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Yummy alcoholic dessert recipe that will get you tipsy?

Looking for a Yummy alcoholic dessert recipe that will get you tipsy!

Besides jello shots of course! LOL

There is one catch! I live in a state where you can't buy alcohol after 9. It's after 9.

I only have in my house: vodka, gin, whiskey and triple sec.

Any ideas? I'm trying to surprise my girlfriend... help me out!

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  1. If you have some pound cake (or can buy some), cut it up and make a trifle. I would soak the cake in whisky and triple sec. You can also add some whipped cream and fresh fruit. I assume you are looking for something simple, and I think that's as simple as it gets, apart from serving plain cake with a boozy chaser.

    3 Replies
    1. re: souschef

      For even more emphasis, dim the lights, carefully light a shot of whiskey and pour over your soaked cake. Yippee!

      1. re: bushwickgirl

        Time to change your name to "boozewickgirl" !

        1. re: souschef

          Mm, heh, heh, good one, it has been suggested...contrary to popular rumor, I really don't drink very much at all anymore, but do appreciate the efforts of others.

    2. why do you need to get her drunk if she's already agreed to be you girlfriend? ;)

      seriously though, the soaked cake/trifle idea is definitely the easiest way to go. another simple one would be ice cream floats with beer (assuming, of course, that you have beer and ice cream).

      if you're feeling adventurous and happen to have the necessary ingredients on hand for chocolate mousse, you could also do that...

      2 Replies
      1. re: goodhealthgourmet

        i really should have mentioned we are in college and getting drunk is a normality...

      2. Too late for tonight's seduction but a great quick, boozy dessert is the Scottish Atholl Brose. Whip heavy cream, add whisky gradually (about 1 tb per 100 ml of cream), add runny honey to taste, then stir in some toasted oatmeal (cooled). It gets better (and boozier) the longer it sits so some planning may be needed for next time.

        1. I'm amazed there's hardly any recipes here, and so much moralizing. I have a recipe for Amaretto Pound Cake that is almost too much (but not for me!), I got it here so will try to find. I have to be careful who I make it for, however, these are my favorite kind of desserts. Also bourbon balls, every Christmas I get reminder calls to make them from all over. Now four or five of those will get you looped.

          4 Replies
          1. re: coll

            How about posting a recipe for those bourbon balls.

            1. re: souschef

              Sure, it's an old favorite from the 60s probably invented by Nabisco (don't think there's any sub for the Nilla wafers):

              1 package of Nilla wafers
              1 cup pecans, toasted and chopped
              1/2 cup confectioner sugar
              1/2 cup brown sugar
              6 Tbsp cocoa powder
              3 to 4 Tbsp lite Karo syrup
              2/3 cup of bourbon (but I use Jack Daniels) or spiced rum is nice too
              optional: pinch of powdered cinnamon, nutmeg and/or ginger

              In food processor, crush nuts and Nilla wafers.
              Mix by hand in mixing bowl with sugars and cocoa.
              Add syrup and liquor slowly, mixing til it sticks together.
              Form into 1 inch balls and put in sealed container.

              Can store in a cookie tin for a week or two, it becomes less sharp tasting but no less potent. This is the first thing I make every Christmas, it's like a warm up exercise. I'm not kidding that 3 of these and you will be feeling it....especially if you take them into work in the morning to share! Have to be careful who you give it to.

                1. re: coll

                  Fudge Rum Balls - very similar to your recipe, coll - are traditional in my family at Christmastime. It's Christmastime, right? **hiccup** We eat these almost as fast as we make them and usually double/triple/quadruple the recipe....

                  1 6 oz package milk chocolate chips
                  3 tbsp light corn syrup
                  ¼ cup rum
                  ½ cup sugar
                  1 ¼ cup crushed vanilla wafers
                  1 cup finely chopped pecans

                  Melt chocolate chips in a double-broiler. Remove from heat. Blend in syrup and rum. Stir in sugar (make sure it dissolves), wafers and pecans. Roll teaspoonfuls of mixture firmly between hands. Roll cookie in sugar, then pop in mouth.

            2. If you wanted to get more into this there is a cookbook that has just been published called The Boozy Baker: 75 Recipes for Spirited Sweets by Lucy Baker (great name!). I don't have it (it's on my wishlist) so I can't recommend it though it got good editorial reviews on amazon.

              1 Reply
              1. re: JaneEYB

                Like the Atholl Brose suggestion, btw, it's good stuff for a chilly winter night. The book sounds right up my alley, thanks!

