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Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

November 28, 2020

One of my favorite desserts, Bionicos (Mexican Fruit Cups), a popular street food, made from seasonal fruit and add-ins; easy to make, and whips up in a few minutes. 


November 17, 2020

Crisp apples, pineapple, coconut, raisins, chopped pecans mixed with a sweet Mexican crema mixture, topped with Maraschino cherries.Yum! 

Mexican Christmas Fruit Salad


October 21, 2020

Orejas are crisp little cookies with endless possibilities, you will not believe how easy these are to make.  Puff pastry sweetened with sugar baked until the sugar has caramelized and is light and fluffy. 

Orejas is a sweet treat made from puff pastry, sugar, and cinnamon and is common in panaderías found throughout Mexico. Orejas is also called Elephant Ears, and Palmiers.

How to Make Orejas (Sweet Puffy Palmiers)

This recipe takes only 3 ingredients to a light, fluffy pastry treat.
Start with thawing puff pastry for 40-45 minutes.
Preheat oven at 425 degrees F. Combine sugar, and spices. Set aside.

Line a baking sheet with parchment paper and spread about 1/4 cup of the cinnamon-sugar mixture on it, roughly in the shape of the puff pastry. 

Transfer the defrosted puff pastry to the baking sheet on top of the sugar mixture. Spread the remaining ¼ cup of sugar mixture liberally over the top of the puff pastry.

Use a rolling pin to gently roll out the puff pastry both horizontally and vertically, which will cement the sugar into the pastry.

Fold the puff pastry inward from the edges to meet in the middle. Then fold again, in half. 

With a sharp knife, cut half-inch slices and transfer to a parchment paper-lined baking sheet.
Bake for 6-7 minutes on one side and flip for another 4-5 minutes
Prebaked Orejas on baking sheet

Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days.

Orejas on cookie rack

More Desserts to Make


November 19, 2019

A sopapilla is a crispy, deep-fried pastry that can be covered with honey, powdered sugar, or syrup. Perfect for the Holidays, or any special occasion.

Stir in water; mix until dough is smooth. Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes. 

Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-5 inch squares. 

Heat oil in deep-fryer to 375 degrees F. Fry until golden brown on both sides. Drain on paper towels and serve hot.

Powder Sopapilla with powder sugar, cinnamon sugar, or drizzle with honey

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 Servings - 16                   

4 cups flour
2 tsp. baking powder
1 tsp. salt
1 tbsp sugar
4 tbsp. shortening
1 1/2 cup warm water
Cooking oil for frying
Honey or powder sugar 


In a large bowl, stir together flour, baking powder, salt, sugar, and shortening. Stir in water; mix until dough is smooth. 

Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes. 

Cover and let stand for 20 minutes. Place a lightly wet towel over rolls to keep the dough from drying out.

Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. 

Heat oil in deep-fryer to 375 degrees F. Fry* until golden brown on both sides. Drain on paper towels and serve hot.

*Flip sopapilla the first 3-4 seconds you place it in the fryer, and flip again, this will help dough puff up.

June 14, 2019

Tres Leches Capirotada is the combination of bread pudding and moist cake, mildly sweet, with a delectable taste in every bite. When eaten warm, top with a scoop of vanilla ice cream. Yummy!

Tres Leches Capirtoda on blue plate
 The Tres Leches Capirotada is one of those desserts that transport us in time to the kitchens of the Abuelitas.

How to Make Tres Leches Capirotada

In a medium bowl, place melted butter, bread cubes and toss together. Place on a baking sheet in a preheated oven of 350°F.  Bake 12-15 minutes till crispy.

  • Mix all 3 kinds of milk into a medium pot, bring to boil over medium heat. 
  • Add cinnamon and brown sugar to milk mixture and lower heat to low and let simmer for 5 minutes. 
  • Remove from heat. 
  • Layer baked bread cubes, almonds, coconut, raisins, banana, cheese(optional), and half of the milk mixture, repeat. 
  • Bake for 25 minutes.

This dessert is easy to make, with most ingredients available in your kitchen. I buy day-old Bolillos or French bread on sale at the grocery store, usually for under $1.  When I have apples, pears, or bananas looking a little too ripe, I slice them up and add to the layers.

We Recommend

May 10, 2019

Capirotada is a traditional Mexican food dessert similar to a bread pudding made with bread, raisins, fruit, nuts, and simple sugar syrup, perfect warm or cold.  Capirotada is usually eaten during the Lenten period, it is one of the dishes served on Good Friday.

There are various preparations of the dish. It is generally composed of toasted bolillo or baguette and soaked in an infused syrup made of the following: whole cane sugar, which is known as piloncilloclove, and cinnamon sticks.

Ingredients for Capirotada

Bread - Bolillos, baguettes, and French Loaf are the best types of bread to use.

