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Mango con Limón Peeps with Tajín

Mango con Limón Peeps with TajínRemember when I said I still needed to get my hands on some peeps in my last post?

Welllll….I did.

Kinda.

I wasn’t feeling any of the flavors that were available, so we ended up going home and ended up making our own.

Mango con Limón Peeps with TajínLast week, I was featured in a piece on Food 52 where I mentioned I like to infuse flavors I grew up with into American classics as an homage to my identity as a Chicano, and I think today’s recipe showcases this perfectly.

If you haven’t read the feature, you can read it here.

I really enjoyed seeing all of the conversations it sparked. Even if a few people got a little uncomfortable because they only read what I had to say and didn’t take the time to actually hear what I was trying to say.

Mango con Limón Peeps with TajínCuando era niño, we used to spend our Easters in Merced.

I know, it’s Merced–But one of my aunts had a dairy farm with a bunch of fruit groves on it so we always had a blast.

We’d run off to the lake, we’d dye eggs, and we’d pick apricots and eat allll of the grapes.

It was all good and fun until my aunt took us inside one year to show us how the cows were milked and basically scared the baby jesus out of me.

Mango con Limón Peeps with TajínDe niños, we always snacked on fruit.

We’d get home from school and mi mamá would cut up some jicama, papaya, pepino, or mango for us. She’d spritz a little lime juice, sprinkle tajín over it and we’d sit in front of the tv and watch Luz Clarita or whatever novela was popular at the time.

When I was testing these out, I really wanted to make sure the nostalgia hit with all these flavors–and I really felt like I was sitting there in front of the tv biting into a juicy tart slice of mango covered in Tajín.

If you happen to have the time to make these, please do so! They’re 100x more delicious.

Billy also made some crazy good Strawberry Ginger Peeps, check them out here.

Anyways.. have a great Monday.Y como siempre, stay chingonx!

Mango con Limón Peeps with Tajín
 
Makes 1 dozen
Author:
Recipe type: Easter, Sweets
Ingredients
  • For the Marshmallow:
  • ¼ cup fresh squeezed lime juice
  • 2 .25oz packets gelatin
  • 1 cup white granulated sugar
  • ⅔ cup light corn syrup
  • ⅓ cup water
  • ¼ teaspoon salt
  • yellow food coloring, optional
  • 1.7 oz freeze dried mango (1 whole bag from Trader Joe’s)

  • For the coating:
  • 4 tablespoons white granulated sugar
  • 1 teaspoon Tajín

  • For the eyes:
  • ¼ cup milk chocolate chips

  • Special Equipment:
  • Peeps Mold http://amzn.to/2pjCSO4
  • Piping Bags http://amzn.to/2nSTNpr
  • Candy Thermometer
Instructions
  1. In the bowl of a stand mixer add the lime juice, then sprinkle the gelatin over that and stir together to combine, set aside.
  2. In a medium sized saucepan stir together the sugar, corn syrup, water, and salt. Turn the heat to medium, stir a couple of times then heat the mixture until it reaches 240ºF on a candy thermometer.
  3. Pour the syrup into the bowl with the lime juice gelatin mixture then use the whisk attachment to stir it up to combine. Attach the whisk to the mixer and beat on medium speed for about 30 seconds to really combine everything then crank it up to high speed and beat until the mixture has almost doubled in volume and the outside of the bowl is just warm to the touch, at least 8 minutes.
  4. WHILE THIS HAPPENS: Spray the tiniest amount of nonstick spray in each cavity of the mold and use your fingers to evenly coat the mold. Pulverize the mango in a food processor and set aside. Prepare the sugar Tajín coating by combining the sugar and Tajín. If you want to tint it then combine in a zip top bag with a few drops of the food coloring then massage it around. Transfer to a bowl for coating.
  5. Once the marshmallows are done remove the bowl, tap the whisk attachment on the inside of the bowl to knock out any stuck marshmallow then quickly fold in the pulverized mango and transfer to the piping bag, snip off the tip and pipe into the prepared mold.
  6. Once it’s all piped in there you can pat it down if needed by dipping your finger in water to make sure the marshmallows don’t stick. Let the peeps set for 30 minutes then pop them out of the mold and roll them into the sugar Tajín mixture.
  7. If you want the eyes you can melt the chocolate in a small zip top bag then snip off the tiniest hole in a corner and pipe the eyes out.

 

Baked Crema Mexicana Donuts

Baked Crema Mexicana DonutsIt’s Thursday!

AKA T-2 Weeks till I get to go to Colima for the weekend to celebrate my birthday con mis abuelitos! AHH!

Lately, I’ve been stumbling upon a ton of old music I used to hear around me when I was younger and it’s put me in a very nostalgic mood.

Bring on the feels!

Do you have any songs that take you back to your childhood?

Baked Crema Mexicana Donuts

When I was younger, every Sunday, like clockwork, mí  papá would wake me up at 6 am so I could go out to Riverside with him para la leche caliente.

If you’re not sure what that is, people would head out to someone’s ranch where they’d milk the cows and we’d all drink the fresh warm milk (hence leche caliente) con chocolate y ellos con piquete.

We did that every single Sunday, but we always stopped to grab donuts. It used to really annoy me, but my dad always had the same CD’s on rotation –which included Pedrito Fernandez, Chelo, Lorenzo De Monteclaro, and occasionally something with banda in it.

