Okay so you panic-bought when things got crazy with this pandemic stuff. Most of us did but fortunately get comfort out of knowing that those of us who hoarded loads of Abuelita Chocolate did little harm in terms of witholding vital neutrition from others when it comes to the that department.
But there is a problem… you now have cupboards fileld with the powdery goodness and since its heating up, you likely have little reason to use it. So what to do?
It’s likely that anyone who’s tasted Chocolate Abuelita is likely obsessed with it. But what if we told you there’s more to it than just hot chocolate? We’re about to blow your mind.
What if I told you that you can make a Chocolate Abuelita cheesecake? ?
Updated on May 13, 2020, originally published on November 20, 2019.
Sure, it’s summertime but there’s nothing wrong with tapping into the holiday season for some good o’l comfort food. Especially these days. Latinos don’t settle for just one dessert option, we have plenty to choose from and you best believe a few tías will bring different ones. From pastel de tres leches to churros and all the drinks that go with them, there are some wonderful treats in store. Yes, more often than not, a good cafecito will pair up perfectly with your postre, but how about a Mexican ponche? Or a Guatemalan Atol? We rounded up our fave cold-weather desserts for the summer that every Latino should whip up for quarantine!
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These soft, delicate and buttery cookies are held together by the addicting caramel sauce, an elixir of the gods; dulce de leche. This option goes perfectly with a good old cafecito and chisme. That sobremesa is sure to get lit with all that sugar pumping up the tías and abuelitas.
2. Arroz con leche
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A foolproof winter classic. Arroz con leche is the ultimate Latino comfort dessert any time of year tbh. Try it calientito with a good amount of cinnamon and raisins. Provecho!
3. Buñuelos —Colombianos and Mexicanos
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The Colombian iteration isn’t quite a sweet treat as it’s filled with cheese, but the addition of brown sugar, butter and tapioca make it a dessert in our book. As for the Mexican version, they’re usually made during the winter holidays. Mexican Buñuelos are made of fried dough, covered in cinnamon sugar and if you’re not about fried dough covered in cinnamon sugar, idk what to tell you, there’s something wrong going on.
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Also known in Mexico as ‘Impossible Cake’, this delicious mass of goodness combines two great things into one god-sent hybrid. If you love flan, but would also like to have a slice of chocolate cake, Latina moms everywhere say; “¿Por qué no los dos?” The rich dense chocolate, topped with creamy vanilla flan, drizzled with a thick layer of cajeta is, quite literally, what dessert dreams are made of.
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There’s something so satisfying when biting into a warm, doughy, crunchy and sugary churro. You can find these delicious treats all over Latin America, and they’re particularly yummy when paired with a cup of hot chocolate! Extra points if you stuff them with cajeta or chocolate.
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Almost every Latin American household will have its own version of flan. From Puerto Rico to Costa Rica and everywhere in between, Latinos love flan. The creamy vanilla-flavored concoction is basically irresistible.
7. Natilla Colombiana
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This Colombian custard dessert is very traditional during Christmas, but we like to think that it’s also good at any time of the year. Natilla is a rich, custard-like dessert traditionally served alongside the deep-fried cheese buñuelos we told you about earlier. You’ll definitely have to forget about la dieta if you want to have this option.
8. Suspiro de Limeña
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Its name literally translates to “Sigh of the lady from Lima.” This Peruvian dessert is definitely sigh-inducing. The creamy, caramel-like custard, topped with a Port flavored meringue is an extra sweet treat for this cold season. The dessert originated in the city of Lima, and it is said that it gained its name after a poet said it tasted soft and sweet, like the sigh of a woman.
9. Pastel de Tres leches
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This quintessentially Latino cake is made with three types of milk: evaporated milk, sweetened condensed milk and whole milk. This is definitely not for the lactose intolerant. The cake soaks up all these liquids, making it a super decadent treat. If you’ve never had this traditional Latino dessert, prepared to be delighted, and have the coffee pot a-ready.
10. Ponche Navideño
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Traditional Mexican fruit punch is a hot, delicious concoction. Made with more than ten fruits including apple, tamarind, jamaica, tejocotes, raisins. This punch is spiced with cinnamon, clove, and piloncillo. It’s basically Christmas in a cup.
11. Camotes en dulce
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Mexican candied sweet potatoes are a must. Día de los Muertos, on Nov. 1, marks the beginning of Camote season. ‘Camotes Enmielados’ is made of sweet potatoes, simmered in a cinnamon and piloncillo syrup. This dish makes for the perfect fall treat.
