How To make Irish Creme Fudge (Microwave)
1 sm Potato (about 5 ounces)
3 tb Irish Creme liqueur
2 Squares (2 oz) unsweetened
-chocolate 3 tb Margarine/butter
1 lb Powdered sugar, unsifted
-(about 3-1/4 cups) 36 Walnut pieces
Fudge gets texture from potato: potatoes cooked in the microwave oven give this fudge its unbelievably creamy, fudgey texture. The mellow flavor comes from Irish Crem liqueur, used in both the fudge and the icing. Use a pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. The added bonux is that this fudge is low in fat. Designer Icing (recipe follows) Line an 8x8x2-inch pan with foil. extending foil over the edges of the pan. Butter foil; set the pan aside. Prick potato 2 or 3 times witha fork. Cook on 100% power (High) for 4-5 minute sor until tender, turning over once. Cool and peel. Mash potato (you should have 1/3 cup). Add liqueur, stir until smooth. Set aside. In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on High for 1-2 minutes or until almost melted, stirring once. Stir until smooth. Stir potato mixture into chocolate mixture. Slowly stir in powdered sugar. Stir or knead until smooth. Press into the foil-lined pan. Score into thirty-six 1-1/4-inch squares. Press a walnut piece into each square. Cover and chill until firm. Holding foil at edges, remove the fudge from the pan; cut into squares. Drizzle Designer icing over fudge. ~=>Designer Icing In a small microwave-save bowl, cook 1 Tbsp margarine/butter on High for 45 seconds or until melted. Beat in 1/3 cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to ake an icing of piping or drizzling consistency. Makes 36 pieces. Per serving: 91 calories, .5 gm protein, 15.7 gm carbohydrate, 3.1 gm fat, 0 mg cholesterol, 15.7 mg sodium. Calories from fat: 30 percent.
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How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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Homemade Irish Cream Liqueur | Food Channel L Recipes
You will be surprised how easy it is to prepare homemade irish cream liqueur! It's a great culinary Christmas gift!
Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!
Ingredients for 600 ml:
250 ml heavy cream
200 ml Irish whiskey
½ can sweetened condensed milk
1 tsp instant coffee
1 tsp vanilla extract
Almond essence
30 g cocoa
50 g brown sugar Demerara
1 pinch of cinnamon
Irish Cream Fudge - Tipsy Bartender
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Easy Irish Cream Swirl Brownie Recipe| St. Patrick's Day Dessert
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On today's video I'll be showing you how to make an easy Irish cream brownie recipe. You guys already know all of my dessert recipes are always from scratch I decided to make this recipe very quick and easy so I'll be using brownie mix and of course I'm going to put my spin on it by adding Irish cream to it to make the cream cheese swirl. I'll be uploading a recipe on how to make brownie from scratch very soon so don't worry. Hope you enjoy this brownie recipe don't forget to give it a thumbs up and like and subscribe.
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INGREDIENTS!
1 box triple chunk
3 eggs
3 tbsp water
1/2 cup vegetable oil
pour half of the batter to a 13-9 inch baking dish
8 oz soften cream cheese
1/3 cup sugar
2 tbsp all purpose flour
1 large egg
1 tsp pure vanilla extract
4 oz bailey's Irish Cream
1 tsp food coloring
baking on 350 for 30 minutes
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tags:
St. Patrick's Day Dessert,st,patrick day food ideas,Irish Shepherd's Pie - Classic Shepherd Pie for St. Patrick's Day,5 St. Patricks Day Dishes,how to make brownies from scratch,easy brownie recipe,brownie with an oven,brownie in a microwave
Microwave Baileys Chocolate Fudge
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A 10 minute super easy Microwave Baileys Chocolate Fudge recipe... rich and delicious! The perfect gift for a friend (or sneaky late night treat!).
Grown up Baileys truffles and Baileys Fudge! Irish cream recipes & tutorial!
Baileys truffles ingredients:
400g milk chocolate
100ml double cream
100ml of Baileys / Irish cream
To decorate; optional
200g milk chocolate
50g white chocolate
Mini cases
Baileys & white chocolate fudge ingredients:
30g butter
50ml milk
350g caster sugar
150ml Baileys/ Irish cream
300g white chocolate
Warning! Both these recipes are boozy to the taste! So if you don't want a strong flavour like you have just eaten a shot cut back in the amount or Baileys/ Irish cream you are using! ????