The Baileys blondies are everything you'd hope for a more. Soft, squidgy, rich in Baileys flavour and dotted with creamy white chocolate chips.
There's not only a generous glug of Baileys in the blondie batter, they're also decorated with Baileys icing to ensure that distinctive flavour really comes through.
The batter can be made in a single bowl and these Baileys blondies only take 25 minutes in the oven, so they'll be ready to eat in no time!
You'll start by melting butter, then whisking with light brown sugar, eggs, Baileys and vanilla. Next, you'll sift in plain flour and baking powder and fold through. Finally, you'll stir in white chocolate chips and that's your batter ready to spoon into a lined tray and bake!
For the icing, it's even easier. You'll simply sift icing sugar into a bowl and then whisk in a good glug of Baileys, before drizzling over the cooled blondies. So good!
Here's the full recipe with plenty of step-by-step pics.
Ingredients
For the blondies
- 240 g (2 sticks + 1 tbsp) slightly salted butter
- 350 g (2 cups) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 100 ml (⅓ cup + 1 tbsp) Baileys Original Irish Cream
- 275 g (1¾ cups + 2 tbsp) plain white flour (all purpose flour)
- ½ tsp baking powder
- 200 g (1 cup) white chocolate chips
For the Baileys icing
- 65 g (½ cup) icing sugar (powdered sugar)
- 1 tbsp Baileys Original Irish Cream
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the blondies
Preheat your oven to 180C (160C fan).
Grease and line a medium roasting tin.
Melt the butter in a large mixing bowl, using 15 second microwave bursts.
Add the soft brown sugar.
Whisk to combine.
Add the eggs, Baileys and vanilla.
Whisk again.
Sift in the flour and baking powder.
Mix together until smooth - the batter should be quite liquid.
Add the white chocolate chips.
Fold together.
Spoon into a lined baking tray.
Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Allow to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely.
To do this, I find it easiest to grab a *light* board (important so you don't squash the blondies!). Put the board on top of the blondie tin, then hold the tin underneath and turn the whole thing upside down, allowing the blondie to drop onto the tray/board. Peel off the paper, then place the cooling rack on top of the blondies and, holding the board underneath, flip again so that the blondie sits safely on the rack.
Make the Baileys icing
Wait to make the icing until the blondies are completely cool.
Sift the icing into a small bowl and add the Baileys.
Mix to a smooth paste. If it's too thick to drizzle, add more Baileys a drop at a time. Using a small whisk or the back of your spoon to remove out any lumps.
Drizzle the icing over the blondies.
Allow to set, then transfer to a board.
Slice into large, decadent squares in a 3 x 4 pattern.
Dig in!
These creamy, squidgy Baileys blondies are even more delicious than they look!
Let me know when you try your first batch!
Pointers, tricks and troubleshooting tips for the perfect Baileys blondies
Are Baileys blondies easy to make?
Yes, these Baileys blondies are very easy to make. They are a perfect recipe for the Christmas season and could be a lovely Christmas gift if presented in some festive wrapping.
Some fear that blondies will be tricky to make, but it’s actually rather easy, and there are loads of step-by-step pics above to help you see what your batter should look like at every stage.
First, you’ll melt butter and then stir in brown sugar, followed by eggs, vanilla and, of course, Baileys. You’ll then sift in flour and baking powder (just a touch of each - not as much as you’d add for a cake) and fold together until smooth. Stir in white chocolate chips and that’s your blondie batter made!
It then goes into a lined tin to bake for about 25 mins. Once cool, you’ll drizzle with a super simple icing made by whisking icing sugar and Baileys together and that’s all there is to it. No special skills required.
Will I need any special equipment to make Baileys blondies?
No, you should not need any special equipment to make these Baileys blondies.
The main things you’ll need are a heatproof bowl to melt the butter and make your batter in, a whisk (manual is fine), some weighing scales and measuring spoons and, of course, a medium roasting tin and baking paper.
There is a full list of suggested equipment on the recipe card below.
What is Baileys?
