Kahlúa Coffee Cream Cake


Kahlúa Coffee Cream Cake
Print Recipe
    Servings
    12 people
    Servings
    12 people
    Kahlúa Coffee Cream Cake
    Print Recipe
      Servings
      12 people
      Servings
      12 people
      Ingredients
      Cake
      Coffee syrup
      Coffee ganache
      Mascarpone frosting
      Servings: people
      Instructions
      Cake
      1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
      2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
      3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
      4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
      5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
      Coffee Syrup
      1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
      Coffee ganache
      1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
      Mascarpone frosting
      1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
      Recipe Notes

      Cakes will flatten slightly as they cool.

      Peanut Butter Tarts


      Peanut Butter Tarts
      Print Recipe
        Servings Prep Time
        8 people 30 minutes
        Cook Time Passive Time
        10 minutes 80 minutes
        Servings Prep Time
        8 people 30 minutes
        Cook Time Passive Time
        10 minutes 80 minutes
        Peanut Butter Tarts
        Print Recipe
          Servings Prep Time
          8 people 30 minutes
          Cook Time Passive Time
          10 minutes 80 minutes
          Servings Prep Time
          8 people 30 minutes
          Cook Time Passive Time
          10 minutes 80 minutes
          Ingredients
          Tart Shells
          Ganache
          Filling
          Servings: people
          Instructions
          Tart Shells
          1. Preheat oven to 350℉. In a food processor pulse together Nilla wafers, peanuts and sugar until you have a course uniform crumb. Drizzle in melted butter and pulse a few times to combine. Using 8, 4" mini tart pans with removable bottoms add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes. Remove and allow to cool at room temperature.
          Ganache
          1. Heat heavy cream in a small sauce pan or microwave until hot. Pour over chopped chocolate and allow to sit for 1-2 minutes to melt. Add sweetened condensed milk and whisk until smooth. Scoop 1tbsp of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.
          Filling
          1. Beat cream cheese and peanut butter together until light and fluffy. Add icing sugar, sweetened condensed milk and vanilla. Beat until combined and smooth.
          2. Beat heavy cream until stiff peaks form. Fold into peanut butter mixture. Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour. Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts and serve.
          Recipe Notes

          You may need to warm the reserved ganache for drizzling.  Simply microwave under medium power, whisking at 10 second intervals.

          Almond Oatmeal Cookies


          Almond Oatmeal Cookies
          Print Recipe
            Servings
            4 1/2 dozen
            Servings
            4 1/2 dozen
            Almond Oatmeal Cookies
            Print Recipe
              Servings
              4 1/2 dozen
              Servings
              4 1/2 dozen
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
              2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
              3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
              4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
              Recipe Notes

              Recipe makes 4 1/2 dozen 2 1/2" cookies.

              Chocolate Coconut Nut Bars

              Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
              Chocolate Coconut Nut Bars
              Print Recipe
              A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
                Servings
                1 9"x13" pan
                Servings
                1 9"x13" pan
                Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
                Chocolate Coconut Nut Bars
                Print Recipe
                A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
                  Servings
                  1 9"x13" pan
                  Servings
                  1 9"x13" pan
                  Ingredients
                  Base
                  Filling
                  Servings: 9"x13" pan
                  Instructions
                  Base
                  1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
                  Filling
                  1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
                  2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
                  Recipe Notes

                  Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

                  Cherry and Chocolate Semifreddo

                  Cherry and Chocolate Semifreddo
                  Cherry and Chocolate Semifreddo
                  Print Recipe
                  A cool and creamy dessert loaded with cherries and chocolate!
                    Servings
                    10 people
                    Servings
                    10 people
                    Cherry and Chocolate Semifreddo
                    Cherry and Chocolate Semifreddo
                    Print Recipe
                    A cool and creamy dessert loaded with cherries and chocolate!
                      Servings
                      10 people
                      Servings
                      10 people
                      Ingredients
                      Ganache
                      Semifreddo
                      Servings: people
                      Instructions
                      Ganache
                      1. Place chopped chocolate in a small bowl. Heat heavy cream in a small saucepan or microwave until hot. Pour cream over chocolate and let stand 5 minutes. Stir until incorporated and smooth. Stir in corn syrup. Set aside.
                      Semifreddo
                      1. In a medium size bowl whisk together sugar, egg yolks, water and Kirsch. Place bowl over a saucepan of simmering water making sure the bottom of the bowl does not come in contact with the water. Whisk constantly over medium heat until mixture reaches 170℉. Remove from heat and beat with an electric mixer until mixture is cool and thick. Set aside.
                      2. Whip heavy cream until soft peaks form, gently fold in sugar&egg mixture until combined. Add cherries and fold gently to combine being careful not to deflate mixture.
                      3. Line 10 6 ounce ramekins with plastic wrap and divide mixture evenly between the ramekins. Spoon a scant 1 1/2 Tbsp of liquid ganache onto mixture and swirl into mixture with a knife or teaspoon handle. Save remaining ganache for serving.
                      4. Freeze individual ramekins for at least 8 hours. To serve, tug on plastic wrap to loosen from ramekin, invert onto serving plate and remove plastic wrap. Drizzle with ganache, serve immediately.
                      Recipe Notes

                      To help cool the egg yolk mixture, place the bowl on a bed of ice cubes while beating with an electric mixer.

                      If tugging on plastic wrap does not loosen the semifreddo from the ramekin, set ramekin in a shallow dish of hot water for 10-20 seconds to loosen.

                      Recipe Source:  Compelled To Cook