Boston Cream Shot

We’re in the midst of planning a trip to Boston for a late summer vacation.  We love city vacations because, as Jeff says, “we like staying in hotels and eating at restaurants.”  Planning this trip has inspired me to try making Boston Cream Shotibles.

I have to admit, this time around; Jeff did nearly all of the work.  He bought all of the ingredients, baked the cups and made the fillings.  I say “fillings” because we made both a spiked version and a virgin version.  My only role was to core the cups and put the components together.

It just so happened that we needed to make a last minute trip up to Buffalo to see my extended family.  Several of them had been asking about Shotibles, so this was our opportunity to share them with nearly everyone.  Jeff baked the cups and made the filling in advance.  He used a store bought vanilla box mix.  I cored the cups the night before we left and packed them up in plastic containers.

By the time we got to Buffalo, there were a few casualties from the travel, but most had made it intact.  To our surprise, the hotel room had a microwave and a refrigerator, so we were able to prep the Shotibles there.  I used a store bought fudge frosting that I microwaved for a minute.  I dipped the rim of each cup in the frosting and put them in the fridge to cool.

At the family event, I filled each with the vanilla pudding/whipped topping mix Jeff had made.  The spiked version was made with Irish Cream.  The Shotibles disappeared in no time. 

Brownie Sundae Shot

Sunday was Father’s Day, so I made my first Shotible especially for my Dad.  A Brownie Sundae seemed like a sure bet.  My whole family has a soft spot for Irish Cream, so I decided to combine it with the ice cream recipe I recently discovered. 

 I made a simple box brownie mix.  After letting the brownie glasses cool, I cored them.  I mixed up some ice cream,filled the glasses and put them in the freezer.  After the ice cream froze, I melted down a chocolate bar and drizzled it on top.  Before serving, I covered each with  

whipped cream and put a cherry on top. 

I was very pleased with the resulting texture.  I had been concerned that the ice cream would be crunchy and the brownie would be tough.  Happily however, the ice cream was smooth and the brownie stayed soft.  All and all, it made for a fun little treat.

Toasty S'more Shot

The first time I ever met my friend Frank, we were out to dinner at a trendy restaurant that serves all their desserts in shot glasses.  The servers carry the desserts around on a tray so that they can present them to the patrons, allowing them to pick them up immediately and partake.  It certainly appeals to our society’s desire for instant gratification.

A couple of drinks in, but before our dinner was severed, our waitress stopped by to check in on us.  She had the dessert tray with her, and Frank was mesmerized by one dessert in particular.  The S’more was basically chocolate mousse and graham cracker crumbles with a toasted marshmallow on top.   Frank wanted to order one then and there.  We talked him into waiting until after dinner.

That was the moment I was first inspired to create a dessert in an edible shot glass.  Rather than layer the graham cracker and chocolate, I decided to fabricate the shot glass out of graham cracker crust and fill it with chocolate pudding.  And since it is shot glass shaped, it only makes since to me that is should be spiked with alcohol.  In this case, I used Irish Cream.  And, of course, I topped it off with toasted mini marshmallows.