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Tag Archives: Baileys Irish cream

Baileys-chocolat-Luxe-recipe Baileys chocolat Luxe Easter banana cheesecake recipe. 

The whole Easter holiday weekend had sped by. I had a really busy three days of doing Instagram takeovers, hosting a birthday party, and Spring cleaning my kitchen cabinets.

I celebrated the end of the Easter weekend with friends and family. We cooked tapas dishes to share, and I made this Easter banana cheesecake with Baileys chocolat luxe and Baileys Irish cream.

I decided to do away with the standard three course meal portions for the party, and to embrace that fun Tapas concept of sharing our food. Baileys-chocolat-luxe-cheesecake-recipe I love drinking Baileys Irish cream , so you can imagine my delight, when the postman delivered the Baileys chocolat Luxe. It’s a blend of decadent Belgian chocolate and Baileys Original cream.

I can still remember enjoying the limited edition Baileys Pumpkin Spice version. Baileys-cheesecake-recipe

I thought I’d share the recipe for my Baileys chocolat luxe banana cheesecake here :

Biscuit base

5-6 Digestive biscuits

6-7 Ginger nuts biscuits

50g unsalted butter.

The cheese cake filling

600g cream cheese

20-30ml Baileys Irish cream

20-30ml Baileys chocolat Luxe

3 mashed bananas

3 eggs

150g caster sugar

1/2 teaspoon vanilla extract

Baileys-chocolat-luxe-recipe Topping

150ml soured cream

1 tablespoon caster sugar

1/2 teaspoon vanilla extract. To decorate

Easter eggs and chocolate bunnies.

Butter finger biscuits. Baileys-chocolat-luxe-cheesecake-recipe Steps

  1. Preheat oven 180 degrees.

  2. Crush biscuits in bag with rolling pin.

  3. Melt butter over low heat and then mix with biscuit crumbs.

  4. Compress biscuit and butter mix on baking sheet in greased tin.

  5. Place in oven 5 minutes.

  6. Mix filling all together in electric mixer. Start slow and then increase speed till smooth and creamy.

  7. Pour mix over biscuit base and spread evenly.

  8. Bake 40 minutes.

  9. Remove to cool 5-6 minutes.

  10. Make topping by mixing ingredients together and smooth over top of cheesecake.

  11. Place back in oven to bake 10-15 minutes.

  12. Remove and leave to cool then put in fridge overnight.

  13. Decorate with butter finger cookies (stuck on with cream cheese) and chocolates for topping.

How does the cake look?

To continue with the party theme of sharing our food, I decided not to slice the cheese cake into separate portions. Instead, we all shared, by dipping our spoons into the whole cake. It was so fun. The Baileys chocolat Luxe in the cheese cake was so more-ish, so we all decided to pour more in glasses to share. Pairing the cheesecake with the Baileys chocolat Luxe drink was absolutely divine. Even better because we were all sharing the experience together, as we chatted and laughed.
Hope you have enjoyed the post. Wishing you a wonderful week ahead.

( All styling and photography are by Geraldine Tan, editor of Little Big Bell. This is a sponsored collaboration with Baileys Irish Cream, but all views are my own).

autumn-table-setting-for-fall-photo-by-geraldine-tan-little-big-bell You know Autumn is approaching when that jacket that’s been hibernating in the closet, becomes a necessity again.

I love the colourful fallen leaves of Autumn and how they crunch as you walk on them.

I’m usually a Spring person, but there is also something very appealing during this transition period.

I think it’s because it marks the start of that ‘cosy’ and ‘comfort’ feeling. Think snuggling under a woolly throw or finding warmth in a hot soup or slow cooked roast.

I’m starting to plan for Autumn entertaining at home and exploring different table decor.

I thought I’d show you an Autumn dinner party that I recently hosted. I’ve decided to showcase the beauty of Autumnal colours by decorating my table with miniature pumpkins, heritage tomatoes and fallen leaves collected from the garden.
fall-table-styled-and-photographed-by-geraldine-tan-little-big-bell I used an Indigo blue table runner, against which the bright shades of oranges, reds and greens pop. fall-place-setting-photo-by-geraldine-tan-little-big-bell-copy I used gold rimmed plates and cutlery to add a little touch of luxury to the table.

A simple leaf on each plate completed the look.

You could write your guest’s name on each leaf to make a special place setting too. fall-table-decor-photo-by-little-big-bell All the colours and gifts of Autumn light up the table. This could be my perfect table setting for Thanksgiving. a-feast-for-autumn-photo-by-little-big-bell Now for that colourful comfort food of Autumn. I would love to claim the credit for the food, but I leave the honour to my dear husband who cooked up a feast for our guests. thanksgiving-feast-little-big-bell We had creamy Borscht to start, made from freshly picked sweet beetroots, and topped with sour cream, dill and a few edible flowers.

For the main course,we had a delicious slow roast chicken flavoured by grilled root vegetables.   autumn-comfort-food-photo-by-little-big-bell The meal went down a treat. Definitely Autumn comfort food don’t you think? pumpkin-spice-i-love-you-baileys-photo-and-styling-by-geraldine-tan-little-big-bell

Next up, is dessert. A meal is not complete without that right?

I was recently sent this limited edition Baileys Pumpkin Spice , and so thought it would be the perfect ingredient to use for making that after dinner sweet treat.

baileys-pumpkin-spice-photo-by-geraldine-tan-little-big-bell Did you know that Pumpkin spice doesn’t contain pumpkin in it? It’s actually a mixture of Autumnal spices such as cinnamon, nutmeg and cloves.

I am a huge fan of Baileys Irish cream anyway, so imagine how happy I was to receive this Autumnal version. It’s super delicious when mixed with coffee or just drunk on the rocks. baileys-pumpkin-spice-mousse-recipe-little-big-bell For dessert, I decided to make a layered pudding of Baileys Pumpkin Spice and chocolate mousse with hazelnuts and ginger nut crunch. baileys-pumpkin-spice-mousse-and-ginger-nut-crunch-by-geraldine-tan-little-big-bell I used Martha Stewart’s simple chocolate mousse recipe and replaced the chocolate with Baileys for the pumpkin spice layer.

It’s pretty simple to make. The bottom layer is just crushed ginger nut biscuits, then layered with Baileys Pumpkin Spice mousse, then a layer of crushed hazelnuts, chocolate mousse, then biscuits again and more Baileys mousse. I used a Mason jar to serve and topped it up with freshly whipped cream infused with ground nutmeg and chocolate sprinkles.

Dessert was served with freshly brewed coffee. pumpkin-spice-baileys-ginger-and-chocolate-mousse-ginger-nut-crunch-little-big-bell You guessed it. We were all very much comforted from the Autumn chill after that meal.

I might stock up on more Baileys Pumpkin Spice for the Winter before it runs out. It would be great to use for our after Christmas meal coffee too.

Hope you’ve enjoyed this ‘celebrating Autumn’ post. Wishing you all a wonderful start to your week.

( All photography and styling are by Geraldine Tan, editor of Little Big Bell. This is a sponsored collaboration with Baileys, but all opinions and words are my own.)

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