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Things to do with Your Impending bottles of Baileys
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Stefanie
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PostPosted: Tue Sep 13, 2005 4:57 pm    Post subject: Things to do with Your Impending bottles of Baileys Reply with quote

First up...an amazing Bailey's Cheesecake:

Base:
150g digestive biscuits.
75g unsalted butter, melted
1 small pack crushed Maltesers or 1 Cadbury Crunch candy,crushed

Top:
50ml Baileys
500g softened cream cheese.
4 eggs
1 tsp vanilla
1 tbsp lemon juice
1/3 cup sifted plain flour
200ml sour cream.
200g caster sugar.
20 cm Springform tin

HOW:
grease and line the Springform tin (i grease the sides and line the base normally)
Crush the digestives add the butter and the crushed candy...use a food processor,much easier.
Use this mixture to line the base of the tin even it out and then place in the FREEZER.
Cream the cheese and sugar together,till well blended.
Add eggs one at a time,beat in vanilla,lemon juice,sour cream and flour. Stir in alcohol.
Pour over the digestive base and place in a preheated to 180C oven..on a lower shelf.

Bake for about 45 mins but keep checking, when the cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake in to cool down(still in the oven), I can't expain how important this is it makes the cheesecake really smooth and delicious.
When the oven is cool remove and refrigerate overnight,slice and serve.
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Stefanie
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PostPosted: Tue Sep 13, 2005 5:01 pm    Post subject: BAILEY'S TRUFFLES Reply with quote

BAILEY'S TRUFFLES:
Makes approximately 36
4 oz (110 g) prunes
4 oz (110 g) dried apricots
4 oz (110 g) dates
4 oz (110 g) large raisins
zest and juice 1 orange
15 fl oz (425ml) yoghurt
2 oz (50 g) chopped, toasted hazelnuts
3 tablespoons Baileys
5 oz (150 g) dark chocolate (75 per cent cocoa solids)
5 fl oz (150 ml) thick double cream
1 oz (25 g) unsalted butter
1 oz (25 g) cocoa powder
Small paper cases

HOW:
First of all break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and Baileys in a small saucepan and bring these to simmering point. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth blended mixture. Now add the yoghurt and blend again for a few seconds. Next, transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with cling film and refrigerate overnight. Don't worry, it will thicken up after several hours.

The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look. Place it immediately into a paper case. Obviously, the less handling the better, as the warmth of your hands melts the chocolate. Now arrange the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.

*shared by a chocolatier friend
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Last edited by Stefanie on Sun Nov 19, 2006 3:09 pm; edited 1 time in total
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Stefanie
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PostPosted: Tue Sep 13, 2005 5:10 pm    Post subject: NEW YORK BAILEY'S SODA: Reply with quote

NEW YORK BAILEY'S SODA:
3 ounces Bailey's Irish Cream
3 ounces milk
1 and 1/2 ounces chocolate or vanilla syrup
6 ounces club soda

HOW:
In a soda glass, stir together the Bailey's, milk, and syrup until well
blended. Add the seltzer water all at once, which will produce 2-inch
foamy head. Serve immediately.

*from recipesource.com
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Last edited by Stefanie on Sun Nov 19, 2006 3:11 pm; edited 1 time in total
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Stefanie
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PostPosted: Tue Sep 13, 2005 5:14 pm    Post subject: IRISH MOCHA SMOOTHIE Reply with quote

IRISH MOCHA SMOOTHIE
1 tray of frozen coffee cubes...make some strong coffee,sweeten a little and freeze like ice
3 scoops vanilla ice cream OR frozen vanilla yoghurt
3 tablespoons chocolate syrup
1/4 cup Bailey's Irish Cream
1/2 cup milk

HOW:
In a blender process coffee cubes, frozen yogurt, chocolate syrup, Irish cream and milk until smooth. Divide into glasses and serve.

