amaretto

If you love the classic almond liqueur Amaretto, then you will swoon over this Homemade Amaretto Recipe. It&#039;s quick &amp; easy to make &amp; is a great holiday gift!

Homemade Amaretto Recipe

water

sugar

¼ cup packed light brown sugar

vodka

almond extract

tsp vanilla extract

Combine the water &amp; sugars in a medium saucepan &amp; bring to a boil.

Continue cooking until the sugars are completely dissolved.

Remove from the heat &amp; allow to cool for at least 15 minutes.

Once cooled, stir in the vodka &amp; extracts.

Pour into desired gift bottles or mason jars &amp; label with the date.

Store in a cool dry place.

The Beast

(30 milliliters) Tennessee Whiskey

(30 milliliters) Southern Comfort

(15 milliliters) Amaretto

(15 milliliters) Orange Juice

Orange Slice

//tipsybartender.b-cdn.net/the-beast/720.mp4

Instant Pot recipe for Amaretto cheesecake.

Chocolate-Amaretto Cheesecake

¾ cup wafer-cookie crumbs

tbsp 1 tablespoon sugar

butter (melted)

cream

eggs

whipping cream

¼ cup amaretto

¼ cup plus 1 tablespoon cocoa

¼ cup all purpose flour

vanilla

⅓ cup semi-sweet chocolate chips or mini chocolate chips

Process wafer cookies in a food processor or blender to make crumbs. If using a food processor, add in remaining ingredients to combine in food processor, otherwise mix in a bowl or directly in the springform pan.

Spray springform pan with nonstick cooking spray. Combine crust ingredients and put into a 7-inch springform pan. Pat down into the bottom of the pan.

Beat the cream cheese with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed with a hand-held electric mixer. Add amaretto, cocoa, flour, and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels.

Pour into prepared pan.

Put 1 cup of water in the inner pot of the Instant Pot.

Make a sling out of aluminum foil and lower the cheesecake down into the water. Tuck the sides of the aluminum foil sling so they are lower or even with the springform pan.

Close the Instant Pot lid and set to sealing. Set for 28 minutes on high pressure and then allow for a natural pressure release when the cooking time is done. This should take around 15 minutes.

Carefully remove the cheesecake from the pressure cooker using the sling and then let cool on a cooling rack for about an hour. When it has cooled, transfer to the refrigerator and let it sit overnight before serving the next day.

https://content.jwplatform.com/videos/6O0j0fbA.mp4

I love to find new ways to use my Instant Pot to save time and this Instant Pot Chocolate Amaretto Cheesecake recipe is a keeper!

Chocolate Amaretto Cheesecake

 <p>First off, before we dive into a little background on this badass Blowjob Shot recipe, here are some other cocktail recipes you&#8217;ll probably enjoy: <a target="_blank" href="http://www.yahoo.com">the Blue Kamikaze Shot</a>, <a target="_blank" href="http://www.yahoo.com">the Blue Hawaiian Shot</a>, <a target="_blank" href="http://www.yahoo.com">Cinnamon Roll Shooters</a>, <a target="_blank" href="http://www.yahoo.com">Crack Pipe Shots</a>, <a target="_blank" href="http://www.yahoo.com">Creamy Sex on the Beach Shooters, </a>, and <a target="_blank" href="http://www.yahoo.com">Deadpool Shots.  </a> OK, now let&#8217;s jump into this Blow Job shooter recipe, which isn&#8217;t necessarily <a target="_blank" href="https://en.wikipedia.org/wiki/List_of_IBA_official_cocktails">IBA approved</a>, but is still a classic. In regards to how the shot is to be drunk, <a target="_blank" href="https://www.urbandictionary.com/define.php?term=Blow%20Job%20shot">Ubran Dictionary notes</a> that &#8220;After the shot is made, the drinker can do a liptease, and lick some of the cream off the top.&#8221; Urban Dictionary also notes says that the drinker is supposed to place his or her hands behind his or her back, lean over, and take the shot using only his or her mouth. Even <a target="_blank" href="https://www.wikihow.com/Make-a-Blow-Job-Shot">the wikiHow for Blowjob shots</a> recommends doing it this way.  While it&#8217;s not essential to take the shot this way, it is the traditional way to take the shot. Also, on rare, raunchy occasion, the shot is placed in the open fly of somebody&#8217;s unzipped pants. (We don&#8217;t necessarily encourage this, just letting you know.)</p>

Blowjob Shots

Part Amaretto

Part Coffee Liqueur

Part Irish Cream

Whipped Cream

Sweet (no surprise there), with good body and a pleasing mixture of flavors! The whipped cream is mostly for hedonistic satisfaction, but they're fun to order - especially from a pleasant looking barmaid who smiles and knows the ingredients for the concoction.
Warning! They tend to be way overpriced, and know that you are too embraced to question the 5-8 dollar price tag.
(Wish I tasted that good! I'd probably get more blowjobs! 😃

//tipsybartender.b-cdn.net/blowjob-shots/720.mp4

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. This olive oil cake only improves the longer it sits (not that it’ll last that long).

