3-4 tsps Mayan Spice Blend ( see Recipe from Previous Post)
2 cold large eggs or 3 Medium Eggs
1/2 c. all-purpose flour
2/3 c. chocolate chips
Heat the oven to 325F, and line an 8-inch square baking pan with tin foil, leaving an overhang on opposite sides, so you can take the brownies out of the pan more easily when you’re done.
Combine the butter, sugar, cocoa, and Mayan Spice Blend and salt in a medium heat-proof bowl, and set it into a skillet of simmering water or double boiler. Do not allow water to touch base of pan. Stir it occasionally, and let it sit in its hot water bath until the butter melts and everything is mixed together well. The recipe says to keep heating it until it’s almost too hot to touch, then cool it off until its warm.
Stir in the vanilla extract, stir in the eggs, one at a time, vigorously. Once the batter is smooth, shiny, and creamy looking, add in the flour.
Mix it all up until the flour disappears into the batter, add in the chocolate chips, and spread the sumptuous thick brownie batter into the pan.
Bake the brownies for about 20-30 minutes, depending on your oven, until a toothpick in the middle comes out clean. Let them cool completely in the pan, and when they’re cooled off, pull the brownies out with the tin foil and cut them on a cutting board.
To Make Mayan Spice Blend, you will need authentic spices, a molcajete, a 4oz Ball Jar with a lid.
Here are the spices you will need, since people’s tastes vary, you can add more or less, Cayenne Pepper to your liking. Cayenne Pepper has Capsaicin which has many medicinal properties, it helps circulation, cardiovascular function, and has even been told to relief people when they are having a heart attack.
3 Tblspn. Cinnamon
1 1/2 Tspn. of Anise
1 1/2 Tspns of Allspice
1 1/2 Tspns of Nutmeg ( optional, since Allspice has Nutmeg)
1 Tspn Clove
1 Tspn of Cayenne
I always try to try a little bit on my hand, you will feel a sweetness and then the biting sting of the Cayenne on the back of your tongue.
This Spice Blend can be prepared in advance for when you want to add it to Mayan Hot Chocolate, Mayan Truffles, Mayan Brownies. For Mayan Spice Brownies, stay tuned. I will be posting something soon!
This is simple soup is delicious on cold winter nights and Butternut Squash is packed with Beta Carotene. This is a simple recipe with a few ingredients: Butternut Squash, Coconut Milk and Curry.The Coconut and Curry combination makes this an exotic twist to a simple recipe that makes it very warming and delicious.
1. Adding Sea Salt and Cracked Black Pepper and Olive Oil or Coconut Oil on Squash.
2. Bake Squash in a pan for 30 -40 minutes at 350 degrees.
3. Set aside and let cool, when cool scoop out flesh with big spoon, seeds can be used and eaten later.
4. Add enough squash to fill a blender 3/4 the way full
4. Add 3/4 to 1 can of Light Coconut Milk. ( I get mine from Trader Joe’s)
5. Add Curry to Taste. Start out with 1 TBLSPN
6. When it’s a creamy rich consistency put in a pot reheat.
7. Put in beautiful bowls and Garnish with Coriander or Cilantro leaves
Note: You may have to do it in batches, since not all the Squash can fit at once in the blender. Keep tasting soup, add more or less Curry as you like. Soup can be freezed and last up to 3 months in Freezer. I like to freeze these soups and have them on hand when I’m hungry it’s a nice way to fill up on all these gorgeous vitamins and nutrients. Enjoy with some nice Ciabatta bread !