S'mas, the S'more with a Latin Kick
In this post I wanted to feature a recipe that had a bit of Fall flavor, but I could not bring myself to come up with any recipe that included the descriptor, "pumpkin spice" so I tossed out the entire concept. Instead, you guys get my latinized homage to the ever popular S'More. I call it the S'Mas. It has a little kick, you make indoors and it looks decadent. So while not a campfire favorite, I think it will be one of your new favorites.
2 cups of masa harina (corn tortilla flour, available in most grocery stores)
1 cup of warm water
2 tablespoons of granulated sugar
1 tablespoon of vanilla extract
1 tablespoon of ground cinnamon
1 cup of marshmallow cream
1 cup of semi sweet chocolate chips
1 tablespoon of half and half
1/4 teaspoon of ground cayenne pepper
Evenly mix the masa harina, sugar and cinnamon. Stir in the vanilla extract. Add the water and mix by hand until the dough is firm but slightly moist. Roll out the dough and cut into 2 inch rounds using a small cookie cutter or glass.
In a nonstick skillet or on a comal (tortilla pan) lightly crisp each side of the rounds.
Set them aside to cool.
Heat a sauce pan of water to a low boil.
Place a metallic bowl over the sauce pan. Add the chocolate, half and half, and cayenne.
Whisk the chocolate until it is melted and smooth.
Place a small amount of marshmallow cream between two rounds. Add a dollop of chocolate on to the top round. Repeat until out of rounds. These can be served or refrigerated.
This yields about a dozen cookies.
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