Death by Chocolate Cookies

I just couldn’t resist! What better dessert for this past Mother’s Day than something chocolate. Of course Bob agreed because he could take some in his lunch everyday.


To make it special, I just served some cookies with vanilla bean ice cream and made a luscious chocolate sauce to drizzle over the top. Enjoy.

Death by Chocolate Cookies

2 packages (16 ounces) semi sweet baking chocolate
¾ cup firmly packed brown sugar
¼ cup (half a stick) butter, softened
2 eggs
1 teaspoon vanilla
½ cup flour
¼ teaspoon baking powder
Pinch of salt
2 cups chopped nuts (walnuts or pecans)

Preheat oven to 350 degrees.

Chop 1 package (8 ounces) of the chocolate, set aside. Melt remaining 8 ounces of chocolate. Stir-in brown sugar, softened butter, 2 eggs and vanilla.

Mix together flour, baking powder and salt. Add to chocolate mixture. Fold in chopped chocolate and nuts.

Using a cookie scoop, drop cookie dough scoops onto parchment paper lined cookie sheets, leaving about 2 inches in between each cookie.

Bake for 12 minutes until cookies are puffed and feel set to the touch.

Cool on wire rack for one minute then transfer cookies to rack to cool completely. Makes about 2 ½ to 3 dozen cookies.

Chocolate Sauce:

1 cup half and half
1 stick cinnamon
½ disk Mexican Chocolate, chopped

Combine half and half and cinnamon stick in medium sauce pan and heat to scalding. Lower heat and add chocolate. Whisk until chocolate melts and remove from heat. Remove cinnamon stick before using.

Chocolate Challah Bread

Chocolate Challah Bread

I wanted to experiment further with my new bread baking exploits. So, without a doubt, I made it chocolate, Mexican chocolate to be precise. My brother Jose is Jewish so I decided to make something in his honor since I couldn’t make it to his 70th birthday celebration.

Using my life-saving (and hand-saving) Kitchen Aid mixer and dough hook, I made this beautiful Challah bread that didn’t last long. The bread isn’t necessarily sweet although it does incorporate some brown sugar and bits of Mexican chocolate, but it was just sweet enough to have with a cup of coffee in the morning. It helped to do a coffee flavored glaze on top for good measure.

I also used a digital scale to measure out the dough to make the three ropes. Last time I tried making a braided bread loaf the various ropes measured differently and gave it a lumpy look.

Next time I intend to try that wonderful Apple Honey Challah that Martha Stewart had in her magazine a few months back. BUT, I think I’ll try it with some dried mango chips and a honey lime mixture instead. Who knows? It might come out pretty tasty.

Chocolate Challah Bread


3 ½ cups bread flour
1 packet (2 ½ teaspoons) of active dry yeast
¼ cup warm (110 degrees) water
1 teaspoon sugar
½ cup warm water
1/3 cup brown sugar
1/3 cup cocoa
4 tablespoons butter
½ teaspoon kosher salt
1 large egg at room temperature
1 cup chopped pecans
1 cup chopped Mexican chocolate, chopped into small bits

Coffee Glaze

1 ½ cups sifted powdered sugar
4 teaspoons of softened butter
Enough warm water (about 1 or 2 tablespoons) to make the glaze of drizzling consistency
¼ teaspoons instant coffee granules
Dissolve coffee in warm water. Combine all ingredients to smooth consistency.



Combine the yeast, ¼ cup warm water and 1 teaspoon sugar in mixer bowl. Allow to proof for 5 minutes. Meanwhile, mix together flour, cocoa and salt in a separate bowl. In a small saucepan, warm ½ cup water, butter, and brown sugar. Heat until butter is almost melted and temperature reaches 110 degrees. Remove from heat and whisk in 1 egg.

Add water mixture to yeast mixture in mixer bowl. Mix (using dough hook) on low just until combined. Add 3 cups of flour. Starting on low speed, incorporate the flour into the wet ingredients. Increase speed to medium and mix for 5 minutes. Add a little more flour (from the remaining ½ cup) if dough seems too sticky and is not forming into a ball. Add pecans and chocolate bits.

After the mixing (kneading) time, turn dough out onto a floured surface for final kneading. Knead dough by hand a few times until dough feels smooth and elastic.

Oil or butter a large mixing bowl. Place dough into bowl and turn over once to butter the top. Cover and let rise for 1 ½ hours or until double in size.

Punch dough down and turn out onto floured surface. Divide dough into three equal pieces. This is where my new digital scale comes in. The total dough weighed 33 ounces. I divided into three 11-ounce pieces.

Roll out each piece into a long rope. Make sure each piece is of equal length.

Lay out ropes on a lightly greased baking sheet. Braid the ropes and tuck in the end pieces. Cover and allow braid to rise a second time for about an hour.

Make an egg wash (1 egg + 1 tablespoon of water) and brush over the braid.

Bake in a 350 degree preheated oven for 30 minutes. Allow to cool and then drizzle over the top with Coffee glaze.

Truffles and Lollipops for Valentine's Day

I was caught without a car to go to the store and with weather that was windy, rainy and blustery. So to make something special for Bob as a Valentine’s Day surprise, I had to make do with whatever I had on hand.

