Dessert Cocktails with Kerrygold S'Mores, Whoopie Pies, and Cookies and Cream Oh My!

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

We’ve been posting some decadent cocktails and boozy treats over on our Instagram these last few months and now we’re rounding them up here on the site so you all don’t have to go searching all over the place to find them. We did two cocktails: a S’Mores Campfire Cocktail and a frozen blended Cookies and Cream cocktail. And also created a boozy Cold Brew and Chocolate Whoopie Pie situation that we’re still craving.

Dessert cocktails have their place alongside their more serious cousins, and sometimes we just want a treat, right?! Each photo below will pop open the recipe in a separate window. Have a favorite? Let us know! You can always tag your creations on social with #stirandstraindrinks so we can check out what you made.

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.com

Cookies and Cream Frozen Blended Cocktails

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.com

Cold Brew and Kerrygold Buttercream Whoopie Pies

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.com

Campfire S’Mores Cocktails

Cold Brew Coffee and Kerrygold Buttercream Whoopie Pies

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

Growing up, any rich, chocolate cake that sandwiched a generous helping of frosting was a favorite of mine. Candy I could take or leave, but cake sandwiches… OH YES PLEASE. Now I get to make an adult version with Kerrygold Irish Cream laced buttercream and for extra pep: cold brew coffee cake. Whoopie Pies should not just be for kids, which is why I make my grown up versions ginormous; then you can catch a little bit of nostalgia with every bite.

Kerrygold Irish Cream & Cold Brew Whoopie Pies

Cakes (makes 5 cakes):
1/2 lb. butter
1 cup light brown sugar, packed
1 egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cocoa, dutch-processed
10 ounces all purpose flour
1/2 cup cold brew coffee
1/2 cup milk

Filling (this filling can be doubled if you want extra filling):
1/2 stick butter, softened
1/2 pound powdered sugar
2-1/2 tablespoons Kerrygold Irish Cream

To make:
Prepare the frosting by creaming together the butter and powdered sugar until smooth. Pour in the Kerrygold Irish Cream until incorporated. Filling can be kept refrigerated in a sealed container up to four days.

Next, preheat oven to 350 degrees. Make the cakes by creaming the sugar and butter together until smooth. Add in the egg and mix until incorporated. Next add in baking powder, baking soda, salt and vanilla extract. Mix until well combined. Sift in cocoa powder and mix until combined. Mix in 1/2 of flour and the cold brew, and then mix in second half of flour and the milk. Stir until just combined. Scoop out a 1/4 cup of mixture onto a sheet pan covered in parchment. You can fit 5 scoops on each sheet pan. Bake 16-18 minutes until a toothpick comes out clean from the center. Cool on sheet pan and then transfer to a wire rack to finish cooling completely. Store in an air tight container until ready to use.

To assemble, spread filling on flat side of one half of the cakes. Top with second half of cake. Eat. Enjoy!

Make It: Kiss of Fire (Aperol and Cayenne Jellies)

Kiss of Fire Aperol Jellies // stirandstrain.comOverachiever. Two posts for Mixology Monday and you can start to attribute that to yourself. I’m not officially submitting this, since it’s an alcoholic dessert, but the FIRE theme this month is the reason why this post went up.

I’ve actually had this idea in my back pocket for awhile now. There was this recipe in the Los Angeles times online for Prosecco gelee and I knew I’d have to make them sometime with some liquor. The time had to be right, and the flavors needed to make sparks (otherwise it would just be a fancy jello shot).

Kiss of Fire Aperol Jellies // stirandstrain.com

In the Eyes of Angelique post, I started to play around with Campari and cayenne in a foam, and when that combination came together, I thought I would try a more straight on approach to the flavors, more concentrated, and Aperol and cayenne seemed like the duo to try. There is a touch of chipotle powder in there to bring an earthiness to the sweet, bitter and hot flavors.

This might seem like a project, but it’s really hands off, and the sugar coating is optional. In fact, here’s a tip with that. If you do go the way of sifting the jellies with sugar, coat them twice. There is an issue with something called ‘weeping’ that happens when the sugar starts to melt a bit (after they’ve sat for awhile). So if you do sugar them, coat twice and then eat immediately! Otherwise the unsugared jellies will stay firm in the fridge up to 4 days, covered.Kiss of Fire Aperol Jellies // stirandstrain.com

Recipe adapted from L.A. Times
3/4 cup sugar
3/4 water
12 oz. Aperol
3/4 tsp cayenne
1/4 tsp chipotle powder
9 sheets of gold gelatin

Combine sugar and water in a sauce pan. Bring to just about a boil and remove from heat. Soften gelatin sheets in a bowl of water for 2 minutes, ring water out and mix them into the sugar syrup. Stir until gelatin is dissolved. Add Aperol, cayenne and chipotle powders to the syrup and stir to combine. Line a 8″x8″ pan with plastic wrap and pour mixture into the pan. You can also pour into individual silicone molds. Refrigerate overnight to set. To serve, cut into squares.

Optional sugar coating:
Pour a 1/2 cup of granulated sugar into a bowl. Add jellies a few at a time to coat. Shake off excess and coat a second time. Serve immediately.

Each little square has the sweet bitter flavor of the Aperol, but with an earthy fire from the powders. That cayenne heats hits the back of your throat for a nice spicy bite. You do not need to sugar coat them, but if you do, you could pass them off as elegant candies.