Monday, May 4, 2015

Tres Leches Cake Liquer Brownies

Like cookies & happened by mistake....

but I now realize that is how good brownies, tres leches y un poco (a little)  de tres leches liquer go together ...just like cookies and milk. .

And with cinco de mayo...literally right around the brain child couldn't have had any better timing!

If you are lucky enough to have your local liquor store sell this tres leches liquer in little shooters...Perfecto!..

If not these brownies are well worth the extra dinero required to go all in and buy the big bottle...

Because can anyone be disappointed  by anything, especially liquor. that is inspired by the oh so delicioso

Latin American cake!

 Vamos a la cocina!

1/2 cup Tres Leches Liquer for brownie batter 1/4 cup to pour over brownies
12 ounces semisweet chocolate chips
2 sticks unsalted butter
3/4 cup of all-purpose flour
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/4 tsp kosher salt, divided
 1 Preheat oven to 350 degrees. Line a 9x13 inch metal baking pan with foil, leaving a 2" overhang.
2. Stir 12 oz. chocolate and 1 cup butter in a medium metal or glass bowl set over a saucepan of simmering water until melted and smooth.
3. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/2 cup of the tres leches liquer . Fold in flour and 1 1/4 tsp. kosher salt.
Pour batter into prepared pan.
4. Bake brownies until surface begins to crack and a toothpick inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes.
5. Loosen and lift brownies from pan using the foil overhang; cut into squares. Using a toothpick poke 4-5 tiny holes on top of brownies. Take your tres leches liquer (you can warm liquer in a saucepan for a minute or two if desired) over brownies.

Thursday, March 12, 2015

Bailey's Irish Cream Milkshake Cupcakes

Milkshakes are like a creamy, twisty blend of a big bowl of ice cream and fluffy soft clouds!...

Have to be honest.. I never was a big fan of the creamy cold...

but there are a few things en la vida (in life) I can never seem to turn down.


.Dos....cream based liquer  and


So needless to say these Bailey's Irish Cream Milkshake Cupcakes

are enough to lead me to  a sugary sweet Irish Heaven with a spirited twist!

If you are lucky enough to make them for yourself , I'll meet you there too!

 Bailey's Ganache (ganache should be made first to allow time for cooling)


1/2 cup of heavy cream
1/4 cup of semi-sweet chocolate chips
3 tbsp of Bailey's Irish Cream


1. In a saucepan bring the cream to simmer over medium heat.

2. Remove cream from heat and whisk in chocolate it's completely melted and incorporated well.

3. Whisk in the Bailey's Irish Cream

4. Place in refrigerator until it has a good consistency for swirling or drizzling into the buttercream.


(Bailey's Vanilla Malt Buttercream)

2 sticks butter (room temperature)
6 tablespoons malt powder
2 teaspoons vanilla extract
1/2 cup milk
1/4 cup Bailey's Irish Cream Liqueur
6 to 8 cups confectioners sugar

 1. Beat butter on low speed until smooth

2. Add in the malt powder, vanilla extract, Bailey's Irish Cream and milk and 4 cups of powdered sugar. Beat on low for 1 minute.

3. Add in the rest of the sugar, 1 cup at a time and mix on medium speed. Set buttercream aside.


(Bailey's Irish Cream Cupcakes)

 2 1/2 cups cake flour
3 tsp of baking powder
1/2 tsp of salt
1 tsp of cinnamon
1 1/2 cups of granulated sugar
3/4 cups  of unsalted butter room temp
3 eggs room temp
3 tsp of vanilla
1/2 cup Bailey's Irish Cream


1.Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan. This recipe made me 12 Jumbo Cupcakes
2.In a medium bowl mix together all the  dry ingredients: flour, baking powder, salt, and cinnamon
3.In a large bowl, use a mixer to cream together the sugar, butter and vanilla for about 3 minutes until light and fluffy.
4. Add eggs one at a time until well incorporated.
5.Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, begining and ending with the flour mixture.
 6.Fill cupcake liners about 2/3 full and bake for 15-20 min. I like to carefully look at mine around the 10 minute mark to watch how they are cooking.
7. Once cupcakes are done and cooled, mix in your melted Bailey's Irish Cream Ganache. Next you can use a piping bag or spatula to swirl on your Bailey's Irish Cream Buttercream. Shake on your sprinkles.
8. The bottle of Bailey's on top of course is optional. I suggest  you add on when your ready to serve. Just a bottles were 1/4 full when I stuck them in cupcake on top as not to overflow the cupcakes and waste perfectly good alcohol.

