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Breads, Breakfast, Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Orange Juice Donuts with Zucaritas Sprinkle

July 14, 2017
Super simple baked orange juice donuts packed with bright orange flavor, topped with sweet orange glaze and crushed Zucaritas (aka Mexican Frosted Flakes).

Introducing my first ever donut recipe!

I honestly don’t know what took me so long. I guess I had shunned the idea of baked donuts as simply a muffin baked in a donut shaped pan, but I’ve been wrong before and I’ll surely be wrong again.

These donuts are not at all muffiny, they are tender, soft little pillows full of orange flavor. The Sucaritos sprinkle on top are 110% inspired by my daughter and her love of cereal-topped donuts. When we hit the donut shop she makes a bee-line for the most purple, cereal-loaded donut she can find. Fruity Pebbles, Lucky Charms, Fruit Loops, you name it, she’s on it.

In my consistent motherly effort to make the foods my kids love even the slightest bit healthier I decided to create my own cereal-topped donut with Zucaritas (aka Mexican Frosted Flakes). I fully admit Zucaritas are not, I repeat NOT healthy as far as cereals go, but the donut part IS a bit healthier than your average fried donut shop donut. It is naturally dairy-free; I used fresh-squeezed orange juice instead of milk and only a small amount of vegetable oil instead of butter. And of course, not dunking them in a vat of hot oil also keeps things a bit on the lighter side.

I made batch after batch of these donuts in my new Wolf Gourmet Countertop Oven. I don’t think it is an understatement to say I’m in love. This oven does everything my standard-size oven does but faster, and more accurately. If I didn’t cook professionally out of my home kitchen I would replace my full-sized oven with this countertop version and use that space as extra storage—it is that good. It heats up in under 10 minutes, fits full-sized baking pans (like this donut pan) and comes equipped with an internal temperature probe for cooking meat perfectly every time.

Head on over to Wolf Gourmet’s Food Notes Blog to get the recipe!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This post was sponsored by Wolf Gourmet. Opinions are 100% my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible!

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Comida Latina, Dairy Free, Popular, Recipes, Snacks, Sweets

Creamy Coconut Lime Paletas

June 21, 2017
Coconut lime paletas are one of my all-time favorite Mexican popsicles. They are so creamy and delicious but are actually vegan, low-cal, and easy to make!

Hey, Hey! 2017 #PaletaWeek is here!!

Thank God and bless the lovely Lola from Lola’s Cocina; she has impeccable timing, because it is HOT and all I want to eat are creamy, dreamy, frozen treats and she’s organized an entire WEEK of them!! Make sure you follow the #PaletaWeek hashtag on social for all the updates.

My contribution is about the easiest paleta you can make (aside from maybe pouring juice in a popsicle mold). It requires no special equipment—you could totally make these in paper cups if you want— and takes about 10 minutes to put together from start to pouring them in the molds.

But oh my are they delicious! Creamy coconut milk and fresh-squeezed lime juice are a dream combination. I sweetened them with agave syrup to save a little on the calories but the secret ingredient is the tiny shreds of lime zest which pool a bit at the bottom of the mold making those first few bites just sing with tart flavor.

I got a new popsicle mold this year and I’m loving it, I feel muy profesional because now my paletas look just like the ones from our local paleta shop. But I’m known to make popsicles in just about anything, juice glasses, paper cups, you name it. What I’m trying to say is there should be absolutely nothing stopping you from making yourself some homemade paletas this summer.

Creamy Coconut Lime Paletas
 
Prep time
Total time
 
Author:
Serves: 6-8 paletas
Ingredients
  • 1 (13.5 ounce) can full-fat coconut milk
  • 6 tablespoons agave syrup
  • ¼ cup fresh-squeezed lime juice
  • 1½ teaspoons finely shredded lime zest
  • pinch of salt
Instructions
  1. Whisk all the ingredients together in a large bowl.
  2. Pour into popsicle molds, insert sticks and place in freezer for 4-8 hours depending on how cold your freezer is.
  3. To remove: run each mold under hot water for 10-20 seconds or until the paleta easily removes from the mold. Return to the freezer until ready to eat.

Head over to Lola’s Cocina for a list of all the Paleta Week Recipes and check out these favorites too!

 

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks, Sweets

The Ultimate Summer Fruit Board

June 12, 2017
One thing Mexico and Italy have in common is their love of fresh fruit. This ultimate summer fruit board combines the two different styles in one board!

This evening precisely at 6pm we will board a plane to Italy where we will stay for the next five weeks, then it is off to London for another week before returning home.

I am so incredibly excited and honestly never thought this day would come. Armando and I spent three months in Italy 15 years ago and I truly thought that I would never be back. There are just so many places on Earth to see I didn’t think (as much as I absolutely fell in love with the country) that I would have the luxury to visit the same place twice. Now, here we are, packing—albeit a much bigger—suitcase, with some of our clothes we bought there last time, and not only returning to Italy but bringing our children with us too.

I will try to post here while I’m gone but I’ll be honest with you, I’m actually looking forward to having a break. I hope to spend most of the time replenishing my creative juices and stocking up on inspiration. I will be posting our journey on Instagram in stories and pictures so make sure to check us out there.

