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

• Lemon Carlota
• The Best Tres Leches Cake Recipe
• Lemon Lime Bundt Cake
• The Most Delicious and Authentic Chocoflan Recipe

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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 minutes minutes

Refrigerating Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 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

Serving: 1Serving | Calories: 265kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 46mg | Sodium: 27mg | Potassium: 201mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1331IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 0.2mg

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

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:

1. Preheat oven to 425 degrees
2. Line a baking sheet with parchment paper
3. Unroll one of the puff pastry sheets and place on baking sheet
4. Spread the nut butter over the pastry sheet
5. Unroll the second pastry sheet and place on top of the first one
6. Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
7. Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
8. 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
9. Start at the top and twist each branch away from you- giving two turns to each branch
10. Place the pastry star at the top securing with a beaten egg
11. Spread the beaten egg over the entire pastry
12. Bake for 12-15 minutes or until golden brown and risen
13. Cool before transfering to a wire rack
14. Transfer to a serving plate and dust with icing to serve

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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 minutes minutes

Cook Time 12 minutes minutes

Servings 8 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:

• Authentic Mexican Bunuelos
• Cherry Cobbler on the Traeger
• Authentic Empanadas

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

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:

1. 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.
2. Covering:
   • Cover the pie loosely with plastic wrap or aluminum foil. Avoid wrapping it too tightly to prevent the delicate meringue from getting crushed.
3. 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.
4. 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.
5. 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.
6. 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!

• The Most Delicious and Authentic Chocoflan Recipe
• The Best (and easiest) Flan Napolitano Recipe
• Lemon Carlota 

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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 hours hours 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

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.

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.

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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 minutes minutes

Cook Time 6 hours hours

Servings 8 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 Best Homemade Healthy Pancakes Recipe
• Healthy Sloppy Joes Recipe
• The Best Pumpkin Bread Recipe

The post Halloween Jello appeared first on My Latina Table.

 

 

Caramel Cheesecake Cookies are a delightful dessert fusion that will leave you craving for more with every bite. I recently made these for my family and they were an instant hit!

 

Today we’ll explore this heavenly treat, provide you with a step-by-step recipe, and share some tips to elevate your baking game.

 

 

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Caramel Cheesecake Cookies

Learn how to make these soft, delicious Caramel Cheesecake Cookies. Theses cookies are made with common pantry ingredients and are perfect for the fall time.

Course Dessert

Cuisine American

Keyword cookies, dessert

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 24 cookies

Author Charbel Barker

Ingredients

• For the Cookie Dough
• 2 cups of flour
• 1 cup of brown sugar
• 2 eggs
• 2 tbsp of ground cinnamon
• 1/4 tsp of salt
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• 2 tbsp of dulce de leche
• 3/4 cup of soft butter

For the Cheesecake Filling

• 4 oz of cream cheese
• 3 tbsp of powder sugar
• 1 tsp of vanilla

Instructions

• Preheat the oven at 350° F
• In a bowl mix the cheesecake filling ingredients .
• Make little pieces of the filling with a spoon and place them in a cookie sheet with parchment or wax paper and put it in the freezer a least 1/2 hour before using it.
• In another bowl mix all the cookie dough ingredients- placing the dry ones first and then the wet ones.
• Mix well and chill the dough for 20 minutes.
• Make approximately 1″ cookie dough balls and then make a hole in the center with your thumb.
• Place a piece of the cheesecake filling inside and cover with the dough ball- rolling the ball again making sure the cheesecake filling stays inside of the cookie dough.
• Bake for 10 to 11 minutes and let it cool down for 10 minutes.
• Add melted butter to the top and sprinkle with a mix of white sugar, ground cinnamon and a little bit of ground nutmeg.

How to store homemade cookies

Storing homemade cookies properly is essential to keep them fresh and maintain their flavor and texture. Here are some tips on how to store homemade cookies.

