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Cakes & Cupcakes

Horchata Tiramisu

Horchata Tiramisu #BestTiramisu #Tiramisu #Horchata

T-1 day to Thankgiving!

Today, I’m sharing a recipe for an Horchata Tiramisu, but before we get to that, here are some last minute apps/desserts/drinks incase you’re like me and still haven’t finalized your Turkey Day menu.

If this is your first time cooking the turkey, spatchcock it. Billy gives you a good rundown on how to do it, and not only does it cut down cooking time, it also yields a really juicy bird.

He also has a really good recipe for a grapefruit custard, double chocolate mousse triffle, and a deep dish toffee nut chocolate chip cookie you should probably take a look at. I got to try all three and they were all delicious!

If you happen to love cheese as much as I do, Adrianna recently shared a recipe for a crispy jalapeño popper dip that looks like a total crowd pleaser and she also has a really good how-to for fluffly mashed potatoes that look like a work of art.

My spicy matador cocktail makes for a really good batch cocktail, and if you really want to feel extra/impress your guests, pull out the mezcal sour, the egg white foam makes it look extra fancy!

Horchata Tiramisu #BestTiramisu #Tiramisu #Horchata The recipe for the horchata tiramisu came about because Adrianna had shared her chai tiramisu on Instagram and later that day, a Bon Apetit video for Del Posto’s tiramisu was suggested to me, so I took that as a sign from el niñito Jesús, that I should probably make one, with a twist of course. In this recipe, we add horchata to the cake batter, the marscapone cream, and then we bathe the cake in it. The result is this moist sponge cake with layers of silky smooth horchata marscapone cream that’ll make you forget for a second that cheeto puff is still in office.

Have a Happy Thanksgiving!

PS. Before you start making the recipe, go out and grab your favorite horchata. It needs to be sweet and milky, not watered down (remove any ice too) or the recipe won’t taste the same and be as flavorful!

Horchata Tiramisu #BestTiramisu #Tiramisu #Horchata

Pancho Pantera Tres Leches Cake

Chocolate Tres Leches Cake with a Whipped Chocomíl Topping #MexicanDesserts #Cake #CakeRecipe #ChocolateCake #TresLeches #Moist #BestHomeMade

Chicano Eats is officially 1 year old today!

We’re celebrating with a delicious and moist boozy chocolate milk tres leches cake with a whipped chocomíl topping because the occasion needed something extravagant, and well I enjoy being extra.. as the kids say.

Before I launched the blog, I had a list of things I wanted to accomplish with this site and it makes me feel really proud to be able to check some of those things off so soon! I’ve been able to meet so many people, make new friends, and have had the opportunity to build a community of people who enjoy my visuals and look forward to my take on their favorite recipes.

It is extremely gratifying to watch others make your recipes come to life and enjoy the fruits of your labor, so thank you for sharing your comments, photos and your dishes with me. I really appreciate it. En serio.

Chocolate Tres Leches Cake with a Whipped Chocomíl Topping #MexicanDesserts #Cake #CakeRecipe #ChocolateCake #TresLeches #Moist #BestHomeMade

The recipe for this cake actually came about because I had a reader that asked if I had ever heard of a chocolate tres leches, and I said I had, so he mentioned he’d love to see my take on it and voilà–we have the Pancho Pantera tres leches cake.

It’s named after Pancho Pantera because I incorporated Choco Milk, the Mexican equivalent of Nequik, into the cake and into the super creamy whipped topping. The end result is a spongey chocolate milk cake doused in boozy tres leches with a chocolate milk whipped topping.

If you happen to make the cake, please tag me, and share the end result with me. I can’t wait to see what this year has in store for the blog, and I hope you come along for the ride!

Chocolate Tres Leches Cake with a Whipped Chocomíl Topping #MexicanDesserts #Cake #CakeRecipe #ChocolateCake #TresLeches #Moist #BestHomeMade

Concha Bread Pudding

This post is sponsored by the American Egg Board.

One of the first cookbooks I ever bought was the Better Homes and Gardens New Cookbook. I cracked it open, and happened to land on the bread pudding recipe that I so proudly made for Billy. It was so buttery and so rich and I had swapped out the stale French bread for stale croissants, so you know it was an extra good time. I was flipping through the cookbook the other night and stumbled upon that same recipe and wondered to myself what an updated recipe would look like, so here we are.

Did you know the average American eats 276 eggs a year? Neither did I! Eggs are present in many of my favorite Mexican desserts; churros, empanadas, flan, and even capirotada, and this bread pudding is a tasty way to use them! In honor of Hispanic Heritage Month, which runs from September 15th through October 15th and celebrates the many influences and inspirations Hispanic and Latino communities contribute to the United States, I’m incorporating some of my favorite flavors and ingredients that were always found in my mom’s kitchen growing up.

While I was testing the recipe, I was wondering how it was all going to work; was it going to be too basic? Too sweet? But it all worked perfectly. The sugar topping on the conchas created a nice crust on the top, and the milk, eggs and condensed milk kept the bottom nice and moist. The pumpkin pie spice mix makes this dessert feel like a warm autumn hug.

If you have any spare time, I suggest whipping up a batch of homemade whipped cream (spiked with a little bit of rum of course), and treat yourself to whatever you’re currently binge watching on Netflix.

For more flavorful and Latin-inspired recipes, visit IncredibleEgg.org and check them out on Facebook, Twitter, Instagram, Pinterest and YouTube.

Concha Bread Pudding

Cajeta Chocoflan

I’m a few days late and a few dollars short, but it’s finally Fall!

It’s still 85 degrees here in SoCal, so lets crank up the AC for a few minutes and pretend the leaves outside are changing color.

Before we talk about the amazingness that is spiced pumpkin chocoflan, I wanted to share some quick resources for Mexico’s and Puerto Rico’s relief funds.

Mexico: Unicef, Save The Children, Cruz Roja Mexicana

Puerto Rico: United for Puerto Rico, Unicef, All Hands Volunteers

My heart hurts for everyone that was impacted by these natural disasters, and I encourage you to show your support whichever way you can.

Purchase my new cookbook Chicano Bakes:

I’m a sucker for all things pumpkin; pumpkin cheesecake, pumpkin pie, pumpkin ice cream and those amazing Trader Joes pumpkin jojo’s (that I just recently tried to finished a whole box of) and last year, Billy made this spiced chocolate pumpkin loaf that was so moist and chocolatey with just the right amount of spice and pumpkin and I mentioned to him that I wanted to see how it would hold up in a chocoflan.

If you don’t know what chocoflan is, it’s basically a cake that consists of two layers, chocolate cake as the bottom layer and flan as the top layer. Some people refer to it as the “impossible” cake because when you’re making it, you add the batter to the pan first and then pour in the flan mixture and during the baking process they switch places! It’s basically a magic trick you can eat.

Adding pumpkin to the cake makes it really moist, and if you’ve never had chocolate and pumpkin together, you’re in for a real treat. It’s such a great pairing that you might have never thought to combine. The recipe calls for pumpkin pie spice, and I strongly suggest you check out Billy’s homemade recipe for it so you don’t end up using store-bought pumpkin spice that tastes super artificial.

With all the work potlucks that are going to be popping up in the next few weeks, add this dessert to your repertoire and impress everyone at work!

I have a few fun recipes that I’ll be sharing next week. Till then, grab a fork and enjoy a slice of chocoflan drenched in cajeta, y nos vemos pronto.

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