Category: Crafty Food

Honey Nut Cheerios Banana Pudding Parfait

Honey Nut Cheerios Banana Pudding Parfait

This is a sponsored post by General Mills Big G Cereal via Acorn Influence. All opinions are my own. Thank you for supporting the brands that make this blog possible.
Honey Nut Cheerios Banana Pudding Parfait!!

My Auntie Rosie always made pudding for me and my tribe of cousins growing up. I guess it was something super easy that she could whip up in a matter of minutes and make us kids feel fancy. She would allow for one of us to pour the milk in the (more…)

Some Bunny Loves You Snack Pack

Some Bunny Loves You Snack Pack

A snack pack in vanilla flavor, decorated like a bunny.

I will occasionally tell my son “some bunny loves you,”  and without fail he looks at me like  “what does that mean?” I explain to him it’s just a play on words and something a lot of people say quite frankly. Yesterday we were hanging out and he (more…)

Turn A Plain White Cake Into A Festive Treat With These Holiday Cake Ideas

Turn A Plain White Cake Into A Festive Treat With These Holiday Cake Ideas

Turn a plain white cake into a gorgeous festive dessert with these holiday cake ideas.

I love spending my time in the kitchen, but during the holiday season I have a million things to do, so anyway I could take a short-cut I do. The other day I needed a festive cake for a party I was attending. I didn’t have time to bake a cake, so I bought a plain white cake from the super market, and thought I would just decorate it myself to give it that special touch I was looking for. While I was there, I found some super cute little candy flowers, green candy balls, meringues, and (more…)

Dia De Los Muertos Gelatina Cake

Dia De Los Muertos Gelatina Cake

Dia de los muertos gelatin cake with marshmallow flowers

What’s with Mexicans and skulls? Usually skulls are associated with a negative connatation, but for Mexicans during Dia De Los Muertos, the skull takes on a completely different and beautiful meaning. The skull represents death and rebirth, the death of somebody leaving the world as we know it, and a rebirth of your beloved one who has passed and their soul moving on to a world of spirits and the afterlife. The skull personifies the humans we once knew, and during the Day of The Dead we take the time to honor the family and friends we have lost with offerings to their spirits in the shape of the skull, the same way our ancestors had done centuries before us. Of course there are the traditional foods associated with Dia De Los Muertos like Pan De Muerto, Tamales, Sugar Skulls, and Mole. I observe those foods as much as the next person , but I also enjoy making a skull dessert and decorating it ever year along with building my in-home alter.

Walmart has a wonderful selection of pretty artificial flowers, and I needed some for my home alter I’m building, where I will eventually present my foods. Once I grabbed the yellow silk marigolds I ran across a skeleton mold on my way to the check out, and quickly imagined what it would look like on top of a cake. I thought of my friend Rocio who I lost twenty years ago and how she loved chocolate cake. This year in addition to my family, I will make a special place for Rocio’s chocolate cake and decorate it in marshmallow flowers .

Ingredients for Dia De Los Muertos Gelatina Cake:

  • 2 – packets Knox gelatin
  • 1 – can La Lechera (sweetened condensed milk)
  • skeleton gelatin mold
  • Chocolate cake mix
  • eggs
  • water
  • oil
  • chocolate frosting
  • small marshmallows
  • colored sugar
  • small round colored candies
  • black icing.

Directions:

  1. In a bowl mix together 2 cups of boiling hot water and Knox gelatin. Mix until completely dissolved. Add in entire can of La Lechera and mix to combine. Should make 3 cups. Pour into skull mold and refrigerate for 4 to 5 hours or overnight. pour gelatin mixture into mold
  2. Bake cake according to box and allow it to cool completely.
  3. Assemble and frost cake with frosting.
  4. Cut marshmallows with sharp kitchen scissors diagonally.
  5. Then dip sticky side of cut marshmallow into a dish of colored sugar to color marshmallow petals. Set to the side until ready to use. cut marshmallows diagonally and dip in colored sugar to make marshmallow flowers
  6. Unmold gelatin skull from mold. Place it in the center of frosted cake. unmold gelatin for the center of the cake
  7. Decorate the sides of the cake with colored marshmallow petals, and place a small round candy in the center of the flowers. place colored marshmallow petals in a flower shape
  8. Take the black icing fitted with a piping attachment and fill the eye cavity of skull gelatin with icing. Fill eye cavity of skull with black icing
  9. Also draw a straight line across the skull mouth, then stitch over from top to bottom with black icing. Let the icing mouth sit on the gelatin skull for about 10 minutes, then remove the icing to reveal a stain.
  10. Fill the nose cavity with colored sugar.
  11. Decorate the forehead of the skull with  marshmallow flower petals.
  12. Enjoy!