I’d come across this recipe from the Sandra Lee Semi-Homemade site some time ago and thought I’d put it to good use. Normally truffles are made with good quality chocolate. But there’s nothing wrong with using a chocolate, like Hershey’s, to improvise.

Bob gave it a thumb’s up so they must be good. I can’t always tell with just my own opinion.

The lollipops are also another improvisation. I tried making these at Christmas but found that working with sugar is certainly a difficult thing to do unless you’ve been doing it for a while. In other words, I was just too slow and the candy mixture set too quickly for me to anything with.

This time I had everything ready and actually timed myself to make it happen. Lollipops are so easy and yet so difficult unless you have quick hands and prepare everything in advance, mise en place.

The great thing about this recipe is that you don’t need any flavoring oils or coloring gels to make the pops. You use regular old Jell-O. Can you imagine the possibilities? I think I’ll make green (lime) shamrock lollipops for Saint Patty’s Day.

Hershey’s Kiss Truffles

(Inspired by Sandra Lee)

28 dark chocolate Hershey’s Kisses
¼ teaspoon cinnamon
1 teaspoon Kahlua
2 tablespoons plus 2 teaspoons whipping cream
10 pieces of chocolate candy (I used Rollos, caramel filled Kisses and M & M’s)
Red and white sprinkles
Cocoa powder

1. Remove wrappers from dark chocolates. Place the chocolates, cinnamon, Kahlua and whipping cream in medium microwave-safe bowl. Microwave at medium (50% power) 1 minute; stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.

2. Remove wrappers from other chocolates. Using about 1 tablespoon of dark chocolate mixture for each truffle, shape chocolate around each separate chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in sprinkles or cocoa powder; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating.

Red Cherry Lollipops

3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 (3-ounce) box cherry gelatin dessert mix
Nonstick cooking spray

Special Equipment:

20 (4-inch) lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Directions

Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. (I used heart shaped lollipop molds) Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

Chocolate Chili and Beer Bread

With the crazy weather in El Paso lately, we’ll been sticking to soups and chili for a while. We have El Paso days with 60 degrees and above weather and we have unseemly cold days with snow, sleet and rain – not El Paso weather at all. With the chill in the air once the sun goes down, all you want to do is warm up. Now’s not really the time for anything served cold.


This recipe, Weeknight Chili with Chocolate, will be included in the new (print) Mi Chita’s Chocolate Recipes book that will come out this year, courtesy of of Copper Canyon Cookbooks (Gloria Chadwick). I’ve made it before but for some reason never got around to posting about it.

As time goes by, I will inform you more about the publishing of the new cookbook. For now, you can still purchase the Mi Chita’s ebook version  via the link on this blog.

Weeknight Chili (with Chocolate)


2 pounds ground beef
1 small onion, diced
2 cloves of garlic, minced
1 can (8 ounce) tomato paste
2 cups water
1 small can diced tomatoes
2 tablespoons ground cumin
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon cayenne
1 teaspoon red pepper flakes
1 disk Mexican chocolate, chopped
1 12 ounce can of beer
1 to 2 tablespoons masa flour for thickening (optional)
2 cups cooked pinto beans (optional)
Grated Cheddar cheese, minced onions and sour cream as garnish, if desred

Brown ground beef and drain. Add onion and garlic and cook until translucent. Add remaining ingredients except for masa and beans. Cook mixture for at least 30 minutes on medium-low heat. Add beans and masa for thickening if desired. Serve hot.

What better way to serve this body-warming chili than with Beer Bread. I won’t lie to you. The bread pictured here actually came from one of those giant “Beer Bread” bottles they sell at gourmet stores. I bought one and stuck it in Bob’s Christmas stocking. It was actually quite tasty. You pour the mix from the bottle into a bowl and add a 12 ounce bottle of beer. Bake it for 45 minutes and it’s done. But I couldn’t give you a picture of the bottle and let it go at that so I found a recipe that might be just as good.

Beer Bread Recipe

http://www.recipezaar.com/Beer-Bread-73440

There are a few recipes for Beer Bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy clean up. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it!
by Gerald Norman

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

I hope you all are staying warm.  Weather patters are a jumble right now and it's only the middle of winter.

Kahlua Cake Cookies

Yep! Cookies. I wasn’t quite ready for another cake so soon after the Rum Cake, but since Bob decided he was going to finish off the last of the chocolate chip cookies I made, I decided on Kahlua Cake.


I knew there was a way to turn cake mix into cookie dough and I found it. The ingredients used for the cookies are a little different than for the cake, but the taste is insanely delicious, so I will probably be experimenting on other cake mixes and add-ins for more cookie adventures.

 
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.

Instruction for Converting Cake Mix into Cookie Dough
http://www.ehow.com/how_4869707_convert-cake-mix-cookie-dough.html

Grease a cookie sheet and preheat the oven to 350 degrees. You can also use vegetable oil spray or parchment sheets instead of grease, if desired.

Mix together 2 eggs, 1/2 cup of vegetable oil and 1 teaspoon of vanilla. Mixing the wet ingredients together first helps prevent dry pockets of mix from occurring in your dough.

Add the cake mix to the wet ingredients and stir until the mixture is smooth and free of lumps. You can use any flavor of cake mix that you prefer. Flavored cake mixes, such as lemon and strawberry, work just as well as the traditional chocolate, white and yellow cake mixes.

