I love the flavor of Baileys and since I had some on hand I figured I use it for both the cake batter and then frosting. This type of drink goes perfectly with chocolate so I thought, why not?

If you don’t like Baileys or would like a virgin version I will give other alternatives in the recipe so don’t worry about it and make an alcohol free version.

It has been a long time since I have made a chocolate cake of any kind so my kids were pretty exited. Yes I let my kids had a piece of the cake, I don’t think that is going to kill them, so there…

When you make the frosting just be patient, it will become nice a thick for you to spread over the cake. It will just take sometime especially if it sits at room temperature. If you like you can place it in the fridge for 10 minutes to speed up the process, that is what I did. Just make sure that the  cake is completely cooled when you place spread it. I didn’t wait for my cake to cool all the way and it made it harder to spread so don’t do what I did. I was not patient as I wanted to dig in already…

Where there isn’t much to say about this baileys chocolate cake. If you like chocolate cake you are going to love this version.

P.S: This is not your average sweet treat. Indulging once in a while is part of life. Don’t start freaking out about the nutrition facts. If you like something healthier skip this cake. For me, having something like this once in a blue moon is OK. Keeping it real over here!

Enjoy!

Baileys chocolate cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour

Ingredients:

• 1 1/4 cup whole wheat pastry flour
• 1 cup coconut oil
• 1/2 cup dark chocolate chips
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/2 cup Baileys
• 3 eggs
• 1/2 tsp aluminum free baking soda
• 1 1/2 tsp aluminum free baking powder
• 1 tsp Mexican vanilla extract

Ganache

• 1 1/4 cup dark chocolate chips
• 1 cup Baileys
• 1 tbs coconut oil
• 2 tsp Mexican vanilla extract

 

Directions:

Preheat your oven to 350 F. Line the bottom of an 8 inch round cake pan with unbleached parchment paper and grease the sides with coconut oil. Set aside.

In a microwave safe bowl add the chocolate chips, Baileys, sugar, coconut oil and cocoa powder. Melt at 30 second intervals until the chocolate in completely melted. Stir and make sure you obtain a homogenous mixture.

Let the chocolate mixture cool. With a wire whisk, add eggs one at a time, and combine.

Add the flour, vanilla, baking powder and baking soda. Fold with a spatula and transfer batter to the prepared baking pan. Bake for 30-35 minutes. I baked mine for 35 minutes. Let the cake cool completely before adding the ganache to it.

On the meantime, prepare the ganache. Add the ganache ingredients to a microwave safe bowl and melt at 30 second intervals until the chocolate is almost melted. Stir the mixture and let it sit at room temperature until you obtain a spreadable consistency. Alternatively you can speed up this process by placing the mixture in the refrigerator for 10-15 minutes.

Spread the ganache over the cake and serve.

NOTE: If you would like a virgin version of this cake use heavy cream for the frosting and any milk of choice for the cake batter in place of the Baileys.

The post Baileys chocolate cake appeared first on Eat Good 4 Life.

You are going to be surprised at the amazing texture and delicious flavor you get by using avocados when making mousses. By no means this Irish cream avocado chocolate mousse tastes like avocados but because using avocados is much healthier than using heavy cream that is why I normally use. To be honest, even though avocados are healthier I like the texture, consistency and flavor much better.

If you haven’t tried to make mousse with avocados or soft tofu I suggest you do. The cocoa powder and the other ingredients in the recipe will mask any flavor coming from the avocados or tofu so don’t be afraid.

I asked my husband to guess the ingredients but he couldn’t, which means, he could not taste the avocado at all. This Irish cream avocado chocolate mousse is super decadent, delicate and out of this world. It is just simply delicious.

If you need a healthier recipe for St. Patrick’s day coming up this is it. Super easy to make too since there is no cooking or baking required and you can serve it with any topping of your choice. Chopped nuts would also be a great alternative but I decided to used some hulled hemp seeds which I can’t get enough of them lately.

I hope you get to try this Irish cream avocado chocolate mousse. It is simply sensational and delicious and does not taste like avocado so don’t be afraid.

If you like here is my other recipes that I have done in the past using avocado and soft tofu as well.

Enjoy!

Orange avocado mousse and Baileys tofu mousse. They are both out of this world and there is no avocado or tofu flavor at all.

Irish cream avocado chocolate mousse

Miryam's original recipe

Yield: 2 servings

Total Time: 10 minutes

Ingredients:

• 2 ripe avocados
• 3 tbsp Irish Cream of choice
• 3 tbsp maple syrup
• 2 tbsp cocoa powder
• 1 tsp vanilla extract, optional
• 1 tbsp hulled hemp seeds, optional

 

Directions:

In your food processor add all the ingredients and combine until you obtain a homogenous mixture. You may add more maple syrup if you think the mixture is not sweet enough.

Serve with which ever topping you prefer. I used hulled hemp seeds but nuts work really well.

The post Irish cream avocado chocolate mousse appeared first on Eat Good 4 Life.

In fact Baileys is one of my very favorite drinks. Of course any time that I drink alcoholic beverages they have to be sweet so when ever I venture to drink Baileys I always mix it with a tad of almond milk and add tons of ice.

