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

Vegan Guava Cream Pie Pops

June 25, 2016
Vegan Guava Cream Pie Pops Recipe

My sincerest hope is by the time you read this all our shit will be loaded into a semi trailer and out of our house. What will be left is the scrubbing of the bathtub and the wiping down of everything else. The truck will be pulling out of town tomorrow so whatever is not on there by now is getting left behind. What’s the funniest thing you’ve ever left in a move?

When Armando and I moved from Montana after grad school we left two mattresses in the back of someone’s pick-up truck and some horse hair in their cowboy boot. It’s the wild west out there man…and also we’re assholes.

Vegan Guava Cream Pie Pops Recipe

It goes without saying that moving is exhausting. I wake up every morning feeling like I was a contender on America Ninja Warrior the night before but had done nothing nearly as glorious. Unless wrapping unopened soy sauce in foam and plastic wrap is similar.

I appreciate last week’s self when I remember I still have a couple of these creamy paletas in my freezer. A couple weeks back Meg from Beard + Bonnet shared her Vegan Mexican Chocolate Popsicles on the blog and her method of combining raw cashews with coconut milk was so easy and the results so creamy I had to try it with other flavors to see if it would work with something else. When Lola from Lola’s Cocina asked if I’d share a recipe for #paletaweek I knew exactly what I wanted to do.

Vegan Guava Cream Pie Pops Recipe

Guava is a passionate flavor. It is sour like quince but when cooked down into a thick fruit paste the sugars are deepened and become bold. Guava takes well to creamy things. That’s why the combination of guava paste and cream cheese is so popular in Latin homes. Puff pastry + cream cheese + guava = heaven. You can buy guava paste at practically any grocery store next to where they sell other Mexican products. You can absolutely find it at a Latin grocery store, or buy it online.

Vegan Guava Cream Pie Pops Recipe

Let’s not let our lack of retro popsicle molds come between us and creamy frozen dream pops. Popsicle molds don’t have to be from a fancy kitchen store, nor do they have to be specifically popsicle molds at all. These cute little molds I’ve had for so long that I’ve lost the sticks that came with them so I just tightly cover the top with plastic wrap and make slits just big enough for wooden sticks to fit through. You can do the same with small paper cups, little juice glasses, or whatever you have on hand (champagne flutes, perhaps?).

Vegan Guava Cream Pie Pops Recipe

Paper cups are easy to get off, just tear away the sides and there you have it. With juice glasses you will need to run them under hot water for a few seconds until they start to loosen then twist and turn them until they come loose. Stick them back in the freezer for a 15 minutes to get hard again.

Vegan Guava Cream Pie Pops Recipe

A pie popsicle would not be a pie popsicle without the exterior crunch of the “crust” component. A few graham cracker crumbs are like the icing on the cake, so to speak.

Don’t forget to check out all the paleta recipes over on Lola’s Cocina. My favorites have been Tamarind and Mango Paletas with Chile from HolaSus, Paletas de Fresa con Crema (Strawberries and Cream Pops) from The Other Side of the Tortilla, and Cochata Paletas (Coffee + Horchata) from Two Plus Luna but there are over 30 more on her Paleta Week Page.

One last thing: we are moving this week so it might be radio silence from me for a little while. I will be back (from my new California kitchen!!!!) in a few weeks, so stay tuned. I hope you all have an excellent 4th of July, stay safe, have fun and keep in touch on Instagram, Facebook, and Snapchat (@holajalapeno). xoxo, Kate

Vegan Guava Cream Pie Pops Recipe

Prep Time: 10 minutes

Yield: 12 Popsicles

Recipe inspired by these popsicles from Beard and Bonnet.

Cover frozen pops and keep in the freezer for up to 3 days.

Guava paste is a jellied fruit much like membrillo and can be found in the ethnic aisle of most grocery stores and also online here


  • 1 cup (about 6 ounces) raw cashews
  • 1 1/2 cups water
  • 1 (24.7 ounce) can guava paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 9 graham crackers, crushed


  1. Combine cashews and water in a blender and blend until smooth. Add guava paste and coconut milk and blend until smooth. You may need to do this in batches depending on the size of your blender.
  2. Pour into popsicle molds and freeze until solid, about 6-8 hours.
  3. Remove paletas from molds by running under hot water for a few seconds. Roll in the crushed graham crackers and freeze again until hard.

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

Fla-Vor-Ice Snow Cones

June 10, 2015

I cannot take credit for the genius that is America’s favorite freezer pop poured over crushed ice. That one goes straight to The Professor.

Ghetto Snowcones

It is important that I give him his due since I’m still waiting for him to admit that I was the real creator of this sculpture….. ahem.

