Chocolate Guinness Cake

13

Chocolate Guinness Cake

Yield: one 8″ or 9″

INGREDIENTS:

  • 1 cup stout or porter beer, such as Guinness extra stout
  • 10 tablespoons unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1 1/2 cups superfine sugar
  • 1/2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cream cheese frosting recipe 

DIRECTIONS:

1 Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.

2 In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

3 In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.

4 In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

5 Spread frosting on the cooled cake and serve.

 

source :  simplyrecipes

Champagne Jello Shots

27

Champagne Jello Shots

Yield : 14 servings

INGREDIENTS:

  • 1 3 ounce box of jello, watermelon flavor for this pretty pink color
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 1/2 cups champagne, chilled

Directions

  1. In a medium sized heat safe mixing bowl, preferably with a pouring spout, and combine one cup of boiling water and contents of Jello packet.
  2. Whisk together for 2-3 minutes or until the powder is completely dissolved.
  3. Pour in champagne, adding to the Jello mixture.
  4. Then add cold water, whisking to combine.
  5. Pour into shot glasses.
  6. Let the shot glasses chill in the refrigerator for 3-4 hours or until completely set or overnight.

source: foodfanatic

 

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Dark Chocolate Cheesecake with Kahlúa Truffles


6a

Dark Chocolate Cheesecake with Kahlúa Truffles

Yield : 8″ pie

INGREDIENTS:

About 20 Oreos (use gluten free Oreos)

3 tablespoons melted butter

1/2 cup milk chocolate chips (optional)

16 oz. softened cream cheese (two packages)

3/4 cup white sugar

1/3 cup cocoa powder (I used Hershey’s Special Dark)

3 eggs

1/2 cup sour cream

2 teaspoons vanilla

DIRECTIONS:

Preheat oven to 300ºF.

Crush the Oreos and add the butter. Press into the bottom of an 8-inch springform pan (I didn’t go up the sides at all)

You can try different pan sizes if you want, but you might have to adjust the baking time.

Melt the milk chocolate chips, if using, and spread over the crust (or you can just sprinkle the chocolate chips onto the crust, throw it in the oven for a few minutes and then spread them around).

Mix the softened cream cheese, white sugar, and cocoa powder until smooth (I didn’t use a mixer, I just did everything by hand). Add one egg at a time and then the sour cream and vanilla. Mix until smooth. Pour into prepared crust.

Place the pan on a baking sheet and wrap the 8-inch pan in a wet dishtowel (this helps the cheesecake to bake evenly). Just get the dishtowel wet, squeeze it out and wrap it around the pan.

Bake the cheesecake for 1 hour and 15 minutes or until only slightly jiggly.

Allow to cool for at least an hour and then refrigerate until cold. Top with ganache and truffles. You can also put some chocolate shavings in the middle.

6

Kahlúa Truffles/Ganache

:

1/2 cup butter

1 1/2 cup chocolate chips (I used semi-sweet)

1 teaspoon vanilla

1/3 cup Kahlua (or you can sub heavy cream)

Crushed Oreos, cocoa powder, and/or finely chopped chocolate for rolling

DIRECTIONS:

Combine the butter and chocolate chips and microwave on 50% power, stirring every 30 seconds until smooth and melted. Add the vanilla and Kahlúa and stir well. I used about 1/3 of this mixture as a ganache for the cheesecake, so if you want to do that, pour it onto the cheesecake now. Otherwise you can just make extra truffles!

Place the remaining mixture in the freezer or refrigerator until solid.

