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Coffee Granita
Dessert Italian

Coffee Granita

5.0

Prep
5 min
Cook
Total
680 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
  3. 3 Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
  4. 4 Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
  5. 5 Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
  6. 6 Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

By John Mitzewich

Kahlua Brownies
Dessert

Kahlua Brownies

3.5

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
  2. 2 Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
  3. 3 Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

By annorasmom

Death By Chocolate I
Dessert

Death By Chocolate I

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
  4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
  5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Death By Chocolate II
Dessert

Death By Chocolate II

4.9

Prep
Cook
Total

Instructions

  1. 1 Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
  2. 2 Mix the pudding mixes with the milk until thick.
  3. 3 In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

By Bev

Twinkie® Tiramisu
Dessert

Twinkie® Tiramisu

3.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Beat the mascarpone cheese, sugar, vanilla extract, and egg yolk in a bowl until lightly and creamy. Cut the sponge snack cakes in half lengthwise, then in half widthwise, cutting each into 4 pieces. Press two cake pieces into the bottom of a large coffee mug, cream-side-down. Press four cake pieces around the inside of the mug. Repeat with a second mug.
  2. 2 Sprinkle the sponge cake with 2 tablespoons of coffee liqueur per mug. Spoon in half of the mascarpone mixture and place two more sponge cake halves on top, cream-side-down. Sprinkle the tops with the remaining coffee liqueur. Wrap with plastic wrap, and refrigerate at least 2 hours before serving.

By witchywoman

Coconut Coffee Liqueur Cake
Dessert

Coconut Coffee Liqueur Cake

4.9

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
  2. 2 With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
  3. 3 Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.

By Craig Lonsdale

Jill's World-Famous Coffee Liqueur Brownies
Dessert

Jill's World-Famous Coffee Liqueur Brownies

4.3

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a heavy saucepan combine the butter and unsweetened chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
  2. 2 In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared pan.
  3. 3 Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.

By CAFN8ME

Black Russian Cake I
Dessert

Black Russian Cake I

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
  4. 4 Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

By Rory Kate

Chocolate Mocha Cheesecake
Dessert

Chocolate Mocha Cheesecake

3.1

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
  2. 2 In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. 3 In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  4. 4 Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

By Melissa

Chocolate Mocha Liqueur Cake II
Dessert

Chocolate Mocha Liqueur Cake II

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
  2. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
  4. 4 To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

By Arvilla

The De Leon Chocolate Chip Cookies
Dessert

The De Leon Chocolate Chip Cookies

3.6

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, mix together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

By Melissa de Leon

Mocha Cake V
Dessert

Mocha Cake V

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, sour cream and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the coffee liqueur and chocolate chips.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Spread with Chocolate Glaze.
  4. 4 For Chocolate Glaze: In a saucepan, melt together the butter and chocolate chips, stirring frequently. Cool slightly, then quickly spoon over cake.

By PIANOJEN8

Mocha Mudslide Brownies
Dessert

Mocha Mudslide Brownies

3.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool.
  2. 2 In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan.
  3. 3 Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.

By SWIZZLESTICKS

Pears in Chocolate Sauce
Dessert

Pears in Chocolate Sauce

4.2

Prep
5 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
  2. 2 In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
  3. 3 In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
  4. 4 Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

By MONICA SELF

Pumpkin Chocolate Truffles
Dessert

Pumpkin Chocolate Truffles

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
  2. 2 Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

By Yoly

Frozen Tiramisu
Dessert

Frozen Tiramisu

4.0

Prep
Cook
Total

Instructions

  1. 1 Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
  2. 2 Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
  3. 3 When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.

By USA WEEKEND columnist Pam Anderson

Chocolate Chip Kahlua® Pecan Pie
Dessert

Chocolate Chip Kahlua® Pecan Pie

4.8

Prep
15 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
  2. 2 Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
  3. 3 Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

By Drew Sundin

Gluten-Free Dairy-Free Brownies
Dessert

Gluten-Free Dairy-Free Brownies

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
  3. 3 Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
  4. 4 Pour brownie batter into an 8-inch square baking dish.
  5. 5 Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

By joek

Lori's Awesome Cookies
Dessert

Lori's Awesome Cookies

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream the butter and the sugars using an electric mixer. Mix in the eggs, vanilla and coffee flavored liqueur.
  3. 3 Measure the oatmeal and blend in a blender to a fine powder. In a separate bowl, mix together the flour, oatmeal, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture until blended, then stir in the candy pieces. Roll into balls and place two inches apart on cookie sheets.
  4. 4 Bake for 10 to 12 minutes in the preheated oven, until the edges start to turn golden.

