Garbanzos Fritos

June 2, 2026 Cuban Recipes

Garbanzos Fritos

Cuban garbanzo frito is one of those deeply comforting, soul warming dishes that takes me straight back to my childhood with every single bite. Growing up in a Cuban household with a dad who was a talented and passionate chef in Cuba meant that this hearty, flavor packed dish was a regular staple on our dinner table, and the incredible aroma of the sofrito sizzling in the kitchen is a smell that is forever etched in my memory. My dad had a way of making garbanzo frito that was so rich, so deeply seasoned, and so incredibly satisfying that no other version has ever quite compared.

When I left home for college and the homesickness started to set in, garbanzo frito was the first dish I taught myself to make in my tiny dorm kitchen because nothing else could cure that longing for home quite like a warm bowl of this comforting Cuban classic. Today I am so proud and honored to share this cherished family recipe with you, and I hope that every single bowl brings you the same warmth, comfort, and sense of home that it has always brought to me.

Why you'll love this Cuban chickpea recipe

Deep, authentic Cuban flavor with minimal effort – The Instant Pot helps the garbanzo beans absorb the rich flavors of chorizo, smoked pork belly, garlic, and spices, creating a hearty, traditional dish without hours of stovetop cooking.
Perfect balance of smoky, savory, and satisfying textures – Crispy chorizo and tender smoked pork belly add layers of flavor and texture that make every bite of the garbanzo frito incredibly comforting and memorable.
No overnight soaking required – The Instant Pot transforms dried chickpeas into perfectly tender, creamy garbanzos in about 25 minutes, saving hours of planning and making this classic Cuban dish much more accessible for busy home cooks.
Nutritious comfort food that feeds a crowd – Protein-rich garbanzo beans combined with flavorful meats create a filling, budget-friendly dish that's perfect for meal prep, family dinners, or sharing with guests.

What is "Garbanzos Fritos?"

Cuban Garbanzos Fritos is a traditional Cuban comfort food made with cooked chickpeas (garbanzo beans) simmered in a flavorful tomato-based sauce with aromatic vegetables, spices, and often pork products such as chorizo, ham, bacon, or pork belly. Despite the name "fritos" (which means "fried"), the dish is typically a hearty stew or braise rather than a deep-fried preparation.

The recipe begins with a sofrito of onions, bell peppers, and garlic, which is cooked until fragrant. Tomato sauce, seasonings, and broth are then added along with tender chickpeas. Many Cuban families enhance the dish with Spanish chorizo and smoked pork for extra depth and richness. The result is a savory, smoky, and satisfying meal with a thick, stew-like consistency.

What Makes Cuban Garbanzos Fritos Special?

Rich, comforting flavor from slow-simmered chickpeas and a tomato-based sauce.
Smoky, savory notes from ingredients like Spanish chorizo and smoked pork belly.
Budget-friendly and filling, thanks to the protein- and fiber-rich chickpeas.
Versatile, as it can be served as a main dish or alongside Cuban staples such as white rice and crusty bread.

Equipment needed for this recipe

Key Ingredients needed for this Cuban garbanzo recipe

For the full list of ingredients and quantities, scroll down to the recipe card.

Garbanzo Beans (Chickpeas) – The foundation of the dish, garbanzo beans provide a creamy texture, hearty bite, and absorb the rich flavors of the seasonings and meats.
Spanish Chorizo – This cured sausage adds a bold, smoky, and slightly spicy flavor that infuses the entire dish with authentic Cuban-inspired character.
Smoked Pork Belly – Tender and flavorful, smoked pork belly contributes a deep smoky richness and melt-in-your-mouth texture that complements the chickpeas perfectly.
Sofrito (Onions, Bell Peppers, and Garlic) – This aromatic flavor base creates depth and sweetness while building the traditional savory profile found in many Cuban recipes.
Tomato Sauce – A small amount of tomato sauce brings acidity, color, and a subtle richness that helps tie all the ingredients together into a cohesive, comforting stew-like dish.

How to make this chickpea recipe

Place your chickpeas, water, bay leaves and 1 teaspoon salt in the Instant Pot. Select bean/chili on low pressure for 25 minutes.
Once the Instant Pot is done, vent to release the steam and carefully open the Instant pot. Test the Chickpeas for done-ness, the checkpeas should be soft but still retain their shape.

In a dutch oven over medium heat, add the chopped chorizo and chopped smoked pork belly. Saute for five minutes or until the pork belly and chorizo release some of their grease.
Add to the dutch oven the chopped green bell pepper, onion and garlic. Saute in the released chorizo and pork belly grease for another 5 minutes or until the onions and translucent.

Lower the heat to low and then add to the dutch oven the drained chickpeas, tomato sauce, cumin, black pepper and ½ teaspoon salt.

Fold the ingredients until combined and then cover the dutch oven and allow to simmer for 30 minutes for the flavors to marry. Test the recipe for salt and add more if desired.
Garnish with cilantro or parsley, if desired. Serve with rice and enjoy.

Variations and Substitutions for this garbanzo recipe

Here are some great variations and substitutions for a Cuban Garbanzo Frito recipe:

The Protein

Smoked Pork Belly: Replace smoked pork belly with bacon, smoked ham hocks, diced ham, pancetta, or salt pork for a similar depth of flavor.
Spanish Chorizo: Although I think there is no substitution for spanish chorizo in this recipe, some options you can use in a pinch are smoked sausage, kielbasa, or andouille sausage if needed.

The Garbanzos

Canned garbanzos: Canned garbanzos are a perfectly convenient and delicious substitute that significantly cuts down on cooking time without sacrificing flavor

Instant Pot

Soaking overnight: Don't have an Instant Pot? Soak the beans overnight in a large bowl with enough water to fully soak the beans.
Slow Cooker: Ideal for a hands-off approach and all-day simmering.

Dietary Adjustments

Vegetarian: Simply omit the meat entirely and add an extra drizzle of olive oil and a pinch of smoked paprika to maintain the rich, deep flavor of the dish
Vegan: The dish is naturally easy to make vegan by omitting the meat and using vegetable broth instead of chicken broth for an equally delicious and satisfying result
Low sodium Use low sodium canned garbanzos and low sodium broth to significantly reduce the sodium content without compromising on flavor.
Lower Fat: Use turkey sausage and reduce or omit the pork belly.
Gluten-Free: Most versions are naturally gluten-free, but always verify packaged ingredients such as chorizo and broth.
Dairy-Free: Traditional Cuban garbanzos fritos is naturally dairy-free.

Storage instructions for cooked Cuban garbanzo frito

Refrigerate: Allow the garbanzo frito to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days.
Freeze: For longer storage, place cooled portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Leave a little space at the top of the container to allow for expansion.
Reheating from Refrigerated: Warm the garbanzo frito in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if the sauce has thickened too much.
Reheating from Frozen: Thaw overnight in the refrigerator before reheating, or reheat directly from frozen over low heat, adding a little liquid as needed to restore the desired consistency.
Food Safety Tip: Do not leave cooked garbanzo frito at room temperature for more than 2 hours (or 1 hour if temperatures are above 90°F/32°C), and avoid reheating the same batch multiple times.

Try these other Cuban recipes

May 28, 2026 Recipes

Cuban Side Dishes

When it comes to comfort food, nothing brings me back home quite like these classic Cuban side dish recipes. Many of these dishes were family staples growing up and were lovingly cooked by my dad, a Cuban chef who taught me that food is one of the best ways to bring people together. From fluffy white rice and sweet maduros to creamy black beans and crispy tostones, these are the recipes I’ve been enjoying my entire life. Whether served alongside roasted pork, picadillo, or a simple weeknight dinner, these traditional Cuban side dishes are packed with flavor, nostalgia, and the comforting taste of home.

Rice dishes

Rice is at the heart of Cuban cuisine and has been a staple on our family table for as long as I can remember. From classic arroz blanco and flavorful moros y cristianos to comforting congri oriental, rice is served with almost every Cuban meal and plays an important role in bringing bold flavors and comforting traditions together. These Cuban rice recipes are more than just side dishes to me. They’re recipes that were lovingly passed down through generations and taught to me by my family. Growing up in a Cuban household, these are the dishes I’ve been eating my entire life, and every bite brings back memories of home, family gatherings, and the incredible meals my dad prepared as a Cuban chef.

White rice

Cuban white rice is one of the most essential staples in Cuban cuisine and a side dish that was served at nearly every meal growing up in my house. Simple, fluffy, and perfectly cooked, arroz blanco pairs beautifully with everything from black beans and picadillo to roasted pork and chicken fricassee. While it may seem basic, authentic Cuban white rice is all about technique and creating light, separate grains every single time. This is one of those classic recipes that was passed down to me by my family and cooked often by my dad, who was a Cuban chef. It’s comforting, nostalgic, and a true foundation of so many traditional Cuban meals.

Congri (Moros y Cristianos)

Congrí, also known as moros y cristianos, is one of the most iconic and comforting dishes in Cuban cuisine. Made by cooking rice and black beans together with garlic, onions, peppers, bacon and spices, this flavorful dish is a staple at family dinners, holidays, and celebrations throughout Cuban households. Growing up, congri was always on our table and is one of those recipes that instantly reminds me of home. My dad, who was a Cuban chef, made this dish often, and over the years these traditional family recipes were lovingly passed down to me. Rich, savory, and packed with authentic Cuban flavor, moros y cristianos is more than just a side dish. It’s a true symbol of Cuban comfort food and tradition.

Congri Oriental

Congrí Oriental is a delicious variation of traditional Cuban congri that originated in the eastern region of Cuba and is made with red beans instead of black beans. This comforting rice dish is packed with flavor from garlic, onions, peppers, bacon, and spices, creating a rich and savory side dish that pairs perfectly with so many classic Cuban meals. Growing up in a Cuban family, rice and beans were always a staple on our table, and this recipe is one that was lovingly passed down through generations. My dad, who was a Cuban chef, made dishes like this often, and every bite brings back memories of family dinners, celebrations, and the comforting flavors I’ve been enjoying my entire life. Congrí Oriental is hearty, authentic, and a true taste of Cuban home cooking.

Legumes

Legumes are one of the most important foundations of Cuban cuisine and have been a staple in Cuban households for generations. From comforting black beans and hearty red bean stew to split pea soup, lentils, and chickpeas, Cuban legume recipes are known for being flavorful, filling, and deeply comforting. These dishes are often slow cooked with garlic, onions, peppers, spices, and sometimes smoked meats to create rich layers of flavor that pair perfectly with rice, plantains, and traditional Cuban entrées. Growing up in a Cuban family, beans and legumes were served almost daily and were an essential part of our meals. Many of these recipes were lovingly passed down to me and prepared by my dad, who was a Cuban chef. Whether served as a side dish, soup, or main course, Cuban legume recipes represent tradition, comfort, and the kind of home cooking that brings everyone to the table.

Frijoles Rojos

Potaje de frijoles colorados, or Cuban red bean stew, is one of the most comforting and traditional dishes in Cuban cuisine. Made with tender red beans simmered with garlic, onions, peppers, spices, and often smoky meats like smoked pork belly and chorizo, this hearty dish is packed with rich flavor and is a staple in many Cuban households. In Cuban culture, beans are an essential part of everyday meals and are commonly served alongside white rice, roasted meats, and fried plantains. Growing up, potaje de frijoles colorados was one of those dishes that always brought everyone to the table, especially when my dad, who was a Cuban chef, made a big pot for the family. This Instant Pot version keeps all of the authentic flavor and comforting tradition of the classic recipe while making it quicker and easier to prepare for busy weeknights.

Garbanzos Fritos

Garbanzos fritos are a flavorful and hearty Cuban side dish made with chickpeas simmered in a savory sofrito of garlic, onions, peppers, and tomatoes. While black beans often get the spotlight, chickpeas have long been an important part of Cuban home cooking and are commonly served alongside rice, roasted meats, and other traditional favorites. This comforting dish is packed with authentic Cuban flavors and is a great example of how simple pantry ingredients can be transformed into something truly delicious. Growing up, recipes like this were a regular part of family meals and remain a beloved staple in Cuban cuisine today.

Frijoles Negros

Cuban black beans are one of the most iconic and comforting dishes in Cuban cuisine, and this Instant Pot version makes them easier than ever to prepare without sacrificing authentic flavor. Simmered with garlic, onions, peppers, and classic Cuban seasonings, these beans are rich, savory, and the perfect companion to white rice, roasted meats, and so many traditional Cuban meals. Growing up in a Cuban household, black beans were always a staple on our dinner table and a recipe my dad, who was a Cuban chef, made regularly for our family. This Instant Pot Cuban black bean recipe keeps all of the comforting flavors and traditions I’ve been eating my entire life while cutting down on cooking time, making it perfect for busy weeknights or whenever you’re craving a taste of home.

Potaje de Chicharo

Potaje de chícharo, or Cuban split pea stew, is one of the most comforting and beloved dishes in Cuban cuisine. Thick, hearty, and packed with flavor, this traditional recipe is made with split peas, potatoes, garlic, onions, peppers, and smoky meats like ham or chorizo that give the stew its rich and savory taste. In many Cuban households, potaje is an important staple that’s served regularly alongside white rice and Cuban bread, especially during family dinners and colder months. Growing up, this was one of those comforting meals my dad, who was a Cuban chef, made often for our family, and it’s a recipe I’ve been eating my entire life. This Instant Pot version keeps all of the authentic flavor and comforting tradition of classic Cuban potaje de chícharo while making it easier and faster to prepare at home.

Lentejas

Lentejas, or Cuban lentils, are one of the most comforting and important staple dishes in Cuban cuisine. Hearty, flavorful, and incredibly filling, this classic dish is traditionally made by slowly simmering lentils with garlic, onions, peppers, potatoes, spices, and often smoky meats like chorizo or ham. In many Cuban households, lentejas are more than just a side dish. They’re a regular part of weekly meals and a recipe deeply rooted in tradition and family gatherings. Growing up, this was one of those comforting dishes my dad, who was a Cuban chef, made often, and it’s a recipe I’ve been eating my entire life. This Instant Pot Cuban lentejas recipe keeps all of the authentic flavors and rich textures of the traditional version while making the cooking process quicker and easier for busy home cooks.

Vegetables

Vegetable side dishes play an important role in Cuban cuisine, bringing freshness, balance, and vibrant flavors to traditional meals. While Cuban cooking is often known for its rice, beans, and roasted meats, classic vegetable-based sides like ensalada de aguacate and yuca con mojo are staples that appear on tables across the island and in Cuban homes everywhere. From creamy avocados dressed simply with onions and citrus to tender yuca topped with garlicky mojo sauce, these dishes highlight how a few simple ingredients can create something incredibly flavorful. Many of these recipes have been passed down through generations and remain an essential part of the comforting Cuban meals I grew up enjoying.

Ensalada de Aguacate

Ensalada de aguacate is one of the simplest yet most beloved side dishes in Cuban cuisine. Made with creamy Catalina avocados, sliced onions, olive oil, and a splash of red wine vinegar or lime juice, this refreshing salad is served alongside everything from arroz con pollo to roasted pork in many Cuban households. Growing up, this was a staple on our dinner table and one of those recipes that instantly brings me back to family meals prepared by my dad, who was a Cuban chef. It’s fresh, flavorful, and proof that sometimes the simplest ingredients create the most comforting dishes. Whether you’re serving it with a traditional Cuban meal or enjoying it on its own, this Cuban avocado salad is quick, easy, and packed with authentic flavor.

Yuca con Mojo

Yuca con mojo is one of the most classic and important side dishes in Cuban cuisine. Made with tender boiled yuca topped with a flavorful garlic citrus sauce known as mojo. This dish is served alongside everything from roasted pork to rice and beans at family dinners, holidays, and celebrations throughout Cuban households. The combination of soft, buttery yuca and tangy garlic mojo creates a simple yet incredibly flavorful dish that has been loved for generations. Growing up in a Cuban family, yuca con mojo was always a staple on our table and one of the recipes my dad, who was a Cuban chef, made often for our family gatherings. It’s comforting, authentic, and one of those traditional Cuban dishes I’ve been eating my entire life.

Yuca Fries

Yuca is one of the most important and beloved ingredients in Cuban cuisine, showing up in everything from traditional yuca con mojo to comforting soups and side dishes served at family gatherings and holiday meals. These Cuban style baked yuca fries are a delicious twist on a classic favorite, made with crispy baked cassava fries seasoned to perfection and served with a flavorful mojo dipping sauce. Crispy on the outside and soft and fluffy on the inside, yuca fries are a comforting side dish that pairs perfectly with Cuban sandwiches, roasted meats, and rice dishes. Growing up in a Cuban household, yuca was always a staple on our table and one of the many traditional recipes passed down through my family. Inspired by the flavors I grew up eating and the dishes my dad, who was a Cuban chef, made often, these baked yuca fries are an easy and flavorful way to enjoy a true Cuban classic.

Whether you're planning a traditional Cuban feast or simply looking to add more flavor to your dinner table, these Cuban side dishes are the perfect way to bring authentic Cuban cooking into your home. From comforting rice and beans to crispy plantains, fresh salads, and hearty legume dishes, each recipe reflects the rich culinary traditions that have been passed down through generations. Many of these dishes were staples in my own childhood and were lovingly prepared by my dad, a Cuban chef who taught me the importance of family, food, and tradition. I hope these recipes inspire you to gather around the table, create new memories, and enjoy the comforting flavors of Cuban cuisine just as my family has for years.

May 25, 2026 Breakfast Recipes

Pastelitos De Queso

As a proud Cuban, cheese pastelitos are something I have been eating and loving my entire life, and there is truly no snack in the world that brings me more comfort and joy than biting into one of these flaky, creamy little pastries. Growing up with a dad who was an incredibly talented chef in Cuba meant that an appreciation for authentic, traditional food was instilled in me from a very young age. To this day I enjoy a cheese pastelito at least one to two times a week because honestly, life is just better with one in your hand.

My deep love for these iconic pastries led me to an incredible opportunity to work alongside a beloved Cuban bakery right here in Miami, where I learned firsthand the art and craft of making authentic Cuban pastries the traditional way, straight from the hands of the people who have been perfecting them for generations. You can see the video I made documenting a local bakery's pastelito de queso process here. That experience combined with a lifetime of eating and loving pastelitos is what allows me to confidently say that this is the most authentic Cuban cheese pastelito recipe you will ever find.

What is a Cuban pastelito de queso?

Pastelito de queso is a popular Cuban pastry made with flaky puff pastry and a sweetened cream cheese filling. These pastries are a staple in Cuban bakeries and are often enjoyed for breakfast, dessert, or alongside a cup of Cuban coffee.

The pastry is typically:

Light and buttery on the outside
Creamy and slightly sweet on the inside
Baked until golden and crisp

Some versions include:

Pastelitos are especially common in South Florida Cuban bakeries, where they’re served warm and fresh throughout the day. Their balance of rich pastry and smooth cheese filling makes them one of the most beloved Cuban baked treats.

Why you' love this cuban cream cheese pastry

The perfect balance of sweet and tangy — The combination of the sweet, sugar coated flaky puff pastry wrapped around the tangy unsweetened cream cheese filling creates a perfectly balanced flavor contrast that is simple yet absolutely extraordinary and completely addictive.
That irresistible flaky, crunchy texture — The light, buttery puff pastry coated in sugar bakes up into a gloriously flaky and slightly crunchy shell that shatters beautifully with every single bite, making the experience of eating a pastelito de queso as satisfying as it is delicious.
They are beloved for a reason — Pastelitos de queso have been a cherished staple of Cuban bakery culture for generations. Their enduring popularity at everything from everyday breakfast tables to festive birthday parties and celebrations is a true testament to just how timelessly delicious and universally loved these little pastries really are.

Key ingredients needed for these pasteles de queso

For the full list of ingredients and quantities, scroll down to the recipe card

Puff Pastry Dough — Puff pastry dough is the foundation of the pastelito, creating the light, golden, and incredibly flaky shell that gives these beloved Cuban pastries their signature irresistible texture and satisfying crunch.
Cream Cheese — Rich, tangy, and creamy unsweetened cream cheese is the heart of this pastelito, creating a smooth and creamy filling.
Sugar — A generous coating of sugar on the puff pastry before baking creates a delicate, sparkling crust that caramelizes beautifully in the oven. This adds an extra layer of sweetness and a satisfying crunch to every single bite.

Instructions to make these pastelitos de queso

Heat oven to 400F. Line a baking sheet with parchment paper.
Place your cream cheese in the freezer for 15 minutes to make it easier to slice.
Sprinkle 2 tablespoons of sugar on the baking sheet and spread it out as even as possible.

Unfold the puff pastry sheet over the parchment paper and sugar. Add the remaining sugar over the puff pastry and spread it out over the pastry evenly.

Using a rolling pin, carefully roll out the dough to a 10x10 square. While rolling, the sugar will be pressed into the pastry.
Cut the puff pastry sheet in half on both sides, leaving you with 4 5x5 squares.
Cut the cream cheese into 1.5 ounce slices.
Place a slice of cream cheese diagonally in the center of the 5x5 pastry square.

Fold the pastry around the cream cheese slice so the seam is facing down.

Bake at 420F for about 22 minutes or until golden brown and puffed up.
Allow the pastries to cool slightly before eating.

Variations and substitutions for cheese pastries

Pastry Dough

Homemade puff pastry — If you are feeling ambitious, homemade puff pastry will deliver an even more buttery and flaky result than store bought.
Phyllo dough — For a lighter and crispier shell, phyllo dough makes a wonderful substitute that still delivers a beautifully flaky texture.
Crescent roll dough — In a pinch, crescent roll dough is a quick and easy substitute that produces a softer, pillowy pastelito.

The Filling

Guava and cheese — Add a layer of guava paste alongside the cream cheese for the classic and beloved guava and cheese pastelito combination that is equally iconic.
Nutella and cream cheese — Swap the plain cream cheese for a combination of Nutella and cream cheese for a rich and indulgent chocolate hazelnut twist.
Sweetened cream cheese — Add a tablespoon of powdered sugar and a splash of vanilla to the cream cheese filling for a slightly sweeter and more dessert like version.

Sugar Alternatives

Turbinado sugar — Also known as raw sugar, turbinado sugar has larger crystals that create an even more satisfying crunch and a beautiful golden sparkle on the pastry with a subtle caramel like flavor.
Coarse sugar — Also known as decorating or sanding sugar, coarse sugar holds up beautifully during baking and creates a stunning, glittery crust that looks just as impressive as it tastes.
Cinnamon sugar — A blend of granulated sugar and ground cinnamon pressed into the dough adds a warm, spiced sweetness that complements the tangy cream cheese filling beautifully.
Coconut sugar — Coconut sugar is a wonderful natural alternative that adds a subtle caramel and toffee like depth of flavor while still creating that signature sweet crust.

Dietary Adjustments

Dairy free — Use a dairy free cream cheese alternative to make these pastelitos completely dairy free without sacrificing the creamy, indulgent filling
Gluten free — Look for a good quality gluten free puff pastry to make these pastelitos accessible for those with gluten sensitivities

Storage instructions for Cuban cheese pastelitos

Storing Baked Pastelitos

Once fully cooled, store baked pastelitos in an airtight container at room temperature for up to 2 days, keeping them in a single layer to protect the flaky pastry from getting crushed.
For longer storage, place them in an airtight container in the refrigerator for up to 4-5 days, keeping in mind that the pastry may soften slightly.
To bring them back to their perfectly flaky and golden glory, reheat them in the oven or air fryer at 350°F for about 5-7 minutes and they will taste just as fresh and delicious as the day they were made.
Avoid reheating in the microwave as this will make the puff pastry soft and chewy rather than light and crispy.

Storing Unbaked Pastelitos

Unbaked pastelitos freeze beautifully, making them a fantastic make ahead treat that you can have ready to go whenever a craving strikes.
To freeze, assemble your pastelitos completely, place them in a single layer on a parchment lined baking sheet and freeze for 1-2 hours until frozen solid.
Once frozen solid, transfer them to a freezer safe zip lock bag or airtight container and store in the freezer for up to 2-3 months.
When ready to bake, there is no need to thaw — place them directly from the freezer onto a parchment lined baking sheet, coat with sugar, and bake at 375°F for about 25-30 minutes until perfectly golden brown and delicious.

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Pastelitos De Queso

Cuban snack that consists of baked puff pastry filled with cream sugar and covered with sugar.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: cuban

Servings:

Author: Cari

Ingredients

▢ 1 frozen puff pastry sheet thawed
▢ ¼ cup granulated sugar
▢ 6 oz cream cheese cold

Instructions

Heat oven to 400F. Line a baking sheet with parchment paper.
Place your cream cheese in the freezer for 15 minutes to make it easier to slice.
Sprinkle 2 tablespoons of sugar on the baking sheet and spread it out as even as possible.
Unfold the puff pastry sheet over the parchment paper and sugar. Add the remaining sugar over the puff pastry and spread it out over the pastry evenly.
Using a rolling pin, carefully roll out the dough to a 10x10 square. While rolling, the sugar will be pressed into the pastry.
Cut the puff pastry sheet in half on both sides, leaving you with 4 5x5 squares.
Cut the cream cheese into 1.5 ounce slices.
Place a slice of cream cheese diagonally in the center of the 5x5 pastry square.
Fold the pastry around the cream cheese slice so the seam is facing down.
Bake at 420F for about 22 minutes or until golden brown and puffed up.
Allow the pastries to cool slightly before eating.

Notes

Variations and substitutions for cheese pastries

Pastry Dough

Homemade puff pastry — If you are feeling ambitious, homemade puff pastry will deliver an even more buttery and flaky result than store bought.
Phyllo dough — For a lighter and crispier shell, phyllo dough makes a wonderful substitute that still delivers a beautifully flaky texture.
Crescent roll dough — In a pinch, crescent roll dough is a quick and easy substitute that produces a softer, pillowy pastelito.

The Filling

Guava and cheese — Add a layer of guava paste alongside the cream cheese for the classic and beloved guava and cheese pastelito combination that is equally iconic.
Nutella and cream cheese — Swap the plain cream cheese for a combination of Nutella and cream cheese for a rich and indulgent chocolate hazelnut twist.
Sweetened cream cheese — Add a tablespoon of powdered sugar and a splash of vanilla to the cream cheese filling for a slightly sweeter and more dessert like version.

Sugar Alternatives

Turbinado sugar — Also known as raw sugar, turbinado sugar has larger crystals that create an even more satisfying crunch and a beautiful golden sparkle on the pastry with a subtle caramel like flavor.
Coarse sugar — Also known as decorating or sanding sugar, coarse sugar holds up beautifully during baking and creates a stunning, glittery crust that looks just as impressive as it tastes.
Cinnamon sugar — A blend of granulated sugar and ground cinnamon pressed into the dough adds a warm, spiced sweetness that complements the tangy cream cheese filling beautifully.
Coconut sugar — Coconut sugar is a wonderful natural alternative that adds a subtle caramel and toffee like depth of flavor while still creating that signature sweet crust.

Dietary Adjustments

Dairy free — Use a dairy free cream cheese alternative to make these pastelitos completely dairy free without sacrificing the creamy, indulgent filling
Gluten free — Look for a good quality gluten free puff pastry to make these pastelitos accessible for those with gluten sensitivities

Storage instructions for Cuban Cheese Pastelitos

Storing Baked Pastelitos

Once fully cooled, store baked pastelitos in an airtight container at room temperature for up to 2 days, keeping them in a single layer to protect the flaky pastry from getting crushed.
For longer storage, place them in an airtight container in the refrigerator for up to 4-5 days, keeping in mind that the pastry may soften slightly.
To bring them back to their perfectly flaky and golden glory, reheat them in the oven or air fryer at 350°F for about 5-7 minutes and they will taste just as fresh and delicious as the day they were made.
Avoid reheating in the microwave as this will make the puff pastry soft and chewy rather than light and crispy.

Storing Unbaked Pastelitos

Unbaked pastelitos freeze beautifully, making them a fantastic make ahead treat that you can have ready to go whenever a craving strikes.
To freeze, assemble your pastelitos completely, place them in a single layer on a parchment lined baking sheet and freeze for 1-2 hours until frozen solid.
Once frozen solid, transfer them to a freezer safe zip lock bag or airtight container and store in the freezer for up to 2-3 months.
When ready to bake, there is no need to thaw — place them directly from the freezer onto a parchment lined baking sheet, coat with sugar, and bake at 375°F for about 25-30 minutes until perfectly golden brown and delicious.

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May 22, 2026 Blogger Related

Thirteen Best Halloween Recipes

These are my top thirteen halloween recipes, with a couple of extra bonuses added at the end! Halloween has always been my absolute favorite holiday — there’s just something magical about spooky season, cozy fall nights, and any excuse to turn desserts and comfort food into something festive and fun. Every year, I find myself counting down the days until I can start baking scary treats, planning Halloween parties, and making over-the-top recipes inspired by all things creepy and nostalgic. That’s why I rounded up the 13 best Halloween recipes from this blog, featuring everything from decadent desserts to party-perfect snacks that are guaranteed to make your Halloween celebration extra delicious to over the top spooky cocktails

Whether you’re hosting a Halloween party, planning a movie night, or just looking for fun kitchen activities with the kids, these recipes are packed with creepy-cute inspiration, festive flavors, and easy ideas everyone will love. From sweet desserts to spooky snacks, many of these recipes are also perfect for making together as a family, creating fun memories right alongside the treats.

1. Mummy Dogs

If there’s one thing I love about Halloween, it’s turning simple comfort foods into something festive and fun, and these Mummy dogs are one of my favorite easy spooky recipes to make every year. They’re buttery, flaky, adorable, and come together with just a few simple ingredients, making them perfect for Halloween parties, movie nights, or a fun activity to make with the kids. I also love that they strike the perfect balance between cute and delicious — because let’s be honest, themed food should still taste amazing. Whether you’re hosting a crowd or just looking for an easy Halloween snack, these mummy dogs are always a hit.

2. Halloween Chocolate Bark

When Halloween season rolls around, there is one recipe that my son and I look forward to making together every single year, and that is this fun and festive Halloween Chocolate Bark. The best part about this recipe is that it requires absolutely no baking, comes together in just minutes, and is the perfect kid friendly kitchen project that the whole family can enjoy together. Whether you are making it for a Halloween party, filling up treat bags for friends and neighbors, or simply celebrating the spooky season in the most delicious way possible, this chocolate bark is guaranteed to be a hit with kids and adults alike. It is festive, fun, endlessly customizable, and so irresistibly delicious that it will without a doubt become your new favorite Halloween tradition.

3. Mummy Brownies

If you’re looking for an easy, festive dessert that instantly screams Halloween, these Halloween mummy brownies are the perfect treat. Rich, fudgy brownies get transformed into adorable little mummies with simple decorations that are fun to make and even more fun to eat. I love recipes like this because they look impressive without requiring complicated decorating skills, making them perfect for parties, classroom treats, or a fun baking activity with the kids. Plus, chocolate brownies and Halloween are basically the ultimate spooky season combination.

4. Halloween Mimosa

Nothing says festive brunch quite like a fun themed cocktail, and this Halloween mimosa is the perfect way to bring spooky season vibes to your table. I love creating easy holiday drinks that look impressive without requiring a ton of effort, and this Halloween-inspired mimosa is exactly that — bubbly, colorful, playful, and perfect for parties, brunches, or a cozy October morning with friends. Whether you’re hosting a full Halloween gathering or just want a fun seasonal twist on a classic mimosa, this recipe adds the perfect spooky sparkle to any celebration.

