ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
These fudgy deserts are just wonderful! They are like chocolate cupcakes with a creamy center—and they’re always a big hit. They were most likely named after Fannie Farmer, one of the first famous American cookbook authors. Although they keep well in the refrigerator and even in the freezer, they’re best served warm; cover with aluminum foil and heat at 350 F for 5 to 8 minutes.
For the Filling:
8 oz cream cheese, at room temperature 1 large egg ½ cup sugar 6 ounces semisweet chocolate chips
For the Cake:
3 cups unbleached all-purpose flour 2 cups sugar ½ cup unsweetened cocoa powder 2 teaspoons baking soda 2/3 cup vegetable oil 2 teaspoons pure vanilla extract 2 Tablespoons cider vinegar
1. Preheat the oven to350 F. Line 18 muffin cups with paper liners.
2. Prepare the filling: Mix the cream cheese, egg, sugar, and chocolate chips together in a large bowl until thoroughly combined. Set the filling aside.
3. Prepare the cake batter: Mix the flour, sugar, cocoa powder, and baking soda together in a large mixing bowl. In a separate bowl, combine the oil, vanilla, vinegar, and 2 cups water. Pour the liquid ingredients into the dr4y ingredients and mix on low speed until combined, about 1 minute. Increase the speed by one level and mix until the batter is lump-free, about 3 minutes.
4. Scoop the batter into the lined muffin cups, filling them approximately three-fourths full. Drop a small spoonful of filling on top of the batter in each cup.
Bake until the tops of the cakes are firm when pressed, 18 to 20 minutes. Let them cool slightly, and serve warm.