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Cakes & Cupcakes

Concha Bread Pudding

Concha Bread Pudding

This post is sponsored by the American Egg Board.

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.

For more flavorful and Latin-inspired recipes, visit IncredibleEgg.org and check them out on Facebook, Twitter, Instagram, Pinterest and YouTube.

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Spiced Pumpkin Chocoflan

Spiced Pumpkin Chocoflan

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.

Mexico: Unicef, Save The Children, Cruz Roja Mexicana

Puerto Rico: United for Puerto Rico, Unicef, All Hands Volunteers

My heart hurts for everyone that was impacted by these natural disasters, and I encourage you to show your support whichever way you can.

Spiced Pumpkin Chocoflan

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.

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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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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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