Caramel Apple Brownie Crisps

How do you like them apples?

Everywhere I look this time of year is pumpkin-spice-this and pumpkin-spice-that. Although I am a sucker for the delicious seasonal trend, I must admit that I am a bigger fan of everything apple. Apple pie, baked apples, apple crisp, caramel apples, apple stuffing and pork chops. These Caramel Apple Brownie Crisps, however, are a perfect pairing of chocolate, caramel and apples and will surely be a hit at any Autumnal event. 

I may have mentioned a time or two before that I love brownies and cookies. This recipe is like a combination cookie and brownie. It’s the best of both of the baked confections worlds. It’s crispy, yet soft and chewy, and depending on whether or not you like toppings, there are many possibilities. You can eat them without a topping, but with so many options, why would you? The crisps go great with a ganache, peanut butter frosting, icing, or glazes. 

This Treat Does the Trick Everytime

This caramel apple sauce topping, by the way, is excellent on cheesecake or vanilla ice cream, too. I love this caramel apple sauce so much, I could eat it by the spoonful. I won’t do that though. Because I’m a grown up and need to exercise a little self control. Besides, today, it’s going on the brownie crisps that I cut into fun Halloween shapes. ‘Tis the season and all, so what’s better for a Halloween gathering than Caramel Apple…Brownie Crisps?

Caramel Apple Brownie Crisps

Caramel apple is a perfect flavor for the season. These brownie-like cookie crisps are excellent with the caramel apple sauce or can be enjoyed without the topping.

Course Dessert
Keyword Brownies
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Lisa York

Ingredients

For the Brownie Crisps

  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup flour
  • 2 tsp pure vanilla extract
  • 2 extra large eggs
  • 2 extra large egg whites
  • 2 cups sugar
  • 1/2 cup butter
  • 1/4 cup dark chocolate cocoa powder
  • 2 cups chocolate chips

For the Caramel Apple Sauce and Topping

  • 3 tart apples, peeled, cored and sliced I use Ida Red
  • 2 cups apple cider
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/4 cup vanilla Crown Royal optional
  • 3 tbsp butter divided
  • 1/4 cup vanilla greek yogurt
  • 1/4 cup cornstarch
  • Seasonal sprinkles or candy toppings

Instructions

For the Brownie Crisps

  1. Preheat oven to 325 degrees then line two 11 1/2 X 15 1/2  X 1 with parchment paper.

    Brownie crisp ingredients2
  2. In a small saucepan, melt the butter then gradually add the chocolate chips. Stir with a whisk until smooth. Add the vanilla and allow to cool while you prepare the next steps.

    Melted chocolate
  3. In a small bowl, combine the flour, cocoa powder, salt and baking soda.

    Flour and cocoa
  4. In a large bowl, separate the egg whites from two of the eggs and add two whole eggs. Beat until the egg yolks and whites are well incorporated then slowly add the sugar and beat until frothy. 

    Separated eggs
  5. Add the chocolate and vanilla mixture to the egg mixture. Then gradually add the flour mixture. Be careful not to overmix. Just stir until the flour is incorporated. 

    Eggs and sugar
  6. Divide the batter between two parchment-lined baking sheets then spread the batter out to the edges. 

    Brownie batter spread out
  7. Bake for approximately 15-20 minutes. The batter will be almost set, but still very soft. Cut the brownie into squares of desired size or use cookie cutters for fun shapes. Don’t separate the shapes. Cutting the shapes before the brownie is done baking will give each piece a crispy edge. Return to the oven to bake for an additional 5-10 minutes watching closely so not to burn them.

    Partially baked dough with shapes
  8. Remove from the oven and allow to cool completely before separating the pieces. (If you’re using a cookie cutter, you will have miscellaneous pieces of various sizes and shapes…use them as a topping, save them for nibbling or pulse them into crumbs in a food processor and save for use in a pie crust another time.)

For the Caramel Apple Sauce Topping

  1. In a medium saucepan bring apple cider, brown sugar, cinnamon and vanilla to a boil. 

  2. Add 1 tbsp. of the butter to the boiling mixture. Once the butter has melted, reduce heat, add the apples and Vanilla Crown Royal, if desired, then simmer until the apples are tender. (Approx. 10 minutes.)

