2 to 4 tablespoons Kahlua (can substitute strong coffee or espresso) 1¾ cups pecan halves (about 7 ounces) 1. Preheat oven to 400 degrees. Melt chocolate in a double boiler. Beat eggs slightly and ...

Forget the hot chocolate this holiday season. How about chocolate coffee liqueur with a boozy whipped topping? Yes please! Coffee liqueur Kahlúa has drifted into the cream liqueur category with the ...

Dear SOS: I am a former California native, having lived in Pasadena for almost 47 years. Our family used to eat at the Lawry’s establishments all of the time. I am trying to find a recipe for the ...

Q. I bought a cake baked in a jar at a gift fair and would like to try making a healthier version at home. It had a strong liqueur taste, and it was so moist. Can you help? A. I've been trying out ...

The description “intensely chocolate” moved this decadent tart to the 2013 favorites list of Cooks & Cocinas columnist Tracy Hobson Lehmann. Liz Shumpes, who contributed the recipe, calls the dessert ...

1. Heat oven to 350 degrees. Spray a Bundt pan with cooking spray. Dust with flour (or cocoa). 2. Using an electric mixer, combine the cake mix, pudding mix, sour cream, liqueur, oil and eggs. Beat ...

This one is for the chocoholics. Bringing a spin to the Italian pasta - Ravioli, it is made with chocolate and amaranth flour. Fill with a nutty cream cheese filling, it is served it a boozy chocolate ...