Charbel Barker, Author at My Latina Table

Homemade Baked Beef Empanadas

Charbel Barker — Sun, 01 Mar 2026 17:56:34 +0000

Classic homemade empanadas made with a simple dough and a seasoned beef filling with eggs and olives. Golden outside and flavorful inside.

Leer en Espanol

These empanadas are more South American in style than Mexican. The dough is a traditional baked butter dough, and the filling includes classic ingredients like hard-boiled eggs and olives — elements commonly found in Argentina, Chile, and Uruguay.

I grew up making Mexican empanadas, which are often more boldly seasoned, sometimes fried, with flavors that instantly take me back to my childhood. And while these are different, I truly love them. They carry the same homemade warmth and sense of tradition.

For me, making empanadas is always something meaningful. The style may change and the ingredients may vary, but the purpose stays the same: bringing people together around food made by hand. These connect me to South America, while still reminding me of the delicious Mexican empanadas I’ve been making since I was a child.

Time

Prep time: 40 minutes
Rest time: 20 minutes
Bake time: 10–12 minutes
Total time: About 1 hour

Yield: 12–14 empanadas
Method: Baking
Cuisine: Latin American
Category: Main Dish / Appetizer

Ingredients

For the dough:

4 cups all-purpose flour
14 tablespoons (1¾ sticks) room temperature butter
½ cup water
1 teaspoon salt

For the filling:

½ pound ground beef
1 small onion, finely diced
1 small bell pepper, finely diced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon onion powder
1 teaspoon salt (adjust to taste)
2 hard-boiled eggs, chopped
6 olives, chopped
2 tablespoons chopped green onions

To finish:

1 egg, beaten (for egg wash)

Instructions

Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.
Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.
Assemble by dividing the dough, rolling into discs (use an Empanada Press to make it easier), filling, sealing tightly, and crimping the edges.
Bake at 350°F for 10–12 minutes until golden.

Let cool slightly before serving.

Baked Beef Empanadas

Classic homemade empanadas made with a simple dough and a seasoned beef filling with eggs and olives.

Course Appetizer, Main Course

Cuisine latin

Keyword empanadas

Prep Time 35

Cook Time 15

Total Time 50

Servings Empanadas

Calories 297kcal

Author Charbel Barker

Equipment

1 empanada press

Ingredients

For the dough:

4 cups all-purpose flour
14 tablespoons room temperature butter
½ cup water
1 teaspoon salt

For the filling:

½ pound ground beef
1 small onion finely diced
1 small bell pepper finely diced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon onion powder
1 teaspoon salt adjust to taste
2 hard-boiled eggs chopped
6 olives chopped
2 tablespoons chopped green onions

To finish:

1 egg beaten (for egg wash)

Instructions

Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.
Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.
Assemble by dividing the dough, rolling into discs, filling, sealing tightly, and crimping the edges. Brush with the egg wash.
Bake at 350°F for 10–12 minutes until golden.

Nutrition

The post Homemade Baked Beef Empanadas appeared first on My Latina Table.

Asian Grass-Fed Beef Lettuce Wraps

Charbel Barker — Sat, 28 Feb 2026 22:02:47 +0000

These ground beef lettuce wraps are a light, quick, and flavor-packed meal. Inspired by Asian flavors, they combine juicy beef with fresh, crisp vegetables in a simple skillet preparation. They’re perfect for a healthy weeknight dinner when you want something lower in carbs but still satisfying.

Leer en Espanol

The combination of garlic, ginger, soy sauce, and sesame oil creates a balanced, aromatic base, while the lettuce adds freshness and texture. Serve them as a main dish or as a shareable appetizer.

Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 4 servings
Method: Skillet
Cuisine: Asian-inspired
Category: Main Course

Ingredients

1 pound (450 g) ground beef (80/20 or leaner)
1 cup diced bell pepper (any color)
1 cup shredded carrots
¼ cup chopped green onions
3 cloves garlic, finely minced
1-inch piece fresh ginger, grated
2 tablespoons soy sauce (preferably low sodium)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 head lettuce (butter or iceberg), leaves separated and washed
Salt and pepper to taste

Instructions

Brown the beef.
Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until no longer pink and nicely browned (6–8 minutes). Drain excess grease if needed.
Sauté the aromatics.
Push the beef to one side of the skillet (or temporarily remove it). Add the garlic and grated ginger. Cook for about 30 seconds, until fragrant.
Add the vegetables.
Stir in the diced bell pepper and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp (4–5 minutes).
Combine and season.
Return the beef to the skillet if removed. Add the soy sauce, sesame oil, and rice vinegar. Season with salt and pepper. Cook for another 2–3 minutes to allow the flavors to combine. Adjust seasoning if needed.
Serve.
Transfer the mixture to a serving bowl. Spoon several tablespoons into each lettuce leaf, garnish with chopped green onions, and serve immediately.

