Kalhua Coffee Poke Cake

Kahlua Coffee Poke Cake
Serves 16-20
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
Cake
• 1 package dark chocolate cake mix
• 1 (4 ounce) package instant chocolate pudding
• 1 cup vegetable oil
• 4 eggs
• 3/4 cup brewed coffee
• 1/4 cup crème de cocoa
• 1/3 cup Kahlua
Icing
• 1 cup powdered sugar
• 1 tablespoons brewed coffee
• 3 tablespoons Kahlua
• 2 tablespoons crème de cocoa
Directions
Preheat oven to 350 degrees. Coat a bundt pan with nonstick cooking spray.
Combine all the ingredients for the cake in a medium bowl; whisk together until smooth. Pour into the bundt pan and bake 45 minutes or until a toothpick inserted comes out clean. Let cool slightly; invert from pan onto a serving plate.
Prepare the icing by combining all the ingredients until smooth.
With a skewer, punch holes throughout the cake and pour the icing over the cake while it is still warm. Cut into slices and serve with strawberries, if desired

Peanut Butter Crack

• 1/2 cup unsalted butter, melted
• 1 1/4 cup graham cracker 
• 1 cup peanut butter, smooth or chunky
• 1 cup confectioner's sugar
• 1 cup dark chocolate morsels
• 2 tbs creamy peanut butter
• 1 tsp vegetable shortening
• 3/4 cups crisp rice cereal

Grease the bottom of a 8x8 baking pan or line with parchment paper or aluminum foil.

Mix the melted butter with the cracker crumbs, peanut butter and confectioner's sugar.  Turn into prepared pan and spread evenly in pan.  Chill for about 1 hour.

Place chocolate morsels, 2 tbs peanut butter and shortening in a microwave-safe bowl.  Microwave on HIGH for 1 minute. Stir until mixture is smooth.  You may have to return the bowl to the microwave for another 15-20 seconds if morsels are not completely melted.

Add the rice cereal to the chocolate mixture, stirring to coat well.

Spread on top of chilled peanut butter mixture and return to refrigerator to chill until firm, about 3 hours.

When well chilled, cut into 9 bars.

Serves 9

Beef in Beer

Ingredients

2 teaspoons cooking oil
1 cup chopped onion
6 bacon slices, diced

3 tablespoons all- purpose flour
2 lbs. beef stew meat
2 tablespoons cooking oil

1 can or bottle of beer
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon dried thyme

French bread slices
Dijon mustard

Heat first amount of cooking oil in large frying pan. Add onion and bacon and cook about 5-10 minutes until onion is softened. Transfer with slotted spoon to slow cooker.

Measure flour into large resealable freezer bag. Add beef. Seal bag and toss until coated. Heat second amount of cooking oil in same frying pan. Add beef in two batches. Cook for about 5-10 minutes, per batch, stirring occasionally until browned.

Combine next 4 ingredients in a 2 cup liquid measure. Slowly add to beef, stirring constantly and scraping any brown bits from bottom of the pan, until boiling. Add to onion mixture. Stir well. Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.

Place 1 bread slice on a plate. Spread 1 tsp. of mustard on each bread slice. Spoon 1/2 cup beef mixture on top of each slice.

Serve with a side of mashed potatoes and a salad for a well balanced meal.

Banana Drops

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed banana
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
1 cup raisins (optional)
1 teaspoon cinnamon (optional)

Directions

Cream butter and sugar together. Beat in eggs one at a time. Add banana. Measure in remaining ingredients. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 375F oven for 8-10 minutes. Makes 4 dozen.

Nutella Banana Bread

original recipe: http://www.chef-in-training.com/2011/10/nutella-banana-bread/

Ingredients:

• 2 cups flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1 1/4 cup mashed ripe bananas
• 1 tsp. vanilla
• 1/3 cup milk
• 3/4 heaping cup Nutella

Instructions:

- Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.

- In a medium bowl, whisk together flour, baking soda & salt.

- In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).

- Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well.

- Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

- Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

 



Biscoff Banana Bread

Ingredients

• ¼ cup unsalted butter, softened
• ¼ cup Biscoff Spread or Cookie Butter
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 medium bananas, mashed
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Pre-heat the oven to 350. Butter two 8 X 41/2″ loaf pans.
2. In a large bowl cream the butter and Biscoff Spread. Add the sugars. Slowly beat in the eggs. Then add the vanilla.
3. Dump in the flours, baking soda, and salt.
4. Mix until just combined.
5. Divide the batter between the two prepared loaf pans and bake for 30 minutes. Check them at the 25 minute mark– a toothpick inserted into the center should come out clean.
6. Let the loaves cool for at least 5 minutes (or completely) before turning them out of the pans. Wrap the cooled bread tightly and it will stay moist for days!!
7. Serve with more Biscoff Spread.

Lemon Cake

Ingredients

1 Duncan Hines moist deluxe lemon cake mix

1 cup water

1/3 cup lemon juice

3 eggs

1 cup buttermilk

1 box lemon instant pudding mix 

Directions

Preheat oven to 350F. Grease a 13x9 inch baking pan. Combine cake mix and pudding mix in a bowl. In another bowl mix water, lemon juice, eggs and buttermilk together. Add wet ingredients to the dry ingredients and mix well. Pour cake batter into the pan and bake for 32-35 minutes.

There is supposed to be a lemon glaze that is put onto the cake once it has cooled a bit. It was supposed to be really sweet so I decided to make my own using about 1 cup confectioner's sugar with a couple of tablespoons of lemon juice. I think the cake would taste just as good without a glaze.