BAILEY'S IRISH CREAM CHOCOLATE TRIFLE: St Patrick's Day!

Happy St. Patrick's Day! Here's a great treat to celebrate: Bailey's Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "yum" cups, creamers, sugar, cookie jars, egg cups and teapots. You can still find them on eBay and etsy, as well as flea markets and estate sales.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age but not necessarily by taste. With the Internet, we're so lucky that these 'one of a kind' recipes are posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away.  Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! Just an FYI: I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Irish Cream Chocolate Trifle
By Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
Since it's St. Patrick's Day, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my other blog, Mystery Fanfare.

BAILEY'S IRISH CREAM FUDGE: St. Patrick's Day!

St. Patrick's Day is right around the corner, so here's an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.

BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-75% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

Bailey's Irish Cream S'mores!

St Patrick's Day! Here's a great and easy way to celebrate the day. As always, it includes Chocolate! Who doesn't love S'mores? And, these S'mores Indoors are filled with Bailey's Irish Cream! Erin Go Bragh!

Bailey's Irish Cream S'mores!

Ingredients
3 ounces Baileys® Original Irish Cream
Crushed graham crackers
Mini marshmallows
Chocolate sauce (see below or use your favorite!)
Large marshmallows

Directions
Crush and then layer graham crackers at the bottom of a mason jar.
Add a layer of mini marshmallows and chocolate sauce (proportion and layer to your taste).
Top with a few large marshmallows.
Drizzle 3 oz. of Baileys Original Irish Cream on top for a sweet finish.
Brown marshmallows with a kitchen torch.

Easy Chocolate Hot Fudge Sauce 

Ingredients 
1/2 cup unsweentened butter
1 can (14 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips or chopped chocolate

Directions 
In medium sized saucepan, melt butter over medium-low heat. Once butter is melted, add sweetened condensed milk. Use whisk to combine. Add chocolate, and stir continuously with whisk until melted and smooth. Immediately remove from heat.
Store in glass jar for up to 2 weeks in refrigerator.

Bailey's Irish Cream Chocolate Cheesecake: St Patrick's Day!

Here's one of my favorite recipes for St. Patrick's Day: Bailey's Irish Cream Chocolate Cheesecake It's easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake or in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake
(recipe adapted from AllRecipes)

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup unsalted butter (I used Kerrygold, an Irish butter)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Cocoa powder

3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In 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 time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

BAILEY'S IRISH CREAM FUDGE: St Patrick's Day!

St. Patrick's Day is a few days away, so I thought I'd post an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find great recipes in unusual places: Food Associations, Travel Sites, and other Product Sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.

BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate, chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate, chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

BAILEY'S IRISH CREAM CHOCOLATE TRIFLE: ST. PATRICK'S DAY

Here's another delicious chocolate recipe for St. Patrick's Day: Bailey's Irish Cream Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "Yum" cups, creamers, sugar, cookie jars, egg cups, and teapots. You can still find them on eBay and Etsy or at flea markets.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age, but not necessarily by taste. With the Internet, we're so lucky that many of these 'one of a kind' recipes have been posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away. Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. And, FYI:  Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Irish Cream Chocolate Trifle
by Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
To add to your St Patrick's Day celebration, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my blog, Mystery Fanfare.

BAILEY'S IRISH CREAM FUDGE: St. Patrick's Day!

St. Patrick's Day is right around the corner, so here's an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.

BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

Chocolate Mudslide: 3 Recipes

I live in Northern California, and we've had three weeks of storms: bomb cyclones, atmospheric rivers, thunder, lightning, rain, wind, hail -- and mudslides. The impact of these Chocolate Mudslides is so much better than those in nature. Here are three recipes for that well known alcoholic beverage: the Chocolate Mudslide.  

And here's the toast: "May your mudslides  happen only in a glass!"

Bailey's Chocolate Mudslide

• Ingredients

• 2 oz Baileys Original Irish Cream

• 0.5 oz Smirnoff No. 21 Vodka

• 1 cup Ice

• Chocolate Syrup

Directions

Blend Baileys, vodka, and ice. 

Before pouring, swirl chocolate syrup around glass. 

Chocolate Mudslide

Ingredients

Ice Cubes

1 part Kahlua

1 part Absolute Vodka

1.5 parts Irish Cream Liqueur 

Directions

Add the Kahlúa coffee liqueur, Absolut Vodka, and Irish cream liqueur into a shaker. 

Add lots of ice and shake together. 

Serve in a rocks glass with fresh ice. 

Sprinkle chocolate shavings on top. 

