Pumpkin Spice Flan

Fun fact: flan was originally a savory dish not sweet, but aromatic and pleasant to the palate.  

This flan recipe means so much to me simply because i grew up watching my mother making flan all of my life. I've always been so intimidated by it and today i finally took a chance and gave a try, and I have to say i am very proud of myself it came out pretty good. I took it to the next level and made this recipe perfect for this season, as Thanksgiving soon to approach us this pumpkin spice flan would be ideal for your Thanksgiving desert. My family was amazed that there could be such a thing as a pumpkin flan because they have only tried the original and i'm sure your family and  friends will love it as well. I added a mix of oats and nuts for a little crunch but it is totally optional. Its as good without them. Now lets get started =)  

{Custard/ Flan}

• 3/4 cup white sugar 
• 1 can sweetened condensed milk
• 1 can evaporated milk 
• 15 oz can pumpkin puree
• 1 teaspoon pumpkin pie spice 
• 1 tablespoon vanilla extract 
• 5 eggs 
• 1/8 teaspoon salt

In a sauce pan melt the sugar on a medium heat till golden. keep your eye on it and do not stir. Be careful with this step it may take some time, it took me three tries to get it rite. After is melted with a beautiful shade of golden pour in your ramekins or pan. Set side. 

pour all other ingredients in a blender and blend till combined.

Pour threw a sieve and on top of your caramel sugar. Place your ramekin inside another larger pan with hot water creating a double boiler, this will let the flan bake gently and evenly. Bake for an hour in a 350 degrees oven. Let cool completely. 

{Pumpkin Pie Spice}

If you don't have pumpkin pie spice on hand you can do what i did and make your own and store the rest in a air tight container or jar for your next recipes! Its better and you will save a ton of money making it yourself.

• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon all spice 
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon ground nutmeg or mace

{Topping}optional 

• 1/4 cup almonds
• 1/4 cup pecans
• 1/4 cup pumpkin seeds
• 1 tablespoon chia seeds 
• 2 tablespoon rolled oats
• 2 tablespoon brown sugar
• 1 teaspoon cinnamon 
• 2 tablespoon olive oil 
• pinch salt 

Toss all together and place in a small baking sheet and toast stirring occasionally, until golden, about 10-12 minutes. Serve over top with some mint leaves.

Drunken Rose Apple Pie

 

This dessert is a single serving apple pie shaped into a rose making it ideal for a dinner party or a Thanksgiving party. Its perfect, everyone gets there own little dessert rose and its very simple and easy to put together. You can make them ahead of time and keep then sealed in the fridge. I kept the flavors very classic, with there unique spice blend. I paired this beautiful rose with a simple caramel and a scoop of vanilla ice cream. 

{For the pie}

• 2 apples 
• 1 pkg puff pastry
• 3 tablespoons sugar 
• 2 tablespoons cinnamon
• 1 teaspoon allspice 
• 1 tablespoon fresh lemon juice 

Slice your apples very thin and place them in a bowl with lemon juice, toss well and place in the microwave for about 30 to 60 seconds till you can bend them but not break. 

Add half of the sugar and spice mix. Set aside.

Open the puff pastry and cut into long strips. Place the apples on top of the strips like this....  

Sprinkle some more sugar cinnamon on top.

Roll each strip and place in buttered ramekins or any dish you would like to serve, You can also bake them in cupcake or muffin tins. Bake for about 30 to 40 minutes and serve along side ice cream and caramel sauce.

{For the caramel sauce}

• 4 tablespoon brown sugar 
• 1 tablespoon unsalted butter 
• A dash of cognac {Hennessy brand preferred} 

Place all the ingredients in a small sauce pan and cook till its thick and bubbly, and your sauce is ready to serve. Drizzle over the pie.

Pumpkin Pancakes With Pumpkin Spiced Latte

As some of you already know i just got a new job and i have been so busy that i have not been able to post anything in a while and for that i do apologize but i am pleased to be back! On that note... lets get started!

