Monday, December 29, 2008

Hot Chocolate versus Hot Cocoa

Is there a difference? You betcha! You can’t tell by looking at these cups, but once you taste them the difference is amazing. Hot cocoa is made with cocoa powder that is cocoa liquor, the term used for unsweetened baking chocolate. The cocoa liquor is pressed and half to three quarters of its fat (cocoa butter) removed and then the remaining solids are pulverized. Hot chocolate (drinking chocolate) is made with by melting actual chocolate bar shavings in milk and cream. There is a distinct difference in flavor, texture and “mouth feel”. Some chocolate purist’s will only drink Hot Chocolate claiming that the dry cocoa powder when prepared as per directions is overly sweetened and losses it’s chocolate flavor. I believe that it is all a matter of preference. I’m certainly not going to turn down a cup of hot steaming cocoa if it is offered to me. But I did want to make that distinction to you. There is a difference. Which do you prefer? I grew up drinking Hot Cocoa and have since evolved to Hot Chocolate. But believe me, I’ve never been one to turn down chocolate in any form. Enjoy these recipes and have fun making up some of your own.
Bebida de Chocolate(Hot Chocolate Drink)

6 sweet chocolate squares (Mexican Chocolate works best)
4 cups of milk
½ teaspoon cinnamon
½ teaspoon vanilla extract

Place chocolate and milk in large saucepan. Heat over medium temperature until chocolate has melted. Bring to a boil. Remove from heat and add cinnamon and vanilla. Pour into blender and process a few seconds at high speed until chocolate milk is frothy. Serve hot. Makes 4 servings.

Cocoa Kahlua
(This is my favorite.)
1-quart whole milk
1 quart half and half
2 round disks Mexican chocolate
2 teaspoons vanilla
½ cup Kahlua

Break chocolate disks into wedges. Heat milk and half and half to steaming but not boiling. Pour into blender with chocolate wedges and vanilla. Blend until chocolate mixes into the milk mixture. Add Kahlua and pulse several times to mix in. Serve in mugs. (You can top this off with whipped cream and cinnamon powder if you like.) Makes 8 cups.

Frothy Choco-Mex Coffee

½ cup packed light brown sugar
6 ounces semisweet chocolate, chopped
1 large strip orange rind (no bitter white part)
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
4 ½ cups hot strong coffee
¾ cup half-and-half, warmed
orange rind, cinnamon sticks, chocolate-covered coffee beans, for garnish (optional)

Whirl sugar, chocolate, rind, allspice and cinnamon in blender to chop finely. Add coffee. Whirl until chocolate is melted and mixture is smooth. Add warmed half-and-half. Whirl until frothy. Strain. Serve in cups. Garnish with rind, cinnamon sticks, and coffee beans if you wish.

Mex-Mocha Coffee

4 heaping tablespoons dark roasted coffee
8 cups water
1-tablespoon cinnamon
¼ cup nutmeg
¼ cup brown sugar
1/3 cup chopped Mexican Chocolate
1 cup half and half (or milk if you prefer)
1-teaspoon vanilla

Add the cinnamon and nutmeg to the coffee grounds before brewing. Add water to your coffee maker and brew coffee.

Meanwhile, over low heat in saucepan, combine half and half, brown sugar, and chocolate. Stir constantly to melt chocolate and prevent it from burning. Stir in brewed coffee and add 1-teaspoon vanilla. Serve hot. Makes 8 cups.

Mayan Hot Chocolate
Have you seen the movie, Chocolat? This is like the hot chocolate that was served in the movie.

2 cups boiling water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream

In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

Chocolate for Churro Dunking

4 oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Alton Brown’s Hot Cocoa

2 cups powdered sugar
1-cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1-teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk

Copycat Starbucks Chantico Drinking Chocolate

2 bags (24 ounces) chocolate chips
5 cups milk
1 cup whipping cream
1-tablespoon vanilla
Melt the chocolate chips in the milk and cream over low heat. Add vanilla.

There you have it everyone. These few recipes should keep you warm over the next month or two. Don’t be afraid to experiment with spices, flavoring, marshmallows, liqueurs, coffees, milk, cream and water. Till the next time, I wish everyone a beautiful and safe New Year filled with love, health, peace, joy and prosperity. Abrazos y besos.

