Top Desserts to Make with Your Extra Hour

Daylight Saving Time ends this weekend. And what better way to take advantage of the extra hour than treating yourself. Embrace the added time in the weekend by whipping up one of the delicious desserts below. Chucks Picks:Since we’re all in the advertising industry, it would be wrong not to have at least a few cocktails on this list. Here are two of my favorite boozy dessert night caps.Brandy AlexanderThis high spirit bevy can be surprisingly smooth depending on the quality of your ingredients.As its name implies, the primary spirit is brandy, however I personally use cognac to mellow it out. Brandy and cognac are essentially the same thing, but with a big difference in aging and quality. (Cognac is to brandy, what champagne is to sparkling wine)Ingredients:-1 1/2oz brandy or cognac-1oz white creme de cacao-1 oz cream-Fresh Nutmeg

1. Shake all ingredients except nutmeg vigorously with one or two very large (1.5-2”) ice cubes. (large ice will get your cocktail cold with less dilution as compared to standard freezer ice cubes)

1. Strain into a chilled cocktail glass or coupe

1. Garnish with just a bit of fresh grated nutmeg

 Real Deal Eggnog (with an actual egg)Ingredients:-¾ oz 5-year  rum-¾ oz Cognac-½ barspoon of vanilla¾ oz simple syrup1 oz heavy cream1 whole eggGarnish cinnamon and nutmeg

1. Dry shake (no ice) all ingredients except cinnamon and nutmeg HARD
2. Shake again with large ice cubes
3. Double strain into old fashioned glass
4. Garnish with fresh grated cinnamon and nutmeg
5. Empty the RV chemical toilet into the street sewer drain

 Claire’s PicksBailey’s Chocolate Pudding ShotsIngredients:1 ¼ packets INSTANT chocolate pudding mix. (This recipe will not work well unless the pudding is instant)1 cup milk½ cup vodka½ cup Baileys You will also need about 24 small plastic cups with lids (condiment size) Mix all ingredients together in a bowl. Begin with just one packet of pudding and only add the extra ¼ packet if pudding isn’t thick enough. Pour pudding into your plastic cups and chill in the fridge for a few hours before serving.  Pumpkin Cheesecake Stuffed Chocolate Chip CookiesIngredients:Cheesecake Filling8 oz cream cheese½ cup powdered sugar2 ounces pumpkin puree Cookies1 cup butter room temperature1 cup light brown sugar1 cup granulated sugar1 egg, plus one egg yolk2 teaspoons vanilla extract1 teaspoon baking soda1 teaspoon salt2 ½ cups all purpose flour2 cups semi sweet chocolate chipsOnce dough and filling are made,  both will need to chill in the fridge for about 2 hours. After chiling, make a 2 inch pancake shape with the cookie dough, place roughly a tablespoon of the cheese cake filling on it and cover with a second 2 inch circle of dough. Seal sides and place on baking sheet. Bake cookies at 375 degrees for 15 to 18 minutes. Jake’s Picks3-Caret Carrot CakeIngredients:Cake2 cups granulated sugar1 ¼  cups butter4 eggs2 teaspoons vanilla extract2 teaspoons cinnamon½ teaspoon ground nutmeg2 teaspoons baking powder2 teaspoons baking soda½  teaspoon salt2 cups all purpose flour3 cups grated carrotsFrosting½ cup butter, softened8 ounces cream cheese, softened4 cups confectioners' sugar1 teaspoon vanilla extractPreheat the oven to 350 degrees F. Grease the cake pan.In a large bowl, combine sugar, butter, eggs, and vanilla. Next, add the flour, baking soda, baking powder, cinnamon, and salt. Stir in the carrots. Fill the pan with the batter.Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack.To make the frosting, mix together butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl until smooth and creamy. Frost the cooled cake.Classic Root Beer FloatIngredients:2 scoops vanilla ice creamRoot BeerInstructions:Put 2 scoops of vanilla ice cream in a tall glass. Slowly pour root beer into the glass.