Frozen Mudslide 

 

Ingredients

Ice Cubes

1 part Kahlua 

1 part Absolut Vodka

1 part Irish Cream Liqueur

3 scoops vanilla ice cream

1 spiral chocolate sauce 

1 sprinkle of chocolate shavings 

Directions

Add ingredients into mixer with crushed ice. 

Blitz.

Take a hurricane glass (or any large, tall glass) and make a swirl inside, using chocolate sauce. 

Pour mixture into the hurricane glass (which seems very apt!). 

Top with chocolate shavings. 

Serve with straw.

Cartoon of the Day: Bailey's Irish Cream

BAILEY'S IRISH CREAM CHOCOLATE CHEEESECAKE: St. Patrick's Day!

Here's one of my favorite recipes for St. Patrick's Day: Bailey's Irish Cream Chocolate Cheesecake It's easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake or in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake
(recipe adapted from AllRecipes)

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened Ghirardelli or Scharffen Berger cocoa powder
1/4 cup unsalted butter (I used Kerrygold, an Irish butter)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Ghirardelli or Scharffen Berger Cocoa powder
3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In 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 time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

BAILEY'S IRISH CREAM FUDGE: St. Patrick's Day

St. Patrick's Day is right around the corner, so I thought I'd post an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product websites.

Bailey's comes in different 'flavors,' and your fudge will change flavor with it when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.


BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-75% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7 oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

BAILEY'S IRISH CREAM CHOCOLATE TRIFLE for St Patrick's Day

Here's another delicious chocolate recipe for St. Patrick's Day: Bailey's Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "Yum" cups, creamers, sugar, cookie jars, egg cups, and teapots. You can still find them on eBay and etsy or at flea markets.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age but not necessarily by taste. With the Internet, we're so lucky that many of these 'one of a kind' recipes are posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away. Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. And, FYI:  Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Irish Cream Chocolate Trifle
by Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
To add to your St Patrick's Day celebration, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my other blog, Mystery Fanfare.

BAILEY'S IRISH CREAM S'MORES: St Patrick's Day!

Happy St Patrick's Day! Here's a great and easy way to celebrate the day. As always, it includes Chocolate! Who doesn't love S'mores? And, these S'mores Indoors are filled with Bailey's Irish Cream! Erin Go Bragh!

Bailey's Irish Cream S'mores!

Ingredients
3 ounces Baileys® Original Irish Cream
Crushed graham crackers
Mini marshmallows
Chocolate sauce (see recipe below or use your favorite!)
Large marshmallows

Directions
Crush and then layer graham crackers at the bottom of a mason jar.
Add a layer of mini marshmallows and chocolate sauce (proportion and layer to your taste).
Top with a few large marshmallows.
Brown marshmallows with a kitchen torch.

Drizzle 3 oz. of Baileys Original Irish Cream on top for a sweet finish.

Easy Chocolate Hot Fudge Sauce 

Ingredients 
1/2 cup unsalted butter
1 can (14 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips or chopped chocolate

Directions 
In medium sized saucepan, melt butter over medium-low heat. Once butter is melted, add sweetened condensed milk. Use whisk to combine. Add chocolate, and stir continuously with whisk until melted and smooth. Immediately remove from heat.

BAILEY'S IRISH CREAM FUDGE: St Patrick's Day

St. Patrick's Day is right around the corner, so I thought I'd post an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.


BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

IRISH COFFEE CHOCOLATE MOUSSE: National Irish Coffee Day!

Today is National Irish Coffee Day! Irish Coffee was invented at the Buena Vista Cafe, right here in San Francisco.

On my first day in California I was lucky to hitch a ride with a visiting dignitary. Don't ask? Things happen. The day's tour of the San Francisco Bay Area included the hills of San Francisco, Sonoma County, the Renaissance Fair, Sausalito, Fisherman's Wharf, the Palace of Fine Arts, Cliff House, the Golden Gate Bridge, and a stop at the Buena Vista Cafe for an Irish Coffee. I saw more of the San Francisco Bay Area on that one day than I did during the next ten years.

Irish Coffee at the Buena Vista Cafe is a very San Francisco tradition. The drink was invented there in 1952. The recipe was a collaborative effort between Jack Koeppler, the Buena Vista’s owner, and Stanton Delaplane, a well-known international travel writer and San Francisco Chronicle columnist.

The official story of Irish Coffee tells of the perseverance and repeated attempts of Koeppler & Delaplane and even a trip to Shannon Airport, where a forerunner of Koeppler’s vision was served. The whipped cream posed a problem, but the input of a prominent dairy farmer turned Mayor of San Francisco, solved the problem: age the cream for 48 hours and froth it to a precise consistency so it would float on top of the hot coffee, to Koeppler’s specifications.