Icee Shave Ice

Since he continues to Big Eyes me on that front I will woman-up and admit that last Saturday when we thought our freezer was broken and our Fla-Vor-Ice pops were still in liquid form and the kids were hot and sweaty and in the most cantankerous of moods, it was my husband that decided to crush some ice and pour the plastic pouches of sweet, colorful goodness over the top. (I don’t want him to become a Jehovah’s Witness and sue me in a Hawaiian court after I get rich and famous off of this snow cone revelation.)

Flavor Ice snow cones

We have this nice little Sunbeam Snow Cone machine that makes fluffy shaved ice but if you have a powerful blender or a food processor you could just as easily crush the ice in that too. If you don’t have any of the above just put the ice in a resealable plastic bag then put that in another larger resealable plastic bag and give it a few good whacks with a rolling pin until the ice is in tiny pieces. Then all you have to do is snip open the top and pour, my favorite combo is tropical punch and grape, Louisa goes for blue and red, whatever those flavors are…cherry and blue raspberry? I don’t think she really cares.

Flavor Ice Raspa

Don’t think too hard about this one. Be a kid, just this once.

Icee snowcones


Breakfast, Comida Latina, Mains, Recipes, Top

Green Chile Breakfast Casserole Recipe

June 11, 2014
 I’m all for hosting brunch as long as I don’t have to wake up early. Which essentially means the whole shebang needs to be made in advance. This is fine when the menu consist of fruit salad, maybe some biscuitsrolls, bacon, but eggs in advance is a bit trickier. And let’s be honest, for most, brunch just isn’t brunch without eggs.

The strata (an egg-heavy bread pudding) is my answer to make-ahead eggs. Not only can you make it in advance, you kinda sorta have to. The bread needs to sit overnight and soak up the egg and cream mixture. When you bake it the next day, it becomes puffy, golden, and crunchy on the outside with a warm custard-like interior.

For this particular strata I used sautéed poblano chiles—those large, mild green chiles that look a bit like an elf’s shoe. Dried poblano chiles are called anchos, but fresh they have a verdant flavor not all that different from a bell pepper but with a more complex smokiness to them. They are terrific stuffed, or in this case folded into eggs and baked.

Once you have this combination down, try riffing with your favorite flavors to give the recipe a new spin—spinach and queso fresco, perhaps? Maybe some cooked and crumbled bacon? The variations are infinite. You’ll be surprised how a few ingredients in a baking dish can make a spectacular brunch, and one that doesn’t interfere with sleeping in.

Oh, and don’t be a loser like me and forget to put the cheese on (twice!!) it really brings the whole dish together.

Green Chile Breakfast Casserole Recipe
Adapted from CHOW This easy brunch dish needs to sit in the refrigerator overnight, which actually makes it ideal for morning gatherings, just prep it the night before and pop it in the oven the next day. I use fresh tomatillo salsa which gives the strata some texture and bite, but for convenience sake you can substitute store-bought green enchilada sauce.
Serves: 8-10
  • 2 tablespoons olive oil
  • 4 large poblano chiles, stems and seeds removed, and chopped
  • 1 medium red onion, chopped
  • 1 pound hearty country bread, cut into 1-inch cubes
  • 1 (16-ounce) container sour cream (about 1¾ cups)
  • 1 cup Tomatillo Salsa (or green enchilada sauce)
  • ½ cup chopped fresh cilantro
  • 8 large eggs
  • 2 cups half-and-half
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded cotija or Monterey Jack cheese
  1. Heat oil in a large frying pan over medium-high heat. Add chiles and onion and season with salt and pepper. Cook, stirring ocassionally, until tender and starting to brown. Remove from heat and scrape into a large bowl.
  2. Butter a 13-by-9-inch baking dish and set aside. Add the bread, sour cream, salsa, and cilantro to the chile mixture and stir until everything is coated in sour cream. Transfer mixture to the baking dish and spread into an even layer.
  3. Whisk together eggs, half-and-half, salt, cumin, and black pepper in a separate large bowl until well combined. Pour over bread, cover and refrigerate overnight.
  4. Heat oven to 350°F. Remove strata from refrigerator about 20 to 30 minutes before you plan on baking it. Sprinkle cheese over the top and bake, uncovered, until strata is puffed, golden brown and set in the center, about 50 to 60 minutes. Serve hot with more salsa if desired.

Dairy Free, Drinks, Recipes, Top

Sparkling Cherry Limeade

June 2, 2013

With Memorial Day behind us we are officially in summer territory, right? We can wear white now and all that stuff? If so, then it is most definitely limeade season.

