Prepare an all star summer sliders recipe, perfect for picnics, pool party or to just make the day special. This Crab Rolls Sliders Recipe is amazing! It’s packed with flavor and goes well with any cool drinks. You can also use lobster instead of crabs for this recipe, check out my lobster cooking time tips.
Whether you’re celebrating Cinco de Mayo, a birthday or just crawling out of bed, Tres Leches Cake (3 milk cake) is the cake to do it with. If you’ve never eaten or made a Tres Leches Cake it may sound a little strange; especially if you look at the recipe and see the cake only uses 3 ingredients. I promise you this cake is amazingly delicious and probably the moistest you’ve ever tasted.
I adapted this recipe from the one found on Chow. I omitted the rum and coconut since my 10 year old detests coconut and I’m not too savvy on giving him rum that hasn’t been cooked down.
This cake is a major hit and people will be begging for more. I made a mess here just for your viewing pleasure – imagine all of this milk soaked up into the cake – de-lish-us!
Have you ever had a truly authentic Mexican dessert? What’s you favorite? Mine is a toss up between Tres Leches Cake and Churros. If I had to choose one o have it would probably be – drumroll please…
I’m a total sucker for churros. They’re so simple yet amazing. The fact that they’re super easy to fix makes them even sweeter – and I mean that quite literally. The only problem I have with making them is using a pastry bag to form them. It may just be my recipe, but getting the dough through a tip is almost impossible. I had to make John do it since he has the muscles in the family.
I eventually had to change out the star tip for an open round tip. Even he was straining and we were a little worried the bag would bust. Eventually I just started playing with the dough, making churros balls and pulling/stretching it to make thick Churros Logs.
They may not have been the prettiest things, but my were they yummy. This recipe makes a perfectly dense churro that has just the right amount of bite without being too chewy.
I love going down the ethnic aisle in the grocery store. There’s so much inspiration there. My latest grocery store endeavor left my pantry filled with the goodies I need to practice for my Cinco de Mayo festivities. Yea, I have a month to go but I need the practice. I want to make traditional Mexican dishes so I’m reaching out to some awesome Latin friends for those recipes.
I have a Latin background, with my father being Puerto Rican, but I want to celebrate Cinco de Mayo with true Mexican foods. I asked my friend, Julia, what some of her favorite foods were and the first thing she mentioned was tamales. I have never made tamales before, so when she told me it was a lot of work I kind of brushed it off. Let me just say, making homemade tamales is a lot of work!
I found everything I needed to make homemade tamales in the ethnic aisle. I even found a tamalera, which is basically a steamer used for cooking the tamales. It’s also great for seafood and canning – a nice investment I can be proud of. I also picked up a bag of tamale flour and just followed the directions on the back for that.
While the tamales did take a while to prepare and cook, the process wasn’t complicated. I’ll definitely be adding this to our Cinco de Mayo menu and hopefully bringing others in to help make them.
Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, Hot cross buns! If you have no daughters, Give them to your sons…
I love, love, love me some hot cross buns. Waking up on Easter morning, running into the kitchen to see Hot Cross Buns in the oven was life altering. Something so simple and easy yet so irresistibly good – how could they not change lives?!
Of course we always had them on Good Friday, but us kids didn’t really understand what that was. But boy, when we got tucked in and told we were having Hot Cross Buns in the morning it was like Christmas Eve.
You remember that anticipation that kept you from closing your eyes for more than a few minutes at a time.
I love that my son gets to embrace this tradition today, and I imagine he’ll share it with his children too. Or at least marry someone who will. Everyone has their own way of making hot cross buns, and I’ve added a little twist to mine. My mom used to use raisins her mom used currants, I use white chocolate chips. Don’t judge me, they’re soo good!
I make my Hot Cross Buns pretty big, but we like ’em big. Truth be told, they would probably bake better if they were smaller. We’ve never had enough leftovers to need to freeze them, but I imagine they would keep for a couple days at least. What do you think?