    Apple caramel sauce
  3. Remove the apples from the liquid and reserve for another use.

  4. Return the liquid to a boil then add the remaining 2 tbsps. of butter and Vanilla Greek yogurt. Stir until well incorporated.

  5. In a small bowl, add the cornstarch and about a 1/2 cup of the boiling cider liquid. Whisk until smooth then gradually add the mixture to the cider and whisking constantly so not to burn the sauce. Whisk until thick and smooth. Set aside to allow to cool before topping the brownie crisps.

  6. Spread a small amount of the sauce onto the smooth side (bottom) of the crisps. Top with sprinkles, crisp crumbs or candies of your choice.

    Apple Caramel Brownie Crisps

Let me know what you think in the comments below and be sure to not miss a single recipe by following us on Facebook, Twitter, Instagram and Pinterest.

M&M Cookies A Memorial Day Favorite

If You’ve Had One, You’ve Had Them All?

Homemade cookies are one of my favorite things to make. I know, I say that about everything, but here’s the thing, homemade cookies are not only delicious, they are also easy and quick to make, how can you not love them? Pretty much every drop cookie out there has been derived from the basic Toll House Chocolate Chip Cookie recipe. But, does that mean that if you’ve had one, you’ve had them all? No, it doesn’t. There are so many variations available, how do you know which one to pick? I’ll share my M&M Cookies recipe today and then we’ll discuss what makes them soft and chewy, light and cakey or crisp and crunchy. We’ll also look at some mishaps in the kitchen and explain how to prevent cookie disasters.

But First, Some History

In honor of the upcoming Memorial Day, I thought it would be fitting to discuss the role U.S. soldiers played in the popularity of chocolate chip cookies.

The chocolate chip cookie, the official state cookie of Massachusetts, was invented by Ruth Graves Wakefield in 1938. She was the owner and chef at the Toll House Inn in Whitman, Massachusetts.

The original, Toll House Chocolate Crunch Cookie, rose to popularity during WWII. American soldiers stationed overseas would receive care packages, which included these cookies, from family in Massachusetts. The soldiers would share the cookies with soldiers from other parts of the U.S. and soon, those soldiers were writing home asking for them. That led to many letters being sent to the Toll House Inn requesting the recipe causing the cookie craze to take off.

Ruth sold the rights to use the recipe to Andrew Nestle for $1.00 in return for a lifetime supply of  Nestle’s chocolate. I think Ruth got the short end of the stick in that deal. But, that’s the way the cookie crumbles.

M&M Cookies

This recipe is based on the Toll House Cookie Recipe. A couple simple modifications of increasing the amount of brown sugar and swapping out the chocolate chips for M&Ms make these a fun substitution for the original cookie.

Course Dessert, Snack
Cuisine American
Keyword Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48
Author Lisa

Ingredients

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup butter softened
  • 1/4 cup granulated sugar
  • 1 1/4 cups light or dark brown sugar
  • 1 1/2 cups mini baking M&Ms

Instructions

  1. Preheat oven to 375 degrees

    M&M Cookies ingredients
  2. Combine flour, baking soda and salt. Set aside.

  3. In a separate bowl, combine butter, sugars and vanilla. Beat until creamy. 

    M&M Cookies dough
  4. Add eggs, one at a time. Beat until each one is well blended. 

  5. Gradually add the flour, a little at a time. Mix until well blended. 

    M&M Cookies dough 2
  6. Stir in the M&Ms.

    M&M Cookies M&Ms
  7. Drop rounded spoonfuls of dough on a parchment lined cookie sheet. (I just use a teaspoon. For more uniform shapes, you can use a melon baller or small ice cream scoop.)

    M&M Cookies spoonful
  8. Bake 8-10 minutes. (I usually check them at 7 minutes...if they are starting to brown at the edges, I removed them from the oven and allow them to remain on the hot cookie sheet for a few minutes. They'll continue to "bake" while cooling down.) Move to a wire rack or a sheet of parchment paper to continue cooling. 