Back when I was a kid my dad made my brother and I take tennis lessons from his friend Steve. Steve was a grown man—a friend of my father’s from high school—who still lived at home with his mom and may have been good at tennis—I honestly don’t remember, I just think my dad felt sorry for the guy.

Dad was always looking for things for my brother and I to do during the summer and hired Steve to teach us tennis. My brother was very good at tennis, an athletic sort of person, he was good at all sports. I, on the other hand, was not. I hated going to these stupid lessons, where I stood out there in the blazing sun, sweating, and swinging my racket, hoping the ball would miraculously make contact.

The silver lining to this whole scenario was that my grandmother, God love her, would always show up with a thermos full of ice cold limeade. I’d pathetically slump down on the park bench next to the tennis court, she’d hand me a glass of limeade and all was right with the world….well, kind of.

Sparkling Cherry Limeade

Grandma’s limeade was always made from concentrate—she was of the generation that firmly believed everything was better from a can—but making it from fresh squeezed limes is the bee’s knees. This being cherry season and all I can’t stop there, making a simple cherry syrup to sweeten up the tart limes makes an utterly refreshing combination, especially when you add some fizzy, bubbling, cold club soda.

I’m loving this cherry syrup because it seeps all the flavor out of the cherries without all the work. Forget the cherry pitter, spewing juice on you with every punch. You just combine the cherries, whole, pits and all, with the sugar and mash them with a potato masher over a low heat on the stove top. After the cherries are basically mush, you run the whole shebang through a sieve, pushing the sweet juice out and leaving all the pits behind.

Sparkling Cherry Limeade

Yield: 4-6


  • 1 pound cherries (about 3 cups), stemmed
  • 3/4 cup granulated sugar
  • 3 cups cold club soda
  • 1/2 cup freshly squeezed lime juice, from about 8 limes
  • 1 lime, thinly sliced
  • ice


  1. Combine cherries (pits and all) and sugar in a medium saucepan over medium heat. Stir to coat the cherries in sugar than use a potato masher to squash the cherries and release their juice (this will be easier to do once they warm up a little bit).
  2. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Keep at a simmer, adjusting heat as necessary, and cook until cherries are soft and start to break down, about 15 minutes.
  3. Set a strainer over a bowl and pour cherry mixture into the strainer. Press down on the solids until all the juice has gone through the strainer. Discard solids and chill syrup until ready to use.
  4. When ready to serve, combine soda, lime juice, and syrup in a large pitcher. Stir gently to combine. Fill pitcher with ice and stir in lime slices. Taste and add more lime juice if it is too sweet. Serve immediately in ice filled glasses.

Dairy Free, Recipes, Salads, Side Dishes, Top

Grain and Bean Salad with Pickled Cherry Pepper Vinaigrette

June 28, 2012
Are grain and bean salads white people food? My husband and I have this conversation a lot, well as often as I make a grain or bean salad. He hates them. And asks me “why, for the hundredth time would anyone want to eat cold beans?”

I tell him cold beans are toothsome and filling on a hot day when you want something cool and are especially nice paired with crunchy bits of fennel or cucumber. He tells me no real Mexican would ever eat cold beans. And this is one of those really funny, awesome conversations you get to have when you’ve married outside your race.

While flying home from Dallas last week we were waiting in the security line trying to keep our three-year-old from running off and the baby from crying as the line snaked back-and-forth.

Children tend to give strangers the go ahead to strike up conversation so the older couple who had spent the last five minutes politely smiling at the baby finally got up the nerve to ask how old he was. “Five months.” I tell them. Referring to the baby’s pacifier the woman goes on to tell me in her southern drawl all about her two-year-old granddaughter and her pacifier addiction.

I make some small talk in an attempt to get the conversation to stop and am pretty sure it has come to an end when the husband asks me “So what country are you returning to?” “Did you come here to have your baby?”

Unsure what to make of this question seeing as I am very much a white person with no noticeable accent. I say “I’m from the United States, I am returning to North Dakota.” Unless he was referring to the country of Texas, I’m not sure where he would’ve conjured the notion that we had snuck into the United States five months ago to make my otherwise illegal-alien child ligit.

This is not completely out of the ordinary. I can’t tell you how many times I’ve been in conversation with my husband in public only to be asked by a stranger if he speaks English. Well, I suppose so seeing as that’s what we were just doing.

That’s just the joy of being Latino in America and as the wife of a Mexican man I get to be privy to such exquisite displays of stupidity. Occasions I otherwise would miss out on in my white world. It is one of the many benefits of being in a bi-racial marriage I get to experience racial profiling and my husband gets to eat cold beans.

