Traditional Mole Sauce recipe

Traditional Mole Sauce recipe

A nice version of the traditional Mexican sauce that is good on a variety of dishes.

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped


  • Heat oil in a large saucepan over medium low heat
  • Add onion, garlic, oregano, cumin and cinnamon.
  • Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
  • Mix in chili powder and flour, stir for 3 minutes.
  • Gradually whisk in chicken broth.
  • Increase heat to medium high.
  • Boil until reduced, about 35 minutes, stirring occasionally.
  • Remove from heat.
  • Whisk in chocolate; season with salt and pepper, if desired.
  • Options:

    Double the amount of chili powder
    Use a good quality dark chocolate. Sweeter chocolates like Hershey will throw the taste of the recipe off
    Substitute vegetable broth for the chicken broth for a vegetarian version

    Taco Soup Recipe

    Taco Soup Recipe

    Serves 8.

    This is a very basic and easy recipe

    2 lbs. Ground meat, browned and drained
    2-11oz. cans of corn
    2-11oz. cans of beans (Red or Kidney)
    2-15oz. cans of diced tomatoes
    2-15oz. cans of tomato sauce
    2 pkgs. Taco seasoning
    1/2 cup minced onions
    Shredded cheese
    Sour Cream
    Avocados, mashed
    Tortilla Chips

    Put all ingredients except last four, in a large pot, cook until hot throughout. Simmer for at least 1/2 hour. Serve warm with the cheese, sour cream, avocados, and tortilla chips. Can be divided into quart sized bags and frozen for up to 6 months.

    Best Peach Cobbler Ever Made

    Best Peach Cobbler Ever Made

    Really? I mean really?

    Yes. Really.

    1 (29 ounce) can sliced peaches
    2 tablespoons butter, melted
    1 pinch ground cinnamon
    1 pinch ground nutmeg
    1 tablespoon cornstarch
    1/2 cup water
    1 cup milk
    1 cup white sugar
    1 cup all-purpose flour
    2 teaspoons baking powder
    1 pinch salt
    1/2 cup butter
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg

    Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine
    sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and
    a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture;
    set aside.

    In another bowl, combine milk, sugar, flour, baking powder and salt. Beat
    until smooth – mixture will be thin.

    Melt 1/2 cup butter in a 9×13 inch pan. Pour batter over melted butter. Spoon
    peaches over batter. Sprinkle top with additional cinnamon and nutmeg.

    Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

    Serving Suggestions
    Warm with:
    – Ice Cream
    – Whip Cream

    Two-Tone Chocolate Fudge recipe

    Two-Tone Chocolate Fudge recipe

    (Makes about 2 1/2 pounds)
    2 cups (12 ounces) semi-sweet chocolate chips
    1 (11 1/2-ounce) package milk chocolate chips
    1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
    2 tablespoons coffee cream or milk
    2 teaspoons vanilla extract
    1 cup chopped walnuts

    In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining 1/2 cup walnuts. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

    The chocolate can be melted in the microwave for quicker fudge

    Ganache Dipped Chocolate Chip Cookie Recipe

    Ganache Dipped Chocolate Chip Cookies, originally from Whats Gaby Cooking?

    1 cup unsalted butter (at room temp)
    1 cup brown sugar
    1 cup white sugar
    2 eggs
    2 1/2 tsp vanilla extract
    2 1/2 cup AP flour
    1 tsp salt
    1 tsp baking soda
    1 tsp baking powder
    2 cups Chocolate Chips
    1 cup heavy cream
    8 oz bittersweet chocolate

    Preheat your oven to 350 degrees

    Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.

    Chill the dough in the refrigerate for 2 hours. Scoop out a 1/4 cup size of dough and roll it into a ball. Roll it around in some Chocolate Chips and place on a parchment lined baking sheet. Place 6 cookies on a sheet since they will spread due to their size. Bake for 12-14 minutes until just slightly golden around the edges. Remove from oven and let rest on the baking sheet. *Note* The might look a little under baked in the middle – but don’t fear!! They will continue to bake a bit once removed from the oven.

    While the cookies are cooling, go ahead and make the ganache.

    In a small pot, bring the cream to a low simmer. Remove from heat and stir in the bittersweet chocolate with a wooden spoon until fully incorporated. Dip half of each cookie into the ganache and set on parchment paper to dry


    Absolutely love these cookies, even with the Ganache dip. I do tend to add about another quarter to half cup of chocolate chips with no ill results so far.

    I’ll also replace the bittersweet chocolate with a nice dark chocolate. But be careful as dark chocolate tends to have a bit higher melting point.