Friday, August 31, 2012

August Foodie Pen pal Reveal Day !

So today is the big reveal for a group I joined last month called Foodie Pen pals,  you can learn what it's all about in length here. The basic gist of it is that you are assigned a Foodie Pen pal basically from anywhere across the country, you send them a box of food goodies of your choice.

That's exciting enough for me because I am always anxious to try new and unique foods and I'm equally excited to have others try some of the things that I think are awesome too! Plus who doesn't love to see a package with your name on it sitting on the front steps. It's basically like Christmas morning every month except with food! I'm down for that! Obviously I was super excited to open up my box the day that the package arrived, I couldn't wait to see what was inside! I know you do too, so here it is!

1. The bag of Teddy Grahams was part of a mad grab  between my 2 chicas as soon as I opened the box, I think there may be a handful of tiny bears left at the bottom of the bag by now!

2. The crystal light was perfect because I've been on a pure water kick for the summer, I have almost sworn of soda ( wayyy too much sugar) so this was a great alternative to high calorie juice drink.

3. I've actually never tried Luna or Larabars but I have been interested to see what they taste like and chocolate chip brownie and s'mores would be my first pick! If you didn't already know, I have a Grande Amor with all things choco-latte ♥

4.  I know this may sound a little bit strange but I have never actually purchased or eaten a bag of granola. Of course I have eaten it in ready made products such as granola bars and in cereal, if anyone has any other ideas let me know. I guess I could make some chocolate granola bars for the chicas lunch next week.

5. Now the bag of mangoes were the perfect addition to my morning oatmeal, even the baby enjoyed her mango oatmeal. Delicioso!

6. I also received a pack of chocolate supreme and caramel hot cocoa. Now these I haven't laid a finger on because I am waiting for the first sign of snow and I will have a huge fiesta to celebrate the fact that the 100 degree, sweltering hot days of summer are way behind me. I'm sorry but I just can't take the heat, I am definitely more of cool or cold weather girl!

 So who is the person behind these treat?....Well her name is Tracy and I would like to give a big " Gracias" for sharing some of her favorite things with me, it made my day so super dulce ( sweet) and not to mention my chicas as well. If you have a chance visit her blog and see what great food she received.

Now that this month is over, I'm so excited that I get to do it all over again! My first experience  with Foodie Pen pal was so enjoyable, I can't wait to see what's in store for September!

Thursday, August 30, 2012

Mexican Breakfast Club- Mexican Chocolate French Toast

So although lunch is my preferred meal of the day, breakfast holds a very special memory in my heart. Why you ask ? Because many, many lunas ( moons) ago when I was a small, pequena muchahcha I would spend countless mornings around my Nana & Pop Pops breakfast table. I remember sitting at their great big walnut colored kitchen table and watching my Pop Pop flipping the pancakes for what seemed like forever, than making sky high fluffy stacks of his family famous maple pancakes.

There were six little chicas to feed between my sister and my four primas ( cousins) and it didn't even seem to phase him that we had the appetites of  little baby lions and just 1 pancake a piece would not do. He just kept happily slappin the batter on the griddle, and telling us to make sure we had a seat so that we had the perfect view of our early morning cartoons. Such a sweet connection between cooking and showing love.

I couldn't see it back then but now I realize that my Pop Pop didn't see cooking for his grand girls as a chore but a labor of love ♥  Okay, Okay I have to get syrupy sweet about things to the task at hand.  If you follow my blog you may already know that a few weeks ago I was consumed by all things breakfast, I couldn't stop thinking of new early morning recipes.  I was OBSESSED!  So when I saw that girlie chef & Helen's Breakfast Club   were hosting a Mexican Club event.

 I figured my Mexican Chocolate French Toast could fit the bill.  Although Mexican Chocolate French Toast is not a "traditional" breakfast food it does use Mexican ingredients. It's what I love to call Mexi-Nueva , which is taking common Mexican ingredients and giving them a new spin and a twist! I did previously post about my Mexican French Toast but I never did give the recipe, so here it is. I hope you enjoy it!