    M&M Cookies cooling

Soft and Chewy, Light and Cakey or Crisp and Crunchy?

What’s your preference? I prefer soft and chewy with a slight crisp around the edges. That can be a hard combination to master. You can look at a 100 different recipes and they’ll all have different measurements, but finding the one that gives you the texture you want is easier than you think.

In the Toll House Cookies recipe, the main ingredients which dictate what texture your cookies develop into are butter, granulated sugar and brown sugar. A typical cookie dough recipe will have 2 sticks of butter and equal parts of granulated sugar and brown sugar. You can customize your cookies with a few simple alterations.

Here are a few hints:

For instance, if you’re going for crisper cookies, you’ll want a recipe to have more butter and a larger amount of granulated sugar than brown sugar.

If you prefer a light and cakey cookie, your recipe will use less butter and significantly less sugar (but still using more granulated sugar than brown sugar).

For the soft and chewy variety, you’ll just need to adjust the sugars. More brown sugar will yield a softer, chewier cookie.

Cookie Catastrophes

Cookies spread too thin

When you’re making your dough, keep an eye on the texture of your dough. If the butter is too soft, your dough may be too warm and your cookies could spread too thin while baking. When you soften your butter, you should be able to press into the butter with the side of a knife and feel a little resistance. If you press down and your knife plunges to the bottom, the butter is too soft. You can return the butter to the refrigerator for a few minutes. Or, if you’ve already made the dough, place the dough in the refrigerator for 15 minutes before spreading out the dough to bake.

Thin cookies can also be caused by not using enough flour. Try adding a little bit more flour a tablespoon at a time.

Cookies browning but are not overbaked

When you purchase your ingredients to make the cookies, keep in mind that using dark brown sugar instead of light brown sugar can change the color of your cookie, so they may appear to be browning too quickly. If you choose to use corn syrup or molasses as your sweetener, you may notice that the cookies start browning before the cookie is baked through.

Also, it is possible that the oven is just running too hot. Reduce the temperature by 10 degrees. If you don’t notice a significant change, reduce the heat again.

Cookies are too cakey and very pale

The likely culprit of this blunder is too much flour. This can be tricky to fix, but adding a couple more tablespoons of butter just might save the dough.

OH NOOOOs

Have you ever gone shopping for all your ingredients then realize after you have returned home that you forgot something anyway?

Well, I do it all the time, so I have a list of adequate substitutions for just such an occasion. I wouldn’t recommend substituting every ingredient, but in a pinch, one will do. I mean, if you forgot everything, how bad could you want to make them anyway?

BUTTER substitutes cup for cup with margarine or shortening.

TABLE SALT can be replaced with 1 1/2 teaspoons kosher salt (you may also want to pulse it in the food processor a bit before adding it to your dough).

SUGAR can be swapped out for honey. 1 1/4 cup granulated sugar for 1 cup of honey plus 1/2 teaspoon of baking soda. (Also, reduce your oven temperature by 25 degrees to avoid burning.)

BROWN SUGAR Light or dark can be used in place of the other. If you don’t have either, you can make some by pulsing 1 cup granulated sugar and 4 tablespoons of molasses in a food processor.

EGGS can be replaced by using 2 eggs whites in place of 1 large egg. Or 1/4 cup of egg product per egg.

SEMI-SWEET CHOCOLATE can be substituted with any other type of chocolate, fruit, nuts, or chopped up candy bars of any variety. I’ve even used leftover cake pulsed in the food processor and mixed it with the cookie dough. I call them Cake Crumble Cookies. They are pretty good, too.

What’s your favorite cookie? Do you approve of using candy bar bits instead of chocolate chips? Let me know in the comments below. And don’t forget to like us on Facebook, Instagram, Pinterest, and Twitter.

 

 

 

 

 

 

 

Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting

I bake a lot. Mostly cakes for friends’ and family birthdays or other special occasions, miscellaneous events and holidays. I’m a sucker for coffee, chocolate chip cookies and brownies. So, when I bake for myself, how am I supposed to decide between the three. Well, I found a way to incorporate all my favorite things with these Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting.

