Crust

Filling

Directions

¾ Cup spritz cookie crumbs

¼ Cup toasted pecans

1/8 teaspoon salt

2-5 tablespoons unsalted butter, melted

Crush the cookies in food processor.

Add nuts sugar and salt – pulse together.

Add melted butter to moisten only.

Press into tartlet pans.

Bake for 15 minutes

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1 cup heavy cream

4 oz semisweet chocolate, chopped

1 (3.1-ounce) disk Mexican chocolate chopped

1/2 stick unsalted butter, cubed, room temperature

2 tsps vanilla extract

1 tsp ground cinnamon

1/4 tsp sea salt

1+ pinch ancho chili powder

1+ pinch chipotle powder

Whipping cream for garnish

· Scald cream in a medium saucepan.

· Add both chocolates and whisk until smooth.

· Add butter, whisk until smooth.

· Add the flavorings, whisk in.

· Pour into prepared shells.

· Refrigerate 1 hr. to set.

· Serve with a dollop of whipped cream.

Ingredients

Directions

2 oz tequila Reposada (Gold)

1 oz crème de cacao

1 oz cream

½ oz Chambord

Pinch of cinnamon

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· In shaker with ice add tequila, crème de cacao, cream and Chambord.

· Shake.

· Strain into Martini glass.

· Garnish with a pinch of cinnamon.