              2. Open a bottle of fine bourbon. Pour over a single ice cube in a large glass.

                2 Replies
                1. re: cookingasshole

                  I once had an extra credit question on a quiz. The question was:

                  What is your favorite dessert? If you do not eat dessert, write "none".

                  One student wrote "two fingers of bourbon". And these are college students, so that is a fitting response to the OP!

                2. Chocolate, Orange and Scotch Mousse
                  The quantities given below are sufficient for six servings.

                  8 ounces (250g) plain chocolate broken into smaller pieces.
                  4 large eggs - separated into whites and yolks.
                  2 tablespoons Scotch whiskey.
                  2 tablespoons heavy whipping cream.
                  Finely grated rind of one orange.

                  1/2 cup heavy whipping cream.
                  1 tablespoon Scotch.
                  Pinch of sugar.
                  Finely cut orange rind for decoration.

                  Place the broken chocolate, whiskey and cream in a heatproof bowl and sit in a pan of simmering hot water, stirring until melted. Important - don't allow the mixture to boil. Remove from the heat and allow to cool but remain melted. Whisk the egg whites until they are stiff. Beat the yolks with the finely grated orange rind.
                  Stir the egg yolk mixture into the cooled chocolate cream. Then fold in the whisked egg whites.

                  Spoon the mixture into six individual dishes/glasses and chill in the fridge for at least three hours. Just before serving, whip the cream for the topping with the Scotch and sugar. Decorate the mousse with the cream and the orange rind.

                  1 Reply
                  1. re: KiltedCook

                    Sounds delicious KiltedCook. Though if you really wear a kilt you would know that Scotch is whisky (without an e) made in Scotland. Whiskey is the Irish or American spirit.

                  2. Better late... -here's another for, ummm - whenever. Drunken oranges: Take large navel oranges, cut off a little "lid" and completely and carefully remove all fruit segments. Remove membranes and strings from fruit segments. RESERVE THE ORANGE SHELLS< The fruit does not need to be neatly removed - you're now going to chop them into smaller pieces, place them in a bowl and cover them with a decent vodka and maybe a dash of cointreau. let them macerate for anywhere from a couple of hours to overnight. Place bowl into freezer. At serving time, place fruit back into orange shells, leaving enough room to top with a scoop of orange sherbet that will melt into the fruit and booze. Add more vodka or cointreau. Replace little lids. Serve. You can also serve additional cointreau or grand marnier as a drink with dessert. Although if you're serving to college students, I'd probably opt for something a little less pricey.

                    5 Replies
                    1. re: Alice Letseat

                      There used to be a drink called Mandarine Napoleon, IIRC, that was somewhat like Grand Marnier but much cheaper, though not as smooth, but, hey, if all you want is a buzz it does the trick. I have not seen it in a while, though.

                      1. re: souschef

                        Ouch, Mandarine Napoleon, someone gave me a bottle of that stuff back in the day, I think it was passed on to me because the first owner didn't like it. It took me at least two years to finish it. Had to force it down ;-)) Actually, I gave it away also. It's still on the market and is not cheap. It's definitely not Grand Marnier, but it might not be bad with the oranges.

                        1. re: bushwickgirl

                          I've been buying Gran Gala liqueur from Italy, it's half the price of Gran Marnier and I like it much better. Doesn't have that sugary taste, just strong orange flavor. Glad my liquor store recommended it, seems pretty easy to find around here.

                          1. re: bushwickgirl

                            I didn't think it was so bad at the time, but then I was MUCH younger :)

                            Bushwickgirl, please mosey on over to the canelé thread. Your expertise is needed there in an area other than booze. The permalink to the relevant post is below:


                            1. re: souschef

                              Oh, thanks for invite, I will do that!

                      2. Too late for you this time, but next time, put a scoop of excellent vanilla ice cream in a dish, pour over it a jigger or two of whiskey, then sprinkle on some of the dust from your coffee grinder. It's delicious and very alcoholic.

                        1. A big jar of petit baba au rhum should get the job done.

                          1. I sometimes make a dessert that I call "Don's Delight". It's quite simple. I make it when I'm grilling steaks or other meats. The ingrediants, One can of half peaches. Reserve the syrup. Make an aluminum foil pouch that will hold one to three peach halves. Add some of the peach syrup, a pinch of powdered ginger. Remember, a little ginger goes a long way. Close the pouches and place around the edge of the grill to warm as you are cooking the other items. When serving, add an ounce or to taste of peach brandy. If it is dark enough you may want to light the brandy to make an impressive sight. Be careful not to spill the liquid after the brandy is lit. If you are careful, there are no dishes to wash afterwards.