KAHLUA DREAM BARS
I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.-Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
KAHLUA MUFFINS
I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one!
Provided by Deborah1
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 8
Steps:
- In a small bowl combine pecans, brown sugar and Kahlua.
- Let sit until needed.
- In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
- Add the eggs, one at a time and mix well after each.
- Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
- Slowly mix in the pecan mixture, until well mixed.
- Pour into very well greased muffin cups, see note below.
- Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
- Pop out of pan and cool on rack, if you can wait that long to eat one.
- NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
- I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
- I find the darker the pan, the better the muffin.
- If they stick, you did not grease enough.
- Just run a spatuala around the edge to release.
- I noted these make 18 regular size muffins.
- These do not rise a lot so you can fill 2/3 way full without spill over.
- When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.
KAHLUA AND CREAM MUFFINS
Make and share this Kahlua and Cream Muffins recipe from Food.com.
Provided by AmandaInOz
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 200C (180C for fan assisted).
- Line a muffin tin with 12 liners.
- Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
- Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
- Melt the butter in the microwave.
- Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
- Spoon into prepared muffin cups.
- Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
- Bake for 20-23 minutes until the tops spring back gently when pressed.
- Cool on a wire rack.
COFFEE CAKE MUFFINS WITH KAHLUA
Moist coffee cake muffins with a crumb topping are finished with a sweet Kahlua glaze.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F and line a muffin tin with liners.
- For the crumb topping combine the sugar, brown sugar, cinnamon, melted butter, and cake flour. Mix together until crumbly topping forms. Set aside.
- In the bowl of a countertop mixer with the paddle attachment, sift together cake flour, sugar, baking powder, baking soda, and salt. Stir until well combined. Add the softened butter and sour cream; mix until combined. Add eggs and vanilla. Mix just until liquid is absorbed. Batter may look lumpy.
- Fill the muffin cups about 1/2 full with batter. (Note: Do not add crumb topping yet.)
- Bake the muffins until the muffins are set but not quite fully baked, 23 to 25 minutes. Add a generous amount of crumb topping to the top of each muffin. Gently press the topping into the muffins. Continue baking until muffins are done, 8 to 10 more minutes. A toothpick inserted into the center of the muffin should come out almost clean once the muffins are done. Remove from oven and set on rack to cool slightly.
- While the muffins are cooling, make the Kahlua Glaze. Combine the powdered sugar and Kahlua in a small bowl. Stir together until a thick glaze forms.
- Drizzle the tops of the cooled muffins with the Kahlua Glaze.
Nutrition Facts : Calories 450.4 calories, Carbohydrate 68.9 g, Cholesterol 70 mg, Fat 16.7 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.1 g, Sodium 221.1 mg, Sugar 36.6 g
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SNIKERDOODLE MUFFINS WITH KAHLUA CHOCOLATE GANACHE
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5/5 (1)Total Time 50 minsCategory DessertCalories 400 per serving
- Chop semisweet chocolate and put in a heatproof bowl. Bring half and half, butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. Whisk in vanilla and kahlua. Set a side.
- Mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon in a medium mixing bowl; mash in softened butter. Set a side.
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