Spiked Desserts E-Book

Colleen Dorsey

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2012

Seitenzahl: 92

Beschreibung

From martinis and daiquiris to grasshoppers and tequila sunrises, you can turn your favorite cocktail into an intoxicatingly delicious treat for your next adult party.

Leseprobe

© 2012 by Fox Chapel Publishing Company, Inc.

Recipe selection, design, and book design © Fox Chapel Publishing.

Recipes and photography © G&R Publishing DBA CQ Products.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of the copyright holder.

Print ISBN 978-1-5652-3722-3eISBN 978-1-6076-5920-4

Publisher’s Cataloging-in-Publication Data

Spiked desserts : 75 booze-infused party recipes. -- East Petersburg, PA : Fox Chapel Publishing, c2012.

p. ; cm.

Includes index.

Originally published as three separate titles (Drunken desserts, Shotcicles, and Booze-infused cakes) by CQ Products in 2010.

Summary: 75 recipes to bake or freeze alcohol-infused desserts, pops, and drinks.

1. Cooking (Liquors) 2. Cooking (Wine) 3. Desserts. 4. Frozen desserts. 5. Alcoholic beverages. 6. Cocktails.

TX726 .S65 2012

641.6/2--dc23

2012

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

Note to Authors: We are always looking for talented authors to write new books in our area of cooking, woodworking, and crafts. Please send a brief letter describing your idea to Acquisition Editor, 1970 Broad Street, East Petersburg, PA 17520.

Grown-Up S’Mores, here.

Bombsicle Ice, here.

Introduction

Welcome to Spiked Desserts! Come in and make yourself a drink . . . and a drink-inspired dessert. If you’ve never concocted a delicious dessert with alcohol, you’re in for some fun! The first section contains recipes for booze-infused cakes, cupcakes, and treats. Tapping into the inspiring flavor combinations of your favorite mixed drinks and shots opens a whole new world in your oven. Next time you host a cocktail party, wow your guests with Grasshopper Cupcakes (here), Fuzzy Navel Chiffon Cake (here), Pear Martini Crisp (here), and more. The second section contains recipes for shot-sicles and other frozen treats just perfect for those sizzling summer nights. Your freezer won’t be the only thing chillin’ when you mix up refreshing tipsy concoctions like Mudsicle Squares (here), Cosmo-Sicles (here), and Twisted Ice Cream Tiramisu (here). So mix up your favorite drink, pick a recipe, and let’s get spiked!

Cheers!

Piña Colada Pops, here.

Grasshopper, here.

