Mexican Desserts to Satisfy Any Sweet Tooth

Mexican Dessert Menu

 

If you hear “Mexican food,” your thoughts may instantly turn to enchiladas, burritos, guacamole, Pico de Gallo and fajitas. But what comes after those savory, spicy delights?

Something sweet, of course!

The best way to wrap up a delicious Mexican meal is with a classic Mexican dessert. Sweet and decadent, the three tasty desserts listed below never go out of style. What’s even better is they are all easy to make once you know how!

Let’s take a look at these desserts and get busy planning your next adventure in Mexican cooking.

Flan

Flan

Flan

This ancient recipe can be traced all the way back to Rome where chickens were first known to be used just for their eggs. This custard dish was originally a savory meal, but was so versatile that it soon became flavored with other natural ingredients, like honey.

We can see an evolution of flan through the centuries and across borders. Because flan is such a simple dish to make, it became popular with many cultures, each adding their own local special touches. We can see the Spanish influence in the Mexican recipes which are traditionally sweetened with a glaze of caramelized sugar.

When Columbus journeyed to the Americas, he brought with him his love of flan and his recipes. Flan became a classic dessert in Mexican homes. Chickens – and their eggs – were plentiful, making this dessert affordable for all people of any economic status.

This wonderfully elegant, yet simple dessert remains virtually unchanged in Mexican cooking where it is basic custard, molded, then turned over onto a plate. It may have a caramel coating or caramelized sugar coating, and is served either room temperature or cold.

Tres Leches Cake

Tres Leches

Tres Leches

Cake is good, but cake soaked in something delicious is better. Like flan, you can trace this type of cake way back to ancient times. There are soaked cakes on every continent with so many variations that it boggles the mind.

For instance, rum or sherry soaked cakes are very British, while fruit juice soaked cakes are a familiar dessert in tropical regions. Cakes soaked in wine are common in Italy and France. It seems that each version has reasons why the ingredients are what they are. The Mexican version features a sweet spongy cake soaked in three kinds of milk.

This dessert, the Tres Leches Cake, translates to “3 milks” cake. The origin of that term and the recipe itself is still questionable. Some believe the recipe originated with the introduction of condensed and evaporated milk. The three milks included in most recipes for Tres Leches Cake are sweetened condensed milk, evaporated milk, and heavy cream.

No matter what the origin of the recipe is, the combination of these three rich milks makes one delightful dessert.

You can serve your Tres Leches Cake with a layer of whipped cream sprinkled with cinnamon, topped with fruit, or plain. It’s a nice treat any way you choose.

Empanadas

When you think of an empanada, you could be thinking of many types of foods. As a matter of fact, the word simply means a pastry. That leaves a lot to the imagination, but the basic design is the same for any recipe.

The pastry itself is simple, much like a pie pastry. You form a circle or a square, spoon in the filling, fold, seal and bake or fry. The filling is what makes the dish. In this case, we are making a Mexican dessert so we are going to stick to a sweet filling.

In Mexico, a dessert empanada could contain many fruits and other fillings, but what comes to mind, of course, is bananas along with another Mexican favorite, chocolate. Nuts would add a lot of flavor and texture to this dessert. As with many authentic Mexican recipes, keeping the empanada pastry plain and simple is traditional. If you want to get a little more creative, try using puff pastry instead.

If you are not a fan of making homemade pastry, go ahead and use pre-made pie crusts, frozen empanada discs or other pastry dough. As long as it’s flaky, hot, and sweet, your Mexican empanada dessert will be perfect.

Try your hand at these three desserts the next time you want to treat your family to something deliciously sweet after dinner. These classic Mexican desserts will become family favorites in no time!

 

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Honey Has Healing Power

Honey Has Healing Power

Honey has many uses in our lives. We my use it to sweeten our coffee or tea. We may use it as a substitute for sweetening our food creations, either it be cooking or baking.

Splendid Recipes did post an article: Cooking with Honey – The Healthy Sweetener.

