Chocolate Espresso Chip Cookies

2 & 1/2 c unbleached flour

1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar

2 eggs
2 tsp vanilla

9 oz espresso chocolate chips

Preheat oven to 350.

In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.

In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.

With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.

By hand, stir in espresso chips.

Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.

Cliff's Zucchini Bread

3 eggs

1 3/4 c sugar

1 c oil

2 c zucchini, grated and very well drained

3 tsp vanilla

3 c flour

1/2 tsp salt

1 tsp baking soda

1 1/4 tsp baking powder

2 tsp cinnamon

1/4 tsp allspice

3/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp ground cloves 

1 c walnut pieces (chopped)

Preheat oven to 350; grease 2 loaf pans.

In large mixing bowl, whisk eggs until frothy. Add sugar, oil, vanilla, and zucchini; blend well. 

In separate bowl, blend all dry ingredients. Add dry ingredients to egg mixture 1/3 at a time, stirring well after each addition. 

Gently stir in nuts. 

Divide batter evenly into prepared loaf pans. 

Bake 70 minutes, or until loaves test clean. Let cool in pans for 5 minutes, then remove to wire racks.

Isolation Loaf (Rustic Farmhouse Bread)

1 1/2 c warm water 

2 1/2 tsp or 1 packet active dry yeast 

 3 1/2 c unbleached flour 

1 tsp sea salt 

2 TBS extra virgin olive oil  

Cornmeal for sprinkling 

Sprinkle the yeast over slightly warm (95 degree) water in a small bowl or measuring cup. Let sit for 10 minutes. 

Measure 3 cups of the flour and salt into large mixing bowl, blend with wooden spoon. Slowly drizzle the olive oil into the flour and stir to combine. Slowly pour in the yeast and water mixture. Stir the flour with the yeast and water mixture until well blended, then turn the dough out onto a floured surface and knead for 5 minutes. After kneading, you should have a smooth, springy dough that bounces back lightly when pressed with your finger. Check the texture of the dough during the kneading process. If the dough is sticky, add up to 1/2 cup additional flour. 

Place the dough in a clean bowl that has been lightly oiled. Cover the dough in the bowl with plastic wrap that has a thin coat of olive oil, and a kitchen towel. Let rise in warm place for 1 hour or until doubled.

Punch down, then knead the risen dough by hand on a floured surface for about a minute to remove air. Form the dough into a ball, and place on a 15-inch baking sheet that has been sprinkled liberally with cornmeal. Cover the loaf again with wrap and towel, and let rise a second time for 20-25 minutes or until doubled. 

Meanwhile, preheat the oven to 425 degrees. Bake the loaves for 23-25 minutes or until browned. Bake 5 minutes longer for a crispier crust.

Amazing Deep Dark Chocolate Cupcakes

3/4 cup cups warm water
3/4 cup Hershey's Special Dark cocoa powder

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon teaspoon salt

2 large eggs
1 TBS white vinegar and milk to make 3/4 cup
1/4 cup vegetable oil
1 tsp Irish whiskey (or vanilla extract)

Preheat oven to 325 degrees. Line a muffin tin with cupcake liners; makes 24.

Combine warm water and cocoa powder; whisk until blended. Set aside to allow flavor to bloom.

Combine vinegar and milk, set aside for 5-10 minutes.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, milk, water with cocoa, oil, and whiskey or vanilla. Beat on a medium speed until smooth, scraping the sides and bottom of the mixing bowl to blend.

Fill each cupcake 2/3 full.

Bake for 20-25 minutes until cupcakes test clean. Remove from tins and cool completely.I

Frost with Fudge Frosting, using Special Dark cocoa, and substituting Irish Whiskey for vanilla if desired.

Al Pastor Salsa & Marinade

1 1/2 c fresh pineapple, cubed
1/2 white onion, chopped
4 cloves garlic
1 jalapeño, seeded and chopped
1 small poblano pepper, seeded and chopped
1 lime, juiced
1/2 can San Marino chipotle peppers with sauce
1 tsp Ancho chile powder
2 tsp Orange peel

Combine all ingredients in large glass bowl; use immersion blender to puree until smooth. Spoon over small cubed fresh pork and marinate for Street Tacos or use as salsa.