Olive Oil Cake

cake flour

almond flour cornmeal

baking powder

baking soda

salt

amaretto, Grand Marnier, sweet vermouth, or other liqueur

lemon zest

lemon juice

vanilla extract

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the longer it sits—this dairy-free version will keep on your counter for days (not that it’ll last that long).

Bon Appétit

Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.

Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.

Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It&#x27;s easy, and can be used for cocktails or in other recipes.

Homemade Amaretto

dark brown sugar + 1 Tablespoon

Tablespoon almond extract ((extract

In a medium pan, add the water, granulated sugar and brown sugar. Mix to combine. Cook over medium heat, stirring to dissolve sugars.

Bring the mixture to a boil; if all the sugar has dissolved, remove the pan from the heat. Set aside and let the hot syrup cool for 10-15 minutes.

To the cooled mixture, add the vodka, almond extract, and vanilla extract. Mix well, to combine.

Pour amaretto into a clean bottle using a funnel. Place cork or a top on the bottle to seal it. Store in pantry or cool, dark place.

Enjoy!

Mit diesem Rezept kannst du klassische Zimtsterne mit Baiser einfach selber backen. Besonders weich und lecker, die schmecken wie vom Bäcker!

Zimtsterne - nach Omas Original-Rezept!

400 g gemahlene Mandeln

Puderzucker

Prise Zimt

Eiweiß (Gr. M)

EL Amaretto

Pck. Vanillezucker

etwas Weizenmehl zur Teigverarbeitung

g Puderzucker

Panettone Bread Pudding with Amaretto Sauce

milk

amaretto liqueur

cornstarch

bread

Close up of bread pudding with amaretto sauce, prepared by Giada de Laurentiis ,PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
Giada De Laurentiis
Everyday Italian/Italian Southern Comfort
Food Network
Whipping Cream, Whole Milk, Sugar, Amaretto Liqueur, Cornstarch, Panettone Bread, Eggs

To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

https://www.cookingchanneltv.com/videos/panettone-bread-pudding-0147609

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Panettone Bread Pudding : Videos : Cooking Channel

White Chocolate Raspberry Bread Pudding with Amaretto White Chocolate Sauce

whipping cream, divided, 3 cups for the pudding, 1/2 cup for the sauce

milk (original recipe states do not use low-fat

chocolate

Amaretto

Arrange bread cubes on two baking sheets. Bake until light golden and dry, about 10 minutes, stirring if necessary. Cool bread completely. Increase oven temperature to 350°F. An easy alternative is to prepare bread the night before, spread out on a tray and leave out or place in a cupboard to air dry.

Prepare a water bath: Find a pan or roaster large enough to accommodate the casserole the bread pudding will be baked in and bring a pot of water to a boil. Butter the casserole dish.

Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

Place bread cubes in a 2-quart glass baking dish. Add half of the chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture and immediately fold in raspberries. Sprinkle with two tablespoons of sugar. Lightly spray or oil a piece of foil and cover dish tightly.

Place the pan with the bread pudding in the larger pan and add enough boiling water to come half-way up the side. Place in oven.

Bake pudding about 55 minutes. Uncover and bake until top is golden brown, about 15 minutes longer. Don&#8217;t bake until &#8220;crunchy&#8221; just until lightly colored and the pudding is slightly firm to the touch. The total baking pan may vary in different ovens and using different casseroles. If not done in 15 minutes, watch closely.

Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving or if desired, the chilled pudding may be cut into neat squares and warmed slightly in the microwave. The consistency of the warm pudding will be very soft and scoopable, unable to be cut.)

Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth. Add 3 tablespoons Amaretto and gently mix.

Serve pudding warm with warm white chocolate sauce.

Note: the white chocolate sauce may be made with a tablespoon of vanilla, but add two tablespoons of milk if the substitution is made.

Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves. Juice the clementines a day in advance to save yourself some trouble on the holiday.

Christmas Day Clementine Sour

bourbon, preferably Elijah Craig 12-year-old

Pierre Ferrand Dry Curaçao

spiced brown sugar syrup

egg white (optional)

Luxardo Amaretto (enough to rinse inside of coupe glass)

Angostura bitters

In a shaker filled with ice, combine the bourbon, curaçao, brown sugar syrup and clementine juice (and egg white, if using). Shake vigorously for 30 seconds.

In a chilled coupe glass, swirl enough amaretto to coat the inside. Strain shaken drink into coupe. Top with the bitters. Garnish with the ribbon of clementine peel.

The Toasted Almond Cocktail is a classic drink recipe featuring two liqueurs and cream. It's rich and sweet - enough to be a dessert replacement.

Toasted Almond Cocktail

Kahlua

Cocktail Shaker

Highball Glass

Fill a cocktail shaker halfway with ice.

Pour in all the ingredients, and shake well.

Strain the mixture into a highball glass.

Method 2: Put ice cubes in a highball,...

Method 2: Put ice cubes in a highball, pour in the ingredients and stir.

This amaretto sunrise cocktail is a beautiful, classy drink. Sweet amaretto liqueur is mixed with peach nectar and peach schnapps, followed by a drop of grenadine to mimic the look of a sunrise.