Notes & Variations

For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Ground turkey or chicken can be used for a lighter option.
For heat, add red pepper flakes or a drizzle of sriracha.
The filling keeps well in the refrigerator for up to 3 days and reheats easily in a skillet.

Asian Grass Fed Beef Lettuce Wraps

These ground beef lettuce wraps are a light, quick, and flavor-packed meal. Inspired by Asian flavors, they combine juicy beef with fresh, crisp vegetables in a simple skillet preparation.

Course Main Course, Salad

Cuisine asian

Keyword wraps

Prep Time 10

Cook Time 15

Total Time 25

Servings Lettuce Wraps

Calories 120kcal

Author Charbel Barker

Ingredients

1 pound ground beef (80/20 or leaner)
1 cup diced bell pepper any color
1 cup shredded carrots
¼ cup chopped green onions
3 cloves garlic finely minced
1- inch piece fresh ginger grated
2 tablespoons soy sauce preferably low sodium
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 head lettuce butter or iceberg, leaves separated and washed
Salt and pepper to taste

Instructions

Brown the beef.

Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until no longer pink and nicely browned (6–8 minutes). Drain excess grease if needed.

Sauté the aromatics.

Push the beef to one side of the skillet (or temporarily remove it). Add the garlic and grated ginger. Cook for about 30 seconds, until fragrant.

Add the vegetables.

Stir in the diced bell pepper and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp (4–5 minutes).

Combine and season.

Return the beef to the skillet if removed. Add the soy sauce, sesame oil, and rice vinegar. Season with salt and pepper. Cook for another 2–3 minutes to allow the flavors to combine. Adjust seasoning if needed.

Serve.

Transfer the mixture to a serving bowl. Spoon several tablespoons into each lettuce leaf, garnish with chopped green onions, and serve immediately.

Nutrition

The post Asian Grass-Fed Beef Lettuce Wraps appeared first on My Latina Table.

Easy Christmas Baked Brie Appetizer

Charbel Barker — Mon, 22 Dec 2025 01:01:31 +0000

This easy Christmas baked brie is one of those appetizers that looks fancy but couldn’t be easier to make. Warm, creamy brie is wrapped in puff pastry, baked, and topped with a sweet-and-savory cranberry walnut mixture that melts together perfectly in the oven, making it ideal for holidays, gatherings, or a cozy night in. Serve it straight from the oven with crackers or bread and watch it disappear fast.

Leer en Espanol

Easy Christmas Baked Brie

This easy Christmas baked brie is one of those appetizers that looks fancy but couldn’t be easier to make. Warm, creamy brie is wrapped in puff pastry and topped with a sweet-and-savory cranberry pecan mixture that melts together perfectly in the oven.

Course Appetizer

Keyword brie, christmas

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 171kcal

Author Charbel Barker

Ingredients

1 sheet puff pastry
1 wheel brie cheese
1 cup dried cranberry and glazed walnut mix
3 tbsp maple syrup
1 tbsp butter
1/4 tsp cinnamon
1 egg beaten, for egg wash

Instructions

Wrap the brie in puff pastry and apply egg wash.
Bake at 425 F for 15 minutes
Mix the remaining ingredients in a bowl, and pour over the top of the brie wrapped in puff pastry.
Serve with crackers, baguettes, or chips.

Nutrition

The post Easy Christmas Baked Brie Appetizer appeared first on My Latina Table.

Fast and Easy Mango Mousse Recipe

Charbel Barker — Mon, 22 Apr 2024 23:59:52 +0000

Inside: Learn how to make this delicious and easy mango mousse that is a perfect and refreshing dessert for any time of year.

This delicious mango mousse dessert brings back so many amazing memories from growing up in Mexico. During the months of April and May, it is mango season. Where I grew up, everyone was excited for this time of year because it brought work for so many people.

The people that grew mangoes harvested them, packed, them, and sold them. Mangoes are so popular in Mexico and I will always remember with fondness that time of year and all of the fun activities and events that we all participated in.

This mango mousse recipe is easy to make, incredibly creamy, and perfect for a quick and easy dessert.

What is Mango Mousse?

Mango mousse is a delicious dessert that is made with fresh mangoes, heavy whipping cream, greek yogurt, and a few other simple ingredients. It only takes a few minutes to prepare, and a few hours until it is fully set and you can enjoy it.

Screenshot

The texture is light and velvety and the flavors are amazing. I made this for my kids and husband recently, and they all loved it and kept coming back for more.

What Ingredients do you need to make Mango Mousse?

To make this tasty recipe, you just need to gather the following ingredients:

2 Tablespoons of Unflavored Gelatin
1 Cup of Water to Dissolve the Gelatin
2 Cups of Heavy Whipping Cream
4 Mangoes (removed from the core)
1 Cup of Sugar
2 Cups of Plain Greek Yogurt

That is it! There are only 6 simple ingredients, and then you are ready to get started.

How Do You Make Mango Mousse?

