ABUELITA Chocolate Cake with a Kick

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CelebrateLosMuertos #CollectiveBias

I admit that my family didn't really celebrate Dia de los Muertos when I was growing up. Halloween I knew about, but Day of the Dead was just some weird Mexican holiday where skulls were more cute than creepy.

Well, now that I'm older and I actually researched the celebration I am in love with it. Dia de los Muertos is how I think death should be celebrated: with parties, loud music, colorful flowers, and food. The entire premise of Day of the Dead is to celebrate the lives of those who you've lost, not to wallow in sadness. It's a whole day to remember those who you loved in the way they were before they were gone. So for instance if your grandma died of cancer - you'd probably only remember her as sick; Dia de los Muertos is a time to think back to the things she liked to do in life. To remember all the activities she enjoyed because that's what life is about - enjoying it!

I have to say - that's a pretty badass way to think about death.

For the last couple of years John and I have gone a little sugar skull crazy and bought a lot of decorations for the celebration. We put them up towards the end of September and leave them up until the middle of November (though that may just be my laziness showing).

 There are some traditional Day of the Day foods that I think of when I think of the holiday. Chicken caldo (soup), and some mole are delicious and using some Maggi Chicken bouillon makes the process so much easier. Then there's my favorite coffee/condensed milk drink! When making it, I prefer La Lechera condensed milk because it has the best flavor.

But today, I'm going to show you how to make an ABUELITA Mexican chocolate cake.

They infuse the chocolate with cinnamon and other spices. You'll find the cute little abuelita (which means granny in English) in the hot chocolate section of your grocery store.

They have different varieties of ABUELITA chocolate: powder, syrup, and bars but my personal favorite are the ones in little disks. My dad and my grandma used to buy that version so I've always bought the same type.

So you've gone out and bought your ABUELITA chocolate. You ready to make a cake?

ABUELITA Chocolate Cake with Cayenne

Ingredients

• 1 1/4 cup all purpose flour

• 1/4 tsp baking powder

• 1/4 cup sugar

• 2 circles ABUELITA chocolate

• 3/4 cup butter

• 2 eggs

• 1 1/2 tsp vanilla extract

• 2 tbsp milk

• 1/4 tsp cayenne

• 1/4 tsp salt

Cooking Directions

1. Preheat oven to 350F.
2. Grate or finely chop the ABUELITA chocolate.
3. Melt the butter & ABUELITA chocolate in a pan until they mix together. Set aside.
4. In another bowl mix the flour, baking powder, cayenne, and salt.
5. Whisk the sugar and the butter/chocolate mix.
6. Add the milk, eggs, and vanilla to the butter/chocolate mixture.
7. Mix in the dry ingredients until everything is incorporated.
8. Pour the batter into your pan and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool before frosting.

I really like the way the cake turned out in my skull cake pan. It looked awesome! The taste of ABUELITA makes this cake delicious. Also, don't worry about the cayenne, it doesn't add flavor so much as a little heat at the back of your throat. 

John and I ate our skull cake on our Day of the Dead plate by Dia de los Muertos candlelight. I think it was a pretty good way to get into the festive spirit. 

Want more recipes for your Dia de los Muertos fiesta? Visit El Mejor Nido to get some great recipe ideas that incorporate some Mexican flavors with some American twists for really delicious treats. Let me know which one you plan to make! 

Easy S'Mores Weeknight Dessert

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LetsMakeSmores #CollectiveBias #sponsored

This past fortnight has been pretty crazy. I put my two weeks in at my TV job, got hired at a non-profit, and we went on vacation to New Orleans. Needless to say now that we're back home our lives have been pretty hectic. There's lots to catch up on but just because we're busy doesn't mean we can't bring a little summer into our home...particularly our weeknight desserts. S'mores are the perfect summertime treat because they're so versatile.