Don’t Fear The Dough Though

No one openly admits to eating cookie dough with raw eggs and there seems to be a debate about raw flour nowadays, too. Although, I have sampled my cookie dough many times prior to baking (I have to make sure it tastes right, right?), I have never once died nor gotten sick from it. But, not to worry, this frosting doesn’t have any eggs or flour in it, so it is totally safe to eat.

Don’t make the same mistake I made once though. I added the chocolate chips to the frosting then decided I wanted to use a cake decorating tool. Those chips don’t fit through the opening of the decorating tips. So, instead, I added spoonfuls of the frosting sandwiched between two brownies, topped with coffee frosting, nuts and a drizzle of chocolate ganache.

brownie cakes with cookie dough frosting
brownie cakes with cookie dough frosting

Brownies – Cakey or Fudgy? What’s Your Pleasure?

As I said before, I love brownies. I’m not a fan of brownies that are too cakey, but I’m also not a fan of brownies that are too fudgy either. If I want something chocolate cakey, I will make a chocolate cake. Likewise, if I want something chocolate fudgy, I will make chocolate fudge. (Yes. Don’t worry. I have great recipes for those, too. I’ll share them another time.) So, how do we compromise on the perfect balance of textures for a brownie? I like them chewy, if you do, too, this is the recipe for you. These are chewy with just the right amount of cakey and fudgy textures.

A Decadent Dessert, A Decade In The Making

I’ve lost track of how many times I’ve made brownies. But, my quest started about 10 years ago. Each time I made them I was told they are perfect and don’t need any changes. I wasn’t convinced though. There was always room for improvement. They were either too cakey or too fudgy.

There are so many factors that can make or break your brownie. For instance, did you know that the order in which you add the ingredients can make a difference in how they turn out? I’ve never strayed from my original ingredients, but I have experimented with the order in which they are added so many times, I think I finally got it just right.

Also, the baking time plays a huge role in the texture. Experiment with what texture you like, but be sure to check the doneness often. You can always bake it for a few more minutes, but you can’t undo it if you bake them too long.

A Few Tips For A Perfect Brownie

Use a double boiler to melt your butter and chocolate. If you don’t have an actual “double boiler”, just use a medium pot with a smaller pot or heat resistant bowl nestled inside the larger bowl. (As you can see in the picture below…the smaller pot has a handle on either side, so it just hangs in the larger pot perfectly.) Be mindful to use just an inch or two of water in the pot and do not allow your inner pot or bowl to touch the water. Even though the name “double boiler” suggests boiling the water, in this case you just want to simmer the water.

Coffee Brownie Cookie Dough melted chocolate
Coffee Brownie Cookie Dough melted chocolate

Be careful not to let the steam escaping from the bottom pot to form any droplets of water that can drip into your chocolate. Even the smallest amount of water added to chocolate can actually seize the chocolate and will turn it into a big lumpy glob. (It is possible to rescue the chocolate by gradually adding warm milk or cream, but it’s best to avoid a potential kitchen fiasco altogether.)

Since we’re using butter in this recipe, I would suggest melting the butter first then adding a little chocolate at time while constantly whisking until the chocolate has melted and is well incorporated. This should help avoid the possibility of seizing. Also, be sure to keep the temperature low. Too high of heat will brown the butter and scorch the chocolate. Neither will taste good in your brownies.

Once you’ve melted the butter and chocolate then added the sugar, it is important to allow the mixture to cool for a few minutes before adding the eggs. You don’t want the eggs to start cooking before you put the batter in the oven. We’re making brownies, not chocolate scrambled eggs after all.

Once your batter is baking, it can be tricky to tell when it is done. Oven temperatures vary, so it’s best to not go strictly by the timing. You’ll need to text the doneness with a toothpick.

Obviously, if you check the batter and it’s still a jiggly in the middle, they’re not done. If it appears set in the middle and when you insert a toothpick it is gooey, they’re still not done. They’re done when you insert a toothpick and there are a few moist crumbs sticking to the toothpick. The brownies will continue baking as it cools, so you don’t need to worry about it being undercooked.

