Cocoflan

Ingredients

* 12-cup capacity Bundt pan
* Softened butter, to coat pan
* 1/4 cup cajeta or caramel sauce
*

For the cake:

* 10 tablespoons butter, room temperature
* 1 cup sugar
* 1 egg, room temperature
* 1 3/4 cups all-purpose flour
* 3/4 teaspoon baking powder
* 3/4 teaspoon baking soda
* 1/3 cup cocoa powder
* 1 1/4 cups buttermilk
*

For the flan:

* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 4 ounces cream cheese, room temperature
* 3 eggs
* 1 tablespoon vanilla extract
*

For garnish:

* 1/4 cup cajeta or caramel sauce
* 1/4 cup chopped pecans

Directions

Put an oven rack in the middle of the oven and preheat to 350 degrees F.

Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.

Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.

Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce

I found this recipe on the food network, it is courtesy of Marcela Valladolid. This is a link to a video of her making the Cocoflan, http://www.foodnetwork.com/marcelas-chocoflan/video/index.html.

Peach Cobbler

Ingredients

• 9 fresh peaches
• 2 tablespoons fresh lemon juice
• 1/2 cup white sugar
• 1 1/3 cups all-purpose flour
• 3 tablespoons white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup butter, chilled
• 2/3 cup buttermilk
• 2 teaspoons white sugar
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Preheat oven to 400 degrees F ( 205 degrees C).
2. Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
3. Bake 15 minutes, or until the peaches are hot and bubbly
4. Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
5. Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Boneless Buffalo Chicken

Serves 4-6

4 Boneless, Skinless Chicken Breasts

(Cut into 1 1/2 inch cubes)

1/2 cup Buttermilk

1 tsp Salt

3/4 cup Frank's Hot Sauce(however hot you like)

1/4 cup Water

1/4 tsp Sugar

1 Tbl Butter

1 1/2 cup Cornstarch

4 Large Egg Whites

1/2 cup Flour

1/2 tsp Baking Soda

4 cup Vegetable Oil

Blue Cheese Dressing

3/4 cup crumbled Stilton Blue Cheese

3/4 cup Mayonnaise

6 Tbl Sour Cream

1 1/2 Tbl Apple Cider Vinegar

1/4 tsp Pepper

1/8 tsp Garlic Powder

Combine the chicken, buttermilk and salt in large Ziploc and refrigerate 30 min to 2 hours. Combine hot sauce, water, sugar, butter, and 2 tsp of the cornstarch in a saucepan. Whisk over medium heat until thickened, about 5 min.

Whisk the egg whites in a shallow dish until foamy. Stir the flour, baking soda, remaining cornstarch, and 6 Tbl of the hot sauce mixture in a shallow dish until the mixture resembles a course meal. Remove the chicken from the marinade and pat dry with paper towels. Coat half of the chicken with the egg whites, then dredge in the cornstarch mixture. Transfer the chicken to a plate and repeat with the remaining chicken.

Heat the oil in a Dutch oven(I used a Wok on my stove) over medium high heat until the oil registers 350 degrees. Fry the chicken until golden brown, about 4 min, turning each piece halfway through cooking. Transfer the chicken to a paper towel lined plate.

Warm the remaining hot sauce over medium-low heat until simmering. Combine the chicken and hot sauce mixture in a large bowl and toss to coat.

Combine all the ingredients for the dressing in a food processor and process till smooth, scraping down the sides if necessary. Serve.

Roasted Black Bean and Corn Salsa

2 Anaheim peppers
2 jalapeno peppers
2 Serrano peppers
3 cloves garlic
2 T kosher salt
6 Large tomatoes
1 can corn
1 can black beans
1-2 avocados
1 lime

De-seed peppers and roast on a grill or in large sauce pan until 50% brown/black. For spicier salsa, leave seeds in 1 or both jalapeno peppers. Garlic cloves should also be cooked with peppers. In a food processor mix peppers, garlic, and salt until finely chopped. Set 1 tomato aside. De-seed and cook remaining '[tomatoes until skin begins to peel. Chop tomatoes in food processor long enough for them to still be chunky. Add tomatoes to pepper mixture. Add salt to taste. Mix in 1 can of black beans and 1 can of corn. Dice avocado and squeeze lime juice over the top to keep them a bright green color. Dice the uncooked tomato and add to salsa. Gently stir avocado into salsa. If more spice is desired, an additional uncooked jalapeno can be chopped and added.