WHY YOU’LL LOVE A MUDSLIDE

• Dessert and cocktail in one glass
  
• Thick, milkshake-style texture
  
• Balanced booze, not harsh
  
• Five minutes, one blender
  
• Crowd-pleasing and unapologetically indulgent

Frozen Mudslide Recipe

This is not a subtle drink… and it’s not pretending to be.

You don’t sip a mudslide cocktail politely. You commit to it.

It’s cold and creamy and rich in that way that feels a little ridiculous, but that’s the point. The ice cream carries everything, the chocolate shows up, and the booze stays smooth instead of sharp.

This is the drink you make when dinner’s done, the lights are low, and nobody needs to be anywhere else.

Grab a straw. Maybe a spoon. And don’t overthink it.

INGREDIENT NOTES

• Chocolate Ice Cream: Full-fat only for this mudslide recipe! Lower-fat versions turn icy and thin.
  
• Vodka: Neutral and clean. This one’s for structure, not flavor.
  
• Irish Cream: Adds sweetness and body.
  
• Coffee Liqueur: Balances the chocolate with a touch of bitterness.
  
• Heavy Cream or Half-and-Half: Heavy cream is richer, while half-and-half is lighter but still smooth. Either works.
  
• Chocolate Syrup: Rounds everything out and deepens flavor. Looks pretty drizzled on the side of the glass too!

CHAD’S RULE OF THUMB

If it tastes good as a milkshake before you add the alcohol, it’ll make a great mudslide. If it doesn’t, the booze won’t fix it.

SOLID, NO-ARGUMENT PICKS

These brands behave exactly how you want in a frozen mudslide recipe:

• Baileys Irish Cream: Creamy, smooth, reliable
  
• Kahlúa: Balanced coffee bitterness, not harsh
  
• Tito’s Vodka: Clean, neutral, disappears into the drink

Classic flavors. No surprises.

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want a slightly more refined edge…

• Stoli Vanilla Vodka: Adds depth without sweetness overload
  
• Mr Black Coffee Liqueur: Bolder coffee flavor, less sugar
  
• Homemade Chocolate Syrup: Deeper cocoa flavor

Still plenty indulgent. Just sharper.

VARIATIONS

TGIF-Style: Half chocolate, half vanilla ice cream.

Vanilla Mudslide: Use only vanilla ice cream.

Extra Boozy: Add 1 more ounce of vodka.

Irish Mudslide Drink: Replace vodka with Irish whiskey.

Coffee Forward: Include an extra splash of coffee liqueur or swap in some coffee ice cream.

No Cream: Skip the heavy cream/half-and-half and add one more scoop of ice cream.

WHEN TO SERVE IT

• After dinner, instead of dessert
  
• Casual entertaining
  
• Late-night cocktails
  
• St. Patrick’s Day
  
• When subtle sounds exhausting

SERVING SUGGESTIONS

• Drizzle chocolate syrup down the sides of each glass before pouring.
  
• Add whipped cream and extra drizzle if you want full dessert energy.
  
• Top with shaved chocolate or espresso beans for something a little extra.
  
• Best with no food plans afterward 😉

MUDSLIDE RECIPE FAQ

A frozen mudslide works because fat, sugar, and alcohol are doing different jobs at the same time.

Ice cream provides fat and structure, which smooths alcohol burn and creates that milkshake texture. Alcohol lowers the freezing point, keeping the drink soft instead of icy.

The coffee liqueur adds bitterness, which prevents the chocolate from tipping into cloying.

Crushed ice is key: smaller ice particles integrate instead of rattling, giving a consistent mouthfeel. Blend long enough to emulsify everything fully, but not so long that heat thins it out.

This frozen mudslide recipe isn’t about finesse. It’s about balance and temperature control.

TOOLS NEEDED

• High-Speed blender: Smooth texture is a must here.
  
• Measuring Cup or Jigger: Balance matters for the best sip.
  
• Tall Glasses: This is not a rocks-glass kind of drink.
  
