golfeados

inspo! thank you for sharing this recipe with me, Juan David!1

Ingredients | Makes 8 golfeados

dough | milk-yeast mixture

• 0.75 cup milk

• 2 tbsp. butter

• 1 tbsp. brown sugar

• 1 tsp. dried instant yeast

dough | the rest of the ingredients

• 2 cups all-purpose flour

• 0.25 tsp. salt

• 1 tsp. aniseed, lightly ground

• 1 egg

filling

• 2 tbsp. butter, room temperature

• 1 cup finely grated hard cheese (parmesan, pecorino and/or manchego)

• 0.25 cup brown sugar (ideally panela)

syrup

• 0.5 cup brown sugar (ideally panela)

• 0.5 cup water

Instructions | making the dough

1. gently warm the milk, butter, and sugar until the butter melts and sugar dissolves

2. let cool until tepid

3. add yeast and stir2

4. measure out the flour, salt, and aniseed into a medium bowl

   

5. add the milk-yeast mixture and egg to the medium bowl

   

6. bring the mixture together, transfer to a lightly floured surface, and knead for a few minutes, adding flour as needed (it should be soft but not too sticky)

   

7. once smooth, put the dough in a lightly oiled bowl, cover, and put in a warm place to rise for around an hour until roughly doubled

   

   

8. following the rise, knock back the dough

9. roll or press the dough out into about a 10in/25cm square

Instructions | adding the filling, baking, syrup, and finishing touches

1. preheat the oven to 350°F/175°C

2. spread the butter onto the rolled dough

3. sprinkle over the cheese, then the sugar/panela, then roll up relatively tightly

4. cut the roll into about 8 slices and put into a baking dish (10x7in (25x18cm) or 13x9in (33x23cm)) with just a little space between

5. cover and leave to rise again for around 30 minutes until doubled

   

6. once preheated, place the rolls in the oven for about 20-25 minutes

   

7. while baking, make the syrup by warming the sugar/panela and water together over medium heat, stirring occasionally

8. simmer for around 5 minutes to thicken slightly then set aside

9. after 20-25 minutes, take the rolls out and lightly brush them with some syrup

10. then, place the rolls back in the oven for 5-10 more minutes, or until golden

11. once done, evenly pour the rest of the syrup over the rolls while still warm

12. then, leave the rolls to slightly cool in the dish

    

13. once cool, serve warm with some soft 'queso de mano' (a soft cheese, can use queso fresco/mozzarella) on the side3

14. enjoy!

cheers! I’ve been cooking and baking up a storm, so see you in the next one soon!

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strawberry banana orange julius

inspo!

Ingredients | Makes 2-4 servings1

• about 1 carton of strawberries (tops cut, fresh or frozen)

• 2 medium bananas (peeled, broken into chunks, and frozen)

• 4 mandarin oranges (peeled)

• 1/4 - 1/2 cup almond milk

• 1-2 tsp vanilla extract

Instructions | banana prep (freeze the night before)

1. take 2 bananas and peel them

2. break the peeled bananas into big chunks

3. place them into a ziploc baggie and freeze overnight

Instructions | strawberry prep (fresh day of or freeze the night before)

1. take the carton of strawberries and rinse and drain them

2. grab a cutting board and cut the tops off the strawberries

3. toss the tops and the carton

4. set aside (or place into a ziploc baggie and freeze overnight)

Instructions | mandarin orange prep (day of)

1. take 4 mandarin oranges and peel them

2. separate each into 2 halves

3. set aside

Instructions | putting it all together

1. add the strawberries, frozen banana chunks, and mandarin orange halves into a blender.

2. add in a medium splash or so of almond milk to the blender

3. add in a couple light splashes of vanilla extract

   

4. blend until smooth2

   

5. serve with a smidge of whipped cream and a zest of an additional mandarin orange3

   

cheers! see you in the next one!

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crunchwrap supreme

inspo!

