Chocolate Mayan Jungle Bird Recipes

Steps:

• Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
• Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

Steps:

• In a mixing glass three-quarters filled with ice, pour 1/2 ounce of simple syrup, the rum, the Campari, the pineapple juice and the lime juice. Shake until chilled, about 30 seconds. Strain into a rocks glass over one large piece of ice. Top with pineapple wedge.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

Steps:

• In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.
• Preheat oven to 425 degrees F (220 degrees C).
• In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.
• Strain contents of roasting pan into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth.
• In a large skillet, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, and heat through.

Steps:

• Preheat oven to 350ºF. Place rack in center of oven. Line cookie sheets with parchment paper or silicone mat and set aside.
• TOPPING: In a small dish, add granulated sugar and cinnamon. Stir until evenly combined. Set aside.
• COOKIES: In a large mixing bowl, add shortening, softened butter, both sugars, and vanilla. Using an electric mixer, beat on low-speed for 30 secs until ingredients are combined.
• Scrape down sides of bowl and continue to beat at medium-speed until mixture is creamy (1 -2 minutes).
• Add one egg to mixture and beat on medium-speed until combined (30 secs). Repeat with second egg.
• In a separate mixing bowl, sift together flour, cocoa, cinnamon, and baking soda.
• Add black pepper, salt, chili powder, and cayenne pepper to flour mixture and gently stir to combine all ingredients.
• Gradually add dry ingredients to butter mixture (1/2 cup at a time) and beat at low-speed until combined (1 minute) after each addition.
• Add half of the chocolate chips to bowl and fold them into the batter. Repeat with remaining chocolate chips.
• (Optional) Attempt to roll a small amount (1 tbsp) of batter into a ball. If the batter is too sticky and not cleanly rolling off your hand, chill batter in refrigerator for 20-30 minutes or until desired tackiness is reached.
• Roll tablespoons of batter into 1" balls. Do not flatten.
• Roll balls of batter through cinnamon and sugar topping until evenly coated.
• Place rolled balls on prepared cookie sheets, about 2" apart. Do not flatten.
• Bake batches for 7-10 minutes in the preheated oven. Cookie edges will be dry, but centers should still be soft.
• Allow cookies to cool on the baking sheet for 3-5 minutes before attempting to remove them to a wire rack to cool completely.
• TIP: Place a paper towel under the wire rack to catch loose topping.
• Store cookies in a counter-top cookie jar for 1 week or in a sealed container in the refrigerator for 2 weeks.