Use a melon baller to scoop out balls and roll each one in Oreos, cocoa, or chopped chocolate.

source:  yammiesnoshery

Bittersweet Chocolate Bourbon Tart

30a

Bittersweet Chocolate Bourbon Tart

Yield :  one 9″ tart

INGREDIENTS:

For Crust:

  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 3 1/2 ounces (3/4 cup) powdered sugar
  • 1 egg
  • pinch of salt
  • 1 ounce (1/4 cup) Dutch-processed cocoa powder, sifted
  • 8 1/2 ounces (1 3/4 cup) all-purpose flour

For Filling:

  • 10 ounces bittersweet (60-70%) chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/3 cup bourbon
  • 3/4 cup sugar
  • 13 tablespoons unsalted butter, cut into small pieces, at room temperature
  • 4 large eggs, at room temperature

30

Directions:

  1. To prepare the crust, ccream butter in a stand mixer on medium-high speed for 2-3 minutes. Add the powdered sugar and beat until light and fluffy. Add egg and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add sifted cocoa powder and mix until just incorporated. Add flour, a little bit at a time, until just combined. Knead a few times until dough comes together in a ball; flatten into a disc and wrap tightly with plastic wrap.  Chill for 1 to 2 hours or until firm.
  2. Preheat oven to 350 degrees F. Remove dough from fridge and let sit for 5 minutes to soften slightly.
  3. On a lightly floured work surface, roll the dough to a 1/4 inch thick round, about 10 inches in diameter. Transfer the pastry to a 9-inch fluted tart pan with a removable bottom. Gently ease the pastry into the pan, taking care not to stretch it. Run your rolling pin over the top of the pan to trim off excess gouh. Chill for 15 minutes or just until firm.
  4. Line the pastry with foil or parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the foil and weights. Return the shell to the oven and bake for about about 10 minutes longer or until dry. Transfer to a wire rack and let cool to room temperature.
  5. For the filling, place finely chopped chocolate in a heat-proof bowl or the bowl of a stand mixer fitted with the whisk attachment.
  6. In a small saucepan, heat the bourbon and sugar over moderate heat, stirring until the sugar is dissolved; try not to let the mixture boil. Pour the warm bourbon mixture over the chocolate. Turn the mixer on and add the pieces of butter, a few pieces at a time, along with the eggs, and mix on medium speed until shiny and smooth.
  7. Pour filling into tart shell, taking care not to overfill (it should come to within 1/4-inch of the top of the shell, you may have some batter leftover). Bake for 35 to 40 minutes, until the center is puffed and begins to crack. Place on a wire rack and let cool completely, then refrigerate overnight. Cut into wedges with a sharp knife and serve with vanilla ice cream or freshly whipped cream.

source : loveandoliveoil

Bittersweet Chocolate Bourbon Pops

39

Bittersweet Chocolate Bourbon Pops

INGREDIENTS:

1/2 cup granulated sugar

3-1/2 oz. bittersweet chocolate (70% to 72%), chopped

2 Tbs. Dutch-processed cocoa powder

1/8 tsp. table salt

2 Tbs. good-quality bourbon (like Knob Creek)

DIRECTIONS:

Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.

Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.

Make Ahead Tips : The pops can be frozen for up to 3 days.

source:  finecooking

Champagne Mousse with Chambord

26

Champagne Mousse with Chambord

Yield : 5-6 servings

This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect dessert for New Year’s Eve!

INGREDIENTS:

4 egg yolks
1/4 cup sugar
3/4 cup + 3 tbsp champagne, divided
2 tbsp chambord, optional
0.25 oz package of gelatin
1 1/4 cups heavy cream
1/2 cup powdered sugar
raspberries (or black raspberries)

26a

DIRECTIONS

1. In a medium sized bowl, whisk together egg yolks and sugar until well combined.
2. Add 3/4 cup champagne and chambord to egg mixture and whisk until combined.
3. Pour egg mixture into a saucepan and cook over medium heat, whisking constantly. It will be foamy – keep whisking.
4. Mixture will begin to thicken and foam will subside. It’s ready when is has thickened and has more volume, about 7-10 minutes. It should reach about 160 degrees, if you have a thermometer. Do not boil.
5. Remove from heat and whisk for another 1-2 minutes, then pour into a clean large bowl and set aside.
6. In a small bowl, sprinkle gelatin over 3 tbsp of champagne. Set aside.
7. In another bowl, make whipped cream. Whip heavy cream until it begins to thicken.
8. Add powdered sugar to heavy cream and continue to whip until it has stiff peaks. Set aside.
9. Heat gelatin in the microwave for about 10-20 seconds, until melted.
10. Add gelatin to egg mixture and mix until combined.
11. Slowly fold whipped cream into egg mixture.
12. Spoon mousse into cups and refrigerate for 3-4 hours, or up to 24 hours.
13. Top with whipped cream and a raspberry (or black raspberry).

