Mudslide Cheesecake with BAILEYS® Original Irish Cream Baking Chips

Ingredients:

Crust:

  • 1 ½ C. graham cracker crumbs
  • 3 Tbsp. granulated sugar
  • ¼ C. butter, melted

Filling:

  • 2 C. BAILEYS® baking chips
  • ½ C. half and half
  • 24 oz. cream cheese, softened
  • ½ C. granulated sugar
  • 3 lg. eggs
  • 2 Tbsp. brewed espresso, chilled
  • 1 tsp. vanilla extract

Topping:

  • 1 C. sour cream
  • ¼ C. powdered sugar
  • 1 tsp. vanilla extract or BAILEYS® Irish Cream Liqueur
  • ¼ C. BAILEYS® baking chips, melted, optional
How to Make a Water Bath for Cheesecake

Instructions:

Preheat oven to 350° F.

In a small bowl, combine the graham cracker crumbs with sugar; pour in melted butter and stir to combine. Press mixture into the bottom of a 9” springform pan. Bake at 350° F. for 7-9 minutes. Let cool.

In a double boiler, melt the BAILEYS® baking chips with the half and half until smooth; set aside. In a stand mixer, blend together the cream cheese and sugar until smooth. Scrape sides of the bowl and turn mixer back on low. Add eggs, espresso and vanilla and mix until well blended; scraping sides of the bowl as needed. Pour in the slightly cooled BAILEYS® baking chips and half and half mixture; blend until combined. Pour mixture over the cooled crust.

Wrap the outside of the springform pan with heavy aluminum foil making sure to wrap it up the sides of the pan. Set the springform pan in a larger baking pan with at least 4-inch sides. Pour hot tap water into the baking pan until it comes up ¾ of the way up the sides of the springform pan.

Bake at 350° F. for 1 hour to 1 hour and 10 minutes; cheesecake is done when the center reaches 150° F. Turn off oven and open the door; allow the water to cool. Carefully remove pan from the oven and then remove springform pan from baking pan; remove foil. Allow to cool on a wire rack for 20 minutes then place in the refrigerator for at least 4 hours or overnight. To remove from pan, gently run a knife around the edges of the cheesecake before releasing the springform pan.

Topping: In a small bowl, stir all ingredients until well blended. Pour over the top of the cooled cheesecake and spread to the edges. If desired, drizzle the sour cream topping with melted BAILEYS® baking chips; use a knife or offset spatula to create swirls of chocolate on the top of the cheesecake. Store in the refrigerator before serving.

Mudslide Cheesecake Baileys Original Irish Cream Baking Chips

Guinness Pie

We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!

  • 3 med. onions, sliced
  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 1 sprig rosemary
  • 3 garlic cloves, minced
  • 1 Tbsp. unsalted butter
  • 2 stalks celery, finely sliced
  • 2 carrots, peeled and sliced
  • 1 C. mushrooms, sliced
  • 1 1/2 lbs. top sirloin
  • 1 Tbsp. all-purpose flour
  • 1 bottle (12 oz) Guinness® Beer
  • 2 C. white cheddar cheese, shredded
  • 2 sheets puff pastry
  • 1 egg, beaten

Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.

Remove from heat. Stir in 1 C. of shredded white cheddar cheese.

Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.

Bake the pie at 350° F. for 40 minutes or until bubbly and golden.

Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!

BAILEYS® Irish Coffee Cookies

Ingredients:

  • 1 C. unsalted butter (2 sticks)
  • 1 C. brown sugar, packed
  • ½ C. granulated sugar
  • 2 lg. eggs
  • ½ tsp. vanilla extract
  • 1 tsp. brewed espresso
  • 2 ¾ C. all-purpose flour
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. salt
  • 1 Tbsp. espresso powder
  • ¾ C. (6 oz.) BAILEYS® baking chips

Instructions:

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla, brewed espresso and mix to combine.

Add the flour, Clabber Girl Baking Soda, salt and espresso powder. Mix until thoroughly combined. Stir in the BAILEYS® baking chips.

Scoop out the cookie dough (about 2 Tbsp. size scoops) onto the baking sheet, 2-inches apart.

