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!

Ingredients

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

Directions

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.

Churro French Toast

Hola Amigos.! Lots of wonderful things going on in my vida(life) right now so I had to take a little break.

And although I've been gone and you haven't seen any new posts or photos.

I dream of sugar and baking up sweet ooey gooey love!

I assure my ovens have remained hot and I have so many new super delicioso recipes to share!

I know for you guys as well....things can get pretty busy en la vida (in life), crazy mañanas with long listas of things to do! 

But every since I was a young Chica, I was always told that breakfast was the most important meal of the day.

I also believe one can never be too busy for something sweet,

so I figured why not jumpstart your day with a wonderful mix of  los dos ( both)!

So may I present to you a magically delicious addition to your busy mañana (morning )guaranteed to make you.......

okay maybe you can't

but the taste is so buttery and delicious your mouth while have no choice but to slow down and smile!

Vamos a la cocina

Ingredients

For the French Toast
1/4 tsp of cinnamon
1 teaspoon vanilla

1 cup milk

4 large eggs

10 to 12 slices white bread ( I love texas toast it's thicker and holds up great once dipped)

 

For the Churro

1/2 stick of butter (melted)

3/4 cup of sugar

1 tsp of cinnamon

chocolate syrup or maple syrup (optional for those without a super sweet tooth)

 

Directions

1. Break all the eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in milk, vanilla and cinnamon .
2. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter, margarine or cooking spray.
3. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, if needed lightly shake extra cinnamon onto bread slice then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
4. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side.  Place cooked French toast on a separate plate until it's time to dip in the Churro mixture.
5. Once all your French Toast is done combine your 3/4 cup of sugar and your teaspoon of cinnamon in a shallow plate or dish. Melt 1/2 stick of butter about 45 secs or until completely melted pour it into a shallow bowl or pie plate , One at a time dip your cooked bread slices in the butter mixture and then place butter coated bread into your cinnamon sugar Churro mixture making sure to coat each side equally with cinnamon-sugary goodness!
6. Now that the hard part is over here comes the  easy! Stack your plate with as many slices of Churro French Toast that you think  your belly can handle. Now if your a complete sugar addict( like some Chica that I know cough, cough!) this is the moment that you can either swirl on some maple syrup or heat up a small cup of your favorite chocolate syrup. I personally love the taste of Churros dipped in chocolate....so chocolate glazed Churro French Toast es tan Perfecto para mi! ( so Perfect for me)

 

Churros & Chocolate Donut Holes

If there is one thing I know about myself is that I heart sweets....... in all forms!

The dulce tenderness of a shiny round glazed doughnuts,

soft & fluffy chocolate chip cookies spiked with sweet chunks of chocolate chips,

a huge hunk of deep dark chocolate cake with smooth & creamy chocolate icing so thick it's practically cemented to the cake!

As much as I try to control my "sweet boca (mouth), yes I said mouth, instead of  "sweet tooth" because my addiction to yummy surpasses just my little old tooth!) 

My need for sweet is a desire I can't tame, and right now the thoughts of cinnamon & sugar have been sprinkling mis dias! 

And since mi amor is to share all my sugar-coated dreams with you, I present you with another way to love a Churro!

P.S...remember that Churro Funnel Cake recipe that I just posted, remember when I promised you another recipe for that extra Churro Dough?....Well here it is!

                                                                             
Ingredients

Churro Dough

1 cinnamon stick

4 tablespoons (1/2 stick) unsalted butter, cut into cubes

1 teaspoon sugar

1/2 teaspoon salt

1 cup flour

4 eggs

vegetable oil, for frying

 

 

Churro Topping & Chocolate Stuffing

 

2 cups granulated sugar

1 tablespoon ground cinnamon

1/2 cup semi-sweet chocolate chips

 

 

Vamos a la cocina! ( remember you can use this recipe or a boxed mix like this one.

 

 Directions

1.For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat. In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts.

2.Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes.

3.Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)

4. Pull of 1-inch pieces of dough and stuff them with the chocolate chips. I used about 6-7 chips and was able to cover them completely in dough. It's important that the chocolate chips be completely covered or they will ooze out as soon as they touch the grease. Fry the churro donuts, 6 at a time, turning occasionally, until golden brown. Drain on paper towels.