5. Halloween Chocolate Sheet Cake

When it comes to Halloween desserts, I firmly believe you can never go wrong with chocolate cake — especially when it’s rich, decadent, and dressed up for spooky season. This Halloween chocolate cake is the perfect centerpiece for any Halloween party, combining moist chocolate layers with festive decorations that feel fun without being overly complicated. I love making desserts like this because they instantly bring that cozy, playful Halloween energy to the table while still tasting absolutely incredible. Whether you’re baking for a party, a family movie night, or just because you love Halloween as much as I do, this cake is guaranteed to impress both kids and adults alike.

6. Halloween Deviled Eggs

If you are looking for the ultimate spooky season appetizer that is as fun to make as it is to eat, these Halloween Monster Deviled Eggs are exactly what your party spread has been missing. I have never met a deviled egg I did not love, and deviled eggs actually hold a very special place in my heart as one of the first recipes I learned to make in culinary school over 20 years ago. This recipe takes that classic, beloved appetizer and gives it the most incredibly festive and spooky Halloween twist, transforming ordinary deviled eggs into something that will have every single guest at your party stopping in their tracks.

The eggs are soaked in black food dye overnight, creating a stunning spider web pattern on the egg whites, while the creamy yolk filling gets a vibrant pop of green that makes them look delightfully monstrous and utterly irresistible. My son loves helping me make these every year, and whether you are hosting a Halloween party or just looking for a fun and festive kitchen activity to enjoy with your kids, these spooky deviled eggs are guaranteed to be the most talked about dish on the table.

7. Halloween Witch's Brew Margarita

If there’s one thing I love just as much as spooky desserts during Halloween season, it’s a fun festive cocktail and this Witch's Brew Margarita might be my favorite one yet. It’s bright, bold, a little spooky, and perfect for bringing major Halloween party energy with minimal effort. I wanted to create a cocktail that felt playful and dramatic while still tasting like an actually delicious margarita, and this recipe does exactly that. Whether you’re hosting a Halloween party, planning a scary movie night, or just looking for a fun seasonal drink to sip on, this witch’s brew margarita is guaranteed to steal the spotlight.

8. Monster Chicken Parm Sliders

Halloween is honestly my favorite holiday of the entire year, and nothing brings me more joy during spooky season than creating fun, festive, and delicious food that gets everyone excited and in the Halloween spirit. These Halloween Monster Chicken Parmesan Sliders are the perfect combination of a crowd pleasing, filling meal and a spooky festive centerpiece that will have everyone at your party talking. Crispy chicken tenders smothered in rich marinara sauce and topped with mozzarella cheese sliced into jagged monster teeth, all piled onto a soft slider bun and crowned with pimento stuffed green olive eyes, these little monsters are as fun to look at as they are to devour.

They come together in just 30 minutes, making them the ideal stress free option for feeding a hungry crowd of little goblins and party guests without spending hours in the kitchen. Whether you are hosting a big Halloween bash or looking for a fun and festive dinner the whole family will love, these monster chicken parm sliders are guaranteed to be the most popular thing on the table all night long.

9. Leftover Halloween Candy Cookies

If there is one thing I refuse to let go to waste after Halloween, it is leftover trick or treating candy, and these Halloween Candy Cookies are the perfect solution. Halloween is my favorite holiday and cookie recipes are some of my most loved recipes on the blog, so combining the two was an absolute no brainer. Using my culinary program training, this recipe was tested six times to make sure every detail was perfectly dialed in. Packed with chopped Reese's, Snickers, and M&Ms folded into a rich brown butter cookie dough, these cookies are chewy, indulgent, and completely customizable with whatever candy you have left over. Trust me, once you make these you will never look at leftover Halloween candy the same way again.

10. Hot Dog Fingers

Halloween is my favorite holiday and nothing gets me more excited than creating spooky, fun, and delicious food that brings the whole season to life. These Halloween Hot Dog Fingers are one of my absolute favorite festive snacks because they are creepy, creative, and incredibly easy to make. With just a pairing knife and some hot dogs, you can transform a classic comfort food into the most ghoulishly impressive party appetizer that will have every single guest doing a double take. They come together in just 20 minutes, making them the perfect last minute addition to any Halloween party spread or spooky family dinner. Your little goblins are going to absolutely love them!

11. Halloween Cinnamon Rolls

There’s nothing I love more during Halloween season than taking a cozy classic and giving it a spooky twist, and these Halloween cinnamon rolls are exactly that. Soft, gooey, and packed with warm cinnamon flavor, these rolls combine everything people love about homemade cinnamon buns with fun Halloween flair that makes them perfect for parties, brunches, or slow fall mornings at home. I wanted this recipe to feel festive without being complicated, so it’s easy enough to make with the kids while still looking impressive enough to serve at a Halloween gathering. Plus, there’s just something extra magical about fresh cinnamon rolls baking while spooky movies play in the background.

12. Dirt Cup Brownies

If you love spooky season recipes, these Halloween Dirt Cup Brownies are about to become your new favorite treat. Rich, fudgy homemade brownies are topped with a decadent chocolate ganache, a generous layer of crushed Oreos that looks just like dirt, and a gummy worm peeking out from the top for the perfect creepy finishing touch. They are fun and festive enough to wow a crowd at a Halloween party but simple enough to make on a whim with the kids on a spooky night in. Whether you are a chocolate lover, a Halloween enthusiast, or both, these dirt brownies are guaranteed to disappear from the table fast.

13. Halloween Chocolate Cookies

These Halloween Double Chocolate Chip Cookies are a absolute favorite in my home and the perfect treat for any chocoholic looking to get into the spooky season spirit. Rich, chewy double chocolate cookie dough is loaded with semisweet chocolate chips and pressed with colorful Halloween M&Ms, then finished with a creepy candy eye that turns each cookie into an adorable little monster. This recipe was tested over ten times to make sure every detail was absolutely perfect, so you can trust that these cookies deliver on flavor, texture, and festive fun every single time. They come together in just 40 minutes and are guaranteed to be the most popular thing at any Halloween party or spooky night in.

14. Black Magic Margarita (Bonus Recipe!)

If you’re looking for the ultimate spooky cocktail to serve this Halloween season, this Black Magic Margarita is guaranteed to steal the show. Dark, dramatic, and full of bold citrus flavor, this cocktail brings major witchy vibes while still tasting like a perfectly balanced margarita. I love creating festive drinks that feel a little over-the-top in the best way possible, and this recipe is exactly that — fun, moody, and surprisingly easy to make. Whether you’re hosting a Halloween party, planning a spooky cocktail night, or just want a fun seasonal drink to sip while watching scary movies, this black magic margarita adds the perfect touch of eerie elegance to the celebration.

15. Frankenstein Rice Krispies Treats (Bonus Recipe!

Spooky season is my favorite time of year and making fun Halloween treats is one of my absolute favorite parts of the holiday, and these Frankenstein Rice Krispie Treats are as adorable as they are delicious. Classic brown butter rice krispie treats are dyed a vibrant green, dipped in melted chocolate for Frankenstein's iconic hair, and decorated with candy eyes and Rolo bolts for the most festive and irresistible Halloween treat you will ever make. They come together in just 20 minutes, making them the perfect last minute Halloween activity to do with the kids. Whether you are making them for a party, a school event, or just for fun, these little monsters are guaranteed to steal the show.

May 18, 2026 Breakfast Recipes

Milk Bread Cinnamon Rolls

After testing dozens of cinnamon roll recipes over the years, I always felt like something was missing. Some were too dry, others lacked that signature gooey center, and none truly captured the soft, bakery-style texture of a real Cinnabon cinnamon rolls copycat. Then I heard about a local cinnamon bun pop-up that was using Shokupan dough for their rolls, and it sent me down a full research rabbit hole into milk bread techniques, tangzhong, and enriched doughs. After countless notes, tweaks, and late-night test bakes, this Milk bread cinnamon rolls recipe was tested five separate times to ensure it came out perfectly soft, fluffy, gooey, and worthy of becoming the ultimate homemade Cinnabon copycat.

I’ve always had a serious weakness for Cinnabon cinnamon rolls — honestly, if I’m anywhere near a location, the smell alone is enough to convince me to stop and grab a roll. For years, I’ve been trying to recreate that exact texture at home: the impossibly soft layers, the gooey cinnamon center, and that melt-in-your-mouth richness that makes Cinnabon so unforgettable. I tested recipe after recipe searching for that perfect balance, but nothing quite hit the mark until I discovered the magic of milkbread dough with tangzhong. After lots of experimenting, I finally achieved the texture and flavor I had been chasing for years — soft, fluffy, buttery, and incredibly close to the real thing.

Why you'll love these cinnabon copycat cinnamon rolls

Milk bread cinnamon rolls have an ultra-soft, fluffy texture thanks to the milk bread dough and tangzhong method, making every bite feel bakery-quality.
The gooey cinnamon-brown sugar filling melts into every swirl, creating the rich, caramelized center people expect from a true Cinnabon copycat recipe.
A thick Cream cheese frosting adds the perfect balance of sweetness and tanginess, just like the famous mall-style cinnamon rolls.
These cinnamon rolls stay soft and moist longer than traditional recipes, so they taste amazing even the next day.
The recipe combines homemade comfort with professional bakery flavor, giving people the satisfaction of recreating a nostalgic treat right in their own kitchen.

Key Ingredients needed for this cinnamon bun recipe

For exact quantities and full list of ingredients, scroll down to the recipe card

Bread flour – Bread flour gives the milk bread dough its soft yet chewy texture, helping create the fluffy, pull-apart layers that make a cinnamon roll taste like a classic Cinnabon copycat.
Whole milk – Whole milk adds richness, moisture, and tenderness to the dough, which is essential for achieving the signature pillowy milk bread texture.
Ground cinnamon – Ground cinnamon delivers the warm, sweet-spiced flavor that defines the iconic filling in a bakery-style cinnamon roll.
Brown sugar – Brown sugar melts into the cinnamon filling, creating the gooey caramel-like center that makes Cinnabon-style rolls extra indulgent.
Cream cheese – Cream cheese is the key to the rich, tangy frosting that balances the sweetness and gives the rolls their authentic copycat finish.

What is "milk bread?"

Shokupan, often called “milk bread,” is a soft, fluffy Japanese-style bread known for its light texture, slightly sweet flavor, and cloud-like crumb. The word shokupan literally means “eating bread” in Japanese, referring to a simple everyday sandwich loaf. What makes this recipe different is the use of "tangzhong" — a cooked flour-and-milk) paste that helps the bread retain moisture and stay soft for days.

What is Tangzhong?

Tangzhong is a simple cooked flour paste used in Asian-style breads like shokupan to make them softer, fluffier, and longer-lasting. Cooking the flour before adding it to the dough helps the starches absorb and hold more liquid. That means:

Softer bread
More moisture
Better rise
Longer shelf life
Cottony, pull-apart texture

That’s why tangzhong is a key technique in this Cinnabon copycat recipe.

Instructions to make this milk bread cinnamon roll recipe

Make the Tangzhong

In a small sauce pot, add unbleached bread flour, milk, water and whisk. Turn heat to medium and cook for 3 minutes. Whisk constantly until everything is cooked and thickened. When it is done, whisking should leave tracks on the bottom of the pot and hold its shape like below.

Make the Dough

In a stand mixer bowl (using a dough hook), add unbleached bread flour Mix the dry ingredients with the dough hook for a few seconds until they are evenly combined.
Warm up the whole milk in the microwave - until it reaches 110° F
To mixer bowl with dry ingredients, add warm milk, vanilla, honey, starter (Tangzhong) and 1 egg. Turn the mixer on low speed and knead for 5 minutes.
Add softened unsalted butter to the dough in tablespoon increments a piece at a time and knead for 10 - 11 minutes. First at medium-low speed for a couple of minutes and then at medium speed until dough becomes smooth and stretchy but a little tacky.
Transfer the dough with your hands to the buttered bowl. Shape it a bit with your hands to make it into a ball. Cover with a kitchen towel and let it rise in a warm location for 60 minutes or until it has doubled in size.

Form the rolls

Once the dough has risen, make the filling. In a medium bowl, add the softened butter, brown sugar, cinnamon and salt. Use a silicone spatula to mix together until it makes a paste. Set aside.

Lightly grease a 9x13 baking pan with butter, set aside.
On a lightly floured surface, roll the dough out in a 20x12ish inch rectangle, it doesnt have to be perfect. Spread the cinnamon butter mixture all over the dough.

Use a pizza cutter to cut eight, 2.5 inch strips. You should have about 8 large rolls. Roll each strip away from you, then carefully transfer them to a lightly greased 9x13 baking pan.

Cover the pan with a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60 minutes or until double in size.
Once the rolls have doubled in size, preheat the oven to 350°F (190°C). Pour the heavy cream all over the cinnamon rolls.

Bake for 30 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F when done.
Remove pan from the oven and place pan on a wire rack as you make the icing.

Make the icing

While the rolls are baking, make your icing. In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy.
Add the butter and heavy cream, beat until smooth and combined. Then, beat in the confectioners’ sugar, salt and vanilla paste until combined.

Using a small cookie scoop (about 2 tablespoon) Scoop the icing onto each roll. This ensures each roll gets an equal amount of icing. Otherwise, use a knife or icing spatula, spread the icing over the slightly warm rolls and serve immediately.
When spreading the icing, you want the rolls to only be slightly warm. Otherwise the cream cheese frosting will melt completely.

Variations and substitutions for this cinnabon copycat recipe

Swap the Filling Flavor: Replace some of the Ground cinnamon with pumpkin spice, chai spice, or cardamom for a unique twist.
Use Different Sugars: Substitute dark brown sugar for light brown sugar to create a deeper caramel-like flavor in the filling.
Dairy-Free Option: Use plant-based milk, vegan butter, and dairy-free cream cheese to make the recipe completely dairy-free while keeping the rolls soft.
Bread Flour Substitute: All-purpose flour can replace bread flour, though the rolls may be slightly less chewy and fluffy.
Add Texture: Mix chopped pecans, walnuts, or raisins into the filling for added crunch and sweetness.
Chocolate Version: Sprinkle mini chocolate chips inside the cinnamon filling for a dessert-style variation.
Overnight Cinnamon Rolls: Prepare the rolls the night before, refrigerate after shaping, and bake fresh the next morning.
Maple Frosting Twist: Add maple syrup to the Cream cheese frosting for a warm bakery-style flavor variation.

Storage instructions for this cinnamon scroll recipe

Room Temperature: Store the cinnamon rolls in an airtight container for up to 2 days to keep the milk bread texture soft and fluffy.
Refrigerator: For longer freshness, refrigerate the rolls in a sealed container for up to 5 days; warm them slightly before serving for the best gooey texture.
Freezing: Freeze unfrosted or frosted rolls individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months.
Reheating: Microwave a roll for 15–25 seconds or warm in a 300°F oven for about 10 minutes to restore the soft, bakery-style texture.
Best Texture Tip: Store rolls with the Cream cheese frosting separately if possible to prevent excess moisture from soaking into the dough during storage.

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May 12, 2026 Dessert Recipes

Biscoff Tres Leches

Tres leches cake is hands down my all time favorite dessert, and over the years I have developed and shared several successful tres leches recipes that my readers have absolutely loved. My passion for this iconic milk soaked sponge cake runs deep, and that passion is what led me to create this incredible Biscoff version that has completely stolen my heart.

This recipe has become such a staple in my kitchen that I have been making it at least once a year for the last five years, and it never gets old. The warm, caramelized cookie butter flavor of Biscoff paired with the rich, creamy, milk soaked sponge cake is a combination that is nothing short of extraordinary. If you love tres leches cake, this Biscoff version is about to become your new obsession.

Why you'll love this biscoff tres leches cake

The Biscoff flavor is absolutely irresistible — The warm, caramelized, spiced cookie butter flavor of Biscoff takes the classic tres leches to a whole new level of deliciousness, making every single bite taste like a dream come true.
It is incredibly moist and creamy — The signature three milk soak seeps deep into every inch of the fluffy sponge cake, creating a texture that is so incredibly tender, rich, and melt in your mouth satisfying that it is impossible to stop at just one slice.
It is a stunning and unique showstopper dessert — This cake is the kind of dessert that stops conversations the moment it hits the table, combining the beloved familiarity of tres leches with the exciting and unexpected twist of Biscoff cookie spread.
It is perfect for any occasion — Whether you are bringing it to a holiday gathering, a birthday celebration, or simply making it on a random Tuesday because you deserve something spectacular, this cake is always the right choice.
It is the perfect make ahead dessert — Tres leches cake actually gets better the longer it sits as the milk soak continues to absorb into the sponge cake, making it the ideal dessert to prepare a day in advance so it is perfectly chilled, set, and ready to impress when it is time to serve.

What is tres leches cake?

Tres leches cake is a beloved and iconic Latin American dessert whose name translates directly to "three milks cake" in English. It is a light, fluffy sponge cake that is soaked after baking in a rich mixture of three milks — evaporated milk, sweetened condensed milk, and heavy cream — which seep into every inch of the cake creating an incredibly moist, creamy, and indulgent texture that is truly unlike any other dessert.

What makes tres leches so magical is that despite being soaked in so much liquid, the cake holds its shape beautifully while delivering that signature melt in your mouth experience with every single bite. It is traditionally finished with a generous topping of either fluffy fresh whipped cream or light, pillowy meringue, both of which provide a perfectly airy and balanced contrast to the richness of the milk soaked cake beneath.

Tres leches cake has deep roots in Latin American cuisine and has been a cherished and celebrated dessert at birthdays, holidays, and family gatherings across Mexico, Nicaragua, Cuba, Puerto Rico, and beyond for generations.

Try these other tres leches recipes

Key ingredients needed for this biscoff spread cake

For the full list of ingredients and quantities, be sure to scroll down to the recipe card.

Biscoff Cookie Spread - Biscoff cookie spread is the star of this recipe, infusing the cake with its signature warm, caramelized, and spiced cookie butter flavor that transforms a classic tres leches into something truly extraordinary and unforgettable.
The Three Milks (Evaporated Milk, Sweetened Condensed Milk, and Whole Milk)- This iconic trio of milks is the heart and soul of any tres leches cake, creating the rich, sweet, and deeply creamy soak that seeps into every inch of the sponge cake and gives it that legendary melt in your mouth texture.
Eggs- Eggs are essential to building the light, airy, and fluffy sponge cake base that is strong enough to absorb the generous three milk soak without falling apart, giving the cake its perfect tender yet structured texture.
Flour- Flour provides the structure and body of the sponge cake, creating the soft and delicate crumb that soaks up all of that incredible Biscoff infused three milk mixture like a dream.
Whipped Cream- A generous layer of light, fluffy whipped cream on top of the cake adds a cool, airy, and creamy finish that perfectly balances the richness of the Biscoff flavor and the sweetness of the three milk soak beneath it.

How to make this cookie butter tres leches cake

To make the cake

Turn the oven to 325 degrees F. Grease and flour a 13-by-9 inch pan and set aside.
Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
With an electric mixer, beat the eggs one by one on a medium speed, for about 1 minute and slowly add the sugar until all sugar is incorporated. The egg mix will be very fluffy.
Slowly pour the melted butter and vanilla into the mixer.
Add the flour mixture and crushed biscoff biscuits in batches and gently fold with a spatula until well combined. DO NOT OVER MIX.

Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.

Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

To make the three milks mixture

Place the biscoff spread in a medium bowl. While whisking, slowly add the evaporated milk to avoid lumps. Once fully combined, whisk in the condensed milk, whole milk, vanilla and salt in a medium bowl and whisk until well combined.

Once the cake has cooled, pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for atleast 4 hours.

To make the frosting

Place heavy cream, biscoff cookie spread, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes. Spread the whipped cream over the cake.

Refrigerate to chill until ready to serve. It's better to leave in the fridge overnight to soak all the three kinds of milk. Sprinkle additional biscoff cookie crumbles and drizzle cookie butter over the top of the frosting right before serving.

Variations and Substitutions for this biscoff cake

Cake Base

Gluten free — Swap the all purpose flour with a good quality 1 to 1 gluten free baking flour to make this cake gluten free without sacrificing texture or flavor.
Salted butter — If salted butter is all you have on hand, simply omit the salt called for in the recipe and it will work perfectly fine.
Extra spiced flavor — Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients to enhance and complement the warm, spiced notes of the Biscoff cookies.

The Biscoff

Peanut butter spread — Swap the Biscoff spread in the milk mixture with creamy peanut butter for a rich and nutty variation that is equally indulgent and delicious.
Nutella — Replace the Biscoff spread with Nutella for a decadent chocolate hazelnut tres leches that is absolutely irresistible.
Cookie swap — If Biscoff cookies are not available, graham crackers or gingersnap cookies make a wonderful substitute that still delivers a warm, spiced flavor.

The Milk Mixture

Coconut milk — Replace the heavy whipping cream in the milk mixture with full fat coconut milk for a tropical twist that adds a subtle coconut flavor throughout the cake.
Dairy free — Use coconut condensed milk, coconut evaporated milk, and light coconut milk in place of the traditional three milks for a completely dairy free version.

Storage instructions for this cookie butter tres leches

Tres leches cake with whipped cream topping should be stored covered in the refrigerator. Best Storage Tips:

Refrigerate immediately after serving.
Use a cake carrier, airtight container, or tightly cover with plastic wrap/foil to prevent it from absorbing fridge odors.
Store at 40°F (4°C) or below.

How Long It Lasts:

3 to 4 days is best for freshness and texture.
It may last up to 5 days, but the whipped cream can start to weep and the cake may become overly soft.

Pro Tip:

Tres leches often tastes even better after chilling overnight, since the milk mixture fully absorbs into the cake.

Freezing:

You can freeze the cake without whipped cream topping for up to 2 months. Add fresh whipped cream after thawing.

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April 26, 2026 Appetizers Recipes

Guava and Cheese Pastelitos

As a proud Cuban, guava and cheese pastelitos are not just a treat but a way of life, and for as long as I can remember, these golden, flaky, irresistible pastries have been a constant and cherished part of my everyday world. Growing up in a Cuban household with a dad who was an incredibly talented and passionate chef in Cuba meant that food was always at the center of everything, and pastelitos were always one of those special treats that brought so much joy and happiness to our family.

To this day, I enjoy a guava and cheese pastelito at least one to two times a week because honestly, life is simply better with a pastelito in your hand and I make absolutely no apologies for that. My deep love and passion for these iconic pastries led me to an incredible opportunity to work alongside a beloved Cuban bakery right here in Miami, where I was able to learn firsthand the art and craft of making authentic Cuban pastries the traditional way, straight from the hands of the people who have been perfecting them for generations.

That incredible experience, combined with a lifetime of eating and loving pastelitos and the rich culinary heritage passed down to me through my dad, is what allows me to confidently say that this is the most authentic, delicious, and true to tradition Cuban guava and cheese pastelito recipe you will ever find.

Why you'll love these guayaba y queso pastelitos

The ultimate sweet and savory combination - The pairing of sweet, fruity guava paste and rich, creamy cream cheese tucked inside a flaky pastry shell is one of the most iconic and irresistible flavor combinations in all of Cuban cuisine.
That perfectly flaky, buttery pastry - The light, golden, impossibly flaky puff pastry shell that wraps around the filling shatters beautifully with every single bite, making each pastelito an absolutely satisfying and indulgent experience.
They are deeply nostalgic - For anyone who grew up in a Cuban household or spent time in Miami, biting into a guayaba y queso pastelito is like an instant trip back in time, filled with warm memories of family, culture, and home.
They are incredibly versatile - Pastelitos are perfect as a breakfast treat, an afternoon snack, a party appetizer, or a dessert, making them a go-to option for absolutely any occasion or time of day.
They are universally loved - Whether you grew up eating pastelitos or are trying them for the very first time, their incredible flavor and texture make them instantly lovable to people of all backgrounds and taste preferences.

What is a Cuban pastelito de guayaba y queso?

"Pastelito" translates to "little pastry" or "little cake" in English, which is the perfect description for these small, handheld Cuban treats.
Pastelitos come with all sorts of filling, simple guava filling, coconut and even spinach.

The filling

The filling consists of two iconic ingredients: sweet, vibrant guava paste and rich, creamy cream cheese.
The guava paste brings a tropical, floral, and intensely sweet fruity flavor while the cream cheese adds a cool, tangy, and creamy contrast that balances everything out beautifully.
Together they create one of the most beloved and iconic flavor pairings in all of Cuban food culture.

How it's enjoyed

Pastelitos are enjoyed at any time of day. As a breakfast treat alongside a strong Cuban coffee, as an afternoon snack, or as a dessert.
They are a staple of Cuban bakeries known as panaderías, and are deeply embedded in the food culture of Miami and Cuban communities around the world.
They are commonly served at Cuban family gatherings, celebrations, birthday parties and holidays.

Key ingredients needed for these guava and cheese pastries

For complete list of ingredients and quantities, check the recipe card below.

Puff Pastry Dough- Puff pastry dough is the foundation of the pastelito, creating the light, golden, and incredibly flaky shell that wraps around the filling and gives these beloved pastries their signature irresistible texture.
Guava Paste- Guava paste is the heart and soul of the pastelito, delivering a rich, tropical, and intensely sweet fruity flavor that is uniquely Cuban and instantly recognizable to anyone who has ever enjoyed this iconic treat.
Cream Cheese- Cream cheese provides a cool, tangy, and creamy contrast to the sweetness of the guava paste, creating the perfect balance of flavors that makes every single bite of a pastelito so utterly addictive and satisfying.

How to make these pasteles de guayaba y queso

Heat oven to 400F. Line a baking sheet with parchment paper.
Unfold the puff pastry sheet over the parchment paper. Using a rolling pin, carefully roll out the dough to a 10x10 square.
Cut the puff pastry sheet in half on both sides, leaving you with 4 5x5 squares.
Slice ¼ inch thick slices of the guava paste. Trim the slice of guava paste to 3 inches long to make them perfect fit the pastry.
Place a piece of guava paste diagonally and off center of each sqaure.
Slice ¼ inch strips of cream cheese and place over the guava

Brush the edges of the pastry with water.

Carefully fold the pastry square in order to create the traditional triangle shape.
Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.

Bake at 420F for about 20 minutes or until golden brown and puffed up.
While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved.
Once out of the oven, brush the top with simple syrup and allow to cool.

Allow the pastries to cool off and then carefully rip them apart, use a knife if needed.

Top tips to make these pastries

Cut the guava strips to 3 inch strips that are ¼-1/2 inch thick.
Place your cream cheese in the freezer for 15 minutes to make it easier to slice.
Do not place your guava and cheese in the center of the square, they have to be places off center to make the pastry fold easily.
Do not stress if your guava strips slightly peak out of the pastry and youre not able to full seal the pastry, this will give the pastries the authentic cuban bakery look.
Cuban bakeries do not seal fully seal the edges of their pasties or crimp the edges with a fork, this is done to allow the pastry to rise as much as possible.

Storage instructions for these cheese and guava turnovers

Storage After Baking

Once your pastelitos have fully cooled, store them in an airtight container at room temperature for up to 2 days, keeping them in a single layer to protect that beautiful, flaky pastry from getting crushed.
If you need to store them longer, place them in an airtight container in the refrigerator for up to 4-5 days, keeping in mind that the pastry may soften slightly in the fridge.
To bring them back to their perfectly flaky, golden glory after storing, simply reheat them in the oven or air fryer at 350°F for about 5-7 minutes and they will taste just as fresh and delicious as the day they were made.
It is best to avoid storing them in the microwave to reheat, as this will make the puff pastry soft and chewy rather than light and flaky.

Freezing Before Baking

Pastelitos freeze beautifully before baking, making them a fantastic makeahead treat that you can have ready to go whenever a craving strikes.
To freeze, assemble your pastelitos completely, place them in a single layer on a baking sheet lined with parchment paper, and pop them in the freezer for about 1-2 hours until they are firm and frozen solid.
Once frozen solid, transfer them to a freezer safe zip lock bag or airtight container and store them in the freezer for up to 2-3 months.
When you are ready to bake, there is no need to thaw. Simply place them directly from the freezer onto a parchment lined baking sheet, brush with egg wash, and bake at 375°F for about 25 minutes or until perfectly golden brown and delicious.

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Guava and Cheese Pastelitos

guava paste and cream cheese turnovers

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: cuban

Servings:

Author: Cari

Ingredients

Instructions

Heat oven to 400F. Line a baking sheet with parchment paper.
Unfold the puff pastry sheet over the parchment paper. Using a rolling pin, carefully roll out the dough to a 10x10 square.
Cut the puff pastry sheet in half on both sides, leaving you with 4 5x5 squares.
Slice ¼ inch thick slices of the guava paste. Trim the slice of guava paste to 3 inches long to make them perfect fit the pastry.
Place a piece of guava paste diagonally and off center of each sqaure.
Slice ¼ inch strips of cream cheese and place over the guava
Brush the edges of the pastry with water.
Carefully fold the pastry square in order to create the traditional triangle shape.
Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.
Bake at 420F for about 20 minutes or until golden brown and puffed up.
While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved.
Once out of the oven, brush the top with simple syrup and allow to cool.
Allow the pastries to cool off and then carefully rip them apart, use a knife if needed.

Notes

Top tips to make these pastries

Cut the guava strips to 3 inch strips that are ¼-1/2 inch thick.
Place your cream cheese in the freezer for 15 minutes to make it easier to slice.
Do not stress if your guava strips slightly peak out of the pastry and youre not able to full seal the pastry, this will give the pastries the authentic cuban bakery look.
Cuban bakeries do not seal fully seal the edges of their pasties or crimp the edges with a fork, this is done to allow the pastry to rise as much as possible.

Storage instructions for these cheese and guava turnovers

Storage After Baking

Once your pastelitos have fully cooled, store them in an airtight container at room temperature for up to 2 days, keeping them in a single layer to protect that beautiful, flaky pastry from getting crushed.
If you need to store them longer, place them in an airtight container in the refrigerator for up to 4-5 days, keeping in mind that the pastry may soften slightly in the fridge.
To bring them back to their perfectly flaky, golden glory after storing, simply reheat them in the oven or air fryer at 350°F for about 5-7 minutes and they will taste just as fresh and delicious as the day they were made.
It is best to avoid storing them in the microwave to reheat, as this will make the puff pastry soft and chewy rather than light and flaky.

Freezing Before Baking

Pastelitos freeze beautifully before baking, making them a fantastic makeahead treat that you can have ready to go whenever a craving strikes.
To freeze, assemble your pastelitos completely, place them in a single layer on a baking sheet lined with parchment paper, and pop them in the freezer for about 1-2 hours until they are firm and frozen solid.
Once frozen solid, transfer them to a freezer safe zip lock bag or airtight container and store them in the freezer for up to 2-3 months.
When you are ready to bake, there is no need to thaw. Simply place them directly from the freezer onto a parchment lined baking sheet, brush with egg wash, and bake at 375°F for about 25 minutes or until perfectly golden brown and delicious.

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

April 13, 2026 Cuban Recipes

Masa Real

Cuban masa real has always held a special place in my heart, not just for its rich, buttery flavor and delicate crumb or guava filling, but for the memories tied to it. My dad was a chef in Cuba, and this was one of the treats he would make that quickly became a favorite in our home. I grew up enjoying slices of masa real as an afterschool snack, often paired with a glass of milk and it always felt like the perfect little indulgence after a long day.

There is something so beautifully simple yet deeply satisfying about this recipe, it is humble in its ingredients but absolutely extraordinary in its flavor and the warmth and nostalgia it carries with every single bite. Today, I am so honored and proud to share my dad's cherished Cuban masa real recipe with you, and I hope it brings as much joy and comfort to your home as it has always brought to mine.

