Dulce de Leche Chocolate Chip Brownies

Dulce de Leche!....

mmmm how many wonderful things can I say about it?!

 For me it's the king of dessert toppings it reigns supreme for my bocita (little mouth).

It's like the "latin lover" of caramel... smooth, rich, creamy and when I eat it seems to talk to me......

saying all the right things en español  of course!.... like Ay que rico or yes I'm so delicoso!

 Kinda like dinero you can never have too much dulce de leche....por lo menos ( at least) in my opinion you can't!

So since my mouth was in a mood for a lot of lovin

I decided to give it what it wants....

chocolatey brownies christened with copious amounts of chocolate chips and slathered with sweet creamy latin love!

 A Cielo!  (To Heaven) you go!


A la cocina!


Ingredients

1 cup. all-purpose flour

1 3/4. cup unsweetened cocoa powder

2 1/2. cups of sugar

1 1/3. cups (2 sticks + 6 tbsp) butter

4 eggs.

1/4 tsp. baking soda

1/2tsp. salt

1/2tsp. espresso powder

1 tsp.  good quality vanilla

1/2 cup. milk chocolate chips

1/2 cup. semi-sweet chocolate chips

1 jar of dulce de leche

Directions

1. Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment paper set aside.

 

2. In a large double boiler, melt butter then add espresso powder, mixing to dissolve. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes. 

 

3. In the bowl of a stand mixer, combine the cooled (it can be luke warm) butter mixture and vanilla. With mixing speed on low add one egg at a time, mixing just until incorporated. 

 

4. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until batter is smooth and flour is well included. Remove bowl from stand and fold in your milk & semi-sweet chocolate chips (leaving a few chips for the top of your batter). 

 

5. Spread the brownie batter evenly into your baking pan. You may want to warm you dulce de leche un poquito (just a little) if it's a little stiff. With a spatula or spoon drop in 6-9 spoonfuls of dulce de leche (I like to make rows of 3) gently swirl the ducle de leche through the batter with a knife.  Sprinkle remaining chocolate chips on top of your brownie batter.

 

6.Place in oven and bake for 20- 25minutes or until the brownies are set. Remove from oven and let cool for about 35 minutes before cutting. Ahora...Enjoy!

Latin Elvis S'mores

I have to admit it's pretty random but....I have become super intrigued with Elvis Presley.

I'm honestly not really sure why, but I think it has a little to do with a Elvis Presley cookbook that I scored at a local flea market for $1.00! 

Obviously there is nothing new about Elvis, I mean I've heard plenty stories about 1,000's of lovely muchachas standing outside of Graceland just to get a peek at him,

I've heard the song "Blue Suede Shoes" more times than I really want to admit to......

and who can forget the millions of videos showing him in his white bell buttoms, freshly appointed side burns and his girating hips!

Up until that one dia  (day) when I scored the deal for his cookbook all of that just gave me a vague idea of who he was.....but now,

Now I realize that Elvis Presley is SUPER GUAPO and has an awesome taste for food!

 I mean as a certified junk food junkie, who could deny a man who loved: crispy fried chicken, ham bone dumplings, bbq bologna and peanut butter and jelly sandwiches with fried bacon in between ( Fools Gold Loaf Sandwich) as it's really called!

So I'd like to think that these Latin Elvis S'mores would be something El Rey (The King) would crave...

C'mon anything stuffed with fluffy marshmallows, layers of chocolate, a creamy lake of Latin caramel stuffed between two crisp Graham Crackers in my eyes are definitely the type of ooey gooey cookie goodness fit for a "King"!

Vamos a la cocina!

Ingredients

6  whole graham crackers
1 bag of mini marshmallows
2 ripe bananas
1 bottle of squeezable dulce de leche  I used Lechera
3 Hershey's Milk Chocolate Bars
1 jar of your favorite Peanut Butter ( I adore Skippy!)

Directions

I'm not big into using fire to warm and melt my S'mores so I just take a cookie sheet and do the following:

1.Split graham crackers into 2 halves, slice your bananas and set them aside.

2. On top of graham cracker spread on a layer of peanut butter and place on the mini-marshmallows and banana slices.

3. Place bottom half of your S'mores under broiler for a few seconds until toasty. Remove and place 1/2 of a Hershey bar on top of marshmallow and drizzle with the dulce de leche ( if you want the dulce de leche to be warm, you can drizzle it on before it is put into the oven.

4.The heat from the marshmallow will melt the chocolate bar. (If you would like it a little more melty you can always place it back into the broiler for a few extra seconds.

5. Now place other 1/2 of graham cracker on top of all your goodness. Press lightly to flatten marshmallows.

Now sit back...take a bite, and Bienvenidos (Welcome) to S'mores Heaven!

{Latin Elvis} - Peanut Butter, Banana & Dulce de Leche Waffles

It's kind of ironic that I absolutely adore making breakfast foods, but if there ever was a day that I would skip a meal breakfast would most likely be the one I'd miss. 

It's not that I haven't paid attention in health class or watched one of the many info/brainwash "mercials" that declares breakfast the most vital and important meal of the day!

