Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Saturday, March 18, 2017

Chocolate Irish Whiskey Cake #Recipe @PegCochran

Yes, St. Patrick’s Day was yesterday but I had to take a dessert to a St. Patty’s Day-themed party last weekend and this was so delicious I wanted to share the recipe with you.  It comes from Bay Area Bites and I didn’t do anything to change the recipe (a first!)  Except I did use bourbon since I didn’t have any Irish whiskey but it was suggested that that would be a fine substitute.

I even invested (a whopping $9.99) in my first bundt pan for this cake!  

Making it was quite the adventure, I must admit.  First I solved a mystery! I invested in an oven thermometer because I suspected my new oven runs cool.  Does it ever!  It indicated it was pre-heated to 325 when the thermometer read only 225!  No wonder the chocolate roll cake I make every Christmas didn’t turn out this year—my oven was off.

I forgot to take my butter out to soften it so I had the bright idea of popping it into the microwave for ten seconds.  Good idea except I hit one minute by accident.  Yup—melted butter all over the inside of my microwave.  And those were my last two sticks so everything had to go on hold while I went to the grocery store.

Then I was about to put the cake in the oven when I noticed a bowl on the counter—full of the whiskey soaked raisins that were supposed to go in the cake!  I managed to gently stir them in and finally got the cake in the oven!

It was worth the effort—it was rich and moist without being overly sweet.   


Butter or nonstick spray for greasing pan
3/4 cup Irish whiskey
1 cup strong coffee
1 cup golden raisins
5 ounces unsweetened chocolate
1 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
2 1/2 tablespoons unsweetened cocoa powder
2 cups all-purpose flour, more for dusting pan
Confectioners’ sugar, for garnish
Preheat oven to 325°F. Grease and flour a 10-cup Bundt pan.
Pour whiskey and coffee over raisins and set aside.
In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.

Cream one cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time. Beat in the vanilla extract and melted chocolate.
Whisk together the salt, baking soda, cocoa powder and flour. Stir one-third of the flour mixture into the chocolate mixture, until just combined. 

Add one-third of the coffee-whiskey mixture and stir to combine. Repeat two more times, alternating flour and coffee. 

Fold in the soaked raisins at the end. Pour batter into prepared Bundt pan. Bake until a cake tester inserted into center of cake comes out clean, approximately 50-60 minutes. 

Transfer cake to a rack and let cool for 15 minutes then unmold. Optional: for a more potent whiskey flavor, sprinkle warm cake with about two more tablespoons whiskey. Let cool, then sift confectioners’ sugar over cake before serving.



Tuesday, February 14, 2017

Easy Kahlua Brownies by Cleo Coyle for Valentine's Day #valentines #chocolate

💗 💗 💗

For the love of chocolate…

Today is Valentine’s Day, the perfect day to talk about great pairings, and most culinary experts agree that chocolate and coffee are one such perfect match.

But why?

Both are made from roasted beans; consequently, when you add coffee as a flavoring to chocolate desserts, it enhances that deep roasted flavor, making your chocolate dessert taste richer and more intense. That’s one reason why Kahlua brownies are so popular. The other is the "spirit" of the rum in the sweet coffee liqueur, which brings the party with the flavor.

Unfortunately, retaining that flavor is tricky. Many recipes instruct you to add Kahlua to your batter, but during the baking, much of the taste and spirits are cooked away. Today’s easy recipe shares how Marc and I make our Kahlua brownies. Here's a hint. We were inspired by the affogato...

Affogato, which means "drowned" in Italian, is a deliciously easy dessert in which Italians simply pour a shot or two of hot espresso (or strongly brewed coffee) over a scoop or two of gelato or ice cream.

As for the brownies, our easy recipe is below. May you bake with love, eat with joy, and have a… 

Happy Valentine’s Day!

💗 💗 💗

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

These brownies make for a truly romantic dessert, sensuous and decadent. They're also addictive! And they're impressive to serve on party trays, so keep them in mind for Mardi Gras, St. Patrick's Day, Easter, and Graduation celebrations. 

For convenience today, we're using a mix, but feel free to use your favorite scratch brownie recipe. Now let's start baking...

Makes one 9x9 pan of brownies (16 squares)


Butter (for greasing pan and foil)
1 box brownie mix ("family size," see my note*

Brewed coffee (to replace water in mix's direction) 
1/2 teaspoon instant espresso
4 Tablespoons Kahlua (or any coffee liqueur)
1/2 cup (or less) powdered sugar 
(optional) 1 cup chopped nuts (walnuts, pecans, etc...)