Its the first day of October and i could not be more excited for this time of year =) As I've told you guys before i love the fall, it just makes me want to stay in bed cozy watching old movies with a nice cup of hot coco um lol, and not to mention The farmers market are blooming with pumpkins, apples and peaches so for these couple of weeks i will be creating super fresh and comforting dishes all dedicated to this beautiful time of year. My first fall dish is an old time favorite pumpkin pancakes accompanied by a Starbucks inspired pumpkin spice  latte.


{For the pancakes}

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
•  1 tablespoon white sugar 
• 1 1/4 cups milk
• 1 egg 
• 3 tablespoon melted butter 
• 1/2 cup 100% canned pumpkin 
• 1 teaspoon  ground cinnamon 
• 1 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 1 teaspoon ground nutmeg 

{For candied pecans}

• 1 cup pecans 
• 1/4 cup pumpkin spiced simple syrup. recipe follows>

Bake in a 350 degrees oven for about 15 to 20 minutes.


Sift the flour, baking powder, salt and sugar in a large bowl.
Add the milk and egg, mix till combined.
Add the melted butter.
In a separate bowl mix the pumpkin and all of the spices, add the mixture to the pancake mixture making sure not to over mix.
Cook over medium to low heat. Serve with hot real maple syrup and candied pecans.

 Makes about 12 small pancakes.


{For pumpkin spiced latte}

• 1/2 cup espresso or strongly-brewed hot coffee
•  pumpkin spice syrup to your liking 
• 1 cup steamed milk
• 1 tablespoon instant coffee granules (Sanka brand preferred) 
• 1/2 cup heavy cream
• 1 tablespoon powder sugar

Whip the heavy cream and powder sugar. Set aside
Pour the hot coffee, syrup and coffee granules in serving cups, add the milk last and top with the whipped cream and cinnamon and enjoy!

                             


{Pumpkin Spice Simple Syrup}

• 2/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup water 
• 2 sticks cinnamon
• 6 cloves 
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg 
• 1/3 cup pumpkin puree

Add all of your ingredients except the pumpkin to a sauce pan and simmer till a light syrup consistency forms, then add the pumpkin, mix and remove from heat and pass it through a sieve to catch all the large pieces of spices. Add to pecans and latte. You can refrigerate the rest if leftover. Enjoy!

A few seasonal gatherings!

Werther's Original Caramel Popcorn Cupcake

These little pieces of heaven are so decedent and rich, almost to good to eat, almost! lol  They have such a unique flavor and presentation as well with there gold and silver wrappers. I tried to mimic the look of the Werther's original creme caramel wrappers and my instincts was rite i love the way they turned out. When i was creating this cupcake i knew i wanted a batter that would stand up to the goodness and creaminess of the Werther's caramel so i choose a yellow cake batter that wasn't so sweet so it will compliment the caramel popcorn and Werther's quite well. Hope you guys enjoy them. This recipe was created and dedicated to one of my loyal follower on instagram =) @th3r3lm Thanks and continue the support. I'm opened to any recipe request i will try my best to create easy and delicious recipes for you guys.


{For the cake batter}

• 1/2 cup unsalted butter
• 1 cups sugar
• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon salt
• 3/4 cups milk
• 2 eggs
• 1 teaspoon vanilla extract

Beat the butter and sugar together until light and fluffy.
Sift the flour, baking powder and salt. Set aside.
Add half of the flour mixture then add half of the milk. Mix well.
Add the eggs and vanilla. Beat until well combined.
Add the remaining of flour and milk. Mix till batter is smooth. Do not over mix.

Bake in a preheated 375 degrees oven for 25 to 30 minutes for regular size cupcakes and for minis bake for 10 to 15 minutes.


