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Mexican Chocolate Smoothie Bowl

Mexican Chocolate Smoothie Bowl

Mexican-Chocolate-Smoothie-Bowl-Real-California-Milk

Mexican Chocolate Smoothie Bowl!

I don’t know about you… but every holiday season I tend to pack on the pounds and treat myself to all the extras. Way more than I’d like to admit. Well my dear, NOT this year!!! Instead I’m stepping into the holiday season with healthy habits top of mind. I’m gonna amp up my Mexican Chocolate Smoothie Bowl game and enjoy it as breakfast or even as a mid-day snack. Of course I’ll be using  Real California Dairy because Milk and Yogurt is packed with nutrients and protein, hence it makes the perfect base to my bowl. I top my smoothie bowl an array of nuts, grains, and fruit and a little grated Mexican chocolate (because it’s the holidays).

The one important factor for me is to look for the CA Seal for sustainable dairy made with milk from California dairy families. I know I am adding quality I can trust to my smoothie bowl by using  #RealCaliforniaMilk ! I especially love it with my Mexican Chocolate Smoothie Bowl! It’s rich and decadent and taste like a sinful treat but is better for you.  Ahhh the holiday season is gonna be the jolliest after all!  #RefuelWithDairy

Mexican-Chocolate-Smoothie-Bowl-Real-California-Milk

Mexican Chocolate Smoothie Bowl

  • 8 real CA Milk ice cubes
  • 7 oz. pecan or vanilla yogurt (look for the seal)
  • 1/4 cup Mexican Chocolate disk, grated
  • 1 frozen banana
  • Toppings:
  • Persimmon, sliced
  • 1 tablespoon amaranth
  • 3 tablespoons pepitas
  • Toasted coconut slices
  • Pomegranate seeds

Directions:

Freeze milk in ice cube tray overnight or until firm solid.

Add milk ice cubes, yogurt, Mexican chocolate, and banana to a blender. Blend until smooth

Pour into a bowl.

Garnish the top with persimmon, amaranth, pepitas, coconut, and pomegranate seeds.

Enjoy!

Mexican-Chocolate-Smoothie-Bowl-Real-California-Milk

Visit https://www.realcaliforniamilk.com/recipes/ for inspiration

The Best Atole de Coco

The Best Atole de Coco

Atole-de-coco-northgate-Market

I don’t think I really grasped the full idea of Dia De Muertos until my grandfather passed away. It wasn’t until then that I saw the beauty in remembering and honoring his spirit. I feel like I do it every day by wondering what he would think of a situation or when I find myself acting just as he would. It’s as if his memory has taken on an entirely new life form and actually it has. 

Remembering him especially during the days leading up to Day of the Dead when I see the Pan de Muerto displayed at Northgate and re-living how much he loved it in my mind. Every year I make sure to buy a couple of different loaves in various sizes and flavors. Northgate will have a Pan de Muerto Relleno de Chocolate Abuelita y Dulce de Leche this year along with 1lb Pan de Muerto. Some sugared and some plain, but equally delicious.

To accompany the pan de muerto and really pay homage to him I will make his favorite Atole De Coco (recipe below) and sip and savor all the memories that come along with it. Just thinking about this brings me to happy tears as I am forever grateful for the love my grandfather showered me with and am proud to show gratitude in his name. How will you honor your dearly departed?

Northgate-Market-Pan-de-muerto-atole-de-coco

INGREDIENTS FOR ATOLE DE COCO:

  • 1 cup shredded coconut
  • water
  • 1 teaspoon almond or vanilla extract
  • 4 cups milk
  • 1 stick Mexican cinnamon stick, broken in half and divided
  • 1 can La Lechera
  • 2 tablespoons corn starch

Add shredded coconut, 1 cup water, and half of cinnamon stick to a sauce pan over a medium flame. Cook for 10 minutes to soften coconut and perfume the water with cinnamon.

Remove from flame. Discard cinnamon stick and pour coconut mixture, almond extract and 1 cup milk into a blender. Blend until smooth.

In the same sauce pan over a medium flame add 3 cups milk, half of cinnamon stick, La Lechera and coconut mixture. Cook stirring constantly so milk doesn’t burn until it comes to a boil.

In a separate bowl mix 1/2 cup cold water and corn starch until corn starch dissolves.

Pour it into the milk /coconut mixture and mix until it thickens.

Remove from flame and enjoy warm.  

For more DDM recipes try my Calabaza En Tacha!