Are you aware of the healing powers of honey? You may think of the most popular one, being used as a cough remedy. But there are a lot more.

Here is an article from the Health News library I thought you would enjoy: The Healing Powers of Honey.

The article goes on to say:

When you go to the grocery store, you see an entire shelf dedicated to various types of honey. One of the great things about honey is how good is tastes.

If you have heard about the power of honey as a healing remedy, it’s important to note that it is found with raw honey. Raw honey has not been “sterilized” with high heat, and it has not had anything added to it…READ MORE

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Check out our Desserts and if you wish to substitute the sugar for honey, do the following:

use 13th/16th of a  cup of honey — that’s 1 cup minus 3 tablespoons. Reduce other liquids in the recipe by 3 tablespoons.

You’ll also find some vinaigrette‘s here that use honey or sugar that you can substitute for honey: Vinaigrette’s to Complete Your Salad.

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Remember the healing powers of honey, it has medicinal qualities, it kills germs, soothes burns, fights coughs, helps heal wounds, helps with dry skin. That’s the power of honey.

Read the article here The Healing Power of Honey.

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Perfect Panna Cotta

Perfect Panna Cotta topped with strawberry sauce and a fresh strawberry

 

Panna Cotta is a classic northern Italian dessert with roots in the dairy-rich Piedmont region. Although it only takes a few minutes to prepare, it lends a sophisticated finish to any special meal or occasion. This recipe proves once again that a dish doesn’t have to be complicated to be out-of-this-world delicious.

 Here is what you will need

1/3 cup cold water

1 ½ tablespoons unflavored gelatin

2 cups heavy cream (you can use 1 1/2 cups heavy cream and 1/4 cup mascarpone cheese, can make for a creamer panna cotta)

2 cups half & half

½ cup honey or 1/4 cup sugar

2 teaspoons vanilla extract

 

Directions:

In a medium glass bowl, sprinkle gelatin over the cold water and let stand for 5 – 10 minutes.

Meanwhile, add the heavy cream, half & half and honey to a medium saucepan. Stir over medium heat until honey is dissolved. Remove from heat and add vanilla extract.

Pour the warm mixture over the gelatin and stir until thoroughly dissolved.

Divide into wine goblets and cool to room temperature. Refrigerate for at least 4-6 hours before serving.

To serve, top with strawberry sauce, seasonal fresh berries, caramel sauce or drizzled with honey.

To make your Italian dessert a Mocha Panna Cotta: delete the vanilla extract and replace with 2 teaspoons instant espresso powder and top with shaved dark chocolate.

 

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Chocó Flan

Chocolate Flan

This cake is two desserts in one. How so? Will as you see in the image there is a chocolate cake on the bottom and a Spanish Custard or Flan on the top. But it did not start out that way. This dessert is also known by the name…Impossible Cake.

The reason it goes by that name is because you make the chocolate cake first and pour it into the mold, and then you make the flan or custard part and pour it over the chocolate cake. No, the egg mixture does not go to the bottom.

But….while it is baking, the custard part does pass to the bottom while the chocolate mixture floats to the top. Therefore, the name Impossible Cake. But how does that happen, one might ask? My explanation is, that oil and water do not mix. Oil floats to the top while water stays at the bottom.

The cake has oil or fat in it, were as the custard part has water. How is that, you ask? No water was added to the egg mixture. Eggs are 75% moisture or water.

The header image to this article shows the Flan or custard a bit dry. But it wasn’t. I made that cake in Mexico using a propane burning stove, not natural gas. My experience shows that the two gases bake your desserts differently. It was very delicious.

To the left side of the image you should see a bottle that is brown and with the name Cajeta Envinada. It is like sweeten condensed milk with caramel sauce mixed in. The Cajeta was made with goats milk, wow so yummy!!

