Presley's Pantry

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!

Did you watch my video? If not… let me tell you what’s going on via this written post. I bought a Crock-Pot at Walmart (pisssst… they are so reasonably priced you should go get one too) and came home and wanted to use it. Something told me to look at the Crock Pot website… I did and stumbled upon this.

Crock-Pot is calling all CrockStars!!!!!

If you are a savvy slow cooking fan, the Crock-Pot brand is kicking off its annual Ultimate Crock-Pot CrockStar Contest. The winner will earn the title of “2014 Ultimate Crock-Pot Crock-Star,” plus $5,000 and be featured on Crock-Pot.com.

To enter:

Visit CrockStars.com between now and October 31st, 2014

Submit a 1-minute “video selfie” prepping your favorite original slow cooker recipe using a Crock-Pot Slow Cooker. Then text your original recipe.

Be sure to follow these and all contest rules noted on the site for eligibility!

Can you believe $5000 for a single recipe? I’m going to enter to win now. Will you? In the meantime just to get my feet wet I tried out a brownie recipe. Here is the easy recipe.

Crock Pot Brownies:

• 12 – tablespoons butter (melted)
• 1 1/3 – cups sugar
• 2/3 – cup unsweeted coco powder
• 1/2 – cup flour
• 1 – tablespoon vanilla
• 3 – eggs  (beaten)
• 3/4 – cup semisweet chocolate chips

Directions:

1. Line the bottom of a 7 quart crockpot with foil.
2. Spray foil with a non-stick baking spray.
3. In a bowl add butter, sugar, coco powder, flour, and vanilla together. Mix until combined and looks like a thick paste.
4. Add in the beaten eggs and mix until completely incorporated.
5. Fold in the chocolate chips.
6. Pour the brownie batter into the foil lined crock pot, and cook on low for 3 and 1/2 to 4 hours  or until just a small bit of the center is still gooey.
7. Serve a la mode while still warm.
8. Enjoy!

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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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.

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.

I woke up to the sparkling green wristband still fastened around my wrist. Then slowly, pops of the night before were replaying in my still sleepy memory. Disneyland had transformed itself into a Halloween party. Main street was decorated in true pumpkin fashion (no two pumpkins are alike).

Eerie music filled the air, and there was candy everywhere. The magic of Mickey’s Halloween Party at Disneyland was seriously one of the best family events I have ever attended.  I’m sure part of the reason is due to the fact that my son and his cousin had so much fun. Just to see their smiling faces soaking it all in,  is enough to bring any parent overwhelming satisfaction. What I love best are the cart stations loaded with candy and healthy treats for kids and adults too. Guests are allowed to come dressed in costume for a trick or treating extravaganza in the magical kingdom and join in on the costume contest.

There are still 11 nights to enjoy Mickey’s Halloween Party (schedule posted below).  There are so many fun things to do and here are just a few.

The “Halloween Screams” fireworks spectacular, hosted by “Master of Scare-omonies” Jack Skellington and his little ghost dog Zero. Watch as the night sky fills with the spooky vibrant colors of the Halloween theme!

You can’t miss Space Mountain Ghost Galaxy, which zooms into a haunted section of the universe where ghosts appear out of the starry darkness and the exhilarating twists and turns are accompanied by piercing screams and frightening music. There are creepy eyes that follow you through space. It’s a must do!

Then of course….Jack Skellington is back to reclaim the Haunted Mansion. This awesome ride inspired by Tim Burton’s “Nightmare Before Christmas” is an equal mix of eerie  Halloween and Christmas traditions. Plus this year the gingerbread house in the Mansion ballroom is new. Come and join the fun.

My family and I had a great time at the Halloween Carnival, in Frontierland.  We loved the  new magic show presented on the Halloween Carnival stage at Big Thunder Ranch. Nearby they also conjured up a Disney Villain at the “Astounding Cauldron of Magic” sideshow tent. Here are a few pics of our day and a video of how I was transformed into the crystal ball by the house fortune teller.

The 2014 dates for Mickey’s Halloween Party are: Friday, Sept. 26; Tuesday, Sept. 30; Friday, Oct. 3; Monday, Oct. 6, Wednesday, Oct. 8; Friday, Oct. 10; Tuesday, Oct. 14; Friday, Oct. 17; Monday, Oct. 20; Wednesday, Oct. 22; Friday, Oct. 24; Monday, Oct. 27; Wednesday, Oct. 29; and Friday, Oct. 31.

