Cuban Breakfast Recipes - A Sassy Spoon

Spanish Hot Chocolate (Chocolate Caliente)

Jamie Silva — Tue, 22 Nov 2022 12:00:00 +0000

As I mentioned in my churros con chocolate post, Miamians love celebrating “chilly” weather with freshly fried churros and thick, hot chocolate.

It’s become a fun tradition here even though, we won’t leave our homes if the weather drops below 60ºF. Ha!

This hot chocolate recipe is not your average milky hot chocolate. It’s rich, thick, velvety, and almost pudding-like.

This chocolate caliente isn’t just a drink, it’s also a dipping sauce for churros (maybe even Cuban buñuelos if you’re feeling adventurous!).

To be honest, it doesn’t even have to be cold outside for you to enjoy this treat.

Let me show you how to make it!

Ingredients You’ll Need

Whole milk. I highly recommend you use whole milk over any other milk or water for this recipe. Whole milk is super creamy and extra flavorful. The perfect base for this thick hot chocolate.

High-quality dark chocolate. Personally, I LOVE love love this Chocolate Menier. It’s what my mom would use when she would make chocolate caliente for us as kids. It’s a thick chocolate bar that’s super sweet and very rich. Trust me, you won’t be able to bite into it. If you can’t find this chocolate bar in your area, I recommend high-quality dark chocolate with a high percentage of cocoa. You can always sweeten the hot chocolate with sugar later, if necessary, but don’t skimp on quality here!

Cornstarch. I know it sounds weird to add cornstarch to your milk but this is the secret to thick, hot chocolate. Cornstarch is a thickener and I promise you won’t be able to taste it. You can use arrowroot powder too.

Sugar. Not a need but a want if you’d like to sweeten your hot chocolate.

When you’re done with this recipe, make Cuban Cafe Con Leche!

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Saucepan

Perfect for a quick recipe. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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How To Make Spanish Hot Chocolate

Grate the chocolate. Yep. Go grab your cheese grater because this is how your chocolate will melt evenly into the whole milk. Especially, if you use the Chocolate Menier that I recommended above. They’re blocks of bittersweet dark chocolate so, you WANT to grate this or you’ll be waiting for years for it to melt. My mom would shave the chocolate bar into the milk but I prefer to grate it.

Add the cornstarch to the warm whole milk. In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved. It helps to dissolve faster when the milk is warmed up.

Add the grated chocolate. Add the grated chocolate into the saucepan, while stirring, until the chocolate has completely melted. Add the sugar, if using, and continue stirring until the hot chocolate has thickened about 5 minutes. It will smell so good!

Recipe Tips & Variations

Make churros! These two things go hand in hand in my world so might as well make yourself a batch of homemade churros for dipping into this thick hot chocolate.

Spice it up! It’s not authentic however feel free to add cinnamon (or a pinch of cayenne powder) to the milk before adding the chocolate.

Set up a DIY hot chocolate bar. Again, not traditional, but you can set up a hot chocolate bar with fun toppings for your guests to add to the chocolate caliente! Things like whipped cream, mini marshmallows, or even some Bailey’s Irish Cream for a boozy spin.

That’s all folks! Can’t wait for you to make it!

Spanish Hot Chocolate (Chocolate Caliente)

Spanish Hot Chocolate (Chocolate Caliente) is a thick, rich, pudding-like hot chocolate made with bittersweet dark chocolate, whole milk, cornstarch, and sugar. This isn't your typical watery hot chocolate, this is an indulgent, decadent, dark chocolate lover's delight best served with deep-fried churros just like they do in Spain.

Course Breakfast, Drinks

Cuisine Spanish

Keyword chocolate caliente, churros con chocolate caliente, Cuban hot chocolate, hot chocolate recipe, spanish hot chocolate, spanish hot chocolate recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 94kcal

Author Jamie Silva

Ingredients

2 cups whole milk
1 tablespoon cornstarch
6 ounces bittersweet dark chocolate grated (I use the Chocolat-Menier bar)
1 tablespoon granulated sugar or more to taste
Pinch of cinnamon or cayenne powder optional

Serving Suggestions

Get Recipe Ingredients

Instructions

In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved.
Add the chocolate, while stirring, until the chocolate has completely melted.
Add the sugar and continue stirring until the hot chocolate has thickened about 5 minutes.
Serve the hot chocolate with homemade churros. Enjoy!

Nutrition

The post Spanish Hot Chocolate (Chocolate Caliente) appeared first on A Sassy Spoon®.

Easy Rum Toffee Pecan Sticky Buns Recipe

Jamie Silva — Thu, 20 Oct 2022 11:00:00 +0000

In South Florida, there’s a spot called Knaus Berry Farm that opens every year from November to April and serves the most delicious sticky buns. SO GOOD!

Sometimes, we have to make a huge line just to buy a dozen. That’s why I decided to develop my own sticky bun recipe for all those times when we’re unable to make that long line or when Knaus Berry is closed.

And I have to say, while I love my homemade cinnamon rolls… these pecan sticky buns definitely live up to the hype!

Why You’ll Love This Recipe

Like cinnamon rolls, but BETTER. Sure, who doesn’t love thick, vanilla frosting on top of cinnamon rolls but imagine a sticky, gooey, buttery pecan topping? I mean, talk about next level!

