Mi Chita's Mexican Chocolate Recipes

What is it?

Mi Chita's Mexican Chocolate Dessert Recipes is an ebook-cookbook. It is filled with dessert and beverage recipes that use Mexican chocolate. Mexican chocolate has a unique taste, featuring a hint of cinnamon and almonds, and differs from the taste of regular baking chocolate. This ebook features dessert and beverage recipes, including "The Greatest Cheesecake Ever--Mexican Chocolate Kahlua Cheesecake." Other recipes include cakes, cookies, snacks, cocoa, a chocolate Martini and more-- all with the flavor of Mexican chocolate.

Why an E-Book?

Our first cookbook, Aprovecho, A Mexican-American Border Cookbook, was published in the traditional way. Hardcopy and paperback versions of the cookbook are still available on-line at Amazon and in bookstores.

"For this cookbook, we decided to publish in an Ebook-Format in order to make it less expensive than our Aprovecho Cookbook. Cost reduction from traditional publishing allows us to sell the ebook for only $3.95. It's less expensive for those purchasing it, while we make the about the same as we would for each copy of Aprovecho that is sold. Everyone wins.

Where can it be purchased?

Mi Chita's Mexican Chocolate Dessert Recipes can be bought on Michita's Page. Payment can be made with a Pay Pal account or with most credit cards.

Mex Choc Brownies	Champurrado
Mex Choc 3 Leches	Rum Mousse
Drizzled Popcorn	Kahlua Cheesecake
Mex Choc Martini	Mocha Shake

These photos are just a sampling of some of mouthwatering recipes found in our Mi Chita's ebook. To view all the photos, take a moment to view the Picassa slideshow located over the right of this blog page. Hopefully it will entice you to make the small investment of $3.95 in order to savor the sweet and distictive flavor of Mexican Chocolate.

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 ***

Mexican Chocolate Shortbread Cookies

1 cup (2 sticks) softened butter
½ cup sugar
1-teaspoon vanilla
2 to 2½ cups flour
¼ cup cocoa, plus a little extra
1 disk Mexican Chocolate, finely ground

Drizzle Mix:

1 cup chocolate chips
¼ cup Mexican Chocolate, ground
1 teaspoon shortening

Cream butter and sugar together. Add vanilla.
In a separate bowl, combine flour, cocoa, Mexican Chocolate, and salt. Slowly, add flour mixture to butter mixture and knead to combine well.
Chill dough in refrigerator for 30 minutes for easier handling.
Roll out a small portion of the dough between two pieces of wax paper or parchment paper to ¼ inch thickness.
Dip cookie cutter in flour or cocoa powder and cut out desired shapes. Place cookie shapes on ungreased baking sheet. Refrigerate for 30 minutes to help cookie hold its shape when baked. Bake for 10 to 12 minutes (middle of oven) at 325°. Cool completely before drizzling with chocolate Drizzle mixture. Makes about 1 ½ to 2 dozen, depending on size of shapes cut.

Drizzle Mix:

Combine chocolate chips, Mexican Chocolate, and shortening in a microwave safe bowl. Microwave for 30 seconds. Remove and stir until melted. If not completely melted, microwave for 10 to 15 seconds more. Cool for 2 minutes. Pour melted chocolate into a zip lock plastic bag. Zip bag closed. Snip a tiny piece off the corner of the plastic bag. Drizzle over completely cooled cookies.

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.
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You can find this recipe in the Mi Chita's Mexican Chocolate Dessert Ecookbook

Give Chocolate for Christmas

Buy Now by clicking here

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

Filling:
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.

Ganache:
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.

Assembly:
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