Include any optional ingredients at this point. You can add chocolate chips, chopped nuts, raisins, oatmeal, shredded coconut or anything else to make your cookies taste as though they have been made from scratch. Mix well after adding optional ingredients.

Roll the cookie dough into small balls and place them on the greased cookie sheet. You can use a teaspoon to help you make the cookies a uniform size, or may want to use a cookie scoop. Place the cookies at least 1 inch apart to allow for spreading as the cookies bake.

Bake for approximately 10 minutes. Remove the cookies from the oven when they are slightly browned on the bottom and place them on a cooling rack. Allow the cookies to cool for at least 15 minutes before eating.

Note:  I followed these instructions eliminating the chocolate pudding and sour cream from the basic cake recipe. Instead of adding vanilla to the dough I added 1 (slightly overflowing) tablespoon of Kahlua. Then I continued to shape the cookie balls and bake as directed. It’s kind of Kahlua Cake To-Go. Enjoy.

Bob's given these a thumbs up, so I guess they're pretty good.  I love cookies.

Pinwheel Cookies

For Christmas I made some Hershey Kiss Cookies for my son and daughter. One batch with pecans one batch without. This is another cookie recipe that my son Mikey likes to have around the holidays. I did make a batch, but Bob kept eating them, so I had to place them in a tin with a big note saying “Do NOT Touch”.

I felt bad about it so I decided to make my honey his own pinwheels. I think I’ll surprise him with a bowl of vanilla ice cream topped off with a couple of these delicious cookies for dessert after dinner tonight. He can take the rest to work with him (or else I’ll just eat them all!)

Pinwheels
(BAKER’S Book of Chocolate Riches)

2 cups flour
1 teaspoon baking powder
½ teaspoon salt
2/3 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 squares BAKER’S unsweetened chocolate, melted

Mix flour, baking powder and salt. Cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Gradually add flour mixture, mixing well after each addition. Divide dough in half; blend melted chocolate into one half.

Roll chocolate and vanilla doughs separately between sheets of waxed paper into 12x8-inch rectangles. Remove top sheets of paper and invert vanilla dough onto chocolate dough. Remove remaining papers. Roll up on long side and then wrap in plastic. Freeze for 1 hour. Cut into ¼-inch slices and place on cookie sheets that have been been covered with parchment paper.

Bake at 375-degrees for 8 to 10 minutes or just until cookies have began to brown around edges. Cool on racks. Makes about 4 dozen.

NOTE: I made these with a sprinkle of cinnamon in the vanilla dough and used almond flavoring in both vanilla and chocolate doughs. I wanted to use Mexican chocolate, but I would have had to reduce the amount of sugar called for in the recipe and I have not experimented yet to see by how much. So for now, I just gave it the flavor essence of Mexican chocolate.

Mexican Coffee Fudge

I know it's crazy.  It's past the holidays and I'm still craving chocolate.  But hey, I've lost 14 pounds over the last 4 months, so a little more chocolate isn't really going to hurt.  All things in moderation!

Look at that silky smoothness of the fudge.  AND I didn't even use marshmallows to make it.  A while back I realized I had accumulated way too many food and cooking magazines.  It kills me to give them away or to throw them out GASP!!!  But, in order for me to buy anymore, I really do have to weed out some of the ones I do have.

I found a couple of CHOCOLATIER magazines that I hadn't leafed through for a while and I found this little Mexican Coffee Fudge recipe.  A few ingredients (no marshmallows) a little time and TADA! you have delicious fudge cut into little pieces that you can eat without feeling guilty (like when you eat a big old slice of cake).    The only adaptation I made to the recipe was to reduce the amount of milk from 1 cup to 3/4 cup and add some Mocha Kahlua for the other 1/4 cup.  Came out really tasty.

It's a recipe you might want to keep in mind as Valentine's Day rolls around.  Enjoy.

Mexican Coffee Fudge
(Inspired by a recipe found in a 2005 CHOCOLATIER Magazine)

2 ½ teaspoons instant espresso powder
½ teaspoon ground cinnamon
¾ cup whole milk
¼ cup Mocha Kahlua Liqueur
3 cups granulated sugar
½ cup (1 stick) unsalted butter, cubed
4 ounces unsweetened chocolate chopped


Butter an 8–inch square baking dish and set aside.

Dissolve the espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms. Set aside.

In heavy bottom saucepan heat milk, Kahlua, sugar, butter and chocolate over medium heat until it reaches a boil. Do not stir or scrape down sides.

Lower heat and add a candy thermometer. Heat without stirring until mixture reaches softball stage – 238 degrees F.

Remove from heat; allow to cool to 110 degrees F. and then with a spatula scrape in espresso mixture.

In an electric mixer, using a paddle attachment, beat mixture until it loses its gloss and thickens.

Spread fudge evenly into prepared 8-inch square pan. Let cool 20 minutes and cut into small squares.

Note:  I just added some craisins on the plate cause I was snacking on some.

Mexican Chocolate Capirotada

Capirotada is simply Bread Pudding. Traditional Capirotada doesn't contain chocolate, by hey, I figured it couldn't hurt. Actually, I like this one even better, because of the Mexican chocolate of course. Capirotada is one of those traditional Mexican dishes often served around the holidays. And we're certainly right on top of those glorious days, aren't we? I really hope you enjoy my version of Capirotada. I added the traditional recipe at the end for all you non-conformists! :) Enjoy.