Decadent, rich flavor. Packed with cinnamon, pecans, and buttery, brown sugary goodness, these sticky buns will wow you and your guests.

Easy to make! You can make these today or ahead of time for Thanksgiving, Christmas, or Easter. I break down the step-by-step process for each one below.

Ingredients You’ll Need

For the rum toffee pecan topping, you need packed brown sugar, unsalted butter, dark spiced rum (I like Captain Morgan), and toasted and chopped pecans.

For the sticky bun filling, you need unsalted butter, packed brown sugar, and ground cinnamon.

For the dough, you need warm whole milk, brown sugar, instant dry yeast, eggs, unsalted butter, salt, and flour.

Recommended For This Recipe

KitchenAid Stand Mixer

A KitchenAid mixer is an indispensable kitchen appliance, offering versatility and efficiency in baking and cooking, making it one of my top kitchen must-haves!

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9×13 Baking Dish

This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!

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Step-By-Step Instructions

Make the dough & let it rise. In the bowl of a stand mixer, add the warm milk then stir in the brown sugar and instant dry yeast. Allow it to sit for 2-3 minutes until foamy. Mix in the eggs, butter, and salt until combined. Switch to the dough hook, add flour, 1 cup at a time, and mix until a dough forms. If you don’t have a stand mixer with a dough hook, you can mix and knead by hand until a dough forms. Cover the bowl with a kitchen towel and let it rest in a warm place for 1 hour until the dough has doubled in size.

Make the rum toffee pecan topping. Spray a 9×13 baking dish with nonstick cooking spray. Set aside. In a saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and simmer for 4 minutes. Remove from heat, and stir in rum. Pour the mixture into the baking dish and top with the chopped pecans. Set aside.

Make the brown sugar cinnamon filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside.

Roll out the dough. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and evenly roll it out into a rectangle, making sure the long side is 18-inch long.

Add the cinnamon-sugar filling. Brush melted butter over the rectangle. Sprinkle the cinnamon brown sugar mixture evenly over the melted butter.

Cut the dough into buns. Carefully and tightly roll the dough into an 18-inch long log. Using a sharp knife, cut into 12 buns. Using a sharp knife, cut into 12 buns.

Let the buns rise (again). Transfer each bun to the baking dish with the rum toffee pecan topping. Cover the buns with a kitchen towel and let them rise for 30 minutes.

Bake the buns. Preheat the oven to 375ºF. Bake the buns for 25-30 minutes or until golden brown on top. At the 12-minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much.

Serve. Remove from oven and let them cool for 5 minutes. Carefully invert the buns onto a large serving dish. Serve warm.

If you have pecans left over, you can make candied pecans, chewy pecan chocolate chip cookies, or my espresso dark chocolate pecan pie galette!

Make Pecan Sticky Buns Ahead of Time

Once you transfer the buns to the baking dish on top of the rum toffee pecan topping (step 6), brush the tops of the sticky buns with melted butter then cover the dish in plastic wrap. The butter will help the plastic wrap come off easily the next day.

Place the dish in the fridge overnight for 8-12 hours. Once you’re ready to bake, bring the sticky buns to room temperature, about 30 minutes or so, before baking.

Freezing Instructions

First things first, you need to partially bake them first before freezing.

When you get to step 6, bake the buns for 12-15 minutes instead of the full 25-30 minutes then cool completely. Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze them for up to 1 month.

Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (10-15 minutes) until golden brown.

Storage Tips

Sticky buns may be kept at room temperature for 2 days and covered in aluminum foil to prevent them from drying out. You could also transfer them to an airtight container and place them in the refrigerator for 1 week or the freezer for up to 3 months. Just thaw and heat them up for 45 seconds in the microwave.

Easy Rum Toffee Pecan Sticky Buns Recipe

Homemade pecan sticky buns filled with cinnamon brown sugar and topped with a decadent rum toffee sauce! Think cinnamon rolls but with a buttery, ooey gooey, sticky topping. These pecan sticky buns are easy to make and packed with brown sugar, nutty, caramel-y, and cinnamon-spiced flavors. Learn how you can make these sticky buns from scratch ahead of time or overnight for your favorite holiday.

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon rolls with sticky topping, pecans, rum toffee, Rum Toffee Pecan Glazed Sticky Buns, sticky buns

Prep Time 30

Cook Time 30

Resting time 1 30

Total Time 2 30

Servings buns

Calories 475kcal

Author Jamie Silva

Ingredients

Sticky Buns Dough

1 cup whole milk warm
1 tablespoon brown sugar
2 1/4 teaspoons instant dry yeast
2 large eggs
4 tablespoons unsalted butter melted
1/2 teaspoon salt
3 1/2 cups Bob’s Red Mill All-Purpose Flour

Rum Toffee Pecan Topping

1 cup brown sugar packed
1/2 cup unsalted butter
1/4 cup dark spiced rum
1 1/2 cups pecans toasted and chopped

Sticky Buns Filling

4 tablespoons unsalted butter melted
1/2 cup brown sugar packed
2 teaspoons ground cinnamon