Cool Completely: Before storing, make sure your cookies have cooled completely. Warm cookies can create moisture inside the container, leading to sogginess.

Use Airtight Containers: The best way to store cookies is in airtight containers. You can use cookie tins, plastic containers with tight-fitting lids, or resealable plastic bags. Ensure there’s no air inside the container to prevent moisture and keep the cookies fresh.

Layering: If you need to stack your cookies, separate layers with parchment paper or wax paper to prevent them from sticking together or becoming too soft.

Room Temperature Storage: Most cookies can be stored at room temperature for several days to a week. Place them in a cool, dry place away from direct sunlight and heat sources. However, avoid storing cookies with moist fillings (like jam-filled cookies) next to crisp cookies, as the moisture can make the crisp cookies lose their crunch.

Freezer Storage: To extend the shelf life of your cookies, you can freeze them. Here’s how:

• Place the cookies in a single layer on a baking sheet and freeze until they’re firm.
• Transfer the frozen cookies to an airtight container or resealable plastic bag, separating layers with parchment or wax paper.
• Label the container with the date and type of cookies.
• Cookies can be stored in the freezer for up to 2-3 months.
• When you’re ready to enjoy them, let them thaw at room temperature for a few hours.

By following these storage guidelines, you can enjoy your homemade cookies at their best for an extended period. Whether you’re baking for a special occasion or just satisfying your sweet tooth, proper storage ensures your cookies stay delicious.

Check out these other desserts!

• The Most Delicious and Authentic Chocoflan Recipe
• The Best (and easiest) Flan Napolitano Recipe
• Lemon Carlota 
• Authentic Mexican Buñuelos Recipe

The post Caramel Cheesecake Cookies appeared first on My Latina Table.

As the leaves change colors and the air turns crisp, there’s no better way to embrace the cozy spirit of fall than with a slice of homemade pumpkin bread.

Moist, spiced, and subtly sweet, this classic treat is a beloved staple of the autumn season.

Pumpkin bread is often associated with the fall season. Its warm, spicy aroma and rich, comforting flavor evoke feelings of coziness and nostalgia.

Many people look forward to enjoying pumpkin bread as a tradition during the cooler months. It is often associated with holidays like Thanksgiving and Halloween, making it a special treat during these festive times- but I admit I love making it year round!

I can’t wait to guide you through the steps to create the best pumpkin bread you’ve ever tasted. Get ready to fill your home with the warm aroma of pumpkin and spices, and delight in each delicious bite.

How to make the Best Pumpkin Bread

Ingredients

1 1/4 cup of flour 

1 1/4 cup of sugar

1/2 cup of oil 

2 eggs 

1/2 teaspoon of salt. 

1 teaspoon of pumpkin pie spice 

1/2 teaspoon of ground cinnamon 

1/3 teaspoon of baking powder 

1/2 teaspoon of baking soda 

1/3 cup of milk 

1 cup of Pumpkin pure 

1/4 cup of chocolate chips optional 

Instructions: 

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.

Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.

Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.

Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.

Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.

Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.

What can you add to pumpkin bread?

Pumpkin bread is versatile and can be adapted to suit various tastes.

You can add ingredients like chocolate chips, nuts, dried fruit, or even a cream cheese swirl to enhance the flavor and texture according to your preferences.

How long can you store pumpkin bread?

Homemade pumpkin bread can last for varying lengths of time depending on how it’s stored. Proper storage is key to preserving its freshness.

Room Temperature

Pumpkin bread can be kept at room temperature for about 2 to 4 days if stored in an airtight container or wrapped tightly in plastic wrap. However, its shelf life can be influenced by factors like humidity and temperature. If it’s particularly humid or warm, it’s best to err on the side of caution and refrigerate or freeze it sooner.

Refrigerator

Storing pumpkin bread in the refrigerator can extend its freshness. When refrigerated in an airtight container or wrapped tightly in plastic wrap, pumpkin bread can stay good for up to 7 to 10 days. Just be sure it’s well covered to prevent it from drying out.