Here is what you will need:

Mold:

12-cup capacity Bundt pan
butter, room temperature, to coat pan

½ cup cajeta or caramel sauce; divided
Cake:
10 tbsp. butter, room temperature
1 cup sugar
1 egg, room temperature
1 ¾ cups flour
¾ tsp. baking powder
¾ tsp. baking soda
1/3 cup cocoa powder
1 ¼ cup buttermilk
Flan:
1 – 12 oz. can evaporated milk
1 – 14 oz. can sweetened condensed milk
4 oz. cream cheese, room temperature
3 eggs
1 tbsp. vanilla extract
Preheat oven to 350 degrees. Boil a tea kettle full of water for a water bath. Coat Bundt pan with butter, then coat the bottom with ¼ cup cajeta and set aside.

 

Flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Cake: Add the butter and sugar to a bowl and beat with an electric mixer until light and fluffy; beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and ½ of the buttermilk into the egg mixture. Repeat ending with the flour mixture. Making sure all cake ingredients are well incorporated.

Pour cake batter into the prepared Bundt pan; spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and put into a roasting pan. Add hot water to the roasting pan, half ways up the outside of Bunt pan.

Place the roasting pan into the oven on center rack; bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath. Remove foil and cool about 30 minutes. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together and flip over. Plate and serve warm. Refrigerate leftovers.

 

Plated Choco Flan with caramel sauceIf your Chocolate Flan should be a bit dry, not to worry. Just pour some extra Cajeta on each plated dessert served. You and your guests will enjoy this, unless you keep it all to yourself!!

 

 

 

 

 

 

 

 

 

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Thank the Greeks for Cheesecake

Greece and we’re talking Ancient Greece where the world’s greatest, most amazing, unsurpassed dessert was first created. What is it you say with despair? It’s Cheesecake of course. The story starts on the isle of Samos about the seventh or eighth centuries B.C.E. It was there that the great inventors of dessert…OK I don’t really know if they are the inventors, but I get excited when it comes to dessert. So on the isle of Samos is were they  began pounding cheese into a thick paste, using honey as a sweetener and setting it into a crust of wheat. The age old question is though, is it truly a cake?

Will let me tell you about the first time I made a cheesecake. The recipe called for three tablespoons of flour. I thought only three tablespoons? And why not, most cakes call for 1 1/2 cups or more of flour. But the three tablespoons were added. My first cheesecakeWhen I make my second cheesecake, I opted to leave out the flour to see what happens. To my surprise, nothing. It bake up just fine like the first one. So off to Google to see why only a small amount of flour is added. I learned the never ending battle, that is if cheesecake is truly a cake. Flour was not in the original cake and if you have no flour, it cannot be called a cake.

So if it is not a cake than what is it? Some say a Tort. Which many torts are just made with cheese. Then there is custard, much like your French Crème Burlee or your Spanish Flan. The two which are made just like a cheesecake. How so? The principle ingredients being: milk and eggs. Of course sugar is added for sweetness. They also use a water bath, necessary to bake them. I have decided I’m not going to get involved in the dispute. Many things including food have a name that has nothing to do with what they are or look like.

Here is a modern day improved upon cheesecake, since the Greek’s first made one. Here is what you will need for the crust and the filling.

ingredients for crust

Also you will need 1/3 cup of flax seed. Place the seed in a food processor and pules on crush until you have a fine flour texture. Next add the almonds and process more and than add the oats. Make sure the grains and almonds are a flour texture. Once you have done this, in a medium bowl, spoon in 1 1/3 cup of the almond flour and add the melted butter and incorporate well. Line four 4 1/2 inch spring form pans with parchment paper.

cheesecake crust

Next place 1/4 cup of almond paste mix into each spring form pan and press out paste to reach the sides of the pan.

parchment line pans with crust

Place the pans in a heated 350 degree oven and bake for 7 minutes. When done remove and let cool. Meanwhile start to prepare the filling. Here is what you will need:

cheesecake ingredients

You will also need 1 cup of plain Greek yogurt. Here is how you incorporate the ingredients by step. Make sure your eggs and cream cheese are room temperature. Be careful not to over process the ingredients so no air is left in the cheesecake, with too much air incorporated into the filling, cracks are likely to develop while the cake is baking.