Before I take off however, I wanted to leave you with an idea I’m pretty sure you’ll use all summer long. It is not really a recipe but simply an easy idea that will make every party you throw or attend from Father’s Day to Labor Day. We took this ultimate summer fruit board to our friend’s last night where they were celebrating their son’s 4th birthday and it was loved by everyone from the smallest munchkin to the most sophisticated adult (who was not me, BTW).

This fruit board also ties in to our upcoming trip because if there is one thing Italians and Mexicans have in common it is their love of fresh fruit. I’ve separated the board to highlight the different ways fruit is enjoyed in both places and strangely enough they go very well together; a little sweet, a little spicy, something creamy, something salty. I guess there’s a reason I have such an admiration for both cultures, they are very much in lock step with each other in so many ways.

HOW TO PUT TOGETHER THE ULTIMATE SUMMER FRUIT BOARD

The most important detail of putting together a delectable fruit board is to choose the ripest, most beautiful fruit you can find. Ideally the Farmer’s Market is the place to shop, but wherever you go, make sure the fruit is fragrant and at it’s peak.

Anything goes as far as which fruits to select. Here’s what I chose:

  • black grapes, mango, kiwi, blueberries, raspberries, papaya, oranges, cherries, red grapes, cantaloupe, watermelon, green grapes, nectarines

For the Italian side of the board I added:

For the Mexican side of the board I added:

Have a wonderful summer my loves!!

Oh, and if you have any recommendations for things to see, do, eat, enjoy in Italy I’d love to hear them. Anyone want to meet up?

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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Breads, Breakfast, Comida Latina, Recipes, Sweets

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

April 3, 2017
Cream Cheese Dulce de Leche Rolls from @holajalapeno

This Easter post was sponsored by Nestle La Lechera, all thoughts and opinions however, are my own. Thanks so much for supporting the brands that support this blog!

I love that Easter has always been an all day affair. So many of our holiday celebrations are saved for the evening hours but Easter is a crack-of-dawn, rise-and-shine, no-time-to-waste kind of party.

Cream Cheese Dulce de Leche Rolls with Coconut Frosting Recipe

As a kid Armando’s family would be up before dawn, freshly polished in their starched and ironed best to attend the sunrise service his father delivered at a local park. How his mother was able to not only have all five children in ironed clothing but have also prepared a full on, multi-course meal, which was served afterward, is beyond me.

Our family always attended the neighborhood Easter egg hunt that was held in a friend’s sprawling backyard complete with a tall human dressed as the Easter bunny, way too many jellybean filled plastic eggs, and lots and lots of chocolate. All the neighbors would bring an egg dish or donuts or fruit salad and we’d sit in the middle of the street on a collection of folding tables enjoying our meal.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

The Dulce de Leche Sweet Rolls remind me of that time. They are a morning treat that are special enough to honor the joy of the holiday and seem appropriate for spring with piles of flaky coconut on top.

How to Make the Dulce de Leche Sweet Rolls

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

The dough is really pretty simple; you combine all the ingredients (minus the butter) in the bowl of a stand mixer and combine. There’s no need to worry about proofing the yeast first, it will do it all on its own as it rises.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosing

The dough should be very soft and sticky. It is better to add flour as you are rolling out the dough than while it is first coming together in the mixer. This is a good rule of thumb for any dough—the wetter, the better.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosing

Once the dough has risen, evenly spread the cream cheese, Nestle La Lechera dulce de leche, and walnuts on top. I found it easiest to use my fingers to spread the cream cheese—use the tools God gave you, amigos.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

Roll the dough around the filling in a tight cylinder starting at the long end. Use a dough cutter or sharp knife to cut into 15 even pieces.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

Place in a greased baking dish or a couple different dishes. I didn’t have one big enough to hold them all so I separated them into three. I like to place them snug together to keep them soft on the inside. Then let them rest again for about another hour.

Cream Cheese Dulce De Leche Rolls with Coconut Frosting

After they have baked and cooled spread with frosting and top with coconut. You can make the dough, roll, and cut them the night before. Cover and refrigerate, then bake the next morning. Make sure to give them about an hour to come to room temperature before you stick them in the oven.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting
 
