Mexican Hot Chocolate Muffins

Hot from the oven and bursting with chocolate and warm spices these Mexican Hot Chocolate Muffins will have you easing in to Fall!

Sometime I feel like the world is going crazy.  We have fires all around us here.  You can smell the smoke in the air and the sky looks pink/orange.  We had a heat wave a week ago where we reached a new record of 121 degrees.  All in the middle of a pandemic.  What more could happen?  Oh I know....we had an earthquake too!

Regardless of all that is going on I'm still baking on the weekends, and the weather is definitely changing as the nights are much cooler and the leaves are starting to fall.  Looks like our Indian summer may not last this year as Fall is on it's way.  To get in the mood I made you some muffins!

MEXICAN HOT CHOCOLATE MUFFINS

Not just any plain old muffins, ones that remind me of cozy nights and something warm to drink.  One of my favorite drinks is Mexican Hot Chocolate.  I just love the feeling you get when you drink it.  all the warmth from the spices and the wonderful chocolate. Yum!  So I decided to put those flavors in a muffin.  These will not disappoint!  

Pull these bad boys straight out of the oven and dig in!  They are filled with chocolaty goodness, vanilla, cinnamon and a hint of heat from some cayenne pepper.  You will need 100% unsweetened cocoa, good cinnamon, and pure vanilla extract or Mexican vanilla extract for more depth of flavor.  I chose cayenne pepper instead of the usual chili powder as I wanted to add a touch of heat, just so you feel it on your lips after you take a big bite.  It's not too much, very little in fact, but you can leave this out if you would like.  The recipe can be easily doubled which you may consider doing because these babies will go fast!

Enjoy a touch of Fall!

Items I used to make these muffins:

6 Well Muffin Pan

Cocoa Powder

Vanilla Extract

Mexican Vanilla Extract

Cinnamon

Mixing Bowl

Rubber Spatula

Cookie Scoop

Mexican Hot Chocolate Muffins

Yield: 6 muffins

1 egg
1/2 cup 2% milk
1/4 cup canola oil

1 tsp vanilla extract (or Mexican vanilla extract)
1 1/2 cup all purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1 tsp cinnamon
Pinch cayenne pepper
2 tsp baking powder
1/2 tsp salt


Preheat oven to 400 degrees.

In a large bowl add the egg, milk and canola oil and whisk until light. Add in all the dry ingredients. Mix batter just until incorporated. Do not over mix. Batter should be thick.  

Using a large ice cream scoop, divide batter among the wells of a muffin pan sprayed with cooking spray. 

Bake for 18-20 minutes until tops are puffed and you don't see any wet areas. Remove from the oven and allow to cool on a wire rack for 10 minutes. Serve warm.

Shaved Summer Squash Salad

Ribbons of squash laced with a lemon basil vinaigrette sit atop a jazzed up Greek yogurt to make one of the lightest summer salads around!

We're still late summer eating around here but there is a definite change in the air.  The days are warm and the nights are now getting cool.  Autumn is on it's way.

While we can, we are still enjoying summer's bounty of produce and eating light and healthy.  Today's dish can definitely qualify as part of the Mediterranean diet and is very healthy, yet full of flavor.  Today we are serving up a light salad.  One that's part salad, and one that's part dip.  This combination is equally stunning and unique and one that you are sure to enjoy!

SHAVED SUMMER SQUASH SALAD

Ribbons of zucchini and summer squash are the star of the dish and are laced in a delicate lemon basil vinaigrette.  The base of the salad is Greek yogurt that is jazzed up with garlic and lemon juice and thinned out with some heavenly olive oil to make this a more spreadable base that serves as a dip for the squash.  The squash salad is piled high on the yogurt and topped with some chopped almonds for crunch and red pepper flakes for a little heat.  This is one winner of a salad!

This dish goes perfectly with my Paprika Potato and Tomato Tarts for a light dinner or lunch.  You could also serve this as a side dish with any grilled chicken, beef, pork or fish.  It's a versatile dish that is light and fresh and utterly scrumptious.

Enjoy!

