Category Archives: Breakfast

Vanilla Rice Pudding

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Hey!

Who loves rice pudding?? I do! I do! I can eat it warm or cold. It’s so easy to make and easy to make in large quantities. It’s similar to Arroz con Leche but the consisitency is definitely thicker.

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I made this to share with my friends at work and everyone enjoyed it. I really enjoy feeding people. I am a total food pusher.

Vanilla Rice Pudding

Ingredients (makes about 2 cups)

  • 2 cups whole milk
  • 1 cup heavy cream, divided
  • 1/4 cup sugar
  • 1/2 cup sushi or Arborio rice
  • 1 teaspoon vanilla extract, divided
  •  pinch of salt

Directions

  1. Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
  2. Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. 
  3. Test the rice to ensure it’s done. You want a firm bite, but no crunchy center. 
  4. Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the  remaining 1/2 vanilla along with a pinch of salt.
  5. Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.

I totally love the consistency of this pudding.

Besos,

Flor

Source King Arthur Flour

Pumpkin Coffee Cake

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Hey!

Monday already? Where do the weekends go? I wish they hung around longer.

Since we don’t go pumpkin picking anymore I needed to find something for us to do in the fall. So off we went to Great America this weekend to enjoy the day and evening with Fright Fest. I don’t ever go on the rides because my stomach doesn’t agree with them;nor do any of my other senses. We had good time. My two girls went with us but my son did not. I guess that’s better than none of them going. I enjoyed the beautiful weather and people watching.

You know how much I love pumpkin so I have a pumpkin recipe for you. This coffee cake was the bomb! It’s delicious for breakfast, as a dessert or snack.

The topping on this looks delicious!

Pumpkin Coffee Cake

Ingredients1

1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Streusel Topping
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • 1/3 cup walnuts, chopped

Directions

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

If you are a pumpkin fanatic you must make this!

Besos,

Flor

Recipe source My Sweet Savannah

 

Honey Cornbread

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Hey!

As I made this cornbread all I could do was think about my mom.  She has always cooked Mexican food and has never tried cooking anything that wasn’t Mexican except for Jiffy cornbread. When we were growing up she would (on rare occasions) make cornbread. She had a round cake pan with the sliding spatula to unstick the cake from the bottom of the pan.

Wow! My generation is totally different! I will try cooking anything that looks good! And this cornbread that I made was delicious!This was soooo good. The honey came through beautifully. I think I would probably eat this for breakfast, a snack or dessert. Though I think cornbread is traditionally eaten with a meal.

Honey Cornbread

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • ½ to 2/3 cup honey or sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup oil

Directions

  1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If you are a corn bread lover you must try this recipe.

Besos,

Flor

Recipe source The Taylor House

 

Sausage Breakfast Casserole

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Hey!

I will be off on vacation for a while soon and I can’t wait! It was a pain in the butt packing but it’s all done! I can’t wait! I haven’t been on vacation for eight years so I am totally due for for one!

I will be hanging out in Mexico with Julieta, my nephew and my Dad. We aren’t going to a resort or anything like that. There will still be grocery shopping, cooking, cleaning and laundry but at such a different pace. I can’t wait to spend the days at the river reading while the kids go fishing. I love hiking in Mexico but I hope my feet hold up! Or even just hanging out at home reading and being a little lazy. Maybe we’ll jump on the bus and go to the next two bigger cities/towns to shop and look around. I am so excited! I am posting in advance so I hope everything works while I am gone as getting WiFi may be difficult there  or I may have to go to the “internet cafe”.  I am so used to using technology everyday that I can’t imagine being without it. I hope I can find a way to use instagram!

I really enjoy making breakfast casseroles because it’s just easier (even though I miss pancake weekends when my kids were young). This one was really good.

I tried to be healthier by using wheat bread but when I was trying to pack for vacation and realized that nothing fit I realized that using the wheat bread didn’t help me at all! Apparently I should do exercise too! And make much better food choices!

Sausage Breakfast Casserole

Ingredients

  • 10 slices bread, cubed (I used wheat bread)
  • 1 lb. ground pork sausage, cooked, drained, and crumbled
  • 2 cups shredded cheddar cheese
  • 1 small can (6.5 ounces) sliced mushrooms, drained
  • 6 to 8 eggs (baking time may be a little longer with 8 eggs)
  • 2 cups milk
  • 1/2 tsp. onion powder
  • 1 tsp. dry mustard
  • 1/2 tsp. salt

Cook sausage in skillet and drain well. Grease a 9 x 13″ baking dish, and place bread cubes in bottom of pan. Layer cooked and crumbled sausage over bread, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, milk, dry mustard, onion powder, and salt. Pour egg mixture over layered ingredients in pan. Cover and refrigerate overnight.

In the morning, let the casserole stand at room temperature for 10-15 minutes while you preheat your oven to 350 degrees;  bake the casserole for 45 minutes or until set. If the top looks like it’s browning too quickly, cover it with foil while it finishes baking. Let stand about 5 minutes before serving.

Happy Day!

Besos,

Flor

Recipe Source Nancy Creative 

Cochinitos (Piggies)

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Hola!

I love Mexican sweet breads. It’s such a great treat to go to the Mexican bakery and pick all the delicious bread that everyone likes. Everyone has their particular favorite but an all around favorite is the cochinito which also goes by the name of puercitos, marranitos, cerditos and translates to little piggies. They are more of a bread than a cookie-kind of like a cake cookie? The ones in the bakery are larger than the ones I have made and do taste a bit more maybe gingerbread like? I have been trying to figure out the exact  flavor of the cochinitos in the bakery. Those piggies are also a dark brown color so I just assume they must use a food coloring in them.