On the other end of the spectrum, if you insert the toothpick and it comes out completely clean, they are overdone. They’ll still be good as long as they’re not burnt, but they’ll just have a different texture.

Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting

A dessert with various flavors. If you're just in the mood for a brownie without the other flavors, you can easily omit the coffee and the frosting and still have an excellent brownie.

Course Dessert
Keyword Brownie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Author Lisa

Ingredients

For The Brownies

  • 1/2 cup butter
  • 4 oz chocolate chips
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 1 tbsp instant coffee
  • 1/4 cup warm water
  • 2 extra large eggs
  • 1 cup flour
  • 2 tbsp cocoa powder

For The Frosting

  • 1 cup butter
  • 1 cup brown sugar
  • 2 tsp pure vanilla extract
  • 3 cups confectioner's sugar
  • 1/4 cup milk
  • chocolate chips or sprinkles

Instructions

For The Brownies

  1. Preheat oven to 350 degrees. Prepare an 8X8 inch baking pan by thoroughly greasing the pan, addling a sheet of parchment paper, then greasing the parchment paper. (This allows for the easy removal of the brownies from the pan.)

  2. Prepare the coffee by adding the instant coffee to a small bowl. Add the warm water and mix until the coffee has dissolved.

  3. In the bottom portion of a double boiler, bring about 1 to 2 inches of water to a low simmer over medium heat. Reduce heat to medium/low. In the top portion of the double boiler, add the butter and allow to melt.

  4. Gradually add the chocolate chips to the melted butter, a little at a time. Whisking constantly until the chocolate has completely melted and is fully incorporated with the butter.

    Coffee Brownie Cookie Dough melted chocolate
  5. Add the vanilla, salt and prepared coffee. Continue whisking until well blended.

  6. Add the sugar, a little at a time, until well blended. Remove from heat and allow to cool for 10 minutes.

  7. Mix the flour and cocoa powder. (The cocoa powder is basically just to retain the rich, chocolate appearance of the batter, otherwise the flour lightens the batter. I prefer a rich, dark, brownies, so I use dark chocolate cocoa powder.)

  8. Gradually add the flour mixture to the batter, a little at a time. Mixing just until the flour is incorporated. The batter should have a thick texture.

  9. Pour the batter into your prepared baking pan and spread evenly.

  10. Bake for 30-40 minutes. Starting at 30 minutes, test the center of the brownies with a toothpick. The toothpick should not be gooey, but if it is, let it bake for a few more minutes. If the toothpick test results in a moist toothpick with a few crumbs, they are ready.

    The brownies will finish baking as they are cooling down. This will yield a chewy brownie. Baking them too long, will result in a cakier brownie that may be a little hard. They'll still taste good, but the texture won't be quite right.

    Allow the brownies to cool completely before removing from the pan.

For The Frosting

  1. Cream together the butter and the brown sugar in large bowl of a mixer.

  2. Blend in the vanilla.

  3. Gradually add the confectioner's sugar, a little at a time.

  4. Occasionally check the texture of the frosting. If the frosting gets a little too thick add a teaspoon or two of milk.

  5. Once the brownies have cooled, cut into squares and add frosting as desired.

    Coffee Brownie Bites with Cookie Dough Frosting
  6. Top with chocolate chips or sprinkles.

 

Speaking of kitchen mishaps, I highly recommend the book “How To Break An Egg“. It’s from the editors, contributors and readers of “Fine Cooking Magazine”. It has 1,453 kitchen tips, food fixes, emergency substitutions and handy techniques. It is full of everything from how to carve a leg of lamb to measurement equivalents to caring for your pots. I use the emergency substitutions section the most, but the whole book is fantastic. It should be noted that I’m NOT being paid for this recommendation. But, I just truly have found this book to be the most used book in my kitchen.

What’s your biggest kitchen mishap? How did you remedy the situation? Tell me about it in the comments below.

