Kahlua And Cream Muffins Recipes

KAHLUA MUFFINS

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 N CREAM

Steps:

• 1. Pour the Kahlua into a rocks glass with some ice, or use a wine glass.
• 2. Add the cream.
• 3. Add a sip straw and stir gently or not, as you prefer .

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Steps:

• If you object to liqueur, the Kahlua can be omitted.
• By hand, mix the dough ingredients together.
• Make into small balls.
• Press into mini muffin cups and prick with a fork 4-5 times.
• Bake 350F for 12-15 minutes.
• Let cool and then remove from tins.
• Using a double boiler, melt the caramels.
• Add the evaporated milk and Kahlua, stirring well.
• Fill the tarts 1/2 full with the melted filling.
• Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
• Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
• Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• Sprinkle the tops with nuts or sprinkles.
• If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
• I keep them in the freezer until it's time to put them on my trays.