Tag Archives: Kahlua

Happy New Year! {Kahlua Marshmallows}

Well here we are toe to toe with 2014.   It’s been a crazy year in our house and a busy year in blog world too.  I’m sitting here with a cup of dark hot chocolate munching on these yummy treats thinking about what’s ahead.

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It’s been a year full of first experiences for me.  I started exercising and ran my first race.  I was published in the launch issue of a national magazine for the first time.  I hand finished some furniture for our home.  I started a new job that brings me immense joy.  I volunteered in my community.   I learned that putting yourself out there can be exhilarating and heartbreaking all at the same time.

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I learned to truly appreciate you too, dear readers.  The sheer love of good food connects us all over the world.   Your comments and questions help this become a better place.  Help me become a better baker, blogger, writer.  Your patience with me through some long silences has really been appreciated.

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Here’s to you my friends.  To a new year full of firsts. More joy, highlights and surprises.  Be kind to one another.   Step out of your comfort zone.  Forgive someone.

I wish you all the best in 2014.

Happy New Year!

Renee

xo

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Kahlua Marshmallows

Note:  The recipe that follows is for the marshmallows only.  I piped the marshmallow kisses on a baking sheet for regular marshmallows as well as on top of shortbread cookies that I dipped in chocolate. A must try!

*adapted from marthastewartweddings.com

  •                                         3 tablespoons cornstarch
  •                                         3 tablespoons confectioners’ sugar
  •                                         Vegetable oil cooking spray for pans
  •                                         1 package (2 1/2 teaspoons) unflavored gelatin
  •                                         1/3 cup Kahlua for gelatin, plus 1/4 cup for syrup
  •                                         1 cup granulated sugar
  •                                         1/2 teaspoon pure vanilla extract

Directions

  1. Mix cornstarch with confectioners’ sugar in a small bowl. Coat two rimless baking sheets with cooking spray.  Dust with cornstarch mixture to cover completely; shake off excess. Sprinkle gelatin over the Kahlua in a mixer bowl. Let stand to soften, about 5 minutes.
  2. Heat 1/4 cup water and the granulated sugar in a small pan over medium-high heat, stirring, until dissolved. Place a candy thermometer into syrup; wipe sides of pan with a wet pastry brush if crystals have splattered up. Boil, without stirring, until temperature reaches the soft-ball stage (238 degrees). Remove from heat; add to softened gelatin. Hand-stir with the whisk attachment a few seconds to cool; place bowl on mixer stand. Whisk on medium-high until soft peaks form and mixture holds a shape, 8 to 10 minutes.
  3. Whisk in the vanilla .  Transfer mixture to a pastry bag with a round tip and pipe kisses on baking sheets.  Let stand at room temperature until set.

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Kahlua French Macarons

Anyone who knows me personally knows that I am…*ahem*…brutally stubborn sometimes.

Case in point: this week-end I tried my hand at French Macarons.

I tried 4 batches.  I read up on every trick, tip and egg white dance needed to achieve perfection.

They were terrible.  It was a bad scene.  My son told me to stop telling the macarons “this is getting personal.”

Five ingredients.  How hard can this be??  Maybe not hard, but finicky.

I’m not trying to scare you off, please try these yourself.  They are worth every bite.  And, my appreciation of each bite is all the more glorious for the work that has gone into learning how to make them.

I can’t wait to share them with my Valentine.

French Macarons

*From the Giver’s Log

* I sprinkled mine with just a whisper of pearl luster dust just after I piped them.

  • 2 egg whites, take eggs out of the fridge the day before and let them rest on the counter for 24 hours, critical step
  • 4.5 oz of sifted powdered sugar
  • 2.5 oz almond flour, as fine as you can get it, pulse for a few seconds in a spice grinder if needed
  • 1.5 oz of granulated sugar
  • pinch of cream of tartar

1.   Whisk almond flour and powdered sugar together in a bowl and set aside.

2.   Whip egg whites and cream of tartar until soft peaks forms.  Slowly add the granulated sugar.  Whip, on high for approximately 6-8 minutes until stiff peaks form.  I added gel food colouring just at the end and whipped for a few more seconds until thoroughly mixed in.

3.  Fold the flour mixture into the egg white mixture.  As fellow blogger Tartlette says, fold for 50 strokes, no more.

4.  Put mixture into piping bag with large round tip.  If the mixture does not start slowly oozing out the bag, it hasn’t been folded enough.

5.  Pipe 1 inch dollops on parchment lined baking sheet.  There should be no “hershey’s kiss tail” at all, it should immediately flatten.  This is how I knew I had finally been successful!  Let them sit for one hour.

6.  I baked mine at 295 degree’s for approx 12-14 minutes.  Some bake at 350 degrees with the oven door propped open.  You have to find what method works for you.  Let them cool on the baking sheet.

7.  Fill with Kahlua Ganache.  Enjoy every last bite.

Kahlua Ganache

*adapted from Martha Stewart

  •      3 1/2 ounces bittersweet chocolate, finely chopped (I used Callebaut))
  •      1/2 cup heavy cream
  •       1/2 ounce (1 tablespoon) unsalted butter, softened
  •       1 tbsp Kahlua  
  1. Heat cream and Kahlua in a saucepan over medium-high heat until bubbling at the sides, not boiling.  Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often.  Pipe on to cookies once cool.

The Macaron Printables are from the Giver’s Log.  They also have fabulous tips for newbie Macaron makers like me.

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Chocolate Tiramisu Cupcakes

Company’s coming!  Today my sister-in-law is coming with her boys for dinner and a swim.  I am sooo looking forward to some adult company this afternoon!  Now that summer is here our house is constantly full of kids and I have become a full time lifeguard in our pool (not that I’m complaining about sitting poolside all day long…)!  So we’ve made a lovely summer BBQ dinner and of course a decadent dessert.  These are Chocolate Tiramisu Cupcakes.  Boozy Kahlua cupcakes topped with mascarpone cheese and whipped cream…hello!  Screaming your name yet??

Ok, so here’s what I did…these are actually a recipe from Pampered Chef.  They use mini cakes for theirs, but me?  Go big or go home that’s what I say.  I did not use a cake mix, I made this decadent dark chocolate cake from Sweetapolita (who I LOVE and am secretly obssessed with), then I topped it with a mascarpone cheese mixture and whipped cream on top of that.  Okay, I must confess, I cheated on the whipped cream and went and bought some (gasp!).  Next time however, I would whip my own as it would probably be more stable and last longer.  I literally had to top one with the mascarpone and cream and then take pictures as the whipped cream was melting.  This isn’t a dessert you could throw on a picnic table and leave (it wouldn’t last that long anyway).

Make the cupcakes and let cool in the pan for 15 minutes.  Then, brush (LIBERALLY I say…) with some Kahlua or coffee liqueur.  Allow cupcakes to cool completely.  Top with mascarpone mixture and then whipped cream.  Sprinkle some cocoa on top.

Here’s the mascarpone mixture:

  • 250 grams mascarpone cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanilla extract

1.  Mix thoroughly and pipe onto cooled cupcakes.

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