*from Cathy Lowe
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Last edited by Stefanie on Sun Nov 19, 2006 3:12 pm; edited 2 times in total
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Alannia
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PostPosted: Tue Sep 13, 2005 6:01 pm    Post subject: Reply with quote

Sounds so lovely all these recipes. Must definitely find time to do them. The cheesecake sounds really heavely but unfortunately I can't make it. Don't have oven. :cry:

Thanks for taking the time to type out all the recipes.
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Stefanie
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PostPosted: Tue Sep 13, 2005 9:12 pm    Post subject: Reply with quote

you can make a non-bake one too Alannia,using the caramel and chocolate one...I'll adjust the measurements for you and post for you here...
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Stefanie
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PostPosted: Tue Sep 13, 2005 9:22 pm    Post subject: Reply with quote

NON-BAKED BAILEY'S CHEESECAKE
For an 8-inch round cake:
BASE:
1 small pack Malteser candies,crushed to bits with food processor
About 12 digestive biscuits,crushed to crumbs with food processor
50g butter,melted

FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla
25ml to 30ml Baileys
200ml whipping cream
1/2 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder

Swirl:
1 tbsp butter
50g dark chocolate

HOW:
For base,mix crushed Maltesers,crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

In boiling water,sprinkle gelatine evenly,leave to "bloom" for 2 minutes. Stir to dissolve.
In microwave,melt butter and chocolate in 30 sec bursts...stir to combine.


In your mixer or using a whisk,whip cream till stiff peaks form,chill.
In a mixer (no need to wash after whipping cream) or food processor,cream the cheese and sugar on high speed till smooth,beat in lemon juice and vanilla.
Stir gelatine mixture,(while resting,some gelatine will settle to the bottom...) and beat in to combine.
Fold in whipped cream...remove tin from freezer.

Pour about 1/4 of batter into chocolate mixture,stir to mix....
Mix in Baileys with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
Chill overnight.
To serve,run a knife along the sides of the cake,unmould,and slice.
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Stefanie
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PostPosted: Tue Sep 13, 2005 9:33 pm    Post subject: CHOCOLATE TRIFLE Reply with quote

CHOCOLATE TRIFLE:

Something different this Christmas...give it a go!
the recipe for this, by nature, is about dressing up leftovers. so here's the basic set up, feel free to mix it up or cheat where you can:

Imagine:
a slab of chocolate cake, choc chip cookies, leftover brownies (leftover!?), or choc chip cake...all doused in Baileys (or not...use any liqueur or even coffee)...a layer of feathery light chocolate mousse...topped with whipped cream and berries...to die for!

And if making a mousse seems to excessive, then just pile scoops of chocolate and vanilla ice cream on top and serve with lashings of whipped cream and berries...this turns it into a sundae, of sorts (and takes about 10 minutes to throw together)

YOU NEED:
5 oz semi sweet dark chocolate
2 egg yolks
3 egg whites
2 tblspns superfine / castor sugar
1 cup whipping cream

additional:
1/2 chocolate pound cake or 12 choc chip cookies or chocolate brownies
1/3 cup Baileys, rum, whiskey or other liqueurs
extra whipped cream and berries to serve

HOW:
mousse:
melt: the chocolate in a double boiler or in a bowl over a saucepan of water over a low flame

whip: the cream until doubled in volume and able to hold its form. wash and dry the beaters thoroughly

beat: the egg whites with a tiny pinch of salt. when they are glossy and hold soft peaks, add the sugar gradually and keep beating. beat until stiff peaks form

remove: chocolate from heat, beat in egg yolks. pour the chocolate into the whipped cream and beat to combine

gently: fold the beaten egg whites into the chocolate cream mix. use a wooden spoon and scoop from the bottom of the bowl up to the top. you don't want to knock the air out of the egg whites, keep folding until everything is combined

putting it together:
individual glasses: place a slice of cake or a cookie in,pour over a little Baileys. then scoop in a layer of mousse

large bowl: layer slices of cake or cookies over the bowl, douse it all in Baileys, then pour the mousse over the top

chill for at least 4 hours
to serve: top with whipped cream and berries

*shared by a chef friend
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Last edited by Stefanie on Sun Nov 19, 2006 3:14 pm; edited 2 times in total
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PutuPiring
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PostPosted: Tue Sep 13, 2005 10:53 pm    Post subject: Reply with quote