Baileys is a type of “Irish cream” - a sweet,cream-based, alcoholic liqueur with hints of vanilla and cocoa. It’s made in Ireland with Irish whisky and milk from Irish cows, and is often served over ice or in various cocktails. It’s also great to bake with!
Baileys is a brand name, so you can find Irish cream by other brands, too, although I personally think Baileys is by far the best (not an advert!). If you do use another brand, check the ingredients to make sure it’s made with whisky rather than just “alcohol” as that really affects the flavour.
Where can I buy Baileys?
You should be able to find Baileys in the alcohol section of most UK supermarkets. It’s also stocked in most US superstores, such as Target, and Australian stores, such as Woolworths. It’s also available online and from various off-licences/liquor stores.
Most UK supermarkets also do their own “Irish cream” version of Baileys, which can be used as a substitute if Baileys is unavailable. If you do use another brand, check the ingredients to make sure it’s made with whisky rather than just “alcohol” as that really affects the flavour.
How can I tell if Baileys has gone off?
The alcohol and production processes involved in making Baileys means that it has a much longer shelf-life than cream alone.
At the time of writing (October 2021) bottles of Baileys come with a Best Before end date that is usually a year or more beyond the date of purchase. It’s worth noting that while Use By dates are essential safety markers and should never be exceeded, Best Before End dates are more indicators of best quality, and so food can be safely consumed beyond that date, provided there are no signs of spoilage.
The label on Baileys suggests storing in the fridge but beyond that, does not suggest that spoilage time is shortened once the bottle is opened.
Various unofficial sources suggest that Baileys can last around 2 years before it starts to go off, whether the bottle is opened or unopened, and whether or not it has been kept in the fridge. However, I could find no official confirmation on this.
When checking on your Baileys, a key indicator is the smell. If it starts to have a sour or unpleasant smell then it has probably started to turn and should not be used.
When you pour your Baileys into a glass, it should be a creamy light caramel colour. If it has begun to go off, the colour will be darker, more akin to milky coffee and it may even look streaky.
The texture should be velvet smooth and should settle like cream. If there’s any sign of curdling or splitting in the liquid, then it should be discarded.
Finally, any change in taste is a sign that your Baileys is past its best and shouldn’t be used.
Is chocolate ok to eat if it has a white chalky layer on it?
The white, chalky layer you sometimes see on the surface of chocolate is usually a sign that the sugar or the fat in the chocolate has started to separate and ‘bloom’ on the surface.
There’s nothing unsafe about chocolate that has bloomed, it just doesn’t look as attractive and may not have the smooth taste and texture that you are used to.
Blooming can happen for a number of reasons: the most common is storage of chocolate. Make sure that your chocolate is stored in a sealed container somewhere cool. It’s also more likely to bloom after the Best Before End date.
Blooming can also happen when chocolate is melted then rapidly cooled. This is why you may see steps in some recipes instructing you how to “temper” chocolate, which involves heating and cooling it in such a way as to stabilize it.
In a recipe like this one, it really doesn’t matter if your white chocolate chips have bloomed as it won’t show in the final product. However, should you ever need to fix bloomed chocolate, you can melt it down gently, spread it onto a tray lined with baking paper and let it cool completely. In most cases, it should set back to its normal texture, bloom-free.
Are Baileys blondies suitable for vegetarians?
These Baileys blondies are suitable for vegetarians as they do not contain any meat, poultry or fish products.
At the time of writing (October 2021), Baileys is marked as suitable for vegetarians, but it’s always a good idea to double check the labels on all your ingredients and any extra items that you might serve alongside them to make sure.
Are Baileys blondies suitable for vegans?
These Baileys blondies are not suitable for vegans as they are made with dairy butter, eggs and Irish cream. There is also dairy in the white chocolate.
I haven’t tested this, but could certainly try using vegan alternatives to create this recipe.
Baileys Original is not vegan, Baileys does have a vegan alternative called Baileys Almande, which is made instead with almond milk. This will change the taste slightly, I suspect, but should still work.
In place of dairy butter, you could use a vegan baking block or a non-dairy butter alternative. Some vegan margarines are less than half fat and contain a lot of water. Look for one with around 80% fat content so that it mimics the behaviour of dairy butter.
