Ahh, Christmas Cards are sent, house is decorated, many gifts are bought/made and wrapped (except, still for the immediate family. But I have a day set aside for that). I’m finally feeling settled for Christmas to come! Which reminds me, my 3-year-old daughter has her heart set on a pink helicopter from Santa. ?!?! I have not found one yet!! I will check out Michael’s soon to see if they have wooden ones I can paint, but if not?! Any help?
I was procrastinating a bit this year about what to do for all the other teacher (and miscellaneous other people we wanted to gift)… until I hit some inspiration in an insert of the Canadian Living Magazine… Mexican Spiced Chocolate Chip Cookies… yuuummm…
We went with the family to Mexico 1 1/2 years ago, and loooved the spicy coffee and hot chocolate we had there, but had forgotten about it, until we happened to order Mayan Hot Chocolates last February at a local coffee shop, and we swooned… soooo yummy. As soon as we were back home, hubby hit up Google, and researched his way to a recipe. So now we always have a bottle of this,
sitting around to add a teaspoon or so to a cup of coffee or hot chocolate. Definitely a favorite for hubby and I. Would you like the recipe? Here you are!
1 teaspoon Cinnamon
1 teaspoon (plus a little) Chili Powder
1 teaspoon (minus a little) Nutmeg.
We make a jar full at a time so we always have it on hand.
So then I found this recipe of Mexican Spiced Cookies. The recipe looked just so yummy, and as a gift wrapped up with some Mexican Hot Chocolate Mix, I figured it would be a great little treat to give out.
Now you have to understand that this present comes from the heart… because I have a real love/hate relationship with baking. Hate baking, love eating it! My baking never turns out. My mom and my sister are amazing at baking, somehow I missed that gene. So I was really taking a chance with this one. Wanna know how they turned out?
Perfect! And oh, so yummy!
The recipe for you:
1 pkg Semi-sweet chocolate chips
1 cup salted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 Large eggs
1 tsp each instant coffee granules and vanilla extract
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 salt
1/4 tsp cayenne pepper
1. Preheat oven to 350F (180C). Melt 1 cup chocolate chips in a heatproof bowl set over simmering water. Cool to room temperature.
2. Beat butter with granulated and brown sugars until fluffy. Beat in eggs, one at a time. Stir coffee with vanilla; beat into butter mixture. Blend in melted chocolate. In a separate bowl, stir flour with cinnamon, baking soda, salt and cayenne pepper. Add to butter mixture., mix on low until just combined. Stir in remaining chocolate chips.
3. Drop dough by the spoonful, 1 inch apart, onto baking sheets lined with Parchment Paper. Bake for 10 minutes or until set but still soft. Cool for 2 minutes; transfer to a wire rack to cool completely. Makes 48 cookies. (I made about 60 with this recipe)
Packaged together with a bag of hot chocolate mix with “Mexicanizer” added, and some Marshmallows, and ta-da.
Hopefully the recipients enjoy spice as much as we do!
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I’m partying here!
Because (I Think) I Can 