cheesecake order of ingredients

Note: after step four refer to recipe at the end of this post under STIR-IN IDEAS if you wish to stir in other ingredients. Now pour 1 cup of filling into each spring form pan. Now we need to make a cheesecake water bath.  A cheesecake bath is a fail-safe way to stop your dessert from cracking, it also keeps the oven moisture very high and allows the heat to be gentle on the cake, allowing it to cook more slowly and evenly. The water evaporates before it gets as hot as the oven, cooling the edges of the cake so it bakes at the same rate as the center. Using a roasting pan fill it half way with hot water and place it on the bottom rack of you’re your heated oven. Place spring form pans filled with cheesecake on top rack just over the bath water. Bake for 45 minutes or 60 minutes if you are baking a 7 inch or larger cheesecake.

pouring filling into pans

But today we are using our Nuwave oven. The hot water is poured into the pan. The racked is place over the water and the cheesecakes are placed onto the rack.

pouring hot water for cheesecake bath   placing prepared cheesecake on rack

In the Nu-Wave oven we only have to bake the cheesecake for 20 minutes. Half the time and thank thinking minds for modern inventions.

When the cakes are done allow 15 minuets to cool. Than place in the refrigerator for no less than 3 hours. Then with a knife loosen edges and remove from spring form pans. Top cheesecake with fruit or eat plain. Here blueberry jam was used to to finish the cake.

mini cheeseckes with blueberry on top

You can also make it a Almond Brickle-butter Cheesecake. Before baking add 1 cup crushed heath bars to mix. After cooling add some fresh whipped cream to top and sprinkle with crushed heath bar.

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At first it can be a choir to make cheesecake. But with practice it will become second nature. Things to remember: cheesecake relies on the proteins in the eggs to give it structure. The proteins coagulate as the temperature approaches 170 degrees. If it over bakes, the cheesecake becomes dry. Never bake cheesecake over 350 degrees. It is recommended using light colored pans to cook and bake with. Cheesecake is one of the exceptions, a dark pan uniformly absorbs heat.

Thanks for reading Splendid Recipes and More. Before you go I would like to recommend a website for your viewing, the name of the site is: Is it Really a Cake? . You won’t waist your time going there.

Mix N Match Mini Cheesecakes

Crust

1 cup almonds, slices, processed ¼ cup sugar

¾ cup walnut pieces, processed 8 tbsp. butter, melted

1/3 cup flax seed, processed

Heat oven to 350°F

In a small bowl mix crumbs, sugar and butter; press 1/4 cup crumb mixture onto bottom of each of 4 mini (4 ½ inch) spring form pans. Bake for 7 minutes.

Cake

2 8 oz. Cream Cheese, softened

1 tsp. vanilla extract

½ cup sugar 1 tsp. lemon zest

3 eggs

1 cup Greek yogurt

With a food processor; cream the sugar and cream cheese. Add eggs, 1 at a time, mixing after each addition just until blended. Next add vanilla, lemon zest and yogurt and mix again. Pour 1 cup of the batter into each spring form pans. Bake 40 to 45 minutes or until centers are just set. Run knife around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.

 

STIR-IN IDEAS: Divide batter amongst 4 small bowls first; than mix 1 cup portion your chose of the following into each bowl.

1. Apple Pie Cheesecake; Stir in 1/8 tsp. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined ½ cup warmed apple pie filling and ½ tsp. brown sugar.

2. S’Mores Cheesecake: Stir in 3 Tbsp. chopped Milk Chocolate; pour over crust. Top with ¼ cup Mini Marshmallows and 1 Tbsp. broken Graham Crackers.

