Today I was at our local Mexican resturant with my Mom and her family, who by the way are Mexican American. After we placed our orders, we had a little discussion about how confusing it was that some dishes have different names when they are the exact same thing on the plate (example: taquitos, flautas, rolled tacos).
In the culinary world we know the tiniest change sometimes make a huge difference, but sometimes we just say its a different version or presentation and at the end of the day is all about the chefs preference.
Case and point: bunuelos.
If you’re like me then bunuelos are made out of fresh flour tortilla and are fried until a crispy golden brown and then coated with cinnamon sugar for a nice little treat that are sometimes affectionately called “elephant ears”. For others, bunuelos are almost like a donut hole, a ball of dough that is dipped in the same cinnamon sugar coating that is equally delicious.
Today, seeing as I was lacking fresh tortillas, I cut some pre-made tortillas into strips and lightly fried them before coating them with the cinnamon sugar. Usually when done with fresh tortilla, they’re a bit more puffy and chewy, but these were more like bunuelos chips. They still had the nice flaky-ness from the fried tortilla and their size made them easy for storage so that I could have more at a later time. Though admittedly, they didn’t make it to later…they made it straight to my tummy.
Wow, that sounds easier but is totally different from how we make them!
Baked Apple Ice Cream Bowls
4 apples (hollowed out)
1 tbsp sugar
1 tbsp cinnamon
vanilla ice cream
Hollow out apples. Mix together sugar and cinnamon and add to inside of apples. Bake at 350 degrees F for 20 minutes. When apples are baked, fill with vanilla ice cream and top with caramel.
Source: Pinterest http://pinterest.com/
I don’t like apples but I like them baked and this sounds yummy!
Part of the reason may be that after arriving in space, astronauts lose their sense of smell, which largely governs the pleasurable taste of food. An example of this is coffee. “If you hold your nose and sip your coffee, you’re getting just a bitter liquid,” says Jean Hunter, a food engineer at Cornell University.
Sugar Skull Recipe.
What You Need:
- 2 1/2 cups sugar
- 1 egg white from an extra large egg, or 2 from small eggs
- 1 teaspoons light corn syrup
- 1 teaspoon vanilla
- Cornstarch, about a half cup, for powdering surface
- Colored sprinkles
- Food coloring
- Fine paint brush
- Colored icing
Time Required: 10 minutes to make the candy dough
- Sift sugar into a large mixing bowl.
- In another bowl, mix the egg whites, corn syrup and vanilla.
- Slowly pour the liquid into the powdered sugar. Mix with your hands until a sandy dough forms.
- Form dough into a ball. At this point you can continue or you can refrigerate dough for later use.
- Lightly dust surface with cornstarch as well as your hands. Pinch off a heaping tablespoon of dough and shape it into a skull.
- Press the candy sticks into the bottom of each skull.
- If you’re using them, lightly press colored sprinkles into the soft candy.
- Let the candy dry overnight.
- When candy is dry, use the paint brush with food coloring to decorate the skulls. Or you can use frosting (one that will dry hard) with a find tip to decorate them.
- Hand them out as is, or wrap in a small cellophane bag tied closed with a small ribbon.
- The skulls may not dry completely on a humid or rainy day.
- If you use the molds, you should follow each manufacturer’s instructions as some molds only work with certain recipes.
- The “dough” should be the consistency of damp sand. Just moist enough to hold together. If “dough” is too dry and crumbly, add 1 teaspoon of water at a time to moisten.
- If “dough” is too moist, add sugar one tablespoon at a time until “dough” is the right consistency.
- If the candy has trouble drying completely, place in a 125 degree warm oven until dry.
You are officially my hero. I can never find these in stores and they were a huge part of the reason why I love El Dia De Los Muertos.