Spicy Desserts That Leave You Wanting More!
Now that you've had a great spicy meal, what better way to top it off than with a tasty, spicy dessert? The easiest to make is simply a melted chocolate bar in a fondue pot and your favorite pepper for dipping, top with a dab of whipped cream, you can even add sprinkles if you want. Mmmmmm, heavenly!
Read on my fellow chileheads for a real treat to your pallet!
If you like this lens, please favorite it and give it 5 stars. Don't forget to join my fan club. Thank you and enjoy the recipes.
Read on my fellow chileheads for a real treat to your pallet!
If you like this lens, please favorite it and give it 5 stars. Don't forget to join my fan club. Thank you and enjoy the recipes.
Handle Carefully, Contents May Be HOT!
- Chile Facts
- Mexican Brownies
- Pinon Pepper Brittle
- White Chocolate Mousse with Green Chile Pistachios
- Spicy Chocolate Truffles
- Grilled Banana Splits
- Chocolate Chess and Chile Pie
- Peaches with Habanero Chile and Mint
- More Recipes & Ideas Using the HOT STUFF!
- Ice Cream Sundae Anyone?
- More Recipes with Chiles
- Strawberry and Spice Trifle
- Devil's Cookies
- S'more Macarons
- Oatmeal Chocolate Chunk Cookies with Spicy Cranberries
Chile Facts
Annuum means annual, but it is incorrect when designated for peppers. Peppers are actually perennials and not annuals as most people think. Even those who live in colder climates can grow chiles year round. You just have to bring them indoors and keep in a well lit area or use grow lights. The production rate will slow, but you still may get a few pods to keep you warm on those chilly nights! Peppers aren't cold hardy, but can tolerate temperatures to about 45 degrees for a short period of time.Fortunately, I live in Florida where I grow them year round and I can pick peppers until about January. I have about 50 different varieties growing at any given time. I'm always trying new ones.
Cubanelle
Species: Capsicum annuum
Heat: 0 - 500 Scoville Units
Origin/Grown In: Cuba, USA.
Characterized by its thick, sweet flesh and long pods, the Cubanelle is mildly pungent. The pale green pepper is a favorite in Italian-American cuisine and is excellent when fried in olive oil or stuffed with a savory filling.
Manzano
Species: Capsicum pubescens
Heat: 1,500 - 3,000 Scoville Units
Origin/Grown In: South & Central America, Mexico
Also known as rocoto or peron, the manzano is soft and juicy with a sweetness of a bell pepper, but fiery hot like a habanero.
Mexican Brownies
Yields: 9 servings
Heat Factor: Medium
Ingredients:
Preheat over to 350 degrees. Butter an 8 inch square baking pan. Line the bottom and 2 sides of the pan with an 18-inch long strip on aluminum foil, folding the foil lengthwise to fit the pan. Leave the foil hanging over the sides to create handles. Butter the foil, dust with flour and tap out the excess flour.
In a medium saucepan over low heat, melt the butter. Remove saucepan from heat and whisk in the chocolate. Allow mixture to stand until the chocolate melts, then whisk until very smooth. Whisk in the brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Set aside.
In a food processor, combine the flour and almonds and pulse until almonds are ground to a powder. Add the chile powder, cinnamon, baking soda, and salt and pulse to combine. Scrape into the baking pan and smooth the top with a spatula.
Place in the over and bake until a toothpick inserted into the middle of the brownie comes out with a moist crumb, about 30 minutes.
Place the pan on a wire rack and cool completely. Run a knife along side the inside of the pan and lift up on the foil to remove the brownie from the pan. Cut and serve.
Heat Factor: Medium
Ingredients:
- 1/2 cup (1 stick) butter, cut into pieces, plus extra for the pan
- 5 ouces semi-sweet chocolate, chopped
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla
- 1 cup flour
- 1/2 cup sliced, unsalted almonds
- 2 tsp. ancho chile powder
- 1/2 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
Preheat over to 350 degrees. Butter an 8 inch square baking pan. Line the bottom and 2 sides of the pan with an 18-inch long strip on aluminum foil, folding the foil lengthwise to fit the pan. Leave the foil hanging over the sides to create handles. Butter the foil, dust with flour and tap out the excess flour.
In a medium saucepan over low heat, melt the butter. Remove saucepan from heat and whisk in the chocolate. Allow mixture to stand until the chocolate melts, then whisk until very smooth. Whisk in the brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Set aside.