I don’t think I’ll ever forget the lyrics to  “La de la Mochila Azúl”.

Baked Crema Mexicana Donuts

I can’t even tell you how many times we watched Pedrito’s films either.

What did your parents listen to?

It’s funny to think how much more you start to appreciate the little things as you get older.

Sidenote–What is going on with trans rights in schools being rolled back? I.AM.NOT.HERE.FOR.IT

Trans rights are Human rights, Trans rights are Human rights, Trans rights are Human rights jfc.

Anyways before I get heated, aquí los dejo con la canción, y unas donas.

And as always, Stay chingonx y #ProtectTransKids!

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Mole Brownie Tart

Mole Brownie Tart

This post is in partnership with La Guelaguetza, all opinions are my own.

¡Hola!

How’s your week so far?

Did you catch the Superbowl?.. Yeah, me either!

I did watch the halftime show though, and it was all sorts of amazing. I’m whatevs when it comes to Gaga, pero she did such a good job! I just kind of wish she would have made an even bigger political statement.

Pero pues, beggars can’t be choosers.

Also..where was Beyonce?

Ring Ring…

Mole Brownie Tart

We’re making brownies today.

But we’re being fancy, so we’re making a tart. It’s sort of the dessert you want to make on a first date, because it’s super easy to make and it’ll make you look all sorts of good.

We’re also making it today because there’s days when I have a hankering for chocolate on chocolate on chocolate, and this definitely satiates that craving.

Add a scoop of vanilla or chocolate ice cream, y como dice Alexis Mateo, BAM! GET IT BABY!

Mole Brownie Tart

When you think of Mole, Mole negro is probably the first thing you might think of.

Did you know some Mole pastes can have up to 50 ingredients?

The Mole negro we’re using today has strong notes of plantains, chile mulato, mexican pasilla, black chilhuacle chile, clove, cinnamon, cumin, black pepper, oregano, peanuts and raisins (amongst other things).

Mole Brownie Tart

No, we’re not crazy for adding Mole to our desserts.

All of the flavors just kind of dance together and hold hands, and it works so well in this tart!

And we’re topping it off with a super decadent ganache! say whaat?

What is everyone doing/making for Valentines Day?

Wether you’re stress eating like me bc you’re tired of waking up to headlines like “President Trump is now speculating that the media is covering up terrorist attacks” and you need something to indulge in because you can’t believe this is real life or you’re simply looking for dessert options for Valentines day bc you want to sweep your chulx off their feet.

You know I got you!

I’ll see you in a few days, stay chingonx! 💋

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Soft and Chewy Peanut Butter Chocolate Chip Cookies

Soft and Chewy Peanut Butter Chocolate Chip Cookies

¡Hola!

It’s been about a week since I last posted and I’m sorry! Life got in the way, and I also got super sick over the weekend.

It was a really weird 3 day crud that came out of nowhere. But I’m back with my (current) favorite cookies!

Soft and Chewy Peanut Butter Chocolate Chip Cookies
Lately, I’ve been doing a lot of baking, specifically making these cookies. I’ve probably made these about 10 times in the past 4 weeks, no joke…so I figured…let’s share the recipe.

Billy’s cookbook “Whip it Up” was published last year and one of the recipes he created was for a chocolate chip chunk cookie with sea salt that I absolutely loved so I decided to tweak it a little bit for the blog. (Si no sabes cocinar, check out his book it’s super easy to follow along!)

I’m a huge fan of soft and gooey cookies and these are pretty much the perfect fit.

Billy’s original recipe calls for chocolate chunks and a sprinkle of sea salt but we’re changing it up and adding peanut butter chips instead, same difference right?

If you’re in the same boat as me where you’re getting over some crud and you currently need all the cozy things in life, like a room filled with puppies, or a few warm bowls of phở (which might have happened this weekend). You’re gonna love these cookies!

Enjoy!

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Chocomíl Cupcakes with a Whipped Chocolate Milk Topping

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

I lived for chocomíl as a kid, especially when my mom threw in a few fresas into the mix.

What is chocomíl, you ask?

Choco Milk is the OG Nesquik. It first launched as a nutritional milk supplement in Mexico in 1928 with Pancho Pantera as the face of Choco Milk.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Growing up, I used to spend my summers with mi abuelita Victoria in Colima… en paz descanse.

She always used to send me out to pick up tortillas in the morning and occasionally, I’d sneak by Chinta’s corner store for chocomíl on the way back.

It was always served warm in a plastic baggie, and it was topped with cinnamon but the fact that you were drinking it from the plastic bag just made it taste 10x better.

Next time you’re in Mexico, have your agua fresca or your agua de coco in a baggie, it’ll change your life.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Mi abuelita Victoria passed away last year, and a few days ago when I was walking around the super market, I was hit with a wall of memories when I saw the Choco Milk can.

I decided to add choco milk to the batter, as a little tribute to celebrate her and those summers I spent with her, and I was really happy with the outcome. You have a moist chocolate milk cake on the bottom, and a chocolate milk whipped topping that wraps it all together, and if you want to be a little extra–drizzle some chocolate sauce on these babies.

If you grew up on Choco Milk like I did, I hope these cupcakes bring out all the feels like it did with me.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

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