Bake cookies at 350° F. for 10 to 12 minutes. Yields 2 dozen cookies.

BAILEYS® Sweet and Salty Party Mix

Red White Blue Party Mix

Ingredients:

  • 7 C. Chex® cereal
  • 2 C. mini pretzels
  • ½ C. peanut butter
  • ¼ C. butter, unsalted
  • 1 ½ C. (12 oz.) BAILEYS® baking chips
  • 1 tsp. vanilla extract
  • 1 ½ C. powdered sugar
  •  

In a large bowl, combine the cereal and pretzels; set aside.

In a medium saucepan, combine the peanut butter, butter, BAILEYS® baking chips and vanilla. Whisk over low heat until melted and smooth. Pour the mixture over the cereal and pretzels and stir to coat.

Instructions:

Transfer the coated mixture to a large resealable bag. Add the powdered sugar. Seal the bag and shake well until everything is coated in the powdered sugar. Spread the mixture out on a parchment lined sheet tray and allow to cool and dry.

BAILEYS® Mug Cake

BAILEYS® Mug Cake

Ingredients:

Baileys Mug Cake

  • 1 lg. egg
  • 3 Tbsp. brown sugar
  • 1/3 C. flour
  • ½ tsp. Clabber Girl Baking Powder
  • ¼ tsp. salt
  • 1 Tbsp. unsalted butter, melted
  • ¼ tsp. vanilla extract
  • 4 Tbsp. BAILEYS® baking chips

Directions:

In a small bowl, combine all ingredients except the bailey’s chips until combined.

Stir in BAILEYS® baking chips.

Spoon the mixture into a 16 oz. mug.

Microwave on high 1 1/2 minutes, until top has set.

BAILEYS® Chocolate Chip Cookie Shot Glasses

Cookie Shot Glasses with Baileys Chocolate Mousse

BAILEYS® Chocolate Chip Cookie Shot Glasses

Ingredients:

 

  • 1/2 C. unsalted butter, room temperature (1 stick)
  • 2/3 C. brown sugar, packed
  • 1 1/4 C. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 2 tsp. Kosher salt
  • 1 1/2 C. (12 oz.) BAILEYS® baking chips, chopped, plus 1/2 C. (4 oz.), divided

Baileys Baking Chips Chocolate Chip Cookie Shot Glasses

Instructions:

Preheat the oven to 375° F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla.

Add the flour, Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt. Mix until thoroughly combined. Stir in the chopped BAILEYS® baking chips.

To make the shot glasses:

Prepare a Wilton® Cookie shot glass pan by lightly spraying with non-stick pan spray.

Portion dough into 1 1/2-inch balls and place a dough ball in each cavity. Use the insert to firmly press the dough into the cavity and up sides, pressing straight down and all the way to the bottom of the cavity. Leave insert in place during baking.

Bake 17-19 minutes or until the top edge of cookies are dark brown and firm.

Remove the molds from the oven. While the cookies are still warm, use a paring knife to cut off any excess dough that has risen out of the pan during baking (cut evenly with the top of the mold).

Cool in pan on cooling rack for 10 minutes. Remove inserts from cavities; gently twist to release the cookie. Cool completely on cooling rack. Wash, dry and spray pan; repeat with remaining dough.

Pro Tip: halfway through baking, pull the cookies out of the oven and gently press the inserts back into the mold (as the dough rises during baking, the inserts are slightly pushed out).

To assemble: Melt reserved BAILEYS® baking chips in 30 second intervals in a microwave until melted, stirring between each interval. Use a pastry brush to brush the melted chocolate onto the cooled shot glasses. Once the melted chocolate hardens, fill the shot glass with BAILEYS® Original Irish Cream.

 

 

Butter Pecan Cookies with Buttercream Swirls

Butter Pecan Cookies 3Butter Pecan Cookies

Yield: 12

Ingredients

Cookie Dough:

  • 1 C. all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 C. butter, softened
  • 1/4 C. packed brown sugar
  • 1 egg, separated
  • 1/2 tsp. vanilla extract
  • 1/2 C. finely chopped pecans

Buttercream Frosting:

  • 3/4 C. butter, softened
  • 1 3/4 C. powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • Food coloring, if desired

Directions

Butter Pecan Cookies 1

Cookie preparation:

Preheat oven to 300° F. Line a baking sheet with parchment paper, then set aside.

