Cocina Corner

Enjoy the taste of coconut and its nutritional properties version of flan but beware, it can be highly addictive.

Ingredients

• 1 frozen pie dough
• 3/4 cup coconut milk, no sugar
• 1 can (14 oz.) Condensed milk
• 3 large eggs
• 1/4 cup water
• 1 tsp. Vanilla extract
• 1 cup flaked coconut
• For decoration:
• whipped cream, prepared
• toasted coconut flakes

Preparation

• Preheat oven to 375 ° F. 
• Take the dough from the freezer floor and let stand 15 minutes while environment. Using a fork, pierce the dough several times to prevent the dough rise when cooking. Bake 15 minutes and let cool completely on wire rack. Lower oven temperature to 350 ° F. To prepare filling, combine the coconut milk, condensed milk, eggs, water and vanilla in the bowl of a blender. Blend 1 minute to mix well. Add coconut flakes and blend 30 seconds. Pour the mixture into the dough and cook 50-55 minutes walk. The edges are firm and center is softer. The foot becomes firmer as it cools. Cover lightly with foil if the edges are browning too quickly. Place on a rack and cool 30 minutes. Refrigerate at least 2 hours before serving. Decorate with whipped cream and toasted coconut.

Servings: 12

Preparation time:  2 hr 15 min

Cooking time:  55 min

Ready in:  3 hr 10 min

Country:  United States

Season / Occasion: Easter

Main ingredient:  Dairy

From Mexico to the world a lovely dish and new.

Ingredients

• 2 pounds of white bread (or roll teleras), sliced ​​very thin and not fried in little oil.
• 1 gallon of milk
• 2 cinnamon sticks
• ½ pound of sugar
• 12 oz. condensed milk
• 12 oz. almonds
• 12 oz. raisins
• 1 teaspoon vanilla
• 1 dozen tortillas with oil past

Preparation

Honey Preparation: Boil a gallon of milk with cinnamon, when you release a boil, add the sugar, condensed milk and vanilla. Let boil for three minutes and remove from heat. capirotada Preparation: In a saucepan, place a bed of tortillas past by hot oil to prevent sticking capirotada, then sprinkle with almonds and raisins and honey bathe milk. Follow the same procedure to fill the pot. Boil over low heat for about 30 minutes. Chefs Jaime and Ramiro Arvizu.

Cooking time:  30 min

Ready in:  30 min

Country:  Mexico

Season / Occasion: Easter

Main ingredients:  Flour

These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Servings: 4

Preparation time: 10 Min

Cooking time: 25 Min

Ready in: 35 Min

Cuisine: Italy

Season/Occasion: All seasons

Main ingredient: Flour

Recipe courtesy of Chef Paulina Abascal respostera and Splenda.

Ingredients

• 600gr. whipping cream
• 528gr. flour
• 6g. baking powder
• 16g. SPLENDA No Calorie Sweetener
• 1 egg
• For the sweet apricot:
• 8 apricots
• 16 g of SPLENDA, no-calorie sweetener
• 92 ml of orange juice
• 1 cinnamon stick

Preparation


For the biscuits:
Preheat oven to 200C. Whip cream to soft peaks point. Merge to tazo remaining ingredients with a fork.
Wrap them with cream. Knead lightly, adding more flour if necessary.
Give them a hand and adjust them on a nonstick or lightly greased pan.
Barnizarlos with the egg. For the sweet apricot: apricots cook a few seconds or boiling water, cool and peel them and seeds. Chop finely. In a small saucepan combine the apricots with the remaining ingredients and simmer until thickened slightly. Allow to cool.

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fruit

Jericayas are a delicious dessert of Mexico. is originally from the beautiful state of Jalisco ...

Ingredients

• 6 eggs
• 2 cinnamon sticks
• 1/2 gallon. milk
• 1 cup sugar
• Concentrate 1 tablespoon vanilla
• 30 cups of soufflé
• mixer
• strainer
• And the pan for mescla

Preparation


Boil the milk, vanilla, sugar and cinnamon in saucepan. Once the mescla boil, remove from heat. Allow to cool until it is at room temperature. Remember to remove remove the cinnamon. Step 2 Once the mixture is at room temperature, add the eggs one at a time. Mix at high speed for one minute. Strain the mixture. Pour mixture into souffle cups. Oven bowls of work safety, too. Step 3 Preheat oven to 400 degrees. Prepare a bain marie (water and 3/4 the size of the cups) in baking dish and cups inside. Put to cook in the oven for about 15 minutes or until it forms a golden crust. Put them cooled to the desired temperature and enjoy!

Servings: 30

Preparation time:  1 hr 15 min

Cooking time:  20 min

Ready in:  1 hr 35 min

Country:  Mexico

Season / Occasion: All year


Main Ingredient:  Eggs

TO SHARE WITH FAMILY AND FRIENDS ..

Ingredients

• 8 eggs
• 1 can condensed milk
• 1 can evaporated milk
• 1 pound strawberries
• 2 boxes of raisins
• vanilla to taste
• syrup for pancakes

Preparation


It liquefies the all the ingredients except the syrup. Then empty everything into a baking dish. Cook over water bath in the oven at 350grados. for approximately one hour. Then let cool in the fridge and then decorate with voltiarlo and syrup.

Preparation time:  1 hr

Cooking time:  1 hr

Ready in:  2 hr

Country:  Dominican Republic

Season / Occasion: All year


Main ingredient:  Dairy

A good finishing touch to any dinner

Ingredients

• 2 cans of evaporated milk
• 1 cup water
• 1 1/2 cups white sugar
• 8 eggs
• 1 teaspoon vanilla
• 1 cup sugar for the preparation of caramel

Preparation

Place in a bowl or bowl, evaporated milk, water, vanilla and sugar, mix well until sugar is completely dissolved, add eggs slightly premixed, no shakes, incorporate all ingredients. Pour this dressing over caramelized pan and bake, in a water bath for 45 minutes to 1 hour. 175 ° C oven (preheated). Prepare a caramel by putting sugar in a pan until they begin to brown, pour over the mold, do you turn to coat.

Tips: maria bath would be good to use warm water to cover only q the crown mold half

Servings: 10

Preparation time:  10 min

Cooking time:  45 min

Ready in:  55 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Dairy

Very easy and can be as small snacks

Ingredients

• 7 buds
• 2 tablespoons butter or margarine, melted
• 1 tablespoon brandy or pisco
• 1 tablespoon white vinegar
• 1 teaspoon baking powder
• 1 cup all purpose flour
• Caramel, dulce de leche, caramel, etc..
• Icing sugar
• Optional:
• Pineapple Jam

Preparation

Preparation: Place in a bowl or bowl, the flour and baking powder, make a hole in the center and add the yolks, melted butter, warm, pisco and vinegar. Add all ingredients gently with hands until form a mass, and it appears from the hands. Let stand covered mass, and then put a little flour on dough and stretch it work with the help of a roll, cut 4 thin cir *** s and large 20 to 22 cms. in diameter. cir *** s Place on a plate and bring to a preheated 180 ° to 200 ° C for 10 to 15 minutes until they are puffed. Remove from oven, let cool and fill with caramel and sprinkle powdered sugar or powdered sugar if desired you can toggle the layers with pineapple jam.

Servings: 4

Preparation time:  10 min

Cooking time:  15 min

Ready in:  25 min

Country:  Peru

Season / Occasion: All year

Main ingredients:  Flour

A splash of rose water is sufficient for an unforgettable recipe. Join this recipe with Roasted Bean and Queso Fresco and Delicious Avocado Stuffed with Shrimp.

Ingredients

• 3 egg whites, room time
• 1/4 tsp. salt
• 1 1/2 tbsp. raspberry gelatin powder
• 3/4 cup sugar
• 1/4 tsp. rose water
• 1/4 tsp. white vinegar

Preparation

• Preheat oven to 250 ° F. 
• In an electric mixer, beat egg whites until soft peaks form. Add sugar and gelatin slowly to dissolve sugar. Continue beating until stiff peaks form. Finally, add the rose water and vinegar. Beat 15 seconds. 
• Transfer the meringue to a piping with large star tip or a disposable bag. 
• Spray a baking sheet with cooking spray and lined with parchment paper. 
• Using the sleeve, a small meringues leaving 1 inch between them, more about 24 per can. 
• Bake 1 hour. Turn off the oven and let stand in oven 15-30 minutes, until thoroughly dry.

Servings: 60

Country:  International

Season / Occasion: Mother's Day

Main Ingredient:  Eggs

A fun and easy dessert, ideal to prepare and enjoy with our children.

Ingredients

• 1 container (6 oz) Yoplait ® Original French Vanilla, 99% fat free
• 2 packages (4 oz each) chocolate pudding ready to eat
• 1 cup Cocoa Puffs ® cereal, crushed
• 4 sweet gummy worm-

Preparation

1. In a small bowl stir together yogurt and pudding, pour a spoon into 4 individual cups 5 to 6 oz custard cups or. Refrigerate at least 30 minutes to blend flavors.

