The Boozy Baker: 75 Recipes for Spirited Sweets Read Online Free

Serve with the remaining syrup.
    SHAKE IT UP: For a totally nutty version, substitute walnut liqueur.
    Devilish Angel Food Cake
    M AKES
8 TO 10
SERVINGS
    ANGEL FOOD CAKE IS OFTEN TOUTED FOR BEING low in fat and therefore sin free. I can’t speak for everyone, but “healthy” isn’t really a characteristic I look for in dessert. This version of angel food cake, laced with cocoa and spiked with cinnamon schnapps, is downright devilish. Scrumptious and fluffy, it’s perfect for hot summer nights when topped with scoops of raspberry or chocolate sorbet. It sounds strange, but it’s important to allow angel food cakes to cool upside down. Otherwise, they won’t come out of the pan properly.
    FOR THE CAKE:
    1¼ cups confectioners’ sugar
    1 cup cake flour
    ½ teaspoon ground cinnamon
    ¼ teaspoon salt
    12 large egg whites, at room temperature
    1½ teaspoons cream of tartar
    1 cup granulated sugar
    2 teaspoons cinnamon schnapps
    2 tablespoons cocoa powder
    FOR THE CINNAMON SCHNAPPS GLAZE:
    1 cup confectioners’ sugar
    2 tablespoons cinnamon schnapps
    Preheat the oven to 350°F.
    TO MAKE THE CAKE , sift together the confectioners’ sugar, flour, cinnamon, and salt in a large bowl. Resift a second time, and set aside.
    In another large bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on high speed until they form soft peaks, 2 to 3 minutes. Gradually add the granulated sugar and continue beating until thick and shiny. Add the cinnamon schnapps and beat to combine.
    Working in four additions, gently fold the flour mixture into the egg white mixture until just incorporated.
    Ladle out 1 cup of the batter and place it in a small bowl. Sprinkle the cocoa powder over the batter and fold in gently, just until combined.
    Alternately spoon the plain batter and the chocolate batter into an ungreased 10-inch tube pan. Swirl the batters together with a butter knife. Transfer the pan to the oven and bake 35 to 40 minutes, or until the top is golden brown and the cake springs back when pressed lightly. Invert the cake over a wine bottle or on a rack and allow it to cool completely before removing it from the pan.
    TO MAKE THE CINNAMON SCHNAPPS GLAZE , combine the confectioners’ sugar with the cinnamon schnapps in a small bowl and whisk until smooth. Drizzle over the cooled cake.
    SHAKE IT UP: Substitute cinnamon-flavored vodka for the cinnamon schnapps.

    Individual Raspberry-Almond Cheesecakes
    M AKES
12
INDIVIDUAL CHEESECAKES
    JUNIOR’S, THE BROOKLYN CHEESECAKE INSTITUTION, makes adorable mini cheesecakes called “little fellas.” They are decidedly delicious, but they lack a graham cracker crust, which is my favorite part, so I decided to come up with my own version.
    These cheesecakes are so tiny and adorable that it’s hard to believe they pack in not one, but two kinds of booze. It’s possible that when you prepare them you will end up with a bit of extra batter. I say, all the better for when it’s time to lick the bowl!
    FOR THE CRUST:
    1 cup finely ground graham cracker crumbs
    ¼ cup sugar
    4 tablespoons unsalted butter, melted
    FOR THE FILLING:
    2 (8-ounce) packages cream cheese, at room temperature
    ¾ cup sugar
    1 tablespoon cornstarch
    ¼ cup almond liqueur, such as amaretto
    2 large eggs
    ¼ cup sour cream
    1 (½-pint) container fresh raspberries
    1½ tablespoons framboise
    Preheat the oven to 350°F. Line a 12-cup standard muffin pan with paper liners.
    TO MAKE THE CRUST , in a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Toss with a fork until well blended.
    Drop a few heaping spoonfuls of the graham cracker mixture into the bottom of each muffin cup and pack it down gently with your fingers. Bake 5 minutes. Remove the pan from the oven and allow the crusts to cool while you prepare the filling. Do not turn the oven off.
    TO MAKE THE FILLING , using an electric mixer, beat the cream cheese, sugar, and cornstarch until smooth. Add the almond liqueur,