Happy St. Patrick's Day (tomorrow)!

So... St. Patrick's Day is coming up... Why do I celebrate? No, I don't... in fact, I never really pay attention on this particular holiday. All I know is... it's the holiday that lots of ppl get drunk.
But this year, I decided to do a little research on this Irish traditional holiday. And, I've started from their holiday food. It seems like most of the Irish dishes are made from potato (that's probably why all kinds of potato are on sale now in the supermarkets... lol).
However, as many of you know, dessert is always my favorite. So, I decide to skip the main dishes and go directly into the dessert parts-- the Irish Desserts for now!! haha
I've never tried any of these myself, but if I have the chance, I will love to try them. "Chocolate-Irish Cream Cheesecake"?!!! That just sounds so yummy. Didn't I just finish my dinner like an hour ago? maybe it's time to get some desserts!!

Well, Happy St. Partick's Day tomorrow and rememebr to wear something GREEN if you can.
And most importantly, pay extra attention on the traffic tomorrow night if you go out to party. There are some crazy, drunk ppl out there.... :-)

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Irish Coffee
Ingredients: 1/2 cup hot strong coffee 1 tablespoon Irish whiskey 2 teaspoons sugar Whipped cream Ground cinnamon or nutmeg

Directions: In a coffee cup or mug stir together hot coffee and Irish whiskey. Stir in sugar. Top with a dollop of whipped cream; sprinkle with cinnamon or nutmeg. Makes 1 (6-ounce) serving.

Chocolate-Irish Cream Cheesecake
Makes 12 to 18 servings
Prep: 45 minutes
Bake: 50 minutes

Ingredients

1 cup chocolate wafer crumbs (about 18 cookies)*

1/4 cup butter, melted

1/2 teaspoon ground cinnamon

3 8-ounce packages cream cheese, softened

1 8-ounce carton dairy sour cream

1 cup sugar

1 8-ounce package semisweet chocolate, melted and cooled

3 eggs

1/3 to 1/2 cup Irish cream liqueur

2 tablespoons whipping cream or milk

2 teaspoons vanilla

Fresh raspberries (optional)

1/3 cup semisweet chocolate pieces, melted (optional)

Directions

1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9- or 10-inch* springform pan; press onto bottom for a firm, even crust. Set pan aside.

2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.

3. Place pan on a baking sheet. Pour filling into crust. Bake in a 325 degree F oven for 50 to 60 minutes or until center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen sides; cool 30 minutes more. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.

4. Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired. Makes 12 to 16 servings.

*Note: If using the 10-inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust. Source: Better Homes and Gardens