No Bake Coffee & Cream Pie ~ Piesgiving ~ Noreen's Kitchen
It's here! The very first pie of the 2016 Piesgiving celebration! This year it is doubly auspicious because it is also Torani Friday! To kickoff our pie-palooza, we are starting with a simple, no-bake refrigerator pie that I am calling coffee and cream pie. We are going to use some ingredients from the grocery store that will help you to throw together a pie in no time, that everyone will love!
This starts with a chocolate cookie crumb pie shell. I used the nine inch size. You are always free to make your own from chocolate wafers, but this was so simple and I wanted to make this a pie you could make in a flash, and this one qualifies! I also used two, four serving size boxes of instant vanilla pudding mix along with 2 cups of heavy cream (you don't want to sub out half and half here or the filling will not set properly), some strong brewed coffee and a shot of Torani coffee liqueur flavored syrup. If you don't have the syrup, you can add a shot of Kahlua or other coffee liqueur or you can leave it out if you like.
The ingredients were all whipped together using my hand mixer fitted with the wire whisk attachments until the mixture was thick and creamy and held a stiff peak. Be sure not to over beat or you will end up with an unpleasant butter pie.
I poured the mixture into the cookie crust shell and smoothed it into a swirl. Then I sprinkled instant espresso powder on top of the pie as a nice decoration as well as a flavor booster. The pie needs to be refrigerated for at least two hours before serving, but overnight is best. It will cut much more easily, the longer you chill it.
You can choose to decorate the top with swirls of freshly whipped cream topped with chocolate covered espresso beans if you like. I chose not to this time because I thought the pie was sweet enough and rich enough on it's own. You should go for it and gild the lily as much as you like!
There are more pies coming for Piesgiving! 14 to be precise! So please stay tuned to my channel to see what pie goodness I have planned to share with you this year! I hope you give this coffee and cream pie a try and I hope you love it!
You can find a printable version of the recipe on my website here:
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How to Make Guy's Coffee Liqueur Ice Cream Pie
How to make Bailey's Irish Cream at home
This is a smooth, slightly sweet drink with a delicate flavor of whiskey. Pay attention to the introduction. I show the Todd Wilbur book from which I took the recipe. He uses instant coffee, not brewed. So if you have a problem with that, complain to the author, not me.
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Coffee Liqueur Ice Cream Pie
Coffee Liqueur Ice Cream Pie
Bailey's Chocolate Irish Cream Cake with Michael's Home Cooking
What a great recipe that combines Chocolate and Bailey's Irish Cream for a great poke cake. Everyone will want seconds of this dessert. Please see description for full recipe.
3/4 cup (85g) unsweetened cocoa powder
3/4 cup boiling hot water
Mix this together first and allow to cool
2 cups (414g) sugar
2 cups (260g) all purpose flour
2 teaspoons baking soda (NOT baking powder!)
1 teaspoon coarse salt or 1/2 teaspoon table salt
Mix these ingredients and set aside
Take your cooled down chocolate water and add:
1 cup vegetable oil
1/2 cup Bailey's Irish Cream
3/4 cup milk or buttermilk (either is fine)
1 teaspoon vanilla extract
Mix this together till combined
Add your flour mixtures into this liquid mixture a little at a time
When all the flour is in... mix for 2 minutes.
Pour into greased pan and bake at 300F
My glass pan took 53 minutes.
A metal aluminum pan should take 40 to 45 minutes.
Bake till toothpick comes out clean when testing cake.
Just before cake comes out of oven, do this:
Put 3/4 cup chocolate chips into bowl.
Put 1 can (7.6oz) of Crema Media, 2 Tablespoons sugar and 1/2 cup Baileys Irish Cream into another bowl.
Heat up the Bailey's mixture and add to the chocolate chips to melt the chips.
Have ready and hot for the hot cake to come out of the oven.
Poke holes into hot cake, then add your hot chocolate mixture to soak into the cake.
Refrigerate cake after cooling some.
Make your chocolate whipped cream
2 cups heavy cream
1 and 1/2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup powdered sugar
Mix to make a chocolate whipped cream and spread onto the cold cake.
This usually takes 2 to 3 minutes with the mixer on high.
Top with cocoa powder
The original recipe used chocolate chips on the top as the final topping... I used cocoa powder.