Freezer

For long-term storage, pumpkin bread freezes exceptionally well. To freeze pumpkin bread, wrap it tightly in plastic wrap, then place it in an airtight freezer bag or container. Properly frozen, it can last for 2 to 3 months.

When you’re ready to enjoy frozen pumpkin bread, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. You can also gently reheat individual slices in the microwave or oven for a warm and fresh taste.

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The Best Pumpkin Bread Recipe

Learn how to make the most perfectly moist, flavorful and delicious pumpkin bread. This recipe is a fall-time favorite that everyone will love!

Course bread

Cuisine American

Cook Time 45 minutes minutes

Servings 10

Calories 170kcal

Author Charbel Barker

Ingredients

• 1 1/4 cup of flour
• 1 1/4 cup of sugar
• 1/2 cup of oil
• 2 eggs
• 1/2 teaspoon of salt.
• 1 teaspoon of pumpkin pie spice
• 1/2 teaspoon of ground cinnamon
• 1/3 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/3 cup of milk
• 1 cup of Pumpkin pure
• 1/4 cup of chocolate chips optional

Instructions

• Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.
• Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.
• Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.
• Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.
• Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.
• Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
• Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.

Nutrition

Serving: 10g | Calories: 170kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 56IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 1mg

Remember that these are general guidelines, and the actual shelf life may vary depending on factors like the specific recipe, ingredients used, and how well it’s wrapped or stored. Always use your best judgment and check for any signs of spoilage, such as mold, off smells, or changes in texture, before consuming any stored pumpkin bread.

Check Out These Other Recipes

• The Best Homemade Healthy Pancakes Recipe
• Healthy Sloppy Joes Recipe
• Lemon Garlic Smoked Salmon Recipe

The post Best Pumpkin Bread Recipe appeared first on My Latina Table.

Mexico may be best known for its more savory recipes like tacos, tostadas, birria, and more, but we also have many delicious sweet desserts that you won’t want to miss out on. Today, I am going to share a recipe for my favorite dessert, which is budin de pan. It is similar to bread pudding, and incorporates so many simple ingredients such as day-old bread (bolillos), evaporated milk, vanilla extract, and more.

This easy dessert is a common recipe around the holidays, but can be prepared any time of the year when you are craving a tasty, sweet Mexican recipe. Today I am going to share the traditional recipe and I hope you enjoy it!

What is Budin de Pan?

Budin de pan is a very sweet, moist dessert that is popular in Mexican cuisine. You can make it with leftover bread. It can be any type of bread, including white bread, but in Mexico it is most common to use the bread known as bolillos (french bread).

This recipe is very common throughout Mexico because of how simple it is to make and because of how delicious it is! The combination of ingredients creates an amazing flavor that you and your family will love. This recipe has some similarities to the popular capirotada recipe that you can find here, but it is made differently and has its own unique flavor as well.

How do you make Budin de Pan?

The steps to make this recipe are very simple, and basically consists of soaking the stale bread in the milk mixture for a few minutes and adding the rest of the ingredients a little bit at a time. Then it is placed in an oven-safe bread pan and baked until ready. The final result is a delcious bread pudding type dessert that you and your guests will be coming back for again and again.

The ingredients you will need to make this recipe are the following

• 6 pieces of bread (bolillos that have been left out overnight work best)
• Butter
• Whole milk
• Evaporated Milk (leche evaporada)
• Sweetened condensed milk (leche condensada)
• Ground cinnamon
• Vanilla extract
• Eggs
• Raisins

To make this recipe, you will start by pre-heating the oven to 350 degrees Fahrenheit. Next, take the bread and cut it into small pieces and put them in a large bowl. After that, you will add the whole milk and evaporated milk to the bowl with the bread and mix it with a large spoon, letting it soak for about 15 minutes.

After 15 minutes have passed, you will mash the bread and milk mixture with a potato masher to get a smooth, soft consistency and then set it aside.

