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Homemade Irish Cream
Drink European

Homemade Irish Cream

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sweetened condensed milk, whiskey, cream, chocolate syrup, coffee granules, vanilla extract, and almond extract in a blender. Blend on high speed until well combined, 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months.
  2. 2 Shake well before serving.

By Mom

Erin's Irish Creme Liqueur
Drink European

Erin's Irish Creme Liqueur

5.0

Prep
10 min
Cook
1 min
Total
31 min

Instructions

  1. 1 Put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. Stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. Add Irish whiskey and stir until smooth.
  2. 2 Dissolve coffee granules in hot water in a small pitcher. Pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth.
  3. 3 Refrigerate mixture until completely chilled, at least 20 minutes.

By greaterexp3

Simple Banoffee Pie
Dessert European

Simple Banoffee Pie

3.0

Prep
25 min
Cook
120 min
Total
625 min

Instructions

  1. 1 Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
  2. 2 Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
  3. 3 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
  4. 4 Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

By sarah81783

Russian Black Bread
Dinner European

Russian Black Bread

4.6

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
  2. 2 Use the whole wheat, regular crust setting.
  3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Irish Coffee Cake
Dessert European

Irish Coffee Cake

3.7

Prep
35 min
Cook
55 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
  2. 2 Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
  3. 3 Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
  4. 4 Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
  5. 5 Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
  7. 7 Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
  8. 8 Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
  9. 9 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
  10. 10 Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

By Natalia

Three-Layer Chocolate Cake with Irish Coffee Frosting
Dessert European

Three-Layer Chocolate Cake with Irish Coffee Frosting

5.0

Prep
60 min
Cook
35 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
  2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
  3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
  4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
  6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
  7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
  8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
  9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley

Wake Up Coffee Jelly

Wake Up Coffee Jelly

4.0

Prep
20 min
Cook
30 min
Total
770 min

Instructions

  1. 1 Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
  3. 3 Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By jimmyz

Mocha Coffee Mix
Drink

Mocha Coffee Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
  2. 2 To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

By Bea Gassman

Whipped Coffee Iced Latte
Drink

Whipped Coffee Iced Latte

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine boiling water, coffee granules, and sugar in a large mug and whip with an immersion blender until foamy, about 2 minutes. Set aside.
  2. 2 Fill a large glass with ice cubes. Pour milk over ice cubes. Top with the coffee foam.

By Yoly

Cinnamon Coffee Frosting

Cinnamon Coffee Frosting

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.

By Melanie Ditzel

Coffee Flavored Liqueur I
Drink

Coffee Flavored Liqueur I

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a saucepan, combine brown sugar, water and instant coffee. Bring to a boil, then let simmer 15 minutes. Remove from heat, and cool completely.
  2. 2 When coffee mixture is completely cool, stir in vanilla and vodka. Pour into dark colored bottles, and store in the refrigerator.

By SWIZZLESTICKS

Cappuccino Cake Brownies
Dessert

Cappuccino Cake Brownies

4.5

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Dissolve coffee in boiling water in a small bowl.
  3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  4. 4 Beat sugar and butter together in a bowl until light and fluffy. Beat melted chocolate chips, eggs, and and coffee mixture into sugar mixture.
  5. 5 Whisk flour and cinnamon together in a bowl. Gradually stir flour mixture into chocolate mixture until batter is combined. Pour batter into prepared baking dish.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

By benson_lorraine

Chocolate Banana Sorbet
Dessert

Chocolate Banana Sorbet

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Southern Coffee Punch
Drink

Southern Coffee Punch

4.8

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
  2. 2 Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.

By Esther Loveall Saunders

Dalgona Cocktail
Drink

Dalgona Cocktail

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine sugar and instant coffee in a bowl and pour in boiling water. Whip until the mixture is thickened and holds its shape, 3 to 4 minutes
  2. 2 Pour 1/2 of the milk into an old fashioned glass.
  3. 3 Fill a cocktail shaker with ice and pour in remaining milk, amaretto, and creme de cacao. Cover and shake vigorously for about 2 minutes. Strain into the old fashioned glass. Spoon the dalgona whip on top.

By thedailygourmet

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

Mocha Fudge
Dessert

Mocha Fudge

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
  2. 2 When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

By KRYSTEEN

Irish Cream Liqueur
Drink

Irish Cream Liqueur

4.8

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix melted chocolate with whiskey in the bowl. Gradually stir in sweetened condensed milk and evaporated milk. Stir in cream, instant coffee granules, and remaining whiskey.
  2. 2 Pour mixture into three 750-milliliter bottles, seal, and store in the refrigerator. Best if kept at least 1 month before use. To serve: shake the bottle well; serve in small glasses over crushed ice.

By cheap chef

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