For the cinnamon sugar topping: Combine the sugar and cinnamon in a shallow bowl.
Roll the churro donuts in cinnamon-sugar while they are still hot. It's best to eat them immediately while the chocolate stuffing is still nice and warm.

Grab a great big glass of cold leche and Disfrutalo! ( Enjoy It)

 

Sweet Churro Funnel Cake

Funnel Cake & Churros in my opinion ( or at least in my brainchild) go together like Peanut Butter & Jelly.

They are both enjoyed during outdoor events , the sugary sweet smell of each one wafting in the air are ridiculous!

The instant the sweet smell hit's your nose you have one desire......to find the Señor or Señorita selling them and get one into your belly instantamente! 

Well guess what? 

With this recipe there is no need to hop in your car, or leave your warm casa at all.

There will be no need to pay super loca carnival or amusement park prices to feed your need for hot crispy bites of sugary goodness.

Nope!

I have provided you the recipe for everything you need to become your very own in house professional funnel cake infused Churro maker!

Seriously, these are so good that your familia and amigos will insist that you purchase a food truck name it "ChurroTastic"! And take all your sugary magic on the road!

                                                                     Ingredients
adapted from Paula Deen's recipe

 

2 cups milk

1 egg, beaten

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon sugar

1/2 stick (4 tablespoons) melted butter

Powdered Sugar & Cinnamon mixed, for sugar sprinkle

1 box of Tres Estrellas- Churro Mix

 

P.S, You will only need to use about 1/2 cup of the Churro Mix, but muy pronto(very soon) I will be posting a new recipe to use up all that leftover mix! 

 

Vamos a La Cocina!

                                                                     Directions

 

1. Prepare Tres Estrellas Churro Mix and set aside;

 

2. Now for the funnel cake,combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients.

 

3.Beat with a mixer until a smooth batter forms. Fold in melted butter. Add in 1/2 cup premade Churro batter, mix until well incorporated. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter.

 

4.Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create circular swirls, I actually tried to make mine into the letter "C" for Churro. Go slowly to make sure that you don't break the flow of the batter. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with cinnamon infused powdered sugar.

 

 

Mexican Chocolate Waffles & Mexican Chocolate Bacon

The definition of  in·ter·na·tion·al- involving several countries: involving two or more countries or their citizens.

The definition of waf·fle is-thick light crisp pancake: a thick light pancake, crisp on the outside, that is baked in a waff,   ........

umm let's forget about the formalities, the definition of a waffle is a buttery, sweet, pure bocadito ( mouthful) of heaven mixed with a forkful of deliciousness!

Anyway, for those of you who might not know March 25 is International Waffle Day!  And since I am in love with waffles and I adore International, ok well you can't actually adore "International" I know that.

However I do have a fascination with other countries and it's cultures, especially those countries in Latin America ( especially, Mexico).

So in honor of two my favorite things, coming together on one day I made you waffles to celebrate. 

Not just any plain old  waffles however, nope that's just not what I do.....

 I made you Mexican Chocolate waffles infused with rich cocoa and spicy cinnamon, and what would any extraordinary breakfast be without it's savory & rich meaty sidekick?!

So to feed the carnivorous, chocolate addict in you ( if there is such a thing)

I dipped crispy strips of hickory smoked bacon into chocolate that has been involved in a super secret cinnamon romance.

Better known as " Mexican Chocolate Bacon"

ohhh! yes I did!  Is your mouth watering yet?  I hope it's ready for some chocolate lovin! Because this is the true definition of

" International Breakfast Love"!

                                                          Mexican Chocolate Bacon

- 6 strips of hickory maple bacon ( or whichever you prefer)
-1/2 cup of chocolate chips
-1/2 tsp of cinnamon
 
1. In a skillet or on a microwave safe plate, cook your bacon until crispy and set aside;
 
2 .Melt your chocolate chips in a microwave safe bowl on 70% power, stirring every 30 seconds until chocolate is completely melted.
 
3. Once chocolate is ready, take each of your crispy strips of bacon and dip them into your melted chocolate. Place them onto a piece of wax or parchment paper to allow the chocolate to harden. Get started on your waffles.

