Baileys Irish Cream Chocolate Chip Cookie Dough Fudge

Fudge1

After almost two months without having a working computer, I’m finally back! And I triumphantly return to the blogging world with Baileys Irish Cream Chocolate Chip Cookie Dough Fudge! Wow that’s a mouth full. But it’s totally worth saying. An epically big title for small bites of sugary Irish creamy awesomeness.

And much more appetizing than “Bay Leaves Fudge,” which is what one person heard upon my presentation of the confection. I don’t think I’ll be making that flavor anytime soon.

And you know what? I totally ran out of flour and topped my 1/2 cup off with whole wheat flour. So I could say this is Whole Wheat Baileys Irish Cream Chocolate Chip Cookie Dough Fudge. But I don’t want to be ridiculous.

Fudge2

Baileys Irish Cream Chocolate Chip Cookie Dough Fudge

adapted from The Cookie Dough Lover’s Cookbook

In a mixer:

1 stick unsalted butter, room temperature

1/4 cup sugar

1/4 cup brown sugar, packed

1/2 teaspoon vanilla

1/8 teaspoon salt

2 tablespoons Irish Cream

1/2 cup all purpose flour

On the stove:

1/3 cup brown sugar, packed

5 tablespoons unsalted butter

pinch of salt

1/3 cup Irish Cream

1 teaspoon vanilla

4 cups powdered sugar

1/2 cup mini chocolate chips

You want to line an 8×8 pan with foil or parchment paper so you can easily remove the fudgey goodness from the pan later. Nobody wants to waste fudge. Especially if it has Baileys in it.

In a mixer cream together the butter and sugars. Mix in the vanilla, salt and Irish Cream. Add the flour and mix until just combined. Set it aside and let it wait for you.

In a saucepan on the stove melt the butter, brown sugar, and pinch of salt. Take off the heat and add in the Irish Cream and vanilla. Stir in the powdered sugar one cup at a time. Now add this to the flour mixture and beat together until combined. Fold in those chocolate chips and then pour into your prepared pan. Pop in the fridge and try to forget it while it sets. I left mine overnight, but a few hours should do.

Sláinte!

Advertisements

Baileys Rice Krispie Treats

My poor, sad, neglected blog. It’s not for lack of cooking. At first, it was pure laziness. Though I made a few different dishes to share for St. Patrick’s Day, I didn’t share them in time. Then it became pure impossibility, due to the misplacement of our camera with all the beautiful pictures of intoxicating foods. Haven’t seen it since the holiday-perhaps that can be seen as a sign of a successful St. Patrick’s Day! But…I’d rather have my camera.

So I share with you the one recipe that happen to have had it’s picture taken with a phone camera: Baileys Rice Krispie Treats. I think this idea is pure genius if I do say so myself (and I did). Something so simple. So easy. So soft and chewy! I’m sure it would brighten up your Easter sunday just as easily as it did my St. Patrick’s Day. (Sans green food coloring).

Baileys Rice Krispie Treats

3 tablespoons butter

1 10 oz. package of marshmallows

1/4 – 1/3 cup of Baileys

6 cups rice krispies

Melt butter and marshmallows over low heat until completely melted. Add Baileys. Add rice krispies, mix well and quickly press mixture into a 13 x 9 pan. Smile at the pure genius.

Guinness/Baileys Float

Remember this? I know you do-how could you forget? Ice cream made with Baileys. But I can make it even better.

Baileys Irish Ice Cream

What could be better than Baileys Irish Ice Cream, you ask? A Guinness float.

Take a few scoops of your Baileys Irish Ice Cream and add a pint of Guinness. As close to an Irish carbomb as you’re going to get…without the nasty curdling. Tastes. like. candy.

And if you’re not lucky enough to have an ice cream maker, I suppose you could use plain old store bought vanilla. Either way, it will be frosty and glorious.

You’re welcome.

Baileys Irish Ice Cream

Augment your celebration of Bloomsday by making some ice cream. With Baileys in it. James Joyce would approve.

Yes: that is a HUGE bottle of Baileys.

The only downside to making your own ice cream? The wait! But it’s worth it.

Baileys Irish Ice Cream

Immediately after making this ice cream, I saw this clip of Jamie Oliver’s Food Revolution. Haven’t researched his claims, but regardless, it certainly made me feel good about making my own ice cream at home! Also, have you noticed in the last year or two that you are no longer purchasing a 1/2 gallon of ice cream anymore? Look closely friends, and you’ll see that you’re being short-changed.

Perhaps now I should actually read Ulysses…

**Stay tuned: this ice cream has an amazing future ahead**

Baileys Irish Ice Cream

2 1/2 cups milk or half-and-half

1 cup sugar

8 egg yolks

2 1/2 cups heavy cream

2 teaspoon vanilla extract

1/4 cup Baileys

1/8 teaspoon salt

Heat milk in a saucepan on the stove until very hot, but not boiling. Take off the heat. In a mixer, combine the sugar and egg yolks and mix together. (Save your egg whites for an egg white omelet in the morning–it completely balances out the ice cream you’ll be having for dessert that night!) Slowly, slowly, SLOWLY add the hot milk to the eggs–slow as a snail so that you temper the eggs rather than cook them. Once it is fully incorporated, pour the entire mixture back into the sauce pan. Again, heat until it is very hot, but not boiling.Turn off the heat and add the remaining ingredients: cream, vanilla, Baileys, and salt. Refrigerate for at least 8 hours. When it is completely chilled, churn in your ice cream maker and enjoy delicious Baileys in ice cream form!