March 17, 2021

Bailey’s Irish Cream Chocolate Chip Cookies

Posted by HI Cookery under 03 March | Tags: , , , , , , |
Leave a Comment 

Bailey’s Irish Cream

Chocolate Chip Cookies

March 17: Feast Day of St. Patrick

Our local Walmart FINALLY stocked Bailey’s Irish Cream Chocolate Baking Chips in the store. We thought people were panic-purchasing. But perhaps these new chip additions were just that popular and novel so they sold out fast. Of course, when we saw them on the shelves for the first time (luck of the Irish?!) we had to buy and try them, too, especially for a St. Patrick’s Day dessert.

We baked half a batch of the classic cookie recipe on the back of the package so we could snack on the restso we could make something else the next time (see Notes below). The morsels tasted mostly like chocolate chips with a bit of Bailey’s Irish Cream (without the booze buzz). We also used an Irish butter for a richer recipe. Yes, the cookies were yummy as expected—Bailey’s chips did not make a familiar and favorite treat taste boring!

So splurge on these special baking chips and make Bailey’s Irish Cream Chocolate Chip Cookies for a festive Feast Day of St. Patrick.

Recipe

(Adapted from Clabber Girl)

Ingredients

  • 1 stick (½ cup) butter, unsalted, softened (we used Kerrygold Irish butter)
  • 2/3 cup brown sugar, packed
  • 1 ¼ cup sugar, granulated white
  • 2 eggs, large
  • 1 teaspoon vanilla
  • 2 ¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons salt
  • 1 package (1 ½ cups or 12 ounces) Bailey’s baking chips

Directions

In a mixing bowl, cream the butter with brown and white sugar.

Beat in the egg and add the vanilla. In a separate bowl, combine the flour, baking powder, baking powder and salt. Gradually mix this in with the butter mixture.

Fold in the Bailey’s baking chips. Use a small cookie scoop to place dough rounds onto a baking sheet lined with parchment paper.

Lightly flour the bottom of a flat glass. Press to flatten the cookie dough. Bake in a preheated oven at 375 degrees for 10-12 minutes or until golden. Remove from the oven and let rest on the baking sheet for about five minutes before transferring to a wire rack to cool completely. Store in airtight containers. Yield: Approximately 4 dozen cookies.

Notes

  • Clabber Girl company offered two free digital cookbooks so people can try recipes using their Bailey’s baking chips. It is a clever marketing technique. Download them here.
  • We halved the recipe for just the two of us and also shared some cookies with our friends to celebrate St. Patrick’s Day.
  • Search our blog for other St. Patrick’s Day recipes.

 

March 17, 2018

No-Churn Irish Cream Ice Cream

Posted by HI Cookery under 03 March | Tags: , , , , , , , , , |
Leave a Comment 

No-Churn Irish Cream Ice Cream

March 17: Feast Day of St. Patrick

Of all the liqueurs we like, Irish cream is our favorite. The strong Irish whiskey is totally toned down with sweet cream so it is more palatable to us who do not drink much alcohol. As we have been experimenting with flavors in our no-churn ice cream recipes, we decided to add Irish cream to the “trinity” of ingredients (after all, St. Patrick is associated with the teachings of the Holy Trinity). So try our no-churn Irish cream ice cream for a festive dessert on the Feast Day of St. Patrick!

Recipe

Ingredients

  • 2 cups (1 pint) heavy whipping cream
  • 1/3 cup sweetened condensed milk
  • ¼ cup Irish cream

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the Irish cream.

Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan or ice cream container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Scoop into cones or dessert dishes. Decorate with shamrock sprinkles (optional).

Notes

  • Shamrock sprinkles can be found at local cake supply shops.
  • Search our blog for other no-churn ice cream recipes as well as other Irish, Irish-inspired and green colored recipes for St. Patrick’s Day.

 

 

March 17, 2013

Irish Cream Liqueur Cake

Posted by HI Cookery under 03 March | Tags: , , , , , , |
Leave a Comment 

Irish Cream Liqueur Cake

Irish Cream Liqueur Cake

March 17: Feast Day of St. Patrick

Slainte! Of all the booze we bake with, Bailey’s is our favorite. The flavor of this Irish cream liqueur is milder than the other alcoholic beverages that we stock in our cabinet. The cream adds a sweet balance to the strong whiskey. Bailey’s is also good “on the rocks,” added as a shot in coffee or hot chocolate and infused as an ingredient in recipes, such as cakes. Highlander most often requests a “Bailey’s birthday cake” from Islander and he takes it to the office to share with his co-workers.

In the “spirit” of St. Patrick, the patron saint of Ireland, we baked a Bailey’s cake. More Irish cream liqueur in the frosting enhances the flavor for a festive St. Patrick’s Day dessert.

Recipe

(Adapted from Duncan Hines)

Ingredients

  • ½ cup boiling water
  • 1 tablespoon instant coffee (we used Muvaldi brand Kona instant coffee)
  • ½ cup Irish cream liqueur (we used Bailey’s brand but Carolans and St. Brendan’s may be substituted)
  • 1 teaspoon vanilla extract (we used Hawaiian Vanilla Company brand)
  • 1 teaspoon almond extract
  • 1 box (18.25 ounces) Duncan Hines brand butter recipe golden cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 4 eggs
  • ½ cup (1 stick) butter (we used Kerrygold brand pure Irish unsalted), softened
  • 2 quantities Bailey’s Irish cream frosting (see the recipe from a past blog post here)
  • 1-2 ounces (1-2 squares) semi-sweet chocolate (we used Baker’s brand), melted
  • chocolate-covered coffee beans (we used Island Princess brand)

Directions

Prepare the wet ingredients. In a small bowl, dissolve the instant coffee in boiling water. When cool, pour in the Irish cream liqueur. Stir in the vanilla and almond extracts. Prepare the rest of the cake ingredients.

Irish Cream Liqueur Cake

In a mixing bowl, combine the cake mix and vanilla instant pudding mix. Add the coffee mixture. Beat in the eggs with the butter until smooth and well blended.

Irish Cream Liqueur Cake

Pour the batter in a greased baking pan (we used a 10-inch round cake pan). Bake in a preheated oven at 350 degrees F for 40-45 minutes, testing with a toothpick for doneness. Remove from the oven and cool in the pan. Transfer the cake to a platter or cake board.

Irish Cream Liqueur Cake

Make the frosting.  Generously spread the top of the cake and sides. Drizzle melted chocolate on top of the cake in a criss-cross pattern.

Irish Cream Liqueur Cake

Use extra frosting to pipe swirls on top of the cake (we used Wilton tip 1M). Pipe borders on the bottom of the cake (we used Wilton star tip 18). Finish the cake by garnishing the swirls with chocolate-covered coffee beans.

Irish Cream Liqueur Cake

Notes

  • Instead of chocolate, melt green candy wafers to add an emerald color to the cake for St. Patrick’s Day. Also, substitue the chocolate-covered coffee beans for green M&Ms to match.
  • Search our blog for more St. Patrick’s Day recipes.
 

Next Page »