Leah McAlary

A short Background of Hispanic Heritage month

Hispanic Heritage Month is celebrated in The United States from September 15 to October 15. It is a time to appreciate and celebrate the history, cultures, and contributions of Hispanic communities. The celebration began as Hispanic Heritage Week in 1968 and was expanded to a month-long observance in 1988. September 15 marks the independence anniversary of Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua, making it a fitting time to celebrate the many traditions of Hispanic communities . Food is a huge part of these traditions, bringing people together and helping keep cultural traditions alive.

Two easy traditional desserts that I personally love, and that you can make at home to celebrate, are Buñuelos, and Marquesa de chocolate. 

Ingredients:

•  2 cups all purpose flour 

•  ¼ teaspoon baking powder

•  ¼ teaspoon ground cinnamon

•  ¼ teaspoon table salt

•  3 tablespoons unsalted butter, at room temperature

•  2 tablespoons sugar

•  1 teaspoon vanilla extract

•  ½ cup hot water

•  Canola oil or vegetable oil (enough to submerge the dough)

•  1 tablespoon of cinnamon 

•  4 tablespoons of sugar

Instructions:

1. Mix flour, baking powder, cinnamon, and salt in a large bowl.

2. Add butter and mix with your hands until crumbly.

3. Add sugar, vanilla, and hot water. Mix until a dough forms.

4. Knead the dough for 5-6 minutes until the dough is smooth.

5. Cover dough and let rest for 15 minutes.

6. Divide the dough into 14-15 equal balls.

7. Roll each ball into very thin 6-7 inch circles.

8. Cook each circle on a hot skillet for 10 seconds per side.

9. Heat 1 inch of oil to 350F

10. Fry each buñuelo until golden brown and flatten the center with a spatula. Place on a paper towel to absorb excess oil.

11. While warm, coat in cinnamon sugar.

Ingredients:

• 1 ¾ cup softened butter

• 1 can of sweetened condensed milk

• 4 eggs( separate eggs white and yolks)

• 4 teaspoons of powdered sugar

• 3 tablespoons of cocoa powder

• 1 ⅛ cups of chopped dark chocolate

• 500g of maria cookies

• ¼ cup milk

• ¼ cup cocoa powder for topping(optional)

For food safety purposes use pasteurized eggs since the eggs are not being cooked in this recipe. 

Instructions:

1. In a large bowl beat together the softened butter and condensed milk until smooth, then add egg yolks, powdered sugar, cocoa powder and mix until well combined and creamy.

2. Melt the dark chocolate in the microwave in 20-30 seconds intervals, stirring after each one until fully melted. Then take the chocolate cream from before and slowly stir in the melted chocolate. 

3. In a new bowl, beat the egg whites until soft peaks form. Gently fold egg whites into the chocolate cream, until light and fluffy.

4. Lightly butter or line a 13x9 baking dish. Spread a thin layer of chocolate cream, then a layer of the maria cookies dipped in milk. Keep repeating the layers of chocolate cream and cookies, finishing with the chocolate cream on top 

5. Cover top with a layer of cocoa powder.

1. Cover pan and refrigerate for a minimum of 4 hours, preferably overnight. When serving let sit out for 30 minutes before cutting into it.