jill's world-famous coffee liqueur brownies

Ingredients

• Servings: 1
• 8 (1 ounce) squares unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup coffee flavored liqueur
• 2 cups chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.
• 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.
• 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.

irish cream liqueur ii

Ingredients

• Servings: 3
• 1 (750 milliliter) bottle
• 8 3/4 ounces milk chocolate
• 2 (14 ounce) cans sweetened condensed milk
• 2 (12 fluid ounce) cans evaporated milk
• 2 1/2 cups heavy cream
• 1/4 teaspoon instant coffee granules

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• pour a small amount of whiskey into a large bowl. in the top of a double boiler, melt chocolate, stirring constantly until smooth. mix the melted chocolate with the whiskey in the bowl. gradually stir in the sweetened condensed milk and the evaporated milk. stir in the cream, instant coffee granules, and the remaining whiskey.
• pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. best if kept at least 1 month before using. to serve: shake bottle well, serve in small glasses over crushed ice.

candy bar brownies

Ingredients

• Servings: 1
• 1 (18.25 ounce) package german chocolate cake mix
• 3/4 cup melted butter
• 2/3 cup sweetened condensed milk
• 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Recipe

• mix cake mix with melted butter or margarine and condensed milk. spread out 1/2 of the mixture into a 9 x 13 inch pan.
• bake at 350 degrees f (175 degrees c) for 10 minutes.
• slice candy bars into little slices. lay these on top of the baked crust. with the remaining batter-crumble it on top of the candy bars. it will have a crumbly texture. no need to spread it on top to make it smooth.
• put it back into the oven and bake it for another 20 minutes.

Mocha Decadence

Ingredients

• Servings: 1
• 1/2 cup butter
• 6 (1 ounce) squares semi-sweet chocolate
• 3/4 cup white sugar
• 1 1/4 cups finely ground walnuts
• 2 tablespoons all-purpose flour
• 3 tablespoons coffee-flavored liqueur
• 1 teaspoon vanilla extract
• 3 eggs
• 2 (1 ounce) squares semisweet chocolate, melted
• 2 tablespoons coffee-flavored liqueur
• 1 tablespoon confectioners' sugar for dusting

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. remove from heat and let cool.
• in a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. stir together ground walnuts and flour; gradually stir into egg mixture.
• stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. pour batter into a 9 inch springform pan.
• bake for 35 to 45 minutes in the preheated oven or until top is set. cool cake in pan. remove metal ring and place cake on a serving plate. dust the top with confectioners' sugar. stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. drizzle over cake.

pumpkin cookies vi

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup canned pumpkin puree
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat oven to 350 degrees f (175 degrees c). combine the flour, oats, baking soda, cinnamon and salt; set aside.
• in a large bowl, cream together the butter, brown sugar and white sugar until smooth. beat in the egg and vanilla then stir in the pumpkin puree. gradually stir in the dry ingredients until well blended. mix in raisins. drop by rounded spoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1 1/2 cups evaporated milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light corn syrup
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 450 degrees f (230 degrees c).
• add the sugar gradually to the pumpkin puree. beat well an stir in the flour, salt and spices. stir in the corn syrup and beat well. stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. pour the batter into the unbaked pie shell.
• bake at 450 degrees f (230 degrees c) for 10 minutes then reduce the oven temperature to 325 degrees f (165 degrees f) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Toasted Pumpkin Seeds

Ingredients

• Servings: 2
• 2 cups raw pumpkin seeds
• 1 1/2 teaspoons worcestershire sauce
• 1 1/2 tablespoons butter, melted
• 1 1/4 teaspoons seasoned salt

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 250 degrees f (120 degrees c).
• rinse the pumpkin seeds and pat dry. place them in a bowl. add the worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. spread out in an even layer on a baking sheet.
• bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.