HAPPY HALLOWEEN!
Whether you’re hosting a Halloween party, attending a potluck, or simply craving something sweet, Halloween rice krispie treats are a classic choice. Loved for their crispy texture, chewy marshmallow consistency, and endless decorating possibilities.
Rice Krispie treats have been around for about 85 years. Snap, crackle, pop! These three words have become synonymous with Rice Krispies, the breakfast cereal made from pieces of crisped rice that, when combined with milk, emit a noise that you can probably imagine while reading this. Regardless of the last time you enjoyed a bowl of Rice Krispies in the morning, it’s clear that the beloved brand exudes childhood nostalgia. The iconic mascot trio, memory-stimulating sound, shape, and aroma are embedded into many memories.
Rice Krispies Treats are a legendary confection with an undemanding recipe that has graced several generations. Not only are the possibilities endless with these delicious treats that kids and grown-ups can enjoy but they can bring a challenging cake shape to life while making the process so much more manageable. Intricately sculpted cakes often have a surprise inside: rice cereal treats. Swapping traditional batter for these crispy treats provides structure and strength to modeled cakes that you just can’t get with fondant and modeling chocolate alone. And the best part is, the method you use to sculpt the cake afterward isn’t that different than when you sculpt a traditional batter-filled cake.
For some tasty little Halloween treats this year, I’m making some cinnamon bun rice krispie rolls with a cream cheese frosting. I can think of a few kids & adults who will enjoy these!
Print Recipe
Cinnamon Bun Rice Krispie Rolls w/ Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Rice Krispies
Line a 10 x 15-inch jelly roll pan with parchment paper. Spray well with cooking spray. Set aside
In a large pot, melt marshmallows, butter, vanilla & cinnamon over low heat. Stir until melted & smooth. Remove from heat & stir in rice krispies. Scrape rice krispie mixture onto prepared pan. Using well buttered hands, press out evenly into pan. Let cool to room temperature.
Filling
In a small bowl, stir together brown sugar, butter, cinnamon & flour until creamy.
Assembly
Carefully spread filling onto the rice krispies. Sprinkle with pepita seeds. Roll up from the long side like a jelly roll while rice krispies are still flexible. Press firmly as you roll.
Place in fridge for 15-20 minutes. When it feels FIRM, cut into 1/2-inch slices using a serrated blade & sawing motion. You should get approximately 24 slices.
Frosting
Beat together cream cheese, vanilla & powdered sugar until smooth. Place in a piping bag & pipe a swirl onto each slice. Sprinkle with extra cinnamon if you wish. Keep in refrigerator.
Nothing tastes more like fall than fresh baked pumpkin goods. I love just about anything with pumpkin in it. It definitely wasn’t always that way but it’s amazing how your taste buds change as time passes.
My original thoughts were to make some German pumpkin plachinda. It was one of those wonderful things my mother used to make that got pushed into the back of my memory.
It seems most recipes you find on the internet make plachinda as individual pastry turnovers with a pumpkin filling. I think I recall my mother making it in a rectangle casserole dish with the pastry on the bottom and up the sides and the filling showing.
I decided to do some ‘recipe development’ and try making some German streuseltaler and top it with a sweet pumpkin (plachinda) filling.
Streuseltaler was inspired by the round shape of the taler, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called dollar.
Taler is a German word for coin, so the name of the dessert literally translates to streusel coin. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.
A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the bread or fruit compote.
Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!
In the history of cooking, one could find recipes that have constantly changed and could be seen as a connecting link between modern times and our past. I guess this is my contribution to the evolution of plachinda.
For all of you who love pumpkin, here’s a treat you don’t want to miss!
Print Recipe
Pumpkin Streuseltaler
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Dough
In a small bowl, add yeast, lukewarm water & 1 tsp sugar. Allow to sit about 10 minutes until frothy.
In a large bowl, combine yeast mixture, butter, salt, cinnamon, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover with a tea towel & allow to rise for about 1 hour or until double in size.
Filling
In a small dish, combine the filling ingredients, set aside.
Streusel Topping
In a small bowl, combine flour, sugar, vanilla, cinnamon & salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
Assembly & Baking
Line a baking sheet with parchment paper. Place dough on a lightly floured work surface & divide into 12 pieces. Form each piece into a ball & allow it to rest for about 5 minutes.
Space out the balls on parchment lined baking sheet. With fingertips or the back of a Tbsp., press out center of each ball to about 4-inch diameter. Add about a Tbsp of pumpkin filling to each dough piece & spread leaving a border around the outside.
Divide streusel topping evenly between the pastries. Allow to rise for about 15-20 minutes.