Chocolate Capirotada

8 slices of pound cake, cubed
3 eggs, beaten
1/3-cup milk
1-teaspoon cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
1 cup dried cherries or raisins
1 medium granny smith apple, diced
1 cup Jack cheese, shredded

Chocolate Sauce*

Preheat oven to 350°.
Butter a glass-baking dish.Place half the pound cake cubes into the baking dish.Mix eggs, milk, cinnamon and brown sugar and pour half of this mixture over the top of the cake cubes in dish.Sprinkle half pecans, cherries or raisins, apple, and cheese on top.Add another layer of pound cake cubes followed by the egg mixture and remaining ingredients. Top with chocolate sauce.Bake 25 minutes or until cheese has melted. Serve with remaining chocolate sauce if desired.

*Chocolate Sauce:

1 cup half and half1 stick cinnamon½ disk Mexican Chocolate, choppedCombine half and half and cinnamon stick in medium sauce pan and heat to scalding. Lower heat and add chocolate. Whisk until chocolate melts and remove from heat. Remove cinnamon stick before using.

*******************************

Traditional Capirotada (Bread Pudding)

8 slices bread, toasted
3 eggs, beaten
5 tablespoons milk
1 teaspoon cinnamon
2 tablespoons brown sugar
½ cup toasted, slivered almonds
½ cup unsalted peanuts
½ cup walnuts, chopped
½ cup raisins
1 medium apple, pared, cored, and thinly sliced
1 cup Jack cheese, cut into small cubes
Panocha Syrup*

Preheat oven to 350º.

Butter a square baking dish. Place four bread slices in pan.Mix eggs, milk, cinnamon, and brown sugar. Pour half of milk, eggs, and sugar mixture on top. Sprinkle with half of remaining ingredients.Add another layer of bread and repeat as above. Top Capirotada with Panocha Syrup and bake 25 minutes or until cheese is melted. Serve warm or reheat, covered, for 15 minutes.Makes 8 to 10 servings.

*Panocha Syrup:

2 cups brown sugar2 cups water1 cinnamon stickCombine ingredients in a medium size saucepan. Bring syrup to a boil. Lower heat and simmer approximately 15 minutes until syrup is slightly thickened. Remove cinnamon stick.

Hershey Kiss Cookies for my Son

What an amazing week we’ve had. Thanksgiving gave us a beautiful day with gorgeous weather. Actually we reached 70 degrees last week. Then, a few days later, we had a three day Winter Storm to end all winter storms. Rain, sleet and snow. We even made CNN news.

On Sunday Bob and I had a lovely surprise. My son Mikey came home for an unexpected visit. He was here on business but also to visit us. My heart was elated. I cried like nobody’s business. It was then that I decided to make his favorite holiday cookies.

These cookies come from a small cookbook I bought 20 years ago when we as a family traveled up to Pennsylvania to visit my mother-in-law. We drove to Hershey, PA on a day trip to visit the factory. (I’ve always been a chocoholic!) Driving into the town, we could smell the beautiful aromas of chocolate. The whole town was surrounded by chocolate. They even use the shells of the cocoa bean to fertilize the wondrous gardens they have.


In picking up various souvenirs at the shop, I also purchased this little cookbook. A few simple recipes made with Hershey’s chocolate. Of all the wonderful creations in this book, one stood out above the rest: Cocoa Kiss Cookies. So for 20 years we’ve been baking these every holiday season.

The tasty shortbread/butter cookie dough flavored with cocoa surround a delicious Hershey’s Kiss. I usually have to make 3 different types: one recipe without the pecans for my daughter Lily, one recipe with pecans and no powdered sugar for Bob and the original recipe for my son Mike.

I do hope you try these. They really are very good. Enjoy. :)

(Look at the delicious Hershey's Kiss right in the center of the cookie.)

Cocoa Kiss Cookies
(from the Hershey’s Make It Chocolate Cookbook)

1 cup (2 sticks) softened butter
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 cups all purpose flour
¼ cup Hershey’s cocoa
1 cup finely chopped pecans
54 Hershey’s Kisses, unwrapped
Confectioner’s sugar

In a large bowl cream butter, sugar and vanilla until light and fluffy.

Combine flour and cocoa and blend into creamed mixture.

Add nuts and combine until well blended. Chill dough for 1 hour or until firm.

Heat oven to 375 degrees.

Mold 1 tablespoon of dough around each unwrapped Kiss, covering Kiss completely.
Shape into balls and place on ungreased cookie sheet. Bake for 10 to 12 minutes.

Cool slightly then remove from cookie sheet onto wire rack.

Roll in confectioners sugar. Makes about 4 to 4 ½ dozen cookies.

Holiday Cocktails

You can never have too many cocktail recipes on hand for the holiday festivities. So adding this particular one to your Thanksgiving table seemed appropriate. Not only does it have a delicious combination of tasty liqueurs, it also contains pumpkin pie spice and a dash of cayenne to open up the senses. Very tasty.



