Mexican Hot Chocolate Chip Cookies

I am sooo cold.... sooo cold!  My hands are freezing.  My feet are freezing.  My nose is freezing.  CHICAGO IS FREEZING!!  My solution... Mexican Hot Chocolate Chip Cookies.  These bad boys are amazing right out of the oven.  Gooey centers... crispy edges... and a spicy bite that is sure to warm you up!!

BUT of course I have forgotten to bring my butter to room temperature!  WAIT? NO!!! I WANT THE COOKIES NOW.  Don't you hate it when this happens?

Cold butter.... what to do??

FORTUNATELY... I picked up a trick from someone a few years ago (for the life of me I can't remember who) on how to get your butter to room temperature in a minute... not an hour!

Love my new rolling pin!

Place your cold stick of butter between two sheets of wax paper/parchment paper.  

Getting warmer...

Take a rolling pin and start pounding.  Once you flatten the butter out quite a bit you can start rolling until the butter is about 1/4 inch thick.  

Room temperature butter in a minute!

VIOLA.... you have room temperature butter.  Move quickly though and peel off the butter before it gets too soft! (If it does... no worries... just use a spatula to get it off.)

Chocolatey goodness.....

Now, where were we??  OHHHH... the freezing cold and Mexican Hot Chocolate Chip Cookies!

Chipotle Cinnamon Sugar -- Spicy Savory Sweet

I used chipotle chili powder which can be really spicy.  So if you are concerned about the heat level then you can use regular chili powder or a combination of the two to get the spice just right!

I eat them straight out of the oven!!

MEXICAN HOT CHOCOLATE CHIP COOKIES

Slightly adapted from Martha Stewart/Everyday Food

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 1/2 cup semi-sweet chocolate morsels
• 2 teaspoons cinnamon
• 1 teaspoon chipotle chili powder (or regular chili powder if you want it less spicy)

Directions

• Preheat oven to 400 degrees F.
• In a bowl, sift together flour, cocoa powder, cream of tartar, baking soda and salt.  In another bowl, whip together butter and 1 1/2 cup sugar until creamy with an electric mixer.  Scrape down sides of the bowl and then beat in eggs.  Once combined slowly beat in flour mixture.   When dough is completely incorporated add in chocolate morsels and beat until combined.
• In a small bowl, combine remaining 1/4 cup sugar, cinnamon and chili powder.  Using a tablespoon, form 1 inch balls of dough.  Roll dough balls in sugar mixture.  Place on parchment paper lined cookie sheets about 3 inches apart.  Bake cookies in batches for about 10 minutes, until cookies puff up and begin to crack.  Let cookies cool on wire racks.  Serve warm or completely cooled.  Enjoy!

Chorizo Stuffed Mushrooms

Are you a fan of fungus?  I am!!  The edible kind I mean.  I could eat mushrooms on or with pretty much everything.... omelets, pizza, chicken, steak, stir-try... you name it!

Chorizo Stuffed Mushrooms ((Recipe below!!))

My affinity for fungi started when I moved to mushroom country when I was a kid! (My parents still live there!)  Where is the land of mushrooms, you ask?  Why.... Kennett Square, PA!  Yes I grew up in the Mushroom Capital of the World!  So move aside Candy Capital of the World (Chicago, IL) and Slurpee Capital of the World (Winnepeg, MB)! 

Kennett Square, PA via shelpucix

Kennett Square is an historic town in Southeastern Pennsylvania.  This place has roots!!  Soldiers marched through the area towards the Battle of the Brandywine during the American Revolution and its residents played a vital role in the Underground Railroad.  So where do mushrooms fit in?  

via nj.com

According to mushroom scholar Samuel E. Flammini, back in the 1890's two Quaker farmers imported the "schrooms" from Europe as a way to make extra cash in their carnation growing business.  Carnations are grown in elevated beds which left a bunch of space underneath to grow mushrooms.  

Kennett Square Mushroom Festival via Philly Homegrown

What started as a sideline business has now spawned into a multimillion dollar industry for Kennett Square and the surrounding towns.  It also gives the area a certain aroma ((if you will))... since mushrooms are grown in "you-know-what!"  You guys know what I am talking about! And NO... you don't get used to the smell!

Mushrooms from Kennett - Thank you Lincoln Park Whole Foods!

Last week, I found some Kennett Square mushrooms at the Lincoln Park Whole Foods and knew they were destined for my belly!!  Since I was already planning to make delish Chicken Mole Tacos I decided to stuff the cute little buttons with Chorizo and Manchego cheese.  YUMM!!!  To kick the recipe up even further... I brushed some tasty tequila on the mushrooms before filling them.  It gave the schrooms a slightly sweet undertone which pairs nicely with the spicy sausage and nutty cheese. DELICIOSO!!!