You could also try replacing the butter with oil, but bear in mind that butter is about 80% fat, so you’d want to reduce the amount of oil a little to allow for that and avoid greasy blondies.
For the chocolate chips, you can use vegan chocolate chip alternatives. You might find it tricky to source vegan white chocolate chips, but milk and dark chocolate ones are readily available in most stores and online. In stores, check out the “free from” section for dairy free baking options.
The trickiest part to replace in this recipe will be the eggs and I think you’d need to do quite a bit of testing to get these spot on. In general, in vegan baking, I tend to swap each for one of the following (each = 1 egg, so just multiply for the correct amount):
- 180g plant-based yogurt (unsweetened)
- 3 tablespoons of aquafaba (chickpea brine)
- ½ mashed banana - this will add more sweetness, but also will give you a hint of banana flavour which may not be for everyone
- 1 tablespoon of chia seeds, crushed with 2 tablespoons of water, left to sit in the fridge for 10-15 minutes.
Double check all of your ingredients labels to make sure to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.
Are Baileys blondies gluten-free?
These Baileys blondies are not gluten-free because they use wheat flour.
You could definitely try making these with a gluten-free plain flour. It is best to use one that has a mix of rice flour, oat and maize.
The better the quality of the flour, the better the results. You could try making your own mix of flour, starting with 50% rice flour and 50% coconut flour and then adjusting depending on the results.
Baileys isn’t officially labelled as gluten-free, but it also isn’t mentioned as an allergy on the label and so as of Oct 2021 many do consider it suitable for a gluten-free diet. Ultimately, it’s a judgement call that only the person affected should make, so if you’re cooking these blondies for someone else, check with them first.
Remember that in addition to the flour, gluten may also be present in other ingredients, including the baking powder and chocolate. Double check all of your ingredients labels to make sure they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.
Are Baileys blondies keto-friendly?
Bailey blondies contain white chocolate, plain flour and sugar, so they are not suitable for a keto lifestyle. Baileys is not keto-friendly either.
Are Baileys blondies healthy?
It is not necessary to exclude desserts to achieve a healthy, balanced diet and lifestyle, but since these are indulgent Baileys blondies, rich in fat and sugar, they are more suited as an occasional sweet treat than an everyday snack.
Are Baileys blondies safe to eat while pregnant?
Whenever you are cooking, you should always ensure all the ingredients are in good condition and the recipe is prepared safely and hygienically. This especially applies if the dish will be consumed by pregnant people.
Baileys blondies are made with alcohol. There is a total of 115ml of Baileys in this recipe, equivalent to 0.15 units per blondie.
As of October 2021, the NHS advice on drinking alcohol during pregnancy is as follows: “Experts are still unsure exactly how much – if any – alcohol is completely safe for you to have while you're pregnant, so the safest approach is not to drink at all while you're expecting.”
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Baileys blondies?
Baileys blondies work perfectly when enjoyed on their own. They’re deliciously rich with a delightful white chocolate Baileys flavour and a perfectly squishy texture.
However, if you want to elevate them to dinner-party worthy standard, you could warm them in the microwave for 15 seconds, then plate and serve with strawberries and a dollop of thick cream.
For a comforting treat, you could pair these Baileys blondies with a warm cup of hot chocolate on a cold winter’s night.
Can I leave out the Baileys in this recipe?
Yes, you can leave the Baileys out but you’ll need to adjust the recipe a little to allow for this.
Single cream should work as a replacement as it’s usually about 19% fat, similar to the 14% fat in Baileys.
I haven’t got Baileys, can I use whisky?
It wouldn’t be advisable to use whisky as a direct replacement for Baileys as it doesn’t contain cream and has a much higher alcohol content than Baileys, so it would upset the balance of the batter.
Can I add extra Baileys to this recipe?
I wouldn’t recommend adding extra Baileys to the blondie batter as it will unbalance the recipe, making the batter too way so it may not cook properly.
You could make extra Baileys icing, of course, and spread on top more thickly, rather than the recommended drizzle.
How should I store Baileys blondies?
These Baileys blondies should be stored In a sealed container to keep them fresher for longer and prevent them from drying out.