The original recipe used 1 cup of sweetened condensed milk and no sugar.... I used the Crema Media with the 2 Tbsp of sugar as a substitute.
Those are the changes I made to the cake, and this cake came out excellent.
You must make this!
Thank you for watching!
Song used: Wish Background
#irishcreamcake #baileyschocolatecake #michaelshomecooking
Salted Caramel White Russian Drink Recipe | Alcoholic Drinks Recipes
A White Russian drink with a twist: How to make a salted caramel White Russian with Salted Caramel Baileys Irish Cream and Vodka. An easy alcoholic drinks recipe that makes a great after dinner drink or as part of your Fall inspired recipes.
Full recipe here:
Dulce de Leche recipe here:
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How to make...Irish Coffee Cake!
This coffee cake makes a moist coffee swirl cake cooked in a bundt tin. The addition of a cream liqueur is optional but really adds an extra special touch to both the cake and icing. Get the recipe:
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Irish Cream Recipe
Around St. Patrick's Day, Baileys Irish Cream always seems to make a comeback. In today's video, Chef Jason Hill shares his favorite homemade Irish Cream recipe.
This homemade Irish cream liqueur is great mixed into an Irish Cream Cake or served over vanilla or coffee ice cream. You can also use it to make Irish cream coffee by adding 1-2 ounces to each cup of hot brewed coffee.
This recipe came from my mom, so I hope you enjoy it!
2 tablespoons chocolate syrup
2 tablespoons vanilla
1 3 /4 tablespoons water
14 ounces sweetened condensed milk
1 cup Irish whiskey such as Jamesons or Bushmills
2 caps (1/2 ounce) Brandy
1 cup whipping cream
Blend eggs, chocolate syrup, vanilla and water in a blender or whip well in a mixer. Add condensed milk, whiskey and brandy by blending in blender quickly. Blend in unwhipped cream, just blending. Do not overmix.
Refrigerate 24 hours. This allows the flavors to meld and helps the alcohol cook the egg.
This Irish cream liqueur will keep about 2 months in the refrigerator. Enjoy! SUBSCRIBE!
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When we started this process of figuring out how to make Kahlua coffee liqueur at home, we found most of the recipes were too sweet, and lacked complexity of flavour. They all had only one note - and it was weak coffee flavoured vodka. It just didn't work for us.
So we started our DIY Coffee Liqueur with fresh dark roasted coffee beans that we gently smashed in a mortar and pestle. We then added ½ a vanilla bean, and bathed this in 151º over proof rum. You really want to layer flavour over flavour, and the higher alcohol helps dissolve more of the oils in the coffee - it also keeps the final product from being to cloyingly sweet when you dilute it later with simple syrup. Rounding out the complex flavour profile is a cinnamon stick, some orange peel, and crushed cocoa nibs. The Dude would be proud!
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2 cups (500 mL) 151º overproof rum (75.5% alc)
1 cup (250 mL) dark roast ground coffee (we just smash in a mortar and pestle)
1/2 vanilla bean
½ cinnamon stick
2- 3 cocoa nibs, optional
1 slice of orange peel, optional
This goes great in our Black Russian Cocktail:
This goes great in our Coffee Chocolate Brown Butter Brownies:
Slice the vanilla bean it open lengthwise and then scrape out the inside of the bean.
Place the bean, scrapings, course ground coffee and rum to a sealable Mason jar.
Give it a shake and set it aside someplace dark.
After 24 open the jar and toss in the cinnamon stick, cracked cocoa nibs, and orange peel.
Give it a shake and set aside for another day.
Strain the mixture through a coffee filter, and mix in the simple syrup… Now this is another place where your personal taste will come into play.
We like ours on the less sweet side so we start by mixing 1 part simple syrup to 3 parts coffee infusion; then we taste and start adjusting form there.
Ideally you want to end up with about 40% alc by volume.
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How to Make Irish Cream | Holiday Drinks | Allrecipes.com
Get the top-rated recipe for Original Irish Cream at
It's easy to make your own Irish cream liqueur. In this video, you'll see how it's done! It's a simple mixture of cream, Irish whiskey, and sweetened condensed milk flavored with instant coffee granules, vanilla, almond extract, and chocolate syrup. Give it a quick whirl in the blender, and you're done! Stir it into hot coffee or enjoy it simply over ice.
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