• Spoon or Straw: Dealer’s choice!

Enjoy!

With love, from our simple kitchen to yours.

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Frozen Mudslide

Our Frozen Mudslide Recipe makes a creamy, chocolatey ice cream cocktail. With Kahlua and Bailey’s, this boozy sweet drink is sure to please!

Course Drink

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cocktails

Calories 590cal

Author Donna Elick

Equipment

• blender

Ingredients

• 16 ice cubes
• 6 scoops chocolate ice cream about 3 cups
• 3 ounces vodka
• 3 ounces Baileys Irish Cream
• 3 ounces Kahlúa coffee liqueur
• 3 ounces heavy cream or half-and-half
• 2 tablespoons chocolate syrup

Instructions

• CRUSH ICE: Add 16 ice cubes to a blender. Pulse for 10 to 15 seconds, until the ice is finely crushed and snowy.
• ADD INGREDIENTS: Add 6 scoops chocolate ice cream followed by 3 ounces vodka, 3 ounces Baileys Irish Cream, 3 ounces Kahlúa coffee liqueur, 3 ounces heavy cream or half-and-half, and 2 tablespoons chocolate syrup.
• BLEND: Blend on high speed for about 45 seconds, until thick, creamy, and completely smooth. The mixture should look like a milkshake and sound steady with no ice chunks rattling.
• SERVE: Pour evenly into two tall glasses.
• GARNISH: Serve immediately. Add whipped cream and an extra drizzle of chocolate syrup if desired.

Notes

Ice Cream Note: Use full-fat ice cream for the creamiest texture. Lower-fat ice cream can make the drink icy instead of smooth.

Make-Ahead: This cocktail is best enjoyed right after blending. Freezing leftovers is not recommended.

Half-and-Half Note: If using half-and-half instead of heavy cream, the drink will be slightly lighter but still creamy.
Variations:

Vanilla Mudslide: Use vanilla ice cream instead of chocolate.

TGIF-Style Mudslide: Use 4 scoops chocolate ice cream and 2 scoops vanilla ice cream.

Nutrition

Serving: 1 | Calories: 590cal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 38mg | Sugar: 40g | Fiber: 1g | Calcium: 37mg | Iron: 1mg

Originally published September 2011, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frozen Mudslide Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS B52 DRINK

• Three ingredients, no shaking required
  
• Visually impressive with minimal effort
  
• Smooth, balanced flavor from top to bottom
  
• Classic shot that never feels dated
  
• Perfect for celebrations and after-dinner drinks

B52 Shot

This is one of those drinks that makes people stop and look before they drink it. Clean layers always do that.

Chad makes this B52 drink when someone wants “something fun” but not over-the-top. It’s quick, it’s precise, and it feels a little fancy without being complicated.

The flavors are familiar, but together they do something better than they do on their own.

It’s not about rushing it. You pour slowly, take your time, and let the layers stay where they belong. Then you serve it immediately… because the whole point is seeing the magic before it disappears!

You don’t need to be a master bartender to make a mind-blowing drink, and this layered cocktail proves it.

INGREDIENT NOTES

• Coffee Liqueur: The heaviest layer. Goes in first and anchors the shot.
  
• Irish Cream Liqueur: Creamy and slightly lighter, designed to float cleanly.
  
• Orange Liqueur: The lightest layer, adding brightness and aroma at the top.

CHAD’S RULE OF THUMB

If it pours thick and slow, it belongs lower in the glass. If it pours light and quick, it belongs higher.

Density always wins. Brand choice matters because consistency matters. A B52 shot isn’t forgiving, so use liqueurs that behave the same way every time.

SOLID, NO-ARGUMENT PICKS

These are the classic, reliable choices you’ll see behind most bars… and for good reason.

• Kahlúa: Thick, syrupy, and perfectly weighted for the base layer. This is the standard.
  
• Baileys: Creamy, consistent density, and floats beautifully when poured correctly.
  
• Grand Marnier: Slightly lighter, clean citrus flavor, and finishes the top layer cleanly.
  