Prep time
Cook time
Total time
 
The ultimate dulce de leche sweet rolls: Fluffy homemade rolls filled with cream cheese, walnuts, and dulce de leche, topped with whipped coconut frosting.
Author:
Serves: 15 rolls
Ingredients
For the Sweet Rolls:
  • 4 cups all-purpose flour
  • 1 cup warm whole milk (about 105°F)
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 2¼ teaspoons active-dry yeast
  • 1¼ teaspoons kosher salt
  • 1 teaspoon ground cardamom
  • 8 tablespoons (1 stick) unsalted butter, cubed, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 (13.4 ounce) can Nestle La Lechera Dulce de Leche
  • 1 cup chopped walnuts (optional)
For the Frosting:
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • ½ teaspoon kosher salt
  • ¼ cup full-fat coconut milk
  • ½ teaspoon coconut extract (optional)
  • 1 cup coconut flakes
Instructions
  1. Combine flour, warm milk, sugar, eggs, yeast, salt, and cardamom in the bowl of a stand mixer fitted with the bread hook attachment. Start on low and mix until the dough comes together. Increase the speed to medium and start adding the butter 1 cube at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 5 more minutes.
  2. Grease a large bowl and scrape dough into the bowl, the dough should be sticky and soft, use a little flour on your hands to keep the dough from sticking. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
  3. Grease a 10x14-inch baking dish or two 7x11-inch baking dishes and set aside.
  4. Generously flour a clean work surface and place dough on top. Flour the top of the dough and the rolling pin and roll the dough into a 12x15-inch rectangle. Evenly spread the cream cheese all over the dough.
  5. Transfer the dulce de leche to a heatproof container and heat for about 30-45 seconds in the microwave or until it is a pourable consistency.
  6. Evenly drizzle the dulce de leche over the cream cheese then sprinkle the walnuts, if using, on top.
  7. Starting at the long end of the dough, tightly roll it up trying to make it evenly thick as possible. Cut into 15 equal rolls and place them in the prepared baking dish(s).
  8. Cover with plastic wrap and let rise another hour. At this point you can also put them in the refrigerator and bake them the next day.
  9. Heat oven to 350°F and arrange a rack in the middle. Bake rolls until puffed, golden, and baked through, about 40 minutes. Let cool on wire racks.
To Make the Frosting:
  1. Combine butter, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth. Scrape down the sides and add the coconut milk and extract (if using). Beat until smooth. Frosting should be soft, but not runny. If it is too loose add more powdered sugar, ¼ cup at a time, until it has reached the right consistency.
  2. Spread frosting over the rolls, sprinkle with coconut and serve.
Notes
If your milk is cold from the refrigerator, heat it for about 30 seconds in the microwave to reach the correct temperature.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Knowing that this recipe worked for you is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Breakfast, Comida Latina, Recipes, Sweets

Cinnamon Roll Capirotada {Mexican Bread Pudding}

March 17, 2017
Cinnamon Roll Capriotada Recipe from @holajalapeno

Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.

We are mid-March and many of you might already be thinking about Easter.

Cinnamon Roll Capriotada Recipe {Mexican Bread Pudding} from @holajalapeno

When I was living in Spain, I was amazed at the pomp and fanfare that surrounded Easter; bigger than Christmas, bigger than New Year’s, without a doubt the grandest celebration of the year. The entire week of Easter (Semana Santa) was an explosion of color and flowers and food and joy, the whole country comes alive.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

In Mexico, Easter and Holy Week are a very big deal as well and the Capirotada or Mexican bread pudding is very traditional at many Easter celebrations. I wanted to share with you a version I am just thrilled about. It is creamier and richer than most Capirotadas because it is made with Nestle’s Media Crema Table Cream. Media Crema is shelf-stable cream at the ready when you need it. It is great in everything from soups to coffee or baking like this recipe for Mexican Bread Pudding.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

How to Make Mexican Bread Pudding

I love this Capirotada recipe; it has everything we love about cinnamon rolls with about a quarter of the work. The day-old or toasted bread is mixed with cinnamon, raisins, a pinch of cardamom, the cream, and sweetened condensed milk. Traditional Mexican Bread Pudding always has cheese so I added Jocoque a Mexican-style Labenh, (strained yogurt cheese) that gives it a subtle tang and richness. If you can’t find Jocoque you can use Labenh or even whole milk Greek yogurt.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The great thing about Mexican bread pudding is you can (and maybe even should) make it the night before and let the bread sit and soak up all the wonderful flavors, then bake it off the next day when you are ready to serve. The Capirotada can be served warm, room temperature, or cold with copious amounts of whipped cream of course.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The Giveaway

To celebrate the Easter holiday I am partnering with La Lechera to host an Easter basket giveaway! This Easter basket however will not be filled with jelly beans and chocolate but with all the things that any serious baker would love like baking pans, cake stands, whisks, aprons and the like. The fun part is, just like an Easter basket, it’s a surprise, so no one knows what exactly the Easter Bunny will bring, not even me!

To Enter: Hop on over to Instagram and follow me @holajalapeno. Then between now and Easter (Sunday, April 16) post a picture of your traditional Easter food. What does your family make every year that is special just for Easter? I want to see it! I would love to hear about your tradition too, so tell me the story in the description. Make sure you tag the image @holajalapeno and use the hashtag, #holaeaster. I will select a winner, at random on Monday, April 17! I can’t wait to see your creations!

Cinnamon Roll Capirotada {Mexican Bread Pudding}
 
Prep time
Cook time
Total time
 
Capirotada is a Mexican bread pudding that is very popular around Christmas and Easter. This creamy version has cinnamon, raisins and a sweet vanilla glaze.
Author:
Serves: 10-12 Servings
Ingredients
For the Capirotada:
  • 8 cups cubed, day-old French bread, crusts removed (about 1 large loaf)
  • 4 (7.6 ounce) cans Nestle Media Crema Table Cream
  • 1 (14 ounce) can Nestle Sweetened Condensed Milk
  • ¾ cup Jocoque (strained yogurt cheese)* See Note
  • ½ cup raisins
  • 2½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • ¼ cup powdered sugar, optional
For the Glaze:
  • 1 cup powdered sugar
  • ¼ cup (4 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2-3 tablespoons milk
Instructions
To Make the Bread Pudding:
  1. Heat oven to 350°F. If your bread is fresh, spread the cubed bread out on a baking sheet and toast 10 minutes.
  2. Combine media crema, sweetened condensed milk, Jocoque, raisins, cinnamon, cardamom, and salt in a large bowl. Add bread and toss to coat.
  3. Grease a 9 x 13-inch baking dish and pour bread mixture into the dish. Let sit 1 hour at room temperature. At this point you can also cover with plastic wrap and refrigerate overnight.
  4. If baking right away, grease a piece of foil and cover (greased-side down) the baking dish. Bake 20 minutes at 350°F. Uncover and bake another 30 minutes or until browned on top. If you made the Capirotada the night before, remove the plastic wrap and follow the same instructions above.
  5. Remove from oven and let cool 15 minutes before drizzling with glaze.
To Make the Glaze:
  1. Combine powdered sugar, butter, vanilla, and salt in a medium bowl. Beat together until smooth.
  2. Add the milk, a tablespoon at a time until the glaze is pourable, but not too thin.
  3. Drizzle glaze over the bread pudding and sprinkle with powdered sugar, if desired.
Notes
Jocoque is a strained-yogurt cheese similar to Labneh and can be found in the cheese section of many Latin markets. Substitute Labneh or whole milk Greek yogurt if you can’t find it.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Breakfast, Comida Latina, Recipes, Snacks, Sweets

