Mexican Chocolate Sandwich Cookies

Since I found the simple Instant Pot recipe for making Dulce de Leche I’ve been on the hunt for recipes to use it in. I came across this one and it sounded tasty. The cookies are similar to the Mexican cookie recipe I’ve posted before. Only that recipe is a shortbread type cookie and this is more of a traditional cookie. I added a sprinkle of sea salt on top where the original recipe called for sugar. I prefer that salty vs sweet vibe. Enjoy!

Mexican Chocolate Sandwich Cookies

  • 1 cup all-purpose flour
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chipotle powder
  • 1 stick unsalted butter, at room temp
  • 1 1/2 cups sugar
  • 2 large eggs, at room temp
  • 1 tsp vanilla extract
  • Flake sea salt
  • Dulce de Leche (see my previous recipe)

Directions:

Preheat your oven to 325° and line 2 cookie sheets with parchment paper.

In a medium bowl shift together the flour, cocoa powder, salt, baking soda, cinnamon, and chipotle .

Using a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add in the eggs one at a time and beat until well blended. Add in the vanilla. Turn the speed down to low and slowly add in the flour and beat until combined.

Use a small ice-cream scoop or a tablespoon to measure out the dough and space at least 2 inches apart on the cookie sheet.  Sprinkle with the flake sea salt. Bake for 15 minutes, the tops should show some crackling. Cool completely.

Spread a heaping tablespoon of the Dulce on one cookie and top with another, making a sandwich.

 

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Tres Leches Cake

So this recipe was a request, no more like a demand, from someone I know. I decided, even though they were being a pain, to make it for them anyway. For once I didn’t really modify the recipe other than changing the frosting. The original called for a simple powdered sugar frosting. I figured, this being a Mexican cake, that it deserved a Dulce de Leche frosting instead. Turned out really good, according to those who got to eat it. Be warned, this cake is moist! Enjoy!

Tres Leches Cake

Cake:

  • 9 eggs, separated
  • 1 cup sugar
  • 2 tbsp real vanilla, divided equally
  • 2 cups all-purpose flour
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 cup whole milk

Frosting:

  • 1 stick unsalted butter, at room temp
  • 1 cup Dulce de leche
  • 1 tsp real vanilla
  • 1/8 tsp kosher salt
  • 1 cup powdered sugar

Directions:

Preheat your oven to 350°. Spray a 9×13″ pan with non-stick cooking spray, line with parchment paper and spay the paper. This makes taking the cake out super easy.

Take the separated eggs and using a stand mixer with the whisk attachment beat the egg whites on medium-high for 4 to 5 minutes, or until they form soft peaks. Turn the speed down to low and slowly add the sugar until combined. Turn it back up to medium-high and beat until stiff peaks form.

In another bowl, use your hand mixer to beat the egg yolks until light yellow and the consistency of mayo (about 5 minutes). Stir in 1 tbsp vanilla and mix to combine. Pour the egg yolk mixture into the egg whites and with a spatula gently fold in to combine. You don’t want to deflate the egg whites too much.

Shift together the flour and salt. Gently fold in the flour a little at a time, mixing until just combined. Again you don’t want to deflate the eggs too much, this is what is going to give your cake lift and make it light.

Pour the batter into the lined pan and bake for 25 minutes or until a toothpick inserted into the middle comes out moist but not wet. Allow it to cool. Using a platter or cutting board turn the cake out by placing it on top of the pan and flipping it over. Thanks to the parchment it should come right out but you may need a knife to loosen the sides. Remove the parchment and flip it back onto the baking pan. Use a skewer or fork and poke a lot of holes all over the cake. This will help it absorb the milk mixture.

In a bowl whisk together the sweetened condensed, evaporated, and whole milk with 1 tbsp of vanilla. Pour it all over the cake. It’s best to let it sit overnight to soak up all the milk.

In another bowl, beat together the butter and Dulce de Leche until smooth. Add in the vanilla and pinch of salt. Beat for another minute. With the mixer on low add the powdered sugar 1/4 cup at a time, beating until smooth. Frost the cake once all the sugar is added and enjoy!

 

Dulce de Leche Pie

So I was requested (more like a demand) that I make a Dulce de Leche recipe. I was pretty sure what was wanted was actually a tres leches cake but that’s another story (turned out I was right). I’ve modified it a bit, like most recipes I make, and I think it turned out pretty good (or so I heard since I didn’t get any). The original recipe called for white chocolate and I didn’t think that really paired well with the leche. The crust is based on the recipe I posted earlier for dark cocoa cookies. Just let them dry out for a day or too. And an added bonus? There’s not baking involved. Enjoy!

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Dulce de Leche pie

Crust:

  • 14 to 16 oz of dark cocoa cookies, crushed (amount depends on your pie tin size)
  • 8 Tbsp melted butter

Filling:

  • 10 Oz chocolate chips
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 8 oz cream cheese, at room temp
  • 1 cup dulce de leche (I make my own)

Topping:

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 Tbsp chocolate vodka or liqueur (optional)

Directions:

Pulse the cookies in a food processor until fine. Add the melted butter and mix well. Pour into a pie tin and press firmly into the button and up the sides to create a thick crust. Chill.

Place a mixing bowl and beaters, or whisk attachment if using a stand mixer, in the freezer for 10 to 15 minutes.

Using a microwave-safe bowl, melt the chocolate by nuking for 20 seconds at a time; stirring in-between until it’s completely melted and smooth. Beat the cream cheese until smooth. Add the melted chocolate and beat again until smooth. Add the dulce de leche and beat again, until smooth.

Take the bowl out of the freezer and beat the heavy cream until it starts to form peaks. Add in the powdered sugar and beat until stiff peaks form. Fold into the cream cheese/chocolate/leche mixture until well combined. Pout into the pie shell and refrigerate for 4 to 6 hours, or until set.

Before serving; put a mixing bowl and beaters, or whisk attachment if using a stand mixer, in the freezer for 10 to 15 minutes. Beat the heavy cream until soft peaks start to form. Add the powdered sugar and chocolate vodka, if using, and beat until stiff peaks form. Spread on top of the set pie and serve.