Tropical Muddle Puddle Recipes

TROPICAL SPICE COCKTAIL

Steps:

• Pour the Mango-Pineapple Juice, rum and amaretto into a tall glass filled with ice. Top with club soda and stir gently. Garnish with a pineapple wedge.
• Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.

MUD PUDDLE COOKIES

Steps:

• In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the egg yolks.
• In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa mixture with the butter mixture, scraping the sides of the bowl, until completely incorporated.
• Add the flour and salt to the wet ingredients, blending with a mixer until combined. Refrigerate cookie dough for 30 minutes to firm up.
• Preheat oven to 350°F Scoop out balls of cookie dough with a small ice cream scoop and place 1-inch apart on parchment-lined cookie sheets.
• Bake for 12 to 15 minutes, until a toothpick inserted in the cookie comes out clean.
• After removing cookies from the oven, use a rounded soup spoon to gently press an indention or puddle in the center of each warm cookie. Let cool completely.
• To make the chocolate ganache:.
• Slowly melt chopped semisweet chocolate in the microwave. Add cream and whisk vigorously until smooth and thick. Place in a zip-top bag, squeeze out the air, and seal. Cut a small corner of the bottom of the bag.
• Pipe the chocolate ganache into the center puddle indentation of each cookie. If you have any leftover chocolate, use it to drizzle across the outer edges of the cookies. Cool completely before serving.

MUDDY PUDDLE

Steps:

• Put peanuts and sugar in food processor or clean coffee grinder and grind to powder. Place on small plate, moisten rim of a pilsner glass with some of simple syrup and place in peanut dust.
• Pour bourbon, espresso and remaining syrup into a cocktail shaker with ice cubes, shake and strain into prepared glass. Add fresh ice cubes and pour in stout to fill glass.

MUD PUDDLES

Steps:

• Heat oven to 350 degrees F.
• Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until smooth, about 5 to 10 minutes. Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets.
• Bake for 6 to 8 minutes or just until set, do not overbake. Cookies may appear slightly under baked. Cool completely. Meanwhile, combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.

MUD PUDDLES

Steps:

• Cream butter, peanut butter and sugars together.
• Add egg and vanilla.
• In a separate bowl, stir together flour, baking soda and salt.
• Add flour mixture to butter mixture.
• Mix well.
• chill for 1 hour.
• shape into 1 inch balls.
• Place in lightly greased mini muffin tins.
• Bake in 325 degree oven for 14-16 minutes until lightly browned.
• Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
• Cool in pans for about 5 minutes before removing to wire racks for further cooling.
• For Filling---------------------.
• Melt chocolate chips in a double boiler.
• Stir in milk and vanilla.
• Mix well.
• Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
• Sprinkle with chopped peanuts.

BROWNIE PUDDLE

Steps:

• All ingredients should be at room temperature.
• Preheat the oven to 325 degrees. Grease bottom of a 9 1/2 -inch tart pan with removable bottom and line with parchment, then lightly spray with non-stick vegetable spray. Place pan on cookie sheet to catch any possible leaks. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely. In a double boiler over hot water melt the butter and chocolate, stirring 2 or 3 times. Beat the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the prepared pan and spread it evenly. It will fill the pan almost to the top. Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1-inch from the side will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling. While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 second bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color. As soon as the brownie is removed from the oven, grease the end if a wooden spoon (no larger than 1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly, as you insert and withdraw it, to create 23 to 28 little holes. Using as small spoon to pour or a zipzeal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it in top of tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate. To serve, use a thin, sharp knife to cut wedges. Serve accompanied by a scoop of coffee or vanilla ice cream and any leftover ganache reheated as sauce.