MOSES

Our take on a classic peanut butter cookie recipe.

This recipe requires pecan butter as an alternative to peanut butter.

1. In a large bowl, mix sugar, pecan nut butter, shortening, butter, extracts and eggs. Hand blend until thoroughly mixed.
2. Add remaining dry ingredients and mix well until dough forms.
3. Chill in refrigerator until firm, about 2 hours.
4. Preheat oven to 375º F.
5. Line two baking sheets with parchment paper.
6. Roll into 1 ½ inch balls and place on sheet 3 inches apart. Using a fork dusted in sugar, press to flatten each ball into a disk and form a criss cross pattern.
7. Bake for 10-12 minutes or until golden brown.
8. Cool on wire rack and serve.

Who doesn't like a Tres Leches Cake. Now, try it reinvented using pecans in the cake and milky soak!

1. Preheat oven to 350º F.
2. In a large bowl whisk to combine the flour, pecan meal, baking powder, and salt. Set aside.
3. In a stand mixer with the whisk attachment, beat the egg yolks with ¾ cups sugar until frothy and thick. Stir in milk, pecan extract, and vanilla extract until combined. Pour over the flour mixture and stir until combined.
4. In a clean bowl of the stand mixer, beat egg whites on high speed with the wire whisk attachment until soft peaks are formed. Add ¼ cup sugar and continue to beat until stiff peaks are formed.
5. Gently fold egg whites into the batter until combined, taking care not to over mix the batter. Pour into a well greased baking pan.
6. Bake 35 to 45 minutes or until a cake tester comes out clean from the center of the cake. Loosen the edges of the cake with a knife and remove cake placing it in a rimmed serving dish. Allow the cake to cool to room temperature.
7. Once cooled, pierce the surface of the cake with a fork, skewer, or similar device. In a small bowl, combine the condensed milk, evaporated milk, and ½ cup of the heavy cream. Slowly pour over the cake allowing it to absorb the milk mixture evenly.
8. In a stand mixer, beat the remaining heavy cream, 4 tbsp sugar, and ½ tsp of vanilla until soft peaks form. Spread this mixture over the surface of the cake.
9. Cover and allow to rest in the refrigerator at least 4 hours, but preferably overnight, before serving. Leftovers keep for about a week in the refrigerator.
   
   You can top the cake with fresh fruit, berries, or your favorite fruit compote.

Don't get too tipsy enjoying this rum soaked beauty.

1. Preheat oven to 350º F. Prepare a bundt pan by generously spraying with oil. Set aside.
2. In a stand mixer, or with a large bowl and hand mixer, add eggs, milk, oil, and sugar. Beat at medium speed until well combined. Stir in extracts and ½ cup finely chopped pecans.
3. In a medium bowl, combine flour, salt, and baking powder with a whisk. Slowly add flour mixture to egg mixture and mix until batter is smooth and free of lumps.
4. (Optional Step) Sprinkle the ½ cup roughly chopped pecans to the bottom of the bundt pan. Pour batter over pecans.
5. Bake for 55 to 60 minutes or until a cake tester in the center comes out clean. Allow to cool slightly, about 5 minutes. Flip pan and remove cake. Allow to fully cool before proceeding to the next step.
6. In a sauce pan combine butter, water, sugar, lemon juice, lemon zest and salt. Bring to a boil over medium heat and continue to boil for 5 minutes stirring constantly. Remove from heat and add pecan rum.
7. Brush or spoon glaze over cake until all is absorbed. Allow glaze to cool before cutting and serving. Enjoy!

Scratch made mole is not for the faint of heart. But it's worth all the work.

1. In a large bowl, place dried chiles and cover with hot tap water. Steep for 45 minutes to soften. Drain, remove stems, and rinse seeds out. Set aside for later use.
2. In a dry pan over medium heat, toast cumin, coriander, and anise seeds, cloves, peppercorns, and the cinnamon stick. Mix constantly to release essential oils. If you see smoking, reduce heat. Toast for about 2 minutes. Place spices into a spice grinder and process into a fine powder. Set aside.
3. In the same pan, add 1 tbsp oil, pecans, pumpkin seeds, and raisins. Toast slightly for about 1-2 minutes and transfer to a bowl. Allow to cool about 5 minutes.
4. In a food processor add onion and garlic. Process until a chunky paste is formed. Heat 1 tbsp of oil in a pan and add the onion slurry. Cook over low heat for 5 minutes.
5. In a food processor, add the warm pecans, raisins, and pumpkin seeds and process until a smooth paste forms. Add the rehydrated chiles and continue to blend until chiles are combined and smooth. Pour contents into the pan with the onion slurry.
6. Add spice powder, tomato paste, salt, sugar, chocolate, and masa harina. Mix with a spatula until combined. Add chicken stock and bring to a boil. Add prepared chicken.
7. Simmer, covered, on low heat for 30 minutes. The rehydrated peppers, nuts, and seeds might continue to absorb water. If sauce thickens too much, add water one half cup at a time.
8. Serve with a generous heap of grated cotija cheese and a dollop of sour cream. Enjoy!
   
   You can also use this recipe as a filling and sauce for mole enchiladas, just roll in corn tor tillas and top with Monterrey Jack cheese.
   
   QUICK TIP
   This recipe requires a spice grinder. You may also use a personal coffee grinder, but be aware that some of the spices might etch the plastic parts.