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 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.

Para Leer En Espanol, Haz Click Aqui.

One of the oldest and most popular street foods in Mexico is definitely churros. This is a go-to recipe when your sweet tooth attacks, and today I am going to teach you how to make them from the comfort of your home. I have no doubt that you will love them!

One of the ways that I try to keep my culture alive in my home is through the food that I prepare. That is why I try to incorporate Mexican flavors into my recipes on a daily basis. Occasionally, I spoil my family members by making some delicious Mexican desserts.

The other day we were shopping at Costco, and like always, my boys asked me if we could get something to eat when we were done shopping. After looking at the menu, my oldest son asked if he could have a churro. I was so excited that he wanted to try something that I loved so much as a kid. I was also very excited to try churros again because it had been so long!

Unfortunately, I ended up a little bit disappointed, since those churros lacked that special homemade touch that I was used to. When I got home, I called my grandpa right away and he gave me the recipe that I remembered so fondly from growing up in Mexico.

Making churros really is simple, but still,  you can’t compare the taste of homemade churros with those that come from a machine at a store.

What Are Churros?

Churros are one of the most popular snacks in Mexico. One reason is that they come in different flavors and sizes, so there is something for everyone. I love churros that are stuffed and trust me, you can never just eat one. My favorite is the churros that are filled with a dulce de leche sauce, and I always used to buy some after getting out of school. Stuffed churros require a bit more work and even a machine sometimes because you have to hollow them out in the middle to add the filling.

The basic concept of a churro is a homemade dough, which is then formed into a long cylinder shape, and then fried. The most common way to prepare them is to roll the freshly fried churros in a cinnamon-sugar mix and then to serve with chocolate sauce.

That is the version that I am sharing below, with the difference being that I love to serve them with a homemade piloncillo dipping sauce. If you don’t know what piloncillo is, it is basically a variety of brown sugar, that is hardened and then formed into a cone shape. You can then melt it down and serve it in a variety of recipes. You can read more about it and buy it here if you are interested.

How Do You Make Churros?

The process for making churros is simple.

First, you have to make the dough, which consists of the following ingredients:

1. Flour
2. Water
3. Cinnamon (stick and ground)
4. Butter
5. Salt
6. Sugar

Next, you will put the dough in a pastry bag and then squeeze out to the desired length.

After you have the uncooked churros ready, you add them to a pot with hot oil, frying for approximately one to two minutes, turning about halfway through.

The final step is to remove to a paper towel to get rid of excess oil before coating the recently fried churros in a cinnamon-sugar mixture.

You can then choose if you want to eat them with a chocolate dipping sauce, or the piloncillo dipping sauce that is described above and in the recipe below.

Some recipe call for adding eggs, but the version that I grew up making and enjoying didn’t include any. That isn’t to say that you shouldn’t do it, but hopefully having this eggless option is great for some of you as well.

I hope that you love this recipe as much as I do, and don’t forget to leave a review below!

Other Mexican Desserts That  You Should Try

• Lemon Carlota
• The Best Tres Leches Cake Recipe
• Arroz Con Leche (Rice Pudding)
•  Flan Napolitano Recipe
• Gelatina de Leche (Mexican Milk Jello)
• No-Bake Mango Cheesecake Recipe

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The Best Churros Recipe with Piloncillo Dipping Sauce

If you have ever wanted to learn how to make homemade churros, this is the article for you. Keep reading to learn how they are made and for a bonus recipe for a sweet piloncillo dipping sauce. 

