Taste of Mexico: “Buñuelos” with Kahlúa Dip

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Kahlua dip

 

For a friend’s Mexico-themed get together I thought about bringing Buñuelos like I’ve had at a local restaurant; fried cinnamon sugar flour crisps drizzled with honey or chocolate and topped with whipped cream.  [I also thought about flan... truthfully, I've been craving that and found a recipe for a coffee flan that made my mouth water.]

But, the simplicity and snack-yness (is that a word?) of Buñuelos had me sold. I have no doubt that making traditional ones from scratch would be terrific, but to simplify, I opted for store-bought flour tortillas fried, and tossed in superfine granulated sugar and cinnamon. Seems this is a pretty common approach.. lots of recipes including this one.

YUM.

Now, for something to dip them in. The honey and chocolate just wasn’t fun enough… and I was still thinking about coffee.Kahlua

Then, this guy was staring at me.  Maybe he winked?

I think he whispered  [... in a voice like how Rango says it.]

Hola…… I am from Mexico.”

It’s true, he is from Mexico.  We brought back the bottle of coffee goodness ourselves.

Coffee.

BINGO.

 

Using a typical cream cheese base, Kahlua adds a sweet coffee flavor.  Adding espresso powder to your liking let’s you control how strong the flavor is.  The result is a light, creamy dip that paired perfectly with the  Buñuelos.

Leftover dip (of there is any) stores well in the fridge and is good with Nilla wafer cookies… it would go well with fruit or pretzels too for a sweet/salty taste.

Sound good?  My recipe is below. Give it a try.

Kahlua dip 4

Flaky flour tortillas with sweet sugar and cinnamon coating.

Kahlua dip 2

Creamy, cool, fluffy dip… sprinkled with espresso powder… because, why not?

 

Kahlua dip 3

Buñuelo &  Kahlúa Dip Recipes          [Printable recipe here]

For Buñuelos:

-       1 package of flour tortillas ( “taco” size)
–       Granulated white sugar – superfine works nicely
-       Ground cinnamon

1)    Mix sugar and cinnamon to your liking in a bowl and set aside.

2)    Heat vegetable oil or shortening in a skillet. Cut tortillas in half, and each half in thirds.
Fry the cut tortillas, turning over when a light golden brown color is achieved. Transfer to brown paper bags on a cookie sheet to drain and cool slightly.

3)    While still slightly warm, coat both sides of fried tortillas with the mixture of cinnamon sugar.

 

Kahlúa Dip:

-       1 – 8 oz. cream cheese
–       1 stick butter
–       1 ½ cups powdered sugar
–       Dash of salt
–       1 teaspoon vanilla extract
–       3 tablespoons Kahlúa coffee liqueur
–       1-2 teaspoons powdered espresso – optional
–       1 – 8 oz whipped topping – thawed

1)    In a large bowl, beat together softened cream cheese and butter until light.

2)    Add powdered sugar, salt, vanilla and liqueur. Mix well. Add espresso powder if desired. Adjust liqueur and espresso to taste.

3)    Fold in whipped topping, mixing well. Chill for at least an hour, then stir again and transfer to your serving dish. Dust with espresso powder if desired.

If you give the recipe a try let me know how it goes!  The group at the party I attended really liked it… and Mr. Sandonthebrain enjoyed it even though he’s not a big “coffee guy”.

Cheers!

Winter Solstice; Find Your Sun

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PC Panorama

December 21, 2013 marks the winter solstice for the northern hemisphere. Here, just outside of Chicago it’s gray. The sky…. and the dingy snow pushed aside by plow and shovel. Gray. There is a chill in the air as we wait for a cold front to decide if the sky will deliver freezing rain or snow, and just a few minutes more than 9 hours of daylight. (sunrise 7:16, sunset 4:25)

But since I’m a glass-half-full kinda gal, I’m happy to realize the days will start to get longer now too. Before you know it, it will be summer.

Let’s find the sun….   Read the rest of this entry

Allspice – Take Me To The Islands

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Jorie:

I love island spices!

Originally posted on The Life of Spice:

In gathering ingredients for a recipe this morning, I grabbed the ground allspice only to find I had not even opened it yet. As I peeled the foil seal from the top of the container the concentrated release of spicy air wafted right up my nose and took me… to the the islands.

I love cooking with allspice in bakery and desserts as I am today… but most favorite and what immediately comes to mind when I smell it is jerk chicken.

(excuse me while I wipe the drool from the corner of my mouth.)

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Pucks and Palm Trees

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Pucks… and palm trees.

Today is the first day of Fall.  I woke up to a brisk 46F here in Chicagoland. (That’s just a mere 14 degrees above freezing in case you needed the math done.) So, why am I excited about it…? Because it’s just a short NINE more days until the official start of pro hockey.  Chicago Blackhawks Hockey. Woohoo!

……and how do you jump from cold, icy hockey to tropical heat and palm trees, you ask? Good times with Hockey fans. That’s how.

Mexico

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The Wonder of Sea Things

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The Wonder of Sea Things

Like offerings at a palm alter, remnants of sea life that have washed ashore hug the base of each tree in a perfect decorative way. Salty and sandy and sun baked,  they were placed there by the owner of this Cayman Island rental villa to be explored and admired just as much as they are for decoration. The color and textures really captured my interest. My macro lens begged me to look closer at the intricate details. Amazing!  Take a look….  Read the rest of this entry