CRUST: 1 c. hard chocolate cookie crumbs, crumbled 1/2 c. butter 3 tbsp. sugar FILLING: 24 oz cream cheese, softened 2 c. sugar 3 eggs 1/2 c. Kahlua 1 tsp. vanilla 1 c. sour cream GLAZE: (Optional) 1 c. confectioners' sugar 3/4 c. sour cream 3 tbsp. Kahlua Whipped cream for garnish Mix crust mixture together and press into springform pan. Cook for 5 minutes at 350 degrees. Let cool. FILLING: Mix together one step at a time with electric mixer. Pour into pie crust. Bake for 55 to 60 minutes at 350 degrees. Leave in oven for 1 hour with oven door open. Remove and refrigerate until cool. Prepare glaze. Make sure consistency can be poured easily. Spread on top and refrigerate for 6 hours. Serve with whipped cream.
How To make Elaine's Kahlua & Cream Cheesecake's Videos
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Cooking with Kenshin1913 - Crumb Cake
In this episode, my mom and myself make Crumb Cake.
Ingredients 1 box of Classic Yellow or Butter Cake mix (make per instructions) (BAKE FOR ONLY FOR 25 MINUTES)
For Topping 2 Sticks of Butter 2 Cups of Flour 2/3 Cup Sugar 2 Tsp Cinnamon 1 1/2 Tsp Vanilla AFTER PUTTING TOPPING BAKE FOR ANOTHER 15 MINUTES
Powdered Sugar on top
Tools 13x9 deep pan (greased & floured) or 13x10 Jelly Pan (also greased & floured)
Thanks for watching!
Vegan Salted Caramel Peanut Chess Pie (CAFE SERIES) Part 3.
Watch Part 1. Watch Part 2.
WHY: Simple, quick ABOUT: Inspiration for this pastry comes from some flavours Americans love. Sweet, salty and bold flavours. Here we have combined a southern classic Chess Pie with a caramel peanut twist, combined with a short choc-chip cookie dough crust. TECHNIQUE: Texture/Flavour
This delectable vegan gluten free dessert tasted like coffee ice cream with caramel swirls! WOWZA! Brent found an awesome recipe for us to make from Eat Good 4 Life: (
Here's how we adapted it:
INGREDIENTS:
Crust: 1 cup raw cashews (We used sunflower seeds instead - worked GREAT!) 1 cup dates 2 tsp instant coffee granules 2 tbsp water, optional, only if the crust doesn't come together
Filling: 1 14oz canned coconut cream 2 tsp instant coffee granules 3-4 tbsp maple syrup 2 tbsp Kahlua or Baileys, optional, note Baileys is not vegan (we skipped this part)
DIRECTIONS: Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula (or Stump!) press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper.
Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. I freeze mine for at least 45 minutes before I pour the topping over it. If solid, melt the coconut in the microwave. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.
Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.
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Theme song written by Alexis Hillyard and arranged by Tyson Kerr. Background vibes by Tyson Kerr.
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Dessert and Digestive Cocktails
Mixologist Elayne D shows us how to serve cocktails for dessert
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Easy Tiramisu
Hello everybody welcome. Today I am teaching you how to make this easy and delicious Tiramisu. It is perfect for summer because you don't need an oven. So next time you are whipping up an Italian night or having friends over make sure you serve this.
Ingredients :
1 cup of whipped cream 8 oz of mascarpone cheese 1/3 cup of sugar 1 tsp of almond extract 3 tbsp of almond liqueur 1 package of ladyfingers 1 1/2 cups of strong coffee or espresso
For the top : 1 cup of whipped cream 1 tbsp of sugar 1 tsp of almond extract dust cocoa on top