Tuesday, June 27, 2017

Tropical S'Mack and Cheese

So I've been gone from blogging for a YEAR!...A COMPLETE YEAR!...well actually more than a year if I'm going to be technical.... more like a year and just shy of 4 months!..If I want to be completely honest it wasn't a year and four months of  feeling relief, feeling free and happy..no baking, no writing, no photo taking, no new ideas!...Nope it was a year and four months of pure torture!...Because baking, writing, photo taking just simply creating is my outlet, it's what I love, what makes me smile, one of the things that helps me distress. I love to come up with no ideas and share them with all the super sweet people who read my blog and whomever is eager to listen and better than that try out some of my recipes and comment back to me how much they loved them!...I can go on forever and ever because more than 365 days of pint up anticipation of this moment is upon me and a new year brings new motivation. Right?! So here I am...back where I love to be... doing what I love to do...create and share!  I can not take any responsibility for the complete "genius" of this recipe..
.I was warned I'd be outted if I did. My right hand girl who at 5 years old would slip me sheets of white paper filled with cake flavor and design ideas during the time I made baking a real business. She hadn't shared her visions with me for a while so I felt like it was she and I both on the verge of a comeback. I will however take credit for a few minor details.1. giving the person who dreamed up this recipe Life {pretty awesome gift, huh!} and 2.tackling the relenting crowd in our local grocery store to collect the ingredients needed for my blossoming chef. I did no cooking...and cough, cough no cleaning...but I did do a lot of high-fiving (I'm so old school) at the thought of her creative genius..
AndI may have danced around the kitchen in anticipation at the tasting, while asking the rhetorical  universe "Who Made You?!, Who Made You! (ok, so I'm a little cringe worthy at times too but whatevs!)

A La Cocina !


1 box of elbow macaroni

1 can of sliced pineapples (save 1/2 cup of pineapple juice)

3/4 cup of coconut flakes

1 12-ounce can evaporated milk

3 eggs

½ cup unsalted butter

2 cups cheddar cheese, shredded and divided

1 cup mozzarella cheese, shredded

2 tablespoons feta cheese, crumbled

1 cup provolone cheese, cut into small pieces

½ cup smoked Gouda cheese, shredded

4 teaspoons salt, divided

2 teaspoons black pepper


Preheat oven to 350˚F .

1.In a large pot or dutch oven, boil macaroni according to package directions, add 1 tsp of salt to the boiling water. Drain and return to the warm pot.

2.Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.

3.Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well.

4.Add eggs and evaporated milk, mix until fully incorporated.

5. Pour in your 1/2 cup of pineapple juice and mix in the 1/2 cup of coconut flakes.

6. Transfer to a 9x13-inch baking dish and top with the remaining cheddar cheese, coconut flakes. Spread a layer of pineapple rings on top before baking.

7. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.

Enjoy! A Tropical Smack to the Tongue

Saturday, September 12, 2015

Sweet Baby Jesus Beer Brownies

Recently met a new amigo..this new amigo...is into craft beers.. At first I thought it was happen stance. A one time thing

 ..but each time I pay him a visit..he has something new,different and interesting to drink.

This experience has not only changed my world...but also my baking and now Estoy Enomorada (in love) with it all!.... Don't know where I have been? but apparently it's been under una roca!  

.....This new beer sensation sparked my interest so much... I decided to venture to my local liquor store to discover more.

What I walked into was a unique flavor enticing, wallet sliming get you all liquored up Heaven!

So many wide varites with super awesome names and super dope flavors.

My creative beer/baking juices started to flow....but I controlled myself...and decided to forgo the temptation of filling my basket to the brim with all that "liquor love". and followed the path of my new ultra hip craft beer drinking friend.

The Sweet Baby Jesus porter beer.."this one is my favorite" he likes to tells me....it is a beer mixed with chocolate, peanut butter and I swear un poco de heaven!

 And now I mixed it with a little brownie love! Promise by the first bite...it will have you screaming out "Thank You, Jesus"....haha...and gracias amigo...my world is forever changed!...... Enjoy!


16 ounces semisweet or bittersweet chocolate, chopped, divided
1 cup of unsalted butter for brownies (2 sticks) & 2tbsp unsalted butter (1/4cup)for Sweet Baby Jesus Glaze  
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/4 tsp of kosher salt for brownies & 1/4 tsp kosher salt for Sweet Baby Jesus Glaze
1/2 cup of smooth peanut butter



1.Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil,(I like to spray foil with a little cooking spray ) leaving a 2" overhang. Bring beer to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Set 1/4 cup of beer to the side.
2. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
3. Whisk sugar, eggs, and vanilla in a large bowl and mix well. Gradually whisk in chocolate mixture, then 1/4 cup of the Sweet Baby beer from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.
4. Bake brownies until the top surface of the brownies begin to crack. Insert a toothpick in the center of the brownies, if it comes out basically clean or with a few brownie crumbles, approx. 35-40 minutes. Place pan in a cool spot for at least 20 minutes.
Sweet Jesus Glaze
1.Stir remaining 4 oz. chocolate in a medium glass bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced Sweet Jesus beer, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.
2. Spread an even layer of smooth peanut butter over the top of cooled brownies. Pour warm Sweet Jesus glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.Using foil overhang, lift brownie from pan; cut into squares.

Monday, May 4, 2015

Tres Leches Cake Liquer Brownies

Like cookies & milk...it 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 corner...my 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 seriously...how 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 note...my 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 hot...it 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 now....so 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.
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