AZTEC CHOCOLATE COOKIES
(Courtesy Kevin Mittge)
1-1/2 cups plus 1 tablespoon all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground chipotle chili pepper
1 tablespoon cocoa powder
1/2 cup (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/4 cup honey
1 teaspoon baking soda
1 teaspoon vanilla extract (Mexican, if available)
7 oz. semi-sweet chocolate chips
1/4 cup granulated sugar
In a medium bowl, combine the flour, spices, and cocoa powder.
In a separate bowl, beat together the butter and brown sugar until the mixture is fluffy. Add honey and vanilla, beat until combined.
In a small bowl, dissolve the baking soda in 1-1/2 teaspoons of boiling water. Beat half the flour mixture into the butter mixture. Then beat in the baking soda mixture, then the remaining half of flour mixture. Add chocolate chips and refrigerate for about 30 minutes.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Roll dough into 2-inch balls, roll dough balls in granulated sugar, and place on baking sheets. Flatten slightly. Transfer to oven and bake until surface cracks slightly, about 18 minutes.
PREMIUM TRES LECHES CAKE
(Courtesy Suzanne Smith)
1 box Betty Crocker Super Moist white cake mix
1 1/4 Cups water
1 Tablespoon vegetable oil
2 teaspoons vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)
1 Cup whole milk or evaporated milk
1 Cup whipping cream
1 container Cool Whip
Heat oven to 350° F (325° F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13×9-inch pan.
In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake as directed on box for 13×9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fok occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Makes 15 servings