Baileys Irish Cream Ingredients Recipes

Steps:

• Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping.
• In a large bowl, whisk heavy cream with sugar until soft peaks form. In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved. Whisk in Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

Steps:

• Add Baileys Irish Cream, Smirnoff No.21 Vodka, and Godiva Chocolate Liqueur
• Shake and serve over ice or blend with ice

Steps:

• Add ingredients in blender.
• Blend until smooth.
• Taste (!) I usually adjust the flavor at this point, adding either more half and half, more chocolate or leaving it as is.

Steps:

• Mix all together.
• Store in dark bottles in the fridge.
• Don't tell anyone you have it or it will be gone soon!
• (I have alot of luck mixing this up in a blender).

Steps:

• Bake cake accoridng to directions.
• while cake is still warm, poke holes in it and pour Bailey's over it.
• Refrigerate covered for at least 3 hours.
• In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
• Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
• After the three hours, cut the cake into squares and layer at bottom of bowl.
• Then add a layer of pudding then the candy then the Cool Whip.
• Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
• Cover and refrigerate until ready to serve.

Steps:

• Put ingredients in the bread machine in the order.
• Basic bread setting.

Steps:

• 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.

Steps:

• Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Irish cream liqueur until combined.
• Add flour and baking powder to the bowl, then stir until just about smooth. (Batter will still have some lumps, do not over mix.).
• In a large non-stick skillet over medium-low heat, heat 1 tablespoon butter. Drop as many 1/4-cup portions into the skillet as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more.
• Repeat with remaining batter.
• Serve warm with butter and syrup.

Steps:

• Blend all ingredients together and chill.
• Serve over ice, or in coffee.
• Refrigerate leftovers (in the unlikely event that there will be any--).