Happy New Year to all! Wow! Another new year to make more fun and interesting things, more cooking, more travelling! We have so many plans for this year, and you? Continue reading “Mi Versión de Rosca de Reyes (My version of King’s Cake)”
Happy New Year to all! Wow! Another new year to make more fun and interesting things, more cooking, more travelling! We have so many plans for this year, and you? Continue reading “Mi Versión de Rosca de Reyes (My version of King’s Cake)” →
Hi guys! I hope you are all enjoying the Christmas season despite some sad things that are happening in the world right now. Christmas for me is a special time and I always try to enjoy it to the most, I usually make lots of nice Christmas activities with my children, like, decorating the tree, bake Christmas cookies, write to Christmas letters to Santa and make nice homemade pressies for my friends. Continue reading “Tartitas de Navidad (Christmas Mince Pies with a Mexican Touch)” →
Emilio my little son was invited to a playdate, I don’t usually take something to playdates, but this one was with his best friends, so I thought to bake something and this cake has the wow factor, it is a flan and chocolate cake together, it is quite popular in Mexico, some people call it, “Pastel Imposible” (imposible cake), but my little boy calls it magic cake, so this is the way we call it.
It is not difficult to make and the result is divine! Imagine having flan and chocolate in one cake!! Yes, I know, it is ridiculously delicious and believe me, it works, the chocolate mix goes up and the flan, because is heavier, goes down, so it looks like you did a bit of magic.
There are two ways of doing the cake, the quick way: using a chocolate cake mix from Betty Crocker or the proper way, doing everything from scratch.
Makes 10 portions
Prep 15 min
Cook 1 hrs
Rest 2 hrs or over night
For the caramel
For the flan
For the cake
Prepare the bundt pan
To make the caramel
To make the cake
One of the dishes that I will always have in my heart is”dulce de calabaza” or “Calabaza en tacha” as some people call it. For me, this recipe totally takes me back to my childhood, I remember going to visit my grandma in Sinaloa and she and my aunties would cook this dish, sometimes specially for me, as I was and still am number one fan of “Calabaza en dulce”. They are the experts to make this recipe, specially my auntie Laura and Ana.
In Mexico this recipe is cook during the autumn and specially during “The Day of the Dead” as an offering to our loved ones that had past away. Whatever the ocassion the truth is this recipe is cozy, delicious and once you try it, you will definitely love it and would, like me, eat the whole pot!
I made a medium pumpkin because it is only for my family and me, but you can make as much as you want, it is an easy recipe and I promise you will love it.
For a medium pumpkin
Prep 15 min
Cook 1 hr approx
In a large casserole dish add some of the sugar on the bottom and place the pumpkin skin up, add the cloves and cinnamon sticks.
And put another layer of pumpkins and add more sugar, do this until all the pieces are in the casserole dish. Add the water and cook in low heat. Make sure when it is cooking all the pumpkin pieces are covered with the syrup. Cook until the pumpkin is cook and tender.
Enjoy it just by itself or with some milk.