Start by dissolving the unflavored gelatin in the cup of water over medium heat, stirring until it is dissolved.

Next, whip the heavy whipping cream with a mixer until it is light and creamy.

Add the rest of the ingredients to a blender with the gelatin mixture, and blend together. Fold in the heavy whipping cream and add to a dish of your choice and refrigerate for 4-5 hours and it is ready to enjoy.

Try These Other Tasty Desserts from My Latina Table

Fast and Easy Mango Mousse Recipe

Learn how to make this delicious and easy mango mousse that is a perfect and refreshing dessert for any time of year.

Course Dessert

Cuisine Mexican

Keyword mango, mango mousse

Prep Time 10

Refrigerating Time 4

Total Time 4 10

Servings Servings

Calories 265kcal

Author Charbel Barker

Ingredients

2 Tbsp Unflavored Gelatin
1 Cup Water
2 Cups Heavy Whipping Cream
4 Mangoes the Pulp
1 Cup Sugar
2 Cups Plain Greek Yogurt

Instructions

Dissolve the gelatin in the water in a saucepan over medium heat
Whip the heavy whipping cream with a mixer
Combine all of the ingredients (including the gelatin) except the whipped cream in a blender and blend well.
Fold in the Whipped Cream and place in a dish and refrigerate for 4-5 hours.

Nutrition

The post Fast and Easy Mango Mousse Recipe appeared first on My Latina Table.

Christmas Wreath Pastry

Charbel Barker — Sat, 02 Dec 2023 01:27:54 +0000

Inside: Learn how to make a beautiful Christmas Wreath pastry dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo dough is and alternate fillings to use to make your wreath unique!

LEER EN ESPANOL

As the festive season arrives there’s no better time to try your hand at a dessert that will be stunning and delicous!

This Christmas Wreath pastry is delectable dessert using the flaky layers of phyllo dough.

You will love the golden, paper-thin layers that hold the promise of a crispy, flaky delight, perfectly suited for the season of indulgence.

By following our step by step instructions you too can learn how to make a Christmas dessert that will be a masterpiece of both artistry and flavor, a delightful centerpiece for your festive celebration.

What is phyllo dough?

Phyllo pastry (also spelled filo or fillo) is a type of dough used in various Mediterranean and Middle Eastern cuisines. Phyllo pastry sheets are thin layers of this dough that come packaged and can be used to create a wide variety of sweet and savory dishes.

These sheets are typically sold in a frozen state and need to be thawed before use. The thinness of phyllo pastry sheets allows for the creation of delicate and crispy layers when baked. Many popular dishes, such as baklava, spanakopita, and various appetizers, use phyllo pastry to achieve a flaky and light texture.

When working with phyllo pastry sheets, it’s essential to handle them carefully, as they are thin and delicate.

Phyllo pastry sheets offer a versatile and convenient option for creating impressive and flavorful dishes with a delightful texture.

How to make a Christmas Wreath Pastry

Ingredients:

1 package of Phyllo pastry sheets

1 cup of unsalted butter melted for brushing

Maple syrup or honey

Vanilla- lemon Custard :

1/4 cup of unsalted butter

3/4 cup of sugar

Lemon peel from one lemon

1 cup of arrowroot powder or cornstarch or Maizena choose your favorite.

3 cups of milk

1 can of evaporated milk

1 tbsp of vanilla

Instructions:

Melt the butter add the sugar, and lemon peel
Pour the evaporated milk and mix
In a large cup mix the cornstarch and the 3 cups of cold milk until is not lumpy
Pour the milk and whisking constantly in a medium heat and keep whisking until the custard thickens
Set aside to cool down

*I follow the baking time from the box of the pastry and it took mine just took 18 minutes.

How to fold the pastry

Lay one phyllo dough vertically and brush with butter then place another sheet on top and brush with butter
Heap one tablespoon of custard (or filling of your choice) at the bottom right
Heap on tablespoon of custard at the bottom left and one tablespoon in the center
Fold phyllo dough over custard and seal by pressing down
Fold again and bring in the sides, the fold up once more
Crinckle excess phyllo and fold the pastry parcel over so it stis on top- then turn it over
Use a scissor to cut into three parcles and pinch ends tightly. Repeat.
Place in a baking pie dish and brush with butter
Bake for about 18-20 minutes
Remove from oven and pour cooled syrup over the pastry and arange in a wreath shape

Christmas Wreath Pastry

Learn how to make a beautiful Christmas Wreath dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo dough is and alternate fillings to use to make your wreath unique!