Why you'll love these simple guava cake bars

Perfect balance of flavors – Light, buttery cake paired with sweet, fruity guava filling
Authentic Cuban dessert – A traditional treat that brings a taste of Cuban bakeries to your kitchen
Great for any occasion – Perfect as a snack, dessert, or served with coffee
Nostalgic comfort food – Reminds many of childhood treats and family gatherings
Pairs beautifully with cafecito – The sweetness of guava complements strong Cuban coffee perfectly

What is Masa Real?

Translation:
- "Masa Real" translates to "Royal Dough" in English, a fitting name for such a beloved and special traditional Cuban treat.
- This snack is also called "Mata Hambre" and that translates to "Hunger Killer" in English. That is a very fitting and expressive name, as it is the kind of hearty, dense cake that is meant to completely fill you up and cure any hunger

What it is
- Masa real is a traditional Cuban baked good that has been cherished in Cuban households and bakeries for generations
- It is a soft, tender, and slightly sweet pastry made from a simple but delicious dough of flour, butter, sugar, eggs, salt, and vanilla
- The dough has a rich, buttery texture that is both delicate and satisfying, similar to a shortbread-style pastry

The Filling
- What makes masa real truly special is its signature filling of sweet, vibrant guava paste, which adds a fruity, floral sweetness that perfectly complements the rich, buttery dough
- The combination of the soft pastry and the sweet guava filling is an iconic Cuban flavor pairing that is deeply nostalgic for anyone who grew up in a Cuban household

How it's enjoyed
- It is traditionally enjoyed as a snack or light dessert, often paired with a warm cup of Cuban coffee or café con leche
- It is a popular snack for Cuban children and a staple at Cuban family gatherings and celebrations
- It is commonly found in Cuban bakeries, known as panaderías, throughout Miami and other cities with large Cuban communities

Key ingredients needed for this simple guava cake

For the full list of ingredients and quantities, please check the recipe card below

All-purpose flour – The base that gives the cake its structure and soft crumb
Butter – Adds rich flavor and creates a tender, moist texture
Sugar – Sweetens the cake and helps achieve a light, delicate crumb
Eggs – Provide structure, richness, and help the cake rise properly
Guava paste – The signature filling that adds a sweet, fruity contrast to the buttery cake

How to make this guava snack cake

Preheat your oven to 350°F (175°C). Grease and line 9x13 rectangular baking pan with parchment paper.
In a large bowl, beat the butter and sugar together until light, fluffy, and pale in color.
Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vegetable oil
Gradually add the flour, salt and baking powder to the wet mixture, mixing just until combined. Do not overmix.
Spread half of the batter evenly into the prepared pan. Try to spread the batter as evenly as possible.

Slice the guava paste into thin (¼-1/3 inch thick) pieces. I like to place the guava paste in the freezer for a couple of minutes to help make it firmer and easier to slice.
Add a layer of guava paste slices on top. Do not overlap the guava slices, just make sure they're right next to each other to give that iconic guava layer this cake is known for.

Then spread the remaining batter over the guava layer. Make sure to spread the batter out as evenly as possible.

Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the cake (not the guava layer) comes out clean.
Let the cake cool in the pan for at least 45 minutes to an hour before slicing.
Cut into rectangles and serve.

Variations and substitutions for this classic guava-filled cake

Filling Variations

Use pineapple preserves or coco en almibar for a different fruity twist
Try a mix of guava and cream cheese for a creamy, slightly tangy filling
Swap the guava paste for layer of dulce de leche for extra richness

Butter & Fat Substitutions

Replace butter with shortening for a more traditionally Cuban option
Use half butter and half oil for a slightly lighter, more moist texture
Substitute with plant-based butter for a dairy-free version

Flour Options

Substitute all-purpose flour with a gluten-free flour blend
Use cake flour for an even lighter, more delicate crumb

Flavor Enhancements

Add lemon or orange zest to brighten the flavor
Mix in a splash of almond extract along with vanilla for a deeper aroma
Sprinkle a little cinnamon for a warm, subtle spice

Texture & Style Variations

Turn it into cupcakes for individual servings
Bake in a loaf pan for a thicker, sliceable version
Add a light powdered sugar dusting or simple glaze on top

Storage instructions for Cuban masa real (guava-filled cake)

Room Temperature (Best for Freshness):
Store masa real in an airtight container at room temperature for up to 2–3 days. Keep it in a cool, dry place away from direct sunlight to maintain its soft texture.
Refrigeration:
If your kitchen is warm or humid, refrigerate the cake in an airtight container for up to 5 days. Keep in mind that refrigeration may slightly firm up the texture.
Bring to Room Temperature Before Serving:
For the best flavor and softness, let refrigerated masa real sit at room temperature for about 20–30 minutes before serving.
Freezing Option:
Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
Thawing Instructions:
Thaw overnight in the refrigerator or at room temperature for a few hours. Avoid microwaving, as it can affect the texture.
Storage Tip:
Place parchment paper between slices when storing to prevent sticking from the guava filling.

Check out these other Cuban recipes

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Masa Real

Simple vanilla cake with guava paste filling

Prep Time10

Cook Time45

Cooling Time45

Total Time1 40

Course: Dessert

Cuisine: cuban

Servings:

Calories: 466kcal

Author: Cari

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease and line 9x13 rectangular baking pan with parchment paper.
In a large bowl, beat the butter and sugar together until light, fluffy, and pale in color.
Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vegetable oil
Gradually add the flour, salt and baking powder to the wet mixture, mixing just until combined. Do not overmix.
Spread half of the batter evenly into the prepared pan. Try to spread the batter as evenly as possible.
Slice the guava paste into thin (¼-1/3 inch thick) pieces. I like to place the guava paste in the freezer for a couple of minutes to help make it firmer and easier to slice.
Add a layer of guava paste slices on top. Do not overlap the guava slices, just make sure they're right next to each other to give that iconic guava layer this cake is known for.
Then spread the remaining batter over the guava layer. Make sure to spread the batter out as evenly as possible.
Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the cake (not the guava layer) comes out clean.
Let the cake cool in the pan for at least 45 minutes to an hour before slicing.
Cut into rectangles and serve.

Notes

Variations and substitutions for this classic guava-filled cake

Filling Variations

Use pineapple preserves or coco en almibar for a different fruity twist
Try a mix of guava and cream cheese for a creamy, slightly tangy filling
Swap the guava paste for layer of dulce de leche for extra richness

Butter & Fat Substitutions

Replace butter with shortening for a more traditionally Cuban option
Use half butter and half oil for a slightly lighter, more moist texture
Substitute with plant-based butter for a dairy-free version

Flour Options

Substitute all-purpose flour with a gluten-free flour blend
Use cake flour for an even lighter, more delicate crumb

Flavor Enhancements

Add lemon or orange zest to brighten the flavor
Mix in a splash of almond extract along with vanilla for a deeper aroma
Sprinkle a little cinnamon for a warm, subtle spice

Texture & Style Variations

Turn it into cupcakes for individual servings
Bake in a loaf pan for a thicker, sliceable version
Add a light powdered sugar dusting or simple glaze on top

Storage instructions for Cuban masa real (guava-filled cake)

Room Temperature (Best for Freshness):
Store masa real in an airtight container at room temperature for up to 2–3 days. Keep it in a cool, dry place away from direct sunlight to maintain its soft texture.
Refrigeration:
If your kitchen is warm or humid, refrigerate the cake in an airtight container for up to 5 days. Keep in mind that refrigeration may slightly firm up the texture.
Bring to Room Temperature Before Serving:
For the best flavor and softness, let refrigerated masa real sit at room temperature for about 20–30 minutes before serving.
Freezing Option:
Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
Thawing Instructions:
Thaw overnight in the refrigerator or at room temperature for a few hours. Avoid microwaving, as it can affect the texture.
Storage Tip:
Place parchment paper between slices when storing to prevent sticking from the guava filling.

Nutrition

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April 6, 2026 Cuban Recipes

Pastelitos De Coco

Golden, flaky, and filled with sweet coconut goodness, Cuban coconut pastelitos are one of those treats that spark strong opinions. You either absolutely love them or they’re just not your thing. Made with buttery, store-bought puff pastry sheets and a rich homemade coco en almíbar (coconut simmered in a fragrant sugar syrup), these pastries bring together crisp layers and a sticky, caramelized filling that feels both comforting and nostalgic.

Found in bakeries across Miami, they’re a staple of Cuban pastry culture, often enjoyed with a cafecito in the afternoon. This recipe keeps things simple while honoring tradition, letting the homemade coconut filling shine inside perfectly baked, golden pastry.

Why you'll love these coconut pastries

Authentic Cuban flavor – Made with traditional coco en almíbar, giving you that true bakery-style taste

Perfect balance of textures – Flaky, buttery puff pastry with a sweet, sticky coconut filling

Rich coconut goodness – Homemade syrup brings out deep, caramelized coconut flavor you can’t get from canned fillings

Great for sharing – Ideal for parties, holidays, or family gatherings

Customizable sweetness – You control the syrup, so you can make it as sweet (or not) as you like

What is a pastelito?

Cuban pastelitos are small, flaky pastries filled with a sweet and savory filling. They are a popular Cuban treat, often enjoyed for breakfast, snack, or dessert.

There are many variations of pastelitos, but the most common fillings include:

Guava: A sweet and tangy fruit paste.
Cheese: cream cheese filling.
Picadillo: savory pastelito filled with cuban minced meat

The pastry itself is typically made with puff pastry or a similar flaky dough. It is often deep-fried or baked until golden brown and crispy. Pastelitos are a delicious and versatile treat that can be enjoyed in many different ways.

Key ingredients needed for this Cuban coconut pastry

For all ingredients and quantities, check the recipe card below.

Puff Pastry - Storebought puff pastry sheets, I used Pepperidge Farms brand.
Water - The water in this coconut pastry recipe acts as the glue between pastry sheets and is used to make the simple syrup.
Coco en almibar - The star of the show, this delicious shredded coconut in sweet syrup softens in the oven to make a delicious filling.
Eggs - A whisked egg brushed on the top of the pastry ensures a golden pastry top
Sugar - Once the pastry comes out of the oven, the simple syrup is generously brushed over the top of the golden pastry squares.

How to make these Cuban pastries

Heat oven to 420F. Line a baking sheet with parchment paper. Add the egg to a small bowl, beat, then set aside.
Unfold each puff pastry sheet over the parchment paper and cut into 6 rectangles. You should have 12 rectangles total.

Place your coco en almibar in a fine mesh strainer and place the strainer in a bowl to drain excess syrup. If the coconut has too much syrup will spill and spread all over the baking pan while in the oven.
Place 2 tablespoons of strained coconut in the center of each rectangle, leaving about ½ an inch of pastry around the edges.

Brush water on the exposed pastry edges around the coconut and then place the tops of the puff pastry (the remaining rectangles) on the prepared pastry with coconut. Press the edges of the pastelitos so seams are sealed together.
Cut a small slice or poke a couple of holes on the top of the pastry to allow steam out while baking.
Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.

Sprinkle the top of the egg-washed pastries with a little bit of sanding sugar, if desired.
Bake at 420F for about 21 minutes or until golden brown and puffed up.
While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved. Once desolved, add the coconut extract and mix to combine.
Once out of the oven, brush the top with simple syrup and allow to cool.

Allow the pastries to cool off completely before eating.

Top tips for making pastelitos de coco

Cuban coconut pastelitos are a delightful treat - flaky puff pastry enveloping a sweet and sweet coconut filling. But achieving that perfect balance of crispy crust and gooey coconut goodness can seem tricky. Here are some top tips to elevate your pastelito game:

The Power of Puff Pastry:

Quality Matters: Use high-quality puff pastry for the best results. Look for frozen puff pastry sheets that are all-butter and unfilled. Avoid pre-rolled puff pastry dough, as it might not puff as well.
Thaw Thoroughly: Thaw the puff pastry sheets completely in the refrigerator before using. This ensures even cooking and prevents the dough from tearing.
Temperature is Key: For a perfectly crisp and flaky crust, ensure the puff pastry is cold before assembling the pastelitos. You can even pop it back in the refrigerator for a few minutes before working with it.

Assembly and Baking:

Egg Wash Elegance: Brush the tops of your pastelitos with an egg wash before baking. This creates a beautiful golden brown color and adds a touch of shine.
Temperature Matters: Bake your pastelitos in a preheated oven at a high temperature. This ensures a crispy crust and prevents the pastry from becoming soggy.
The Power of Cooling: Let the pastries cool slightly on a wire rack before serving. This allows the filling to set further and prevents them from becoming mushy.

Coconut Turnover Substitutions

Craving those delightful Cuban pastelitos de coco but missing a key ingredient? Here are some clever substitutions to keep your taste bud trip to Cuba on track:

Puff Pastry in a Pinch:

Phyllo Dough: This versatile dough can be layered to create a flaky crust similar to puff pastry. However, phyllo dough dries out quickly, so handle it with care and brush generously with melted butter between layers to maintain moisture.
Pie Dough: While not as light and flaky, a good quality refrigerated pie dough can work in a pinch. What you'll end up with will be be like a coconut poptart.
Flaky Croissant Dough: This alternative offers a buttery and flaky texture. You might need to adjust the baking time slightly as croissant dough can brown faster.

Coconut Filling Flexibilty:

Storebought coconut filling - Don't want to make your coconut filling, feel free to buy this coconut in syrup instead.
Apple Pie Filling - Opt instead for apple pie filling for apple turnovers.
Cream Cheese - You can make make cheese pastelitos with cream cheese
Guava paste - You can swap the coconut filling for guava paste for guava pastelitos
Pineapple Preserves - Want a tropical spin, swap the coconut filling with pineapple preserves.
Spinach and cheese - For a savory spin on these pastries, try these spinach and feta turnovers.

Storage for pastelitos de coco

While eating your Cuban pastelitos fresh is the ideal, if that's not an option here are some storage alternatives.

Freshly Baked Pastelitos:

Room Temperature (Short Term): Freshly baked pastelitos can be stored at room temperature in an airtight container for up to 2 days. This is a good option for enjoying them within a short period.

Refrigerator (For Longer Storage):

Airtight Container: Once the pastelitos have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. The cooler temperature will help the pastry crust stay crispier for longer.
Reheating: When ready to enjoy, preheat your oven to 350°F (175°C). Wrap the pastelitos loosely in foil and warm them for 3-7 minutes, or until heated through.

Check out these other dessert recipes

Print Recipe

No ratings yet

Pastelitos De Coco

Prep Time5

Cook Time22

Total Time27

Course: Dessert

Cuisine: cuban

Servings:

Calories: 316kcal

Author: Cari

Ingredients

▢ 1 package puff pastry sheets I used Pepperidge Farm
▢ ¾ cup of coco en almibar
▢ 1 Large Egg whisked
▢ 3 Tablespoons white sugar
▢ ½ teaspoon coconut extract
▢ 3 Tablespoons water and more for sealing the puff pastry sheets
▢ 1 Tablespoon Sanding sugar optional

Instructions

Heat oven to 420F. Line a baking sheet with parchment paper. Add the egg to a small bowl, beat, then set aside.
Unfold each puff pastry sheet over the parchment paper and cut into 6 rectangles. You should have 12 rectangles total.
Place your coco en almibar in a fine mesh strainer and place the strainer in a bowl to drain excess syrup. If the coconut has too much syrup will spill and spread all over the baking pan while in the oven.
Place 2 tablespoons of strained coconut in the center of each rectangle, leaving about ½ an inch of pastry around the edges.
Brush water on the exposed pastry edges around the coconut and then place the tops of the puff pastry (the remaining rectangles) on the prepared pastry with coconut. Press the edges of the pastelitos so seams are sealed together.
Cut a small slice or poke a couple of holes on the top of the pastry to allow steam out while baking.
Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.
Completely optional, you can sprinkle a little bit of sanding sugar over each egg-washed pastry before baking.
Bake at 420F for about 21 minutes or until golden brown and puffed up.
While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved. Once desolved, add the coconut extract and mix to combine.
Once out of the oven, brush the top with simple syrup and allow to cool.
Allow the pastries to cool off completely before eating.

Notes

Top tips for making pastelitos de coco

The Power of Puff Pastry:

Quality Matters: Use high-quality puff pastry for the best results. Look for frozen puff pastry sheets that are all-butter and unfilled. Avoid pre-rolled puff pastry dough, as it might not puff as well.
Thaw Thoroughly: Thaw the puff pastry sheets completely in the refrigerator before using. This ensures even cooking and prevents the dough from tearing.
Temperature is Key: For a perfectly crisp and flaky crust, ensure the puff pastry is cold before assembling the pastelitos. You can even pop it back in the refrigerator for a few minutes before working with it.

Assembly and Baking:

Egg Wash Elegance: Brush the tops of your pastelitos with an egg wash before baking. This creates a beautiful golden brown color and adds a touch of shine.
Temperature Matters: Bake your pastelitos in a preheated oven at a high temperature. This ensures a crispy crust and prevents the pastry from becoming soggy.
The Power of Cooling: Let the pastries cool slightly on a wire rack before serving. This allows the filling to set further and prevents them from becoming mushy.

Coconut Turnover Substitutions

Craving those delightful Cuban pastelitos de coco but missing a key ingredient? Here are some clever substitutions to keep your taste bud trip to Cuba on track:

Puff Pastry in a Pinch:

Phyllo Dough: This versatile dough can be layered to create a flaky crust similar to puff pastry. However, phyllo dough dries out quickly, so handle it with care and brush generously with melted butter between layers to maintain moisture.
Pie Dough: While not as light and flaky, a good quality refrigerated pie dough can work in a pinch. What you'll end up with will be be like a coconut poptart.
Flaky Croissant Dough: This alternative offers a buttery and flaky texture. You might need to adjust the baking time slightly as croissant dough can brown faster.

Coconut Filling Flexibilty:

Apple Pie Filling - Opt instead for apple pie filling for apple turnovers.
Cream Cheese - You can make make cheese pastelitos with cream cheese
Guava paste - You can swap the coconut filling for guava paste for guava pastelitos
Pineapple Preserves - Want a tropical spin, swap the coconut filling with pineapple preserves.
Spinach and cheese - For a savory spin on these pastries, try these spinach and feta turnovers.

Storage for pastelitos de coco

While eating your Cuban pastelitos fresh is the ideal, if that's not an option here are some storage alternatives.

Freshly Baked Pastelitos:

Room Temperature (Short Term): Freshly baked pastelitos can be stored at room temperature in an airtight container for up to 2 days. This is a good option for enjoying them within a short period.

Refrigerator (For Longer Storage):

Airtight Container: Once the pastelitos have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. The cooler temperature will help the pastry crust stay crispier for longer.
Reheating: When ready to enjoy, preheat your oven to 350°F (175°C). Wrap the pastelitos loosely in foil and warm them for 3-7 minutes, or until heated through.

Nutrition

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March 30, 2026 Cuban Recipes

Coco en Almibar (Coconut in Syrup)

Growing up in a Cuban household, some of the sweetest memories are made in the kitchen, and my dad's coco en almíbar is a recipe that holds a very special place in my heart. My dad was a talented and passionate chef in Cuba, and his ability to transform the simplest ingredients into something truly magical was a gift that he generously shared with our entire family. This dulce de coco recipe is not just a dessert, it is a cherished family recipe that has been lovingly passed down and made with the same care and dedication that my dad poured into every dish he created.

The combination of tender shredded coconut slowly simmered in a fragrant, syrup is a taste that instantly takes me back to my childhood, filling me with warmth, nostalgia, and an overwhelming sense of home. I am so proud to share this special family treasure with you, and I hope that every spoonful brings you as much joy and comfort as it has brought to our family for so many years.

Why you'll love this coconut in syrup

Rich coconut flavor: Coco en almíbar is loved for its rich, tropical coconut flavor that feels both indulgent and refreshing. The sweet syrup enhances the natural taste, creating a comforting Caribbean dessert experience.
Perfectly balanced: It has a perfectly balanced sweetness, where the coconut remains the star without being overwhelmed by sugar. This makes it enjoyable for a wide range of taste preferences.
Five ingredient recipe: The recipe uses simple, accessible ingredients like coconut, sugar, and water, yet delivers bold flavor. Its ease of preparation makes it a favorite for both beginners and experienced cooks.
Versatile dessert: Coco en almíbar is incredibly versatile and used in many Cuban pastries like pastelitos, cakes, and dessert fillings. It can also be served on its own, warm or chilled, or paired with other sweets for added texture and flavor.
Make ahead dessert: It’s also a great make-ahead dessert, as the flavors deepen and improve over time when stored properly. This makes it convenient for gatherings, meal prep, or special occasions.

Key Ingredients needed for this coconut recipe

For a complete list of ingredients and quantitiues, please see the recipe card below.

Sugar : Sugar is the backbone of the syrup in coco en almíbar, creating the rich, sweet almibar (syrup) that coats the coconut and gives the dessert its signature sticky, indulgent sweetness.
Unsweetened Shredded Coconut : Unsweetened shredded coconut is the star of the dish, absorbing the sweet syrup beautifully while maintaining its natural coconut flavor and chewy, satisfying texture.
Vanilla : Vanilla adds a warm, aromatic depth to the syrup that elevates the overall flavor profile, rounding out the sweetness and giving the dessert a rich, fragrant complexity.
Salt : A small pinch of salt may seem minor, but it plays a crucial role in balancing the sweetness of the syrup and enhancing all the other flavors in the dish.
Water : Water is essential for creating the almibar syrup, dissolving the sugar and allowing it to cook down into the thick, glossy coating that makes this dessert so irresistible.

How to make this dulce de coco

Place the coconut, sugar, salt and water in a dutch oven and mix them together.

Cook over low heat for approximately 45 minutes, stirring constantly. If using fresh coconut, do not overcook it, as it tends to become hard.
Add the vanilla extract and coconut extract to the coconut and continue mixing for another 15 minutes.
Avoid letting the coconut dessert dry out too much. To know when it’s ready, you should be able to see the bottom of the pan when stirring.

Pour it into a glass container and let it cool.
Serve it cold, accompanied by a slice of white cheese, cream cheese or garnish with a cinnamon stick.

Variations and Substitutions for Coco en Almíbar

Swap shredded coconut for fresh coconut
If you want a more authentic, richer texture, use freshly grated coconut instead of packaged shredded coconut. It absorbs the syrup differently and gives you a softer, more luxurious bite.
Adjust the sweetness level
You can reduce the sugar slightly for a lighter version or swap part of it with honey or piloncillo (panela) for a deeper, almost caramel-like flavor. Just don’t cut too much or you’ll lose that classic syrupy consistency.
Infuse the syrup with spices
Add a cinnamon stick, star anise, or even a strip of citrus peel (like lime or orange) while simmering. It subtly upgrades the flavor without changing the core identity of the dish.
Use coconut milk instead of part of the water
Replace some of the water with coconut milk for a richer, creamier version that feels more indulgent and dessert-like. This is especially good if you’re serving it on its own rather than using it as a filling.
Play with texture
If you prefer a jammy consistency, cook it longer to thicken the syrup. If you want it lighter and more spoonable for pastries, keep the syrup looser and slightly runny.
Vanilla alternatives
Swap vanilla extract for vanilla bean, or skip it and use almond extract for a slightly different—but still complementary—flavor profile. Go light here; almond can overpower quickly.
Make it ahead and intensify flavor
This actually improves after sitting. Make it a day ahead and let it rest—the coconut absorbs more syrup and the flavor deepens, which is exactly what you want if you're using it in pastries.

Storage Instructions for Coco en Almíbar

Refrigeration (best option)
Allow the coco en almíbar to cool completely, then transfer it to an airtight container and refrigerate for up to 5–7 days. The syrup will thicken as it chills, but it loosens back up once brought to room temperature or gently reheated.
Freezing for longer storage
Store in a freezer-safe container or portion into smaller airtight bags and freeze for up to 2–3 months. Thaw overnight in the refrigerator and stir well before using to redistribute the syrup.
Reheating tips
If the mixture becomes too thick after chilling, warm it gently on the stovetop or in short intervals in the microwave, adding a splash of water if needed to loosen the syrup without diluting flavor.
Make-ahead advantage
This is one of those recipes that actually improves after sitting. Letting it rest overnight allows the coconut to fully absorb the syrup, giving you a richer, more cohesive texture—ideal for pastries or fillings.
Avoid leaving at room temperature
Because of the sugar syrup, it might seem shelf-stable—but don’t push it. Leaving it out too long can affect both texture and safety, especially in a warm kitchen.

Try these other dessert recipes

Print Recipe

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Coco en Almibar (Coconut in Syrup)

Stewed coconut in syrup

Cook Time1

Total Time1

Course: Dessert

Cuisine: cuban

Servings:

Calories: 340kcal

Author: Cari

Ingredients

Instructions

Place the coconut, sugar, salt and water in a dutch oven and mix them together.
Cook over low heat for approximately 45 minutes, stirring constantly. If using fresh coconut, do not overcook it, as it tends to become hard.
Add the vanilla extract and coconut extract to the coconut and continue mixing for another 15 minutes.
Avoid letting the coconut dessert dry out too much. To know when it’s ready, you should be able to see the bottom of the pan when stirring.
Pour it into a glass container and let it cool in the refrigerator for at least 2 hours.
Serve it cold, accompanied by a slice of white cheese or garnish with a cinnamon stick.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

March 10, 2026 Dessert Recipes

Flan de Naranja (Orange Flan)

Flan de naranja, or orange flan, is a stunning twist on one of the most beloved custard desserts in the world, combining the rich, silky tradition of classic flan with the bright, citrusy sweetness of navel oranges. Growing up, some of my most cherished childhood memories were watching my dad, a talented chef in Cuba, carefully craft his traditional flan with love and precision. The smell of warm caramel filling the kitchen is something I will never forget.

That deep appreciation for the art of flan inspired me to explore new variations of this timeless dessert, leading me to fall in love with this beautiful orange-infused version. What makes flan de naranja so special is not just its incredible flavor, but its rich culinary history. Orange flan recipes have been documented in Spanish cookbooks since the 1800s, proving that this citrusy combination has been winning hearts for over two centuries. Whether you are honoring a family tradition or discovering flan for the very first time, this recipe is sure to transport you to a place of warmth, sweetness, and pure joy.

Why you'll love this orange flan

The bright, citrusy notes of navel oranges cut through the richness of traditional flan, creating a perfect sweet-tart balance.
The silky, creamy custard texture pairs beautifully with the lightness of citrus.
Makes for an impressive, photogenic dessert.
A great conversation starter, it's familiar yet unexpected.
Pairs wonderfully with a mimosa, sparkling wine, or even a cup of café de olla.
Orange-flavored flan has roots stretching back to the 1800s, making it a dessert with genuine culinary heritage.

Try these other flan flavors

What is flan?

Flan is a smooth, creamy baked custard dessert made from simple ingredients like eggs, milk or cream, and sugar, and is beloved across many cultures including Latin America, Spain, and the Philippines. What makes flan truly iconic is its signature golden caramel topping, which is created by melting sugar into caramel and pouring it into the bottom of the mold before the custard is added.

When the flan is flipped upside down to serve, the caramel cascades beautifully over the top, creating a glossy, bittersweet glaze that perfectly contrasts the sweet, silky custard beneath. It is baked in a water bath called a bain-marie to ensure gentle, even cooking, and then chilled in the refrigerator before being unmolded onto a plate.

Orange flavored flan recipe tools

For this recipe, you'll need a flanera or a deep 7 inch cake pan, and a blender.

Key Ingredients for this flan de valencia

Navel Oranges
Fresh navel oranges provide the bright citrus flavor that makes orange flan unique. Their natural sweetness and fragrant zest add a fresh, vibrant taste to the custard.

Sweetened Condensed Milk
This ingredient adds rich sweetness and contributes to the silky, creamy texture that flan is known for.

Evaporated Milk
Evaporated milk balances the sweetness of the condensed milk while creating a smooth, custard-like consistency.

Eggs
Eggs are essential for setting the flan. As the custard bakes, they help thicken the mixture and give the flan its signature silky structure.

Sugar (for the caramel)
Granulated sugar is melted to create the golden caramel layer that coats the bottom of the mold and becomes a rich sauce when the flan is inverted.

How to make this flan naranja

Step 1: Making the Caramel

Put the sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. Swirl the pan around a bit and wait until the caramel is medium to rich amber color, takes about 10-12 minutes. Be sure to keep an eye on it because it will burn very quickly.
Pour the amber caramel into your flanera or large ramekin. Swirl the flanera carefully to make sure the entire base of it is well coated with the caramel. Set aside to cool so that the caramel sets.

Step 2: Prepare the custard

In a large sauce pan or dutch oven place the orange peel, evaporated milk, condensed milk, salt and cream cheese. Place the sauce pan on the stove of low heat and allow to simmer for 15 minutes, stirring occasionally. This mixture should never boil, we're just trying to steep the orange zest so it can release the oils and infuse the milk with flavor. Do not be surprised if the cream cheese doesn't fully break down and is clumpy.

Remove the sauce pan from the heat and allow the mixture to cool to room temperature. Transfer the entire contents of the sauce pan to your blender. Set the blender to slow speed and add the vanilla extract, grand marnier and eggs/egg yolk one at a time.

Lastly, while the blender is mixing, very slowly pour in the strained fresh orange juice. By pouring it in slowly you avoid any curdling.

Step 3: Prepare to Bake

Place your flanera or large flan ramekin inside a 9x13 pan.
Prepare to pour your flan custard into the flanera. While pouring it into the ramekin, have the custard mix go through a fine-mesh strainer to ensure any egg or orange zest bits don't make their way into your flan.

Place the top on your flanera and pour in warm-hot water around the ramekin so that it comes to about half of the way up.

Step 4: Bake Flan

Bake for 1 hour or until set. Remove from the oven carefully and allow to cool slightly on the counter. When cool, transfer to the refrigerator and chill for at least 4 hours.

Step 5: Flip Flan

To remove the custard from the flanera, run a sharp knife along the edge of each ramekin.
Flip the custard out of the ramekin and onto the plate. If your custard is being stubborn, simply flip it back over and run your knife along the edges again, then place the dish on top and try flipping again.
Garnish with orange segments and orange zest for an added citrus touch.

Flan Recipe tips

Here are some tips to elevate your flan game and create a restaurant-worthy dessert:

Master the Caramel: A perfect flan starts with a beautiful caramel sauce. Use high-quality sugar and watch it closely as it melts. Don't let it burn, or your flan will have a bitter taste. A trick is to swirl the pan instead of stirring to achieve even browning.
Don't Overmix: Overmixing the custard can lead to air bubbles, which can cause cracks in your finished flan. Gently whisk together the eggs and milk until just combined.
Strain the Custard: Straining the custard removes any lumps or cooked egg whites, ensuring a smooth and silky texture in your flan.
Water Bath is Key: Baking the flan in a water bath creates a gentle and even cooking environment. This helps prevent curdling and ensures a perfectly set custard. Make sure the water level reaches halfway up the flan mold.
Don't Overcook: A slightly jiggly center is what you're aiming for. An overcooked flan will be tough and rubbery. Insert a knife near the center; it should come out clean with a slight wobble.
Cooling is Crucial: Let the flan cool completely at room temperature before chilling it in the fridge. This allows the custard to set properly.
Unmolding with Flan: Once chilled, run a knife around the edges of the flan mold to loosen it. Then, place a serving plate on top and carefully invert the mold. A gentle shake should release the flan.
Avoid air bubbles in your flan: While your flan bakes, check on it every 30 minutes or so to make sure the water in your water bath doesn't boil or completely evaporate.If you see the water is evaporating or you see bubbles in your water, add 1-2 cups warm water to the bain-marie. A boiling water bath will result in air bubbles/ air pockets in your flan. A proper flan is a creamy custard with no bubbles.

