alcoholic dessert

Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.

Guinness, Whiskey &amp; Irish Cream Cupcakes

Guinness stout

unsalted butter,

cocoa powder

all-purpose flour

sugar

baking soda

salt

eggs

sour cream

chocolate (finely chopped)

heavy cream

butter (at room temperature)

Irish whiskey

Bailey's Irish Cream

Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.

Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.

In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.

Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)

Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.

Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container at room temperature for up to 4 days.

The sherry-spiced prunes add a decadent stickiness to this classic cake.

Salted chocolate cake with sherry-spiced prunes recipe

dark (70%) chocolate, chopped

unsalted butter, chopped

(200 grams) almond meal

flour,

(440 grams) caster sugar

pitted prunes

(250 milliliters) Pedro Ximénez (sweet sherry)

(110 grams) caster sugar

star anise and cloves

vanilla bean, split, seeds scraped

This bread pudding starts with toasted French bread cubes soaked in a bourbon-spiked custard, then layered with bourbon-soaked raisins, baked, and drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.

Bread Pudding Recipe

1 18 to 20-inch French baguette, torn into 1-inch pieces ((10 cups))

raisins

bourbon (divided)

brown sugar

milk

vanilla extract

cinnamon (divided)

nutmeg

unsalted butter

cornstarch

Preheat oven to 450 degrees F. Butter a 9x13-inch baking dish; set aside.

Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.

Meanwhile, heat raisins and ½ cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.

In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Whisk in in the remaining ¼ cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.

Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.

Meanwhile, mix the granulated sugar and remaining ½ teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is just set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes.

Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours). Serve alone or with Bourbon Sauce (I strongly recommend the bourbon sauce).

Make the Bourbon Sauce: In a small bowl, whisk the cornstarch and 2 tablespoons of bourbon until well combined.

Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in the cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.

Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon. Drizzle warm sauce over bread pudding. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350-degree oven covered with foil.

This moist and tender rum cake is made from scratch with a golden cake base topped with walnuts and infused with rum syrup.

Homemade Rum Cake

walnuts (optional)

baking powder

canola oil

vanilla pudding package (or ⅔ cup homemade pudding mix)

dark rum

water

Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.

Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.

In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)

Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.

When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.

Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don&#39;t be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly spoon or brush the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn&#39;t just pool on the bottom of the serving dish.

Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

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Guinness, Whiskey &amp; Irish Cream...

Salted chocolate cake with sherry-s...

Bread Pudding Recipe

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Guinness, Whiskey & Irish Cream...