One of my favorite things to do in Mexico is grab a torta for breakfast. They’re quick, super affordable and easy to eat while you’re walking around el tianguis. At under $.20 each, eggs are also one of the most affordable sources of high-quality protein so they are a staple in my fridge along with chorizo for when I want an easy and filling breakfast! 😘 Did you know one large egg contains 6 grams of high-quality protein and nine essential amino acids, all for 70 calories? 🌠 In honor of Hispanic Heritage Month, I teamed up with the American Egg Board to create this easy breakfast I grew up with!
One of the first cookbooks I ever bought was the Better Homes and Gardens New Cookbook. I cracked it open, and happened to land on the bread pudding recipe that I so proudly made for Billy. It was so buttery and so rich and I had swapped out the stale French bread for stale croissants, so you know it was an extra good time. I was flipping through the cookbook the other night and stumbled upon that same recipe and wondered to myself what an updated recipe would look like, so here we are.
Did you know the average American eats 276 eggs a year? Neither did I! Eggs are present in many of my favorite Mexican desserts; churros, empanadas, flan, and even capirotada, and this bread pudding is a tasty way to use them! In honor of Hispanic Heritage Month, which runs from September 15th through October 15th and celebrates the many influences and inspirations Hispanic and Latino communities contribute to the United States, I’m incorporating some of my favorite flavors and ingredients that were always found in my mom’s kitchen growing up.
While I was testing the recipe, I was wondering how it was all going to work; was it going to be too basic? Too sweet? But it all worked perfectly. The sugar topping on the conchas created a nice crust on the top, and the milk, eggs and condensed milk kept the bottom nice and moist. The pumpkin pie spice mix makes this dessert feel like a warm autumn hug.
If you have any spare time, I suggest whipping up a batch of homemade whipped cream (spiked with a little bit of rum of course), and treat yourself to whatever you’re currently binge watching on Netflix.
I’m a few days late and a few dollars short, but it’s finally Fall!
It’s still 85 degrees here in SoCal, so lets crank up the AC for a few minutes and pretend the leaves outside are changing color.
Before we talk about the amazingness that is spiced pumpkin chocoflan, I wanted to share some quick resources for Mexico’s and Puerto Rico’s relief funds.
My heart hurts for everyone that was impacted by these natural disasters, and I encourage you to show your support whichever way you can.
I’m a sucker for all things pumpkin; pumpkin cheesecake, pumpkin pie, pumpkin ice cream and those amazing Trader Joes pumpkin jojo’s (that I just recently tried to finished a whole box of) and last year, Billy made this spiced chocolate pumpkin loaf that was so moist and chocolatey with just the right amount of spice and pumpkin and I mentioned to him that I wanted to see how it would hold up in a chocoflan.
If you don’t know what chocoflan is, it’s basically a cake that consists of two layers, chocolate cake as the bottom layer and flan as the top layer. Some people refer to it as the “impossible” cake because when you’re making it, you add the batter to the pan first and then pour in the flan mixture and during the baking process they switch places! It’s basically a magic trick you can eat.
Adding pumpkin to the cake makes it really moist, and if you’ve never had chocolate and pumpkin together, you’re in for a real treat. It’s such a great pairing that you might have never thought to combine. The recipe calls for pumpkin pie spice, and I strongly suggest you check out Billy’s homemade recipe for it so you don’t end up using store-bought pumpkin spice that tastes super artificial.
With all the work potlucks that are going to be popping up in the next few weeks, add this dessert to your repertoire and impress everyone at work!
I have a few fun recipes that I’ll be sharing next week. Till then, grab a fork and enjoy a slice of chocoflan drenched in cajeta, y nos vemos pronto.
Voting for the 2017 Saveur Blog awards ends next week! I would really appreciate it if you took a quick second to vote for Chicano Eats in the Best New Voice Category!
You can keep voting here daily.
Also check out/vote for some of my other favorite food blogs like A Cozy Kitchen, who is nominated in the Most Inspired Weeknight Dinners Category, and Inspired by Charm and Crafty Chica who are both nominated in the Best Style and Design Blog Category.
A few days ago, I took the time to donate to both the Houston Food Bank and the Houston SPCA, because I can’t help but think of the many animals that have been displaced. Just watching videos of dogs being rescued really tug at my heartstrings and make me super emotional.
If you’re looking to contribute directly to organizations that target POC communities, here’s a few to look into:
Raices – Raises provides free and low-cost legal services to underserved immigrant children, families and refugees in Central and South Texas.
The Black Women’s Defense League – Supports marginalized communities that may go unserved by larger relief efforts.
South Texas Human Rights Center – Community organization dedicated to the promotion, protection, defense and exercise of human rights and dignity in South Texas.
ICNA Relief – Muslims for Humanity provides social services across the U.S. to the underprivileged and those affected by natural disasters.
Head over to ColorLines for a more extensive list.
Summer is starting to come to an end, and with Labor Day right around the corner, I figured a good cocktail was in order.
I don’t know what it is, but I love the smell of citrus fruits–they are so invigorating and vibrant and they evoke a sense of happiness in me! When I came across these tangelos at Sprouts, I fell in love. They were so aromatic and so bright that I just had to take some home and do something with them–so here we are.
This tequila spritzer is very easy to make, and super convenient if you’re like me and happen to be hoarding a ton of La Croix in your fridge. It comes together in a few minutes, it is very light and refreshing, and technically you can use whatever citrus fruit you have on hand!
I hope you have a great Labor Day weekend, and if you are able to, I’d like to encourage you to contribute and support Houston whichever way you can.