boozy desserts

Ripe bananas are right at home in this moist cashew and coconut laden cake. Top it off with a rum spiked glaze.

Rum Glazed Banana Bundt Cake Recipe

(14 ounces) packed light brown sugar

(8 ounces) unsalted butter, softened

salt

eggs

bananas,

sour cream

vanilla extract

(12 ounces) cake flour

baking powder

cinnamon

baking soda

cashews, toasted and coarse chopped

coconut

confectioners' sugar

dark rum

Adjust oven rack to middle position and preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan. 

In a stand mixer fitted with a paddle attachment, beat sugar, butter, and salt on medium speed until lightened, about 2 minutes. Add eggs, one at a time until incorporated. Add bananas, sour cream, and vanilla.

In medium bowl, whisk flour, baking powder, cinnamon, and baking soda. Reduce mixer speed to low and add flour mixture until just incorporated. Fold in nuts and coconut.

Spoon batter into pan and bake until just firm and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in pan for 30 minutes, then invert onto wire rack to cool completely before glazing. 

In small bowl, stir confectioners' sugar with rum. Drizzle over cake. Let set, about 15 minutes.

Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.

Bourbon Bread Pudding Recipe

For the Pudding

half-and-half

unsalted butter

brown sugar

sugar

eggs,

golden raisins

For the Bourbon Glaze

bourbon

confectioners’ sugar

heavy cream

Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.

To make the pudding: Put the bread in a large mixing bowl and pour the half-and-half over it, tossing it gently to soak the bread. Let sit at room temperature while you prepare the custard.

In a medium saucepan, melt the butter over medium heat. Remove from the heat, add the brown sugar, granulated sugar, and vanilla, and stir until well combined and smooth. 

In a medium bowl, whisk the eggs, then add the butter-sugar mixture, stirring until well combined and smooth. Pour the custard mixture over the bread, tossing gently to incorporate the custard and half-and-half mixture until well combined.

Pour the bread mixture into the prepared baking dish and spread it evenly. Sprinkle the raisins over the top and gently work them into the pudding; make sure the liquid covers the bread. Cover the baking dish with aluminum foil and bake for 55 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the bread pudding is golden brown. Set the pudding aside while you prepare the glaze.

To make the bourbon glaze: Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the bourbon and confectioners’ sugar, stirring until incorporated. Add the cream and mix until smooth.

Pour the glaze over the top of the bread pudding and let it sit for 15 minutes before serving. The bread pudding is best served warm, but it can be refrigerated, tightly covered, for up to 4 days.

These cupcakes from Delish.com have a surprise filling of Kahlúa. 

Kahlúa Cupcakes

box Devil's Food Cake

vegetable oil

c. strongly brewed coffee

c. Kahlúa

c. chocolate chips

kosher salt

c. (3 sticks) butter, softened

c. sugar

c. unsweetened cocoa powder

c. heavy cream,

Kahlúa

pure vanilla extract

Chocolate sprinkles

Gold sprinkles

Make cupcakes:&nbsp;Preheat oven to 350° and line 2 cupcake pans with cupcake liners. In a large bowl, whisk together cake mix, eggs, oil, coffee, and Kahlúa. Fill each cup about ¾ full and bake until a toothpick inserted into middle of each cupcake comes out clean, about 25 minutes. Let cool.&nbsp;

Meanwhile, make ganache filling: Place chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, heat heavy cream until it bubbles. Pour cream over&nbsp;chocolate chips and let sit 5 minutes. Add Kahlúa and a pinch of salt and whisk until smooth. Refrigerate while you make frosting.

Make frosting:&nbsp;In a large bowl using a hand mixer, beat butter until light and fluffy. Add about half the powdered sugar, cocoa powder, and salt and beat until no lumps remain. Add heavy cream, Kahlúa, and vanilla and beat until smooth, then add remaining powdered sugar and beat until combined. Transfer frosting to a large piping bag fitted with a large, open-star tip.

Scoop out a heaping teaspoon from each cupcake to create a well, then spoon Kahlúa&nbsp;ganache into cupcake wells.&nbsp;

Pipe frosting on top and garnish with chocolate and gold&nbsp;sprinkles.&nbsp;

Made these last nite and they were amazing!!!! Thanks

https://streaming.hearstdigitalstudios.com/manual_upload/5a286058bbddbd3d6a2d54b7/mp4/Delish-Kahlua-Cupcakes-FRONT_1512595570_4000_hd_v3.mp4

These Cupcakes Are For Kahlua Lovers ONLY

Top a seriously creamy cheesecake with juicy blueberries and a clear gin and tonic jelly for a grown-up dessert that&#8217;ll get everyone talking. You might also love our classic gin &amp; tonic cheesecake.

