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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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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Limoncello-Champagne Cocktail

29

Limoncello-Champagne Cocktail

Yield : 1 serving

INGREDIENTS:

1 jigger (1 ounce) limoncello (see recipe here)

Champagne, chilled

Frozen organic whole raspberries or blackberries

DIRECTIONS:

  1. Pour one ounce of limoncello into a champagne flute. Fill the glass with chilled champagne. Gently place 1-2 berries into the glass.
  2. Drink! Repeat if desired.  8-)
  3. Serves 1.

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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

Frozen Champagne Salad

21

Frozen Champagne Salad

Yield : 9″ x 13″ (or 10″ square) pan

INGREDIENTS:

  • 8 oz cream cheese (softened)
  • 3/4 cup sugar
  • 12 oz package frozen strawberries (thawed)
  • 20 oz can crushed pineapple (drained)
  • 2 bananas (sliced)
  • 1 cup pecans (chopped)
  • 8 oz cool whip

DIRECTIONS:

In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.

Pour in a 9″ x 13″ (or 10″ square) pan. Freeze overnight. Thaw for half an hour before slicing and serving

source : hello-homebody