Shaved Summer Squash Salad

serves 6-8

1 lb zucchini, ends trimmed
1 lb yellow summer squash, end trimmed
3 tsp salt, divided
5 1/2 Tbsp olive oil, divided
4 1/2 Tbsp fresh lemon juice, divided
1 Tbsp fresh basil, chopped
1/2 tsp black pepper, divided
1 cup plain Greek yogurt
1 clove garlic, minced
1/4 cup toasted almonds, rough chopped
Garnish: fresh basil leaves, crushed red pepper flakes

Use a Y-shaped vegetable peeler or a mandoline to shave zucchini and yellow squash lengthwise into very thin ribbons.  Place them in a colander and sprinkle with 1 teaspoon of salt.  Toss to coast and allow to stand for 10 minutes to pull out any excess moisture in the squash.  Rinse with cold water and thoroughly pat dry.

In a large bowl whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, the chopped basil, 1 teaspoon salt, and 1/4 teaspoon pepper.  Add zucchini and squash and toss to combine.  

In a medium bowl mix together the yogurt, garlic, 2 1/2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

Using the back of a large spoon spread the yogurt onto a serving platter.  Arrange the squash mixture (draining of any excess moisture) over the yogurt.  Top with chopped almonds.  Garnish with basil leaves and red pepper flakes if desired.  Serve immediately.

source:  Entertain & Celebrate Summer 2020

 

Late Summer Tomatoes: Paprika Potato and Tomato Tarts

Puff pastry slathered with an herby cheese, topped with potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky. Yum!

We've have wonderful summer tomatoes this year and I've been using them in so many dishes this summer such as Tomato Avocado & Grilled Corn Salad, Simple Mediterranean Salad, or even my Green Bean, Chicken & Tomato Stir Fry.  Tomato Pie is a long standing southern dish that is completely scrumptious with fresh summer tomatoes, and today's recipe is a variation of that.  Here's a way to use some of those sweet dainty grape tomatoes while creating a light vegetarian dish that can be a main entree or served as a side dish.

PAPRIKA POTATO AND TOMATO TARTS

I served this as a light dinner along with a squash salad (recipe coming soon) since we've been having so much heat.  While this does require the oven, the amount of time to cook is relatively short which helped to keep the heat in the kitchen down.  

Light puff pastry is slathered with an herby delicate cheese and topped with thinly sliced potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky.  

Look how elegant these look!  They are really easy to put together and turn out wonderfully delicious.  They have such an outstanding presence they will make a splash when serving to family or guests.  Cut these into even smaller squares and enjoy as an appetizer at a cocktail party.  They are certainly versitile.

I hope you will enjoy these, they are quite a treat!

Enjoy!

KITCHEN TIP:  Use a mandoline to get wonderful thin sliced potatoes.  Be sure to use a guard or a cut resistant glove to keep your finders safe!  I use this one.  

Paprika Potato and Tomato Tarts

Makes 6 servings

1/2 pkg. frozen puff pastry, thawed
1/3 c. Boursin garlic and fine herbs cheese
1/4 lb small gold potatoes, but into very thin round slices
1 1/2 tsp thyme
2 tsp olive oil
1/2 tsp salt
1/4 tsp paprika
6-8 grape tomatoes
1/2 shallot, thinly slice lengthwise
1 egg, lightly beaten

Preheat the oven to 400 degrees.

Dust a service area lightly with flour and unfold the puff pastry.  Cut the pastry into 6 equal rectangles by cutting one horizontally down the middle, and then vertically cutting 1/3 of the way and then 2/3 of the length.  Score each of the rectangles along the edge to make a 1/2" border.  Do not cut completely through the dough.  Transfer the squares to a sheetpan.  Using an offset spatula divide the cheese among the rectangles, spreading with the scored border. 

In a medium bowl toss the potatoes, thyme, oil salt, and paprika together to coat.  Place potatoes over the cheese on the pastry.  Using a serrated knife cut the grape tomatoes into thirds lengthwise.  Arrange over the tomatoes.  Top with shallots.  Use a pastry brush to brush the borders with the egg wash.

Bake until pasty is golden brown and potatoes are tender, 15 - 20 minutes.  Serve immediately.