Blue Corn Tortillas

I loved the look of these with my enchiladas! I couldn't find blue corn meal at my local grocery store but found a good deal at vitacost.com(You can also get it from Bob's Red Mill) It was coarse ground, not exactly what the recipe called for. But they turned out great anyway even though they didn't roll as thin as they would have with the finer meal.

In a large bowl: 1 cup blue corn haranilla or masa harina para tortillas (or in other words, fine ground blue corn meal)
3/4 cup yellow or white masa harina para tortillas (I used instant masa mix)
1/4 cup unbleached all purpose flour
1/4 tsp. Salt
1 cup minus 1 tablespoon hot water (add the water a little at a time)

Mix thoroughly until evenly moistened and you have a ball that is firm and not sticky. If it's too dry add 1 teaspoon of water at a time. Cover and let rest for 1 hour at room temperature. Cover with a damp cloth or plastic wrap, blue corn meal dries out super fast.

Divide into 12 portions and shape into 5 inch rounds.

Keep under the cloth while you are working.

Heat the cast iron (or if you don't have one a skillet will work fine). Bake 30 seconds one each side, you may need a thin metal pancake turner if it sticks.
These are best eaten within an hour.

Mexican Morning Buns

These were really fun to make. They are not nearly as sweet as the ones I have had in the past, but they are definitely a tasty breakfast!The recipe makes 16 buns.

In a mug, or cup of your choice: 1/4 cup warm water, 1 tablespoon active dry yeast, and a pinch of sugar. Let sit until foamy.

In a large bowl:
2/3 a cup granulated sugar, 2/3 cup warm milk, 5 large eggs (at room temperature) 2 teaspoons vanilla, 1 teaspoon salt, and 2 cups of flour (entire recipe calls for 4-4 1/2 cups flour).

Add the yeast mixture and beat well until smooth. Then add 6 tablespoons (3/4 a stick) of unsalted butter cut into pieces.  Mix on low to incorporate if you are using a mixer.

Add the remaining flour half a cup at a time, until the dough is smooth and shaggy. Don't worry if you need to add extra flour to get the dough where you want it.

That's me! Posing with my unbleached flour! :)
Knead for 3-4 minutes (or 1-2 if you used a mixer) If needed dust with flour 1 tablespoon at a time to prevent sticking.
Place dough in a greased container. Rise until doubled, 1 to 1 1/2 hours.

Sugar toppings:
1 cup unbleached all purpose flour, 1 cup powdered sugar, 1 tablespoon vanilla, 1 egg, 1 egg yolk, 8 tablespoons (1 stick) unsalted butter cut into pieces.

Divide dough in half. Then to one add 1/4 cup unsweetened cocoa powder, and the other 1 1/2 tablespoons cinnamon.

I mixed this with my hands.

Divide dough into 16 pieces. Then roll into balls and flatten.  Grease your hands, then smooth sugar topping over each one.

Then using a sharp knife or pan dulce cutter cut a criss cross or curved shell pattern into the topping. (see below)

Cover loosely with plastic wrap and let raise about 40 minutes. 20 minutes before baking preheat oven to 375 f.  Bake 15-18 minutes or until golden brown and firm.

Serve warm, or at room temperature.

Pear Spice Coffee Cake

This is So delicious! Love it!

To make the struesel:
1/2 cups packed brown sugar
1/3 cup unbleached all purpose flour
1/2 teaspoons ground cinnamon
4 tablespoons (half a stick) cold unsalted butter
You can either mix with your hands until combined but still crumbly. Or a couple of pulses in a food processor.

The butter chunks should be about the size of peas.

 

Parchment line the bottom of  an 8-9 inch spring form pan. Grease the sides. Preheat oven to 350 F

In a large bowl:
2 cups unbleached all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 a teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt

2 pears, peeled and sliced.

In another bowl:
1 cup sour cream (plain/greek yogurt also works)
4 tablespoons (half a stick) unsalted butter, melted
2 large eggs

 Mix wet and dry ingredients, then fold in pears.

Bake 55 minutes to an hour at 350 F. (I usually check at 50 minutes, then add more time if needed) You can check with a butter knife, cake tester, or toothpick.

Cool in pan for 15 minutes, then remove the pan. Enjoy!