In a food processor, combine the flour and almonds and pulse until almonds are ground to a powder. Add the chile powder, cinnamon, baking soda, and salt and pulse to combine. Scrape into the baking pan and smooth the top with a spatula.
Place in the over and bake until a toothpick inserted into the middle of the brownie comes out with a moist crumb, about 30 minutes.
Place the pan on a wire rack and cool completely. Run a knife along side the inside of the pan and lift up on the foil to remove the brownie from the pan. Cut and serve.
Pinon Pepper Brittle
The following recipe is from The Chile Pepper Encyclopedia. It's a really good book about chiles, their origin, recipes and neat facts. Get your own copy at Amazon, see link below.
Yields: 4 cups
Heat Factor: Mild
Ingredients :
In a bowl combine the ground chiles and salt. Pour the oil into a 12" frying pan over medium-high heat. When the oil is hot add the sugar and cook, stirring until the sugar is melted and begins to turn a golden color, about 4 minutes. Add the nuts to the pan and cook, stirring until the melted sugar is a rich caramel color, about 4 minutes or more. Add the ground chiles and salt mixture and cook, stirring for about 1 minute more. Remove from heat immediately if the mixture begins to scorch.
Immediately pour the candy mixture onto a large sheet of aluminum foil, spreading it with a spoon to make the nuts 1 layer thick. Let the candy cool and harden, about 20 minutes. Break the candy into small pieces and serve.
Yields: 4 cups
Heat Factor: Mild
Ingredients :
- 1/2 tsp. green or red chile powder
- 1 tsp. New Mexican red chile powder
- 1/2 tsp. salt
- 3 Tbsp. vegetable oil
- 1/2 cup sugar
- 2 cups pine nuts (can substitute with peanuts, etc.)
In a bowl combine the ground chiles and salt. Pour the oil into a 12" frying pan over medium-high heat. When the oil is hot add the sugar and cook, stirring until the sugar is melted and begins to turn a golden color, about 4 minutes. Add the nuts to the pan and cook, stirring until the melted sugar is a rich caramel color, about 4 minutes or more. Add the ground chiles and salt mixture and cook, stirring for about 1 minute more. Remove from heat immediately if the mixture begins to scorch.
Immediately pour the candy mixture onto a large sheet of aluminum foil, spreading it with a spoon to make the nuts 1 layer thick. Let the candy cool and harden, about 20 minutes. Break the candy into small pieces and serve.
The Chile Pepper Encyclopedia
The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes
Amazon Price: $17.09 (as of 12/06/2009)
White Chocolate Mousse with Green Chile Pistachios
You can substitute regular pistachios and 1 to 2 tablespoons of finely minced canned green chiles. Be sure to drain the chiles well and remove excess moisture as the will effect the consistency of the mousse.
Yields: 4 to 6 servings
Heat Factor: Mild
Ingredients :
Slowly melt the white chocolate in a heavy saucepan, stirring constantly. Remove from the heat and cool until lukewarm.
While the chocolate is cooling, in a mixing bowl, beat the heavy cream until soft peaks form. Mix in the confectioner's sugar and vailla. Gently fold about one quarter of the whipped cream into the chocolate, then fold in the remaining whipped cream. Stir in the green chile pistachios. Spoon the mousse into individual serving dishes, ad chill until ready to serve. If desired, garnish with a dollop of sweetened whipped cream and a few chopped green chile pistachios.
Yields: 4 to 6 servings
Heat Factor: Mild
Ingredients :
- 8 ounces white chocolate, cut into small chunks
- 1 tsp. New Mexican red chile powder
- 2 cups heavy cream
- 1/2 cup sifted confectioner's sugar
- 1/2 tsp. vanilla extract
- 1/2 cup chopped green chile pistachios
- Sweetened whipped cream and chopped green chile pistachios for garnish (optional)
Slowly melt the white chocolate in a heavy saucepan, stirring constantly. Remove from the heat and cool until lukewarm.
While the chocolate is cooling, in a mixing bowl, beat the heavy cream until soft peaks form. Mix in the confectioner's sugar and vailla. Gently fold about one quarter of the whipped cream into the chocolate, then fold in the remaining whipped cream. Stir in the green chile pistachios. Spoon the mousse into individual serving dishes, ad chill until ready to serve. If desired, garnish with a dollop of sweetened whipped cream and a few chopped green chile pistachios.
