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!

I 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!

I’ve been on a reading frenzy lately…. In the last couple of months I have thumbed my way through so many books, and have to admit it’s quickly becoming my favorite thing to do. It’s weird… I almost mourn the end of a book once I finish reading it, and go through this stage of what am I gonna do now? I suppose I’m saying it’s weird cuz heaven knows I have a ton of work and know exactly what I’m gonna do now.

A few weeks ago the lovely folks over at Walmart asked if I would be interested in reading an advanced copy of Jodi Picoult’s new book “Leaving Time.” I read the summary of the book and thought “that sounds interesting, yeah send it over.”

“Alice Metcalf was a devoted mother, loving wife, and accomplished scientist who studied grief among elephants. Yet it’s been a decade since she disappeared under mysterious circumstances, leaving behind her small daughter, husband, and the animals to which she devoted her life. All signs point to abandonment . . . or worse. Still Jenna–now thirteen years old and truly orphaned by a father maddened by grief–steadfastly refuses to believe in her mother’s desertion. So she decides to approach the two people who might still be able to help her find Alice: a disgraced psychic named Serenity Jones, and Virgil Stanhope, the cynical detective who first investigated her mother’s disappearance and the death of one of her mother’s co-workers. Together these three lonely souls will discover truths destined to forever change their lives. Deeply moving and suspenseful, Leaving Time is a radiant exploration of the enduring love between mothers and daughters”

The book arrived and I devoured it over the course of a few days. Let me tell you that description doesn’t even scratch the intensity surface of the story nor does it tell you that Jodi Picoult’s writing is near perfect. I was completely entwined in the characters and felt like I myself had become an elephant scientist. I learned so much about grief, patience, trusting your inner soul, and letting go. I highly recommend it to anybody in search of their next great read, and just wish there was more pages added to the story. I didn’t want it to end, because perhaps I wasn’t ready to let go.

In the book as the story unfolds I learned that when elephant keepers need to medicate an elephant they stick the medicine in the center of an apple and top it with peanut butter. When I was done reading the last page…. I couldn’t believe how amazing the end was. I got straight up off my couch and made this cake completely inspired by Leaving Time.

The book goes on sale tomorrow 10/14 and will be carried in all Walmart stores with a rollback that brings it to 40% off. I think you just found your new book.

Ingredients for Cajeta Apple Peanut Butter Cake:

• 1/2 – cup cajeta or dulce de leche
• 1 1/2 – honey crisp apples (peeled, cored, and sliced)
• 1/3 – cup chopped pecans
• 1/4 – cup butter (room temp)
• 1/2 – cup smooth peanut butter
• 3/4 – cup brown sugar
• 3 – eggs
• 1 – teaspoon vanilla extract
• 1 – cup flour
• 1 – teaspoon baking powder
• 1/2 – teaspoon salt
• 3 – tablespoons whole milk

Directions:

1. Preheat oven to 325 degrees Fahrenheit.
2. Spray a 9 inch glass pie dish with a non-stick baking spray.
3. Pour cajeta into the base of the pie plate.
4. Arrange apples in the cajeta then top with pecans. Set to the side.
5. In a mixer cream butter, peanut butter and brown sugar together until fluffy.
6. Add in eggs, and vanilla extract. Mix to combine.
7. In a separate bowl sift flour, baking powder and salt together.
8. Slowly add flour to peanut butter mixture. Mix until incorporated.
9. Add in milk and mix until just combined.
10. Pour peanut butter bater over cajeta apples.
11. Bake for 40 minutes.
12. Let cool for 15 minutes, then invert onto a serving plate.
13. Serve warm and enjoy!

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I have a friend who is getting married in a couple of weeks and asked me to make a fancy appetizer for her bridal shower.  She said she wanted something super tasty, simple, in season, and then she threw in the words “elegant and stylized.”  I pondered this idea for a while and wondered what I could come up with.  I never want to disappoint a bride, especially in her glorious moments of celebration.  My thinking cap was running on overdrive when the idea of grapes crossed my mind.  Grapes are in season and super tasty right now, that was all I needed to get the ball rolling.  I started looking around my local markets for grapes.  I’m the type of person that will pick a grape from the package before I purchase a bag, clean it on my clothes, and plop it in my mouth to measure how sweet they are.  I walked into Walmart and lo and behold was a huge display of grapes.  I ran over and scanned the wide variety they had…. seedless, organic, table, seeds, champagne, green, red, and black.  Hmmmm, choices.  I settled on black seedless grapes, not only would they add a pretty color to my appetizer, but they were the most flavorful.

I personally love grapes paired with nice cheese and must admit to eating that combo quite often while I work or watch television. But I wouldn’t be any kind of friend if I just plated the two and served them that way.  Once I was back in my kitchen I started to experiment with cheese and grapes…. here’s what I came up with.  I pinched a bit of goat cheese and patted it flat in my hand, then carefully rolled the grape in the center of the cheese till it was fully encased, then I encrusted it in chopped pistachios for a wonderful little nibble. That’s it, 3 ingredients and the brides wishes were met!