This Baileys pistachio ice cream doesn’t need an ice cream maker. I mean, if you do have one you can go ahead and use it for a faster version, otherwise just placing the mixture in the freezer is good enough, that is what I did.

I have other Baileys desserts in the blog if you are interested. I have two different versions of Baileys pistachio fudge. One is healthier than the other but never the less they are both great. If you are looking for the ultimate indulgence this Baileys pistachio fudge recipe is for you, in the other hand, if you are looking for healthier version and you want to save some of the sugar and calories this other Baileys pistachio recipe is for you. Either one is great, take my work for it.

Well, I hope you get to try this easy Baileys pistachio ice cream recipe. I made it with coconut cream because is what I had on hand but if you like you can use heavy cream or coconut milk.

Enjoy!

Baileys pistachio ice cream

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 14 oz coconut cream
• 1/4 cup maple syrup
• 1/4 cup Baileys Irish Cream
• 1/4 cup raw pistachios

Directions:

In a mixing bowl, with a wire whisk, mix all the ingredients. Place in a glass container, cover and freeze for at least 2-3 hours. Serve with some extra pistachios.

Note: I find that thawing the ice cream for 5-10 minutes works best before consuming.

The post Baileys pistachio ice cream appeared first on Eat Good 4 Life.

I originally listed this Baileys chocolate mousse as being vegan without realizing that Baileys is actually not vegan. Big mistake but at least I have corrected myself here so sorry about that!

There are a few recipes on the internet with homemade Baileys versions which are vegan in case you need it. I have a homemade Baileys Irish cream recipe but it is not vegan though.

For this recipe you can get more creative and add other ingredients if you like. For this time around I wanted to keep this Baileys chocolate mousse version simple and straight forward. Simplicity is sometimes best.

Please, don’t be afraid of the tofu in here, I promise, you can’t taste it and when you purchase soft tofu make sure it is GMO free or organic.

As far as the Baileys is concern, you can add as much as you like, well not literally, but if you like to add more than what I did I think the recipe will still be good. I used 1/3 cup and for me that was enough however a little bit more will still be fine.

I also used dark chocolate chips, vegan are easy to find if you need to used them vegan, otherwise any type would do. The Baileys chocolate mousse wasn’t that sweet at all. If you like it sweeter just add a little bit more chocolate chips or 1-2 tbsp of maple syrup.

Either way I hope you give this Baileys chocolate mousse a try. It is superb, delicious and not so bad for you.

Enjoy!

Place the Baileys and the soft tofu in your food processor and pulse until smooth. This will take 1-2 minutes.

Add the melted chocolate chips and pulse for another 1-2 minutes or until the chocolate has incorporated into the tofu.

Divide the mixture between four glasses and top with any chopped nuts of your choice as well as some cacao powder.

Baileys chocolate mousse

Miryam's original recipe

Yield: 4 servings

Total Time: 10 minutes

Ingredients:

• 16 oz GMO free soft tofu
• 1 cup dark chocolate chips, melted, vegan if need be
• 1/3 cup Baileys Irish cream, use black coffee for vegan version
• 1 tbsp pistachios, chopped optional
• 1 tsp cacao powder, optional

Directions:

In a safe microwavable dish melt the chocolate chips in 45 second intervals stirring in between.  Set aside.

In your food processor place the tofu and Baileys and pulse until smooth, just like in the pictures. It should take 1-2 minutes. Add the melted chocolate chips and pulse until everything is well incorporated. You may have to scrape the sides of the food processor a couple of times.

Divide mixture between four individual glasses and garnish with the cocoa powder and chopped pistachios if you like. Place mousse glasses in the refrigerator for at least 2-3 hours to harden. It will not harden at a lot, just enough to resemble soft mousse consistency.

 

The post Baileys chocolate mousse appeared first on Eat Good 4 Life.

Finally……here it is……the Baileys flavored mini loafs I have been talking about for quite some time now.

These are not only good, they are super good. Baileys, or Irish cream, which is practically the same, is one of my favorite drinks. In case you didn’t know already, I have a super sweet tooth, so this drink is right up my alley :-)

In this version I used raw cacao nibs because, extrange enough, because I always have pounds and pounds of walnuts at my house, I run out of them. It was good with the cacao nibs but I am most certain that with the walnuts it will be even better!!

Anyhow, I wanted to let you know that my posting is going to decrease just a little tad. Summer is right around the corner, the kids won’t have school anymore, we will be going away for about a month and I just started writing an Ibook. I am anticipating that this project is going to take me at least a few months. I want to incorporate recipes from the blog, but I also want to include quite a few new recipes that I have been developing through out some time now.

I would appreciated if anyone has any suggestions on what they would like to see in the ibook. So far I am pretty much concentrating its content on healthier eating. Recipes that are tweak here and there so that everything and anything can be eaten without feeling any deprivation. That is, increasing the quality of ingredients by using less sugar, bad fats and salt. Incorporating as many super foods as possible, organic items, whole grains, lean meats and poultry etc. Just pretty much cooking and baking with REAL FOOD which is what our bodies are intended to eat!!