Wednesday, December 17, 2008

Chocolate Wine

You should have seen me at the supermarket. I could hardly contain myself when I found this magnificent bottle of wine. CHOCOLATE Wine. You can smell the aroma of cocoa and dark chocolate upon opening the bottle. It also contains raspberries, which mixed in perfectly with the chocolate. How special, I thought, it would be to make my Grandmothers recipe of biscochos and serve them with a chilled glass of this delicious wine. So, check out the wine section of your market and treat yourself to a special little Christmas present.

The wine is called "Chocolate d'Vine" . It's bottled by Southwest Wines out of Deming, New Mexico. It cost $12. I loved it.

Annie’s Polvorones

2 pounds of flour
1 pound of lard
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons cinnamon
½ cup warm milk
Cinnamon-sugar mixture for coating

In a large mixing bowl, combine flour, baking powder, sugar, and cinnamon. Mix well. Add lard. Cut lard into flour mixture with a pastry blender (or do it the way my grandmother taught me; with your two clean hands, scoop up flour and lard and gently rub between the palms of your hands). Continue this until flour-lard mixture converts to pea-size pieces. Add warm milk. Combine until well blended. Do not knead dough for too long, as it tends to toughen the pastry - just like with pie pastry. Roll out small sections of the dough between two pieces of waxed paper or parchment paper. Remove top layer of paper and cut dough with cookie cutters dipped in flour or powdered sugar. Bake on ungreased cookie sheet for 12 minutes in a 350-degree oven. Allow to cool for 6 to 8 minutes. Coat cooled cookies with cinnamon sugar mixture.
Makes approximately 5-6 dozen small polvorones.

This is my grandmother's recipe for polvorones (biscochos). She never wrote it down, but rather taught me (show and tell) how to make them when I was 12 or 13. I in turn have taught my daughter Lily, my daughter-in-law Jenn and my niece Malia how to make this wonderful recipe.

Cheers to you my friends. I love you all.
The Story of

It's a romantic full-moon, when Pedro said, "Hey, mamacita, let's do Weeweechu."

Oh no, not now, let's look at the moon!" said Rosita.

Oh, c'mon baby, let's you and I do Weeweechu. I love you and it's the perfect time," Pedro begged.

"But I wanna just hold your hand and watch the moon." replied Rosita.

Please, corazoncito, just once, do Weeweechu with me."

Rosita looked at Pedro and said, "OK, one time, we'll do Weeweechu."

Pedro grabbed his guitar and they both sang.....

"Weeweechu a Merry Christmas, Weeweechu a Merry Christmas,Weeweechu a Merry Christmas, and a Happy New Year."

Tuesday, December 2, 2008

Shop Chocolate

There are 18 shopping days left til Christmas. So I thought I'd give you some ideas and some "chocolate" suggestions. What do you give someone who has all they need or want? CHOCOLATE! Go to THE CHOCOLATE SHOP and see if you find something inexpensive, something that you can get online (and not fight the crowded stores), to be delivered to you door (or you recipient's door), and absolutely chocolatey!
The selection includes everything for a chocolate Christmas; books, candy, chocolate, movies, clothing, linens, small appliances and a really cool assortment of stocking stuffers.

Cruise the store and see if there is something you'd like to buy for someone or for yourself.

Give Chocolate for Christmas
Don't forget that you can also purchase the Mi Chita's Mexican Chocolate Dessert Ecookbook for only $3.95.
Buy Now by clicking

You can forward the ecookbook to a friend or family member by email along with your holiday greetings.

Friday, November 28, 2008

Mexican Chocolate Cinnamon Muffins

Well, it's the day after Thanksgiving. No! I did not go shopping. It's insane out there. People were actually camping out infront of the stores overnight to be the first in line to buy whatever it is they were going to buy. I just don't get it. But, that's me. I'll cook and crochet and make whatever comes to mind. If I happen to see something that I absolutely have to have for someone maybe I'll get and then again, maybe I won't. This commercialism is starting to get to me.

So, today, Bob's watching football and basketball. He's got that mighty remote in his hands and switching back and forth between games. I'm watching some old movies on the boob tube, my crocheting basket next to me and I'm sipping some hot peppermint tea and having some muffins. I'm still too full from yesterdays meal to have a full course. Life is nice and peaceful right now.