As long as you allow the icing to set, they should stack up on top of each other with ease, but you might like to place a little greaseproof paper between layers to ensure they don’t stick together.
Store the container in in the fridge.
How long do Baileys blondies keep?
If stored correctly in a the fridge, these Baileys blondies should stay fresh for up to a week.
Alternatively, you can freeze them for up to three months (there are more details on how to do this below).
Can I leave Baileys blondies out on the counter?
No, if left on the side, the Baileys blondies will dry out and become stale much more quickly.
These Baileys blondies should be stored in a sealed container to keep them fresher for longer and prevent them from drying out.
If you need to stack them, be sure to let the icing drizzle set first, then place a little greaseproof paper between layers so that they don’t stick together.
Store the container in the fridge.
If stored correctly these Baileys blondies should stay fresh for up to a week.
Can I make these Baileys blondies ahead?
You can’t make the batter too far ahead of baking as the rising properties of the baking soda will be lost and the blondies will not have the right texture. You could make the icing ahead if you like, just be sure to cover it really well so that it doesn’t dry out and store in the fridge.
You can, of course, make the Baileys blondies in their entirety a day or two before serving, if you need to. Or make the blondies one day, then ice the day. However, they are better served fresh on the day of making, if you can.
Can I keep Baileys blondies in the refrigerator?
Yes, it's best to keep these Baileys blondies in the fridge.
Make sure your blondies are stored in a sealed container to keep them from drying out.
Can I freeze Baileys blondies?
You can indeed freeze Baileys blondies. It’s always best to freeze baked goods on the day of making, if you can, so that they’re preserved at their freshest.
Cut them up into squares and place in a sealed container or freezer bag. It’s a good idea to place a little greaseproof paper between layers to stop them sticking together.
Properly frozen Baileys blondies can be kept for up to three months.
What is the best way to defrost Baileys blondies?
The best and safest way to defrost Baileys blondies is to take them out as needed, place them in a sealed container and transfer them to the fridge to defrost overnight.
Once thawed, eat within 24 hours and do not refreeze.
Can I serve Baileys blondies warm?
Of course! You can put your Baileys blondies on a microwave safe plate and zap for about 10-30 seconds to warm, depending on how powerful your microwave is. Be careful not to overcook.
Can I make Baileys blondies in a different quantity?
You can make as many or as few Baileys blondies as you want.
On the recipe card below, you’ll find the servings are in the top right, set to 12 by default.
If you click on or hover over this (depending on your device) it will pop up a little slider. Dragging this slider up or down will change the servings number and all of the quantities will automatically update so everything stays in proportion.
So, say you want to make two trays of Baileys blondies, you’ll drag the slider to 24, giving you all the necessary quantities. Assuming you have a standard size single oven, try not to bake more than two trays of blondies at once or you might find heat doesn’t circulate evenly.
If you want to make a smaller batch of blondies, that’s fine too, just bear in mind that you’ll need a smaller tin and that this may alter the cooking time slightly, so keep an eye on your blondies as they cook.
Can I make Baileys blondies in individual portions?
Blondies are similar to brownies in that they are better if they are made in a tray. Think of the texture of a corner piece of brownie or blondie versus the centre. The inner pieces will be squishy all the way across, while the outer two edges of the corner pieces will probably be a little more baked and therefore a little more cakey.
So, if you bake blondies or brownies as individual portions (in a muffin tray, for example) they will have heat all the way round a small amount of batter and so can easily turn out cakey all the way around.
If you love the corner piece, by all means give it a go, but aim to get them out of the oven as soon as they look just baked.
Can I make Baileys blondies in a different size tin/tray?
I recommend using a medium tray to allow you to achieve some depth to your blondies. The dimensions don’t really matter, just as long as the batter comes to about 2cm-2.5cm (¾-1 inch) deep.
If you use a huge tray that spreads the blondies out really thin, you will struggle to get a squishy result.
Conversely, if you use a small tin, that could make the batter very deep, meaning it’s hard to get your Baileys blondies cooked to the middle without overcooking the top and sides.