I don’t know if I will keep the nutrition facts, if I will add any health notes on the advantages of specific ingredients etc Everything is pretty much up in the air so stay tuned!

Well, I hope you get to try these beauties. If you like baileys you will like these loafs!!

Enjoy!!

On the left picture you can see the mixture of wet ingredients. On the right picture is how the batter turned out after adding all of the ingredients together.

Before and after baking pictures!! I used a mini loaf baking pan but you can use a regular size one and fill it up 3/4 of the way. You may have enough batter for two loafs, I am not sure!!

These are adorable. Half of the baked batch went on the freezer for future consumption as these freeze rather well :-)

Instead of using cacao nibs I will be using chopped walnuts next time. I think it will be better!! By the way these are not that sweet but if you still want to decrease the sugar content you can.

Baileys mini loafs

Yield: 8 mini loafs

Ingredients:

4 eggs
3/4 cup unrefined sugar
3/4 cup olive oil
1/4 soy milk, regular milk and almond milk will also work
3/4 cup Baileys
1 cup barley flour
1 1/3 cup whole wheat pastry flour, you can use 2 1/3 cups WWPF if you don't have barley flour
1 tablespoon baking powder
2 tablespoons raw cacao nibs, 2 tablespoons chopped walnuts can be used in place of this

Preheat oven to 350 F. Grease and flour loaf pan. I used a mini loaf pan but you can use a large one.

In a bowl mix eggs, oil, baileys, milk and sugar. Add flours, baking powder and cacao nibs and incorporate well.

Place mixture on the prepared pan and fill 3/4 of the way and bake for 25-30 minutes or until a tester comes out clean (If using a large baking loaf pan you will need at least 40 minutes of baking time)

Remove from the oven and cool on the pan for about 15-20 minutes before removing from the pan.

Directions:

Preheat oven to 350 F. Grease and flour loaf pan. I used a mini loaf pan but you can use a large one.

In a bowl mix eggs, oil, baileys, milk and sugar. Add flours, baking powder and cacao nibs and incorporate well.

Place mixture on the prepared pan and fill 3/4 of the way and bake for 25-30 minutes or until a tester comes out clean (If using a large baking loaf pan you will need at least 40 minutes of baking time)

Remove from the oven and cool on the pan for about 15-20 minutes before removing from the pan.

Nutrition facts calculated based on the recipe giving 8 mini loafs. Each half of a mini loaf = 1 serving. 

The Baileys was not included on the calculations as I could not added together in the recipe however you can add an extra 35 calories, 1 gr of carbohydrate and .5 g of fat for each serving size.

The post Baileys mini loafs appeared first on Eat Good 4 Life.

Dark chocolate brownies are to the max….yea that is how I called these amazing brownies not only because they were super fudgy, but also because they tasted awesome. Irish cream cheese brownies!

Chocolate brownies with home made Irish cream? What could go wrong with this combination?…nothing at all!

I used Irish cream in the brownies, in the cream cheese topping and in the heavy cream. It can’t get better than that!!

I know my cream cheese brownie swirl didn’t turn out as good as I would have hoped for, but never the less it was OK. Next time around I just hope it turns out a bit thicker so less Irish cream in the topping may work better.

I will leave you with this sensational brownie combination hopping you try it soon and if you do I hope that you like it as much as we do.  This Irish cream cheese brownies are the best. A great treat for the days coming up ahead.

Enjoy!!

Here you can see the brownie mix. Pretty thick and super chocolaty.

The cream cheese brownie swirl did not look as good as I would have hoped. I think I put too much Irish cream. I did adjusted the quantity in the recipe though so you won’t have the same problem.

To the max irish cream chocolate cream cheese brownies

Miryam's original recipe

Yield: 10-12 servings

Total Time: 1 hour

Ingredients:

1/3 cup olive oil
2 organic eggs
1/2 cup Irish cream liquor, I used my home made Irish cream version
1/3 cup unrefined sugar
1 tsp vanilla extract
1 cup whole wheat pastry flour, minus two tablespoons
1/2 tsp aluminum free baking powder
12 oz dark chocolate chips

Cream cheese topping

4 oz cream cheese, at room temperature
1 tbs maple syrup
1 organic egg
2 tbs Irish cream

Directions:

Preheat oven to 350 F. Grease and flour a 8x8 square baking pan and set aside.

In a mixing bowl whisk first 5 ingredients. Add flour and baking powder and incorporate well.

In a large bowl place chocolate chips and microwave on high for 1 minute. Stir well. Continue microwaving in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Incorporate melted chocolate into the batter and mix through. Pour batter into prepared pan.

In another bowl mix cream cheese topping ingredients until smooth and pour over the brownie batter making a swirl effect. You made want to use a toothpick or other item of same sort for the effect.

Bake for 35-40 minutes or until cake tester comes out clean.

Let the brownies cool in the pan for 10-20 minutes. Remove brownies and cut and serve as desired. I used heavy cream infused with Irish cream to decorate the brownies:-)

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