Course Dessert

Cuisine Mexican

Keyword churros

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 Churros

Calories 255kcal

Author Charbel Barker

Ingredients

For the Churros

• 2 Cups All-Purpose Flour
• 2 Cups Water
• 1 Cinnamon Stick
• 4 Tbsp Butter
• 1/2 tsp Salt
• 1 tbsp Ground Cinnamon
• 1 Cup Granulated Sugar
• 1.5 Cups Oil for frying

For the Piloncillo Dipping Sauce

• 2 Piloncillo Cone (8 Oz.)
• 1 Cinnamon Stick
• 2 Cups Water

Instructions

For the Churros

• Add the water, salt, butter, and cinnamon stick to a pot and bring to a boil. 
• As soon as the water starts boiling, remove the cinnamon stick, and add the flour.
• Remove from heat and stir rapidly until the dough is formed. Let Cool.
• Once the dough is cooled, but still warm, add to a pastry bag with a star tip and begin to push the dough out to the length that you desire for your churros. You can use kitchen scissors to help you cut it off at the right length. 
• Heat the oil and fry the churros, one or two at a time, until they are golden brown (about 1-2 minutes), turning them over once or twice during the process. 
• Combine the sugar and ground cinnamon in a large bowl and mix well. 
• Roll the recently fried churros in the cinnamon sugar mix, and serve immediately with chocolate or piloncillo dipping sauce. 

For the Piloncillo Dipping Sauce

• Add the piloncillo cones, the water and the cinnamon stick to a small pot and heat over medium heat until the piloncillo begins to melt, stirring constantly. 
• Remove the cinnamon stick and reduce to low heat.
• Let simmer until it reaches the desired consistency.
• Remove from heat and serve with churros. 

Nutrition

Serving: 1Churro | Calories: 255kcal | Carbohydrates: 20g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 13mg | Sugar: 10g | Vitamin A: 70IU | Calcium: 11mg | Iron: 0.6mg

The post The Best Churros Recipe with Sweet Piloncillo Dipping Sauce appeared first on My Latina Table.

Inside

Whenever I am having a bad day, I know that there is one thing that can cheer me up, and that is chocolate! The smooth delicious taste of milk or dark chocolate can take a bad mood and turn it into a good mood, so that is why I always try to have some great chocolate recipes on hand!

Why Use Homemade Cake Mix?

This particular recipe has plenty of chocolate to go around, but it is not all chocolate. I have seen lots of recipes for chocolate bundt cake, but most of them use a pre-made cake mix.

While that can be good in a hurry, I like to make my recipes as much from scratch as possible. When I have to consciously think about and see each ingredient that I put into my recipes, I know that they will be high quality. That is why I start with All Purpose Flour to make my own cake mix, followed by a variety of other ingredients. 

This triple chocolate bundt cake also includes chocolate pudding, vanilla, and other tasty ingredients. It is pretty easy to make and everyone that tries it loves it!

This cake takes a little while to bake, so make sure that you plan on at least a couple of hours from start to finish. I promise that it will be well worth the wait!

After the chocolate bundt cake has cooled and you have removed it from the bundt pan, you can decorate it however you want. In order to justify the “triple chocolate” name, I drizzled melted chocolate over the entire thing. If you want – you can just stop there, but I also added some chopped pecans for a little extra crunch.

However you decide to decorate it, there is one thing that you can be sure of – this homemade triple chocolate bundt cake is not going to last for long!

This is quickly becoming a family favorite and one that we surely will be taking to many events with family and friends in the months and years to come.

I would love to hear how it turns out for you in the comments below!

Check Out These Other Great Desserts

• Lemon Carlota
• The Best (and easiest) Flan Napolitano Recipe
• Delicious Mexican Mosaic Gelatin Recipe (Gelatina de Mosaico)
• The Best Tres Leches Cake Recipe
• The Best Churros Recipe with Sweet Piloncillo Dipping Sauce
• Gelatina de Leche (Mexican Milk Jello)

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The Best Homemade Triple Chocolate Bundt Cake Recipe (No Cake Mix)

This Triple Chocolate Bundt Cake is easier to make than you would think and is from scratch (no cake mix version)

Course Dessert

Cuisine American

Keyword bundt cake, cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 Slices

