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Mexican Hot Chocolate Balls

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.8698
Energy (kCal)3504.5427
Carbohydrates (g)544.8141
Total fats (g)131.6127
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F. | 2. Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally. | 3. Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans. | 4. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely. | 5. Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture. | 6. Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    sugar 1 1/4 cups powdered 583.5 149.655 0.0 0.0
    cocoa powder 1/2 cup unsweetened 98.04 24.897 8.427999999999999 5.891
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    cinnamon 1 teaspoon - - - -
    pecan 1 cup chopped 286.3467 53.663999999999994 5.8933 6.032

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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