st patricks day Archives - Cozy Country Living

Baileys Irish Cream Oreo Truffles

Shannon — Wed, 04 Mar 2015 14:30:23 +0000

I like St. Patrick’s Day! Everyone is always happy and the day is filled with traditions. Even though no one in my family is Irish, my name is, so it’s okay for me to celebrate then right?! Actually, it’s fun for the whole family to dress in green and get into the Irish spirit. Corned Beef & Cabbage is not one of my favorite meals, but I am all for the tasty St. Patrick’s Day desserts. Today I am sharing these yummy and very easy to make Bailey’s Irish Cream Oreo Truffles with you all. They are perfect for a last minute St. Patties Day, adult treat!

Baileys Irish Cream is delicious. I guess you either love it or you don’t, Well, I love it! I’ve used it in these Baileys Irish Cream Cheesecake Swirled Brownies & in this pretty Baileys Irish Cream Chocolate Chip Cheesecake and both were huge hits! Sometimes you just want to make something out of the blue or last minute though. Hey, maybe you just don’t want to spend a lot of time on dessert, but you have that craving for something sweet. If that’s the case, then this recipe is for you! These truffles are rich and decadent and are the perfect way to end a meal.

With only 15 minutes of prep work, you can easily prepare this treat for yourself or for friends at the office. You simple crush Oreo cookies in your food processor, blend them with softened cream cheese, add a few splashes of Baileys Irish Cream, and start rolling them into balls.

Then melt semi sweet or dark chocolate chips carefully over low heat in a small saucepan and start drizzling! You’ll want to lay these on a parchment paper lined cookie sheet to drizzle them and then top some with festive sprinkles. Refrigerate and serve cold. That’s it!

Try your luck with this simple recipe and surprise someone you love with these festive truffles this St. Patrick’s Day!

Bailey’s Irish Cream Oreo Truffles

Ingredients

40 Oreo Cookies, finely crushed ( I used my food processor)
1 (8 oz.) package cream cheese, softened
3 to 4 Tbsp. Bailey's Irish Cream Liquor
1/2 cup package Semi sweet or Dark chocolate chips for drizzle, melted
Shamrock Sprinkles for garnish

Instructions

Mix cream cheese, cookie crumbs & liquor until blended.
Shape into 30 (1 1/2 -2 inch) balls. It's a little messy- but worth it, trust me:)
Place on parchment paper.
Drizzle the balls in with the melted chocolate over a waxed or parchment paper covered baking sheet.
Garnish with sprinkles.
Refrigerate.
Enjoy!

https://www.cozycountryliving.com/baileys-irish-cream-oreo-truffles/

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Bailey’s Irish Cream Cheesecake Swirl Brownies

Shannon — Mon, 10 Feb 2014 14:45:06 +0000

I just love Bailey’s Irish Cream! There is nothing Irish about me (with the exception of my first name) but I love adding Bailey’s Irish Cream to my favorite desserts to make them extra special. If you have never tasted it before, Bailey’s website describes this wonderful liqueur as “a perfect marriage of fresh, premium quality Irish dairy cream, finest spirits, Irish whiskey and a proprietary recipe of chocolate flavors”. On Sundays, I usually make a dessert that my family can enjoy after dinner. We really appreciate good homemade brownies at my house and they are quick and easy to prepare even if you have a busy day ahead of you.

Brownies are wonderful because you can add all sorts of things to them and you get a different flavor every time. I had an extra box of cream cheese left over from the White Chocolate & Almond Amaretto Cheesecake I made a last week, so I decided I would add that to the mix. Cream cheese swirled into chocolate? You can’t go wrong there! As I was contemplating what type of extracts to put into these brownies, I remembered that I had purchased a bottle of Bailey’s Irish Cream for the holidays and never opened it. I pulled it down from the shelf in my dining room and added a few splashes to my brownie batter.

These Bailey’s Irish Cream Cheesecake Swirl Brownies are mixed together by hand with Special Dark Chocolate Cocoa, semi sweet chocolate and Irish Cream for a chocolatey, fudgy dessert that is swirled with a light Irish Cream infused cheesecake layer. These brownies are the perfect texture, not too dense and not too cakey, and have just the right amount of delicious Irish Cream in every bite. This recipe makes a 9 x 13 baking dish full of brownies, which is perfect to serve a large family or bring to a gathering. If you want to whip up a batch of brownies for your family, consider giving this yummy recipe a try!

