I think it’s fair to say I’m obsessed with “Mexican” chocolate desserts. I made those cookies…and now this torte…and every coffeehouse I dip into I ask if they have Mexican hot chocolate.
Chocolate Mexicano Discs from Taza Chocolate
There’s no magical ingredient here. It’s not rocket science. Nor do you need to run off and purchase expensive ingredients. One needs only to own adobo chili powder and some cayenne pepper.
A dash of each adds just enough heat and a subtle deep smoky chili flavor that all your chocolate dishes are really just crying, nay, screaming for.
I didn’t snap a photo of the completed torte but you can check out the original recipe and photos over at Design*Sponge. It’s a really elegant looking and tasting dessert. I’d put this in the category of “things I’d take to a dinner party.”
It’s something like the best, gooeyest, just-barely-cooked-enough brownie you’ve ever had. And then I went and added all that Mexicanness and flavor just went and blew up in your mouth. Yeah. Get hyped!
Recipe after the jump…
What do you do when you get 4 pints of strawberries on sale for $5 at The Teet? Well, you eat one pint, use the other two for a strawberry tart and leave the last one for a refrigerator experiment to see how long it’ll last. (Just for fun.)
Seriously though, I got this smokin’ deal and apparently overestimated my ability to consume strawberries. And my timing could not have been worse…I got them on a Sunday and I was leaving on a jet plane on Friday. What was I thinking?! I wasn’t. Clearly. Faced with a choice: throw them away, eat them at an alarming rate (like, three pints in two days) or make something. Choice made.
Strawberry tart! Easy right? Sorta. I didn’t want to run to the grocery again and purchase a ton of ingredients. That canceled out plenty of recipes and when I finally came upon one that didn’t require massive alterations and guessing…what did I do? I didn’t buy enough of the ONE ingredient I had to get…mascarpone cheese! It was a long week! I was tired. I was bleary eyed and completely OVER IT!!! I misread the instructions…I didn’t chill my tart crust…I used too much powdered sugar…I didn’t use a tart pan because I didn’t trust the recipe.
But you know what? It ended up tasting great! It’s a rectangle…I made it into bars…it’s rustic…WHATEVER! I ate nearly all of it the next day at work because it was one of thooooose days.
Don’t change a thing…I changed it enough for all of us!
And what do you do with left over lemon curd?! Well clearly…you make lemon cream cheese frosting!
Easy. As. Pie. I whipped up a batch of cupcakes (from a box…what! whaaat!) and put on this homemade lemony frosting! It’s a special touch you can add to any of your cake-ish baked goods, I think. And if you make the mascarpone pancakes with lemon curd and blueberries you’re gonna have left overs so you might as well do something good with it!
PS – OOOOH what if you dipped fruit in the frosting!! :O Heaven!
Hello all! Sorry I’ve been MIA here for a few days now. Things have been uber busy at work and in life. But exciting things are happening, which is all good news! Next week I’m heading out of gloomy, cold Washington, DC for sunny (hopefully) Austin, TX for South by Southwest Interactive. I’m out there for work, so most of the sessions I’m attending will be for that…but oh, don’t you think for a second I’m not sneakin’ in some food sessions if and when I can!! (Not to mention the parties, but whatever, don’t judge me.)
I should also note, that you might be seeing an influx of Weight Watchers recipes here at One Bite. As I’ve mentioned before, Weight Watchers is my go-to program for recalibrating my diet. I’ll admit that I haven’t been working out as much as I should…and maybe enjoying good food and libations a weee bit too often. Either way, it’s time for a reality check. And if my jeans weren’t reality check enough…
Hey! On that note! Here’s a super not healthy, but totally awesome recipe for homemade Twix bars!! :) I may have made these before I decided to truly hunker down on the ‘ol diet.
Snowed-in boredom continues…day two. Of course this means more cooking!
I made this plum cake in the hopes that I’d be sharing it with lots of hungry mouths ready for its tart, crumb-y, sour cream-y-ness tomorrow. Alas, the Federal Government is closed tomorrow…and so is my work. I’ll have to find new people to push my wares on instead.
This is another recipe that needs no changing. It’s perfect just as it is.
It’s February! It’s the month of love! Or if you’re watching the Valentine’s Day movie trailer it is, at the very least, the day our love life is put on display. I’m not too into Valentine’s Day, except to say it’s a fabulous excuse to make sweet treats (and maybe cut them into heart shapes) (okay, okay and to get dressed up too)!
If your sweetie likes sweets, then this is the treat for them! Too bad The BF doesn’t like sweets. But he likes gin, so if anyone has some great gin they recommend, let me know!!
One note about this AWESOME and intensely sweet treat: just save yourself the trouble and go buy a cookie dough scooper. It looks like an ice cream scoop, but smaller. Using a scooper ensures that each cake will be the same size, which is pretty important for these little cake/sandwiches. It’s also handy for cleanly and evenly putting the filling where it belongs!
I love this cake. I love this cake because it’s moist, rich, decadent…I love it because it is the easiest recipe in the WORLD…and I extra love it because my mom shared it with me and together, we pretty much swear by it.
Don’t judge me because it calls for boxed cake mix! Don’t judge me because it calls for a CAN of pie FILLING! Because while food bloggers all over the Google tubes just had a heart attack…I will ask you to JUST TRUST ME. This cake will make mouths happy, tummies full and you will generally be regarded as the BOMB for making it.
I think I learned something about myself this weekend. Brownies don’t do it for me so much. I have a favorite brownie base…and boy I love me some cheesecake brownies…but ya know, when I’m looking for a chocolatey cake-like baked item…I think what I’m really craving is a moist chocolatey cake. Maybe I’ll get to that later this week.
Anyway, you guys remember the cranberry brownie fail. It sucked. So I went back and tackled it, this time using the brownie batter Smitten Kitchen used in the afore-mentioned cheesecake brownie recipe (which was adapted from a Gourmet recipe) and completely ditched the cheesecake-y-ish swirl idea.