This was my original recipe that was a finalist in the 2011 Dallas Morning News Holiday Cookie Contest.
Chocolate Jalapeno Cookies:
2 - 2.7 oz. packages of Taza Chocolate Mexicano, Cinnamon flavored
Chop into small pieces for melting
3/4 C Flour
1/2 tsp Cinnamon
1/4 tsp Baking Powder
1/8 tsp Cayenne Pepper
1/4 tsp Salt
3/4 C Brown Sugar
1/4 C Butter, softened
1 Large Egg
1 tsp Pure Vanilla Extract
2 TBS Espresso Coffee ( I use Medaglio D'Oro Instant Coffee)
1/4 C finely diced, seeded JalapeƱos
Caramel Drizzle:
1/2 C packed Brown Sugar
1/4 C Heavy Cream
1/2 C Confectioner's Sugar
Sea Salt for Garnish
Preparation:
Place Chocolate in a small microwavable bowl and microwave 1 minute, stirring often until melted and smooth, set aside.
In a separate bowl, combine Flour, Cinnamon, Baking Powder, Cayenne Pepper and Salt
In a large mixing bowl, cream Sugar and Butter until creamy smooth.
Add Egg, Vanilla , Espresso Coffee and Jalapenos. Beat until incorporated.
Add cooled Chocolate and beat just until blended.
Add Flour mixture and beat until well incorporated.
Chill dough for 2 hours.
Drop 2 TBS of Cookie Dough, per Cookie ( I use a Cookie Scoop), onto a Parchment lined baking sheet.
Bake at 350 degrees for 12 minutes or until almost set.
Remove and cool for 2 minutes or until set.
Transfer cookies to a wire rack and cool completely.
Caramel Drizzle:
Bring Brown Sugar and Cream to a boil, remove from heat.
Whisk in Confectioner's Sugar.
Set aside to cool at room temperature.
Drizzle sauce over cooled cookies and lightly sprinkle with Sea Salt.
Enjoy!
Peace in the Kitchen!
Pretzel Peach Jell-O Pie
Makes: 8 to 10 servings
Ingredients:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons brown sugar
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 cup boiling water
2/3 cup white sugar
4 oz (half a brick) cream cheese, softened
1/8 teaspoon cinnamon
1 tablespoon honey
1/2 cup peach nectar (Kerns or Goya makes it or puree your own!)
9 or 10 peeled peach slices
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar.
Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate.
Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.
Source: Cooking Channel
Enjoy!
Peace in the Kitchen!
Makes: 8 to 10 servings
Ingredients:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons brown sugar
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 cup boiling water
2/3 cup white sugar
4 oz (half a brick) cream cheese, softened
1/8 teaspoon cinnamon
1 tablespoon honey
1/2 cup peach nectar (Kerns or Goya makes it or puree your own!)
9 or 10 peeled peach slices
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar.
Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate.
Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.
Source: Cooking Channel
Enjoy!
Peace in the Kitchen!