Amaretto Sunrise

oz peach nectar

oz amaretto

½ oz peach schnapps

grenadine

Add the peach nectar, amaretto, peach schnapps and ice to a serving glass, stir. 

Right before serving, add a dash of grenadine and let it sink to the bottom of the glass for the “sunrise” effect. Stir before drinking.

That sounds and looks fabulous! Pour me one!

This sounds delicious and looks so pretty! Can't wait to make this for my guests this weekend!

I cannot wait to try these for brunch! And I love the colors, perfect for the end of summer.

Enjoy a springtime twist on a brandy alexander with a white rabbit cocktail. It's a blend of amaretto, cream, lemon curd and vanilla, finished with flowers

White rabbit cocktail

double cream

lemon curd

vanilla paste

edible flowers

Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.

Combine amaretto, lemon, egg white and cherries with ice for a classic amaretto sour. A great cocktail to impress guests at a dinner party

Amaretto sour

3-4 lemons, juiced (you will need 120 milliliters)

cherries

Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice).  Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture. Alternatively, just stir in the ice until the outside of the jug feels cold. Pour into glasses and garnish with cherries to serve.

Build all ingredients over ice in an old fashioned glass and give it a good stir. Garnish with a cherry and serve.

Orgasm

22.5 ml Baileys Irish Cream

22.5 ml Kahlua

Vodka

22.5 ml Cream

Build

Build all ingredients over ice in an old fashioned glass and give it a good stir.

Garnish

Easy Plum Amaretto Sorbet ~ this epic summer fruit sorbet is unlike anything you've ever tasted, it's like biting into a ripe juicy plum, only exploded tenfold.   To be honest, a fresh plum never tasted so good!

Easy Plum Amaretto Sorbet

(or 931 grams, fresh plums)

Tbsp Amaretto

tsp honey

Wash, pit, and chop the plums.  I don't peel them.

Add the plums to a food processor or blender and blend until they're finely pureed.  Blend in the Amaretto and the honey, and taste to adjust either one of them.

If you have time, chill this mixture in the refrigerator until cold.  I'll be honest, I don't have the patience for that, so I process my puree in my ice cream maker right away.

Process according to your machine's directions, mine takes about 20- 30 minutes.

Spoon the soft sorbet into a loaf pan or ice cream container of your choice, and freeze for at least 2-4 hours, until it gets to a perfectly scoop-able consistency.

This is our easiest-ever Christmas Cake recipe ever. You don't need to soak the fruit overnight, in fact the prep for this festive cake takes just 15 minutes.

Boil and Bake Christmas Cake

175 g (6 ounces) unsalted butter,

500 g (1lb 2 ounces) each raisins and sultanas

lemon

almond

g (3½oz) blanched almonds, very roughly chopped

flour

cinnamon

allspice

eggs,

Preheat the oven to 150°C (130°C fan) mark 2. Grease, then line the base and sides of a 20.5cm (8in) deep round cake tin with baking parchment.

Put all the dried fruit and stem ginger into a very large pan with the lemon zest and almond liqueur. Heat the pan until the liqueur at the bottom begins to boil, then cook on a medium heat for 5min, stirring frequently until the fruit absorbs the liquid. Add butter and sugar and heat gently to melt, stirring occasionally to help dissolve the sugar.

Take the pan off the heat and leave to cool for 5min. Stir in the almonds, flour, spices and beaten eggs and mix well. Immediately pour the mixture into the prepared tin and level the surface (there's no need to make a dip in the mixture).

Bake the cake for 1hr 45min-2hr or until a skewer inserted into the centre comes out clean. Cover the cake with foil if it is browning too quickly.&nbsp;

https://streaming.hearstdigitalstudios.com/f1707519-c038-4395-8a10-b764439dcbb4/video_rover_16x9_1080p_hd_1602583058_6244.mp4

This easy Christmas cake recipe is best prepared four to six weeks in advance.

Christmas Fruit Cake

Amaretto Biscotti! Bursting with sweet almond flavor, these classic Italian cookies make a beautiful treat to package and give to friends and neighbors throughout the holidays season.

Top 26 amaretto recipes from across the web

The most viewed amaretto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Orgasm

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White chocolate, orange and amarett...

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Top 26 amaretto recipes from across the web

The most viewed amaretto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Amaretto Recipe

The Beast

Chocolate-Amaretto Cheesecake

Blowjob Shots

Olive Oil Cake

Homemade Amaretto

Zimtsterne - nach Omas Original-Rez...

Panettone Bread Pudding with Amaret...

White Chocolate Raspberry Bread Pud...

Christmas Day Clementine Sour

Toasted Almond Cocktail

Amaretto Sunrise

White rabbit cocktail

Amaretto sour

Orgasm

Easy Plum Amaretto Sorbet

Boil and Bake Christmas Cake

Amaretto Biscotti

Homemade Amaretto

Amaretto Sour

White chocolate, orange and amarett...

Tiramisu - einfach selbstgemacht

Tiramisu im Glas ohne Ei – in 15 Mi...

Amaretto Sour

Amaretto Bundt Cake

Almond Joy

The most viewed amaretto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine