Kahluawhippedcream Recipes

KAHLUA WHIPPED CREAM RECIPE - (4.5/5)

Steps:

• In a cold glass or metal bowl, whip the cream until thickened. Add the sugar and Kahlua. Whip until medium peaks form.

KAHLUA WHIPPED CREAM

Steps:

• In a chilled bowl, add all of the ingredients.
• Beat ingredients with a hand mixer on "high" for about 1 minute (until cream gets stiff and fluffy).
• Serve immediately or store up to one week in the refrigerator.

KAHLUA COFFEE BROWNIE CHEESECAKE

Steps:

• BROWNIE:.
• Preheat oven to 350°F (176°C). Line a 9-inch (23cm) spring-form pan with parchment paper in the bottom and grease the sides.
• Combine the butter, sugar and vanilla extract in a medium sized bowl.
• Add the eggs and mix until well combined.
• In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
• Add the dry ingredients to the egg mixture and mix until well combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
• Cheesecake Filling:.
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the sour cream and mix on low speed until well combined.
• In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
• Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
• Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
• Chocolate Ganashe:.
• Place the chocolate chips in a small heat proof bowl.
• Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the chocolate ganache onto top of cheesecake and spread evenly.
• Kahlua Whipped Cream:.
• To make the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
• Pipe the whipped cream onto the top of the cheesecake.
• Sprinkle the top of the cheesecake with cocoa powder, if desired.
• Refrigerate until ready to serve. Cheesecake is best for 3-5 days.

KAHLUA GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• To make the glaze: Heat brown sugar, Kahlua and dry mustard in saucepan until melted and heated through. Reserve about 1/2 cup to serve with cooked ham.
• Place ham in 9x13 baking pan; add water to bottom of pan. Cover tightly with foil. Bake in preheated oven 45 minutes.
• Remove foil, and coat ham with some of the glaze. Cover with foil again and bake 30 more minutes. Remove foil and bake until thermometer reads 160 degrees inside ham, about 20 minutes.
• Slice ham and serve with reserved glaze.

KAHLUA COOKIE CREAM CAKE RECIPE - (4.3/5)

Steps:

• 1. Use an electric mixer to whip the heavy cream until stiff peaks form. Set aside. 2. Combine kahlua and milk in a bowl. 3. Individually dip each chocolate chip cookie in the milk mixture and place on the bottom of a 9×13 pan. Continue until the whole pan is covered. 4. Cover the cookies with 1/2 the whipped cream. 5. Repeat cookie and whipped cream layers. Level off with a spatula. 6. Crush the remaining 2 cookies and sprinkle over the top of the cake 7. Cover and place cake into the fridge for at least 8 hours (overnight is best).