Melt in your mouth yummy!!

CHORIZO STUFFED MUSHROOMS

slightly adapted from Daisy Martinez/Food Network

Ingredients

• 1 4-ounce Chorizo sausage, raw with casing removed
• 16 large white mushrooms
• 4-ounces tequila
• 3 green onions, both green and white parts thinly sliced
• 1/2 cup plus 2 tablespoons bread crumbs
• 1/4 cup reduced-sodium chicken stock
• 2 tablespoons cilantro
• 1/3 cup plus 2 tablespoons coarsely grated Manchego cheese

Directions

• Preheat oven to 400 degrees F.
• Remove stems from mushrooms.  Mince half of the stems and set aside.  Place mushroom caps into a shallow baking dish and brush with tequila.
• Heat large skillet over medium-high heat and add chorizo.  Using a wooden spoon break up sausage into crumbles while it cooks through about 5 minutes.  Remove chorizo to a plate lined with a paper towel and discard all but 1 teaspoon of sausage fat from pan.
• Reheat skillet and add in mushroom stems.  Cook until soft about 2 to 3 minutes.  Add in 1/2 cup breadcrumbs and stir until toasted.  Remove pan from heat.  Stir in chorizo, 1/3 cup cheese, cilantro and green onions.  Add in chicken stock until mixture is moist but not runny.  
• Spoon mixture into mushroom caps.  Top with remaining bread crumbs and cheese.  Bake until stuffing is lightly browned, about 20 to 25 minutes.  Enjoy!

Chicken Mole Tacos

You know when you get a craving for something you just can't shake.  This past week for me it was tacos.  There is something about spicy meat, crispy vegetables, creamy cheese all wrapped up in a corn tortilla.  I think I could eat tacos every day.  I know Joe could!

Chicken Pumpkin-Ancho Mole Taco

I knew exactly what kind of tacos I wanted to make.  A few months ago... while watching the Food Network I saw one of my favorite TV Chefs, Sunny Anderson, make this chicken mole dish... but get this... there was no chocolate!  What?!?  A mole with no chocolate?  I was intrigued. 

Perfect combination of chilis, pepitas, roasted veggies and chicken

Turns out... according to Ms. Sunny and the Wiki-know-it-alls the word "mole" simply means "sauce."  Here I thought it meant chocolate sauce!!  Actually - chocolate is not a popular ingredient in Mexican moles usually.  The most common component is chili peppers (ancho, pasilla, mulato and chipotle) and then the sky is the limit when it comes to what goes in it.  Some moles can have upwards of 26 ingredients!  

Amazing dinner

What stood out about Sunny's mole was the use of toasted pumpkin seeds (pepitas) and ancho chilies (dried poblano chilies).  I love pumpkin seeds and have always wondered how to use those dried chilies I keep seeing at the grocery store.  Also, her recipe called for brining the chicken breasts first.  HELLO!  I had never thought about that but the idea is genius! 

Brine to ensure the chicken is nice and moist

I did make some changes to the recipe though.  I added more jalapenos because Joe and I love spice (however it was still pretty mild) and I threw in a few tablespoons of brown sugar to sweeten it up a bit.  

Served up with all of the fixins

The mole was DELICIOUS!! Serve it up with warm corn tortillas and some fresh cilantro, red onion, sliced radishes, creamy avocado and crumbles of queso fresco.  

CHICKEN (PUMPKIN-ANCHO) MOLE TACOS

Slightly adapted from Sunny Anderson/Food Network

Ingredients

• 8 cups water, divided
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 bay leaf
• 1 (3-inch) cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole cloves
• 6 bone-in, skinless chicken breasts
• 5 ancho chiles (dried poblano peppers)
• 4 large jalapenos, halved
• 1 large onion, quartered
• 3 Roma tomatoes, halved and seeded
• 4 whole garlic cloves
• 1 teaspoon whole cumin seeds
• 1/4 cup olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 cup hulled pumpkin seeds (pepitas)
• 2 tablespoons brown sugar
• 1 large bunch cilantro leaves, plus more for garnish
• 16 corn tortillas, kept warm
• 2 limes, cut into 8 wedges
• 2 avocados, halved, pitted and flesh sliced
• 1 red onion, thinly sliced
• 1 bunch radishes, thinly sliced 

Directions

• In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight.
• Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened making sure the scrape off any seeds.
• Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes.
• Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves, 2 tablespoons if brown sugar and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed. 
• Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes.
• Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, red onion, and radishes. Garnish with cilantro leaves.  Enjoy!