Mexican Cocoa Brownies

Hello all! I apologize for not having posted in awhile, I was on vacation for a weekend in Cabo San Lucas, Mexico!

And in honor of my Mexico vacation, I give you Mexican cocoa brownies!



I didn't get the cocoa in Mexico though. I actually made these before I even left, I wanted to bake something easy and sweet, but special, so I used my Mexican cocoa from Savory Spice Shop! Mexican cocoa and chocolate is special because it's cocoa combined with almonds and cinnamon, very tasty. But if you can't find it in stores, I've found you a substitute! *Measure out the 1/2 cup plus 1 tablespoon unsweetened cocoa powder, and add 3/4 teaspoon ground cinnamon.

The recipe makes two 8 x 8 pans, or one 9 x 13 pan I'm sure, but since it's just Dave and I in the house I halved it and made one 8 x 8, and added some cinnamon extract for fun.

Mexican Cocoa Brownies
adapted from Savory Spice Shop

1/2 cup unsalted butter
1 cup sugar
1/2 cup brown sugar
1 1/2 tablespoon vegetable oil
1/3 cup light corn syrup
3 eggs
1/2 cup plus 1 tablespoon Mexican cocoa (or see substitution above*)
1 cup flour
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon extract (optional)

1. Line and butter a 8 x 8 inch square brownie pan and preheat oven to 350 degrees.
   
2. In a large mixing bowl, cream the butter
3. Beast in sugars, oil and syrup until blended.
   
4. Stir in eggs one at a time until blended.
   
5. Stir in cocoa, flour and extract until blended.
   
6. Spread evenly into the prepared pan and bake at 350 degrees for 40 minutes.
7. Allow to cool in pan before cutting into bars!

Mexican Cocoa Ice Cream for Cinco de Mayo

I discovered a wonderful new shop, the Savory Spice Shop in Westfield, NJ. It's so much fun. The first time I went there I was overwhelmed and I walked out with only a few things, but I recently went back and bought a whole bunch of fun stuff!

Among my spoils was a bag of Mexican cocoa which I made Mexican cocoa ice cream in honor of Cinco de Mayo with!



I'm still learning how to make ice cream well. I have issues with my custard separating and that seems to make it freeze hard as a rock after processing. But this time I went very slow and I think it came out pretty good!



Mexican Cocoa Ice Cream
From Savory Spice Shop

Yields 1 quart
Note: If you don't have an ice cream maker you can use this method for processing!

3 egg yolks
1/2 cup sugar
1 1/2 cups milk
3 tbsp. Mexican cocoa
1/4 tsp. cinnamon extract
1/4 tsp. peppermint extract
1 1/2 cups heavy whipping cream

1. In a small bowl, whisk egg yolks and sugar together.
   
2. In a saucepan over medium heat, slowly heat milk to boiling point, stirring occasionally.
3. Slowly pour egg mixture into milk and thoroughly mix together.
   
4. Turn heat to low and stir constantly until the mixture thickens and forms a thick film on the back of a wooden spoon. (Do not let it boil or the mixture will separate)
5. Remove pan from heat and let cool to room temperature.
   
6. When cool, transfer mixture to a bowl. Add cocoa and mix in thoroughly.
   
7. Mix in extracts and cream.
   
8. Refrigerate until cold, 1-2 hours.
   
9. Process the ice cream in an ice cream maker for about 25 min, or make sure you have a lot of time and use this method

Happy Cinco de Mayo!

Cocoa Caramel Swirl Brownies - Recipe

I whipped these up the morning before a Superbowl party. I adapted them from the cocoa brownies recipe in Wild About Brownies which I chose simply because I had cocoa on hand. :o)



They turned out sticky and fudgey, cutting was an adventure, I ended up removing them from the pan a cutting board and bringing the knife straight down to cut them since dragging the knife through just made them crumbley due to the caramel swirls. :o)

Cocoa Caramel Swirl Brownies
Adapted from Wild About Brownies

3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1/4 cup caramel liqueur (I used Baileys)
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
About 2 tablespoons caramel sauce

1. Preheat oven to 350. Grease the bottom and sides of an 8 inch square baking pan. Line bottom with parchment paper, letting paper slightly hang over two edges (good for lifting brownies out to cut).
2. In a small bowl combine flour, baking powder and salt.
   
3. In another bowl mix together the sugar, eggs, oil and caramel liqueur with an electric mixer.
4. Stir in the cocoa and extracts.
5. Stir in the flour mixture until just combined.
6. Pour the batter into the prepared pan and spread evenly. Distribute the two tablespoons of caramel sauce over top of the brownies and use a knife to draw in all sorts of fun swirls.
7. Bake for 30 - 35 minutes or until a cake tester inserted into the brownie portion comes out almost clean.
8. Cool in the pan on a wire rack then remove using parchment paper. Easiest to place on a large cutting board and use the knife to cut straight down to cut the brownies into squares.
9. Store in an airtight container at room temp.

Mini Cocoa Madeleine

I finally got to use my mini madeleine pan! Mini baked things are awesome. I made these one snowy afternoon before heading out for girls night.


The recipe came from a random desserts magazine I picked up around Christmas in line in the supermarket. They're REALLY hard not to eat straight out of the oven, especially because they're so mini, I just want to keep snacking on them by the handfuls. Thankfully the recipe made almost 4 pans worth!

I dusted them with powdered sugar before transporting them to the party, they were pretty darn good.

I wish they had more of the shell definition though. My batter had some rather large bubbles in it, I'll have to google what to do about that... hm...


Until then, please check out the new additions to my flickr baking set AND my new adventures in ice cream set!

Christmas Mini Cupcake Trio

My blog sort of lives in the past, that's not very attractive, but here it's still Christmas apparently! :oD

Dave and I had 3 stops to make on Christmas, so since I'm crazy I baked up 3 different mini cupcakes to cart around to each Christmas party with me! And they all came out incredible!


Mini one: Hot cocoa cupcake
Chocolate cupcake with marshmallow frosting


This site has some amazing cupcakes. No recipes have failed me yet from it! Marshmallow frosting was good, but not as sturdy as I would of hoped. I just didn't see marshmallow cream at the store, so I used the substitution below for marshmallow cream:

For 1 cup marshmallow cream heat 16 large or 160 miniature marshmallows + 2 tsp corn syrup in the top of a double boiler.

Seemed to work out fine? But it never formed hard peaks when I added my whites to the marshmallow cream, perhaps I didn't whip the egg whites enough? I'll try again with more patience.

Mini Two: Gingerbread
Gingerbread cupcake with vanilla buttercream frosting


This was delicious, it might of been my favorite out of the trio. I should of spent more time with the frosting and added more powdered sugar, but had places to go, dammit. I always forget to sprinkle the cupcakes as soon as I frost them! Otherwise the sprinkles just roll off!

Mini Three: Red Velvet Peppermint
Red velvet cupcake with peppermint buttercream frosting


This is the second time I've made these red velvet cupcakes and they turned out great this time around as well. (Here was the first try.) I think they were everyone's favorite out of the trio.