Today we’re making bizcochitos! These Mexican shortbread cookies covered in cinnamon sugar are also known as polvorones or pan de polvo and they are an incredibly easy and delicious to make.
Today we’re making a caramel apple chocoflan!
Can you believe this now the 7th chocoflan recipe I’ve developed? Pasteles imposibles are one of my favorite types of recipes to develop. Writing and developing a recipe for cake from scratch is already challenge. Having to ensure that both the flan and cake can work together takes great skill. Plus, I love the challenge!
Today we’re making pumpkin conchas, or conchas de calabaza from scratch!
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!