Course Dessert

Cuisine Mediterranean

Keyword christmas, dessert, phyllo dough

Prep Time 5

Cook Time 20

Servings

Calories 538kcal

Author Charbel Barker

Ingredients

1 package of Phyllo pastry sheets
1 cup of unsalted butter melted for brushing
Maple syrup or honey

Vanilla- lemon Custard :

1/4 cup of unsalted butter
3/4 cup of sugar
Lemon peel from one lemon
1 cup of arrowroot powder or cornstarch or Maizena choose your favorite.
3 cups of milk
1 can of evaporated milk
1 tbsp of vanilla

Instructions

To make the custard filling

Melt the butter add the sugar, and lemon peel
Pour the evaporated milk and mix
In a large cup mix the cornstarch and the 3 cups of cold milk until is not lumpy
Pour the milk and whisking constantly in a medium heat and keep whisking until the custard thickens
Set aside to cool down

How to fold the pastry

Lay one phyllo dough vertically and brush with butter then place another sheet on top and brush with butter
Heap one tablespoon of custard (or filling of your choice) at the bottom right
Heap on tablespoon of custard at the bottom left and one tablespoon in the center
Fold phyllo dough over custard and seal by pressing down
Fold again and bring in the sides, the fold up once more
Crinckle excess phyllo and fold the pastry parcel over so it stis on top- then turn it over
Use a scissor to cut into three parcles and pinch ends tightly. Repeat.
Place in a baking pie dish and brush with butter
Bake for about 18-20 minutes
Remove from oven and pour cooled syrup over the pastry and arange in a wreath shape

Nutrition

Other filling ideas

Phyllo dough’s versatility allows for a wide range of both sweet and savory fillings. Here are some delicious ideas to inspire your phyllo dough dish:

Savory Fillings:

Spinach and Feta: A classic combination for spanakopita. Sautéed spinach, onions, and garlic mixed with crumbled feta cheese.
Cheese and Herb: Blend cream cheese or ricotta with fresh herbs like dill, chives, or parsley.
Mushroom and Gruyère: Sautéed mushrooms with shallots and Gruyère cheese for a rich and earthy filling.
Sundried Tomato and Pesto: Spread pesto on the phyllo sheets and layer with sundried tomatoes for a burst of Mediterranean flavors.
Buffalo Chicken: Shredded cooked chicken tossed in buffalo sauce, mixed with cream cheese or blue cheese, for a spicy twist.

Sweet Fillings:

Apple and Cinnamon: Sliced apples mixed with cinnamon, sugar, and a touch of nutmeg for a comforting dessert.
Chocolate Hazelnut: Spread Nutella or a homemade chocolate-hazelnut spread between the layers for a decadent treat.
Berry and Cream: A mix of fresh berries layered with sweetened whipped cream or a custard.
Honey and Walnut: Chopped walnuts mixed with honey and a hint of cinnamon for a sweet and nutty filling.
Pumpkin and Spice: A seasonal favorite with pumpkin puree, brown sugar, and a blend of warm spices like cinnamon and nutmeg.

Remember to brush each layer of phyllo dough with melted butter or oil as you assemble your dish to achieve that desired flaky and crispy texture. Whether you choose a savory or sweet direction, phyllo dough provides a perfect canvas for creating impressive and delicious dishes.

Other desserts you may enjoy:

The post Christmas Wreath Pastry appeared first on My Latina Table.

Christmas Tree Puff Pastry

Charbel Barker — Thu, 30 Nov 2023 17:17:24 +0000

Inside: You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.

As the festive season ushers in joy and merriment, there’s no better way to embrace the holiday spirit than by creating a delightful Christmas tree-shaped puff pastry dish.

The delectable scent of buttery layers wafting through the air is going to be something your family will always remember.

What are puff pastry sheets?

Puff pastry sheets are a versatile and flaky dough that is characterized by its many layers. The primary ingredients in puff pastry include flour, water, salt, and a large amount of butter.

During baking, the water in the dough and butter evaporates, creating steam that causes the layers to puff up and become light and flaky.

Puff pastry sheets are commonly used in both sweet and savory dishes, such as pastries, turnovers, tarts, and other baked goods. They serve as a convenient and time-saving option for home cooks, as they can be purchased pre-made in the form of frozen sheets.

These ready-to-use sheets can be thawed and easily incorporated into a variety of recipes, making them a popular choice for those who want to achieve a delicate and crisp pastry without the labor-intensive process of making the dough from scratch.

How to make a Christmas Tree Puff Pastry Dessert

Ingredients:

2 x 320 Jus-Rol Chilled Ready Rolled Puff Pastry Sheets
2 tablespoons Nut Spread and of your choice*
2 tablespoons strawberry jam
1 egg, beaten
Icing Sugar for dusting

*you may also substitute with hazelnut spread, jam, or any other topping of your choice

Instructions:

Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Unroll one of the puff pastry sheets and place on baking sheet
Spread the nut butter over the pastry sheet
Unroll the second pastry sheet and place on top of the first one
Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
Start at the top and twist each branch away from you- giving two turns to each branch
Place the pastry star at the top securing with a beaten egg
Spread the beaten egg over the entire pastry
Bake for 12-15 minutes or until golden brown and risen
Cool before transfering to a wire rack
Transfer to a serving plate and dust with icing to serve

Christmas Tree Puff Pastry

You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.

