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A New Twist on an Old Favorite

Sponsor — Thu, 16 Oct 2008 05:30:22 -0700

Who says delicious needs to be difficult? No need to mix up a complex coffee cocktail when the decadent taste of Baileys ® Irish Cream is infused with the rich flavor of coffee. Enjoy it with hot chocolate for a Coffee Mochalatte (topped with whipped cream and chocolate shavings if your tooth is feeling especially sweet) or over some ice for an exquisite Coffee on the Rocks.

So mix up a new way for you and your friends to get together with new Baileys ® With a Hint of Coffee!

Drink responsibly.
BAILEYS Irish Cream Liqueur .17% AlcVol. 2008 Bailey & Co. Imported by Paddington, Ltd. Norwalk, CT.

Happy Hour: Homemade Baileys

partysugar — Fri, 14 Mar 2008 12:03:33 -0700

A couple of years ago I stumbled upon this recipe for a homemade version of Baileys Irish Cream. I love Baileys - it's an exceptional dessert drink -and this frothy version is to die for. I've made it for parties, given it as a hostess gift, and simply enjoyed it by myself.

It's one of my most treasured recipes and I highly recommend you make it. All you need is a blender and it comes together in minutes. For best results, chill the ingredients before making. To take a look at how it's done, read more.

Homemade Baileys
From Gail's Recipe Swap

Ingredients

1 can sweetened condensed milk
1/2 pint whipping cream
3 eggs
3 tablespoons chocolate syrup
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
10 oz. Irish whiskey* (suggested Jameson)

Directions

Mix all of the ingredients in blender and refrigerate.
Shake before using
Enjoy chilled over ice.

Serves 6-8.

*I used American whiskey instead of Irish because that is what I had in my liquor cabinet.

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Come Party With Me: St. Patrick's Day - Dessert

partysugar — Wed, 12 Mar 2008 10:15:10 -0700

Don't forget to provide guests with some sort of sweet at your St. Patrick's Day event. It's a party, so give the option of indulgence in the form of a dessert. These chocolate shots are great because they highlight the flavor of Bailey's Irish Cream, are gorgeous to look at, and are guaranteed to impress your guests. Even though they look complex, they are surprisingly easy to put together when you use packaged chocolate cups. The filling is a delicious mix of chocolate ganache, Baileys, and orange zest. To take a look at the recipe, read more.

Chocolate Shots
From Lisa Patrin

Ingredients

1 cup heavy whipping cream
6 ounces chopped semisweet chocolate
1/3 cup of Irish cream liqueur (recommended: Bailey's Irish Cream)
1 package edible chocolate cordial cups (18)
18 chocolate covered espresso beans
1 tablespoon fresh orange zest

Directions

Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat.
Whisk in the semisweet chocolate until smooth. Whisk in the liqueur.
Place in a medium size bowl and refrigerate for about 45 to 50 minutes until chilled but not firm.
Using an electric mixer, beat ganache until thick and semi firm. Stir in a pinch of fresh orange zest.
Fit a pastry bag with a size 6 round tip and fill with ganache.
Pipe ganache into chocolate cordial cups, fill almost to the top.
Place a chocolate espresso bean on top of the ganache and sprinkle with a pinch of orange zest.
Serve immediately or place in the refrigerator in a covered container until ready to serve.

Makes 18 shots.

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Happy Hour: Happy Camper

YumSugar — Mon, 20 Aug 2007 13:28:41 -0700

The phrase "happy camper" refers to someone who is happy, satisfied and content. When I think of happy campers, I think of folks sitting in a lounge chair, with their feet propped up on coolers and tents in the background and a fire going on the side. These happy campers are also sipping down on a lovely drink, what kind you ask? Well a Happy Camper of course! In the drink world a Happy Camper is a lovely mix of Kahlua, Baileys and Frangelico. How could you not be satisfied and content with that drink?! To get the recipe, read more

Happy Camper
From Drinks Mixer

1/3 oz Kahlua® coffee liqueur
1/3 oz Bailey's® Irish cream
1/3 oz Frangelico® hazelnut liqueur

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well. Strain into an old-fashioned glass 1/4 filled with ice cubes, and serve.

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Yummy Link: Baileys Raspberries

YumSugar — Fri, 11 May 2007 14:32:01 -0700

Berries + Booze = Fantastic Dessert Topping.
I don't need a pocket calculator to tell me that equation is correct. This thick raspberry Baileys sauce can be eaten plain, on top of ice cream, pound cake, etc. Sounds delish!- Baking Bites

Come Party With Me: St. Patrick's Day - Drinks

partysugar — Wed, 14 Mar 2007 06:58:19 -0700

St. Patrick's Day is Saturday and I can't contain my excitement. I have been obsessing about what to wear internally for a few weeks now, and had intended on wearing this green mini dress until I found this fabulous old football jersey of my mom's with my Irish last name plastered across the front. Now that I have my sporty chic green outfit picked out, I can focus all of my attention on my pre-pub-hopping, St. Patrick's Day themed dinner party. The invites have been sent and the menu (including a vintage Irish soda bread recipe and a glamorous layer cake) has been planned. Today I am turning my thoughts towards a classic St Patrick's Day subject: drinking. To see what I'll be pouring during my dinner (homemade Baileys anyone?), please read more

After we finish dinner we are going bar hopping, so I dont want to go overboard with specialty cocktails. I'll offer a simple yet widely popular drink, green beer. It's totally uncomplicated, all you do is add green food coloring to your favorite beer. I'll get a few six packs of Harps and Guinness Irish beer, enough for everyone to have a glass or two during the meal. We will be taking cabs and walking to our destinations, but if you are having a get together be sure to have an option for your designated drivers. Sparkling water enhanced with lime and mint or sprite mixed with lime sherbet are two refreshing choices. With dessert I am going to offer everyone a small glass of homemade Irish cream liquor that tastes and looks just like Baileys. I've made this for the last few years and it's absolutely creamy and fabulous. If you are attending a party a bottle of this makes an excellent hostess gift.

Homemade Bailey's Irish Cream
From Gail's Recipe Swap

1 can sweetened condensed milk
1/2 pint whipping cream
3 eggs
3 tablespoons chocolate syrup
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
10 oz. Irish whiskey (suggested Jameson)

Mix all of the ingredients in blender and refridgerate.
Shake before using
Enjoy chilled over ice.

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I know a few of you are hosting parties as well and want to know what do you plan on pouring? Share with me below and come back tomorrow and Friday for more. I still have to design a look and select a playlist for this shin-dig.

Happy Hour: BMW

partysugar — Mon, 22 Jan 2007 13:37:15 -0800

I'm a big fan of drinks that have Baileys as one of their ingredients. Baileys on the rocks is amazing, but Baileys mixed into a cocktail is even better. While looking for a good Baileys drink to share with you, I stumbled across this delicious sounding recipe that I had never heard of before called BMW. At first I thought there must be a mistake, a BMW is a car not a cocktail, but further research proved it is a both an automobile and an after dinner dessert drink. It's easy to remember, simple to make, and sure to wow your friends with your bar-tending abilities. A BMW is equal parts Baileys, Mailbu, and Whiskey. I'll definitely be trying out this cocktail tonight. For the recipe, read more

BMW
From Drinkalizer

1 shot Bailey's
1 shot Malibu
1 shot whiskey

Shake equal amounts of Bailey's, Malibu and whiskey with ice in a cocktail shaker.
Strain into a rocks glass with a couple of ice cubes.

Makes 1 cocktail.

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Bailey's Irish Cream Chocolate Chip Cheesecake

partysugar — Mon, 12 Mar 2007 15:59:19 -0700

Bailey's Irish Cream Chocolate Chip Cheesecake. Bailey's Irish Cream Chocolate Chip Cheesecake. Bailey's Irish Cream Chocolate Chip Cheesecake. Phew! Try saying that tongue twister three times in a row. The long name brings to mind a delicious and decadent dessert, doesn't it? If you're looking for recipes to make this weekend for St. Patrick's Day then look no further. All week we will be featuring fabulous recipes inspired by Ireland, the color green, and friendly little leprechauns. This time of year I love to use Bailey's Irish Cream liquor to enhance dessert recipes. I can't wait to make this cheesecake, it has an Oreo cookie crust and 1 whole cup of Bailey's! The long name will wow my guests and make it seem like I made an extremely difficult expert level dessert. To look at the recipe, read more

Bailey's Irish Cream Chocolate Chip Cheesecake
From Recipe Zaar

Crust
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
Filling
2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Bailey's original Irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
Coffee Cream Topping
1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or Skor English toffee bits, for decoration on top

Make crust: Preheat oven to 325°. Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake for 7-10 minute.
Make filling: beat cream cheese with electric mixer until smooth.
Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla.
Sprinkle half of chocolate chips over crust.
Spoon in filling. Sprinkle with remaining chocolate chips.
Bake at 325° approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
Cool cake completely.
Coffee Cream Topping: beat all ingredients and spread over cooled cake.
Top with chocolate curls or Skor bits.