So, I wanted to share the muffins I made with you and ask you to relax. Sit back and enjoy these holidays. Stop and smell the roses...or the chocolate. Big hugs from me to you.
Mexican Chocolate Cinnamon Muffins

1 package plain devil's food cake mix
1 package (3.9 ounce) chocolate instant pudding mix
1 cup (8 ounce) sour cream
½ cup water
½ cup oil
4 large eggs
½ teaspoon ground cinnamon
1 cup chopped Mexican Chocolate
1 cup pecan pieces

Preheat oven to 350°. Line 24 muffin cups with paper liners, set aside. In a large mixing bowl combine cake mix, pudding mix, sour cream, water, oil, and eggs. Blend with a mixer on low for 1 minute. Scrape down the sides of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes, scraping down sides again. Fold in the chocolate and pecans into the batter. Spoon batter into lined muffin cups to ¾ of the way full. Bake for 23 to 27 minutes until a toothpick inserted in center comes out clean. Cool pans on wire racks for 5 minutes. Carefully remove muffins from pans and allow to cool completely on wire rack.
You can find this recipe in the Mi Chita's Mexican Chocolate Dessert Ecookbook

Give Chocolate for Christmas

Buy Now by clicking here

Sunday, November 23, 2008

My First Truffles

Make Your Own Truffles

If you missed out on the free truffle offer, no problem. Make your own. They are really super easy to make. They’re great stocking stuffers, gifts for neighbors and friends, and party favors for your holiday gathering.

One (or a couple) of simple plastic molds, some chocolate, cream, flavoring, patience and imagination will have you turning out truffles in no time. You can find molds at the craft store or online. They run about 2 dollars or less a piece. I strongly recommend you get a couple of the 12-count truffle molds. You can make one in chocolate and one in white chocolate. You can use regular baking chocolate or you can use the packaged candy wafers. Use whatever is easiest and most comfortable for you. Whatever you do, just put your heart into it. People will love and appreciate it. Make it from the heart not the wallet.

Here are 4 recipes for homemade truffles that you can make in a snap. Now, I like to use molds because I don’t make very good hand rolled truffles. It just seems easier for me. But you can make the filling, chill it, scoop up some chilled ganache filling with a small melon baller and dip in the chocolate cover or nuts or cocoa or anything you can think of.

The four recipes I want to share with you are:

Hot and Spicy Chocolate Truffles
Candy Cane Peppermint Truffles
Amaretto Truffles
Kahlua Truffles

Two are covered in dark chocolate and two are covered in white chocolate. Mix and match to give away. I made the Candy Cane Peppermint Truffles and the Hot and Spicy Truffles. Experiment. Find flavors that you, your family and friends would enjoy. Then just have FUN making them.

Hot and Spicy Chocolate Truffles

Enrobing truffle chocolate
1-pound dark or bittersweet chocolate

Ganache (filling)
1/3 cup Heavy Cream
1 cup Bittersweet Chocolate, chopped
1/2 tsp Cayenne Pepper powder
Habanero Sea Salt, for garnish, optional

Heat the cream in a small saucepan until just boiling (stir to keep from burning).
Take cream off the stove, add chocolate and let it sit for 2min.
Stir chocolate and cream together. If the chocolate is not completely melted, return the saucepan to the stove over low heat and stir until melted.
Add cayenne pepper and stir.
Transfer to a pastry bag.
Allow the filling to sit overnight in the refrigerator.
When it is ready to use, remove from the refrigerator and allow to come to room temperature before use.

Melt your enrobing chocolate. Fill the cavities of your chocolate molds, swirling around to make sure all crevices are filled. Tap mold on counter to remove any air bubbles. Turn mold over melted chocolate container to remove excess chocolate. Scrape the mold around the cavities to remove any remaining excess. Allow chocolate to harden 4 to 5 minutes. If time is an issue, place mold in refrigerator to speed the process.

Fill each cavity with your prepared ganache filling. If you let it sit in the refrigerator overnight, remember to allow the filling to come to room temperature. Leave a 1/8 inch space to fill with more melted chocolate to seal the truffle. Scrape off any excess.

Chill in the refrigerator 5 to 6 minutes until the chocolate pulls away from the mold and the truffle has set.

Turn the mold over onto a plate or cutting board. Tap the mold lightly and the truffles should release. If you are adding a garnish topping, swirl a bit of the melted chocolate on top of the candy piece and add whatever garnish you desire. What I did with the Hot and Spicy Chocolate Truffles is I sprinkled some of the Habanero Sea Salt on the melted chocolate. I love the taste of sweet and salty in these truffles. They are now ready for packaging.

Candy Cane Peppermint Truffles

Enrobing Chocolate
1 pound white chocolate

Ganache (filling)
1-pound bittersweet chocolate
1-1/2 sticks unsalted butter
2/3 cup evaporated milk
2 tablespoons dark rum

1/2 pound candy canes or peppermint candy, crushed

Melt the white chocolate and prepare your truffle molds as before.