If someone orders a B52 shot anywhere in the world, this is what they’re expecting.

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want cleaner lines, sharper flavor, and a more intentional finish:

• Tia Maria: Slightly less sweet than Kahlúa, still layers well, more coffee-forward.
  
• Five Farms: Richer dairy base, excellent mouthfeel, very smooth middle layer.
  
• Cointreau: Brighter citrus oils, lighter body, gives a crisp top layer.
  

These don’t just look better… they drink cleaner.

VARIATIONS

If you really want to experiment, break out your liqueurs and mixers and create something truly unique with your B-52 cocktail ingredients!

B51: Made with Frangelico hazelnut liqueur rather than orange.

B53: Replaces Irish cream with some sugary Sambuca.

B54: Made with Amaretto almond liqueur. 

B55: Swaps absinthe for the orange liqueur.

B57: Uses peppermint schnapps in place of Irish cream. Perfect for the holidays!

WHEN TO SERVE IT

• After dinner
  
• Holiday gatherings
  
• Celebrations and toasts
  
• When someone asks for a “classic shot”
  
• Nights that call for something small but memorable

SERVING SUGGESTIONS

• Best enjoyed slowly or in one smooth sip. This is not the time to throw it back!
  
• Serve immediately. The layers won’t hold forever.
  
• Great as an after-dinner shot. Serve this B-52 drink alongside coffee or a chocolate dessert.
  
• Make a party tray. Line up glasses and layer one at a time for consistency. Pair with toffee caramel and Italian wedding cookies.
  
• Scale it back. Use ½ ounce of each liqueur for a smaller shot.

B 52 DRINK FAQ

Layering a B52 shot works because of density. Liqueurs with higher sugar content are heavier and sink, while lower-density spirits float when poured carefully.

Coffee liqueur is the densest here, which is why it goes first. Irish cream sits comfortably in the middle, and orange liqueur finishes cleanly on top.

Pouring slowly over a spoon reduces kinetic energy, allowing the liquid to settle instead of mixing. Temperature matters too… cooler liquids layer more cleanly.

When you respect the physics, the drink does exactly what it’s supposed to do. Simple ingredients + clean technique = predictable results.

TOOLS NEEDED

• Narrow Shot Glass: Makes clean layers much easier.
  
• Bar Spoon: Essential for controlled pouring.
  
• Steady Hand: This is a patience drink, not a speed one.

Enjoy!

With love, from our simple kitchen to yours.

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B52 Shot

A B52 Shot is a silky smooth and creamy layered shooter with Kahlua, Baileys, and Grand Marnier. Bold visuals and taste, perfect for parties!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 shot

Calories 277cal

Author Donna Elick

Equipment

• shooter glass

Ingredients

• 1 ounce coffee liqueur Kahlua recommended
• 1 ounce Irish cream liqueur Baileys recommended
• 1 ounce orange liqueur Grand Marnier recommended

Instructions

• ADD BASE LAYER: Pour 1 ounce coffee liqueur into a chilled shot glass. This is the heaviest liqueur and should always go in first.
• LAYER IRISH CREAM: Slowly pour 1 ounce Irish cream liqueur over the back of a spoon or down the inside of the glass so it floats gently on top of the coffee liqueur.
• LAYER ORANGE LIQUEUR: Using the same spoon technique, carefully pour 1 ounce orange liqueur on top to create the final layer.
• SERVE: Serve immediately. Do not stir.

Video

Notes

Layering Tip: Pour slowly and use a spoon for clean layers. Rushing this step will cause the layers to mix.

Glass Tip: A narrow shot glass makes layering easier and more visually striking.

Alcohol Note: This shot is smooth and creamy but still strong. Sip or shoot responsibly.

Flavor Note: Each layer is meant to be tasted together. The coffee, cream, and orange flavors balance beautifully.

