Over medium heat stir all of the ingredients together.
place butter, cream, milk and sugar in a pan over medium high heat.
stir constantly.
allow to come to rolling boil and take off heat.
add chocolate and allow to sit for about a minute - to melt.
stir until integrated.
add vanilla extract, stir.
serve over ice cream, dip cookies in it, eat it from the spoon.
*you can add dark rum instead of vanilla, 1/2 of light cream instead of the 1/4 and 1/4, white sugar instead of turbinado, etc.
br>Cover with sliced mushrooms, chili peppers and chopped onions.
small bowl, combine the chili powder, salt, and cayenne. Rub
arge Dutch oven, pour cans of tomatoes and chicken broth and
nd add Chipoltle chili powder to taste, regular chili powder, and onions
eep this a ONE-POT cooking experience.).
Make a little
aramelized in a 6 quart cooking pot.
While onions are
e jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
revent it from bursting during cooking. Place the bag in a
negar, salt and 1 teaspoon of espresso rub. Set aside.<
owl. Apply about one-third of the rub evenly to the
salt, vinegar, sugar, mustard, and chili powder; mix well and set
1. Toast chili powder, cumin, coriander, oregano, cayenne,
Preheat oven to 375\u00b0F.
Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.
ontinue cooking for 2-3 more minutes.
Add the Chili 3000
ough to your preferred thickness (recipe makes 8-16 cookies).
e chili himself) is a quarter cup or 4 tablespoons of
nutmeg (its not in the recipe, but I add about 1
oft. Add garlic, herbs and chili, saute briefly. Stir in tomato