Oaxacan Black Mole

8oz dried pasilla chiles
hot water

Spice blend:
1-2 TBS seeds from the softened pasillas
1 tsp ground coriander
1/2 tsp three peppercorn blend
1/2 tsp anise seed
1/2 tsp cumin
1/4 tsp cloves
1 tsp cinnamon
1 tsp Mexican oregano
1/2 tsp thyme
3 TBS slivered almonds
1/4 c pumpkin seeds
1/4 c sesame seeds

3 TBS olive oil
1 medium white onion, chopped
5 cloves garlic, peeled & quartered
4-5 tomatillos, husked, rinsed & chopped

2 chipotle chiles in ancho sauce

2 c chicken stock + more as needed
3 TBS unsweetened cocoa powder
1 TBS honey
1 TBS dry red wine
salt to taste

Place dried chiles in very large non-metal bowl, cover with hot water. You may need to place a plate on top of them to keep them submerged. Stir occasionally, and let soak for at least 2 hours to rehydrate until the peppers are soft & pliable. Remove the peppers, stem & seed them saving 2 TBS of the seeds, & place in another bowl; reserve the liquid.

Now, dry roast the spice blend. Place all blend ingredients in large, dry, heavy cast iron fry pan. Roast over medium heat for 3-5 minutes, stirring frequently to keep them from burning. Allow the blend to brown nicely, but do not burn. Remove from heat and cool slightly. Place the roasted blend in a spice mill or coffee grinder & grind to a fine powder.

Add olive oil to the fry pan & saute the onion, garlic and tomatillos until soft & fragrant. Remove from heat.

Set large stock pot on stove, measure in 1 c of the pasilla soaking water.

Working in batches with a blender (not a food processor), puree 1/3 of the pasillas & the chipotles with a portion of the onion, garlic & tomatillo mixture, adding a little of the chicken stock as needed to form a smooth, thick puree. Pour into stock pot and repeat, in batches, until all ingredients are pureed.

Add the remaining stock, 2-4 TBS of the ground spice blend, & the cocoa powder to the puree in the stock pot, stirring well with a wooden spoon. Heat the mixture to a simmer over medium heat, stirring frequently. Add the honey & red wine, and add salt to taste. Simmer the mole until it is thick and flavorful, adding stock if the mole thickens too much (it should be pourable).

Tia's Tortillas

1/3 c coarse ground cornmeal
2 c water

4 c flour
2 tsp salt
1 tsp baking powder
1 TBS butter (or margarine) + additional

Combine corn meal & water in medium heavy saucepan, place over medium heat. Bring to rapid boil, stirring constantly. Set aside to cool to luke-warm temperature (you will be mixing this with your hands, you do not want it too hot to touch).

Combine flour, salt and baking powder in large mixing bowl, stirring gently with wooden spoon to combine. Cut in butter, mixing gently with hands until worked throughout. Spoon cornmeal evenly into flour mixture, mix quickly but gently with hands until a rough dough forms. Gather into 1 large lump and rub outside thoroughly with butter. Pinch off small amount (golfball size clumps) and roll into balls; dip lightly in flour & roll to cover. Let stand for 15 minutes, lightly covered with cloth towel.

Preheat heavy griddle over medium heat (or electric to 350). Working with one ball at a time, flatten dough ball into disc shape. Plunk onto lightly floured surface; using rolling pin, roll lightly from middle, turning dough after each roll, until desired thickness. Cook on griddle, flipping when tortilla begins to "bubble". Cook until done. Stack & wrap in cloth until cool.

Florentine Lasagna Soup

2 TBS olive oil
1.25 lbs. extra lean ground beef

1 large onion, diced
4 cloves garlic, minced

1 tsp dried oregano
1 tsp dried basil
2 tsp dried parsley
1/2 tsp crushed dried red pepper
salt to taste (I use 1/2 tsp, you may want more)

2 - 14 oz cans petite diced tomatoes (or 1 can crushed, 1 can diced)
1 - 6 oz can tomato paste

5 c. warm organic beef broth (or 5 c. water & good boullion)

2 c. mafalda (mini lasagna) or bow tie pasta

1 & 1/2 c fresh baby spinach, cut in 1/4 inch wide strips
1/4 c fresh basil, cut in 1/8 inch wide strips

shredded 5 cheese Italian blend

Heat oil over medium high heat in large Dutch oven or soup pot. Add meat & brown well. Add onion & garlic & cook, stirring often, until onion just begins to be translucent. Add seasonings.

Add one can of tomatoes, crushing well with a fork (or use 1 can crushed tomatoes). Add additional can of tomatoes & tomato paste, stirring well to incorporate.

Pour in warm broth & blend in well; bring to a boil. Reduce heat; cover & simmer for 25 minutes, stirring occasionally.

Stir in pasta; cover. Continue to simmer for an additional 7 minutes, stirring often. Blend in spinach & basil, cook an additional 3-5 minutes or until pasta is al dente.

To serve, ladle into bowls & top with 1/4 c shredded cheese blend, stirring to melt. Pair with a salad & a nice crusty bread.