Make ahead: be sure to make and refrigerate at least one day before serving.

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Postcups: Love It or Hate It?

partysugar — Sat, 17 Jan 2009 04:00:47 -0800

Kitschy mugs have never been my thing. However, when I saw these porcelain Postcups ($50) by Bailey Doesn't Bark, I thought they would make a fun Valentine's Day gift. The microwave-safe, handle-less mugs can even be engraved with a personal message. Every time you enjoy hot chocolate you'll remember the person who sent you the cup, and if things don't work out with that special someone, imagine how satisfying it will be to smash it. What do you think of the glassware?

Slippage Aside Bailey's Chocolate Layer Cake Is Divine

partysugar — Mon, 19 Mar 2007 14:56:19 -0700

My half birthday was last Friday, and to celebrate I made myself a decadent chocolate layer cake. The recipe was something I personally devised by combining several different cake, pudding, and frosting recipes. The Bailey's pudding was an excellent consistency for the inside of a cake and the intense creamy flavor intense and insanely delightful. Even those who don't enjoy sipping a glass of Bailey's will enjoy this pudding. I have a delicious chocolate cake recipe that I use whenever I make chocolate cake, but this time I decided to experiment with a new devil's food cake recipe. In the end, I preferred my original recipe over this devil's food cake, but this one came out pretty good too.

Let the frosting rest for several hours instead of just one and you will have a smooth, luscious, deep brown icing. I had a horrible crisis when I went to assemble the cake, the layers were slipping like mad. The frosting would not stick because each layer was sliding every which way. Extreme times call for extreme measures and I asked my dad to help me align the cake with skewers (conveniently he was prepping shish-ka-bobs for the grill and had the skewers handy). We placed a circle of skewers in the cake which looked like birthday candles and easily averted disaster. I popped the whole cake in the fridge for a few hours to chill and it firmed up expertly with the frosting cooling to a ganache like state. The final product was a cake that was dense and delicious, moist and super chocolatey. I can't wait to have another piece today when I finish dinner. For the recipe and a gallery of photos, read more

Party's Half Birthday Chocolate Irish Layer Cake
Modified from Epicurious and Martha Stewart

For pudding:
1 1/4 cups chilled whipping cream
12 tablespoons Baileys Original Irish Cream
3/4 cup (packed) golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
For cake
1 1/2 Cups (3 sticks) unsalted butter, plus more for pans
3/4 Cup Dutch-process cocoa powder, plus more for pans
1/2 Cup boiling water
2 1/4 Cups sugar
1 Tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 Cups sifted cake flour, (not self-rising)
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup milk
For the syrup
2/3 cup sugar
5 tablespoons water
5 tablespoons Irish whiskey
For the frosting
3/4 cup chilled whipping cream
3 tablespoons unsalted butter
1 1/2 tablespoons light corn syrup
9 ounces bittersweet or semisweet chocolate, chopped
1 1/2 tablespoons kirsch (clear cherry brandy)

Make pudding: combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water).
Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.
Remove from over water and beat until cool, about 8 minutes.
Mix in remaining 6 tablespoons liqueur.
Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard.
Cover and chill at least 4 hours or overnight.
Make cake: heat oven to 350 degrees; arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess.
Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy.
Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice.
Beat in vanilla.
Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
In a large bowl, sift together flour, baking soda, and salt.
Whisk milk into reserved cocoa mixture.
With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
Divide batter evenly among the three prepared pans.
Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking.
Transfer layers to wire racks; let cool, 15 minutes.
Turn out cakes, and return to racks, tops up, until completely cool.
Make syrup: Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Make frosting: bring first 3 ingredients to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Mix in kirsch. Remove from heat. Let stand until spreadable, whisking occasionally, about 1 hour.
To assemble the cake: remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; drizzle with syrup, and spread 1 1/2 cups Bailey's pudding over the top. Add the second cake layer, and drizzle with syrup spread with another 1 1/2 cups frosting. Top with third cake layer. Drizzle with remaining syrup.
Cover outside of cake with the frosting. Serve.

Makes 1 eight-inch-round layer cake.

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