Get Recipe Ingredients

Instructions

Make the dough & let it rise. In the bowl of a stand mixer, add the warm milk then stir in the brown sugar and instant dry yeast. Allow it to sit for 2-3 minutes until foamy. Mix in the eggs, butter, and salt until combined. Switch to the dough hook, add flour, 1 cup at a time, and mix until a dough forms. If you don't have a stand mixer with a dough hook, you can mix and knead by hand until a dough forms. Cover the bowl with a kitchen towel and let it rest in a warm place for 1 hour until the dough has doubled in size.
Make the rum toffee pecan topping. Spray a 9×13 baking dish with nonstick cooking spray. Set aside. In a saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and simmer for 4 minutes. Remove from heat, and stir in rum. Pour the mixture into the baking dish and top with the chopped pecans. Set aside.
Make the brown sugar cinnamon filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside.
Roll out the dough. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and evenly roll it out into a rectangle, making sure the long side is 18-inch long.
Add the cinnamon-sugar filling. Brush melted butter over the rectangle. Sprinkle the cinnamon brown sugar mixture evenly over the melted butter.
Cut the dough into buns. Carefully and tightly roll the dough into an 18-inch long log. Using a sharp knife, cut into 12 buns. Using a sharp knife, cut into 12 buns.
Let the buns rise (again). Transfer each bun to the baking dish with the rum toffee pecan topping. Cover the buns with a kitchen towel and let them rise for 30 minutes.
Bake the buns. Preheat the oven to 375ºF. Bake the buns for 25-30 minutes or until golden brown on top. At the 12-minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much.
Serve. Remove from oven and let them cool for 5 minutes. Carefully invert the buns onto a large serving dish. Serve warm. Enjoy!

Notes

Overnight option – To make these sticky buns overnight: Once you transfer the buns to the baking dish on top of the rum toffee pecan topping, brush the tops of the sticky buns with melted butter then cover the dish in plastic wrap. The butter will help the plastic wrap come off easily the next day. Place the dish in the fridge overnight for 8-12 hours. Once you’re ready to bake, bring the sticky buns to room temperature, about 30 minutes or so, before baking.

Make-Ahead Option – To freeze sticky buns before baking: You need to partially bake them first before freezing. When you get to step 6, bake the buns for 12-15 minutes instead of the full 25-30 minutes then cool completely. Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze them for up to 1 month. Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (10-15 minutes) until golden brown.

Nutrition

The post Easy Rum Toffee Pecan Sticky Buns Recipe appeared first on A Sassy Spoon®.

Homemade Gooey Cinnamon Rolls with Vanilla Icing

Jamie Silva — Tue, 13 Sep 2022 11:00:00 +0000

When it came to baking with yeast, I was always so intimidated by the whole process. I felt the same way about my focaccia bread and my easy sticky buns recipe.

Like you, I was a beginner and nervous but guess what? It wasn’t so scary after all. Making this easy recipe for cinnamon rolls is pretty straightforward!

These gooey cinnamon rolls are rich, soft, and fluffy with tons of cinnamon-brown sugar-toffee-caramel-like flavors. Kinda like my chewy pecan chocolate chip cookies. I digress.

Let me show you how to make them!

Why You’ll Love This Recipe

Simple, straightforward recipe. Yeasted cinnamon roll recipes always intimidated me but this one is so easy to make. Promise you won’t believe you made these from scratch!

Rich, sweet flavors. The combination of buttery brown sugar and warm cinnamon flavors with the thick vanilla icing makes this cinnamon roll a close clone of Cinnabon!

Make them overnight or freeze them for later. If you don’t have time to make them right now, make these cinnamon rolls ahead of time. Instructions below!

Ingredients You’ll Need

I highly recommend you prep and measure all the ingredients before getting started. This will help move the recipe along smoothly.

For the dough

Whole milk. You can also substitute for buttermilk or non-dairy milk. For the most flavorful result, use whole milk. I do not recommend nonfat, skim, or 2% milk.

Instant dry yeast. I use Fleischmann’s but Red Star Yeast also works.

Granulated sugar. Needed for proofing the dough.

Unsalted butter + eggs. We need fat to get a softer, richer dough.

Salt. The best flavor enhancer.

All-purpose flour. You can also use bread flour however all-purpose flour still gives these cinnamon rolls a great texture.

For the filling

Dark brown sugar, ground cinnamon, unsalted butter.

Icing for the cinnamon rolls

Powdered sugar, whole milk, unsalted butter, vanilla extract.

Step-By-Step Instructions

This cinnamon roll recipe has 2 rises which means you need to let the dough rest before moving forward to the next step so patience is necessary. I can guarantee, however, that it will all be worth the wait.

Make the dough & let it rise. In the bowl of a stand mixer, add the warm milk then stir in the sugar and instant dry yeast. Allow it to sit for 2-3 minutes until foamy. Mix in the eggs, butter, and salt until combined. Switch to the dough hook, add flour, 1 cup at a time, and mix until a dough forms. If you don’t have a stand mixer with a dough hook, you can mix and knead by hand, for about 2-3 minutes, until a dough forms. Cover the bowl with a kitchen towel and let it rest in a warm place for 1 hour until the dough has doubled in size.

Make the cinnamon rolls filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside. I prefer using brown sugar for this cinnamon sugar mixture instead of granulated sugar. Brown sugar gives these cinnamon rolls a more moist, sweet toffee flavor.

