Spicy Mexican Hot Chocolate Cookies

Food

I’m an avid fan of Food Network‘s Holiday Baking Competition and, as a result, have watched many-a-baker create Mexican hot chocolate inspired goodies. While I’ve never had the pleasure of enjoying Mexican hot chocolate, I’m a sure-fire (spicy reference intended) fan of chocolate and pepper combined and have been eager to try out this flavor profile during the holidays.

This weekend I made my first batch of Mexican hot chocolate cookies and it was truly love at first bite!

SO gooey, with a satisfying zip of spice from the cayenne pepper and chili powder. The recipe is also really easy which is another plus, especially this time of year!

Ingredients

  • 1 stick (4 ounces) butter
  • 4 ounces good-quality unsweetened chocolate, coarsely chopped (you can also use bitter chocolate chips)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons 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

Directions

  1. Preheat the oven to 325 degrees F.
  2. Melt the butter and unsweetened chocolate together in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.
  3.  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.
  4. 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.
  5. Fold in the chocolate chips with a rubber spatula or wooden spoon.
  6. Scoop the dough onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie (they expand!).
  7. Bake the cookies 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.
  8. Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack.
  9. Enjoy this recipe with friends, co-workers and loved ones this holiday season.

P.S. 13 days until Christmas!

Original recipe retrieved from http://www.cookingchanneltv.com/recipes/spicy-mexican-hot-chocolate-cookies-1962907#reviewsTop
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Spicy Football Sunday Bean Dip

Food

In our household, as in most households, football Sundays are associated with cooking tailgate-style foods.

While we try to change it up from week to week, making chicken wings, jalapeño poppers, cheese dip and other assorted goodies, this spicy bean dip has become a football Sunday staple.

Extremely simple to put together and requiring few ingredients, this hot and savory dip is the fastest way to enjoying a perfect game day.

INGREDIENTS

  • 1(16 ounce) container of sour cream or plain Greek yogurt (Being as I work at Chobani, I use Plain Chobani yogurt instead of sour cream)
  • 1(16 ounce) can of refried beans
  • 1(8 ounce) package of cream cheese
  • 1/3 cup or 1 package of taco seasoning
  • 3-4 jalapeño peppers
  • 2 cups of Mexican blend and/or cheddar cheese

DIRECTIONS

  1. Preheat your oven to 350 degrees Fahrenheit
  2. Mix all ingredients except for the shredded cheese together in baking dish. (I highly recommend leaving the cream cheese out ahead of time to soften, making it easier to mix).
  3. Mix in half of the cheese.
  4. Slice your jalapeño peppers and lay the slices on top of the dip.
  5. Spread the remaining shredded cheese on top.
  6. Bake for about 30 minutes, or until the cheese on top is thoroughly melted.
  7. Enjoy with tortilla chips!