Dessert Bowls
Bormioli Rocco Alaska Dessert Bowls, Set of 6
Amazon Price: $21.50 (as of 12/06/2009)
Spicy Chocolate Truffles
Mouth watering good!
Yields: 96 truffles
Heat Factor: Medium
Ingredients:
For the truffles:
For topping:
Bring a sauce pan of water to a simmer and place a metal bowl over it to create a double boiler. Add the chocolate to the bowl and melt, stirring in the sugar once the chocolate is mostly melted. When the sugar has dissolved, remove from the heat. In another bowl, place the cream cheese and use a spatula to soften.
Fold the softened cream cheese into the chocolate until completely mixed. Add the cocoa, liqueur and chile powders and mix until a soft "dough" forms. Use a mini ice cream scoop or a teaspoon to scoop 1/2 ounce balls of mixture and place the balls on a sheet pan lined with wax paper.
If you like, top with or roll in any of the suggested toppings, or leave plain. Place in the refrigerator to chill for 45 minutes before serving.
Heat Factor: Medium
Ingredients:
For the truffles:
- 16 ounces dark or semi-sweet chocolate,chopped
- 1 cup raw cane sugar
- 8 ripe bananas
- 1 quart vanilla ice cream (or your favorite flavor)
- 16 ounces non-fat cream cheese
- 1 cup cocoa powder
- 2 Tbsp. brandy, whiskey or amaretto
- 1/4 tsp. ancho chile powder
- 1/4 tsp. chipotle chile powder
For topping:
- cocoa powder
- chiptole chile powder
- smoked paprika
- chopped pistachios
- chopped almonds
- chopped walnuts
- shredded coconut
Bring a sauce pan of water to a simmer and place a metal bowl over it to create a double boiler. Add the chocolate to the bowl and melt, stirring in the sugar once the chocolate is mostly melted. When the sugar has dissolved, remove from the heat. In another bowl, place the cream cheese and use a spatula to soften.
Fold the softened cream cheese into the chocolate until completely mixed. Add the cocoa, liqueur and chile powders and mix until a soft "dough" forms. Use a mini ice cream scoop or a teaspoon to scoop 1/2 ounce balls of mixture and place the balls on a sheet pan lined with wax paper.
If you like, top with or roll in any of the suggested toppings, or leave plain. Place in the refrigerator to chill for 45 minutes before serving.
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Grilled Banana Splits
A really good dessert for after eating all that truly scrumptious hot food!
Yields: 4 servings
Heat Factor: Mild
Ingredients:
Spray your grill heavily with grilling spray, then preheat to 350 degrees.
In a small saucepan over medium-low heat, cook the butter and brown sugar until butter is completely melted and sugar is dissolved. With a sharp knife, cut each banana in half lengthwise, leaving the peel on the halves.
Brush the cut side of the banana halves with the sugar mixture and place the bananas, cut side down on the grill. Grill until golden brown and caramelized, about 2 minutes. Spray the grill again, then turn the banana halves over, peel side down and brush the cut side with more glaze. Grill 2 to 3 minutes longer, until tender. Remove bananas from peel.
To serve, place two grilled banana halves in a sundae dish. Top with two scoops of ice cream, drizzle with hot fudge sauce and top with whipped cream and nuts.
Yields: 4 servings
Heat Factor: Mild
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 8 ripe bananas
- 1 quart vanilla ice cream (or your favorite flavor)
- 1 (8 ounce) jar of chocolate fudge sauce
- 2 Tbsp. cider vinegar
- whipped cream
- chopped nuts
Spray your grill heavily with grilling spray, then preheat to 350 degrees.
In a small saucepan over medium-low heat, cook the butter and brown sugar until butter is completely melted and sugar is dissolved. With a sharp knife, cut each banana in half lengthwise, leaving the peel on the halves.
Brush the cut side of the banana halves with the sugar mixture and place the bananas, cut side down on the grill. Grill until golden brown and caramelized, about 2 minutes. Spray the grill again, then turn the banana halves over, peel side down and brush the cut side with more glaze. Grill 2 to 3 minutes longer, until tender. Remove bananas from peel.
To serve, place two grilled banana halves in a sundae dish. Top with two scoops of ice cream, drizzle with hot fudge sauce and top with whipped cream and nuts.
