Looking for yummy desserts to serve this summer? We've got the perfect recipes from BAILEYS Coffee Creamers! Check them out below.
(Photo Credit: BAILEYS Coffee Creamers)
1 - 8 oz. tube of pastry dough or pie crust
1 cup of BAILEYS Coffee Creamer French Vanilla
1 tsp almond extract
6 Tbsp sugar
2 Tbsp butter, melted
3 to 4 peaches, peeled and thickly-sliced
Preheat oven to 350ºF.
Roll out pastry dough, cut into 3-inch rounds and place in tart shells or large muffin tin.
In a medium size mixing bowl, beat together BAILEYS® Coffee Creamer French Vanilla, almond extract, eggs and 4 Tbsp of the sugar.
Pour the custard into the prepared tart shells.
Brush peach slices with melted butter and sprinkle with the remaining sugar. Then, place sliced fruit in a fan pattern on top of custard and back in a pre-heated 350ºF oven for about one hour or until filling is set and pastry is light brown.
Remove from tart shells or muffin tin and serve warm.
Servings: One dozen cookies
1/2 cup egg whites
1/4 tsp cream of tartar
1/4 tsp salt
2/3 cup granulated sugar
3/4 cup toasted almonds (finely ground)
1 pint fresh raspberries (garnish)
1 pint fresh blueberries (garnish)
12 oz. cream cheese
3/4 cup powdered sugar
1 Tbsp almond extract
2 cups BAILEYS Coffee Creamer The Original Irish Cream
Beat together whites, cream of tartar and salt until soft peaks form.
Slowly add sugar in a steady stream and beat until whites are glossy and hold a firm peak.
Fold in ground almonds.
Scoop onto parchment paper with ice cream scoop and lightly press center with spatula.
Bake at 350ºF for 20 minutes.
Let cool on a wire rack.
Whip cream cheese, powdered sugar, almond extract and BAILEYS® Coffee Creamer The Original Irish Cream until smooth.
Spread pavlova cream mixture onto cooled pavlovas, and top with berries.
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