Chocolate Kahlua Pudding with Kahlua Whipped Cream

I went on vacation. One whole glorious week of biking, zooing, reading, sight-seeing, visiting breweries and wineries, and drinking what was purchased at said establishments. And most importantly-relaxing on the beach in the beautiful sunshine. With friends! All while making sure a toddler didn’t run off into the ocean. It was fantastic.

pudding3We cooked at our rental house most nights–and by we, I mean our friend cooked for all of us. In my guilt about not stepping it up more in the chef department I offered up some Chocolate Kahlua Pudding. I don’t think it made up for all of the grilled pizza and chicken and swordfish and scallops, but we do what we can.

pudding7And since returning from that vacation we have literally been running around (seriously, I’m pretty sure I did some sprinting as soon as we pulled back into our driveway to get ready to pull back out of the driveway) and I’m ready for another. Though we’ll have to wait until next year…

pudding6Chocolate Kahlua Pudding

Adapted from 101 Cookbooks

16 oz. chocolate chips

1 1/2 cups heavy cream

1/2 cup Kahlua

For whipped cream:

1 cup heavy cream

1/4 cup Kahlua

Melt the chocolate chips in a double boiler on the stove. Or, if you’re on vacation and can’t find the right tools to make a double boiler, heat in the microwave in 30 second intervals, stirring in between each time.

Heat the heavy cream and Kahlua in a medium pan until very hot, but not boiling. Pour the melted chocolate into the cream and stir, stir, stir, stir or whisk, whisk, whisk, whisk until completely combined.

Keep all the mixture in one bowl or pour into an attractive serving dish to be scooped out later, or pour into individual ramekins, dessert bowls, or cocktail glasses. Cover with plastic wrap and place in the refrigerator for several hours or overnight.

Using a hand or stand mixer, beat 1 cup of whipped cream with 1/4 cup of kahlua until it forms stiff peaks. Serve over the pudding and garnish with chocolate chips, cocoa powder, or fresh fruit.


Kahlua Brownies with Kahlua Icing

You may want to be friends with me because I make things like Kahlua brownies with Kahlua icing for you for your birthday.

Except maybe you don’t want to be friends with me because after making Kahlua brownies with Kahlua icing for your birthday, I’ll forget them and leave them in the car and you’ll end up brownieless. Big tease.

If you do happen to make Kahlua brownies with Kahlua icing yourself, I highly recommend using your own homemade Kahlua. Next level of awesomeness.

But don’t worry, friend. I’ll make some more intoxicating treats another time to celebrate a very merry unbirthday.

Kahlua Brownies with Kahlua Icing

Brownie adapted from my Kitchen Aid Standmixer User Guide; icing adapted from Recipe Girl

1 cup butter

3/4 cup unsweetened cocoa powder

1/2 cup Kahlua

1 1/2 cups sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups chocolate chips

Preheat oven to 350 degrees and prep a 9×13 dish. I butter, use parchment paper and butter again so the brownies are easily removed from the pan later.

Melt the butter and chocolate in a small saucepan over low heat. Once completely melted set aside to cool. Combine the kahlua, sugar and vanilla in the bowl of a mixer using a flat beater. (Whisk is also fine. Or you know, I suppose you could do it by hand.) Add eggs one at a time, then add the cooled chocolate mixture. Add the flour, salt, and baking powder. Turn off the mixer and stir in the chocolate chips. Pour into the prepped pan and bake for about 45 minutes.

For the icing:

4 tablespoons butter

3 tablespoons Kahlua

1 tablespoon heavy whipping cream

2 cups powdered sugar

Melt butter in a saucepan over low heat. Once melted, take off the heat and add the Kahlua and cream. Sift the powdered sugar into mixture and whisk to combine. Pour over the cooled brownies and spread evenly. Wait until the icing has set to slice (you can always stick them in the fridge to move the process along!).

Homemade Kahlua

It’s been way too long since my last post! Shameful, I’m well aware. But I’m back! And I brought Kahlua. Homemade Kahlua. Or “coffee liqueur.”

Usually I make a big batch of Limoncello, but I wanted to expand my horizons. I did extensive research, and I was surprised to find there are many recipes for coffee liquers using instant coffee-but I thought that would be slightly sub par. The only recipe I found using actual coffee beans was in video form from Pour Your Poison. I wrote it out for you.

If you’re doubling your recipe like I did, you can buy the big handle and use 6 cups of vodka. Next time I’ll try making it with rum!

Kahlua isn’t as pretty as Limoncello (one thinks about these things when giving out as gifts), but it tastes delicious!

Homemade Coffee Liqueur

8 cups of water

5 cups of sugar

1 bottle of vodka

6 Tablespoon vanilla extract

1 1/2 cups ground coffee

Make a syrup out of the water and sugar by heating together on the stove. Once the sugar has dissolved completely let it cool to room temperature. I don’t have an airtight container to store the mixture in, so I use a large stockpot. Once cooled, add the vodka, vanilla and coffee and stir to combine. If using a stockpot, place saran wrap over the top before placing the cover on. Store in a cool, dark place. After a month has passed, strain out the coffee grounds.