Wednesday, February 4, 2015

Funnel Cake Waffles

Cuando era niña ( when I was a little girl)... I looked forward to hot summer días....In those days when I was so young that I really didn't have a good grasp of time....but I knew  during the last few days in July when those days got fry an egg on the sidewalk was just about time. 

It was in that time every summer that something wonderful would come to my little quiet pueblito!....The county fair...and it was filled with all things that young dreams were made of!...Spinning rides that would tickle me from the inside. Colorful stands filled with gigante stuffed animals that if won would barely fit in your bedroom let alone your car!

But for me the most anticipated stand that this young foodie couldn't wait to arrive at...was the funnel cake stand.  It was the only sweet I would ever pick at the carnival. I could easily pass up the sticky candy apples and even turn my nose up at the pink fluffy bag of cotton candy...but the funnel cake for me was impossible for me to resist!  A soft but crispy swirly cake showered with a cloud of snow inspired sugar!

Everything about it for me was just PERFECTO! Until the moment  I tasted these Funnel Cake Waffles...seriously no joke...these have everything I loved about my last blissful moments at the county fair....rolled far from the fair  grounds right onto my breakfast plate. 

There are simply no other words for these waffles except AMAZING! I feel like the "Fair Gods" have inspired me and made the little niña in me Muy Contenta!  Very Happy!

1 teaspoon salt                                                                            
4 teaspoons baking powder1 1/2 cups warm milk                                 
1/3 cup butter, melted                                                

1 teaspoon vanilla extract

For the funnel cake topping-

1 cup of powdered sugar

1/2 cup of melted butter


        1. Preheat waffle iron. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Also at this time you can pour your powdered sugar for the funnel cake topping onto a large plate and set it aside. 

      2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture.

       3. Melt the 1/2 cup of butter used to pour over waffles and place in bowl large enough to dip your waffles in. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately dip each side of the waffle in melted butter and than dip each buttered side into your funnel cake topping.

4. Serve immediately, Enjoy!

Wednesday, January 14, 2015

Starbucks Hot Chocolate Doughnuts

Coffee or Café! (oh how Spanish make everything sound so much more interesting  !)...
has never been on my list of favorites.   Actually it has never been on my list at all, not really sure what all the hype is about?! 

Yes, I get the fact that coffee is said to offer a quick jumpstart for those less than peppy mañanas  ( mornings) but the bitter taste is a Grande turn off to me.
So when the winter days get cold and I need a piping hot pick me up before I head out into the winter wonderland...I like to make myself a great big dark and rich mug filled to the brim with hot chocolate!

How could one turn down a warm and soothing drinkable chocolate bar sprinkled with clouds of fluffy marshmallow. It's seriously Heaven in a mug...with no signs of its bitter cousin  for miles and miles! 

One of my favorite take home hot chocolates comes ironically from a coffee making giant....Starbucks!

 On one of those particulary cold winter  days..

sitting at my kitchen table with.a steaming mug of Starbucks hot chocolate in one hand and a local doughnut shops old fashioned donut in the other...I had a delicious ephiany! A Starbucks Hot Chocolate Doughnut....and with that thought a dulce (sweet) idea was born !