Roll out the dough. Spray a 9×13 glass or metal baking dish with nonstick cooking spray. Set aside. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and roll it into an evenly thick rectangle making sure the long side is 18-inch long.

Add the cinnamon roll filling. Carefully brush the rectangle with melted butter. Sprinkle the cinnamon sugar mixture evenly over the melted butter.

Cut the dough into rolls. Roll the dough into an 18-inch log. Using a sharp knife, evenly cut the log into 12 rolls.

Let the rolls rise (again). Transfer the rolls to the baking dish. Cover the rolls with a kitchen towel and let them rise for 1 hour until they have doubled in size.

Bake the rolls. Preheat the oven to 350ºF. Bake the rolls for 25-28 minutes or until golden brown on top. At the 15-minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much. Let them cool for 30 minutes before icing.

Make the icing for the cinnamon rolls. In a bowl, whisk together the powdered sugar, 2 tablespoons of milk, butter, and vanilla until smooth. For a thinner icing consistency, stir in 1 more tablespoon of milk.

Frost your rolls. After the cinnamon rolls have cooled, spread the icing on top of the cinnamon rolls, making sure each one is evenly coated with the icing. Slice, serve, and enjoy!

Difference between Cinnamon Rolls and Stick Buns

A cinnamon roll is more fluffy and soft while sticky buns are usually denser.

Both are sweet, rolled-up pieces of leavened dough. And they’re both technically “sticky” because of their respective glazes – icing for cinnamon rolls vs a rum toffee pecan glaze for the buns.

Both are delicious either way!

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KitchenAid Stand Mixer

A KitchenAid mixer is an indispensable kitchen appliance, offering versatility and efficiency in baking and cooking, making it one of my top kitchen must-haves!

VIEW PRODUCT

9×13 Baking Dish

This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!

VIEW PRODUCT

Make Ahead Cinnamon Rolls

To make cinnamon rolls ahead of time, make the recipe up to step 7.

Once you transfer the rolls to the baking dish (step 7), brush the tops of the rolls with melted butter then cover the dish in plastic wrap.

The butter will help the plastic wrap come off easily the next day. Place the dish in the fridge overnight for 8-12 hours. Once you’re ready to bake, bring the rolls to room temperature, about 30 minutes or so, before baking.

Freezing Tips

You need to partially bake them first before freezing them. When you get to step 8, bake the buns for 10 minutes instead of the full 25-28 minutes then cool completely.

Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze the partially baked rolls for up to 1 month.

Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (15-20 minutes) until golden brown.

Storage Tips

You can leave baked cinnamon rolls in an airtight container for up to 2 days at room temperature then store them in the freezer for up to 1 month.

Homemade Gooey Cinnamon Rolls with Vanilla Icing

Soft, fluffy, gooey cinnamon rolls topped with sweet vanilla icing. Packed with tons of cinnamon-brown sugar-toffee-like flavors, these cinnamon rolls have never been easier to make at home from scratch. Learn how to turn the dough, the cinnamon roll filling, and the vanilla icing into the perfect breakfast or brunch for the holidays or any time of year!

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword cinnamon rolls, cinnamon rolls recipe, gooey cinnamon rolls, homemade cinnamon rolls, icing for cinnamon rolls, vanilla icing

Prep Time 30

Cook Time 25

Resting/Rising Time 2

Total Time 2 55

Servings servings

Calories 449kcal

Author Jamie Silva

Ingredients

Cinnamon Rolls

1 cup whole milk warm
1/3 cup granulated sugar
2 1/4 teaspoons instant dry yeast
2 large eggs room temperature
4 tablespoons unsalted butter softened
1 teaspoon salt
4 cups all-purpose flour plus more for dusting

Cinnamon Roll Filling

3/4 cup dark brown sugar
1 tablespoon ground cinnamon
1/2 cup unsalted butter melted

Vanilla Icing

2 cups powdered sugar
2-3 tablespoons whole milk
1 tablespoon unsalted butter softened
1 teaspoon vanilla extract

Get Recipe Ingredients

Instructions

Make the dough & let it rise. In the bowl of a stand mixer, add the warm milk then stir in the sugar and instant dry yeast. Allow it to sit for 2-3 minutes until foamy. Mix in the eggs, butter, and salt until combined. Switch to the dough hook, add flour, 1 cup at a time, and mix until a dough forms. If you don't have a stand mixer with a dough hook, you can mix and knead by hand, for about 2-3 minutes, until a dough forms. Cover the bowl with a kitchen towel and let it rest in a warm place for 1 hour until the dough has doubled in size.
Make the cinnamon rolls filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside. I prefer using brown sugar for this cinnamon sugar mixture instead of granulated sugar. Brown sugar gives these cinnamon rolls a more moist, sweet toffee flavor.
Roll out the dough. Spray a 9×13 glass or metal baking dish with nonstick cooking spray. Set aside. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and roll it into an evenly thick rectangle making sure the long side is 18-inch long.
Add the cinnamon roll filling. Carefully brush the rectangle with melted butter. Sprinkle the cinnamon sugar mixture evenly over the melted butter.
Cut the dough into rolls. Roll the dough into an 18-inch log. Using a sharp knife, evenly cut the log into 12 rolls.
Let the rolls rise (again). Transfer the rolls to the baking dish. Cover the rolls with a kitchen towel and let them rise for 1 hour.
Bake the rolls. Preheat the oven to 350ºF. Bake the rolls for 25-28 minutes or until golden brown on top. At the 15-minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much. Let them cool for 30 minutes before icing.
Make the icing for the cinnamon rolls. In a bowl, whisk together the powdered sugar, 2 tablespoons of milk, butter, and vanilla until smooth. For a thinner icing consistency, stir in 1 more tablespoon of milk.
Frost your rolls. After the cinnamon rolls have cooled, spread the icing on top of the cinnamon rolls, making sure each one is evenly coated with the icing. Slice, serve, and enjoy!