The next step is to melt 3/4 stick of the butter in the microwave, setting aside the remaining 1/4 stick to prepare the baking dish.

Add the melted butter to the bread and milk combination and mix well. You will then mix in the eggs until everything is perfectly incorporated. Immediately after, add the cinnamon, vanilla (esencia de vainilla), sweetened condensed milk, and mix well before mixing in the raisins.

Prepare the bread pan by greasing it with the remaining butter, ensuring that the entire surface is covered with the butter. Add the mixture and bake for 45 minutes or until a toothpick can be inserted and comes out clean.

Let the budin de pan cool for a short time at room temperature until you can remove it from the baking pan. Cut into slices and serve with hot chocolate for a delicious bread dessert.

For full instructions, see the recipe card below. Don’t forget to let me know how this delicious treat turns out for you!

Check out these other delicious Mexican desserts

• Lemon Carlota
• Authentic Mexican Buñuelos Recipe
• The Most Delicious and Authentic Chocoflan Recipe
• The Best (and easiest) Flan Napolitano Recipe
• The Best Churros Recipe with Sweet Piloncillo Dipping Sauce
• The Best Tres Leches Cake Recipe

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Budin de Pan (Mexican Bread Pudding)

This delicious Mexican recipe, known as budin de pan, is easy to make and tastes great.

Course Dessert

Cuisine Mexican

Keyword bread pudding, Budin de pan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 30 Slices

Calories 320kcal

Author Charbel Barker

Ingredients

• 6 bolillos french bread or other day old bread
• 1 Stick Butter
• 1 Cup Whole Milk
• 1 Can Evaporated Milk
• 1 Can Sweetened Condensed Milk
• 1 Tbsp Ground Cinnamon
• 1 Tsp Vanilla Extract
• 2 Eggs
• 1/2 Cup Raisins

Instructions

• Start by pre-heating the oven to 350 degrees Fahrenheit. Next, take the bread and cut it into small pieces and put them in a large bowl. After that, you will add the whole milk and evaporated milk to the bowl with the bread and mix it with a large spoon, letting it soak for about 15 minutes.
• After 15 minutes have passed, you will mash the bread and milk mixture with a potato masher to get a smooth, soft consistency and then set it aside.
• Melt 3/4 stick of the butter in the microwave, setting aside the remaining 1/4 stick to prepare the baking dish.
• Add the melted butter to the bread and milk combination and mix well.
• Mix in the eggs until everything is perfectly incorporated. Immediately after, add the cinnamon, vanilla (esencia de vainilla), sweetened condensed milk, and mix well before mixing in the raisins.
• Prepare the bread pan by greasing it with the remaining butter, ensuring that the entire surface is covered with the butter.
• Add the mixture and bake for 45 minutes or until a toothpick can be inserted and comes out clean.
• Let the budin de pan cool for a short time at room temperature until you can remove it from the baking pan. Cut into slices and serve with hot chocolate for a delicious bread dessert.

Nutrition

Serving: 1Slice | Calories: 320kcal | Carbohydrates: 52g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 543mg | Potassium: 217mg | Fiber: 2g | Sugar: 12g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg

The post Budin de Pan Recipe appeared first on My Latina Table.

Empanadas de manjar blanco, or manjar empanadas is a simple and traditional recipe from the state of Veracruz in Mexico. You can easily make them at home and they are sure to be a hit with everyone.

What are Empanadas de Manjar?

This recipe is a delicious dessert that your taste buds will enjoy. It is a sweet variation of normal empanadas, which traditionally are filled with cheese or meat. The word empanada comes from the verb “empanar” in Spanish, which means to wrap in bread or dough. They were originally made by travelers who liked to pack them when they went out to work or to travel since they were easy to carry.