Melt bittersweet chocolate in the top of a double boiler over hot water or in a microwave oven. Let cool. Melt butter; cool. Pour cooled butter into bowl of electric mixer and slowly add evaporated milk. Add cooled chocolate and rum. Pour into a pastry bag as before and allow to set up, about 1 hour.

Fill truffle mold cavities. Scrape excess and leave a 1/8 inch headspace. Cover with melted white chocolate to seal. Allow to set.

Crush candy and spread on a piece of waxed paper. After truffles are done, pipe a bit of melted white chocolate to top of truffle and sprinkle with crushed candy canes or peppermint candies.

Amaretto Truffles

Enrobing Truffle Chocolate
1-pound White chocolate or Wedding White Candy Wafers (Wilton)

Ganache (filling)
8 oz. dark sweet or white chocolate
3/4 c. heavy cream
1 1/4 tbsp. Amaretto
1 cup finely chopped almonds

Prepare your enrobing chocolate the same as for the Hot and spicy Truffles. Allow to set.
Simmer cream in saucepan. Place chopped chocolate in a mixing bowl. Add hot cream to chocolate and gently whisk to melt chocolate. Add Amaretto and almonds. Pour mixture in a pastry bag fitted with a large open tip and refrigerate until cooled but not hard. A couple of minutes should do it.

Fill prepared mold cavities with ganache, scraping excess and leaving a 1/8 inch headspace. Cover ganache with extra melted white chocolate to seal truffle. Allow to set as in previous instructions. Remove molded truffles and package.

Kahlua Truffles

Enrobing Chocolate
1-pound bittersweet chocolate

Ganache (filling)
8 ounces semisweet chocolate, chopped into small chunks1/2-cup heavy cream, 2 tablespoons Kahlua

Garnish, if desired
Espresso Flavored Sea Salt

Prepare molds as instructed with your bittersweet chocolate.

Place the chocolate in a metal bowl. Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and stir until the chocolate is melted and smooth. Stir in the Kahlua. Cover with plastic wrap and chill until firm, about three hours.

Fill the molds as per previous instructions. Seal with melted bittersweet chocolate. Allow to set. Remove truffles from mold. Dot the top of each truffle with melted chocolate and sprinkle with Espresso Sea Salt if desired.

And there you go. Seems like a lot, but it really isn’t. Once you get into the groove, you move right along and finish quickly. Prepare and plan to save yourself some time. Make one different truffle recipe each day, or plan on one day of truffle making. It’s a great recipe to enjoy making with your children or friends. This is one of those memory-making times that you will enjoy reminiscing about in years to come. Enjoy.

Friday, November 21, 2008

Cupcakes and Chocolate You Don’t Want to Eat

I know I said I would do the homemade truffles today, but I’m going to wait one more day. Late yesterday afternoon, the mailman delivered a greatly anticipated package I’d been waiting for from Nazarina at Giddy Gastronome. Last week I went onto her site because I absolutely love her artistic and creative design in everything she does: food and soaps. I had to contact her and tell her “I want some of those for my girls.” I could envision her giggling when she responded with “No problem.”

Look at this. Aren’t they the most adorable things you ever saw? The cupcake soaps smell of chocolate and raspberries. Nazarina not only did a great job in sending me the soaps I had ordered from her, but she included a surprise just for me. She added a bar of chocolate soap. She included it with a note saying, “I know how much you love chocolate, but you better not try eating this one! LOL.” It looks and smells like chocolate! Bob was getting a little worried about me sitting there for an hour just smelling soap. It was heavenly.

They are absolutely perfect stocking stuffers.

Here’s one that my daughter Lily wanted. It’s called H2O Required. It smells divine.

And of course, I had to order one just for me. The Asian Energizer. The aroma of Eucalyptus just filled the air as I opened the package.

I ask that you visit Nazarina at Giddy Gastronome for a look at some of the amazing work she does. Even her food posts are always beautifully and artistically arranged and designed. Such a talented young woman. You rock, Nazarina.

After celebrating the reception of my wonderful soaps, I got on the computer and had a note for me to visit her blog. Lord Almighty! She’s given baby chocolate blog 7 awards. I was totally speechless. These seven awards are:

This award now goes to: Michele at Life, Lightly Salted

This award now goes to: Nikki at Nik Snacks

This award goes to: Goes to Adam at Baking with Dynamite

This award goes to: Gloria at Cookbook Cuisine

Goes to Jenn at The Left Over Queen

Goes to Ben at What’s cooking?