Notes

Make Ahead Cinnamon Rolls

To make cinnamon rolls ahead of time, make the recipe up to step 7.

Once you transfer the rolls to the baking dish (step 7), brush the tops of the rolls with melted butter then cover the dish in plastic wrap.

Freezing Tips

You need to partially bake them first before freezing them. When you get to step 8, bake the buns for 10 minutes instead of the full 25-28 minutes then cool completely.

Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze the partially baked rolls for up to 1 month.

Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (15-20 minutes) until golden brown.

Storage Tips

You can leave baked cinnamon rolls in an airtight container for up to 2 days at room temperature then store them in the freezer for up to 1 month.

Nutrition

The post Homemade Gooey Cinnamon Rolls with Vanilla Icing appeared first on A Sassy Spoon®.

Guava Jam Bars with Coconut Macadamia Oat Crumble Topping

Jamie Silva — Tue, 05 Apr 2022 11:00:00 +0000

This post is sponsored by Bob’s Red Mill. All thoughts and opinions are my own. Thank you to all the readers of A Sassy Spoon for all your support! xo

When you love guava as much as I do, you find every opportunity to make recipes with guava!

With a bottle of guava jam staring me in the face, I decided to make these Guava Jam Bars! They’re sweet, salty, crumbly, buttery, and oh so delicious!

Whether you call them oat bars, oatmeal bars, jam bars, guava bars, or crumble bars, all I know is that you need to make them ASAP!

Let me show you.

Ingredients You’ll Need

I made a tropical crumble with macadamia nuts, shredded coconut flakes, and rolled oats that we’re using for both the crust AND the topping. Efficient! Love that for us.

Unsalted butter.
All-purpose flour.
Bob’s Red Mill Old Fashioned Rolled Oats. They are 100% whole grain, non-GMO, high fiber, and kosher. These oats are freshly milled from the highest quality oats available anywhere. Click here to learn more!
Light brown sugar.
Granulated sugar.
Chopped macadamia nuts.
Shredded coconut flakes.
Guava jam. I used this guava jam! You can use any jam you want as long as it’s thick (not runny). If you can’t find guava jam (or guava preserves), you can also use guava paste. Just boil it down with water or lime juice until you get a jam-like consistency.

When you’re done making this recipe, you should make my Cuban Arroz Imperial!

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8×8 Baking Dish

This is one of my favorite non-stick baking dishes! It is so easy to clean and cooks super evenly.

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Step-By-Step Instructions

Prep the baking dish. Preheat the oven to 350ºF. Lightly grease and line an 8×8 baking dish with parchment paper. This will make it easy to remove the bars from the baking dish. Set aside.
Make the crumble. In a large bowl or stand mixer, mix butter, flour, brown sugar, and granulated sugar until well combined. Fold in the oats, macadamia nuts, and shredded coconut flakes. The dough will be thick, buttery, and crumbly. Don’t be alarmed if it looks dry, that’s totally ok!
Layer the crust. Evenly press 2/3 of the dough into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it cooks evenly.
Spread the jam. Make sure the jam is warm, at room temperature, or cold so it spreads easily. Top the crust with a thick layer of the guava jam making sure it is evenly spread over the crust.
Add the topping. Using your fingers, break apart the remaining dough and sprinkle it on top of the guava jam so it looks like a crumble topping. Personally, I don’t like to cover the jam completely with the crumble because I like to see some of the jam oozing out of the bar. You do you!
Bake the bars for 35-38 minutes or until golden brown and the guava jam is bubbling. Careful the guava will be scorching.
Slice. Allow to cool completely before slicing with a sharp knife. You may have to clean the knife as you go since the guava jam gets sticky. Serve for brunch or dessert. Enjoy!

When you’re done making this recipe, you should make my guava jam thumbprint cookies (torticas de guayaba)!

Recipe Tips

Line the baking dish. Line and lightly grease the baking dish with parchment paper. Jam can get sticky so lightly greasing the parchment will help remove them easier.

Use warmed-up jam. Don’t use cold jam. Warm it up a bit so it’s easier to spread over the crust.

Thick jam. Speaking of jams, use a thick jam or fruit preserves. Avoid anything too watery. I bought this guava jam but I’ve also used guava paste in a pinch. Just boil it down with water until you get a thick, spreadable consistency.

Why not switch things up and make these jam bars using my homemade mango jam too!

Make it vegan! Use vegan butter if you’d like to turn these bars into vegan guava bars.

Slicing. I recommend using a very sharp knife to slice these guava bars. For smooth, clean slices, spray the knife with nonstick cooking spray and clean the knife between cuts.

Scaling. This recipe makes 9 square bars but you can definitely cut them into 12 smaller square bars if you prefer. You can also double this recipe however I recommend using a 9×13 baking dish instead of an 8×8 baking dish.

When you’re done with this recipe, make one of my savory recipes using guava like my delicious guava bbq glazed meatloaf!

Storage Tips

Once completely cooled and sliced, you can transfer any leftovers to an airtight container and keep them at room temperature for 2 days. You can then place them in the fridge for up to 1 week.

If you’d like to freeze these guava bars, you can store them in a parchment-lined freezer-safe container and freeze them for up to 3 months. Thaw to room temperature before serving.

Guava Jam Bars with Coconut Macadamia Oat Crumble Topping

Salty, sweet jam bars made with thick guava jam sandwiched between a buttery macadamia nut, shredded coconut, and oat crumble topping. An easy-to-make, simple tropical treat for breakfast, brunch, or any day of the week!

Course Brunch, Dessert

Cuisine American, Cuban

Keyword crumble bars, guava bars, guava crumble bars, guava jam bars, guava oats bar, jam bars, oat bars, oatmeal bars

Prep Time 15

Cook Time 35

Total Time 50

Servings bars

Calories 379kcal

Author Jamie Silva

Ingredients

1/2 cup unsalted butter room temperature
1 cup all-purpose flour
1/2 cup Bob’s Red Mill Old Fashioned Rolled Oats
1/3 cup light brown sugar packed
1/4 cup granulated sugar
1/4 cup macadamia nuts roughly chopped
1/4 cup shredded coconut flakes
1 1/2 cup guava jam or jam of your choice

Get Recipe Ingredients

Instructions

Preheat the oven to 350ºF. Lightly grease and line an 8×8 baking dish with parchment paper. Set aside.
In a large bowl or stand mixer, mix butter, flour, brown sugar, and granulated sugar until well combined. Fold in the oats, macadamia nuts, and shredded coconut flakes. The dough will be thick, buttery, and crumbly. Don’t be alarmed if it looks dry, that’s totally ok!
Evenly press 2/3 of the dough into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it cooks evenly.
Make sure the jam is warm, at room temperature, or cold so it spreads easily. Top the crust with a thick layer of the guava jam making sure it is evenly spread over the crust.
Using your fingers, break apart the remaining dough and sprinkle it on top of the guava jam so it looks like a crumble topping. Personally, I don't like to cover the jam completely with the crumble because I like to see some of the jam oozing out of the bar. You do you!
Bake the bars for 35-38 minutes or until golden brown and the guava jam is bubbling. Careful the guava will be scorching.
Allow to cool completely before slicing with a sharp knife. You may have to clean the knife as you go since the guava jam gets sticky. Serve for brunch or dessert. Enjoy!

Nutrition

The post Guava Jam Bars with Coconut Macadamia Oat Crumble Topping appeared first on A Sassy Spoon®.

4-Ingredient Tortilla Española (Spanish Omelette)

Jamie Silva — Sun, 27 Mar 2022 11:00:00 +0000

I can’t begin to tell you how many times my mom and I have made this Spanish Omelette (or Spanish Tortilla) recipe.

Not only is it a great option for using up eggs that are about to expire, but it also makes for a delicious brunch recipe or breakfast for dinner option, or even as an appetizer or snack.

What is a Tortilla Española?

A Tortilla Española (or tortilla de papa or tortilla de patatas) is a Spanish omelette made with eggs, potatoes, and onions. A traditional Spanish tapa if you will.

Let me show you how to make it!

Ingredients You’ll Need

Extra-virgin olive oil. Make sure you use a high heat olive oil that is used for cooking/frying.
White onions. I use large onions and I prefer white onions since they’re milder in flavor yet sweet which are perfect for this recipe.
Yukon gold potatoes. Waxy potatoes are the best potatoes for Spanish omelettes. Yukon gold is my go-to since they’re slightly sweet and buttery. You can peel them if you want however I leave them as is. Make sure they are all evenly cut 1/2-inch thick.
Eggs. We need 6 large eggs for this recipe.
Salt + pepper to taste.

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A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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How To Make Tortilla Española

Cook the onions. In a large nonstick 10-inch frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook them until translucent, about 8-10 minutes. Transfer them to a bowl. Set aside.
Cook the potatoes. Add the sliced potatoes to the pan in an even layer and add enough oil to cover them entirely, about 1 cup. Cook them on low heat for 20-30 minutes until tender. Drain the potatoes and transfer them to another bowl to cool slightly. You can reuse the olive oil, if you’d like, so no need to discard it.
Prep the eggs. In a large bowl, whisk eggs with a pinch of salt + pepper. Add the cooled and drained onions and potato mixture to the bowl. Carefully mix together to combine.
Cook the omelette. In the large nonstick pan, heat 2 tablespoons of olive oil over medium-high heat. Pour the potato-onion-egg mixture into the pan. Make sure the potatoes and onions are evenly distributed. Reduce heat to low. Cook for about 4-5 minutes or until the eggs are set.
Check to see if the eggs are set. After 4-5 minutes, gently lift the tortilla using a spatula to make sure the eggs are set towards the bottom of the pan. You can also use a wooden spoon to lift it and take a peek.
Flip the omelette. Place a large plate over the pan and flip the pan so the omelette ends up on the plate. Now immediately, slide the omelette to the pan so the other side can cook. This should take another 4-5 minutes or until just lightly browned. Once cooked, transfer the omelette to a plate.

