formido/recipes-20k huggingface dataset:
bailey s irish cheesecake
preheat oven 325, crust:, lightly butter a 9" springform pan, in a food processor , grind graham crackers , nuts and sugar until fine, pulse in melted butter, press mixture into the bottom and up the sides of the springform pan, cover and refrigerate for 20 minutes while you prepare the filling, filling:, beat cream cheese and sugar until smooth, whisk eggs , vanilla and liqueur in a separate bowl until just blended, beat egg mixture into cream cheese & sugar mixture, finely chop white chocolate and add to filling, pour into the chilled springform pan, bake until edges are puffed and the center is set, remove from oven and let cool on a rack, onced cooled , cover and refrigerate for at least 6 hours, topping:, mix sour cream and powdered sugar in a bowl, spread on top of the chilled cheese cake, top with grated white chocolate, garnish the outside edges of the cheesecake with pecan halves
bailey s irish coffee
combine coffee and bailey's irish cream, top with whipped cream and serve, makes 1 serving
bailey s irish coffee cream fudge
in a small bowl combine bailey's and coffee crystals
microwave on high for 10 seconds
or until melted and dissolved
in a medium saucepan , over medium heat , melt butter , evaporated milk , sugar and marshmallow cream
slowly add the bailey's coffee mixture
stir well
boil for 5 minutes
remove from heat and stir in chips and vanilla extract
stir for approximately 3-4 minutes until smooth
pour into a foil lined 8x8" pan
chill to set
bailey s irish cream
melt chocolate, slowly add to condensed milk, then add rest of ingredients, bottle and store in refrigerator, enjoy !
bailey s irish cream  mcginty s warmer
pour the baileys , amaretto& creme de cacao into a coffee mug
top up with coffee add a good dollop of whipped crean and sprinkle with cinnamon mixed with a bit of sugar
bailey s irish cream   coffee chip ice cream
whisk eggs for 2 minutes until light
using a hand mixer , add the sugar a little at a time blending on a low-setting until combined in between each addition
blend in the cream , irish cream , milk , and instant coffee until combined
place the mixture in an ice cream machine and freeze until your cream begins to stiffen
add the chocolate pieces and freeze until the ice cream is stiff and ready
do not remove too early or the ice cream will become icy when it finishes freezing in the freezer
but the ice cream should be pliable
tightly pack in a tubberware container and freeze
makes about 8 half cup servings
bailey s irish cream and coffee muffins
preheat oven to 200 c
lightly grease 12 muffin tins
sift together flour and baking powder into a bowl , stir in sugar and make a well in the centre
in a cup , dissolve instant coffee in the boiling water
in another bowl lightly whisk together the melted butter , baileys , milk and eggs , and stir in instant coffee
fold baileys mixture into dry ingredients and stir quickly to combine
spoon mixture into prepared muffin tins , sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed
dust with icing sugar and serve
bailey s irish cream balls
combine all ingredients in a bowl and mix with a wooden spoon until, well blended, allow to stand 5 minutes, shape mixture into 1-inch balls, roll balls in powdered sugar, allow to dry on wire rack 1 hour, roll in powdered sugar again if desired, store in airtight container between layers of wax paper
bailey s irish cream blueberry mousse
chill six 8 or 9 ounce stemmed dessert glasses
in the top of double boiler set over simmering water , whisk together lemon zest , juice , egg , 1 egg white , baileys irish cream and 3 / 4 cup of the sugar
cook , stirring continuously , for 12-15 minutes , or until the mixture thickens
remove the double boiler from the heat and stir in the butter
set the top of double boiler in a large bowl filled with ice and let the mixture cool , shisking occasionally
in a small bowl , combine the remaining 4 egg whites and the cream of tartar
beat with an electric mixer until soft glossy peaks form
add the remaining 1 / 4 cup os sugar , a little at a time , and continue to beat until stiff peaks form
stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it
fold in the remaining egg whites and 1-1 / 2 cups of the blueberries
spoon into glasses and refrigerate for 1 to 2 hours , or until set