Variations and substitutions for orange infused flan

Flavor variations

Mandarin or Tangerine Flan: If navel oranges aren’t available, mandarins or tangerines work beautifully. They add a sweeter, slightly more delicate citrus flavor.

Spiced Orange Flan: Add a pinch of cinnamon or nutmeg to the custard for a warm, aromatic variation often found in traditional Latin desserts.

Coconut Orange Flan: Replace the evaporated milk with coconut milk for a tropical twist. The coconut pairs wonderfully with orange and creates a richer, creamier custard.

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold

Baking methods: Water bath in oven, pressure cooker, or slow cooker.

Dietary Adaptations

Gluten-free:Traditional flan de naranja is naturally gluten-free!

Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich

Lactose-free: Lactose-free milk and cream cheese are available and work well

Storage instructions for orange flavored flan

Proper storage helps keep your orange flavored flan (flan de naranja) smooth, creamy, and full of citrus flavor.

Refrigerator Storage
Once the flan has cooled completely, cover the dish tightly with plastic wrap or transfer slices to an airtight container. Store it in the refrigerator for up to 4 days. Flan actually tastes even better after chilling because the flavors have more time to develop.

Keep the Caramel Sauce
If possible, store the flan with the caramel sauce in the same container. The caramel helps keep the custard moist and prevents it from drying out.

Do Not Leave at Room Temperature
Since flan is a custard made with eggs and milk, it should not sit out for more than 2 hours at room temperature to prevent spoilage.

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February 24, 2026 Appetizers Recipes

Ropa Vieja Sliders

These ropa vieja sliders are extra special because they are made using my dad’s authentic ropa vieja recipe, a true family treasure passed down from his time as a chef in Cuba. Growing up, I watched him slowly simmer tender shredded beef in rich tomato sauce with peppers, onions, and warm spices until the kitchen smelled incredible.

That same tradition and care go into these sliders, bringing bold, comforting Cuban flavors to every bite. Served on soft rolls and piled high with juicy, savory beef, they are perfect for feeding a crowd or hosting a party. Whether it is game day, a family gathering, or a festive celebration, these sliders make it easy to share a meaningful piece of our family’s history with everyone at the table.

Why will you love these shredded beef slider sandwich

Sweet and savory flavor combination from tender Cuban ropa vieja and soft Hawaiian rolls
Juicy, slow simmered shredded beef packed with authentic Cuban spices
Melty cheese that adds creamy richness to every bite
Soft, slightly sweet rolls that perfectly balance the savory filling
Easy to serve and perfect for parties, game days, and family gatherings
Crowd pleasing handheld size that guests can grab and enjoy
Great make ahead option for stress free entertaining
Comfort food with bold, nostalgic flavor
A fun twist on traditional ropa vieja that feels both classic and modern
Simple ingredients that come together for an impressive dish

What is ropa vieja?

Cuban ropa vieja is a classic Cuban dish made with slow-cooked shredded beef simmered in a rich tomato-based sauce with onions, bell peppers, garlic, and warm spices.

The name ropa vieja means “old clothes” in Spanish, which refers to the way the beef is shredded into thin strands that look like fabric. Despite the funny name, it’s one of the most beloved comfort foods in Cuban cuisine.

Key ingredients needed for these mini sandwiches

Ropa Vieja- I use my dad's amazing ropa vieja recipe that i've adjusted to be made in the instant pot

Hawaiian rolls- I love the sloghtly sweet flavor they have and i love the mild contrast it offers the shredded beef. I used a pack of King's Hawaiian Rolls.

Cheese- It's not a slider if there's no cheese, in my opinion! For these I love mozzarella or swiss cheese, but you can also use Havarti, Provolone or even Monterrey Jack.

How to make these cuban ropa vieja sandwiches

Place your cooked ropa vieja into a fine mesh strainer and strain the excess liquid from the meat onto a bowl. This will help avoid having soggy bread buns.

Slice your Hawaiian rolls carefully in half.
On the bottom roll, add your strained Ropa Vieja.

Over the Ropa Vieja, layer on your cheese of choice. Place the top half of the rolls over the cheese.

Melt the butter in a microwave safe bowl and add the sazon completa, then mix to combine.
Brush the sazon completa butter over the top of the rolls.

Bake for 10 minutes and then serve immediately.

Check out these other sandwich recipes

Variations and substitutions for these shredded beef sandwiches

Here are some delicious variations and substitutions for Cuban ropa vieja sliders. Whether you're adjusting for taste, dietary needs, or what you have on hand, these swaps keep the spirit of the dish while adding your own twist.

Bread Substitutions

Brioche slider buns – Buttery and soft, similar sweetness to Hawaiian rolls.
Potato rolls – Slightly less sweet but still fluffy and tender.
Mini Cuban rolls – For a more traditional Cuban flavor profile.
Pretzel slider buns – Add a salty contrast to the savory beef.
Gluten-free slider buns – Great for accommodating dietary restrictions.

Cheese Variations

Provolone – Mild and melty, similar to Swiss but less nutty.
Mozzarella – Super melty and mild, great if you want the beef to shine.
Pepper Jack – Adds a subtle kick of heat.
White American cheese – Ultra creamy and melts beautifully.
Havarti – Buttery and smooth with a slightly sweet finish.

Flavor Enhancements & Add-Ins

Sliced pickles – Adds tangy crunch, similar to Cuban sandwiches.
Caramelized onions – Boosts sweetness and depth.
Roasted red peppers – Adds smoky flavor.
Spicy mustard or garlic aioli – For extra richness and zing.
Fresh cilantro – Brightens the savory filling.

Topping & Finish Variations

Everything bagel seasoning – For texture and savory crunch.
Sesame seeds – Classic slider look.
A light honey butter glaze – Enhances the sweet and savory balance.

Dietary Adjustments

Low-carb option – Serve the ropa vieja and cheese in lettuce wraps instead of rolls.
Dairy-free cheese – Use plant-based slices that melt well.

Storage Instructions for these beef sliders

If your sliders are already assembled (ropa vieja + Swiss cheese + Hawaiian rolls):

Refrigerator Storage

Cool first: Let sliders cool to room temperature (no more than 1 hour).
Wrap tightly: Use plastic wrap or aluminum foil, or store in an airtight container.
Refrigerate: Store at 40°F (4°C) or below.
Best eaten within: 3–4 days

Storing the Ropa Vieja (Separately)

If you want the best texture, store components separately.

Refrigerator:

Store in an airtight container.
Keeps for 3–4 days.

Freezer:

Cool completely.
Store in freezer-safe container or heavy-duty freezer bag.
Remove excess air.
Freeze for up to 3 months.

Reheating Tips for Best Texture

To prevent soggy rolls:

Reheat sliders uncovered for last 5 minutes to crisp tops.
If microwaving (not ideal), place a paper towel underneath to absorb moisture.
Add a small splash of beef broth before reheating if meat seems dry.

Check out these other appetizer recipes

Print Recipe

No ratings yet

Ropa Vieja Sliders

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Servings:

Author: Cari

Ingredients

▢ 3 ½ cups Cooked Ropa Vieja
▢ 8 slices Swiss Cheese
▢ 12 Hawaiian Rolls

Sazon Completa Butter

▢ 4 Tablespoons unsalted butter
▢ 1 Teaspoon sazon completa

Instructions

Place your cooked ropa vieja into a fine mesh strainer and strain the excess liquid from the meat onto a bowl. This will help avoid having soggy bread buns.
Slice your Hawaiian rolls carefully in half.
On the bottom roll, add your strained Ropa Vieja.
Over the Ropa Vieja, layer on your cheese of choice. Place the top half of the rolls over the cheese.
Melt the butter in a microwave safe bowl and add the sazon completa, then mix to combine.
Brush the sazon completa butter over the top of the rolls.
Bake for 10 minutes and then serve immediately.

Notes

Variations and substitutions for these shredded beef sandwiches

Bread Substitutions

Brioche slider buns – Buttery and soft, similar sweetness to Hawaiian rolls.
Potato rolls – Slightly less sweet but still fluffy and tender.
Mini Cuban rolls – For a more traditional Cuban flavor profile.
Pretzel slider buns – Add a salty contrast to the savory beef.
Gluten-free slider buns – Great for accommodating dietary restrictions.

Cheese Variations

Provolone – Mild and melty, similar to Swiss but less nutty.
Mozzarella – Super melty and mild, great if you want the beef to shine.
Pepper Jack – Adds a subtle kick of heat.
White American cheese – Ultra creamy and melts beautifully.
Havarti – Buttery and smooth with a slightly sweet finish.

Flavor Enhancements & Add-Ins

Sliced pickles – Adds tangy crunch, similar to Cuban sandwiches.
Caramelized onions – Boosts sweetness and depth.
Roasted red peppers – Adds smoky flavor.
Spicy mustard or garlic aioli – For extra richness and zing.
Fresh cilantro – Brightens the savory filling.

Topping & Finish Variations

Everything bagel seasoning – For texture and savory crunch.
Sesame seeds – Classic slider look.
A light honey butter glaze – Enhances the sweet and savory balance.

Dietary Adjustments

Low-carb option – Serve the ropa vieja and cheese in lettuce wraps instead of rolls.
Dairy-free cheese – Use plant-based slices that melt well.

Storage Instructions for these beef sliders

If your sliders are already assembled (ropa vieja + Swiss cheese + Hawaiian rolls):

Refrigerator Storage

Cool first: Let sliders cool to room temperature (no more than 1 hour).
Wrap tightly: Use plastic wrap or aluminum foil, or store in an airtight container.
Refrigerate: Store at 40°F (4°C) or below.
Best eaten within: 3–4 days

Storing the Ropa Vieja (Separately)

If you want the best texture, store components separately.

Refrigerator:

Store in an airtight container.
Keeps for 3–4 days.

Freezer:

Cool completely.
Store in freezer-safe container or heavy-duty freezer bag.
Remove excess air.
Freeze for up to 3 months.

Reheating Tips for Best Texture

To prevent soggy rolls:

Reheat sliders uncovered for last 5 minutes to crisp tops.
If microwaving (not ideal), place a paper towel underneath to absorb moisture.
Add a small splash of beef broth before reheating if meat seems dry.

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

February 11, 2026 Dessert Recipes

Basic Coconut Cake

Somewhere along the way, as the years added up, I became completely obsessed with coconut cake—and honestly, I wouldn’t have it any other way. What started as a casual preference has turned into a full-blown tradition: for the past ten years, I’ve baked my own birthday cake every single year, each one a little more coconut-forward than the last.

This coconut cake recipe feels like the perfect expression of that journey, with tender, fluffy layers and a luxuriously smooth cream cheese coconut buttercream that’s rich without being heavy. It’s nostalgic, celebratory, and deeply personal—a cake that tastes like growing older, knowing what you love, and leaning into it unapologetically.

Why you'll love this toasted coconut cake

Creamy coconut cream cheese buttercream that’s perfectly sweet and tangy
Toasted coconut adds a warm, nutty crunch for amazing texture contrast
Elegant yet comforting dessert that feels bakery-quality and homemade
Perfect balance of tropical flavor without being overly sweet
Ideal for celebrations, holidays, and special occasions
Crowd-pleasing cake that coconut lovers absolutely adore
Beautiful presentation with golden toasted coconut on top
Classic flavor combination with an elevated, indulgent twist

Key Ingredients needed for coconut cake

Flour is the structural backbone of a coconut cake and provides the framework that allows the cake to rise and hold its shape. Using cake flour or properly balanced all-purpose flour ensures a tender crumb that does not overpower the delicate coconut flavor.
Coconut Milk is essential for delivering moisture and authentic coconut flavor throughout the cake. Full-fat coconut milk adds richness and prevents the cake from drying out, especially during baking.
Coconut Extract is essential for delivering a concentrated and consistent coconut flavor that cannot always be achieved through coconut milk alone. Even a small amount enhances aroma and ensures the coconut taste remains pronounced after baking.
Eggs are critical for binding the ingredients together and giving the cake structure and stability. They also contribute to moisture and help create a soft, cohesive crumb.
Shredded Coconut defines the texture and identity of a coconut cake by adding chew and visual appeal. Toasted or untoasted coconut reinforces the flavor and gives the cake a distinctive, bakery-style finish.

How to make this cake

How to toast shredded coconut

Preheat the oven to 300°F, which allows the coconut to toast slowly without scorching.
Spread the sweetened shredded coconut in a thin, even layer on a parchment-lined baking sheet to promote uniform browning.
Bake for 10 minutes, stirring every 2 to 3 minutes, because sweetened coconut browns quickly due to its sugar content.
Remove the coconut once it turns to your desired golden color, as it will continue to darken slightly from residual heat.
Let it cool completely before using so it becomes crisp and evenly toasted.

Bake the cakes

Preheat oven to 350°F. Grease three 8-inch cake pans, line with parchment paper rounds
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a stand mixer fitted with a whisk attachment, beat the butter and sugar together on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in the eggs until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined and be sure to scrape the sides of the bowl. With the mixer on low speed, slowly add the dry ingredients and coconut milk.
Beat on low speed until combined, then add 1 cup of toasted shredded coconut. Fold it in by hand to make sure there are no butter lumps at the bottom of the bowl.

Pour batter evenly into cake pans. Bake for 23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Allow cakes to cool in the pans for atleast 1 hour, then remove from the pans and place the cakes directly on the rack to continue cooling. The cakes must be completely cool before frosting.

How to make this cream cheese buttercream

In a stand mixer fitted with a whisk, beat the butter and cream cheese together on medium speed until smooth, about 2 minutes.
Add confectioners’ sugar, coconut milk, coconut extract, and salt with the mixer running on low.
Use a sharp knife to slice open the vanilla pods lengthways and use the back of a spoon to scoop out all of the vanilla bean seeds. Add the seeds to the frosting and beat again until the perfect consistency.
Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

Make the coconut simple syrup

Place the sugar and water in a microwave safe bowl, microwave for 1 minute or until sugar is fully melted. Stir to combine and then mix in the coconut extract and vanilla extract.

How to assemble this cake

Once cakes completely. Place the bottom layer on the cake board. Brush one third of the coconut syrup over the cake layer and using an icing spatula, spread 1 and ½ cups of frosting in an even layer on top. Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides.
Place the second layer top-side-down on top. Make sure it aligns with the bottom cake layer. Brush one third of the coconut syrup over the cake layer.
Spread 1 and ½ cups frosting evenly on top, just as you did with the bottom layer.
Place third layer top-side-up on top. Again, make sure it’s perfectly aligned and brush remaining coconut syrup over the cake layer.
Dollop half of the remaining frosting on top of the cake and use an icing spatula to smooth it to the edges. Apply the remaining frosting all around the sides of the cake. Apply the rest of the frosting on the sides of the cake, then bench scraper to smooth it all out.

Sprinkle the toasted coconut flakes onto the cake and apply it to the sides. Lightly press the toasted coconut into the sides so it sticks.
Wipe any excess frosting off of the cake board.

Try these other cake recipes

Tips for making the perfect coconut cake

Here are the tips and tricks I use to make the perfect coconut cake:

When scooping the batter into the cake pans, I use an ice cream scoop to make sure I get equal amounts of batter into each pan.
In order to cool the cakes down, I like wrap the cake layers in ceram wrap and put the cake layers in the fridge to cool, I place them upside down (parchment paper side up) to help flatten the tops and avoid the need to cut off the tops to level them off.
When scooping the frosting between cake layers, I use the same ice cream scoop to make sure each layer has an even amount of frosting.

Substitutions and variations for coconut cake with coconut frosting

Flour

Gluten-free 1:1 flour A gluten-free one-to-one baking flour can be used, and adding one extra egg or one tablespoon of oil helps maintain moisture.
Almond flour (partial swap) Almond flour can replace up to one quarter of the flour to add moisture and a subtle nutty flavor.

Fat

Butter → Coconut oil Butter can be replaced with coconut oil to enhance the coconut flavor of the cake.
Butter → Vegetable oil Butter can be replaced with vegetable oil to produce a softer and more moist crumb.
Half butter + half oil Using half butter and half oil provides a balance of rich flavor and tenderness.

Vanilla Bean Substitutions

Vanilla bean paste: Use 1 tablespoon vanilla bean paste per 1 vanilla bean. It gives a similar flavor and visible specks.
Vanilla powder: Use 1 teaspoon vanilla powder per 1 vanilla bean, adjusting to taste.

Frosting Flavor Variations

Citrus Cream Cheese Frosting - Citrus zest such as lemon, lime, or orange adds brightness and balances the sweetness.
Rum Cream Cheese Frosting - A small amount of rum can be added for a subtle tropical flavor.

Texture & Presentation Variations

Sheet cake The recipe can be baked as a sheet cake for easier serving. Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Cupcakes The batter can be used to make cupcakes. Fill cupcake liners ⅔ full. Bake at 350°F for 20 minutes. Yields about 2 dozen.

Storage instructions for this simple coconut cake recipe

Refrigeration: Because of the cream cheese coconut buttercream, store the cake covered in the refrigerator.
Short-Term Storage: Keep the cake in an airtight container or tightly wrapped for up to 4–5 days.
Before Serving: Let the cake sit at room temperature for 30–45 minutes before serving to soften the cake and buttercream.
Freezing (Optional):
- Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months.
- Frosted cake slices can be frozen in an airtight container for up to 1 month.
Avoid Heat: Do not leave the cake at room temperature for more than 2 hours, as cream cheese frosting can spoil.

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February 2, 2026 Breakfast Recipes

Guava and Cheese Braided Strudel

This guava and cheese braided strudel is more than just a dessert—it’s a piece of my story. I’m Cuban, and I grew up in a kitchen shaped by my dad, a Cuban chef who taught me how food carries memory, culture, and love. This recipe brings together the sweet, tropical flavors of guava and the creamy richness of cheese that are so iconic in Cuban baking, wrapped in a flaky, golden strudel inspired by classic American pastries. It’s a delicious blend of two worlds, honoring my Cuban roots while embracing the American influences that became part of our family table.

Why you'll love this guava pastry

Combines the classic Cuban pairing of guava and cheese with a flaky, American-style braided strudel.
Perfect balance of sweet, tangy, and creamy flavors in every bite.
Inspired by authentic Cuban culinary traditions passed down from a Cuban chef.
Uses simple, easy-to-find ingredients with impressive bakery-style results.
Beautiful braided presentation that looks fancy but is easy to make at home.
Great for breakfast, brunch, dessert, or special occasions.
Nostalgic, comforting flavors with a unique cultural twist.
Crowd-pleasing recipe that feels both familiar and exciting.
Can be served warm or at room temperature, making it ideal for gatherings.

Check out these other guava recipe

I'm a huge fan of everything guava and have made a few guava recipes, check them out here:

Key Ingredients needed for this guava and cheese strudel

Guava paste (the star ingredient for that classic sweet, tropical flavor)
Cream cheese (adds rich, creamy balance to the guava)
Puff pastry sheets (for a flaky, buttery, braided strudel)

How to make this braided strudel recipe

Place puff pastry on parchment paper in a baking sheet and unfold.
Cut diagonal slits on each side of the pastry sheet. Be sure to leave the center of the pastry sheet without cutting

Spread the cream cheese to the center of the puff pastry
Over the cream cheese, place the guava paste slices

Fold the slits of puff pastry over the guava while making a braid.
Whisk the egg in a small bowl and brush the ugh over the top of the pastry.

Sprinkle the sanding sugar over the top of the pastry and bake for 20-25 minutes until golden.

Variations and substitutions for this guava strudel recipe

Cheese Substitutions

Mascarpone: Richer and slightly sweeter for a more dessert like pastry.
Ricotta (strained): Lighter texture; strain well to avoid excess moisture.
Queso Blanco or Farmer’s Cheese: More traditional and slightly tangy.
Vegan Cream Cheese: Works well for a dairy-free version.

Dough Substitutions

Phyllo Dough: Crisp and delicate (use several layers brushed with butter).
Pie Dough: Less flaky but sturdy and comforting.
Croissant Dough: Adds extra richness and bakerys tyle flavor.

Guava Substitutions

Quince Paste: Similar texture with a more subtle fruit flavor.
Mango Paste or Thick Jam: A good alternative with a tropical feel.
Strawberry or Raspberry Preserves: For a less traditional but still delicious twist.
Pineapple preserves: Gives a tropical twist to this pastry.

Storage instructions for this guava pastry

Here are clear, simple storage instructions for a guava and cheese braided strudel that you can include with your recipe:

Room temperature: Once completely cooled, the strudel can be kept at room temperature for up to 1 day, loosely covered to prevent drying.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Wrap the baked strudel tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a 325°F oven until heated through to help restore crispness. Avoid the microwave if possible, as it can make the pastry soft.

Try these other pastries

Print Recipe

5 from 1 vote

Guava and Cheese Braided Strudel

A flaky, golden guava and cheese braided strudel filled with sweet tropical guava paste and creamy cheese—an easy, irresistible pastry perfect for dessert or brunch.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 265kcal

Author: Cari

Ingredients

▢ 1 Puff Pastry sheet
▢ 4 oz guava pasta sliced into ¼ inch slices
▢ 4 oz full fat cream cheese room temperature
▢ 1 large egg
▢ 1 tablespoon sanding sugar

Instructions

Preheat oven to 425°
Place puff pastry on parchment paper in a baking sheet and unfold.
Cut diagonal slits on each side of the pastry sheet. Be sure to leave the center of the pastry sheet without cutting
Spread the cream cheese to the center of the puff pastry
Over the cream cheese, place the guava paste slices
Fold the slits of puff pastry over the guava while making a braid.
Whisk the egg in a small bowl and brush the ugh over the top of the pastry.
Sprinkle the sanding sugar over the top of the pastry and bake for 20-25 minutes until golden.

Notes

Variations and substitutions for this guava strudel recipe

Cheese Substitutions

Mascarpone: Richer and slightly sweeter for a more dessert like pastry.
Ricotta (strained): Lighter texture; strain well to avoid excess moisture.
Queso Blanco or Farmer’s Cheese: More traditional and slightly tangy.
Vegan Cream Cheese: Works well for a dairy-free version.

Dough Substitutions

Phyllo Dough: Crisp and delicate (use several layers brushed with butter).
Pie Dough: Less flaky but sturdy and comforting.
Croissant Dough: Adds extra richness and bakerys tyle flavor.

Guava Substitutions

Quince Paste: Similar texture with a more subtle fruit flavor.
Mango Paste or Thick Jam: A good alternative with a tropical feel.
Strawberry or Raspberry Preserves: For a less traditional but still delicious twist.
Pineapple preserves: Gives a tropical twist to this pastry.

Storage instructions for this guava pastry

Here are clear, simple storage instructions for a guava and cheese braided strudel that you can include with your recipe:

Room temperature: Once completely cooled, the strudel can be kept at room temperature for up to 1 day, loosely covered to prevent drying.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Wrap the baked strudel tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a 325°F oven until heated through to help restore crispness. Avoid the microwave if possible, as it can make the pastry soft.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

January 5, 2026 Dessert Recipes

Chocolate Mousse Cake

This chocolate mousse cake with a fudgy brownie base has been my go-to showstopper dessert for years, and it never fails to impress at every dinner party, birthday celebration, and holiday gathering. I've perfected this recipe over time, tweaking the ratios until I achieved the ideal balance between the dense, rich brownie layer and the silky, airy chocolate mousse on top.

What I love most about this dessert is how it delivers double the chocolate experience while maintaining an elegant lightness – the contrast between textures is absolutely irresistible. After making this countless times, I can confidently say it's one of those recipes that looks incredibly fancy but is surprisingly straightforward to make.

Whether you're celebrating a special occasion or simply indulging your chocolate cravings, this make-ahead dessert will become your new favorite way to end a meal in the most decadent way possible.

Why you'll love this chocolate mousse cake

The dense, fudgy brownie base paired with airy chocolate mousse creates an irresistible texture contrast that makes every bite exciting.
It delivers double the chocolate intensity, satisfying serious chocolate cravings while balancing richness with lightness.
This dessert looks impressively elegant and bakery-worthy, yet it's surprisingly easy to make at home.
It's a perfect make-ahead dessert that actually improves as it chills, taking all the stress out of entertaining.
The combination appeals to everyone – cake lovers get their fudgy brownie fix while mousse fans enjoy the silky, creamy topping.
It works beautifully for any celebration, from birthdays and holidays to romantic dinners and dinner parties.

Main ingredients needed for this indulgent brownie mousse cake

1. Chocolate (Semi-Sweet, Milk AND Dark) The star ingredient that provides the rich, intense flavor and creates the mousse's signature velvety texture when melted and combined with other ingredients.

2. Heavy Whipping Cream Creates the light, airy texture of the mousse when whipped, while also adding richness and a silky mouthfeel that makes the dessert luxurious.

3. Gelatin Acts as a stabilizer that helps the mousse hold its shape and structure when set, ensuring clean slices and preventing the mousse from collapsing or becoming runny.

4. Sugar Balances the bitterness of dark chocolate and sweetens the mousse to the perfect level.

5. Eggs Provide richness and help create a creamy, smooth base for the mousse; essential for the brownie layer to achieve that dense, fudgy texture and bind all ingredients together.

How to make this mousse cake

Firs we're going to make the brownie cake layer. Traditional chocolate mousse cake has a chocolate cake layer as the base, but I opted for a richer brownie base instead.

First we make the brownie base

For this we use a 10 inch springform cheesecake pan
Melt 10 tablespoons salted butter in the microwave in a micrwoave-safe bowl in 20-second increments until fully melted. Pour into a large mixing bowl. Whisk in granulated sugar by hand until smooth, 30 seconds.
Add in the eggs, vanilla extract and coffee liqueur. Whisk vigorously for 1 minute to ensure a crackly top.
Melt chocolate chips in a microwave in 30-second increments, stirring between each. Once melted and smooth, whisk into the brownie batter until combined and smooth.
Use a rubber spatula to stir in all-purpose flour, unsweetened cocoa powder, and salt until just combined.
Pour into prepared pan and smooth out.
Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes.

Making the chocolate mousse

First we melt the chocolate

Add the chopped chocolate to a heat safe bowl.
Fill a saucepan with about ½ inch of water and place over medium heat. Then place the heat safe bowl on top, ensuring it does not touch the water.
Once simmering, the water below will slowly melt the chocolate. Stir until smooth then remove from heat. Allow the chocolate to cool slightly while you clean out the saucepan as we will be using it again.

Add eggs to the melted chocolate

After a few minutes, whisk 3 egg yolks into the chocolate mixture one at a time. The chocolate will thicken significantly, but that’s ok.

Bloom the gelatin

Now fill a tiny bowl with 3 tablespoons of water and sprinkle the gelatin on top. Let it sit while we heat the cream.

Mix warm cream and gelatin

Pour ¾ cup of heavy cream into a saucepan and place it over medium-low heat. Heat just until it’s steaming but not bubbling.
By now, the gelatin should have bloomed. Scoop the gelatin into the steaming cream and whisk to melt.

Combine cream mixture and chocolate

Remove from heat and pour half of the cream into the chocolate and egg yolk mixture. Whisk until smooth, then whisk in the rest of the hot cream, salt and coffee liqueur. The chocolate mixture should now be smooth and glossy – almost like pudding.

Make whipped cream

Now in a large bowl using a mixer with the whisk attachment, add the remaining 1 cup of heavy cream. Whip on high speed until light and fluffy with stiff peaks.
Scoop the heavy cream into a smaller bowl and clean out the big mixing bowl and whisk. Make sure both are spotless and completely dry.

Make the meringue

In a clean bowl, make the meringue by adding the egg whites and cream of tartar. Whip on high speed. Once it starts to turns foamy and opaque, slowly whip in the fine sugar. Keep mixing on high speed until it turns white with soft peaks (pull the whisk away and if the meringue stands up with a little droop on the end, it’s perfect).

Combine everything to make the chocolate mousse

Now we have our bowl of chocolate, a bowl of whipped cream, and a bowl of meringue.
Using a rubber spatula, scoop the whipped cream into the chocolate mixture and gently fold to combine.

When it’s well incorporated, scoop in the meringue and repeat the process. Keep folding until the mousse is all one color with zero white streaks. The mousse should also be somewhat thin and pourable.
Pour the mousse over the brownie and chill in the refrigerator for at least 4 hours but preferably overnight.

Make the chocolate ganache

When the mousse has set, run a warm knife along the edge of the mousse cake to loosen it from the sides of the pan. This step ensures that the cheesecake is fully detached and makes it easier to release from the pan without any mishaps.Slowly and carefully open the latch, ensuring that the sides of the pan separate smoothly and evenly without causing any cracks or breakage in the mousse. Take your time to ensure a clean, flawless release without any damage to the cheesecake’s surface or edges.
For the ganache, add the chopped chocolate to a medium-sized heat safe bowl and the heavy cream to a heat safe measuring glass.
Microwave the cream until it’s hot and bubbling. Pour the hot cream over the chocolate, ensuring the chocolate is completely submerged.
Allow the mixture to sit for about 3-5 minutes, then whisk to combine.
Pour the glossy ganache in the center of the cake and use a spatula to spread it out towards the sides, allowing it to drip down.
Chill the cake for at least 30 minutes to allow the ganache to set. Then slice and enjoy!

Variations and substitutions for this chocolate mousse cake

Brownie Base Variations

Swap the brownie base to
    •    Gluten-free brownie – almond flour or GF blend, no flavor loss
    •    Chocolate cake → lighter bite, better if mousse is very rich
    •    Blondie base – unexpected contrast, works with dark mousse

Flavor upgrades
• Spiced brownie – cinnamon, chili, or cayenne (use restraint)
• Nut brownie – hazelnut, pecan, or walnut for texture

Chocolate Mousse Variations

Chocolate type swaps
• White chocolate mousse – visually striking, very rich
• Ruby chocolate – niche, tart-berry notes

Flavor infusions (pick ONE, don’t stack)
    •    Orange zest or Grand Marnier
    •    Peppermint or spearmint
    •    Raspberry or passion fruit purée
    •    Chili or smoked paprika (micro-dose)

Mousse texture tweaks

• Egg-free mousse (ganache + whipped cream) – safer, faster
• Aquafaba mousse – vegan option that actually works

Dietary & Ingredient Substitutions

Dairy-free
    •    Coconut cream mousse
    •    Olive oil brownie (yes, it works)
    •    Vegan dark chocolate (high cocoa butter)

Lower sugar
    •    Use 72–85% chocolate
    •    Replace part of sugar with date paste or coconut sugar
    •    Skip sweet toppings

Top tips for making this chocolate mousse brownie cake

Use High-Quality Chocolate:

Invest in good-quality chocolate (60-70% cacao for dark or premium semi-sweet) as it's the star ingredient and directly impacts the final flavor.
Avoid chocolate chips as they contain stabilizers that prevent smooth melting – use bar chocolate chopped into small pieces instead.

Bloom Gelatin Properly:

Always bloom gelatin in cold water first, letting it sit for 5 minutes until it becomes sponge-like before dissolving.
Never add gelatin directly to hot liquid or boil it, as high heat can destroy its setting properties.
Ensure the gelatin is completely dissolved and smooth before adding to the mousse mixture.

Temper Your Chocolate Mixture:

Let melted chocolate cool to room temperature before folding into whipped cream to prevent the cream from deflating or the chocolate from seizing.
If the chocolate is too hot, it will melt the whipped cream and create a runny mousse instead of a fluffy one.

Whip Cream to Soft Peaks Only:

Stop whipping when cream forms soft peaks that gently fold over – over-whipped cream will make the mousse grainy and dense.
Chill your bowl and beaters in the freezer for 10-15 minutes before whipping for best results.

Fold Gently, Don't Stir:

Use a rubber spatula and fold the whipped cream into the chocolate mixture with gentle, sweeping motions from bottom to top.
Aggressive stirring will deflate the cream and result in a dense mousse rather than a light, airy texture.