Yes, I do get it......but it seems that so many things are jam- packed into my mornings, that by the time I have a chance to stop it's 11:30 already and the window of breakfast opportunity has passed me by. 

But on those easy breezy mornings when I am finally on relaxed mode, I like to do my breakfast right! 

And when I do make breakfast it's usually go big or go home, maybe because I am subconsciously making up for all my unredeemed syrup soaked breakfast food possibilities.

But these precious days almost always involve lots of butter syrup, a thick rich bread of some sort and of course crisp crunchy pieces of bacon heaven. 

 This particular breakfast is a little bit of an ode to the " King of Rock & Roll" Elvis Presley,  I've always been fascinated with his innovative food choices especially his ever popular romance with peanut butter and banana sandwiches. 

 Here I give my take on the peanut butter and banana sandwich........ except I'm trading the white bread for a thick banana &bacon infused Belgian waffle.

Swept with creamy peanut butter than swirled with dulce de leche, dulce de leche is a creamy milk based confection prepared by slowly heating sweetened condensed milk. 

 It's the Latin equivalent to American peanut butter and in my eyes it's dessert royalty! I'm pretty sure that if Elvis was born in Spain he'd be eating dulce  de leche and peanut butter sandwiches......

 But since he wasn't I figured I could just kick  he's version of the sandwich up a notch and give it a Latin flair!

             Ingredients

 

2 cups all-purpose flour 2 teaspoons baking powder 2 tablespoons white sugar 1 teaspoon salt 2 cups milk 2 eggs 2 tablespoons vegetable oil 3 ripe bananas 6 strips of crispy bacon ( you can cook extra strips to place on top of waffles if desired) peanut butter- just enough to spread on each waffle, I used about 1/2 cup for 3 large waffles dulce de leche- about 1/2 cup    Optional ( you can make homemade banana maple syrup, by simply cutting a few slices and sticking them in a jar of maple syrup overnight. It gives the syrup a discreet banana taste that adds a little something extra to each bite).                                                   Directions       1. Preheat your waffle iron, cook your desired amounts of crispy bacon and set aside.   2.Mash two of your ripe bananas and set aside, you can also chop the other two bananas that will act as toppings for your waffles and set those aside as well.   3.In large bowl mix together flour, baking soda, sugar and salt. Add milk, eggs and oil mix well;   4. Now add in your mashed bananas and 6 slices of bacon crumbled into small bits. Mix until both ingredients are well incorporated.   5. Spray preheated waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron cook until golden brown.   6. Once all waffles are cooked stick your peanut butter and dulce de leche in the microwave for about 45 seconds each, until they are easier spread.   7. Spread each waffle with alternating layers of dulce de leche and peanut butter. You can put as much or as little as you like.   8. Layer each waffle with strips of crisp bacon and use your last banana and cut it into slices.  ( I sautéed a few slices of my bananas in butter, but later decided I preferred them as they were)   9. Finally if you are a real " hound dog" for the sweets you can swirl on a little homemade banana maple syrup.     And there you go breakfast fit for a " Latin King" !

 

Dulce Cajeta

So another week has gone by.....too fast if you ask me. You know what they say " Time flies when your having fun" but time seems to go in quadruple speed during the summer, how much more fun can you have if you have approx 70 full care free days to sleep as late as you want go wherever you want to go and stay there as long as you please.

Especially if you have a super sweet job like a school teacher and time is not of the essence and it come with a paycheck as well!  The end of the week however also signals some important things like..... time for a new episode of " New Jersey Housewives" yes, this is my guilty pleasure. I can't wait for tonight.....the RV trip is almost over and things are heating up between The Manzos and The Guidices and it's gonna be good!

Okay I got a little distracted anyway, aside from reality trash television it's also the day I like to submit the recipe for my weekly I Heart Cooking Clubs theme. 

I flipped through my Rick Bayless cookbook and decided since it was potluck  this week I would make a recipe I'd been wanting to try for a while.  Cajeta is what I choose. it is a Mexican confection that is a thickened caramelized syrup made of goat's milk. It is similar to America caramel but more like the Latin love of my life " Dulce de Leche", but I think that Cajeta has a more distinct, sweeter taste and darker color than dulce de leche.

Although I did enjoy the taste Yo Amo ( I love) dulce leche just a little bit more.......ok a whole lot more!!! Don't get me wrong though Cajeta is still delicious, you should give it a try, I did.

Earlier in the day I found this bread which the muchacho behind the counter told me was like a Mexican Cornbread and figured it would be the perfect match for my Cajeta.

