By: Ajmal Abdirahman

My two favorite things are matcha and banana bread, and so when I found out that they could be combined I right away needed to make it. This recipe I’ve made many times for my family and my friends and it’s now my favorite way to make banana bread!

If you don’t know what matcha is, or have never heard of it, matcha is a high grade form of green tea, made into a powder from the actual tea leaves. Matcha is traditionally consumed in East Asia and has many health benefits. It’s high in antioxidants, may help protect the liver, help prevent cancer, boost brain function, promote heart health and even help in weight loss.

I grew up eating banana bread because my mom would often make it when our bananas would go bad. Quite recently I’ve started to drink matcha when I was recommended to by my cousin. So, if you like the flavor of matcha I would recommend you try this recipe because it pairs well with the banana and sweet chocolate flavor.

Ingredients:

• 1 stick of butter
• 1 cup of sugar
• 3 mashed ripe bananas
• 2 large eggs
• 1 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1 teaspoon of vanilla extract
• 1 tablespoon of milk
• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 tablespoons of matcha powder
• 2 cups of chocolate chips

Instructions to make Matcha Chocolate chip banana bread:

• Preheat oven to 350, and grease your loaf pan with baking spray or butter
• Add butter to a microwave safe bowl and melt it, add the sugar and cream and mix them until light and fluffy, add your eggs one at a time beating well after each addition
• Mash your bananas in a small bowl, mix in the nutmeg, cinnamon, vanilla extract and milk
• In another bowl, add the dry ingredients: all-purpose flour, baking soda, baking powder, salt and the matcha powder
• Add the banana mixture to the creamed mixture and mix well
• Combine the dry ingredients with the wet ingredients and mix till the flour disappears
• Mix in your chocolate chips
• Pour your finished batter into the loaf pan and bake for 50-55 minutes
• Take out from the pan when ready

Enjoy!

By: Mya Olson-Williams

St. Paul is full of hidden locations that are worth finding. These are in my opinion the best coffee shops in the city.

Lost Fox

Lost Fox is a coffee shop and kitchen. It’s located downtown, and in an alley near the St. Paul farmers market. This is one of my favorite places to go for coffee and sometimes a bite to eat. It’s big, cozy, and they have games for you to play. Lost Fox is a great place to hangout and get something to drink.

Caydence Records & Coffee

Although small, this coffee and record store is super great for shopping with a cup of coffee in hand. They have all sorts of new vinyls, as well as older ones for just 2 dollars. This one is very entertaining if you’re into music.

Spyhouse

Spyhouse has 3 locations; St. Paul, and two spots in Minneapolis. This shop has unique drinks, and very cute interiors. They also offer ordering for pick up, which is nice for on the go. I enjoy this one especially because of how close it is.

Rafiki Coffee & Café

This coffee shop is super chill and quiet. They have really good pastries and my favorite is their chai lattes. The employees are kind, and it’s an overall great environment to be in.

Cahoots Coffee Bar

Cahoots is located on the busy street of Selby Ave, but is never busy inside. It’s a cozy spot, with amazing outdoor seating. This is my favorite spot for a hot coffee or tea. Everyone there is always really sweet as well.

There’s many hidden coffee shops in St. Paul, but these are my favorite spots, and I 100% recommend them!

By: Jessica Garcia Saligan

Carlota de limón is an ice box style cake! There’s a layer of limon frost then there’s a layer of Maria cookies. If you’re a lemon lover, you’re going to love this cake!

Utensils

• Blender
• Spoons
• Bowls (multiple)
• Casserole dish
• Spoon or spatula
• Plastic wrap

Mexican frosty pastry

• 4 Mexican limes or use Key limes
• 1 Can of condensed milk
• 1 Can of evaporated milk
• Galletas Maria or Maria biscuits (multiple packs)
• Vanilla extract

You’re going to start out with squishing your 4 lime into the blender, getting every drop of the lime juice.

Get your condensed milk, evaporated milk and a dash of vanilla extract and pour that into the blender. Blend it all together until it comes into a smooth consistency but don’t blend too fast or some air bubbles will start to form.

Once you start getting the smooth mixture you’re going to start to make the Carlota.

You’re gonna grab your casserole dish, or a deep baking pan, both work perfectly! You’re going to pour in a little bit of the lime mixture – not to cover the can completely – but enough to get all over the pan.

Grab your Maria cookies and spread an even layer covering the whole bottom of the casserole dish.

Then pour in a good layer of the lime mixture over the cookies to coat them, then you’re going to use the back of a spoon or a spatula and spread it evenly all around.

Add in another layer of cookies and you will be repeating it until you have no mixture left and have several creamy lime layers.

You end up with the lime mixture on the top and if you like, you could leave it as it is or what ‘s more preferred is to add Maria cookies on top to cover every part of the cake and add some lemon zest on top!