2. Just before serving, sprinkle each bowl with 1 quarter cup of crushed cereal. Crown each with a gummy worm.

Servings: 4

Preparation time:  40 min

Ready in:  40 min

Country:  International

Season / Occasion: Summer

Main ingredient:  Dairy

You can make a sample to decorate these cupcakes and let your guests, especially children use their creativity to build these delicious cakes in the shape of gloomy tombstones. Join this recipe with Salted Pussycats and a cake with cream cheese and pumpkin.

 Ingredients

• 1 jar (16 ounces) white custard
• 1 package (18 ounces) chocolate cream cookies, crushed
• 12 chocolate cupcakes, baked and cooled
• 12 vanilla cookies, oval-shaped
• 3 tubes of pastry cream black color
• Halloween candy, like gummy worms, jelly beans and gummy spiders eyes

Preparation


Top each cupcake with a thin layer of pastry cream white. Pour the chocolate cookie crumbs in a bowl. Turn the muffins and put them in crumbs to cover the entire surface. To prepare the tombstones, he writes, with the tube of cream-colored apron black country, the legend required on the flat side of the Galician TAS vanilla. Insert a marker on each cupcake and decorate with Halloween candy

Servings: 12

Preparation time:  10 min

Ready in:  10 min

Servings: 12

Preparation time:  10 min

Ready in:  10 min

It is the ideal recipe to make with the kids and the rest of the family. Although this recipe uses pistachio, chocolate and coconut truffles baked to cover, you can cover your favorite nuts or ingredients. Placed in a container or box pretty, these truffles are a perfect gift for the holidays. Also try the Rosca de Reyes and Coquito.

Ingredients

• 1 tablespoon unsalted butter at room temperature
• 1 14-ounce can condensed milk
• ¼ cup coconut extract
• 1 ½ tablespoons unsweetened cocoa powder
• 1 ½ tablespoons instant espresso
• ¼ cup chocolate chips (sprinkles) for dusting
• ¼ cup toasted coconut flakes
• ¼ cup almonds or pistachios, finely chopped

Preparation


Grease a large shallow dish or baking sheet with half the butter and set aside. Mix condensed milk, coconut extract and cocoa powder in a small saucepan. Cook over medium-high heat, stirring constantly, until milk thickens a wooden spoon and leave a trace in the bottom of the pan, 15 to 20 minutes. Stir in coffee powder, pour the mixture into the greased dish or plate and let cool completely, about 45 minutes. Place chocolate chips, coconut flakes and chopped nuts in 3 dishes. Grease hands with the remaining butter. Take a spoonful of the chocolate mixture with your hands and give a ball. Repeated with the remaining mixture to form all the balls. Then give them several laps around the plate of chocolate chips, others shredded coconut and the other by that of the chopped nuts. Try as they are coated evenly. Press lightly with fingers to adhere covers the basic chocolate mixture. Brigadeiros Place in pans or on a platter and serve, or leave them at room temperature until serving time.

Servings: 18

Country:  Brazil

Season / Occasion: Christmas / New Year

Main ingredient:  Dairy

Here's a variant of the typical dark chocolate brownies, this recipe prepare the white version. You can also supply delicious chopped walnuts or just taste them alone.

Ingredients

Brownies

• 2 cups brown sugar
• 1/2 cup butter or margarine, softened
• 2 teaspoon vanilla
• 1/2 teaspoon rum extract
• 2 eggs
• 2 cups Gold Medal ® all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 12 ounces white chocolate bars for baking, chopped
• 1 cup walnuts (walnuts), chopped

Glazed

• 1/4 cup semisweet chocolate chips (one bag of 12 oz)
• 1 teaspoon vegetable oil

Preparation

1. Preheat oven to 350 ° F. In a large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until mixture is fluffy.

2. At low speed, beat to incorporate the flour, baking powder and salt. Add white chocolate pieces and nuts. In a 13x9 baking dish of inch ungreased spread the paste evenly. Bake 25 to 35 minutes or until top is golden. Cool completely, about 2 hours.

3. In small bowl microwave oven, bake glaze ingredients, uncovered, on high, 30 to 60 seconds, stirring every 15 seconds, until melted, stir well. Spread frosting over brownies. If desired, place the icing in a plastic bag for storing food girl and make a cortecito in a corner of the bag, pour the glaze over brownies diagonal lines. Let stand until glaze hardens. For brownies, cut 6 rows by 6 rows. Variation: You can use nuts (pecans) instead of the nuts or you can make brownies without nuts, if desired.

Tip: To easily cut, cover the pan with foil. When brownies are cool, use foil to lift them up the mold and place on a flat surface for cutting.

Servings: 36

Country:  International

Season / Occasion: All year

Main ingredients:  Flour

An elegant and fun dessert cones filled with a soft mousse. You can also supply a delicious cream or vanilla ice cream. They are very exquisite, be sure to try them!

Ingredients

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 tablespoon vegetable oil
• 8 cones for ice cream cookie, with pointed ends
• 2 eggs
• 2 tablespoons sugar
• 2 cups whipped cream
• 2 cups raspberry snow
• 8 fresh raspberries

Preparation

1. To make a container to hold the cones upright, turned upside down egg carton. Make holes in 8 of the holes for eggs to hold the cones. If you have a carton of eggs, use 8 cups with narrow mouth.

2. Place chocolate chips and oil on top of a double boiler over water to a boil over low heat or in a medium bowl over a pan of water to simmer. Melt the chocolate, stirring as the chocolate begins to soften.

3. Dip in melted chocolate and turn 2 inches from the top of each cone, remove them quickly and place in container to hold them. Refrigerate or freeze until chocolate is set, about 1 hour.

4. In a small mixing bowl, beat eggs with electric mixer on high speed 3 minutes. Gradually, includes beating the sugar beat 1 minute more.

5. In a pot of 2 quarts, heat 1 cup whipping cream over medium heat until hot. Gradually, mix at least half the hot cream with the eggs, then stir into the hot cream into the pan. Cook over medium heat about 10 minutes, stirring constantly, until mixture thickens (do not boil).

6. Add the remaining melted chocolate where sumergiste cones. Cover, refrigerate about 1 hour, stirring occasionally, until cold.

7. In a medium mixing bowl cream, whip the remaining cup of whipped cream on high speed until firm. Stir in chocolate mixture with the whipped cream, refrigerate until 1 hour before serving.

8. Serve the chocolate mixture into the cones, place a ball girl snow on everyone. Decorate each with a fresh raspberry.


Servings: 8

Preparation time:  3 hrs

Ready in:  3 hrs

Country:  International

Season / Occasion: All year

Main ingredient:  Dairy

Add a dash of chile in the recipe if you like your children. Join this recipe with Madeleine de Pina Colada Cookies  and Barquitos Chicken Salad.

Ingredients

• 4 cups of popcorn
• ¼ cup Parmesan cheese
• ¼ teaspoon paprika

Preparation


In a bowl, mix popcorn with Parmesan cheese and paprika.

Servings: 2

Preparation time:  5 min


Ready in:  5 min

Country:  International


Season / Occasion: All year

Main ingredient:  Not specified

This is a classic dessert from Mexico Lent. The cheese is an ingredient tradicionale for the preparation of this dessert, and coverage of honey with cream gives shine and flavor to this delicious dessert.Ingredients

For honey:

• 6 ounces or ¾ cup brown sugar brown sugar
• 1 teaspoon ground allspice
• 1 piece of cinnamon broken 6-inch
• 8 cloves
• 1 ½ cups water
• 1 cup red wine

To the dry ingredients:

• 8 slices French bread, cut into ½ inch cubes
• 1 cup walnuts, toasted in the oven for 20 minutes at 350 degrees.
• ½ cup sliced ​​almonds, toasted in the oven for 5 minutes at 350 degrees.
• 1 ripe banana, cut into cubes
• 1 large apple, peeled, diced
• 1 stick of butter (4oz) unsalted, and a little more for the dish.
• 1-15oz package of V & V SUPREMO CHEESE ® diced
• ¾ cup raisins
• ½ cup red wine
• For the custard:
• 4 large eggs
• 1 ½ cup milk
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• ½ cup sugar

Garnish:

• 1 cup V & V SUPREMO ® SUPREME ® Cream mixed with
• 1 tablespoon honey

Preparation


Preheat oven to 350 degrees. In a baking dish to cook 9x12 inch greased with butter. Boil all ingredients for honey in a saucepan over low heat 20 to 25 minutes or until reduced to about 1 ½ cups . Strain the honey, and dispose of waste. Put raisins and ½ cup of wine over medium heat in a skillet for 5 minutes or until the wine is consumed. In a large skillet over medium heat, add 4oz of butter when melted add the bananas and move them constantly until they turn brown, add the apples and cook for 1 minute. Put all dry ingredients in a large bowl, including apples and bananas from the pan with butter. Add honey to the bowl and stir well, place half the mixture into the dish. In a separate bowl, mix the ingredients for the cream. Put half the mixture over first layer. Add remaining dry ingredients and cover with remaining cream. With your hands press the mixture and place in oven for 45 minutes. Remove from oven, serve with cream and honey prepared.

Servings: 12

Preparation time:  40 min

Ready in:  40 min

Servings: 12


Preparation time:  40 min

Ready in:  40 min

A simple procedure for making chocolate liquor. Remember to let stand the indicated time before testing.

