I had a random idea
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!
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!
Christmas is 3 days away, or two if your celebrations happen to take place during Nochebuena, as they do in my family.
Our Christmas Eve celebrations were always filled with dozens and dozens of tamales, warm atole, ponche, and my mom’s ambroisa fruit salad. Everyone would always sit around the living room eating tamales and drinking atole, as a movie about the story of baby Jesus played on Univision, and the tradition never really changed.
Polvorones rosas (Mexican Pink Sugar Cookies) are heeeeere!
Last week I teased on Instagram that I was testing polvorones, and I got sooo many DM’s from people wanting the recipe right then and there!
Get ready to indulge in the delightful world of Polvorones Rosas, the colorful Mexican Pink Sugar Cookies! These crunchy on the outside, soft and chewy on the inside cookies are the perfect treat for the colder days ahead. Whether you’re baking with kids or enjoying some solo baking time, this recipe is sure to bring joy to your kitchen. Follow along as I share the secret behind achieving the perfect texture and crackly tops of these delectable cookies.