Happy Christmas Eve and Merry Christmas

We are into our afternoon of Christmas Eve. We are back from our long hike to Bobbi, and it was especially pretty with the sun out and the snow still on the ground. We stopped by our local health food store, and we got free mulled wine....that really warmed me up quickly. I am enjoying a series of Twilight movies on tv. First was the original Twilight, and now I am watching New Moon while Joe is taking a wee nap. It will be a quiet, peaceful day at home.

Here is a aerial tour of Ireland...It will give you an idea how very pretty Ireland is. All the shops will be closed tomorrow and decorations are up in many of the homes.It is a beautiful time here in Ireland. One of my favorite Irish singers named Enya is here singing in Gaelic one Christmas song I truly love...."Silent Night"...Someone commented that when we die and go to heaven, we will hear Enya's voice there singing. That is a lovely thought for sure...She truly has a voice of an angel.

Oh, if you are still in the mood for a bit of baking, this is my all time favorite:

Baileys Irish Cream Cheesecake. Guess what I am having tonight with a cup of coffee?

Here is the recipe for you...You still have a bit of time to bake this one. This is one of the easiest Baileys Cream Cheesecake recipes.

100g/3½oz unsalted butter

250g/8¾oz biscuits such as Digestives, Hobnobs, Oaties. Crushed.

450g/1lb Cream cheese such as Philadelphia

1 slug of Baileys Irish cream

100ml/3½oz icing sugar

200ml/10½oz double cream

60g/2oz chocolate (dairy or plain, as you prefer)

Method:

Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.

Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridg

While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.

In a bowl, whip the cream until it forms soft peaks.

In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.

Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.

To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.

Some people serve individual portions with additional cream, poured over or whipped into a peak. Personally, I don't think this is necessary as this Baileys Irish cream cheesecake is already fabulously rich.
You can, however, decorate it with a bit of chocolate curls if you like it the way I do....very yummy! By the way, only the brave and very thin should try to calculate the calories, but when you want to indulge yourself, like on Christmas Eve or Day, this can't be beat. The hard part is waiting for it to chill in the fridge...It seems like a long wait.LOL

Merry Christmas or as they say here in Gaelic "Nollaig Shona." Have a blessed, happy, and peaceful holiday!