2 eggs
1 1/2 cups of milk
4-5 slices of thick Texas toast or 5-6 slices of reg bread
1 tbsp of Mexican canela or cinnamon
1 tbsp Dutch process cocoa
2 tsp of chocolate extract
drizzle of  Nestle Abuelita Mexican chocolate syrup
chocolate chips

Directions :

1. Pour the milk into a medium size bowl, whisk in the eggs until well incorporated and smooth. Next, mix in your, Mexican canela,  cocoa and chocolate extract,whisk until smooth.

2.Heat a lightly oiled griddle or frying pan over medium heat.

3.Soak bread slices in mixture until saturated, but not soggy. Cook bread on each side until golden brown.  Sprinkle with cocoa, cinnamon chocolate chips and a drizzle of  Nestle Abuelita chocolate syrup and Enjoy!

Wednesday, August 29, 2012

Dos Parties! Don't Cry Over Spilt Helado Milkshakes

Dos Parties,? .....dos is the Spanish word for 2 and of course you all know what the word parties mean. Anyway, no I am not planning a fiesta any time soon. "Dos Parties" is what my teenage daughter said in her awkward ( I am learning Spanish only because it is part of my college prep curriculum, not because I am all things en Espanol, Enrique Iglesias, Ricky Martin loving maniac like my mama!) accent. 

No complaints here though, she has pulled nothing but straight A's in Spanish class since Freshman year! I'm a proud mama, if you can't already tell! hehehe...'What she really wanted to say was " Dos Partes" ( par-tay-s )which in English translates to " 2 Parts" and for her these spilt ice cream milkshakes were the second part to a dessert that I had recently made.  These fiesta ready Don't Cry Over Spilt Helado Cupcakes, actually they are the same but different.

The milkshake is a blend of Breyer's Strawberry Waffle Cone Ice Cream leftover from my Mexican Strawberry Fried Ice Cream , infused with dulce de leche. Then filled to the rim with creamy ice cream drizzled with sweet dulce de leche and rich chocolate sauce.  The ice cream cone is filled with marshmallow fluff to resemble spilt ice cream and a handful of  fiesta sprinkles ( this is what I love to call colorful sprinkles, cause they make me wanna party!)

My chicas actually decided that they wanted to crush the sugar cones up and mix them into the milkshakes, it was actually very yummy! Anyway in honor of my Spanish speaking chica this milkshake is affectionately dubbed the " Dos Parties Milkshake" or if she becomes too embarrassed by this post and forces me to change the name it can also be called

Don't Cry Over Spilt Helado Milkshake ♥


4 cups Breyer's Strawberry Waffle Cone Ice Cream or your desired flavor
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

1 cup of fresh strawberries
2 sugar cones
dulce de leche or caramel
chocolate syrup
1 jar of marshmallow fluff
fiesta sprinkles or even nuts or chocolate chips would be yummy!

Using a blender, blend all ingredients together including 2 tbsp of ducle and except for your

sugar cones, until smooth. Pour into a mason jar or tall glass, drizzle with chocolate sauce a

and dulce de leche. Fill the sugar cone with a tablespoon of marshmallow fluff, a little

more if you really love the stuff! Place the marshmallow filled cone on top of the glass,

shower with fiesta sprinkles plump strawberries don't forget the straw and Enjoy, Disfrutalo!



Sunday, August 26, 2012

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


Goat's Milk Caramel Sauce
Makes about 3 cups


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


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.

Friday, August 24, 2012

Mexican Strawberry Fried Ice Cream

Mexican Fried Ice Cream....... I have to admit just the name was a complete turn off to me for a long time. First of all I am not a huge fan of ice cream, gasp! I know for those who know me it's a fact that's hard to understand.I have been berated with questions about my aversion to the creamy treat that is the "unofficial" summer time staple.

