MEXICAN CHOCOLATE-CHERRY ROUNDS
Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries. I make these every year for Christmas and they're always a hit. Prep time includes chilling
Provided by Ashbabe
Categories Dessert
Time 2h40m
Yield 2 cookies, 30 serving(s)
Number Of Ingredients 14
Steps:
- Stir chocolate in top of double boiler over simmering water until smooth; cool.
- Combine flour and next 5 ingredients in medium bowl.
- Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
- Beat in eggs 1 at a time, then vanilla and chocolate.
- Gradually add dry ingredients, beating just until combined.
- Chill dough until firm, about 2 hours.
- Preheat oven to 350°F.
- Lightly butter 2 large baking sheets.
- Place powdered sugar in shallow pan.
- Form dough into 1-inch balls.
- Roll each ball in sugar to coat; shake off excess sugar.
- Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
- Press 1 cherry half into center of each cookie.
- Bake until cookies puff and crack but are still soft, about 10 minutes.
- Transfer cookies to rack and cool completely.
- (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).
Nutrition Facts : Calories 151.7, Fat 6.6, SaturatedFat 4, Cholesterol 26.7, Sodium 111, Carbohydrate 23.1, Fiber 1.3, Sugar 14.4, Protein 2.3
ALMOND CHERRY PEPITA BARS
This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
- Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
- Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
- Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
MEXICAN CHOCOLATE-CHERRY ROUNDS
Categories Cookies Mixer Chocolate Dessert Bake Christmas Cinco de Mayo Cherry Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 13
Steps:
- Stir chocolate in top of double boiler over simmering water until smooth; cool.
- Combine flour and next 5 ingredients in medium bowl. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light. Beat in eggs 1 at a time, then vanilla and chocolate. Gradually add dry ingredients, beating just until combined. Chill dough until firm, about 2 hours.
- Preheat oven to 350°F. Lightly butter 2 large baking sheets. Place powdered sugar in shallow pan. Form dough into 1-inch balls. Roll each ball in sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart. Press 1 cherry half into center of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely. (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
CHERRY SNOWBALL COOKIES
"These simple cookies have a delicate buttery flavor complemented by the cherry surprise in the center," notes Joy Schuster of Glentana, Montana. "They've become a holiday favorite for my family."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; gradually add flour and mix well. , Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 99 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
EASY MEXICAN HOT CHOCOLATE
This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy.
Provided by Anonymous
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18.3 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 84.9 mg, Sugar 14 g
CONCHAS
Concha (Mexican sweet bread) is a breakfast or snack pastry found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors and other shapes, but I prefer the plain and chocolate streusel. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, mix sugar, yeast, salt, cinnamon and 2 cups flour. In a small saucepan, heat milk and butter to 120° -130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined. Divide in half. Mix chocolate into 1 half; set aside. Punch down dough. Divide dough into 12 portions; form each into a 3-in. oval. Place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg with milk; brush over dough. Divide plain streusel into 6 portions; roll each into a 3-in. circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15-20 minutes. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 475 calories, Fat 19g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 229mg sodium, Carbohydrate 67g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
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#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #hand-formed-cookies #desserts #holiday-event #cookies-and-brownies #chocolate #number-of-servings #4-hours-or-less
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