We are currently experiencing COLD Los Angeles season, and by that I mean its a bit nippy outside. During this climate here on the west coast my mind naturally makes the transition to soup time. Everyday I’m whipping up a new bowl in my soup kitchen….some I share, some I don’t.(more…)
Wake up for the holiday season to a cranberry coffeecake with hibiscus glaze:
I’m low key crazy for coffeecake. I always have been. I remember my grandfather would give me $3 everyday to buy nutrition at school, and I would use a portion of that money to buy a piece of coffeecake without fail. That’s where my love of coffeecake began. Fast forward to the present day and the want of waking up to fresh coffeecake at home is strong, especially during the festive 12 days of Christmas.(more…)
Pumpkin Flan Pie:
Let those words sink in for a moment. YESSSSS! This holiday pie is so delicious and no one will expect this level of delicious-ness to hit the feast table. This pie is seriously on it’s own trip. No one else is playing this game. Mixing my two cultures together with American pumpkin pie and the lovely Mexican flan. It’s a match made in fusion heaven.
Many moons ago I made pumpkin flan with a cajeta sauce, and don’t get me wrong… it was delicious. I just wanted to make something a bit more flan-tastic this year. I decided Pumpkin Flan Pie would be the ideal way to elevate the dessert. The buttery flaky crust added the perfect bite to my creamy pumpkin flan center. I then brushed the top with a little bit of cajeta, toasted some marshmallows and sprinkled them up top with pomegranate gems. I think whipped cream would work like a charm too.
Ingredients for Pumpkin Flan Pie:
- For the crust:
- 1 1/2 cups pastry flour
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1/3 cup vegetable shortening (frozen)
- 2 oz. cream cheese (frozen)
- 2 sticks butter (cut into pieces, and frozen)
- 1/2 cup ice cold water
- For the pumpkin flan:
- 1 -14 oz. can La Lechera
- 1 -12 oz. can evaporated milk
- 4 oz. cream cheese (room temperature)
- 1 teaspoon pumpkin pie spice
- 4 eggs
- 1/4 cup dark brown sugar
- 15 oz. pumpkin puree
- 1 tablespoon vanilla
- For the top:
- egg wash for crust (1 egg + 1 tablespoon of water)
- 1/3 cup cajeta
- pomegranate seeds
- whipped cream
- For the crust: Add flour, sugar, salt, cream cheese, and vegetable shortening to the food processor. Pulse until fats mix with flour. Working in 3 batches, add a little bit of butter at a time with a couple of pulses between each additional. Pour in the ice cold water just bringing the dough together. Dump the dough onto a work surface and knead for a minute. Divide the dough into two equal portions. Flatten into two disks and wrap in plastic wrap. Place in the fridge over night.
- Blind Bake: Preheat the oven to 425 degrees Fahrenheit. On a floured work space. Roll out one of the disks past the size of your pie plate to a 1/4 inch thickness. I used a 9 1/2 inch pie plate. Carefully transfer the dough to the inside of the pie plate. Let the edges hang over the sides. Then tuck them under and crimp the edges with your fingers. Brush the edges with egg wash. Then fit a large piece of parchment paper in the center of the pie. Fill the center with 2 pounds of dried beans or pie weights, this will keep the pie crust from puffing up. Bake for 15 minutes. Then remove the beans from the center of the pie crust and place back in the oven sans the parchment paper for an additional 5 minutes. Remove from the oven and allow blind baked pie shell to cool. See my IG stories under blind bake for further instruction/visual.
Let’s make pie!
- Make the pumpkin flan filling: Reduce the oven temperature to 400 degrees fahrenheit. In a blender add La Lechera, evaporated milk, cream cheese, pumpkin pie spice, eggs, brown sugar, pumpkin puree, and vanilla. Blend until completely pureed.
- Bake: Place blind baked pie crust on a cookie sheet, because this will make it easier to place in the oven. Cover the edges of the crust with aluminum foil, this will ensure they do not over brown while baking. Pour the pumpkin flan filling into the center of the crust and place in the oven for 70 minutes. Rotating the pie at the halfway mark. After 70 minutes, turn off the oven and pull the oven door open ajar. Let the pie rest in the oven for 30 minutes to avoid cracks on the top of the pie. Remove from the oven and allow it to cool to room temperature overnight.
- Decorate the top: Heat the cajeta in a small sauce pan, this will help it become more spreadable. With a pastry brush, brush the top of the pumpkin flan with a thin layer of the warm cajeta. Next, toast some marshmallows over an open flame and decorate the top with marshmallows and pomegranate seeds or use whipped cream!
This post has been sponsored by NESCAFÉ® CLÁSICO™. All thoughts and opinions are my own. NESCAFÉ® and CLÁSICO™ are trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
I feel like I’ve been on a rollercoaster lately. From the second I open my eyes, I begin zooming through life. Running around town, driving my son back and forth to school and all his extracurricular activities, picking up groceries from Walmart, taking my mom to her appointments, cleaning the house, getting my recipes done, and photographing has all become the norm. I do it all happily—knowing that at the end of the day, I will have my sobremesa time to unwind and relax with my family over a cup of NESCAFÉ® CLÁSICO™(more…)
This Crispy Battered Cauliflower Taco recipe is a compensated campaign in collaboration with Northgate Gonzalez Market. All opinions and recipe are 100% my own.
September is National Family Meals Month, and I would be silly to miss this opportunity to join an industry-wide movement to raise awareness of the benefits of frequent family meals. The commitment is to bring families back to the table to share one more meal at home per week. Do you think you can do it? Northgate Gonzalez Market is making it easier to take part of #NationalFamilyMealsMonth. They offer an ever-expanded assortment of products that take the stress out of planning and preparing family meals: pre-prepped fresh ingredients, delicious readymade entrees and wholesome heat and eat dishes.(more…)
I am proud to partner with Cacique® on this sponsored post. All opinions and recipe are 100% my own.
Are you the type that loves to put together a little gathering all in the name of TACOS? I am!!
Or as I like to call them Taco Party night. I can celebrate tacos any night of the week ending in Y, and I got the perfect one for you. Grilled Calabacita Tacos are the easiest to prepare. Grilled zucchini halves are stuffed with Cacique Queso Fresco, which is milky, fresh and salty, with a crumbly and creamy texture. Then, they’re placed in a corn tortilla, topped with a corn, tomato, onion and roasted jalapeno relish and drizzled in Cacique Cilantro Lime Sour Cream. Do I have your attention yet? Give these delicious tacos a try while the warm weather lasts… you won’t be disappointed!(more…)
Crispy Flor de Calabaza Quesadillas: A couple of years ago I spent my summer in Italy. Where I enjoyed a lightly crisp battered squash blossoms swimming in simple tomato sauce stuffed with ricotta cheese. I had never had flor de calabaza (squash blossom) Italian style but I was certainly in love one bite in.(more…)