Ingredients

• 1/2 liter of whole milk
• 1/2 cup sugar
• 5 ounces bittersweet chocolate
• 1/2 cup rubbing alcohol
• 1 teaspoon vanilla extract

Preparation

Boil milk, sugar and chopped chocolate. Reduce heat and let thicken. Remove from heat and add cool alcohol and vanilla. Mix well, strain and bottle. Let stand for a week before serving or using in a recipe. By Maria Elena Venant.

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Not specified

Mix fruit with this rich white cream for dessert sumptuous and unforgettable.

Ingredients

• 4 large peaches, peeled and sliced.
• 2 pints of blueberries.
• Juice of 1 lemon.
• 6 egg yolks.
• 2 pints of heavy cream (heavy whipping cream).
• 1 cup sugar.
• 1 teaspoon vanilla.
• 1 ¼ cups of amaretto.

Preparation

• In a bowl combine peaches and blueberries with lemon juice and 1/2 cup amaretto. 
• Refrigerate. 
• In a medium skillet mixture and boil the cream, sugar and vanilla. 
• Remove from heat and set aside. 
• In a pot put large egg yolks and whisk constantly. 
• Let boil twice as frothy off the heat. 
• Add the remaining amaretto. 
• Using a ladle, slowly add the cream mixture and egg mixture and whisk constantly. 
• Once mixtures are thoroughly incorporated, put them back into the pan and simmer. 
• cooled to room temperature. 
• Refrigerate and serve with fruit. 
• Garnish with a sprig of mint.

Season / Occasion: All year

Main ingredient:  Fruit

This is one of the most popular desserts in all of our Latin countries so evokes the sweetest memories of many including the famous children's song that mothers and grandmothers used to sing. Use raisins to decorate or just to sweeten plus dessert. For more ideas of desserts is the Tres Leches Cake Fast and Cheesecake Flan.

Ingredients

• 1 cup long grain white rice
• 2 cinnamon sticks
• 1 tablespoon lemon zest
• 3 whole cloves
• 1 egg
• 3 cups whole milk
• 1 tablespoon vanilla extract
• 1 12-ounce can condensed milk
• ½ cup raisins (optional)

Preparation

Soak rice, cinnamon sticks, lemon peel and cloves in a saucepan with 4 cups of water for 1 hour. past the hour, let the rice mixture to boil over high heat, without Cover the dish. When it starts to boil (about 5 minutes), reduce the heat to medium and cook of10 to 12 minutes or until water has evaporated almost entirely. While rice is cooking, beat the egg in a bowl. Add milk and mix well. Add the egg mixture, vanilla and condensed milk to the rice and cook over medium-low heat, stirring gently, until slightly thickened or until desired consistency, 25 to 35 minutes. Let cool uncovered.

DELICIOUS Hint: Note that the pudding will thicken as it cools, but the finished product will be less dense than the traditional rice pudding.


Servings: 6

Preparation time:  20 min

Cooking time:  35 min

Ready in:  55 min

Country:  International

Season / Occasion: All year

Main ingredient:  Beans and rice

In his cookbook "Sweet Kisses Larousse" pastry chef shares recipes we Paulina Abascal as delicious as this. Recipe Sweet Kisses Larousse.

Ingredients

• Paperback pie
• 1 ⅔ cups (240 g) flour
• ½ cup (100 g) butter at room temperature
• ⅓ cup (40 g) icing sugar
• A yolk (20 g)
• 1 egg (50 g)
• 1 tablespoon (15 ml) vanilla extract
• 1 teaspoon (5 g) of salt
• Filling
• 1 ½ cups (270 g) mascarpone cheese
• ½ cup (120 ml) whipping cream
• 4 tablespoons (60 g) honey
• 10 to 12 ripe figs

Preparation

Paperback cake flour 

1. Insert on the table, open space downtown.

2. Poner in the center the rest of the ingredients. Incorporate the ingredients in the center with the fingertips until well blended.

3. Add the flour gradually and incorporate it into a paste of granular consistency. Knead lightly into a ball and refrigerate for 1 hour.

4. Precalentar oven to 180 ° C.

5. Extender dough into a rectangle ½ inch thick. Place on tray, make an incision around the edges and prick the surface with a fork so it does not lift the pan.

6. Hornear for 15 minutes or until lightly browned. Allow to cool.

Filling and assembly 


1.Combine cheese, cream and honey without beating too.

2.Untar the base of the cake with the filling. Cut the figs into quarters and arrange them in a rustic cheese.

Serve immediately.

Servings: 6

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fruit