Have Your Cake…And Drink it too
I am a hardcore Dukan dieter as of late. There is no room for traditional dessert on this strict protein and vegetable health plan. But one thing I will not surrender is a nightly cocktail (most of you know this because I have made it my life’s – and business’ – passion to find the healthiest, lowest calorie ways to enjoy such necessities).
But every once in a while, I truly miss the sweet indulgence of a textured, edible after-dinner treat. So do I double my naughtiness, and go for a decadent cake along with my night cap, without a care in the world of the caloric wrongs I am doing to my waistline? Hells, no! I combine the two for one perfect marriage of dessert and drink. And here I present, the best alcohol-laced desserts, to double your pleasure without overdoing anything:
Chocolate Banana Trifle
14 oz instant chocolate pudding mix
16 oz Cool Whip
1 package chocolate cake mix
1 cup kahlua (or coconut rum, or amaretto – you get the idea)
6 candy bars, chopped (skor bars are usually called for – but use your imagination)
3 bananas, sliced
1 tbsp toasted coconut
Layer all ingredients in a trifle bowl.
If you want to go heavier and more voluminous on a certain layer, I would certainly not insist you stick to a road-map of ingredient equality. Have at it – and enjoy a well-known dessert favorite with a little extra zing. It will make Uncle Ed’s war stories all the more manageable at the next family gathering.
Very easy to make, and you can spike them with as much alcohol as you want. First, melt 12 semi-sweet chocolate morsels, and stir in 1/4 cup of Baileys and 1/4 cup of cream. Continue mixing in two egg yolks, one at a time. Then add 1 tbsp. of butter and put in the fridge over-night. Use a spoon to make small balls, which you can then roll in sugar, cocoa, nuts or coconut.
You could also substitute Godiva Liqueur, Qream Strawberry Cream Liqueur, or any of your favorite spirits for Baileys. As we all know, the Irish do drinks well – so when anything is called “Irish”, I give it precedence in my recipe book. Be creative, and enjoy!
Mix pudding and milk for a couple of minutes with an electric mixer, add alcohol, and then mix well. Add the Cool Whip, then keep in freezer.
This time of year, I like to be a little festive and add my recent favorite: Pumpkin Pie Cream Liqueur. It sure doesn’t seem good for you – but it tastes so good! I would add it instead of the Baileys in this recipe. And yes, I have, a few times this fall already. Just ask my pants – they’ll tell you, once they can breathe again…
Oatmeal Cookie Pudding
1 pkg. White Chocolate instant pudding mix
3/4 c. milk
8 oz. Cool Whip
1/4 c. Hot Damn Cinnamon Schnapps
1/4 c. Butterscotch Schnapps
1/4 c. Kahlua
Mix pudding and milk for a couple of minutes with an electric mixer. Add in alcohol and Cool Whip, mixing well each time. Store in freezer.
This dessert pays homage to a favorite shooter of mine, the Oatmeal Cookie. What’s the only negative about one of these shooters? The fact that it’s over as soon as you shoot it, that’s what! This Oatmeal Cookie derivative enables you to have your dessert and drink it too. And to serve yourself seconds from the freezer without having to include the pesky bartender in any of it. Self served decadence with a side of buzz – now that’s a course I can wrap my arms around.
So there you have it. I am sure you can see the recipes are limitless once you start thinking about them. It just takes a little creativity and a well-stocked liqueur cabinet. Believe me – they’re both worth the effort. And you’re combining two vices into one, therefore reducing the total caloric destruction you could do. So you’re doing your waistline and dinner guests a favor. And what would a party be without a favor?