Homemade Irish Cream

Homemade Irish Cream

Homemade Irish Cream

St Patrick’s Day is right around the corner, and what better way to celebrate the holiday than with this Homemade Irish Cream. If there’s one liqueur I really love, it’s got to be Irish Cream. I enjoy sipping it plain, or stirred into a nice, hot cup of coffee. I should probably warn you though – this recipe makes a rather strong liqueur, so you may need to adjust the amount of whiskey you add a bit. I would start with adding one cup of whiskey, and then adding up to 1/2 cup more -depending on your taste.

Now even though I enjoy Irish Cream “as-is”, I’m not planning on drinking all of this liqueur. I plan on using at least some of it in a couple of treats that I plan on baking in the next few days. Of course, I’ll post the recipes and photos of the baked goods here on my blog, once I finish making them, so stay tuned…


Homemade Irish Cream

1 (14 ounce) can sweetened condensed milk, or 14 ounces of homemade sweetened condensed milk (recipe below)
1 1/2 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract

Combine all ingredients in a blender. Blend on high power for about 20-30 seconds.
Store tightly sealed in the refrigerator. Shake well before using.

Makes approximately 25.4 fluid ounces.

Homemade Sweetened Condensed Milk

1/2 cup cold water
1 1⁄3 cups nonfat dry milk powder
3/4 cup granulated sugar
1 teaspoon vanilla extract

In a medium bowl, stir milk into cold water. Microwave on high for 1 minute. Stir in sugar & vanilla extract. Refrigerate and cool before using.

Yields approximately 1 and 1/3 cups.

Eggless Chocolate Cake with Salted Caramel Glaze

Eggless Chocolate Cake with Salted Caramel Glaze

Eggless Chocolate Cake with Salted Caramel Glaze

I came home from work yesterday craving a piece of chocolate cake. I knew I didn’t have any in the house, but I figured it wouldn’t take long to whip one up. I started gathering the ingredients, flour, sugar, eggs… no, wait, what’s this? I have no eggs! How could I have run out of eggs?! Oh, yes… it was then I remembered that I used the last of the eggs when I made french toast earlier in the week. Not a problem though. I’ve had this recipe for an Eggless Chocolate Cake that I’ve been wanting to try for quite a while now, and here was the perfect opportunity!

Putting together this cake was super easy. You just mix all of the ingredients together in one bowl, and in no time at all you have a moist, light, and very yummy chocolate cake. The cake is delicious all by itself, but if you really want to top it off in spectacular fashion, try it with the Salted Caramel Glaze. The salted caramel pairs so perfectly with the chocolatey goodness of the cake.

I’ve never been so happy to have run out of eggs. 🙂


Eggless Chocolate Cake with Salted Caramel Glaze

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup canola oil
1 1/2 cups water
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 12-inch tube or bundt pan.

In a large bowl, combine flour, cocoa, baking soda and salt. Add sugar and mix together.
Add oil, water and vanilla. Whisk with a wire whisk until thoroughly mixed and batter is smooth.

Pour batter into prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and cool in pan for 10 minutes. Invert onto serving plate and cool completely. Prepare Salted Caramel Glaze. (recipe below)

Salted Caramel Glaze

4 tablespoons butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1/2 cup milk
1/2 teaspoon sea salt
1 cup powdered sugar

In a medium sized sauté pan, melt the butter. Add sugars and milk. Stir until blended and cook over medium-low heat for 2 minutes. Increase heat and boil for about 2 minutes, until small bubbles cover the surface of the glaze. Remove from heat and stir in sea salt. Let glaze cool to room temperature, then whisk in the powdered sugar. Spoon glaze over cake.

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