After coming back from vacation we needed to stock up on some essentials at Walmart. When you need toilet paper and foodstuffs Walmart is just easy. While we were grocery shopping, we came across this S'mores display. They have everything you need in one spot: Hershey's bars (I got them in a pack of 6 full-sized bars --ummm yes please!), Kraft's Jet Puffed Marshmallows, and of course Honey Maid Graham Crackers. Obviously I grabbed all the ingredients, planning on making them that night.

Well, by the time we got home it was late and both John and I were tired. It didn't look like we'd be eating s'mores until I thought...why not just make them inside? It was like a light bulb went off. Of course you can make s'mores inside! No fire necessary. All you need is an oven with a broiler and a microwave. Seriously. Oh, and about 10 minutes. If you've got all that you're on your way to eating some chocolaty, gooey, crunchy s'mores.

So first thing first: gather up all your ingredients.

The graham crackers are already in squares which is perfect! 

Next turn on your broiler. While that's heating up you'll want to grab your marshmallows and your graham crackers. Line up the crackers on a baking sheet with a marshmallow on top.

Put them under the broiler for a minute or two. While the marshmallows are toasting you're going to open a Hershey's bar and break it into a microwaveable container.

Microwave it for about 30 seconds to a minute. When it comes out, stir it until all of the bar is fully melted.

By this time your marshmallows and your graham crackers should be browned. Take them out. But be careful because they'll be hot!

Perfection. 

Allow the marshmallows to cool for a second. While they're sitting, take another graham square and cover it with your melted chocolate. You can dip in a corner or spread a thin layer with a spatula across one side.

If you want a traditional s'more then plop that chocolate covered graham on top of your marshmallow and enjoy but if you want a little something extra try adding some nuts or coconut!

What I really like about melting the Hershey bar is the fact that you get that gooey deliciousness in each bite. We each had one and then split the last one. They were sooo good! Plus, they were super easy. So if you don't have any camp fires burning don't sweat it - just make some s'mores in your kitchen!

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Easy S'mores Weeknight Dessert

by Valerie Darling June-12-2015

These easy s'mores are done in under ten minutes and don't even require a campfire.

Ingredients

• 1 Hershey's Chocolate Bar
• 3 Kraft Jet Puffed Marshmallows
• 6 Honey Maid Graham Crackers
• Optional Pecans, Almonds, Coconut Flakes

Instructions

Turn on your broiler.On a baking sheet put down three graham crackers. Put the three marshmallows on top of each graham cracker.Put the baking sheet under the broiler for one to two minutes or until the marshmallows are toasted. When they're done, take them out and let them rest until cool enough to handle. Break apart your Hershey's bar into a microwavable safe bowl. Microwave your Hershey's bar for 30 seconds to one minute. Stir until all of the chocolate has melted. Take your three graham crackers that weren't under the broiler and either dip them or spread the melted Hershey's on one side. Top the chocolate covered graham square to your toasted marshmallow and smoosh. If you want, add some nuts or coconuts flakes to the melted Hershey's.

Details

Total time: 10 mins Yield: 3

What are some of you favorite s'mores recipes? Do they make you think of summertime too? If so, what are some of your favorite memories where you were eating some s'mores?

Honey Lemon Chicken

When we go with my parents to Costco we buy their chicken breasts in bulk. It's cheaper and it's so much easier just opening up the freezer and knowing there is something to make.

Unless of course you open up the freezer, see all the boobs staring back at you and have no idea what you're going to do to make them tasty.

That's where this book comes in. I love this book! I bought it on sale at my favorite Half Price Book store. I've made quite a few recipes from it already and they are all so easy.

Taste. One Pot Over 100 mouth-watering recipes

Take this for example:

Honey Lemon Chicken

Ingredients

• 4 chicken breasts
• 2 lemons
• 2.5 fl oz honey
• two stalks lemongrass
• 1 tbsp oil
• 2 cloves garlic

Cooking Directions

1. Add the oil and chopped garlic to a pan. 
2. When the pan is hot, add your chicken breasts. You're just going to let them brown on either side. 
3. While the chicken is browning, mix your lemon, honey, and your sliced lemongrass. 
4. Take your browned chicken out of the pan and add the saucey mixture. Simmer so that it thickens a bit
5. Add your chicken back to the pan and let it sit in the pan for about a minute. Flip the chicken so that both sides get nice and coated in the sauce.
6.  Dump everything into an oven proof dish. Heat the chicken for about 25 - 30 minutes at 375 degrees F, turning them over halfway through cooking.

