You’ll love this easy to make homemade baileys recipe. Great Christmas gift idea!
1 cup powdered sugar
1 2/3 cups whipping cream
1 cup whiskey
2 tsp. vanilla
2 tsp. unsweetened cocoa powder
2 tsp. instant coffee
Hop on over to Nifty Thrifty Things for directions
You might also like Homemade Irish Cream
You can’t bake in chocolate cups, but once you learn how to make a chocolate cup, you’ll find yourself stuffing chocolate cups with peanut butter, filling them with candy, and using the chocolate cups for ice cream cupcakes.
Chocolate cups are shockingly simple to make. In fact, making chocolate cups is a fun toddler activity. To make them, you paint the inside of silicone cupcake liners with melted chocolate. What toddler is going to say, “No,” to paint that you can eat?
6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1¼ to 1½ lbs. live lobster
½ cup Melted butter, salted
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
½ tsp. Thyme
1 cup Heavy cream
- Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
- Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
- Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
- Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
- Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
- Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
- Add the cognac (or brandy) and cook until the alcohol has evaporated.
- Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
- Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
- Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
- Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic lobster bisque recipe.
The Perfect Gift: Yarn Ball Bookmark.
These bookmarks are sure to put a smile on any bookworm’s face, and the best part of this project is that kids can make them all by themselves!
Next time my son says "I'm bored!" I will pull this out. See here... instuctions to make this.
Here’s a fun way to recycle tin cans into something useful. Take some tin cans and a piece of wood and put them together into a nice cutlery holder. You can also use it to store your small craft supplies.
Click here... for the tutorial with instructions and tips in English and Portuguese