In the manana I  tested the two together and it was pure deliciousness, I'm still not even sure what the " Mexican Cornbread" really is or what it's actual name is, but the flavor was so sabroso combined with the Cajeta. I just have to find out......stay tuned! ♥

Adapted from Rick Bayless- Frontera Recipes

Cajeta

Goat's Milk Caramel Sauce

Makes about 3 cups

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Ingredients

2 quarts goat's milk or a combination of goat’s milk and cow’s milk—or even with all cow’s milk (use whole milk in all cases)
2 cups sugar
A 2-inch piece of cinnamon stick, preferably Mexican canela
1/2 teaspoon baking soda dissolved in 1 tablespoon water

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Directions

1. Simmer the cajeta. In a medium-large (6-quart) pot (preferably a Dutch oven or Mexican copper cazo), combine the milk, sugar and cinnamon stick and set over medium heat. Stir regularly until the milk comes to a simmer (all the sugar should have dissolved by this point). Remove the pot from the heat and stir in the dissolved baking soda—it’ll foam up if the goat’s milk is acidic. When the bubbles subside, return the pot to the heat.
Adjust the heat to maintain the mixture at a brisk simmer (too high and the mixture will boil over; too low and the cooking time will seem interminable). Cook, stirring regularly, until the mixture turns pale golden, more or less one hour.

Now, begin stirring frequently as the mixture colors to caramel-brown and thickens to the consistency of maple syrup (you’ll notice the bubbles becoming larger and glassier). Stir regularly so nothing sticks to the bottom of the pot. Test a couple of drops on a cold plate: When cool, the cajeta should be the consistency of a medium-thick caramel sauce. If the cooled cajeta is thicker (almost like caramel candy), stir in a tablespoon or so of water and remove from the heat; if too runny, keep cooking.

2. Finish the cajeta. Pour the cajeta through a fine-mesh strainer set over a bowl or a wide-mouth storage jar. When cool, cover and refrigerate until you’re ready to serve. Warming the cajeta before serving (a microwave oven is efficient here) makes it extra delicious.

Working Ahead: Cajeta keeps for a month or more in the refrigerator. Keep it tightly covered to keep it from absorbing other flavors.

Oh My Pie! Mexican Apple & Whoppie Pies

So recently I was contacted by a woman who was a judge in a baking contest that I entered a few years ago.

The cake I entered was what I called " La Ice Cream Dream" it was a Mexican Chocolate cake draped in bubble gum pink marshmallow fondant, on top of the cake was a giant ice cream bowl molded from rice krispy treats which had a rainbow of ice cream flavors in it. Orange Sherbert, Strawberry Shortcake, Vanilla Bean and Chocolate Mint. 

There was also great big chocolate/vanilla ice cream sandwich on the side that was the size of a hunk, surrounded by a colorful rainbow of fondant sprinkles ( hmmm...I always wondered how big a hunk really was?)

If I had it my way it would be a choice between the size of LL Cool J and Channing Tatum! hahahaha!.....my daughter would cringe at this joke and say in a sarcastic voice that is purely reserved for teenage girls..."Not funny Mom!......Not funny!( at same time insert eye roll).

Anyway as whimsy and adorable I thought my cake was, sadly it didn't win, a simple sea green cake with white chocolate molded starfish around the sides won. I spent many hours dreaming up a cute little cake that would impress the judges and be prize winning, in hind sight all I really had to do was think green and mold some chocolate!

 If you can't tell me and some of the other contestants were questioning the reasoning behind the judges choice. Nothing against keeping it simple, but there were a lot of beautiful work done by many of the entrants  that just didn't seem to be considered.

Of course when one of the judges called me and asked if I would like to donate a few sweets for the church bake sale,that was raising money for missionary workers helping less fortunate families in Bolivia, it was all love! 

I wasn't sure how it happened but I ended making two kinds of pies, Whoppie and Apple. The Whoopie Pies were Mexican Chocolate, Fiesta (van-cake, rainbow sprinkles), Chocolate Chip and Plain' ol Whoppie!

I also made little mini hand pies that were filled with Mexican cinnamon apples, infused with dulce de leche.  Okay so P.S Mexican Apple Pie is so teasing my tongue with so many flavor at one time........the tangy, sweet, tart taste was like having a little Mariachi Band playing in my mouth. 

This pie now has a special place on my list of favorite things! Soooo Good !♥

Rolo Rum Pancakes

I have always been mesmerized by the taste of chocolate and carmel
together,
and since I can remember I have eaten anything with a mix of the two.

Caramellos, Snicker Bars, Twix are just some of the caramely, chocolaty; treats that I would beg my mother for while checking out at the grocery store. 

Most of the time she would agree and I would happily go home eager to get to my cotton candy pink bedroom and rip open the package and enjoy the sugar rush with chocolate all over my face and caramel dripping from my little fingers.

But Rolos have always been my absolute favorite, I loved that they came in a individual roll so that I

could savor each bite one by one, and if I had the willpower I could even save some for later ( OK so

none were ever saved......but it's the thought that counts). As the years have gone by my tastes have

become.....cough.....cough.....  a little more refined and I realized that there are things that can enhance

the taste of both chocolate and caramel oh and a Coca Cola too!........RUM ♥ Oh Rum, Como Te Amo!  So that's how the idea for these Rolo Rum Pancakes came to me, it's a mix of my young amor with my new amor all in one single plate.

The Rolos and the rum where mixed into the pancake batter which gave them a chocolate, caramel taste with a grown up twist, the addition of chocolate sauce and a homemade dulce de leche rum drizzle sent these pancakes into a whole new atmosphere. 

For those who may not be into mixing their breakfast with their liquor or if you prefer a kid friendly version, all you have to due is substitute the rum for an all natural rum extract! Enjoy ♥