It's the ultimate baking paradox: Do you continue to make your go-to dessert recipes when you're in need of something sweet, or do you take a risk and branch out with something totally new?
We're going to suggest what's behind door number three: a mix of both. New, creative recipes are fun, but classics are classics for a reason. That's why (in our humble opinion) the best scenario is taking a nostalgic recipe and adding an unexpected twist—which is exactly what baker and nutritionist Sashah Handal did on our latest episode of Alt Baking Bootcamp.
Handal took an iconic flavor combo—cookies and cream, what else?—and put a sophisticated spin on it by adding Baileys Deliciously Light to the mix. The liqueur adds rich cocoa and vanilla flavor to the whipped cream, and also has 40 percent less sugar than traditional Baileys Original Irish Cream.
Feel like you've finally found the Goldilocks-esque answer to your what-to-bake debate? Watch the video above to get started.
Cookies & Cream Parfait
3/4 cup butter (softened)
3/4 cup coconut sugar
1/4 cup cane sugar
2 Tbsp vanilla
2 cups gluten-free, all purpose flour
2 Tbsp coffee grounds
1 1/2 Tbsp cornstarch
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup Baileys Deliciously Light
1 cup heavy cream
2 Tbsp cane sugar
1 tsp cream of tartar
1. Using electric mixer, cream together butter and sugars for two to four minutes, or until light and fluffy. Scrape down the sides to ensure all the sugar is incorporated.
2. While creaming, combine dry ingredients in a medium mixing bowl, sift well, and set aside. Keep mixer on a low speed while you add in the egg and vanilla, scraping the sides again as necessary.
3. Add one cup of dry ingredients at a time and mix on low to incorporate, taking caution not to over mix! Once all the dry ingredients have been added and dough has been formed, scrape down the sides one more time to ensure you didn’t miss anything.
4. Chill dough for a minimum of four hours (or overnight).
5. Once chilled, preheat oven to 350°F and form one and a half inch balls and place on a sheet tray at least two inches apart from one another. Bake for five minutes, rotate, and finish baking for another four minutes. Allow to cool on sheet tray for 10 minutes. They should be crispy on the outside and slightly chewy on the inside.
For the whipped cream
1. Using an electric mixer and whisk attachment, whip cream, sugar, and cream of tartar on high, until it almost doubles in volume.
2. Add in Baileys Deliciously Light, and continue to whip on high until stiff peaks form and texture changes from liquid to solid. Whipping time should take less than four minutes.
3. To make the parfaits, alternate layers of cookie crumble with whipped cream. Enjoy!
Please Indulge Responsibly. BAILEYS Deliciously Light Liqueur. 16.1% Alc/Vol. Imported by Paddington, Ltd., New York, NY. *Per 2.5 fl. Oz. serving – Average Analysis: calories-139; carbs-9.3g; protein-0.8g; fat-3. g; sugar-7.8g. Compared to Baileys Original Irish Cream per 2.5 fl. Oz. serving: calories-233; carbs-16.1g; protein-2.1g; fat-10.1g; sugar-13.3g. Do not share with anyone under the legal drinking age.
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