What is the difference between an omelette and a Spanish omelette?

Omelettes are typically folded with a variety of ingredients whereas a traditional Spanish omelette is a deep omelette that’s made with sliced potatoes and onions.

What can eat with Tortilla Española?

You can serve this recipe with an arugula salad or by itself with a spoonful of my fire-roasted salsa. Don’t knock it til you try it!

Storage Tips

In the fridge. You can store any leftover slices in an airtight container in the fridge for up to 3 days.
In the freezer. You can also freeze it for up to 2 months, just make sure it is tightly wrapped in plastic wrap or in an airtight container. Just bring to room temperature before reheating.

4-Ingredient Tortilla Española (Spanish Omelette)

Tortilla Española (or Spanish omelette) is a traditional tapa from Spain made with 4 ingredients: eggs, potatoes, onions, and olive oil. The best brunch dish or a great way to use eggs before they expire. You won't resist the taste of this classic dish!

Course Appetizer, Breakfast, Main Dish, Snack

Cuisine Spanish

Keyword Spanish Omelette, tortilla cubana, tortilla de papa, tortilla de patatas, tortilla espanola, traditional spanish omelette

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 407kcal

Author Jamie Silva

Ingredients

1 1/4 cup extra virgin olive oil divided
1 medium white onion thinly sliced
3 medium Yukon gold potatoes sliced 1/2-inch thick
6 large eggs whisked
Salt + pepper to taste

Get Recipe Ingredients

Instructions

In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook them until translucent, about 8-10 minutes. Transfer them to a bowl. Set aside.
Add the sliced potatoes to the skillet in an even layer and add enough oil to cover them entirely, about 1 cup. Cook them on low heat for 20-30 minutes until a knife can easily cut through them.
Drain the potatoes and transfer them to another bowl to cool slightly. You can reuse the olive oil, if you’d like, so no need to discard.
In a bowl, whisk eggs with a pinch of salt + pepper. Add the cooled and drained potatoes and onions to the bowl. Carefully mix together to combine.
In the large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Pour the egg-potato-onion mixture into the skillet. Make sure the potatoes and onions are evenly distributed. Reduce heat to low. Cook for about 4-5 minutes or until the eggs are set.
After 4-5 minutes, make sure the eggs are set towards the bottom of the skillet. You can use a wooden spoon to lift it and take a peek.
Place a large plate over the skillet and flip the skillet so the omelette ends up on the plate. Now immediately, return the omelette to the skillet so the other side can cook. This should take another 4-5 minutes or until just lightly browned.
Once cooked, transfer the omelette to a plate. Cut and serve. Enjoy!

Notes

You can store any leftover slices in an airtight container in the fridge for up to 3 days.

You can also freeze it for up to 2 months, just make sure it is tightly wrapped in plastic wrap or in an airtight container. Just bring to room temperature before reheating.

Nutrition

The post 4-Ingredient Tortilla Española (Spanish Omelette) appeared first on A Sassy Spoon®.

Croquetas de Jamón (Cuban Ham Croquettes)

Jamie Silva — Tue, 22 Mar 2022 11:00:00 +0000

Two croquetas de jamón and a Cuban cafecito… that’s my idea of the perfect breakfast. Growing up Cuban, ham croquettes were a treasured staple, and even now, I still swing by the Cuban bakery whenever I can for a couple to-go.

They’re crunchy, creamy, and so nostalgic, and once you know the steps, you can make them just as delicious in your own kitchen. I’ll guide you through each step so yours turn out bakery-worthy.

5-Star Review

“This is my go-to croqueta recipe! It has never once failed me. It definitely has a Miami feel when they’re fresh. I feel like it’s a very forgiving recipe in that it will allow you to make reasonable substitutions and additions, like shredded cheese or parm or garlic, etc. I have also just used the recipe as a guide for other kinds of croquettes too.”
—Frank

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How To Make Ham Croquetas

Making croquetas de jamón at home might feel intimidating, but trust me, it’s doable once you break it down. The key is patience: take your time with the béchamel so it turns silky smooth, then let the mixture chill until it’s firm enough to shape.

After that, it’s as simple as breading and frying until you’ve got a plate of croquetas that are crispy outside, melt-in-your-mouth inside, and totally worth the effort.

Grind the ham in a food processor

Melt butter, saute onions, and make a roux (milk, flour, nutmeg, salt + pepper)

Add the cooking wine + ground ham to the sauce. Mix until combined. Simmer for 5 minutes

Transfer the mixture to a bowl then refrigerate for 2 hours

Form logs from the mixture while still cold. 3″ long and 1″ wide

Dip each croquette log in the egg wash and then coat in bread crumb/flour mixture

Fry each croquette until golden brown, approximately 3-4 minutes, at medium-high heat

Drain the fried ham croquetas on a paper towel-lined plate

⭐️ PRO TIP: To keep the croquetas from bursting, make sure to fry them at medium-high heat (no higher than 350ºF). You may have to first heat up the oil to 400ºF because the temperature of the oil usually drops once you add the croquetas in. Also, do not fry them for very long in the hot oil. Only fry the croquetas until golden brown – 3-4 minutes tops.

