MOLE NEW MEXICAN WEDDING COOKIES
Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. - Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.
Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE DATE ENERGY BALLS
Eating just one of these healthy chocolate date energy balls satisfies my sweet tooth without added refined sugar. My recipe is a spinoff of an energy ball my daughter made for me when I was testing for my taekwondo black belt. -Barbara Estabrook, Appleton, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Place dates, chocolate and cherries in a food processor; process until finely chopped about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE COOKIE BALLS
Crush your chocolate sandwich cookies to make Chocolate Cookie Balls! So rich and creamy, you'll find yourself hanging out by the dessert table for these cookie balls.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 48 servings
Number Of Ingredients 3
Steps:
- Mix cream cheese and 3 cups cookie crumbs until blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.9525 g, Sugar 0 g, Protein 1 g
MOLE-CHOCOLATE COOKIE BALLS
Follow this Mole-Chocolate Cookie Balls recipe for a fun twist on classic chocolate sandwich cookie balls. Add a tablespoon of mole sauce for spicy, chocolatey flavor.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in medium bowl until blended. Reserve 1/3 cup cookie crumbs. Add remaining to sour cream mixture; mix well.
- Shape into 20 balls, using about 1 Tbsp. for each. Roll in reserved crumbs. Place in single layer in waxed paper-lined pan.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE CHIP COOKIE DOUGH BALLS
Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 to 4 dozen balls
Number Of Ingredients 11
Steps:
- For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
- For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
MOLE SAUCE (CHOCOLATE BASED)
A popular Mexican sauce made of spice and chocolate. We enjoy it over enchiladas, chicken, and burritos. I some times make a double batch as this freezes very well. *Please do not leave out the chocolate as it is what makes this mole sauce.* Can be made vegetarian by using vegetable broth in place of chicken broth.
Provided by Debbwl
Categories Sauces
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over med.
- low heat.
- Add onion, garlic, oregano, cumin and cinnamon.
- Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
- Mix in chili powder and flour, stir for 1 minutes.
- Gradually whisk in chicken broth.
- Increase heat to med. high.
- Boil until reduced, about 35 minutes, stirring occasionally.
- Remove from heat.
- Cool slightly.
- Process sauce, raisins, and almonds in blender until smooth.
- Heat over medium heat until hot.
- Whisk in chocolate.
- Reduce heat to low whisk and simmer about 3 minutes till well blended.
CHICKEN MOLE
Chicken Mole
Provided by Jenny Wells
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g
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ANCHO MOLE COOKIES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (16)Estimated Reading Time 5 minsServings 48
- Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
- Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.
- Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.
- Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.
10-MINUTE CHOCOLATE COOKIE BALLS (+ VIDEO) - FAMILY FOOD …
From familyfoodonthetable.com
4.5/5 (19)Calories 140 per servingCategory Appetizers & Snacks
- Combine the maple syrup, milk and cocoa powder in a small pan over medium-high heat. Bring to a boil, then reduce heat to medium low and let simmer for 2-3 minutes.
- Let cool then roll into balls. (Wet your hands with some water to help them roll without sticking to you.)
20 COOKIE BALL RECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Cookie Balls. You only need three easy-to-find ingredients — Oreos, cream cheese, and vanilla candy coating — to make these irresistible cookie balls.
- Frozen Chocolate Chip Cookie Dough Balls. "These delicious treats are a hit with kids and grownups alike," according to recipe creator KateLou26.
- Rum or Bourbon Balls. The recipe for these easy and boozy balls (made with vanilla wafers) was developed with the holiday season in mind, but you'll want to make it all year long.
- Shorecook's Nutter Butter Cookie Balls. "I wanted a cookie ball that didn't need refrigeration," says recipe creator SHORECOOK. "Using peanut butter instead of cream cheese gave me just that.
- Chocolate Balls. Make these decadent balls with ingredients you probably already have on hand: graham crackers, chocolate chips, peanut butter, confectioners' sugar, and shortening.
- Swedish Chocolate Balls (Chokladbollar) "They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they're easy to do, there's no baking required, and mixing the 'dough' together makes for a fun activity," says Chef John.
- Oreo Balls. Vanilla almond bark makes a tasty and absolutely irresistible coating for these easy Oreo balls. Decorate with seasonal sprinkles for a pop of color.
- Oreo Rum Balls. "I make this every Christmas and usually give them as gifts," says recipe creator Mirelle B. "They are an easy, no-bake treat and taste wonderful!
- Margarita Balls I. This fun twist on rum balls — made with vanilla wafers, almonds, white chocolate, tequila, orange marmalade, and light corn syrup — will make you feel like you're on vacation.
- Chocolate Chip Graham Balls. Graham crackers and sweetened condensed milk make these cookie balls quick, simple, and accessible for kids. The recipe calls for nuts, but you can easily omit them.
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