 

source : lifeloveandsugar

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Bubbly Champagne Cupcakes

28

Bubbly Champagne Cupcakes

Yield : 16 to 24 cupcakes

INGREDIENTS:

For the Cupcakes:
    • 1 box white cake mix  or your preferred white cake recipe
    • 3 large egg whites
    • 1/3 cup vegetable oil
    • 1 1/4 cups champagne
    • 1 teaspoon almond extract
For the Frosting:
    • 1/2 cup (1 stick) butter, softened
    • 4 cups powdered sugar
    • 6 tablespoons champagne
For the Decorations:
  • white sixlets
  • white gumballs
  • white pearl sugar sprinkles
  • disco dust

DIRECTIONS:

  1. Preheat oven to 350 °F and line muffin tin with cupcake liners.
  2. In an electric mixer, combine cake mix and champagne. Add oil, eggs, and almond extract. Beat on low for 30 seconds and then medium for 1-2 minutes or until thoroughly combined.
  3. Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top (and toothpick inserted in center comes out clean).
  4. For buttercream frosting, cream softened butter until light and fluffy.
  5. Add powdered sugar, 1 cup at a time, incorporating after each addition. add champagne and beat for 2 minutes on medium, until light and fluffy.
  6. If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.
  7. Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!

 

source : pizzazzerie

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Champagne Cupcakes

25

Champagne Cupcakes

Yield : 12-14 cupcakes

INGREDIENTS:

Champagne Cupcakes
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
3 egg whites
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup + 2 tbsp champagne
Champagne Icing
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
4-5 tbsp champagne
25a

DIRECTIONS:

Cupcakes
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
Icing
1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add champagne and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add a little more champagne, if needed, until desired consistency is reached.
6. Top cupcakes with icing.
Note: You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.

 

source : lifeloveandsugar

 

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Champagne Macarons

23

Champagne Macarons

Yield : 40 macarons

Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.

INGREDIENTS:

For the cookies
  • 1 batch of plain macaron shells (see recipe here)
For the filling
  • 1 cup champagne
  • 2½ large (75 g) egg whites
  • ½ cup sugar
  • pinch of salt
  • 16 tbsp unsalted butter, room temperature

23a

DIRECTIONS
  1. Prepare the macaron shells and let cool. Set aside.
  2. In a medium sauce pan, bring the champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
  3. In the bowl of a stand mixer (or other heat-resistant bowl), combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160F and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tbsp at a time, only adding more after the rest has been incorporated. The frosting may start to look soupy or curdled, but just keep beating and it will eventually become fluffy again.
  4. With the mixer on low, add the reduced champagne one tbsp at a time, allowing each to be incorporated before adding the next. If the frosting starts to separate, keep beating and it will eventually come back together.
  5. Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.

source :  joanne-eatswellwithothers

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Strawberry Champagne Jello

22

Strawberry Champagne Jello

Yield : 9″ x 13″

Strawberry Gelatin layer covered by a Champagne layer is perfect way to enjoy your midnight toast!

INGREDIENTS:

For the Strawberry Layer

½ C water

2 packets gelatin

2 C strawberries

½ C sugar

For the Champagne Layer

3 packets gelatin

2 C water

1 C sugar

1½ C Cold Champagne

1½ C Cold Ginger Ale

DIRECTIONS:
For the Strawberry Layer
  1. Place the water into a small bowl and sprinkle the gelatin over top to soften.
  2. Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes.
  3. Transfer the strawberry mixture to a 9×13 baking dish and place into the fridge for 3 hours to harden.
For the champagne layer
  1. Sprinkle the gelatin over the water to soften.
  2. Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until it’s dissolved.
  3. Pour in the champagne and ginger ale and then top off the strawberry layer.
  4. Refrigerate overnight. Cut and serve.

source: pintsizedbaker