125 liqueur recipes

This delicious and silky cheesecake is made with cream cheese, sour cream and silken tofu that helps to reduce the calories and fat while still makes it taste creamy and smooth. Fresh fruit topping adds some fruity and refreshing taste. Satisfy your craving without feeling guilty.

Hazelnut amaretto loaf baked in the bread machine: a tender white loaf studded with toasted hazelnuts and perfumed with amaretto liqueur. A sweet, nutty bread for breakfast or dessert.

Quick pumpkin bundt cake using spice cake mix and canned pumpkin, topped with a Kahlua coffee glaze. A semi-homemade fall dessert with rich, warm spice flavor.

Almond poppy seed loaf cake made with amaretto liqueur, sour cream, and butter for a rich, dense crumb studded with crunchy poppy seeds. Dusted with powdered sugar.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Moist cranberry banana bread with walnuts and an optional Grand Marnier cranberry syrup soaked into the top. Fresh cranberries are simmered first, then folded into a rich banana batter.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Mashed potatoes keep this Irish-inspired chocolate bundt cake unbelievably moist, while Irish cream liqueur and a hit of coffee deepen every fudgy bite. Dusted with powdered sugar for a stunning finish.

Jalapeno chocolate cream cake with semi-sweet chocolate, Kahlua, ground almonds, and cinnamon. A rich, fudgy, intentionally underbaked cake with a slow jalapeno heat finish.

Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Orange chocolate tea bread with Grand Marnier, walnuts, and chocolate chunks baked into a buttery loaf, topped with a melted chocolate-orange liqueur glaze. Rich and elegant.

Chocolate mousse torte tops a deep devil's food cake with a silky coffee-liqueur chocolate mousse and a cloud of whipped cream. A make-ahead chocolate dessert with a grown-up Kahlua kick.