I know that the book is called one pot but I didn't have a pan that would work in the oven as well. All my pans have plastic handles but even with two dishes - it's not labor or time intensive. The book calls for you to use tarragon but I couldn't find any fresh at my grocery store so I went with lemongrass instead for an even more lemony flavor. But you can use any spice or herb you want. What's great about this dish is that it's so easy to manipulate to your liking. I always add garlic to everything I make and this dish was no exception. I've made this dish twice now and it's already become a dinner staple. 

Give this one a try on your next busy night. You'll end up with an easy and delicious no-sweat dinner. 

No Yeast Beer Loaf

Yesterday, mum sent me this recipe for a no yeast beer loaf and told me that I should make it.

So I did.


Let me tell you something - this was SO easy to make. Seriously there are only a handful of ingredients and since there is no yeast involved that means, no proofing and no kneading. You just mix everything together, pop it in the oven, and viola! An hour later you're chowing down on tasty, crusty bread.


I used Gerald Norman's recipe which can be found here on Food.com.

Find the recipe here!

This time I didn't change a THING. I followed the recipe exactly but I know that I will be making this bread again and I will start tweaking with all kinds of ingredients. Add-ins like cheese, jalapeno, fruits, and nuts, and different types of beer.


For this, my first loaf, I used Shiner Kosmos Reserve which is an all malt lager. It has a bit of bitterness but nothing too overpowering. I thought it would give a nice, deep flavor to the bread.

I loved it! It was so flavorful and delicious.

You can see that the bread does rise a bit even without the use of yeast. The beer and baking powder give it some lift. The inside of the bread is very dense. Mum says almost like a pound cake, which I agree with. The crust is deliciously crusty and hard, and turns a nice golden brown because it bakes with melted butter on top.

For those who like a softer crust, there is a tweak you can do for that but I love crusty, crusty bread.

I had a slice with some raspberry jam. It was so good.


I know I'll be making this super easy bread recipe again and I'll share what changes I make to the recipe. Be on the lookout!

Liver & Mashed Potato Dog Cake

I mentioned in my last post about our furbabies birthday that my Mum had found a recipe that I used in part to make our dog cake. Well, here is how I made this totally delicious (to dogs anyway) liver and mashed potato cake.


For the cake you'll need: one and a half pounds of liver, two eggs, and a half cup of flour. I used all purpose but you can use whole wheat or whatever you have lying around.

We found that blanching the liver really helps the stinkiness of it when it bakes. Your kitchen will still smell funny but nowhere near as bad as if you didn't blanch it at all.

When you first add the liver, the blood will turn the water red. I take the liver out when the water turns from red to murky which will just depend on how much liver you bought or your stove settings.

You can see the water is no longer red but is murky with foam. 

Drain your liver.

You can see that some pieces are still not cooked but we'll be throwing it in the oven so it's okay if not everything is ready yet.

To a food processor add your liver, eggs, and flour.

Then pulse until everything is incorporated and the liver is in small chunks.

Add your mix to a 13x9 jellyroll pan lined with parchment or silicon. Bake in a preheated 375 degree F oven for about 15 minutes.

While that's cooling I made my instant mashed potatoes. I ended up using about two cups.

When the liver is cooled, cut it into four rectangles - these will be the layers in the cake.

Add the first layer to your platter and put some mashed potatoes on top, like you would frosting. Continue adding the liver and potatoes in layers until you have liver on top.

I rolled my mashed potatoes in between two sheets of plastic wrap to get it looking like a nice, smooth fondant but you can just scoop and frost it like a normal cake.

Crush your dog's favorite doggie treats and sprinkle on top. Voila! Great looking & great tasting dog cake.