 

 

 

 

 

 

Sweet and Tangy Barbecue Sauce

The snow is almost gone…finally. Summer will be here in no time and you know what that means? Time to break out the grill which means we’ll need to make homemade barbecue sauce first. First up for the season is my Sweet and Tangy Barbecue Sauce. It’s one of my favorites, but if you like it a little spicier, you can add cayenne pepper or red pepper flakes. Don’t worry if you don’t have apple cider vinegar in your pantry, distilled white vinegar works too, it’ll just give a different tang, but is very good too.

When I first started making this particular barbecue sauce, I noticed that I used some of the same ingredients as the dry rub I recently wrote about here, which is made, in part, with the seasoned salt that I wrote about here. So, I figured rather than measuring out the ingredients every time I wanted to make barbecue sauce, I would just use the dry rub mix instead. I was not disappointed. I would recommend making both of these mixes in larger than needed quantities. They’ll keep for a long time in airtight containers and you’ll be surprised how many uses you’ll find for them.

If you just want to make a small batch of barbecue sauce without having to make the other seasoning mixes, start by adding a pinch of salt, pepper, paprika, garlic powder, chili powder, ground cumin, cayenne pepper, curry and ginger. Just add a little at a time, you can add more if needed, but you can’t remove it if you put add too much.

Sweet and Tangy Barbecue Sauce

This easy to make barbecue sauce can be easily adapted to suit your tastes. If you like it smokier, add a little liquid smoke. If you like it hotter, add some cayenne pepper.

Course Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Lisa

Ingredients

  • 3 tbsp brown sugar
  • 2/3 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1/4 cup honey
  • 1 cup ketchup
  • 2 tbsp dry rub mix

Instructions

  1. Combine all ingredients in a medium saucepan.

    BBQ Sauce ingredients
  2. Using a whisk, stir until well blended.
  3. Heat over medium/low heat until a low boil.

  4. Reduce heat to a simmer, stirring occasionally, allow to simmer for at least 30 minutes to allow those spices to cook together. Sauce will thicken a bit upon standing. 

    BBQ Sauce closeup

Recipe Notes

See my recipe for Dry Rub here.

What’s your favorite barbecue sauce? Let me know in the comments below and be sure to check back often for more recipes.

Versatile Dry Rub

Are there any foodstuffs that you didn’t like as a kid that you still won’t eat today? I’m sure we all can name at least one item that we still harbor a deep-seated aversion to. In the upcoming weeks I will be introducing a special segment of my blog that I call “Outside The Comfort Zone“. I’ll chronicle my experiences with foods or cooking techniques that I am not familiar with. I also plan to give some of those foods from my youth a second chance.

My particular aversion is to steak. I can’t explain it, but I’m just not a huge fan of it. I’ve never found it appealing, so it might be strange that I’m going to talk about dry rubs today. I may not love steak, but I do love flavor. This dry rub is an excellent choice for flavoring chicken, ribs, beef and pork. I actually use a few tablespoons of this mixture to use in my BBQ sauce and even to season nuts. So, you can see why I say that this is a versatile dry rub. I make a large batch of it and store it in an airtight container so I have plenty to use whenever the mood strikes.

This dry rub has a well-balanced sweetness and smokiness with just a hint of spiciness. Of course, if you like the extra heat on your meat, you can add additional cayenne pepper. If you like it a little sweeter, you can add more sugar or even change the type of sugar you use. Just be careful about how you cook using a rub with extra sugar in it. If you are grilling on the barbeque, you’ll want to avoid prolonged direct contact with the flame, otherwise the sugar will melt and burn quickly.

This recipe calls for seasoned salt. There are many seasoned salts available on the market, but I recently shared my homemade recipe which would make a decent dry rub by itself, too. I’m sure you probably have all the ingredients you need and can find my recipe here.

Dry Rub

There are many uses for this flavorful mixture of sweet, smokey and spicey. Dry rubs for meats. Seasoned nuts. BBQ sauce. The possibilities of flavor combinations are endless.