Dulce de Leche Yogurt Parfaits

March 7, 2017
Dulce de Leche Yogurt Parfaits Recipe

Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.

Dulce de Leche Yogurt Parfaits Recipe

As much as I’d like to quit sugar, I just can’t. I know I’d probably be healthier without it, but life without sweets is not a life I’d like to live. I try, however, to keep it as small and as healthy-ish as possible, especially when the kids are involved.

Dulce de Leche Yogurt Parfait Recipe

Every afternoon after school Louisa comes home and asks for her “candy snack” (I guess the sweet tooth doesn’t fall too far from the tree). Instead of offering her actual candy (which I admit sometimes happens) I like to give her something that offers at least a little nutritional value.

Dulce de Leche Yogurt Parfait Recipe

Instead of buying sweetened, fruit-flavored yogurt I like to buy plain Greek yogurt and sweeten it myself with maple syrup, honey, jam, or my favorite—dulce de leche. A dulce de leche yogurt parfait is an effortless “candy snack” and you can add as many variables as you’d like. I’m a particular fan of making a little sweet salsa with fresh blueberries, toasted, sliced almonds, and toasted shards of unsweetened coconut—you know me and my need for something crunchy. Layering this fruity, nutty layer in the middle makes the parfait feel indulgent while actually adding some nutrients to the mix.

Dulce de Leche Yogurt Parfait Recipe

This is real life, so if layering stuff in a cup seems a little too, I don’t know, annoying, I get it. You don’t really need a recipe to make this just spoon the yogurt in a bowl and drizzle as much dulce de leche as you’d like over the top (you can scoop a few spoonfuls into a microwave-safe bowl and warm the dulce de leche slightly if it is too thick—20 seconds or so in the microwave should do). Add the blueberries, almonds, and coconut or some other crunchy accouterments like chia seeds, granola, freeze-dried fruit, or get real fancy and crush up some store-bought gingersnap or meringue cookies.

Dulce de Leche Yogurt Parfait Recipe

The unsweetened coconut chips I found at Trader Joe’s (they’ve been added to my TJ’s must-have list) but I know Bob’s Red Mill also sells them in the organic or health food section of most grocery stores, otherwise you could use shredded coconut too.

Dulce de Leche Yogurt Parfait Recipe

Last but not least, these decadent, layered yogurt parfaits would make a beautiful and impressive (not to mention easy) dessert for Easter brunch so keep this one around for any upcoming spring parties friends.

Dulce de Leche Yogurt Parfaits
 
Prep time
Cook time
Total time
 
These easy dulce de leche yogurt parfaits have creamy layers of Greek yogurt, dulce de leche, and blueberries. Try for breakfast or an after school snack.
Author:
Serves: 4 servings
Ingredients
  • ¼ cup sliced almonds
  • ¼ cup unsweetened coconut chips
  • 2 cups fresh blueberries
  • 2 cups non-fat Greek yogurt
  • ¾ cup La Lechera Dulce de Leche
Instructions
  1. Toast almonds and coconut chips in a medium frying pan over medium heat until lightly browned and fragrant, about 1 minute. Transfer to a plate to cool.
  2. Toss blueberries with coconut-almond mixture.
  3. Spoon about 2 tablespoons of yogurt in the bottom of 4 glasses. Add about 2 teaspoons of dulce de leche then cover with a small spoonful of blueberry-coconut salsa. Repeat layers, making three total in each glass. Enjoy!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Recipes, Sweets

Blood Orange Tart with Vanilla Mascarpone

February 7, 2017
Blood Orange Tart with Vanilla Mascarpone Recipe

A gorgeous blood orange tart in a rich pie crust with fresh slices of blood orange and a creamy mascarpone and vanilla cream filling.

Blood Orange Tart with Vanilla Mascarpone Recipe

I’m stepping away from my typical Mexican-inspired posts today and reaching back into my pastry chef past to bring you a blood orange tart that I think would be beautiful for Valentine’s Day.

I made this blood orange tart for an Italian Polenta Party we went to a couple weeks back at Aida’s house. It was so much fun and such a great way to get together with friends to break up the winter monotony. I’ll be bringing you lots more photos and recipes from the party later this week.

Blood Orange Tart with Vanilla Mascarpone Recipe

Anyhoo, I was asked to bring a dessert and wanted to stick with the Italian theme which is not hard for me since I love Italian food with all my heart and soul. Did I tell you guys we are going to Italy this summer? Specifically Rome, so please send all your recommendations. I’ll be eating everything. Like Hiro says, “Gelato for breakfast!!!”

