Though your wallet may still be recovering from the holidays, you don’t have to deprive yourself of decadent desserts. In fact, you may be surprised to know that you probably have all of the ingredients needed to make lots of boozy desserts in your cabinets and fridge … and they all include BuzzBallz Cocktails.
Peachballz Toddy Pears
Is there a better way to eat fruit than to give them a toddy bath? We didn’t think so. Pinkies up for a few drunken pears.
2 tea bags
⅓ cup of BuzzBallz Cocktails Peachballz
½ cup of honey
2 large strips of orange rind
1 cinnamon stick
4 pears peeled
Whipped cream (optional)
Bring 2 cups of water to a boil. Add the tea. Cover it and let it steep for 10 minutes. Remove the tea bags.
Add the BuzzBallz, honey, orange peel and cinnamon stick to the tea. Stir it over low heat for 3 minutes or until the honey dissolves. Add the pears and cover the pot, stirring occasionally for 45 minutes or until the pears are tender.
Transfer the pears to a bowl and cover them. Simmer the liquid for 10 minutes or until thickened a bit and pour it over the pears.
Top with whipped cream, if desired.
Fried BuzzBallz Ice cream
Bring a taste of your local fair to the kitchen with this crunchy delight.
1 pint of ice cream of your choice
1 ½ tbsp. butter
1 BuzzBallz Cocktails Choc Tease
1 ¼ cup corn cereal, crushed
½ tsp ground cinnamon
2 tsp. sugar
Whipped cream, for garnish
Sprinkles for garnish (optional)
Cherries for garnish (optional)
Line a small sheet tray with parchment paper and place it in the freezer. Place four scoops of ice cream into a bowl. Pour one BuzzBallz Cocktails Choc Tease into the bowl and mix the ice cream well. Form three scoops and place them on the cold tray.
Melt the butter in a pan over medium heat. Add the corn cereal and cinnamon and toast it, stirring occasionally, until the cereal is golden. This should only take between five and seven minutes.
Take the cereal off the heat and stir in the sugar. Pour the mix in a shallow bowl and let it cool completely.
Remove the ice cream balls from the freezer and roll them in the cereal mixture.
Top them with your garnishes of choice immediately and serve.
Choc Tease Peanut Butter No-bake Cookies
Chocolate and peanut butter are undoubtedly a classic pairing. Indulge in, probably, the easiest cookies ever.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1/4 c. BuzzBallz Cocktails Choc Tease
1 c. smooth peanut butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. old-fashioned oats
Line a large baking sheet with parchment paper. Combine the sugars, butter, and milk in a saucepan over medium heat. Boil this mixture for about a minute.
Remove it from the heat and stir in the BuzzBallz, peanut butter, vanilla, and salt until everything is combined; then stir in the oats.
Drop tablespoonfuls of the mixture onto the parchment paper and let the scoops of the mixture set until they’ve cooled and hardened. This should take about 30 minutes.
Gluten-Free Choc Tease Chocolate Cookies
In addition to BuzzBallz being delicious, they’re also gluten-free. Cue this recipe for these decadent chocolate cookies.
2 1/2 cups powdered sugar
¼ BuzzBallz Cocktails Choc Tease
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 egg whites
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a mixer, mix powdered sugar, cocoa powder, cinnamon and salt on low. Stir in the egg whites and BuzzBallz until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand.
Make small scoops of the batter and place them onto the baking tray, placing them about an inch apart.
Bake the cookies until they are cracking on the surface, about 15 minutes.
Let them cool for ten minutes on the trays.
No-Bake Choc Tease Cheesecake Bars
Clearly, we are fans of ease. We made a premade cocktail. One of our most popular flavors, Choc Tease, is the star of these cheesecake bars.
18 Oreo cookies
1/4 cup unsalted butter, melted
1 tablespoon dark chocolate, melted
4 ounces brick-style cream cheese, softened
8 ounces dark chocolate, chopped
3/4 cup heaving whipping cream
1 tablespoon BuzzBallz Cocktails Choc Tease
1/2 teaspoon salt, optional and to taste but recommended
1/2 cup mini semi-sweet chocolate chips
Line a 9×9-inch pan with aluminum foil for easier cleanup and spray it with cooking spray; set it aside.
Pulse all of the Oreos (whole) on high speed until you have fine crumbs and set aside.
Add the butter and 1 tablespoon of dark chocolate to a microwave safe bowl and heat it up for a few minutes until it has melted and can be stirred smooth.
Pour this mixture into the crumb mixture and combine it in the food processor. Pour it into the prepared pan, and hard-pack the mixture to form an even flat crust layer; set this aside.
Mix the cream cheese on high speed until it’s fluffy.
To a separate, large, microwave-safe bowl, add the 8 ounces of chopped dark chocolate, heavy cream, and heat in 30-second increments until the chocolate has melted and can be stirred smooth into the cream and the mixture is silky, likely about 90 seconds total.
Transfer the creamy chocolate mixture into the bowl with the cream cheese and beat it on high power until it is combined and smoothed.
Add in the BuzzBallz and salt.
Evenly spread the mixture over the crust.
Evenly sprinkle the mixture with the mini chocolate chips and refrigerate the cheesecake uncovered for at least 3 hours. At this point, it should be solidified enough to serve. After the 3-hour point, cover it with foil when it is in the fridge.
For more boozy dessert inspo, check us out on Pinterest!