Baileys Coffee Slushies Food

BAILEYS AND COFFEE

Steps:

• Pour Baileys and coffee into a coffee mug and serve.

BAILEYS & COFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch by 8-inch baking dish or coat well with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments just until melted. Whisk in the brown sugar, then stir in the instant espresso granules, egg, vanilla, and salt. Mix well.
• Add the flour and stir just until combined.
• Spoon batter into baking dish - it will be very thick. Using an offset spatula or your clean fingers, press and spread the batter evenly into the pan.
• Bake for 20-25 minutes, or until set in the middle and the edges appear dry and slightly golden.
• Remove from oven and allow to cool for 1 hour.
• Make the icing. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl with a hand mixer, beat the butter until pale, about one minute. Add the powdered sugar and blend at low speed until the butter and sugar begin to combine. Drizzle in the irish cream. Add the milk, a little at a time, until you reach a creamy, spreadable consistency. Add the salt and combine well.
• Spread the icing evenly over the blondies. Cut into 16 squares and remove with a cookie spatula.
• Blondies keep at room temperature in an airtight container for 3 days.

BAILEY'S IRISH COFFEE

Steps:

• Combine coffee and Bailey's Irish Cream.
• Top with whipped cream and serve.
• Makes 1 serving.

BAILEYS COFFEE SLUSHIES

Steps:

• Fill an ice cube tray with 2 1/2 cups cold brew. Freeze until solid, 3 hours. Combine frozen coffee cubes with remaining 1/2 cup cold brew, milk, Baileys, and vodka in a blender and blend until smooth. Drizzle chocolate and caramel sauces into each of your glasses. Divide slushy evenly between glasses, then top with whipped cream, more caramel and more chocolate.