You may think the masters are the only ones who can handle baking with booze, but with some preparation and confidence, you’ll be a master too!
- Easy Baileys Cupcakes
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Serves 18, recipe courtesy of delish.
Ingredients: (For cupcakes) 1 box of devil’s food cake mix, 1/2 cup of vegetable oil, 3 large eggs, and 3/4 cups of Baileys. (For frosting) 1 cup of softened butter, 5 cups of powdered sugar, 1/2 cup of Baileys, 1/4 cup of cocoa powder, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of salt. (For garnish) chocolate sauce and shaved chocolate.
Directions: Preheat the oven to 350 degrees, and place liners in a muffin tin. Use a large bowl to combine the cake mix, vegetable oil, eggs, and 3/4 cup of Baileys. Utilize the package directions for baking and let cool before frosting. Make frosting using another large bowl to combine the butter, half of the powdered sugar, 1/2 cup of Bailys, cocoa powder, vanilla, and salt. Use a hand mixer and beat until smooth. Put in the rest of the powdered sugar and beat until fluffy. Then pipe onto cupcakes, and garnish as desired. Ready to serve!
- Rumchata Cheesecake
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Serves 12, recipe courtesy of delish.
Ingredients: (For the crust) Cooking spray, 9 graham crackers – finely crushed, 6 tablespoons of melted butter, 1/4 cup of granulated sugar, 2 teaspoons of ground cinnamon, and a pinch of kosher salt. (For the filling) 4 blocks of softened cream cheese (8 ounces), 3/4 cup of granulated sugar, 4 large eggs, 1 teaspoon of pure vanilla extract, 1/3 cup of RumChata liqueur, 3 tablespoons of cornstarch, 1/2 teaspoon of ground cinnamon, and a pinch of kosher salt. (For the topping) Cool Whip, cinnamon sugar, and caramel sauce.
Directions: Preheat oven to 325 degrees and grease an 8 or 9 inch pan with cooking spray. Make the crust in a large bowl by stirring the graham cracker crumbs, butter, sugar, cinnamon, and salt until altogether. Press into the bottom of the pan and up the sides, then set aside.
In another large bowl, use a hand mixer and beat cream cheese with sugars until free of lumps. Add your eggs one at a time, stir in the vanilla and RumChata. Add cornstarch, cinnamon, and salt while beating until combined. Pour this mixture over the crust.
Wrap the bottom of the pan in aluminum foil and put in a large roasting pan. Pour in enough boiling water to reach half of the pan. Bake until the center of the cheesecake only slightly jiggles, which takes about 1 hour and 30 minutes. Then turn off the heat, open the oven door, and let the cheesecake cool in the oven for an hour. Remove the foil and refrigerate cheesecake for at least 5 hours.
Spread the Cool Whip on top of the cheesecake in a thick layer, then sprink with cinnamon sugar. Pipe with more Cool Whip around the edges of the cheesecake, and drizzle with caramel.
- Fireball Pumpkin Pie
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Serves 8, recipe courtesy of delish.
Ingredients: (For crust) 1 1/2 cup of all-purpose flour, 1/2 cup of butter – cut into 1/2 inch pieces, 1 tablespoon granulated sugar, 1/4 teaspoon kosher salt, 1/2 tablespoon apple cider vinegar, 4 tablespoons of ice water. (For the filling) 1 can pumpkin purée – 15 ounces, 1 1/4 cup of heavy cream, 1/4 cup of Fireball whisky, 3/4 cup of packed light brown sugar, 3 large beaten eggs, 1 tablespoon of all purpose flour, 2 tablespoons of pumpkin pie spice, 1/4 teaspoon kosher salt, 1 teaspoon vanilla extract, whipped topping, and cinnamon.
Directions: To make the crust, place your flour and butter in the freezer for 30 minutes prior to beginning crust process. Using a large food processor, pulse flour, sugar, and salt until mixed together. Insert the butter, and pulse until pea-sized and some larger pieces form. With the machine running, also add vinegar, and then ice water into the feed tube, 1 tablespoon at a time, until the dough starts to come together and is moist but not yet sticky.
Turn the dough onto a lightly foured surface, form into a ball, and flatten into a disk (without any cracks). Cover with plastic wrap and refrigerate until the dough is very cold, it should take two hours or more.
Preheat the oven to 425 degrees. Using a lightly floured surface, roll out the dough into a 12 inch circle. Drape over the pie dish and gently press to fit (without streching). Prick the bottom with a fork, trip edge to 1 inch, tuck overhang under itself, and crimp. Freeze for 10 minutes or refrigerate for 30.
Line the crust with parchment and fill with dried beans or pie weights. Bake for 15 minutes or until seeing a light gold. Remove the parchment and weights. Reduce heat to 350 degrees. Using another large bowl, whisk together the pumpkin cream, Fireball, brown sugar, eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
Pour the pumpkin mixture into par-baked crust. Bake 55 to 60 minutes – until the filling is slightly jiggly in the middle and the crust is golden. Turn off the oven and allow for it to cool with the door propped oven for 1 hour. Cool completely on a wire rack before serving. Garnish with whipped topping and sprinkle with cinnamon as desired.
- Red Wine Brownies
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Serves 16, recipe courtesy of Bake or Break.
Ingredients: 6 ounces of bittersweet chocolate, 1/2 cup of unsalted butter, 1 cup of granulated sugar, 2 large eggs, 1/4 cup of red wine, 1 cup of all-purpose flour, and 1/2 teaspoon of salt.
Directions: Preheat the oven to 350 degrees. Grease an 8 inch square baking pan. Place the chocolate and butter in a microwave safe bowl. Heat in the microwave in 30 second increments until the butter has melted and the chocolate melts when stirred. Stir ingredients until smooth and set aside to slightly cool.
Mix your sugar and eggs in a large mixing bowl until altogether. Insert cooled chocolate mixture and mine, mix thoroughly. Add flour and salt, and mix until combined. Transfer the batter to your prepared pan and spread evenly. Bake 35-40 minutes, until a pick inserted into the center comes out with moist crumbs. Cool in pan for at least 10 minutes before cutting into bars.
- Salted Bourbon Chocolate Chunk Cookies
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Serves 25-30, recipe courtesy of Wry Toast.
Ingredients: 2 cups of sifted all-purpose flour, 2 teaspoons of baking soda, 1/4 teasoon of salt, 1 cup of tightly packed dark brown sugar, 1/2 cup of melted and salted butter, 1 large egg, 1/4 cup of bourbon, 1 1/2 teaspoons of vanilla, 7 ounces of chopped milk chocolate chunks (2 cups), crisco for greasing.
Directions: Using a large mixing bowl, put together the flour, baking soda, and salt. Whisk well. Use another mixing bown and combine the brown sugar, butter, egg, bourbon, and vanilla. Stir vigorously until smooth. Include the dry ingredients to the wet, then stir again until thoroughly combined. Then fold in the chocolate chunks and cover bowl and place in your regrigerator to chill for one hour.
Preheat oven to 350 degrees. Lightly grease two baking sheets with your desired amount of Crisco. Use your hands to roll the dough into golf ball size rounds, and transfer to baking sheet. Slightly press down the tops. Sprinkle each round with salt, and bake for 8-10 minutes – until the cookies are set at the edges, but un-done in the center. Slightly cool, then serve!
While these recipes definitely won’t get you as buzzed as a night out on the town, they will certainly give you some fun for the night.
DISCLAIMER: Her Campus does not promote unsafe drinking practices, or underage drinking. Please drink responsibly!