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      Recipes — St Patrick's Day

      Irish Creamy Chocolate Cheesecake

      Irish Creamy Chocolate Cheesecake

       Who doesn't love the rich and creamy special treat of Bailey's Irish cream? It's the perfect companion to your baking for St. Patty's day. The options are limitless! I had a difficult time deciding this one. But I kept going back to chocolate cheesecake with a little bit of Bailey's and some good vanilla.  It's the perfect sweet addition to your St. Patrick's festivities. Top it with chocolate curls or a little ganache  and fresh raspberries. Don't forget the green with a single sprig of mint.  

      While waiting for the cheesecake to bake, add a little Bailey's to your coffee and sip and enjoy your St Patrick's day. 

      INGREDIENTS

      CRUST

      • 1 1/2 cups Oreo crumbs, (2 rows)
      • 3 Tbsp butter, , melted

      CHEESECAKE FILLING

      • 4 (8 oz) packages cream cheese, room temperature
      • 1 cup sugar
      • 1 Tbsp flour
      • 3/4 cup cocoa powder
      • 3/4 cup sour cream
      • 5 Tbsp Baileys Irish Cream
      • 1 tsp of VanilllaPura Madagascar/rum vanilla extract
      • 4 eggs, room temperature

      CHOCOLATE WHIPPED CREAM

      • 1 cup heavy whipping cream
      • 6 Tbsp powdered sugar
      • 2 Tbsp Baileys Irish Cream
      • 2 Tbsp cocoa powder

      INSTRUCTIONS

      1. Preheat oven to 325 degrees.
      2. Combine Oreo cookie crumbs with butter and press into the bottom of a 9 inch spring form pan. Bake crust for 10 minutes. Set aside to cool.
      3. Reduce oven temperature to 300 degrees. Wrap the outside of the pan with foil, so water from the water bath does not get in.
      4. In a large bowl blend cream cheese, sugar, flour, and cocoa powder together on low speed until smooth. Scrape down the sides of the bowl as necessary. Add sour cream, Baileys and vanilla. Mix until well combined. Add the eggs, one at time, mixing to combine. Pour filling into the crust.
      5. Place the pan in a larger baking dish. Fill the outside pan with warm water, about 1/2 way up the sides of the spring form pan (do not go higher than your foil goes).
      6. Bake cheesecake for 1 hour.
      7. Turn off oven, but do not open the door. Leave in there for 30 minutes.
      1. Crack the oven door and leave in for another 20 minutes.
      2. Remove from the oven and let set on the counter (in the water bath) for 15 minutes. Remove from water bath, remove the foil, and chill for 6-7 hours.
      3. After the cheesecake has cooled make the chocolate curls and whipped cream.
      4. Melt chocolate chips and shortening together until smooth. Spread in a thin layer over the back of a sheet pan. Place in the fridge until set. Remove and let sit on the counter for 3-6 minutes. Use a metal bench scraper or spatula and starting at the edge, scrape the chocolate to make curls.
      5. To make the whipped cream beat together heavy cream, powdered sugar, Baileys, and cocoa powder using a whisk attachment until you have stiff peaks.
      6. Spread whipped cream over the top of the cheesecake. Sprinkle chocolate curls over the top of the whipped cream.
      7. Serve immediately, or store in fridge until ready to serve.

      Kudos to dinner dishes and desserts for sharing this recipe.

       

       

       

       

       

       

       

      Baileys Irish Cream Brownies

      Baileys Irish Cream Brownies

      St Patrick’s day is tomorrow! For years we made cute and colorful traps to lure and seduce those pesky little leprechauns. They’d notoriously create chaos as we slept looking for our lucky charms. We’d awake to our furniture knocked over, green milk, and lucky charms strewn all over the kitchen table, only, missing the “LUCKY” charms.   

      I’m always up for another reason to celebrate! Anything to brighten up an early morning before school.  What do you do for St Patty’s? 

      My boys are now too old for all that silliness, but we are never too old to make something special. This year, I’m appealing to their love language of chocolate!  I know, your thinking…“what do brownies have to do with St Patty’s?” The magical twist is the “IRISH”cream! Combine this cream with our Indonesian/rum VanillaPura extract and it’s out of this world!

      Don’t worry, this is a kid friendly version. No boozy desserts for my 11 year old!  The Irish Cream is cooked into the brownies. So I’m not going to have any little drunk leprechauns’ running around causing mayhem! Top it with a sprig of mint and you’ve got the green to boot! 

       

       Ingredients:

      • 1 cup of flour
      • 1/2 cup of cocoa powder
      • 1/4 tsp baking soda
      • 1/4 tsp salt
      • 1/3 cup of chopped dark chocolate
      • 1/4 cup of butter
      • 1 cup of sugar
      • 2 eggs
      • 1/3 cup of Baileys Irish Cream
      • 1 tsp VanillaPura Indonesian/rum vanilla extract

       Instructions:

      1. Whisk together the flour, cocoa powder, baking soda, and the salt
      2. Melt the butter and chocolate together over low heat{allow to cool until warm}
      3. Whisk in the eggs, sugar, VanillaPura Extract, and Baileys.
      4. Add the flour, stirring only until everything is just combined.
      5. Pour into a foil lined 8×8 pan

      Bake @350 for 20 minutes {toothpick should come out with a few moist crumbs}

      1. Let them cool.
      2. Cut and dust with powdered sugar or top with a rich chocolate ganache. Don't forget to add more VanillaPura to the Ganache. YUM!
      3. Topped with a sprig of mint.

      Kudos to Well Floured for sharing this recipe.