I shared these pumpkin conchas as an Instagram reel in September, and I did not expect for them to be a huge hit. We have a few weeks left before Thanksgiving, so I want to make sure I share this recipe before it gets here. Did I mention these pumpkin conchas are great with a cup of my pumpkin atole?
Hola! Today I’m keeping it pretty quick and simple, we’re making atole de calabaza (Mexican Pumpkin Atole)!
We’ve finally started feeling the cold temperatures here in the Central Valley, so it only feels appropriate to start sharing hot drink recipes. If you’ve never had atole before, it’s a traditional hot corn based beverage with pre-Columbian roots, and it comes in all sorts of flavors. Today, it typically consists of milk, sweetener, spices, and masa harina to thicken it.
For other atole and maizena recipes, pick up a copy of my new cookbook, Chicano Bakes!
Hola, today we’re making a pumpkin tres leches cake from scratch!
I don’t know about you but I am in full Fall baking mode. I am currently adding pumpkin, to anything and everything, and today we’re adding a little bit of pumpkin to one of my favorite desserts, tres leches. A few weeks ago, I developed a recipe for pumpkin conchas that were stuffed with pumpkin butter for Target, and you can find the recipe over on their website here. They were so fluffy and so good, and were essentially the love child of a concha crossed with an empanada de calabaza.
Hola! Today we’re making a refreshing lychee hibiscus agua fresca!
This delightful beverage combines two of my favorite ingredients; the delicate sweetness of lychee with the vibrant floral and slightly tart notes of hibiscus, making it the perfect companion for sunny days. The idea for this recipe came from a recent trip to visit my parents. I was in Southern California visiting my family and stopped at 85 Degrees for pastries and boba, but was in the mood for something a little less milky, so I got their hibiscus lemonade and asked for lychee jelly.