When the warm season graces Los Angeles, watermelon becomes our household obsession.  I make quite a variety of things with watermelon, everything from paletas, agua fresca, margaritas, salad, salsa, and many other lovely dishes. Last (more…)

I just looked at the weather and the next couple of days are about to be “Brrrrrrrrrr” status COLD! The lows are scheduled to be 36 degrees Wednesday night. That’s super cold for us folks here in Los Angeles. Thank the stars I’m staying in New Years Eve, because this California girl likes to stay warm and toasty. There are a couple of things I’ve been doing to make sure I’m consistent with keeping heated during these frosty times. I got the pilot on my heater turned on, invested in a cute beanie, been rocking some thick wool socks, and constantly have a batch of Raisin Pear Ponche on the stove top. (more…)

I love spending my time in the kitchen, but during the holiday season I have a million things to do, so anyway I could take a short-cut I do. The other day I needed a festive cake for a party I was attending. I didn’t have time to bake a cake, so I bought a plain white cake from the super market, and thought I would just decorate it myself to give it that special touch I was looking for. While I was there, I found some super cute little candy flowers, green candy balls, meringues, and (more…)

Festive pancakes made with cake mix. Does that sound like your craving? Are you dreaming of pancakes that taste like cake? I know I always want this taste combo because I have the biggest sweet tooth in the world and why wouldn’t I  make this happen? Here are my festive pancakes made with cake mix for you this Christmas. You’re welcome. Bye. (more…)

I don’t know about you, but when I think of the holidays, I think of a tribe of people coming to my house and eating all that is in sight. Yes, I have a big family and we like to eat, especially when we are celebrating.

Recently I traveled to Bentonville, Arkansas as part of the Walmart Moms program  that I am proudly a part of. At a certain point in the trip we had a holiday dinner, where everything from appetizers, main course, sides and desserts were served. It definitely got me thinking what I wanted to do for the holidays. For me, Thanksgiving through New Years Day is all one big time to be with the people you love most, and pour over food. I appreciate that Walmart displayed different ways to keep the holiday season festive, and I’m sure I will be exploring more of that in the food department as we get closer to Christmas, but the one thing I craved to see was donuts, and it was missing. Considering that donuts are basically the new cupcake… as far as trends go. I thought wouldn’t it be divine to walk into a house during this holiday season and see a pile of donuts waiting for you to bite into one? I’m testing this theory starting now, I stockpiled my supplies from Walmart and baked my first batch of donuts yesterday. I figured I might as well go with the season, so I made glazed pumpkin donuts. Baked not fried….. but just as delicious. The baking adds to a certain cake-like texture with a nice moistness that helps keep the donuts irresistible for a few days…. if they last that long.

Ingredients for glazed pumpkin donuts:

• 3 – eggs
• 1/2 -cup vegetable oil
• 15 – onces pumpkin puree (1 1/2 cups)
• 1 1/2 – cups sugar
• 2 – teaspoons pumpkin pie spice
• 1 – teaspoon salt
• 1 1/2 – teaspoons baking powder
• 2 – cups flour
• For the glaze: 1 1/2 – cups powdered sugar
• 4 – tablespoons milk
• 2 – teaspoons vanilla

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a donut pan with a non-stick baking spray. Set to the side.
3. In a mixer add eggs, vegetable oil, pumpkin puree, sugar, pumpkin pie spice, salt, and baking powder. Mix to combine.
4. Add in the flour and mix to combine.
5. Fill the donut pans 3/4 full.
6. With the back of a spoon smooth out the top.
7. Bake for 20 minutes.
8. Allow to cool in pan in 5 minutes before removing them.
9. Allow to cool until warm on a cooling rack. In the meantime make more. 
10. Make the glaze: Whisk the powdered sugar, milk and vanilla together. Then dip each donut into the glaze. 
11. Place on cooling rack for 30 minutes, then dip donut into glaze for a second time, place back on cooling rack at least an hour for glaze to set.
12. Enjoy!

