3 Desserts Inspired by Family Recipes

Instructions

For the cake

1. Spray with cooking spray a 9x13in pan and set aside.
2. Combine flour, baking powder and salt in a bowl, give it a mix and set aside.
3. Separate the eggs. Dropping the egg whites in a mixer and the egg yolks in a large bowl.
4. Beat the egg yolks with a 3/4 cup of sugar until it turns a pale yellow.
5. Stir in 1/3 cup of the Horchata" target="_blank">Horchata drink and vanilla extract.
6. Beat the egg whites on high speed until soft peaks form. Slowly pour the remaining 1/4 cup of sugar and beat until egg whites are stiff but not dry.
7. Add the flour mixture to the egg yolk mixture and mix until well combined.
8. The next step is to carefully fold the egg whites into the cake batter.
9. Pour over the prepared pan and bake for 15-20 minutes or until after pocking with a toothpick it comes out clean.
10. Mix the milks together in a bowl, including the remaining of the Horchata" target="_blank">Horchata drink.
11. Pierce the cake gently with a skewer wooden stick or a fork several times.
12. Slowly drizzle all the milk over the cake, making sure that every bit had its share of milk. Let it rest and cool off completely.
13. Set aside or refrigerate until you make the whipped cream.

For the whipped cream

1. Spread over the surface of the cake.
2. Sprinkle some cinnamon powder. This serves as a garnish and also adds more flavor to the cake.

Instructions

1. Mix the dry ingredients (cornstarch, flour, baking powder, baking soda, and salt) together and set aside.
2. In a mixer bowl, beat softened butter and sugar until fluffy and creamy.
3. Add egg yolks, mix until all is incorporated.
4. Add vanilla extract, brandy and mix well. Set aside.
5. At this point, add the dry ingredients into the butter mixture and work together until all is combined and the dough is soft.
6. Cover and chill the dough for 2 hours.
7. After the time has passed go ahead and heat the oven to 325 degrees. Line baking sheets with parchment paper and set aside.
8. Divide dough into half. Keep one refrigerated while you work with the other half.
9. On a floured work surface, roll out dough to a thickness of 1/4 inch. Cut inot 2 inch rounds and transfer to prepared baking sheets.
10. Repeat rolling/cutting with 2nd half of chilled dough.
11. Bake for 12 to 15 minutes or until done. The cookies should be dry but not brown.
12. When cookies are cool, match them up into pairs with those of similar size or shape, (when transferring the cookies they may move a little and it's shape may shift/change).
13. Turn one cookie over and spread a dollop of dulce de leche onto the flat part of the cookie. Place the other on top (flat side down) and gently press so that the caramel comes to the edges. Place on the rack and continue with the rest of the cookie pairs.
14. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies and place them on a serving platter.
15. Enjoy!

Instructions

1. Combine 1/2 cup sugar with 2 tablespoons of unsweetened cocoa powder and 1 teaspoon ground cinnamon and set aside.
2. Next, mix the all purpose flour and unsweetened cocoa powder until well combined and set aside.
3. In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour mixture, mixing until it forms a ball. Let it cool a bit before working with it.
4. Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375 degrees.
5. Using a pastry bag and a large star pastry tip start pipping the chocolate churros to your liking. They can be straight sticks, round shapes or any other shape you like. Tip: Maybe hearts for Valentine's Day! Yes, I know, it's all in the imagination. Go for it!
6. Another tip: I pipped the chocolate churros onto a large plate and transferred them into the oil to fry on small batches. This process made it more comfortable and easy to work with.
7. Cook for 3 minutes turning after 1 minute. Remove from oil with slotted spoon: drain on paper towels.
8. Add warm churros to sugar mixture you have set aside. Toss to coat evenly.

Make the chocolate sauces

1. Warm the heavy cream in a small saucepan, do not let it bowl. Pour the heavy cream over the chopped chocolate of choice. Let it sit for 1 minute then stir to combine.
2. Dip each chocolate churro into the chocolate sauce of your choice and enjoy!