Mesquite, Mesquite, Mesquite

Yep...you're in the right place. Yes, I've titled this post Mesquite. And yes, that is a cupcake. Stick around for a few minutes and it'll fall in place.

I promise.

In the beginning of this month, when I posted about my Four Leaf Clover Broccoli and Cheddar Buns, I mentioned that I was not able to make the assigned Mesquite Bread from HBin5 because I couldn't find the Mesquite Flour.

That night I received the nicest email ever!!!

Peter from Casa de Fruta emailed me to inform me that he was going to send me a sample of Mesquite Flour so that I could make the bread.

WOW!! I was ecstatic, let me tell you. Within a couple of days I had in my possession a wonderful 7oz bag of Mesquite Flour.

Fragrant, intense, flavorful, wonderfully amazing Mesquite Flour.

It was love at first sight....and taste.

Is soon as I got home that night, I put together my HBin5 Mesquite bread dough, which included jalapenos and cilantro. (sorry, can't share the recipe. You'll have to find it elsewhere or buy the book). After allowing the dough to rest in the fridge for 24 hours, I decided to make pita bread with it and fill them with chicken fajita goodies

There really is something very satisfying about making pita. It's amazingly simple, quick and makes that little pocket in the middle all by itself

Look at that deep rich color the dough has. Yes, thats from the Mesquite Flour.

I have to say one thing though....this wasn't my favorite bread. I think there were too many flavors going on. At least with the fajita goodies inside. It did taste good just dipped it in the a little oil though. At this very moment, I have a loaf in the oven. I think I'm going to pick up some hummus and eat it for lunch tomorrow.

Head on over the Michelle's at BigBlackDogs.net and see what the others did with their assignments.

Let me tell you something about Mesquite Flour. When you think of Mesquite, instantly you think of the smokey flavor that you get when you bbq with mesquite wood. The flour is a whooooole different kind of animal. It's made from the been pods of the mesquite bush, not the wood. And it has a sweet spiciness about it. Reminds me of cinnamon / cayenne pepper combo without the heat. Very hispanic in nature.

Peter from Casa de Fruta had also sent me a brochure with some recipes. I noticed a lot of dessert recipes and my wheels started turning.

Allow me to introduce you to my Mocha Mesquite Cupcakes with Mesquite Frosting.

Now we're talking.

These are amazing in flavor. They're moist. They're vegetarian. No eggs even. I didn't do that on purpose. It just happened to be. Do you remember how fun it was as a kid to lick the bowl after mom made a cake? Then all this hype about salmonella started and "Oh nooo, don't lick that bowl! It has raw egg in it!!" Well, guess what? You can lick this bowl clean and not have a single worry. And to be honest, you'll probably want to. Forget giving it to the kids.....hell, you're gonna wanna keep that bowl all to yourself!

Mocha Mesquite Cupcakes
Printable Version

1/3 cup cocoa powder
1 c hot strong coffee
3/4 cup sour cream
1/4 cup mesquite flour
1 teaspoon vanilla
2 cups cake flour
1 cup sugar
1 1/4 teaspoon baking soda
1/2 teaspoon salt

Mesquite Frosting
Printable Version

1/2 cup plus 1 tablespoon butter
3/4 cup plus 2 tablespoons powdered sugar
1 tablespoon mesquite flour
1 tablespoon cocoa powder
1 1/2 teaspoons vanilla

Preheat the oven to 375' F and line 12 muffin cups with baking cups

In a bowl, whisk together the cocoa powder and coffee. Set aside and let cool completely.

In a medium bowl, mix together the sour cream, mesquite flour and vanilla until well combined. Whisk in the coffee mixture until smooth.

In a large bowl, combine cake flour, sugar, baking soda and salt. On medium speed, beat in the mesquite mixture and beat for one minute.

At this point, I pour some of the batter into a measuring cup for liquids (the one with the pour spout). This makes it sooo much easier to fill the muffin tins, which you will almost to the top

 Bake in your preheated 375'F oven for about 20 - 25 minutes, or until a toothpick inserted into the center comes out clean.

You'll probably have some batter left over. Make a few more cupcakes. Or, like I did....just lick the bowl

Allow to cool on a rack

I think those faults are becoming my signature. O'well...it's going to be covered with frosting anyway.

Mix together your frosting as follows:

Cream the butter. Add the powdered sugar, mesquite flour and cocoa powder and beat until fluffy. Add the vanilla and mix until smooth.

Bam Boom, it's done.

Frost your cupcakes....

Hopefully you'll do a much better job than I will. Maybe one of these days I can take a class or something cuz seriously....it looks like an 8 yr old did it.

But oh my goodness....are these good!! The Mesquite, chocolate and coffee flavor combo is heavenly. Thank you so much Peter for allowing me to experience and incredible product!

I think I will be ordering more of this Mesquite Flour. There are so many other things I'd like to try.

As for the cupcakes...I still have a couple left. My girls and I are heading to 'Bama for a bit of a vacation and long overdue time with the family. Am I allowed to bring food on the plane? I want to bring these babies with me to share with my sisters and their kids.

***Update on Mesquite Bread (8/24/10): With the leftover mesquite dough that I had, I made a simple loaf of bread and brought it with me when I visited my family. We simply sliced it and spread on some butter or dipped it in a butter garlic sauce....and it was fantastic!!!