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  • Boston Cream Pie Cheesecake

    Boston Cream Pie Cheesecake

    Ingredients

    Crust

    • 2 cups (200 g) graham cracker crumbs
    • 7 tbsp (100 g) melted butter

    Cheesecake Filling

    • 24 oz (680 g) cream cheese, softened
    • 1 cup (200 g) granulated sugar
    • 3 large eggs
    • ¾ cup (180 ml) heavy cream
    • 1 tsp vanilla extract

    Vanilla Pastry Cream

    • 2 cups (480 ml) whole milk
    • 4 egg yolks
    • ½ cup (100 g) granulated sugar
    • ¼ cup (30 g) cornstarch
    • 1 tsp vanilla extract

    Chocolate Ganache

    • 7 oz (200 g) dark chocolate, finely chopped
    • ¾ cup (180 ml) heavy cream

    Instructions

    1. Make the Crust

    1. Preheat the oven to 325°F (160°C).
    2. Mix the graham cracker crumbs and melted butter.
    3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
    4. Chill while preparing the filling.

    2. Make the Cheesecake

    1. Beat the cream cheese and sugar until smooth.
    2. Add the eggs one at a time, mixing on low speed.
    3. Mix in the heavy cream and vanilla.
    4. Pour the batter over the crust.
    5. Bake for 55–65 minutes, until the edges are set but the center still slightly jiggles.
    6. Cool completely, then refrigerate for at least 4 hours.

    3. Make the Pastry Cream

    1. Heat the milk in a saucepan until steaming.
    2. In a bowl, whisk together the egg yolks, sugar, and cornstarch.
    3. Slowly whisk the hot milk into the egg mixture.
    4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thick.
    5. Remove from heat, stir in the vanilla, and cool completely.

    4. Assemble

    1. Spread the cooled pastry cream evenly over the chilled cheesecake.
    2. Heat the heavy cream for the ganache until just simmering.
    3. Pour it over the chopped chocolate and let sit for 2 minutes.
    4. Stir until smooth and glossy.
    5. Pour the ganache over the pastry cream and spread evenly.
    6. Refrigerate for at least 2 more hours before serving.

    Yield

    Serves 10–12.

    For the best flavor and texture, make it a day ahead and let it chill overnight.

  • Authentic Mexican Picadillo (with Potatoes and Corn)

    Authentic Mexican Picadillo (with Potatoes and Corn)

    Ingredients:
    For the Tomato Base:

    3 Roma tomatoes, quartered

    1/4 medium white onion

    2 cloves garlic

    1/2 cup water or beef broth

    For the Picadillo:

    1 tbsp vegetable oil

    1 lb (450g) ground beef (80/20 or 85/15 works best for flavor)

    2 medium russet or white potatoes, peeled and diced into bite-sized pieces

    1 cup sweet corn kernels (canned and drained, or frozen)

    1 jalapeño or serrano pepper, finely diced (optional, for a little heat)

    1 cup beef broth (adjust depending on how saucy you want it)

    1 tsp ground cumin

    1/2 tsp Mexican oregano

    1 tsp salt (plus more to taste)

    1/2 tsp black pepper

    Directions:
    Blend the Tomato Base: In a blender, combine the Roma tomatoes, onion, garlic, and 1/2 cup of water or broth. Blend until completely smooth. Set this mixture aside.

    Brown the Meat: Heat the vegetable oil in a large skillet (just like the one in your photo) over medium-high heat. Add the ground beef. Cook, breaking it apart with a wooden spoon, until it is fully browned and no longer pink (about 5-7 minutes). If there is an excessive amount of grease, you can drain a little bit off, but keep some for flavor.

    Add the Potatoes and Chiles: Stir the diced potatoes and the diced jalapeño (if using) into the browned beef. Cook for about 2 to 3 minutes, letting the potatoes soak up some of the savory pan juices.

    Fry the Sauce: Pour the blended tomato mixture directly into the skillet. Stir everything together and let it cook for about 3 minutes. This allows the raw tomato flavor to cook out and the sauce to slightly thicken.

    Season and Simmer: Pour in the beef broth. Add the cumin, Mexican oregano, salt, and black pepper. Stir well to combine. Bring the skillet to a boil, then immediately reduce the heat to medium-low.

    Cover and Cook: Place the lid on your skillet (just like in the picture!) and let it simmer for about 15 minutes, or until the diced potatoes are fork-tender.

    Add the Corn: Once the potatoes are tender, stir in the corn. Let the skillet simmer uncovered for another 2 to 3 minutes just to heat the corn through.

    Taste and Serve: Taste the broth and add a little more salt or pepper if needed. Serve hot!

    Serving Suggestion: Picadillo is fantastic served right away with warm corn or flour tortillas, over authentic red Mexican rice, or even spooned into tacos or empanadas

    Enjoy!

