There are few things we love more than baking and drinking- so we decided to combine the two! We found eight of the yummiest dessert recipes out there. The best part? They all include alcohol, so you can get your buzz on while indulging in your sweet tooth! Any of them would be totally perfect for the bachelorette party that you’re planning. The hardest part will be picking just one!
Coconut Mojito Popsicles
3 tablespoons raw honey
¾ cup fresh lime juice
2 cups coconut milk
¼ cup silver rum
1 tablespoon finely chopped fresh mint
½ cup sparkling water
In a 4-cup measure or small pitcher, whisk the honey and lime juice until dissolved. Add the coconut, rum,
and mint and whisk until combine. Add the sparkling water and stir once. Divide the mixture between 6 Popsicle molds and set the sticks in place. Transfer to the freezer and chill overnight, or until solid.
Dark Chocolate Red Wine Truffles
1/2 cup full-fat organic coconut milk (canned kind)
¼ cup virgin coconut oil
10oz high-quality dark chocolate (at least 70% cocoa)
¼ cup full-bodied red wine (Merlot, Cabernet Sauvignon, Bordeaux, etc)
Dash of salt
¼ cup cocoa powder for rolling
*can also roll in coconut or crushed almond
In a double boiler, heat coconut oil and milk over low/medium heat. Whisk until just melted and fully incorporated before adding the chocolate. Be careful not to heat too quickly- remove mixture from heat when chocolate has fully melted and is still glossy. Add the wine and stir well to make sure the mixture is smooth. It’s important you don’t heat the chocolate too quickly, as it can seize up or burn easily. Pour into an 8×8 baking dish or pie pan and refrigerate until mixture is largely set but still pliable (45min to an hour). Use a 1” melon baller or table spoon to scoop chocolate and roll it into balls. Place the cocoa powder in a small bowl and roll the balls in the powder to coat. Once completed, place sheet in the fridge for 15 minutes. Truffles will keep for up to two weeks in an airtight container in the refrigerator.
Tequila Lime Cheesecake
¼ cup butter (melted)
1¼ cup graham cracker crumbs
16-oz cream cheese (2 8-oz packages; **at room temperature)
½ cup granulated sugar
2 tablespoons lime zest (approximately 2 limes)
4 tablespoons lime juice (approximately 2 limes)
2-4 tablespoons tequila
2 tablespoons cointreau
2 tablespoons heavy cream
2 eggs (**at room temperature)
Pre-heat oven to 350 F.
Line a 9 X 9 inch pan with aluminum foil and spray with oil.
To make crust: melt butter in a medium bowl. Stir in graham cracker crumbs until combined. Press gently in the bottom of the foil-lined pan.
Beat together cream cheese and sugar until smooth and fluffy. Add lime juice & zest, tequila, Cointreau and cream. Mix until completely combined *make sure to scrape the sides of the bowl. Beat in eggs, one at a time.
Pour cream cheese mixture over graham cracker crust, spread into corners. Bake for 20-25 minutes, until the center sets up (it should have a very slight jiggle).
Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares.
For the cookies:
2 ½ cups pink champagne or sweet sparkling wine
1 ¼ cups all-purpose flour
1 tsp baking powder
1 cup granulated sugar, divided
1/3 cup vegetable shortening
For the icing:
2 cups powdered sugar, sifted
Pinch of salt
Pour champagne into a medium saucepan over high heat. Boil champagne until reduced to ¾ cup (about 15 to 20 minutes). Transfer to a measuring cup and chill until cold. In a large bowl, whisk together flour and baking powder. In a separate large bowl or bowl of a stand mixer, cream ½ cup sugar and shortening until smooth. Add ½ cup of the cold champagne reduction; stir to combine (shortening will be lumpy). Add flour mixture and stir until a very soft dough forms. Heat oven to 375 F. Line two baking sheets with parchment paper. Scoop dough into 1in. balls, rolling each ball in remaining sugar before transferring to prepared baking sheet. Lightly press down dough with fingers. Bake 12 to 15 minutes, until edges are just set. Cool 2min on baking sheets, then transfer to a cooling rack to finish cooling. Whisk together powdered sugar with remaining ¼ cup cold champagne reduction and pinch of salt. Dip cooled cookies in icing, letting excess drip off. Let icing set for a couple of minutes, then sprinkle with pearl sugar or sprinkles. Let icing set completely before serving.
1 box of strawberry cake mix
1/3 cup plain Greek yogurt
1 1/3 cup Moscato
1 (16oz) container of vanilla frosting
Preheat oven to 350F. Mix together cake mix, yogurt, wine, and eggs in a large bowl until smooth. Spoon batter into 24 cupcake liners and bake for 18 to 20minutes. Allow cupcakes to cool completely, then frost the cupcakes.
Kahlua Chocolate Cake
1 package Devil’s Food Cake Mix (18-25 ounces)
1 cup sour cream
1 cup Kahlua
3/4 cup oil
1 1/2 cups chocolate chips
Preheat oven to 350° F. Grease and flour a 12-cup bundt pan.
Combine all ingredients except chocolate chips in the bowl of a standing electric mixer. Beat on medium speed with the paddle attachment for 3 to 5 minutes. Mix in chocolate chips. Pour into prepared bundt pan. Bake for 55 to 60 minutes, until a skewer inserted into the middle comes out with just a few clinging crumbs.
Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack to cool.
Dust with powdered sugar.