Course Dessert

Cuisine American

Keyword dessert, jambalaya, nut butter, puff pastry

Prep Time 5

Cook Time 12

Servings people

Author Charbel Barker

Ingredients

2 x 320 Jus-Rol Chilled Ready Rolled Puff Pastry Sheets
2 tablespoons Nut Spread and of your choice*
2 tablespoons strawberry jam
1 egg beaten
Icing Sugar for dusting

Instructions

Preheat oven to 425
Line a baking sheet with parchment paper
Unroll one of the puff pastry sheets and place on baking sheet
Spread the nut butter over the pastry sheet
Unroll the second pastry sheet and place on top of the first one
Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
Start at the top and twist each branch away from you- giving two turns to each branch
Place the pastry star at the top securing with a beaten egg
Spread the beaten egg over the entire pastry
Bake for 12-15 minutes or until golden brown and risen
Cool before transfering to a wire rack
Transfer to a serving plate and dust with icing to serve

What can you substitute for nut butter in this recipe?

The versatility of puff pastry makes it a fantastic choice for a wide range of dessert fillings. Here are some delicious options you can consider:

Apple Cinnamon: Sautéed apples with cinnamon and sugar.

Berry Medley: Mix of strawberries, blueberries, raspberries, or blackberries with a touch of sugar.

Pear and Almond: Sliced pears with almond paste or frangipane

Pastry Cream: Classic vanilla or chocolate pastry cream.

Lemon Curd: Tangy and sweet lemon filling.

Chocolate Ganache: Rich and smooth chocolate ganache.

Nutella: Hazelnut chocolate spread for a quick and indulgent option.

Pecan Pie Filling: Pecans mixed with sugar, butter, and eggs.

Almond Paste: Sweet almond filling for a nutty flavor.

Cream Cheese and Fruit: Cream cheese with berries or sliced fruit.

Ricotta and Honey: Light and creamy ricotta with a drizzle of honey.

Cinnamon Sugar: A simple mix of cinnamon and sugar.

Pumpkin Spice: Pumpkin puree with cinnamon, nutmeg, and cloves.

Ginger and Pear: Sliced pears with a hint of ginger.

Fruit and Nut Tart: Combine your favorite fruits with chopped nuts.

Chocolate and Raspberry: Layer of chocolate ganache with fresh raspberries.

Remember to adjust the sweetness and spices according to your taste preferences. Puff pastry desserts offer endless possibilities, allowing you to get creative and experiment with different flavors and combinations.

Other desserts you may enjoy:

The post Christmas Tree Puff Pastry appeared first on My Latina Table.

The Best Lemon Pie Recipe with Swiss Meringue

Charbel Barker — Tue, 21 Nov 2023 16:58:21 +0000

Inside: This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures. Embrace the art of pie-making with this simple yet elegant lemon pie recipe that is sure to become a cherished staple in your dessert repertoire.

What is a Lemon Meringue Pie?

Lemon meringue pie is a classic dessert that consists of a flaky pie crust filled with a rich, tangy lemon custard and topped with a fluffy, golden-brown meringue.

The pie is known for its perfect balance of tart and sweet flavors, creating a delightful contrast that is beloved by many.

The filling is typically made from a mixture of lemon juice, zest, eggs, sugar, and sometimes cornstarch or flour to thicken the custard.

The meringue is created by whipping egg whites and sugar together until they form stiff peaks, which are then spread over the lemon filling and baked until the meringue achieves a crisp and golden exterior.

The combination of the zesty lemon filling and the light, airy meringue creates a dessert that is both refreshing and indulgent, making it a popular choice for those with a sweet tooth and an affinity for citrus flavors.

How To make Lemon Pie

INGREDIENTS:

300g all-purpose wheat flour (2 cups)
60g Sugar (¼ cup)
1 stick of very cold unsalted butter
1 grade egg (this must be cold)
1 teaspoon salt

Filling:

1 ½ cups of whole milk
½ cup Cornstarch
150g Sugar (1 cup)
½ cup freshly squeezed lemon juice
Lemon zest (green part only)
4 egg yolks
1 stick of unsalted butter

SWISS MERINGUE

4 egg whites
300g Sugar (about 1 cup)

PREPARATION:

1. We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).

2. Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.

3. Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).

4. We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).

5. When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.

6. After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.

7. It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.

8. Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.

9. When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.

10. Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.

11. After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).

12. We bake the base at 200 degrees for 15 min.

13. After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.

14. Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.

15. After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.

Lemon Cream Filling:

Heat the milk in the microwave or on the stove, when it is already hot we reserve a moment.

Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.

Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.

Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.

When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.

When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.

Swiss Meringue:

In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .

We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.

When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.

We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.

We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.

At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.

For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.

How do you store leftover pie?