Chocolate Pumpkin Pie Cocktail(Sandra Lee, Cocktail Time Book)

¾ ounce vanilla flavored vodka
½ ounce Irish Cream liqueur
½ ounce Kahlua
½ ounce crème de cacao
1/8 teaspoon pumpkin pie spice
Pinch of cayenne pepper
Ice

Combine all ingredients in a cocktail shaker and shake until very cold. Strain into a chilled martini glass. Sprinkle lightly with pumpkin pie spice. Makes one drink.



Of course you can't go without having some Hot Chocolate on hand for those chilly nights either. Here's one I decided to call, Not Your Mama's Hot Chocolate. It's absolutely decadent. It's creamy; it's made with real chocolate; it has a peppermint (candy cane) flavor that makes it feel like Christmas morning.

Not Your Mama’s Hot Chocolate
1 cup half and half
1 cup (liquid) Coffee-Mate Peppermint Mocha Coffee Creamer
¾ cup chocolate chips
½ teaspoon ground cinnamon
2 ounces Peppermint Schnapps

Heat half and half along with coffee creamer, chocolate chips and cinnamon. Stir, over medium heat, until chocolate is melted. Divide schnapps into each cup and top with hot chocolate. If you want to make this for the kiddos, substitute a teaspoon of peppermint extract for the schnapps. Makes 2 latte size cups or 4 regular size cups.

Happy Thanksgiving everyone.

Chocolate Caliente Cookies

I’m starting my Holiday baking journey. The first one I thought I’d try (are you surprised?) is a spicy Chocolate cookie. These little bits of joy are spiced with cinnamon and cayenne. That little pinch of cayenne is just enough to give the back of your mouth a little bite of excitement. Have these with a tall glass of milk and you’re set to sit down and write those Christmas cards…people still send out Christmas cards, don’t they? I so hope we haven’t become so “digitized” that all we send out are e-cards, emails and a “Hello” on facebook.

I hope you try these, they really are tasty. AND you can’t go wrong with chocolate. Pack some in small boxes or goody bags to have on hand for dinner guests or friends or neighbors. They make a nice little surprise that say Happy Holidays.


Chocolate Caliente Cookies
A Nestle Toll House Recipe
Ingredients:
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/16 teaspoon (pinch) ground cayenne pepper
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract

Directions:
MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.

COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.

PREHEAT oven to 350º F. Line baking sheets with foil.

SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.

BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.

TIP:• For a richer chocolate flavor, substitute three 4-ounce bars of NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.

Cocoa Spiced Chicken

Having chicken for dinner is not new. It's what you do with it that counts.

Chocolate is delicious as a dessert. It is also a delightful suprise when used as a savory flavoring on meats and poultry.

I baked this Cocoa Spiced chicken breast but it is also delicious when grilled. In keeping with the cooking for two, taking out a couple of chicken breasts out of the freezer and spicing it up with "chocolate" makes a special dinner. The addition of a salsa as a topper, in this case made with mangos and avocados makes this simple piece of poultry a complete dinner.

The salsa is the usual combination of diced onions, chopped tomatoes, diced mangos, diced avocados, minced jalapeños and drizzled with a mixture of lime and olive oil and seasoned with salt and pepper.

To complete the dinner serve crusty french bread and a tall, cold gass of Tecate (Mexican Beer).
Spicy Cocoa Rubbed Chicken with Salsa
(recipe from the Southern Living Magazine)

2 tablespoons light brown sugar
1 ½ teaspoons chili powder
1 teaspoon unsweetened cocoa
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1 ¼ teaspoon salt, divided
2 large chicken breasts
2 limes
2 teaspoons of honey
1 avocado, chopped
1 cup chopped fresh mango
¾ cup large-diced tomato
¼ cup finely chopped onion
1 minced jalapeño
4 teaspoons chopped fresh cilantro


Preheat grill. Use an outdoor or an indoor grill.

Stir together brown sugar and next four ingredients plus ½ teaspoon salt in a small bowl. Rub chicken with the sugar mixture, coating well.

Grate zest from limes to equal 1 tablespoon; squeeze juice from limes to equal 2 tablespoons. Whisk together honey, lime zest and lime juice in a medium bowl. Add avocado and toss to coat. Stir in mango, next 3 ingredients and remaining ¾ teaspoon salt.

Grill chicken until thermometer inserted into thickest part registers 165 degrees. Serve with mango-avocado salsa.

Mexican Chocolate Biscotti

Need a self-indulging break from all the hustle and bustle of the holidays? Treat yourself to a Spiced Mexican Mocha and Biscotti delight.

I’d never made biscotti before. My daughter-in-law had made some for me a couple of years ago for Christmas so I thought I’d try it with some Abuelita’s Mexican Chocolate.

My family knows Christmas morning (for me) is not complete without a large cup of java and some biscotti. The holidays are when I love to indulge with this decadent bit of crispy cookie dipped in coffee.

I’m anxious this year for Christmas to come around more than usual. My children will be here. Ask me if I’m excited??!!! I’ve started making my food and shopping lists and we haven’t even hit Thanksgiving yet.

So, to keep me somewhat sane, I decided to experiment with this basic biscotti recipe adding some Abuelita’s chocolate and chopped almonds. I can see the pounds piling back on. I’ve managed to lose some weight in the last few months and I promise to take it back off after the holidays. But for now, it’s time to celebrate. My children are coming and I’m in heaven.

