Category: Sweets

Churro Cup Fried Ice Cream Banana Split

Churro Cup Fried Ice Cream Banana Split

Churro-cup-fried-ice-cream-banana-split

I’m having the most delicious Summer! #SnackHappy vibes all around in this house. I’ve been whipping up Churro Cup Fried Ice Cream Banana Splits in my kitchen to enjoy as a sunset treat. The crispy cinnamon dusted churro is the perfect ice cream bowl for a scoop of vanilla, some banana action, crunchy cornflakes, chocolate syrup, whipped cream and a cherry on top. Okay, so I didn’t actually fry the ice cream, but the corn flake crumbles give it that CRUNCH. The whole bowl is so dreamy… so creamy! I usually ditch the spoon and just eat it with my hand.

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Mini Apple Pies

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 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.

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Gelatina Navideña Traditions

Gelatina Navideña Traditions

Gelatina-Navideña-hero

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.

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Mexican Chocolate Tres Leches Cupcakes

Mexican Chocolate Tres Leches Cupcakes

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

Mexican Chocolate Tres Leches Cupcakes

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!

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NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina

NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina

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.

Sharing a moment with my Mom over Nescafé Clásico and gelatina.

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.

NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina

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
Savoring the moment with NESCAFÉ® CLÁSICO Con Leche y Cajeta Gelatina!

Directions:

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.

Unmolding:

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!

Calabaza En Tacha Perfectly Spiced

Calabaza En Tacha Perfectly Spiced

Calabaza-en-tacha

When I was a little girl I used to walk down the street to a teeny tiny small candy factory (the size of a walk in closet) that sat at the end of my block. For some reason the woman who worked there by herself took to me and my hundreds of questions. I was that kid, I’d knock on the door and ask if I could come in and watch. As time passed the woman looked forward to my visits and we became friends. She schooled me on the world of Mexican candy making. In the midst of making batches of cocadas, and cajeta… she would also make candied fruit. On the days when I was lucky she would have left over pumpkin and make calabaza en tacha and send me home with a batch for my family. My grandfather used to get so excited when I would arrive home with it. I ate mine plain and he would pour a little milk over his. Those were some of the most impressionable moments of my young childhood that will stick with me forever.

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Caramel Toffee Apple Vampire Bites

Caramel Toffee Apple Vampire Bites

Caramel-Toffee-Apple-Vampire-Bites

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.

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