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imneverasgoodaswhenyourethere:
Cute Valentine’s day idea!
Mexican-inspired cinnamon-spiced buns for Valentine’s Day. Yum!
Did you know that chocolate originates from Mexico? Celebrate chocolate by taking the time to drizzle your strawberries today for a yummy Mexican treat.
(Source: f-o-o-d-p-o-r-n)
Cotton Candy Lover <3
Check out this cute Cotton Candy picture! I wonder how you can make Mexican Cotton Candy?
give me a kiss (by jackfruitkamisama)
Mexico is the homeland of chocolate - and here is a perfect way to celebrate cocoa!
Clementine Sorbet
Clementines are now in season and are a great sweet tweet - and you know what that means…it’s time to make a dessert with them! Their size makes a healthy snack for anytime and an added spray of lemon juice rounds out the citrus flavor.
Serve them with a touch of frost from the freezer for the perfect winter treat.
(Source: todaysnest.typepad.com)
This is a beautifully done Mexican cupcake recipe that would impress even the most demanding cupcake lovers!
Mexican Chocolate Butter Cake
Via If you give a girl a cookie.com:
Makes one 8-inch square, three layer cake
3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder (not Dutch process)
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks unsalted butter, at room temperature
1 1/2 cups buttermilk
3 eggs
1 1/2 cups freshly brewed coffee, cooled to room temperature
Preheat the oven to 350 degrees F. Butter three 8-inch square cake pans. Line the bottoms with parchment or waxed paper and butter the paper.
In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Scrape down the bowl. (Don’t skip this step or you will find yourself with a little sandy beach at the bottom of the bowl that never mixed in.)
Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter.
Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool.
Coconut Avocado Ice Cream
Check out this phenomenal coconut ice cream that incorporates avocado in the mix! A delicious and nutritious ice cream that is a perfect compliment for Mexican chocolate cake.