For me though I just never found it to be as satisfying as a nice "grande"chocolaty hunk of cake. Okay and about the whole " fried " mm... it just didn't sound right. I imagined a big ball of velvety smooth ice cream drenched and dripping with greasy oil! Ahh, that's a big heaping spoonful of NO GRACIAS!, after a spicy Mexican dinner. 

And what was that brown coating? It looked like coconut, it must be coconut and that's where my assumptions about Mexican Fried Ice Cream stayed until this week. For some reason a previously avoided dessert was suddenly on my mind. I decided to put away my fears and do a little investigation on the truth behind Mexican Fried Ice Cream.

And what I found out is that it wasn't what I thought at all! I was fascinated by a new flavor from Breyer's it was "Strawberry Chocolate Dipped Waffle Cone" it was not the ordinary strawberry, chocolate and vanilla so I figured I'd give it a try,

when rolled in the Mexican canela ( cinnamon) smothered in crushed Corn Flakes, yes Corn Flakes ( turns out there is no coconut in this recipe at all) oops my bad! And dipped in the hot oil for 2 seconds, yes, just 2 eensy, weensy seconds....just long enough to crisp it, not long enough for drenching.

Drizzled with chocolate syrup and dulce de leche what is left after that is something that is ooey, gooey, crisp and cold all at the same time. I'm saddened to say that it took me this long to give this notable and fun dessert a chance. Now that I see how quick and easy these are to make, I'm eager to make them again!

Adapted from The Original Chi Chi's Mexican Restaurant Recipe


1/4 cup granulated sugar

4 teaspoons Mexican Canela or  cinnamon

1/4 cup kellogg's corn flake crumbs

maraschino cherry or a sprinkle of plump strawberries

 a drizzle of chocolate syrup and/or dulce de leche or even sweet agave syrup

1.Form 1 heaping scoop of your favorite ice cream into a ball.
2.Roll the ball of ice cream in the cinnamon sugar mixture until completely coated

3.Roll in corn flake crumbs till coated.
4.Place in the freezer to harden. 10 min
5.Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees


Thursday, August 23, 2012

Don't Cry Over Spilt Helado Cupcakes

Helado is the Spanish word for ice cream, creamy, sweet, melty ice cream.Winding on down, an avalanche of snow descending to the bottom of an icy cold mountain then with an inevitable but shocking crash the cascade of white precipitation abruptly comes to an end.

 If my children could put into words the way it feels when the "free spirited fairytale" of summer meets the reality of back to school this is what they would say.

Although they do love school and reuniting with their friends, summer is a bittersweet celebration in which they wished lasted 4 months instead of 2. 

My chica numero 3 was with me one day when I spotted these ice cream cupcake cuties on the confessions of a cupcake queen blog.

She asked that I make them for everyone for her last day of summer camp. No Problemo.....anything to make the end of her summer a little bit sweeter. ♥


1 box of sugar cones
1 jar of sprinkles
1 bag of candy melts   I used chocolate and pink white chocolate
 donut holes- however many you need I like the dunkin donuts glaze because they are fatter and more like an ice cream scoop
 ice cream bowl cupcake wrappers ( Wilton) or you can use jumbo cupcake wrappers

Vanilla Cupcake Recipe - or you can always use a box mix

1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about

2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of

the dry ingredients. Take care not to over mix the batter. Scoop the batter evenly into the cupcake

tins, using a ice cream scoop for better accuracy

Bake until a tester inserted in the center of the cupcake comes out clean, 15 to 18 minutes. Cool

cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
For the icing, you can use your favorite buttercream recipe or try this one

Putting All this Yumminess Together ♥
Cut your sugar cones and line a large baking sheet with wax paper.

Melt your candy melts/almond bark according to package directions. Spoon small puddles of melted candy on your wax paper (one per ice cream cone).

Using a fork or toothpick, dip donut holes completely in melted candy and place on top of the melted candy puddles.