Nutrition

Serving: 1 | Calories: 277cal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0.01mg | Sodium: 5mg | Sugar: 28g | Calcium: 0.3mg | Iron: 0.02mg

Originally published October 2012., updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post B52 Shot + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOCOLATE CAKE WITH GUINNESS

• Deep chocolate flavor with real richness
  
• Ultra-moist, tender crumb
  
• Easy sheet-pan style cake… no layers required
  
• Buttercream is smooth, not cloying
  
• Feels celebratory without being fussy

Guinness Chocolate Cake

This is the cake people ask about. You set it on the counter, and someone always wants to know what’s in it.

Guinness chocolate cake with Baileys Irish Cream buttercream frosting is especially perfect for St. Patrick’s Day, but I don’t save it just for March. 

If I’m craving a serious chocolate cake, one that’s rich and not overly sweet… this is the one I make. 

The Guinness doesn’t shout. It just deepens everything and makes the chocolate taste more chocolatey.

But the frosting is where it really gets fun. Creamy, smooth, just enough Irish cream to notice without taking over. Slice it big, slice it small… it disappears either way. Holiday or not, this cake earns its spot on the table.

INGREDIENT NOTES

• Guinness Beer: Adds depth and moisture, not bitterness. Room temperature helps it blend smoothly.
  
• Cocoa Powder: Provides the backbone of the chocolate flavor. Use unsweetened natural cocoa for a classic taste, or Hershey’s Special Dark for something richer and a bit deeper.
  
• Sour Cream: Keeps the crumb tender and balanced. Full-fat is the way to go!
  
• Irish Cream Liqueur: Brings flavor and silkiness to the buttercream. Baileys is a classic for a reason, but any brand will do.
  
• Unsalted Butter: Used in both the chocolate Guinness cake and Irish cream frosting for richness and control.

VARIATIONS 

No Alcohol: Use strong brewed coffee for the cake and milk or cream (or flavored coffee creamer!) in the frosting.

Richer Flavor: Include 1 teaspoon espresso powder in the cake batter.

Chocolate-On-Chocolate: Top chocolate Guinness cake with chocolate shavings.

Party Pan: Bake in a 9×13-inch pan for thinner slices, but adjust the bake time. Or double the recipe!

Cupcake Conversion: Divide the batter into a muffin tin (with paper liners) and bake for 17-20 minutes.

Holiday Style: Finish with festive sprinkles for St. Patrick’s Day.

SERVING SUGGESTIONS 

• Great for potlucks and parties.
  
• Serve at room temperature for the best flavor.
  
• Drizzle caramel sauce over the frosting for an extra decadent treat.
  
• Pair chocolate cake with Guinness (yes, more!) or a coffee.
  
• Create a St. Paddy’s spread with Lucky Charms Treats or Leprechaun munch mix.
  

GUINNESS & CHOCOLATE CAKE FAQ 

This Guinness chocolate cake recipe works because stout and cocoa complement each other on a chemical level.

Guinness is slightly acidic and contains roasted malt compounds that intensify chocolate flavor without adding sweetness. 

Heating the beer with butter helps dissolve cocoa solids evenly, creating a smooth base and preventing dryness. Sour cream adds fat and acidity, which tenderizes gluten and keeps the crumb soft. 

Baking soda reacts with the acidic ingredients to give the cake lift without making it airy.

The buttercream relies on fat structure: softened butter traps air as it’s beaten, while powdered sugar stabilizes it. 

Adding Irish cream introduces both liquid and alcohol, which thins the frosting slightly and enhances aroma without breaking the emulsion.

The result is a Guinness and chocolate cake that’s rich, moist, and structurally sound from edge to center.

TOOLS NEEDED 

• 9×9-inch Baking Pan: Ideal thickness for even baking.
  
• Saucepan: For melting the butter and warming the stout.
  
• Mixing Bowls: Separate wet and dry mixtures to keep things smooth.
  
• Whisk & Spatula: This batter comes together easily by hand.
  
• Offset Spatula: Makes frosting Guinness chocolate cake clean and simple.

