• I suppose these chocolate Mexican cookies could be the best cookies I baked recently. They are very chocolate with addition of spices which increase the chocolate taste but are not chilly. Cookies are perfectly crisp and crunchy and match superbly with soft and velvety filling. Sweet filling and almost bitter cookies is a an amazing couple. You will be in heaven, I promise.


    25 double cookies



    • ¾  cup butter, softened
    • 1 cup sugar
    • ¾ cup dark alkalized cocoa*
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ teaspoon cayenne pepper
    • 1 egg
    • 1 ½ teaspoon vanilla extract
    • 1 ¼ cups flour


    • 1 can dulce de leche

     *this is crucial ingredient – do not substitute it ordinary baking cocoa


    In the bowl of a stand mixer place the softened butter, sugar, cinnamon, salt and pepper and beat until light and fluffy. Beat in egg and vanilla extract. Add flour and beat until smooth dough. Divide the dough in half, cover and chill for 1 hour. After this time shape each portion into 6 inch roll. Wrap each roll in plastic wrap and chill overnight.

    Preheat oven to 325°F and line a large cookie tray with parchment paper.

    Once the rolls are cooled become to be stiff and easy to cut. Slice it into 3/8 inch wide slices. Place cookies onto the prepared tray. Bake for 12-14 minutes until edges are firm. They will be tender just after baking and become tough through cooling.

    Spread dulce de leche onto bottoms of half the cookies. Top with remaining cookies.


    The recipe comes from the magazine 'Fall Baking 2017' Better Homes & Gardens.

    Category: Cookies.

    Tags:chocolate, cocoa, dulce de leche.

  • They are cupcakes – muffins baked in a shape of mini brioches. The taste of coffee is very clear and dulce de leche enriches it. These flavours match each other perfectly and make very yummy composition. Cakes are soft and moist and will be very nice companion by your afternoon tea. Enjoy!


    12 cupcakes/muffins



    • ½ cup butter, soften
    • ¾  cup sugar
    • 2 eggs
    • 2 teaspoons coffee liqueur
    • 1 ½ teaspoons vanilla extract
    • 1 ½ cups flour
    • 1 tablespoon instant coffee (powder or granules)
    • 1½ teaspoon baking powder
    • pinch of salt
    • ½ cup milk
    • ½ cup sour cream
    • ½ can dulce de leche



    Line 12 – hole standard muffin pan or use silicon moulds. Preheat oven to 350°F.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs, one at the time beating until combined. Add coffee liqueur and vanilla. In a separated bowl mix flour, coffee powder, baking powder and salt. In another bowl mix together milk and sour cream. Still mixing add flour mixture to the butter mixture in three batches alternate with milk mixture, starting and ending with flour. Fill each pan hole to the ½  of capacity. Top each cake with 1 teaspoon of dulce de leche. Top with 1 tablespoon remaining dough mixture. Bake for 22-25 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  


    Category: Cupcakes/muffins.

    Tags: coffee, dulce de leche.

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