Kahlua Pecan Pie

If you like pecan pie and you like Kahlua then you will definitely love this pie! I got a bag of pecans for Christmas so I decided to try this pie out. It is basically a pecan pie with a Kahlua kick and it is wonderful!

To make this delicious creation you will need:

•  1 (9 inch) PIE CRUST, chilled (Either store bought or home made. Click here for my favorite pie crust recipe!) 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers.

I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. (As seen in the picture below...kinda...)

Ok, now to make the pie filling! In an electric mixer cream together the butter, sugar, vanilla, and flour.

Then, one at a time, mix in the eggs.

Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well!

Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F.

After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes.

Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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Kahlua Pecan Pie

Ingredients:

•  1 (9 inch) PIE CRUST 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Directions:

1. Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough (either home made or store bought) and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 
• I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. 
2. In an electric mixer cream together the butter, sugar, vanilla, and flour. Then, one at a time, mix in the eggs. Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well. 
3. Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F. After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes. 
4. Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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Tiramisu Cupcakes

If you like tiramisu and you like cupcakes then you will definitely LOVE these tiramisu cupcakes! The cakes are vanilla and are brushed with a coffee liquor syrup and topped with a delicious mascarpone frosting! This recipe will make about 18 cupcakes. 

Tip: Be sure to make these cupcakes on the day you plan to serve them. You could make the components ahead of time, but don't assemble them until the day of! Due to the coffee syrup being brushed onto the cupcakes, they they start to taste a little soggy after a day or two. 

Vanilla Cupcakes:

• 1 & 1/4 cups CAKE FLOUR
• 3/4 tsp BAKING POWDER
• 1/2 tsp SALT
• 1/4 cup MILK
• 2 tsp VANILLA 
• 2 Tbs BUTTER, unsalted
• 3 EGGS & 3 EGG YOLKS
• 1 cups SUGAR

Coffee Syrup:

• 1/4 cup STRONG COFFEE
• 1/4 cup KAHLUA
• 1/4 cup SUGAR

Mascarpone Frosting:

• 1 cups HEAVY CREAM
• 8 oz. MASCARPONE CHEESE
• 1/4 cup POWDERED SUGAR
• COCOA POWDER, for dusting 

Preheat your oven to 325 degrees F. In a medium bowl sift together the 1 & 1/4 cups cake flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside. 

Put the 2 Tbs of butter in a small microwave safe bowl and microwave in 30 second intervals until the butter has melted. Then mix in the 1/4 cup milk and 2 tsp vanilla and set aside.

Add the 3 eggs, 3 egg yolk, and 1 cup sugar to the bowl of an electric mixer and whisk until the contents have almost tripled in volume. The egg mixture should be thick enough that when drizzled over itself, it will stay on the surface for a few seconds.

Before whisking:

After whisking:

Once the egg mixture has tripled, switch from the whisk attachment to the paddle attachment and mix in the dry mixture and milk mixture. 

After all of the ingredients are well mixed, line a cupcake tray with paper liners and fill each liner 3/4 full. Then bake for 18 minutes or until a toothpick comes out clean.

Coffee Syrup:

While the cupcakes are baking, make the coffee syrup by whisking together the 1/4 cup coffee, 1/4 cup Kahlua, and 1/4 cup sugar in a small bowl, then set aside. 

Mascarpone Frosting:

To make the frosting, start by whisking 1 cup of heavy cream in an electric mixer until it forms stiff peaks.

Then mix in 8 oz. of mascarpone and 1/4 cup powdered sugar. It should look something like the picture below!

Cupcake Assembly:

Once you have all of your components you can either assemble everything right away or else wait and store the components separately until you are ready to eat them! Remember, only prepare them the day that you plan to eat them!

Ok, once you are ready to assemble the cupcakes poke holes in the tops of the cupcakes either with a toothpick or a small knife. Then, use a pastry brush to brush the coffee syrup onto the top of the cupcakes (about 5-7 coats per cupcake). Make sure to use all of the syrup! It might seem like a lot, but won't be too much!

After brushing on all of the syrup, put the mascarpone frosting in a piping bag and pipe it onto the cupcake covering all of the holes in the top of the cupcake.

Then dust the top of the cupcakes with cocoa powder!

Vuala! Eat up!

Here you can see how the coffee syrup got down into the cupcake giving it the delicious Kahlua coffee flavor!

Yum!

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Tiramisu Cupcakes

Ingredients:

Vanilla Cupcakes:

• 1 & 1/4 cups CAKE FLOUR
• 3/4 tsp BAKING POWDER
• 1/2 tsp SALT
• 1/4 cup MILK
• 2 tsp VANILLA 
• 2 Tbs BUTTER, unsalted
• 3 EGGS & 3 EGG YOLKS
• 1 cups SUGAR

Coffee Syrup:

• 1/4 cup STRONG COFFEE
• 1/4 cup KAHLUA
• 1/4 cup SUGAR

Mascarpone Frosting:

• 1 cups HEAVY CREAM
• 8 oz. MASCARPONE CHEESE
• 1/4 cup POWDERED SUGAR
• COCOA POWDER, for dusting 

Directions:

Vanilla Cupcake:

1. Preheat your oven to 325 degrees F. 
2. In a medium bowl sift together the 1 & 1/4 cups cake flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside. 
3. Put the 2 Tbs of butter in a small microwave safe bowl and microwave in 30 second intervals until the butter has melted. Then mix in the 1/4 cup milk and 2 tsp vanilla and set aside.
4. Add the 3 eggs, 3 egg yolk, and 1 cup sugar to the bowl of an electric mixer and whisk until the contents have almost tripled in volume. The egg mixture should be thick enough that when drizzled over itself, it will stay on the surface for a few seconds.
5. Once the egg mixture has tripled, switch from the whisk attachment to the paddle attachment and mix in the dry mixture and milk mixture. 
6. After all of the ingredients are well mixed, line a cupcake tray with paper liners and fill each liner 3/4 full. Then bake for 18 minutes or until a toothpick comes out clean.

Coffee Syrup:

1. While the cupcakes are baking, make the coffee syrup by whisking together the 1/4 cup coffee, 1/4 cup Kahlua, and 1/4 cup sugar in a small bowl, then set aside. 

Mascarpone Frosting:

1. To make the frosting, start by whisking 1 cup of heavy cream in an electric mixer until it forms stiff peaks.
2. Mix in 8 oz. of mascarpone and 1/4 cup powdered sugar. It should look something like the picture below!

Cupcake Assembly:

1. Once you have all of your components you can either assemble everything right away or else wait and store the components separately until you are ready to eat them! Remember, only prepare them the day that you plan to eat them!
2. Once you are ready to assemble the cupcakes poke holes in the tops of the cupcakes either with a toothpick or a small knife. Then, use a pastry brush to brush the coffee syrup onto the top of the cupcakes (about 5-7 coats per cupcake). Make sure to use all of the syrup! It might seem like a lot, but won't be too much!
3. Put the mascarpone frosting in a piping bag and pipe it onto the cupcake covering all of the holes in the top of the cupcake.
4. Dust the top of the cupcakes with cocoa powder.

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I found this recipe on this blog: http://alimentageuse.com/2012/11/16/tiramisu-cupcakes/