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Guinness Cake with Irish Buttercream Frosting

A slice of Guinness Chocolate Cake with smooth Irish cream frosting is exactly what any celebration needs… or any day you need a pick-me-up!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 large squares or 16 smaller squares (about 1 piece per serving)

Calories 925cal

Author Donna Elick

Ingredients

Chocolate Guinness Cake

• 1 cup Guinness beer, room temperature
• 1 cup unsalted butter, cut into pieces
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 3/4 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Irish Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 to 4 tablespoons Irish cream liqueur such as Baileys
• 1 teaspoon pure vanilla extract

Optional Toppings

• Caramel sauce
• Chocolate shavings
• Sprinkles

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan or line with parchment paper.
• HEAT STOUT: In a medium saucepan over medium heat, add 1 cup Guinness beer, room temperature and 1 cup unsalted butter, cut into pieces. Heat until the butter is fully melted.
• ADD COCOA: Whisk in 3/4 cup cocoa powder until smooth. Remove from heat and let cool slightly.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 teaspoons baking soda, and 1/2 teaspoon kosher salt.
• MIX WET INGREDIENTS: In a separate bowl, whisk together 3/4 cup sour cream, room temperature, 2 large eggs, room temperature, and 1 tablespoon pure vanilla extract until smooth.
• COMBINE BATTER: Slowly whisk the Guinness mixture into the sour cream mixture. Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
• BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• COOL: Remove the cake from the oven and let cool completely in the pan.
• MAKE FROSTING: In a large mixing bowl, beat 1 cup unsalted butter, softened until creamy. Gradually add 4 cups powdered sugar, sifted, mixing on low speed until combined.
• FLAVOR FROSTING: Add 2 to 4 tablespoons Irish cream liqueur and 1 teaspoon pure vanilla extract. Beat on medium speed until light and fluffy. Add additional Irish cream, 1 tablespoon at a time, until desired flavor and consistency are reached.
• FROST CAKE: Spread the buttercream evenly over the cooled cake.
• SERVE: Add optional toppings if desired. Slice and serve.

Notes

Pan Options: This cake can also be baked in a 9 by 13-inch pan. Bake for 25 to 30 minutes and check for doneness.

Make-Ahead: The cake can be baked 1 day ahead and frosted before serving.

Storage: Store covered in the refrigerator for up to 3 to 4 days. Bring to room temperature before serving for best flavor and texture.

Freezing: Freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting.

No Alcohol Option: Substitute the Guinness with an equal amount of strong brewed coffee. Omit the Irish cream liqueur and use milk or cream in the frosting instead.

Ingredient Tip: Room-temperature ingredients are key for a smooth batter and even bake.

Nutrition

Serving: 1 | Calories: 925cal | Carbohydrates: 125g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 156mg | Sodium: 462mg | Sugar: 98g | Fiber: 3g | Calcium: 52mg | Iron: 3mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Guinness Chocolate Cake​ appeared first on The Slow Roasted Italian.

Baileys Brownies

A tip of the bottle seems to make most recipes better, and these Irish cream brownies are no exception!

Not only are these fudgy bars a delectable after-dinner treat, but they make tasty homemade gifts to give your friends for the holidays.

I also have a salted caramel brownie recipe with a hint of smokiness from Jack Daniel’s whiskey. Or, try out my zesty margarita cupcakes. No kids allowed at this dessert table!

You can even flip the script and make some cocktails that taste like your favorite sweet treats!

Mix up a round of sugar cookie martinis or these creamy strawberry cheesecake pudding shots.

Ingredient Notes and Substitutions

• Brownie Mix – Make sure to grab a Family Size box (18 ounces) so you have enough batter. This recipe works with any variety, as long as it’s chocolate!
  
• Espresso Powder – Enhances the chocolate flavor and pairs perfectly with Baileys in brownies.
  
  Be sure to add the powder to the boxed mix instead of brewing up a fresh shot — we don’t need any extra liquid in this recipe!
  
  Instant coffee granules will also work in a pinch.
  
• Baileys Irish Cream – This liqueur combines Irish whiskey with chocolate, cream, and vanilla.
  