-
Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
- The picture at the bottom of the recipe is MY version of my mother's plachinda. I had posted it on a blog in October 2016. She used to serve this wonderful pastry when she made a white bean soup. At the time I thought it was an odd combination but it works! Another one of those 'taste of a memory' kind of comfort foods.
Fall is that time of year that we can enjoy some more of those wonderful cherries from our own little tree. The fact that we live in the northern part of Alberta, Canada and can eat cherries fresh from our tree is such a bonus.
Cherries are not native to North America, in fact both the sweet and sour varieties were brought to Canada and the U.S. in the 1600s by French and English settlers. The plants, especially the sour varieties, adapted well to our climate.
Sour cherries are a hardier plant than the sweet variety and are well-suited to growing in slightly cooler climates. Even though these cherries are classed as a semi-sweet variety, there are still endless ways to enjoy them.
Unlike many fruits, which are at their best uncooked, sour cherries need a bit of sweetness and heat to reach their peak. Tart as vinegar, with a faint perfume of fresh fruit when raw, they need just a touch of sugar, then start them cooking and watch the tartness blossom. The aroma doesn’t fade, as one would expect; rather, the longer they cook the more it gains body and roundness, until the cherry fragrance becomes overwhelming, the fruit flavor more pronounced and the overall results unforgettable.
Most commercially produced cherry varieties, such as Bing do not cook well. These ‘sweet cherries’ may be wonderful eaten out of hand or tossed in a fruit salad, but they make bland preserves and flat, watery pies.
The tart bite of a sour cherry is glorified when transformed into any type of sweet preserve and can be used to good advantage in savory sauces where tartness is desirable. Chocolate and cherries are a classic marriage, so don’t hesitate to toss sour cherries into your favorite chocolate cake or brownie recipe as I did here.
Print Recipe
Chocolate Sour Cherry Donuts w/ Amaretto Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Donuts
Preheat oven to 350 F. Spray a 6 cup donut pan with baking spray. Set aside
In a large bowl, whisk the egg & sugars until well incorporated. Add in the milk, sour cream, melted butter & vanilla extract. Whisk until well combined.
Using a sieve, sift in the flour, cocoa powder, baking soda & salt. Gently fold the dry ingredients into the wet mixture. The donut batter will be pretty thick at this point.
Transfer the donut batter into a piping bag. Fill the donut cavities with chocolate cake batter about 1/4 full then top each with some cherries. Continue to pipe remaining cake batter on top of cherries on each donut. When baked, the donuts will have a cherry center.
Bake the donuts for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let the baked donuts cool in the baking pan for 10 minutes then transfer them to a cooling rack. Let them cool completely before glazing.
Amaretto Glaze
Whisk together glaze ingredients until smooth & pourable. Drizzle over cooled donuts & top with a few more cherry pieces if you wish.
Recipe Notes
- Lor Ann AMARETTO FLAVOR is sweet, with a slight cherry taste and a hint of almond that adds an extra layer of flavor to the donuts.
It’s the fall season, so bring on the chai flavored recipes! Fall can encompass many different flavors including apple, pumpkin, maple, cranberry and ginger just to name a few. To me, baked goods and chai spices are a no-brainer. Traditionally, chai is made into a tea which consists of milk, spices, sweetener, and black tea. Chai spices can be used for so much more than just tea. Once you make your basic chai spice recipe, there are so many ways to utilize it.
Chai can include several different spices. Cardamom is the most common ingredient, followed by a mixture of cinnamon, ginger, star anise and cloves. Pepper and coriander, nutmeg and fennel are also used but they are slightly less common.
In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting with the Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That (pumpkin) chai flavor was just incredible. I have been addicted to it ever since.
A stay in Istanbul would not be complete without a traditional and unforgettable boat excursion up the Bosphorus, that winding strait that separates Europe and Asia. Its shores are a mixture of past and present, grand splendor and simple beauty. Modern hotels stand next to shore-front wooden villas, marble palaces in contrast to rustic stone fortresses and elegant compounds neighboring small fishing villages. Since Turkey actually straddles two separate continents, its culture features strong elements and traditions from both east and west. At that point in time, we found Turkey a relaxed country to travel in which made our time there very enjoyable.
These crescent rolls are a shortcut to making the classic cinnamon rolls using cream cheese pastry and that incredible flavor of the chai spice. Yum!
Print Recipe
Chai Cinnamon Crescents
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Chai Spice Filling
Whisk together all chai spices with brown sugar. Set aside.
Crescents
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently about 20 times.