Cool the Brownie Base Completely:

Let your brownie layer cool to room temperature before adding the mousse, or the heat will melt the mousse and prevent it from setting properly.
For faster cooling, place the brownie in the refrigerator for 20-30 minutes.

Chill Adequately:

Allow at least 4-6 hours (or preferably overnight) for the mousse to fully set in the refrigerator.
Rushing this step will result in a mousse that's too soft to slice cleanly.

Line Your Pan for Easy Release:

Use parchment paper or acetate strips around the sides of your springform pan for effortless removal and professional-looking edges.
Grease the pan lightly before adding parchment to help it stick in place.

Use Room Temperature Ingredients:

Bring eggs to room temperature before using (if your recipe calls for them) so they incorporate smoothly without shocking the chocolate.
Cold ingredients can cause chocolate to seize or become grainy.

Slice with a Hot Knife:

Dip your knife in hot water, wipe it dry, and then slice through the cake for clean, professional cuts.
Wipe and reheat the knife between each slice for the best presentation.

Don't Skip the Resting Time:

Let the cake sit at room temperature for 5-10 minutes before serving to allow the chocolate flavor to fully bloom.
Mousse cake tastes best when it's cold but not ice-cold straight from the fridge.

Taste and Adjust Sweetness:

Taste your chocolate mixture before adding the whipped cream and adjust sugar if needed, especially if using very dark chocolate.
Remember that chilling dulls sweetness slightly, so the mousse should taste just slightly sweeter than your desired final result.

Storage Instructions for this chocolate brownie mousse cake

Refrigerator Storage (Recommended):

Store the chocolate mousse cake in an airtight container or cover tightly with plastic wrap to prevent it from absorbing odors from other foods in the refrigerator.
The cake will keep fresh in the refrigerator for up to 3-5 days.
For best results, let the cake sit at room temperature for 5-10 minutes before serving to allow the chocolate flavors to fully develop and the texture to soften slightly.
If the cake is already sliced, place parchment paper between slices to prevent them from sticking together.

Freezer Storage:

Chocolate mousse cake can be frozen for up to 1-2 months, though the texture may change slightly upon thawing.
Wrap individual slices or the whole cake tightly in plastic wrap, then cover with aluminum foil or place in a freezer-safe container to prevent freezer burn.
To thaw, transfer the cake to the refrigerator and let it defrost overnight (6-8 hours). Never thaw at room temperature as this can cause the mousse to become watery.
For best texture and flavor, consume frozen mousse cake within 1 month.

Important Notes:

Never leave chocolate mousse cake at room temperature for more than 2 hours, as it contains dairy and eggs that can spoil.
The mousse layer needs to stay cold to maintain its structure – if it gets too warm, it will become soft and lose its shape.
Always use a clean knife when cutting slices to prevent contamination, and wipe the knife between cuts for cleaner slices.

Serving Tip: For the most elegant presentation, garnish the cake just before serving rather than storing it with toppings, as whipped cream, fresh fruit, or chocolate shavings may wilt or become soggy during storage.

Check out these other dessert recipes

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December 15, 2025 Cuban Recipes

Coconut Flan (Flan de Coco)

This coconut flan recipe comes straight from my childhood kitchen, where my dad, a talented chef in Cuba, made this silky custard dessert regularly for our family. Growing up watching him perfect the caramel and achieve that signature jiggly texture taught me that great flan is all about patience and technique.

I've taken his classic recipe and added a tropical coconut twist that transforms this traditional Latin dessert into something even more special. With its creamy custard, glossy caramel sauce, and subtle coconut flavor, this make-ahead dessert is perfect for holidays, dinner parties, or any time you want to recreate those comforting flavors from home.

Why you'll love this flan de coco

Rich and Creamy Texture – The cream cheese gives your flan a smooth, velvety texture that melts in the mouth while adding extra richness compared to traditional flan.
Tropical Flavor Twist – The coconut brings a refreshing, lightly sweet flavor that instantly transports people to a tropical paradise—it’s comforting yet a little unexpected.
Perfect Sweetness Balance – The combination of creamy custard, subtle coconut, and caramelized sugar delivers a satisfying sweetness that isn’t overwhelming.
Beautiful Presentation – Once unmolded, the golden caramel glaze drips elegantly over the flan, making it look impressive for guests or special occasions.
Nostalgic yet Unique – It has the comforting qualities of a classic flan but with a unique coconut twist that makes it memorable and worth sharing.

Key ingredients needed for this coconut flan recipe

White sugar
Sweetened condensed milk
Coconut milk
Full fat cream cheese
Evaporated milk
Large eggs
Vanilla extract
Coconut extract

Equipment needed for this flan recipe

You will need a large flanera. What's a flanera you ask? A flanera is a specialized baking mold specifically designed for making flan and similar custard desserts. Here are the key features of a flanera:

It's typically round with smooth interior surface that helps the flan release easily when unmolded. The most distinctive feature is the tight-fitting lid, which is crucial for the proper steaming of the custard during baking.

If you don't have a large flanera, then you need a round, deep 9 inch cake pan that holds at least 2 quarts of liquid. Use aluminum foil to cover the top of the flan while baking.

Instructions to make this flan recipe

Make the Caramel

Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.

Make the coconut custard

To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, coconut milk, evaporated milk, salt coconut extract and vanilla. Whisk to combine.

Bake the flan

Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.

Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.

Bake the flan for 1 hour and fifteen minutes or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
TOP TIP: Every 30 minutes or so while baking, check the water in the water back to make sure it's not boiling, if it is boiling add more water. This will ensure that your flan does not have any bubbles in it.

Prepare to serve the chilled flan

When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Variations and substitutions for this coconut flan recipe

Flan Dessert Variations

Flavor options

Want to try a dulce de leche flan? Try this recipe.
Interested in a Cuban coffee flavor flan? Try this recipe.
Want a pumpkin flan? Try this recipe.

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker.

Dietary Adaptations

Gluten-free: Good news—traditional flan de queso is naturally gluten-free!
Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich
Lactose-free: Lactose-free milk and cream cheese are available and work well

Cheese Options

Cream cheese alternatives: Mascarpone for a richer taste, Neufchâtel for fewer calories

Storage instructions for this flan de coco recipe

Refrigeration

Cool completely: Allow your flan de queso to cool to room temperature before storing
Cover tightly: Wrap the unmolded flan with plastic wrap or store in an airtight container
Refrigerate promptly: Store in the refrigerator once cooled
Shelf life: Keeps well for up to 5 days when properly refrigerated
Best flavor: Often tastes even better after 24 hours as flavors develop

Serving After Storage

Refrigerated flan: Remove from refrigerator 15-30 minutes before serving for best flavor
Check texture: If any separation occurs, gently blot excess moisture
Garnish fresh: Add any fruit, mint, or whipped cream just before serving

Safety Tips

Temperature guideline: Don't leave flan at room temperature for more than 2 hours
Serving at events: Keep chilled until ready to serve, or place serving dish on ice
Signs of spoilage: Discard if you notice any off smell, unusual texture, or mold

Try these other flan recipes

November 10, 2025 Cookie Recipes

Coquito Cookies

Bring a taste of the holidays in every bite with these Coconut Coquito Cookies with White Chocolate — a tropical twist on a classic Christmas treat. Inspired by Puerto Rico’s beloved holiday drink, these cookies are infused with creamy coconut, warm spices, and a hint of rum flavor, then studded with sweet white chocolate chunks for an irresistible finish.

Soft, chewy, and bursting with coquito-inspired flavor, they’re the perfect blend of comforting and festive, whether you’re baking for a holiday party or just craving a little island-inspired sweetness.

Why you'll love these coconut and white chocolate cookies

Inspired by a holiday favorite – captures all the creamy, coconut and cinnamon flavors of traditional Puerto Rican coquito in cookie form.
Perfectly chewy and soft – every bite delivers a tender texture with a melt-in-your-mouth center.
Sweet tropical flavor – shredded coconut adds natural richness and texture, while white chocolate chunks bring smooth sweetness.
Festive and unique – a creative twist on classic Christmas cookies that stand out at any holiday cookie exchange or dessert table.
Simple to make – no fancy ingredients required, just big flavor in every batch.
Crowd-pleasing combination – the cozy warmth of cinnamon pairs perfectly with coconut and creamy white chocolate.
Perfect for gifting – beautifully tropical, nostalgic, and irresistible for anyone who loves coquito or coconut desserts.

Ingredients needed for these coquito cookies

Unsalted butter
Light brown sugar
Granulated sugar
Large Eggs
Pure vanilla extract
Pure Coconut extract
Ground Cinnamon
Instant vanilla pudding mix

Baking soda
Cornstarch
Ground Nutmeg
Rum
Kosher salt
White chocolate
Shredded coconut
Sea Salt (optional)

Instructions for these coquito cookies

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

Place room temperature butter into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg, rum, coconut extract and vanilla extract, beating to combine.

Add the flour, cinnamon, nutmeg, pudding mix, baking soda, corn starch, salt. Continue mixing with the mixer until combined.

Fold in the coconut and white chocolate until just combined.

Scoop the cookies onto your prepared baking sheet and place them in the refrigerator to cool for 1 hour.

Bake in the oven for 15 minutes and transfer the cookies to a wire rack to cool.

Variations and substitutions for these coconut cookies

Coconut:

Unsweetened coconut → for less sweetness if desired.
Toasted coconut → adds deeper, nuttier flavor and a bit of crunch.
Coconut flakes (larger shreds) → for a chewier texture.

White Chocolate:

Coconut chips or flakes dipped in white chocolate → for a textural twist.
Dark or milk chocolate chunks → for a richer contrast to the sweet, creamy base.
Caramel chips or butterscotch chips → for a more dulce de leche–like flavor.

Coquito flavorings:

Rum extract instead of actual rum — ideal for a non-alcoholic version.
Spiced rum for more depth if using alcohol.
Swap vanilla extract for almond extract for a slightly nutty note.

Storage

unbaked cookie dough storage

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet in a single layer
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

baked cookie storage

To store your baked halloween cookies, place them in an airtight container. They will keep at room temperature for upto 3 days.

Top tips for perfect cookies

Use fresh and good quality ingredients.
Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. Spoon flour into the measuring cup and level with the back of a butter knife.
For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.

Check out these other cookie recipes

September 23, 2025 Cookie Recipes

Brown Butter and Toffee Chocolate Chip Cookies

If you’re craving a next-level cookie experience, these Browned Butter, Toffee and Chocolate Chip Cookies deliver pure indulgence. Nutty browned butter adds a rich, caramel-like depth, while pockets of gooey chocolate and crunchy toffee bits create the perfect balance of chewy and crisp.

Whether you’re baking for a holiday cookie swap, a weekend treat, or just because, this easy recipe promises bakery-quality cookies with unforgettable flavor—and they taste even better with a sprinkle of flaky sea salt."

Why you'll love these toffee and chocolate chip cookies

Rich nutty flavor – browned butter adds a deep, caramelized taste you can’t get from regular butter.
Chewy-meets-crispy texture – soft centers with perfectly crisp edges for cookie perfection.
Buttery toffee crunch – sweet, buttery toffee bits melt into gooey pockets of caramel goodness.
Decadent chocolate chips – semisweet or dark chocolate balances the rich, sweet flavors.
Bakery-style look – thick, golden cookies with irresistible, crackly tops.
Make-ahead friendly – dough can be chilled or frozen for fresh-baked cookies anytime.
Crowd-pleaser – ideal for holidays, parties, or whenever a next-level chocolate chip cookie is needed.

Ingredients needed for these browned butter, chocolate chip & toffee cookies

Browned unsalted butter
Packed light brown sugar
Granulated sugar
Large Eggs
Pure vanilla extract
Instant vanilla pudding mix

Baking soda
Baking Powder
Kosher salt
Dark 60% cocoa chocolate chips
Toffee chips, I used heath bar baking chips
Sea Salt (optional)

How to make these chocolate chip cookies

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and allow to cool for 5 minutes.
Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine. Add your flour, pudding mix, baking soda, corn starch, salt and mix on low until just combined.
Add the toffee bits and chocolate chips to the dough and mix to combine.

Using an regular ice cream scoop or your ¼ cup dry measuring cup, scoop out your cookies and place them on your prepared baking sheet.
Sprinkle to top of each cookie generously with flaked sea salt.
Place the cookies in the freezer for 15 minutes.

Remove the cookies from the freezer and place them on a baking sheet lined with parchment paper leaving about 2-3 inches of space between each cookie.
If desired, sprinkle the cookies generously with sea salt.
Bake at 350 degrees for 14 minutes.

Top tips for making these chocolate chip cookies with toffee

When browning your butter, watch it carefully. It will go from brown to burnt in seconds. Cook the butter over medium-low heat, stirring constantly, until it smells nutty and golden brown.
Cool before mixing, let the browned butter cool to room temperature so it doesn’t melt the sugar or scramble the eggs.
Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. Spoon flour into the measuring cup and level with the back of a butter knife.
For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.
Chill the dough at least 30 minutes (or overnight) in the freezer for thicker cookies and deeper flavor.
Add toffee and chocolate last, gently fold in toffee bits and chocolate chips at the end of mixing to prevent them from breaking or melting too much.
Rotate pans halfway, for even browning and consistent texture across every cookie, halfway through the baking process, rotate the cookie sheet the cookies are baking on.

Variations and Substitutions for these toffee cookies

Ingredient Substitutions

Flour: Swap all-purpose flour with a 1:1 gluten-free baking blend to make them gluten-friendly.
Butter: If you’re short on time, room temperature butter works, though you’ll miss that nutty depth.
Chocolate: Mix semisweet, dark, or milk chocolate chips—or chop a quality chocolate bar for bigger, melty pockets.
Toffee bits: Replace with butterscotch chips, caramel chips, or crushed hard caramel candies for a similar sweet flavor.

Flavor Variations

Nutty boost: Add ½ cup toasted pecans, walnuts, or almonds for extra crunch.
Espresso kick: Stir in 1 teaspoon instant espresso powder to deepen the chocolate flavor.
Salted caramel: Drizzle baked cookies with warm caramel sauce and a pinch of flaky salt.
Spice it up: A dash of cinnamon or cardamom adds warmth and complexity.

Storage instructions for these chocolate chip and toffee cookies

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

Baked cookie storage

Room Temperature: Store cooled cookies in an airtight container at room temp for 4–5 days. Place a slice of bread inside to keep them soft.

Refrigerator: Not required for freshness, but you can refrigerate in an airtight container for up to 1 week if you prefer.

Try these other cookie recipes

September 18, 2025 Dessert Recipes

Chocolate Halloween Bark

This Halloween Candy Bark made with rich semi-sweet chocolate is the ultimate spooky-season treat—easy and fun. Silky melted chocolate is topped with a drizzle of creamy white chocolate, festive Halloween sprinkles, and colorful M&M’s. My son and I make this halloween chocolate bark every year and it's a great child friendly snack.

Whether you’re hosting a Halloween party, making homemade gifts, or creating a kid-friendly kitchen project, this no-bake chocolate bark is a fast, customizable dessert that screams Halloween fun.

Why you'll will love this easy Halloween chocolate bark recipe

Quick & simple – melts together in minutes with no baking required.
Customizable toppings – add candy eyes, sprinkles, or leftover Halloween candy for a spooky touch.
Kid-friendly fun – perfect for little helpers to decorate and break into pieces.
Great for parties or gifts – festive, colorful, and easy to package for treat bags.
Deliciously versatile – use dark, milk, or white chocolate (or a combo!) to suit your taste.
Make-ahead friendly – stays fresh for days, making holiday prep stress-free.

Ingredients needed for this Halloween candy bark

Semi sweet Chocolate
White chocolate melts
Halloween sprinkles
Halloween m&m’s
Candy eyes

How to make

Place the semi sweet chocolate chips in a microwave-safe bowl. Melt in 30-second bursts in the microwave until completely melted.
Pour the melted chocolate into a lined cookie sheet or baking dish and tap to release bubbles.
Spread with an offset spatula until ¼ inch thick. (This will make for a thinner bark. You may make yours thicker, but you will have less pieces and it will also take longer to solidify.)

Melt white chocolate melts in a microwave-safe bowl. Melt in 30-second bursts in the microwave until completely melted.

While the chocolate is still wet, drizzle half the melted white chocolate over the semi sweet chocolate.

Then sprinkle m&m's and sprinkles on top.
Drizzle the remaining melted white chocolate and finish with the candy eyeballs.

Allow to cool and set at room temperature or in the refrigerator for about an hour.
Once set, chop with a sharp knife into 1-2” irregularly sized pieces.
Store in an airtight container in the refrigerator until ready to enjoy.

Variations and substitutions for this Halloween bark recipe

Chocolate Base

Milk or dark chocolate: Swap semi-sweet for milk chocolate for a sweeter bite or dark chocolate for a richer, slightly bitter flavor.
White chocolate base: Reverse the look by using white chocolate as the base and drizzling with dark or colored melts.
Flavored melts: Try orange or purple candy melts for a festive pop of color.

Drizzle Options

Colored candy melts: Replace the white chocolate drizzle with orange, green, or purple melts for extra Halloween flair.
Caramel or peanut butter drizzle: Warm slightly and swirl for added richness.

Mix-Ins & Toppings

Candy swap: Use Reese’s Pieces, candy corn, chopped peanut butter cups, or mini candy bars instead of—or alongside—Halloween M&M’s.
Nuts or seeds: Add toasted almonds, pecans, or pumpkin seeds for crunch and a salty contrast.
Spooky extras: Candy eyes, crushed Oreos, or edible glitter make the bark even more festive.

Diet-Friendly Adjustments

Dairy-free: Choose dairy-free chocolate chips and vegan candy toppings.
Sugar-free: Use sugar-free chocolate and low-sugar candy for a lighter treat.

Top tips for making this chocolate bark

Here are top tips for making Halloween candy bark with semi-sweet chocolate:
Use high-quality chocolate – better chocolate melts smoothly and gives a glossy finish.
Chop evenly – cut the chocolate into similar-size pieces so it melts at the same rate.
Melt gently – use a double boiler or short microwave bursts, stirring often, to avoid scorching.
Line the pan – parchment paper makes it easy to lift and break the bark once set.
Spread thinly and evenly – about ¼ inch thick for easy breaking and perfect snap.
Add toppings quickly – sprinkle M&M’s, candy eyes, or sprinkles while the chocolate is still warm so they stick.
Cool at room temp – let the bark set naturally to maintain shine; refrigerate only if your kitchen is very warm.

Storage instructions for Halloween chocolate bark

Room Temperature: Store broken bark pieces in an airtight container at cool room temp for up to 1 week. Keep away from heat or direct sunlight to prevent melting.
Refrigerator: If your kitchen is warm, refrigerate in a sealed container for up to 2 weeks. Place parchment between layers to prevent sticking and blooming (white streaks).

Check out these other Halloween recipes

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No ratings yet

Chocolate Halloween Bark

This easy Halloween chocolate bark features rich semi-sweet chocolate, festive candy toppings, and spooky sprinkles for a fun, no-bake holiday treat.

Cook Time5

Cooling time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 328kcal

Author: Cari

Ingredients

▢ 12 oz semi sweet chocolate chips
▢ ¼ cup white chocolate melts
▢ ⅓ cup Halloween M&M's
▢ 3 tablespoons Halloween sprinkles
▢ 2 tablespoons candy eyes

Instructions

Place the semi sweet chocolate chips in a microwave-safe bowl. Melt in 30-second bursts in the microwave until completely melted.
Pour the melted chocolate into a lined springform pan or baking dish and tap to release bubbles.
Melt white chocolate melts in a microwave-safe bowl. Melt in 30-second bursts in the microwave until completely melted.
Spread with an offset spatula until ¼ inch thick. (This will make for a thinner bark. You may make yours thicker, but you will have less pieces and it will also take longer to solidify.)
While the chocolate is still wet, drizzle half the melted white chocolate over the semi sweet chocolate.
Then sprinkle m&m's and sprinkles on top.
Drizzle the remaining melted white chocolate and finish with the candy eyeballs.
Allow to cool and set at room temperature or in the refrigerator for about an hour.
Once set, chop with a sharp knife into 1-2” irregularly sized pieces.
Store in an airtight container in the refrigerator until ready to enjoy.

Notes

Top tips for making this chocolate bark

Here are top tips for making Halloween candy bark with semi-sweet chocolate:

Use high-quality chocolate – better chocolate melts smoothly and gives a glossy finish.

Chop evenly – cut the chocolate into similar-size pieces so it melts at the same rate.

Melt gently – use a double boiler or short microwave bursts, stirring often, to avoid scorching.

Line the pan – parchment paper makes it easy to lift and break the bark once set.

Spread thinly and evenly – about ¼ inch thick for easy breaking and perfect snap.

Add toppings quickly – sprinkle M&M’s, candy eyes, or sprinkles while the chocolate is still warm so they stick.

Cool at room temp – let the bark set naturally to maintain shine; refrigerate only if your kitchen is very warm.

Storage instructions for Halloween chocolate bark

Room Temperature: Store broken bark pieces in an airtight container at cool room temp for up to 1 week. Keep away from heat or direct sunlight to prevent melting.

Refrigerator: If your kitchen is warm, refrigerate in a sealed container for up to 2 weeks. Place parchment between layers to prevent sticking and blooming (white streaks).

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

September 8, 2025 Cuban Recipes

Fricase De Pollo Cubano

Growing up, fricase de pollo was on a regular weeknight dinner rotation. My dad was a Cuban chef and this is his recipe that was passed down to me. I have been eating this dish for nearly forty years and this recipe is perfect every single time. This chicken fricassee dish is a staple in Cuban cuisine and it is a entree dish for dinner.

What is fricase de pollo?

Fricasé de Pollo is a traditional Cuban chicken stew that’s hearty, flavorful, and deeply comforting. It’s made by braising chicken pieces (often bone-in for extra flavor) in a savory tomato-based sauce with garlic, onions, bell peppers, white wine, olives, potatoes, and spices. The chicken becomes tender as it simmers, soaking up all the rich, tangy, and slightly briny flavors from the sauce.

This dish has Spanish and French roots but through the process of colonization, it's now a beloved staple of Cuban home cooking. It’s typically served over white rice, allowing the delicious sauce to be fully enjoyed.

Why you'll love this Cuban fricase de pollo recipe

Here’s why people will love a traditional Cuban Fricasé de Pollo, broken down into bullet points:

Ultimate comfort food – hearty, flavorful, and homey.
Tender braised chicken simmered in a rich tomato-based sauce.
Bold Cuban flavors from garlic, onions, peppers, olives, and potatoes.
Savory with a touch of tang, perfectly balanced and satisfying.
Family tradition – a nostalgic recipe that brings people together.
Budget-friendly and wholesome, making it great for weeknights.
Perfect for any occasion – from everyday dinners to special gatherings.

Ingredients Needed for this pollo en fricase

Bone-in chicken (I use a combination of thighs and drumsticks)
Sour Orange
Tomato sauce
Bell peppers
Yellow onion
Garlic
Pimento stuffed olives
White cooking wine
Cumin
Idaho potatoes
Salt & Pepper
Sazon con azafran

Instructions on how to make this Cuban pollo guisado

Place your chickent thighs and drumsticks in a large bowl with the sour orange, garlic and onion. Mix and then cover, allow to marinate for atleast 2 hours.
In a dutch oven over medium heat with vegetable oil, add the chicken in batches to brown the chicken.
Once all the chicken has been browned, add it all back to the dutch oven. Add to the dutch oven the onions, garlic and sour orange it was marinated in.
Add to the dutch oven, the green peppers, cooking wine, olives, water, spices and tomato sauce. Lower the heat to low and simmer for 1 hour.

Peel and cut the potatoes into one inch chunks, add them to the stew at low heat. Cover and simmer until the potatoes are fork tender, about 30 minutes.
Garnish with parsley or cilantro if desired, serve with rice and enjoy.

Variations and substitutions for a traditional Cuban style chicken fricassee

Here’s a helpful list of variations and substitutions for a traditional Cuban Fricasé de Pollo that can make the dish easier to adapt to what you have on hand or to fit dietary needs:

Protein Variations

Chicken cuts: While bone-in chicken thighs and drumsticks are most traditional, you can use boneless chicken thighs or breasts for a quicker cook time.
Sour Orange: Don't have sour oranges? You can use ⅔ orange juice and ⅓ lime juice.
Other proteins: Swap chicken for turkey (great for leftovers), pork chunks, or even beef stew meat for a different twist.

Vegetable Variations

Potatoes: Substitute with sweet potatoes, malanga, or yuca for a different starchy element.
Bell peppers: Use any color—green for a more traditional flavor or red/yellow for sweetness.
Add-ins: Carrots, peas or calabaza can be added for extra color and nutrition.

Flavor Boosters

Wine: Traditional recipes use dry white wine, but you can substitute with chicken broth or a splash of beer if needed.
Tomato base: Use fresh tomatoes, or even crushed tomatoes depending on what’s available.

Serving Variations

Traditionally served with white rice, but you can also pair it with yellow rice, quinoa, or even mashed yuca.

Storage instructions for Cuban fricase de pollo

Refrigerator: Allow the fricase to cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezer: For longer storage, place cooled fricase in a freezer-safe container or heavy-duty bag and freeze for up to 3 months. For best results, freeze without the potatoes, as they can become grainy when reheated.

Reheating: Warm gently on the stovetop over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. If frozen, thaw overnight in the refrigerator before reheating.

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July 7, 2025 Cocktail Recipes

Watermelon Mojito Recipe

This easy watermelon mojito recipe is my absolute favorite summer cocktail. This drink takes a classic mojito and gives it a fruity twist. I have been making this drink for summer cookouts and potlucks for over 10 years and it's a hit every time.

I've perfected this watermelon mojito recipe through countless iterations and guest feedback. This refreshing twist on the classic Cuban mojito combines the natural sweetness of peak-season watermelon with traditional mint and lime, creating a cocktail that's become a signature summer drink at my home bar.

I've discovered the key secrets that transform simple ingredients into an extraordinary cocktail that consistently impresses both cocktail enthusiasts and casual drinkers alike. This recipe reflects years of refinement and represents the perfect balance of flavors that has made it a requested favorite among my friends and family

Why you'll love this watermelon mint mojito cocktail

People will love watermelon mojito cocktails made with freshly pressed juice for several reasons:

Perfect Natural Sweetness Balance - Fresh watermelon juice provides just the right amount of natural sweetness, reducing or eliminating the need for added simple syrup. This creates a cleaner, more refreshing drink that doesn't feel overly sugary or artificial.

Incredible Freshness Factor - The combination of freshly pressed juice with muddled mint creates an exceptionally bright, crisp drink that feels alive in your mouth.

Health Appeal - Fresh juice retains more vitamins, antioxidants, and natural electrolytes compared to processed alternatives. People can feel good about enjoying a cocktail that includes genuine fruit nutrition, especially the hydrating properties of a good watermelon.

Instagram-Worthy Presentation - The beautiful pink color from fresh juice creates a stunning visual that's perfect for social media. The drink looks as good as it tastes, making it a conversation starter and memorable experience.

Seasonal Connection - Using fresh ingredients connects drinkers to the season and the natural ripeness of summer produce, creating an emotional satisfaction that goes beyond just taste.

Ingredients needed for these watermelon mojitos

Fresh lime juice
Fresh watermelon juice
light rum
fresh mint leaves
club soda
sprig of mint (garnish)
watermelon wedges (garnish)
slice of lime (garnish)

Instructions on how to make this watermelon cocktail

In a cocktail shaker, muddle the mint leaves.
Add the watermelon puree, rum, and lime juice to the cocktail shaker and fill it with ice. If you want your drink extra sweet, added your desired sweetener or simple syrup as well. Shake until cold.

Add ice to a tom collins glass or your serving glass of choice, and strain in the drink.

Top off the glass with soda water or club soda. Garnish with additional mint leaves, watermelon wedges and lime slice.

Variations and substitutions for this juicy watermelon mojito

Fruit Substitutions:

Cantaloupe or honeydew for a different melon flavor
Strawberries for a berry twist
Peach or nectarine for stone fruit sweetness
Pineapple for tropical notes
Blood orange for a refreshing, spa-like drink

Herb Variations:

Basil instead of mint for an Italian-inspired version
Mint varieties like chocolate mint or pineapple mint

Spirit Swaps:

Vodka instead of rum for a cleaner taste
Gin for botanical complexity
Tequila blanco for a Mexican-inspired version
Cachaca for a Brazilian caipirinha-style drink

Creative Variations:

Spicy watermelon mojito - muddle jalapeño or add a dash of hot sauce
Frozen version - blend ingredients with ice for a slushie texture
Sparkling watermelon mojito - top with prosecco instead of club soda
Smoky version - use mezcal and add a pinch of smoked salt
Ginger kick - add fresh ginger or ginger beer instead of simple syrup

Sweetener Alternatives:

Agave nectar instead of simple syrup
Honey for floral sweetness
Maple syrup for rich depth
Coconut sugar dissolved in water

Non Alcoholic Version:

Omit the rum from the drink for a delicious watermelon mint mocktail

Tips for making the best watermelon mojitos

Selecting the Right Watermelon - Choose a ripe seedless watermelon that sounds hollow when tapped and has a creamy yellow spot where it sat on the ground. The flesh should be deep red and sweet. Seedless varieties work best to avoid straining, but seeded watermelons often have more intense flavor.

Mint Handling - Gently muddle mint leaves - don't pulverize them or they'll become bitter. You want to release the oils, not shred the leaves. Use about 8-10 fresh mint leaves per drink and add them to the glass before muddling.

Proper Muddling Order - Muddle mint first with a splash of lime juice, then add watermelon pieces if using chunks. This prevents the mint from getting buried and ensures even distribution of flavors.

Ice Strategy - Use plenty of ice - fill the glass completely. The dilution helps balance the sweetness while keeping the drink properly chilled. Consider using crushed ice for faster chilling and better texture.

Rum Selection - Use a good quality white rum that won't overpower the delicate watermelon flavor. Silver or light rums work best - avoid dark or spiced rums that compete with the fresh fruit.

Lime Balance - Fresh lime juice is crucial - use about half a lime per drink. The acidity brightens the watermelon and prevents the drink from being too sweet. Roll limes before juicing to extract more juice.

Garnish Thoughtfully - Garnish with a wedge of watermelon, fresh mint sprig, and lime wheel. The garnish should complement the drink's flavors and add visual appeal.

Serve Immediately - Watermelon mojitos are best enjoyed fresh. The flavors can separate if left sitting, so make them to order for the best experience.

Check out these other drink recipes

Print Recipe

No ratings yet

Watermelon Mojito Recipe

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Servings:

Calories: 244kcal

Author: Cari

Ingredients

▢ 6 fresh mint leaves
▢ 1 ounce fresh lime juice
▢ ½ ounce simple syrup
▢ 2 ounces light rum
▢ 4 ounces watermelon puree strained
▢ Club soda to taste
▢ Simple syrup optional if you want it extra sweet
▢ Mint sprigs lime slice and small watermelon wedges for garnish, optional

Instructions

In a cocktail shaker, muddle the mint leaves.
Add the watermelon puree, rum, and lime juice to the cocktail shaker and fill it with ice. Shake until cold.
Add ice to a tom collins glass or your serving glass of choice, and strain in the drink.
Top off the glass with soda water or club soda. Garnish with additional mint leaves, watermelon wedges and lime slice.