Mixes also usually require vegetable oil and eggs (consult box directions)

*Note on selecting brownie mix: The "Family Size" mixes for 13x9 pans almost always give you the option to make your brownies in a 9x9 pan instead. We prefer this option for slightly thicker brownies.


Step 1 - Prep pan - Line the bottom of your 9x9 metal pan with aluminum foil, allowing some of the foil to hang over two ends (like handles). This lets you lift the brownies completely out of the pan for cutting. Generously grease the foil and unlined sides of the pan with butter or non-stick spray.

Step 2 - Add coffee flavor: Make the brownies as your package directs but start the mixing by completely replacing the water in the mix's directions with brewed coffee and whisk in 1/2 teaspoon of espresso powder...

Step 3 - Finish batter: Once the coffee has cooled off, whisk in the egg (or eggs) and the rest of the required ingredients (most likely vegetable oil). Add the brownie mix and finish the batter as directed. If you like nuts in your brownies, fold in 1 cup chopped walnuts or pecans. 

Step 4 - Bake as directed: To test for doneness, insert a toothpick into the center of the brownies. If it comes out clean (moist crumbs are fine but there should be no wet batter), then the brownies are done. 

Step 5 - Cool and (carefully) poke: Give the brownies 30 to 60 minutes to cool off. You can speed this up by placing the (uncovered) pan on a cold back porch or in your fridge. Cooling off the brownies will allow them to set; make it easier for you to poke clean small holes on the surface; and de-pan and slice them. Use a toothpick to create these holes, which will allow the Kahlua to penetrate the crust and seep into the brownies.

For best results (small, clean holes)...
Insert toothpick and twist as you lift.
Wipe pick clean before poking again.

Step 6 - Pour your Kahlua: The best way to do this is one tablespoon at a time in each quadrant of the brownie pan. Pour the liquid evenly over the top. (My showy shot glass method, as you can see, wasn't quite even enough and I tipped the pan to help distribute the Kahlua over the surface.)

Step 7 - Allow to set, de-pan, and pretty up with powdered sugar: Give the brownies a little time to absorb the Kahlua (at least 15 to 30 minutes). Then de-pan by running a knife along the unlined sides and using the handles to carefully lift the brownies out of the pan.

Use a sieve to evenly distribute the powdered sugar over the top of the brownies. 

It looks so pretty, doesn't it? A snowy winter wonderland of chocolate, coffee, and Kahlua.

Step 8 - Slice and serve: We like to use a sharp pizza cutter, as shown below. The easiest way to get even slices is to eyeball the center of the pan and slice right down the middle of the big square. Then focus on each half and do the same thing, slicing down the center of each half. Use the same method across to create 16 even squares.

For nice, clean cuts when cutting cakes
or brownies, always wipe your
blade clean between each fresh cut.

Free Recipe PDF

Click here for a free,
downloadable PDF of
this recipe that you can
print, save, or share, and...

💗 💗 💗

Eat with joy!

☕ ☕ ☕



Find out by watching our fun,
new Book Video 
or view i
t on Facebook
clicking here.


Marc and I sincerely thank you for your longtime support of our work. If you are purchasing our brand new Coffeehouse Mystery, DEAD COLD BREW (or borrowing it from your library), we cannot thank you enough. 

Caffeinated cheers to you, and be sure to stop by our Facebook page or Online Coffeehouse to keep in touch. If you haven't signed up for our free Coffeehouse Newsletter, click here to learn more and subscribe. And here's an excellent reason to do it...


Cleo sent this bonus recipe
to the subscribers of her
Coffeehouse Mystery Newsletter.
(It is not available online.)

To get the recipe, simply sign up for
Cleo's newsletter by sending
an email with the subject line
"Sign me up" to:

☕ ☕ ☕ ☕ ☕

Just Released!

The NEW Coffeehouse Mystery!

Filled with wonderful twists
and surprises, this is one
Coffeehouse Mystery you
won't want to miss!

To buy now, click links for... 


This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide,

* * *

Our bestselling hardcover is
now a bestseller in paperback!

It can get a girl killed.

Amazon * B&N

A Mystery Guild Selection
A Baker & Taylor "Trends" Pick
Three "Best of Year" Reviewer Lists

☕  ☕  ☕

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
16 titles includes the added bonus of recipes. 


See mini plot summaries 
for every title and news on
 Cleo's next release!

🔎 🔎 🔎

Marc and I also write
The Haunted Bookshop Mysteries

To get a free title checklist, 
with mini plot summaries, 

To learn more about the 
books and meet Jack Shepard, 
our PI ghost...

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