3. Chocolate Chunk Mini Cheesecake: Stir in ¼ cup Milk Chocolate chips.

4. New York Mini Cheesecake: Stir in ¼ cup Sour Cream and 1 Tbsp. flour.

5. Cookies and Cream Cheesecake: Stir in ¼ cup chopped Sandwich.

6. Chocolate Royale Mini Cheesecake: Stir in 2 oz. Semi-Sweet Baking Chocolate, melted.

7. Peanut Butter Mini Cheesecake: Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk.

8. Mocha Mini Cheesecake: Mix 1 tsp. Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 oz. Semi-Sweet Baking Chocolate, melted.

9. Fruit Mini Cheesecake: Bake basic mini cheesecake as directed. Just before serving, top with 1/3 cup favorite pie filling or fruit Jam.

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Crepes with Sour Cream and Orange Marmalade

Crepes with Sour Cream & Orange Marmalade

This appealing and appetizing recipe has lots of protein in it with four eggs. Each egg contains about 21 grams of protein if it is a medium egg. The whole milk provides another 8 grams and the marmalade has no protein in it.

Thou it does have 13 grams of carbohydrates, and that is about 5% of your daily need based on a 2000 calorie diet. The right protein, such as eggs have will make us fell full and we will not eat other fatty sugary foods later.

 

Here is what you will need:

crepes ingredients

To fill the crepes and top them…you will need:

crepes filling and topping

Use whole fat sour cream. The low fat or non-fat is too runny. And you don’t want your crepes running away before you can eat them. As the whole fat sour cream is thick you can use a little milk or cream to help thin it out some.

For the marmalade depending on how many people you will be making crepes for, 1 10 oz. jar may not be enough. So use 2 – 10 oz. jars. To warm the jam, empty the jar of jam into a small pot and warm it, making sure not to scorch the pot or burn the jam.

Another option is to heat some water to boiling point in a small sauce pan and place the jar of jam into the hot water. Remove the lid before putting the jar into the water. Turn off burner. While you are preparing the crepes, the jam will be warming to liquid form.

As stated in an image above you can replace butter with coconut oil. Place the two tablespoons for about thirty seconds in a microwave to liquefy the oil. As it is a hard substance. Beat the four eggs and then pour in the coconut oil and mix in well.

mixing coconut oil with eggs for crepe batter

Next in a large bowl mix together the flour, sugar, salt, milk and eggs and whisk well. You should have about 3 cups of crepe batter.

crepe batter three cups

Next lightly grease with some olive oil a medium size frying pan (crepe pan if you happen to have one) on medium-high heat. Pour 6 tbsp. of batter onto pan and grab the pan by the handle and swirl the pan until the batter is spread out thin.

If you get the batter spread out thin enough, it will cook through. No need to turn crepe like you do with pancakes. Allow to cook 1 to 2 minutes or until golden brown.

allow crepe cook through

Notice how the outer edges of the crepe are cooked and center still needs a few seconds to be cooked all the way through. Once done crepe will slide right out onto a plate.

Spoon out sour cream over center of crepe, about 2 to 3 tablespoons.

preparing crepes with sour cream

 

After spooning on sour cream roll crepes. Place two side by side. Pour some warm orange marmalade over top.

 

creppes with orange marmalade

These type of crepes stuffed with sour cream are known as “Continental Crepes”. If you wish you can enjoy some fried bacon and a cup of coffee with this dish. Two are very filling but your 3 cups of batter should make about 10 crepes which is 5 servings.

Crepes with Sour Cream and Orange Marmalade
4 eggs

1 1/3 cups milk

2 tbsp. butter, melted*

1 cup flour

2 tbsp. sugar

½ tsp. salt

In a large bowl, whisk together eggs, milk, melted butter (coconut oil), flour, sugar and salt until smooth. Heat a skillet or crepe pan over medium-high heat. Grease pan with a small amount of olive oil. Apply with a brush or paper towel. Spoon 6 tablespoons of batter onto hot pan. Grab pan by the handle and tilt pan in a circular motion to let batter spread out. The crepe must be thin on pan. Cook 1 to 2 minutes on one side only or until golden brown.

*optional: 2 tbsp. coconut oil, melted

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