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Spiked Desserts: 75 Booze-Infused Party Recipes
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About this ebook
From martinis and daiquiris to grasshoppers and tequila sunrises, you can turn your favorite cocktail into an intoxicatingly delicious treat for your next adult party.
Author
Colleen Dorsey
Colleen Dorsey is a writer specializing in the craft and hobby industry, and an editor at Design Originals and Fox Chapel Publishing. Colleen has edited books on many topics, including foam and paper crafts, jewelry making, and children's crafts. She graduated from Johns Hopkins University with a degree in creative writing, and in her spare time she enjoys writing fiction, making jewelry, and upcycling findings into crafty new items.
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Book preview
Spiked Desserts - Colleen Dorsey
Booze-Infused Cakes, Cupcakes & Treats
Tipsy Tips to Remember
Make guests aware of the alcoholic ingredients used in each dessert you serve.
Although heat from baking or simmering reduces the amount of booze in a cake or sauce, it does not get rid of all of it. The flavor remains, as does some of the alcohol (5 to 85%), so these cakes are not intended for consumption by children and others who wish to avoid liquor.
Baking with Booze
Illustration When adding booze to cake batter, you may replace some of the required liquid in the recipe, but for best results, don’t replace all of it.
Illustration Liquors may be used straight or stirred into a simple syrup made with equal parts sugar and water.
Illustration To stir booze into fillings or frostings, add it in small amounts to maintain correct texture. Taste often! To boost flavor, supplement the booze with complementary flavored extracts as needed.
Illustration Try poking holes into baked cake using a skewer, large fork or wooden spoon handle. Then gradually drizzle or brush booze over the top to add flavor and kick without over-soaking.
Illustration A flavor injector works well to infuse booze directly into baked, cooled cake.
Illustration For the biggest buzz, add alcohol to heated sauces or liquids after they have cooled to room temperature.
illustrationChocolate Raspberry Cups, here.
Drunken Strawberry Shortcake
Preheat oven to 325°. Line the bottom of an ungreased 9 x 9" baking pan with parchment paper; set aside. In a large bowl, combine strawberries with ¾ cup amaretto and ⅓ cup sugar; let berries soak at least 30 minutes. In a large mixing bowl, beat egg yolks on high speed until very thick and lemon-colored. Reduce speed to medium and gradually beat in ⅔ cup sugar. Add 3 tablespoons water and vanilla; mix well. Beat in flour; set aside. In a small mixing bowl with clean beaters, beat egg whites until frothy. Add cream of tartar and salt. Beat until whites are stiff but not dry. Fold beaten egg whites into yolk mixture. Spread batter in prepared pan and bake for 22 to 25 minutes or until cake tests done with a toothpick. Cool in
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