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!

 

Mexican Pecan Pie

I got the idea for this from watching Pati’s Mexican Table. It intrigued me even though I am not a fan of pecans. I’ve changed it up just a little, made my own dulce de leche caramel sauce. Added a little bourbon and some espresso powder to enhance the chocolate flavor. Enjoy!

Mexican Pecan Pie

  • 1 1/4 cups all-purpose flour
  • Pinch of kosher salt
  • 1 Tsp sugar
  • 1 stick unsalted butter, cut into cubes and cold
  • 1/4 cup cold water
  • 3 eggs
  • 1 cup dulce de leche sauce
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 Tbsp unsalted butter, melted
  • 1/2 Tsp kosher salt
  • 1 Tsp ground cinnamon
  • 1 Tsp espresso powder
  • 1 oz bourbon
  • 2 cups coarsely chopped pecans
  • 1/3 cup chopped bittersweet chocolate

Directions

In a food processor, I love my Cuisinart Food Processor, pulse the flour, pinch of salt and sugar. Add it the cold butter and continue to pulse until it resembles a coarse meal. Add the cold water a little at a time until it just starts to come together. You’ll know it’s good when you squeeze a handful and it stays together. You don’t want it to be too wet. Form into a round disk, wrap in plastic wrap, and refrigerate for at least an hour.

Roll the dough out to about 12″ round. Gently press it into a pie pan and crimp the edges, cutting off any excess dough.

In a medium bowl beat the eggs until foamy, about 1 minute. Add in the dulce de leche, brown sugar, corn syrup, melted butter, salt, cinnamon, and espresso powder. Beat for another minute. Add in the pecans and chocolate, stir to combine. Pour into the pie pan. Bake for 1 hour and 10 minutes, loosely covered with foil, in a 375 degree oven or until set. You’ll know it’s done when you can insert a knife in the middle and it comes out clean.

Have some extra chocolate or dulce de leche syrup? Grate the chocolate on the top or drizzle with the dulce.