BIZCOCHO MOJADITO CAKE
This is a dense cake which is very buttery and a lovely almond flavor. Especially good with frosting and can support fondant. I use Marshmallow Fondant which you can make at home and tastes superior to the pre-made fondant. I'm listing the ingredients for the almond buttercream frosting, however I personally prefer to still use Buttercream Icing I recipe, which is my favorite. I have made the soaking syrup without the Brandy when I made this cake for my daughter's birthday and it was still delicious. ***Just a few thoughts on ingredients: I personally feel if I'm making from scratch to buy a good quality extract, I use a Bourbon Vanilla from Madagascar and only use Pure Almond Extract. Be advised that Almond Extract is a strong flavor, so use less if you prefer or halve it with Vanilla extract. I also never use butter with salt in it. Look for unsalted butter or sweet cream butter. I would prefer to control the amount of salt in my recipes. Happy Baking!
Provided by chefRD
Categories Dessert
Time 1h10m
Yield 2 cake layers, 10-14 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
- Add egg yolks, incorporate one at a time. Then add in flavoring extract.
- Lower mixer speed to low and alternately add milk and flour, ending with flour.
- Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
- Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
- Soaking Syrup:.
- Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
- Almond Buttercream Frosting:.
- Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.
BIZCOCHITOS
Provided by Food Network Kitchen
Time 1h15m
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
- Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.
BIZCOCHO DE CHOCOLATE
This is the Mexican version of the flourless chocolate cake. The under-lying note of cinnamon and orange pairs perfectly with the sweet unctuousness of the chocolate glaze. Cooking time includes cooling the cake, but not bringing your eggs to room temperature.
Provided by Chef Kate
Categories Dessert
Time 2h50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Line an 8" square baking pan with parchment.
- Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
- In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
- Fold in the nut mixture; the batter will be very thick.
- In another large bowl, beat the egg whites and the salt until frothy.
- Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
- Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
- To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
- Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
- Cool for 15 minutes, or until the glaze is lukewarm.
- Pour over the cake, letting it drip down the sides.
PASTEL DE CHOCLO
Steps:
- Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.
- Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.
- Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.
- Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.
EASY BIZCOCHITOS
Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
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