The Bloody Rum Punch is a take on the traditional sangria and its dark red color gives it a deep red hue that’s perfect as an eerie punch for your Halloween party. It has a reputation as being a very strong punch, so consider yourself warned. Despite the longer list of ingredients, this is actually a very simple punch … Continue reading Bloody Halloween Rum Punch→

There are oatmeal cookies, and then there are rum raisin oatmeal cookies. Is there really any question? Try this warm and wonderful cookie recipe! INGREDIENTS 1 1/2 cups raisins 1/2 cup rum 2 sticks (8 ounces) butter, softened 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups … Continue reading Rum Raisin Oatmeal Cookies→

Layers of rich dark chocolate cake filled with Bailey’s and Kahula spiked ganache and then topped with swirls of Bailey’s and Kahula buttercream to create this Spiked Chocolate Mudslide Cake! Decadent and delicious! Ingredients For the Chocolate Cake 3 1/2 Cups All purpose flour 4 Cups Sugar 1 1/2 Cups Unsweetened 1Cocoa powder 1 Tablespoon + 1 teaspoon Baking soda 2 teaspoon Baking powder 2 teaspoon Salt … Continue reading Spiked Chocolate Mudslide Cake→

If loving pumpkin spice is wrong, I don’t want to be right! Lately, I’ve been getting my pumpkin fix at home. Not only with pumpkin bread and cookies, but with a homemade pumpkin spice latte, so I can spend more money on shoes. You get it, right? Ingredients 1/2 cup milk 2 tablespoons pumpkin puree … Continue reading Boozy Pumpkin Spice Latte→

This Triple Layer Boston Cream Pie is a CLASSIC if there ever was one! A delicious rum infused cake, topped with vanilla bean pastry cream and homemade chocolate ganache! A rich and wonderful New England dessert! Ingredients Pastry Cream: 1 1/3 cups whole milk 1 vanilla bean split lengthwise, paste scraped out 4 egg yolks 1/2 cup granulated sugar 2 tbsp + 2 … Continue reading Triple Layer Boston Cream Pie→

Ingredients 1/2 C Walnuts 56 g 3/4 C Almonds 106 g 12 Medjool Dates 280g unpitted, pitt before processing 1/4 C Whiskey Bourbon see note 3 Tbs Unsweetened Cocoa I use Rodelle, 26 g 1/2 tsp Pink Sea Salt 1 tsp Vanilla Bean Paste or Extract 1 1/2 C Unsweetened Shredded Coconut divided 141 g 3 Tbs Cocoa Nibs 24 g 3-4 Tbs Maple Syrup* – optional see note Instructions Place the nuts on a sheet pan and toast at 350F … Continue reading Bourbon Date Nut Truffles→

This seasonal pumpkin cheesecake is spiked with Baileys new Pumpkin Spice in both the creamy filling and lush topping. INGREDIENTS Crust: 2 cups speculoos cookie crumbs (from about 4 cups of whole cookies) ¼ cup melted butter 2 tablespoons sugar Kosher salt Cheesecake: 2 lbs cream cheese (4, 8oz, packages) 4 eggs 1 cup sugar … Continue reading Baileys Pumpkin Spice Cheesecake→

INGREDIENTS 6 tablespoons butter, divided 1 pound medium shrimp – Peeled, deveined and chopped into about ½-inch pieces 1 pound bay scallops 1-1/2 cups finely chopped celery (about 3 stalks) 1 tablespoon freshly minced garlic 3/4 cup all purpose flour 3 cups half and half 1 (32-ounce) container seafood stock (4 cups) ¼ cup white … Continue reading Seafood Bisque→

INGREDIENTS CUPCAKES 1/2 cup butter at room temperature 3/4 cup brown sugar 1/4 cup honey 1 tablespoon hazelnut liquor 1 teaspoon vanilla 2 eggs 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk 1/4 cup warm coffee may sub more milk if desired 8 ounces high quility chocolate chopped FROSTING 1 cup butter softened 1 1/2 – 2 cups powdered sugar 1/2 cup honey 1-2 tablespoons hazelnut liquor can sub vanilla if desired HONEY TOASTED HAZELNUTS 1/2 cup chopped hazelnuts 1 tablespoon honey plus more for drizzinling INSTRUCTIONS Preheat oven to … Continue reading Honey Toasted Hazelnut Chocolate Chunk Cupcakes with Boozy Honey Buttercream Frosting→