Gelatina Navideña is as traditional for my family as setting up our Christmas tree during the hoilday season. It’s a welcomed light treat to have on hand after a big meal. It usually makes it’s grand entrance onto the table and sits proud waiting to be cut so it could wiggle and jiggle from plate to mouth. With the Posadas (from Dec. 16th to Dec 24th) approaching I thought I would bring out this Gelatina Navideña for you to make in your home. I took the classic combo of cherry and lime and added creamy coconut to the mix for an amazing dance on the tastebuds. Plus it’s beauty represents the colors of Mexico and Navidad all at the same time! I hope you and your family and staying safe and healthy.(more…)
Category: Crafty Food
This post has been sponsored by NESCAFÉ® . All thoughts and opinions are my own. NESCAFE® and CLASICO™ are trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
My main focus these days is being present with my family. This allows me to savor all special moments, especially during the holiday season. I have learned one thing for certain in 2020, and that is family time is absolutely precious and needs to be celebrated as such. To ensure I have the energy to do so… I reach for that rich bold flavor of NESCAFE® CLASICO™ at high noon to get me over that nagging mid-day crash. First, I run over to Walmart to pick up all my ingredients, then jump into a dessert making frenzy to share with my family over a laugh and a smile.
My Mom reminds me that my great grandma used to say “There’s always room for gelatina.” As a Latina, it is part of my genetic make up to not only want to eat a slice of gelatina, but to make it look like an invite to the rest of my family too. I make my NESCAFE® CLASICO™ con leche y cajeta gelatina as an open invitation to the table for my family to share a moment at the end of the day. I use NESCAFE® CLASICO™ in my gelatina along with a cajeta for the creamy layers, and wow does it make a difference. All the ingredients are easy to find…. I got mine at my local Walmart store. I hope you’ll try this easy recipe and share it with your familia too.
Ingredients for NESCAFE® CLASICO™ con leche y cajeta gelatina:
- 6 teaspoons Nescafe Clasico
- 7 – cups hot water
- 6 tablespoons brown sugar
- 9 – envelopes of gelatin or agar-agar
- 4- cups of milk or
- 1 – cup sugar
- 2 – cups cajeta
1. Spray a 12 cup bundt pan with a non- stick cooking spray. Be sure to spray the center cone as well. Set to the side.
2. Set out 6 separate bowls. In 1 of them add 2 cups boiling hot water, 3 teaspoons NESCAFE® CLASICO™, and 3 tablespoons brown. Mix to combine. Sprinkle 1 ½ envelope of gelatin over coffee mixture mix until completely incorporated and gelatin powder is dissolved.
3. Pour into the bundt pan. Place the pan in the fridge for 60 minutes.
4. In a small sauce over a low flame add in 2 cups of milk and 1 1/2 packets of gelatin. Mix the mixture constantly with a rubber spatula until all gelatin has dissolved, then add in 1/2 cup of sugar and mix in until the sugar dissolves into milk. Remove from flame and allow to cool while the coffee portion of gelatin is setting in the fridge.
5. You will know if the first layer is done by pressing on the top with your finger…. if your fingerprint is left in the top, then you are safe to add the next layer.
6. Gently pour in a milk layer and place gelatin mold back in the fridge for 60 minutes.
7. Next in a small sauce over a low flame add in 1 1/2 cups of water and 1 1/2 packets of gelatin. Mix the mixture constantly with a rubber spatula until all gelatin has dissolved, then add in 1 cup of cajeta and mix in until the mixture combines completely. Remove from flame and allow to cool while gelatin is setting in the fridge.
8. Remove gelatin from fridge and add the next cajeta layer, place back in the fridge for 60 minutes.
9. Repeat steps 2 -8.
10. Once you are done with the last layer place back in fridge and let firm overnight.
11. The un-molding of the gelatin mold can be a little tricky. First with both hands gently pull gelatin away from the wall of your bundt pan, using your fingertips. Work your way all the way around little by little. Don’t forget the center. In a big bowl filled up with warm/hot water, slowly glide the bundt pan into the water bath and let it rest there for about 15 seconds. You will see the insides of the bundt pan become slightly moist… this is the sign you are looking for. Remove pan from water and dry it off with a towel. Then place a plate on top of the pan and flip it over to invert gelatin mold onto the plate. Gently remove the pan and you will have a beautiful and delicious gelatin mold. Place it back in the fridge until ready to serve.
12. Can be made up to 4 days in advance. Keep covered with plastic wrap in the fridge.
Here’s a recipe for Nescafé iced coffee!
I got my craft kit for LA Soundscapes Craft Workshop ‘Draw Your Feelings.’ Some of you may not know what I’m talking about. The Ford in conjunction with LA Soundscapes has these cool family friendly workshops that are free to anyone (children and adults) interested in participating. I just signed up for the Draw Your Feelings workshop taught by artist, writer, and performer Nasimeh B E and inspired by BLUE13 – The Bollywood Beats Dance Company! Here’s the really cool part, the first 50 people to sign up will receive the necessary supplies for the workshop from The Ford at no cost to you. Deadline to sign up for the free supplies is November 6th (in order to mail it out on time).(more…)
Halloween is upon us like the murky fog in a haunted graveyard. It is time to get creepy crawly and invite our favorite vampires out do the Monster Mash. If you plan on having a small group of goons (your family) over for All Hallow’s Eve make this Count Cheesy-La Monsterpiece to hold court center table! Beware he may release his batty appetizers into your mouth. Follow the instructions below on how to make your very own Count Cheesy-La Monsterpiece. #Home4Halloween(more…)
These Calavera Conchas came to me in a dream. I was setting up my alter for Dia De Los Muertos and kept saying I wanted something that would pop. A voice with no face suggested conchas. I’m not sure if it was a subconscious element that suggested conchas since that is what my Grandfather used to eat with his coffee or if it was my grandfather paying me a visit in dream form. I woke up and knew I had to bring them to life. I hope you will make them and let them pop on your alter…. not to mention they are absolutely delicious!(more…)
Halloween is clawing it’s way closer, and the horrific truth is… it’s not safe with a deadly pandemic looming to celebrate the way we’ve been able to in the past. Wouldn’t it be absolutely
FANTASTIC FRIGHTNENING if we could all come up with ideas of how to celebrate #Home4Halloween with #SafeScares for our favorite gruesome goblins. Let’s flood the IG feed with great ideas so no one feels like they are missing out. The point is we can still celebrate at home with our families, since group festivities are not recommended for Halloween 2020.
This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #McCormickMayonesa #MayonesaAtKroger
I’m regularly trying to find ways to improve my Potato Soy Chorizo Quiche. I know it doesn’t sound like a major task but getting the right ingredients to work for a delicious Mexican quiche is a goal I visit often. After many variations of this dish I found my key ingredient that makes all the difference in the quiche world. McCormick® Mayonesa with Lime Juice is a simple way to liven up your favorite dishes but is truly a game changer for quiche.(more…)