Fruit - Banana is typically used in Capirotada, but you can use any combination of these fruits; dates, apples, raisins, apricots, and pineapple.

Nuts - Almond slices, chopped walnuts, pine, and pecans are great add-ins.

How to make Capirotada

    • Tear the loaf of french bread into 2 to 3-inch pieces, and place on a baking sheet.

    • Preheat oven to 375°F, place the baking sheet in the oven for 15 minutes. Remove from oven, and let cool. 
    • In a medium saucepan, mix brown sugar, water, cinnamon, and clove. 
    • Bring to a boil; simmer on low heat for 15 minutes
    • Combine bread, raisins, fruit, nuts, and butter in a large bowl.
    •  Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 11 x 8-inch baking dish coated with cooking spray.
    • Bake at 350° for 20 minutes. Place shredded cheese on top of Capirotada in the last 5 minutes of baking. 
    • Serve warm, or cold

      April 17, 2019

      Easy Sopapilla Cheesecake made with crescent dough, cream cheese, and cinnamon, perfect with coffee. 

      April 12, 2019

       Deliciously moist cupcakes topped with lime-flavored cream cheese frosting, perfect for your next party

      March 7, 2019

      Cocadas are chewy, sweet coconut heavenly treats, traditional coconut candy or confectionery found in many parts of Latin America. 


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      5 cups Shredded Coconut (14 oz package)
      1  14 oz. can  Sweeten Condensed Milk or Dulce de Leche Condensed Milk
      Non-stick baking spray


      Preheat oven to 350°
      • Stir together coconut and condensed milk in a large bowl until well combined.
      • Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment-lined cookie sheet about 1-inch apart 
      •  Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack.

      February 28, 2019

      Tres Leches Cake, three kinds of milk, when combined, create just the right sweetness, density for a rich cake, making it moist but not mushy.

      Its origins are unknown, but some believe the inspiration for the recipe to have arrived upon South American shores on the back of cans of evaporated milk, and the cake as we know it is thought to have initially originated in Mexico, Guatemala or Nicaragua.

      The Tres Leches Cake can be from a homemade cake recipe or one made from a box mixture from the grocery store. 

      Bake your cake, allow it to cool. Blend your condensed milk, evaporated milk, and heavy cream together in a bowl. Poke cake several times with a fork, and slowly pour the milk mixture on cake. The milk mixture will almost cover the entire cake but will be absorbed as it sits in the refrigerator.

      In Latin America, buñuelos are seen as a symbol of good luck. It is traditionally prepared at Christmas, and among Sephardic Jews at Hanukkah.
      Buñuelos are quick-fried fritters topped by brown sugar syrup. They are round, thin, crispy, and delicious, and are great anytime!

      In Oaxaca, Mexico, New Year's Eve Buñuelos are served on thin china plates that must be smashed against the wall or on the ground while making a wish for the new year. 

      How to Make Mexican Buñuelos
      • Combine flour and salt. Mix in shortening. 
      • Add water a little at a time to make a soft dough. 
      • Knead for 5 minutes and form 9 dough balls.

      On a lightly floured cutting board, with a rolling pin, roll out round thin sheets of dough as you would tortillas. Quick-fry in hot oil, drain, then top with syrup, or just powdered sugar. 

      Brown Sugar Syrup (Miel) for Buñuelos

      2 cups light Brown Sugar
      2 cups of water
      2 tablespoons freshly squeezed orange.
      2 cinnamon sticks


      Combine all ingredients in a heavy saucepan. Stir over medium heat until brown sugar dissolves, about 5 minutes. Increase heat and boil until the syrup thickens enough to coat the spoon thinly, about 20 minutes. Strain syrup into a bowl. Cover and refrigerate. Re-warm before using.

      Pin this Recipe 

      February 26, 2019

      The perfect cookie to grab some coffee, sit down, and dunk. Mexican Sugar cookies are easy to make and great to make for your Cinco de Mayo celebration or family gatherings.

        Makes 18 cookies
        2 sticks butter, softened
          ½ cup of sugar
            1 tsp. baking soda
              ½ tsp. cinnamon
                pinch of ground nutmeg & ground allspice
                  ½ teaspoon salt
                    2¼ cups of all-purpose flour
                      ½ cup sugar, (set aside to roll cookies in)
                        Red and yellow food coloring

                        Preheat oven to 350ºF
                         Beat butter with a stand mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar, baking soda, spices, and salt beat in as much of the flour as you can with the mixer (use the paddle attachment). If the dough is crumbly, gently knead the dough with your hands.
                        Divide dough in half. Add a couple of drops of red food coloring and work into the dough with your hands until the desired color. Do the same with the second half of dough using the yellow food coloring( or any color you want) **food coloring may dye hands.
                        Shape dough into 1 inch balls. Roll balls in the ½ cup of sugar. Place the balls 2 inches apart on parchment-lined cookie sheets and gently flatten with the bottom of a glass.
                        Bake in preheated oven for 13 to 15 minutes or until edges are lightly browned. Cool completely, store in an airtight container or zip-lock gallon bag.