Blueberry gin and tonic cheesecake

For the shortbread base

unsalted butter, softened, plus extra to grease

plain flour

caster sugar

semolina

For the filling

white chocolate, chopped,

full-fat cream cheese,

mascarpone,

cream,

Scottish heather honey (see Know How)

For the blueberry gin and tonic jelly topping

blueberries

gelatine leaves

water

lemon

tonic water

Pared lemon zest curls (to decorate)

You’ll also need

20cm springform

For the shortbread base, whizz all the ingredients with a pinch of salt in a food processor until the mixture comes together into a soft dough. Press the mixture into the prepared tin to make an even layer. Chill for 20 minutes until firm. Meanwhile, heat the oven to 160°C fan/gas 4, then bake the base for 30 minutes until light golden. Set aside to cool completely.

For the filling, melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then set aside for a few minutes to cool. Meanwhile, combine the cream cheese and mascarpone in a large bowl and beat until smooth. Add the cooled chocolate and beat again until well combined.

In another bowl, whip the cream and honey to soft peaks (that flop over when you lift out the whisk). Gently fold the honey cream into the chocolate mix, then spoon it evenly over the base and level the top. Cover and chill for 3 hours until firm.

 Once the cheesecake is firm, neatly arrange the blueberries on top. Soak the gelatine leaves in cold water for 5 minutes. Combine the caster sugar, water and pared strip of lemon zest in a small pan. Stir over a medium heat until the sugar dissolves, then simmer for 5 minutes until syrupy. Set aside to cool slightly, then discard the zest. Squeeze the gelatine leaves to remove excess water, then stir into the hot syrup. Stir in the gin and tonic water. Cool completely, then pour over the cheesecake and chill for at least 4 hours until set. Decorate with pared lemon zest curls.

Kahlua Coconut Icebox Cake Recipe - A simple, yet elegant, boozy dessert that can be made in minutes. Best Ice Box Cake Ever!

Kahlua Coconut Icebox Cake

chocolate graham crackers ((1 box))

Kahlua coffee liqueur, (divided)

shredded sweetened coconut, (divided)

chocolate

Dark chocolate (also known as plain chocolate) is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market. Dark chocolate contains antioxidants, such as polyphenols, and is relatively...

dark chocolate

white sugar

sweetened coconut

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Pour the cream into the bowl of an electric stand mixer. Add the sugar, 6 tablespoons Kahlua, and vanilla extract. Using the whip attachment, whip until firm peaks form. Add 1/2 cup shredded coconut and mix to combine.

Pour the remaining 8 tablespoons of Kahlua into a shallow dish. Make a large 22-inch square piece of plastic wrap by pressing two sheets together in the middle. Then line a 9x5-inch bread loaf with the sheet of plastic wrap, so the edges hang over on all sides. Spread a thin 1/4- to 1/3-inch layer of whipped cream over the bottom of the pan.

Place 4 graham crackers in the dish of Kahlua. Flip so both sides are coated. Then trim the edge of each cracker so they can fit into the bottom of the pan side-by-side. Press until the crackers are even. Spread another 1/4 - 1/3 inch layer of whipped cream over the crackers.

Repeat dipping and layering the chocolate graham crackers, with even layers of cream in between, until you have 5 layers of graham crackers in the pan. Pull the plastic wrap up on the sides as needed. Spread the top of the pan with a level layer of cream. Wrap the plastic over the top and freeze for at least two hours.

Cover the remaining whipped cream and place in the refrigerator.&nbsp;Meanwhile, measure 1/2 cup shredded coconut into a skillet. Set over medium heat and lighting toss until the coconut is toasted. Watch carefully so it doesn't burn. Turn off the heat and cool.

Use a vegetable peeler to shave the dark chocolate for a garnish.

Once the icebox cake is frozen solid, unwrap the top and flip the cake onto a platter. Remove the plastic. Then spread the remaining whipped cream over the side and top to cover the creases. Sprinkle the top with toasted coconut and chocolate shavings. Then place back in the freezer until ready to serve. If making more than 12 hours ahead, cover with plastic once set, to avoid freezer burn.

Top 5 boozy desserts recipes from across the web

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

Top Tags

Rum Glazed Banana Bundt Cake Recipe

Bourbon Bread Pudding Recipe

Kahlúa Cupcakes

Blueberry gin and tonic cheesecake

Kahlua Coconut Icebox Cake

Top 5 boozy desserts recipes from across the web

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

Top Tags

Rum Glazed Banana Bundt Cake Recipe

Bourbon Bread Pudding Recipe

Kahlúa Cupcakes

Blueberry gin and tonic cheesecake

Kahlua Coconut Icebox Cake

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