Goes to Prudence at the Glass Slipper Cakery

Now I can think about my truffles! Abrazos y besos a todos!

Wednesday, November 19, 2008

Tea and Crumpets

I’m feeling very British right now, well maybe not. I actually didn’t make crumpets, but I did make these delicious Espresso Chocolate Chip Scones I found on Megan’s Munchies blog. I like Megan’s blog. The cool part, they are LOW-FAT! With all the eating I anticipate doing over the next couple of months, I gladly welcomed Megan’s recipe. Thanks Meg. You are one cool lady. You and Adam are doing a great job of keeping a watch over us foodies here and making sure that we don’t overindulge.

Of course I couldn’t just eat this delicious scone. I had to drink something with it. Hot Chocolate? Well, normally it would have been a given. But then I realized I would be defeating the purpose of eating this scrumptious low-fat scone. So I pulled out a box of CHOCOLATE tea I had been saving for the right moment. I couldn’t think of a better time than now.

I found this curious Mayan Cocoa Spice Tea at the Organic shop awhile back. It’s by Yogi Tea. The tea mix itself is comprised of cinnamon bark, chicory root, cardamom seed, ginger root, clove bud and black pepper. The chocolate part comes in the form of cocoa shells, chocolate and cocoa flavor, and cocoa powder. It was worth a shot, I bought a box. I set my teapot to boil and brewed up a cup. The minute I pour the boiling water over the teabag, the aroma just filled the air. I knew I was going to like this.

It’s been a week of reflection, transition and adjustment for me. So what better time than this to indulge in something so decadent yet so sensible. Go to Megan’s Munchies and check out her blog. You won’t be disappointed. She is a lovely lady. So for the rest of today, I bid you adieu. I’ll finish up the Tamales presentation on the Mexican American Border Cooking blog tomorrow. And I’m thinking…homemade Truffles for baby chocolate blog next time around. Big hugs to all.

Espresso Chocolate Chip Scones

2/3 cup quick oats
1/3 cup Reduced Fat Bisquick
2 tablespoons brown sugar
1 tsp instant espresso powder (use more if stronger taste is desired)
1/2 teaspoon baking powder
1/2 cup skim milk
1/2 cup chocolate chips

Mix all the ingredients. Pour into a pie plate and bake at 400 degrees F for 10-12 minutes. Let cool.
Q. Why is there no such organization as Chocoholics Anonymous?
A. Because no one wants to quit!

Sunday, November 16, 2008

Mexican Chocolate Cream Pie

It's always nice to have choices. While I wouldn't turn down pumpkin or apple pie for Thanksgiving, it's gratifying to know that I can have a slice of CHOCOLATE pie too.

This one is sooooo easy. That's my objective here. To make it simple, delicious, quick and easy for you. NO STRESS!!

Mexican Chocolate Cream Pie

4 ounces Mexican Chocolate, chopped
1/3 cup milk
1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) whipped topping, like Cool Whip
1 graham cracker pie crust
Garnish options: whipped cream, chocolate curls, strawberries or raspberries

In a saucepan, over low heat, melt chocolate in milk. Stir until smooth. Remove from heat and set aside. In mixing bowl, beat cream cheese and sugar until well combined. Stir in chocolate mixture. Fold in whipped topping. Spoon into graham cracker crust. Freeze until firm, about 4 hours.

Garnish (optional) with additional whipped topping and a dusting of cinnamon. Makes 6 to 8 servings.

Use Chocolate Abuelita or Chocolate Ibarra. If you can't find either Mexican chocolate, use German Sweet Chocolate and add cinnamon and a little almond flavoring to it.

Wednesday, November 12, 2008

If I Could Bake You a Cookie

If I Could Bake You a Cookie…
It would be heart shaped and covered in chocolate. Delicious and sweet, just like you.

If I Could Bake You a Cookie…
It would be diamond shaped. Sparkling with joyous light, just like you.

Shortbread cookies are super easy to make. Basically one recipe two ways. You can make a ton of them starting now, freeze them and then prepare them with the chocolate cover and drizzle right before you’re ready to put them into pretty little boxes to give away for the Holidays. Be sure and keep some for your self though. They are pretty tasty.