                                                                   Ingredients       

 1 1/2 cups of flour

 3 tablespoons of sugar

1/2 cup cocoa powder

1/4 cup of cinnamon

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 eggs, beaten

1/2 stick unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

2 cups of buttermilk, room temperature

3/4 cup of chocolate chips (optional)

 non-stick spray for your waffle iron

 

 

 

 

                                                                       Directions                                

 

 

yield-6-8 waffles, depending on waffle iron

 

1.Preheat waffle iron.

 
2.In a medium bowl whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, salt, and baking soda.
 
3.In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk.
 
4.Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Let waffle mix sit for 5 minutes.
 
5.Ladle waffle batter onto the center of the iron. Being very careful not to overfill the waffle well. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron.
 
Once your waffles are ready, you can butter them up and pour on your syrup and get ready for a real chocolate fix.  I actually had some leftover chocolate and I mixed that with a 1/2 cup of maple syrup and a sprinkle of cinnamon to take this whole Mexican chocolate waffle thing to an insane level.
 
Now it's time to grab your Mexican Chocolate Bacon, a great big glass of agua or orange juice. And let the chocolate fiesta begin!
 
Serve immediately or keep warm in a oven until ready to serve.

 

 

Apple Pie Guy- Mini Apple Pies

Apple Pie......here in America it's famous for being a wholesome, all around delicious everybody's gotta love it kind of treat. 


I myself adore apples in almost everything.......  I eat them in my pies, in my morning oatmeal, I eat them in my Newtons! 


Well, actually I used to eat them in my Newtons until they were tragically discontinued but Raspberry & Strawberry Newtons remained happily on the shelves!  Ummm! Has the Nabisco company ever heard of " American as Apple Pie", not Raspberry, or Strawberry! A-P-P-L-E.......Apple!

Uhhhh, despite my many calls to them demanding an explanation and a timely return of the Apple Newton, I am sadly still waiting for them to come to their senses.  Anyway, I'm sure my love for apples is one of the reasons I had a desire to make these cute little pies,

their shape and flaky crust remind me of the way McDonald's apple pies used to be. Oh how I loved them so ( and btw, if your lucky enough to live I Tampa, FL, after 20 years these pies are back!) 

The name for these adorable pies, is actually a little joke that a good friend of mine and I have together.  I say he is a " Don Juan" type of guy, and he always laughs at me and says

" No Way!, I'm a real " Apple Pie Guy!"  Which means that he is no way the smooth talking, Latin lover type I like to call him.  Rather an all around caring type of guy, that is as genuine, honest, innocent and as sweet as " Apple Pie".

When given the choice between the two of them.......I'd pick the pie!

Because I was in a super hurry to feed my apple addiction I use premade Goya Empanada Discs and stuffed them with already canned apples.  I found a recipe here that looks pretty delicoso that is more of scratch recipe.

                                                                                Ingredients

Goya premade empanada discs

1 can of  Comstock canned apple filling

1/4 tsp cinnamon


                                                                            Recipe

1. Be sure to thaw you frozen Goya empanada discs before you begin,  once thawed using a 4 inch rectangle cookie cutter ( you can really use any cutter you want, you have options) cut out 20 rectangles. 

2. Open your can of apple filling, scoop out a cup and mix in your 1/4 tsp of cinnamon, at this point you can either chop by hand or blend apple filling in a food processor for about 20 seconds. This will allow the apples to be small enough to fit into the mini empanada pie crusts.

3. Once the apples are chopped, scoop about a 1/2 tsp onto each empanada rectangle ( remember to only use half of the rectangles. Leaving the other half as the top of the pies.

4. Get a little cup of water and a small paint brush, or you can just dab your finger in a little water and run it along the edges of the apple filled empanada dough. 

5.  Take the other half of your empanada dough and place them on top of the one's filled with apple, press the two rectangles gently together being careful not to allow the apples to seap out the sides. Press a fork around the edges to ensure a proper seal.

6. Once all the pies are ready, gently place them into grease, be very mindful because they will golden very quickly.  It will take about 1 minute for them to brown up on each side.

7.  Once golden brown, remove them from the oil and place them on a paper towel lined plate.  Although you will want to instantly sink your teeth into the golden flaky crust and reach the appley goodness..... you can't the hot filling will scorch your tongue.  Once the minutes have slowly ticked by and the pies are cool enough to eat, take a bite and welcome yourself to my Apple Heaven!