at serving time , garnish with the reserved blueberries
bailey s irish cream bread  bread machine
put ingredients in the bread machine in the order, basic bread setting
bailey s irish cream bread pudding
preheat oven to 300 degrees
butter one 2-quart casserole dish
prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven
place bread cubes in the 2-quart casserole dish
beat together the eggs , sugar , and vanilla
slowly add the scalded milk and bailey's irish cream
pour over the bread
if desired , sprinkle with brown sugar , nutmeg , and raisins
place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean
server either hot or chilled
when you take the pudding out of the oven , if the pudding seems to be dry , you can sprinkle some bailey's over the top to help make it moist
bailey s irish cream brownies
melt unsweetened chocolate with butter in microwave and mix well, cool, beat sugar and eggs together in mixing bowl, add bailey's irish cream and cooled chocolate mixture, mix well, stir in flour , salt and chocolate chips, pour into greased and floured 8-inch square baking pan, bake at 325f for approximately 20 minutes, cool completely, pierce brownies with a wooden pick randomly, drizzle 3 tablespoons bailey's irish cream over brownies , then frost, frosting:, in mixing bowl , combine liqueurs and butter, mix well, gradually add confectioners' sugar and beat until spreading consistency, frost cooled brownies
bailey s irish cream cake
cake: sift dry ingredients together
beat egg , oil , buttermilk , liqueur , coffee together
add to the dry ingredients
beat together for about 3 minutes
pour into greased / floured 10" springform pan or 9x13 pan
bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done
cool
frosting: beat ingredients together until stiff
turn cake out onto a plate and frost with whipped cream mixture
sprinkle with chocolate curls
bailey s irish cream cheesecake
preheat the oven to 350f spray a 9-inch springform pan with vegetable spray
make crust: in a bowl , stir together wafer crumbs , water and oil until mixed
pat mixture onto the bottom and side of the prepared pan
make filling: in a food processor , combine ricotta cheese , yogurt , cream cheese , egg , egg white , liqueur , vanilla , sugar and flour
pure until smooth
pour the mixture into the prepared crust
place a pan of hot water on the bottom rack of the over
bake the cheesecake in the centre of the oven for 50 minutes
the cake will still be quite loose
make topping: in a bowl , stir together sour cream , sugar and liqueur
carefully pour a thin stream of this mixture over top of the hot cheesecake , smoothing it with a knife
return the cake to the oven and bake for 10 minutes
the topping will be loose and will set as the cake cools
run a butter knife around the edge of the cake
let it cool on a wire rack until it is room temperature
chill
bailey s irish cream chocolate chip cookies
cream butter , sugars and egg until fluffy
add vanilla and bailey's irish cream
mix dry ingredients and blend into creamed mixture
add chocolate chips
drop onto ungreased baking sheets
bake at 375 degrees for 8-10 minutes
cool
or don't cool
just eat
:)
bailey s irish cream cupcakes
preheat oven to 350 degrees f, line 18 muffin cups with liners, in bowl , mix cocoa and hot water until dissolved, reserve, melt 6 t butter, reserve, in bowl , mix flour with next five ingredients, whisk in buttermilk , eggs , melted butter and cocoa mixture, stir in chips, divide among liners, bake 18-22 minutes or until toothpick inserted comes out clean, cool 10 minutes, transfer from pan to racks, cool, on medium-high speed , beat remaining butter until fluffy, gradually beat in confectioners' sugar until blended, add liqueur, beat until light and fluffy , 2 minutes, beat in 1 / 8 t food coloring until blended, if desired , fit large star, using paintbrush starting at, place bag in glass, fill with frosting, pipe , or with spoon , spread frosting over cupcakes, if desired , decorate with shamrocks
bailey s irish cream frosting
in a medium bowl , blend together cream cheese , butter , and bailey's
gradually add powdered sugar , mixing well until its all incorporated
use immediately
the frosting will harden in the fridge , so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes
bailey s irish cream fruit dip
