Coquito is often described as a Puerto Rican eggnog but I’ve always felt like that comparison doesn’t do it justice. First of all, it’s MUCH better than eggnog. And secondly, it usually doesn’t have egg in it (some families’ recipes do use egg, but most don’t).
Coquito is a coconut-based drink that usually has sweetened condensed milk, regular milk, lots of rum and a hint of spices like cinnamon and cloves.
My family is not Puerto Rican so I didn’t have it until I was a teenager, living in South Florida. I remember someone handing it to me at a party and I was like, DANG WHAT IS THIS?!?!
It’s way better than eggnog in my opinion. The texture and weight is way lighter than eggnog (my usual issue with drinking it), which I love. The combination of rum and coconut is just the best, especially with the spices added in.
I took those flavors and implemented them into this cake! I thought of doing a tres leches but I’ve made a lot of tres leches cakes in the past so I was looking to do something a lil’ different.
This cake is kind of like a soaking cake because of the rum syrup that is brushed it on top. When we were developing this cake, we sort of asked ourselves, How do we put the rum into it? We thought about a lot of options but none of them sounded all that great. Soaking it in a rum syrup sounded like the absolute best way. The butter in the rum syrup, adds a nice gentle richness. It’s like a buttered rum…but not.
The sheet cake itself is a nice fluffy coconut cake that uses coconut cream (a must in coquito). I used the brand Coco Lopez but if you can’t find it, search for Goya. This can is usually sold at liquor stores (a lot of mixed drinks use cream of coconut) or you can check any grocery store in the Hispanic Section.
I also used coconut extract because it really packs that coconut flavor punch that we love so much. (I tested it without the coconut extract and the flavor didn’t come through enough; you really need that!)
For the past few years, Josh and try and take one vacation a year. We spend a lot of time dreaming about where we’re gonna go to next. 2019 is Paris (hopefully!) neither of us have been, so we can’t wait!
Every year we try and make sure we have enough points so our flights or hotel are covered. This makes the expense of the vacation itself a whole lot more manageable. That’s why I’m super excited to be teaming up with American Express and their new Gold Card to share with you how to earn points for doing the things you love!
I’m currently in the middle—what I like to call—autumnal chaos. I am busy editing photos every night until 10pm, which also means I’m consuming a large amount of reality television. I’m incredibly embarrassed to admit that I have watched every.single.episode of Shahs of Sunset and I have so many opinions about them. The other day I went to their neighborhood (West LA) and I was like, “If I run into one of them…I won’t be able to control myself!” I was bummed I didn’t see them.
One recipe that was at the very top of my to-make list this season was to fall-ify carrot cupcakes. This is inspired by some ras al hanout carrot cupcakes in Casablanca: My Moroccan Food.
Carrot cake is already filled with spices but with these cupcakes we’re just adding WAY more, while also adding some other spices in the mix.
These cupcakes are glorious to freeze. And then thaw in the fridge when you’re ready to eat and serve.
This is the time of year where Los Angeles weather is totally erratic. One day it’ll be 90 degrees and then two days later you’l need a sweater and some hot coffee to get your day started. By now, I know which one I get excited about.
I’m currently wearing a sweater so I feel like it’s appropriate to discuss this chai-spiced apple skillet cake with you all. I wanted to provide a recipe that is super easy. Something that you can throw together in a one, two steps max. This skillet cake is it!
Secondly, on this beautiful Wednesday morning, I made a little playlist on Spotify. It’s a cooking playlist but can be used anytime when you want to feel peaceful and escape the world around you. For me this is always at the grocery store. I always bring my headphone with me so I can be in my own world while I pick up things and put them in my cart.
Now, let’s move to this cake. This zucchini cake started with the highest hopes. It was meant to be a watercolored cake with yellow petal flower with dark green vines. Well…it didn’t work exactly according to plan. I mean does it ever? But there are plenty of happy accidents and this is one of them.