I was inspired by an experience I had at work the other day in which a coworker stopped me on my way out, pulled me over to the hallway and quietly (in a drug dealer kinda way) offered me 5 different Mexican candies, which he said he was nervous to try and was therefore going to either give them away or put them in the trash. I didn’t want to stay, and frankly, wasn’t in the mood to change his view, so I took them, told him they were delish and left the office annoyed but trying really hard not to judge my coworker as an ignoramus. I had the idea as I was driving home, to feature a different candy from around the world on my blog every week because I’m not afraid to try something new even if I can’t read the label.
This sexist candy bar was made available in my local Fresh and Easy market so I decided it would be an interesting first entry to this new weekly feature, Foreign Candy Friday. Yorkie is a chunky milk chocolate bar, which was marketed as being “not for girls”, and even had an image of a female in a crossed out letter “O” on the wrapper, spelling out the name of the bar.
The chocolate is creamy and has a nice chocolate flavor, although nothing special. The sexist slogan was done away with a few years ago.
Below is a Yorkie commercial:
These cookies are my personal favorite because there is something special about Mexican hot chocolate; it is complex – Sweet but also spicy, much like us Mexican ladies, right amigas? They are a sinful balance of sweet, spicy, crunchy and soft, almost fudgy.
Spicy Mexican Chocolate Cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 grated Chocolate Abuelita or Ibarra tablet, set aside 2 heaping tablespoons
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 teaspoons cinnamon
- 1 teaspoon cayenne pepper powder
- 6 bars of grated Carlos V chocolate or 2 cups milk chocolate chips
Preheat the oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. Add in the grated Abuelita or Ibarra tablet and mix together with a whisk. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 cup sugar, cinnamon, 2 heaping tablespoons of Abuelita or Ibarra tablet and chile powder. Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place, about 2 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
Once the cookies are cooled, heat the grated Carlos V or chocolate chips in a baño Maria (double boiler) over medium-low heat until the chocolate is melted and easy to drizzle. I like to scoop up some chocolate with a metal spoon and shake violently over the cookies so they get a cool, crazy design on top or you can always glob on the chocolate, though, it tastes the same in the end! These cookies keep for about a week if stored in an airtight container.
I am a longtime Bakerella fan and had been meaning to try out this recipe. We had a potluck at work and since everyone in the office has agreed to be my guinea pig, I finally got to make this chocolate sheet cake. It was originally a Pioneer Woman recipe, but I tweaked them both by adding cherry flavored buttercream frosting and maraschino cherries hand rolled in milk chocolate.
I enjoyed the process of making this cake not only because I love working with chocolate, but because I made frosting for the first time. I have been intimidated by baking for about two decades and figured frosting was just way too advanced for me, but my friend Steph encouraged me to try and gave me step by step instructions. Come to find out it’s super easy! There was seriously nothing to fear. I just mixed a stick of butter with some powdered sugar, added heavy whipping cream to lighten it and dropped in some cherry flavoring. Easy bo beazy!
To make the cherries, I placed them on a baking sheet lined with parchment paper, then popped them in the freezer for about an hour and a half. I melted Ghirardelli milk chocolate chips in a double boiler and when it was all smooth and shiny and melty, I grabbed each cherry with two toothpicks and rolled them in the chocolate to coat. I placed them back on the baking sheet and in the fridge to harden.
Only these two pieces remained.