Notes

Variations and substitutions for this juicy watermelon mojito

Fruit Substitutions:

Cantaloupe or honeydew for a different melon flavor

Strawberries for a berry twist

Peach or nectarine for stone fruit sweetness

Pineapple for tropical notes

Blood orange for a refreshing, spa-like drink

Herb Variations:

Basil instead of mint for an Italian-inspired version

Mint varieties like chocolate mint or pineapple mint

Spirit Swaps:

Vodka instead of rum for a cleaner taste

Gin for botanical complexity

Tequila blanco for a Mexican-inspired version

Cachaca for a Brazilian caipirinha-style drink

Creative Variations:

Spicy watermelon mojito - muddle jalapeño or add a dash of hot sauce

Frozen version - blend ingredients with ice for a slushie texture

Sparkling watermelon mojito - top with prosecco instead of club soda

Smoky version - use mezcal and add a pinch of smoked salt

Ginger kick - add fresh ginger or ginger beer instead of simple syrup

Sweetener Alternatives:

Agave nectar instead of simple syrup

Honey for floral sweetness

Maple syrup for rich depth

Coconut sugar dissolved in water

Non Alcoholic Version:

Omit the rum from the drink for a delicious watermelon mint mocktail

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

April 22, 2025 Dessert Recipes

Flan de Queso

This recipe always reminds me of my childhood as it was a recipe my dad made often. My dad was a chef in Cuba so his Cuban flan recipe is a restaurant sized recipe, resulting with one batch equalling about 8 different flans. Our family would give out entire flans as presents to close friends and family.

As a child, I was my dad’s little helper while making this flan de queso recipe. I’d help cracking the eggs and getting water for the water bath. Over the years, we’ve reduced the recipe to produce just one delicious cream cheese flan.

Why you'll love flan de queso

The cream cheese gives it a slight tangy taste that makes it more exciting
You get the best parts of cheesecake and flan in one dessert
The caramel top makes a beautiful golden color that looks impressive
It's a delicious way to try a popular Latin American dessert
You can make it ahead of time - it tastes even better the next day
It works great for family dinners or special occasions

Equipment needed for this recipe

You will need a flanera. What's a flanera you ask? A flanera is a specialized baking mold specifically designed for making flan and similar custard desserts. Here are the key features of a flanera:

Traditional flaneras are made of aluminum or stainless steel, though you can now find them in silicone, ceramic, and other materials.

The tight-sealing lid serves multiple purposes: it prevents water from the baking bath (baño maría) from getting into the custard, helps create the proper steaming environment, and allows for storage of the finished flan in the same container.

Ingredients needed for this flan de queso recipe

White sugar
Water
Sweetened condensed milk
Full fat cream cheese
Evaporated milk
Large eggs
Large egg yolks
Vanilla extract
Salt

How to make Flan Cubano

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.

To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, evaporated milk, salt and vanilla. Whisk to combine.
Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.

Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
Bake the flan for 1 hour and fifteen minuted. or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Flan Dessert Variations

Flavor options

Want to try a dulce de leche flan? Try this recipe.
Interested in a Cuban coffee flavor flan? Try this recipe.
Want a pumpkin flan? Try this recipe.

Cheese Options

Cream cheese alternatives: Mascarpone for a richer taste, Neufchâtel for fewer calories

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker
Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer

Dietary Adaptations

Gluten-free: Good news—traditional flan de queso is naturally gluten-free!
Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich
Lactose-free: Lactose-free milk and cream cheese are available and work well

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker
Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer
Dont have a flanera? Use a pie plate or cake pan.

Milk Variations

Non-dairy milks: Coconut milk adds tropical flavor, almond milk works but gives a lighter texture.

Storage Instructions for cream cheese flan

Refrigeration

Cool completely: Allow your flan de queso to cool to room temperature before storing
Cover tightly: Wrap the unmolded flan with plastic wrap or store in an airtight container
Refrigerate promptly: Store in the refrigerator once cooled
Shelf life: Keeps well for up to 5 days when properly refrigerated
Best flavor: Often tastes even better after 24 hours as flavors develop

Serving After Storage

Refrigerated flan: Remove from refrigerator 15-30 minutes before serving for best flavor
Check texture: If any separation occurs, gently blot excess moisture
Garnish fresh: Add any fruit, mint, or whipped cream just before serving

Safety Tips

Temperature guideline: Don't leave flan at room temperature for more than 2 hours
Serving at events: Keep chilled until ready to serve, or place serving dish on ice
Signs of spoilage: Discard if you notice any off smell, unusual texture, or mold

Check out these other dessert recipes

Print Recipe

5 from 1 vote

Flan de Queso

Cream flan made with cream cheese

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: cuban

Servings:

Calories: 383kcal

Author: Cari

Ingredients

Instructions

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, evaporated milk, salt and vanilla. Whisk to combine.
Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera. Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
Bake the flan for 1 hour and fifteen minuted. or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Notes

Flan Dessert Variations

Flavor options

Want to try a dulce de leche flan? Try this recipe.

Interested in a Cuban coffee flavor flan? Try this recipe.

Want a pumpkin flan? Try this recipe.

Cheese Options

Cream cheese alternatives: Mascarpone for a richer taste, Neufchâtel for fewer calories

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold

Baking methods: Water bath in oven, pressure cooker, or slow cooker

Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer

Dietary Adaptations

Gluten-free: Good news—traditional flan de queso is naturally gluten-free!

Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich

Lactose-free: Lactose-free milk and cream cheese are available and work well

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold

Baking methods: Water bath in oven, pressure cooker, or slow cooker

Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer

Dont have a flanera? Use a pie plate or cake pan.

Milk Variations

Non-dairy milks: Coconut milk adds tropical flavor, almond milk works but gives a lighter texture.

Storage Instructions for cream cheese flan

Refrigeration

Cool completely: Allow your flan de queso to cool to room temperature before storing

Cover tightly: Wrap the unmolded flan with plastic wrap or store in an airtight container

Refrigerate promptly: Store in the refrigerator once cooled

Shelf life: Keeps well for up to 5 days when properly refrigerated

Best flavor: Often tastes even better after 24 hours as flavors develop

Serving After Storage

Refrigerated flan: Remove from refrigerator 15-30 minutes before serving for best flavor

Check texture: If any separation occurs, gently blot excess moisture

Garnish fresh: Add any fruit, mint, or whipped cream just before serving

Safety Tips

Temperature guideline: Don't leave flan at room temperature for more than 2 hours

Serving at events: Keep chilled until ready to serve, or place serving dish on ice

Signs of spoilage: Discard if you notice any off smell, unusual texture, or mold

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

April 11, 2025 Cuban Recipes

Tambor De Papa

When i think of my favorite childhood meals, this Tambor de papa is the first thing that comes to mind. This Cuban style shepard's pie combines homemade mashed potatoes, cheese and Cuban picadillo. My dad was a chef for several years in Cuba and would regularly make this at home when I was a kid.

This gluten free dish is perfect for feeding a crowd or meal prepping. It's a perfect comfort meal for any occasion.

Why you'll love this Cuban Shepard's pie

Irresistible comfort food fusion - combines savory picadillo, creamy potatoes, and gooey cheese in one satisfying dish
Perfect blend of textures - the crispy top, fluffy mashed potatoes, and hearty meat filling create a delightful mouthfeel experience
Built-in flavor complexity from the picadillo's mix of seasoned ground beef, olives, capers, and raisins offers sweet, salty, and savory notes in every bite
The mozzarella cheese creates those Instagram-worthy stretchy cheese pulls that everyone loves
It's a complete meal in one dish, making it perfect for family dinners or meal prep
Introduces people to Cuban cuisine in an approachable, lasagna-like format that feels both familiar and exciting
Makes excellent leftovers as the flavors continue to develop overnight
The layered presentation creates a beautiful cross-section when served

Ingredients Needed for this Cuban tambor

Idaho Potatoes
Butter
Heavy Cream
Olive oil
Ground chuck beef 80/20
Salt
Bay Leaf
Large onion
Large garlic cloves
Green bell pepper
Red bell pepper

Tomatoes chopped
Tomato sauce
Dry white wine
Cumin ground
Crushed red pepper
Oregano
Green olives with pimento
Olive brine from the olive jar
Salt and pepper to taste
Mozzarella Cheese

Instructions to make this Cuban

Make the Cuban picadillo

Heat the olive oil in a large skillet over medium heat. When the pan is hot, stir in the ground beef, bay leaf and salt.
Once your beef is browned, drain out half the liquid and fat then return back to the stove at medium heat.
Add the onions, red bell pepper, green peppers and garlic. Stir well and allow it to cook a few 5 minutes.
Once your onions have become translucent, add the tomato sauce, wine, seasonings, olives and olive brine.
The add the cumin, oregano and pepper.
Lower the heat to low and cover. Cook for 10 minutes stirring occasionally and allowing about half of the liquid to evaporate. Remove from the heat, add additional salt and pepper to taste and set aside until ready to assemble.

Prepare the mashed potatoes

Peel your potatoes and cut them into one inch cubes. Rinse them with water and then place them in a dutch oven pot.
Add enough water to cover the potatoes with atleast one inch worth water. Add half a tablespoon of salt to the water.
Place the pot on the stovetop over medium high heat. Allow to cook until the potatoes are fork tender.
While the potatoes are cooking, Warm the heavy cream and butter in the microwave for about 1 minute or until the butter is melted.
Strain the water out of the potatoes. Add the butter and cream mixture to the potatoes. Using potato masher, mash the potatoes until smooth. Taste for salt and add more if desired.

Assemble the tambor de papa

Grease a non-stick 9x13 baking dish with 1 tablespoon of butter. Then place ⅓ of the mashed potatoes to the baking dish. Smooth out with a spatula to create an even layer.

Once you've smoothed out the mashed potatoes, place half the picadillo over the top.
Once the picadillo is smoothed out, layer one third of the mozzarella cheese.

Repeat the layers and over the final mashed potato layer top with the last bit of mozzarella cheese.

Cover loosely with aluminum paper and bake in the oven at 350 degrees for 25 minutes. Uncover and then bake uncovered for 5 minutes to brown the cheese.
Remove from the oven and allow to cool for about 10 minutes before cutting and serving.

Variations and Substitutions for Tambor de Papa

Meat Variations

Turkey or Chicken Picadillo: Use ground turkey or chicken for a lighter version
Beef and Chorizo Mix: Add Spanish chorizo for smoky depth
Vegetarian Picadillo: Use plant-based ground meat, lentils, or finely chopped mushrooms and walnuts
Seafood Version: Create a picadillo with shrimp or bacalao (salt cod)
Pork Picadillo: Traditional in some Cuban regions, offers a different flavor profile

Cheese Alternatives

Monterey Jack: Melts beautifully with mild flavor
Gouda: Adds a slight nuttiness
Cheddar: Sharper flavor than traditional mozzarella
Swiss Cheese: For a distinctive flavor

Potato Variations

Sweet Potato Topping: Adds color and nutritional benefits
Yuca (Cassava): More authentic Cuban ingredient
Plantain Mash: Traditional Caribbean variation
Potato-Cauliflower Mix: Lower-carb option
Garlic Mashed Potatoes: For extra flavor

Picadillo Adaptations

Extra Raisins: For a sweeter profile
Wine-Enriched Picadillo: Add red wine for depth
Spicy Picadillo: Incorporate chili peppers
Olive-Heavy Version: More olives for briny flavor
No-Raisin Picadillo: For those who prefer fully savory
Tomato-Forward: With more tomato sauce

Structural Variations

Individual Ramekins: For personalized servings
Deep Dish Style: With more layers
Tambor de Papa Cups: Made in muffin tins for appetizer portions
Shepherdʼs Pie Style: Single layer of picadillo with potato topping only

Storage instructions for Cuban cottage pie

Refrigerator Storage:

Allow the beef and potato casserole to cool completely before refrigerating
Cover tightly with plastic wrap or aluminum foil, or store in an airtight container
Refrigerate for up to 3-4 days
Store individual portions separately for easier reheating

Freezer Storage:

Can be frozen for up to 2-3 months
Wrap well in plastic wrap, then aluminum foil to prevent freezer burn
Label with date and contents
Consider freezing in individual portions
Freeze before baking for best results, or after baking once completely cooled

Reheating Guidelines:

From refrigerated: Bake at 350°F for 20-30 minutes until heated through
From frozen: Thaw overnight in refrigerator then bake at 350°F for 20-30 minutes, or bake from frozen at 350°F for 45-60 minutes
Cover with foil for the first part of reheating to prevent excessive browning
Remove foil for the last 5-10 minutes to crisp the potato topping

Safety Notes:

Don't leave at room temperature for more than 2 hours
If reheating in microwave, use medium power and stir filling occasionally
Ensure internal temperature reaches 165°F when reheating
Never refreeze previously frozen tambor de papa

Try these other Latin dishes

March 5, 2025 Dessert Recipes

Lucky Charms Milkshake

This lucky charms milkshake is a perfect St Patrick's day treat that is perfect for leprechauns of all ages. This treat is perfect for any cereal lover and is easily customized to your own personal preference.

I make this cereal milkshake every year and often make it just because it's so delicious. My son also loves this shake.

Why you'll love this Lucky Charms cereal milkshake

It’s a nostalgic treat, combining the fun of childhood cereals with a classic milkshake.
Sweet, creamy, and full of colorful marshmallow goodness.
Perfect for special occasions or indulgent dessert cravings.
Fun for kids and adults alike, bringing a whimsical touch to any meal.
The mix of crunchy cereal and smooth ice cream creates a delicious texture contrast.
Great for themed parties, holidays, or simply satisfying your sweet tooth with something unique!

Ingredients needed for this cereal milkshake dessert

Vanilla Ice Cream
Lucky Charms cereal
Whole Milk
Green food coloring (optional)
Festive straw
Store-bought vanilla frosting
Whipped cream
Green food coloring gel

Instructions for this festive lucky charms milkshake

Start my covering the rim of the milkshake glass with vanilla green frosting using a rubber spatula or wooden spoon. Sprinkle the Lucky Charms over the vanilla frosting on the rim of your glass. Place the prepared glass in the freezer while you make your milkshake.

In a blender add your ice cream, green food coloring, lucky charm cereal and milk. Blend until creamy.
Pour the shake into your prepared glass. DO not fill to the brim of the glass, leave about half an inch of room from the top of the glass.
On the top of the milkshake add in your whipped cream. Top the whipped cream with sprinkles.

Garnish options for this Lucky Charms shake

Classic Cereal Garnishes:

Whole Lucky Charms marshmallow pieces sprinkled on top
Rim of the glass coated with crushed Lucky Charms
Rainbow mini marshmallows carefully arranged on whipped cream
Whole Lucky Charms marshmallows skewered on a cocktail pick

Whipped Cream Variations:

Vanilla bean whipped cream
Colored whipped cream matching marshmallow colors
Marshmallow fluff instead of whipped cream

Crunchy Toppings:

Additional crushed Lucky Charms sprinkled over top
Colorful sugar crystals
Edible glitter
Colorful sprinkles

Creative Presentation:

Crazy striped paper straw or squiggle straw
Rim decorated with melted white chocolate or colored frosting.

Try these other St Patrick's Day recipes

Here are some variations and substitutions for Lucky Charms shamrock shakes:

Ice Cream Base Alternatives:
- Vanilla frozen yogurt for a lighter option
- Mint chocolate chip ice cream
- Dairy-free vanilla ice cream (coconut, almond, oat)
- Low-fat creamy vanilla ice cream
- Frozen custard for extra richness
- Vegan vanilla ice cream
- Protein-based vanilla ice cream
Milk Substitutions:
- Whole milk
- Almond milk
- Oat milk
- Lactose-free milk
- Coconut milk
- Plant-based milk alternatives
Flavor Modifications:
- Add strawberry syrup for fruity version
- Mix in cream cheese for cheesecake-like flavor
- Incorporate malted milk powder
- Add vanilla extract for deeper flavor
- Swirl in marshmallow fluff
- Include a shot of Bailey's, vanilla vodka or RumChata (adult version)
Cereal Substitutions:
- Fruity Pebbles for rainbow color
- Cinnamon Toast Crunch for spicy-sweet twist
- Marshmallow Mateys as budget alternative
- Cocoa Puffs for chocolate version
- Froot Loops for tropical flavor
- Cheerios
Extra Toppings:
- Funfetti frosting
- Marshmallow creme
- Colorful sprinkles

More recipes to try

Try these other milkshake recipes

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Lucky Charms Milkshake

Cereal milkshake perfect for St Patricks Day

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 912kcal

Author: Cari

Ingredients

▢ ¼ cup storebought vanilla frosting mixed with green food coloring
▢ 1 tablespoon rainbow sprinkles
▢ 2 big scoops vanilla ice cream about a cup
▢ 1 cup milk of choice
▢ 1 cup of Lucky Charms cereal
▢ 6 drops green food coloring
▢ ½ cup whipped cream

Instructions

Start my covering the rim of the milkshake glass with vanilla green frosting using a rubber spatula or wooden spoon. Sprinkle the Lucky Charms over the vanilla frosting on the rim of your glass. Place the prepared glass in the freezer while you make your milkshake.
In a blender add your ice cream, green food coloring, lucky charm cereal and milk. Blend until creamy.
Pour the shake into your prepared glass. DO not fill to the brim of the glass, leave about half an inch of room from the top of the glass.
On the top of the milkshake add in your whipped cream. Top the whipped cream with sprinkles.

Notes

Here are some variations and substitutions for Lucky Charms shamrock shakes:

Ice Cream Base Alternatives:
- Vanilla frozen yogurt for a lighter option
- Mint chocolate chip ice cream
- Dairy-free vanilla ice cream (coconut, almond, oat)
- Low-fat creamy vanilla ice cream
- Frozen custard for extra richness
- Vegan vanilla ice cream
- Protein-based vanilla ice cream

Milk Substitutions:
- Whole milk
- Almond milk
- Oat milk
- Lactose-free milk
- Coconut milk
- Plant-based milk alternatives

Flavor Modifications:
- Add strawberry syrup for fruity version
- Mix in cream cheese for cheesecake-like flavor
- Incorporate malted milk powder
- Add vanilla extract for deeper flavor
- Swirl in marshmallow fluff
- Include a shot of Bailey's, vanilla vodka or RumChata (adult version)

Cereal Substitutions:
- Fruity Pebbles for rainbow color
- Cinnamon Toast Crunch for spicy-sweet twist
- Marshmallow Mateys as budget alternative
- Cocoa Puffs for chocolate version
- Froot Loops for tropical flavor
- Cheerios

Extra Toppings:
- Funfetti frosting
- Marshmallow creme
- Colorful sprinkles

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

February 28, 2025 Cuban Recipes

Masitas De Puerco

Growing up, masitas de puerco were one of my all time favorite Cuban dishes. These fried pork chunks are packed with flavor and are the perfect protein for any meal. This dish is one my dad used to make for us regularly growing up. It can be made as a protein for a meal or as a party snack.

Why you'll love Cuban Fried Pork

Crispy on the outside, juicy and tender inside
Great as a main dish or appetizer, versatile for any meal
Pairs perfectly with traditional Cuban side dishes.
Perfectly seasoned with a delicious balance of tangy and savory
A classic dish that evokes nostalgia and Cuban culinary tradition
Simple to make but packed with flavor

What to serve with this Cuban pork dish?

Ingredients needed for these masas de cerdo

Pork meat, pork shoulder
Yellow onions
Garlic cloves
Sour orange juice
Salt

Instructions needed to make these Cuban pork chunks

In a large bowl, add the cubed pork, onion cut into quarters, juice of one sour orange and smashed garlic cloves. Toss to combine, cover and allow the meat to marinate for 30 minutes to an hour.
In a large dutch pot, add the marinaded meat with the salt and the cups of water. Cook at medium low heat for one hour.
Once the majority of the water boils and has evaporated, add the pork lard or oil to the dutch pot and increase the heat to medium. Fry the meat and occasionally turning the meat so that it browns on all sides.
Once the meat is browned on all sides, remove from the dutch oven and place on a paper towel lined plate. Taste for salt and sprinkle with additional salt if desired.

While the meat fries, make your cooked mojo. In a small frying pan place sliced onions and 2 tablespoons of pork lard, cook at medium high heat. Once the onions are translucent, add the minced garlic.
Once the onions and garlic are both cooked and translucent, remove from the heat. Add the the sour orange juice
Top the meat with the cooked mojo and serve immediately.

Variations and substitutions for these Cuban pork chunks

Chicken thighs cut into chunks for a lighter option
Pork butt if you can't find pork shoulder
Don't have pork lard? Use vegetable oil or corn oil for frying.
Don't have access to sour oranges? Swap it instead for 2 parts orange juice + 1 part lime juice
Air fry at 400°F for 12-15 minutes for a less oily version
Bake at high heat (425°F) after a quick pan-sear for a healthier option
Add scotch bonnet pepper for a spicy Caribbean variation

Storage instructions for fried pork chunks

Refrigerator Storage:

Allow fried pork chunks to cool completely before storing
Place in airtight containers or zip-top bags within 2 hours of cooking
Store in refrigerator for up to 3-4 days
For best quality, place paper towels in the container to absorb excess moisture and prevent sogginess

Freezer Storage:

Freeze for up to 2-3 months in freezer-safe containers
Wrap tightly in aluminum foil or freezer paper, then place in freezer bags
Remove as much air as possible before sealing
Label with date and contents
For best results, freeze in single layers so pieces don't stick together

Reheating Guidelines:

Oven: Reheat at 350°F for 10-15 minutes for best texture restoration
Air fryer: 3-5 minutes at 350-375°F for maximum crispiness
Microwave: Use 50% power in 30-second intervals (though this method will make them less crispy)
Avoid reheating more than once

Safety Notes:

Never leave cooked pork at room temperature for more than 2 hours
If the meat has an off smell or appearance, discard it
Always ensure internal temperature reaches 165°F when reheating
Keep separated from raw meats in refrigerator

Fresh Mojo vs Cooked Mojo

Fresh mojo like the one seen here, is used in Cuban cuisine as a marinade. It's made with sour oranges, garlic and a variety of spices.

Cooked mojo or mojo criollo like the one used in this recipe is made of sautéing onions and garlic in some type of oil and citrus.

Frequently Asked Questions: Cuban Fried Pork Chunks (Masas de Puerco)

What cut of pork is best for Cuban fried pork chunks?
Pork shoulder (also called Boston butt) is ideal as it has the perfect fat-to-meat ratio. Boneless pork butt or country-style ribs also work well. Avoid lean cuts like tenderloin which will become dry.

How large should I cut the pork chunks?
Aim for 1.5 - 2 inch cubes. This size allows them to cook through while developing a crispy exterior without drying out.

How do I know when the pork chunks are done?
They should be golden brown and crispy on the outside. The internal temperature should reach 145°F with a 3-minute rest time. The center should be white or slightly pink but not raw.

Why aren't my pork chunks crispy?
Possible reasons:

Oil not hot enough (should be 350-375°F)
Too much moisture on pork (pat dry thoroughly)
Overcrowding the pan (fry in batches)
Starting with cold pork straight from refrigerator

Why are my pork chunks tough?
You may have:

Overcooked them
Used a lean cut of pork
Cut against the grain instead of with it
Cut pieces too small

Can I make these in advance?
Yes, but they're best freshly fried. If making ahead, slightly undercook them, then reheat in a 350°F oven until hot and crisp (about 10-15 minutes).

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February 21, 2025 Appetizers Recipes

Chorizo Queso Dip

Spicy Mexican chorizo meets creamy melted cheese in this irresistible queso dip recipe that's perfect for parties, game day, or anytime you're craving a warm, flavorful appetizer. I've never met a Mexican style queso dip I didnt love and I knew I had to make this for an upcoming party. I recipe tested this dip 4 times until I found a combination that worked perfectly.

Let me share why chorizo queso dip is absolutely irresistible:

The rich combination of melted cheese and spicy chorizo creates an addictively savory flavor that hits all the right taste buds
It's perfect for any gathering - from game day parties to casual get-togethers, everyone gathers around this warm, inviting dip
The contrast of textures is amazing - creamy, melted cheese meets slightly crispy bits of chorizo, creating a satisfying mouthfeel
It's incredibly versatile - tastes great with tortilla chips, bread, vegetables, or even as a topping for tacos and baked potatoes
Unlike plain cheese dips, the chorizo adds a depth of flavor with its blend of paprika, garlic, and other spices that infuse into the cheese

Ingredients needed for this queso dip

Mexican chorizo
pepper jack cheese
Cheddar Cheese
Monterey jack cheese
All purpose flour
Jalapeños
Whole Milk
Heavy Cream
Sweet onion
Cumin
Red pepper flakes
Salt and pepper

Hot tips for making a perfect cheese sauce

Always use low to medium heat
Add cheese gradually, not all at once
Remove from heat before adding cheese
Grate cheese while cold but let it come to room temperature
Avoid pre-shredded cheese (it contains anti-caking agents)
Do NOT let the sauce boil

What to do if your queso cheese sauce breaks

Immediate Fixes:

Whisk vigorously over low heat - sometimes this alone can re-emulsify the sauce
Add a splash of warm milk or cream (1-2 tablespoons at a time) while whisking
Add a small amount of hot water (start with 1 tablespoon) and whisk until smooth

For More Stubborn Breaks:

Create a new roux:
- In a separate pan, melt 1 tablespoon butter
- Whisk in 1 tablespoon flour
- Cook for 1 minute
- Slowly whisk in your broken sauce

Alternative Method:

Blend 1-2 teaspoons of cornstarch with cold water
Whisk this slurry into your warm broken sauce
Heat gently while stirring until it comes back together

How to make this meaty cheese dip

Cook the chorizo in a large skillet until fully cooked through, about 5 minutes.
Once the chorizo is fully cooked, put it on a paper-towel lined plate. Remove most of the oil from the skillet, leaving behind about 1-2 tablespoons of oil from the chorizo. To the skillet, add diced onion, cumin, salt, pepper, red pepper flakes and the jalapeño. Cook for 5 minutes or until translucent.

To the onions and jalapeños, add the flour and whisk to combine it with the veggies. Let this cook for about 1-2 minutes. Slowly pour in the milk, continually whisking.
Cook this on low heat for 5 minutes, continually whisking or until the mixture has thickened.
Add the shredded cheese in increments, stirring it in as you go and it has melted.

Add back in ¾'s of the chorizo, leaving the rest for garnish. Taste and add extra salt and pepper if needed.

Garnish with the leftover chorizo and jalapeno slices. Serve immediately with chips or warm tortillas.

Variations and substitutions for this queso chorizo dip

Meat Substitutions:

Soyrizo for a vegetarian version that maintains the spicy flavor profile
Ground turkey or chicken seasoned with paprika and chili for a lighter option
Plant-based meat alternatives seasoned with traditional chorizo spices

Cheese Variations:

Mix of Oaxaca and Chihuahua cheese for authentic Mexican flavors
Velveeta or American cheese for a classic American twist
Smoked gouda to add depth and complexity
Dairy-free cheese alternatives for a vegan version

Add-ins and Toppings:

Diced poblanos or green chiles for extra heat
Caramelized onions for sweetness
Roasted corn kernels for texture and sweetness
Black beans for added protein and heartiness
Rotel for an extra tomato and spice kick
Cilantro and diced tomatoes for extra acidity
Pickled jalapeños for tangy heat
Crumbled queso fresco on top for contrast

Base Variations:

Add cream cheese for extra thickness
Mix in Greek yogurt for tanginess and protein
Incorporate beer for depth (like in beer cheese dip)
Use Mexican crema for authentic flavor
Add green chiles for New Mexico style

Seasoning Twists:

Chipotle peppers in adobo for smokiness
Taco seasoning for ease and familiar flavor
Smoked paprika and oregano for traditional Mexican spices
Cajun seasoning for a fusion twist
Ranch seasoning mix for an American fusion

Storage instructions for this queso dip with chorizo

Refrigerator Storage:

Let the dip cool completely before storing.
Transfer to an airtight container or tightly cover with plastic wrap.
Store in refrigerator for up to 4-5 days.
Keep away from strong-smelling foods as cheese can absorb odors.

Reheating Tips:

Microwave in 30-second intervals, stirring between each to prevent hot spots.
Add a splash of milk or cream while reheating to restore creamy consistency.
Heat over low heat on stovetop, stirring frequently to prevent scorching.
The oils may separate during storage - this is normal and will reincorporate when heated.

Freezing Guidelines:

Not recommended for freezing as cheese-based dips can become grainy.
The texture will likely change significantly after thawing.

Safety Notes:

Don't leave at room temperature for more than 2 hours
If the dip has been left out longer, discard it
Watch for signs of spoilage like mold, off-odors, or unusual texture
Store in smaller portions if you plan to reheat only a portion at a time

Check out these other appetizer recipes

February 11, 2025 Cocktail Recipes

Valentine's Day Margarita

This Valentine's Day margarita is a deliciously festive cocktail that is great for any valentine celebration. I've never met a margarita I didn't love and I wanted to make a pink drink that was perfect for a romantic evening or galentine's party.

This easy recipe was tested 4 times and voted on by 5 different people. This delicious drink can be made into a large batch pitcher for a party and easily customized for your ideal taste.This pink color with red rim makes for a perfectly festive hue.

Why you'll love this strawberries and cream margarita

Refreshing and sweet with a perfect balance of strawberries and cream
Creamy texture paired with a tangy twist from the lime and tequila
Ideal for any celebration
Easy to make, with a beautiful, vibrant pink color
The perfect combination of fruity and smooth flavors, making it a unique take on a classic margarita!

Ingredients needed for this valentine's day cocktail recipe

Freeze dried strawberries
Fresh lime juice
Coconut milk
Strawberry preserves or strawberry jam
Chambord or triple sec
Tequila

Instructions for this valentine’s day margarita recipe

Place the freeze dried strawberries in a food processor and pulse until a powder forms. Pour the strawberry powder onto a shallow plate

Rim a margarita glass by running a lime wedge around the edge then dipping it in the shallow plate with strawberry powder. Set the cups aside while you prepare your drink.

To a cocktail shaker, add the strawberry jam and tequila. Use a muddler to mash the strawberries preserves in the shaker until they are mashed.

Add to the shaker, coconut milk, chambord, lime juice and ice. Cover it and shake or stir well.

Add ice to your prepared margarita glass. Strain the cocktail into the prepared glass and garnish with a whole strawberry, be sure to not mess up the rim of the glass.

Variations and substitutions for this pink valentine's day margarita recipe

Alcohol: Swap the tequila for rum or vodka for a different flavor profile.
Fruit: Use other fruits like fresh raspberries, mango, or peaches instead of strawberries for a new twist.
Coconut Cream: Replace coconut cream with almond milk or heavy cream for a different creamy texture.
Sweeteners: Use agave syrup, honey, or maple syrup instead of simple syrup for added richness.
Garnishes: Add a toasted coconut rim or sprinkle fresh mint for a unique touch.
Spice: For a spicy lover margarita, muddle a couple of slices of fresh jalapeño with the strawberry preserves if you want a spicy kick to your margarita.
Chocolate: Give this drink a chocolate covered strawberry flavor by swapping out the orange liqueur for chocolate liqueur.
Frozen Valentine's Day Margarita: Swap the strawberry preserves for frozen strawberries and simple syrup or agave nectar. Place the cocktail ingredients in a blender and blend until smooth.

Bar Equipment needed for this strawberry cocktail recipe

To make a perfect strawberry margarita at home, you’ll need:

Cocktail shaker – A must for an ice-cold, well-mixed margarita. (I like using one with a built-in strainer.)
Muddler – Mashes the strawberries to release their juices and flavor.
Cocktail Strainer – Strains the strawberry pieces from the finished drink.
Cocktail glass – A classic rocks glass is perfect for this.

