Time 5m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.
Number Of Ingredients 5 Steps:
After Making the pudding & mixing in the alcohol, pour it into your little cups. Sprinkle the tops with crushed oreos.
Time 5m Yield 1 Number Of Ingredients 6 Steps:
Fill an old-fashioned glass with 1 cup ice. Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.
Time 1h30m Yield 16 servings. Number Of Ingredients 15 Steps:
Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.
Time P1D Yield 30 serving(s) Number Of Ingredients 5 Steps:
Combine cold milk to pudding & mix with an electric mixer,. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
Time 5m Yield 1 serving(s) Number Of Ingredients 3 Steps:
Fill a rocks glass with ice. Pour all ingredients in glass. Serve with a straw.
Time 20m Yield 12 Number Of Ingredients 6 Steps:
Stir hot water and espresso powder together in a small bowl until dissolved; cool to room temperature.n Whisk skim milk and pudding mix together in a bowl until well combined. Whisk in espresso mixture and fold in 1/2 cup whipped topping.n Spoon 2 tablespoons pudding into each shot glass. Top pudding layer with 2 teaspoons cookie crumbs, 2 tablespoons pudding, and 2 more teaspoons cookie crumbs. Garnish each mousse shot with 1 tablespoon whipped topping.n
Yield Makes about 4 dozen cookies Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside. In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.
