Recipes and Tips for Foodies like you!

Foodies Freebie: May 2015 Wallpaper Collection

Hello May!

Summer is almost over (so soon!) as we are entering out last weeks of bright blue skies before it starts to rain, but that doesn’t mean that the heat is going away, so we are still putting out some summery recipes wishing that the sun will stay and the rain stays at bay. So it seems that we are packing our summer and sending it over to the US!

We have our 5th Anniversary coming up this month, and to celebrate we are hosting an amazing Giveaway, so start taking food-related pics and save them for future use! We will share more info early next week.

This past month we shared many recipes, including 5 recipes we worked for Cemaco’s Festival de Cocina y Mesa. We will share all the links to the recipes in this month’s edition of Notes, so make sure to subscribe.

In the meantime, you can download our freebie calendars of the month, for your desktop, laptop, tablet or phone.  We hope you enjoy them!

Helga & Kitty

2015-05-May-Collection

 

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Chocolate Crunch Ice Cream Cake

Ice cream, chocolate puffed cereal and semi-sweet chocolate. I’m sold! And those are actually all three ingredients in this amazing little cake. I found the recipe, but to tell you the truth, it was made with Nutella. You have to cover rice puffed cereal with melted Nutella, spread it in a cookie sheet, let it freeze and finally break it down into little pieces to mix with the ice cream. You can check out the link on the recipe below if you want to try that procedure. I didn’t want to go through all that trouble, when I could use our local Choco Krispies cereal, and also, to me it seemed like using Nutella would make it extremely sweet. You can do the same if you can find chocolate rice puffed cereal in the country you live in, or any other chocolate cereal you want to try to mix in there should work fine.

Make sure the ice cream is not melted, but just soft, and mix it quickly with the cereal. I used two little 6-inch springform cake pans, but you can use a regular sized springform pan to make just one cake. I mixed half of the cereal with half of the ice cream to fill out one pan, and then repeated the procedure to fill in the second one. I swear it took me about 15 minutes to prepare the mixture and fill both pans.  Place the pans in the freezer while you melt your semi sweet-chocolate bar and mix it up with the remaining cereal (about 2 cups) spread it on top of your cake(s) and that’s it.You do need to freeze them for a good 4 hours to get them really frozen before serving.

Can I try a healthier version? Yes. Will I?  Maybe. I could use my little 6-inch cake pan to try to make one with yogurt and granola or muesli, maybe top it off with some caramelized granola. We’ll see.

Helga

Chocolate Crunch Ice Cream Cake

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Mexican Lasagna

This is a great dish for weekday meals. Think of lasagna, but instead of Italian ingredients choose Latin flavors, such as cilantro instead of basil, Monterrey Jack cheese instead of mozzarella. Or, you could also choose a spicier type of cheese, such as pepper jack. I’ve made this one several times already, because it’s not only a family favorite, but easy to prepare and one of my weekday meals that I make ahead to warm up later. Adding sour cream to the layers, or a little diced and seeded jalapeño can only make this even more delicious, so go ahead and add some of your favorite extra ingredients. I adapted this recipe by adding shredded chicken to every layer, but you can keep it meatless and will still be delicious.

Helga

Mexican Lasagna

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