2 posts tagged “kahlua”
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 pound butter, soft
3 ounces unsweetened chocolate, melted
3 egg yolks
1/4 cup water
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
3 egg whites, stiffly beaten
Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter.
Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly.
Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf.
I substituted Kahlua for the water (although something like dark rum -- which I don't have -- may have been even better), and added allspice and whole fresh blackberries. But it's too late to eat chocolate cake right now. I need to go to bed some time tonight. I'll just have to wait until breakfast to taste it!
(jacked from cooks.com)
eep!
Okay, so I usually make Christmas brownies this time of year. That's a box mix of brownies, substitute "Kahlua" for "water", add cinnamon to taste.
Now I'm focusing on cookies, thus the attempted choc/Kahlua/cinnamon cookies. And now that I'm into putting unusual things in cookies, I'd figured I'd finally make those choc/black bean cookies I've been imagining.
I bought some black beans and Baker's chocolate. Then Kevin took me to the local lil grocery and I found Ibarra Mexican chocolate. Mexican chocolate is sugar, cacao nibs (aka bits of roasted beans, fairly unprocessed; kind of like those products with actual bits of coffee beans in them), and cinnamon. It's gritty and super sweet and intensely chocolate and a little overwhelming.
Pooling a few different recipes and then going off in my own direction, this is what I made:
Melt together 1/2 cup butter with ~3.5 discs of Ibarra chocolate (once melted together, I had about 350 mL of rich, melty goodness). In medium bowl, mix with 15 oz. mushed black beans, 3 tsp baking soda, 3 1/4 cups flour.
In large bowl: 1 1/4 cup brown sugar, 2 eggs, 1/4 canola oil, 3/4 cup Kahlua, 2 tsp cinnamon.
Then mix the flour bowl of stuff into the wet bowl of stuff.
Bake on a parchment-lined cookie sheet at 350 degrees for about 15 minutes.
The batter spreads like those corn/lemon/pecan cookies Mike likes so much. The batter and cookies have a slightly grey cast (most likely from the beans), but look really nice when 'browned' and a bit better when cooled. They taste good. Danielle likes them. Quite a bit. Right now, I'm mostly sick of chocolate.
ETA: Mike just got home. First, we tried walnuts. It's okay. What makes it sing is lime. Oh my, lime zest and juice. Fresh. wow. Yay for experimentation!
