Category Archives: Desserts

Mayan Spice Brownies- Gluten Free

Fudgy Mayan Spice Brownies
Uber Rich Mayan Spice Brownies

Ingredients:
1/4 c red quinoa (rinsed)

4 Tbspn Chai Seeds

2 Tbspn brown flax seeds

in just under 1 c water
(Your seeds will start to sprout)
Soak 8 – 12 hours at room temperature:

Directions:
Puree the above seeds and water in a blender or food processor till smooth and all the seeds

have disappeared, then blend or mix in remaining ingredients below.


Chocolatey Goodness


1/4 c melted butter (or coconut oil)
2 Tbsp honey (or agave nectar)
2 tsp (Mexican) vanilla
1 c sucanat (or brown sugar)
1 1/4 c cocoa
1/4 tsp sea salt
1/8 tsp baking soda

3 -5 Tablespoons of Mayan Spice Blend
OR

3 tsp cinnamon
1/2 tsp anise (optional)
1/2 tsp allspice
1/4 tsp cloves
1/8 tsp cayenne pepper

Grease a med/sm square pan and bake at 350 for about 30 minutes.
Cool to room temperature before cutting.
Store covered in the fridge.

For Mayan Spice Blend go to blog, https://sabrinaslatinkitchen.wordpress.com/2014/10/21/mayan-spice-blend/

Cardamom Chocolate Mousse

Cardamom Chocolate Mousse
Cardamom Chocolate Mousse

Enjoy my latest invention Chocolate combined with Cointreau, orange zest and Cardamom makes this is an elegant and quirky dessert.The exotic cardamom lends an air of sophistication and gives it a delicate pungency. Top with pistachios, pine nuts or almonds to give a nice texture. A very easy dish to make under 20 minutes.

Ingredients:
1 Bag of Chocolate Chips- ( I like Semi-Sweet Ghirardelli)
1 Can of Condensed Milk
2 Tablespoons Cardamom pods
2 Table Spoons to 1/4 Cup of Cointreau or Rum ( optional according to taste buds)
1 Tablespoon Orange Zest
1/4 Cup of Orange Juice
1/4 Cup Crushed Pistachios or Almonds

Instructions:

    1.Crush delicately Cardamom in a Mocajete or Mortar and Pestle
    Cardamom in Mocajete
    Cardamom in Mocajete

    2.Melt 1 Bag of Semi- Sweet Chocolate Chips in Double Boiler. Do it slowly. Set aside.

    Double Boiler
    Double Boiler

    2.Add 1 Cup of Condensed Milk mix until smooth and creamy
    3.Set aside and Let cool.
    4.When the chocolate mixture is room temperature,Put in Fridge in large 8 x 10 baking dish for 1 hour minimum.
    5. After 1 hour or when Chocolate Mixture has thickened take out of fridge and put Chocolate Mixture in Beautiful Dessert Crystal Glasses or any Fancy Cups
    6. Sprinkle with Pistachios.

    Voila you have an elegant dessert that’s easy to make and will impress your friends!

Mayan Spice Truffles

MAYAN SPICE TRUFFLES
MAYAN SPICE TRUFFLES

Recipe:
1 Bag of Chocolate Chips
1 Can of Condensed Milk
2 Tablespoons of Mayan Spice Blend*
( See Recipe for Details)

Condiments for Coating:
Use 1 cup of Cocoa Powder, and Nuts
Nuts can be anything Sesame Seeds to Almonds, Pistachios

Instructions:

1.Melt 1 Bag of Semi- Sweet Chocolate Chips over Bain Marie ( Water Bath)
2.Add 1 Cup of Condensed Milk mix until smooth and creamy
3.Set aside and Let cool.
4.When the chocolate mixture is room temperature,Put in Fridge in large 8 x 10 baking dish for 1 hour minimum.
5.Take out fridge and with gloves, roll Chocolate into Mini Balls the size of a small ball
6.Set aside
7.Get Large Plate and spread with nut mixture
8. Get Chocolate Balls and swirl in mixture
9.put on Clean Plate
10.Put in Gift Boxes or store in fridge with a lid. They should keep for up to 1 week.

Your Truffles are ready now and make excellent gifts or treats to keep in fridge and pop in your mouth.
You can make all kinds of Truffles and get really creative. More later on this in Sabrina’s Latin Kitchen.