Form dough in a ball then roll out into a 14-inch circumference. Spread butter over the surface of dough then spread spice/sugar combo (all but 1 tsp needed for drizzle) evenly over the butter.
Cut circle into 12-14 equal wedges. Roll each wedge from the outside edge to form a crescent shape. Slightly curve each one & place on baking sheet.
Bake for about 20 minutes or until pastry is baked. Remove from oven & place on wire cooling rack.
Drizzle
In a small bowl, beat together cream cheese & butter until smooth. Add 1/2 tsp chai spice mix, powdered sugar, salt & vanilla. Beat until well combined then add enough milk to make a drizzle consistency. When crescents are cool, drizzle & serve.
Since they were introduced in 1941, Cheerios have been a staple in households across North America. They remain one of the most popular breakfast cereals on the market and are now available worldwide.
Cheerios are primarily made from whole grain oats and come in an assortment of flavors. In fact, there are at least 15 varieties — with seasonal ones appearing on occasion.
A bowl of cereal is perfect for a quick breakfast. Or lunch. Or, let’s be honest, dinner. And while these are perfectly acceptable uses of cereal, there is so much more you can do with them from snacks and desserts to buttery casserole coatings that take the morning mainstay to new heights.
To enhance these cupcakes, the regular milk is switched out for ‘cereal milk’ (milk that’s been soaked in sweet cereal).
Cereal milk tastes like that dense, slightly sweet, starchy, oaty milk from the bottom of the cereal bowl, that everybody loves to enjoy at the end.
The nostalgic and comforting combination of milk and cereal combined in this cupcake recipe is really quite special. These seem like kind of a ‘kid’ thing but I’m sure it won’t take long for them to disappear.
Print Recipe
Breakfast Cereal Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Mini Cakes
Preheat oven to 350 F. Line a 24 cup mini muffin pan with cupcake liners. Set aside.
In a liquid measuring cup, stir together the milk & 1/4 cup Very Berry Cheerios. Microwave for 30 seconds, stir, & set aside while you prepare the batter.
In the bowl of a stand mixer, cream together the butter & sugar on medium speed until light & fluffy. Add in the eggs on at the time, scraping the bowl as necessary.
In a separate bowl, whisk together the flour, baking powder, & salt. Using a fork, remove the cereal from the milk. Discard the cereal. Make sure you still have 1/2 cup milk, add more if necessary. Add the honey & vanilla extract to the milk. Whisk together.
Gradually add 1/3 of the dry ingredients, mix to combine. Add 1/2 of the wet ingredients, mix. Repeat, ending with dry ingredients.
Divide the batter between 24 muffin cups. Bake for 8-10 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
Frosting
In a bowl, whip cream cheese & butter. Beat on medium-low speed until smooth & combined, 1-2 minutes, scraping the sides of the bowl as needed.
Sift powdered sugar into the cream cheese mixture & add the vanilla, lemon juice & salt. Beat the frosting on a low speed to combine, then increase the speed to medium-high & beat until light & fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
Add slightly crushed cheerios & FOLD into mixture gently. Top each COOLED mini cake with a dollop of frosting then sprinkle with extra cheerios.
Recipe Notes
- If you prefer, bake in 12 regular size muffin cups.
The Manchester tart is an English baked treat with its roots tracing back to none other than the vibrant city of Manchester, England. This retro tart has a shortcrust pastry base that’s layered with raspberry preserves, custard, desiccated coconut and sometimes glace cherries. The combination of sweet preserves, creamy custard, and coconut creates a wonderful balance of flavors and textures.
The Manchester tart was a staple on school dinner menus until the mid-1980s and is now a staple in bakeries and home kitchens, cherished for its simplicity and delicious taste.
Over the years, the Manchester Tart has undergone numerous adaptations and variations, with some recipes incorporating different fruits, toppings, or pastry bases. However, its essence remains rooted in the tradition of British baking, symbolizing comfort and nostalgia for many who have enjoyed it throughout generations.
For my adaptation of these tarts I made a pastry cream to give a lightness and added some fresh raspberries to give some tang to balance the sweetness of the preserves. Instead of using the traditional glace cherry on top, I went with a few more fresh raspberries.
Print Recipe
Manchester Tarts
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Raspberry Preserves/Fruit
Ingredients
Raspberry Preserves/Fruit
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Tart Base
Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. Add the egg and mix with a spatula until the dough is smooth and the egg is fully incorporated. Don’t overmix.
Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable. It should have the texture of clay.
When the dough has chilled, unwrap the dough and place it on a silicone baking mat on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top. The silicone mat makes it easier to lift the rolled-out dough onto the sheet pan later. Make sure to work quickly so the dough doesn’t get too warm.