PIN PICTURE BELOW FOR LATER:

An easy to make Dia De Los Muertos Gelatin Cake.  Decorated with colored marshmallow flower petals, and black icing. Day of the dead chocolate cake. Calavera made with skull mold.

 

 

Walmart-Moms-Disclaimer.2013

 

 

Halloween Graveyard Bean Dip

Halloween Graveyard Bean Dip

A Halloween graveyard bean dip. This dip makes for a great centerpiece until your ghostly guests are ready to eat.

Are you having a Halloween party? If you are… this is a great way to kick the festivities into high gear. You see, no Halloween party would be a complete without a graveyard bean dip to dig your bones into. Party ghouls will “ooze and aah” as they see this edible cemetery is up for grabs. The ghostly haunts is filled with 8 different layers of dipping fun, and serves as a great centerpiece until people are ready to devour.  Or in my case last year, it was ZOMBIES. I went to a Zombie themed party and everybody went all out, of course they did, it was an entertainment industry party and the costumes were amazing and scary as heck. It was the funniest sight to see a dozen or so remarkably made up zombified friends of mine all corralled around this graveyard dip I made. It was as if they were real zombies and the brain appetizers had just come out from the kitchen. They all went insane for this dip, I’m not kidding when I say it’s very addicting and flavorful. I’m still kicking myself for not having a camera that night.

This year, because of how well received my graveyard bean dip was, I decided that I’m making this an annual reoccurrence. Me being who I am though, I want to make it slightly different or even try and top myself from the year before. How would I do that? A few days ago I was at my local Walmart in Rosemead walking through the massive chip aisle, as I always do because the boys in my family are chip freaks, and I happened upon a spooky treat…. Cheetos Bag Of Bones. Basically they are cheetos shaped like skeleton bones. At that moment a black lightbulb popped up over my head, and I thought “OMG, these cute little cheetos bones will add so much character to my graveyard dip.” Please check out the recipe below and the little Cheetos bones did exactly what I thought. While I was at the store I also picked up bags of candy and a cool light up pumpkin for a party table. Check out the pic at the very bottom.

Simple ingredients used to make Halloween graveyard bean dipIngredients for Halloween Graveyard Bean Dip:

  • Tostitos scoops
  •  tomatoes (chopped)
  • sour cream
  • grated cheese
  • sliced black olives
  • chopped jalapenos
  • refried beans
  • guacamole

 

 

Decorations:

  • wheat tortilla
  • Pillsbury crescent rolls
  • Cheetos ‘Bag Of Bones’

Directions:

  1. Start with a clear pyrex baking dish.
  2. Crush a thin layer of tostitos scoops at the bottom. Reserve the rest of the bag to eat the bean dip with later. Tostitos scoops serve as the first layer for bean dip
  3. Top crushed chips with chopped tomatoes.
  4. Spoon enough sour cream to cover the entire layer of tomatoes. sour cream over tomatoes
  5. Layer grated cheese on top of sour cream.
  6. Top with black olives.
  7. Sprinkle a thin layer of chopped chiles over olives.
  8. Spread refried beans over chiles. refried beans spread over chiles
  9. Make a perfect rectangle in the center of the beans and fill with guacamole.
  10. Frame the guacamole with black olive slices.
  11. Decoration for the graveyard: I started with wheat tortillas. Using an x-acto knife I cut out a tree shape, and head stones. A wheat tortilla cut into the shape of a tree with x-acto knifeThen fry on each side until crisp. wheat tortilla fried till hard for Halloween graveyard bean dip
  12. To make the floating ghosts: I unfolded the pillsbury crescent dough and carved out ghost shapes with an x-acto knife.