                        February 25, 2019

                        Chamoy is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit

                         Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chiles. 


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                        Makes 1 cup


                        1 cup apricot jam (plum jam can be used)
                        1/4 cup lime juice
                        2 tsp crushed red pepper (adjust to taste)
                        1 tsp chile pepper, ancho (adjust to taste)
                        1 tsp salt


                        Mix all ingredients in the blender, blend until smooth. Store in a covered container in fridge, good up to 5 days.

                        For a thinner consistency, add 3/4 cup of lime juice.
                        For a spicier taste, add more crushed red peppers.
                        For a sweeter taste, add more jam

                        Great for mangonadas, shaved ice and as a fruit dip. Yummy!


                        Tropical Fruit Cup with chile powder seasoning... something so good, you'll be addicted at first taste. 

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                        Serves 2

                        1 mango, peeled, pitted and cut into 1/4 inch pieces
                        1 cup cantaloupe, cut into 1/4 inch pieces
                        1 cup pineapple chunks
                        1/2 cup jicama, diced
                        1 tbsp. brown sugar
                        1 tbsp. orange juice
                        1 tbsp lime juice
                        1 tsp chile seasoning powder (Tajin or Valentina) ( start with a pinch, then add more to taste.)


                        Combine all the ingredients but chile seasonings. Let sit for 30 minutes, then taste and adjust chile seasonings (Tajin is what I recommend).
                        Layer fruit with chile seasoning. Yum!

                        Empanadas are a Spanish or Latin American pastry turnover filled with a variety of savory ingredients that are baked or fried. The fillings for empanadas range from savory meat filling, sweet fillings, and spicy veggies. 

                        Pumpkin or Pineapple Empanadas Recipe

                        From the Spanish verb empanar, which means to coat or wrap in bread, the empanada is said to originate from Spain, although many countries claim empanadas as their own, including Mexico, Argentina, and Portugal.

                        How to make empanadas:

                        • Make the filling of your choice, and let it cool before filling your pastry
                        • In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so the dough comes together. Form 10 dough balls.

                          • Take a rolling pin and flatten out dough balls. Use waxed paper or a cutting board to keep the dough from sticking.
                          •  Make 6 to 7-inch wide circles.

                          Add some filling to each empanada and fold the dough over into a half-moon to enclose the filling. Use a fork to press and seal the edges closed or fold over edges to seal.

                          Prebaked Empanada | The Busy Abuelita

                          The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.

                          We Recommend these Fillings for Empanadas:

                        Storing Empanadas: Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat. 

                        To freeze, lay the unbaked empanadas on a parchment-lined baking sheet. Note: make sure to keep space between them, or else the empanadas will freeze together.

                        Empanadas | The Busy Abuelita

                        Pumpkin or Pineapple Filling

                        Makes 10 Empanadas

                        Pumpkin Filling 
                        3 cup cooked canned Pumpkin, or fresh cooked
                        1/2 cup sugar
                        1/4 cup brown sugar
                        4 tsp pumpkin spice
                        1 tsp cinnamon
                        1 tsp salt


                        In a cooking pot, heat cooked pumpkin. 
                          Add sugars and spices, blend in well. 

                          Bring to a bubbly boil, then remove from heat. 

                          Cover, set aside to cool. 

                            Pineapple Filling

                            1 can crush unsweetened Pineapple
                            8 tsp Corn Starch
                            8 tbsp sugar

                            In a cooking pot, add pineapple, cornstarch and 
                            stir thoroughly over medium heat until corn 

                            starch is completely dissolved.
                            Add sugar and heat, stirring frequently to keep 

                            from sticking. Cook to a bubbly boil, then set 

                            aside and let cool.

                            Dough Recipe

                            4 cups all-purpose flour, plus more for dusting
                            2 teaspoons baking powder
                            1 tsp.  salt
                            2 sticks cold butter, cut into small pieces
                            4 - 5 tbsp cold water
                            1 large egg, lightly beaten with 1 tablespoon 


                            Preheat oven to 350 degrees
                            • Make the doughIn a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so the dough comes together.

                            • Form 10 pastry dough balls. Do not over manipulate the dough. 
                            • Take a rolling pin and flatten out dough balls. Use waxed paper or a cutting board to keep the dough from sticking.
                            •  Make 6 to 7 inch wide circles, add some pumpkin or pineapple filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed or fold over edges to seal.
                            • Place on parchment-lined baking sheets.
                            • Brush tops with egg wash, not edges.
                            • Bake until golden brown, about 20 to 25 minutes.
                            Let cool, Enjoy!

                            We Recommend

                            Know Your Chile Peppers