Dark Chocolate and Peanut Butter Tamale on Mexican Cinnamon Cream
4 corn husks
4 oz. good quality semi-sweet chocolate
3/4 c. pure crunchy peanut butte (at room temperature)
1/2 c.
4 corn husks
4 oz. good quality semi-sweet chocolate
3/4 c. pure crunchy peanut butte (at room temperature)
1/2 c.
Dallas’ Riviera Restaurant, a European-style kitchen, Chef David Holben
2 c. sifted flour
3/4 c. sugar
1/2 tsp. cinnamon
1 c. soft butter
extra sugar and cinnamon
Sift together first three ingredients.
Crust
1 1/4 c. crushed double-filling Oreo cookies
6 T. butter, melted
1/2 c. nuts, finely chopped
Crush cookies, using a food processor. Add melted butter and nuts, and pat into large greased pie pan.