Chocotorta a la Adam 1 can of dulce de leche 1/2 cup heavy whipping cream 1 package (8 oz) cream cheese chocolate cookies, see note 1/2
cup Kahlua coffee liqueur
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3
cup Kahlua or other coffee liqueur
Not exact matches
In a stand mixer, add 2
cups of the brownie mix, eggs, vanilla and
Kahlua.
You will need 3
cups of milk, 1 Mexican chocolate tablet, 3 ounces of
Kahlua, and 2 cinnamon sticks.
In another bowl, add 3
cups whipped topping and remaining tablespoon of
Kahlua.
Ingredients: 2 sweet potatoes peeled and cut into 1 - inch cubes 3 Tbsp butter 1/2
cup milk or almond milk 3 Tbsp
Kahlua (I used Cinnamon Spice
Kahlua) Some spices (cinnamon, nutmeg, and clove if you are using regular
Kahlua)
Think the difference between a
cup of black coffee and a glass of
Kahlua.
1
cup brown rice flour 1/2
cup tapioca flour 1/2
cup almond flour 1
cup oat flour 1 & 1/4
cup brown sugar 1/2
cup coconut flakes 1/4
cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4
cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon
Kahlua liquor 1 vanilla bean, split and scraped of beans
Coffee Liqueur Cookies 2/3
cup + 2 1/2 tablespoons sugar (5/6
cup) 1/3
cup butter 1/6
cup cooled coffee (40 ml if you have a liquid measuring
cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons
Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1
cup + 6 tablespoons AP flour (1 3/8
cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
We added some Torani Raspberry syrup (from the grocery store) along with the fresh raspberries for garnish and it was wonderful... We also used 1
cup strong [
Kahlua brand] coffee to the cake instead of water as you suggested which added a little more to the cake flavoring....
1 8 - ounce milk chocolate bar 1/2
cup heavy cream 3 tablespoons
Kahlua or other coffee flavored liqueur 1 1/2 teaspoons ground ancho chile 24 to 30 bite - size cubes angel food or pound cake
1
cup (6 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS 1/4
cup butter 1/3
cup whole milk 1/2
cup sifted powdered sugar 1 teaspoon vanilla OR 1 tablespoon liqueur (
Kahlua, Grand Marnier, etc..)
2 sticks unsalted butter 4 large eggs, at room temperature 2
cups white sugar 3/4
cup Dutch - processed cocoa powder 1/2
cup all - purpose flour 2 teaspoons pure vanilla extract 1 tablespoon
Kahlua vanilla ice cream, for serving 1.
First brew a
cup of black coffee, preferably from fresh ground coffee, add a shot of
Kahlua or splash of Marsala then pour it into a bowl and let it cool while you make the cream.