HOMEMADE IRISH CREAM
Add some creamy goodness to your cup of joe with a splash of this alcohol-free version of the Irish favorite. -Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Time 10m
Yield 3-1/3 cups.
Number Of Ingredients 10
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator., For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.
Nutrition Facts : Calories 165 calories, Fat 11g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
ORIGINAL IRISH CREAM
Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.
Provided by Mom
Categories Drinks Recipes Liqueur Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 15.4 g, Cholesterol 28.7 mg, Fat 7.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 38.5 mg, Sugar 14.6 g
IRISH CREAM GLAZE
This is the glaze recipe I used to glaze my Irish Cream & Coffee Pound Cake. I thought it would be a good idea to add the glaze separately, if you are just looking for a frosting or glaze and not a cake. I love the flavor that instant coffee adds to this glaze, and it is so easy and simple to make, you may want to drizzle it over cookies or cup Cakes too, in addition to cakes. Hope you like it as much as we did. Enjoy
Provided by Rose Mary Mogan @cookinginillinois
Categories Other Desserts
Number Of Ingredients 4
Steps:
- These are the main ingredients to make the glaze.
- Add instant coffee granules to a medium size bowl.
- Add boiling water and stir to dissolve, Or add water to coffee granules and heat to boiling in microwave.
- Add sifted powdered sugar to coffee and whisk till blended together, and desired drizzle consistency is reached.
- Drizzle glaze over cake, slice and enjoy,
IRISH CREAM BUNDT CAKE
Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
Provided by Sue Haser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
- To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g
IRISH CREAM POUNDCAKE
This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings - is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you'd like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners' sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
- Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 11 grams, Carbohydrate 75 grams, Fat 31 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 268 milligrams, Sugar 53 grams, TransFat 1 gram
CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE
This is one of my all-time favorite cheesecake recipes, and I am a cheesecake lover! It was originally published in Bon Appetit about 10 years ago. It is simple, yet looks and tastes fabulous. Perfect for a holiday dessert since it can be made ahead of time. I see there are several recipes in Zaar for Bailey's Irish Cream that could be used in this recipe.
Provided by miss gracie
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Preheat oven to 350 degrees.
- Finely grind graham crackers in a food processor.
- Add butter and blend until combined.
- Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
- Bake crust until golden brown, about 8 minutes.
- Remove pan from oven, and maintain oven temperature.
- For filling: Beat cream cheese and sugar in a large bowl until smooth.
- Beat in flour.
- Add eggs one at a time, beating just until combined.
- Mix in remaining ingredients.
- Pour filling into crust (cake will not fill pan).
- Bake 10 minutes.
- Reduce oven temperature to 250 degrees.
- Continue baking cheesecake until set, about 40 minutes longer.
- Cool cake in pan on a rack for 10 minutes.
- Run a sharp knife around pan sides to loosen cake.
- Cool.
- Chill overnight.
- For glaze: Bring cream to simmer in a heavy medium sized saucepan.
- Reduce heat to low.
- Add chopped chocolate (I use chocolate chips!) and stir until smooth.
- Cool glaze to lukewarm.
- Release pan sides from cheesecake.
- Place cheesecake on rack set over a baking sheet.
- Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
- Refrigerate until glaze sets, about 30 minutes.
- Transfer cheesecake to platter.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 684.3, Fat 61.5, SaturatedFat 35.6, Cholesterol 180.5, Sodium 412.8, Carbohydrate 33.8, Fiber 5.7, Sugar 17.8, Protein 12.2
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