But this is a Chocolate Blog, so once again I wanted to post a recipe that includes Chocolate and the day's 'food' holiday.

Irish Coffee Chocolate Mousse

Ingredients
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
1 cup heavy cream
1-1/2 tsp instant espresso powder
4 tsp whiskey
2 eggs
2 Tbsp plus 4 tsp sugar
1/2 tsp vanilla extract

Directions
Put Chocolate, 1/3 cup of cream, and 1/4 teaspoon of espresso powder in heatproof bowl. Put bowl in skillet of barely simmering water. Stir frequently until chocolate is completely melted and smooth. Remove bowl from skillet, stir in whiskey, and set aside.
In heatproof medium bowl, whisk eggs with 1 tablespoon water and 2 tablespoons of sugar until well blended.
Put bowl in skillet and whisk eggs constantly (to prevent from scrambling) over barely simmering water until they register 160 degrees F. on instant-read thermometer.
Remove bowl from skillet and beat at high speed with electric mixer until eggs have texture like softly whipped cream, 3 to 4 minutes.
Fold one quarter of eggs into chocolate.
Scrape chocolate mixture over remaining whipped eggs and continue to fold just until evenly incorporated.
Divide mousse into ramekins. Chill at least 1 hour, or until set, before serving.

Serve with Bailey's Irish Cream
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Whip heavy cream to soft peaks. Add Baileys Irish Cream and whisk until combined.
Spoon small amount of whipped cream onto the top of each mousse ramekin.

BAILEY'S IRISH CREAM CHOCOLATE CHEESECAKE: St. Patrick's Day

Here's a great recipe for St. Patrick's Day: Bailey's Irish Cream Chocolate Cheesecake Easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake and in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake
(recipe adapted from AllRecipes)

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened Ghirardelli or Scharffen Berger cocoa powder
1/4 cup unsalted butter (I used Kerrygold)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Ghirardelli or Scharffen Berger Cocoa powder
3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In 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 time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

BAILEY'S IRISH CREAM S'MORES: St. Patrick's Day

Happy St Patrick's Day! Here's a great and easy way to celebrate the day. As always, it includes Chocolate, and who doesn't love S'mores? And, these S'mores Indoors are filled with Bailey's Irish Cream! Erin Go Bragh!

Bailey's Irish Cream S'mores!

Ingredients
3 ounces Baileys® Original Irish Cream
Crushed graham crackers
Mini marshmallows
Chocolate sauce (see below or use your favorite!)
Large marshmallows

Directions
Crush and then layer graham crackers at the bottom of a mason jar.
Add a layer of mini marshmallows and chocolate sauce (proportion and layer to your taste).
Top with a few large marshmallows.
Drizzle 3 ounces of Baileys Original Irish Cream on top for a sweet finish.
Brown marshmallows with a kitchen torch.

Easy Chocolate Hot Fudge Sauce 

Ingredients 
1/2 cup unsalted butter
1 can (14 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips or chopped chocolate

Directions 
In medium sized saucepan, melt butter over medium-low heat. Once butter is melted, add sweetened condensed milk. Use whisk to combine. Add chocolate, and stir continuously with whisk until melted and smooth. Immediately remove from heat.
Store in glass jar for up to 2 weeks in refrigerator.

BAILEY'S IRISH CREAM FUDGE: St Patrick's Day

St. Patrick's Day is right around the corner, so I thought I'd post an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.


BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 X 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

BAILEY'S IRISH CREAM CHOCOLATE CHEESECAKE: St Patrick's Day!

I've been posting recipes for St Patrick's Day all week, and here's one more. This recipe for Bailey's Irish Cream Chocolate Cheesecake is adapted from allrecipes.com. Perfect for tomorrow's St Paddy's Day celebration! Easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake and in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened Ghirardelli or Scharffen Berger cocoa powder
1/4 cup unsalted butter (I used Kerrygold)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Ghirardelli or Scharffen Berger Cocoa powder
3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In 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 time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

BAILEY'S IRISH CREAM FUDGE: St Patrick's Day!

St. Patrick's Day is right around the corner, so I thought I'd re-post this easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge can change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.


BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7 oz jars of marshmallow creme
2 tsp vanilla extract
2/3 cups of Bailey's Irish Cream
2 cups of chopped nuts (optional)
4 1/2 cups of granulated sugar
1-12 oz can of evaporated milk
1/2 pound of sweet Irish butter (KerryGold?), softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

Happy St Patrick's Day!