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irish cream liqueur ×
Baby Guinness
Drink American

Baby Guinness

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a shot glass almost to the top with coffee liqueur.
  3. 3 Top off with Irish cream; it will float on top, making the shot's ''head" which is what you get on a pint of draught Guinness.
  4. 4 Enjoy!

By WILLIAMVMC

Pudding Shots
Drink American

Pudding Shots

3.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Whisk milk, Irish cream liqueur, vodka, and instant pudding mix together in a bowl until thoroughly combined, about 2 minutes.
  2. 2 Spoon the pudding mixture into shot glasses or disposable party shot cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.

By DaniHig

Baileys and Coffee Jell-O Shots
Drink American

Baileys and Coffee Jell-O Shots

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Sprinkle ½ package unflavored gelatin into a heat-resistant bowl; pour boiling water on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour Irish cream mixture halfway into 8 shot glasses; refrigerate until set, 2 to 4 hours.
  2. 2 Sprinkle remaining ½ package unflavored gelatin into a heat-resistant bowl; pour boiling coffee on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour coffee mixture into the 8 half-filled shot glasses. Return to the refrigerator; chill until set, 2 to 4 hours more.

By Yoly

No-Bake Baileys Cheesecake Balls
Dessert American

No-Bake Baileys Cheesecake Balls

5.0

Prep
30 min
Cook
10 min
Total
175 min

Instructions

  1. 1 Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
  2. 2 Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
  3. 3 Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
  4. 4 Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
  5. 5 Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
  6. 6 Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

By coachchris

Pumpkin Spice Martini
Drink American

Pumpkin Spice Martini

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Fill a cocktail shaker with ice.
  3. 3 Pour vanilla-flavored vodka, Irish cream liqueur, and pumpkin-flavored liqueur over ice. Cover and shake until the outside of the shaker has frosted.
  4. 4 Strain into a chilled martini glass. Garnish with ground cinnamon and ground nutmeg.
  5. 5 Serve and enjoy.

By Shecan2cook

Fudge of the Irish
Dessert American

Fudge of the Irish

4.7

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Grease an 8-inch square baking pan; line with 2 pieces parchment paper about 14 inches long, allow ends of paper to hang over two opposite sides of the pan by several inches.
  2. 2 Combine brown sugar, white sugar, unsalted butter, evaporated milk, and salt in a heavy saucepan over medium heat until forms a thick, smooth syrup; attach a candy thermometer to the saucepan without touching the bottom of the pan and bring to a boil.
  3. 3 Reduce heat to medium-low; cook until center of mixture reaches 238 degrees F (112 degrees C), 20 to 30 minutes, stirring often. The temperature will rise slowly at first, then more quickly as it increases; watch mixture carefully.
  4. 4 Off heat, stir in Irish cream liqueur and vanilla extract until thoroughly combined.
  5. 5 Transfer mixture to the bowl of a large stand mixer fitted with the paddle attachment; beat in confectioners' sugar, in 3 additions, on low speed, blending completely before adding the next addition. Frequently scrape the sides of the bowl; beat until fudge is completely smooth, about 2 minutes.
  6. 6 Transfer fudge to the prepared baking pan; place on a level surface to cool and set up, 3 to 5 hours.
  7. 7 Lift fudge out of the baking pan using the parchment paper ends as handles before slicing into cubes.

By cynjne

Baileys® Chocolate Chip Cookies
Dessert American

Baileys® Chocolate Chip Cookies

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Whisk flour, baking soda, and salt together in a bowl and set aside.
  2. 2 Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
  3. 3 Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste.
  4. 4 With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray.
  6. 6 Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between.
  7. 7 Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes. Transfer to a wire rack and cool for 10 to 15 minutes.

By thedailygourmet

Irish Cream Chocolate Cheesecake
Dessert American

Irish Cream Chocolate Cheesecake

4.7

Prep
20 min
Cook
80 min
Total
340 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes; set aside.
  3. 3 Increase the oven temperature to 450 degrees F (230 degrees C).
  4. 4 In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa, and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  6. 6 With a knife, loosen the cake from the rim of the pan. Let cool, then remove the rim of the pan. Chill for at least 4 hours before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

By Elaine

Easy Baileys Cheesecake
Dessert American

Easy Baileys Cheesecake

4.6

Prep
15 min
Cook
110 min
Total
615 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Mix together cracker crumbs, 3 tablespoons sugar, and melted butter; press mixture into bottom of 9-inch springform pan with 2 ¾ inch high sides. Bake crust in preheated oven until golden brown, about 8 minutes. Transfer crust to a rack to cool. Maintain oven temperature.
  2. 2 Beat cream cheese, 1 cup sugar, and vanilla in large bowl with an electric mixer until blended. Beat in 1 cup sour cream and Irish cream liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan.
  3. 3 Bake in preheated oven until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1 ½ hours. Transfer cheesecake to a rack, and cool for 10 minutes. Maintain oven temperature.
  4. 4 Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake in preheated oven for 10 minutes. Transfer cheesecake to rack and cool.
  5. 5 Cover and refrigerate cheesecake for 8 hours to overnight.

By Vicki Monte

Mudslide Pie
Dessert American

Mudslide Pie

Prep
15 min
Cook
5 min
Total
680 min

Instructions

  1. 1 Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
  2. 2 Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
  3. 3 Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
  4. 4 Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
  5. 5 Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
  6. 6 Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
  7. 7 Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
  8. 8 Remove from the freezer 10 minutes before serving. Slice and serve immediately.

By Marianne Williams

Baileys Chocolate Chip Cheesecake
Dessert American

Baileys Chocolate Chip Cheesecake

4.8

Prep
15 min
Cook
90 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
  3. 3 Bake in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool.
  4. 4 Meanwhile, make filling: Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and beat until incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla; mix until incorporated. Do not overbeat.
  5. 5 Sprinkle 1/2 cup chocolate chips over cooled crust. Spoon filling over chocolate chips. Sprinkle with remaining 1/2 cup chocolate chips.
  6. 6 Bake in the preheated oven until puffed and golden brown, but the center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
  7. 7 Make topping: Beat whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until whipped cream is firm enough to hold its shape.
  8. 8 Spread topping over cooled cheesecake. Store cheesecake in the refrigerator.

By TACZYZ

Buttermilk-Chocolate Cake
Dessert American

Buttermilk-Chocolate Cake

5.0

Prep
25 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
  3. 3 Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
  4. 4 Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
  6. 6 Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.

By Kat S

B-52 Bars
Dessert American

B-52 Bars

3.8

Prep
20 min
Cook
Total
155 min

Instructions

  1. 1 To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9x13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling.
  2. 2 Place 1/2 cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour.
  3. 3 Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary.

By Branmuffin