St. Paddy’s Day Dessert

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Are you hosting a St. Patrick’s Day party?  Or, are you needing a dessert to bring to a party?  Boy, do I have one for you!

Plus, it’s a great make-ahead dessert, that is, you guessed it, GLUTEN-FREE!

It’s a take off one our family favorites, the Irish coffee.  It has all the ingredients an Irish coffee has and more!fullsizeoutput_3bce.jpegfullsizeoutput_3baa.jpegI used a gluten-free yellow cake mix and followed the directions.  I baked it in a loaf pan. I used extra batter to make cupcakes.fullsizeoutput_3bab.jpegfullsizeoutput_3bad.jpegfullsizeoutput_3bb4.jpegAfter letting it cool, I dumped it out onto a cutting board.  It’s okay if it’s not perfect looking.fullsizeoutput_3bb5I then rinsed the loaf pan out and lined it with parchment paper.fullsizeoutput_3bb6.jpegfullsizeoutput_3bb7.jpegI sliced a third of the cake down the middle horizontally and placed the layer down in the pan.fullsizeoutput_3bb8.jpegfullsizeoutput_3bb9.jpegI then brushed 1 tablespoon of Bailey’s Irish cream over the top of the cake layer.fullsizeoutput_3bba.jpegfullsizeoutput_3bbbfullsizeoutput_3bb3.jpegI then spread softened coffee-flavored ice cream a third of the way on top of the first layer of cake.fullsizeoutput_3bbc.jpegThen I topped the ice cream with another third piece of cake, again brushing it with another tablespoon of Bailey’s.fullsizeoutput_3bbd.jpegfullsizeoutput_3bbe.jpegThere will be a little bit of cake left for you to freeze and use in a trifle later on.fullsizeoutput_3bbf.jpegI then double-wrapped the pan with plastic wrap and froze for 2 hours.fullsizeoutput_3bae.jpegWhile it’s freezing, I whisked a pint of heavy whipping cream in a cold bowl.fullsizeoutput_3baf.jpegfullsizeoutput_3bb0.jpegI added 2 cups of powdered sugar a little at a time, so you don’t have “snow” all over your counter.fullsizeoutput_3bb1.jpegI added 1 tsp. vanilla extract, 1 ounce of Bailey’s and 1/2 ounce of Irish whiskey and whisk.  Pour into a container and freeze.fullsizeoutput_3bc0.jpegI unwrapped the cake and placed on a cake stand.fullsizeoutput_3bc1.jpegUsing an off-set spatula, I iced the cake with the whipping cream mixture.fullsizeoutput_3bc2.jpegfullsizeoutput_3bc3.jpegI then sprinkled nutmeg over the top for garnishfullsizeoutput_3bc5.jpegIt’s an edible Irish coffee basically that melts in your mouth.

Recipe:

Serves 6-8

Total prep time: 1 hour

Ingredients:

1 gluten-free or regular yellow cake mix

Ingredients to bake cake on box

softened coffee-flavored ice cream

1 ounce plus 2 tablespoons Bailey’s Irish cream

1/2 ounce Irish whiskey

1 pint of heavy whipping cream

1 tsp. vanilla

2 cups of powdered sugar

Directions:

Bake cake according to directions on the box in a bread loaf pan.  Cool and remove from pan.  Rinse and dry pan.  Line pan with parchment paper.  Slice 1/3 of cake and place in bottom of pan.  Brush cake layer with 1 tablespoon of Bailey’s.  Top with 1/3 layer of ice cream.  Top with another 1/3 cake layer and brush with 1 tablespoon of Bailey’s Irish cream.  Wrap pan well in plastic wrap and freeze for at least 2 hours.

In a cold bowl, whisk whipping cream until stiff peaks form.  Add vanilla and 1 ounce of Bailey’s and Irish whiskey.  Whisk well.  Place in container and freeze until ready to use.

Take cake out of pan when ready.  Place on a cake stand.  Spread whipping cream mixture over entire cake.  Sprinkle top with nutmeg.

You can freeze the cake for up to 1 month. (*Probably not for the kids.)fullsizeoutput_3bc9.jpegBon appetite!

Toodle-oo,

Melanie

HNOTD:  A Debt To A Service Dog

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