{For the frosting}

• 1 stick butter unsalted 

• 2 cups powder sugar

• 2 tablespoon heavy cream 

• 1 teaspoon vanilla extract 

Beat the butter till light and fluffy.
Add the sugar, heavy cream and vanilla.
Beat for about 4 to 5 minutes.



{For the topping}

• crunch n' munch caramel popcorn 
• werther's caramel melted 

I decided to use a store bought caramel corn but you can make these completely from scratch by making  the caramel popcorn home made its very easy to make. I used the brand crunch n' munch  but there are a lot of different varieties out there for you. Just popped them on top of the frosted cupcakes and top with werther's caramel and your done. Ready to eat! NOTE: melt the caramel in the microwave in a heat proof bowl for about 15 minutes.

Brown Butter Madeleine Cookies

These cookies are famous for there buttery and cake like texture with a hint of orange. I made a couple different flavors to give you guys a little extra something =) With flavors like dulce de leche, raspberry with lemon curd, birthday cake, blueberry and the classic madeleine cookies. These delightful cookies are one of a kind with there beautiful shape.You are going to need a special pan. i got mines from macys at a very low price but you can get them from any baking supplies store.

Preheat oven to 400 degrees. Butter and flour your pan.

{For the cookies}

• 3/4 cup sugar
• 3/4 cup flour 
• 1/2 teaspoon baking powder
• 1 tablespoon orange zest 
• 4 egg whites 
• 1/2 unsalted butter 

Mix the sugar, flour, baking powder, zest and egg whites together. Set aside.
Place the butter in a sauce pan and melt on low to medium heat till you see the butter getting light brown with  slight dark brown specks and a foamy layer on top. Add to the butter to the batter and filled 1/3 of the way up.

{For the toppings}

• dulce de leche
• sprinkles
• powder sugar
• raspberry
• lemon curd (recipe follows)
• blueberries 

{Lemon curd}

• 1 egg
• 1/4 cup sugar
• 1 teaspoon lemon zest
• 1/4 lemon juice 
• 2 tablespoon butter

Add all the ingredients except the butter to a heat proof bowl whisk over a double boiler making sure the bowl doesn't touch the water. Whisk till the mixture is thick, once is thick combined the butter. Remove from heat and refrigerate till cold. Fill the the cool raspberry cookies, and your done! Ready to enjoy!

For the birthday cake add the sprinkles on top and you can even go crazy and dunk them in (butter cream) frosting.

For the de dulce de leche just drizzle on top of the cool cookie.

For the blueberry just add two blueberries and a pinch of lemon zest on top.

For the classic just top with powder sugar it makes all the difference in the world, but the list can go on and on. You can dip in nutella, chocolate chips dipped in more chocolate or add any berry you like, you can  let your creativity go wild on this one lol. Thanks and come again next week for more delicious and simple recipes =)

Palmiers With Dulce De Leche Latte

I am so excited to share this simple but delicious cookie recipe with you guys. =) Its literally two ingredients. There buttery, flaky and oh so yummy! The first time i had these cookies was store bought and i was so addicted to them. I would bring them to school and my dear friend (erika dominguez) and  I had them almost everyday on our lunch break. I paired them with my hot dulce de leche latte but you can also make it cold if you like or you can have them alone cause there perfect as is! As always lets get baking =)


YOU WILL NEED :

• puff pastry (one sheet)
• 1/2 cup sugar 

Step 1. fold your puff pastry sheet in half and roll it out. Sprinkle sugar on your work surface and on the the puff pastry, roll the sugar in the pastry sheet.

Step 2. fold the pastry sheet like a book with both side to the middle. Add more sugar on top and roll in out.

Step.3 Fold again and repeat

.

Step.4 Fold once again and add more sugar but this time don't roll in it.

Step.5 Add more sugar on top and place your puff pastry log on a piece of parchment or wax paper and refrigerate for about an hour or till hard cold.

Step.6 Cut the cookies 1/3 of an inch place on cookie sheet and bake for 14 minutes. bake one side for 7 minutes flip and bake the other the side. let cool.