Ingredients | Makes 4 servings1

• 1 pound lean ground beef

• 3 tbsp or 1 packet taco seasoning

• 2 tbsp water

• 5 large (12-inch) flour tortillas

• 1/3 cup store-bought nacho cheese or queso

• 1 can of refried beans

• 4 tostada shells (or 1 cup tortilla chips)

• 1/3 cup sour cream

• 1 1/2 cups shredded cheddar or Monterey Jack cheese

• 1/2 cup chopped tomatoes

• 4 tsp vegetable oil

• hot sauce

Instructions | lean ground beef

1. set a large cast iron skillet over medium heat

2. once skillet is hot, add ground beef

3. use spatula to break up the beef as it browns

4. once cooked through (no longer pink), add taco seasoning and water

5. cook for an additional 2 minutes, stirring frequently

6. turn burner off and set aside

Instructions | quarter a tortilla

1. cut one tortilla into 4 equal pieces2

2. set aside

Instructions | assemble the crunchwrap (one at a time, repeat these steps 4 times)

1. lay 1 whole tortilla on a plate (so you can turn it easily for wrapping)

2. spoon a quarter of the nacho cheese into the center of the tortilla

3. spread the nacho cheese out to about the size of the tostada (or the tortilla if you want your wrapped edges to hold a bit better)

4. spread about a quarter of the seasoned beef on top of the nacho cheese

5. spread the beef to the size of the tostada (regardless of how you spread the nacho cheese)

6. add a dollop of the refried beans on top of the beef (don’t worry about spreading it across the beef!)

7. top the beef with a tostada (or for chips, layer some tortilla chips on the beef)

8. spread the sour cream onto the tostada

9. sprinkle the lettuce on the sour cream

10. sprinkle the chopped tomatoes onto the lettuce3

11. sprinkle the cheese onto the lettuce and tomatoes

    

12. top with one of the cut tortillas

13. boom! wrapping time

Instructions | wrap the crunchwrap (one at a time, repeat these steps 4 times)

1. fold the bottom of the tortilla (the part closest to you) up towards the center of the layered filling—try to pull the tortilla tight but don’t rip it!

2. holding that fold with one hand, slightly turn the plate with the other hand like it’s a cake spinner thing and then fold again

3. repeat these steps until you have folded crunchwrap (about 6 folds)4

   

4. now, carefully flip that crunchwrap with both hands so that the folded seams are face down to the plate

   

5. to the griddle!

Instructions | griddle the crunchwrap (one at a time, repeat these steps 4 times)

1. heat a large cast iron skillet (or large griddle) over medium heat

2. once hot, add a teaspoon of vegetable oil and the crunchwrap (seam-side down)

   

3. use a spatula to gently press down to help seal the seams

4. cook for about 2 minutes until golden brown

5. carefully flip it and cook the other side for about 2 minutes until golden brown

   

6. boom! serve warm and with hot sauce (and whatever else you would like)

done! cheers, and happy father’s day!

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hello!

today, we are taking a break from magazine recipes, and we are trying out an instagram one instead. this one is courtesy of @lilyloutay.

enjoy!

“cinnamon roll muffins with vanilla glaze”

5 minutes active · 35 minutes total

serves 12, 24, 32… it can make a lot… maybe halve the recipe

ingredients

cinnamon roll muffins - wet ingredients

1 large egg

1 cup whole milk

4 oz. unsalted butter, softened (1 stick)

8 oz. cream cheese, softened (1 block)

cinnamon roll muffins - dry ingredients

2 cups all-purpose flour

1 cup brown sugar (either light or dark)

0.50 cup of cane sugar (…or 0.25 cup)

1 tbsp. baking powder

2 tbsp. cinnamon

1 tsp. cayenne pepper (optional)

some salt

vanilla glaze

0.50 powdered sugar

1 tbsp. vanilla extract

2 tbsp. heavy whipping cream or whole milk

**the measurements for the glaze are suggestions - all depends on desired consistency

instructions

part i: muffins - wet ingredients

1. preheat the oven to 350°F (177°C).