Christmas is the perfect time to show displays of affection. It doesn’t have to cost money, or be difficult, or be a burden to show someone you care. All it has to do is be from the heart, a labor of love. Cookies are so perfect to give to people you care about; your kids, your friends, your neighbors, anyone. Spend your time in the kitchen, not your money in a store. Here are a couple of cookie recipes from my heart to yours. If I could bake you a cookie, they would probably be these.

Chocolate Covered Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
¾ cups powdered sugar
1-teaspoon vanilla extract
2 1/2cups of flour
¼ teaspoon salt
1 cup chopped chocolate or chocolate chips
2 teaspoons shortening

Preheat oven to 300 degrees.
Cream butter and sugar together until well combined. Mix in vanilla. Add flour and salt and incorporate well. Wrap in plastic and chill in refrigerator for about a 1-½ hours.

Roll dough between two sheets of waxed or parchment paper. Dip cookie cutter in powdered sugar and cut out shapes. Place on ungreased cookie sheet. Bake for 12 to 15 minutes.

Melt chocolate with the shortening. When cookies are cooled, dip each one in the chocolate and place on a parchment covered baking sheet and allow chocolate to set.

Cocoa Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
¾ cups powdered sugar
1-teaspoon vanilla extract
2 cups flour
¼ cup cocoa powder
¼ teaspoon salt
1 cup white chocolate
2 teaspoons shortening

Preheat oven to 300 degrees.
Prepare dough and bake the same way as with Chocolate Covered Shortbreads but instead of using cookie cutters, cut out diamond shapes.

Melt white chocolate with shortening. Drizzled cooled cookies. Place on parchment lined baking sheet and allow chocolate to set.
If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?

Aprovecho: A Mexican-American Border Cookbook (Hippocrene Cookbook Library

Mi Chitas Mexican Chocolate Ecookbook

Saturday, November 8, 2008


OMG! Can you believe it? Someone's giving away FREE CHOCOLATE! Sure, it's an advertising ploy, but who cares? It's FREE.

Haydee Chocolatier is having a promotional GIVEAWAY. All you have to do is click onto their site, fill in your name and address and they will send you an 8-count sample of their delicious truffles. No shipping and handling charges either. What a bargain. Now, the only sad thing about this is that it is only valid in the US., but hey, if you can get it why not? I found this wonderful offer while surfing through some of my favorite Chocolate Blogs. This particular one is one of my favorites. Heather at Chocolate Bytes, is a blog I check regularly. She finds these amazing Giveaways and Promotions as well as post some pretty good chocolate recipes.

So if you want some FREE chocolate, click on the Haydee Chocolatier site, fill in your information and then wait patiently by your mail box. I am!

Meanwhile, here's my giveaway for today. A delicious and easy to prepare Kahlua Cake recipe. There is nothing difficult about this cake other than trying to keep yourself from slicing up another piece to devour.

It starts out with the gorgeous aroma of melting chocolate pieces in the batter, Kahlua (just for you Gloria) and hints of cinnamon and almonds. Ends with a divine flavor that will leave your mouth asking for more.

You can make this as a bundt cake, cupcakes, a loaf, mini-bundts, or even in rounds. Whip up some whip cream flavored with some additional Kahlua (or not) and sit back and enjoy.

I like to make mine in a regular bundt pan with a sprinkling of powdered sugar on top. But I also compromise with my daughter with the flavored whipped cream.

Making this recipe into small loaves or mini bundts, makes a great little gift for neighbors and friends for the holidays. This coming week I'll be putting out some more inexpensive gift giving ideas. Time's running short. And there's nothing that says Merry Christmas or Happy Holidays, or I Love You, than a gift of CHOCOLATE.

Kahlua Cake

1 box German chocolate cake mix
1 small box instant chocolate pudding
4 eggs
2/3 cup oil
2 cups (16 ounces) sour cream
½ cup Kahlua
1 bag (12 ounces) chocolate chips or 1 disk of chopped Mexican chocolate
Powdered sugar
Freshly made whipped cream, optional

Mix first six ingredients then add chocolate chips and blend in well. Grease and flour bundt pan. Pour in batter and bake in 350º F. oven for 1 hour. After cake is cooled, sift powdered sugar on top. Top with whipped cream if desired.
Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less.

Wednesday, November 5, 2008

Give CHOCOLATE For Christmas

Would You Like To Taste The World's Greatest Cheesecake?How about making it at home? We'll Show You How!
Memories of Christmas Eves past swirl through my mind with the smell of chocolate. I'm sure they do for you too. All that baking and cooking and hustle and bustle in the kitchen. Watching my Grandmother and my Mom hurrying to get the Chocolate Atole: Champurrado, a thick and delicious masa-based chocolate drink - almost like a healthy chocolate soup and (you can't leave this one out) the Capirotada (Bread Pudding) ready for when family arrived to start our holiday fiesta.