Can I make Baileys blondies in a stand mixer such as a KitchenAid or Kenwood Mixer?
You don’t need to mix the Baileys blondie batter all that much, but if you find it easier, you can use a stand mixer with a balloon whisk or D-paddle attachment.
Remember to use a spatula to scrape the sides down to ensure they are incorporated fully. Use a low setting and work in bursts so that you don’t overbeat the mixture as this can spoil the final blondie texture.
Can I make Baileys blondies with a food processor?
It’s better to whisk or stir the batter, if you can, but if you struggle with that and only have a food processor to help you, you can make it work.
Make sure to only whizz just enough to combine the ingredients so that you don’t overwork the batter, and take care to scrape the sides down between each addition (avoiding the blades) so that everything is properly incorporated.
How can I make sure my Baileys blondies are perfectly cooked?
First things first, read the recipe from start to finish so there are no surprises. Second, grab all your equipment and weigh out all of your ingredients. That way, you’re very unlikely to make a mistake and can fully focus on getting the method right.
As with any bake, the next key step is to turn your oven on to preheat. You need your oven to be up to full temp when the Baileys blondies go in to give them the best chance of baking evenly. If you forget to preheat, it’s not the end of the world, you’ll have to wait around and that can mean the batter isn’t at its best.
You now have one more job to do before you can get to mixing: grease and line your tray! It might seem more sensible to just prepare the tray when your batter is ready, but the sooner you can get it from bowl to tin to oven the better, so do this first.
Make sure your butter is fully melted. Blondies are more likely to get a shiny top when the sugar is well dissolved, so by whisking it into the warm hot butter, it stands a good chance. Next, add your eggs, Baileys and vanilla and make sure to whisk them in immediately rather than letting them sit. The butter should have been cooled a lot by the addition of the sugar, but it may still cook thin strands of egg if you leave them sitting on top of the mixture.
Finally, sift in the flour and baking powder. You could skip the sifting if you’re in a hurry, but it’s the best way to get a light, lump-free batter and ensure that the baking powder is distributed evenly.
Now that your raising agent has been added to the batter, you’ll need to work quickly. Fold in the chocolate chips and get the batter into the lined tin as soon as possible, level off and get it into the oven, ideally on the middle shelf for the best air circulation.
Once your Baileys blondies are baking, try not to open the oven door unless you absolutely have to as this will lower the temperature inside the oven and may cause your blondies to sink in the middle.
Always ensure that you set a timer so that you know when your blondies should be ready and can rescue them before they overcook. Your blondies are done when the edges look a little crisp and the centre seems just a touch underdone as it will set as it cools.
These Baileys blondies will be delicate fresh out of the oven so give them 10 minutes to cool in the tin before trying to turn them out. Follow the instructions in the recipe to turn out safely onto a wire rack.
When it comes time to decorate your blondies, remember that you shouldn’t drizzle your Baileys icing over them until they are completely cool. If you do, the icing may spread and will take a very long time to set.
Finally, be sure to transfer your blondies to a board before cutting and then slice into portions with a long, sharp knife. If you like, you can score lightly with the knife first to create a guide for you to then cut along.
Why did my Baileys blondies turn out hard and crumbly?
Blondies can go hard and crumbly if over-baked. You should also check that you correctly measured out the flour and baking powder as per the recipe as too much can often make blondies turn out dry.
Make sure you check that the oven is not too hot and has preheated before putting the batch in. If you feel like your oven perhaps runs hot, an oven thermometer is always a worthwhile investment.
Why did my Baileys blondies turn out wet and undercooked?
Wet blondies are usually a result of mis-weighed ingredients or undercooked batter.
I always recommend you weigh out all of your ingredients before you start. That way, you’re very unlikely to make a mistake.
Undercooking can happen when you put the blondies in before the oven has finished preheating. The cooking time for this recipe has been tested with an oven at full temp, so putting your blondies in when the oven is virtually cold will mean they won’t have time to set in the recommended 24-26 minute window.
Make sure to set a timer when your blondies go into the oven so that you don’t have to guess when they’re done. Your blondies are ready when the edges look a little crisp and the centre seems just a touch underdone as it will set as it cools.