Mexican Chocolate Biscotti
Makes: 2 dozen cookies

Ingredients
1/3 cup butter, softened
2/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
¼ teaspoon espresso powder (or instant coffee granules)
1/4 cup unsweetened cocoa powder
1-2/3 cups all-purpose flour
1 cup toasted almonds, chopped*
4 ounces Mexican chocolate, chopped
6 ounces special dark chocolate or bittersweet chocolate, chopped
1 teaspoon Kahlua
2 teaspoons shortening

Directions
1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.
2. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; slightly flatten each roll to 2 inches wide.
3. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted near centers comes out clean. Cool on cookie sheet for 45 minutes. Reduce oven temperature to 325F.
4. Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.
5. Bake in 325F oven for 8 minutes. Carefully turn slices over and bake for 7 to 9 minutes more or until dry and crisp. Transfer to wire racks and let cool, about 1 hour.
6. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice. Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Makes 2 dozen small cookies. If you want larger biscotti cookies make just one large log.
*Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375F oven for 4 to 5 minutes or until nuts are slightly golden brown, stirring once or twice. Chop nuts and set aside.
To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Biscotti (or any cookie) wouldn’t be complete without some coffee or hot chocolate. What better way to serve the Mexican Chocolate Biscotti than with some Spiced Mexican Mocha. What can I say? I’m a Mexican Chocoholic!

Spiced Mexican Mocha
Makes 6 servings

Ingredients
4 cups strong coffee, freshly brewed
2 cups whole milk, or half and half, or cream :)
1 tablespoon Kahlua
½ cup sugar
1 teaspoon ground cinnamon
2 1/2 ounces bittersweet or Mexican chocolate, like Abuelita's or Ibarra’s, grated
Vanilla ice cream or frozen whipped cream, optional
Chili powder, optional

Directions
Brew coffee and keep on warmer.
Bring milk to a simmer over low heat. Add next four ingredients and stir until chocolate is melted. Add strong coffee to milk mixture.
Whisk or blend it to make it light and foamy. The traditional way to do this is with a molinillo. A molinillo is a special wooden tool used for creating foam in hot chocolate.
If you desire, top with a scoop of vanilla ice cream or frozen whipped cream and sprinkle (lightly) with chile powder or cinnamon.
You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.

In memory of the brave men and women who lost their lives at Fort Hood.

Boris the Spider Cake

In honor of Boris the Spider, I decided to make this cake today, Halloween. I don’t like spiders, but the Boris song (by the WHO) is pretty cool.

The cake itself is pretty easy to make, so is the decorating. I am disappointed that I resorted to using plastic spiders, but I couldn’t find the large gummy spiders I had originally seen at the bake shop. I bought little gummy spiders but they just looked like a little gummy glob of nothing. Now, if I had read Jenn’s left-over queen’s blog before completing this, I could have made my spiders out of prunes like she did. They look really cool – so life-like. Be sure and check out her blog to see for yourself.

Anyway, back to the cake. No recipe really, just a devil’s food cake mix, some Hershey’s fudge frosting or chocolate frosting of your choice. I used the Wilton Cookie Icing Ready to Use frosting in a bottle to create the web.

The spider eggs on top are brownie bites covered in melted chocolate and sprinkled with some black and orange sprinkles. If you have white cotton candy, you can wrap some around the eggs to make it look like a sack. I didn’t, maybe next time. The sides of the cake are just shaved chocolate from a Ghirardelli Bittersweet bar.

Making a holiday like Halloween fun for your family isn’t difficult. It’s fun with a little imagination. I love Halloween. It’s different now with the kids gone, but it doesn’t mean I can’t still have some fun.

Yeah, it’s a big cake for Bob and me, but I think sharing with our next door neighbors kids will be cool.

Happy Halloween everyone. Here's a clip of the Boris the Spider song just for you.

Other Halloween posts you might enjoy:
Rat’s, Cat’s and Witches Hats

Mexican Chocolate Capirotada

Mexican Chocolate Drizzled Caramel Popcorn

Chocolate Tiramisu for 2

Still trying to reduce the cooking and baking quantities to accomodate 2. We love Tiramisu, but making a huge cake or pie would be just too much. This recipe - in chocolate of course, comes from the Sandra Lee magazine for October. Making this in one of my latte cups made it a perfect dessert to share with Bob. Sandra's recipe calls for assembling it in espresso cups, but I figured since Bob and I would be sharing, this cup would be just fine. Hope you try it. It's DELICIOUS.

Chocolate Tiramisu Cups
(recipe from the Semi-Homemade Magazine, Oct. 2009)

1 (8-ounce) package cream cheese, softened
¾ cup powdered sugar
2 tablespoons cocoa powder
1 cup heavy whipping cream, divided
3 tablespoons Kahlua
¾ cup espresso or strong-brewed coffee cooled to room temp
1 (3-ounce) package soft lady fingers
3 tablespoons powdered sugar
Garnish: cocoa powder

In a medium bowl, combine cream cheese, ¾ cup powdered sugar and cocoa powder. Beat at medium speed until smooth. Add ½ heavy cream and 2 tablespoons Kahlua, beating until blended and smooth.

In a small bowl, combine espresso and remaining 1 tablespoon Kahlua.

