Margarita cupcakes

Margarita cupcakes

Margarita cupcakes

 Yields:  1 doz

INGREDIENTS

Cupcakes:

1 1/2 cups all-purpose flour

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs, room temperature

2 limes, juiced and zested

1 1/2 tablespoons tequila, optional

2 teaspoons baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Frosting:

1 1/2 cups (3 sticks) unsalted butter, room temperature

3-4 cups powdered sugar, or to taste

1/4 cup freshly squeezed lime juice

2 tablespoons tequila, optional

2 teaspoons lime zest

1/2 teaspoon vanilla extract

1/8 teaspoon coarse salt

DIRECTIONS:

  1. Preheat oven to 350º F and line a muffin tin with 12 cupcake liners.
  2. In a small bowl, combine flour, baking powder and salt and mix together.
  3. In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until butter is fluffy and lightened in color.
  4. Beat in eggs one at a time, waiting for each to be incorporated before adding the next one.
  5. Scrape down sides of bowl and mix in lime juice, tequila (if using), lime zest and vanilla extract.
  6. Working in batches, alternate between adding the dry and wet ingredients, beginning and ending with the dry. Mix batter until just incorporated, then let rest 10 minutes.
  7. Pour batter into cupcake molds, filling each 3/4 full, then place baking dish in oven and bake for 30 minutes, or until cupcakes are golden and tops are springy to the touch.
  8. Remove from oven and let cool completely.
  9. To make the frosting: beat sugar in a large bowl or mixer on high speed for 5 minutes, or until fluffy and lightened in color.
  10. Gradually mix in powdered sugar until incorporated, then beat in lime juice, tequila (if using), zest, vanilla extract and salt. Note: little by little, add more powdered sugar if you want a firmer frosting.
  11. Mix everything together one more time, then frost cooled cupcakes, garnish with fresh limes and serve immediately…enjoy!

source:  12tomatoes

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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

 

….. more recipes for CHAMPAGNE DESSERTS & DRINKS andALCOHOLIC DESSERTS …..

Tipsy Caramel Smores Milkshake

Tipsy Caramel Smores Milkshake

TIPSY CARAMEL S’MORES MILKSHAKE

Yields:  2 servings
Prep time: 10 mins

INGREDIENTS:

¼ cup caramel vodka

4 large scoops vanilla bean ice cream (don’t use light; there will not be enough fat to create the milkshake consistency)

2 Tbsp cocoa powder

6 marshmallows

1½ sheets graham crackers, divided

½ – 1 cup ice cubes, depending on how thick you want it

Cocoa Drizzle

2 Tbsp cocoa powder

2 Tbsp almond milk

Sweet Leaf Vanilla Creme stevia, to taste (Or sweetener of choice)

 DIRECTIONS:

  1. In a plastic bag of food processor, grind up the ½ sheet of graham crackers into a fine crumbs and add to a small bowl. Set aside.
  2. In a small bowl, mix the ingredients for the cocoa drizzle.
  3. Dip the rims of two drink glasses into cocoa drizzle, ensuring to coat the rim well then dip in graham cracker crumbs. Set glasses aside.
  4. Meanwhile, preheat broiler, lay marshmallows on parchment lined small baking pan and add to oven. Let broil, until toasted; about 5 minutes. Set 2 aside.
  5. In a blender, combine the vodka, ice cream, cocoa powder, 4 of the marshmallows, graham crackers and ice and blend until smooth.
  6. Pour milkshake into the two glasses, top with whipped cream, cocoa drizzle and toasted marshmallow.

source:  withsaltandwit

Hot Chocolate Cocktail

Hot Chocolate Cocktail2

Hot Chocolate Cocktail with ChocolatRouge Wine

Yields:  2 servings
 

INGREDIENTS:

2 cups of milk (I used 1%)

4 oz. of ChocolatRouge Milk Chocolate wine

2 tablespoons of cocoa powder or hot cocoa mix

whipped cream for toppings

Hot Chocolate Cocktail

DIRECTIONS:

Heat 2 cups of milk , add 4 oz. of ChocolatRouge Milk Chocolate wine, and 2 tablespoons of cocoa powder or hot cocoa mix.  Stir until well-combined. Pour into glasses or mugs of your choice. Top with whipped cream and add a little dusting of cinnamon

source:  momendeavors

Red Wine Hot Chocolate

red wine hot chocolate

RED WINE HOT CHOCOLATE

Yields:  2 servings
 

INGREDIENTS:

1 1/2 cup milk (I used 2%)

1 cup red wine (I used Kendall-Jackson Cabernet Sauvignon)

1/3 cup dark chocolate chunks

Optional: coconut whipped cream

 red wine hot chocolate2

DIRECTIONS:

In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk. Pour in red wine and heat until everything is hot. Pour into 2 mugs or 6-8 smaller glasses and top with coconut whipped cream.

Recipe Source:  immaeatthat

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

Almond Milk Butterscotch Sauce

5

Almond Milk Butterscotch Sauce

 

Yield: 1  1/3 cups

INGREDIENTS:

  • 1/4 cup butter, room temperature, cut into pieces
  • 1 1/4 cups packed dark brown sugar
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons dark corn syrup
  • 1/8 teaspoon sea salt or up to 1/2 teaspoon flaky sea salt, such as Maldon
  • 1 to 2 teaspoons vanilla extract
  • 1 teaspoon brandy (optional)

DIRECTIONS:

1. In a 2-quart measuring cup, place the butter. Microcook on HIGH for 1 minute to melt.

2. Stir in the brown sugar, unsweetened almond milk , corn syrup, and salt with a whisk. Stir with a wooden spoon to break up any lumps in the sugar. Cover with a piece of parchment paper. Microcook on HIGH for 3 to 4 minutes, stirring once with the handle of a wooden spoon until thickened and sugar is dissolved. The mixture will come to a full boil.

3. Remove from the oven and immediately whisk in the vanilla and brandy until smooth and well blended. Dip the tip of a spoon into the sauce and carefully not to burn your tongue, taste for vanilla or salt. Serve warm in a little pitcher to pour over your ice cream. If not using immediately, cool completely, then pour into a glass jar and cover. Keeps up to one month (will thicken as it chills). You might find yourself eating it with a spoon out of the jar.

To reheat, in a glass bowl or Pryex measuring cup, microcook on DEFROST for 1 to 2 minutes, depending on how much sauce.

 

source : notyourmotherscookbook

Baileys Chocolate Fudge

Baileys Choco fudge T

Baileys Chocolate Fudge

Yield: 16.5cm x 26cm pan

INGREDIENTS:

Melted butter, to grease

1 x 395g can sweetened condensed milk

100g butter, cubed

255g (1 1/4 cups) brown sugar, firmly packed

2 tablespoons glucose syrup

150g good-quality dark chocolate, finely chopped

60ml (1/4 cup) Baileys Original Irish Cream liqueur

DIRECTIONS: 

  • Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

  • Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.

  • Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.

  • Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

source: www.taste.com.au

Baileys Rocky Road Fudge

6

Baileys Rocky Road Fudge

Yield: 8cm x 20cm bar pan

INGREDIENTS:

50ml Baileys Irish Cream liqueur

200g good-quality dark chocolate, roughly chopped

20g unsalted butter

1/3 cup (100g) sweetened condensed milk

50g chopped unsalted pistachio kernels

75g roughly crushed shortbread biscuits

200g mini marshmallows (or regular marshmallows, chopped)

150g white chocolate, roughly chopped

DIRECTIONS:

 

  • Grease an 8cm x 20cm bar pan. Line with baking paper, leaving some overhanging.

  • Place Baileys, dark chocolate, butter and milk in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Allow to melt, then stir gently until smooth. Remove from heat and cool slightly. Stir in nuts, biscuit, marshmallow and 100g white chocolate. Spread mixture into pan, then chill for 2-3 hours until firm.

  • Melt remaining 50g white chocolate as before. Drizzle over fudge, leave for 3-4 minutes to set, then cut into squares. The fudge will keep in an airtight container in the fridge for up to 1 week.

 

source:  www.taste.com.au