Calories 472kcal

Author Charbel Barker

Ingredients

• 3/4 cup + 2 tablespoons of All Purpose Flour
• 1/2 teaspoon of salt
• 3/4 teaspoon of baking powder
• 3/4 teaspoon of baking soda
• 1/3 cup of baking cocoa
• 1 cup of sugar
• 1 package of instant chocolate pudding 5.9 ounce
• 3/4 cup of sour cream
• 4 eggs
• 1/2 cup of warm water
• 1 cup of vegetable oil
• 1 teaspoon of vanilla extract
• 2 cups of semisweet or milk chocolate chips.
• Melting chocolate
• Chopped Pecans optional

Instructions

• Preheat oven to 350 degrees
• Combine the first seven ingredients in a stand mixer and mix well.
• Add the sour cream, eggs, water, oil, and vanilla extract and mix very well (this is not a thick batter)
• Stir in the chocolate chips.
• Spread the batter evenly in a heavily greased bundt pan.
• Bake for 50 minutes or until a toothpick comes out clean.
• Let cool in pan for at least one hour before removing.
• Melt the melting chocolate and then drizzle over the cooled cake.
• Top with chopped pecans if desired.

Nutrition

Serving: 1Slice | Calories: 472kcal | Carbohydrates: 67g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 331mg | Potassium: 165mg | Fiber: 2g | Sugar: 54g | Vitamin A: 355IU | Vitamin C: 0.5mg | Calcium: 111mg | Iron: 2.1mg

This is a sponsored post written by me on behalf of Bob’s Red Mill.

The post The Best Homemade Triple Chocolate Bundt Cake Recipe (No Cake Mix) appeared first on My Latina Table.

Chocolate chip cookies are definitely one of the most popular dessert options around. It seems like no matter what the theme of your party or get-together, chocolate chip cookies always make an appearance. The only reason I can think of is that they are so popular, is because they are so delicious! I mean who doesn’t love a nice, soft, chewy and extra-chocolaty cookie? I know I do!

If you search around on Pinterest or Google, you will find infinite chocolate chip cookies recipes. Many claim to be the best, and you know what? Maybe they are! I don’t want to go as far as to say that these are the best chocolate chip cookies, but I will say that they are really, really good! They have the perfect amount of butter, combine both baking powder and baking soda, and include a secret ingredient that gives them even more flavor – agave syrup! Another one of the ingredients that I use is Mexican vanilla extract – of course you can use normal vanilla extract too, but I really can taste a difference when I use this one!

One of the best things about this cookie is that you don’t have to let the cookie dough chill before baking. That isn’t to say that you can’t, but it definitely isn’t a required step in order to make sure that they cookies come out perfectly.

 This particular recipe is the result of quite a few experiments with other recipes, trying to find the perfect combination. Each time that we have made these chocolate chip cookies, they have ended up staying very soft for at least a week (when they lasted that long!). We just put them in a big Ziploc bag when we are done eating them, and then keep going back for more for the next few days. We took these to a picnic with the family a few weeks ago, and everyone really liked them!

Now, with no further adieu, I leave you with a few pictures of the process and the recipe at the bottom. Be sure to let me know how they turned out for you!

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Really Good Chocolate Chip Cookies Recipe (No-Chilling Necessary)

Are these the best chocolate chip cookies? I guess you will have to try them for yourself and find out!

Course Dessert

Cuisine American

Keyword chocolate, cookies, dessert

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 24 Cookies

Calories 103kcal

Author Charbel Barker

Ingredients

• 1 Stick of Butter
• 1 Large Egg
• 3/4 Cup of Brown Sugar
• 3/4 Cup of Granulated Sugar
• 1 Tablespoon of Vanilla
• 2 Tablespoons of Agave
• 1 1/2 - 2 cups of Flour
• 1 teaspoon of salt
• 1/2 Teaspoon of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 1 Cup of Semi-Sweet Chocolate Chips

