This is a revamp of my Mallorcas recipe, which I first posted in January 2017. The recipe is still the same as before, I just updated the earlier ghastly pictures. Enjoy! Guess what the hardest thing about being bi-racial is? It’s having more than one amazing cuisine to love. I kid. There are much…
Breads
Pastelillos de Guayaba (Guava Turnovers)
I swear I almost choked to death the first time I had Pastelillos de Guayaba (pahs-tay-LEE-yos de gwa-YA-bah). Bakeries in Puerto Rico and NYC love to douse these guava turnovers with an obscene amount of powdered sugar. You’re bound to inhale it and choke. It’s so amazing. And it’s worth choking on because the taste-reward…
Puff Pastry Dough from Scratch
My most stressful class in culinary school was Classical Pastries. Chef Jan Bandula was the instructor and he was also a Certified Master Pastry Chef. And he was European. Failure was not an option in any of his courses. But Chef Bandula also wanted us to win. He never made us feel like idiots if…
Zucchini Bread- Easy and Freezer-Friendly
My children humble me on an almost daily basis. Case in point: my son told me this past weekend, “I really love zucchini.” Me, being the humble person I am, thought, “Well, clearly I’m an amazing mother. He loves vegetables and has a love of healthy food. He takes after me.” Come to find out,…
Churros with Dessert Dipping Sauces
This post is sponsored by Danish Creamery, but all opinions are my own. Cinco de Mayo is a pretty festive time food-wise…at least for me. No, I’m not Mexican, but who doesn’t love Mexican food? And who says you have to be Mexican to appreciate the simplicity of churros? No one sane, that’s for sure….
Blueberry Lemon Scones with Lemon Glaze
Scones are like biscuits that have an English accent and sip tea with its pinky extended. They’re subtly humble, while being bougie at the same time. Naturally, I love them because they remind me a lot of myself. These particular Blueberry Lemon Scones- with their zingy Lemon Glazed tops- are going to make you pine…
Pumpkin-Pecan Babka with Cinnamon-Maple Glaze
I’ve decided that I’m not going to overdo it on pumpkin this year- well, maybe a little. While pumpkin seems to be the highlight of the fall season; apple, maple, and cranberries deserve some props, too. But, those are for other posts. This Pumpkin-Pecan Babka with Cinnamon-Maple Glaze is something that I love to prepare…
Brioche: The Bread of All Breads (according to me)
Look at that. That brioche is sitting there like a cherubic little baby in its blanket. It’s the most precious sight in the whole world, I tell ya. In my cookbook, I mention(in great detail, I might add) how much I thoroughly enjoyed my first taste of a French brioche on a visit to Paris. Sitting in…
Pan Sobao: Soft, Chewy Puerto Rican Bread
Never have I had so hard a time naming a recipe as I had with this one. Pan Sobao has no English translation that makes sense. For starters, sobao is good Puerto Rican Spanish for sobar (or knead). So, directly translated, it means “Kneaded Bread”. I didn’t want to name it “Kneaded Bread” because that’s a given. Nearly all…
Irish Soda Bread: Searching for the Luck of the Irish
You have been desperately awaiting word on the status of my broken finger and splinted hand. I know this to be true. It took me five minutes to type everything up to this point. Due to this fact, this may be the shortest post in this blog’s history. Like, crazy short. You know your girl…