This version of empanadas de manjar is how they are prepared in Veracruz, Mexico and they are very popular year-round, but even moreso during the Christmas holiday season. There are different types of manjar, but today I will share how to make manjar de arroz (rice manjar). There is nothing better than enjoying these delicious empanadas with creamy hot chocolate on a cold afternoon. It has a perfect combination of flavor, aromas, and textures that people of all ages will enjoy.

You can follow the same instructions for making these empanadas, and fill them with something else such as dulce de leche, jam, caramel, cream cheese, or fruit. There are so many options, and you will have fun finding what you enjoy the most!

How do you make Manjar Empanadas?

This is a simple recipe that anyone can make. The secret is in the masa, or dough, of the empanadas. It is important to knead it well and let it rest for about an hour before filling and frying them.

You will need the following ingredients to get started – the first set of ingredients are for the manjar and the next set are for the empanadas:

• Rice
• Evaporated milk
• Whole milk
• Sweetened condensed milk
• Sugar
• Water
• Cinnamon stick
• vanilla extract
• raisins (optional)
• ground cinnamon

• Flour
• Sugar
• Olive oil
• powdered milk (optional)
• Salt
• warm water
• Oil (for frying)

To make this, you will need to make the manjar in advance by following these steps.

Manjar

Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.

When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.

Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn’t stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.

Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.

Empanada Dough

Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn’t stick to your hands anymore.

Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.

Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.

On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.

Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!

Check out these other recipes

• How To Make Authentic Sweet Tamales (3 Different Varieties)
• Authentic Mexican Fried Empanadas Recipe
• Lemon Carlota
• Authentic Mexican Horchata That You Can Make At Home

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Empanadas de Manjar

Empanadas de manjar, or manjar empanadas is a sweet version of a Mexican classic, originating in Veracruz. Check out the recipe below!

Course Dessert

Cuisine Mexican

Keyword Manjar

Prep Time 6 hours hours

Cook Time 20 minutes minutes

Servings 20 Empanadas

Calories 337kcal

Author Charbel Barker

Ingredients

For the Manjar

• 1 Cup Rice
• 1 Can Evaporated Milk 8 oz
• 2 Cups Whole Milk
• 1 Cup Sweetened Condensed Milk
• 2 tbsp sugar
• 1 liter water
• 1 cinnamon stick
• 1 tsp vanilla extract
• 100 grams raisins optional
• 1 tsp ground cinnamon

For the Empanadas de Manjar

• 4 cups flour
• 6 tbsp sugar
• 6 tbsp olive oil
• 2 tbsp powdered milk optional
• 1/2 tsp salt
• 1 cup warm water
• 1/2 cup canola oil
• 2 cups Manjar from previous steps

Instructions

For the Manjar

• Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.
• When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.
• Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn't stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.
• Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.

For the Empanadas

• Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn't stick to your hands anymore.
• Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.
• Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.
• On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.
• Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!

Nutrition

Serving: 1Empanada | Calories: 337kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 114mg | Potassium: 237mg | Fiber: 1g | Sugar: 16g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg

The post Authentic Empanadas de Manjar Recipe (Manjar Empanadas) appeared first on My Latina Table.

Mexico may be more known for its antojitos, like tacos, tostadas, empanadas, and more, but we also have some tasty desserts! Today I am going to share with you one of my favorite desserts, which is mango gelatina, made with fresh mangoes and also includes cream cheese to give it an even creamier texture.

Making homemade gelatin is really pretty simple, and there are many different combinations and ways to do it. Of course you can just buy the pre-flavored packets at the store, but making everything from scratch is an even better way to do it. I personally prefer to make this tasty mango dessert and others from home, especially on a hot day where the whole family is craving something sweet and delicious.

What is Mango Gelatin?

Mango gelatin, or in Spanish, Gelatina de Mango, is creamy, sweet, and a favorite dessert in my family. It is best when you can use ripe mangoes since they tend to be sweeter which will result in a better end result for this recipe. Gelatin in general is a favorite among children, and my kids are no exception. Whenever I make any variety, they gobble it up as fast as they can, but the mango flavor is always one of their favorites.

