5 days of haunting halloween cupcakes

Next week is halloween week so be sure to check our blog for spooky, and cute ideas for you halloween party pastries!!!!

Haunting Cupcakes

Thai Donuts, 'Pa Thong Ko'

Sadly hispanic heritage month ended October 15th, but on the bright side we know will begin to incorporate other cultures into our blog! I wanted to start of with Thai Donuts because they are like little balls of heaven that melt in your mouth and come with a side of condensed milk just because lol. You can find these little concoctions at almost any asian restaurant I know Sushi Maki and Umami have them on their dessert menus. Deep- fried dough called Pa Thong Kon in Thailand is a popular and inexpensive street food. 

Ingredients

3 cups of all purpose flour
1 cup of water
1 teaspoon baking ammonia (or substitute baking powder)
1/4 teaspoon of baking soda
1 teaspoon of sugar
1 tablespoon vegetable oil

Method

Mix baking soda, baking powder, salt and sugar. Add water and stir well. Add this mixture to the all purpose flour, then stir a little bit (don't over-stir). Add vegetable oil then mix well until entirely combined together. Cover this with thin fabric such as a kitchen towel, and leave it for 4 hours at room temp.

Heat oil in a wok or frying pan. Sprinkle some flour on a table then pick out a handful of the mixture and put it on the table. Sculpt it into a long shape and press it. Cut it to small pieces then dab a bit of water in the middle of each piece. Pair it together then drop to hot oil and fry it until it rises and has nice color

P.S. just because hispanic heritage month is over doesn't mean we wont still be adding hispanic desserts 

Baking basics

YouTube tutorials

Hello! This blog post has to do with a new addition to the blog YouTube tutorials!! Personally the girls and I believe that they are a really good additional instructional tool for all you bakers out there. This is like our personal belief after using them in our baking adventures so we wanted to make sure you guys know they are out there and and they are legitimately helpful when baking. I have used them before for example when making my Nutella pie. So watch out for them in the next few days!

Peace out :D

Postre chaja

Hello lovely followers, so last week was my grandma's 84th birthday! It was a very lovely day for my family because we are just so glad to still be able to celebrate with her. Any way the restaurant we went to was my first Uruguayan restaurant and I cant tell you right now it wont be my last! They grabbed my attention with their main entrees but really delivered when it came to deserts. The one I tried was a classic Uruguayan desert called Postre Chaja. 

"It was invented by the owner of a tearoom in a north Department, Paysandú.
That tearoom made up this lovely sweet desert and invited a friend to try it. The friend said it was a light and soft thing like a foam, just as the Chajá bird was! And from then on, it is called the Postre Chaja….the Chaja Desert!"

Cool right so here's the recipe:

Ingredients:
1 can of peaches in syrup
½ liter whipped cream
1 pound dry meringues
I round angel cake….
Recipe of the cake:
Mix 1 cup cake flour with
¼ cup of sugar
Whip until stiff:
8 eggs white, add ½ teaspoon of cream of tartar,
Add 1 cup of sugar, folding it softly
Add 1 teaspoon vanilla
Add to this mixture the flour, folding it slowly and gently
Put the mixture in an unbuttered baking dish. Take it to 340º oven for 40 minutes. Let it cool face down, taking care the cake doesn’t touch anything, and when cool put it into a dish.

Preparation of the Postre Chajá:
Cut the angel cake in two parts, put the lower part in a dish, open a can of peaches in syrup. With the syrup give moisture to the cake. Fill it with whipped cream and mix it with the peaches cut in small pieces. Put the top part of the cake, add to it some of the syrup too. Cover it with more whipped, top it with meringues, cracked into small pieces adding some more little pieces of peaches on top also. The main part of it is that this desert needs abundance of whipped cream and of meringues as Icing!
Let it rest in the refrigerator a couple of hours before serving it.

This is a little beyond me, but as always your welcome to try and leave a comment telling us how it went!