Galletas Maria, crunchy, just slightly sweet. Authentic like a mother’s love, or so says the package. How did Americans survive for so long without the citrus press? The bittersweet key lime pie.
Tart of tartness…
The surface of a cake is a crater taste, love, sweetness unrelated to sugar alone. Cakes are not meant to be baked for oneself. Have you ever baked a cake just for yourself? My mom baked endless cakes for my sister and I. A Rainbow Bright cake, a cake with M&M flowers on it, a Care Bears cake I think? And throughout the years I learned this from my Mom: cakes are baked for others, not for oneself. And even at my age I do not eat birthday cake unless its made by my Mom. A four hour flight just for cake.
Carrot cake. 3 cups all purpose flour 2.5 cups grated carrots 3 large eggs 1/3 cup plain yogurt, sour cream or buttermilk 1 teaspoon vanilla extract 2 cups lightly packed dark brown sugar 1.5 cups vegetable oil
1 cup tequila soaked golden raisins (shot after straining optional)
1 tablespoon fresh grated ginger 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fleur de sel .5 teaspoon cinnamon .25 teaspoon fresh grated nutmeg 1 cardamon pod fresh grated
Bake at 375F.
Mexican pastries require lard. And occasionally they require a hammer. How else does one break up those magical brown sugar cones known as piloncillo? Boiled down sugar cane syrup tasting of caramel, and a slight metallic tang, this is about as pure and natural as sugar gets. And lard? Well, I would rather have a pure snow white block of rendered pork fat in front of me than any hydrogenated vegetable oil or even expensive French butter. Combine flour, lard and piloncillo, make a tortilla sammich, bake. Coyotas, the taste of my childhood and not found outside of the state of Sonora. Why did it take me so long to make these?
Ginger lime cochitos. A simple cookie-bread combo. So simple, the recipe took 3 attempts to fully develop. So tasty I ate 3 palm sized piggies. Once I start to make many, I won’t want to eat them again.