Mazapán Custard Filled Donuts in Chocolate Glaze

Mazapán Custard Filled Donuts in Chocolate Glaze

Mazapan-custard-Filled-donuts-with-chocolate-glaze

Mazapán Custard Filled Donuts with a Chocolate Glaze. Once an idea pops into my head the baker in me can’t get it out until the task is completed, or in this case the donut. Mixing Mexican-American flavors OR as my friend Coqui says “American rooted in Mexican descent” flavors is naturally what I dream up, because it’s authentically me. These Mazapán Custard Filled Donuts dipped in a Chocolate Glaze are exactly a mixture of both my cultures rolled into one.

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Rainbow Gelatina For Pride

Rainbow Gelatina For Pride

Rainbow-Gelatina

Rainbow Gelatina For Pride: I am a woman who stands in solidarity with the LGBTQ community. I was once a very young girl who stood in the same head space of loving, supporting, celebrating, and defending gay rights (as they were called in the 90’s). Nothing has changed. This is not a passing fancy for me and it’s not something I do to be on trend. I will always be an ally to my LGBTQ friends and family.

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Arroz Con Leche Brûlée

Arroz Con Leche Brûlée

Arroz-con-leche-brulee

I can’t tell you how long I’ve been dreaming of this recipe, Arroz Con Leche Brûlée. Several months ago I created it in my head, and even wrote it in my notes of things to do. I started making my vamped up extravagant version of arroz con leche and found it to be so creamy and decadent in the same vein as crème brûlée… Thats when I imagined my arroz con leche topped with a layer of hardened caramelized sugar and adorned with fresh fruit.

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Grilled Avocado and Mango Salsa

Grilled Avocado and Mango Salsa

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #GrillingWithMazola

Mazola-Grilled-Avocado-Mango-Salsa

We are gradually starting to have very intimate outdoor gatherings and firing up our grill is definitely part of the family plan for Spring/Summer 2021. I choose to use heart healthy Mazola® Corn Oil as a marinade for grilling and as a base for my salsas and ceviche because a clinical study shows it reduces cholesterol 2x more than extra virgin olive oil. If this claim peaks your interest and you want to learn more, visit MAZOLA.com.

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Cherry Carlota

Cherry Carlota

Cherry-Carlota

Calling all dessert lovers! Could we really celebrate Easter without a gorgeous dessert? I’m taking the fuss out of our Easter meal this year with a simple and easy Carlota! I decided to add cherries to my Carlota and change it’s traditional color of white to a festive pinkish-purple pastel. It’s the prettiest color but aside from that, the fresh cherry flavor only adds to this already delicious dessert…. pushing it all the way up in dessert ranks. Lucky for me, I was able to find all my ingredients at Northgate Market and pick up a few extra goodies while I was there. I hope you’ll try this Easter Cherry Carlota and make it whenever you have a bag of cherries hanging around.

Cherry-Carlota-Slice
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Presley's Panaderia "Sweets"

Mazapán Custard Filled Donuts in Chocolate Glaze

Mazapán Custard Filled Donuts in Chocolate Glaze

Mazapán Custard Filled Donuts with a Chocolate Glaze. Once an idea pops into my head the baker in me can’t get it out until the task is completed, or in this case the donut. Mixing Mexican-American flavors OR as my friend Coqui says “American rooted…

Rainbow Gelatina For Pride

Rainbow Gelatina For Pride

Rainbow Gelatina For Pride: I am a woman who stands in solidarity with the LGBTQ community. I was once a very young girl who stood in the same head space of loving, supporting, celebrating, and defending gay rights (as they were called in the 90’s).…

Cherry Carlota

Cherry Carlota

Calling all dessert lovers! Could we really celebrate Easter without a gorgeous dessert? I’m taking the fuss out of our Easter meal this year with a simple and easy Carlota! I decided to add cherries to my Carlota and change it’s traditional color of white…

Mini Apple Pies

Mini Apple Pies

I usually repurpose one of my senior pie photos on #PiDay because I make pie all year round. I felt this year deserved a brand new photo and something a little fantasy and hopeful. Mini apple pies seem to be a good portrayal of how…

Cupid’s Arrow Breakfast Pizza

Cupid’s Arrow Breakfast Pizza

Dear Valentine, I am so grateful for your existence, and feel super lucky to call you my partner.  I wanted to surprise you with a special breakfast, and I know that pizza is your favorite.  Since you are my warm and fuzzy I desired to…