Sprinkle with sprinkles and place a cone on top. Once all your ice cream cones are finished, place in the refrigerator to set

Once your ice cream cones are set, remove the cones and your cupcakes from the refrigerator. Spoon melted candy over your frosting, and immediately sprinkle with sprinkles.

 Place one of your “melted ice creams” on top and place back on the baking sheet. Once all your cupcakes are finished, place in the refrigerator to set.

Disfrutalo, Enjoy It !


Sunday, August 19, 2012

Raspberry Rosita- Raspberry-Lemonade Corona

Corona-Rita.....have you heard of this? No. it's not the name of a new celebrity baby, but it should be on somebodies list of all things "exclusivo y delicioso". Now what's in this you ask? Well it's a traditional icy cold tequila spiked margarita with an entire frosty corona plunked right smack dab in the middle!

  Now let me tell you that I am NOT a beer drinker, not social, not casual, the one time beer crossed my lips it scarred me for life!.....Well until now, a couple of weeks ago a good friend and I spent the

afternoon en la playa ( beach), we made some time for cocktails on the boardwalk at the bar. He ordered a Corona-Rita while I stuck to my classic Rum & Coke, I was intrigued by what the waitress
sat in front of him and kept insisting that it was "delicous and I had to try it", "just a little sip" he urged. Well after forcing my hand and twisting my arm (OK, he only had to ask me like 3 times) but I

am a dramatic storyteller. Anyway with one sip I was amazed at how well the flavors mixed, I got the taste of sweet and tart from the margarita but the Corona gave it a little zing that fascinated me. How could it be so good, when it contained something that I despised so bad?! Okay so now that I was a believer in the Corona-Rita, I was interested to see if there were any other flavor combinations that would bring me equal felicidad. Once upon a time I remember seeing a recipe in one of my Rick Bayless books that contained champagne and margaritas, I figured I could just swap a few ingredients and make it my own.

And Waa-La! I think I have cracked the code for all the Senoritas out there who have sworn off beer.......add a little liquor and a sweet base some Corona and mix.  The taste is irresistible and just happened to be the perfect recipe for the I Heart Cooking Clubs  "beach bum" theme this week. I like to call it " Raspberry Rosita" Margarita's sweet and sassy baby cousin. 

It's a mix of tequila, raspberry lemonade concentrate, of course Corona and a pretty pink paper straw. A salted rim could bring another twist in the flavor of this drink but I decided to do with out, the strawberry is just there to look pretty.  The idea hit me before I could run to the store for raspberries, but the strawberry actually gave me inspiration for my next beer infused cocktail!  Disfrutalo, Enjoy It!

Adapted from-Rick Bayless' Champagne Margarita Recipe

Raspberry Rosita
The finely grated zest (colored rind only) from 1 lemon

  2 cups of raspberry lemonade concentrate,  ( I used Minute Maid found in the freezer section, thawed)
1 cup silver tequila (I like El Tesoro and Partida)
Superfine sugar, for added sweetness if needed
1 lemon, cut in half, for serving
Coarse (Kosher) salt, for serving
6 pack of Coronitas or Coronas

1 pint of raspberries
2 lemons


In a pitcher, combine the lemon zest, tequila and sugar if you are using it. Cover and refrigerate until cold, at least 1 hour).
Just before serving, strain the mixture to remove the zest, and pour enough salt into a saucer to cover the bottom. Rub a lemon half over the rim of each  glass and upend into the salt to crust it lightly. Pour about enough to fill half of the tequila mixture into each glass, fill the rest of the way with your Coronita drop in a few raspberries garnish with lemon, paper straw and hand to one of your lucky guests!

Wednesday, August 15, 2012

Shark Week- Shark Attack Shake

So you may or may not know this but it is Shark Week on discovery channel and they are celebrating 25 years of gut wrenching (no pun intended) videos and exciting programming on all things shark!

