CHOCOLATE PEANUT BUTTER "TAMALES" WITH CANELA CREMA
These sound decadent! I haven't tried these yet, but I'm planning to. The "masa" in these is a peanut butter dough, and they're chilled instead of steamed. Adapted from texashighways.com. The amount of crema de canela in the original version seemed a bit much for four servings (half a pint of cream per serving!), so I reduced the recipe to have enough sauce for very generous drizzling rather than a soup bowl per serving. Cooking time includes chilling times.
Provided by Muffin Goddess
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- "TAMALES":.
- Combine the peanut butter and powdered sugar in a mixing bowl until well-mixed (either by hand or electric mixer). Divide the mixture into 4 equal pieces, then roll each piece into a flat 2" log. Cover and chill these for 15 minutes.
- Melt the chocolate in a double boiler.
- Lay out the cornhusks, smooth side up. Spoon a generous tablespoon of melted chocolate on a husk and spread it out into a rectangle in the center of the husk. Top chocolate with one log of peanut butter. Fold the husk in on both sides, then turn seam side down on a plate. Repeat with the rest of the husks.
- Chill tamales on a plate in the fridge for at least 30 minutes.
- CREMA:.
- While the tamales are chilling, prepare the crema.
- Whisk yolks and sugar together until well blended. Meanwhile, gently heat the cream, half of the cinnamon, and the vanilla bean in a heavy-bottomed saucepan. Bring to a boil. Pour half of the cream mixture into the egg yolk mixture, whisking constantly as you pour (this tempers the yolks). Pour this mixture back into the saucepan with the rest of the cream over low heat. Stir this continuously and cook until it becomes thick enough to coat a spoon. Remove from the heat and set aside to cool.
- To serve, unwrap the chilled "tamales". You can either place tamale in a puddle of crema on the plate, or you can drizzle crema over the tamale in the opened husk. Sprinkle with the remaining cinnamon.
Nutrition Facts : Calories 970.4, Fat 85.1, SaturatedFat 41.2, Cholesterol 257.4, Sodium 291.1, Carbohydrate 50.4, Fiber 8.9, Sugar 31.7, Protein 19
CHOCOLATE TAMALES
Couldn't resist posting this recipe as it sounds really interesting. This recipe is certainly not for everyday fare, but would definitely be a great dessert for a Cinco de Mayo celebration or a TexMex party or get-together. Makes 30 tamales. Recipe from Favorite Brand Name Recipes booklet. Prep time does not include soaking time for corn husks.
Provided by DailyInspiration
Categories Dessert
Time 1h35m
Yield 30 tamales
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place chocolate in medium bowl. In small saucepan over medium-high heat, bring milk to a simmer, just short of boiling. Pour hot milk over chocolate and stir until chocolate melts. Set aside to cool.
- Mix masa harina and baking powder in large bowl of heavy duty electric mixer. With mixer on low, pour chocolate over corn flour mixture. Beat on low for 10 minutes. Set aside.
- In separate bowl of electric mixer, cream butter and sugar until pale and fluffy. Add a third of chocolate-corn flour mixture and beat on high until combined. Repeat twice with remaining thirds of chocolate-corn flour mixture; beating well after each addition. Finished mixture should be light and fluffy.
- Spread heaping tablespoon of dough in center of corn husk. Sprinkle 6 or 7 white chocolate chips on dough, then spread another tablespoon of dough over filling. Fold sides of corn husk over filling. With seam facing up, tuck top and bottom flaps under tamale and place on a cookie sheet. Repeat with remaining dough and chocolate.
- Bake in a preheated oven for 35 minutes or until tamales are firm.
Nutrition Facts : Calories 343.4, Fat 17.6, SaturatedFat 10.5, Cholesterol 34.9, Sodium 155.2, Carbohydrate 46.2, Fiber 2.1, Sugar 27.2, Protein 3.4
CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA
If you're at movie night with your family, or just hungry for a sweet and salty snack, you will always be wanting to make 2 times the recipe! If you don't want the chocolate to melt, put them in after the rest of the granola cools and settles. Serve right away or store in fridge up to 1 week. Enjoy!
Provided by kellie1000
Categories Breakfast and Brunch Cereals Granola Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
- Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
- Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 29.8 g, Fat 13 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 20.8 mg, Sugar 15.3 g
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