Contents

Booze-Infused Cakes, Cupcakes & Treats

Drunken Strawberry Shortcake

Harvey Wallbanger Cupcakes

Mai Tai Cheesecake

Chocolate Martini Swirls

Cosmopolitan Caketail

Grasshopper Cupcakes

Straight-Up Bourbon Balls

Dreamy Creamsicle Loaf

Hot Buttered Rum Cake

Hard Lemonade Layer Cake

Mini Mountain Mudslides

Mint Julep Cupcakes

Tequila Sunrise Bundt Cake

Pucker-up Margaritas

Toast to Champagne Cake

Carmelicious Appletini Cupcakes

Fuzzy Navel Chiffon Cake

After-Dinner Drink Cupcakes

Singapore Sling Trifle

Tootsie Cake Roll

Strawberry Daiquiri Mini Cakes

Drunken Peach Pie Bars

Grasshopper Brownies

Glazed Lush-ious Lemon Cakes

Strawberry Tipsy Torte

Pear Martini Crisp

Toasted Pina Colada Pie

Spiked Eggnog Cream Puffs

Loaded Sandwich Cookies

Boozy Brownie Swirls

Rum-Spiked Cherry Cobbler

Punchy Crunchy Pecan Pie

Boozed-Up Banana Trifle

Chocolate Raspberry Cups

Grown-Up S’Mores

Black Forest Brownies

Jammin’ Vanilla Cheesecake

Poked Cake Shots

Schnapp-y Chocolate Cake Balls

Cheeky Chocolate Fondue

Punchy Peach Fondue

Raspberry & Chocolate Shot

More Shots & Shooters

Shot-sicles & Other Frozen Treats

Mango Pops

Piña Colada Pops

Mudsicle Squares

Mimosa Ice

Daiquiri Pops

Root Beer Pops

Cosmo-Sicles

B-52 Ice Cream Bomber

Just Peachy Bellini Pops

Choco-Sicles

‘Root Beer’ Slush

Cherry Vodka Granita

Twisted Ice Cream Tiramisu

Bombsicle Ice

Razzy Yo-Pops

Frozen Strawberry Margarita Pie 114

Punchy Pops

Lemon-Rum Creamsicles

Kiwi Colada

OJ-Gin Pops

Grasshopper

White Russian Granita

Lime-Pear Sorbet

Brandy Slush

Bombed Pops

Blasted Berries

Peppermint Shiver

Booze-Infused Cakes, Cupcakes & Treats

Tipsy Tips to Remember

Make guests aware of the alcoholic ingredients used in each dessert you serve.

Although heat from baking or simmering reduces the amount of booze in a cake or sauce, it does not get rid of all of it. The flavor remains, as does some of the alcohol (5 to 85%), so these cakes are not intended for consumption by children and others who wish to avoid liquor.

Baking with Booze

When adding booze to cake batter, you may replace some of the required liquid in the recipe, but for best results, don’t replace all of it.

Liquors may be used straight or stirred into a simple syrup made with equal parts sugar and water.

To stir booze into fillings or frostings, add it in small amounts to maintain correct texture. Taste often! To boost flavor, supplement the booze with complementary flavored extracts as needed.

Try poking holes into baked cake using a skewer, large fork or wooden spoon handle. Then gradually drizzle or brush booze over the top to add flavor and kick without over-soaking.

A flavor injector works well to infuse booze directly into baked, cooled cake.

For the biggest buzz, add alcohol to heated sauces or liquids after they have cooled to room temperature.

Chocolate Raspberry Cups, here.

Drunken Strawberry Shortcake

Preheat oven to 325°. Line the bottom of an ungreased 9 x 9" baking pan with parchment paper; set aside. In a large bowl, combine strawberries with ¾ cup amaretto and ⅓ cup sugar; let berries soak at least 30 minutes. In a large mixing bowl, beat egg yolks on high speed until very thick and lemon-colored. Reduce speed to medium and gradually beat in ⅔ cup sugar. Add 3 tablespoons water and vanilla; mix well. Beat in flour; set aside. In a small mixing bowl with clean beaters, beat egg whites until frothy. Add cream of tartar and salt. Beat until whites are stiff but not dry. Fold beaten egg whites into yolk mixture. Spread batter in prepared pan and bake for 22 to 25 minutes or until cake tests done with a toothpick. Cool in pan.

In a small chilled mixing bowl with chilled beaters, beat whipping cream and remaining 2 tablespoons sugar until soft peaks form. Fold in remaining 3 tablespoons amaretto (or less to taste). Cut cake into 16 squares. Place one square on each serving plate and spoon strawberries and juice evenly over cake, using half the berries. Top with another cake square and spoon remaining strawberries and juice over the cake. Add a dollop of whipped cream on top before serving.

Serves 8

You Will Need:

6 C. sliced fresh strawberries

¾ C. plus 3 T. amaretto, divided

1 C. plus 2 T. sugar, divided

4 eggs, separated

¾ tsp. vanilla or almond extract

¾ C. flour

¼ tsp. cream of tartar

⅛ tsp. salt

1 C. heavy whipping cream

7 ½ oz. alcohol

Harvey Wallbanger Cupcakes

Preheat oven to 350°. Line standard and/or mini muffin cups with paper liners; set aside. In a large mixing bowl, combine cake mix, pudding mix, oil, ½ cup orange juice, ⅓ cup Galliano, eggs, vodka and 1 teaspoon orange zest. Blend on low speed until moistened. Increase speed to medium and beat for 2 minutes more. Spoon batter into prepared pans, filling cups about ¾ full. Bake standard cupcakes for 12 to 16 minutes or mini cupcakes for 7 to 10 minutes or until cupcakes test done with a toothpick. Cool cupcakes in pan for 5 minutes before removing to a wire rack to cool completely.