  It makes the chocolate flavor in the dessert even more intense, and the creaminess creates an extra fudgy texture.
  
• Vegetable Oil & Egg – Needed to bind everything together and provide structure to your Baileys Irish Cream brownies.

Tips and Tricks to Make Fudgy Baileys Irish Cream Brownies

• Whisk the oil, eggs, and liqueur together first.

This helps to emulsify the mixture so it’s perfectly blended together! Really put your wrist into it, or use an electric mixer with the whisk attachment if needed.

It also works a little air into the batter so your Baileys chocolate brownies aren’t too dense.

• Stir the batter just until combined.

Once there are no more visible dry streaks, it’s ready to pour into your greased pan.

Be sure to scrape the spatula along the bottom bowl as you mix. The dry ingredients can sometimes get trapped there!

• Add some chocolate chips.

For an extra chocolatey version, sprinkle about ½ a cup of your favorite chocolate chips over the batter before you place the pan in the oven.

• Use the toothpick method.

A great way to test if your Irish cream brownies are done is by sticking a toothpick in the middle.

If it comes out clean or with a few moist crumbs, they’re ready to be cooled. But if the toothpick is coated with batter, then bake for a few more minutes and test again.

Prep Ahead

• Grease baking pan

Kitchen Tools You Will Need

• 9-inch Square Baking Pan – An 8×8 pan will also work, though the Baileys brownies will come out a bit thicker and may take longer to bake.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Serving Suggestions

Enjoy a square right out of the pan or top your Baileys Irish Cream brownies with a swirl of whipped cream or even a maraschino cherry on top if you’re feeling it.

I like to pair mine with a scoop of cheesecake ice cream when I’m craving an extra decadent treat.

And if you’re feeling extra boozy, blend up a batch of mudslide cocktails to sip at the same time!

Irish Cream Brownies FAQ

Storing and Freezing Baileys Chocolate Brownies

Once cooled, transfer leftovers to an airtight container or Ziploc bag and keep them at room temperature for up to a week.

You can also freeze Baileys brownies for up to 3 months for a make-ahead treat!

Let them thaw on the counter until softened, or warm up individual squares in the microwave in 15-second intervals.

Enjoy!

With love, from our simple kitchen to yours.

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Boozy Baileys Brownies

Baileys Brownies are extra rich and fudgy thanks to a simple, grown-up twist in your favorite box mix. Bake up a batch in under an hour!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 78cal

Author Donna Elick

Equipment

• 9×9 baking dish
• mixing bowls
• whisk
• heat-resistant silicone spatula

Ingredients

• 1 18-ounce box of brownies
• 2 tablespoons espresso powder
• 1/4 cup Baileys Irish Cream
• 1/3 cup vegetable oil
• 1 egg

For topping

• whipped cream optional
• maraschino cherries optional

Instructions

• Preheat the oven to 325 degrees Fahrenheit.
• In a large bowl combine the brownie mix and the espresso, whisking to combine.
• In a separate small bowl, add the Bailey’s, vegetable oil, and eggs, beating to combine.
• Pour the liquid mix into the brownie mix and stir until combined.
• Pour the brownie batter into a prepared baking dish.
• Bake for approximately 35-40 minutes or until a toothpick comes out clean (baking time will vary based on the size of the dish, refer to the brownie box instructions for exact time – I love to use our individual brownie baking tray and that usually takes about 35 minutes to cook through).
• Garnish with a dollop of whipped cream and a maraschino cherry (if desired).
• Enjoy!

Notes

You can store the brownies in an airtight container or Ziplock bag at room temperature. When stored this way, the brownies can easily last a week.

We love these fresh out of the oven or warmed up and served with ice cream, but they are just as delicious when cooled down to room temperature.

You can use your family’s favorite brand of brownie mix. I love using Ghirardelli’s Double Chocolate Premium Brownie Mix because the chocolate is soooo good and pairs very well with the espresso and Bailey’s.