Ingredients for grape goat cheese pistachio nibbles:

• black seedless grapes
• goat cheese
• shelled pistachios (chopped)

Directions:

1. Rinse and dry grapes.
2. Remove each grape from stem/vine.
3. Take a teaspoon of goat cheese and pat it in the palm of your hand to create a flat surface.
4. Place a grape in the center.
5. Then carefully roll the cheese around the entire grape until fully covered.
6. Place covered cheese grapes on a plate and store in fridge while you work on all the other grapes. 
7. Chop pistachios.
8. Then roll each grape in chopped pistachios to coat. 
9. Enjoy! 

And if the recipe is not enough for you grape lovers…. here is a quick video on how to make grape jelly in 30 seconds:

The thought of melted chocolate on anything my heart desires makes me go all googley eyed. Yes, I’m a chocolate fanatic. In fact, I went to a brunch last year where a free flowing dessert fountain oozed with an abundance of melted chocolate that could spark the envy of Willy Wonka. I was tempted to jump in and swim in a pool of chocolate, but I behaved myself and acted like a grown up. Instead I opted to make a cozy little seat at the rim of the basin and eat until my heart was content. As I sat at the edge of the fountain reaching over to dip my strawberries and marshmallows, I thought to myself “If only I could have a small portion of this melted chocolate to dip whenever I wanted. Oh that would be such giddy fun!” I imagined all the spectacular  projects I could do with my son, or how decorative the snacks would be at my next party. 

It seems Wilton has granted me my wishes, because they now have this amazing little pot to melt your chocolate melts in: Wilton Candy Melts™ Candy Melting Pot.  You choose the flavor, add them to the silicone lined pot, and let them melt. What you choose to dip or drizzle is up to you. Plus Wilton has the coolest tools to help make the whole dipping process a lot easier. Here’s the cool part, when your done, all you have to do is let the chocolate cool completely in the fridge, then pop it out of the silicone lined pot… So easy, and more importantly there is very little mess if any at all.

A few weeks ago my friend Ericka from Nibbles and Feasts hosted a “dip and drizzle” party here at my house, and invited over a handful of delicious friends: Wilton candy melts, pretzels, strawberries, marshmallows, cookies, potato chips, Wilton Candy Melts™ Candy Melting Pots, and a bunch of blogger friends. We had such a swell time dipping and drizzling, and of course the snacks were gone before we could even let them set and harden. Here are a few pictures from the party. Oh, and do yourself a favor…. melt some chocolate and dip away. 

Disclosure: This post is sponsored by Wilton. However all opinions are my own.

 I recently created these Cheese Pretzels for National Pretzel Day.  They were the BEST freshly baked pretzels that I’ve ever had, and I’m not trying to brag but it’s the truth. I promise you won’t be disappointed. 🙂

Ingredients for cheese pretzels:

• 1 – packet active dry yeast
• 1 – cup warm water plus 1 ½ tablespoons
• 3 – cups unbleached flour
• 1 – tablespoon sugar
• 1 – teaspoon salt
• 8 – cups boiling hot water
• 1 – tablespoon honey
• 4 – tablespoons baking soda
• 1 – egg
• 1 – tablespoon water
• 1 – cup jack cheese (grated)
• sea salt

Directions:

1. Add yeast and warm water to mixer and allow to sit there for 10 to 15 minutes. The water will become cloudy and slightly foam.
2. Add dough hook attachment to mixer.
3. In a bowl add flour, sugar and salt. Mix to combine.
4. Pour flour mixture into warm water mixture, and turn mixer on to medium speed. Allow dough to come together for about 5 to 7 minutes. The dough will form a ball shape. This means it is ready.
5. Remove dough from mixer, and kneed with hands for 2 minutes.
6. Grease a large bowl with vegetable oil and place dough in bowl. Cover top of bowl with plastic wrap, and let rest in a warm place for 2 to 3 hours or until dough doubles in size.
7. Remove dough from dough, and cut into 8 even pieces.
8. Roll one piece of dough at a time, by rolling it with two hands to form a long skinny snake like shape. Then carefully shape dough into a pretzel by bringing both ends toward the top and twisting once, then fold back down to press into the dough.
9. Place pretzels on a baking mat lined cookie sheet and allow to rise for another 20 minutes.
10. Preheat oven to 450 degrees Fahrenheit.
11. In a large pot over a high flame add in hot water and bring to a rolling boil. Once water is boiling add in honey and mix to dissolve. Then pour in baking soda. Mix to combine.
12. Slowly dip each pretzel into the boiling water for 30 seconds on each side. Then with a slotted spoon remove pretzels. I did one pretzel at a time.
13. Place pretzels back on baking mat lined cookie sheet.
14. In a small bowl whisk egg and water together creating an egg wash.
15. Using a pastry brush, brush each pretzel with egg wash.
16. Sprinkle 1/8 cup (2 tablespoons) of jack Cheese on top of each pretzel.
17. Top with a tiny pinch of sea salt.
18. Bake for 11 to 12 minutes.
19. Remove from oven and allow to cool for 10 minutes before eating.
20. Enjoy.