For the latte: Latte is three parts milk and one part espresso so make it to your own judgement here is how i made mines.

• 1/3 cup espresso or strong coffee 
• 3/3 cup milk
• 1 teaspoon (sanka) instant coffee for added flavor 
• 1 tablespoon sugar 
• 1/4 cup heavy cream (whipped)
• 1 tablespoon dulce de leche 

Mix the first four ingredients together top with whipped cream and dulce de leche. enjoy! I love you guys thank you so much for your support it means a lot to me =)

DULCE DE LECHE CUPCAKES

If you guys love caramel you will love these! the cake is light and fluffy i promise you is not like any other cake you've had before. I added the dulce de leche all throughout the cupcake making these delightful cupcakes a real treat for your sweet tooth. Lets get baking!

preheat oven to 350 degrees. Line baking pan with liners.

{For the cupcake}

• 1 stick butter. unsalted 
• 1 1/2 cups sugar 
• 2 tablespoons vanilla extract 
• 1/2 cup vegetable oil
• 3 eggs
• 1 1/4 cups milk
• 2 1/2 cups a/p flour 
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 1 teaspoon salt 
• 1/2 cup dulce de leche. Homemade, recipe follows.    

Beat the butter till fluffy. Add the sugar, vanilla, oil and eggs one at a time beat for five minutes. Sift the flour, baking soda, baking powder and salt together. Alternate adding the flour mixture and milk. Making sure to end with milk. Don't over beat. Fill liners half of the way up. Bake for 30 to 35 minutes. Let cool and core the middle of each cupcake and fill with one teaspoon of dulce de leche.

{For the dulce de leche}

• 1 can condensed milk 

Remove the paper wrapper from the can. Place the can in a pot filled half of the way up with water. On high heat bring to a boil. Cover the pot and simmer on medium  heat for 3 hours, checking to make sure all the water does not evaporate if so add more water as needed. Remove from the pot and refrigerate till cold.

   

{For the frosting}

• 2 sticks butter. unsalted
• 2 cups powder sugar
• 1 teaspoon vanilla extract 
• 2 tablespoons dulce de leche

Beat the butter till light and fluffy add the rest of the ingredients, beat for about a minute or till well combined. Frost and drizzle with more dulce de leche. 

Marshmallow Flower Cupcake Topper

{What you'll need}

• Mini marshmallow 
• Your choice of colored sparkling sugar
• Sugar pearls 
• Marshmallow fluff 
• Cupcakes 

Step.1

In a thin layer frost your cupcake with fluff. Set aside.

Step.2

Cut the marshmallow on a diagonal, and dip the sticky side in the sugar. Make a few ahead to save time when decorating.

Step.3

Start placing the marshmallow one at a time on the the cupcake. Start from the outside. With the flat side down. making the first row. Like so.....

Step.4

Start your second row. Place the first marshmallow in the middle of two. Like so....

To give your flower a life like effect.

 Continue placing your marshmallow petals till the second row is full.

Now from here is completely up to you what you want to do with your flower, you can add more petals or stop there and add your sugar pearls like i did here. I made a couple of different ones to give you an idea. You can make them as big or little as you like. 

I had so much fun while making these! They look amazing yet are so easy to make. I hope you enjoyed them as much I did. Feel free to leave a comment. I would love to see your pictures. Thanks! =) 

Chocolate Salted Caramel Cupcakes

This super delicious cupcake speaks for its self!! Starting from the chocolaty cupcakes enhanced with a hint of coffee and ending With the velvety caramel sauce and the airy butter cream topped with a pinch of sea salt, for a subtle taste yet it also helps with all of the sweetness all the other components add to the cupcakes.

This are the perfect combination, Add a scoop of vanilla ice cream and you've  got yourself a well rounded desert. I also find this desert great for a romantic party of two :) just add a dash or two of Bourbon or Hennessy to the caramel sauce and your partner will sure to be impress!! 