Chocolate Chess and Chile Pie
Another recipe from The Chile Pepper Encyclopedia.
Yields: 6 to 8 servings
Heat Factor: Mild to medium
Preheat oven to 325 degrees.
In a medium bowl, beat the eggs and sugar together until light and fluffy. Add the red chile powder and beat until well blended. Add the melted chocolate chips, 1/2 cup of the heavy cream and the melted butter. Mix until well blended. Pour this mixture into the pre-baked pie crust. Bake until the mixture is set, 30 to 35 minutes. Remove the pie from the oven and let cool on a wire rack, then chill. Just before serving, whip the remaining 1/2 cup cream until soft peaks form, add the confectioner's sugar and vanilla, and continue beating until firm peaks form. Serve the pie with a dollop of whipped cream. For chile lovers you can add 1/8 to 1/4 teaspoon of red chile powder to the whipped cream for a double dose of chile.
Yields: 6 to 8 servings
Heat Factor: Mild to medium
- 4 large eggs
- 1 cup sugar
- 1 tsp. red chile powder, plus 1/8 to 1/4 tsp.
- 6 ounces (1 cup) semisweet chocolate chips, melted
- 1 cup heavy cream
- 6 Tbsp. unsalted butter, melted
- 1 9-inch pre-baked pie crust
- 1/4 cup confectioner's sugar
- 1/2 tsp. vanilla extract
Preheat oven to 325 degrees.
In a medium bowl, beat the eggs and sugar together until light and fluffy. Add the red chile powder and beat until well blended. Add the melted chocolate chips, 1/2 cup of the heavy cream and the melted butter. Mix until well blended. Pour this mixture into the pre-baked pie crust. Bake until the mixture is set, 30 to 35 minutes. Remove the pie from the oven and let cool on a wire rack, then chill. Just before serving, whip the remaining 1/2 cup cream until soft peaks form, add the confectioner's sugar and vanilla, and continue beating until firm peaks form. Serve the pie with a dollop of whipped cream. For chile lovers you can add 1/8 to 1/4 teaspoon of red chile powder to the whipped cream for a double dose of chile.
Chile Books & More
The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes by Dave Dewitt
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Chile Grill 12 - Chile Shape
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Indoor Mexican Salsa Garden Starter Kit - Includes Seed, Tray, Jiffy Peat Pellets, Instructions More - Seeds: Beefsteak Tomato, Brandywine Tomato, Hampson Tomato, Tomatillo, Cayenne Long Red, Anaheim Chile, Jalapeno, Serrano, White Sweet Spanish Onions, U
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Chile Pepper Motif Chip & Dip Platter / Condiment Server - Aspen Country Store
Great for tortilla chips and spicy salsa, or potat more...0 points
Southwest Chile Pepper Motif Beverage Pitcher - Aspen Country Store
Pour lemonade, Margaritas, or even water from this more...0 points
Peaches with Habanero Chile and Mint
Yields: 6 to 8 servings
Heat Factor: Medium
Ingredients:
Preheat grill to medium high or 325 degrees. In a coffee mill or spice grinder, grind together sugar, peach sour-dust candy, habanero powder and mint leaves to make a rub. Brush peaches with canola oil and sprinkle with rub.
Grill open face of peaches until charred. Remove, and toss in a bowl with fresh mint, a splash of olive oil, salt and pepper.
Heat Factor: Medium
Ingredients:
- 1/4 cup sugar
- 1 tsp. peach sour-dust candy (available at MyRainbowDust.com)
- 1 tsp. habanero powder
- 10 dried mint leaves (optional)
- 12 to 16 peaches, split, stones removed, unpeeled
- canola oil, for brushing
- 30 fresh mint leaves, for tossing
- extra-virgin olive oil, for tossing
- salt and pepper
Preheat grill to medium high or 325 degrees. In a coffee mill or spice grinder, grind together sugar, peach sour-dust candy, habanero powder and mint leaves to make a rub. Brush peaches with canola oil and sprinkle with rub.
Grill open face of peaches until charred. Remove, and toss in a bowl with fresh mint, a splash of olive oil, salt and pepper.
More Recipes & Ideas Using the HOT STUFF!