This recipe is based off of: Diabetic Dog Treats from AllRecipes.com

Liver & Mashed Potato Dog Cake

Ingredients
For Cake

• 1.5 lbs Liver
• 2 eggs
• 1/2 flour

For "Frosting"

• 2 cups instant mashed potatoes

For Topping

• 3 Beggin' Strips or your dog's favorite treat

Cooking Directions

1. Take all of your liver and blanch it in boiling water. Leave it for a few minutes. I take the liver out when the water turns from bloody to murky.
2. Strain the water. Some pieces of liver may not be fully cooked and that's okay.
3. Using a blender or a food processor add the liver, eggs, and flour. Pulse until everything is incorporated and the liver is in small pieces.
4. Spread the mixture onto a 13x9 inch pan lined with parchment.
5. Bake in a preheated 375F degree oven for about 15 minutes.
6. While it's cooling make your potatoes according to box instructions. Reserve half for the top frosting. 
7. When the liver treats are cool cut them to make four rectangles.
8. Place your first "layer" of liver on your plate and add some mashed potatoes on top, spreading it like you would frosting on a cake. You don't need a lot, just enough to ensure that the next layer will stay on top. 
9. Place the next layer of liver and add more mashed potatoes on top. Do this until you have all four layers of liver.
10. Reserving one cup of mashed potatoes, put them in between two layers of plastic wrap and using a rolling pin or can, smooth out the potatoes into a rectangle a little bit longer than your liver cake.
11. Take one plastic sheet off and using a cookie sheet, plate, or whatever you have around flip the potatoes onto the liver cake. You should end up with the plastic wrap on top to help you smooth out any lumps or bumps.
12. Lastly, crumble up your Beggin' Strips or whatever treat your dog likes and sprinkle on top.

Strawberry Cheesecake with Oreo Crust

Since John and I have been together he's begged me to make him his favorite dessert - cheesecake.

And every Valentine's or birthday I'd just buy one...because I don't like cheesecake and I don't like making things I won't eat.


But this year, I finally decided to indulge him.


And it turned out great.


Happy Valentine's Day!

I used Barbara Bakes's recipe which you can find on her website.


I have an old-school, circa 1950s, hand-mixer that I found at a thrift store a while back. It's never let me down.

Until this cheesecake. The four, FOUR!, packages of cream cheese were just too much for it and its little motor just couldn't handle it. It started smoking and I was scared that I had just wasted all that money on a cake I couldn't finish.

But as John suggested, I threw it in our Ninja blender with the dough attachment and it worked that way. Phew.

Barbara's recipe shows you how to make the frozen strawberry glaze, which I tried but my glaze never thinned enough. I was scared if I kept heating it up that it would reduce to nothing and if I added water I'd end up with gross-watery strawberries. I left it as it is and spread it on top of the cheesecake, like a jam, and placed the fresh strawberries on top.

John looooved it. I have to say that I cut myself a sliver and didn't hate it either. Though if that's just because of my toil and labor over it or the tons of cream cheese and eggs I don't know.

It's probably the latter.

Cranberry Orange Muffins

I bought cranberries the other day. They looked so beautiful I couldn't pass them up.

But I had no idea what I would do with them. So I started scouring the internet for some recipes. 

And I landed on some muffins over at Sally's Baking Addiction.

After mostly following the recipe (I swapped the yogurt for sour cream) I ended up with some really pretty, very tasty...cupcakes.

Yeah, they tasted more like cupcakes than actual muffins. I think muffins as more bready and these were very sweet, very cakey.

That didn't mean that they weren't delicious though. As an added bonus you can put the orange  glaze on top which gives a nice fresh kick of citrus flavor.

Overall, these came out really good. If you still have some cranberries (fresh or frozen) from the holidays that you don't quite know what to do with, give these a try. 

Easy Peppermint Chocolate Cupcakes

I love the combination of peppermint and chocolate. 

And I'm not alone. 

The first results on Pinterest. 