whip all ingredients together, can be served immediately or chilled
bailey s irish cream fudge
melt chips in a glass mixer bowl in the microwave, add remaining ingredients and blend, add the nuts, pour into a 13" x 9" waxed paper lined pan, chill & cut into pieces
bailey s irish cream kiss chocolate cookies
combine flour , cocoa powder , baking soda , and salt, cream butter , sugar , eggs and vanilla until fluffy, mix together, roll dough into balls and bake for 8 minutes, remove from the oven and press a hershey kiss into the center of each cookie
bailey s irish cream liqueur
combine all ingredients in a blender for 1 minute, let stand overnight, bottle the next day
bailey s irish cream truffles
place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot
pour the boiling cream over the chocolate and let stand for 1 minute
with a rubber spatula , begin stirring the cream and the chocolate together in the center of the bowl
gradually incorporate the chocolate and cream from the edge of the bowl
stir in the bailey's irish cream
cover and let stand overnight or refrigerate for up to 2 weeks
scoop the chocolate mixture out into small round balls , about 3 / 4" in diameter
roll the truffles , individually , in the palms of your hands to achieve a uniform shape or leave them as is and irregular
store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving
bailey s irish mocha
place the cocoa mix and the instant coffee granules into a large mug, pour in the boiling water , stirring well to combine, stir in the vanilla extract , the bailey's , and the chocolate syrup, top with whipped cream and grated chocolate
bailey s lucky irishman
pour into an ice-filled rocks glass and serve
bailey s marbled cheesecake
for the crust:
mix all ingredients together and press evenly over bottom of a non stick 8-inch spring form pan and bake at 350f for 7-10 minutes
set crust aside and let cool while preparing the filling
for the filling:
beat cream cheese with electic mixer until smooth
gradually beat in sugar
add eggs , 1 at a time , mixing on low speed after each addition just until blended
blend in baileys and vanilla
pour about 1 / 3 mixture into a bowl and stir in melted chocolate
pour half of plain mixture into prepared pan
drizzle with half the chocolate mixture
repeat layers
make a marbled design by gently swirling batter with a knife
bake 7 minutes at 425f , then 45 to 60 minutes at 250f or until center is almost set
(if using dark nonstick springform pan , bake 7 minutes at 400f , then 45 to 60 minutes at 250f or until center is almost set
run knife or metal spatula around rim of pan to loosen cake
cool before removing rim of pan
refrigerate overnight
bailey s martini
combine ingredients together in a shaker of ice, pour into a martini glass, enjoy !
bailey s milkshake
crush ice cubes in blender
add baileys irish cream , ice-cream and milk , process until foamy and well-combined
pour into 2 tall glasses , top with a cherry and some mint leaves
if you like , drizzle chocolate sauce on top and serve immediately
bailey s milkshakes for the big kids
add in blender ice cream , chocolate syrup , bailey's , and either the milk or the egg nog
blend lightly until just mixed to desired consistency
pour or spoon into tall glasses and garnish with whipping cream , chocolate swirl , piroulines , or vanilla wafers and a mint sprig
enjoy !
)
bailey s original irish cream by todd wilbur
blend together, refrigerate, serve over ice
bailey s parfait
in a medium bowl , beat all custard ingredients , except for chocolate , until thick and creamy , about 3-4 minutes
fold in the grated chocolate
to assemble parfaits: in a tall parfait or sundae glass , pour a tablespoonful or so of the custard
top with a few cubes of pound cake
repeat this procedure , layering custard and pound cake , until you have as many layers as the glass can hold , ending with a custard layer
cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'
top with chocolate curls
bailey s raspberry martini
combine ingredients in a shaker of ice
shake
pour into a martini glass
garnish with a raspberry
enjoy !
)
bailey s shake
pour all ingredients into blender, blend for several seconds , or until smooth, pour into glass and serve immediately, enjoy !
bailey s snowball
combine ingredients in a shaker of ice
pour into a martini glass
garnish
enjoy !