Ben & Jerry's Homemade Ice Cream & Dessert Book by Ben Cohen, Jerry Greenfield, Nancy Stevens
With little skill, surprisingly few ingredients, a more...1 point
The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli
This is the definitive cookbook on Italian cuisine more...0 points
The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce by Paul Mcilhenny, Barbara Hunter
"Tabasco sauce is an indispensable ingredient more...0 points
Texas Peppers: The Jalapeno Cookbook (Flavors of Home) by Peggy Struble
"Texas Peppers" - the Jalapeño cookbook more...0 points
Ice Cream Sundae Anyone?
Anchor Hocking 563H Fountainware Tulip Sundae Dish
Amazon Price: $37.95 (as of 12/06/2009)
More Recipes with Chiles
Now that you've got the desserts, what about the rest of the meal? Here's a look at what you will find on my other chile recipes lenses.-
Yummy Recipes Using Hot Peppers
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Most everyone likes chiles, although some can't handle the extreme heat levels that we chileheads can. Here you will find many great recipes using hot peppers to add some kick in your knickers. You can follow the recipes and/or add or subtract ingred...
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Salsa and Sauces Recipes
-
This lens has the really good stuff, salsas and sauces. Salsas are a very versatile food. They can be eaten with chips, added to meat, piled on potatoes and much more. Low in calories and high in vitamins, salsas are just good and good for you. And i...
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Recipes Using Hot Peppers!
-
Here you will find many great recipes using hot peppers. There will be entrees, side dishes, dips & salsas, salads and desserts. You can follow the recipes and/or add or subtract ingredients to suit your own taste buds. I no longer have taste buds as...
Strawberry and Spice Trifle
Yields: 6 to 8 servings
Heat Factor: Medium
For the strawberries
Ingredients:
Prepare the strawberries: in a bowl combine the strawberries with the sugar, cayenne and wine. Set aside for 2 hours.
Prepare the whipped cream: using an electric mixer, whip the cream until stiff peaks form. Gently fold in the confectioner's sugar and cinnamon.
Assemble the trifle: line an 8 inch diameter glass trifle bowl with ladyfingers so that they are visible from the outside of the bowl. Place a spoonful of whipped cream in the base of the bowl. Top with a layer of pound cake and then top the cake with a layer of macerated strawberries. Continue layering the cream, cake, and strawberries until bowl is filled. Top the trifle with whipped cream and sprinkle with crushed ladyfingers.
Refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with whole strawberries.
Heat Factor: Medium
For the strawberries
Ingredients:
- 2 pounds strawberries, sliced
- 1/4 cup sugar
- 1 tsp. cayenne
- 1 cup Shiraz wine
For the trifle
Ingredients:
- 3-1/2 cups chilled heavy whipping cream
- 1 cup confectioner's sugar
- 1 Tbsp. cinnamon
- 1 Tbsp. vanilla
- 30 ladyfinger cookies
- 1 (1 pound) pound cake, cut into 2 inch cubes
- whole strawberries for garnish
Prepare the strawberries: in a bowl combine the strawberries with the sugar, cayenne and wine. Set aside for 2 hours.
Prepare the whipped cream: using an electric mixer, whip the cream until stiff peaks form. Gently fold in the confectioner's sugar and cinnamon.
Assemble the trifle: line an 8 inch diameter glass trifle bowl with ladyfingers so that they are visible from the outside of the bowl. Place a spoonful of whipped cream in the base of the bowl. Top with a layer of pound cake and then top the cake with a layer of macerated strawberries. Continue layering the cream, cake, and strawberries until bowl is filled. Top the trifle with whipped cream and sprinkle with crushed ladyfingers.
Refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with whole strawberries.
Need a Trifle Bowl?
Get this elegant Trifle Bowl for the Strawberry and Spice recipe!
Luigi Bormioli Michelangelo Masterpiece 8-1/2-inch Trifle Bowl with Lid
Amazon Price: $31.46 (as of 12/06/2009)
Devil's Cookies
Yields: 16 cookies
Heat Factor: Hot
Ingredients:
Place all of the ingredients except the hot red pepper jelly in the bowl of a food processor and pulse until the dough just comes together. Transfer onto a piece of plastic wrap, wrap well and gently shape into a ball. Refrigerate for at least 1 hour.
