Secret ingredient – Sour cream 100% whole wheat bread

Sour cream whole wheat piloncillo bread

From the title of this post you might think that I’m talking about sour cream as the super star here… but you’d be wrong. I’m actually talking about piloncillo. That awesome, very mexican unrefined sugar which you’ll find in cafe de olla, atole, capirotada (mexican bread pudding), calabaza en tacha…. or in most barns. (Because I’ll let you in on a little secret: mexican horses don’t eat sugar cubes, they eat tiny piloncillos).  Piloncillo is great because it’s unrefined…but unlike sugar, it has a lot more flavor. It’s sweet and smokey and caramel-y. And it comes in little cone shapes. The only downside to it is that it has to be dissolved before you can use it in most recipes, but that’s not really a problem since all it takes is a little bit of hot water. So I went ahead and used it in a delicious and easy recipe for 100% whole wheat bread, with a dollop of sour cream, which resulted in a moist, rich, slightly sweet loaf. The perfect breakfast bread, with a couple slices of smoked ham and a little bit of butter, or as toast to accompany a creamy soup. (And on the plus side, if you don’t have, can’t or won’t find piloncillo, you could always use maple syrup, molasses or agave nectar!) But I won’t bore you anymore with the details about little cones of sugar, instead why don’t you go and read more the recipe?

Continue reading

Don’t give a damn – Ferrero Rocher cupcakes with nutella frosting

ferrerocupcakes

You know how at certain points in your life you have to just shout out “Screw it, I don’t give a damn about anyone or anything and I’m just going to do whatever I like!”? I do. It doesn’t happen to me that often, but when it does I feel reaaaaally good. (Almost as good as when I eat nutella, but no, not quite) My life lately has been exactly like that. Things happen, people happen, problems happen…and when there’s nothing you can do about anything, the only thing left to do is exactly that – to not give a damn. Especially if at that precise moment of your life you happen to have a 25th birthday which makes you feel incredibly old, single, and stuck in life. (Is this a 25 year old rule or something?) And if you can not give a damn surrounded by friends who are equally not giving any of those damns, then everything is much better! Just like chocolate cupcakes, stuffed with another chocolate and covered with some more chocolate spread. Too much chocolate? Who gives a damn???? And there is no such thing as too much nutella, ever. But I’ll leave my torrid love affair with the heavenly spread for another post. (Suffices to say the frosting recipe called for 100 grams nutella. I used 200. Have no regrets.) Meanwhile, you should really go and read more for this absolutely over the top recipe, who doesn’t care what anyone has to say about it.

Continue reading

Insanely sweet – Tres leches and strawberry cake

tresleches0

This post contains what I’m just going to go ahead and without any research or authority on the subject, call Mexico’s favorite cake. While it’s not strictly Mexican (I know it’s also out there in other latin american countries, also probably a favorite) it is an incredibly  mexican flavor for me, because it’s one of those things that you eat in traditional restaurants, in pueblitos, or at your grandmother’s house when your family gets together. And I’m not singing its praises just because its traditional… oh no. Not in the slightest. How could I not talk up the spongiest of sponge cakes that’s thoroughly imbibed in all the variants of sweet milks out there? Because that’s exactly what this cake is, tres leches, meaning three milks. Condensed milk? Yes please. Evaporated milk? Yes please. Table cream? Um, also yes. Top it all with chantilly? Too much cream you say? No. That is absolutely impossible! Especially if you have bits of fresh strawberries all over. Trust me on this, it sounds insanely sweet, but what did you think the first time someone told you to dip your oreos in peanut butter? Aha. Thought so.
This cake is the kind of cake you don’t eat as often you’d like… because it takes a bit of work. But the texture, and flavor, and insanely sweet goodness are absolutely worth it.  Note: The pictures here are for three-layered mini cakes, because I’m crazy like that, but the recipe is for a regular, two layer cake. (Trust me, you’ll want to go for the easier one-cake bit unless you’re insane like me).
Read more for the recipe.
Continue reading

I am shameless – Caramelized turkey with shallots and potatoes

caramelizedturkey0

I am totally shameless. I know we all spent the last month eating turkey and potatoes. I know at least I shouldn’t keep eating turkey and potatoes. I know I should balance the holidays out by eating nothing but salads and fruits during January. I know. I know. But I couldn’t help it. Turkey was on my mind. So I went and got a turkey breast… and while I was at it I ran into some really tiny potatoes and some decently-sized shallots (which is not common where I shop). So I had to get them too. And of course I had to caramelize all of them together. And even though I am shameless I have no regrets… because the result was this: incredibly sweet and tender shallots, roasted baby potatoes and soft, juicy, turkey slices… all covered in the best jus of your life, thanks to the butter, sugar, shallots and turkey juices all caramelizing together. The only regret I have is not having done something to get more of this legendary jus… I’ll have to think about how to do that next time. But in the meantime, I’ll have to post at least a couple healthy recipes right??
Read more for the recipe.

Continue reading