Meanwhile, in a large mixing bowl, combine butter and remaining 1 teaspoon orange zest. Blend on low speed. Add powdered sugar, remaining 2½ tablespoons orange juice and remaining 1½ tablespoons Galliano. Beat on low speed until well mixed. Increase speed to medium and beat until frosting is light and fluffy. Pipe or spread frosting evenly on cupcakes.

Serves 18

You Will Need:

1 (18.25 oz.) pkg. orange cake mix

1 (3.4 oz.) pkg. vanilla instant pudding mix

½ C. vegetable oil

½ C. plus 2½ T. orange juice, divided

⅓ C. plus 1½ T. Galliano, divided

4 eggs

2 T. vodka

2 tsp. orange zest, divided

½ C. butter, softened

3 C. powdered sugar, sifted

4½ oz. alcohol

Mai Tai Cheesecake

Preheat oven to 350°. Grease a 9" springform pan with nonstick cooking spray; set aside. In a small bowl, stir together coconut and butter until well combined. Press mixture into the bottom of prepared pan. Bake for 12 to 15 minutes or until golden brown. Let cool.

In a large mixing bowl, combine cream cheese, sugar and 5 teaspoons cornstarch. Beat on medium speed until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Reduce speed to low and beat in ⅓ cup orange juice concentrate, ¼ cup grenadine, ¼ cup triple sec, ¼ cup rum and vanilla until blended. Pour filling over crust. Bake for 15 minutes. Lower oven temperature to 200° and bake for 70 to 80 minutes or until the center is almost set but still jiggles slightly. Remove from oven and cool for 1 hour. Chill uncovered overnight.

In a small saucepan over medium heat, stir together lime juice and remaining ½ cup orange juice concentrate, 4 teaspoons grenadine and 1 tablespoon cornstarch. Cook and stir constantly until glaze is thickened and bubbly. Cook 2 minutes more. Remove from heat. Whisk in remaining 1 tablespoon triple sec and 1 tablespoon rum.

Run a knife around the inside edge of the pan, wiping knife frequently. Remove pan sides. Cut cheesecake into wedges and drizzle with glaze.

To Serve

Spike orange and lime slices and maraschino cherries in triple sec for 30 minutes. Drain well on paper towels. Garnish cheesecake wedges with the spiked fruit.

Serves 14

You Will Need:

1¾ C. sweetened flaked coconut

3 T. butter, melted

3 (8 oz.) pkgs. cream cheese, softened

¾ C. sugar

5 tsp. plus 1 T. cornstarch, divided

4 eggs

1 egg yolk

⅓ C. plus ½ C. frozen orange juice concentrate, thawed, divided

¼ C. plus 4 tsp. grenadine syrup, divided

¼ C. plus 1 T. triple sec, divided

¼ C. plus 1 T. light rum

2 tsp. clear vanilla extract

4 tsp. lime juice

5 oz. alcohol

Chocolate Martini Swirls

Preheat oven to 350°. Lightly grease the bottom of a 10½ x 15½" jelly roll pan; set aside. In a medium bowl, combine brownie mix, eggs, oil, 2 tablespoons water and 2 tablespoons crème de cacao. Stir 50 strokes or until well blended. Spread batter in prepared pan. Bake for 15 to 19 minutes or until brownies test done with a toothpick. Let brownies cool completely in pan.

Empty both packages of pudding mix into a medium bowl. Add milk and whisk well until smooth and thickened, about 2 minutes. In a separate bowl, stir together vanilla vodka, chocolate liqueur and remaining 2 tablespoons crème de cacao. Add vodka mixture to pudding and whisk until well blended; set aside.

Cut out brownie rounds using three round cookie cutters in graduated sizes. For 8-ounce martini glasses, cut out five 1¾" rounds, five 2½" rounds and five 3¾" rounds. (Adjust brownie sizes for glass size.)