Place plastic wrap carefully on top of the casserole, not letting it touch the surface of the Carlota. Place it in the refrigerator for overnight, or 2 to 5 hrs is preferred.

That’s how you make a Carlota de limón Enjoy!

By: Pablo Contreras

I have never made Plátanos Flameados but from the video that I watched I can see that this recipe is definitely interesting and slightly unique. This recipe requires using fire and alcohol so be careful in that part if you are doing those steps.

I’m pretty sure that we all have tried Platanos flameados, I know you can find them in buffets, and me personally, I have never liked the taste and texture of them. I don’t like how soft the banana is and the taste of the banana.

Now here are some warnings before we start the recipe:

1. This recipe is not mine it belongs to ‘Cocina Como Se Hace’
2. The photo on this article also belong to ‘Cocina Como Se Hace’
3. This recipe does have alcohol in it but you can skip that part, if not then have an adult help you

‘Plátanos Flameados’ Ingredients:

1. 2 Bananas
2. Brown sugar
3. Butter
4. 2 sliced oranges
5. Whisky or cognac
6. 1 cinnamon stick

Steps:

1. The first thing that you need to do is put your pan on the stove on medium heat, and add in the brown sugar and wait for your sugar to get caramelized
2. While waiting for your sugar to get caramelized peel your bananas and cut then in half
3. Now, once your sugar is fully caramelized then add in your butter and your 1 stick of cinnamon and mix thoroughly
4. Next squeeze the juice of the oranges in the pan and mix
5. Once everything is mixed thoroughly then add in your sliced bananas
6. Leave your bananas to cook in the caramel for a little while and then flip them

(For this next part I don’t recommend doing this without an adult because it requires you using alcohol and a lighter. You can skip if you want, if not make sure you have an adult help you)

1. You are going to add in the whisky and turn your heat all the way up and use a lighter to light the bananas on fire
2. Wait for the fire to stop and then you will know that they are ready

Now that you are done you can enjoy 🙂

Here is the link to the original recipe, beware the video is in Spanish ‘Canal Cómo Se Hace’: https://www.youtube.com/watch?v=MKtbJArs23s

By: Jessica Garcia-Saligan

This is part 2 on how to make a tres leche cake. In part 1 we covered how to properly make the cake part. In this article I will go over how to make the sweet milk mixture and finish up the cake.

For the Milk Mixture

• 7 ozs. sweetened condensed milk
• 7 ozs. light cream or table cream
• 2 ½ cups evaporated milk

*optional*

• Strawberries
• Berrys

For the Whipped Cream

• 1 ¼ cup heavy whipping cream
• ⅓ cup granulated sugar
• 1 teaspoon clear vanilla extract
• ½ oz. vanilla pudding mix

Or you could make your own icing!

Starting from where we ended off, we put the cake in the oven on 356 degrees for 40-60 minutes until the toothpick came out nice and clean.

Once the cake is ready, remove the cake from the oven, carefully removing the cake from the pan and letting it cool for 5 minutes.

You’re going to line the cool pan up with some plastic wrap (make sure there is enough to have flaps that can cover the cake) then place your cake back inside the cake pan but the bottom of the cake should be facing up.

You’re going to set the cake aside and now we are going to work on the sweet milk mixture.

In separate bowls, put your 7 ozs sweetened condensed milk, 7 ozs light cream or table cream and 2 ½ cups of evaporated milk (this will help keep them organized).

You will also need another large bowl, measuring cup and a whisk.

In the measuring cup pour in the cream, condensed milk and evaporated milk.

Pour it in a large bowl and give it a really good mix.

Get your cake and fork and with the fork you’re going to start poking holes all over the top part of the cake.

Once you’re done poking the holes you’re going to get your mixture and pour it all over the cake getting the edges as well.

You’re going to lift the cake a little to get the flaps of plastic wrap and fold it to cover the top part of the cake and to keep the milk mixture in.

Once your cake is all soaked and covered you’re going to place your cake in the refrigerator first for at least  8hrs or overnight (overnight is recommended).

Now that you cake has set overnight, it’s time to make the whip cream (you can use any type of icing)

• 1 ¼ cup heavy whipping cream
• ⅓ cup granulated sugar
• 1 teaspoon clear vanilla extract
• ½ oz. vanilla pudding mix

In a large mixing bowl you’re going to pour in your heavy whipping cream, sugar and clear vanilla extract (has to be clear to prevent from changing colors).

Add in your vanilla pudding, the vanilla pudding prevents your whip cream from melting on your cake while being in the refrigerator.

Start mixing it until your mixture turns into soft peaks, don’t over mix it too much, you will know if you did once your mixture starts separating.

Your whip cream should be nice and fluffy.

Grab your cake and carefully take it out the pan.

Slowly start unwrapping the cake and taking the plastic wrap off completely.

Start frosting the cake and for an authentic Mexican tres leche we always decorate the cake with berries all over the top of the cake.