With the Mi Chita's Mexican Chocolate Recipes Ecookbook, it's easy to turn back the clock and relive some of those wonderful memories created in your Grandmother's kitchen.
So now, it's your turn to make memories of your own with your children, family and friends.
But...times have changed, haven't they? So, how does this sound?
Mexican Chocolate Nachos with Fruit Salsa and a refreshing Mocha Milkshake

Your kids will love you for making them feel so special. Of course if you don't have time and the kids are having a spur of the moment get-together, the recipes are easy enough for them to prepare for themselves and their friends.

Mi Chita's eCookbook was written with loving memories of my own childhood years. Sharing some of these moments in time have allowed me to keep celebrating my own cultural background and form new ones with my children.Friends and family that enjoy Southwestern cooking and traditions look forward to participating in creating new memories as well.

Mi Chita's
does this for you, and more
You get the story of how the greatest gift Mexico ever gave the world came to be. From the Aztecs to the present.
You get 25 specially selected recipes that guarantee to help make you the Mexican Chocolate Queen (or King) of the kitchen.
You get resources for buying Mexican Chocolate online.
You get a list of amazing books that are recommended if you are a true Chocoholic.
You get a beautiful photograph with every recipe.

Your ecookbook comes in PDF format. This means you do not have to be on the internet to access your recipes. The ecookbook is accessible to all operating systems: PC and Mac. All you need is Adobe Reader and most people already have that on their computer, but just in case you don't, we'll show you how to download the reader for FREE.

This ebook is Not Expensive. We could have had it printed and sold it for $10.00 at the bookstore.But we wanted to share something special with you and help you make new memories of your own.
So, we created Mi Chita's. Purchase it here, without waiting, at the low price of $3.95. That's right – three dollars and ninety-five cents!
Buy Now by clicking
here to go directly to PayPal and as soon as your payment clears you will get an email showing you how to download Mi Chita's Mexican Chocolate eCookbook and the Adobe Reader should you need it.

We encourage you to purchase Mi Chita's and share the wonderful recipes that you prepare in your own kitchen with your families and friends.

No kids around you say? No worries. Here's a couple of pictures of recipes you can prepare for yourself and that "special " someone.

Mexican Chocolate Creme Brulee and Rum Mousse

Can you think of a better way to impress your boss, in-laws, co-workers or neighbors than inviting them to dinner and offering this sweet ending to a fabulous meal? There is absolutely nothing that compares to making someone feel so special, just don't tell them how simple it was to prepare. If they want the recipe, send them here. Before you know it, you and your Mexican Chocolate desserts and drinks will be the envy of All Who Love Chocolate.

FREE RECIPE from Mi Chita's Mexican Chocolate Dessert Ecookbook

Cupcakes with Mexican Chocolate Ganache

1 box cake mix prepared into 24 large cupcakes

1 cup whipping cream
6 ounces white chocolate, chopped
½ teaspoon cinnamon

Place chopped chocolate in mixing bowl. Combine whipping cream and cinnamon in a medium saucepan over medium heat. Bring cream to a boil. Pour over chocolate in bowl. Let this mixture stand briefly and then stir until all chocolate is melted and smooth. Refrigerate until chilled thoroughly, about 1 hour. Beat chocolate mixture with electric beater until fluffy, about 5 to 6 minutes.

8 ounces heavy cream
4 ounces semi-sweet chocolate chips
1 disk Mexican Chocolate, chopped

Bring cream to a boil. Pour hot cream over both chocolates that have been placed in a large mixing bowl. Whisk to melt chocolate. Cool for 30 minutes.

If you used paper baking cups for cupcakes, remove them from cooled cupcakes and turn cakes over (bottom side up) back in the paper cup.
Fill pastry bag fitted with a plain round metal tip with the white chocolate cream. Insert tip about a quarter of the point into the cupcake and squeeze the bag to fill with about a tablespoon of filling into the cupcake.
Cover the cupcake with ganache by spooning carefully over the top. If it doesn't cover completely, it's ok. If you do want complete coverage of the cupcake, you will probably need to make 2 batches of the ganache.

Finish off the cupcake by adding sliced strawberries or whole raspberries on top (or leave plain if you like, maybe a light dusting of powdered sugar is more to your liking).