I made these piggies over the weekend and they were a great hit…even though they are not exactly like the ones in the bakery. If my entire family approves that means they are good…you have to trust people that love to eat!

They are just too cute! These can be eaten for breakfast with a cup of coffee or glass of milk in the morning. As a snack sometime during the day or even at night to fill your belly before bedtime.

 

Cochinitos (Little Piggies)

Ingredients

  • 12 ounces piloncillo, chopped or grated, or substitute with 1 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1  cinnamon stick, 2-inch to 3-inch length
  • 2 sticks or 1 cup unsalted butter at room temperature
  • 2 tablespoons molasses
  • 4 1/4 cups all purpose flour, may need a bit more
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs at room temperature, lightly beaten
  • Butter to grease cookie/baking sheet
  • 2 to 3 tablespoons all purpose flour, a bit more or less, to roll out the dough
  • 1 egg lightly beaten, to be used as glaze
  • Confectioners’ sugar to sprinkle on top, optional

Directions

In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon. Heat over medium heat, once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes, or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the molasses into the hot liquid, and stir until it dissolves.

In a mixing bowl, mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour the piloncillo mixture. With a spatula mix it all together in a circular motion until it is well incorporated. Lightly beat 2 eggs and incorporate them into the dough. The dough will be sticky and gooey.

Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hours to overnight.

When ready to make the cookies, preheat oven to 375 degrees. Grease a couple cookie/baking sheets with butter. If using one sheet you may need to do a couple batches.

Remove dough from the refrigerator. On a counter top, sprinkle a couple tablespoons of flour. Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4″ thickness. Using piggie cookie cutters, press down on dough, moving a bit on the counter top, to make it easier to lift the shaped dough.

Place Piggies on the baking sheet as you shape them along. Gently brush cookie tops with the lightly beaten egg. Roll the extra already used dough, wrap with plastic wrap, and place in the freezer for at least 10 minutes before using again, or it will be too soft and sticky. Repeat to make remaining cookies.

Bake cookies in the middle rack of the oven anywhere from 7 to 9 minutes. Remove from the oven and place on a cooling rack. You may sprinkle confectioner’s sugar on top. Keep them covered so they remain soft.

I will definitely be making these again!

Besos,

Flor

Adapted from Pati’s Mexican Table

 

Churro Waffles

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Hola!

So much to be appreciated!

Teachers should get all the appreciation in the world! Not only do they teach our children academically but they teach them so much more! Their work day ever seems to end because they take so much work home with them. They also take worries with them as well.  As parents we should let them know how much we appreciate them! We should not be so quick to complain to them but we should be quick to thank them and praise them for the awesome job they do. I myself have come in contact with the most amazing teachers…that have pushed, inspired and loved my kids! Why not send them a quick e-mail or not just to let them know that you appreciate them? It would be a great gesture!

How about school nurses? They are awesome too! It takes a strong person to do the job when kids have thrown up, have a fever or dare I say it…have lice! Kudos to our school nurses!

Let’s talk about other sweet things like Waffles…they are so good. They can be made so many different ways. Thy can be for breakfast, brunch and sometimes even dinner. These churro waffles were so delicious. They are so reminiscent of the curros that street vendors sell in Mexico. You can find churros almost anywhere now a days! The minute I saw the recipe I had to try these waffles.

Look at them. They are beautiful! So much easier to make than the actual Churro!

Churro Waffles

Ingredients

  • 1 teaspoon salt                                                                     
  • 4 teaspoons baking powder
  • 2 tablespoons white sugar
  • 2 eggs
  • 2 cups of all purpose flour
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  •  3 shakes  of cinnamon


For the churro topping

  • 1 cup of white sugar
  • 1/2 cup cinnamon
  • 1/2 cup of melted butter

      Directions                            

  1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Also at this time you can combine your churro topping and set it aside. Preheat waffle iron

      2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture;  Next fold in             three shakes of cinnamon beat until blended

       3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. 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 pour melted butter on each side of the waffle and then dip each buttered side into your cinnamon/sugar                   churro mixture. 

Serve these immediately! These waffles are sweet enough on their own but if you require more sweetness top with some syrup!

Have a great day!

Besos

Flor

Recipe source chica chocolatina

Enfrijoladas on Cinco de Mayo

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Hola!

Happy Cinco de Mayo! I realize that many people go out and celebrate Cinco de Mayo. I have never gone out to celebrate because I feel like I celebrate every day when I cook delicious Mexican meals. I celebrate when I hear Mexican music-which is everyday! I celebrate when I speak Spanish which is everyday. I feel absolutely blessed to have such a rich and wonderful heritage and there is no better way to celebrate that heritage than by delicious food!

These Enfrijoladas are delicious and are actually super easy to make. It’s funny that when you use what might be considered the simplest of ingredients that you can make such a delicious meal

You can use all sorts of fillings for Enfrijoladas such as chicken, ham,beef, or pork  but I prefer just cheese. You can cave them for breakfast, lunch or dinner. You can have them as a main dish or a side dish.

 

Enfrjoladas

Ingredients

4 cups frijoles caldosos, or seasoned and pureed beans.

16 corn tortillas

1 cup queso fresco, or shredded Chihauahua cheese

Toppings such as sliced avocado, Mexican crema or sour cream, salsa, pico de gallo

Directions

Heat a comal or dry skillet over medium heat.

Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate and sprinkle some cheese on one side and fold it as if it were a quesadilla or a turnover.  Top with your favorite toppings and devour!

These are best eaten right after they are made. I love them with pico de gallo which has the colors of the Mexican flag.

I also wanted to share with you an article written by Anthony Bourdain — Thank you, Anthony!

http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano

I want to be his sidekick soooo bad. He is such a bad*** and he just seems so real. Enjoy the article and Happy Cinco!

Besos,

Flor