Storing lemon meringue pie properly is crucial to maintaining its texture and flavor. Here are some guidelines on how to store lemon meringue pie:

Refrigeration:
- Due to the perishable nature of the lemon filling and meringue topping, it’s best to store a lemon meringue pie in the refrigerator.
- Place the pie in the refrigerator as soon as it has cooled to room temperature.
Covering:
- Cover the pie loosely with plastic wrap or aluminum foil. Avoid wrapping it too tightly to prevent the delicate meringue from getting crushed.
Avoid Moisture:
- Moisture can affect the texture of the meringue, making it soft or weeping. Store the pie away from humid areas and avoid placing it near foods with strong odors in the refrigerator.
Consume Promptly:
- Lemon meringue pie is best enjoyed within a day or two of baking. The meringue may start to break down and lose its texture over time.
Freezing (Optional):
- If you need to store the pie for a more extended period, you can freeze it. However, keep in mind that meringue may not retain its original texture after freezing.
- Freeze the pie uncovered initially until the meringue is firm, then wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container.
Thawing:
- When ready to eat a frozen pie, allow it to thaw in the refrigerator. Avoid thawing at room temperature to minimize the risk of bacterial growth.

Remember that while storing lemon meringue pie, especially with meringue toppings, requires some care, consuming it fresh is the ideal way to experience the pie at its best. If you have leftover slices, consider covering the exposed edges of the meringue with plastic wrap before refrigerating to help preserve its texture.

Check out these other desserts!

Lemon Pie

This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures.

Course Dessert

Cuisine American

Prep Time 2 15

Cook Time 30

Servings

Author Charbel Barker

Ingredients

Crust

300 g all-purpose wheat flour 2 cups
60 g Sugar ¼ cup
1 stick of very cold unsalted butter
1 grade egg this must be cold
1 teaspoon salt

Filling

1 ½ cups of whole milk
½ cup Cornstarch
150 g Sugar 1 cup
½ cup freshly squeezed lemon juice
Lemon zest green part only
4 egg yolks
1 stick of unsalted butter

Swiss Meringue

4 egg whites
300 g Sugar about 1 cup

Instructions

We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).
Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.
Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).
We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).
When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.
After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.
It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.
Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.
When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.
Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.
After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).
We bake the base at 400 degrees F for 15 min.
After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.
Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.
After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.

Lemon Cream Filling:

Heat the milk in the microwave or on the stove, when it is already hot we reserve a moment.
Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.
Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.
Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.
When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.
When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.

Swiss Meringue:

In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .
We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.
When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.
We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.
We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.
At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.
For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.

The post The Best Lemon Pie Recipe with Swiss Meringue appeared first on My Latina Table.

Chicken Sheet Pan Recipe

Charbel Barker — Tue, 21 Nov 2023 16:55:57 +0000

Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!

This one-pan wonder not only promises a mouthwatering feast but also streamlines the cooking process, making it a perfect choice for busy weeknights or lazy Sundays.

The harmonious blend of tender chicken, roasted vegetables, and aromatic herbs creates a dish that is as visually appealing as it is delicious.

What is a chicken sheet pan meal?

A chicken sheet pan recipe typically involves cooking chicken and an assortment of vegetables on a single sheet pan in the oven. It’s a convenient and efficient cooking method that allows for easy preparation and cleanup.

To create a chicken sheet pan dish, you would season chicken pieces with herbs and spices, arrange them on a baking sheet alongside a variety of vegetables, and then roast everything in the oven.

The result is a flavorful and well-balanced meal with juicy chicken and perfectly roasted vegetables.

This approach not only simplifies the cooking process but also enhances the overall taste as the ingredients cook together, allowing their flavors to meld. The versatility of sheet pan recipes makes them a popular choice for home cooks looking for a fuss-free way to create delicious and wholesome meals.

How to cut vegetables for a sheet pan meal

Dicing vegetables for a sheet pan meal is a straightforward process that helps ensure even cooking and a visually appealing presentation. Here’s a simple guide on how to dice veggies for a sheet pan meal:

Wash and Prepare Vegetables

Start by washing your vegetables thoroughly. Peel and trim them as needed. For vegetables like carrots, peel and then trim the ends. For bell peppers, cut around the stem and remove the seeds.

Choose a Uniform Size

Consistency in size is crucial for even cooking. Choose a dice size that suits your preference, but aim for uniformity to ensure that all pieces cook at the same rate. A medium dice (around 1/2 to 3/4 inch) is often a good choice for sheet pan meals.

Cutting Techniques

- Bell Peppers: Cut the peppers in half, remove the seeds and membrane, and then slice into strips. Finally, cross-cut the strips into bite-sized pieces.
- Zucchini: Slice off the ends and then cut the zucchini into rounds or half-moons.
- Carrots: Peel and then cut into coins or sticks. If the carrots are thick, consider halving or quartering them lengthwise before cutting into smaller pieces.
- Onions: Peel the onion and cut it in half. Slice each half into thin wedges.
- Broccoli: Cut the broccoli into florets, keeping them relatively uniform in size.

Chicken Sheet Pan Recipe

Ingredients:

Veggies of your choice. I used potatoes, zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.

