I’m sharing my unique recipe for this creamy, sweet-tart caramel known as Cajeta because my love for you is deep. Not only is this goat’s milk caramel a fantastic way to top your next scoop of ice cream, but it is also completely suitable for eating on its own. Instead of making a “regular” cajeta,…
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Mexican-Inspired Charcuterie Board
Charcuterie with a south of the border twist? I’m your girl. I want to show you how easy a Mexican-Inspired Charcuterie Board is to assemble. Think of the highlights of Mexican meats, cheeses, and munchies (or antojitos) all on a grazable board. I’m partnering with Water Grows to bring you this epic fiesta-esque board. More…
Pumpkin Scones with Cinnamon-Maple Cream Cheese Glaze
‘Tis the season for all things Pumpkin! Scones are one of my favorite breakfast breads. These Pumpkin Scones with Maple Cinnamon Cream Cheese Glaze are high on my “Must Eat in Autumn Recipes” list. Because they are packed with pure pumpkin puree and tons of warm spices, it just feels right. Not only that, but…
Coffee-Rubbed Smoked Beef Brisket
Forgive me if I geek out during this Coffee-Rubbed Smoked Brisket post. Not only is this succulent brisket straightforward and ambitious, but the coffee rub is also made with ingredients you already have in your pantry. That’s exciting, no? MY excitement comes from the fact that I love discussing anything that deals with butchery. It is probably the course…
Maple Bacon Cake Donuts with Real Bacon
Why don’t more mornings begin with buttery, maple-glazed donuts garnished with a generous sprinkling of real bacon bits? I’m willing to bet if more people ate these Maple Bacon Cake Donuts for breakfast, the world wouldn’t be so hostile. If you’re looking for a new recipe to add to your busy morning routines, I invite…
Pan Sobao Recipes You Must Try
My obsession with Pan Sobao recipes is about as rabid as the one I have with Coquito. This traditional Puerto Rican bread is mildly sweet, soft as clouds, and extremely versatile. If you’re looking to introduce homemade bread into your baking repertoire, pan sobao and these recipes are a great start. Be sure to check back…
Citrus Herb Dry Brine for Meats, Poultry, and Veggies
This versatile Citrus-Herb Dry Brine is about to be your new best friend. Fresh citrus peels and an herb blend combine with salt to create this powerhouse. There’s no shortage of flavor in it, but the beauty of this spice blend is how versatile it is. A dry brine can infuse your poultry, red meats,…
Coquito Recipes you Must Make This Holiday Season
I’m on a mission to take over the internet with Coquito Recipes. So far, I’m doing a fantastic job of turning tons of regular-shmegular recipes into their best coquito versions, but I think I can do more. If you are a fan of the Puerto Rican cocktail, read on for my all-time favorite versions of…
Raspberry White Chocolate Bread Pudding with Amaretto Sauce
Don’t let the sound of making bread pudding with a dessert sauce overwhelm you. There couldn’t be an easier recipe to make for tonight’s dinner than this Raspberry White Chocolate Bread Pudding. It’s so easy, in fact, I’m adding an Amaretto Cream Sauce to the mix to make it even more decadent. The entire recipe…
Tropical Sangria: Boozy and Fruity
If you’re a big fan of boozy cocktails, this Tropical Sangria recipe is going to wow you. Equatorial fruits swim in a punch of complementary liqueurs and a dry white wine to create a libation with a punch. I don’t know if I’ve mentioned this before- I probably have because I’m really proud of it- but, among…