Check out these other drink recipes

Print Recipe

No ratings yet

Valentine's Day Margarita

Prep Time15

Total Time15

Course: Drinks

Cuisine: American

Servings:

Author: Cari

Ingredients

Instructions

Place the freeze dried strawberries in a food processor and pulse until a powder forms. Pour the strawberry powder onto a shallow plate.
Rim a margarita glass by running a lime wedge around the edge then dipping it in the shallow plate with strawberry powder. Set the cups aside while you prepare your drink
To a cocktail shaker, add the strawberry jam and tequila. Use a muddler to mash the strawberries preserves in the shaker until they are mashed.
Add to the shaker, coconut milk, chambord, lime juice and ice. Cover it and shake or stir well.
Add ice to your prepared margarita glass. Strain the cocktail into the prepared glass and garnish with a whole strawberry.

Notes

Variations and substitutions for this pink valentine's day margarita recipe

Alcohol: Swap the tequila for rum or vodka for a different flavor profile.
Fruit: Use other fruit preserves like fresh raspberries, mango, or peaches instead of strawberry for a new twist.
Coconut Cream: Replace coconut milk with heavy cream for a different creamy texture.
Sweeteners: Use agave syrup, honey, or maple syrup instead of simple syrup for added richness.
Garnishes: Add a toasted coconut rim or sprinkle fresh mint for a unique touch.
Spice: For a spicy lover margarita, muddle a couple of slices of fresh jalapeño with the strawberry preserves if you want a spicy kick to your margarita.
Chocolate: Give this drink a chocolate covered strawberry flavor by swapping out the orange liqueur for chocolate liqueur
Frozen Valentine's Day Margarita: Swap the strawberry preserves for frozen strawberries and simple syrups. Place the cocktail ingredients in a blender and blend until smooth.

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

February 1, 2025 Dessert Recipes

Strawberry Vanilla Cake

This strawberry vanilla layer cake is an absolutely delicious dessert that's perfect for any occasion. This layered cake takes vanilla cake and covered it with a rich strawberry buttercream and is filled with homemade strawberry jam. Every year for my birthday, I make my own birthday cake and i tested this recipe 5 times before perfecting the perfect strawberries and cream cake.

Why people will love this vanilla strawberry cake

People will love this strawberry vanilla cake because it offers the perfect balance of flavors and textures:

Light and fluffy cake that pairs beautifully with the rich, creamy strawberry buttercream.
Strawberry jam filling adds a sweet and tangy burst of flavor in every bite.
Perfect for any occasion with its vibrant color and delightful taste, making it a showstopper at celebrations.
No artificial colors or flavors: The beautiful color of this cake is used with dehydrated strawberries and homemade strawberry jam.

Ingredients needed for this strawberry and vanilla cake

Cake flour
Buttermilk
Eggs
Vegetable oil
Unsalted butter
Dehydrated strawberries
Granulated sugar
Vanilla bean paste
Fresh Strawberries

Instructions to make this strawberry cake

Make the cake

Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
Using a stand mixer fitted with the whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, oil and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the flour, salt, baking powder and baking soda until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 24-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.

Make the strawberry jam

Wash and mince the strawberries.
In a medium saucepan and the sugar, salt and strawberries. Simmer over medium heat and allow to reduce for about 15 minutes.
Add the lemon juice and cornstarch. Lower the heat to low and simmer for another 5-10 minutes.
Remove from the heat and pour the fam into a heat safe container and refrigerate to cool until ready to use.

Make the strawberry buttercream

Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. Set aside.
In a stand mixer fitted with a whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, salt, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Be sure to scrape the sides of the bowl.

Assemble the cake

Place one cooled cake layer down. Spread a thin layer of the strawberry frosting, then pipe a ring of frosting around the outer edge. Spread a half cup of homemade strawberry filling. Repeat this once more with the second cake layer.

Place the third layer of cake on top and frost the cake with the remaining frosting.

Expert Tips & Tricks

Room temperature ingredients – Make sure all of your ingredients are at room temperature before you start baking the cake. Especially the butter for the strawberry buttercream, you don't want it to be too cold or too warm.
Frosting dam - it's important to frost a dam around the edge of the cake so the strawberry filling doesn't leak out. Just place some of the frosting in a piping bag and use a round tip to pipe the frosting.
Prep ahead - I really recommend making the strawberry filling at least a day ahead of time, this will make your life so much easier! You can make the strawberry jam up to a week in advance and the cake layers two days in advance.

Storage for this vanilla cake with strawberry frosting

Refrigerator Storage: Store the vanilla cake with strawberry buttercream and jam filling in an airtight container or wrapped tightly in plastic wrap. It will stay fresh in the refrigerator for up to 3-4 days.

Freezer Storage: To freeze, wrap individual slices or the entire cake (without any garnishes) in plastic wrap, then foil, or store in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Buttercream & Jam: Store leftover buttercream and jam in the fridge separately for 1 week.

Variations and substitutions for vanilla cake with strawberry filling

Here are some variations and substitutions for a vanilla cake made with strawberry buttercream and strawberry jam filling:

Cake Flavor Variations: Swap vanilla cake for lemon or almond-flavored cake for a fresh twist.
Buttercream Variations: Replace strawberry buttercream with raspberry or blueberry buttercream for different fruit flavors.
Jam Substitutions: Instead of strawberry jam, use apricot, raspberry, or mixed berry jam for the filling.
Dairy-Free: Use a dairy-free buttercream by replacing butter with vegan butter and milk with almond or coconut milk.
Buttermilk substitution: Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
Cake flour substitutions: For each cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and replace those 2 tablespoons with cornstarch. Sift them together to combine.
Frozen strawberries: Don't want have fresh strawberries? Use frozen strawberries instead.
Vegetable oil substitution: Don't have vegetable oil, you can use canola oil or your flavorless oil of choice.

Check out these other cake recipes

January 25, 2025 Cuban Recipes

Crema De Malanga

Crema de malanga is a dish thatI have been eating since I was a baby. This is one of the first things my parents made me when I was able to eat solid foods. Ever since, this creamy malanga puree has been my go-to dish when I've been in need of a creamy, comforting soup.

This recipe comes from my dad who was a chef in Cuba. This family recipe is one that is now enjoyed by my son whenever he is not feeling good or in need of a comforting soup.

What is Malanga?

Malanga is a starchy root vegetable native to tropical regions, primarily in the Caribbean, Central, and South America. Sometimes referred to as yautia, it has a rough, brown skin with white, yellow, or purple flesh, depending on the variety.

Malanga is similar in texture to taro or yuca and has a mild, nutty flavor. It is often used in soups, stews, and purees and is prized for being easy to digest, making it a popular ingredient in dishes for people with sensitive stomachs or food allergies.

Why you'll love Cuban Crema de Malanga:

It is a creamy, comforting soup that is both hearty and nutritious.
The soup is naturally gluten-free and can be made vegan with simple adjustments.
It’s soothing and easy to digest, making it perfect for cold days or when you’re craving something light yet filling.
The dish is versatile, allowing you to adjust seasoning to your taste.

Ingredients for Cream of Malanga soup

Fresh or frozen malanga
Cream cheese
Chicken broth
Olive oil
Heavy cream
Garlic cloves
Salt and pepper

Instructions for this puré de malanga

In a large dutch oven or sauce pan, place the malanga, garlic and chicken broth. Bring to a boil. Reduce heat to medium-high heat for about 15-20 minutes until fork tender.

Once the malanga is fork tender, carefully drain and reserve 1 cup of the chicken broth.
Transfer the boiled malanga chunks and garlic to a high speed blender. Add the cream cheese, olive oil, reserved chicken broth, heavy cream, salt and pepper. Blend until pureed, smooth, and creamy.
Transfer the soup to the saucepan. Simmer and stir at low heat for 5 minutes. This soup should be thick and creamy.
If you’d like a thinner consistency, add more cream or water to thin it out. Taste and add additional salt if desired. Serve and garnish with a drizzle of olive oil and yuca chips.

Variations and substitutions for malanga cream soup

Here are some variations and substitutions for crema de malanga soup:

Substitute cream cheese: Use sour cream, Greek yogurt, or mascarpone for a different creamy texture.
Heavy Cream alternatives: Substitute with coconut milk or almond milk for a dairy-free option.
Chicken broth alternatives: Substitute with vegetable stock or with water for a vegetarian option.
Flavor boost: Add sautéed onions or leeks for extra depth of flavor.
Herbs and spices: Add thyme, cilantro, or cumin to enhance the soup's aroma.
Protein addition: Add shredded chicken, ham, or bacon for a heartier meal.

Storage for creamy malanga soup

To store crema de malanga soup properly:

Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freeze: To freeze, portion the soup into freezer-safe containers or bags. Leave some space for expansion and store for up to 2 months.
Reheat: Thaw frozen soup in the fridge overnight and reheat on the stovetop over low heat, stirring occasionally until warmed through.

More recipes to try

Check out these other soup recipes

Print Recipe

No ratings yet

Crema De Malanga

Thick and creamy vegetable soup.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: cuban

Servings:

Calories: 389kcal

Author: Cari

Ingredients

▢ 2 lbs malanga peeled, cut into chunks
▢ 5 garlic cloves
▢ 4 ounces cream cheese softened to room temperature
▢ 3 tablespoons extra virgin olive oil extra for garnish
▢ 1 cup heavy cream
▢ 4 cups chicken broth
▢ 1 ½ teaspoon salt
▢ ½ teaspoon black pepper
▢ Yuca chips for garnish

Instructions

In a large dutch oven or sauce pan, place the malanga, garlic and chicken broth. Bring to a boil. Reduce heat to medium-high heat for about 15-20 minutes until fork tender.
Once the malanga is fork tender, carefully drain and reserve 1 cup of the chicken broth.
Transfer the boiled malanga chunks and garlic to a high speed blender. Add the cream cheese, olive oil, reserved chicken broth, heavy cream, salt and pepper. Blend until pureed, smooth, and creamy.
Transfer the soup to the saucepan. Simmer and stir for 4-5 minutes at medium-low heat. This soup should be thick and creamy.
If you’d like a thinner consistency, add more cream or water to thin it out. Taste and add additional salt if desired. Serve and garnish with a drizzle of olive oil and yuca chips.

Video

Notes

Variations and substitutions for malanga cream soup

Here are some variations and substitutions for crema de malanga soup:

Substitute cream cheese: Use sour cream, Greek yogurt, or mascarpone for a different creamy texture.

Heavy Cream alternatives: Substitute with coconut milk or almond milk for a dairy-free option.

Flavor boost: Add sautéed onions or leeks for extra depth of flavor.

Herbs and spices: Add thyme, cilantro, or cumin to enhance the soup's aroma.

Protein addition: Add shredded chicken, ham, or bacon for a heartier meal.

Storage for creamy malanga soup

To store crema de malanga soup properly:

Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freeze: To freeze, portion the soup into freezer-safe containers or bags. Leave some space for expansion and store for up to 2 months.

Reheat: Thaw frozen soup in the fridge overnight and reheat on the stovetop over low heat, stirring occasionally until warmed through.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

January 12, 2025 Breakfast Recipes

Pistachio Babka Recipe

My pistachio babka bread is my dream combination of sweet bread and pistachio goodness. I first made babka bread in my culinary program over 20 years ago. When the idea for a pistachio sweet bread came to me, I recipe tested this bread over 6 times until I figured out a recipe that worked perfectly.

This pistachio babka recipe features soft, rich dough swirled with a sweet and nutty pistachio filling. It's perfect for those who enjoy a slightly crunchy, buttery treat with vibrant pistachio flavor. Ideal for breakfast, brunch, or a special dessert, this babka is a showstopper that pairs beautifully with coffee or tea.

Why you'll love this pistachio babka bread recipe

Rich Flavor: The combination of buttery dough with sweet, nutty pistachio filling creates a unique flavor.
Beautiful Swirls: The twisted, intricate design makes it visually stunning and perfect for special occasions.
Soft and Fluffy: The dough is light and airy, providing a satisfying bite.
Perfect for Sharing: It’s great for breakfast, brunch, or dessert, ideal for serving at gatherings.
Customizable: You can add chocolate, spices, or glazes for extra indulgence.

What to Serve with Babka bread with pistachio:

Coffee or Tea: The rich flavors of pistachio babka pair well with a strong cup of coffee or herbal tea.
Fresh Fruit: Serve with a side of berries, sliced apples, or pears to add a fresh and light contrast.
Yogurt or Mascarpone: A dollop of yogurt or mascarpone with honey drizzled over it complements the sweet, nutty flavors.
Whipped Cream: Lightly sweetened whipped cream can add an indulgent touch to each slice.

What is babka bread?

Babka is a sweet, braided bread traditionally found in Eastern European Jewish bakeries. It is made from a rich, buttery egg dough, filled with various sweet ingredients like chocolate, cinnamon, or in some variations, nuts or fruit. The dough is twisted with its filling to create a visually appealing swirl pattern when sliced. Babka is usually baked in a loaf pan, resulting in a soft, moist texture. It's enjoyed as a dessert or breakfast treat, often served with coffee or tea.

Ingredients needed for this brioche babka bread

All purpose flour
Granulated sugar
Instant yeast
Whole milk
Large eggs
Unsalted butter
Salt
Almond extract
Honey
Pistachio cream
Lightly salted pistachios

Instructions for this babka bread recipe

Add 3 teaspoons of yeast to ¾ cup of lukewarm whole milk (around 90 degrees Fahrenheit). Give a light stir and let bloom for 10 minutes.
In the bowl of a stand mixer, add all-purpose flour, sugar, salt. Give a mix by hand to make sure everything is incorporated.
With the stand mixer going at medium-low speed, add three whole eggs, honey, almond extract and the bloomed yeast. Let the mixer run until it begins to form a dough. Make sure to scrape down the sides throughout.
Once it forms a rough dough, add unsalted butter at room temperature a spoonful at a time until all of it is used. Keep the stand mixer going at medium-low speed.
Once all of the butter is added and the dough is cohesive, let the mixer run at medium-low speed for 8-10 minutes or until the dough is completely smooth.
Lightly oil a large bowl and add the dough directly to the bowl. Cover the bowl with a tea towel and allow to rise for 2 hours.

Lightly butter two general sized loaf pans (9x5). Dust with a light coating of flour.
Roll out cold dough onto a lightly floured work surface.
Divide dough into two and place one half of the dough in plastic and place back in the fridge to hold while you’re working with the first piece.
Shape dough into a disk and roll out into a square that’s ½ inch thick.
Spread half of your pistachio cream spread over the entire surface of the dough, leaving around an inch border around the edges.

Once the pistachio cream has been spread well, sprinkle half the chopped pistachios over the spread cream.

Roll dough from the bottom all the way to the top. Take the cylinder and cut it in half lengthwise using a bread knife.
Take one end of the two rolls you have, pinch them together and fold them over each other mimicking a braid. Once you reach the end, pinch the two pieces together.
Place dough into one of your prepared loaf pans and cover it with a damp towel and let proof at room temperature for 1 ½ - 2 more hours or until it has doubled in size.
Place pans in an oven that has been preheated to 375 degrees Fahrenheit for 25-30 minutes or until they’re golden brown on top and a toothpick inserted comes out clean.
Remove loaves from the oven and allow them to cool completely before slicing.

FAQ for Making Pistachio Nut Babka:

1. What type of flour should I use for babka?
All-purpose flour works best for a soft, light texture, but bread flour can also be used for a chewier consistency.

2. How long should I let the dough rise?
The dough should rise for about 1-2 hours or until it doubles in size. A second rise after shaping is also recommended.

3. Can I make babka ahead of time?
Yes, babka dough can be prepared in advance and refrigerated overnight before baking.

4. Can babka be frozen?
Yes, babka freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.

5. What fillings can I use?
While this recipe is for pistachio spread. Popular fillings include chocolate, cinnamon, biscoff spread and almond paste.

6. How do I get clean swirls in babka?
Roll the dough tightly and twist carefully to achieve the signature swirl pattern.

7. How long does babka need to bake?
Babka typically bakes for 40-50 minutes at 350°F (175°C), but check for doneness with a toothpick to ensure the center is fully cooked.

Storage Instructions for Babka Bread:

Room Temperature: Store babka in an airtight container or wrapped in plastic wrap at room temperature for up to 2-3 days.
Refrigerator: To extend freshness, you can refrigerate babka for up to 5 days, but allow it to come to room temperature before serving.
Freezer: Babka freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving or reheating.

Variations and Substitutions for Pistachio Babka Bread:

Nut Variations: Substitute pistachios with almonds, hazelnuts, or walnuts for different flavors.
Chocolate Twist: Add a layer of dark or milk chocolate spread for a chocolate pistachio babka combination.
Cinnamon Sugar: Use cinnamon and sugar as a filling for a spiced alternative to pistachio.
Vegan Option: Substitute dairy milk with almond or oat milk, and butter with coconut oil or vegan butter.
Gluten-Free: Use a gluten-free flour blend with xanthan gum for a gluten-free version of babka.

These substitutions will give your babka a unique twist while still retaining its classic swirl and flavor!

January 5, 2025 Breakfast Recipes

Berry Cream Cheese French Toast

This raspberry cream cheese stuffed french toast is a delicious indulgent breakfast dish. This decadent breakfast combines soft challah bread with a creamy cheesecake filling and fresh raspberries, making it an ideal treat for a special morning or brunch. Much like my guava french toast, this berry cheesecake french toast was tested over 5 times and has quickly become a family favorite.

Why you'll love this raspberry french toast recipe

People will love raspberry cheesecake stuffed French toast because:

It combines rich, creamy cheesecake with the sweet, tart flavor of raspberries.
The decadent filling turns an ordinary breakfast into a special treat.
It's a perfect balance of challah toast on the outside and soft, luscious filling on the inside.
Ideal for brunch, holidays, or weekend indulgence.
Easy to make yet feels fancy and impressive.
Customizable with different fruits or toppings to suit personal tastes.

Ingredients for this cream cheese stuffed french toast

Evaporated milk
Eggs
Vanilla extract
Cinnamon
Sugar
Lemon Curd

salt
Challah bread
Cream cheese
Fresh raspberries
Powdered sugar
Raspberry jam

Instructions for this cheesecake stuffed french toast recipe

Fit a wire rack inside a rimmed baking sheet.
Slice your challah loaf into 1.5 - 2 inch slices. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes.
The in the middle of each 2 inch slice of bread carefully slice a pocket. Be sure not to slice the bread all the way through. You want to leave about a half inch around the edge.

In a medium bowl combine the powdered sugar, vanilla extract, whole milk, lemon curd and cream cheese.

Inside the pocket of each challah bread slice place about 2 tablespoons of cream cheese and 4 or 5 raspberries. Once you're done filling the pocket gently press the bread to slightly seal the pocket.

Once you're done filling all of your bread slices, prepare your custard. In a large sized bowl combine to evaporated milk, sugar, salt, vanilla extract, eggs and cinnamon. Whisk until well combined.
Begin soaking your challah slices. Completely submerge the slices in the custard until drenched but not falling apart, 1 minute per side. When removing the slice, lightly tap the bread against the side of the bowl to remove any excess custard.
Set a large skillet to medium-low heat and melt 1 tablespoon of butter. Add 2 soaked challahs slices. Cook until the bottoms are golden-brown, about 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add additional butter to the pan in between batches, swirling as it melts.

Once cooked and ready to serve, garnish with powdered sugar, whipped cream, extra raspberries and raspberry jam.

Top tips for making raspberry cheesecake stuffed challah French toast:

Use day-old challah: Slightly stale challah absorbs the egg mixture better without getting too soggy.
Whip the filling well: Make sure the cheesecake mixture is smooth and fluffy for a creamy texture.
Don’t overstuff: Use just enough filling to prevent it from spilling out during cooking.
Cook on medium-low heat: This ensures the bread cooks through without burning, while allowing the cheesecake center to warm.
Serve immediately: Freshness enhances flavor and texture!

Variations and substitutions for this challah french toast recipe

Here are some variations and substitutions for raspberry cheesecake stuffed challah French toast:

Bread Substitution: Swap challah for brioche, sourdough, or even thick-cut white bread for a different texture and flavor.
Fruit Variations: Substitute raspberries with strawberries, blueberries, or mixed berries, or try a fruit compote.
Cheesecake Filling: Use flavored cream cheese (like strawberry or honey) or mascarpone instead of plain cream cheese.
Sweeteners: Add a drizzle of maple syrup or honey for extra sweetness.
Dairy Free Substitutions: Opt for dairy-free cream cheese and swap the evaporated milk with coconut milk or your non dairy milk of choice.

Storage instructions for this berry cheesecake stuffed french toast

Refrigeration: Store leftover French toast in an airtight container in the fridge for up to 2-3 days.

Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also use a toaster oven or microwave for quicker reheating, though it may soften the toast.

Check out these other breakfast recipes

December 20, 2024 Cookie Recipes

Chocolate Chip Christmas Cookies

These chocolate chip christmas cookies are the perfect treat to leave out for Santa. At the heart of this recipe is my go-to cookie recipe that I perfected over 5 years ago. To give this cookie some christmas flare, I added some christmas m&m's and christmas sprinkles.

Why you'll love these Christmas cookies

They’re a festive twist on a classic favorite, perfect for the holiday season.
The combination of melty chocolate chips and seasonal decorations makes them fun and delicious.
They’re easy to bake and a great activity to enjoy with family and friends.
Perfect for holiday parties, gift-giving, or simply enjoying with a cup of hot cocoa.
They offer a comforting, nostalgic flavor that everyone loves during the holidays.

Ingredients needed for these Christmas chocolate chip cookies

Unsalted butter
Packed light brown sugar
Granulated sugar
Egg
Pure vanilla extract
Instant vanilla pudding mix
Baking soda
Corn starch
Kosher salt
Dark 60% cocoa chocolate chips
Sugar Crystals
Christmas M&M's
Christmas sprinkles

Instructions for these chocolate dipped christmas cookies

Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and allow to cool for 5 minutes.
Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine. Add your flour, pudding mix, baking soda, corn starch, salt and 1 cup of dark chocolate chips and 1 cup of Christmas themed m&m's. Fold the cookie dough until combined.
Using a cookie scoop or your ¼ cup dry measuring cup, scoop out the cookie dough and place the cookies on a parchment lined baking sheet.
Place the cookies in the refrigerator to chill for 15 minutes.
Make sure the cookies are 2 inches apart on a parchment lines baking sheet.
Bake the cookies for 15 minutes at 350 degrees.
Remove the cookies from the oven and allow to cool

Decorating the cookies

While the cookies are cooling, temper your chocolate. Microwave ⅔ cups of dark chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each, until melted and reaching about 115°F
Add the remaining ⅓ chocolate chips to the melted chocolate, stirring constantly until smooth.
Hold each cookie by its edge and dip it halfway into the melted chocolate. Let excess chocolate drip off.
Place the dipped cookies on a parchment-lined baking sheet.
While the chocolate is still wet, sprinkle some Christmas sprinkles.
Refrigerate the cookies for about 10-15 minutes, or until the chocolate is set.

Check out these other Christmas recipes

FAQ for making these Christmas cookies

How do I avoid burning the chocolate in the microwave? Microwave at 50% power in 30-second intervals, stirring between each until fully melted.

Can I use any type of chocolate for dipping? Yes, you can use dark, milk, or white chocolate. Just ensure it's properly melted or tempered for a smooth finish.

How do I keep the chocolate from being too thick on the cookies? Let excess chocolate drip off before placing the cookies on parchment paper to set.

Do I need to refrigerate the cookies after dipping? It’s recommended to chill the cookies for 10-15 minutes to help the chocolate set.

How do I store dipped cookies? Store them in an airtight container at room temperature for 3-5 days. If it's warm, refrigeration is best.

Can I use different toppings besides sprinkles? Absolutely! Try crushed candy canes, chopped nuts, or festive sugar crystals for variety.

Variations and substitutions for chocolate dipped Christmas cookies

Variations:

Chocolate Types: Swap milk chocolate for dark or white chocolate for dipping.
Toppings: Use festive toppings like crushed candy canes, chopped nuts, or holiday-colored sanding sugar.
Flavored Chocolate: Add a hint of mint, orange, or cinnamon extract to the melted chocolate for a seasonal twist.

Substitutions:

Flour: Use gluten-free flour for a gluten-free version.
Butter: Substitute coconut oil or dairy-free margarine for a dairy-free option.
Vegan Chocolate: Use dairy-free chocolate for dipping.

Storage for these chocolate dipped Christmas cookies

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.
While baking, proceed with the cookie decoration instructions.

Storage for baked cookies

To store chocolate-dipped Chocolate Chip Christmas Cookies:

Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: If in a warm environment, refrigerate the cookies to prevent the chocolate from melting. Let them come to room temperature before serving.

Check out these other cookie recipes

December 19, 2024 Cocktail Recipes

Dulce De Leche Coquito

This dulce de leche coquito is the perfect holiday cocktail. This libation takes traditional puerto rican coquito and gives it a fun spin. I recipe tested this at least 4 times before coming up with the perfect drink. This is easy to make and perfect for any adult holiday festivities. The dulce de leche variation is perfect for those who love sweet and unique drinks.

What is coquito?

Coquito is a traditional Puerto Rican holiday drink made with coconut. It's a creamy, rich, and sweet beverage typically made with coconut milk, cream of coconut, condensed milk, evaporated milk, spices like cinnamon and nutmeg, and rum.

It is often served chilled and enjoyed during festive gatherings. Coquito can be made with or without alcohol, depending on preference, and it is a beloved drink during Christmas and New Year's celebrations in Puerto Rico.

What is dulce de leche?

Dulce de leche is a sweet, caramel-like sauce or spread made by slowly heating sweetened milk until it thickens and turns golden brown. The process caramelizes the sugars, creating a rich, creamy texture with a deep, toffee-like flavor.

It is popular in many Latin American countries and is often used in desserts like cakes, cookies, and ice cream, or simply spread on toast. It differs from caramel, which is typically made from sugar and water.

Why you'll love this coquito recipe

It adds a rich, caramel-like twist to the traditional coquito.
The smooth and creamy texture makes it an indulgent holiday treat.
It blends the sweet flavors of coconut, cinnamon, and dulce de leche perfectly.
A great variation for those who love sweet and unique drinks.
It’s a fun, festive, and decadent drink that’s perfect for holiday gatherings or gifting.

Ingredients needed for this Christmas cocktail recipe

Dulce de leche
Coconut milk
Cream of coconut, I prefer Coco Lopez
Evaporated milk
Vanilla Extract
Ground Cinnamon
Ground nutmeg
Salt
Aged rum, I used Don Q aged rum

Instructions needed for making this coconut cocktail

In a Dutch oven add the Dulce de leche and evaporated milk, cook over low heat until the dulce de leche has fully cooked down and there are no clumps.

Remove from the heat and add to the Dutch oven the remaining ingredients and whisk vigorously until full incorporated.
Store in an airtight container and chill in the refrigerator for at least 2 hours.

Check out these other coquito recipes

FAQ for making this dulce de leche cocktail

What type of rum should I use?

Aged rum is recommended for a deep, rich flavor, but white rum works for a milder taste.

Can I adjust the sweetness?

Yes, adjust the amount of dulce de leche or cream of coconut for your desired sweetness level.

How long can I store coquito?

Store in an airtight container in the fridge for up to 1 week. Shake before serving.

Can I make this without alcohol?

Yes, omit the rum for a non-alcoholic version. The flavor will still be rich and delicious!

Variations and Substitutions for this dulce de leche coquito

Substitutions and Variations for Dulce de Leche Coquito:

Non-dairy option: Substitute evaporated milk and coconut milk . Make the dulce de leche using coconut condensed milk.
Lighter version: Use light coconut milk or fat-free evaporated milk to reduce the richness.
Spices: Add a pinch of cloves or allspice for extra holiday warmth.
Alcohol-free: Omit the rum for a kid-friendly, non-alcoholic coquito.
Flavor twist: Make traditional coquito by swapping the dulce de leche for sweetened condensed milk.

Storage for this egg-less coconut holiday drink

Storage for Dulce de Leche Coquito:

Refrigeration: Store in an airtight container in the refrigerator for up to 2 months. Shake well before serving as the ingredients may settle.
Serving temperature: Always serve chilled for the best flavor and consistency.

Check out these other drink recipes

Print Recipe

No ratings yet

Dulce De Leche Coquito

Prep Time7

Cook Time10

Total Time17

Course: Drinks

Cuisine: latin

Servings:

Calories: 605kcal

Author: Cari

Ingredients

▢ 13.5 oz can of Dulce de leche cooked sweetened condensed milk
▢ 12 oz can evaporated milk
▢ 13.5 oz can full fat coconut milk
▢ 15 oz can cream of coconut Coco Lopez
▢ 1 cup aged Puerto Rican rum I used Don Q
▢ 1 teaspoon vanilla extract
▢ ¼ teaspoon salt
▢ ¼ teaspoon nutmeg
▢ 1 teaspoon cinnamon

Instructions

In a Dutch oven add the Dulce de leche and evaporated milk, cook over low heat until the dulce de leche has fully cooked down and there are no clumps.
Remove from the heat and add to the Dutch oven the remaining ingredients and whisk vigorously until full incorporated.
Store in an airtight container and chill in the refrigerator for at least 2 hours.

Video

Notes

FAQ for making this dulce de leche cocktail

What type of rum should I use?

Aged rum is recommended for a deep, rich flavor, but white rum works for a milder taste.

Can I adjust the sweetness?

Yes, adjust the amount of dulce de leche or cream of coconut for your desired sweetness level.

How long can I store coquito?

Store in an airtight container in the fridge for up to 1 week. Shake before serving.

Can I make this without alcohol?

Yes, omit the rum for a non-alcoholic version. The flavor will still be rich and delicious!

Variations and Substitutions for this dulce de leche coquito

Substitutions and Variations for Dulce de Leche Coquito:

Non-dairy option: Substitute evaporated milk and coconut milk . Make the dulce de leche using coconut condensed milk.

Lighter version: Use light coconut milk or fat-free evaporated milk to reduce the richness.

Spices: Add a pinch of cloves or allspice for extra holiday warmth.

Alcohol-free: Omit the rum for a kid-friendly, non-alcoholic coquito.

Flavor twist: Make traditional coquito by swapping the dulce de leche for sweetened condensed milk.

Storage for this egg-less coconut holiday drink

Storage for Dulce de Leche Coquito:

Refrigeration: Store in an airtight container in the refrigerator for up to 2 months. Shake well before serving as the ingredients may settle.

Serving temperature: Always serve chilled for the best flavor and consistency.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

December 14, 2024 Dessert Recipes

Christmas Popcorn

Chocolate Christmas Popcorn is the perfect blend of sweet, salty, and crunchy goodness. Made with fluffy popcorn coated in melted chocolate, and mixed with pretzels, sprinkles, and holiday candies, this easy-to-make treat is ideal for parties, movie nights, or gifting. The colorful toppings add a fun, festive touch, making it a must-try snack for the holiday season! Enjoy the irresistible flavors of this simple yet delicious Christmas popcorn recipe.

Why you'll love this sweet and salty popcorn mix

People will love Christmas popcorn with chocolate, pretzels, and sprinkles because:

It's a perfect mix of sweet and salty flavors that everyone enjoys.
The crunchy texture from the pretzels and popcorn pairs deliciously with the creamy chocolate.
It’s a festive, fun, and colorful snack, great for holiday parties or gifts.
The recipe is easy to make and customizable with different sprinkles or chocolate types.
Ideal for both kids and adults, it adds a cheerful touch to any holiday celebration!

