I'm looking for recipes for baking WITH liquor, not applying it as a syrup. Does anyone do this? (I wouldn't mind using it in a syrup if it's cooked.) I'm only after the flavor, but am not sure on amounts or when to incorporate into batter. I recently figured out how to make vegan tiramisu, but I'm trying to bi-pass the soaking in liquor part.
If anyone has any good recipes to share, I'd really appreciate it.
I'd love to try: Kirsh (German Choc), Chambord... Grand Marnier, Rum, etc.
Chocolate liqueur recipes:
Chocolate pudding chocolate ganache cake recipe:
(Uses Grand Marnier in cake batter.)
Rum cake recipes:
(Scratch and doctored mix.)
Extensive info on simple syrups:
Alocohol evaporation in cooking and baking:
If you just want the flavor but not all that alcohol, why not use liquor or liqueur extracts:
thanks Jan!!! Liquor extracts? Great idea!!!