RUBBER DUCK CAKE PAN 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.

SMOKED BEEF ROAST | UMAMI



Smoked Beef Roast | Umami image

Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking a roast over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.

Provided by Mark Hinds

Categories     Dinner    Lunch    Main Course

Total Time 320 minutes

Prep Time 20 minutes

Cook Time 300 minutes

Yield 8

Number Of Ingredients 7

3 lb beef roast (rump, sirloin, top, or chuck)
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
Worcestershire sauce to rub down

Steps:

  • Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
  • Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
  • There are a couple of ways you can smoke the roast, depending on how much time you have.  For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees. 
  • Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors. 

Nutrition Facts : Calories 309 kcal, ProteinContent 32 g, FatContent 19 g, SaturatedFatContent 8 g, CholesterolContent 117 mg, SodiumContent 574 mg, ServingSize 1 serving

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