notes

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  • You can substitute the white chocolate chips with milk, dark, or even caramel!
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During this time of year, I’m always in the mood for something with a little bit of kick. So sprinkle of liqueur in this and that recipe. I found this very delicious looking Baileys Cheesecake recipe from the BBC Food website but made a few tweaks to my liking. Read; more Baileys. Of course adding a hazelnut praline mix (from Martha Stewart) on top because obsessively nearly everything I make also needs some nuts or a bit of crunch.

Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline

Makes: 1 cheesecake and 1 1/4 cups of praline

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: Over 3 hours

Ingredients
Cheesecake
110g butter
250g digestive biscuits (Arnott’s Marie)
600g cream cheese
50ml Baileys or other Irish cream liqueur
100g icing sugar
300ml double cream
100g dark chocolate, grated

Toppings
350ml double cream
85g caster sugar
1 1/2 tbsp water (25ml)
60g blanched hazelnuts
1/4 tsp coarse salt

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Method
Cheesecake
1. Blend or crush the biscuits and place in a medium sized bowl.

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2. Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.

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3. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.

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4. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.

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5. Whip the cream in a separate bowl until just reaches stiff peaks.

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6. Fold in the whipped cream and the grated chocolate until smooth.

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7. Spoon evenly onto the biscuits and refrigerate for another two hours.

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Hazelnut Praline
1. Place the hazelnuts onto a baking tray and toast until just golden.

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2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.

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3. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.

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3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat. Leave to cool.

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4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.

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Decorating

1. Before serving, take the cheesecake from the fridge and remove the tin.

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2. Whip the cream until just stiff peaks and decorate onto cheesecake.

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3. Sprinkle the hazelnut praline mix on top and serve.

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Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
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Votes: 1
Rating: 5
You:
Rate this recipe!
The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
Cheesecake
  • 110g Butter
  • 250g Digestive BiscuitsArnott's Marie
  • 600g Cream CheeseSoftened
  • 50ml Baileys Irish Cream
  • 100g Icing Sugar
  • 300ml Double Cream
  • 100g Dark ChocolateGrated
Toppings
  • 350ml Double Cream
  • 85g Caster Sugar
  • 25ml Water
  • 60g HazelnutsBlanched
  • 1/4tsp SaltCoarse
Servings: cheesecake
Units:
Instructions
Cheesecake
  1. Blend or crush the biscuits and place in a medium sized bowl.
  1. Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.
  2. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
  3. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
  4. Whip the cream in a separate bowl until just reaches stiff peaks.
  5. Fold in the whipped cream and the grated chocolate until smooth.
  6. Spoon evenly onto the biscuits and refrigerate for another two hours.
Hazelnut Praline
  1. Place the hazelnuts onto a baking tray and toast until just golden.
  2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.
  3. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
  4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.
Decorating
  1. Before serving, take the cheesecake from the fridge and remove the tin.
  2. Whip the cream until just stiff peaks and decorate onto cheesecake.
  3. Sprinkle the hazelnut praline mix on top and serve.
Recipe Notes

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  • Hazelnut Praline can be stored in an airtight container which can be kept up to 3 days (at room temperature)
  • Recommend serving the cheesecake once decorated with the hazelnut praline mix or not placing back in fridge as the sugar pieces tends to liquefy a bit.
  • Decorate with cocoa powder and grated chocolate instead if you prefer.
  • Also suggest serving the cheesecake at the latest the next day as I find the Baileys flavour tends to become more subtle the longer its in the fridge.
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