Instructions

• Preheat oven to 350 degrees
• Melt the butter in the microwave for 30-45 seconds until completely melted.
• Add the melted butter and the sugars to a large mixing bowl and beat for about 15-30 seconds, or until somewhat creamy.
• Add the egg and beat until incorporated.
• Add the vanilla and the agave and continue beating for 15-20 seconds.
• In a separate bowl combine the flour, the baking powder, the baking soda, and the salt and stir together.
• Add the flour mix about 1/2 cup at a time, mixing in between, until you have used all of it and the cookie dough is firm, but slightly sticky.
• Add the chocolate chips and stir until well combined.
• Form tablespoon size balls and place on a baking sheet, about three to a row.
• Add a few chocolate chips on top of each and bake for about 10-12 minutes.
• Take them out of the oven (they may not look done, but they are) and let cool on baking sheet for 5 minutes before removing to a cooling rack.
• Enjoy immediately and store leftovers in a Ziploc or other plastic bag.

Nutrition

Serving: 1cookie | Calories: 103kcal | Carbohydrates: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 125mg | Potassium: 62mg | Sugar: 16g | Vitamin A: 15IU | Calcium: 15mg | Iron: 0.6mg

The post Really Good Chocolate Chip Cookies Recipe (No-Chilling Necessary) appeared first on My Latina Table.

I know that it is important to eat healthy when you can, but there are always occasions when it is okay to splurge as well!

Usually those occasions are holidays when the family gets together to have fun and eat great food. In particular, we love to get together with family on Memorial Day and the 4th of July for picnics and BBQs.

In addition to the meat, salads, and other great foods that we enjoy on those holiday, we always love to have great desserts too. When we can make desserts that have the same theme as the holiday it is even better!

That is why we decided to make these delicious red, white, and blue popcorn balls for the 4th of July this year! They are so easy to make and are very patriotic. I am definitely going to make this a regular for Memorial Day and the 4th of July going forward!

The great thing is that you can take the same basic recipe and just change the colors for other holidays – like Christmas or Halloween too!

How To Make 4th of July Popcorn Balls

To make these, you will start by making a delicious homemade marshmallow cream sauce that consists of marshmallows, butter, and sugar.

Once the marshmallow cream sauce is ready, you will add it to the already popped popcorn and stir before moving on to the next step.

You will want to let it cool a little bit before you grab the mix with your hands to form the balls, because it will be extremely hot at this point! Don’t let them cool too long though, because you still want to be able to form them.

Once they have cooled for maybe 5-10 minutes, you will want to put some oil or butter on your hand to keep them from sticking. Then carefully form the popcorn balls and place them on a parchment paper lined baking sheet to continue cooling.

The final step in the process is to melt these colored red, white, and blue candy melts like these, and then put each color in a separate small plastic bag with a small opening cut in the bottom corner.

Carefully drizzle onto the popcorn balls and let cool completely before removing and putting on the serving plate to take to your event.

What is your favorite food for Memorial Day and the 4th of July?

Check Out These Great Snack Ideas

• Rice Krispie Treat Pops (Red, White, and Blue)
• How To Make Authentic Sweet Tamales (3 Different Varieties)
• The Best Churros Recipe with Sweet Piloncillo Dipping Sauce
• Honey Bunches of Oats® Marshmallow Bars
• White Chocolate Striped Peanut Butter Blossoms

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Red, White and Blue Popcorn Balls

Author Charbel Barker

Ingredients

• 1 Bag of Popcorn popped
• 6-10 Red Candy Melts
• 6-10 White Candy Melts
• 6-10 Blue Candy Melts
• 1 Bag of Jumbo Marshmallows
• 1 Stick of Butter
• 1/2 Cup of Granulated Sugar

Instructions

• Start by melting the butter, together with the sugar of medium low heat, until completed melted and combined.
• Add the bag of marshmallows and continue to cook of medium low heat until the marshmallows are completed melted and you have a smooth marshmallow cream.
• Add the marshmallow cream to a large bowl with the popcorn and mix well.
• Let cool for 5-10 minutes.
• Line a baking pan with parchment paper.
• Add some butter or oil to your hands and form the popcorn balls, placing each on the parchment paper.
• Melt the candy melts per package instructions and add each to a separate plastic bag, cutting a small hole in the corner.
• Drizzle the candy melts on each popcorn ball and let cool completely before serving.