This recipe and recipes for all the pictures shown (and more) are in the Mi Chita's Mexican Chocolate Ecookbook. The holidays are right around the corner and what better gift can you give to a chocoholic or yourself for the price of a cup of coffee? Hope you enjoy the recipe. There will be more coming weeks. BUY HERE

(c) 2008, Teresa Cordero Cordell

Saturday, November 1, 2008

FACT: Chocolate IS Good For You

I know that during the holiday season a lot of chocolate can be found in every corner of your life. Don’t worry about it. Chocolate, despite what you’ve been taught since you were young, is not bad for you. Yes, if you overindulge, like with any other food or beverage, there will be consequences. Use some restraint and practice moderation. With moderation, you can enjoy all sorts of marvelous things in life.

I wanted you to read what the Department of Agriculture and the Journal of the American Chemical Society had to say about chocolate. I’m providing a couple of links so that you can continue reading all the Facts and Fallacies surrounding this decadent Food of the Gods.

Top Antioxidant Foods
*ORAC (Oxygen Radical Absorbance Capacity) is a measure of the ability of foods to subdue harmful oxygen free radicals that can damage our bodies. Source: Data from U.S. Department of Agriculture and the Journal of the American Chemical Society.

ORAC* Grams (Oxygen Radical Absorbance Capacity) Units per 100
Dark Chocolate 13,120
Milk Chocolate 6,740
Prunes 5770
Raisins 2830
Blueberries 2400
Blackberries 2036
Kale 1770
Strawberries 1540
Spinach 1260
Raspberries 1220
Brussels sprouts 980
Plums 949
Alfalfa sprouts 930
Broccoli florets 890
Oranges 750
Grapes, red 739
Red bell pepper 710
Cherries 670
Onion 450
Corn 400
Eggplant 390

Exercise is a dirty word... Every time I hear it, I wash my mouth out with chocolate!

Wednesday, October 29, 2008

Mexican Chocolate Drizzled Caramel Popcorn

This actually does taste as good as it looks. It's fresh homemade popcorn, peanuts and cashews drenched in a delicious homemade caramel sauce and then drizzled in a decadent Mexican Chocolate ganache. It's perfect for snacking on while watching a movie at home with your better half late in the evening when the kids are asleep. You don't need to go spend an outrageous amount at the movies, stay at home. Of course there's no one watching if you two decide to snuggle up either!

This recipe can be found along with other tasty dishes in my ecookbook, Mi Chita's Mexican Chocolate Recipes. You'll find recipes for beverages and desserts that can be whipped up quickly for family and guests especially during the holiday season. They're easy and simple to prepare and will have you taking bows when served.

These next two months will be the last time this ecookbook will be offered at the low price of $3.95. Bob and I are already working on a second edition of the cookbook with more recipes and pictures added. This second edition will be offered in print as well as in digital format, but because of the cost of POD (print on demand) the cost will be slightly higher. BUT, the good news is you'll get a bigger cookbook and the choice to have it in print or as a PDF download.

So take this opportunity to get the Mi Chita's ecookbook now before the new one comes out. You won't regret it. Those of you that know me know that I put alot of love and effort into my cooking. I know you won't be disappointed. Thank you my foodie friends.

Mexican Chocolate Drizzled Caramel Popcorn

10 cups popped corn
1 1/3 c. sugar
1 cup butter
1 tsp. vanilla
1 cup peanuts
1 cup cashews
1/2 c. corn syrup (white)
Mexican Chocolate Ganache*

Pop corn. Put corn and nuts in roaster and keep warm in oven set at 225° while making syrup.
Boil sugar, butter and syrup over medium heat until it reaches 280° on a candy thermometer. Take off heat and stir in vanilla. Pour over popped corn and nuts. Spread caramel covered popcorn in jellyroll pans that have been lightly sprayed with non-stick spray. Allow to cool. This will set up quite fast. Drizzle with Mexican chocolate sauce and allow to set.

*Mexican Chocolate Ganache

½ cup whipping (heavy) cream
½ disk Mexican Chocolate, chopped finely (for easier melting)
½ teaspoon cinnamon
1 teaspoon Kahlua (optional)
Place chopped chocolate in large mixing bowl. Heat whipping cream over medium heat until very hot and simmering but not boiling, stirring constantly. Remove from heat and add Kahlua. Pour over chocolate and stir until chocolate is completely melted. Stir in cinnamon.

blogger templates | Make Money Online