26 IRISH DESSERTS (+SHAMROCK SHAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 34m
Number Of Ingredients 7
Steps:
- Blend the coloring, mint extract, and ice cream.
- Use the chocolate syrup to drizzle around inside of tall glasses.
- Top with whipped topping and sugar.
Nutrition Facts : Calories 345 kcal, ServingSize 1 serving
IRISH COFFEE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
- Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
- Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.
IRISH COFFEE DESSERT
Combine coffee and whiskeyforour Irish Coffee Dessert recipe. Irish Coffee Dessert is topped with whipped cream and chocolate curls for extra flair!
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Sprinkle gelatine over cold milk in electric blender container; let stand 4 min.
- Add hot milk; cover. Blend on low speed 2 min. or until gelatine is completely dissolved. Add sugar, coffee powder, whiskey, creme de cacao and cream; cover. Blend on high speed until well blended. Add ice cubes, 1 at a time, covering and processing on high speed after each addition until ice is completely melted.
- Pour evenly into 6 (6-oz.) Irish coffee mugs or dessert dishes. Refrigerate 2 hours or until set. Top with whipped topping and chocolate curls just before serving.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 65 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 31 g, Protein 6 g
IRISH COFFEE CAKE
A really good and tasty Irish coffee cake.
Provided by Natalia
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
- Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
- Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
- Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
- Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
- Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
- Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
- Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 85.4 g, Cholesterol 113.3 mg, Fat 31.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 293.3 mg, Sugar 62.4 g
IRISH COFFEE
Indulge dinner guests with a classic Irish coffee at the end of a dinner party. Made with Irish whiskey, cream and coffee, it's a decadent finale to a meal
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Lightly whip the cream just so it's very slightly thickened, then set aside.
- Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.
Nutrition Facts : Calories 436 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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