The post Red, White and Blue Popcorn Balls appeared first on My Latina Table.

I have mentioned in the past that I am not the greatest baker – it seems like every time I try to bake something, something goes wrong. That is why I love coming up with no bake recipes that are just as delicious, and that don’t require an oven! Two of my favorites are my no-bake OREO cheesecake recipe, and my Lemon Carlota recipe. Both are so easy to make, don’t require an oven, and are delicious!

This recipe is no exception – the first time I made it my whole family couldn’t believe how delicious it was! When I told them that we were having yogurt pie, they were a little bit hesitant, thinking that it wouldn’t be too good. After one bite though, they were already preparing for seconds! My husband excitedly declared, “this tastes like I am eating cloud – a delicious, creamy cloud!” I thought that was pretty funny, but I guess it is a good way to describe it.

This yogurt pie is so easy to make –  starting with the graham cracker crust, you just need to put the crushed up graham crackers in a springform pan with melted butter like you can see in the image above. Then just spread it out evenly so it looks like the below image and put in the refrigerator to cool and harden.

After the crust is ready, it is time to make the best part – the extra creamy filling! The secret to making this work is following these instructions exactly for using the unflavored gelatin correctly. This will allow it to set up perfectly so that you don’t have to bake it and so that it has a nice creamy texture. The instructions are in the recipe below, but here they are in visual form too so that it makes sense.

You will end up combing yogurt with a delicious homemade whipped cream and the above unflavored yogurt combination. The result is a perfectly smooth and creamy filling for this tasty yogurt pie. After letting it chill, you will remove it from the springform pan carefully and decorate it however you want. I added some shaved chocolate and fresh fruit, and it was amazing!

 This is now one of our favorite desserts and I’m sure it will be for years to come! What is your favorite no-bake dessert recipe?

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Extra Creamy Yogurt Pie Recipe

Author Charbel Barker

Ingredients

For the Pie Crust

• 1 Stick of Melted Butter
• 2 Sleeves of Graham Crackers

For the Filling

• 1 1/4 Cup of Plain Yogurt or Plain Greek Yogurt
• 3 Oz of cream cheese at room temperature
• 1/4 Cup of Sweetened Condensed Milk
• 2 Cups of Heavy Whipping Cream
• 1/2 Cup of Milk
• 1/2 Cup of Sugar
• 2 packets 7 oz each of unflavored gelatin

To Decorate

• Fruit
• Chocolate Shavings

Instructions

For the Crust

• Crush up all of the graham crackers in a food processor or blender
• Add the graham cracker and melted butter to a springform pan, combine and spread out.
• Chill in refrigerator for 10 minutes while you prepare the filling.

For the Filling

• Start by preparing the unflavored gelatin - combine the milk and unflavored gelatin, mix well and let sit for 5 minutes until solidified. Move on to the next step while waiting.
• Beat the whipping cream with the sugar until a smooth whipping cream is formed.
• Heat the unflavored gelatin in the microwave for 10-15 seconds until it is liquid again.
• In a blender mix the liquid unflavored gelatin from the previous step, the cream cheese, the yogurt, and the sweetened condensed milk.
• Fold the first half of the previous mix into the whipped cream (do not stir vigorously - it has to be folded in carefully) and then do the same with the second half.
• Pour the filling into springform pan over the crust and refrigerate for at least 4 hours.
• Remove and decorate with shaved chocolate and fresh fruit.

The post Extra Creamy Yogurt Pie Recipe appeared first on My Latina Table.