Chipotle Chocolate Cinnamon Rub Food

CHIPOTLE CHOCOLATE CINNAMON RUB

Steps:

• 1. Put all the above in a food processor or blender and mix till all is almost a fine powder.
• 2. This is a great rub for chicken or ribs. Simply rub it on and then let it marinade in the refrigerator for at least one hour.
• 3. And if you want to turn this into a BBQ sauce all you need to do is add the following to 1/2 to 3/4 cup of the master mix to: 1 cup apple juice 2 tablespoons apple cider vinegar 2 tablespoon water Cook till it is as thick as you want it.
• 4. A double whammy to this recipe is this I use the rub as just that on the meat, and then take some of the rub and make a sauce out of it and baste the same while it is on the grille. If you make this into a sauce you'll need to keep it refrigerated.

CHIPOTLE CHILE RUB

Steps:

• Combine ingredients in a large bowl and mix well. Transfer mixture to a sealed container. This rub can be stored in the freezer for several months.

CHIPOTLE DRY RUB

Steps:

• Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

CHOCOLATE CHIPOTLE SHORTBREAD

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
• Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
• Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).

SWEET AND SMOKY CHIPOTLE RUB

Steps:

• Mix ingredients together and store in an airtight container like a mason jar.
• Use on shrimp, chicken, pork or other meats.

CHIPOTLE DARK CHOCOLATE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
• Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
• For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
• To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.