2. acquire a stand - or handheld - mixer.

3. add the cinnamon roll muffins - wet ingredients together into the mixing bowl.

4. mix on low for about a minute.

part ii: muffins - dry ingredients

1. add the cinnamon roll muffins - dry ingredients to the now mixed wet ingredients.

2. mix on medium-low for about a minute (until mixture looks tan and combined).

part iii: baking

1. take a ice cream scoop and spray with some oil.

2. obtain some muffin pans.

3. grab some paper or silicon muffin tin things (…if you want).

4. (if you didn’t grab the muffin tin things, grease the pans.)

5. take the ice cream scoop and scoop that batter into the pans or the tins (about one scoop each for muffins in a tin or two scoops each for muffins in a pan).

6. bake in the preheated oven for 20-30 minutes (about 20 minutes for one-scoop muffins in a tin, 25-30 minutes for two-scoop muffins in a pan).

7. check with a toothpick to see if done (it’ll smell done and delicious, the toothpick is a double-check).

part iv: vanilla glaze

1. stir together vanilla glaze while the muffins are baking.

part v: finishing

1. remove the muffins from the oven.

2. drizzle with vanilla glaze.

3. serve!

let’s eat!

post-prandium cōgitātiōnēs (after-meal thoughts)

off the charts. holy smokes. bonus? easier than from-scratch cinnamon rolls without sacrificing the general flavor profile. i do miss the flakiness, but it’s super light and the glaze compliments very nicely. also, can eat plain if less sweet is desired. will make again, but not too too soon (…i made a lot, oh darn).

see ya later, alligator! 🐊

good mornin’! ish!

my mom has been collecting magazine recipes since I can remember, but over the last few years, we’ve been a bit preoccupied! we finally have contained the recipes in one place.

to kick off our magazine recipe experimentation, we began with a July 2020 edition of Southern Living magazine. enjoy!

“sheet pan berry pancakes with honey-butter syrup”

20 minutes active · 45 minutes total

serves 8 (or 4… hehe)

ingredients

pancakes - dry ingredients

1.75 cups all-purpose flour

2 tbsp. granulated sugar

1.5 tsp. baking powder

1.25 tsp. kosher salt

1 tsp. baking soda

pancakes - wet ingredients

2 cups whole buttermilk

2 large eggs

0.5 tsp. vanilla extract

pancakes - wet ingredient (don’t add yet!)

4 tbsp. melted butter

1.5 cups sliced fresh strawberries1

honey-butter syrup

0.5 cup honey

6 tbsp. melted butter

0.25 tsp. vanilla extract

instructions

part i: mixing

1. preheat the oven to 350°F (176°C).

2. stir together the dry ingredients in a large bowl.

3. whisk together the wet ingredients in a medium bowl.

4. gradually stir the wet ingredients mixture into the dry ingredients mixture.

5. add the 4 tbsp. of melted butter - stir in slowly and gently. (mixture will be lumpy!)

part ii: baking

1. take some cooking spray (canola-based or something similar) and lightly grease a 15x10-inch rimmed baking sheet.

2. pour batter into the greased baking sheet.

3. bake in a preheated oven for 7 minutes.

4. take out and place the strawberries evenly on the top.

5. continue baking until golden brown and (or) a wooden pick inserted into the thickest part comes out clean (15-18 minutes).

part iii: syrup-ing

1. while baking, grab a small saucepan and stir together the honey-butter syrup ingredients over medium-low heat.

2. cook until melted together and warm (1-ish minute).

part iv: finishing

1. remove the pancakes from the oven.

2. slice as you desire.

3. serve the pancakes with the syrup.

let’s eat!

post-prandium thoughts

10/10 would make and eat again. relatively fast to make. light and fluffy, able to be frozen and saved for later. can make for a delicious brunch paired with other breakfast assortments. would love to make again for a grab and go breakfast!

‘til next time!!