Chocolate Cherry Treat Cups
6oz Baileys Original Irish Cream
Chocolate and Caramel sauce
Chocolate flakes or chips
Dash of soda water
Lightly whip the cream and Baileys Original Irish Cream until thickened but still pourable, add the chocolate sauce and fold using just a couple turns. Muddle about ¾ of the berries. Divide half of the cream between 4 glasses then add half the muddled berried and some ice. Repeat the layers. Add more berries, chocolate chips and flakes and cherries. Top with soda water.
Waffle Dipper Sauce
1.5oz Baileys Original Irish Cream
Cinnamon and powdered sugar
Waffles cut into pieces
Cut waffles into 4 to make them into mini dippers and coat with cinnamon and powdered sugar before toasting them.
Mix 1.5 oz Baileys Original Irish Cream with chocolate syrup to create the dipping sauce. Serves 1.
Baileys Infused French Toast
3oz Baileys Original Irish Cream
French Toast Batter
Add 3oz Baileys Original Irish Cream Liqueur to your french toast batter. Mix well.
Dip 2 slices of bread in mixture & coat both sides evenly. Brown until delicious.
Top with whipped cream, chocolate drizzle, & powdered sugar upon serving.
Strawberries and Cream Cakes
2oz Baileys Strawberries & Cream
8oz Softened cream cheese
¾ lb softened unsalted butter
2 cups sugar
½ tsp salt
3 cups all-purpose flour
1 pint strawberries, sliced
Sprinkle of powdered sugar
Mix together 8oz softened cream cheese, ¾ lb softened unsalted butter, and 2 cups sugar in a standing mixer until light and fluffy. Add ½ tsp salt and 2oz Baileys, and beat the mixture well. Add in 6 eggs, one at a time, beating after each addition. Stir in 3 cups all-purpose flour. Gradually add 1 pint sliced strawberries, gently folding them in.
Spoon the batter into a greased and floured bundt pan and bake in a preheated 325°F oven for approximately 1 hour or until the cake pulls away from the sides of the pan. Remove from the oven and let cool before removing from the pan. Sprinkle with powdered sugar and serve. Serves 12.
Baileys Short but Sweet Cake Treat Cups
3 tbsp Baileys Strawberries & Cream
1lb pureed strawberries
½ cup sugar
½ tbsp lemon juice
1 tsp salt
1 cup heavy cream
1½ tsp vanilla
Add 1lb pureed strawberries, ½ cups sugar, ½ tbsp lemon juice, 1 tsp salt, & 3 egg yolks to a 4-qt saucepan. Whisk until smooth. Over medium heat, cook and whisk until thickened (~15 minutes). Transfer to large bowl & stir in 3 tbsp Baileys Strawberries & Cream Liqueur. Refrigerate until cold (about 30 min). Next, whisk 3 egg whites in a bowl until stiff peaks form, add to strawberry mixture. Fold gently until combined. Set aside. Whisk 1 cup heavy cream & ½ tsp vanilla in bowl until stiff peaks form. Add to strawberry mixture. Fold until combined. Spoon mousse into serving cups. Chill before serving. Garnish with strawberries & serve.