A touch of alcohol in your baked goods can add sweetness and acidity and accentuate the flavors of your other ingredients. Try adding one of these five liquors to your next baking experiment:
Wine. Wine is excellent for poaching fruit. It can also be added to cakes and other baked goods to lend a richer, fuller flavor. When baking with wine, choose a variety that goes well with your other ingredients. A rich red wine will go well with chocolate, while a sweeter white wine might be excellent with peaches.
Whiskey/bourbon. These will be most essential around the winter holidays, as whiskey and bourbon lend themselves well to pecan and sweet potato desserts. They also work nicely with ice cream and chocolate.
Various liqueurs. Liqueurs are sweeter than other forms of alcohol, and should be used in small amounts to add flavor. Stock a few of the following, based on your flavor preferences: Grand Marnier (orange), crème de menthe (mint), amaretto (cherry/almond), crème de cassis (blackberry) and kahlua (coffee).