Recipes to add a little sweetness to your day!
Recetas en Español
I love playing with jamaica, or hibiscus, flowers in my kitchen. 🌺 They can add a refreshing tart, acidic flavor to many things like drinks, sauces, vinaigrettes, and desserts. I found a way to use the rehydrated jamaica flowers, which typically are discarded after simmering, in these fudgy dark chocolate cookies. They make a great chewy, tangy addition that's a little like cranberry.
I adore strawberry shortcake and always wanted to make one. To put a Mexican spin on it, I combined all-purpose flour with masa harina, which makes for a delightfully crumbly shortcake. It gets all dressed up with sweet macerated strawberries and blueberries, or use any berries you like! And to top it off, a whipped cream laced with sour cream for acidity to balance all that sweetness.
I’m obsessed with gelatinas, and one of my favorites is the mosaic style. My longtime friend and incredibly accomplished chef Fany Gerson came over and made this one for an episode in the latest season of #PatisMexicanTable. It's a tres leches gelatin with chunks of blackberry, strawberry-lime, mango, and raspberry-hibiscus jello. I love how retro it is and what a treat!! She generously shared her recipe, so I can share it with all of you!
If ever there was an excuse to make brownies, the Super Bowl followed by Valentines Day is reason enough. I went for extra fudgy and gooey with my recipe, so much so I call them extreme. I love to add coffee liquor and caramelized pecans, but they are equally as good without. It's up to you.
Jericalla is a traditional custard style dessert from Jalisco. It's topped off with caramelized sugar you crack into with your spoon and you get the rustic crunch of brittle sugar. Like a Mexican-style creme brûlée! To make it even more caramelly, this one is flavored with cajeta (Mexico's version of dulce de leche).
Arroz con Leche is nurturing and satisfying and comforting. All things we need as the weather cools down, and it happens to be a great one for Hispanic Heritage Month because you will find versions of it all over Latin America and the Caribbean. I make my Mexican-style recipe with @mahatmariceusa rice and milk, sweetened condensed milk, vanilla, orange peel, and cinnamon. Once it's ready, you can make it your own with toppings like berries, whipped cream, ground cinnamon... we've even done choco
My husband's favorite cookies from childhood are his grandmother Tita Chelo's frosted flake cookies. His family was kind enough to share the recipe with me so I could make them for him and our 3 boys and now I'm sharing them with you in this video. They are so irresistible and doubly crunchy you won't be able to stop eating them!