{For the cupcake}

• 1 1/2 cups a/p flour
• 2/3 cup cocoa powder (Hershey's brand preferred)
• 1 1/3 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs 
• 1/3 cup vegetable oil
• 2/3 cup milk
• 2/3 hot coffee 

Step.1

Sift the flour, coco powder,sugar, baking soda, baking powder and salt in a large bowl.

Step.2

Whisk in the vanilla, eggs one at a time, oil, milk and coffee making sure you add the hot coffee last. Mix well and pour in muffin tin lined with paper liners. Bake for 15 minutes in a 350 degrees preheated oven. 

{For the frosting}

• 2 sticks butter 
• 2 cups powder sugar 
• 1 tablespoon vanilla extract

Whip the butter till light and fluffy. Add the powder sugar and vanilla. Mix till well combined.

{For the caramel sauce}

• 1 cup sugar 
• 1/2 cup heavy cream
• 1/3 cup cold unsalted butter 
• 4 tablespoon water 
• 1/4 sea salt 

Step.1
Add the water and sugar to a heavy bottom sauce pan. Let the sugar dissolved and bubble till a golden brown.

Step.2
Add the butter and stir around till melted.

Step.3
Add the cream and mix for a few minutes. The sauce will have a very loose consistency as it gets cool it will get thicker. Store in a air tight container. Frost the cupcakes drizzle with sauce and top with a small pinch of sea salt. I also served mines with a good quality vanilla ice cream. enjoy.

Moro De Lentejas (Rice&Beans) With Bacalao Guisado (Cod)

It has been so hot here in NewYork for the past couple months, and I can not wait for fall to arrive! I was craving something comforting and fulfilling, something that would remind me of  how much i love the winter and what better than moro with bacalao guisado. Moro is a mixture of rice, beans and vegetables. This is one of the most common dishes on the Dominican republic. Cod is preserved by drying after salting the fish. This method of preserving will give the fish a storage life of several years. Cod is popular as a food with a mild flavor and a dense, flaky white flesh. I am literally laughing as I'am writing this lol. As a child my body would quiver at the smell of bacalao (cod). Now i cant get enough of this salty goodness!

WHAT YOU'LL NEED

{For the moro} 

• 1/4 cup oil 
• 2 tablespoon tomato paste 
• 1 package sazon rojo with culantro i anchote 
• 1 teaspoon oregano
• 2 teaspoon adobo goya
• 1 bouillon cube
• 1 teaspoon soy sauce 
• 1/8 cup olives 
• 2 tablespoon sofrito
• 1 15.5 oz can lentils 
• 6 cup water
• 4 cup rice

Step.1

Add the first nine ingredients in a pot till well heated.

Step.2

Add the beans and stir-fry for about a minute on medium heat. 

Step.3

Add the water and boil on high heat. After the mixture has been boiling add the rice making sure to stir  regularly to avoid rice from sticking to the bottom . When most of the water has evaporated cover with a lid and simmer over low heat for 15 to 20 minutes. serve and enjoy!

{for the bacalao}

• 1 package 11oz  bacalao (cod)
• 1 tablespoon oil
• 1 small red pepper   
• 1 small onion 
• 1 tablespoon tomato paste 
• 1 package sazon rojo

Step.1

soak the bacalao for about an hour, changing the water often to extract some of the salt from the fish.

Step.2

boil the fish for about 20 minutes. Drain and pour the bacalao in cold water. Tear the fish. Carefully squeeze the excess water out. Set aside.

Step.3

cut the peppers and onion into thin strips. Place them in a pot with the oil, tomato paste and sazon rojo. Stir-fry till tender.

Step.4 

Add the bacalao and cook on low heat for 10 minutes. serve aside of  moro (rice&beans) and cabbage salad and you've got yourself a well rounded Dominican dish!