Preheat oven to 325 degrees. Heat the hot red pepper jelly in a small saucepan until loose and spreadable. Remove the dough from the refrigerator and form into 1 inch balls. Place the dough pieces on a baking sheet, leaving a few inches in between each one. Flatten slightly and press into the center of each cookie to create a wide indent, leaving a rim around the edge. Spoon 1 to 2 teaspoons of hot red pepper jelly into the center of each cookie. Place in the oven and bake for 25 to 30 minutes, or until the edges are golden and the filling is bubbling.
Heat Factor: Hot
Ingredients:
- 1-1/4 cups flour
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 1 stick unsalted butter, chilled and diced
- pinch of salt
- 1/2 cup hot red pepper jelly
Place all of the ingredients except the hot red pepper jelly in the bowl of a food processor and pulse until the dough just comes together. Transfer onto a piece of plastic wrap, wrap well and gently shape into a ball. Refrigerate for at least 1 hour.
Preheat oven to 325 degrees. Heat the hot red pepper jelly in a small saucepan until loose and spreadable. Remove the dough from the refrigerator and form into 1 inch balls. Place the dough pieces on a baking sheet, leaving a few inches in between each one. Flatten slightly and press into the center of each cookie to create a wide indent, leaving a rim around the edge. Spoon 1 to 2 teaspoons of hot red pepper jelly into the center of each cookie. Place in the oven and bake for 25 to 30 minutes, or until the edges are golden and the filling is bubbling.
Cookie Jar
Anchor Hocking 1-Gallon Heritage Hill Jar with Glass Lid
Amazon Price: $14.99 (as of 12/06/2009)
S'more Macarons
Yields: approximately 50 cookies
Heat Factor: Mild
Ingredients:
For the macarons:
For the granache:
Make the macarons: Preheat oven to 350 degrees.
In a medium bowl, mix graham cracker crumbs with cinnamon and stir to combine. Place ground graham crackers on a cookie sheet and bake, stirring once, until toasted and fragrant, about 10 minutes. Cool and then add graham cracker mixture to food processor with confectioner's sugar. Grind to a fine powder. Sift and set aside.
In food processor, process brown and white sugars until finely ground. In a mixer with a whisk attachment, beat egg whites and salt until foamy. Slowly stream in sugar mixture and continue mixing until glossy medium-soft peaks are achieved, adding vanilla at the end. Gently fold graham cracker mixture into meringue in two or three additions. Once combined, continue to fold until batter has deflated to a glossy, homogeneous mixture with soft peaks.
Transfer batter to a pastry bag with a round tip. On a parchment lined baking , pipe even-sized rounds about 1 to 1-1/2 inches in diameter and 1/4 inches high, leaving a 1 inch space between cookies. Once finished, firmly and evenly bang cookie sheet on a flat surface, twice. If any peaks are still sticking up, pat peak gently with a lightly moistened fingertip. Allow to sit for 60-90 minutes, so batter will settle slightly. Preheat oven to 325 degrees. Bake cookies for 10-14 minutes until cookies are firm on top and just starting to brown on edges. Cool on cookie sheets.
Make the ganache:
In a small pot heat cream and spices to scalding. Remove from heat and let steep 10 to 20 minutes, depending on desired heat level. In a heatproof bowl add chocolate and honey. Return cream mixture to scalding and strain cream. Pour cream over chopped chocolate. Let sit for 3 minutes. Using a spatula, mix until ingredients are combined. Allow to sit and firm into a frosting like consistency, about 1 hour.
Assemble the cookies:
Pairing cookies of similar size, create 2 rows of tops and bottoms. Pipe or spoon a bout 1 teaspoon of ganache onto the bottom of 1 cookie and place its partner on top. Serve. Cookies can be stored for up to 2 days in an airtight container in the refrigerator. Bring to room temperature before serving.
Heat Factor: Mild
Ingredients:
For the macarons:
- 1 cup plus 2 Tbsps. graham cracker crumbs
- 1/4 tsp. cinnamon
- 1 cup confectioner's sugar
- 1/3 cup dark brown sugar
- 1/4 granulated sugar
- 3 large egg whites
- pinch of salt
- 1/2 tsp. vanilla extract
For the granache:
- 6 Tbsps. heavy cream
- 1/4 tsp. ancho chile powder
- 1/4 tsp. cinnamon
- 1/8 tsp. cayenne powder
- pinch of salt
- 4-1/2 ounces good-quality milk chocolate, finely chopped
- 1 ounce good-quality bittersweet chocolate, finely chopped
- 1-1/4 tsp. honey
Make the macarons: Preheat oven to 350 degrees.
