Coffeebaileysjellocubes Recipes

BAILEYS & COFFEE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Prep 15 standard 1/2-cup-size muffin cups with liners.
• In a small bowl or mug, pour the boiling water over the espresso powder, stir, and let cool.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the Baileys to the water and espresso.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the granulated sugar and brown sugar with a mixer on medium speed, until light yellow and fluffy, about three minutes.
• Add the eggs one at a time, mixing well after each addition.
• Add the flour in thirds, alternating with the espresso-Baileys mixture. Continue beating until well combined.
• Fill the fifteen muffin cups about three-quarters full.
• Bake for about 20 - 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Remove from oven, let cool for about five minutes, then remove the cupcakes to wire racks to cool completely.
• Make the frosting. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if you're using a hand mixer), pour in the whipping cream (the colder the whipping cream and the bowl, the better for whipping). Beat at low speed until the whipping cream begins to thicken. Add the Baileys and the powdered sugar, then turn the mixer to high and beat until the whipping cream thickens enough to form semi-stiff peaks.
• Spread the whipped cream onto the cupcakes with a knife, or you can spoon it into a pastry bag fitted with the tip of your choice or even a Ziploc bag with the corner snipped off, then squeeze the icing onto the cupcakes.
• Sprinkle a bit of espresso powder on top of each cupcake.

COFFEE WITH BAILEY'S AND FRANGELICO

Steps:

• Using electric mixer, beat cream and sugar in small bowl to soft peaks. (Can be made 4 hours ahead. Cover and chill.).
• Pour 2 tablespoons Frangelico and 2 tablespoons Baileys liqueur into each of 4 mugs.
• Pour coffee over, dividing evenly.
• Top each with dollop of whipped cream and serve immediately.

COFFEE & BAILEYS JELLO CUBES

Steps:

• Let soak 7 sheets of leaf gelatin in cold water (for about 5 minutes).
• Make coffee. Make it as strong as you like. Add brown sugar and mix until sugar is dissolved.
• Take the gelatin out of the cold water and stir into the hot coffee until disolved. Let cool slightly.
• Meanwhile prepare a suited form of about 10 x 6 inches in size. Line out with cling film. Fill in the coffee mixture and put into the fridge for about 2 hours.
• Then soak 4 sheets of leaf gelatin in cold water (for about 5 minutes).
• Heat up the whipping cream. It should be warm. Take the gelatin out of the cold water and stir into the warm whipping cream until dissolved. Add Baileys and mix.
• Let cool, but don't let it gelatinize. Take Coffee jello out of the fridge and pour carefully the Baileys mixture onto the coffee jello.
• Put in the fridge and chill for at least 6 hours (or overnight).
• Take the "Coffee & Baileys Jello" together with the cling film out of the form.
• Cut it into cubes of about 1 inch using a thin sharp knife. Serve immediately or put them back into the fridge until use.
• NOTE: Should be make ahead one day prior serving.
• NOTE: Cooking time is for making one day ahead.
• NOTE on Gelatin: if you can't get leaf gelatin, you may use granulated gelatin. 4 sheets leaf gelatin are 1 envelope (o,25 oz) granulated gelatin. I would suggest to use 2 envelopes for the coffee part and 1 envelope for the Baileys part.

BAILEYS® AND COFFEE JELL-O® SHOTS

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.

BAILEYS ALMANDE ICED COFFEE

Steps:

• Add ice, 1/2 oz. cinnamon syrup, 1 1/2 oz. cold brew and 2 oz. light-tasting Baileys Almande together in a glass. Top with nutmeg and garnish to your heart's content!