Not all alcohol belongs in a glass. These boozy desserts are the perfect way to wrap up your Thanksgiving dinner!
Spec’s Maple Pecan Pie made with Crown Royal Whisky
The directions for this delicious pie come with a couple of options: you can drive to your neighborhood Spec’s and buy it in person, you can order online and choose in-store or curbside pick-up, or you can order online and have it delivered! Then you simply dispose of the packaging, sprinkle a little flour around the kitchen, and claim it as your own creation! No matter how you present it, this pecan pie is handcrafted fresh and ready by our bakery chef so you can enjoy it at your leisure! The gooey pecan goodness paired with Crown Royal Whisky will whisk you away to mouth magnificence with each and every bite!
Now on to things that actually require using your kitchen.
Chocolate Guinness Cake
Ingredients
5 oz. Guinness Draught
6 oz. salted butter, cubed, plus extra for the tin
5 oz. dark chocolate, roughly chopped
1 tbsp. vanilla bean paste
3 eggs large
5 oz. sour cream
7 oz .caster sugar
5 oz. soft dark brown sugar
5 oz. plain flour
2 tsp. bicarbonate of soda
5 oz. cocoa powder
Icing
25 cups double cream
75 oz. soft dark brown sugar
3 tbsp. cocoa powder
Directions
Heat the oven to 320 degrees. Butter a deep 9 inch, loose-bottomed cake tin and line with baking paper.
Put the Guinness, butter, chocolate and vanilla in a medium pan over a low heat, stirring until combined and smooth. Remove from the heat and leave to cool for 5 minutes.
When the mixture is slightly cooled, whisk in the eggs, followed by the sour cream, until smooth. Mix together the sugars, flour, bicarb and cocoa powder in a large bowl. Gradually pour the wet ingredients into the dry, whisking continuously, until you have a smooth batter.
Pour the batter into the tin and bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
To make the icing, put the cream, sugar and cocoa powder in a large bowl and whisk to soft peaks. Remove the cake from the tin, put on a serving plate, and dollop the icing on top, spreading it with the back of a spoon to cover the surface.
Gin and Tonic Squares
Ingredients
7 oz. unsalted butter, softened
7 oz. golden caster sugar, plus 2 tbsp.
4 eggs
7 oz. plain flour
2 tsp. baking powder
6 tbsp. gin
lemon 1, zested and juiced
2 tbsp. tonic water
Buttercream
5 oz unsalted butter, softened
5 cups icing sugar
1 tbsp. gin
1 tbsp. tonic water
1 lemon, zested and ½ juiced
Directions
Heat the oven to 320 degrees and line an 8×11 rectangular cake tin.
Put the butter and sugar into a bowl and beat until fluffy and pale. Add the eggs 1 at a time, beating until incorporated before adding the next (add a tbsp. of flour after each one if it splits). Add the remaining flour, baking powder, 4 tbsp. of the gin, the lemon zest and juice, and a pinch of salt. Scrape into the tin and bake for 20-25 minutes or until risen and firm.
Mix together the 2 tbsp. of caster sugar, remaining gin and the tonic water.
Cool the cake for 10 minutes then use a skewer to poke holes all over. Pour the gin and tonic mixture all over the cake, then cool in the tin before removing onto a board.
To make the buttercream, whip the butter with electric beaters until really soft, then add the icing sugar a spoonful at a time. Mix together the gin, tonic water and lemon juice, and stir through the buttercream. Spread over the cake and sprinkle over the lemon zest. Cut into bite-sized pieces to serve.
No-Bake Mimosa Cheesecake
Ingredients
For the crust
2 cups graham cracker crumbs
½ cup (1 stick) unsalted butter
For the filling
10 ounces white chocolate
1 ¼ cups + 5 tbsp. heavy whipping cream, divided
1 cup powdered sugar
16 ounces (2 pkgs) cream cheese, softened
½ cup champagne
zest 1 large orange
For the topping
¾ cup heavy whipping cream
2–3 tbsps powdered sugar
Directions
For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
Grind the graham crackers into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham cracker crumbs and stir until the crumbs are well coated.
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
For the cheesecake: In a microwave-safe bowl, combine white chocolate chips and 5 tablespoons heavy whipping cream. Microwave at 50% powder in 20 second increments, stirring each time. Repeat until the chocolate starts to melt. Remove and stir until completely smooth. Allow the mixture to cool.
Prepare the whipped cream. Chill a metal mixing bowl and wire whisk in the freezer for 5-10 minutes. Then pour the heavy whipping cream (1 1/4 cups) into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
Beat the softened cream cheese until smooth and free of lumps. Next add the cooled melted chocolate and orange zest and beat until well combined.
Next, add the champagne and beat until smooth.
Finally, fold in the prepared whipped cream, half at a time, and fold gently until well incorporated. Pour the filling into the prepared crust. Refrigerate 4 hours to allow the filling to set.
For the topping: Place the metal mixing bowl in the freezer for 5-10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Remove the cheesecake from the pan. Use a large open star tip and pipe the border of the cheesecake.
Bailey’s Chocolate Mousse
Ingredients
2 tsp. unflavored gelatin
2 tbsp. cold water
¼ c. boiling water
½ c. sugar
2 tbsp. cocoa powder. For a more intense chocolate flavor, add 1 additional tbsp.
1 ½ c. heavy cream, very cold
½ c. Baileys Irish Cream, very cold
1 tsp. vanilla
Directions
Before beginning, prep bowl and beaters by placing in the freezer for 15-20 minutes to chill.
Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
Stir together sugar and cocoa in a large mixing bowl; add heavy cream.
Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
Let stand 5 minutes to thicken.
Spoon into serving dishes and place in refrigerator to chill.
Chill 1 hour or until ready to serve.
Strawberry Margarita Pie
Ingredients
3 ½ cups fresh strawberries sliced
1 tbsp. finely grated fresh lime zest
1/4 cup fresh lime juice
14 oz. sweetened condensed milk
2 tbsp. tequila
2 tbsp. orange juice
1 ½ cups chilled heavy cream
1 graham cracker pie crust
Strawberries and lime slices for garnish
More whipped cream for garnishing the top of pie
Directions
Add strawberries, zest, lime juice, condensed milk, tequila, and orange juice to your blender or food processor and blend or pulse until completely smooth.
In the bowl of your mixer, add heavy cream and beat until stiff peaks appear. You can tell by making sure the whipped cream stays on the beaters.
Pour strawberry mixture from the blender to a large bowl then slowly fold in ½ of the whipped cream then fold in the final amount until everything is completely smooth and well combined.
Add the filling to a completely room temperature crust and freeze for at least 5 hours.
Remove pie from of the freezer an hour before serving and enjoy! If you desire, add additional whipped cream to the top of the pie to serve with.
