Pioneer Womans Mystery Mocha Food

PIONEER WOMAN'S MOCHA BROWNIES

Steps:

• 1. Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
• 2. For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
• 3. In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
• 4. Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
• 5. For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
• 6. Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into VERY SMALL squares. A little goes a long way!

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

MYSTERY OF THE ORIENT

Steps:

• Make the base: Use flexible aluminum strips or large cake ring to form a base. The base I made was 10-inches in diameter. Place the ring on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a piece of acetate into a tube that is 14 inches long and 2 1/2 inches in diameter and tape it closed. Set the tube on end and fill with dark chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tube to be quite sturdy, as the rest of the centerpiece will depend on it. Allow the chocolate tube to set until hard. Remove the acetate. Use a hot knife to trim the base of the tube so it is flat. Then use the knife to scar the bottom. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it.
• Make the disks: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Set a 6-inch cake circle on top of the chocolate and trace around it with a sharp paring knife. When the chocolate is set, peel off the acetate and set the disk aside. Repeat 2 more times to make an 8-inch circle and a 10-inch circle. To paint the 6-inch chocolate disk, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint the Japanese characters on the disk. Set aside. Use the same method to paint the 8-inch disk red. When the paint has dried, you can glaze it with any kind of vegetable oil. Make the face piece. Roll out the modeling chocolate to a 20-inch diameter circle. Use cornstarch to keep the modeling chocolate from sticking to the rolling pin or the work surface. Place the face mold on a flat surface in front of you. Carefully gather the modeling chocolate and place it over the face mold pressing it into the mold. Gather the sides to give the rest of the piece more character. The finished size should be 14 inches across and 16 inches from top to bottom. You can place the flexible modeling chocolate in the refrigerator. It will keep its shape better when it is cold. Use tempered dark chocolate to adhere the face piece to the 10-inch in circle. This will give the piece extra support so it can be glued to the support pole. Adhere this piece to the pole using more tempered chocolate.
• Make the fan: The fan has 9 spokes. Use an offset spatula to spread a 1/8-inch-thick layer of tempered dark chocolate over a sheet of acetate. Let the chocolate set slightly. Use a straight edge to cut 9 strips of dark chocolate that are each 8 inches long and 3/8-inch wide. When the chocolate is set, peel off the acetate. Arrange the fan pieces so they spread evenly across an 8-inch wide space. You may need to adjust this measurement to fit the bottom of the fan you make. Glue the spokes together toward 1 end. If necessary, use a hot knife to trim the ends of the chocolate. Use modeling chocolate to make the face of the fan. Roll out the modeling chocolate so it is about 30 inches wide. Use a sharp paring knife to trace around the fan to get the shape. Carefully gather the modeling chocolate and place it over the fan using the fan to create the folds. My finished fan was about 24 inches across the top and 9 inches across the bottom. Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Cut a curved piece of chocolate that is about 2 inches wide. This will serve as extra support for the fan. Paint the back of the fan with white chocolate. Use more tempered chocolate to glue the support piece to the back of the fan. Use more tempered chocolate to glue the spokes to the bottom of the fan. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired. If you use a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Apply color where you are inspired to do so. Use tempered chocolate to adhere the spokes to the back of the fan. Use more tempered chocolate to adhere the fan to the support. Adhere the painted disks to the support. Sources: Modeling chocolate: Beryls Cake Decorating Mask: Novelty store Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

MOCHA BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
• For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
• In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
• Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
• For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
• Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

PIONEER WOMAN'S MYSTERY (BLUE CHEESE) ROLLS

Steps:

• Combine butter and cheese on baking pan.
• Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir.
• Cut biscuits into fourths, then toss in butter mixture.
• Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

PIONEER WOMAN'S MYSTERY MOCHA

Steps:

• Sift together 3/4 cup sugar, flour, baking powder, and salt. Set aside.
• Melt square of unsweetened chocolate and butter in the microwave. Add to dry ingredients alternately with the milk and vanilla. Blend. Pour into a greased 8×8 pan.
• Combine brown sugar, the 1/2 cup additional granulated sugar and cocoa powder. Sprinkle over the cake batter. Pour the one cup COLD coffee on top. This will look TERRIBLE. Bake 350 degrees for 40 minutes.
• Serve warm with ice cream or sweetened whip cream or whipped topping. This will serve 8. In a 9×9 square pan, you can cut 9 pieces. Best served warm.