This tasty dessert is easy to make and won’t cost a lot of money either, so it is a perfect option for any family.

How do you make Mango Gelatin?

Like I said above, this recipe is easy to make and uses simple ingredients. You will need the following to get started:

• Large, ripe mangoes (manila or ataulfo work great)
• Whole Milk
• Evaporated Milk
• Sweetened condensed milk
• Mexican crema
• Cream cheese
• Unflavored gelatin powder
• warm water

Once you have gathered the ingredients, you will need to follow the instructions below.

First, you will need to sprinkle gelatin in the water and mix well to dissolve the gelatin powder. Let sit for about 15 minutes.

Next, peel the mangoes and cut the mango into medium-sized mango cubes. Add them to your blender or food processor with the whole milk and blend until it reaches a somewhat thick consistency.

Add the above mixture to a medium sized pan and and heat over medium heat, stirring often and not allowing it to boil. After about 5 minutes, lower to the lowest heat possible.

The next step is to heat the previously prepared gelatin mixture in the microwave for about 30 seconds so that it returns to a liquid state. Add to the pan with the fresh mango purée and mix well until completely disssolved. Remove from heat and let cool.

The final step is to blend the cream cheese, evaporated milk, crema, and sweetended condensed milk in a blender, adding that mixture to the mango mixture and stirring well. Add this to the gelatin mold of your choice and refrigerate for a minimum of 3-4 hours.

Check out these other desserts!

• The Most Delicious and Authentic Chocoflan Recipe
• The Best (and easiest) Flan Napolitano Recipe
• Lemon Carlota 
• Authentic Mexican Buñuelos Recipe
• Delicious Mexican Mosaic Gelatin Recipe (Gelatina de Mosaico)
• The Best Churros Recipe with Sweet Piloncillo Dipping Sauce

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Creamy Mango Gelatin

This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.

Course Dessert

Cuisine Mexican

Keyword dessert, gelatin, gelatina, mango, postre

Prep Time 30 minutes minutes

Refrigeration Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10 Slices

Calories 246kcal

Author Charbel Barker

Ingredients

• 4 Ripe Mangoes
• 1/2 Cup Whole Milk
• 1 Can Evaporated Milk 14 oz
• 1 Can Condensed Milk 14 oz
• 1 Can Table Cream Crema Mexicana 8 oz
• 1 box Cream Cheese 8 oz
• 10 tsp Unflavored Gelatin
• 1/2 Cup water

Instructions

• Sprinkle the unflavored gelatin into the water in a bowl and stir well. Let rest for 15 minutes.
• Peel the mangoes and cut them into medium sized cubes.
• Add the mangoes to a blender with the whole milk and blend. The consistency will be a bit thick.
• Add the above mango mixture to a medium sized pan and heat over medium heat for about 5 minutes, not allowing it to boil. After 5 minutes have passed, lower heat to the lowest possible setting.
• Put the bowl with the unflavored gelatin mixture in the microwave for about 30 seconds to return it to a liquid state.
• Add the gelatin mixture to the mango mixture in the pan and stir until dissolved. Remove from heat and allow to cool.
• Blend the cream cheese, evaporated milk, condensed milk, and table cream in a blender.
• Add the above mixture to the mango mixture and stir well. Place in a large bundt pan and refrigerate for a minimum of 3-4 hours.

Nutrition

Serving: 1Slice | Calories: 246kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 412mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1108IU | Vitamin C: 32mg | Calcium: 232mg | Iron: 0.3mg

The post Creamy Mango Gelatin (Gelatina de Mango) appeared first on My Latina Table.

What are Mexican Buñuelos?

Mexican buñuelos are a tasty and traditional Mexican dessert that are usually served with a homemade piloncillo syrup or honey and coated with a cinnamon-sugar mixture. This delicious recipe is very common in Mexico during the December holidays and for other patriotic holidays.