Vamos a La Cocina


Grands Biscuits
1 cup of Starbucks Hot Chocolate
1/4 cup of Powdered Sugar
1 cup of chocolate chips (Guittard Choc Chips are my favorite!)
Kraft or any brand of mini marshmallows


1. Heat oil in a large skillet over medium-high heat until temperature registers 350°F. (Oil should be 1- to 1 1/2 inches deep). Open your biscuits and flatten them out into even rounds and thickness.

2. In a medium bowl mix your Starbucks Hot Chocolate and powdered sugar; set aside

3.Cut holes into the center of your doughnut, I like to use the opposite end of a pastry tip.  You can also use a small circle cookie cutter.

4. Add doughnuts to hot oil, cook on each side about 30 secs or until bottoms are golden brown (be sure to watch them carefully because they cook quickly), fry on each side and transfer onto a paper towel.

5.Once all doughnuts are prepared immediately dip each doughnut into the hot chocolate powdered sugar mix coating each side evenly. Set aside on paper towel or a piece of waxed paper.

6. Melt your chocolate chips in microwave for 30 sec intervals stirring at each interval until melted and smooth.

7. Using a icing spatula or knife spread melted chocolate on each doughnut and sprinkle with mini marshmallows.

Now it's time to sit back on a cold winter day with a warm handful of Starbucks Hot Chocolate Love....Doughnut Style!

Saturday, November 1, 2014

Mexican Pumpkin Pie Hot Chocolate

I have dreams of one day living in Mexico....I think it's one of the most beautiful places in all the world. I am fascinated by it's food, interested in learning about the culture, I absolutely love the Spanish language and I adore todos los colores brillantes  (all the bright colors) that are splashed everywhere!

I picture myself waking up one crisp fall mañana ( morning) the warm yellow sun shining in my window, grabbing the coziest sweater in my closet and walking to the local mercado (market). 

Entranced by all that it has to offer I walk vendedora a vendedora passing  la tortillería  it's table stacked high with fresh tortillas ready to be stuffed and filled with delicious meats and spicy peppers.  El Hombre with la fruta fresca (fresh fruit) and las verduras maduras ( ripe vegetables) mangoes, guyabas, chayote and noplaes all sharing the same space. Finally at the end of the aisle I see  una anciana (an old woman) with wispy gray hair slowly stirring a great big caldron of something.

I'm not really sure what it is...but the sweet smell in the air is drawing me near.  As I approach la senora she outstretches her hands and offers me a warm mug which looks to be filled to the brim with "melted chocolate" As I look at her questiongly "Champurrado" she says..she gestures at me to take a sip and when I do this warm hot drink fills my mouth and makes me smile and reminds me yet again all the reasons why I love this beautiful country!

So until my bags are officially packed and my United States passport is left behind...I will have to bring un poquito ( a little bit) of my Mexican dreams to where and I am I present to you my
" Mexican Pumpkin Pie Hot Chocolate"....i'ts not quite my sweet ancianas Champurrado but it is a little piece of Mexican heaven right here in my cup until I get to officially call Mexico my home....Salud!


1. A tablet of Mexican Chocolate like Abuelita  or Ibarra

2. 4 cups of water (use milk if you prefer a thicker hot chocolate)

3.1/2 tsp of Mexican Vanilla

4. 1/2 can. pure canned pumkin (like Libby's)

5. 1/2 tsp. pumkin pie spice

6. 3/4 tsp. cinnamon

7. dash of salt

8. 2 tbsp. of packed brown sugar


1. In saucepan heat the 4 cups of water or milk the chocolate tablet, Mexican vanilla, pumkin puree, pumpkin pie spice, cinnamon, salt and brown sugar over medium high heat stirring constantly until well combined. (you can use a wire wisk, wooden spoon or this is the perfect time to use your Molinillo if you have one!) 

2. Stir until chocolate is completely melted. Swirl with whip cream and sprinkle on a pinch of cinnamon.  Serve immediately.

Thursday, October 2, 2014

Knuckle Sandwich S'mores

It's amazing how a bag of simple red chocolates and a harmless bag of gummy fingers and feet can transform a warm and fuzzy campfire staple into

a gory, grisly, blood soaked mess. 

