homemade Baileys Irish cream (no fructose)

I love Baileys but hate the zillion chemicals added....so I started making my own a few years ago. This recipe is super simple and tastes fresher and better than the original (I think). It's much less sweet, relying more on the sweetness of full cream, but you can add as much or as little brown rice syrup as you like....or another liquid sweetener if you don't care about fructose (fructose free).

P.S. ladder tree in the background...it's a thing. 

Yield: 4 cups

Ingredients
2 cups full fat cream (a.k.a. whipping cream) 
1 cup Jameson Irish whiskey (this makes a medium-strong batch)
1 cup fresh strong coffee (decaf works great too)
1Tbsp-1/4 cup brown rice syrup

Instructions
1. Stir coffee & brown rice syrup together (one that you can eventually pour from) and allow the brown rice syrup to fully melt
2. Add whipping cream
3. Add whiskey
4. Store in the fridge. Allow to chill fully if serving over ice
5. Best consumed within 4-5 days


P.P.S best Christmas song EVER, in my opinion.  A holiday story with a happy ending. 

easy, no-bake holiday ornaments


How cute are these? Way too cute...and super fun to make.

Only a couple steps involved, but cheap ingredients and stuff you probably have in the kitchen right now. A little heating up in a pot, a little waiting and you'll be ready to get creating.

Ingredients
2 cups baking soda
1 cup corn starch
1 1/4 cups water
1/2 tsp cinnamon and clove essential oils (or whatever you prefer)

Instructions
1. Put all ingredients in a medium size pot on the stove over medium heat.
2. Mix frequently as you bring to a boil.
3. Keep mixing and soon it will start to thicken up. As you are getting to your last stirs, add the essential oils and mix to incorporate.
4. When your mixture becomes fairly thick and dough-like, remove from the pot and put in a bowl to cool.
5. Wait for your dough to cool before using it (I wrapped mine in plastic wrap as it was cooling to keep the exposed bits from getting crusty, but not right away when it's super hot).
6. When totally cooled down (should take about 20-30 minutes), roll out on parchment paper or lightly corn starched surface and cut out ornaments with preferred tools (I used cookie cutters)
7. Leave on a flat surface to dry (note: this dough is sensitive to impressions, for example it will take on the wrinkles in the parchment paper).
8. Takes about 24 hours to dry. You may see some cracking as they dry. I lost 2 to breakage as they dried. The best ones were neither rolled too thin or too thick.

At first I thought I'd let the natural white shine through (and it is nice too), but glitter took control. Once it gets out it wants to be everywhere, & it does look pretty nice. The little plastic gem bits I had left over from long ago projects. Use white glue to hold in place.

 This guy is my favourite.
They're going to break if you drop them on a hard surface, but they are surprisingly sturdy. They dry beautiful, like plaster and if you put in some essential oils, they smell wonderful. They take well to texturing if you wish. Certainly strong enough to be an ornament or a gift tag and light weight.

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