By Lori

Coffee Liqueur Brownies
Dessert

Coffee Liqueur Brownies

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In the 8x8 inch baking pan, melt the butter and chocolate chips on the stove top, over medium heat, stirring constantly. Remove from the heat, and stir in the coffee, egg and yolk. Sift together the flour, sugar, and baking soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur.
  3. 3 Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with confectioners' sugar. Cut into squares.

By Lisa Jane

Allison's Supreme Chocolate Chip Cookies
Dessert

Allison's Supreme Chocolate Chip Cookies

4.6

Prep
15 min
Cook
12 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!

By Maria Allison

Venus' Chocolate Macadamia Nut Tart
Dessert

Venus' Chocolate Macadamia Nut Tart

4.0

Prep
40 min
Cook
10 min
Total
240 min

Instructions

  1. 1 In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg.
  2. 2 In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours.
  3. 3 Preheat oven to 325 degrees F (165 degrees C).
  4. 4 On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.
  5. 5 Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
  6. 6 To make caramel: In a small saucepan over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.
  7. 7 To make chocolate cream: In a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth.
  8. 8 Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly.
  9. 9 Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.

By VIVANET

Chocolate Cavity-Maker Cake
Dessert American

Chocolate Cavity-Maker Cake

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 In a large bowl, beat cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur until well blended. Fold in chocolate chips. Batter will be thick. Spoon into the prepared pan.
  3. 3 Bake in the preheated oven until cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.

By Caitlin Koch

Maureen's Mocha Cake
Dessert

Maureen's Mocha Cake

3.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
  2. 2 Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
  3. 3 Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
  4. 4 For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.

By MAUREENBURR

Mocha Pizzelle
Dessert Italian

Mocha Pizzelle

4.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
  2. 2 Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
  3. 3 Preheat pizzelle baker according to manufacturer's instructions.
  4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.

By sueb

Chocolate Pile-Up Cookies
Dessert

Chocolate Pile-Up Cookies

4.9

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.
  2. 2 Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Dana Sweeney

Chocolate Sorbet
Dessert American

Chocolate Sorbet

5.0

Prep
5 min
Cook
10 min
Total
215 min

Instructions

  1. 1 Mix sugar, cocoa powder, and sea salt in a large saucepan; stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
  2. 2 Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

By lutzflcat

Mocha Blanca Cheesecake
Dessert

Mocha Blanca Cheesecake

4.4

Prep
40 min
Cook
65 min
Total
345 min

Instructions

  1. 1 To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
  3. 3 Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
  4. 4 Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
  5. 5 Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
  6. 6 Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
  7. 7 Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
  8. 8 Bake in a preheated oven for 1 hour.
  9. 9 Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
  10. 10 For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
  11. 11 Refrigerate at least 4 hours or overnight before serving.

By Elizabeth Wood

To-Die-For Brownie Chocolate Chip Cookie Bars
Dessert

To-Die-For Brownie Chocolate Chip Cookie Bars

5.0

Prep
15 min
Cook
19 min
Total
69 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine 2/3 cup flour, cocoa powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a large bowl.
  3. 3 Stir 3/4 cup sugar, coffee liqueur, 2 eggs, and 1 teaspoon vanilla extract together in a large bowl. Add melted butter and the flour mixture; stir and spread batter into an ungreased 9x13-inch baking pan.
  4. 4 Sift 1 1/3 cups flour, baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt together in a large bowl.
  5. 5 Beat peanut butter, unsalted butter, brown sugar, and 1/2 cup white sugar together in another large bowl using an electric mixer. Beat in 1 egg and 1 teaspoon vanilla extract. Stir in flour mixture. Place peanut butter cookie dough on top of the brownie mixture in the baking pan.
  6. 6 Bake in the preheated oven until cookie layer is golden brown, 18 to 20 minutes. Let cool for 15 minutes. Cut into squares and leave in the pan until fully cool, about 20 minutes more.
  7. 7 Place white chocolate in a microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place melted chocolate in a resealable plastic sandwich bag and cut a very tiny hole in a corner. Drizzle white chocolate over cooled cookie brownies.

By eunice

Tiramisu Cheesecake
Dessert Italian

Tiramisu Cheesecake

4.6

Prep
25 min
Cook
40 min
Total
295 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.
  2. 2 To make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.
  3. 3 To make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.
  4. 4 Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.
  5. 5 Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes.
  6. 6 Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes.
  7. 7 Refrigerate for at least 3 hours, or overnight.
  8. 8 Just before serving, grate semisweet chocolate over the top.

By Marty Fries