This tart is really lovely and shows off winter’s beauty, the blood orange. A vixen of a citrus, the blood orange oozes seduction, making this a perfect dessert to make for your sweetie on Valentine’s Day—chocolate, shmocolate.

Blood Orange Tart with Vanilla Mascarpone Recipe

Blood Orange Tart Tips

The crust is my standard pie dough, but I added an egg yolk to give it richness and an extra crisp snap which is a beautiful contrast to the silky mascarpone filling which, get this, requires no baking of any kind. Just whip the sweet, creamy cheese with a little zest from one of the blood oranges, some sugar, and vanilla and spread it into the tart shell.

The last step is to remove all the peel and white part (pith) from a few blood oranges so they can be sliced into perfect little slices, if you need a visual, watch this video here.

Blood Orange Mascarpone Tart
 
Prep time
Cook time
Total time
 
A gorgeous blood orange tart in a rich pie crust with fresh slices of blood orange and a creamy mascarpone and vanilla cream filling.
Author:
Serves: 12
Ingredients
For the Crust:
  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) cold, unsalted butter cut into small pieces
  • 1 large egg yolk, lightly beaten
  • 5-6 tablespoons ice water
For the Filling:
  • 2 cups (1 pound) mascarpone cheese
  • 3 tablespoons granulated sugar
  • Zest of 1 blood orange
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 5 blood oranges
  • rosemary, for garnish (optional)
Equipment:
  • 1 (10-inch) tart pan
Instructions
For the crust:
  1. Combine flour, sugar, and salt in a medium bowl. Add butter pieces and toss to coat in flour. Using a pastry cutter, blend the blend the butter into the flour until it is in tiny pebble-like pieces.
  2. Add egg and 5 tablespoons of ice water and work the liquid into the flour mixture with your hands, squeezing it into the flour until it is uniformly moist and the dough holds together when you squeeze some in your hand. Add more ice water, a tablespoon at a time if needed.
  3. Gather dough into a ball and wrap in plastic wrap. Press dough into a disk and refrigerate for at least and hour and up to 2 days.
  4. On a lightly-floured surface roll dough into a ¼-inch thick circle. Gently press dough into a 10-inch tart pan. Trim dough flush with the top edge of pan. Refrigerate 30 minutes.
  5. Heat oven to 375°F. Prick bottom of dough all over with a fork. Place on a baking sheet and bake 20 minutes.
  6. Halfway through baking, remove from oven and poke any air holes that have formed, pressing gently on the crust with the back of a fork until it is flat. Do it again when the crust comes out of the oven. Let cool completely on a wire rack. Crust can be made up to a day in advance. Cover cooled crust tightly with plastic wrap and leave at room temperature.
For the Filling:
  1. Combine mascarpone, sugar, blood orange zest, vanilla, and salt in the bowl of a stand mixer and whisk until stiff and fluffy.
  2. Remove all peel and white pith of the blood oranges with a pairing knife then cut into ¼-inch thick slices.
  3. Spread mascarpone evenly over cooled tart shell then arrange blood orange slices on top. Garnish with rosemary if you'd like. Serve immediately.

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A big thanks to Salt+Wind for all the photos and Melissa’s Produce for the beautiful blood oranges.

Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Chocolate Churro Hearts with Boozy Salted Dulce de Leche

February 3, 2017
Chocolate Churro Hearts with Boozy Dulce de Leche Recipe from @holajalapeno

Thanks to La Lechera for sponsoring this Valentine’s Day post. All ideas and opinions are my own.

 Where’s your head at this Valentine’s Day? Mine is somewhere over in left field, which is exactly why I’m getting a head start with these oh so precious chocolate churro hearts.

Chocolate Churro Hearts with Boozy Dulce de Leche Recipe

My baby boy loves him some churros and I’m going to admit here and now that I had never actually made them at home before I dove head first into testing this recipe. We overzealously tested the heck out of this recipe and continue to make it…for testing purposes of course.

I was looking for some fun inspiration for Valentine’s Day when I came across this recipe for Mini Churros with Dulce de Leche on the La Lechera Pinterest board. They looked easy enough, I had no idea churros are basically fried pate a choux—you know the dough used to make eclairs and profiteroles—read: no mixer required. I was sold.

Chocolate Churro Hearts with Boozy Dulce de Leche Recipe

Chocolate + Eggs

I wanted to bump up the Valentine’s factor and make chocolate churros, which required nothing more than adding some cocoa powder to the dough. The eggs on the other hand require some discussion.

The first few times I made the recipe I added 2 eggs, which made gloriously crispy churros with perfectly eggy middles but were also impossible to form into any shape whatsoever. The final recipe calls for only 1 egg making it firm enough to form into the adorable heart shapes but the result is not as soft and doughy in the middle.

Chocolate Churro Hearts with Boozy Dulce de Leche Recipe

You will have to choose your destiny with this one; cuteness over texture. The chocolate churro hearts are still delicious but are missing the spongy middle of a perfect churro. If you want to add the other egg, just pipe the dough directly into the hot oil using scissors to cut off 4-5 inch ropes of dough as they drop in (it is much easier than it sounds, you can do this).