Place the silicone mat with the dough on a baking sheet.
Using the tart rings, cut out 18 circles of dough. Remove the rest of the dough from around the rings.
Reroll remaining dough between 2 sheets of parchment. Using a sharp knife, slice strips about 10 inches long & 1- inch thick. These strips will make the sides of each tartlet.
Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough. Use a small knife to cut the edge to the rim of the rings.
Transfer the baking sheet containing the tartlet shells to the freezer & freeze for at least 20 minutes.
-
Bake tart rings for about 15 minutes or until golden. Remove from oven & take off rings to allow them to cool.
Pastry Cream
Heat the milk over medium high heat & bring it to a simmer, almost to a boil.
While heating the milk, place the sugar, egg yolks, cornstarch, vanilla & salt in a bowl. Whisk until you have a thick, smooth mix then set aside until the milk comes almost to a boil.
As soon as the milk starts to steam or simmer, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Make sure to reach the corners of the saucepan so that the custard does not stick to the bottom of the pan.
While whisking, let the custard come to a boil (the custard will release bubbles). You may need to stop whisking from time to time for a few seconds to see if the custard is ‘bubbling’. Look for big bubbles breaking the surface of the custard.
Lower the heat and cook for a further 1 – 2 minutes after you see the first bubbles break the surface, and make sure to whisk constantly.
Remove from the heat & add the butter. Whisk in the butter, until it’s completely mixed in.
Pour the custard into a bowl & immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard ‘skin’ from forming on top. You can also choose to pass the custard through a sieve to remove any lumps.
Let the custard cool down to room temperature & then let it chill in the fridge for a few hours, until it’s completely chilled.
The custard will have ‘set’ after chilling. So, it is important to whisk the pastry cream to make it smooth before using.
Assembly
Once the base & custard have cooled, spread raspberry preserve over the bottom of pastry cases. Spoon in the custard, then sprinkle with the coconut & chill. Decorate with raspberries and a final sprinkle of powdered sugar on the berries. Serve.
Recipe Notes
- I used two sizes of tart rings - 2 1/4 + 2 1/2" for these.
If there’s one berry most people have a fondness for, it’s strawberries. Even though available year-round, strawberries’ full flavor shines best beginning in May through late summer, the prime seasons for strawberries. Advances in transportation and refrigeration have allowed for strawberries to become a seasonless fruit.
Winter is done and we’re ready to embrace all things springtime! Spring is about rebirth, sunshine, new life, things in bloom, etc. With bright colors, fresh flavors, and interesting designs, spring cookies are the perfect way to welcome in the warmer weather and say goodbye to the winter blues.
Today I thought I would start with a crisp shortbread type cookie and add some ‘pizzazz‘ with some strawberries, white chocolate and a few pistachios. I think you will like these!
Print Recipe
Strawberry Cookies w/ Strawberry Chocolate Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Cookies
In a large bowl, cream together butter & icing sugar. Add egg & strawberry extract & mix well.
In a separate bowl, sift together flour & baking powder. Add to the wet mixture a little at a time until well incorporated. Wait approximately 30 minutes before working with the dough as it will firm up slightly.
Roll the dough between baking paper & put it into the fridge for a few hours to help it from spreading. When dough is a bit firmer, take it out of the fridge & cut into butterfly shapes.
Place the cookies on a parchment lined baking sheet & return to fridge again for another 1-2 hours, this will also help prevent spreading.
-
Bake cookies for approximately 10 - 12 minutes or until lightly browned on bottoms.
Allow cookies to cool completely on a wire rack while you prepare the 'toppings'.
Strawberry Topping
Slice dried strawberries thinly. Place white chocolate chips in a small bowl. Heat heavy cream until simmering, then pour over chocolate chips. Let stand for 1-2 minutes, then add 1/4 tsp strawberry flavor & tiny bit of gel food color. Stir swiftly until all the chocolate chips are melted & smooth.
Using a piping bag, place about a teaspoon of strawberry flavored chocolate. Gently press a slice of strawberry on top.
Lemon Drizzle
In a small dish, stir together powdered sugar & fresh lemon juice until it reaches a drizzle consistency. Drizzle lines over half of the cookie then sprinkle with pistachio nuts or pepita seeds.
Recipe Notes
- LorAnn's Strawberry baking & flavoring emulsion tastes like fresh ripe berries. Great for cakes, cookies, frostings, fillings, and desserts. Add it instead of using strawberries or in addition to the fruit to add a punch of strawberry flavor. Use in any recipe you would a strawberry extract and get more robust strawberry flavor!
