Browsing Category

Desserts

Churro Cheesecake with a Brown Sugar Cinnamon Swirl

Hola Hola! Feliz Viernes!

I’m sharing a recipe for churro cheesecake today!

I’ve been working on this recipe for the past week since I teased it on Instagram, and let me tell you, I am so happy with how this cheesecake turned out! There was a lot of trial and error, testing the cheesecake with a water-bath and without, and then letting it rest in the oven vs taking it out immediately and there were a few things that I learned a long the way after having to bake 6 different cheesecakes. It was really important to bake the cheesecake in a water-bath and let it rest in the oven after it was done baking to make sure that the cheesecake did not collapse or crack. The viscosity of the brow sugar slurry for the swirl was important to get just right as well because if it was too heavy, it would have sunk right into the cheesecake batter.

This cheesecake is comprised of a crust made from canelitas, a beloved cinnamon sugar cookie I enjoyed as a kid with a cinnamon and brown sugar cream cheese filling. To top things off we’re layering this cheesecake with a brown sugar cinnamon swirl that makes it look like you’ve got some serious skill. If you have any extra time, make yourself a batch of home made whipped cream to top your cheesecake with, and if you have any extra ca nelita s, crumble them over the whipped cream or simply sprinkle in a little bit of cinnamon over it and finish off with a drizzle of cajeta.

With Thanksgiving coming up in two weeks, this decadent cheesecake is the perfect addition to the dessert table. I’ll be making this cheesecake on my Instagram stories tomorrow morning, so if you’d like to follow along, follow me here to bake a long with me!

Have a good weekend, nos vemos pronto!

How to Make Dairy-Free & Vegan Coconut Arroz Con Leche

Hola Hola! Feliz Martes!

Today I’m sharing a short recipe for a vegan & dairy-free coconut arroz con leche.

Before you kill me for using vegan and dairy-free in the same sentence as arroz con leche, hear me out for just a sec! It’s actually pretty good! Instead of using regular milk and condensed milk to sweeten the rice pudding we use coconut milk and sweetened condensed coconut milk which are really good alternatives for those of you who are vegan, or have cut dairy out of your diet. This arroz con leche is still just as creamy, warm and spiced, and I promise your abuelita won’t be too upset for skipping out on the dairy.

Have a good rest of the week, nos vemos pronto!

Toasted Coconut Flan with a Vanilla Rum Whipped Cream

Flan is one of my favorite desserts of all time. It’s easy to make, and you can infuse it with so many different flavors, but it is also a dessert that you can easily overbake and curdle if it sits in the oven for too long.

I had a random idea to make a chocolate raspberry flan pop in my head so I tested it a few times and it just didn’t work out. It was really soft and very thick with more of a pudding consistency so I had to let it go after a few tries. I found a few extra cans of sweetened cream of coconut, so I started testing a coconut flan instead but this flan was too soft, it wasn’t setting and after modifying the recipe a few times, I realized I needed to infuse the coconut flavor a different way. I ditched the cream of coconut and started steeping milk in toasted coconut and added some coconut extract and it was definitely the way to go.

This flan is smooth and creamy, and we’re topping it with a homemade vanilla rum whipped cream that pairs perfectly with the toasted coconut that I’ll probably be making again for Mother’s Day next week. If you have any time to make flan this week, give this flan a try, you can easily find coconut extract in the baking aisle of the grocery store!

Don’t forget to tag me and send me pictures if you happen to make this, nos vemos pronto!

Mantecadas (Sweet Mexican Muffins)

Happy Sunday, today we are going to be making mantecadas!

Mantecadas are these sweet and buttery sugar muffins typically wrapped in a red liner that you are highly likely to stumble into at your local panadería, as it is a staple when it comes to pan dulce.

I tested this recipe a few times trying different baking temperatures and using different levening agents until I got the right crumb I was looking for. A traditional mantecada is made with yeast, but I opted to swap the yeast out for baking soda and baking powder, giving me a more flavorful and fluffy muffin. When making these, it is important to let the batter chill in the fridge so the baking soda has enough time to react with the rest of the ingredients and create an airy batter that’ll produce a nice fluffy muffin top, if you don’t let the batter rest enough, the muffins will bake up flat.

These are extreeeemely easy to make, and if you happen to have extra time while the batter is sitting in the fridge, whip up some café con leche, or some chocolatito caliente to accompany your mantecadas, nos vemos pronto!

Mantecadas (Sweet Mexican Muffins)

Older Posts

Newer Posts