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cooking.nytimes.com
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven
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We enjoyed banana margaritas while vacationing in Mazatlan Mexico and have been trying to duplicate them every since. This recipe brings back great memories. Serve in salt or sugar rimmed margarita glasses.
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Outrageously good homemade ice cream with a coffee custard base, oreo cookies, and a touch of rum.
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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The original rum punch.
Ingredients: turbinado sugar, water, limes, rum
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Get King Kamehameha Mai Tai Recipe from Food Network
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Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
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These impressive brownies have Irish cream in both the brownie batter and the frosting, and a sprinkling of toffee bits on top. They always disappear quickly at potlucks.
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Refreshing limoncello cake will be a crowd-pleaser and an instant hit at your next summer picnic or dinner.
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This is a great shot I made up one night while bartending. I combined Canadian Whiskey (I prefer Crown Royal) with Melon Liquor and a splash of pineapple juice.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
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Equal parts vodka, Irish cream, butterscotch schnapps and coffee liqueur. Shaken with ice and served in shot glasses.