)
bailey s spiced nog
mix irish cream , spiced rum , and egg, pour into a snifter, garnish with a sprinkle of grated nutmeg
bailey s truffle fudge
fudge: melt all chips with butter until they are soft enough to stir smooth, do not overheat, add chocolate / butter mixture to powdered sugar and baileys, stir until smooth, add nuts , if desired, mix well, place fudge in an 8-inch square pan sprayed with vegetable spray, lay a sheet of plastic wrap on top and gently press to smooth fudge, topping: melt chips until smooth, remove from heat, with a fork , beat in butter and bailey's until smooth, spread topping over fudge with a knife, if a very smooth top is desired , use a piece of plastic as done on fudge, refrigerate until firm , 1 to 2 hours, can be frozen
bailey s  no eggs please
stir all ingredients together with whisk and keep chilled, use up within 1 week
baileys and banana bread and butter pudding
preheat oven to 350 degrees
butter a 9 inch baking dish
flatten each slice of bread down as much as possible
butter each piece then cut the slices in half and put aside
in a bowl whisk together the sugar , vanilla , and eggs until pale and fluffy
add the cream , milk , and baileys
whisk until smooth
slice bananas and lightly toast your almonds in the preheated oven
dip each piece of bread in the egg mixture , then begin to layer the bread , banana , and almonds in the baking dish
top layer should end in the bread
pour over the rest of your egg mixture , using your fingers to pat down the bread to make sure it soaks up all the flavor
generously dust the top of the pudding with confectioners sugar and bake in the oven for 35 minutes or until custard has set around the outside but is still jiggly in the middle
allow it to cool and firm up slightly
serve on its own , with ice cream , or whipped heavy cream
baileys berry frappe
blend all ingredients with 2-3 ice cubes, serve in a glass over crushed ice, garnish with a strawberry
baileys butterball
place topping and chocolate on separate plates
dip rims of 4 serving glasses in topping , then in chocolate
place on a tray lined with non-stick baking paper , rim-side down and refrigerate for 5 minutes or until set
combine baileys and cream in separate jug
divide butterscotch schnapps evenly among serving glasses
top with ice
pour over combined baileys and cream
serve immediately
baileys cheesecake
melt butter and mix with biscuit crumbs to make base
line bottom and sides of a springform pan with biscuit butter mixture and leave to one side
beat with an electric mixer the ricotta and cream cheese , adding one egg at a time beating in between until well mixed
add the sugar , vanilla and baileys to the cheese mixture and pour into springform pan
bake in a 180oc oven until mixture is firm and top is just starting to crack
cool in tin and keep in the fridge until ready to serve
baileys chocolate mousse
whisk the eggs and sugar together in a metal bowl
and set it over a pan of simmering water
whisk the mixture until it reaches a temperature of 160 degrees , it should take approximately 5 minutes
whisk the entire time , being careful not to have scrambled eggs
remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium high speed until it is cool to your touch and very thick
this should take approximately 10 minutes
while beating the egg and sugar mixture , melt your chocolate and cool to lukewarm
in a separate bowl , combine the whipping cream and baileys together and beat until stiff peaks form
pour the melted chocolate over the egg and sugar mixture and fold in until blended
then fold in the whipped cream mixture
i will add a small amount of the cream mixture and blend it in and then fold in the remaining until only streaks of white remain
place in a bowl , cover with saran wrap and chill till set , overnight
once set , it can be spread over a cake layer to be used as filling
make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out
this is also excellent served as just a mousse dessert
baileys chocolatini
drop several ice cubes into a shaker
add baileys
add vodka and chocolate liqueur
shake together
strain drink into a chilled martini glass
garnish your martini with chocolate shavings or chocolate flake
if you dont have chocolate then try a sprinkling of cocoa powder or hot chocolate powder
if you dont have either then dont worry , this drink is so chocolaty youll find it hard to improve !
