How are you enjoying your last day off before we go back to school?
Wait a second? Are you going back to school?
The recipe I am sharing today come straight out of my Mexican Fiesta cooking class. I took my usual sweet potato brownies and added a heaping spoonful of Hot and Spicy in the form of cinnamon and cayenne.
Now, you best be careful with this recipe. Combining chocolate, cinnamon and cayenne together is a recipe for, well, sexing it up. I'm serious!
Chocolate turns on the libido, and is the equivalent of beer goggles to us ladies, cinnamon is a known aphrodisiac and cayenne increases blood flow- including to the extremities. You know what I'm saying here? Bow chica, bow, bow. You have been warned and let me remind you, tonight is a school night!
Jen, Kristin and I spent an entire morning baking up the samples for today's event and I promise you, all was properly taste tested for quality assurance.... to the point that we were wired up like an electric fence. These babies are hot, spicy and so good. We did of course make up a regular batch too without the kick for the wee ones. No need to scare them young.
For your baking and enjoying pleasure, whether you make it to the demo today or not, here are our awesome award winning (so what if the award was granted by my mom) brownies and creamy vanilla sesame milk.
3 ounces (or about 1 bar) Unsweetened Chocolate
1 Tbs Coconut Oil
- Preheat the oven to 350
- Coat and 8 inch square pan with coconut oil and powder with flour.
- Melt the chocolate and coconut oil over low heat.
- Combine sweet potato, sucanut, honey, cocoa powder, vanilla and apple sauce. I used my blender, food processor would work well too.
- Add the chocolate/oil mix and blend/combine until smooth- should be creamy, not too dry.
- Transfer ingredients to a bowl and mix in the flour, baking powder, sea salt, cinnamon and cayenne.
- Add water if needed for desired consistency.
- Pour batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
- Insert a tooth pick in to make sure cooked through, they should be firm when you press down.
- Cool completely in the pan on a wire rack.
Warm Vanilla Sesame Milk
1 cup nuts/seeds of choice, soaked for 4-6 hours and rinsed
2 cups water (or tea)
2 tsp vanilla extract
1 tsp Irish Moss, prepared
sweetener of choice (I like coconut syrup or raw honey)
- Blend together nuts/seeds and water.
- Run through My Nut Sack to strain out the pulp.
- Return to blender and add in vanilla, Irish Moss and sweetener of choice.
- Blend until smooth
- Transfer to a pot and heat just until warm. You want to keep it below 75 degrees- no cooking happening here!