What’s with Mexicans and skulls? Usually skulls are associated with a negative connatation, but for Mexicans during Dia De Los Muertos, the skull takes on a completely different and beautiful meaning. The skull represents death and rebirth, the death of somebody leaving the world as we know it, and a rebirth of your beloved one who has passed and their soul moving on to a world of spirits and the afterlife. The skull personifies the humans we once knew, and during the Day of The Dead we take the time to honor the family and friends we have lost with offerings to their spirits in the shape of the skull, the same way our ancestors had done centuries before us. Of course there are the traditional foods associated with Dia De Los Muertos like Pan De Muerto, Tamales, Sugar Skulls, and Mole. I observe those foods as much as the next person , but I also enjoy making a skull dessert and decorating it ever year along with building my in-home alter.

I needed some flowers for my home altar I’m building, where I will eventually present my foods. Once I grabbed the yellow silk marigolds I ran across a skeleton mold on my way to the check out, and quickly imagined what it would look like on top of a cake. I thought of my friend Rocio who I lost twenty years ago and how she loved chocolate cake. This year in addition to my family, I will make a special place for Rocio’s chocolate cake and decorate it in marshmallow flowers .

Ingredients for Dia De Los Muertos Gelatina Cake:

• 2 – packets Knox gelatin
• 1 – can La Lechera (sweetened condensed milk)
• skeleton gelatin mold
• Chocolate cake mix
• eggs
• water
• oil
• chocolate frosting
• small marshmallows
• colored sugar
• small round colored candies
• black icing.

Directions:

1. In a bowl mix together 2 cups of boiling hot water and Knox gelatin. Mix until completely dissolved. Add in entire can of La Lechera and mix to combine. Should make 3 cups. Pour into skull mold and refrigerate for 4 to 5 hours or overnight. 
2. Bake cake according to box and allow it to cool completely.
3. Assemble and frost cake with frosting.
4. Cut marshmallows with sharp kitchen scissors diagonally.
5. Then dip sticky side of cut marshmallow into a dish of colored sugar to color marshmallow petals. Set to the side until ready to use. 
6. Unmold gelatin skull from mold. Place it in the center of frosted cake. 
7. Decorate the sides of the cake with colored marshmallow petals, and place a small round candy in the center of the flowers. 
8. Take the black icing fitted with a piping attachment and fill the eye cavity of skull gelatin with icing. 
9. Also draw a straight line across the skull mouth, then stitch over from top to bottom with black icing. Let the icing mouth sit on the gelatin skull for about 10 minutes, then remove the icing to reveal a stain.
10. Fill the nose cavity with colored sugar.
11. Decorate the forehead of the skull with  marshmallow flower petals.
12. Enjoy!

PIN PICTURE BELOW FOR LATER:

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

Yes, that’s me with Chef Christina from Disneyland…. She taught me how to make the famous seasonal pumpkin twists to share with you. We had such a great time filming in front of the Haunted Mansion. Watch the video to see how easy this recipe is to make, and enjoy it at home.  I am also including a Strawberry version at the bottom of this post for during the year.

In addition to the pumpkin twists, I also got a sneak peak at all the cool make your mouth salivate treats that Disneyland pulls out of it’s witch hat during this ghoulish time of year. Did you know that all the treats on a stick are decorated by hand? And to make it double the fun both Disneyland in California and Disneyland in Florida offer the same snacks so both coasts can celebrate in the same spooktacular fashion! That Mickey is something of a wizard! There are also a few other new treats to the park. Try the sourdough pumpkin shaped bread loaf. Then there is the  debut of the Ursula cupcake, so good you may let her steal your voice.

Below is a photo guide to some of the best treats in the park, so you know exactly what to look out for! Happy HalloweenTime at Disneyland!

Ingredients for Strawberry Twists:

• 1/3- cup strawberry jam
• 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
• egg wash (1 tablespoon water and 1 egg whisked)
• sugar crystals, for garnish

1. Bring the strawberry jam to room temperature.
2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
3. Spread pastry sheet with 1/3 cup of the strawberry jam.
4. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
5. Place filled puff pastry in refrigerator for half hour.
6. Preheat oven to 400 degrees Fahrenheit.
7. Line a baking sheet with a non-stick baking mat.
8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down. Watch video to see exactly how.
9. Using a pastry brush, brush tops with egg wash. Sprinkle with sugar crystals.
10. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes.
11. Enjoy!

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.