KAHLUA / BEST HOME MADE KAHULA LIQUOR RECIPE / CHERYLS HOME COOKING
This video is about making home made kahlua. This recipe makes a nice gift for the holidays too. So simple and easy to make. This is the way I was taught how to make this tasty home made Kahlua.
Here is a link to my Oreo Kahlua Dessert....
Tastes great!
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Ingredients
Water 4 Cup (64 tbs), divided (1 cup warm)
Instant coffee 2 Ounce
Sugar 4 Cup (64 tbs)
Vodka 1 Liter, 1 bottle
(A fifth refers to a fifth of a gallon, or double the size of a pint)
There are 0.75 liters in a fifth of alcohol. A fifth of alcohol contains 750 milliliters, which can also be written as 3/4 of a liter. ......I used the whole bottle, to just let you all know.
Vanilla bean 2 , slit lengthwise, each cut into 4 pieces
Directions
MAKING:
Dissolve coffee in warm water.
Heat 3 cups of water in a saucepan. Add sugar and boil until sugar dissolves. Once done, add the coffee mixture and stir well. Turn off the heat when the mixture starts to boil.
Transfer to a larger vessel, add vodka and stir well.
Put a small portion of vanilla bean into mason jar and pour the prepared mixture into it.
Place the mason jars into cooler and place in closet. Wait for 30 days before serving.
SERVING:
Serve in an ice filled jar with milk and enjoy!
How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
Comments with which recipe we should make next!
RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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Tiramisu │Tiramisu cake │Easy tiramisu recipe│ Italian Tiramisu │ Tiramisu │ Tiramisu Recipe
Tiramisu │Tiramisu cake │Italian Tiramisu │Easy tiramisu recipe │How To Make │Tiramisu tiramisu cake recipe │Eggless Tiramisu │ Tiramisu Recipe │No Bake Dessert │Dessert │eggless tiramisu cake recipe │Italian Dessert │ Tiramisu ingredients
Ingredients,
Instant coffee - 2.5 tbsp
hot water -1/1.5 cup
sugar - 2 tbsp
chilled whipping cream - 200ml
sugar - 0.5 cup (half cup)
mascarpone cheese - 250g
vanilla essence - 1 tsp
Lady fingers cookies - 18-20
Pan size-5' x 9'
#Tiramisu #tiramisucake #tiramisurecipe #easy tiramisu recipe #tiramisu cake recipe #egglesstiramisu #eggless #nooven #nobake #dessert #italiyantiramisu #tiramisurecipe #recipe #mascarponecheese #ladyfingerscookies #Bestfoods #Italian #Dessert
Tiramisu Recipe | How to Make Tiramisu
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).
Printable Version:
More Desserts:
Tiramisu Ice Cream:
Tiramisu Truffles:
Tiramisu Mousse Cake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
Chocolate Cheesecake:
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Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting
Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.
Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.
Fruit cake with orange juice | Non alcoholic fruit cake | #food #cake #recipe
#food #cake #recipe
Fruit cake with orange juice
Ingredients
Dry Fruits: 2 cups, any dry fruits of your choice
30 gms kiwi
40 gms apricots
40 gms pineapple
40 gms cherries
40 gms blueberries
20 gms sweet dessicated coconut
40 gms black raisins
Nuts:
40 gms almonds
40 gms pecans
40 gms cashews
2 cups orange juice
2 cups all purpose flour
1/2 cup butter
3/4 cup brown sugar
1/2 cup white sugar ( for caramel sauce )
4 eggs
1/4 cup oil
1/2 cup milk
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon powder
3/4 teaspoon ginger powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon lemon zest
1 teaspoon orange zest
Method:
1. Add the dry fruits to a jar. Add the orange juice and soak for 2 hours .
2. Preheat oven to 350° F. Grease and line a loaf pan with parchment paper.
3. Spread white sugar in a pan. When the sugar starts to get golden brown add the water and mix well to make a sauce. Add the soaked fruits and boil for 2 minutes . Let it cool and add the almond extract.
4. Beat brown sugar and butter till creamy. Add the eggs one at a time blending well each time.
5. Sieve flour, baking powder , baking soda, cinnamon powder , ginger powder. Mix in salt.
6. Add the oil and blend well.
7. Add in the sieved flour and spice mixture. Blend well.
8. Now mix in the milk and blend till smooth.
9. Add the milk powder, mix and add the nutmeg, cinnamon, ginger powder, lemon & orange zest.
9. Mix in the dry fruits, reserving half a cup for topping.
10. Add in the nuts, give it a good mix.
11. Add to the greased pan and bake for 1 hour and 15 minutes or till a skewer inserted comes out clean.
12. Dust with powdered sugar .
Link to fruit cake with Kahlua
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The softest BANANA BREAD recipe I've ever had. Moist banana loaf
RECIPE:
SHOP:
If you’re looking for a banana bread recipe that is super moist and bursting with banana flavour, then this recipe is it! It comes together so easily, and is finished off with an optional topping of walnuts that add great crunch and texture to the banana loaf – so so good!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
▢1½ cups (339 g) mashed bananas - about 3 large bananas, must be ripe bananas (the riper the better!)
▢1⅔ cups (200 g) all purpose flour
▢2 tbsp (16 g) cornstarch - also known as cornflour in some countries
▢1 tsp baking powder
▢¾ tsp baking soda
▢½ tsp salt - omit if using salted butter
▢¾ tsp ground cinnamon
▢¾ cup (150 g) soft brown sugar
▢¼ cup (56 g) unsalted butter - room temperature
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢1½ tsp vanilla essence/extract
▢1 large egg - room temperature, size 7 egg
▢¼ cup walnuts - you can add more or less
Bake at 160 °C (320°F) with the fan on (convection mode) for 1 hour, or until a skewer or knife comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
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Immersion Blender -
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Steel Turntable -
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