I am so excited to finally be sharing this recipe for Colombian buñuelos! Colombian buñuelos are, at least in my opinion, so much better than Mexican buñuelos, they are gluten free as they are prepared with cornstarch and tapioca flour and they do contain cheese, lots of cheese. Do I need to say anything more?
Chocolate Brownie Cookies! Seriously, I can only recommend trying these! They are so melt-in-your mouth, it’s crazy! If you are a chocoholic like me, these are for you, they scream chocolate, chocoalte, and chocolate again. You need to know that I have tried my share of chocolate cookies, especially if I am in the mood for baking something with chocolate, but don’t want it to take too much time. Chocolate cookies are perfect for that occasion. Trust me, these cookies are for you if you want to whip up something quickly and that satisfies your chocolate cravings.
Postre de natas is a Colombian milk pudding, which is prepared with layers of milk skin. It requires time, just to warn you. The pudding consists of three ingredients: milk, egg yolk, and sugar. It is very easy to prepare, yet you will need patience. For that reason I hadn’t dared to make it yet, even though my husband begged for it for years. It is one of his favorite Colombian desserts.
There hasn’t been enough chocolate on this blog yet. So Sachertorte it is! Ever heard of this delicious chocolate cake? It was invented in Austria and it has all the good stuff, lots of butter, lots of eggs (10 in total!), and chocolate, of course. Don’t bore me with cocoa, no, let’s go straight to chocolate. And with these delicious ingredients you make light and fluffy chocolate sponge cake. And to keep it all together, you use apricot jam as the glue. I just love it.
I actually had the chance to eat it in Austria. Originally the cake comes from Vienna, I did have the chance to eat it in Vienna, but, gasp, didn’t like it that much. The one I really enjoyed a lot was in Salzburg, the town Mozart is from. Below picture was one of the first pictures I took with my current camera, the Sony Nex7. If you would like to learn more about food photography, please check these blog posts. I looks great, doesn’t it? Austria is busy exporting its Sachertorte. I can’t blame them for doing that. Because yes, you want to dig into this super rich cake, believe me! What I like best about this rich chocolate cake is that you can actually export it because it gets better over time. The apricot jam seals everything and just to be sure, you pour a thick layer of chocolate ganache on everything, because more chocolate is even better, isn’t it?
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Sometimes there are recipes that are particularly dear to me. These milhojas from Colombia are one of those. Reason for posting this recipe is the fact that we managed to eat milhojas when we were in Spain. Among the many delicious things I am still dreaming about are these milhojas. Milhojas consist of puff pastry, which is filled with vanilla custard, whipping cream and dulce de leche. Below you will see a picture of the milhojas we ate in the bakery Panetteria de Tirso in Madrid, Spain:
It’s time for a peach layer cake, one from my country of origin Uruguay. This cake was actually invented in my home town Paysandú. Postre chajá is a peach layer cake that is named after a bird called chajá (in English it is called southern screamer, the Spanish tries to imitate the loud screams it produces). Below you see a picture of this bird. Why the cake got this name and why it is extremely delicious, I will explain in this blog entry.
The bird called chajá as is common in Uruguay
Chances are that you have not heard of Milo, let alone Milo cookies. Milo is a malt and chocolate powder, usually disolved in milk. It is famous in Australia, New Zealand, some parts of Asia and Colombia. I got to learn about its existence when I first visited Colombia and have come to love this refreshing drink. You can either serve it hot as in a hot chocolate or you can serve it cold. I especially like the cold version. I figured the powder would also taste good in cookies, so I decided to try Milo cookies. If you don’t have it at hand, relax, you can also use a mix of malt powder and chocolate powder. You may also try Ovaltine, the Swiss version, which is slightly different in taste as the malt percentage is much higher, but also tastes great in cookies. 
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August is one of my favorite months, not only because it is my birthday, but also because it is warm, yet not too hot (okay, this year is an exception) and it is so relaxed, I feel August is the month when people finally get into real holiday mood. When they were finally able to let go of things and focus on the present. So I decided to make an easy cake with my favorite chocolate chip cookie recipe. This is a chocolate chip cookie cake. Or a chocolate chip cookie in cake form. 
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Disclaimer: If you are a strict vegan, Oreos may have had milk cross-contact. In this instance, this recipe is not for you.
Vegan Oreo cupcakes! Yes, you read right, vegan cupcakes. You may wonder why I am posting a vegan Oreo cupcake recipe. Well, the thing is that this vegan Oreo cake is one of my most popular blog entries. If you like a layer cake, you may also like vegan Oreo cupcakes, that’s what I figured.
So I started looking for a good vegan cupcake recipe, which I found here. I added some chocolate chunks for good measure. And then I wanted to use Ermine frosting. That’s frosting prepared with a flour base to thicken the butter/margarine and make it pipable. I used the non-vegan option in these lavender cupcakes and also in order to frost a cute cookie monster on this non-vegan cookie cake. Ermine frosting is slowly becoming my favorite frosting as it is not as sweet and, as you can see here, also is great for vegan buttercream. This time I decided to use a real vanilla bean (yes, they are expensive) to get really nice vanilla flavor.
Today I am introducing you to a Latin American speciality: chipa. Chipas are Paraguay’s take on cheese bread and it is naturally gluten free as it is prepared with manioc/tapioca/cassava flour. I know that it is probably not that easy for you to get your hands on this flour, but I can only encourage you to look for it, this bread is so delicious and can also be easily prepared as an appetizer, snack, or party food. If you have any Asian or Latin American store close-by, be sure to check it out, they usually do carry this flour.
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