Grain and Bean Salad with Pickled Cherry Pepper Vinaigrette

Yield: 8-10


  • 3 cups cooked whole grains (such as brown rice, farro, red rice, or barley)
  • 1 cup cooked lentils
  • 1 cup chopped, blanched green beans
  • 1 (15-ounce) can garbanzo beans, drained
  • 1/2 small head fennel, diced
  • 1/2 large English cucumber, seeds removed
  • 4 scallions, trimmed and chopped
  • 3 sweet pickled cherry peppers, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil


  1. Combine grains, lentils, green beans, garbanzo beans, fennel, cucumbers and scallions in a large bowl.
  2. In a separate medium bowl combine cherry peppers, garlic, sugar, salt, pepper, and vinegar. Slowly drizzle in the olive, whisking continuously until all oil has been added. Pour dressing over grain mixture and toss to combine.
  3. Chill in refrigerator at least one hour before serving to let flavors meld. Taste and add more salt and pepper as needed. Serve cold or room temperature.

Dairy Free, Mains, Pasta and Noodles, Recipes, Top

Pasta with Pistachios and Mint Recipe

June 26, 2011
 It had been a long week. The warm weather we were supposed to be enjoying after what had been 8 months of cold, still had not appeared and I was running out of creativity and mostly patience in the area of entertaining my child. I was in a parenting rut.

The Professor decided at the spur of the moment to drive one of his sculpture to Bozeman, Montana instead of shipping it for an upcoming show. This meant not only would I have to find endless ways to maintain my sanity during the day, but also in the long evening hours which can turn into an eternity if it is cold and windy and raining. Granted he was only gone one night, which seems pretty pathetic on my part now that I’m writing this all down, but it felt like a month.

In the afternoon of the second day of his impromptu road trip he called to say he would be home in time for dinner—oh thank God! So I searched my pantry for inspiration. I spotted a bag of pistachios which I had bought a couple weeks before to make this rich, nutty pasta recipe I had found on

I felt my mood lifting as I chopped and stirred. There are very few ingredients here, but the nuts are so toasty and bold that this dish is way more filling than you would ever expect. The professor arrived home just as I poured the pasta in the boiling water. That evening we decided to forgo our dining room table for the toddler-sized table in the kitchen. Sitting on an amalgam of tiny chairs and stools we tucked into our steaming bowls of pasta and found it’s not so hard to carry on after all.

Pasta with Pistachios and Mint Recipe

Yield: 4

Adapted from Chow


  • 1 1/2 cups shelled pistachios, chopped
  • 1/2 cup olive oil
  • 1/4 cup finely shredded mint leaves
  • 1 clove garlic, minced
  • 1 pound pasta


  1. Bring a large pot of heavily salted water to a boil over high heat.
  2. Meanwhile, combine pistachios, oil, mint, and garlic in a medium bowl and season with salt and black pepper.
  3. Once water is boiling, add pasta and cook according to package instructions. When pasta is ready reserve 1 cup cooking liquid then drain pasta. Return drained pasta to the pot along with pistachio mixture and half of the reserved cooking liquid. Toss until well coated, if pasta seems dry add more cooking liquid. Taste and add more salt and pepper if necessary.

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

Banana Oatmeal Cookies Recipe

June 7, 2010
I had a hard time deciding which element of these cookies were essential enough to be placed in the title of the recipe. Should it be Chocolate Chip-Hazelnut-Banana Cookies, or Chocolate Chip-Banana-Oatmeal Cookies or just come up with some obscure name that gave away nothing at all, like You Are Not Going To Believe How Amazing These Cookies Are Cookie (that one seemed a little long).

No matter the name, I love the idea of banana cookies and these are just what you’d expect, soft, sweet, and a slightly complex, plus dairy free!

Banana Oatmeal Cookies Recipe

Yield: 4 Dozen Cookies

A soft banana oatmeal cookie recipe with chocolate chips, hazelnuts, and vanilla. Dairy free!


  • 2 cups sifted all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 medium banana, mashed
  • 1 1/2 cup old-fashioned oats
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup hazelnuts, chopped


  1. Heat oven to 350°F. Combine flour, baking soda, baking powder and salt in a medium bowl.
  2. Place sugar and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until light and fluffy, about 3 minutes. Add eggs and beat until incorporated. Add vanilla, banana and oats and mix on low until combined. Sift dry ingredients into dough then beat to incorporate. Add chocolate chips and nuts and mix on low until evenly combined.
  3. Drop by the tablespoon onto a baking sheet about 1-inch apart and bake until golden on the bottom, about 12 to 15 minutes. Remove immediately to a cooling rack.