Nature's Pride Honey Wheat Ice Cream
A couple of weeks ago there was a particular Foodbuzz email that showed up in my inbox. It was an invitation to become a Nature’s Pride Bread Ambassador at this years Foodbuzz Festival.

Those chosen will get to showcase their unique Nature’s Pride Bread recipes at the Foodbuzz Taste Pavillion as well as have their accomodations and airfare to attend the festival covered by Nature’s Pride.

An offer I just couldn’t pass up…

Hungry for more Honey Wheat Ice Cream…?


Brownie Scones

Boy do I have a great recipe to share with you today. This recipe is adapted from Unplugged Baking by Nicole Rees.

As I was flipping through the pages of Baking Unplugged I came upon this specific recipe – Brownie Scones, as you probably guessed… the flipping immediately stopped and the reading began!

The first eight words on that page were all I needed to read before I started pulling ingredients out of the pantry.

This is my favorite recipe in the book.

Hungry for more Brownie Scones?


Let’s take a stroll down memory lane…

It’s a hot summer day in Los Angeles, I’m 8 years old, and my dad has just told me we are going to go out for ice cream. Woo hoo!!!

We walk down the street to the bus stop on Sunset Blvd., sit down on the bench and we wait for any bus numbered 1-4 to show up. Only a few minutes go by and a bus arrives, we hop on and take a seat.

We ride along for what seemed like 10-15 minutes, get off the bus, cross the street and enter a little Cuban coffee shop. My dad says hello to the person behind the counter who then responds with a “Paquito! Chico, como has estado…!”

There’s a little chit-chat back and forth then the man behind the counter asks us what we’ll be having, I respond and say… Un helado de mamey por favor (Mamay Ice Cream, please) and my dad says un cafecito (an espresso).

I’m handed a tasty waffle cone with a scoop of the most amazing mamey ice cream, then a tiny espresso cup gets placed on the counter for my dad.

My dad and I hang out for a while as we each savor our treats and enjoy a pleasant conversation, involving stories from back in the old days.

Good times…



This month’s Mactweets – Mac Attack Theme as you can tell by the title of this post is dedicated to Summer Flicks.

The movie I had originally intended to be the source of inspiration is one of my favorite “guilty pleasure” movies, and not a huge blockbuster such as E.T. was.

E.T. Images via IMDB


One afternoon during my recent trip to Mexico, my mom went into the kitchen and pulled out a plastic bag from the pantry. She called me over and said: “Hijita… mira, ven. Esto es para ti.” (Little daughter… take a look, come here. This is for you.).

Inside the bag there was a wide assortment of clipped, handwritten, and typed recipes along with a notebook which contained recipes written by one of my aunts who used to run a hotel in the country, circa 1950. My aunt gave the notebook to my mom a few years after they decided to close the hotel and move to the city.

My mom later on added her own recipes to this notebook; she also tried to write down as many recipes as she could remember from dishes my grandmother used to prepare.

The plastic bag and it’s contents have now transferred ownership and although I have bittersweet feelings about said transaction I’m trying to embrace them.

This Prune Flan recipe didn’t make it into the famous notebook but I found it in the stack nonetheless, so I decided to give it a try.

Straight out of the archives


Prune Flan – Flan de Ciruelas

1 cup granulated sugar
1 teaspoon vanilla extract
1 cup (100 g) pitted prunes
4 eggs, beaten
1 cup whole milk
1 cup evaporated milk
1 cup condensed milk

Preheat oven to 350 degrees F.

The flan will be baked in bain-marie (baño-maria) so you will need a 13 X 9 pan deep enough to hold your oven-proof flan dish.

Fancy Schmancy Mexican Copper Pot
In a heavy bottomed saucepan or cool Mexican Copper Pan melt sugar until it turns a golden amber color. Remove the pan from heat and pour caramel into the oven-proof flan dish, then quickly drizzle the vanilla over the caramel and swirl around in dish, as much as possible.

Caramel coated flan dish
Set the dish inside the 13 X 9 pan. Carefully add 2-3 cups of water to the pan making sure not to get any water onto the dish coated with caramel.

In a blender add the pitted prunes followed by the remaining ingredients. Blend on low speed for about 1 minute then increase speed to medium-high for an additional minute.

Prune Flan in baine-marie
Pour the flan base into the dish lined caramel and bake for 30 minutes or until the flan is set. Carefully remove the pan from the oven and remove the baking dish from the pan. Let the flan rest for at least 20 minutes. Cover and refrigerate overnight.

Prune Flan - Flan de Ciruela

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