A sweet and crunchy snack mix, good for any time! Crisp cereal is coated with a melted butterscotch/peanut butter mixture and sprinkled throughout with chocolate chips. Break apart when cool and put in a pretty tin for gift giving OR keep it for yourself :) (I'll never tell !)
This custard is eaten all over Latin America, but particularly in Cuba and Colombia. Orange juice can be substituted for the pineapple and, either way, it is terrific paired with Recipe #170551 posted separately.
This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!
This is one of my very favorite winter time dessert soups, actually it's the only dessert soup I ever eat or make. It's very Japanese, very sweet and never fails to make me smile. I'm basically lazy, so I use this method that starts with pre-packaged koshi-an (my favorite) or tsubushi-an. Basically, it's a very thick sweetened red bean soup that has rice cakes in it. Serve it with pickled plums (umeboshi) to cut the sweetness, if you need to. It comes together very quickly if you are using prepackaged red beans.
A truly unique sweet treat that apple crisp lovers should really give a try! NOTE: this recipe is specifically created for individual ramekins/portions...Any attempt to make it into a 'one pan' dish may alter the recipe beyond the intended results...Alter this recipe at your own risk, LOL!
These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.
This is strawberry-shortcake-mixed-together! Quite delicious, especially on a warm summer evening. It can also be made in a Bundt pan (very lightly sprayed with Pam) served with frozen strawberries (thawed) and cream.
My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.
These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!
This is a childhood favorite that conjures up memories of growing up as a gringa in South Florida and sitting in the open air Cuban Cafes and indulging on these sweet pastries! These pastries are wonderful with a café con leche!! They were a special treat that we were allowed to have on occasion for breakfast. It is actually one of the few things I actually miss about South Florida! The recipe is from Alex Garcia.