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!
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.
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...
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.
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.
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.
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.
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.
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.
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.
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.
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.