Fill bottom of espresso cups (or other decorative dessert cups) with a quarter teaspoon espresso mixture. Line the bottom of each cup with lady fingers, tearing them to fit the cups. Drizzle with 1 teaspoon espresso mixture. Spoon about 1 ½ tablespoons cream cheese mixture over the lady fingers. Repeat layers.

In a small bowl combine remaining ½ cup heavy cream and 3 tablespoons powdered sugar. Beat at high speed with mixer until soft peaks form and carefully spoon over tiramisu cups. Garnish with additional cocoa powder if desired. Store covered in refrigerator until ready to serve.

Here you can see the bits of lady fingers sticking out. (Should have made TWO!)

Marble Magic Brownie Cake

Marble Magic Brownie Cake
(from “A Passion For Baking” by Marcy Goldman)

Marcy Goldman’s baking book is one of those books I bought on a whim. I wasn’t very familiar with her work as a pastry chef, but in skimming through her book, all the delicious bread and dessert recipes really caught my attention.

I’ve swallowed up her gorgeous photographs and have gone back to imprint some of her baking secrets into my mind. She is the first one I’ve read who talks about double sheeting –using double cookie sheets instead of one to keep from browning the bottoms of your cakes, cookies, breads, etc., from baking too quickly before the center is ready. After trying her tip the first time, I’ve never gone back. I use this method in all my baking. It really works.

One of the most mouth-watering recipes I read about in her book (well, actually an additional little booklet called, what else (?) “CHOCOLATE, CHOCOLATE, CHOCOLATE” that came with my cookbook) was called Marble Magic Brownie Cake. It’s rich, it’s dense, it’s amazingly delicious and it’s not for the faint of heart, meaning if you can serve yourself a sliver, you’re OK, if not, expect a couple of pounds to be added on.

When I first try out a new recipe, I try and follow it to the letter. After that, I tweak it and make I my own. Aside from maybe making it in 2 smaller pans or maybe even as cupcakes, I’m leaving this one as is. This is a great recipe to have on hand for the upcoming Holidays. Enjoy everyone.

Look at those beautiful swirls of fudgy brownie and cake.

Marble Magic Brownie Cake

1 box yellow or white cake mix

Brownies:
2 cups unsalted butter, melted
2 cups white sugar
1 ½ cups firmly packed brown sugar
2 teaspoons vanilla extract
6 large eggs
1 ½ cups cocoa powder, measured and then sifted
2 cups all-purpose flour
½ teaspoon baking soda
2 cups semi sweet chocolate chips

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper and set aside. Generously spray a 1 x 9-inch pan with non-stick cooking spray and line bottom with a sheet of parchment paper.

In a large food processor, prepare cake mix according to directions. Spoon cake mix batter into a bowl. Do not wash food processor bowl.
(I did do this differently. I don’t have a very large food processor, so I used 2 mixing bowls and a hand mixer.)

For brownies, using food processor blend butter, sugars, vanilla and eggs. Add cocoa, flour baking soda and salt. Blend well to a thick smooth batter. Spoon half of brownie batter into prepared pan. Spoon half of cake mix batter over the brownie batter.
Dollop the remaining batters of the top of the cake mix batter and swirl with a knife.

Bake until done, about 1 hour to 1 hour and 20 minutes (Mine took about 1 hour and 10 minutes.) It’s ready when cake has risen and springs back when lightly pressed with your fingertips.

Remove from oven and sprinkle with chocolate chips. Allow to stand 15 to 20 minutes and then spread the chips evenly over the top with a metal spatula. Cool completely and cut into squares.

Chocolate Pecan Pie Bars

It was time for a delicious, chewy, decadent chocolate dessert with a buttery shortbread crust. El Paso has finally broken the heat wave and we’ve been getting some thunderstorms, resulting in slightly chilly weather, so I was ready for some baking.

I wanted to surprise Bob with a filling dinner and a yummy dessert when he got home from work. He loves Pecan Pie, but I usually only make it around the holidays, so I opted for these mouthwatering Pecan Pie Bars.

I’ve made them before with either a “dunk” into melted chocolate or just plain. Today I was inspired by a recipe I saw on the Brown Eyed Baker’s blog with her Chunky Pecan Pie Bars.

I sure hope you try these luscious bars. They’re not difficult to make and are rather tasty. Look at all those pecans and chocolate chunks!


Chocolate Pecan Pie Bars
(Inspired by The Brown-Eyed Baker)

For the Crust:

1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
¼ teaspoon cinnamon

Filling:

3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
I used chopped Mexican chocolate
1½ cups chopped pecans

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter, brown sugar and cinnamon until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chocolate chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

Enjoy your weekend everyone.

Black and White Pound Cake

I've been dying to try this pound cake idea since I made the Black and White Cookies.

From the first time I tried this recipe, I knew it was a keeper. It has got to be the most delicious, moist and rich tasting pound cake I’ve ever had and believe me, I’ve got a ton of pound cake recipes on file. Over the next two months I will bring them to you (perhaps with some variations) via this blog.

Pound Cake is one of those desserts that is so versatile. If it’s rich and moist, just slice it and serve it with a good cup of coffee or a tall glass of milk. If you think it needs a little something, top it with a scoop of delicious homemade ice cream, or make a simple, yet tasty sauce to go over it and maybe some fresh fruit.