Course Spices
Prep Time 10 minutes
Inactive time 2 hours
Total Time 10 minutes
Author Lisa

Ingredients

  • 1 cup brown sugar
  • 1/4 cup seasoned salt
  • 1/4 cup paprika
  • 2 tbsp chili powder
  • 1 tbsp celery salt
  • 1 tbsp sage
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp all spice
  • 1/2 tsp ground cloves
  • 1/4 tsp cayenne pepper

Instructions

  1. Spread out brown sugar to dry for 2 hours.

  2. Combine all ingredients until thoroughly mixed.

    Dry Rub blended
  3. Use a food processor on pulse or a sifter to break up the larger clumps until you have a fine texture.

    Dry Rub sifted
  4. Store in an airtight container.

    Dry Rub

Recipe Notes

See my recipe for Seasoned Salt.http://mycomfortcafe.com/spices/seasoned-salt/

What food are you willing to try with a different recipe that you previously refused to eat? Let me know in the comments below and check back for “Outside the Comfort Zone”. I’m going to try this dry rub on steak as my first experiment.

 

 

Homemade Kahlua

Homemade rum and coffee liqueur, better known as Kahlua, is so much better than the original. The main reason, it’s way less expensive than buying it from the store. One liter bottle of rum, some very strong coffee, sugar and vanilla will yield a little more than three liters of this rich, delightful, coffee spirit.

I usually use Bacardi rum, but if you like a little more kick, 100 proof vodka or even Everclear grain alcohol (if you can get it) works just as well. Your wallet and your taste buds will thank you. In total, homemade Kahlua costs between $23.00  and $30.00 for three liters of the liqueur ($7.67 – $10.00 per bottle). Whereas, one liter of the original will cost you about $30.00.

A breakdown of your costs are simple. $15.00 (liter of Bacardi) – $22.00 (liter of 100 proof Smirnoff or Everclear). $2.00 for a 2 pound bag of light brown sugar (I know that sounds like a lot of sugar, but we’re using a lot of liquid that needs to be sweetened. Plus, if you measure out and firmly pack the brown sugar, it’s only about 5 cups). Approximately $1.00 for a strong brewed pot of coffee.  This recipe would be an even better bargain if vanilla weren’t so expensive. If you can get an 8 oz bottle of vanilla for $20, using 2 oz (1/4 cup) will add $5.00 to your total.

Don’t use a bunch of your individual coffee pods for this recipe, as it will make your cost even more expensive than the original. Well, maybe not. I haven’t actually done a cost analysis on it, but I drink way too much coffee for those to be cost effective for me on a daily basis, so I don’t imagine it would be economical in this recipe either.

Vanilla has always been on the expensive side, but the last few years, it has really skyrocketed. A higher demand for pure vanilla as opposed to imitation has caused a shortage and driven up the price. It might be fun to experiment with hazelnut extract or almond extract instead of vanilla to see if we can make this recipe even more economical. Plus it would be some fun flavors to add to your favorite cocktail.

After you’ve made the recipe, you should pour the liqueur into glass bottles that have been sterilized then store in a cool, dark place for about 2 or 3 weeks. This product tastes much better after a few weeks, but if you absolutely can’t wait to try it, it is perfectly good to sample it today. I like to make a double batch and make gift bottles for friends and still have an ample supply for me.

Homemade Kahlua

An excellent substitute for  your favorite rum and coffee liqueur. This recipe yields about 3 liters and is easy enough to make, you can double or triple the recipe. 
Course Alcohol, Beverage
Prep Time 10 minutes
Resting time 1 hour
Total Time 10 minutes
Servings 3 Liters
Author Lisa

Ingredients

  • 1 liter rum
  • 1 pot strong coffee use 1 cup ground coffee
  • 2 lbs light brown sugar
  • 1/4 cup pure vanilla extract

Instructions

  1. Using a 12 cup coffee maker, brew one cup of coffee grounds with one full pot of water.

    Homemade Kahlua ingredients
  2. Pour brown sugar into a large heat resistant bowl or pot. Pour hot coffee over the sugar and stir until well dissolved. Set aside to cool to room temperature. (About 1 hour)
  3. Add vodka and vanilla. Stir until well blended. 

  4. Store in a cool, dark location for 2-3 weeks. 

Have you tried this recipe or experimented with other extract flavors? I’d love to hear from you in the comments below.