SPICY TEXAS SHEET CAKE
Chocolate and chiles rule in this class on a crowd-pleasing sheet cake. The tender cake and luscious pecan-studded frosting have just the right balance of sweet and heat.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
- Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any chile pieces left in the sieve and add to the saucepan.
- Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
- Add the butter and cocoa powder to the saucepan with the chile puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan.
- Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing.
TEXAS SHEET CAKE COOKIES
This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.
Provided by Kim
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
- Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
- Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
- Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g
TEXAS LIZZIES
Make and share this Texas Lizzies recipe from Food.com.
Provided by True Texas
Categories Drop Cookies
Time 25m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.
- In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy.
- Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture.
- Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.
- Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.
Nutrition Facts : Calories 173.1, Fat 6.4, SaturatedFat 1.5, Cholesterol 14.6, Sodium 88.7, Carbohydrate 27.4, Fiber 1.2, Sugar 19, Protein 2.3
SPICY TEXAS DRUMSTICKS
Yield 2 Servings; CAN BE DOUBLED
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat).
- Sprinkle drumsticks with salt and generous amount of pepper. Grill drumsticks 12 minutes, turning occasionally.
- Meanwhile, stir chili powder and cumin in heavy small saucepan over medium heat until toasted and fragrant, about 1 minute. Mix in chili sauce, molasses, cider vinegar, orange juice, orange peel. Reduce heat to medium-low and simmer until sauce thickens slightly, about 6 minutes.
- Reserve half of sauce in small bowl. Brush remaining sauce on chicken; continue to grill until cooked through, crisp and brown, turning occasionally, about 15 minutes longer. Serve chicken with reserved sauce.
SPICY TEXAS COOKIES
From Cooks.com recipe website. Note: don't be afraid to use the black pepper, makes them delicious. Don't remember how many dozen it really makes.
Provided by True Texas
Categories Dessert
Time 25m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Add ginger, cinnamon, cloves and pepper to butter, cream well.
- Gradually blend in sugar. Beat in egg.
- Sift flour with baking powder and stir into butter mixture, mix well.
- Refrigerate until stiff enough to handle (several hours or overnight).
- Roll out on floured board to 1/8" thickness. Cut with texas-shape cookie cutter dipped in flour.
- Place on baking sheet and bake at 375 degrees for 8 to 10 minutes. Cool.
- FROSTING:
- Add 2 to 3 Tablespoons water to 2 cups sifted confectioners' sugar. Mix until smooth and spredable. Frost cookies. Place red cinnamon heart where you live in Texas.
Nutrition Facts : Calories 2134.3, Fat 96.7, SaturatedFat 59.5, Cholesterol 349.8, Sodium 1058.6, Carbohydrate 298.8, Fiber 7, Sugar 150.8, Protein 23.9
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