Whisk together flour, salt, and baking soda. In a separate bowl, cream together butter, brown sugar, egg yolk and vanilla. Add flour mixture and mix until blended.

Shape dough into 1-inch size dough balls. You may roll them by hand or use a small scoop. Roll them in a beaten egg white, then roll in pecans.

Place on a greased cookie sheet about 2-inches apart. Gently flatten cookies. Bake in a 300° F. oven for 8-10 minutes.

Remove from baking sheet onto cooling rack, completely cool before frosting.

Buttercream frosting:

Beat the butter, powdered sugar, milk and vanilla until creamy. Add food coloring, if using. Use a piping bag to add a swirl of frosting to the top of each cookie.

Butter Pecan Cookies 2

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Pancakes are a weekend morning favorite! Wake your family up to the aroma of fresh lemon poppyseed pancakes following our easy recipe. Fluffy and light pancakes are topped with warm blueberry preserves or sauce.

Ingredients:

  • 2 C. all-purpose flour
  • 1/3 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • pinch salt
  • 2 C. buttermilk
  • 2 lg. eggs, lightly beaten
  • 2 Tbsp. melted butter
  • Zest of 4 lemons
  • 1/3 C. poppy seeds
  • Blueberry preserves or syrup, for serving

Directions

Preheat griddle on medium heat for about 10 mins.

In a medium sized bowl,combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.

Pour 1/3 c. batter onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.

Serve warm with blueberry preserves or syrup.

Orange Thyme Corn Bread

Orange Thyme Corn Bread

For a more sweet corn bread, use just 1 Tbsp. of fresh thyme. For a more savory option, bump the thyme up to 2 Tbsp.

Ingredients

    • 1 C. all-purpose flour
    • 1 C. yellow cornmeal
    • 4 Tbsp. sugar
    • 1 Tbsp. Clabber Girl Baking Powder
    • 1 tsp. salt
    • 2 eggs, beaten
    • 1 C. milk
    • 1/4 C. vegetable oil
    • Zest of one orange
    • 1-2 Tbsp. fresh thyme, minced

Directions

Preheat oven to 425° F. Prepare an 8” springform pan by lining it with parchment paper and coating with non-stick pan spray.

In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

To the flour mixture, add eggs, milk and oil. Stir to combine.

Add the zest of one orange and the fresh thyme to the batter and stir to combine.

Pour batter into the prepared baking pan. Bake in a 425° F. oven for 20 to 25 minutes or until golden brown.

Classic Butter Pound Cake

Classic Butter Pound Cake

This is a classic butter pound cake and contains just 6 ingredients. It is the Davis Baking Powder version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” cake.

Ingredients

Classic Butter Pound Cake Glaze Slice 2 Batter

  • 1 lb. butter (4 sticks)
  • 1 lb. powdered sugar (16 oz)
  • 4 eggs, plus 4 egg whites
  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Davis Baking Powder
  • 1 Tbsp. vanilla extract

Glaze

  • 1 1/2 C. powdered sugar
  • 3 Tbsp. milk, plus more as needed
  • 1 Tbsp. clear vanilla extract, optional

Classic Butte Pound Cake Glaze Hero

Directions

Batter

Preheat oven to 325° F. Grease a 10-inch Bundt or Angel Food Cake pan, then set aside.

Using a stand mixer fitted with the paddle attachment or a hand mixer and large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Add egg whites; beat well. Blend in vanilla.

Gradually add flour, baking powder; mix until thoroughly blended. Pour into prepared pan.

Bake at 325° F. for 1 hour and 10 minutes or until wooden toothpick inserted into center of cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar or powdered sugar glaze, if desired.

Glaze

Whisk powdered sugar with milk and vanilla. Add additional milk if needed to make the glaze a thin consistency for pouring over cooled cake.

Classic Butter Pound Cake Glaze Slice