Katys Slap Yo Mama Sauce Food

SLAP YO MAMA CHOCOLATE FUDGE COOKIES

Steps:

• 1. Preheat oven to 350 degrees and place rack in center of oven. Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely.
• 2. whisk together the flour, baking powder, salt, and espresso powder. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature
• 3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.
• 4. Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.
• 5. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

KATY'S SLAP YO MAMA SAUCE

Steps:

• Roast the cubanos, bell pepper, and onion until they get a nice charred flavor. Mince the garlic, remaining peppers, sun-dried tomatoes, chipotle peppers, and cilatro and throw everything into a big pot over medium high heat. Walk away and do something else, let everything get nice and seared before stirring. When everything starts to soften and brown, add the tomato paste and season with sugar, cumin, tumeric, paprika, salt, and curry powder. Let simmer on medium heat about 15 minutes, covered. The longer it simmers the better. Finally, throw everything in the blender, in batches if neccessary, and set aside. Add the vinegar and strain until desired consistency is reached.