Perfect for a holiday where

the more revolting things are the better,

 although these s'mores are unconventional and a little disturbing...

Sinking your teeth into fingers and toes have never tasted so good!


graham crackers
1 package of chocolate bars
1 bag of red chocolate melts
1 bag of gummy body parts


As I've said before,I'm not a fan of using fire to warm and melt my S'mores. I just take a cookie sheet and do the following:
1. Preheat your oven to 350 degrees
2. Split graham crackers into 2 halves, take your chocolate bars and break them into graham cracker size pieces. Place the marshmallow on top of the chocolate bar  and place them  onto a baking sheet.

3. Pour your red chocolate melts into a microwave safe bowl and place in the microwave and melt at 30 sec intervals until chocolate is completely melted and set aside.

4. Place your S'mores into the oven for around 1 minute or 2 until toasty.

5. Once chocolate and marshmallow are melted use a spoon and drop and drizzle on your melted red chocolate trying to replicate the ooze and splatter of blood.

6. Next, place on 2 or 3 gummy fingers or toes along the sides of the graham cracker so they will hang along the ends once you place on your top cracker.

7. Now place other 1/2 of graham cracker on top of all your goodness. Press lightly to flatten marshmallows. Now it's time to enjoy a terribly gruesome treat!

Saturday, September 27, 2014

Gross & Sweet Halloween Treat Tray

I've never been to sure how to feel about Halloween?.....I mean it does seem a little sketchy to me.....

it's a day that starts of with ghouls and gobblins running through the streets,

masks from last summers slasher movies are manufactured by the truck full for sweet faced little girls and boys! 

The sounds of witch cackles y una mezcla ( a little mix) of blood curdling screams stream through the ...

and it wouldn't be realistic to think that you could walk past five houses without encountering a blood stained face or a murderous axe dripping with guts of the unknown.....

Okay so here comes the bizarre part...

after fighting through a sea of gorey monsters and aquamarine -tailed sirenas (mermaids)you happily skip home memories of the killing field all washed away with trick or treat bags filled with chocolate bars, licorice sticks and bubble gum!....

and yes as a little chica and honorary "scaredy cat" the promise of a sugar coma by the nights end gave me ensentive to conquer my fears!

And although trick or treating is an experience like no other...that "fearless" cough, cough,

little chica would have happily traded that evening of adventure for a more tamed event
that had trays and trays filled with these curiosly odd and bizarre but deceivingly delicioso treats!

Treat Tray Supplies
1 bag of mini marshmallows
1 bag of red chocolate melts
1 bag of peanut butter chocolate melts
1 bag of Charms Blowpops
1 bag of Cotton Candy
1 single pack of Oreos
1 bag of pink Laffy Taffy, pink Starbursts or any other pink chewy candy
1 box of Green Fruit Rollups ( I purchased mine from a local candy store)
1 pack of Graham Crackers
1 bag of Tootsie Rolls
1 bag of gummy teeth (also purchased at a local candy store)
12 pack of mini waters
2 bottles of any green swamp water resembling juice ex Mountain Dew (or as close as you can get!)
1 pack of piping bags or ziplock bags

1 roll of twine
1 pack of circle labels
1 treat tray bag
1 pack of Halloween caution tape

Okay so it may seem like you have a lot of ingredients and will take forever....but it really is super easy and painless to put all these things together....I promise! You can also chop the list in half and work on it over a period of 2 or more days.

1. Snotty Tissues- cut 6 or 7 pieces of waxed or parchment paper into small squares...I would say about 4x4 inches each and set aside; Next you will need to pour your white chocolate melts into a medium bowl and heat them in the microwave for 20 second intervals stirring them in between until they are completely melted. Pour the melted white chocolate into your piping bag or ziplock then outline your wax squares and filling in the middles completely with the white chocolate.  Allow your chocolate to set for a minutes (until they are starting to harden but still wet). Once semi-set drop a few gummy boogers in to resemble a dirty tissue. Crumple the tissues a little to make them look used and more realistic.  Put them aside until they harden completely. Once they harden peel off the wax paper and place in the garbage can.

