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Recipe Reveal: Boozy Ball Cookies — Decadent Self-Care

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Kerry Christensen, founder of Boozy Ball Cookies, shares a decadent New Year’s treat you can enjoy guilt-free all year-round.

By Allie Justis, Photos courtesy of Kerry Christensen

Want to treat yourself to a New Year’s dessert that’s good all year-round? Look no further than Boozy Ball Cookies out in New Braunfels. Kerry Christensen has been finding new ways to combine alcohol and cookies into treats that are sure to bring you an extra bit of joy this holiday season. With Boozy Ball Cookies’ flavors that bite back, like Margarita Tequila and Eggnog Rum, there are plenty of options that incorporate a variety of spirits and sweet treats.

Christensen got the idea for this whirlwind venture after her husband retired from his 16-year career as a teacher. She thought it would be a wonderful idea to start a business with him that centered around their family’s favorite dessert, the bourbon ball. Using her grandmother’s old recipe as a jumping-off point, Christensen meticulously experimented with different alcohols and flavor combinations until she created the extensive menu of boozy ball cookies they have today.

“I look at both drink ideas and cookie ideas to get my flavor combinations,” says Christensen. “So for instance, I would look at different kinds of cookies out there, and then try and decide what liquor would go best with them, but sometimes I do that process in reverse too.”

Cookies for Every Season

While Christensen says that her favorite cookies change with the seasons, right now her front-runners are the Maple Walnut Bourbon Boozy Ball and the recipe she chose to reveal today, the Espresso Coffee Liqueur Boozy Ball Blast.

This espresso surprise is a bit more decadent than their usual cookie selection, utilizing both Jamaican rum and pecans to highlight those tangy espresso flavors. While the name might make the recipe seem a bit intimidating to busy moms, Christensen says that she’s made the process very easy to follow so that people can relax and enjoy themselves with this delicious dessert after the holidays.

“As most people know, it’s always important to take care of yourself so that you can take care of others. For moms, this is especially true,” says Christensen. “If you don’t have anything left to draw from, then you don’t have anything to give to other people either. So make sure to take care of yourself so that you can take care of others.”

Espresso Coffee Liqueur Boozy Ball Blast:

austin-woman-boozy-ball-cookies-kerry-christensen

Quick and easy, this decadent and boozy treat will be sure to delight the coffee lover in you. With Boozy Ball Cookies’ very own Espresso Liqueur Boozy Ball Cookies taking center stage, you’ll want to savor every bite! Best served cold. (Purchase the cookies from their shop in New Braunfels, located at 50 Ridge Run.)

Ingredients

Crust ingredients:

1 ½ cups (about 6 ounces) crushed vanilla wafer cookies
2 tablespoons sugar
5 tablespoons butter, melted

Filling ingredients:

1 package (5.1 ounces) vanilla instant pudding mix
1 ½ cups whole milk
1 teaspoon espresso powder
1 teaspoon instant coffee
1 teaspoon cinnamon
½ cup rum
1 cup whipped topping

Other ingredients needed:

1 dozen Espresso Coffee Liqueur Boozy Ball Cookies,
roughly chopped to pea-sized pieces
⅓ cup caramel sauce
2 cups whipped topping
½ cup roasted pecans, chopped
4 tablespoon chocolate sauce (for drizzle)
Sea salt, to taste

Cooking Directions

  1. Preheat oven to 350°. To form the crust, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13” x 9” baking dish. Bake until set, about 8 minutes. Cool on a wire rack.
  2. To prepare filling, combine pudding mix with milk, espresso powder, instant coffee, cinnamon and rum. Mix until incorporated. Fold in whipped topping.
  3. Pour filling on top of cooled crust, refrigerate for 1 hour.
  4. Top with chopped up Boozy Balls. Drizzle caramel sauce. Top with whipped topping. Sprinkle with chopped pecans. Drizzle with chocolate sauce. Sprinkle lightly with sea salt.
  5. Refrigerate for 2 hours, then serve!

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