It's been about 10 years for me since my 5 yr old chica insisted that our nightly" mommy and me" television time be pure Shark TV.  Now I adore the beach, there is nothing more calming then laying

in the warm sand, feeling the rays of the sun on your skin and listening to the waves come racing towards the shore. But......I must admit that although I frequent the beach, my body is never....EVA

submerged in the water deeper than my calf muscles. Yes, I know you may say than I have never
really experienced all the beach has to offer. With that I can positively say I will never be offered the

opportunity to be blissfully soaking in the seashore, than seeing the smooth, silvery gleaming, fin of a 3,000 lb Great White Shark gliding my way! So instead of experiencing this horror, at least in my

mind I will stay on the sand with sunglasses on, slathered with sunblock drink in hand. Preferably one of these super easy to make Shark Attack Shakes.

All of the refreshing goodness that can be experienced at the beach, sans all the horrifying, blood curdling drama! You can thank me later!,  :)

Great White Shark Attack Shake ♥


4- cups quality vanilla ice cream
2- teaspoons vanilla extract
8- tablespoons sugar
2- cups milk, less for thicker milkshakes
2- drops of aqua blue food coloring
1- pacakage of gummy sharks
1- package of gummy fish


Using a blender or milkshake machine, blend all ingredients together until smooth.
Serve in tall glasses or small cocktail cup, add gummy sharks and gummy fish on a cockatil stick. Add a colorful bendy straw and Disfrutalo! Enjoy It!

Sunday, August 12, 2012

Mexican-Caramel Krispy Treats

Okay so where did the summer go?......Just yesterday I was tearing through my closet, cursing any piece of clothing that hit the edge of my wrists or even lightly touched my ankles. In reality it wasn't

yesterday it was 3 months ago, but it definitely seems like it was. Anyway with the days flying by it's inevitable that one of these days I'm going to crack my weary eyes open and come crashing into the

early dawn hours of the first day of school.  And with the preparation of the first day of school outfits, of course come the first day of school lunch.  Fortunately, I have been blessed with children

that aren't even a smidgen as picky as I was as a little chica. Yes, yes I am the child that can not eat crust on her bread, and can not stomach white milk, chocolate only please! And if I am made a peanut

butter and jelly sandwich, there must be equal parts jelly, equal parts peanut butter or I can not eat it! There will be none of the ooey gooey jelly running down my elbows, nor do I want to experience

lock jaw eating a sandwich that is cemented with too much peanut butter!  So although the cabbage patch fairies from my younger years have now bestowed me with well adjusted, well mannered, easy

going "eat whatever mommy packs them" chicas. I still feel like Plain Jane lunches for them just won't do, so every year I search for new and intriguing lunch box recipes so that I can pack them

delicious meals that are" ahem, ah no pun intended......"outside of the box".......okay, okay...pun was intended, hehehehe! ( yup, I'm corny like that).  My mini chocolatina's all love rice krispy treats, so

much so that I stock pile them when there on sale, but one thing I do know is that they love chocolate just a little bit more. These little treats are a perfect mix of cinnamon, caramel marshmallows and

their favorite chocolatey cereal comingled in one little square....actually more like a rectangle. Whichever shape, these are a perfectly unconventional treat and a sweet way to show your chica's or

chico's lunch some back to school lovin!...Well really, these are so good I'm sure they would work for anything that needs lovin! ♥

Mexican-Caramel Krispy Treats


    6 tbsp butter (use real butter)
    1 10 oz bag kraft caramel marshmallows
    1 tbsp of Mexican canela or cinnamon
    1 box cocoa pebbles cereal 13oz

Melt butter over med low heat add marshmallows remove from heat. Let marshmallows melt into butter, make sure marshmallows are completely melted, add cocoa pebbles cereal and tbsp of canela
or cinnamon. Stir until compleatly incorperated. Spread into 9x13 cake pan sprayed with cooking spray. Cool in fridge. Cut into four inch squares.
Makes about 15 servings.

Friday, August 10, 2012

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! 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 !♥

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