  • German Chocolate Cake

    German Chocolate Cake

    For the Chocolate Cake:
    2 eggs
    2 cups sugar
    5 ounces unsweetened Greek yogurt (or dairy-free Greek yogurt)
    2 teaspoons pure vanilla extract
    1/2 cup vegetable oil
    1 teaspoon espresso powder
    2 cups all-purpose flour (or 1:1 gluten-free flour)
    1 cup cocoa powder
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon kosher salt
    1 cup freshly brewed coffee
    For the German Chocolate Frosting:
    1 cup evaporated milk (or dairy-free evaporated milk)
    1 cup packed brown sugar
    1 teaspoon vanilla extract
    1/2 cup unsalted butter

    3 egg yolks
    2 cups pecans (chopped)
    1 cup sweetened coconut flakes
    For the Chocolate Buttercream Frosting:
    1 1/2 cups butter (room-temperature; or dairy-free butter)
    5 cups powdered sugar
    1 teaspoon vanilla extract
    1/2 cup milk (or oat milk)
    1 teaspoon espresso powder
    1 cup unsweetend cocoa

    Instructions

    Make the Chocolate Cake:

    Preheat your oven to 325°F. Spray two 8-inch round cake pans with nonstick baking spray and set aside.
    Add the eggs and sugar to a bowl and mix on high for 2 minutes until light and frothy.
    Mix in the yogurt, vanilla, oil, and espresso powder and mix to combine.
    Add in all of the dry ingredients and mix until just combined. Do not over mix.
    Add in the coffee and mix to just combine.
    Divide the batter between the two prepared cake pans.
    Bake for 35-45 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
    Make the German Chocolate Frosting:

    Add the egg yolks, sugar, evaporated milk, and butter to a saucepan over medium heat.
    Continuously stir for 8-10 minutes. It will reduce slightly and become a caramel color.
    Once it is a caramel color add in the vanilla.
    Remove from the heat and allow to cool.
    Once cooled stir in the pecans and coconut.
    Make the Chocolate Buttercream:
    Add all of the ingredients to a bowl and mix until smooth and creamy.
    Build the German Chocolate Cake:
    Spread half of the German Chocolate frosting on top of the first cake.
    Stack the second cake on top.

    Spread the remaining German Chocolate Frosting on top of the second cake.
    Frost the sides with the German Chocolate Buttercream. Slice and enjoy!

    Notes
    The cake can be made 1-2 days in advance and stored covered in the fridge. Frost just before it’s time to serve.
    In baked goods, use a dairy-free butter that is either vegetable or olive oil-based. Coconut oil butter substitutes may not produce ideal results.

  • Green Chile Chicken Enchiladas

    Green Chile Chicken Enchiladas

    Ingredients:
    For the Filling:

    3 cups cooked, shredded chicken

    1 (4 oz) can diced green chiles

    1 cup sour cream

    1 can cream of chicken soup

    1/2 tsp garlic powder

    1/2 tsp onion powder

    Salt & pepper to taste

    For Assembly:

    8–10 corn tortillas (or flour if preferred)

    2 cups shredded cheese (cheddar + Monterey Jack or Mexican blend)

    Cooking spray or a little oil (for softening tortillas)

    Instructions:
    Step 1: Make the Filling
    In a large bowl, mix shredded chicken, green chiles, sour cream, cream of chicken soup, garlic powder, onion powder, salt & pepper. Stir until creamy and well combined.

    Step 2: Prep the Tortillas
    Lightly warm tortillas in a skillet or microwave with a damp paper towel to make them flexible.

    Step 3: Assemble the Enchiladas
    Spoon the chicken mixture into each tortilla, roll, and place seam-side down in a greased 9×13 baking dish.

    Step 4: Top & Bake
    Spread remaining filling (if any) over the top. Sprinkle generously with shredded cheese.
    Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden. Cheese

    💡 Pro Tip:
    Add a splash of green enchilada sauce or salsa verde to the filling or pour over the top for extra green chile flavor!

  • Blueberry Breakfast Cake

    Blueberry Breakfast Cake

    Ingredients

    Cake:

    2 cups flour
    ½ cup sugar
    2 tsp baking powder
    1 egg
    ½ cup milk
    ¼ cup softened butter
    1 tsp lemon zest
    2 cups blueberries

    Topping:

    ⅓ cup sugar
    ¼ cup flour
    ¼ cup chopped walnuts or hazelnuts
    ½ tsp cinnamon
    3 tbsp cold butter

    Glaze (optional):

    ½ cup powdered sugar
    2 tbsp milk

    Method

    Preheat oven to 350°F and grease a 9-inch square pan.
    In a bowl, mix flour, sugar, and baking powder. Cut in softened butter.
    Add egg, milk, and lemon zest. Mix until thick and dough-like.
    Gently fold in blueberries. Spread into pan.
    For topping, combine all ingredients and mix until crumbly. Sprinkle on batter.
    Bake 40–45 minutes. Cool slightly.
    Mix glaze and drizzle over cake if using.

    Notes

    Don’t overmix. The batter should be thick but just combined.
    Use the right butter texture. It should be soft enough to dent but not melted.
    Measure your flour properly. Too much flour = dry cake. Use the scoop-and-sweep method.
    Freeze-friendly: Wrap well and freeze for up to 3 months. Thaw at room temp and enjoy!