Nutrition

Serving: 1 | Calories: 78cal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 6mg | Sugar: 1g | Calcium: 3mg | Iron: 1mg

Originally published December 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Boozy Baileys Brownies appeared first on The Slow Roasted Italian.

Happy Thursday, Slow Roasters!  Its Ladies Night here at The Slow Roasted Italian and do we have a drink for you.  This is a fantastic addition to the St Patrick’s Day cocktails we have already shared with you.  Leprechaun’s Lunch Cocktail is a perfect smooth blend of mint, chocolate and caramel cream flavors.  This will surely bring out the Irish in you.

Happy St. Patty’s Day!

Enjoy!

With love, from our simple kitchen to yours. 

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Leprechaun’s Lunch Cocktail

It is a perfect smooth blend of mint, chocolate and caramel cream flavors. This will surely bring out the Irish in you.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 363cal

Author Donna Elick

Ingredients

• 1 ounce Bailey’s Irish Cream Caramel
• 1 ounce Creme de Menthe
• 1 ounce Creme de Cacao
• 4 ounces milk

Instructions

• Pour the Bailey's Irish cream, Creme de Menthe and Creme de Cacao over two ice cubes in a small (8-oz) highball glass. Add milk, stir, and serve

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 47mg | Sugar: 36g | Calcium: 139mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Leprechaun’s Lunch Cocktail appeared first on The Slow Roasted Italian.

Happy Thursday and Happy December!  I can’t believe it is already December 1st.  Where did the Fall go?  We have been so busy with Mr W’s business that when am I finally able to pop my head out of Santa’s Workshop for a moment, it is only 3 1/2 weeks until Christmas. 

Oh my, there is so much to do and as I said we are so busy.  Our annual Christmas party is this Saturday, and Mr W has been working on some Christmas cocktails. 

This one is a front runner for the party, with a delicious flavor and incredible creaminess it is amazing!

Enjoy!
With love, from our simple kitchen to yours. 

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Nutcracker Cocktail

Mr W has been working on some Christmas cocktails. This one is a front runner for the party, with a delicious flavor and incredible creaminess it is amazing!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 685cal

Author Donna Elick

Ingredients

• 2 ounces Absolut vodka
• 2 ounces DiSaronno amaretto
• 2 ounces Bailey’s Irish Cream
• 2 ounces Kahlua coffee liqueur

Instructions

• Mix ingredients with ice in shaker, strain into glass.

Nutrition

Serving: 1 | Calories: 685cal | Carbohydrates: 59g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 10mg | Sugar: 56g | Calcium: 1mg | Iron: 1mg

Originally Published December 2011.

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The post Nutcracker Cocktail appeared first on The Slow Roasted Italian.

 Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian!

Tonight’s feature cocktail is the Mocha Express.  A cocktail that makes me think of smooth jazz, coffee houses and a great book.  A combination of your favorite espresso blend, enhanced by the fine flavors of Mexican coffee beans provided by Kahlua.  Bailey’s Irish cream adds a luxurious smooth flavor from the Irish whiskey, cream and fine spirits and your best vodka for a kick!

So bring the house lights down, turn on your favorite sounds, pour yourself a Mocha Express and lose yourself in your own story.

Enjoy!

With love, from our simple kitchen to yours. 

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Mocha Express Cocktail

Tonight’s feature cocktail is the Mocha Express. A cocktail that makes me think of smooth jazz, coffee houses and a great book. A combination of your favorite espresso blend, enhanced by the fine flavors of Mexican coffee beans provided by Kahlua.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 374cal

Author Donna Elick

Ingredients

• 2 ounces Grey Goose vodka
• 3/4 ounce Bailey’s Irish Cream
• 3/4 ounce Kahlua
• 1 ounce Espresso prepared

Instructions

• Shake with ice and strain into a chilled cocktail glass.

Nutrition

Serving: 1 | Calories: 374cal | Carbohydrates: 37g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 13mg | Sugar: 14g | Calcium: 40mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mocha Express Cocktail appeared first on The Slow Roasted Italian.