MEXICAN SPICY RECIPES

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SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...



Spicy Mexican Hot Chocolate Cookies : Recipes : Cooking ... image

Cooking Channel serves up this Spicy Mexican Hot Chocolate Cookies recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 dozen cookies

Number Of Ingredients 14

1 stick (4 ounces) unsalted butter
4 ounces good-quality unsweetened chocolate, coarsely chopped
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. 
  • In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature. 
  • In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed. 
  • In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon. 
  • Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven. 
  • Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.

SPICY MEXICAN RICE RECIPE - OLIVEMAGAZINE



Spicy Mexican Rice Recipe - olivemagazine image

This vegan rice dish can be eaten on its own or, if you want to add some protein, it’s good with beans, crumbled feta, cooked chicken or prawns stirred through

Provided by Janine Ratcliffe

Categories     Family

Total Time 30 minutes

Number Of Ingredients 11

groundnut oil 1 tbsp
onion 1 large, finely chopped
garlic 2 cloves, crushed
green chilli 1, sliced
green pepper 1, diced
basmati rice 200g
chipotle paste 1 tbsp
chopped tomatoes 400g tin
vegetable stock 250ml
coriander a handful, chopped
lime wedges, to serve

Steps:

  • Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
  • Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
  • Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.

Nutrition Facts : Calories 516 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 8 grams fibre, ProteinContent 13 grams protein, SodiumContent 0 milligram of sodium

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