  • Beef Birria Tacos

    Beef Birria Tacos

    Ingredients:

    2 lbs. Beef Shank
    2 lbs. Bone-in Beef Short Rib
    Salt and pepper to taste
    3 Ancho Peppers
    6 Guajillo Peppers
    2 Large roasted tomatoes
    4 Whole cloves
    ½ Teaspoon cumin seeds
    ½ Teaspoon black peppercorns
    4 Garlic Cloves
    1 Teaspoon Mexican oregano
    ½ Teaspoon Marjoram
    ½ Medium-size white onion sliced
    1- in of stick of Mexican cinnamon
    ½ Cup white vinegar
    Salt to taste
    Corn tortillas
    Oaxacan melting cheese

    Directions:

    Season the meat with salt and pepper, then place in a large baking dish.
    Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
    Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
    Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
    Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors.
    Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
    Dip tortilla’s in the consomé, the sauce you cooked the meat in, and throw them on a hot skillet, sprinkle with cheese and beef and cook until crunchy and melted. Reserve a cup of consomé on the side to dip your tacos in. You can also cook this in an instant pot. Throw all the ingredients in and cook for 50 minutes on the stew setting with a 10 minute natural release.
    Enjoy !

  • Crispy Fried Tacos with Authentic Mexican Rice

    Crispy Fried Tacos with Authentic Mexican Rice

    This recipe is broken down into two main parts: the classic savory red rice and the crispy, pan-fried beef tacos (often called Tacos Dorados).

    Ingredients:
    For the Authentic Mexican Rice (Arroz Rojo):

    1 cup long-grain white rice

    2 tbsp vegetable oil

    1/4 cup white onion, finely chopped

    1 clove garlic, minced

    1/4 cup tomato sauce (or blend 1 fresh Roma tomato)

    2 cups chicken broth (or water + 1 tsp chicken bouillon)

    1/2 tsp salt (adjust to taste)

    For the Crispy Tacos:

    1 lb (450g) ground beef

    1 packet taco seasoning (or your own blend of chili powder, cumin, garlic powder, and oregano)

    1/2 cup water or beef broth

    10-12 corn tortillas

    1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

    1/2 cup vegetable oil (for pan-frying)

    Optional: Mild red taco sauce or salsa (to drizzle inside the tacos, as seen in the photo)

    For the Sides & Garnishes (The Plate Setup):

    1 whole jalapeño (to blister)

    Shredded iceberg lettuce

    Diced fresh tomatoes

    Sour cream

    Lime wedges

    Instructions:

    Part 1: Make the Mexican Rice

    Toast the Rice: In a medium skillet or pot, heat 2 tablespoons of oil over medium heat. Add the dry, uncooked rice and stir constantly. Cook until the rice becomes a light golden brown and smells slightly nutty (about 5-7 minutes).

    Add Aromatics: Stir in the chopped onion and cook for 1 minute, then add the minced garlic and cook for another 30 seconds until fragrant.

    Simmer: Pour in the chicken broth and tomato sauce. Stir well and bring the mixture to a boil.

    Cover and Cook: Once boiling, immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift the lid! 5. Fluff: After 20 minutes, turn off the heat and let it sit covered for another 5 minutes. Remove the lid and fluff the rice gently with a fork.

    Part 2: Prepare the Meat & Blister the Jalapeño 6. Cook the Meat: In a skillet over medium-high heat, brown the ground  beef, breaking it into small crumbles as it cooks. Drain any excess fat. 7. Season: Add the taco seasoning and 1/2 cup of water (or broth). Let it simmer for 3-5 minutes until the liquid reduces and the meat is saucy and flavorful. Set aside. 8. Blister the Jalapeño (Chile Toreado): In a separate large, heavy-bottomed skillet, heat the 1/2 cup of vegetable oil over medium-high heat. Carefully drop the whole jalapeño into the oil and turn it occasionally until the skin is blistered and charred all over. Remove and set aside.

    Part 3: Fry the Tacos 9. Warm the Tortillas: Wrap your corn tortillas in a damp paper towel and microwave for 30 seconds. This makes them pliable so they don’t crack when folded. 10. Assemble: Place a spoonful of the seasoned ground beef on one half of a warm tortilla. Top with a generous pinch of shredded cheese and a drizzle of red taco sauce if desired. Fold the tortilla over to close it like a half-moon. 11. Fry to Perfection: Working in batches, place the folded tacos into the hot oil in your skillet. Fry for about 2-3 minutes per side, pressing down lightly with a spatula, until the shell is golden brown and crispy, and the cheese inside is melted. 12. Drain: Transfer the fried tacos to a plate lined with paper towels to drain excess oil.

    Part 4: Plating Serve your crispy tacos alongside a generous scoop of the authentic red rice. Add your blistered jalapeño to the side. Finish the plate with a fresh bed of shredded lettuce, diced tomatoes, a hearty dollop of sour cream, and a wedge of lime to squeeze over the top. Enjoy!

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