If you want to make the chocolate churros into heart shapes you will need some muscle to pipe the dough out, if you pipe it while it is still warm this will help. Use a re-useable piping bag if at all possible. I tried it a few times with those disposable piping bags and had to triple up on them (putting three bags on top of each other) to make them sturdy enough to handle the pressure of the dough.

What’s With The Lard?

If you read down, you’ll notice I used vegetable oil AND lard to fry the churros. If you have access to lard, I highly recommend this whenever you deep fry anything from chips to chicharrones. The combination of vegetable oil and lard has the best flavor and fries things more quickly making them less greasy and crispier.

Chocolate Churro Hearts with Boozy Dulce de Leche Recipe

Dulce de Leche Sauce

Traditionally churros are served with a rich chocolate sauce but with the chocolate inside the churro already, I made a simple boozy sauce from La Lechera Dulce de Leche.

I added a splash of my favorite winter liqueur, Cuarenta Y Tres or Licor 43. This is a Spanish liqueur with flavors of citrus and vanilla and I highly recommend keeping a bottle around to add to a shot of espresso every once in a while. Other boozy options for the Dulce de Leche sauce would be dark rum, brandy, or even Kahlua. If you want to skip the alcohol all together you can loosen up the dulce de leche with 1/4 cup of milk.

By definition, chocolate churro hearts are best served minutes out of the oil, almost too hot to eat, crusted with cinnamon and sugar, a generous swath of dulce de leche, and shared with the ones you love. If you happen to make it to proper table so much the better—we never made it passed the kitchen counter.

Chocolate Churro Hearts with Boozy Dulce de Leche
 
Prep time
Cook time
Total time
 
Celebrate your love this Valentine's Day with crispy chocolate churro hearts dipped in boozy salted dulce de leche sauce. Recipe adapted from La Lechera
Author:
Serves: 14 hearts
Ingredients
For the Churros:
  • 1 cup water
  • ¼ cup vegetable oil
  • 2 tablespoons brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 large egg
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 quart vegetable oil, for frying
  • 1 cup lard, for frying (optional)
For the Dulce de Leche Sauce:
  • 1 (13.4 oz) can La Lechera Dulce de Leche
  • ¼ cup Licor 43
  • ½ teaspoon kosher salt
Equipment:
  • Piping Bag
  • Large star tip (preferably a #8 tip)
Instructions
To make the Churros:
  1. Combine water, ¼ cup vegetable oil, brown sugar, salt, and vanilla in a 4 quart saucepan and bring to a boil, stirring to dissolve sugar and salt.
  2. Remove from heat, add flour and cocoa and stir with a wooden spoon until smooth. Let cool slightly (about 5 minutes) then add egg and beat into the mixture until fully incorporated.
  3. Cover a baking sheet with parchment paper or a Silpat silicone sheet and spray with baking spray. Transfer dough to the piping bag fitted with the star attachment and pipe into a 10-inch long rope on the prepared sheet. Bend rope to form a heart shape, squeezing the two ends together so they stick and creating a point at the other end. Repeat with the remaining dough.
  4. Combine vegetable oil and lard in a large Dutch oven or deep cast iron pot and attach a deep fat fry thermometer to the side.
  5. Line a baking sheet with a couple layers of paper towels. Combine granulated sugar and cinnamon in a large, wide bowl.
  6. Once oil reaches 375°F add 2-3 churro hearts at a time and fry until crisped, about 2 minutes. Flip and continue to fry 1 more minute on the other side. Watch the oil temperature and raise or lower the heat to keep it as steady as possible.
  7. Remove churros with a bamboo skimmer or tongs to the paper towel-lined sheet. Let cool about a minute then dip in the cinnamon-sugar mixture to coat both sides. Set back on the baking sheet to cool. Repeat with remaining churro hearts.
To make the Dulce de Leche Sauce:
  1. Combine dulce de leche, Licor 43, and salt in a small saucepan. Heat, stirring occasionally until sauce is smooth and well combined. Remove from heat, transfer to a serving bowl and serve warm with the churros.

 

Breads, Breakfast, Comida Latina, Recipes, Sweets

Three Kings Bread {Rosca de Reyes}

January 2, 2017
Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Thanks to La Lechera for sponsoring this holiday post. All ideas and opinions are my own.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Rosca de Reyes or Three Kings Bread is a brioche-like buttery bread eaten in Mexico, Spain, and in many parts of Latin America on January 6 or Three Kings Day, a day which commemorates the biblical story of the arrival of the Three Kings or Wise Men.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

I was fifteen the first time I had Rosca de Reyes. I was studying abroad and living in a small coastal village in the south of Spain. It had been a difficult Christmas season away from my family and adapting to new holiday traditions. Even at fifteen I was confused by the lack of gift giving on Christmas morning, those were reserved for January 6, the day the Reyes Magos or Wise Men brought gifts to Jesus. Instead of stockings children left their shoes at the foot of their beds on January 5th, in hopes they’d find them filled with gifts in the morning. After the unwrapping of gifts the day was filled with a beautiful mid-day meal with a colorful, candied-fruit studded Rosca de Reyes as the grand finale.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

In Mexico glorious, shiny Rosca de Reyes fill bakeries and markets from Christmas onward and are enjoyed with cups of steaming hot chocolate for dipping. A small porcelain or plastic baby is hidden inside the bread and whoever finds it gets the honor of throwing the season’s next celebration, Día de la Candelaria, or Candlemas on February 2 with tamales and atole and botanas or little Mexican party snacks. I couldn’t find any babies to stick in my bread but I found some foil-wrapped bubble gum coins instead (a dried bean or any foil-wrapped candies are also traditional).

