Celebrate the Chi Chis
Pa’ reir a little in a naughty-ish way. A company called Ta-Ta-Toos has released a Spanish line of temporary tattoos for the chi chis. A portion of the online sales for October will be donated to breast cancer awareness. The designs in espanish: “mi amor” and “todas tuyas.”
Ay, mi madre.
Which will you wear?
Celebrate the Dulce
The National Honey Board has created dulcecitos with Latin Flavor and they’re sharing the quick and easy recipes. Check out the videos here, some recipes below, or download a PDF (National Honey Board Latin Candies for Halloween and Dia de Los Muertos) with nine delicious and easy sweet treat recipes. All photos and recipes courtesy of the National Honey Board, fyi.
Dulcecitos Cubanos — chocolate, honey, and butterscotch and potato chips!
1 ½ cup honey
2 cups egg whites
2 drops lemon juice
3 cups sugar
1. Place the egg whites and lemon juice in a stand or hand mixer with whisk attachment and whisk at high speed for 1 minute. Turn the speed down to medium and sprinkle in all of the sugar while machine is running. Add the honey to the egg whites, increase the speed to high and whisk for 3 minutes or until stiff peaks form.
2. Place the meringue into a bowl. At this point, you can add food coloring if desired by simply adding a couple of drops to mix until you have reached the desired color. Mix food coloring into the meringue.
3. Place the meringue in a pastry bag with a star tip and pipe 16 assorted shapes onto a 12″ x 17″ baking sheet with parchment paper.
4. Bake at 200 – 225° Fahrenheit for about 2 hours or until completely crunchy.
5. Store in an airtight container.
Turron de Avellana y Almendra
1 cup honey
1 ½ cups almonds (toasted and cooled)
1 ½ cups hazelnut (toasted and cooled)
5 egg whites
1 ½ cups sugar
1. Blend the almonds and hazelnuts in a food processor until a paste forms. Set aside.
2. Place egg whites in a stand or hand mixer with the whisk attachment and whisk until medium peaks form. Mix the whipped egg whites with the nut paste until well blended.
3. Place the honey and sugar in a medium-sized sauce pot and bring to a boil.
Add the nut-egg white paste and cook over low-medium heat for about 12 minutes, constantly stirring until the mixture thickens and begins to brown just a bit.
4. Pour the mix onto a lightly greased 12″ x 17″ pan sheet and chill. Once chilled, cut into 24 pieces. Roll the pieces in hand to create cylindrical shape, then wrap in cellophane or simply store as is.
Cuban Lunch Candy Bar
½ cup honey
2 cups bittersweet chocolate
2 cups butterscotch chips
1 ½ cups peanut butter
1 ½ cups peanuts (toasted and medium ground)
1 cup potato chips (lightly salted, crushed)
1. Place the dark chocolate, honey, butterscotch chips and peanut butter in a medium-sized bowl and melt slowly over a double boiler. It takes around 20 minutes.
2. Whisk the mixture until completely melted and fold in the peanuts and potato chips.
3. Spoon about 3 tablespoons of the mixture into your hand and gently form a ball. Make 20 balls and place them into small paper cups. Refrigerate for 15 minutes.
Head over to Spanglish Baby to see a whole wide Latin world of Flan in its many flavors and incarnations: Cajeta flan, pumpkin flan, low-cal flan, Spanish, Peruvian and Argentinian flan. See why we love Spanglish Baby? They speak our language! Viva Flan Week.
Celebrate La Ciudad
The Tiki Tiki is celebrating Hispanic Heritage Month 2011 via a collection of city guides, Latinland USA. We have teamed up with great writers across the country to share insider tips to their favorite places for dining, exploring, shopping and dancing — todo with saborcito.
So, heads up that the essays will be running now through mid-October. If you haven’t already subscribed via email, do it so you don’t miss it. And, of course, we’d love for you to share your own insider tips on your city and state.