Posted at 1:11 am
If you like a bit of sweet, tart and freshness combined all-in-one over your favorite breakfast or desserts then a fruit compote is the way to go. They are perfect of pancakes, waffles and french toast, as well as desserts like ice cream or cakes. My compote recipe is very basic which to me is ideal because I can make it without much hassle. Not mention I use frozen fruit! It’s perfect to use when certain fruits are not in season or you simply do not have 3-4 different types of berries laying around on a given day! However, you can make a compote with different fruit combinations and if you have fresh fruit available you can still use this recipe without much difference.
Posted at 11:56 pm
This is my all time favorite frosting! It’s the best in my opinion…I feel like it can go with pretty much any type of cake flavor, white, vanilla, chocolate, carrot, etc. Just 4 ingredients and a couple of minutes you can easily whip up a frosting you can enjoy. Side note! this frosting can melt easily if left out in the heat, so I do recommend that you place it in the refrigerator after making it and keep the frosted cupcakes/cake refrigerated right before and after serving.
Posted at 4:47 pm
Capirotada is a Mexican bread pudding that is very common during the religious season of Lent leading up to Easter. It was a traditional dish I would see on the table as a child whenever we would have a big family dinner for Good Friday. After I got married I wanted to bring that tradition into my new home and made it the first year of marriage. It was a hit for my husband…unfortunately for the next couple of years for one reason or another I let go of those traditional dishes. However! now that I see my children getting a little bigger I figured I would start making this again….that and my husband bugged me for days to make this! So I figured it would be a good opportunity to make him happy with more food, introduce it to my kids and have another recipe to share.
Of course like any other dish there are different versions in making this. My family usually adds sliced cheese like Queso Fresco…I’m not about that life and neither is my husband so it’s not in my recipe. But you can find cheese along with shredded coconut, nuts, fresh fruits like bananas, dried fruits and even sprinkles for a more festive look! A lot of versions toast the bread before adding the Piloncillo syrup and bake it in the oven, my mom never did it…not sure if she was lazy and didn’t want to do the extra work or preferred softer bread, but that’s how I learned to make Capirotada and it’s now my preferred method of making it. This is definitely a traditional Mexican dish to make during Lent season or any time of the year!
Happy Easter Friends!
Posted at 2:29 pm
A childhood favorite of mine is Arroz con Leche, a simple yet sweet treat that has different variations throughout Latin America! Even within the same country everyone makes it their own way and it’s amazing how a dish like this can be so familiar but different at the same time. For example, a lot of people use condensed milk and/or evaporated milk. Some make the pudding itself runnier, like a thick soup and others (like myself) make it thicker like a custard. There are also different toppings, cinnamon, dried fruits, coconut flakes, etc. So the base of this recipe comes from my mom, of course with my own tweaks. Personally I like my Arroz con Leche to be custard like with pretty much only milk, sugar and the ONLY topping…ground cinnamon. It does take time and effort but I promise it’s so worth it!
Posted at 4:39 pm
I’ve had an itch to bake some cookies recently, and with a blackberry jam I made, I figured I could add it some shortbread cookies! This is a version of the Knotts berry shortbread cookies that I love! They are so decadent with the perfect touch of sweetness. You can make them as simple as the thumbprint cookie I made or use a piping bag to give it a little fancy touch! This is a perfect addition to your cookie making collection, you will see how fast they go!