12. Guatemalan Atol
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Made of ground corn, the flavors of this drink range from cinnamon to black beans to chocolate to cajeta. Guatemalan Atol, or Atole in Mexico, is a drink made differently in many countries of Latin America, but there’s one thing that remains the same everywhere, and that is that it’s a fall-winter staple you can’t miss out on.
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It’s definitely a marketing ploy and it probably won’t be the same as the real deal, but sí mi gente, some of your favorite dine-out recipes have been shared online!
That’s right, so many of their customers sheltering in place across the globe in the wake of the coronavirus pandemic, some of the biggest hospitality brands in the game are releasing their signature recipes. We’ve put them all here in one place for you to check out!
Canadian Cheddar Cheese Soup from EPCOT
1/2 pound of bacon, cut into 1/2-inch pieces 1 medium red onion, cut into 1/4-inch pieces 3 celery ribs, cut into 1/4-inch pieces 4 tablespoons butter 1 cup all-purpose flour 3 cups chicken stock 4 cups of milk 1 pound white cheddar cheese, grated 1 tablespoon Tabasco sauce 1 tablespoon Worcestershire sauce Coarse salt, freshly ground pepper to taste 1/2 cup warm Canadian golden lager or any pale lager-style beer Chopped scallions or chives, for garnish
“In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk. Serve the soup hot, garnished with chopped scallions or chives.”
The Grey Stuff
1 1/2 cups cold whole milk
1 (3.4 ounce) package instant vanilla pudding mix
15 chocolate sandwich cookies
1 (8 ounce) container whipped topping, thawed
3 tablespoons instant chocolate pudding mix
12 scalloped sugar cookies
Edible sugar pearls
“Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm. Place chocolate sandwich cookies in food processor and pulse until puréed. Fold puréed cookies into pudding mix. Stir until fully mixed. Add whipped topping and instant chocolate pudding. Stir until fully mixed. Place in refrigerator and chill for one hour. Spoon grey stuff into piping bag fitted with desired tip. Pipe grey stuff onto cookies. Top with sugar pearls.”
The Peanut Butter & Jelly Milk Shake from 50’s Prime Time Café at Disney’s Hollywood Studios
“Add all of the ingredients to a blender and blend until smooth.Add plenty of extra peanut butter or jelly to taste.”
Disney’s Cook’s Notes: You can substitute jelly for two cups of sliced strawberries
Tonga Toast at Disney’s Polynesian Village Resort
3/4 cup granulated sugar
2 teaspoons cinnamon
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled
Mix the sugar and cinnamon in a medium-sized bowl. Set aside. Then, whip eggs in a medium bowl– beat thoroughly. Add milk, cinnamon, and sugar. Mix well and set aside.
For Tonga Toast:
Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
Slice the bread into four three-inch-thick slices.
Cut each banana in half crosswise, then each piece lengthwise.
Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
Roll toast in cinnamon-sugar. Repeat for each piece of toast.
Pret A Manger’s beloved chocolate chip cookies
The popular high street chain published the beloved recipe after being “inundated” with requests to publish the recipe since the coronavirus outbreak.
According to Pret, they’ll be releasing more great recipes on their social feeds within the next few days!
McDonald’s sausage and egg McMuffin
There’s nothing like the real deal, but McDonald’s shared its sausage-and-egg McMuffin recipe and so far reviews coming in seem like it could be the real deal!
An English muffin
75g Sausage meat
American Cheese Slice
– Toast the English muffin until golden brown.
– Season with a pinch of salt and pepper then shape into balls. Flatten into patty shapes and cook under a pre-heated grill for six to seven minutes on each side (or as per instructions on packaging).
– Brush the inside of a metal ring with a little oil and place in a small frying pan. Pour in just enough water to cover the base then bring to the boil. Crack the eggs into the rings, cover the pan and cook for two-three minutes.
– Assemble your McMuffin by layering the patty and egg on top of a slice of cheese.
– To make a hash brown, grate the potato into a bowl. Mix in an egg, then season with salt and pepper. Heat a glug of oil in a pan then add spoonfuls of the mix. Flatten and cook until golden brown on both sides.
According to Bussiness Wire DoubleTree cookies have a long and passionate following. The sites says that more than 30 million are consumed every year, and “the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experiments aboard the International Space Station.”
DoubleTree Chocolate Chip Cookie Recipe
Makes 26 cookies
½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract ¼ teaspoon freshly squeezed lemon juice 2 ¼ cups flour ½ cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips 1 ¾ cups chopped walnuts