That is how you make  tres leche cake, Enjoy!

By: Pablo Contreras

Pan De Budín is just bread pudding, and this is what this recipe is, but it’s just a Mexican version of bread pudding from the United States.

This is my grandma’s recipe and this was an easy and hard process; it didn’t have a lot of steps so that was a plus, the outcome didn’t come out the way that I expected, but it was still fun making this.

Beware this recipe does require you to use your hands and if you don’t like touching raw dough with your hands then use gloves before beginning.

Pan de Budín

Here are your ingredients:

1. 2 Piloncillos (cane sugar cones)
2. 1/2 of water
3. 4 pan dulces (can be purchased at Mexican markets and bakeries)
4. 1 stick of cinnamon
5. 1 1/2 of milk
6. 3 eggs
7. 1 tablespoon of baking powder
8. 1 cup of vegetable oil
9. 1/2 cup of raisins
10. 1 tablespoon of vanilla extract

Here are your steps:

1. In a pot, put in 1/2 cup of water, add in the 2 piloncillos, and 1 stick of cinnamon, and put it on the stove on medium heat
2. Wait for the piloncillos to fully melt down and then turn off the stove and take out the cinnamon stick
3. And now we wait for the honey mixture to cool down

Here is how to make the dough:

4. in a big bowl put in the 4 pan dulces and tear them apart into small pieces
5. Add in the 1 1/2 cups of milk, 3 eggs, 1 tablespoon of baking powder, 1 cup of vegetable oil, and the 1/2 cup of raisins
6. Then mix it all up with your hands
7. Once it’s all mixed up and it’s a dough texture cover the bowl with plastic and let it cool in the fridge for about 1 hour
8. Take out the dough from the fridge and mix in the honey that we made earlier with the dough, after that, cover the bowl with plastic again and put it in the fridge for an hour
9. After an hour find a square baking pan and cover it with non-stick baking spray (don’t use a lot, only a little!!! – this will cause it to be flat), take out the dough and spread the dough all around the baking pan
10. Now set the oven to 380, once the oven is fully heated put in the bread for 35 minutes
11. After the 35 minutes take out the bread and let it cool down (if it’s not ready leave it in for a little more)
12. Now that the bread is fully cooled down cut yourself a piece and grab a scoop of ice cream (if you have any) and place it on top of your slice and enjoy 🙂

By: Jessica Garcia Saligan

What is a tres leche cake ?

Tres leche is a traditional cake from Mexico. Tres leche cake is a sponge cake soaked with a sweet milk mixture. It’s a very popular dish in a lot of Mexican restaurants!

This cake recipe will take 10 hrs 30 minutes to make because to get an amazing taste you will have to let the cake soak up all syrupy milk mixture for 8 hours or overnight. When it’s time to serve, the cake will be moist and not soggy.

There are going to be 2 parts for this recipe. In Part 1 I will be explaining on how to make the cake part, and in Part 2 I will explain on how to make the syrups, milk mixture, and everything else!

For the cake:

Tools:

• Big bowl
• 2 small bowls
• Wisk
• Measuring cups
• Strainer
• Hand mixture
• Large pan
• 8 1⁄2 or 9 inch pan

Ingredients for the Sponge Cake

• 1 cup all-purpose flour or cake flour, sifted
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 6 large eggs, room temperature

You will want to start off with preheating your oven to 350 degrees.

For all 6 eggs, you’re going to want to separate the egg whites and the yolk into small bowls.

In another bowl you’re going to get your strainer and put it on top of the bowl then slowly pour in the flour.

Set the bowl of flour aside and grab your egg yolks, big bowl and hand mixer.

You’re going to pour the egg yolk into the big bowl and mix until all together.

• Add one teaspoon of vanilla extract
• Add half a cup of sugar

Set your hand mixer into high speed and beat well until you see the yolk become a lighter color but keep mixing until it starts to develop volume. Mixture should be smooth not runny.

You’re going to want to wash your hand mixer.

In another bowl, you’re going to pour in your egg whites and beat on high speed then add in half of the sugar slowly while mixing the egg whites.
Keep mixing until soft peaks start to form, then add the remaining sugar.

Your mixture should be light and fluffy!

You should now have three bowls: one with the flour, one with the egg white mixture, and the other with the egg yolk mixture.

Grab your yolk mixture and slowly add in your flour and egg whites, the cake batter should be smooth, thick and fluffy.

Once you’re done mixing, slowly you’re going to want to grab your 8 1⁄2 or 9 inch pan and pour in the mixture.

Also, make sure the large pan is on the bottom and the 8 1⁄2 or 9 inch pan is on top.

Place your cake very carefully into the oven and bake at 350 degrees F for 40-60 minutes, or until a toothpick inserted into the center comes out clean.

To finish the rest of the cake make sure to check out part 2, coming out soon!