On Dia De Los Muertos I honor my dearly departed with Chocolate Calavera Cake made with my family’s favorite Abuelita Chocolate! I know my tio’s and tia’s are sure to come when I put these cakes on the altar. The lovely scent of marigold and chocolate is the welcome they have been waiting for. I pay great attention to the ornamentation in decorating the lovely calveras with royal icing, as my tio was an artist and will appreciate the small details. I pick up all my ingredients at Northgate Gonzalez Market and a bundle of Flor de Cempasuchil to decorate my ofrenda just so. My tia will be thrilled to find her mini skull chocolate cake and that’s enough for me to feel at peace.

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?

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.

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.

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 I’ve been feeling. It’s almost as if I could touch the beginning of Spring and am anticipating some happy changes in the next couple of months. Fingers crossed. To be completely honest, I’ve hit the pandemic fatigue wall and know we are in the final stretch… just gotta hold on tight a little longer.

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. 16^th to Dec 24^th) 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.

This post has been sponsored by NESTLÉ® LA LECHERA® and NESTLÉ® ABUELITA. All thoughts and opinions are my own.

I’m not one to toot my own horn, but these Mexican Chocolate Tres Leches Cupcakes are so divinely delicious, they deserve to be celebrated by ALL this holiday season! I was shopping the Hispanic aisle at Walmart and spied a box of NESTLÉ® ABUELITA sitting next to NESTLÉ® LA LECHERA® . It was like all the pieces of the puzzle came together at once in my mind and I thought I should make a batch of Abuelita Chocolate Tres Leches cupcakes.  I wanted that unmistakable taste of authentic Mexican hot chocolate with a unique cinnamon touch for my Tres Leches cupcakes. Then I quickly thought of the creamy consistency, and sweet, luscious texture of La Lechera sweetened condensed milk and knew this would be my milk base. I made individual cupcakes for easy packaging and sharing with loved ones over the holidays, because ultimately that’s what it’s all about!