Mexican Hot Chocolate Cookies

 

If you're celebrating Cinco de Mayo then these Mexican Hot Chocolate Cookies are a scrumptious nod to honour and celebrate the day of Mexican heritage and culture. A crisp and chewy chocolate crackle cookie with a distinctive mellow spicy piquant rich taste. Definitely moreish and you'll want to bake these whether it's Cinco de Mayo or not.  

Mexican Hot Chocolate Cookies

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1 1/2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda 

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/2 teaspoon chilli powder

3/4 cup unsalted butter, melted

1/2 cup cocoa powder 

1/4 cup molasses

3/4 cup dark brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup to 1/3 cup cinnamon sugar, for rolling

Line a large baking tray or two baking trays with parchment paper and set aside.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, cayenne powder and chilli powder. Set aside.

In a large bowl add the melted butter, cocoa powder and molasses and stir until well combined. Add the brown sugar, egg and vanilla extract. Stir until well combined.

Add the flour mixture to the buttery cocoa mixture and stir until combined. Leaving no flour streaks in the mixture. Cover and chill the dough in the refrigerator for about 30 minutes or alternatively lightly flour hands, as the dough is sticky, and roll the cookie dough between hands into balls no larger than a walnut, then roll in the cinnamon sugar and place on a plate lined with waxed paper and chill the dough balls in the refrigerator for about 30 minutes. Keeping the remaining cookie dough balls in the refrigerator until ready to bake. 

Preheat oven to 350ºF (180ºC). 

If not pre-rolling, Place the cinnamon sugar in a small bowl. When the 30 minutes of chill time is up, use a cookie scoop, that's a 1 1/2 tablespoon scoop, to portion out the cookie dough, and roll lightly between hands to form a ball. Roll in the sugar to coat then place dough balls on the prepared baking tray, 2 inches apart. Place the bowl with the remaining portion of cookie dough back in the refrigerator until the first set of cookies are baked and are ready to roll and finish baking the rest of the dough.  

Bake for 10 minutes in the preheated oven. The cookies should puff up and start to crackle on top. Remove the tray from the oven and allow the cookies to cool on the baking tray for 5 minutes before removing them to a wire rack to cool completely. Sprinkle with more sugar, if desired.

Notes: you can replace the cinnamon sugar for rolling with caster sugar instead. 

Leftovers #11 ~ Easy Spicy Tomato Rice with Vegetables

I am always saving leftover rice when I can and this time it proved perfect. This recipe is quick and easy. Using leftover day old rice, a handful of vegetables, a tin of diced tomatoes, chicken broth and spices. This dish will certainly add a bit of spice to your dinner time. Adding meat, tofu, beans or other vegetables and different spices can certainly change up this very satisfying dish.   

To make this dish you will need the following:   

1 red onion, chopped

3 carrots, peeled and chopped

2 celery stocks, chopped

1 yellow or orange pepper, diced

1  lime, grated

2 tablespoons of oil

3 - 4 cups cooked leftover rice

1x 796ml (28 fluid ounces) low sodium diced tomatoes 

1/2 cup chicken or vegetable broth

2-3 tablespoons of chili powder

salt and pepper to taste 

First, chop or dice all the veggies. Grate the lime. Set aside.  

Over medium high heat warm the oil in a large frypan. I used vegetable oil however you may use whatever oil you wish. Once the oil is hot add the onions. Stir. Sauté the onions until slightly transparent. Then add the rest of the vegetables. Stir and allow the vegetables to soften.

Add the leftover rice. Stirring to loosen the rice up in the hot pan with the vegetables. Using a fork and pressing down on the rice should help. Once the rice is loosened and mixed with the vegetables add the chili powder, salt and pepper. Stir to coat well. Stir in the grated lime. 

Once the vegetables and rice are coated with the spices and lime, add the tin of tomatoes and the broth. Stir and let simmer until all the liquid is absorbed and heated all the way through. 

Serve.

For something a bit different, you can take the finished recipe and place it into a deep baking dish, add grated cheese over the top and pop it into a preheated 350ºF oven until the cheese melts. 

Enjoy! -JW 

Burmese Chicken Curry with Coconut Rice

Our New Year's Day dinner was one that was interesting from start to finish. The Burmese Chicken Curry was easy and seeing how I had all the ingredients on hand I knew it was meant to be. As for the coconut rice which the only ingredient I was missing was the coconut milk. A quick trip the the grocery shop sorted that out. 

Pairing the two, mixed subtle flavours and exotic spices. It was culinary harmony. 

Burmese Chicken Curry

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2 to 2/12 -lb. broiler- fryer chicken 

4 small onions, grated 

1 clove of garlic, minced

2 tablespoons low sodium soy sauce

2 teaspoons chili powder or cayenne powder

1 teaspoon turmeric

1 teaspoon powdered ginger

1/2 cup vegetable oil

1 cup of water

* I used 6 boneless, skinless chicken breasts and I used 1 large onion, diced. I also find that adjusting the oil and water ratio might be in order.  

Wash and dry chicken. Removed skin. Remove meat from bones and cut into 1 to 2" pieces. Combine chicken, onions, garlic, soy sauce and seasonings in saucepan. Blend throughly. Stir in oil and water. Cover and cook over medium heat until chicken is tender about 30 to 40 minutes. Serve over coconut rice.

Coconut Rice

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2 cups of Jasmine scented white rice or basmati rice 

2 cups coconut milk or light coconut milk

1 3/4 cups of water

2 heaping tablespoons of dry shredded unsweetened coconut 

1/2 teaspoon of salt 

1/2 teaspoon of coconut oil or vegetable oil

* I really like coconut so I added more of the shredded coconut. I did use light coconut milk which cut down on the fat.  

Rub the coconut oil over the bottom and the sides of a deep sided saucepan. 

Place rice, coconut milk, water, shredded coconut and salt in the saucepan and set over medium high to high heat. Stir occasionally to keep the rice from sticking and burning to the bottom of the saucepan.I know other recipes for coconut rice will add a cinnamon stick during the cooking process and turmeric for colour.

Once the coconut milk and water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer for 15-20 minutes, or until most of the liquid has been absorbed by the rice. 

Turn off the heat but leave the covered pot on the burner to steam for 5-10 minutes or until you are ready to serve. When ready to serve remove lid and fluff with a fork. When serving the rice in a serving dish top with toasted coconut. 

This rice was simply delicious as is. Subtle however fragrant.       

May 2014 be spicy! - JW