2. Already Been Chewed Gum- Unwrap Laffy Taffy or Starburts, place them on a microwave safe plate for approx 10-15 sec intervals until candy is pliable. ( be careful not to heat for too long as candy will melt quickly) Once candy is bendable form into a shape similar to chewed bubble gum. You can use a straw to make tooth-mark like indentations by pushing it into the sides of the candy to resemble teeth marks.

3. Dirty Lollipops- Open all your lollipops, the bag of cotton candy and package of Oreos. Crush your Oreos in a plastic bag and  pull your cotton candy into smaller pieces and set aside. Fill a cup halfway with water than lightly dip the lollipops into the bag of crushed Oreos and stick on a piece of cotton candy.

4. Dirty Q-tips -take your cocktail straws and place mini marshmallows on each end and set aside. Place peanut butter chips in a microwave safe bowl and heat at 30 sec intervals mixing each time until completely melted. Dip each mini-marshmallow into the melted peanut butter melts coating just enough to cover the tips of the marshmallow. Place candy coated Q-tips on a piece of wax or parchment paper until peanut butter melts set.

5. Used Band Aids- break 6-8 graham crackers in halves (or however many you need) along the baked in lines. Lining them on a baking sheet. Place 6-8 mini-marshmallows in the microwave for no more than 5-6 secs, just enough to soften them a little. Take a softened mini-marshmallows and stretch them a little and place in the middle of your graham cracker. In a small ramekin or bowl heat up a few of your red candy melts and spoon or splatter a little of the melted candy on the mini-marshmallow to resemble blood. Set aside and allow candy melts to harden.

6. Cat Poop- Take a handful of Tootsie Rolls unwrap them and place on a microwave safe plate. Heat for approx. 10 secs. until the Tootsie Rolls are pliable. Once again be careful not to overheat as the candy can melt very quickly into a liquid mess. Take the Tootsie Rolls out the microwave, one at a time twist them around until they resemble the shape of Cat Poop. Place them on a baking tray to re-harden.

7. Swamp Water-Now this is where I leave it up to your discretion. There are many ways to make swamp water so I will give you some ideas and you can pick which one is right for you. First, I was unable to find empty bottles to purchase in my store, so I bought the  12 pack of little Poland Spring jr bottles of water and emptied them into a large pitcher for my family to drink later as not to waste their contents. The easiest way to make your Swamp Water is to purchase a package of Green colored Kool-Aid or powdered drink mix and prepare in a pitcher and pour into the mini bottles. Unfortunately I was unable to find green drink mix in my local grocery store so I had to improvise.  I waited until the day of my event and poured Mountain Dew into each bottle so that the fizz would remain (preparing days before will lead to flat soda). Once the sodas were bottled I took twine and placed little circle cards labeled "Swamp Water" I found at Michaels craft store and tied them around each individual bottle.

8. Lizards Skin- For this I just went to my local candy store and purchased a handful of green fruit-roll ups. I unwrapped the candy strips and just began to tear them apart jaggedly to make them appear as they had been ripped right off the lizards back...umm Eww! Simple!

9. Grandma's Teeth- This was the easiest one yet, I found a bag of gummy teeth in my Wal-Mart store opened and dropped them in the middle of the treat tray!  If you can't find these teeth you can obviously substitute for any that you can find or even those plastic Dracula always love those.

Once all the candy is set and prepared, place them onto your tray or dish preferably one that allows you to separate each candy. I placed a little name card in front of each treat with each gross little name.

Before delivering my tray I placed it in a plastic basket bag I found in my local Dollar Tree and covered it in caution type (this can be purchased at your local Dollar store or Wal-Mart).

ABRACADABRA!..That's It!....This really is a simple way to make a Gross & Sweet Halloween treat....No oven involved! 

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