Peggy Wang - Dessert and Booze Hacks: 75 Amazingly Simple, Tricked-Out Sweets and Drinks: A Cookbook

Copyright 2015 by Peggy Wang
All photographs excluding those below are copyright 2015 by Davide Luciano

All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC.

Library of Congress Cataloging-in-Publication Data
Wang, Peggy, 1980
Dessert and booze hacks / Peggy Wang.
pages cm
1. Desserts. 2. Cocktails. I. Title.

TX773.W3248 2015
641.86dc23

ISBN9780804185301
Ebook ISBN9780804185318

Cover design by Gabe Levine
Photographs on the following pages courtesy of: iStock.com/DrPAS
Cover photographs by Davide Luciano

v3.1_r1

FOR MY MOM, WHO ALWAYS SHARES EVERYTHING WITH ME, EVEN HER DESSERT.

The following hacks arent just your run-of-the-mill, life-changing, problem-solving, insanely genius tips. These are the life hacks that will get you hugs, kisses, and sometimes moremuch more.

The two most important food groups are without argument desserts and boozeand they dont speak to the mind or the stomach, but to the heart. My general attitude about sweets and drinks is whatever gets the job done. Im not much of a snob about it, and hopefully you arent, either, although there are a few recipes in here that the gourmand in your life will appreciate (we all have that one annoying friend who thinks hes a sommelier or whatever). There are those of us who dont really mind slaving over a hot oven, baking brownies from scratchit is a labor of love, after all. But what if youre one of those people who enjoys eating dessert more than making it? I want to be shoving spoonfuls of sweet satisfaction down my throat STAT. We are not long for this world, people!

These recipes were designed to pack maximum deliciousness into the least amount of effort and, in many cases, the least number of ingredients, too, so youre not unloading your entire grocery budget on these things. Many of them are deceptively simple, while others are just totally unexpected and smart. Serve them to your guests as an aperitif or at the end of a fancy meal, and theyll be kicking themselves they didnt think of it first. Or you could eat a for breakfast to start the day off right. (If no ones there to see it, it didnt really happen thats my motto, anyway.)

I decided to lump in desserts with booze because alcohol is the only other food group that is imbued with superpowers. All of a sudden, you are gifted with the ability to shoot witty comebacks, flirt with unabashed courage, and execute all dance moves flawlessly. As a shy person, booze is my crutch. My one complaint is that it could taste a little betterat least for the first drink or two, while Im actually cognizant of whats happening. Ive loved and lived every single one of the booze hacks featured in this book, and one thing thats equally as awesome as getting drunk is just the fun of sharing my crazy drink-mixing ideas with others. There are usually three stages of approaching these hacks: (1) skepticism and trepidation; (2) an open willingness to explore new adventures in booze; and, finally, (3) acceptance, appreciation, and admiration. Im telling you: introducing others to brilliant and delicious new ways to imbibe alcohol is how you make friends for life .

On that note, nothing would make me happier than to be responsible for your next sugar rush, chocolate coma, or inevitable hangover. Your new favorite indulgence awaits you!

MAKES 1 CUPS

Unless you have some sort of idiosyncratic aversion to coconut, this whipped cream is the bomb. Dollop it on ice cream, a slice of pie, or a cup of cocoa. And if you know someone whos on the Paleo diet, do them a favor and let them know about this little dessert hack (just cut the sugar for them).

1 (13.5-OUNCE) CAN FULL-FAT COCONUT MILK

1 TEASPOON VANILLA EXTRACT

1 TABLESPOON SUGAR

TEASPOON GROUND CINNAMON

Refrigerate the can of coconut milk for at least 20 hours. Put the cold coconut milk in a bowl and, using an electric mixer, beat until the milk is fluffy and holds small peaks, about 3 minutes. Beat in the vanilla, sugar, and cinnamon.

TIP: Save any liquid left over from the coconut milk for a milkshake or a coconut curry dish, or mix it with rum for a quick cocktail.

Youll be relieved to know that youre not completely out of luck when a Girl Scout cookie craving hits and the season is still eons away. Not to mention that this recipe is two ingredients and requires no actual baking whatsoever.

Unwrap one package of ANDES CHOCOLATE MINTS , put them all in a medium microwave-safe bowl, and melt them in the microwave on medium power, nuking in 15-second intervals so you dont accidentally burn the chocolate. Dip 1 sleeves of RITZ CRACKERS into the melted chocolate and put them onto a piece of parchment paper. Pop em in the freezer for 10 minutes.

MAKES 32 TO 40

Say good-bye to your dental health and hello to deliciousness. The salty pretzel and the yummy toffee are two addictively complementary flavors. Even when your stomach and teeth are screaming out in sugar shock pain, youll still be munching away on these.

1 (8-OUNCE) BAG PLAIN SALTED PRETZEL CRACKERS

2 STICKS (1 CUP) UNSALTED BUTTER

1 CUP PACKED LIGHT BROWN SUGAR

1 CUPS SEMISWEET CHOCOLATE CHIPS

1 CUP CHOPPED ALMONDS OR PECANS (OPTIONAL)

Preheat the oven to 350F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Spread the pretzel crackers out in a flat layer on the prepared baking sheet. Set aside.

In a medium saucepan set over high heat, bring the butter and sugar to a rolling boil and cook until the sugar is dissolved, 2 to 3 minutes. Pour evenly over the pretzel crackers.

Bake until bubbling, 8 to 10 minutes. Remove the pan from the oven and sprinkle the chocolate chips on top. Let sit until melted, about 5 minutes, and then spread the chocolate over the toffee. Sprinkle with the nuts, if using, and let cool completely. Break into pieces and serve, or keep at room temperature in a tightly covered cookie tin.