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
225g unsalted butter, softened
160g caster sugar
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
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 well incorporated.
5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
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.
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.
Makes: 1 cheesecake and 1 1/4 cups of praline
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: Over 3 hours
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
350ml double cream
85g caster sugar
1 1/2 tbsp water (25ml)
60g blanched hazelnuts
1/4 tsp coarse salt
1. Blend or crush the biscuits and place in a medium sized bowl.
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.
3. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
4. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
5. Whip the cream in a separate bowl until just reaches stiff peaks.
6. Fold in the whipped cream and the grated chocolate until smooth.
7. Spoon evenly onto the biscuits and refrigerate for another two hours.
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.
3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat. Leave to cool.
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.
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.
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