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

This is my first year making the bread at home and it was fun for Armando and I to share our different Rosca de Reyes memories with the kids—my solitary Spanish experience and his eating Rosca de Reyes with neighbors and family every holiday.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

How To Make It

This recipe turns the traditional round loaf of bread into a luxurious, grand dessert, topped with rings of homemade candied citrus and filled with fluffy whipped cream sweetened with creamy La Lechera Sweetened Condensed Milk. Filling the bread is simple; you just slice the entire loaf in half as if you were making a sandwich.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Evenly spread the sweet cream on the bottom half.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Then gently place the top back on.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

The dough is flavored with more fresh citrus zest of lemon and orange and speckled throughout with anise seed. It is beautiful interpretation of a bread fit for kings.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Candied Citrus Three Kings Bread with Sweetened Whipped Cream Recipe {Rosca de Reyes}
 
Prep time
Cook time
Total time
 
Homemade candied citrus and sweetened whipped cream turn this traditional bread eaten on Dia de los Reyes (January 6th) into a grand dessert.
Author:
Serves: 12-14
Ingredients
  • For the Bread:
  • ⅔ cup warm water (between 100˚-110˚F)
  • 1 packet (1/4 oz. or 2¼ teaspoons) active-dry yeast
  • ¾ cup granulated sugar
  • 5 cups all-purpose flour
  • Zest of 2 large Navel oranges
  • Zest of 1 large lemon
  • 1 teaspoon anise seed
  • ½ teaspoon salt
  • 4 large eggs, beaten
  • ½ cup (1 stick) butter, softened
  • 1 tablespoon vanilla extract
  • A small figurine, dried bean or coin wrapped in wax paper
  • 1 large egg yolk mixed with 1 tablespoon of water for egg wash
  • For the Candied Citrus:
  • 1 mandarin orange
  • 1 lime
  • 1 lemon
  • 2 cups granulated sugar
  • 2 cups water
  • For the Sweetened Whipped Cream:
  • 1 ½ cups heavy whipping cream
  • ⅓ cup NESTLÉ LA LECHERA Sweetened Condensed Milk
Instructions
  1. STIR the water and yeast and let stand for 10 minutes in a warm place.
  2. COMBINE flour, sugar, orange zest, lemon zest, anise seed and salt in large mixer bowl. Add eggs, butter, yeast mixture and vanilla extract. Mix together with dough hook or by hand until a soft, smooth dough is formed.
  3. PLACE dough on lightly floured surface; knead gently for about 5 minutes. Shape into a ball. Place in large greased bowl; turn over. Cover with greased plastic wrap. Let rise in warm place for about 2 hours or until doubled in size. (THIS IS WHEN THE CANDIED CITRUS SHOULD BE MADE)
  4. PUNCH dough down. Form the wreath by rolling dough into a disk, and then use your hand to make a hole in the center. Place on large, parchment lined baking sheet (may need to use it upside down) and continue to shape the wreath. Lift up one area and insert the figurine, bean or coin that has been wrapped in wax paper by pushing it up through the bottom. Smooth out lumps or tears from surface of dough. Cover with greased plastic wrap. Allow to rise in warm place for another 45 minutes until almost doubled in size.
  5. PREHEAT oven to 350º F.
  6. BRUSH wreath with egg wash. Decorate it with candied citrus.
  7. BAKE for 25 to 30 minutes or until golden brown and sounds hollow when tapped. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. (AT THIS POINT PREPARE THE WHIPPED CREAM)
  8. WHEN completely cooled, use a bread knife and carefully slice through the wreath horizontally. Spread whipped cream evenly on bottom piece of wreath. Top gently with top half. Best served immediately after adding whipped cream.
  9. TO MAKE THE CANDIED CITRUS:
  10. SLICE mandarin, lime and orange thinly (should have about 18 slices). Carefully remove any seeds.
  11. PREPARE a large bowl with ice and water.
  12. BRING a medium saucepan of water to boil. Add sliced citrus and boil for 90 seconds. Remove slices from saucepan and place in ice water for 3 minutes. Drain.
  13. PLACE sugar and water in a medium skillet. Bring to a simmer over medium heat until sugar is dissolved. Add citrus slices in a single layer and reduce heat to medium-low. Simmer, turning occasionally, for 1 hour or until skin is translucent. Remove slices and allow to cool on a wire rack.
  14. TO MAKE THE SWEETENED WHIPPED CREAM:
  15. BEAT cream in a chilled bowl until stiff peaks form. Fold in sweetened condensed milk.
Notes
To encourage your dough to rise, heat your oven to warm and turn off. Then place your covered dough inside.
Any citrus can be candied. Experiment with oranges or grapefruit for a flavor variation.
Bread can be made one day ahead and tightly wrapped in plastic. Add whipped cream immediately before serving.

 

Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Polverones: Four Ways + A Giveaway

October 27, 2016
A Mexican cookie recipe with endless possibilities. Make vanilla spice, thumbprints, sprinkle cookies, chocolate sugar and more!

We have a winner!! Congratulations to Michelle and thank you to everyone who left me comments and tons of new cookie inspiration. Don’t forget to keep checking in to ¡Hola! Jalapeño for more holiday baking ideas!