I was having a pretty bad craving yesterday so I decided to make a quick batch of peppermint chocolate cupcakes to satiate my craving. 

These cupcakes are easy because they use a box cake mix and canned frosting. But they taste like Christmas. 

Easy Peppermint Chocolate Cupcakes

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 24 cupcakes


Ingredients

• 1 box Chocolate Cake Mix
• 1 tsp Peppermint Extract

For Frosting

• 1 can White or Chocolate Frosting
• Candy Canes 

Cooking Directions

1. Put all of the ingredients the cake mix calls for into a bowl (water, eggs, oil, and cake mix). Before you start to mix the batter add the peppermint extract.
2. Mix all the ingredients together, according to the box instructions.
3. Pour the batter into your cupcake liners and bake according to the box instructions.
4. After the cupcakes have cooled - frost them.
5. Take a few candy canes, put them in a sandwich bag and using a can or jar, crush the candy canes until the pieces are bite size.
6. Sprinkle the candy cane bits on top to decorate.

Some Helpful Tips:

• Before you add the batter to the liners, taste the batter to see if there's enough peppermint flavor. You may want to add more. The flavor does lessen as the cakes bake but I found that one teaspoon was a great way to have a hint of peppermint without overpowering the chocolate flavor. 
• I piped the frosting on the cupcakes. You CAN use canned frosting but it helps if you whip it with a mixer. The peaks will become stiffer and they'll frost prettier. Sometimes, depending on your area (humidity, elevation, etc.) you might have to add some confectioner's sugar on top of whipping the frosting to get the right consistency. 
• You DEFINITELY don't have to pipe them. 

Shrimp Scampi

Our local grocery store is called HEB. We have a few other smaller grocery stores but HEB is the go-to and they are everywhere.

This is my parent's. Via

Well, they have this special (read more expensive) one called Central Market (also known as Gucci-B).

Via The Fab Spot

They have things like purple snow peas, 20 different kinds of tomatoes, and organic ev.ery.thing.

Via Cole Canyon Farms

We usually don't head over there unless I'm craving dark chocolate. But this weekend they had a great sale!

Jumbo shrimp were half off! So we braved the Sunday-shoppers, ate every free sample there was, and bought two pounds of never-frozen, headless, jumbo shrimp.

I decided to make Shrimp Scampi to really taste and revel in the awesomeness that is the crustacean. Shrimp Scampi is really easy to make and it tastes light, summery, and bright with tons of lemon thrown in.

Shrimp Scampi over Whole Wheat Linguine

Prep time: 10 minutes prep & 30 minutes to marinade
Cook time: 10 minutes
Total time: About 50 minutes


Ingredients

• 1 package whole wheat linguine
• 1 lb shrimp - deveined, peeled but you can leave the tails on
• 3 tbsp parsley
• 1 -3 tbsp red pepper flakes
• 2 lemons (juice & zest)
• 2 tbsp olive oil
• salt & pepper to taste
• cheese for topping

Cooking Directions

1. You'll want to marinate the shrimp for at least 30 minutes. So take a bowl and mix the olive oil, red pepper (I added about 3 tbsp but you might want to start off with just one), the lemon juice, the lemon zest, parsley, salt and pepper. Give it a little stir and dump it onto the shrimp. Make sure that both sides of each shrimp gets coated. Put it in the fridge.
2. When you're ready to start cooking - make the pasta according to the package instructions.
3. While that's going - take a pan and put your burner on medium heat. When the pan is nice and hot take your shrimp and put them down. I used tongs and remembered what order I put them down so I knew where to start when it came time to turn them. I also dumped all the rest of the marinade into the pan. Shrimp cooks really fast so you don't want to leave them and do laundry or whatever. As soon as they turn opaque they can be turned. Mine took about 2-3 minutes on each side. By this time my pasta was done, so I drained it and added it to the pan and gave everything a good little swirl to get some of that marinade on the pasta.
4. Plate it up, add some fresh parsley on top, and some cheese - then dig in!