Bailey’s Irish Cream Cheesecake Swirl Fudgy Brownies

Ingredients

For The Brownies:
1 cup unsalted butter
1/3 cup Special Dark Chocolate Cocoa
1/3 cup semi sweet chocolate chips
1 3/4 cup granulated sugar
4 eggs
2 1/2 Tbsp. Bailey's Irish Cream liqueur
1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
For The Cheesecake Layer:
1 (8 oz.) package cream cheese, softened
2 1/2 Tbsp. Bailey's Irish Cream liqueur
1 egg
1/4 cup sugar
1 tsp. flour

Instructions

Preheat your oven to 350 degrees.
Lightly grease and flour a 9 x 13 baking dish and set aside.
In a larger (I use a 3 qt.) saucepan, melt the butter on low heat until you hear a little sizzle sound, but it's not burning.
Turn off the heat, remove from hot burner and add the semi sweet chocolate, and the sugar and stir until melted.
Add the cocoa and stir well.
Add the eggs, one by one, beating into the batter by hand well after each addition.
Add the Irish Cream and mix.
Mix in the flour, baking powder and salt until you have a nice batter.
Pour the batter into the baking pan.
In a small mixing bowl, beat the cheesecake layer ingredients together.
Evenly drop spoonfuls of the cheesecake filling on top of the brownies.
Run a knife through the batters, creating a marbled, swirled effect.
Bake for 30-35 minutes, or until the brownies look set and a toothpick inserted into the brownies comes out clean or with moist crumbs, not raw batter.
Let cool before slicing.
Makes 24 to 32 brownies depending on how you slice them.

https://www.cozycountryliving.com/baileys-irish-cream-cheesecake-swirl-brownies/

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Fudgy Mint Chocolate Brownies

Shannon — Fri, 15 Mar 2013 18:01:20 +0000

These brownies are a little naughty. Okay, they are really naughty! They are ooey goey, fudgy and are frosted with rich chocolate and swirled with melted Andes creme de menthe chips. My family is not big on really minty things, but if chocolate is involved we are all about it! We are having a fun family St. Patrick’s Day party for the children and this is what’s on our menu for dessert. These brownies are also made in one pot- which means an easy cleanup. Yay! If you haven’t made a St. Patrick’s Day dessert yet and are looking for something very simple, but homemade to make then these brownies just might be for you. I hope you enjoy them and have a wonderful St. Patrick’s Day!

Fudgy Mint Chocolate Brownies

Ingredients

FOR THE BROWNIES:
6 tablespoons unsalted butter
2 ounces unsweetened chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
1 cup granulated sugar
1/4 tsp. salt
2 eggs
1/2 cup all purpose flour
1 (12 ounce) bag Andes creme de menthe baking chips
FOR FROSTING:
3 Tbsp. unsalted butter
3 Tbsp. milk
3/4 cups sugar
1/2 tsp. vanilla
pinch of salt
1/2 cup semi sweet chocolate chips
remaining Andes baking chips

Instructions

Preheat the oven to 325 degrees.
Melt the butter in a high sided saucepan over medium heat, keeping an eye on the pan so the butter does not burn.
When the butter is hot, remove the pan from the heat and add the chopped chocolate.
Stir once and set aside to finish melting while you prepare the pan.
Line an 8-inch square pan with foil or parchment paper, letting several inches hang over two opposite sides to create handles.
Grease the pan and foil and set aside.
Stir the chocolate and butter mixture until it is smooth and the chocolate is completely melted. With an electric mixer, beat in the sugar and salt, then beat in the eggs, one at a time.
Fold in 3/4 of the bag of Andes creme de menthe baking chips.
Spread the batter in the prepared pan.
Bake until a toothpick inserted in the middle of the pan comes out with moist crumbs, not raw batter, about 30 minutes.
While the brownies are baking, in small saucepan, melt butter and stir in the milk and sugar over medium heat.
When it comes to a rolling boil, let cook 1 minute while constantly stirring to avoid burning.
If you do not do this, the frosting will be grainy from the sugar.
Remove from the heat, add vanilla and chocolate chips and stir well until melted. I like to use the handheld mixer right in the saucepan.
When brownies come out of the oven, pour frosting over the top while they are warm and spread.
Sprinkle the top with remaining Andes mint chocolate chips and take a knife and lightly swirl the top.
Cool on a rack or place in the freezer until brownies are cool and set.
Cut and serve!

https://www.cozycountryliving.com/fudgy-mint-chocolate-brownies/

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