Thanks Stefanie!!! Wahooo.. desserts galore.. :lol: I'd better lose some weight before I start making these.
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PostPosted: Wed Sep 14, 2005 10:29 pm    Post subject: Reply with quote

Come on Putu Piring!! I'm sure you look perfect as you are already! Very Happy

Actually by the time you finish making it,you won't want to eat much of it...so it's the people around you who will pile on the pounds... :lol:
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Alannia
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PostPosted: Thu Sep 15, 2005 10:30 am    Post subject: Reply with quote

Wow, Stef .... more dessert recipes. :lol:
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Stefanie
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PostPosted: Thu Sep 15, 2005 5:45 pm    Post subject: Reply with quote

Especially dedicated to you Alannia... Very Happy
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Alannia
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PostPosted: Fri Sep 16, 2005 9:48 am    Post subject: Reply with quote

Thanks, Stef.
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Stefanie
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PostPosted: Sat Sep 17, 2005 10:44 pm    Post subject: Reply with quote

BAILEYS FROZEN YOGHURT:
2 tablespoons water
1 teaspoon gelatin
3 ounces semi-sweet chocolate, coarse chopped
3/4 cup milk
1/4 cup light corn syrup
1/4 cup sugar
4 to 5 tablespoons Baileys' liqueur
1 cup vanilla yogurt
1 egg white
1/3 cup water
1/3 cup Coffeemate

In a bowl, combine 2 tb boiling water and gelatin: let stand 1 minute. Stir until gelatin dissolves...set aside...stir before using later.

In medium saucepan, combine milk, corn syrup and sugar. Cook to almost boiling,turn off heat,whisk in chopped chocolate...whisk till mixture is smooth. Stir in dissolved gelatin mixture; cool. Add Baileys and yogurt.

Beat egg white till stiff,whisk in 1/3 cup water and Coffee mate until stiff but not dry. Fold into yogurt mixture. Freeze in ice cream machine...or pour into container,freeze till set...blend till smooth,refreeze.

Repeat at least twice...finish setting in freezer...serve.

*from recipesource.com
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Last edited by Stefanie on Sun Nov 19, 2006 3:16 pm; edited 1 time in total
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PutuPiring
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PostPosted: Sun Sep 18, 2005 6:06 am    Post subject: Reply with quote

Stefanie wrote:
Come on Putu Piring!! I'm sure you look perfect as you are already! Very Happy

Actually by the time you finish making it,you won't want to eat much of it...so it's the people around you who will pile on the pounds... :lol:


You're too kind Stef. The cook may not eat but theres a lot of tasting right through ya know Wink Blimphood here I come!!
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Stefanie
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PostPosted: Sun Sep 18, 2005 3:55 pm    Post subject: Reply with quote

Blimphood?
:shock: :shock: :shock:

YAH I forgot!
While making there's the dip in a finger here,and tasting one spoonful there...and also not forgetting licking the bowl!

:lol:
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Rachiru
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PostPosted: Tue Dec 06, 2005 1:00 am    Post subject: Reply with quote

Hey Steph...

Sorry to bring up this topic again, but do you happen to have a tiramisu recipe that uses Baileys?
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Stefanie
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PostPosted: Tue Dec 06, 2005 10:20 pm    Post subject: Reply with quote

Rachel,no worries!
I do love Baileys in tiramisu too...now...this one is the real deal...from Le Corden Bleu...tiramisu is more of a pudding,not a cake.
The original uses Kahlua,but I have used Baileys too,fantastic!
Why do I specify organic eggs?
You're eating them raw,figure out the rest... Wink

YOU NEED:
3 organic eggs,separated
8-10 heaped tbsp sugar (depending on your preference)
500g marcarpone cheese
3 shots espresso from Starbucks or any coffee joint
1/2 cup Baileys or Kahlua
40 to 50 ladyfinger sponges,depending on your container size
1 tsp vanilla extract
2 tbsp cocoa powder