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Dutch Oven

A solid heavy cast iron Dutch oven ensures even heat distribution and retention, making it perfect for making these croquetas along with soups, stews, roasts, etc.

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Whether you fry up a batch for breakfast or as a snack, these ham croquettes always hit the spot. I love pairing them with a sweet batido de trigo or another classic Cuban milkshake. The contrast of the crispy croquette with an ice-cold milkshake is the kind of nostalgic pairing you’ll want to repeat again and again.

Croquetas de Jamón (Ham Croquettes)

Croquetas de Jamón (Ham Croquettes) are crispy on the outside with a smooth, savory ham filling inside. You’ll cook a rich ham-studded béchamel, shape it into logs, and roll each one in breadcrumbs before frying. It’s a little hands-on, but the payoff is huge – golden, crunchy croquetas that taste just like the ones from a Cuban bakery, especially with a Cuban cafecito.

Course Breakfast, Snack

Cuisine Cuban

Keyword croquetas, croquetas de jamon, croquette recipe, cuban croquetas, ham croquetas, ham croquettes

Prep Time 10

Cook Time 20

Chilling 2

Total Time 30

Servings croquettes

Calories 187kcal

Author Jamie Silva

Ingredients

4 tablespoons unsalted butter room temperature
1 tablespoon finely chopped onion
1 cup whole milk room temperature
1 cup all-purpose flour divided
1/4 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon dry cooking wine (vino seco)
1 pound ground ham* (see note)
2 large eggs room temperature
1 cup bread crumbs (or finely ground saltine crackers)
Vegetable oil for frying

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Instructions

In a saucepan, melt butter at medium-low heat. Add onion and cook for 1 minute.
Slowly whisk in milk, 1/3 cup of flour, nutmeg, salt, and pepper. Continue to whisk until it becomes a very thick sauce (a roux).
Add in the cooking wine and ground ham to the sauce. Mix together slowly until all is combined. Reduce heat to low and let simmer for 5 minutes.
Transfer the filling to a bowl. Let it rest at room temperature then refrigerate for 2 hours or overnight (the longer the better). The mixture has to harden in order to form into logs and coat evenly. If this step is skipped, it will be very hard to form logs, coat with the breading, and fry. This is an important step. Don't skip it.
Remove the filling from the refrigerator. Form logs from the mixture straight from the fridge. It's ok if they are cold, it will be easier to form the logs this way. You want the logs to be approximately 3" long and 1" wide. If the mixture is sticky as you're making the logs, add bread crumbs, 1 tablespoon at a time, to the mixture until it's no longer sticky.
Continue forming the logs until you have all the croquette logs done then place them back in the fridge to firm up once again, about 30 minutes.**
To bread the croquette logs, you want to set up a breading station. In one bowl, whisk eggs and set aside. In another bowl, mix the remaining flour and bread crumbs.
Remove the logs from the fridge. Dip each croquette log in the egg wash and then coat in bread crumb/flour mixture. Repeat with each one until they are all breaded. Let the croquettes rest at room temperature for 5 minutes before frying.
In a large pot or pan, heat enough vegetable oil to cover the croquettes completely. Fry each croquette until golden brown, approximately 3-4 minutes, at medium-high heat. Don't crowd the pot too much as you are frying. This will help them all get evenly cooked.
Remove the croquettes from oil and drain on a paper towel-lined plate. Serve with saltines and lime wedges. Enjoy!

Video

Notes

Recipe adapted from Cocina al Minuto

Best ham for croquetas. You can use leftover holiday ham like my Baked Ham with Brown Sugar Glaze recipe, diced ham that comes fully cooked, or ham steak. If you prefer a milder taste, go for a less salty ham. If you want a more robust flavor, opt for a saltier or more intensely flavored ham.

The ham mixture must be cold. To form into logs and coat evenly, the mixture needs to be cold. If the mixture is warm, it will be very hard to form logs, coat with the breading, and fry. If the mixture is sticky, add breadcrumbs, 1 tablespoon at a time, to the mixture until it’s no longer sticky.

Make sure the logs are all the same size. You want the logs to be approximately 3″ long and 1″ wide. This will ensure they all fry and cook evenly.

Do not crowd the pan. Adding too many croquetas at once to your pot will cause the temperature of the oil to suddenly drop, which may cause the croquetas to burst. I would recommend frying them 3 at a time

PRO TIP: To keep the croquetas from bursting, make sure to fry them at medium-high heat (no higher than 350ºF). You may have to first heat up the oil to 400ºF because the temperature of the oil usually drops once you add the croquetas in. Also, do not fry them for very long in the hot oil. Only fry the croquetas until golden brown – 3-4 minutes tops.

Make Ahead Instructions: You can make these ham croquetas up until step 9. After coating the croqueta logs with the breadcrumbs, you can transfer the uncooked, breaded croquettes to a freezer bag and keep them in the freezer for up to 3 months.

Storage Tips: You can keep cooked croquettes at room temperature for up to 1 day before placing them in the fridge in an airtight container or ziplock bag for up to 3 days.

Nutrition

The post Croquetas de Jamón (Cuban Ham Croquettes) appeared first on A Sassy Spoon®.

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