Oaxacan Cinnamon-Almond Brownies

Rich chocolate brownies with a distinctly Oaxacan taste... what could be better?

Oaxacan chocolate is pure cocoa ground with almonds and cinnamon.  It is pre-sweetened and almost always turned into hot chocolate.  But I've been testing chocolate recipes with Oaxacan chocolate, and with delicious results.  So delicious, in fact, that you'll notice that the picture only features two tiny brownies and a pile of Oaxacan chocolate.  That's because they were gobbled up before I could grab the camera.

This recipe is loosely based on a Hershey's brownie recipe.

INGREDIENTS:

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/4 cups all-purpose flour
• 1/8 teaspoon baking soda
• 3/4 cup Oaxacan Hot Fudge Sauce, at room temperature
• 1 cup chopped Oaxacan chocolate
• 1 cup coarsely chopped almonds

PREPARATION:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 
2. Beat butter, sugar and vanilla in large bowl. Add eggs; beat well. Add fudge sauce and stir. 
3. Stir together flour and baking soda; add to butter mixture. Stir in chocolate chips and almonds. Pour batter into prepared pan. 
4. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. 

Makes about 24 bars.

Basil Pesto Pasta

In our rooftop garden, we grow tomatoes, chile, oregano, and basil in buckets.  Because winter is very mild where we live, we can grow a lot of the plants year-round.  We planted the basil last September, and it's still growing like crazy.  Yesterday I trimmed it back and ended up with about two cups of basil clippings.   Usually I dry what I trim and give it to friends, but this was a lot of basil.  I decided to make a pesto.

I found a tasty Pesto Pasta Salad recipe on Simply Recipes.  I didn't have all of the ingredients and neither did my local supermarket, so I did some substitutions and came up with the following pasta salad.

By far the oddest substitution must be the yogurt for parmesan cheese in the pesto.  Parmesan is very expensive in Mexico, and there's no adequate local substitute.  We make our own yogurt, and I had some in the kitchen that had been fermenting for a bit too long.  It was very, very sharp.  My husband was skeptical when he saw me at work in the kitchen, but he loved the end result, and I think you will, too.  Vegans can simply omit the yogurt entirely, or substitute it with a tablespoon of white or light miso.

We served this pasta with rustic bread and Basic Beans, Mexican Style for a very filling meal.

INGREDIENTS


Pesto

• 2 cups fresh basil leaves, packed
• 2 tablespoons plain, unsweetened yogurt OR 1 tablespoon light or white miso
• 1/2 cup extra virgin olive oil
• 1/3 cup almonds
• 3 garlic cloves, minced
• Salt and freshly ground black pepper to taste

(makes about 1 cup pesto)

Pasta 

• 1/2 kilo (about 1 pound) uncooked penne or spiral pasta
• 1 cups basil pesto (see recipe above)
• 2 tablespoons chopped green olives OR olive tapenade
• 1/3 cup chopped red bell pepper
• 3 plum or roma tomatoes, chopped
• 1 Tbsp olive oil
• Salt and pepper to taste

PREPARATION

1. Prepare pasta according to package directions in salted water.
2. While the pasta is cooking, combine all pesto ingredients in a blender and blend until basil leaves are pulverized and the almonds are chopped (don't worry if there's some almond chunks).
3. When pasta is done cooking, drain.  Return the pasta to the cooking pot and add remaining ingredients.
4. Serve warm or cold.

Serves 6-8.