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 ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Out of all the options on the bar cart, few are as misunderstood as Kahlúa. The quintessential Mexican coffee liqueur is usually relegated to use in mixing up a White Russian or Black Russian, sipping ...

Katie Clark, of Nom Nom Cupcakes, has shared with LSJ Insiders a recipe for her Kahlua Chocolate Chunk Cookies — and we're salivating. Her shop opened in June in the Lansing City Market. Read more ...

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 ...

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 ...

In 1986, Lyons resident Rick England began tinkering with family Kahlúa recipes. He was looking for a homemade gift idea, but he ended up stumbling on something much bigger: a full-fledged company.

This recipe for coffee ice cream with Kahlúa fudge sauce and maple coconut flakes doesn't require an ice cream maker, so prepare to indulge.

Preheat oven to 400 degrees F (205 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, ...