HOW:
Beat egg whites in the mixer with a pinch of salt till foamy,beat in the sugar 1 tbsp at a time till a stiff meringue is formed. Place in the fridge.
In same mixer (no need to wash)...beat egg yolks with vanilla,beat in marcarpone cheese till completely smooth.
Fold in the egg whites quickly.
Combine coffee and Baileys in a large bowl.
Get your serving container out,get your lady finger sponges.
Dip quickly (in and out) and arrange in bottom of serving container.
You may have to trim them to fit.
It is important to dip them quickly,or they soak up excess liquid and turn to mush.
Spread a layer of cheese on,then layer on more coffee soaked sponges.
Spread with cheese,layer on more sponges,finish with the cheese.
At least 2 layers of sponge is needed of course,not necessarily three.
Dust thickly with cocoa powder,chill very well.

Some people dust with cocoa only when serving but I find that the flavours work better when the cocoa is dusted on early.
Very Happy
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Rachiru
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PostPosted: Sat Dec 10, 2005 9:14 pm    Post subject: Reply with quote

Thanks alot Stef! This looks like a super yummy recipe!

I happened to come across another tiramisu recipe that uses Baileys as well and i bought the ingredients for that already! Will probably use your recipe the next opportunity i have,which is probably very soon!! But nonetheless, thanks! Wink
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Stefanie
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PostPosted: Sun Dec 11, 2005 8:41 pm    Post subject: Reply with quote

No worries Rach,anytime!
I like this one particularly because the eggwhites lighten it up a lot,there's no feeling of it being too rich...but that's just me!
Using espresso is also very important,I don't bother making it,I just takeaway from the nearest Starbucks,the Siglap joint!

Try your other recipe and let us know if it goes well... Very Happy
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PostPosted: Sun Dec 11, 2005 11:52 pm    Post subject: Reply with quote

Stefanie wrote:
No worries Rach,anytime!
I like this one particularly because the eggwhites lighten it up a lot,there's no feeling of it being too rich...but that's just me!
Using espresso is also very important,I don't bother making it,I just takeaway from the nearest Starbucks,the Siglap joint!

Try your other recipe and let us know if it goes well... Very Happy



I realised that the coffee plays a very impt part in tiramisu. And my family doesn't really drink coffee, so all i had in my house were some random packets of nescafe coffee powder, which IMO, tastes sour! Then i read yr post and I almost went out to Siglap(which is super near my place) to get an expresso for my tiramisu! But i found some nice german coffee that my dad brought back recently and decided to give it a try. Luckily it turned out ok...

I think i'll probably buy the expresso next time! At least i'm guaranteed a good cuppa!
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Stefanie
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PostPosted: Mon Dec 12, 2005 9:33 pm    Post subject: Reply with quote

Yes Rachel,in fact,tiramisu means "pick me up" in Italian,thus referring to the coffee's caffeine I suppose... Very Happy

I'd chuck the random packs of Nescafe coffee if I were you... :shock:

Glad the tiramisu turned out well,next time,try it with the espresso,and feel the zing when you bite into it!
How did your family like the one you made?
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Rachiru
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PostPosted: Mon Dec 12, 2005 11:35 pm    Post subject: Reply with quote

Yes, i think i'll chuck those nescafe...

Oh, they loved it! My dad took a huge helping of it! And my younger bro, whose birthday is coming up in january, asked me to bake him a cheesecake and make this tiramisu for his birthday party! Haha.. He said he wanted not one but 2 cakes! :lol: So greedy hor!
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coxiella
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PostPosted: Tue Dec 13, 2005 8:30 am    Post subject: Reply with quote

Stefanie wrote:
Rachel,no worries!
I do love Baileys in tiramisu too...now...this one is the real deal...from Le Corden Bleu...tiramisu is more of a pudding,not a cake.
The original uses Kahlua,but I have used Baileys too,fantastic!
Why do I specify organic eggs?
You're eating them raw,figure out the rest... Wink




Hi Stefanie, would you happen to have a tiramisu recipe that doesn't use eggs?
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Rachiru
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PostPosted: Tue Dec 13, 2005 2:16 pm    Post subject: Reply with quote

Hi Angie, my recipe doesn't use eggs, but i use both cream cheese and mascarpone cheese...
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