721 liqueur recipes

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Cream cheese and sour cream filled crepes topped with strawberries flambeed in strawberry liqueur and kirsch. A Brennan's classic that brings the drama.

Flourless chocolate cake with a full pound of butter, 20 ounces of dark chocolate, 10 eggs, and Grand Marnier. Baked low and slow for 3 hours into pure fudge.

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

A tasty seafood side dish made with oyster liqueur and cream of leek soup.

Layered custard bars with a buttery almond liqueur crust, sliced peaches, egg custard, and cinnamon almonds on top. Serve at room temperature or chilled.

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Mocha bundt cake: a doctored cake mix bundt with chocolate pudding, vodka, and Kahlua coffee liqueur, finished with a Kahlua-spiked powdered sugar glaze. Boozy and easy.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Frangelico cheesecake spiked with hazelnut liqueur for a nutty, faintly sweet adult dessert. Just five ingredients in a graham cracker crust for an easy, dinner-party-worthy cheesecake.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.

Easy bundt cake made with boxed cake mix and instant pudding, spiked with amaretto and nutmeg. Moist, foolproof dessert ready in an hour.