In a medium bowl, mix graham cracker crumbs with cinnamon and stir to combine. Place ground graham crackers on a cookie sheet and bake, stirring once, until toasted and fragrant, about 10 minutes. Cool and then add graham cracker mixture to food processor with confectioner's sugar. Grind to a fine powder. Sift and set aside.
In food processor, process brown and white sugars until finely ground. In a mixer with a whisk attachment, beat egg whites and salt until foamy. Slowly stream in sugar mixture and continue mixing until glossy medium-soft peaks are achieved, adding vanilla at the end. Gently fold graham cracker mixture into meringue in two or three additions. Once combined, continue to fold until batter has deflated to a glossy, homogeneous mixture with soft peaks.
Transfer batter to a pastry bag with a round tip. On a parchment lined baking , pipe even-sized rounds about 1 to 1-1/2 inches in diameter and 1/4 inches high, leaving a 1 inch space between cookies. Once finished, firmly and evenly bang cookie sheet on a flat surface, twice. If any peaks are still sticking up, pat peak gently with a lightly moistened fingertip. Allow to sit for 60-90 minutes, so batter will settle slightly. Preheat oven to 325 degrees. Bake cookies for 10-14 minutes until cookies are firm on top and just starting to brown on edges. Cool on cookie sheets.
Make the ganache:
In a small pot heat cream and spices to scalding. Remove from heat and let steep 10 to 20 minutes, depending on desired heat level. In a heatproof bowl add chocolate and honey. Return cream mixture to scalding and strain cream. Pour cream over chopped chocolate. Let sit for 3 minutes. Using a spatula, mix until ingredients are combined. Allow to sit and firm into a frosting like consistency, about 1 hour.
Assemble the cookies:
Pairing cookies of similar size, create 2 rows of tops and bottoms. Pipe or spoon a bout 1 teaspoon of ganache onto the bottom of 1 cookie and place its partner on top. Serve. Cookies can be stored for up to 2 days in an airtight container in the refrigerator. Bring to room temperature before serving.
Oatmeal Chocolate Chunk Cookies with Spicy Cranberries
Yields: 3 dozen cookies
Heat Factor: Hot
Ingredients:
Place the cranberries, whiskey and chile powder in a small saucepan and bring to a boil. Remove from heat, cover and allow to sit for at least 20 minutes or until the cranberries have absorbed most of the liquid. Drain off any remaining liquid and set aside.
Preheat the oven to 350 degrees. Prepare several baking sheets with cooking spray or butter. Mix the flour, baking powder, baking soda and salt in a bowl and set aside. Use mixer to beat the butter, shortening and both sugars on medium speed for 2 minutes. Add the egg and corn syrup and beat until fluffy, about 2 minutes. Beat in the flour mixture until well incorporated. Stir in the oats, chocolate and cranberries. Refrigerate the batter for 10 minutes. Drop the dough in tablespoon-sized balls onto the baking sheets, spaced about 3 inches apart. Flatten each ball slightly with the back of a spoon. Bake the cookies, one sheet at a time for about 12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and allow to cool for about 15 minutes. Serve or store in an airtight container for up to 2 weeks.
Heat Factor: Hot
Ingredients:
- 1 cup dried cranberries
- 6 Tbsp. whiskey (optional)
- 1 tsp. habanero chile powder
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (2 sticks) butter, slightly softened
- 1/4 cup vegetable shortening
- 1 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 3 Tbsp. light corn syrup
- 3 cups old-fashioned rolled oats
- 2 cups white chocolate chunks
Place the cranberries, whiskey and chile powder in a small saucepan and bring to a boil. Remove from heat, cover and allow to sit for at least 20 minutes or until the cranberries have absorbed most of the liquid. Drain off any remaining liquid and set aside.
Preheat the oven to 350 degrees. Prepare several baking sheets with cooking spray or butter. Mix the flour, baking powder, baking soda and salt in a bowl and set aside. Use mixer to beat the butter, shortening and both sugars on medium speed for 2 minutes. Add the egg and corn syrup and beat until fluffy, about 2 minutes. Beat in the flour mixture until well incorporated. Stir in the oats, chocolate and cranberries. Refrigerate the batter for 10 minutes. Drop the dough in tablespoon-sized balls onto the baking sheets, spaced about 3 inches apart. Flatten each ball slightly with the back of a spoon. Bake the cookies, one sheet at a time for about 12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and allow to cool for about 15 minutes. Serve or store in an airtight container for up to 2 weeks.
