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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

aervana art 2


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.


Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

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.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Farmer's Cake

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.

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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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