Why didn’t my Baileys blondies rise?
Blondies aren’t supposed to rise very much. They only have a touch of baking powder in the batter, plus the eggs, so they do rise a little to give a nice height, but you won’t see them rise right up like a cake would.
Why didn’t my Baileys blondies rise lots and turn out more like cake?
If your Baileys blondies rise lots, it’s likely that you used self-raising flour instead of plain flour by mistake. In this case, cook your mixture until firm and leave to cool in the tin. The result won’t be blondies, but it will probably still be tasty.
Why didn’t my Baileys blondies taste like Baileys?
The flavour of Baileys should come through really clearly in both the blondies and the icing. If it hasn’t, double check your quantity of Baileys and other ingredients to see if there were any hiccups.
IF you use a brand other than Baileys, you might also find it doesn’t taste as good.
How can I add/change the flavours in these blondies?
These Baileys blondies can be customised to fit whatever your taste preferences are.
An obvious place to start is the Baileys itself. I’ve used Baileys Original but the brand does a lot of different flavours, including some seasonal ones and they should all work.
Baileys Salted Caramel could give a very special, extra decadent flavour, whilst Baileys Strawberries and Cream could paired with the white chocolate in the recipe really well to give a delightfully summery blondie.
For a very festive take on these Baileys blondies, you could switch out the vanilla for a few drops of orange or mint extract (go easy as they are very concentrated).
There are lots more ways to customise these blondies, from varying the type of chocolate chips to adding in nuts and dried fruit. Have fun!
Who invented blondies?
You might think that blondies came about as a result of trying to make brownies without dark chocolate but in fact, blondies came before brownies by about 20 years!
They both originated in the USA, with blondies appearing around 1896 in a cookery book by Fanny Farmer called ‘The Boston Cooking-School Cookbook’.
Blondies are made traditionally with brown sugar which gives them more of a caramel-like taste than brownies. The brownie alternative appeared later as a variation on the blondie with the addition of cocoa powder and chocolate.
Print this recipe for Baileys blondies
Baileys Blondies Recipe
Ingredients
For the blondies
- 240 g (2 sticks + 1 tbsp) slightly salted butter
- 350 g (2 cups) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 100 ml (⅓ cup + 1 tbsp) Baileys Original Irish Cream
- 275 g (1¾ cups + 2 tbsp) plain white flour (all purpose flour)
- ½ tsp baking powder
- 200 g (1 cup) white chocolate chips
For the Baileys icing
- 65 g (½ cup) icing sugar (powdered sugar)
- 1 tbsp Baileys Original Irish Cream
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the blondies
- Preheat your oven to 180C (160C fan / 360F).
- Grease and line a medium roasting tin.
- Melt the butter in a large mixing bowl, using 15 second microwave bursts.
- Add the soft brown sugar. Whisk to combine.
- Add the eggs, Baileys and vanilla. Whisk again.
- Sift in the flour and baking powder. Mix together until smooth - the batter should be quite liquid.
- Add the white chocolate chips. Fold together.
- Spoon into a lined baking tray.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Allow to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely. To do this, I find it easiest to grab a *light* board (important so you don't squash the blondies!). Put the board on top of the blondie tin, then hold the tin underneath and turn the whole thing upside down, allowing the blondie to drop onto the tray/board. Peel off the paper, then place the cooling rack on top of the blondies and, holding the board underneath, flip again so that the blondie sits safely on the rack.
Make the Baileys icing
- Wait to make the icing until the blondies are completely cool.
- Sift the icing into a small bowl and add the Baileys.
- Mix to a smooth paste. If it's too thick to drizzle, add more Baileys a drop at a time. Using a small whisk or the back of your spoon to remove out any lumps.
- Drizzle the icing over the blondies.
- Allow to set, then transfer to a board.
- Slice into large, decadent squares in a 3 x 4 pattern.
Video
Notes
Nutrition
Pin this Baileys blondies recipe
More Baileys recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
hteardrop says
Thanks for this recipe! is your medium baking dish a 9x13"? thanks
Emily Leary says
That should be fine.