Showing posts with label hispanic. Show all posts
Showing posts with label hispanic. Show all posts

Wednesday, May 29, 2013

Anniversary Dulce de Leche Bars

I will start by saying that if you don't like cooking or baking or you think you can't bake or cook, it doesn't matter. This recipe will make everybody think that you are one AWESOME cook! 

Dulce de leche is so good! It is the Latin-American version of caramel and it is so much better; but then again I am biassed because I love my hispanic flavors. Dulce de leche is made with sweetened milk, hence the name; on the other hand, caramel is made from sugar. It is great on toast, waffles, pancakes, crepes, or just as a midnight snack replacing peanut butter (just not as healthy :)

This bars came together in no time. Mix store bought sugar cookie dough, oatmeal, brown sugar, and vanilla. Bake once. Spread dulce de leche from a can (or something fresh from the store if you are in Latin-America). Cover with second half of sugar cookie dough, oatmeal, brown sugar, and vanilla. Bake again. Cool down. Refrigerate (the longest part of the process!) EAT!!!!! 

Happy 2 year anniversary to my lovely husband and Happy birthday to my friend Valerie! 

Dulce de Leche Bars


2 rolls of refrigerated sugar cookie dough
1 1/2 cup quick oats or old fashioned oats
1 cup brown sugar
2 tsp vanilla
1-2 cans dulce de leche*
9x13 baking pan


1. Heat oven 350 degrees. Grease baking pan.
2. Stir or knead 1 roll of sugar cookie dough, 1/2 cup of sugar, 3/4 cups oats, 1 tsp vanilla. Press mixture evenly on the baking pan until you have an even crust. Bake for 14 min. (The crust will continue to bake on the step 4).
3. While crust is in the oven, soften dulce de leche in a small saucepan until it is soft enough to spread easily on crust. Spread on crust that you baked on step 2.
4. Stir or knead the rest of the cookie ingredients: 1 roll sugar cookie dough, 1/2 cup sugar, 3/4 cups oats, 1 tsp vanilla. Crumble this mixture evenly over the dulce de leche. Bake for 20-25 min or until somewhat golden brown. Bars will continue to cook once you take them out of the oven.
5. Let them cool for 30 min. Then refrigerate for 1 hour. 
6. Cut in squares of your desired size and ENJOY! 

Sunday, April 14, 2013

Mango & Corn Pico de Gallo

Pico de gallo is the name for fresh salsa in Latin America. It is really good with tacos, quesadillas, chips, beans, nachos, burritos, and the list can go on. One of the great things about pico de gallo is that you don't have to stick to a recipe. You can add onions or leave them out, add less lime juice or more, make it spicy or mild. It's a great recipe for a hot day when you don't want to use your stove.

Hope you enjoy it!

Mango & Corn Pico de Gallo


1 tomato, diced
1/2 red onion, diced
1 jalapeno, diced
1 cup corn
juice of 1 lime
cilantro to taste
1 cup mango, diced
salt and pepper to taste
cumin to taste


Combine all the ingredients in a bowl and adjust seasonings to taste. Enjoy!

P.s. If you have any pineapple in the refrigerator, go ahead and add some. It makes it even better!