Cuban Flan ( Classic Caramel Custard)

Classic Flan
Classic Flan

Cuban Flan (Cuban style custard)

Flan de Queso (Cheese Flan):
1 can of sweetened condensed milk
1 can of evaporated milk
1 8z cream cheese
6 eggs
1 tsp Vanilla
¼ tsp salt

Caramel:
1 cup of sugar
1 tbsp water
(All directions follow at the end)

Flan de Coco (Coconut Flan):

(To make Coconut Flan: Use same above list of ingredients, except for the cream cheese. Instead, add about ½ (half of) 8oz can of shredded coconut- in heavy syrup- .Use a spoon to add the coconut into the mixture in order to avoid pouring too much of the liquid. Follow same cooking directions as follows below)

Flan de Caramelo (Caramel Flan):

(To make Caramel Flan: Use same above list of ingredients, except for the cream cheese, and add 7 eggs instead of 6. Follow same directions as follows below)

Pumpkin Flan:
Use same above list, just add Pumpkin Spice Mixture, and a Can of Pumpkin Puree, Mix well.

Rum Flan:
Use same list above, just add 1/4 Cup – 1/3 Cup Rum.

Espresso Flan:
Use Same list above, just add 1/4 Cup of Espresso. Top with Espresso Beans

Chocolate Flan:
Use Same List above, just add 1/4 Cup MELTED Chocolate Chips. Top with Cocoa Beans.

Cardamom Flan:
Use Same List above, just add 2 Tablespoons finely chopped Cardamom or Cardamom Extract. Top with Pistachios.

Orange Flan:
Use Same list above, just add 2 Tablespoons Cointreau or any kind of flavor Orange Liquer, Orange Zest

Directions:

First, prepare the caramel: In a sauce pan, and over medium heat, add 1 cup of sugar and sprinkle with about 1 tbsp of water; mix well just to have the sugar lightly moistened. Melt the sugar in the pan, stirring to avoid lumps or burning. Once the sugar is completely dissolved (caramelized), and it has a golden brown color, immediately, pour caramel into a baking dish and tilt around to cover all sides and have the caramel spread evenly around the bottom and sides of the dish. Set aside.

Next, Preheat the oven at 350 degrees F. In a big bowl, and using a spatula, place the cream cheese (cream cheese can be placed in a microwave oven for a few seconds to soften) and mix with the eggs. Add the evaporated milk, condensed milk and mix. Add vanilla and salt and mix thoroughly using a whisk.

Mix the ingredients

Pour the flan mixture into the baking dish where you poured the caramel. Cover the dish tightly with aluminum foil. Place that baking dish into a roasting pan and fill roasting pan with boiling water to reach about ½ way the size of the baking dish. Then, place that roasting pan into the oven rag and this rag should be in the center of the oven. Bake at 350 degrees F. for about 1 hour.

After an hour, insert a toothpick into the middle of the flan to see if it comes out clean. Once the flan is done, let it cool at room temperature for about 15 to 20 minutes and turn upside down into a serving dish. Cover the serving dish with aluminum foil, and refrigerate for at least 2 hours before serving.

Variations when cooking: (For this variation, please, don’t leave it unattended). If you don’t have or don’t want to use an oven, you can use a pressure cooker to make the flan.

You will need the following utensils:

1 Flanera pan (size 1.5 Qt). You can buy a flanera at a Latin grocery store or online (it has a lid and 3 special closures to ensure the flanera pan closes well and tight and no liquid is spilled during pressure cooking).

1 Pressure Cooker (size: 4 to 6 Qt).

Flanera:

Make the caramel in the same flanera, where the flan is going to be cooked. Follow same directions for caramel as described above. Once the caramel is done, tilt around the sides of the pan or flanera to cover the bottom and all sides well, as on the picture below.

How to Make Caramel:

Add the flan mixture into the flanera and close it tightly.

Pouring the mixture

Place flanera inside the pressure cooker and fill the pressure cooker with tap running water to reach about ½ way of the size of the flanera pan. Close pressure cooker and, before placing it on the stove, make sure the stove is already heated on high.

Place the pressure cooker on the stove and when the top valve begins to rock, reduce heat to medium until the valve rocks at a steady, soft pace. If valves starts rocking too rapidly a few minutes later, reduce heat again, slowly, until it reaches a steady, soft pace. You might need to reduce heat a couple of times, so don’t leave the pressure cooker unattended. (If your pressure cooker doesn’t have a rocking valve, follow manufacturer’s instruction, reduce temperature to medium–low once you see the first vapors coming out, and set the timer the same as below).

From the moment in which the valve starts to rock, set timer for about 35-40 minutes, after which, you should remove pressure cooker from heat (If you notice that after 30 minutes, the valve stops rocking by itself, and no more vapor comes out, remove pressure cooker from heat. It means there’s no more liquid inside the cooker. Remove from heat immediately).

Wait until all vapor has come out of the cooker and all pressure is released. Open lid, wait a few minutes until it is cool enough to handle, and carefully remove the flanera. Let it cool at room temperature (about 10-15 minutes), and open up the flanera.

Flan still in the pan
Using a knife, carefully scrape around the edges to ensure the flan is well separated from the sides of the pan.
Scrape around the edges. Flip it over into a serving dish. Cover with aluminum foil and refrigerate for about 2+ hours before serving.

This article was written by Sabrina Rongstad-Bravo