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    Making #Halloween come to life with these food friendly #ghosts. Graveyard recipe up on my blog later today! #WMTMoms @walmart

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     Then baked the dough ghosts until golden crisp (according to package for time and temperature), once they came out of the oven I shoved a stick into the ghost and allowed them to cool completely with the stick in.

  13. Assemble the tree slightly off center of rectangle. Then place the ghosts where you feel they will be the most visible. Stick the different sized head stones into the guacamole, then place a cheetos skeleton bone skull at the base of the head stone. A close up look at Halloween graveyard. I used Cheetos 'Bag Of Bones' skulls for the headstones. a closer view of Halloween graveyard bean dip  The big ghost for Halloween graveyard bean dip Over head view of Halloween graveyard bean dip
  14. Serve warm or cold.
  15. Happy Halloween! Enjoy!

Pin this pic for easy instruction: Easy steps to make this Halloween graveyard bean dip. I used tortilla to create the trees and headstones, and pillsbury crescent dough to make the ghosts. Can be enjoyed warm or cold.

 

Candy For Pumpkin:

  • Snickers (fun size)
  • Twizzlers (caramel apple )

pumpkin candy

Walmart-Moms-Disclaimer.2013

 

Calavera Queso Fresco Salsa Dip

Calavera Queso Fresco Salsa Dip

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, recipe and all opinions are mine. 

A recipe I made for Dia De Los Muertos:  made with Cacique's Queso Fresco and salsa

I’m thinking of my feisty friend Alfonso (my fiancés father) as Dia De Los Muertos approaches.  It’s been almost 5 years since he stepped out of his human life and floated into the other side. I was there as he passed and watched his face go calm in peace.  Awwww, that man. He loved to fight with me.  I think I was probably the only female in his world brave enough to not agree with his every word.  He knew I had a good heart but wasn’t gonna back down.  He use to call me his lawyer because when he needed something done or figured out, I was the one he would turn to to get it done.  He said I had a persuasive way. When we first met he questioned my ability to cook and doubted I could find my way around the kitchen.  I loved proving him wrong.  I think he thought of himself as somewhat of a master of the cocina, but the truth was he was seriously the salsa king.  I had to give it to him, his salsa rocked.  I would bring him empty jars all the time so he never had an excuse not to share his salsa with me.  He took such pride in making his salsa and would just gloat to everyone how great it was, and most of the time people had no other choice but to agree.   He would set up a bowl of his salsa, a slab of Cacique’s queso fresco, chopped up avocado cubes, and a pile of corn chips, and that combo was his snack.

I used to sit in his kitchen sometimes and watch him make it.  I’ve never tried to recreate his perfect salsa since he’s been gone, but I do think of him every time I make my own salsa.  I have to eat it the same way he did, with queso fresco (Mexican cheese), avocado, and chips.  This is my ode to that lovely grump Alfonso Lopez that I still love and I once knew.

Ingredients for calavera queso salsa dip

Ingredients for Calavera Salsa Dip:

  • 1 – package Cacique Queso Fresco
  • 3 – tomatoes
  • 1 – tablespoon vegetable oil
  • 2 – jalapenos
  • 4- serrano chiles
  • 4 – fresh chile de arbol
  • 1 – onion (peeled and cut in half)
  • 4 – garlic cloves (peeled)
  • 1 – teaspoon vinegar
  • 1 pinch of dried oregano
  • salt and pepper
  • 2 – cups of water
  • avocado
  • corn chips
  • Pistachios, and chile flakes for decorating calavera

Directions:

  • Remove queso fresco from package, and with a small pairing knife cut the sides of the cheese to shape into a skeleton head.  Then with a small circle cookie cutter punch out the eyes. Place on a platter and place back in the fridge. Cut the edges of queso fresco to make a calavera shape Cut out the eyes for the calavera in the queso fresco
  • In a medium pot filled halfway with water over a high flame, bring to a boil.  Add in tomatoes and boil for 30 minutes.  Set to the side. Boil tomatoes for salsa
  • In a frying pan over a medium flame add vegetable oil and allow it to get hot.
  • Add in chiles, onion, and garlic cloves. Fry on all sides until charred and browned. IMG_5523 Fried chiles, onion and garlic
  • Remove stems from chiles, and place in the blender with tomatoes, onion, garlic cloves,  vinegar, oregano, salt, pepper, and water (I use the water the tomatoes boiled in). Blend until desired consistency is reached. Ingredients for salsa in blenderblended salsa
  • Decorate the calavera with chile flakes around the eyes, and use pistachios for the mouth. Decorate the queso fresco to look like a calavera
  • Place calavera shaped queso fresco on a plate, then pour the salsa  around the plate. Decorate the edges with avocado cubes.
  • Serve with chips. For Dia De Los Muertos Cacique Calavera Queso Salsa Dip
  • ENJOY!

IMG_5971

Im memory of my sweet friend Alfonso… I miss you.

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, recipe and all opinions are mine. 
Potato Pan De Muerto For Dia De Los Muertos

Potato Pan De Muerto For Dia De Los Muertos


Dia de los muertos calada and pan de muerto

Dia de los muertos couldn’t be celebrated without the age old tradition of pan de muerto. I am thrilled to make a beautiful potato version of this “bread of the dead” in honor of my beloved departed uncle. I will make two loafs…. one to eat, and one to decorate my home alter with. How will you celebrate Day of the dead? Watch my video below to see how easy it is to make this delicious bread. 

Ingredients for Potato Pan De Muerto:

  • 1 – package active yeast
  • 1/2 – cup luke warm water
  • 1 – teaspoon salt
  • 1/2 – cup sugar
  • 1 – cup mashed Idaho potatoes ( leftovers work best)
  • 1/2 – cup butter (softened)
  • 2 – eggs (beaten)
  • 3 – cups bread flour plus more for kneading
  • olive oil
  • Egg wash (1 egg and 1 tablespoon water whisked together)

Directions:

  1. Add yeast and water to a mixer, and allow yeast to activate for 10 minutes.
  2. Pour salt and sugar to the yeast mixture. Give it a good mix.
  3. Spoon in the mashed potatoes and break them up with a spoon if you need to. Then add in the butter and eggs. Mix to combine to hook attachment.
  4. Add in the bread flour, one cup at a time until the dough comes together and no longer sticks to the mixer about 5 minutes.
  5. Generously flour a clean work surface then knead dough until smooth.
  6. Grease a bowl with a little bit of olive oil. Place dough in greased bowl and turn it once inside to ensure the entire dough is well greased.
  7. Cover dough with a kitchen towel and let it rise for 2 hours.
  8. Remove towel and punch down the dough.
  9. Generously flour a clean work surface then knead dough again until smooth.
  10. Grease two 8 -inch cake pans and set to the side.
  11. Divide the dough into equal 3 parts.
  12. Place two of the parts in each cake pan, and reserve the additional part for decorating.
  13. Allow the dough to sit for an additional hour before decorating.
  14. Preheat the oven to 375 degrees Fahrenheit.
  15. With the extra part, roll the dough out to make bone decorations for the top of the loaf.
  16. Brush the top of the loaf with egg wash.
  17. Bake for 25 to 30 minutes or until golden brown.
  18. Enjoy!

potato pan de muerto

 

Idaho-PotatoesI would like to give a special THANK YOU to the Idaho Potato Commission for sponsoring this video. It is my absolute honor to work with you. 

 

 

I would also love to Thank my amazing crew.

Mando Lopez: Director/Editor

Tony Molina: Director of Photography

Jeshua Viveiros: Sound and the awesome calaca make-up artist – he used the Crafty Chica make-up line.

Earrings by ilaments Jewlery – Lisa Rocha!