Tag Archives: mexican

Mexican Hot Chocolate Cake

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hotchocolatecake

Made this for a friend’s birthday party recently that was a Cinco De Mayo theme so this seemed only fitting.  It came out great!

I was inspired by Mexican hot chocolate which is traditionally made with chilis and cinnamon.

Cake:

  • 1 cup semisweet chocolate chips
  • 1 1/4 cups granulated sugar
  • 3/4 cups (1 1/2 sticks) unsalted butter, softened
  • 1 tsp vanilla extract
  • 3 eggs, room temperature
  • 2 cups flour
  • 1 tbs cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 cup milk
  • 2 jalapenos, minced very fine

Frosting:

  • 3 1/4 cups powdered sugar
  • 1/3 cup milk, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 ounces bakers chocolate, melted
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tbs instant coffee
  • 1 tsp McCormick Cocoa Chile Blend

Preheat oven to 325.  Grease two 9″ round baking pans.

Microwave chocolate chips about 1 minute, stir and do an additional 10 – 15 seconds if need be.

In a large bowl cream together butter and sugar.  Add in vanilla and eggs and beat 1 – 2 minutes or until smooth.  Beat in melted chocolate.

In a medium bowl, combine flour, salt, baking soda, cinnamon and cayenne.  Beat into chocolate mixture alternately with the milk.  Fold in jalapenos.  Pour into prepared pans and bake at 325 for 10 mins.  Then, bump up the temperature to 350 for the remaining 18 – 25 or until a toothpick comes out clean.  I’ve found that this alleviates the infamous dome syndrome that happens when the cake cooks too quickly on the outer edges and not in the middle.

Invert onto wire racks to cool.

To make the frosting add instant coffee to your milk and stir to dissolve granules.  Melt the bakers chocolate at 30 second intervals in the microwave stirring in between until just melted.  In a medium bowl, combine powdered sugar, coffee/milk mixture, butter, melted chocolate, McCormick Cocoa Chile Blend, vanilla and salt.  Beat until fluffy.

Frost your cake and enjoy!

Cheesey Chicken Quesadillas

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chickenq

This is the best way to use up leftover chicken and throw together a weeknight meal in minutes.

  • 2 cups leftover chicken breast, chopped
  • 1/4 red onion, sliced
  • 2 wedges of  The Laughing Cow Light Cheese
  • 1/2 cup shredded Mexican cheese blend
  • 2 whole wheat tortillas (I love Tamxicos!)

Take one tortilla and spread it with The Laughing Cow Light Cheese.  Top with chicken, onion and shredded cheese and place second tortilla on top.

Spray a skillet with non-stick cooking spray and cook quesadilla over medium heat about 3 minutes per side.  Once heated through, slice into wedges and serve with salsa and sour cream.

Spicy Steak with Peppers and Onions

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flanksteak

To celebrate Cinco de Mayo, the hubbs and I cooked this up!  The thin flank steak cooks quickly for an easy and fast weeknight meal that can serve a crowd without stretching your budget.

For steak:

  • 1 lb flank or skirt steak
  • 1 medium jalapeno
  • 1/2 small red onion
  • 1 tbs honey
  • handful of fresh cilantro
  • juice of 2 limes
  • 4 cloves garlic
  • 1/2 tsp dried thyme
  • salt and pepper
  • 1/2 cup canola oil

No need to chop anything as you’re just going to throw it all (except the steak of course) in the food processor.  So, jalapenos, red onion, honey, cilantro, lime juice, garlic and thyme go in.  Puree until it all comes together.  With the lid on, stream in the oil.  Once it thins out but doesn’t appear too watery, you’re good to go.  For me, this was about 1/2 cup of oil but it may be a little more or less depending.  Season to taste with salt and pepper.   Marinate your flank steak in a resealable bag with 1/2 the mixture.  Reserve the other half for a sauce later.

To cook the steak, preheat your grill on high for at least 15 minutes, then cook your steak on the hottest part of the grill for about 4 minutes per side.  If cooking indoors, cook under a broiler for the same amount of time.  Pull the steak off the grill and let it rest on a cutting board for at least 5 minutes before slicing.

To serve, slice steak against the grain and drizzle with reserved sauce.  Pair with a piece of cilantro and some pan sauteed onions and peppers and have your own little fiesta!