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- spirituality spirituality Apr 30, 2009 @ 11:24 am
- Great lens - you've been blessed by a squidoo angel :)
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- YourSmilingChef YourSmilingChef Mar 14, 2009 @ 2:21 pm
- This is a fabulous lens... 5 stars! I must try the Oatmeal Chocolate Chunk Cookies, the Strawberry and Spice Trifle, and the Peaches with Habanero Chile and Mint... Yum Yum!
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Monarch Watch is dedicated to saving the Monarchs through tagging, monitoring and other conservation means. The Monarch Waystation Program was started for others to help the Monarchs every day and throughout their migration period. My yard is waystation 293 out of over 2,100 registered waystations.
Live Monarch Foundation raises thousands of butterflies and milkweed and offers free milkweed seeds to start your own conservation efforts to save the Monarch in your own backyard.
Michoacan Reforestation and Habitat Protection Fund helps the Monarch's winter habitat through reforestation of the land that has been devastated through development and construction.
Monarch Sanctuary provides financial and scientific support to preserve the natural balance and diversity of the oyamel fir forests that are the overwintering grounds for the Monarchs.
Monarch Butterfly Works toward conservation and offers a lot of great information on gardening tips, life cycle, biology and much more.
National Wildlife Federation A familiar foundation that really works to save all forms of wildlife worldwide.
UF Wildlife Ecology Their mission is to foster education, expand knowledge, and reward scholarships, using multi-disciplinary approaches, for the purpose of understanding, managing, and conserving biological resources.
Florida Wildlife Federation Affiliated with the National Wildlife Federation, their goals are to help the wildlife of Florida.
The Humane Society of the Treasure Coast - my local Humane Society Shelter.
Orphie G's Emporium Buy butterfly plants and seeds for your butterfly garden. This is my ebay store.
Other links:
Do you Squidoo? Try it, it's great! Make a lens about whatever subject you choose.
My Blog The Vent Site I just started this one. Got a gripe? Tell me about it, that's what this blog is about!
Integrated Pest Management Information on how to control the pests in your lawn and garden, limiting the use of pesticides.
Come Join My Network at Digg
Visit Nature's Beauty for some great products and gifts.
Monarch Watch is dedicated to saving the Monarchs through tagging, monitoring and other conservation means. The Monarch Waystation Program was started for others to help the Monarchs every day and throughout their migration period. My yard is waystation 293 out of over 2,100 registered waystations.
Live Monarch Foundation raises thousands of butterflies and milkweed and offers free milkweed seeds to start your own conservation efforts to save the Monarch in your own backyard.
Michoacan Reforestation and Habitat Protection Fund helps the Monarch's winter habitat through reforestation of the land that has been devastated through development and construction.
Monarch Sanctuary provides financial and scientific support to preserve the natural balance and diversity of the oyamel fir forests that are the overwintering grounds for the Monarchs.
Monarch Butterfly Works toward conservation and offers a lot of great information on gardening tips, life cycle, biology and much more.
National Wildlife Federation A familiar foundation that really works to save all forms of wildlife worldwide.
UF Wildlife Ecology Their mission is to foster education, expand knowledge, and reward scholarships, using multi-disciplinary approaches, for the purpose of understanding, managing, and conserving biological resources.
Florida Wildlife Federation Affiliated with the National Wildlife Federation, their goals are to help the wildlife of Florida.
The Humane Society of the Treasure Coast - my local Humane Society Shelter.
Orphie G's Emporium Buy butterfly plants and seeds for your butterfly garden. This is my ebay store.
Other links:
Do you Squidoo? Try it, it's great! Make a lens about whatever subject you choose.
My Blog The Vent Site I just started this one. Got a gripe? Tell me about it, that's what this blog is about!
Integrated Pest Management Information on how to control the pests in your lawn and garden, limiting the use of pesticides.
Come Join My Network at Digg
Visit Nature's Beauty for some great products and gifts.
by Orphie_G
Hi, I'm Orphie G. I'm not a leader nor a follower. I'm an individual doing my own thing. I don't buy in to what's "popular". I won't jump on the band... (more)
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