• Ria

Feeling Lucky!

St. Paddy's Day is this weekend, how will you celebrate? With friends? At a local pub? We're feeling all things sweet this year and want to share some of our favorites! Ready for all things green and rainbows?

Chocolate Cupcakes with Irish Cream Frosting

How do you take your strawberries? We love ours dipped in chocolate...better yet, dipped + decorative! Bring all the LUCK to your dessert station with festive strawberries. Shades of green + all the colors of the rainbow are a great way to bring a little fun to your guests! Pick out chocolate in all colors and add some sprinkles, candy dots or Lucky Charms to complete this charming strawberry platter.

Bailey's Chocolate Cheesecake Pots

It wouldn't be St. Patricks Day without a signature cocktail, beer, or infused treat! Team Soirée is in love with all things cheesecake and found this easy recipe, sure to impress your adult guests! Don't these look like the pot of gold at the end of the rainbow? We think so too!

Photo + Recipe by I Love Cooking


8 (+-140g) double chocolate Digestive biscuits (or similar)

360g full fat cream cheese, chilled 60ml double cream

60ml Baileys Irish Cream liqueur

100g caster sugar

30g cocoa powder

125ml double cream
½ tsp caster sugar
½ tsp vanilla extract Chocolate sprinkles


1. Roughly chop the biscuits with a sharp knife. Tip: We prefer doing this so that you don’t end up with fine crumbs and powder as you get when you crush them.

2. Spoon the crumbs into 4x 250ml preserve jars. Set aside. Tip: If you don’t have preserve jars, you could also just use small bowls or drinking glasses.

3. Place the remaining cheesecake ingredients into a medium sized bowl. Using an electric mixer beat on low speed just until dry ingredients are combined. Scrape down the sides of the bowl then beat again on high speed until the colour is uniform and mixture is smooth and has thickened slightly, 1-2 minutes.

4. Spoon the cheesecake mixture into the preserve jars on top of the biscuit crumbs, close the lids onto each jar, then refrigerate until serving time. Tip: The quickest and neatest way of filling your cheesecake pots is to use a piping bag. Fill a large piping bag with the cheesecake mixture, cut the end of the piping bag off, and then squeeze the mixture into your preserve jars. Each dessert gets +- 140g of the mixture.

5. To serve, pour double cream into a medium sized bowl with sugar and vanilla extract. Whisk just until thick enough to spoon.

6. Spoon generous dollops of the whipped cream on top of each cheesecake pot, then decorate with chocolate sprinkles.

7. Cheesecake pots can be kept in the fridge for up to 3 days, but the biscuit crumb base will lose its crunch after the first day. Still tasty, though!

We wish you all the luck on St. Patricks Day and everyday!

"May your troubles be less and your blessings be more, and nothing but happiness come through your door!"


Team Soirée