1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken:

1/4 tbsp of ground cumin

1/2 tbsp of paprika

1 Dry Guajillo pepper boiled without seeds.

1 Dry Poblano pepper boiled without seeds.

1/4 white onion roasted

3 garlic cloves roasted

1 cup of cherry tomatoes or 2 Roma tomates roasted

The juice of two orange juice

1 tbsp of apple cider vinegar

2 steams of fresh oregano

3 tbsp of olive oil

Salt and pepper to taste.

Instructions:

Cut veggies into bite sized pieces

Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.

Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)

Blend all the ingredients for the chicken marinade

Place chicken in a bowl and pour the marinade over it

Mix well and let marinade at least two hours or more.

Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking

Place the chicken over the veggies and cover with aluminum

Bake at 375 for 30 minutes.

Broil for the last 10 minutes in broil to add color to the chicken

Enjoy!

Chicken Sheet Pan Recipe

Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!

Course dinner

Cuisine American

Keyword baked chicken, dinner, vegetables

Prep Time 2 10

Cook Time 40

Servings

Author Charbel Barker

Ingredients

Vegetables of your choice: Potatoes zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken:

1/4 tbsp of ground cumin
1/2 tbsp of paprika
1 Dry Guajillo pepper boiled without seeds.
1 Dry Poblano pepper boiled without seeds.
1/4 white onion roasted
3 garlic cloves roasted
1 cup of cherry tomatoes or 2 Roma tomates roasted
The juice of two orange juice
1 tbsp of apple cider vinegar
2 steams of fresh oregano
3 tbsp of olive oil
Salt and pepper to taste.

Instructions

Cut veggies into bite sized pieces
Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
Blend all the ingredients for the chicken marinade
Place chicken in a bowl and pour the marinade over it
Mix well and let marinade at least two hours or more.
Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
Place the chicken over the veggies and cover with aluminum
Bake at 375 for 30 minutes.
Broil for the last 10 minutes in broil to add color to the chicken

Nutrition

Serving: 8g

Other recipes you may enjoy:

The post Chicken Sheet Pan Recipe appeared first on My Latina Table.

The Best Creamy Cranberry Dip Recipe – A Holiday Appetizer

Charbel Barker — Tue, 21 Nov 2023 16:53:10 +0000

Inside: If you are looking for an amazing and unique appetizer to take your next holiday party, look no further – this creamy cranberry dip is easy to make and sure to be a hit.

We are at the time of year where holiday gatherings are starting and everyone is rushing to think of what foods to take to share with friends and family. It can be hard to think of something unique that people will like, but this festive dip that I am going to share today fits the bill.

When most people think of cranberries during the holidays, they think of fresh cranberry sauce. Even though it is a common food to share at Thanksgiving, a lot of times there is a lot of leftovers since it isn’t always the most popular dish. Today, I am going to share a recipe for another recipe that uses fresh cranberries, but that is combined with delicious brie and gouda cheeses which makes for a creamy dip that everyone will love.

What is Cranberry Dip?

Cranberry dip is one of many cranberry recipes that you can make for holiday parties. This particular easy dip recipe combines fresh ingredients, like tart cranberries, coconut sugar, cinnamon, orange juice and orange zest, with brie and gouda cheeses. It is then baked in the oven and served with crackers. This is a perfect appetizer, because it is easy to make and easy to share. People can scoop it up onto their plate and enjoy it with their favorite crackers or even just with a spoon.

A common variation is to use cream cheese if you prefer that over brie and gouda, but I find that these decadent cheeses make a huge difference and everyone seems to love it! If you have all the ingredients, you can even make it at the last minute, because it doesn’t take long at all to through together.

How do you make this Cranberry Dip?

To make this perfect holiday party appetizer, you will gather the following simple ingredients:

1 bag of fresh cranberries (you can use frozen cranberries if that is what you have)
4 Tbsp of coconut sugar
1/4 teaspoon of ground cinnamon
Juice from one orange
1/2 tbsp of orange zest
Brie cheese
Smoked Gouda, cut into cubes (optional)
Fresh rosemary

You will start by preheating the oven to 350 degrees fahrenheit. In a small bowl combine the coconut sugar and cinnamon and set aside.

Next, in a 9×13 inch baking dish combine cranberries, coconut sugar and cinnamon mixture, and the fresh orange juice and zest, and stir well.

Finally, add the round of brie cheese to the middle of the dish and add the cubes of smoked gouda and the rosemary. Place in the preheated oven and bake for 30 minutes.

Once cooked, remove from the oven, give it a quick stir, and serve with and assortment of crackers, tortilla chips, pretzel crisps, or pita chips.

If you don’t have brie cheese, you can replace it with a block of cream cheese and it will still have a similar creamy texture and taste.

This recipe is great right out of the oven, but you can also save any leftover dip for the next day. Just keep it in an airtight container, or in the same serving dish with plastic wrap over the top and it will be ready to continue enjoying later.

