When I was a kid/teenager my mom used to make homemade jam. My favorites were strawberry and mango-pineapple. We all enjoyed our jam on crackers and bread. She even used them as fillings for cakes.
I remember my mom tried to sell her jam to a local supermarket but she was turned down because she needed to create a brand and a legal business to be able to work with the supermarket. By then, my mom had a lot on her plate like taking care of 3 kids and a mother with an early stage of dementia so it was not the right time for her to start a business like that. Now that I think about it, it kind of makes me sad that she couldn’t close that deal but she had her priorities and later on in life she created another business that I will talk about some other time.
Happy Monday! I hope everyone is doing well. I think life is going back to normal little by little (around where I live). This virus has changed how we live and we should be careful until they can find a vaccine which hopefully is soon because I won’t be able to travel to Peru without one, I don’t want to put my parents in risk. I cross fingers that I can spend the holidays with them. I’m so lucky that their 2 caregivers have been doing the quarantine with them for more than 2 months now and they have their groceries and medicine delivered to them.
Changing subjects, a couple of weeks ago I went to a Hispanic grocery store to get my papaya (I love papaya because it’s really good for your stomach) and guess what! I found yeast! A big big pack of yeast. My husband got really excited and started to make bread. I haven’t bought bread at the store since then, I love his bread so much.
And because I found yeast, I decided to make some buns but not with cinnamon. This time I made chocolate buns. They are so so good!
Because I’m using rapid rise yeast, I am not proofing it, but if you want to proof it, that’s ok too.
Happy Friday friends! Mangoes are going to be in full season soon and making a dessert with them is a special treat because they are delicious! California is getting hotter and hotter so I thought it was a good time to get some mangoes and make a dessert that doesn’t need the oven so much.
This pie has 2 parts:
-The crust is made with animal crackers, butter and sugar. You bake the crust for a little bit and you let it cool.
-Then, you make the filling with mango puree, sweetened condensed milk, unflavored gelatin and water. You don’t bake this filling. It just needs to set in the fridge for some hours or overnight.
Simple recipe, delicious treat!
Let’s start baking and don’t forget to follow me on Instagram @Pastry_Tales . I always post the videos of my desserts.
Hello friends and Happy May!! Weather has started to change and my lemon tree is blooming! I am not visiting anybody right now so I can’t share my lemons like I used to so I decided that I should bake something with them.
Snowball cookies OR Russian Tea Cakes OR Mexican wedding cookies are different names for one popular cookie that is made a lot during Christmas season. Today, I’m making a Spring version using lemons.
I used lemon zest and lemon juice. If you would like, you can add a tiny bit of lemon extract but I don’t think it’s necessary.
I think this is our 6th week of “stay home” order. It does not seem that long but here we are, another week. Last weekend I was thinking about when will I be able to hop in a plane and go see my family in Peru.
Peru’s airport is closed, nobody is getting in or out. I’m sure they will re-open the airport at some point but I don’t think I’ll feel safe to travel without a vaccine. I can’t imagine getting the virus during my 2 flights to Peru and then spread it to my elderly parents. It’s hard to think that it’s going to be a long time until I can be with them. Let’s cross fingers that a vaccination can be found soon.