So I’m super embarrassed.
My room looks like a 12 year old’s, minus the toys. Actually, replace ‘toys’ with ‘clothes’ and you’ve got my room. It literally looks like a train carrying the entire wardrobe from Torrid crashed into my bedroom and left all the remains everywhere. Utterly unacceptable.
The only problem? Well, problems. One, I’ve been sick for the past two weeks, so doing anything other than merely existing is a miracle. Two, I’ve been furiously writing my cookbook, in which the deadline for the manuscript was moved up by three months… but for an exciting reason I can’t quite divulge yet 
And three, because between cookbook writing/recipe testing all day erryday, plus blog work, plus being a mother to two dogs, plus needing at least an hour to sit on my ass and watch Guy’s Grocery Games reruns, I have like, nooo time at all.
So there’s my room, alone and cold, only used for sleeping and a quick change in the morning before my day starts and I run around impersonating a headless chicken. And of course, there’s a three-foot-high pile of clothes at the foot of the bed, along with shopping bags with clothes still in them waiting to be hung up or washed. And don’t even get me started on the stack of magazines from DECEMBER that I have yet to read.
I swear, when this book is done and I’m over being sick, I’m going to spend like, an entire week just reading magazines and watching TV shows.
And pleeeease don’t get me wrong – I have loved every.single.minute of this writing a cookbook process, from the brainstorming to the recipe development, the photography to the writing… and I will happily write a thousand more cookbooks if my publisher will have me. But while I love it, I can’t lie and say it hasn’t been exhausting to the very core. So please don’t interpret my mild bitching about having a messy ass room as being ungrateful… that’s the last thing I am when it comes to my dream come true!
Actually… I think I just need a maid.
Or a drink.
ANYWAY. Can we please chat about this One-Hour Bailey’s Mousse? I know I just posted a Bailey’s recipe, but this mousse is top-notch and perfecto for St. Paddy’s Day. Plus, where regular mousse recipes take hours to set, this mousse recipe only takes one hour. Sixty minutos. You can do this, homie.
Plus, it has a creamy, velvety texture and that outrageously delish Bailey’s flavor with a hint of chocolate and coffee. SO GOOD. While I’ve served mine with just a handsome dollop of whipped cream and some chocolate sprinkles, this would be lovely with crushed Oreos, graham crackers, or Nilla wafers. Add a drizzle of caramel or chocolate sauce and voila!
Can we make a deal? You clean my room and I’ll make you these, k?
*adapted from the America’s Most Wanted Recipes cookbook
- 1 (8 oz) pkg Cool Whip, thawed
- ½ cup heavy cream
- 1 Tbsp cocoa powder
- 1-2 tsp espresso powder (depending on how strong of a coffee taste you'd like)
- 3 Tbsp sugar
- ¼ cup Bailey's Irish Cream liqueur
- Whipped cream
- Chocolate sprinkles
- In the bowl of a stand mixer, whip together the Cool Whip and the heavy cream with a whisk attachment until stiff peaks form, about 5-7 minutes.
- Meanwhile, in a small bowl, combine the cocoa powder, espresso powder, and sugar. Sprinkle this mixture into the whipped cream mixture and whip until blended. Lastly, stream in the Bailey's and continue whipping until stiff and glossy, about 1 minute.
- Pipe or spoon the mixture among 2-4 glasses (depending on how much mousse you'd like per glass and the size of the glass, of course). Refrigerate for at least one hour.
- Just before serving, top with whipped cream and a sprinkling of chocolate sprinkles.
Light, luscious, creamy and smooth, this mousse is sure to knock your socks off!
Don’t forget to pin this to your favorite board to save for later!
Have a super sweet day!
xo, Hayley
