Bloom the yeast with the warm water and a small pinch of sugar. Add the remaining 2 tbsp sugar and the melted 3.5 tbsp butter with the warm milk. Add the 2.25 cups of flour and the salt. Mix and knead for 5 minutes. Allow to rise covered in a warm spot for an hour.
Meanwhile, prepare the fillings. My mom always prepares rummy sour cherry preserves. I take half a cup of this and drain it well. In a separate dish, mix the cocoa powder, sugar and melted butter. Set aside.
Grate the apple and squeeze out juices. Mix with sugar.
Melt the butter and mix with sugar, cinnamon and cardamom.
After an hour passed, preheat oven to 200F for 1 minute. Then shut it off. Cut the dough into six equal pieces. Roll out into 8-inch by 12-inch rectangles. Spread the chocolate filling on two. Add the sour cherries and roll up. Place onto a baking sheet, seam-side-down.
To another two rolled out dough pieces add the grated apple and the apricot jammy bits. Roll up and add to baking sheet.
Finally, the last two pieces get the cinnamon filling before being added to the baking sheet. Move the baking sheet to the oven and allow the rolls to rise for 20 minutes.
Remove from oven and preheat oven to 375F.
Cut the rolls and fan out slices as shown in picture. Brush with milk twice and bake for 10-15 minutes, until pieces are golden brown.
This was such an amazing combo that I had to have repeats of it ten times.
1 cup masarepa
1-1.5 cup boiling water
0.5 tsp salt
1 tbsp butter
0.25 cup shredded cheddar
0.25 cup diced, pickled jalapenos
2 tilapia filets
1 tsp guava garlic salt
0.25 cup diced red onion
1 clove garlic
1 tbsp lemon juice
1 tsp Sriracha hot sauce
Mix the masarepa with the salt. Pour in the boiling water and stir in carefully. Add the diced jalapenos, cheese and the butter and mix in until blended. Allow to sit. Add more water if the dough feels dry.
Scoop out the avocado and mash with the garlic, lemon juice, salt and hot sauce. Set aside.
Sprinkle the fish with the garlic salt. Seat aside.
Heat a large skillet with a little bit of oil on high heat. Form the masarepa dough into four circular patties. Add them to the large skillet and brown on each side. Remove onto two plates.
Cook the fish in a hot pan with a little oil. Top the arepas with the avocado mash, add the fish pieces and sprinkle the top with red onion. Serve.
This trick may be ancient history for everyone reading this post, but admittedly, it was new to me. I usually don't get oranges, because I hate peeling them and pulling them into slices. Well, this strategy works amazingly.
Just wash the outside of the orange. Take a sharp knife and slice it into wedges. It is so easy to bite out the orange from the peel this way!
An open-faced cream cheese pie for breakfast or an easy dessert.
2 tbsp butter
1 egg yolk
0.25 cup water
1 tsp yeast
1 tsp vanilla
2 tbsp sugar
pinch of salt
1/3 cup milk
0.5 tsp lemon zest
8 oz cream cheese
0.5 tbsp vanilla
1/3 cup sugar
0.5 cup blueberries
bloom yeast with a pinch of the sugar and the warm water. Add the flour, egg yolk, butter, lemon zest, vanilla, remaining sugar, salt and warm milk. Knead using a kitchen aid mixer until smooth, about 5 minutes. Set aside covered until doubled in size.
Mix the cream cheese with the egg, sugar and vanilla. Set aside.
Roll out the risen dough and place into a 9-by-11-inch nonstick pan sprayed with vegetable oil. Press up against the edges. Allow to rise for 15 minutes, then fill with cream cheese and sprinkle blueberries on top.
Bake in a preheated 375F oven until cheese filling is just set and edges are golden brown. Cool completely on cookie rack before serving.