Colleen Dorsey - Spiked Desserts: 75 Booze-Infused Party Recipes

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

Publishers 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

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Grown-Up SMores, .

Bombsicle Ice, .

Welcome to Spiked Desserts! Come in and make yourself a drink... and a drink-inspired dessert. If youve never concocted a delicious dessert with alcohol, youre 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 (). So mix up your favorite drink, pick a recipe, and lets get spiked!

Cheers!

Pia Colada Pops, .

Grasshopper, .

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, dont 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, .

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 cup amaretto and 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 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

C. plus 3 T. amaretto, divided

1 C. plus 2 T. sugar, divided

4 eggs, separated

tsp. vanilla or almond extract

C. flour

tsp. cream of tartar

tsp. salt