Announcement

Collapse

Facebook Forum Migration

Our forums have migrated to Facebook. If you are already an iMSN forum member you will be grandfathered in.

To access the Call Room and Marriage Matters, head to: https://m.facebook.com/groups/400932...eferrer=search

You can find the health and fitness forums here: https://m.facebook.com/groups/133538...eferrer=search

Private parenting discussions are here: https://m.facebook.com/groups/382903...eferrer=search

We look forward to seeing you on Facebook!
See more
See less

Heidi/Jenn/Nellie

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • #1

    Heidi/Jenn/Nellie

    OK- to continue our quest for the perfect Mexican chocolate and Mexican chocolate food stuffs-

    I bought a brownie today from Whole Foods that was called Aztec and in it was both chipotle in adobo sauce AND ground chili peppers. I'm wondering if they're not using the adobo sauce as the liquid in the brownies because there isn't any other liquid listed.

    Jenn
    Tags: None
  • #2
    Re: Heidi/Jenn/Nellie

    Whole Foods brand, like from their bakery? I will diligently research this matter.

    Comment

    • #3
      Re: Heidi/Jenn/Nellie

      It's not a Whole Foods brand. I think they're made from a bakery in Austin so I may just have to send you each one for research purposes.

      Jenn

      Comment

      • #4
        Re: Heidi/Jenn/Nellie

        hmmmm .... well, brownies are usually so interesting to make. it seems (to me) that the flour is there only as a means to hold the melted chocolate into "brownie" form. is butter listed? my guess is that egg, chipotle, adobo sauce & melted chocolate/butter mixed together are the only liquids in it. In fact, my favorite brownie recipe (Cook's Illustrated) only has butter, chocolate, flour, baking powder, salt, sugar, egg, & vanilla extract in it. and it's only 2/3rds of a cup of flour -- really just enough to make it slightly cakey.

        Comment

        • #5
          Re: Heidi/Jenn/Nellie

          In order from the ingredients list:

          sugar, flour, 99 % chocolate, flour, eggs, walnuts, chipotle in adobo sauce, refined sugar (Listed as sugar, water), water, ancho ground chili powder, vanilla, espresso powder, salt and baking powder.

          So obviously I overlooked some of the liquid ingredients...

          BUT I knew you guys would be interested.

          and it's called Aztec God from Mary Louise Butter's Brownies http://www.buttersbrownies.com

          Jenn

          Comment

          • #6
            Re: Heidi/Jenn/Nellie

            I'm interested! For research purposes, of course.
            Heidi, PA-S1 - wife to an orthopaedic surgeon, mom to Ryan, 17, and Alexia, 11.


            Comment

            • #7
              Re: Heidi/Jenn/Nellie

              Hey-

              Did you guys check out Emeril tonight? He made a chocolate mousse with cayenne. I think I'll make it for NYEve. Rick's on call so we might as well eat fabulous food at home. You know he'll be paged at 11:45pm anyway.

              Jenn

              ETA: Here is the recipe from the FoodTV site:

              Difficulty: Medium
              Prep Time: 30 minutes
              Inactive Prep Time: 30 minutes
              Cook Time: 25 minutes
              Yield: 8 servings

              8 ounces bittersweet or semisweet chocolate, chopped
              4 tablespoons unsalted butter
              3/4 teaspoon cayenne pepper
              3 large eggs, separated
              1/4 cup superfine sugar, divided
              1 1/4 cups cold heavy cream
              1/4 cup hazelnut liqueur (recommended: Frangelico)
              Small chocolate shavings or chocolate nibs, for garnish
              Candied Hazelnuts, recipe follows

              In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate with the butter and cayenne pepper, stirring. Remove from the heat and stir with a heavy wooden spoon until smooth. Return to the heat and, 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.

              In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.

              In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the hazelnut liqueur and continue beating until it holds soft peaks.

              Fold the egg whites gently but thoroughly into the chocolate mixture until no white streaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.

              Transfer to a large decorative serving bowl and refrigerate until well chilled.

              To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings and candied hazelnuts.

              Candied Hazelnuts:
              Butter or vegetable oil, for greasing
              6 tablespoons sugar
              2 tablespoons water
              1/2 cup hazelnuts, lightly toasted and rough chopped

              Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.

              Combine the sugar and water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the hazelnuts and stir to coat. Continue cooking until hazelnuts are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely. Break into pieces and chop, if necessary, before serving.

              Yield: 1/2 cup candied nuts

              Comment

              • #8
                Re: Heidi/Jenn/Nellie

                Shoot! I've got to remember to look for this next time I am at WF.

                Comment

                Previous template Next
                Working...
                X