Butter Spritz Cookies

Ingredients

• 340 grams softened unsalted butter (65F-70F)
• 142 grams powdered sugar, sifted
• 1 egg (50 grams)
• 1 egg yolk (20 grams)
• 20 grams vanilla extract
• 454 grams cake flour, sifted
• Baking jam, as needed

Directions

1. In a 5 quart mixing bowl, place the butter and powdered sugar.
2. With a paddle, cream very well on medium-high speed. It will have the consistency of a very light buttercream, will lighten in color, and with increase in volume. Scrape down intermittently.
3. Add the eggs and yolks 25% at a time on medium speed until emulsified, scraping after each addition. The dough should now have the consistency of a meringue buttercream. It should look glossy and creamy.
4. Stream in the vanilla and mix on low speed.
5. Add the cake flour all at once to the bowl. Mix on low speed until combined. Do NOT overmix.
6. Place the mixture in a piping bag with an 824 star tip.
7. Pipe 2-inch rosettes on a parchment-lined baking sheet. 
8. Using your finger, make a depression in the center of each cookie.
9. Pipe jam into the depression. Do not overfill.
10. Bake in a 350F oven for 12 minutes or a 325F convection for approximately 9 minutes. Check for doneness by sliding the cookie around on the sheet. If it's able to slide, it's ready

Yield: 4 dozen

Homemade Chorizo Chili

Ingredients

• 2 lb smoked chorizo sausage, sliced
• 1 large onion, finely minced
• 2 red bell peppers, diced
• 2 Tablespoons finely chopped garlic
• 1 Tablespoon paprika
• 1 Tablespoon ground cumin
• 1 Tablespoon dried oregano leaves
• 2 teaspoons kosher (coarse) salt
• 1/2 to 1 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon ground coriander
• 1 can (28 oz) diced tomatoes
• 1 cup chicken broth
• 2 cans (15 oz each) red kidney beans or black beans, undrained
• 1 oz unsweetened baking chocolate, chopped

Directions

1. Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add bell peppers, garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
2. Stir in diced tomatoes, broth, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.

Horchata

Ingredients

• 1 cup uncooked long-grain white rice
• 5 cups water
• 2 cinnamon sticks
• 1/2 cup evaporated milk
• 1/2 Tbsp. vanilla extract
• 2/3 cup white sugar

Directions

1. Pour the rice and water into the bowl of a blender; blend until the rice and cinnamon just begin to break up, about 1 minute. Let rice, cinnamon, and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice/cinnamon sticks. Stir the milk, vanilla, and sugar into the rice water. Chill and stir before serving over ice.

For a creamier horchata: Reduce the water to 4 cups and increase the evaporated milk to 1 1/2 cups (12 oz., or 1 can).

Sweetened Condensed Milk Substitute

Ingredients

• 1 1/2 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• You can also use 2 cups normal milk

Directions

1. Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Lower heat and let simmer for 20-35 minutes, or until thickened (time depends on if you use evaporated milk vs. normal milk, respectively). Make sure you stir constantly with a rubber spatula to prevent burning. Remove from the heat and allow to cool before using.

Peanut Butter Powerhouse

Ingredients

• 1/2 banana (you can freeze it if you like)
• 1/2 cup milk of choice
• 1/4 cup peanut butter
• 1 Tbsp. protein powder
• 1 1/2 Tbsp. turbinado sugar
• 1 teaspoon honey
• 1 cup ice

Directions

1. Put all the ingredients in a blender and blend until smooth. Serves 1.