What are some really good alcholic drink desserts?

Question

Like Bailey's Irish Cream Cheesecake and J-ELLO shots... any good suggestions?

Answer 1

Hi!!
Here you go:

Marbled Cream Cheese and Kahlua Brownies

Cream cheese and Kahlua give these brownies an added kick.
For a child-friendly version, use vanilla instead of Kahlua in the filling, and use water instead of Kahlua in the brownies.

Ingredients for the Cheesecake Filling

1 package (8 ounces) cream cheese, at room temperature
5 Tbsp. butter, at room temperature
1/4 cup sugar
1 large egg
1 Tbsp. Kahlua or other coffee liqueur
Ingredients for the Brownies

Vegetable oil spray for misting the pan
1 package (19.8 ounces) brownie mix
1/3 cup vegetable oil
1/4 cup Kahlua or other coffee liqueur
2 large eggs
1/2 cup miniature semisweet chocolate chips (optional)
Directions
1. Prepare the filling. Place the cream cheese, butter, sugar, egg and Kahlua in a large, mixing bowl and blend with an electric mixer on low speed, or with a wooden spoon, until the mixture is smooth and well combined. Set the bowl aside.
2. Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.
3. Place the brownie mix, oil, Kahlua, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top if desired. Place the pan in the oven.
4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust, 27 to 32 inches. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Cut the brownies into 24 squares.

*Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.

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---------------------AND...

KAHLUA PRALINES

1/2 c. whipping cream
2-1/2 oz. semi-sweet chocolate (can omit & leave plain)
1/3 c. kahlua, any
2 c. sugar
2 tbsp. corn syrup
2 tbsp. butter, softened, room
temperature
1/2 c. toasted chopped pecans

Put cream and chocolate in pan and melt chocolate, stirring. Add kahlua, sugar and syrup. Heat to boiling; cover with foil for 30 seconds and continue cooking, stirring until soft ball 234 degrees. Remove from heat. Add butter and slowly beat, adding nuts until slightly thicken. Drop by spoonfuls onto buttered wax paper.

---------------AND...

Baileys Irish Cream Cake
Ingredients:

CAKE:

1 yellow cake mix
4 eggs
1/2 cup cold water
1/2 cup Baileys Irish Cream liqueur
1 package instant vanilla pudding mix
1/2 cup vegetable or canola oil
1 cup chopped pecans (optional)
GLAZE:

2 oz melted butter
1/2 cup sugar
1/8 cup water
1/4 cup Baileys Irish Cream liqueur
Directions:

Mix all the ingredients together, except the nuts, until well-blended. Then stir in the pecans gradually.

Pour cake mixture into greased and floured 12 cup bundt pan and bake at 325° F for 1 hour or until it tests done.

Heat glaze ingredients until melted. Poke holes in cake with meat fork and brush warm cake with half the glaze mixture.

Cool cake for 15 minutes and then turn out onto rack. When cake has cooled, brush with remaining glaze mixture.

Makes 8 servings.

----------------AND ONE MORE...

Bailey's Irish Cream and Macadamia Nut Pie recipe

1 1/2 cups granulated sugar
6 ounces butter
1/2 teaspoon salt
5 eggs
1 cup light corn syrup
6 ounces Bailey's Irish Cream liqueur
8 ounces chocolate chips
10 ounces macadamia nuts
2 unbaked 9-inch pie shells

With an electric mixer cream together the sugar, butter and salt. Add the eggs and mix well. Add the corn syrup and Bailey's and mix well again. Stir in the chocolate chips and nuts by hand. Pour into unbaked pie shells and bake at 300 degrees F for 1 1/2 hours or until a knife inserted in the center comes out clean.

Answer 2

I love pears poached in red wine served w crushed pistachios in mascarpone cheese! Limencello cheesecake, grasshopper pie (creme de menthe), bourbon bread pudding, and egg nog french toast are all great desserts with a great liquer flavor.

One thing that I love to do is to bake a yellow cake and then brush a liquer such as Frangelico or Amaretto w a pastry brush on my cake. It keeps the cake moist and gives it great flavor. Whip heavy cream w powdered sugar and 1-2 tblsp of your liquer. Serve slices of cake w a dollop of whipped cream - delicious!!!

Answer 3

I don't have recipes but I have a friend that makes the best rum cake & another that makes great rum balls. & you have to be careful you can catch a buzz from both

Answer 4

Would tiramisu count?

Answer 5

brandy freeze
white russian
toasted almond

Answer 6

wow, u really know your drinks... id just rather have red african wine,