The origins of the pound cake date back to the 18th century with its birth in the Northern European countryside. The name pound cake came about because of it’s composition of ingredients. 1 pound of flour – 1 pound of butter – 1 pound of sugar – 1 pound of eggs! Can you imagine making something like this today? No leavening was used. It was whipped until sufficient air was incorporated into the batter to make it rise. There is a truly fascinating timeline description of the history of Pound Cake at the Food Timeline site.

This site excited me. I love studying the history of foods and the Food Timeline delves into many foods that we eat today. They state that food was not invented, but rather has evolved and they give you a wonderful history lesson on just about any vegetable, fruit, dessert, beverage, etc., that you can think of.

So, if you’ve ever wondered where a certain food had its beginnings, check out their site. You’ll stay on it for quite a while, I did.

For now, enjoy this delicious Black and White Pound Cake. I took that delicious recipe I found in the Better Homes and Gardens magazine, divided the dough, added some cocoa to half of it and layered it. Left over chocolate dough was spooned over the top in dollops and a toothpick run through it to give it some design.

This design looks like the Zodiac Taurus, doesn't it? Have a magnificent weekend everybody.

Classic Pound Cake
(BHG Magazine, May 2009)

6 eggs
1 cup cold, unsalted butter, cut into ½-inch pieces
1 (8 ounce) package cold cream cheese, cut into ½-inch pieces
2 ¾ cups sugar
1 tablespoon kosher salt
4 teaspoons pure vanilla
3 cups sifted cake flour
Let eggs stand at room temperature for 30 minutes, but no more than 2 hours. Generously butter and flour 2 loaf pans or 1 10-inch tube pan. Set aside. Using large bowl of stand mixer with a paddle attachment beat cold butter for 2 minutes on low speed. Dislodge butter from paddle periodically.

Add cream cheese and beat on low speed for 3 minutes again dislodging from paddle a few times. Still mixing on low, add sugar in a slow continuous stream. This should take about 1 ½ to 2 minutes. Add salt. Continue creaming for 5 minutes. Scrape sides and bottom of bowl halfway through. Increase speed to medium and continue mixing 2 minutes more, scraping once.

Add eggs, one at a time, beating 20 to 30 seconds after each addition. Scrape sides and bottom of bowl after first 3 eggs. Beat in vanilla with last egg.

Gradually add 2 1/2 cups of the sifted cake flour on low speed, mixing until just blended. Turn off mixer and fold in remaining flour by hand with a rubber spatula, just until combined.

Turn batter into prepared pans and shake gently to distribute batter. Drop pans onto counter to dislodge large air pockets.

Place on center rack of cold oven. Turn oven setting to 300 degrees. Bake for 1 hour and 15 minutes without opening door. Test for doneness with a cake tester or toothpick.

Transfer to cooling rack and allow to cool for 10 minutes before removing from pans. Cool completely before serving.

* In retrospect, I think that instead of using 1/2-cup cocoa powder to flavor the “black” side of this pound cake, I will use melted chocolate next time. The pound cake was delicious, but the dark half was a smidgen less moist than the lighter half. Experiment for yourself and see which you think is better.

Mexican Chocolate "Speckled" Wedding Cookies

I’ve read recipes of Mexican Wedding Cookies for a long time now. The recipe resembles a shortbread recipe with some nuts incorporated into the dough and then dusted with powdered sugar when they come out of the oven.

Have I ever seen them at any Mexican wedding I’ve ever attended? NO. The traditional wedding cookie here in El Paso is the biscocho. I’ve always known biscochos as Polvorones. I learned how to make these with my Grandmother, Mi Chita, by memorizing the ingredients and many years later committing them to paper. These delightful little cookies are very often found at many Southwestern gatherings such as weddings, birthdays, baptismals and holidays like Christmas.

But my curiosity got the better of me. I’ve made the Pecan Sandies recipe found in the old BHG cookbook. This recipe reminded me of that. I looked in the Food Network recipe archives and found one that I knew I had all the ingredients for. Of course, I had to tweak it. I added some Mexican chocolate bits to it. The taste is quite delicious. So maybe I don’t go with the norm and make these as wedding cookies, but they do make a great treat. Enjoy.


(Mexican Chocolate Speckled) Wedding Cookies http://www.foodnetwork.com/recipes/mexican-wedding-cookies-recipe/index.html

( I made half of the recipe)
Ingredients
1 pound soft unsalted butter (2 sticks)
1 cup powdered sugar (1/2 cup)
2 tablespoons vanilla (1 tablespoon)
1 teaspoon salt (pinch)
2 cups finely chopped pecans (1 cup)
5 cups sifted pastry flour (2 ½ cups)
Powdered sugar for dusting
3/4 cup Mexican chocolate chopped into tiny bits

Directions
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes.

Add vanilla, salt and pecans. Fold in Mexican chocolate bits. Remove from mixer and stir in pastry flour by hand being careful not to over mix. Refrigerate for 30 minutes to stabilize the dough.

Form into football shapes about the size of small walnuts and place on a buttered cookie sheet.
I used a cookie scoop to form small round dough shapes. Press lightly with bottom of lightly-floured glass.

Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently.

Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.