Tulip's Kitchen: Pampered Chef Bailey's Cheesecakes

Monday, 8 June 2009

Pampered Chef Bailey's Cheesecakes

Such a simple dessert!

I used a block of cookie dough that you can get in the supermarket

Rolled it into walnut shaped balls and put it in my deluxe mini muffin pan and cooked it on a 180c oven for approx 8-10 mins.Whilst still hot, I used the mini tart shaper dipped in flour to press out tart shells. I left them to cool slightly, then remove shells and finish cooling on a non stick cooling rack (I love this product, I have two, soon to be three, they are so space saving when cooking up for a crowd!)
While they were cooling I mixed 200g Philadelphia cream cheese with 2tbs icing sugar into ½ to 1 mini bottle Baileys together. (Ok, who am I kidding it was more than a little over a mini bottle!!)
I then piped generous rosettes of cheesecake mixture on to the tart shells using the Easy Accent Decorator, then dusted with grated chocolate. Delicious! The photo doesn't do them justice but they taste divine, one is just not enough!!! I have also used amaretto instead of the Bailey and they were just as scrummy!!!
(note to self, find instructions for camera....need to review the settings!)

1 comment:

Elly said...: Great site with lots of good ideas!!; 20 January 2011 at 12:41

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.