Browncowkahluaandcream Recipes

Steps:

• Put all ingredients in a coctail shaker.
• Shake.
• Serve.

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
• Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
• Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

Steps:

• Place your mixing bowl and whisk into the refrigerator to chill.
• In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
• With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
• Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
• Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 9-inch baking pan. Melt the butter and chocolate in the top of a double boiler over boiling water. Let cool slightly. Sift together the flour, baking powder, and salt; set aside. Beat the eggs with the sugar until light. Stir in the chocolate mixture and 1/2 cup of the Kahlua, then add the flour mixture and blend. Stir in the nuts. Turn the batter into the prepared pan and bake for 30 minutes. When the brownies have cooled, brush the top with the remaining 1 tablespoon of Kahlua.

Steps:

• Preheat oven to 350F; have ready a greased 8-inch square cake pan.
• Place the butter and chocolate in a small pan and place over low heat; stir frequently until melted and smooth.
• Remove from heat and set aside until cool.
• Next, combine the flour, baking powder, and salt in a mixing bowl until well mixed.
• In a separate mixing bowl, beat the eggs and sugar together until light.
• Now mix the cooled chocolate mixture, the Kahlua, and the flour mixture into the eggs; don't overmix when adding the flour or the brownies could be too tough after baking.
• Spread batter in prepared cake pan and bake in preheated oven for approximately 40 minutes, or until a tester comes out clean.
• Let brownies cool only slightly, then brush the top with the Kahlua (you can use less than the 2 tbsp if desired).

Steps:

• Put ice cream in a large (16-20 oz.) capacity glass.
• Pour root beer over ice cream.
• Add one straw and one long-handled tea spoon, sit back, and relax with your little bit of heaven in a glass.
• Don't blame me if you go back for more.

Steps:

• Place 1 large scoop vanilla ice cream into 8 tall glasses.
• Pour 3/4 cup root beer over the ice cream.
• Drizzle each glass with about 1 tablespoon caramel syrup.
• Serve immediately.

Steps:

• Stir together.
• Drink it.
• Mmmmmmmmm Mmmmmmmmmmmmm!