Who doesn't love
Irish Cream!
Irish cream brownies
Very Yummy chewy brownies with a
hint of Irish cream, guaranteed you
can't eat just one!
Ingredients
• 2 boxes brownie mix
• 2 eggs
• 1 cup Irish cream
• 2/3 cup vegetable oil
• 1 tub whipped white icing
Directions
1. Preheat oven to 350º degrees
2. Grease bottom of 8" square cake pan
3. Blend together brownie mix, eggs, ¾ of Irish cream and oil until smooth
4. Spread into prepared cake pan and bake about 30 min., or until a toothpick comes out clean.
5. Remove from oven and allow to cool completely.
6. Add remaining Irish cream to icing and when brownies have cooled top brownies with icing and serve!
Amaretto is a favorite for sure!
ALMOND AMARETTO BUNDT CAKE
Yield: 12-14 slices
INGREDIENTS:
AMARETTO CAKE
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream
2 tsp almond extract
4 large eggs
2 1/2 cups (325g) all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup (180ml) milk
1/4 cup (60ml) amaretto
ALMOND ICING
2 tbsp (28g) salted butter
1/3 cup (69g) sugar
1/2 cup (60ml) heavy whipping cream
1/2 tsp almond extract
2 tsp honey
3/4 cup (86g) powdered sugar, sifted
Sliced almonds, optional
DIRECTIONS:
1. Preheat oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and almond extract and mix until well combined.
4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the amaretto mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Pour the batter into the prepared bundt pan and bake for about 38-42 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.
9. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.
10. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
11. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
12. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
13. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with some sliced almonds, if desired.
Read more at: https://www.lifeloveandsugar.com/2017/06/09/almond-amaretto-bundt-cake/ - BzYAO8J3kitxuLsM.99
Grand Marnier Cranberry Cookie Bars
Grand Marnier Cranberry Filling
2 12 oz bags of fresh cranberries.
2 cups of water
2 cups sugar
6 tbsp Grand Marnier
4 tbsp orange juice
2 tbsp orange zest
Wash cranberries, and pick through. Set aside. Combine sugar and water in large point and heat to boiling. Add cranberries to boiling water and cook over med, heat, until all cranberries have “popped’, about 10min. Remove from heat. Stir in Grand Marnier, orange juice, and orange zest and let them cool, until set. You can do this night before, if you want.
Crust/Dough Recipe
3 cups. flour
1 1/2 cup sugar
1 cup butter
1 lg. egg, beaten
1 cup white chocolate chips,
Combine flour and sugar. Cut in butter until it resembles coarse crumbs. Stir in beaten egg until just moistened. Save 2 cup prepared dough. Pat remaining crumbs into greased 15 x 10x1 inch pan. Bake in 350º degree oven about 10 min, till crust is lightly brown.
Spread Grand Marnier Cranberry filling carefully over hot crust. Sprinkle reserved dough over the filling. Pat down and then sprinkle chocolate chips over top. Bake at 350º degrees 20 to 25 minutes or until top is golden.
Let cool in pan. While slightly warm, slice into bars, then let them cool completely in pan
Amazing Chips Ahoy Kahlua Triffle
Layering Kahlua-soaked Chips Ahoy cookies and Cool Whip is more art than science. What you need to know is that you should do it a night in advance to allow the cookies to soften and the flavors to blend, and that the finished product looks and tastes about a million times classier than the sum of its parts.
It's closer to an icebox cake than a torte; there's no baking involved, and it truly does work better with store-bought ingredients than anything homemade.
https://www.tastingtable.com/cook/national/Chips-Ahoy-Kahlua-and-Cool-Whip-Cake-Recipe
Liqueur Inspired Treats!
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