The delicious seasonal flavors of this dip make it a perfect option for family gatherings any time of year, and it is my new favorite way to use cranberries.

Check out these other holiday favorite recipes

The Best Creamy Cranberry Dip

If you are looking for an amazing and unique appetizer to take your next holiday party, look no further - this creamy cranberry dip is easy to make and sure to be a hit

Course Appetizer

Cuisine American

Keyword christmas, cranberries, dip, Thanksgiving

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 112kcal

Author Charbel Barker

Ingredients

1 bag cranberries
4 tbsp coconut sugar
1/4 tsp ground cinnamon
1 orange juice
1/2 tbsp orange zest
1 round brie cheese
2 oz smoked gouda in cubes
fresh rosemary

Instructions

Preheat oven to 350 F
Combine the cinnamon and coconut sugar in a small bowl, set aside.
Combine the cranberries, cinnamon and coconut sugar mixture, orange juice and orange zest in a 9x13 baking dish.
Add the round of brie in the middle and top with the cubes of smoked gouda and fresh rosemary
Bake for 30 minutes and serve with crackers.

Nutrition

The post The Best Creamy Cranberry Dip Recipe – A Holiday Appetizer appeared first on My Latina Table.

Halloween Jello

Charbel Barker — Thu, 05 Oct 2023 15:24:52 +0000

Inside: Learn how to make a spooky Halloween Jello that everyone will love! This recipe uses a jelly mold to perfect the art of a scary side dish. Using geletain and other deicious ingredients such as cream cheese, condensed and evaportaed milk and Nestle half cream you can guarnatee it is going to be good!

As Halloween approaches, it’s time to indulge in some delightfully eerie treats that are sure to send shivers down your spine.

This year, we’re taking a classic party favorite, gelatin, and turning it into a spine-chilling masterpiece using a brain-shaped jello mold. Get ready to embark on a culinary adventure that will leave your guests screaming for more.

Whether you’re hosting a haunted house party or just celebrating with close friends and family, this spooky jello mold creation is bound to leave a lasting impression. The best part? It tastes as good as it looks!

What is a Jelly Mold?

A jelly mold, also known as a gelatin mold or jello mold, is a kitchen utensil used to shape and set gelatin desserts, like Jello or other flavored gelatin mixtures, into various decorative shapes.

These molds can be made from various materials, including plastic, glass, metal, or silicone, and they come in an array of shapes and sizes, ranging from simple rounds to intricate designs.

How to make a Halloween Jello

INGREDIENTS:

1 envelope of grape flavored gelatin (or you can substitute with an envelope of black gelatin with red fruit flavor if you can find it)
1 dropper of liquid black vegetable dye
1 can evaporated milk (Carnation)
1 can of condensed milk (dairy)
1 can of half cream (Nestle) you can replace it with sour cream
1 stick of Cream Cheese (Philadelphia)
1 splash of vanilla
1 cup cold cow’s milk
4 envelopes of gelatin
3 cups of water
1 splash of cooking oil
Jelly mold

PREPARATION:

1. We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).

2. After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can’t find half cream), the cream cheese stick, the splash of vanilla and we blend well

3. While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.

4. Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.

5. Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.

6. Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.

7. When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,

8. One the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)

9. Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.

10. Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.

11. Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.

12. Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .

13. Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.

14. After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.

15. Cut into slices, serve and enjoy.

Halloween Jello

Learn how to make a spooky Halloween Jello that everyone will love! This recipe uses a jelly mold to perfect the art of a scary side dish. Using geletain and other deicious ingredients such as cream cheese, condensed and evaportaed milk and Nestle half cream you can guarnatee it is going to be good!

Course Dessert

Cuisine American

Keyword jello

Prep Time 15

Cook Time 6

Servings people

Author Charbel Barker

Ingredients

1 envelope of grape flavored gelatin or you can substitute with an envelope of black gelatin with red fruit flavor if you can find it
1 dropper of liquid black vegetable dye
1 can evaporated milk Carnation
1 can of condensed milk dairy
1 can of half cream Nestle you can replace it with sour cream
1 stick of Cream Cheese Philadelphia
1 splash of vanilla
1 cup cold cow’s milk
4 envelopes of gelatin
3 cups of water
1 splash of cooking oil
Jelly mold

Instructions

We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).
After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can't find half cream), the cream cheese stick, the splash of vanilla and we blend well
While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.
Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.
Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.
Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.
When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,
Once the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)
Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.
Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.
Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.
Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .
Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.
After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.
Cut into slices, serve and enjoy.

Nutrition

Serving: 8g

There you have it – a spine-chilling Halloween jello dessert that’s sure to be the star of your Halloween gathering.

So, go ahead and channel your inner mad scientist in the kitchen this Halloween. Your guests will be both thrilled and chilled by this delectable, spine-tingling treat.

Check Out These Other Recipes

The post Halloween Jello appeared first on My Latina Table.