Chocolate Tortillas

This is something I remember from my childhood: Mom's chocolate tortillas! This is a layered dessert that is sweet, but also bitter and a little tart because of the dark chocolate and the sour cream. It's sooo delicious and you'll be glad you tried it!

6 oz semisweet chocolate
2 c sour cream
3 T confectioners' sugar
4 8-inch flour tortillas
Shaved chocolate

In the top of a double boiler add the chocolate, 1 c of the sour cream and 1 T sugar.

Set the pan over simmering water and stir until the chocolate is melted and the ingredients are thoroughly blended.

Remove from heat and place pan into a bowl of cold water to cool mixture. On a serving plate place 1 tortilla. Frost the top of the tortilla with 1/3 of the chocolate mixture, making sure chocolate mixture is spread very evenly. Place second tortilla on top of chocolate mixture and frost evenly with second 1/3 of chocolate mixture. Repeat layering and frosting procedure once more ending with tortilla on top.

In a small bowl, blend the remaining 1 cup sour cream and remaining 2 T powdered sugar. Frost the top and sides of the tortilla stack with this mixture. Cover the completed tortilla stack with an inverted bowl large enough to cover the stack without touching the top or the sides. Refrigerate for at least 8 hours. Garnish the top of the stack with shaved chocolate and serve.

Mom's Banana Bread

This is Mom and Elise's preferred banana bread recipe.

2 ½ cups all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
¾ cup salted butter, softened
1 ½ cups light brown sugar, packed
2 eggs
3 cups ripe bananas (about 7 medium) mashed
1 tsp. vanilla extract
1 cup (4 oz.) chopped walnuts

Preheat oven to 325⁰ F. Grease 2, 9 x 5 inch loaf pans (you can use cupcake tins too!)

In a medium bowl combine flour, soda and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add eggs, bananas
and vanilla. Beat at medium speed until thick. Scrape down sides of bowl.

Add the flour mixture and walnuts and blend at low speed just until combined. Don't over mix.

Pour batter into prepared pans about ½ to ¾ full. Bake on center rack of oven
for 60-70 minutes. A toothpick inserted in center should come out clean. Bread
should pull away from the sides of the pan. Cupcakes take about 20 minutes.

Cool in pan for 10 minutes. Turn pans on sides; cool to room temperature before
removing and slicing.

Delicious and moist.

Guacamole

Marina sent me the guacamole recipe that they use at El Torito. Since she and Cole are living in Phoenix now, they eat guacamole at every meal and drink guacamole margaritas. So, since they say this recipe is great, and I guess they would know. Thanks guys, and can't wait to try it!

El Torito Guacamole

3 Avocado halves
1/2 lime
1 small chile pepper - diced
salt and pepper to taste.
1/2 cup pico de gallo (I used store bought but if you want to make it yourself its chopped onions, tomatoes, and cilantro - do not substitute salsa)
1 tbspn garlic powder

1) Scoop avocado out of skin.

2) Add chile pepper and juice of lime

3) Mash with fork (it is very important to make sure you completely crush the little diced chile peppers or someone is going to have a very hot mouth)

4) Add remaining ingredients and fold (not mash) together.