Ingredients for this chocolate popcorn

Popcorn
Dark chocolate chips
Christmas m&m's
Mini pretzels
Christmas sprinkles
Red candy melts
Green candy melts

Instructions for Christmas popcorn

Line a large baking sheet (or two) with a layer of parchment paper.
In a large stockpot, add the oil and once the oil is hot add 1 kernel to test the oil.
Once the test kernel has popped, immediately add the ½ cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 30 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
Once the kernels are about halfway done popping, crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped.
Gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, pour the popcorn onto the prepared baking sheet.
Over the popcorn, add your mini pretzels so they can also be coated in chocolate (if desired)
In a large microwave-safe bowl, add the chocolate chips and a 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps.
Drizzle the chocolate across the popcorn mix until until evenly coated.

Place candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until fully melted. Be careful not to overheat, as this can cause the candy to burn.
Drizzle the candy melts over the chocolate popcorn
While the chocolate and candy melts are still hot, sprinkle the m&m's and Christmas sprinkles over the popcorn. Allow the chocolate and candy melts to set.
Store popcorn in an airtight container at room temperature in a cool area. It will last for up to 3-5 days.

Check out these Christmas themed treats

Top tips for making chocolate-covered popcorn:

Let it set: Allow the popcorn to cool on a parchment-lined tray until the chocolate hardens.

Melt the chocolate slowly so that it doesn’t seize: Stir it often, and when there are just a few clumps remaining, keep stirring, and don’t heat it again, to melt the rest of the chocolate.

Use fresh popcorn: Air-popped or stovetop popcorn works best, as it stays crisp.

Use unbuttered popcorn: This is especially important if you are making stovetop popcorn, you do not need to butter it! The butter will make the popcorn soggy, and it won’t hold up for an extended amount of time.

Melt the chocolate carefully: Melt chocolate slowly using a microwave or double boiler to avoid burning.

Coat evenly: Drizzle the chocolate over popcorn in small batches, tossing frequently for even coverage.

Add toppings quickly: Sprinkle in any extras like pretzels, candy, or nuts while the chocolate is still melted.

Variations and substitutions for Christmas-themed chocolate popcorn:

Variations:

Use white chocolate or milk chocolate instead of dark chocolate for a different flavor profile.
Add flavored popcorn like caramel or kettle corn to mix up the taste.
Incorporate holiday spices like cinnamon or nutmeg for a warm, seasonal flavor.
Add crushed candy canes for a peppermint twist.

Substitutions:

Swap pretzels with salted nuts for extra taste and crunch.
Mini marshmallows for a soft, sweet bite.
Dried cranberries or raisins for a fruity contrast.
Crushed gingerbread or biscoff cookies for extra holiday spice.
Use microwavable kettle corn instead of popping your own popcorn on the stovetop.

Storage for Christmas moose munch

To store chocolate popcorn, follow these guidelines:

Room Temperature: Keep it in an airtight container for up to 1 week to preserve its crispness and freshness.
Cool, Dry Place: Store in a cool area to prevent the chocolate from melting.

Check out these other desserts

Print Recipe

No ratings yet

Christmas Popcorn

Prep Time15

Cook Time5

Total Time20

Course: Snack

Cuisine: American

Servings:

Calories: 503kcal

Author: Cari

Ingredients

Instructions

Line a large baking sheet (or two) with a layer of parchment paper.
In a large stockpot, add the oil and once the oil is hot add 1 kernel to test the oil.
Once the test kernel has popped, immediately add the ½ cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 30 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
Once the kernels are about halfway done popping, crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped.
Gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, pour the popcorn onto the prepared baking sheet.
Over the popcorn, add your mini pretzels so they can also be coated in chocolate (if desired)
In a large microwave-safe bowl, add the chocolate chips and a 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps.
Drizzle the chocolate across the popcorn mix until until evenly coated. Sprinkle with sea salt if desired
Place candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until fully melted. Be careful not to overheat, as this can cause the candy to burn.
Drizzle the candy melts over the chocolate popcorn
While the chocolate and candy melts are still hot, sprinkle the m&m's and Christmas sprinkles over the popcorn. Allow the chocolate and candy melts to set.
Store popcorn in an airtight container at room temperature in a cool area. It will last for up to 3-5 days.

Notes

Variations and substitutions for Christmas-themed chocolate popcorn:

Variations:

- Use white chocolate or milk chocolate instead of dark chocolate for a different flavor profile.

- Add flavored popcorn like caramel or kettle corn to mix up the taste.

- Incorporate holiday spices like cinnamon or nutmeg for a warm, seasonal flavor.

- Add crushed candy canes for a peppermint twist.

Substitutions:

- Swap pretzels with salted nuts for extra taste and crunch.

- Mini marshmallows for a soft, sweet bite.

- Dried cranberries or raisins for a fruity contrast.

- Crushed gingerbread or biscoff cookies for extra holiday spice.

- Use microwavable kettle corn instead of popping your own popcorn on the stovetop.

Storage for Christmas moose munch

To store chocolate popcorn, follow these guidelines:

- Room Temperature: Keep it in an airtight container for up to 1 week to preserve its crispness and freshness.

- Cool, Dry Place: Store in a cool area to prevent the chocolate from melting.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

December 12, 2024 Dessert Recipes

Christmas Blondies

I've never met a blondie I didn't like and these festive Christmas blondies are the perfect holiday snack. I tested this blondie bar recipe four times and my son absolutely loves it. This recipe is great for making with little ones and even better for leaving it as a snack for Santa. This recipe is so easy and it results in a thick, chewy and delicious blondie every single time.

Why you'll love these Christmas white chocolate blondies

The rich, buttery flavor of blondies pairs perfectly with sweet white chocolate.
The blondies are soft, chewy, and indulgent—a crowd-pleaser for holiday gatherings.
They're easy to make and perfect for sharing, gifting, or serving at parties.
Their sweet, creamy white chocolate flavor feels like a treat that's ideal for the holiday season.

Ingredients for these holiday blondies

Salted butter
Dark brown sugar
Granulated sugar
Salt
Large egg
Vanilla
Baking powder
Baking soda
All-purpose flour
Milk
White chocolate chips
Christmas sprinkles
Red candy melts
Green candy melts

Instructions for these white chocolate blondies

Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine.
Add the flour, baking soda, baking powder, and salt, and mix it all together. Fold in the white chocolate and sprinkles

Pour the batter into an 8x8 baking pan that’s been lined with parchment paper. Bake at 350 for 25 minutes

Once cooled, cut the blondies into nine squares.
Drizzle with melted candy melts and additional sprinkles

FAQ for this festive blondie recipe

Can I use dark or milk chocolate instead of white chocolate?

Yes, you can substitute white chocolate with dark or milk chocolate for a different flavor profile.

2. How do I know when the blondies are done?

The edges should be golden and set, while the center may look slightly soft. A toothpick should come out with a few moist crumbs.

3. Can I add holiday mix-ins?

Absolutely! Try adding peppermint, cranberries, or holiday sprinkles for a festive touch.

4. How do I prevent blondies from overbaking?

Keep a close eye on the blondies during the last few minutes of baking to avoid dryness. Bake at the specified temperature and check early.

Variations and substitutions for these Christmas blondies

Substitutions:

Chocolate: Replace white chocolate with milk or dark chocolate chips.
Butter: Use brown butter for a richer flavor, or substitute with coconut oil for a dairy-free option.
Gluten Free: Swap the flour for gluten free flour

Variations:

Add dried cranberries or raspberries for a fruity twist.
Stir in m&m's, peanut butter chips or butterscotch chips for added sweetness.
Top with a white chocolate drizzle or cream cheese frosting for extra indulgence.
Add pecans, almonds or walnuts for an added crunch.

Storage for this blondie recipe

Room Temperature: Store in an airtight container at room temperature for up to 3-4 days.
Refrigeration: For longer storage, refrigerate in an airtight container for up to a week.
Freezing: Freeze blondies individually wrapped in plastic wrap, then placed in a freezer-safe container or bag for up to 3 months. Thaw in the fridge or at room temperature before serving.

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December 11, 2024 Dessert Recipes

Cuatro Leches

Cuatro leches cake is one of my favorite desserts. I love this dessert so much that the first time I had it over fifteen years, I knew I had to figure out how to make it asap. I put my culinary school expertise to work and tested this recipe a total of 5 times until it was perfected. This four milks cake is easy to make and it's a hit every time.

Why you'll love this cuatro leches cake recipe?

You’ll love making a cuatro leches cake because:

Extra indulgent: This variation of tres leches adds a fourth layer of creamy dulce de leche, making it even richer and more delicious.
Moist and flavorful: Soaked in a blend of three different milks, the cake has a melt-in-your-mouth texture.
Perfect for celebrations: It’s an impressive dessert that’s great for birthdays, holidays, or any special occasion.
Tropical twist: It brings a taste of Latin America with its light sponge cake and luscious, creamy milk mixture.

What is cuatro leches cake?

Cuatro leches cake is an indulgent Latin American dessert similar to tres leches cake but with an extra layer of sweetness. It's made with a light sponge cake soaked in a mixture of three milks: evaporated milk, sweetened condensed milk and heavy cream. The cake becomes incredibly moist and rich, with a creamy texture that melts in your mouth. It's typically topped with the fourth milk, dulce de leche.

What is dulce de leche?

Dulce de leche is a sweet, caramel-like sauce made by slowly heating sweetened condensed milk until it thickens and turns a golden brown. Its flavor is rich, creamy, and slightly reminiscent of caramel, but with a more milky and smooth texture.

Ingredients needed for this cake with dulce de leche recipe

All-purpose flour
Baking powder
Salt
Large eggs
Granulated sugar divided
Vanilla extract
Whole milk
Heavy cream
Sweetened condensed milk
Evaporated milk
Rum
Dulce de leche

Instructions

Make the cake

Preheat the oven to 350°F. Grease a deep 9×9 inch baking pan with cooking spray or butter and set aside.
In a large bowl, stir together the flour, baking powder and salt.
In a separate large bowl, beat together the egg yolks and granulated sugar until the yolks are pale yellow in color. Add the vanilla extract and whole milk then beat til combined
Pour the mixture into the large bowl of flour and mix together until combined
In a stand mixer, beat the egg whites on high speed until soft peaks form.
Add the egg whites to the batter and fold together gently until just combined and no white streaks remain.
Pour the cake batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 20 minutes while you make the three milk mixture.

Make the three milks mixture

In a medium bowl, add the heavy cream, sweetened condensed milk, and the evaporated milk, vanilla extract and rum. Whisk together to combine.
Using a skewer or a fork, poke holes all over the top of the cake.
Slowly pour the three milk mixture all over the top and sides of the cake. Cover and refrigerate for at least 2 hours to let the cake fully cool and absorb the liquid.

Topping your cake

Once the cake has chilled top the cake with dulce de leche.

Check out these other tres leches cakes

FAQ for making tres leches cake

Here are some common FAQs for making Tres Leches Cake:

1. Why is my cake too soggy?

Tres leches cake is meant to be moist, but over-soaking or adding too much milk mixture can make it soggy. Stick to the recipe’s recommended amount of milk.

2. Can I make tres leches cake ahead of time?

Yes, it’s even better when made ahead! Refrigerate the cake for at least 2 hours, or overnight, to allow the milk to fully absorb.

3. How do I avoid a dense cake?

Be sure to properly whip the egg whites and fold them into the batter gently to keep the cake light and fluffy.

4. Can I use a boxed cake mix?

Yes, a boxed yellow or white cake mix can be used as a shortcut, though a homemade sponge cake provides better absorption.

5. Can I use store-bought dulce de leche?

While making your own dulce de leche is ridiculously easy, especiallly with my recipe, you can definitely buy store bought dulce de leche instead.

6. Can I make this cake bigger?

Instead of using a deep 9x9 pan, use a 9x13 baking pan for a slightly thinner but larger cake.

Variations and substitutions for this cuatro leches recipe

Here are some variations and substitutions for a cuatro leches cake recipe:

Variations:

Toppings: Add fresh fruit like strawberries or shredded coconut for a fresh, fruity contrast.
Spices: Incorporate a dash of cinnamon or nutmeg into the milk mixture for extra warmth.
Coconut Twist: Use coconut milk as one of the four milks for a tropical flavor.

Substitutions:

Dulce de Leche: Substitute with salted caramel sauce if dulce de leche is unavailable.
Gluten-Free: Use a gluten-free flour blend for the sponge cake base.

Storage for this easy tres leches cake with dulce de leche

To store tres leches cake, keep it tightly covered with plastic wrap or aluminum foil in the refrigerator. It can stay fresh for up to 3-4 days. The cake should be kept in the fridge to maintain its moisture and freshness due to the milk mixture.

Freezing this cake

If you want to freeze it, wrap it well and store it in the freezer for up to 3 months. To freeze it, wrap the cake tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When you're ready to serve, let it thaw in the fridge overnight to maintain its moist texture.

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December 6, 2024 Dessert Recipes

Christmas Milkshake

This rich and creamy Christmas milkshake made with chocolate ice cream and Andes Mints is the perfect festive holiday treat. This chocolate milkshake combines smooth chocolate and refreshing mint for a delicious winter indulgence. I have been making this milkshake every holiday season for the last five years and it's one of my son's favorites.

Why you'll love this chocolate mint milkshake

Rich and creamy: The chocolate ice cream creates a decadent, velvety texture that feels indulgent with every sip.
Perfect holiday flavor: The refreshing mint from Andes Mints adds a festive, seasonal twist to the classic chocolate milkshake.
Easy to make: It’s a quick and simple recipe that delivers maximum flavor with minimal effort.
Customizable: You can easily adjust the sweetness or minty flavor, and add festive toppings like whipped cream and candy canes for extra flair.
Kid-friendly and crowd-pleasing: This fun, sweet treat is great for both kids and adults during the holidays.
Festive presentation: It’s the perfect blend of chocolate and mint, with a visually appealing look when garnished for Christmas gatherings.

Ingredients needed for this Christmas milkshake recipe

Chocolate fudge frosting, I used store-bought Pillsbury chocolate fudge frosting
Christmas sprinkles
Chocolate ice cream
Creme de menthe chocolates, I used Andes mints
Whole milk
Whipped cream
Candy cane
Christmas sugar cookie

How to make a chocolate milkshake

Begin by placing the frosting on the rim of your glass. Place frosting on the top one inch to inch and a half of the glass. Once the top of the glass is well covered in frosting. Add the sprinkles over the frosting. Place the glass in the freezer while you prepare the milkshake.

Add the ice cream, crème de menthe chocolates and milk in your blender and blend until well incorporated.

Pour the milkshake into your prepared glass and top with whipped cream, additional sprinkles, candy cane and Christmas cookie.

FAQ for this chocolate Christmas milkshake

1. Can I use a different type of mint candy?

Yes! If you don't have Andes Mints, you can substitute with peppermint bark, crushed candy canes, or even peppermint patties for a similar minty flavor.

2. Can I make the milkshake ahead of time?

It's best to enjoy the milkshake fresh, but you can prepare it a few hours ahead and store it in the freezer. Stir or blend it again before serving to ensure it's smooth.

3. How can I make the milkshake thicker?

To thicken the milkshake, use less milk or add more ice cream. You can also blend in a few ice cubes to achieve the desired thickness.

4. Can I make this milkshake dairy-free?

Yes! Use dairy-free chocolate ice cream and plant-based milk like almond, coconut, or oat milk. For the Andes Mints, make sure to use a dairy-free mint chocolate alternative.

5. Can I add alcohol for an adult version?

Absolutely! Add a splash of peppermint schnapps, Baileys, or creme de menthe for a festive adult twist on the milkshake.

6. Can I add extra flavors to the milkshake?

Yes, feel free to add a dash of vanilla extract or a pinch of cinnamon to enhance the flavor. You can also drizzle in some caramel or hot fudge for extra indulgence.

7. How much mint flavor will the Andes Mints add?

Andes Mints provide a subtle, refreshing mint flavor. If you prefer a stronger mint taste, you can add a few drops of peppermint extract.

Variations in Substitutions for this chocolate peppermint shake

Substitutions:

Ice Cream:
- Use vanilla ice cream for a lighter base with a chocolate-mint twist.
- Swap with peppermint ice cream for an extra minty flavor.
- For a dairy-free version, use dairy-free chocolate ice cream made from almond, coconut, or oat milk.
Andes Mints:
- Replace Andes Mints with crushed candy canes or peppermint bark for a crunchy, festive touch.
- Use peppermint patties or mint chocolate chips as an alternative minty add-in.
- If you want a stronger mint flavor, add a few drops of peppermint extract.
Milk:
- Use almond milk, oat milk, or coconut milk for a dairy-free shake.
- For extra creaminess, use half-and-half or heavy cream instead of regular milk.
Toppings:
- Substitute whipped cream with a dairy-free whipped topping.
- Garnish with mini marshmallows, crushed Oreo cookies, or shaved chocolate for extra decadence.

Variations:

Mocha Peppermint Shake:
- Add a shot of espresso or a spoonful of instant coffee to create a mocha twist.
Mint Oreo Shake:
- Blend in mint-flavored Oreos or regular Oreos with a splash of peppermint extract for a cookies-and-cream version.
Chocolate-Peppermint Protein Shake:
- Add a scoop of chocolate protein powder and swap regular milk with protein-rich milk for a post-workout treat.
Adult Peppermint Shake:
- Add a splash of peppermint schnapps, Baileys, or creme de menthe for a boozy holiday shake.
Vegan Chocolate Peppermint Shake:
- Use dairy-free chocolate ice cream, plant-based milk, and replace Andes Mints with vegan mint chocolate for a vegan-friendly version.
Nutty Peppermint Shake:
- Blend in a spoonful of peanut butter, almond butter, or hazelnut spread for a nutty twist.
Healthier Version:
- Use Greek yogurt and frozen bananas instead of ice cream for a healthier, creamy shake while still keeping the chocolate and peppermint flavors.

Storage for this Christmas themed chocolate milkshake

Milkshakes, including this chocolate Christmas milkshake made with chocolate ice cream and Andes Mints, are best enjoyed fresh. However, if you need to store it for later, here are some tips:

Short-Term Storage (1-2 Hours):

Pour the milkshake into an airtight container or a sealed jar and store it in the freezer.
Stir or blend it again before serving to refresh the texture.

Long-Term Storage (Up to 1 Week):

Freeze the milkshake in an airtight, freezer-safe container.
When ready to drink, thaw it slightly and re-blend it to restore the creamy consistency.

Pro Tip:

Milkshakes may separate when stored. To bring back the smooth texture, you can blend it again or add a little milk and re-blend before serving.

Check out these other dessert recipes

Print Recipe

No ratings yet

Christmas Milkshake

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 513kcal

Author: Cari

Ingredients

▢ ¼ cup chocolate fudge frosting store-bought
▢ ¼ cup Christmas sprinkles
▢ 2 scoops Chocolate ice cream about 1 cup of ice cream
▢ 8 Creme de menthe chocolates I used Andes mints
▢ ½ cup Whole milk
▢ Whipped cream garnish
▢ Candy cane garnish
▢ Christmas cookie garnish

Instructions

Begin by placing the frosting on the rim of your glass. Place frosting on the top one inch to inch and a half of the glass. Once the top of the glass is well covered in frosting. Add the sprinkles over the frosting. Place the glass in the freezer while you prepare the milkshake.
Add the ice cream, crème de menthe chocolates and milk in your blender and blend until well incorporated.
Pour the milkshake into your prepared glass and top with whipped cream, additional sprinkles, candy cane and Christmas cookie.

Notes

Variations in Substitutions for this chocolate peppermint shake

Substitutions:

1. Ice Cream:
  - - Use vanilla ice cream for a lighter base with a chocolate-mint twist.
  - - Swap with peppermint ice cream for an extra minty flavor.
  - - For a dairy-free version, use dairy-free chocolate ice cream made from almond, coconut, or oat milk.

1. Andes Mints:
  - - Replace Andes Mints with crushed candy canes or peppermint bark for a crunchy, festive touch.
  - - Use peppermint patties or mint chocolate chips as an alternative minty add-in.
  - - If you want a stronger mint flavor, add a few drops of peppermint extract.

1. Milk:
  - - Use almond milk, oat milk, or coconut milk for a dairy-free shake.
  - - For extra creaminess, use half-and-half or heavy cream instead of regular milk.

1. Toppings:
  - - Substitute whipped cream with a dairy-free whipped topping.
  - - Garnish with mini marshmallows, crushed Oreo cookies, or shaved chocolate for extra decadence.

Variations:

1. Mocha Peppermint Shake:
  - - Add a shot of espresso or a spoonful of instant coffee to create a mocha twist.

1. Mint Oreo Shake:
  - - Blend in mint-flavored Oreos or regular Oreos with a splash of peppermint extract for a cookies-and-cream version.

1. Chocolate-Peppermint Protein Shake:
  - - Add a scoop of chocolate protein powder and swap regular milk with protein-rich milk for a post-workout treat.

1. Adult Peppermint Shake:
  - - Add a splash of peppermint schnapps, Baileys, or creme de menthe for a boozy holiday shake.

1. Vegan Chocolate Peppermint Shake:
  - - Use dairy-free chocolate ice cream, plant-based milk, and replace Andes Mints with vegan mint chocolate for a vegan-friendly version.

1. Nutty Peppermint Shake:
  - - Blend in a spoonful of peanut butter, almond butter, or hazelnut spread for a nutty twist.

1. Healthier Version:
  - - Use Greek yogurt and frozen bananas instead of ice cream for a healthier, creamy shake while still keeping the chocolate and peppermint flavors.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

December 4, 2024 Breakfast Recipes

Chocolate Chunk Banana Bread

This Chocolate chunk banana bread is moist and packed with dark chocolate chunks, making it the perfect sweet treat for any time of day. I end up making this chocolate chip banana bread at least once a month and it's a perfect way to diminish food waste when my son's bananas are to ripe to eat on their own. This recipe is so simple and it comes out perfect every single time.

Why you'll love this chocolate chunk banana bread

You’ll love this chocolate chip banana bread recipe because:

Moist and tender texture: The ripe bananas create a soft, moist crumb that's perfectly satisfying.
Rich chocolate flavor: Generous chunks of chocolate melt into each bite for an indulgent treat.
Simple to make: Easy, one-bowl recipe that’s great for beginners and busy bakers alike.
Perfectly sweet: Naturally sweetened with ripe bananas and balanced by the slight bitterness of the chocolate.
Versatile: Enjoy it as breakfast, a snack, or a dessert, and it’s freezer-friendly for future cravings.
Crowd-pleaser: Ideal for sharing at gatherings or gifting to friends and family!

Ingredients needed for this moist chocolate chip banana bread

Over-ripe bananas
Granulated sugar
Brown sugar
All purpose flour
Unsalted butter
Baking powder
Large eggs
Vanilla extract
Salt
Dark chocolate

How to ripen bananas for this moist banana bread

If you need to ripen bananas quickly for this recipe, here are a few methods:

1. Oven Method:

Preheat your oven to 300°F (150°C).
Place unpeeled bananas on a baking sheet.
Bake for 15-20 minutes until the skins turn black and the bananas are soft.
Let them cool before using.

2. Microwave Method:

Pierce the banana peel a few times with a fork to allow steam to escape.
Microwave the unpeeled banana on a plate for 30 seconds to 1 minute, depending on the ripeness.
Check for softness and use once cooled.

3. Paper Bag Method:

Place bananas in a brown paper bag and close it loosely.
Add an apple or a ripe banana to speed up the process.
Leave the bag at room temperature, and the bananas should ripen in 1-2 days.

These methods can help you ripen bananas quickly for your recipes!

Instructions needed to make this banana and chocolate chip bread

Preheat the oven to 350°F. Line a bread loaf pan with parchment paper.
In a mixing bowl, cream together the melted butter, brown sugar and granulated sugar.
Mash bananas with a fork and add them to the batter along with 2 eggs and vanilla extract, mixing until blended.
In a separate bowl, whisk together the all-purpose flour, baking powder and salt then add to batter. Mix until well combined.

Fold in the chopped dark chocolate chunks into the batter. Pour the batter into prepared loaf pan.

Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread cool until cooled down completely.

Variations and substitutions for this banana recipe

Substitutions:

Flour:
- Use whole wheat flour for a healthier, fiber-rich option.
- Swap with gluten-free flour blend to make it gluten-free.
- Use almond flour for a nutty flavor and to make it grain-free.
Sugar:
- Use honey, maple syrup, or coconut sugar as natural sweeteners.
- For a low-carb option, try erythritol or monk fruit sweetener.
Butter or Oil:
- Replace butter with coconut oil or vegetable oil for a dairy-free version.
Chocolate Chunks:
- Replace chocolate chunks with milk chocolate chips, white chocolate, or dark chocolate.
- For a healthier twist, try cacao nibs or leave out the chocolate for a classic banana bread.

Variations:

Nut Add-ins:
- Mix in walnuts, pecans, or almonds for added crunch.
- Top the batter with chopped nuts before baking for extra texture.
Fruit Add-ins:
- Add blueberries, dried cranberries, or raisins for a fruity variation.
- Swirl in some peanut butter or nutella for added flavor.
Spice it Up:
- Add a teaspoon of cinnamon, nutmeg, or pumpkin spice to enhance the flavor.

Storage for this chocolate banana recipe

Here’s how to store chocolate chunk banana bread to keep it fresh:

Room Temperature:

Wrap the banana bread tightly in plastic wrap, foil, or place it in an airtight container.
Store at room temperature for up to 3-4 days.
If you want to maintain moisture, you can wrap it in plastic first and then cover it with foil or place it in a container.

Refrigerator:

To extend the freshness, wrap the bread well or place it in an airtight container and store it in the refrigerator for up to 1 week.
Keep in mind that refrigeration can dry out the bread slightly, so make sure it's tightly wrapped.

Freezer:

Wrap individual slices or the whole loaf in plastic wrap, then place it in a freezer-safe bag or container.
Freeze for up to 3 months.
To serve, thaw at room temperature or microwave individual slices for a quick treat.

Check out these other dessert recipes

December 2, 2024 Cuban Recipes

Caldo Gallego (Cuban White Bean Soup)

This Cuban Caldo Gallego recipe made in the Instant Pot is a hearty white bean soup packed with smoky chorizo, ham, potatoes, and greens, perfect for a quick and comforting meal. My dad, who was a chef in Cuba, used to make this soup every year in the winter.

This soup always reminds me of my childhood. This family recipe was passed down to me and I love making it for my son. It's filled with vegetables, meat and it's the perfect soup for cold weather.

Why you'll love this caldo gallego soup

Hearty and comforting: The combination of beans, meats, and greens creates a filling and warming meal perfect for any season.
Rich, savory flavor: Chorizo, smoked pork, and beans blend together for a deeply flavorful broth.
Wholesome ingredients: Packed with protein from beans and meat, plus nutritious greens like fresh kale.
Simple to make: Easy to prepare with the use of the Instant Pot, basic ingredients, making it a great weeknight meal.
Versatile: You can adjust the ingredients based on your preferences or what’s available, like swapping meats or greens.

Ingredients needed for this Cuban white bean soup

Great northern beans
Water
Yellow onion
Green bell pepper
Bay leaves
Garlic cloves
Smoked paprika

Oregano
Garlic powder
Salt
Dried Spanish chorizo
Smoked pork belly
Russet potatoes
Fresh kale

Instructions needed to make this Instant Pot white bean and kale soup

Place your dry beans, smoked pork belly, chorizo, onion, garlic, bell pepper, salt, garlic powder, paprika, oregano and bay leaves in your instant or pressure cooker with 6 cups of water.

Set the Instant Pot to the bean setting at high pressure cook for 35 minutes.
After 35 minutes release the pressure cooker and once ready, open it and add the potatoes and kale to the Instant pot.
Set the Instant Pot to Saute and allow the potatoes to cook until fork tender, about 10 minutes.

Variations and substitutions for Cuban caldo gallego

Meat Substitutions:

Smoked Pork Belly alternatives: Use ham hocks, bacon, pork shoulder, or salt pork for a similar smoky flavor. For a lighter option, try chicken thighs or turkey.
Chorizo substitutes: If you don't have Spanish chorizo, you can use linguiça, andouille sausage, or smoked kielbasa. For a milder taste, use a simple smoked sausage or Italian sausage.
Vegetarian option: Omit the meat and add more beans or smoked paprika to maintain the depth of flavor. You can also add vegetarian sausage for a plant-based protein.

Bean Variations:

Different beans: While white beans (like Navy beans or Great Northern beans) are traditional, you can substitute cannellini beans, pinto beans, or butter beans.
Canned beans: For convenience, you can use canned white beans instead of dried beans. Be sure to rinse and drain them before adding to the soup.

Vegetable Add-ins:

Greens substitutions: While kale or collard greens are commonly used, you can substitute with turnip greens, spinach, or Swiss chard. For a different twist, try savoy cabbage or escarole.
Extra vegetables: Add more vegetables like carrots, celery, or leeks for added flavor and texture. Butternut squash or sweet potatoes can add sweetness and heartiness.

Broth and Flavor Adjustments:

Broth alternatives: Instead of water, use chicken broth or vegetable broth for a richer flavor. You can also mix in bone broth for extra nutrients.
Spices and herbs: Add thyme to enhance the flavor. You can also add cumin for a subtle spice variation.

Thickening Variations for this instant pot bean soup:

Thicker soup: If you prefer a thicker soup, mash some of the beans into the broth, or add a potato to naturally thicken the soup.
Lighter broth: For a thinner, more broth-based soup, reduce the amount of beans or blend a portion of the soup and stir it back in for a smoother consistency.

Don't have an Instant Pot? Here are a few cooking alternatives to prepare this white bean soup

1. Stovetop Method:

Steps:
- Soak dried beans overnight, or use the quick-soak method by boiling the beans for 2 minutes, then letting them sit for an hour.
- In a large pot, sauté the onions, garlic, and other aromatics. Add the soaked beans, broth, meats, and seasonings.
- Bring to a boil, then reduce to a simmer and cook for 1.5 to 2 hours, or until the beans are tender. Add any greens or additional vegetables in the last 20-30 minutes of cooking.
Advantages:
- Allows you to control the cooking process.
- Creates a flavorful, slow-simmered broth.
Disadvantages:
- Takes longer than using an Instant Pot.

2. Slow Cooker Method:

Steps:
- Soak the dried beans overnight.
- Add all the ingredients to the slow cooker (beans, broth, meats, vegetables, and seasonings).
- Cook on low for 8-10 hours or high for 4-5 hours, until the beans are fully cooked and tender. Add potatoes and greens during the last hour of cooking.
Advantages:
- Hands-off method, perfect for setting and forgetting.
- Ideal for busy days when you want dinner ready when you return home.
Disadvantages:
- Requires a long cooking time (though mostly inactive).

3. Canned Bean Method:

Steps:
- If you’re in a hurry, use canned white beans. Sauté onions, garlic, bell pepper and other aromatics in a pot.
- Add canned beans (rinsed and drained), broth, meats, and seasonings.
- Bring to a boil, then reduce to a simmer and cook for 30-40 minutes to allow the flavors to meld. Add greens in the last 10 minutes.
Advantages:
- Quick method, no soaking required.
- Great for busy weeknights.
Disadvantages:
- May not have the depth of flavor or texture of dried beans.

Storage needed for this Cuban white bean kale soup

Refrigerator Storage:
- Allow the soup to cool completely before storing.
- Transfer the soup to an airtight container.
- Store in the refrigerator for up to 4 days.
- Reheat on the stove over medium heat or in the microwave until warmed through.
Freezer Storage:
- Caldo gallego can be frozen for longer storage. Allow the soup to cool completely.
- Transfer it to a freezer-safe container, leaving some room for expansion, or divide it into individual portions.
- Freeze for up to 3 months.
- To reheat, thaw the soup in the refrigerator overnight and reheat on the stovetop until warmed through. You may need to add a little water or broth as the beans can absorb liquid during storage.

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