baileys coffee frappe
blend two heaped teaspoons of instant coffee with one small cup of boiling water, blend all ingredients with 2-3 ice cubes, garnish with coffee beans
baileys cookies  n  cream cocktail
combine the baileys and amaretto in a small saucepan, heat over medium-low heat until warm but not hot, stir in the 1 / 2 teaspoon cinnamon, pour into martini glasses , sprinkle with cinnamon , and serve
baileys eggnog
combine all ingredients together with ice into a shaker and then pour over ice
baileys frappe
just blend the ingredients together, pour in a parfait glass
baileys fudge
line a 12x6 bar pan or slice pan with baking paper
heat the condensed milk carefully
melt the chocolate in a microwave 30 second bursts , stirring after each burst so it doesn't burn
add to the condensed milk and then mix in baileys
pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set
cut into pieces and watch it disappear
we serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents
baileys irish cream cake
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
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
baileys irish cream cheesecake
to prepare vanilla wafer crumbs , place cookies in a plastic bag and finely crush until the required amount has been prepared
place the vanilla wafer crumbs in a small mixing bowl
melt the butter in a small saucepan and mix with the crushed wafers
press the wafer and butter mixture into the base of an 8-inch cake or pie tin
dissolve the gelatin in just enough cold water to soften it and reserve
in a large mixing bowl , beat together the cream cheese and sugar until well combined
in a separate bowl , whip the heavy cream until stiff peaks form and fold in the baileys irish cream
gently fold the baileys and cream mixture into the creamed cheese and sugar
add gelatin and continue to gently fold to combine all ingredients
pour the cheese mixture on top of the wafer crust
refrigerate and allow to set for 1 to 2-hours
garnish with rosettes of whipped cream and a fan of freshly sliced strawberries , if desired
serve cold and refrigerate any cheesecake that remains
baileys irish cream chocolate chip cheesecake
crust:
mix all ingredients
press into a 10" spring form pan and up the sides one inch
bake at 325 for 7-10 minute
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 degrees 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
baileys irish cream dip
whisk egg white with the pinch of salt until thick
add the sugar , beat until glossy and forming stiff peaks
in another bowl , beat the cream until it starts to thicken
add the baileys and drinking chocolate , beat again until everything is incorporated and the mix is nice and thick
gently fold the egg white mixture into the cream mixture , combining thoroughly
serve topped with grated chocolate , with apple wedges and wafer biscuits to dip
yum !
baileys irish cream pancakes
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
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
baileys irish cream truffles
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
baileys irish creme
mix everything together then add other ingredients, store in dark bottles in the frige, will keep for 3-4 weeks
baileys irish martini
drop some ice cubes into a shaker, pour in baileys, add the irish whiskey, add coffee, shake vigorously, serve in a martini glass
baileys kiss
pour ingredients into a cocktail glass filled with ice, stir and enjoy
baileys latte
in your coffee mug or coffee glass pour in espresso coffee and baileys, fill with steamed milk, decorate the top with froth, sprinkle over the chocolate shavings
baileys macadamia nut pie
cream together eggs , salt , sugar , and butter, blend in karo and baileys, stir in chocolate chips and nuts, pour filling into pie shell, bake in a preheated 300 degree oven for one hour or until set in center, cool before slicing
baileys mint chocolate martini
shake with ice and strain, garnish with fresh mint and chocolate stick
baileys mocha
combine all ingredients in a large mug, add a splash of milk for extra creaminess, sip and enjoy in front of a fireplace !
baileys mocha frapp
place the ice cubes , baileys , instant coffee and milk in the jug of a blender and blend until almost smooth
swirl the chocolate topping around the rim of 2 serving glasses
top with the baileys mixture to serve
baileys mocha frappe
place the ice cubes , the baileys , the instant coffee and the milk in a blender and blend until almost smooth
swirl the chocolate topping around the rim of 2 serving glasses
fill with the baileys mixture to serve
baileys raspberry kiss
blend all ingredients together and serve over crushed ice in a parfait glass, garnish with a raspberry