My sister, Laurie, and I share a love of desserts – but even more specifically a love for chocolate, coffee and Kahlua. So when she sent me a message with a link to this recipe, I knew I had to try it. Plus – these mini bundt cakes are just so cute!

To start, preheat your oven and spray your bundt pan. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt.

In a large bowl, beat the eggs, milk, vanilla and oil for 1 minute.

Gradually add dry ingredients to the wet, mixing on low speed.

Heat coffee to almost boiling, mix with Kahlua and add slowly to the chocolate batter. The mixture will be thin.

Use a glass measuring cup to fill the molds about 3/4 full. Bake about 20 minutes. (Recipe says 25, but mine were ready in 20 minutes.)

Invert cake onto cooling rack.

To make the glaze, mix a cup of powdered sugar with 1-2 tablespoons of Kahlua, depending on how thin you want your glaze to be.

Drizzle glaze along the top and sides of the bundt cakes.

Delicious coffee chocolate mini cakes! Great taste!

For the recipe and complete instructions, click on the link below: Enjoy!

https://vintagekitchennotes.com/chocolate-kahlua-mini-bundt-cakes/

For more ideas, check our Pinterest board:

Ready to try a new dessert topping? This Limoncello Syrup is refreshing and scrumptious! Plus – it is super easy to make! You will want to add this to your summer dessert list.

Simple ingredients – lemons, sugar, Limoncello liqueur.

Combine the lemon juice and sugar and stir well. Place in microwave for about 2 1/2 minutes until the mixture is boiling and sugar is dissolved.

Add the lemon zest and Limoncello. Stir, cool and place in tightly covered jar in the refrigerator.

Ready to drizzle over your favorite vanilla ice cream or fruit dessert.

Yummy topping on fruit and yogurt.

This makes a wonderful sweeetner for a cup of tea.

Beautiful addition to your dessert or breakfast buffet! Enjoy!

Print Recipe

Limoncello Syrup

Delicious tart and sweet syrup – try on ice cream, fresh fruit or in your morning tea!

Prep Time5 minutes mins

Cook Time3 minutes mins

Total Time8 minutes mins

Course: Dessert

Cuisine: American

Keyword: Lemon, Syrup

Servings: 10 servings

Author: Chris Scheuer

Ingredients

• 1/4 cup fresh lemon juice
• 3/4 cup sugar
• 1/4 cup Limoncello liqueur
• lemon zest from 1 average-size lemon

Instructions

• Combine lemon juice and sugar in a medium-sized microwave-safe bowl. Stir well and place in microwave on high power for 2 1/2 to 3 minutes, or until the mixture is boiling and sugar is dissolved. Watch carefully to make sure the mixture does not boil up over the top. You can also place ingredients in a medium-sized saucepan and bring to a boil. Cook until the sugar is dissolved.
• Add lemon zest and Limoncello and stir to combine. Cool, then pour into a bottle or jar and store in the refrigerator covered tightly.
• Drizzle over fresh fruit, ice cream and desserts or stir a spoonful into a cup of tea.

Freshly picked strawberries are the best! So delicious! So good right out of the box – but even better sandwiched between biscuits and whipped cream!

Just look at those delicious berries!

Clean the strawberries and remove the stem. A small melon baller works great!

Mash about half of the strawberries with a potato masher.

Slice or halve the remaining strawberries. Add to mashed berries.

Add sugar to strawberries.

Gently mix strawberries and sugar. Set aside while making biscuits and whipping cream.

Mix the dry ingredients in a medium bowl. Cut in the butter with a pastry blender. Combine liquid ingredients with orange peel or zest. Combine dry and liquid ingredients and stir just until moistened. Stir in nuts, if using.

Drop dough into mounds on ungreased (or parchment lined) baking sheet, flatten slightly with back of spoon. Bake at 450 degrees for 8-10 minutes.

Whip cream, slowly add sugar, then vanilla.

Get ready to assemble your dessert!

Oh my! You can almost taste it – right? You should make this for dessert this week! Hurry! Strawberry season goes by fast! Enjoy!

Print Recipe

Drop Biscuit Strawberry Shortcakes

Strawberries are in season! Freshly picked strawberries and warm biscuits topped with homemade whipped cream! So delicious!

Prep Time30 minutes mins

Cook Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Biscuits, Shortcakes, Strawberry

Servings: 8

Ingredients

Strawberries

• 5-6 cups strawberries
• 1/4 cup sugar

Biscuits

• 2 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, slightly beaten
• 2/3 cup milk
• 1 teaspoon grated orange peel or zest
• 1/2 cup chopped walnuts, optional

Whipped Cream

• 1 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Instructions

Strawberries

• Clean and stem strawberries. A small melon baller works great to take off the stem.
• Mash about half of the strawberries with a potato masher. Slice or halve the remaining strawberries, depending on their size and your preference, add the mashed berries.
• Add sugar to berries, mix gently. Sit aside while making biscuits.

Biscuits

• Preheat oven to 450 degrees.
• Mix flour, sugar, baking powder and salt together in medium bowl. Using pastry blender, cut in the butter until the mixture resembles course crumbs.
• In a small bowl, combine the egg, milk, and orange peel or zest.
• Add egg mixture to flour mixture. Stir just until moistened. Stir in nuts, if using.
• Drop dough into 8-10 mounds on ungreased baking sheet, flatten slightly with back of spoon.
• Bake in 450 degree oven for 8-10 minutes or until golden brown. Transfer to a wire rack and cool about 10 minutes.

Whipped Cream

• Whip cream with mixer, slowly add sugar, add vanilla. Beat until soft peaks form, being careful not to overmix. Store in refrigerator until ready to use.

Dessert Time!

• Cut each biscuit in half horizontally. Place bottom halves in dessert dishes, spoon on strawberries. Replace tops, spoon on more strawberries and top with whipped cream. Can garnish with whole strawberries and walnuts. Serve immediately. Enjoy!!!