- 1 teaspoon baking extract = 1 teaspoon emulsion
Ingredients like zucchini, lime and cream cheese may give off summer vibes, but the reality is that they are available all year round. Sometimes you just want a dessert that tastes like sunshine and warm weather.
Zucchini can blend into almost any dish. Its flavor is versatile and spans from sweet to savory and does so flawlessly.
The truth is zucchini adds no flavor to cakes – but what it does do is add an incredible texture and moisture as well as bulk.
I had never really thought about combining zucchini with lime. It is such a unique but delicious combination. The lime really brightens the flavor and the zucchini, although you really don’t taste it, keeps the cupcakes nice and moist.
When preparing your ingredients however, you do need to be careful not to get too much of the white pith into your cake or frosting. The green outermost layer of your lime is the zest, and this is what you want to grate. The white layer right underneath is the pith, and it can be quite bitter.
Here comes spring with its sunshine and warm weather!
Print Recipe
Zucchini Lime Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Lime Cream Cheese Frosting
Ingredients
Lime Cream Cheese Frosting
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Cupcakes
Preheat oven to 350 F. Line a muffin tin with 12 deep cupcake papers.
In a bowl, beat together vegetable oil & sugar; add eggs & grated zucchini & beat again.
In another bowl, whisk together flour, cardamom, baking soda, baking powder & salt.
Add flour mixture alternately with milk then stir in lime zest. Divide batter between the 12 cupcake liners.
Bake for 18-20 minutes (until a skewer comes out clean).
Remove from oven, leave in tin for 10 minutes then transfer to a wire rack to cool completely.
Frosting
In a small bowl, beat cream cheese & butter until light & fluffy. While mixing on low, slowly add powdered sugar & lime juice & beat again until fully combined.
When cupcakes are cooled completely, pipe a rosette on each cupcake & sprinkle with lime zest.
HAPPY ST. PATRICK’S DAY!
Chocolate and Baileys Irish Cream are a natural combo for St. Patrick’s Day food goodness. Wrap it all up into a biscotti and you have a little bit of Irish perfection.
St. Patrick is the patron saint of Ireland and has been a cause for celebration each spring since the 17th century. Irish people have migrated worldwide, and wherever there’s an Irish community, you can count on a legendary St. Patrick’s Day celebration.
St. Patrick’s Day parades, dyed green rivers, overcrowded ‘taverns’, festive green drinks mark the March holiday. Many wear green and Irish imagery abounds. St. Patrick’s Day is also a great excuse to feast. While boiled bacon and cabbage may not be everyone’s favorite, desserts are always welcome.
Baileys is not just for St. Patrick’s Day. Speaking of, it’s also not just for mixing drinks either! You might be most familiar with the magical combo that is Baileys + chocolate. It took two years of trial and error but by 1974, the founders had added the finest spirits, rich chocolate and vanilla flavors along with a little magic, to create the famous Baileys recipe. The Irish have been distilling whiskey since somewhere around 1000 A.D., when Irish monks brought the technique home from their visits to Mediterranean countries. The word whiskey translates from the Irish language to ‘water of life’. Mixing the ‘water of life’ with other fine spirits and luscious cream, then adding rich chocolate & vanilla flavors with other flavors and ingredients made such an incredibly delicious treat.
Whether you dunk, drizzle, shake or bake. Adding some Baileys liqueur can be a total game-changer. These Irish Cream Biscotti served with some Irish coffee will be a perfect treat for the day.
Print Recipe
Baileys Irish Cream Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
In a large bowl, combine flour, sugar, baking soda and salt; mix well. Add eggs and 1/4 cup liqueur; mix well.
Cut dough into 4 equal pieces. Place 2 pieces of dough on each baking sheet, leaving space between them. Form a slightly rounded 2-1/2- x 8-inch loaf that is about 1/2 inch thick.
Bake for 25 minutes. Remove from oven and allow loaves to cool 5 minutes. Cut each loaf into 1/2-inch-thick slices. Lay slices cut side down on baking sheets and bake an additional 15 minutes. Turn biscotti over and bake an additional 15 minutes. Let cool.
In a small bowl, combine powdered sugar, Irish cream liqueur, mix well. Take a small amount of the prepared icing, place in a cup & add food coloring, mix well.
When biscotti is cool, place white icing in a piping bag fitted with a round tip. Pipe a line about 1/8 in from edge of biscotti. Flood inside with white icing. With green icing make 3 shamrock designs on each biscotti on top of white icing.
Melt chocolate & place in a small piping bag with a round tip. Outline the edge of each biscotti with a line of chocolate. Set aside to dry before storing in an airtight container.
-