If you’ve ever visited a Mexican Panaderia you already know the joy of the buttery, chewy, sometimes crumbly Polverones Mexicanos. 

Polverones: 4 Ways Recipe

As with most things in the Mexican gastronomic realm, this name can mean many things so let me clarify what I’m talking about. Occasionally Polverones refer to the snowy, powdered sugar-covered nut cookies we know as Mexican Wedding Cookies but that’s not what I’m talking about here.

Polverones: 4 Ways

Polverones are what we think of as a sugar cookie, a vanilla-laced dough that stands up on its own and can be the base for any number of variations. If you bake at all, this is a dough I’d like you to memorize—consider this very delicious homework. This ratio of flour to fat to baking soda to salt will work for any number of cookies and can be the base for just about anything.

Polverones: 4 Ways

The easiest variation on this dough would be to mix in ingredients: a bag of chocolate chips, dried cranberries, walnuts, toffee, lemon zest, poppy seeds… spraaankles. Or you can get slightly more complicated and follow the variation recipes below.

Polverones: 4 Ways

Vanilla Spice Cookies

Up the vanilla amount and adds ginger, cardamom, and nutmeg.

Vanilla Spice Cookies Recipe

Sprinkle Cookies

Add sprinkles to the dough plus an extra layer to the top by dipping the flattened balls of cookie dough into a plate of sprinkles before baking them in the oven.

Sprinkles Cookies Recipe

Chocolate Sugar Cookies

Add cocoa powder to the dough and a sparkle of sugar on top.

Chocolate Sugar Cookies Recipe

Whole Wheat Thumbprints

Swap some of the all-purpose flour for whole wheat flour then a “thumbprint” of your favorite jam (I used strawberry) or dulce de leche gets added after baking.

Whole Wheat Thumbprint Cookies Recipe

And guess what?! October is National Cookie Month! Which seems kind of weird to me, you’d think it would be December with all the holiday baking but alas it is not; it is NOW! To celebrate I want to give one lucky winner a basket of cookie-making goodies from some of my favorite gadget-makers.

Cooking Baking Giveaway

The Giveaway

  1. Silpat Perfect Cookie non-stick baking mat
  2. Dreamfarm Levups measuring cups
  3. Dreamfarm Levoons measuring spoons
  4. Casabella Cookie Dough Tray with Lids
  5. V-Etched Spice Grater

A prize package worth more than $85!!

Here’s what you do to enter:

  1. Leave me a comment below answering this question: If you could only have one cookie for the rest of your life what would it be? Preferably with a recipe so I can make it and add it to my Pinterest board ‘Desert Island Cookie Recipes’…..just kidding you don’t have to leave a recipe (unless you want to).
  2. Then hop on over to Facebook and Twitter and follow me there (leaving a comment that you did so) for extra chances to win!

You must be a US resident to enter. Winner will be announced in one week on Thursday November 3, 2016. Good Luck!!

 

Polverones: One Recipe, Four Cookies
 
Prep time
Cook time
Total time
 
A Mexican cookie recipe with endless possibilities. Make vanilla spice, thumbprints, sprinkle cookies, chocolate sugar and more!
Author:
Serves: 3 dozen (2-inch) cookies
Ingredients
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fat (I used butter, vegan butter, vegetable shortening, and extra virgin coconut oil and all worked great)
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Instructions
  1. Heat oven to 350°F and arrange rack in the middle. Line a baking sheet with a Silpat or parchment paper.
  2. Combine flour, baking soda, and salt in a medium bowl. Whisk to mix and break up any lumps.
  3. Combine fat and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 1-2 minutes.
  4. Scrape down the sides of the bowl and add eggs one at a time, letting the first one incorporate completely before adding the second. Add vanilla and beat another minute.
  5. Add flour and mix on low until fully incorporated. Add any mix-ins like chocolate chips, dried fruit, nuts, and mix on low until combined.
  6. Scoop dough onto prepared baking sheet and space about 1-inch apart. Bake 10-12 minutes or until lightly browned on the edges but still soft in the middle. Let cool on the baking sheet about 5 minutes then remove to a wire rack to cool completely.
For Spiced Vanilla Cookies:
  1. Increase vanilla extract amount to 1 tablespoon
  2. Add ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon ground cardamom
For Whole Wheat Thumbprints with Jam or Dulce de Leche:
  1. Change flour amount to 1 cup all-purpose and 1¾ cups whole wheat flour. Chill dough for at least 1 hour then roll dough into balls and bake as directed above. When they come out of the oven, immediately press a indentation in the middle with a round wooden spoon handle. Fill each hole with a heaping ¼ teaspoon of your favorite jam (I used strawberry) or dulce de leche.
For Sprinkle Cookies:
  1. Add ½ cup sprinkles (I like nonpareils but jimmys also work) to the dough with the flour. Pour another ½ cup of sprinkles in a shallow dish. Chill dough for at least 1 hour. Roll into balls and then flatten slightly. Dip the top of each cookie into the sprinkles pressing gently to adhere. Bake as directed, adding more sprinkles right after they come out of the oven if you want them completely covered.
For Chocolate Sugar Cookies:
  1. Add ¾ cup unsweetened cocoa powder to the flour mixture. Roll dough into balls as directed then roll each ball in granulated sugar before baking. Bake as directed.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Knowing that this recipe worked for you is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This post was sponsored in conjunction with Coaction PR. All recipes and opinions are my own.