I’ve got it!  The perfect dish to serve at your Halloween party, Mexican Poutine Smashers are everything you ever wanted in a finger food and more.  I am proud to present this special Halloween webisode using Idaho Fingerling Potatoes as my base and topping them with barbacoa and Oaxaca cheese.  Watch the webisode for further instruction, and lots of tricks and treats!  Stick around until the ugly witch flies away…..

Ingredients for Mexican Poutine Smashers:

• Idaho Fingerling Potatoes
• olive oil
• sea salt
• barbacoa
• shredded Oaxaca cheese

Ingredients for barbacoa:

• 1 – can chipotle peppers in adobo sauce
• 1 – onion
• 5 – cloves galic
• 6 – limes (juiced)
• 1/3 – cup apple cider vinegar
• 2 – cups beef broth
• 5 – pounds chuck beef roast
• 4 – bay leaves

Directions:

1. Add chipotle peppers, adobo sauce, onion, garlic cloves, lime juice, apple cider vinegar, and 1 – cup beef broth to blender. Blend until smooth. Set to the side.
2. Pour additional 1 cup beef broth to slow cooker, place the chuck beef roast to the broth, and add in the bay leaves. Pour the chipotle pepper blend over the meat.
3. Cover the slow cooker with the lid and cook on low for 10 hours.
4. When meat is done, shred with two forks for the perfect batch of barbacoa.

THANK YOU to Idaho Potato Commission for your support.  A HUGE, grateful thank you to the most wonderful crew EVER! This one was a lot of fun to make!

• Mando Lopez: Director
• Tony Molina: Director of Photography
• James Ford: Editor
• Leeann Chavez: SPFX Make-Up
• Janine Presley: Sound
• Kristen Warren: Wardrobe and Positivity Ambassador
• Suki Ewers: AC
• Jeshua Viveiros: Set Assistant and “Mummy”

Disclosure: This video was sponsored by the Idaho Potato Commission.

The deep creases and valleys that fold in the skin of Tommie’s hands tell me she has been rolling tortillas for most of her life. Hands against the wooden rolling pin to serve her family something warm comfort. The glutenous dough soon rolls out to a flat disk and cooks on a the blazing hot comal becoming a pillowy light flour tortilla. I remember as a child her husband (Charro) use to tell me that the flour tortilla was all you needed in order to eat, by tearing it into pieces you could shield your fingers with each piece and scoop the food right into the center. No need for a fork or spoon, we had flour tortillas.

My grandfather recounts the days of his poor mother making flour tortillas to feed her 5 children, even though she had nothing to put inside. My grandfather worked on the streets all day as a young child during the depression, just to be able to bring home a few cents to help feed the family. Having a single tortilla for dinner was a big deal, because a lot of times they just went to bed hungry. He says if they were lucky enough to have a pot of beans to go with the flour tortilla… that was considered a feast.

I listen to Mando’s mom Martha talk of how her Mom use to wake up every morning at 5 a.m. in Mexicali to make her husband fresh flour tortillas before he went to work in the morning, and how Martha adopted that same ritual once she got married. She goes over the fine details of what her husband ate in the morning, and how the left over tortillas became his burrito for lunchtime, and if his co-worker was lucky she would send him one too.

Each of these stories all hold ties to a struggling time, but are also retold as if they were the best time of their lives. I think the homemade flour tortilla has that sort of captivation over Latinos, it’s hard not to smile when you think of them. I know they certainly have a grip on me.

A few weeks ago Walmart asked me to celebrate Hispanic Heritage Month with them, by creating a recipe. I thought what food really identifies where I come from? Where do my food roots begin? The first thing that came to mind was the treasured flour tortilla. I bought all the ingredients for this recipe at Walmart, and am happy to share it with you. Here’s to family traditions and keeping those roots alive, even if only through a recipe.

Ingredients for flour tortillas:

• 1 1/2 – cups all purpose flour
• 1 – teaspoon salt
• 1/2 – teaspoon baking powder
• 3 – tablespoons lard
• 1/2 – cup warm water

Directions:

1. Sift flour, salt and baking powder together.
2. Add in lard. 
3. Using your hands mix lard into flour until crumbly about 2 minutes. 
4. Slowly pour in water and knead dough until you have a big ball of smooth dough. 
5. Then cover dough with a cloth and let sit on countertop for 2 hours. 
6. Heat a comal.
7. Then divide dough into 6 equally sized balls. 
8. On a floured surface roll each ball out into a thin round disk. 
9. Place dough on hot comal and cook for 20 to 30 seconds or until brown spots form on white dough. The tortilla may puff, with the back of a spatula press it down. 
10. Cook tortilla on other side.
11. When done, store in a cloth and eat warm. 
12. Enjoy!

Here is a quick video on how to roll them and cook them: