National Kahlua Day - February 27th

did you know???
February 27th is National Kahlua Day
here's a recipe to help you celebrate... ENJOY!!

.. this outrageous dessert is in honor of my dear friend Dee.. her love of Kahlua, espresso, and mmmm ice cream. My kind of friend!!! Perfectly sinful when this Espresso Brownie (or two) is mounded with whipped cream. chocolate-kahlua "drizzle", shaved almonds.. with a cherry on top.

Espresso Kahlua Brownies

1/2 cup butter, cut into pieces
3 oz. unsweetened chocolate
2 large eggs
1 1/4 cups sugar
1 tsp. vanilla
3 tbsp. instant coffee powder (the original recipe called for instant espresso powder, which we couldn't find here; you might want to increase the amount a little if you use instant coffee rather than instant espresso)
2 tbsp. Kahlua
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt 5 espresso coffee beans

Preheat the oven to 350F.

Grease and flour a 9-inch square pan, knocking out excess flour.

In a small heavy saucepan or a double boiler, melt the butter and the chocolate over low heat, stirring until smooth. Cool chocolate to lukewarm.

In food processor, beat together eggs, sugar, vanilla, coffee powder, and Kahlua until the mixture is thickened and pale. Beat in chocolate mixture.

Add dry ingredients and mix just until blended evenly.

Spread batter evenly in pan, and arrange coffee beans in 5 rows of 5 beans each. Try to center the beans so that when you cut the brownies, each square will have one bean in its center.

Bake brownies in the middle of the oven, 30 to 35 minutes, or until a toothpick comes out free of crumbs. Cool brownies completely in pan before cutting into 25 squares.

Brownies keep, layered between sheets of wax paper in an airtight container at room temperature for 5 days, or longer in the fridge or freezer!

Serves: 25 single servings

Chocolate-Kahlua Drizzle:

Makes about a half cup.. prepare enough for amount of servings.

• ½ cup Semi Sweet Chocolate Chips
• ¼ cup Heavy Cream
• 1 Tbsp Kahlúa • ¼ tsp Cinnamon

Directions:

Slowly bring cream to a boil. Turn off heat and stir in chocolate. Let sit until chocolate has melted. Add Kahlúa and cinnamon. Stir until smooth.

for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfEspressoKahluaIceCream.htm

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Matcha Hot Chocolate

Your tip for February 27, 2006

I found this recipe in the San Jose Mercury News on line. It sounded interesting and I tried it. Really delicious. I pass it on to allyou chocolate lovers.

MATCHA HOT CHOCOLATE

Makes 2 demitasse servings

1 cup half-and-half
1 teaspoon matcha powder (the powdered green tea is available at Japanese markets)
4 ounces white chocolate, grated

In a heavy saucepan over medium heat, warm half-and-half, stirring often to prevent sticking, until it is very hot.

Remove from heat and sprinkle in matcha and then the white chocolate. Allow white chocolate to melt, about 1 minute.

Using an immersion blender, mix until thoroughly combined and the liquid is frothy. Pour into 2 demitasse cups, and serve immediately.

Note: Milk can be substituted for half-and-half, although it will need to be stirred more often to prevent it from sticking to the pan.

You can double the recipe without a problem.

Source- San Jose Mercury News Christopher Elbow of Christopher Elbow Artisanal Chocolate in Kansas City, Mo., as printed in ``HotChocolate'' by Michael Turback

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