HOMEMADE IRISH CREAM RECIPE: HOW TO MAKE IT
Add some creamy goodness to your cup of joe with a splash of this alcohol-free version of the Irish favorite. —Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3-1/3 cups.
Number Of Ingredients 10
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator., For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.
Nutrition Facts : Calories 165 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
ORANGE SHORTBREAD COOKIES - THE PIONEER WOMAN – RECIPES ...
These orange shortbread cookies are so delightful, especially with the orange flavor!
Provided by Julie Deily
Categories dessert
Total Time 1 hours
Prep Time 50 minutes
Cook Time 10 minutes
Yield 22 servings
Number Of Ingredients 11
Steps:
- In a medium-sized mixing bowl, add dry ingredients (flour, cornstarch and salt). Mix together with a rubber spatula. Set aside.Add sugar and butter to a large mixing bowl and cream together using an electric hand mixer. Add extracts and mix together thoroughly.Add orange zest and half of the flour mixture. Mix with a rubber spatula, being careful to not over-mix. Add remaining flour and combine with the spatula.Divide cookie dough in half and, using your hands, combine dough into a log-like shape. Place onto a piece of plastic wrap and seal. Roll on your counter to create a log shape.Using a ruler to measure, roll the dough until it’s about 7 inches long. If necessary, squash the ends in and roll out again until you get the desired size and dough no longer looks dry.Refrigerate dough for at least 30 minutes (up to overnight).Heat oven to 350ºF.Slice cookie dough to about ¼ inch thick and place on a parchment-paper-lined cookie sheet. Bake for 9–10 minutes. Place cookies on a cooling rack.While cookie dough is baking, place chocolate and white chocolate chips into separate microwavable bowls. Heat in the microwave for 1 minute in 15-second intervals (or until melted). After 45 seconds, mix chocolate using a spoon. (Optional: drop a little drop of vegetable oil into both bowls, it will make it easier to mix the melted chocolate.) Place into two separate piping bags or zippered plastic bags and cut the tip or corner. Pipe over cooled shortbread cookies.Place in the refrigerator for a few minutes to harden the chocolate.
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