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, the recipe and opinions are 100% my own.

This Thursday, June 12th, be prepared to join the rest of the world in the soccer event known to be followed by millions on Earth.  It doesn’t matter if you call it “football” or “soccer” as long as you don’t miss the “GOALS!”  I will be tuning in with my fellow sport fans to cheer on my relative country of Mexico.  I enjoy watching the match on TV with the volume muted and the sound replaced with a musical soundtrack instead.  Depending on which countries are competing that day usually determines what we will listen to.  That allows me to just watch and focus as the men run back and forth kicking the ball with those legs of pure muscle.  I adore the sportsmanship of the game and the thrilling entertainment it brings into my household.  With complete concentration on every move the athletes make and where the ball will land comes the desire to distract the mind a little with a snack that will help ease the anxiety.  Something edible to celebrate with or cry with, it has to be good.   The first thing that comes to mind is the soothing taste of Cacique crema, then a hard shell crunch, a little pickled chile, some crumbled queso fresco, and it has to represent the colors of Mexico.   Food for the fans, something we could all dig into.  I decided the best thing to fit this description would have to be Mexican “Stadium” Chicken Salad served with crisp corn tortilla strips.  I will serve it as a dip in the middle of the room and me, my family and our lovely friends can all scoop into the luscious good-ness while enjoying the game.

Ingredients for Mexican Stadium Chicken Salad:

• 10 to 12 – corn tortillas (depending how big your bowl is) (sides trimmed off)
• 1/2 – cup vegetable oil
• 1.5 – pounds chicken breasts (boiled for 20 minutes, then shredded with 2 forks)
• 1/3 – cup Cacique crema Mexicana Agria
• 1/4 – cup mayo
• 1/2 – lime (squeezed)
• 1/2 – teaspoon garlic powder
• 1/4 – teaspoon salt
• 8 – cherry tomatoes (cut into 4’s)
• 6 – strips of bacon (cooked and crumbled)
• 1/3 – cup red onion (diced)
• 1/3 – cup peas
• 1/4 – cup pickled jalapenos (diced)
• 1/4 – cup fresh cilantro leaves (stems removed)
• 1/2 – avocado (diced)
• 1/2 – cup Cacique queso fresco

Directions:

1. Cut tortillas into strips. In a large frying pan over a medium flame add in the vegetable oil. Allow the oil to get hot, then fry the tortilla strips on each side until crisp. 
2. Remove tortilla strips from oil and allow to drain on a paper towel. Set strips to the side.
3. Place cooked shredded chicken in a bowl add in Cacique crema Mexicana Agria, mayo, and lime juice. Mix to combine. Sprinkle with garlic powder and salt. Mix again.
4. Build the stadium: In a big bowl fill the center with creamy chicken salad, then line the inside edges of the bowl with tortilla strips. 
5. Combine cherry tomatoes, bacon, and red onion together, then on one side of the chicken salad make a solid line of red ingredients.
6. Combine peas, jalapenos, cilantro, and avocado together, then on the opposite side from the red ingredients make a solid line of green ingredients. Leaving an equal amount of space open in the middle.
7. Fill the center area with queso fresco. 
8. Eat this now!

Looks like this spring break I will be home. Finally a long awaited rest en mi casa. I have been traveling and running around like a mad woman lately. Even though it may sound like a let down to some people, I just fantasize about staying home with my fiance and our son and maybe inviting some friends over for a nice dinner.

Okay so here’s the skinny… I decided to stop fantasizing about it and start planning my little staycation at home instead. I hopped in the car and headed over to Walmart. With no particular plan in mind, just as a way to rummage through the store and see what I could find. I walked aimlessly through the aisles and found myself in the craft area. There on a hook was a variety of wreath skeletons empty and begging to be filled with something. I remembered these cool wreaths I had seen a while back made of vegetables and thought “I have that white fence that needs some color to welcome in spring.” Before I knew it a wreath skeleton was in my cart and I had made my way to the produce section of the store to see what leafy beauty I could fill it with. I found little bunches of radishes and they were certainly priced right for my project. I grabbed 10 bunches and rushed to the cashier, so I could get home and start my project. Taking me one step closer to my staycation and making the place feel more like spring with a simple veggie wreath. Now all I have to do is pick up the phone and invite some friends over for dinner.

Items needed for radish wreath:

• 8 inch wreath
• 10 to 15  – radish bunches
• thin floral wire (26 gauge)
• Scissors

Directions:

1. Start by spreading out your radishes in clusters.
2. Then cut 6 inch pieces of wire and wrap them around the radish clusters where they are gathered by a rubber band.
3. Carefully place the radishes onto the wreath with the radishes pointing toward the center and the leaves pointing toward the outer ring of the wreath.
4. Then on the other side of the wreath twist the wire to tie it to the wreath. 
5. Continue until the entire wreath is filled with radishes.
6. Hang and enjoy for a few days.