For those Mexicans living outside of Mexico, this recipe will definitely bring back memories since making bunuelos is a common tradition throughout Mexico. As we say “if you don’t love buñuelos, you aren’t Mexican!”

Buñuelos have their origen in Spain and were historically enjoyed by the lower class in the southern part of the Iberian peninsula. The dough is made with all purpose flour, formed into a circular shape, and then fried to golden perfection in hot oil either in a pan or a deep fryer.

Today, it is common to serve buñuelos with a piloncillo syrup and cinnamon sugar. You will also see them prepared in many different sizes – from very small all the way up to a half-meter in diameter! Most people will serve it with hot chocolate, tea, or coffee depending on their preferences.

How do you make Buñuelos

Buñuelos are very easy to make and uses simple ingredients. Specifically, you will need all-purpose flour, star anise and green tomato leaf tea, salt, sugar, butter, baking powder and and egg. It will only take you a short time of mixing the ingredients together in a large mixing bowl to make sure you get the right consistency. Next, you will form small balls before flattening them out using a rolling pin to get the traditional “flat disk” buñuelos shape. You will want to make sure you have the oil at the right temperature to avoid burning it, but once you get the hang of it you will be an expert in no time at all.

The homemade piloncillo syrup is also very easy to make. All you need is water, piloncillo, cinnamon and cloves. It makes for a sweet and light syrup that, with along with the buñuelos makes for a great combo during the Christmas season.

I am sharing the traditional way that this buñuelos recipe is made in Mexico, but there are other types of buñuelos made in other latin American countries. Regardless of how you make them, you are sure to love them and everyone will want to know the recipe.

Check out these other Mexican desserts that you will love!

• The Most Delicious and Authentic Chocoflan Recipe
• The Best (and easiest) Flan Napolitano Recipe 
• Lemon Carlota
• Delicious Mexican Mosaic Gelatin Recipe (Gelatina de Mosaico)
• The Best Churros Recipe with Sweet Piloncillo Dipping Sauce

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Authentic Mexican Buñuelos

Course Dessert

Cuisine Mexican

Keyword bunuelos, dessert

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 Buñuelos

Calories 2701kcal

Author Charbel Barker

Ingredients

For the Dough

• 4 Cups All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 3 Tbsp Sugar
• 1/2 Stick Butter
• 1 Egg
• 1 Cup Star Anise and Tomatillo Skin Tea Boil 1 tablespoon of star anise with 8 tomatillo skins and then strain the liquid
• Oil for frying

For the Piloncillo Sauce

• 2 Cups Water
• 2 Pieces Piloncillo
• 1 Stick Cinnamon
• 2 Cloves

Instructions

For the Dough

• Place the flour on a flat surface and form a hole in the middle. Add the baking powder, the sugar, the salt, the butter, and the egg into the middle.
• Slowly mix all of the ingredients by hand and form the hole in the middle again.
• Slowly add the tea a little at a time as you knead the dough. The resulting dough will be sticky.
• Continue kneading the dough until it is soft, smooth, and stretchy.
• Take a ball of dough and put it on a floured surface, and then with a rolling pin, flatten it out. It should resemble a very thin tortilla.
• Add oil to a pot or a deep fryer and heat to medium heat.
• Fry each buñuelo for about 2 minutes on each side and remove from the oil immediately when cooked through. Coat each side with sugar.
• Serve with piloncillo sauce or honey.

For the Piloncillo Sauce

• Add 2 cups of water and the cinnamon stick to a large pan or pot and bring to a boil for 2 minutes
• Add the piloncillo and cloves and stir until the piloncillo dissolves completely. Remove the cinnamon stick and cloves and serve.

Nutrition

Serving: 1Bunuelo | Calories: 2701kcal | Carbohydrates: 54g | Protein: 10g | Fat: 278g | Saturated Fat: 23g | Polyunsaturated Fat: 77g | Monounsaturated Fat: 174g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 444mg | Fiber: 5g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 11mg

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