Pumpkin Cream Cheese Pie (Pay de Queso y Calabaza)

Tomorrow Hubby and I will be celebrating 21 years of wedded bliss. And I can't think of a better way to celebrate than with this Pay de Queso y Calabaza. This Pumpkin Cream Cheese Pie combines the fall flavor of pumpkin pie with the creamy goodness of cheesecake in one irresistible dessert. It's the best of both worlds, just like our marriage.

Tacos de Flor de Calabaza (Squash Blossom Tacos)

Celebrate #MeatlessMonday with these flavorful Squash Blossom Tacos a la Mexicana with chopped onion, tomato, and serrano chiles.

Homemade Mexican food doesn't have to be complicated. Some of the easiest Mexican recipes I know are made a la Mexicana, with chopped onion, tomato, and green chiles. These dishes are called a la mexicana because the red, white, and green ingredients represent the colors of the Mexican flag. Earlier this month I shared my Quesadillas de Flor de Calabaza, stating that cooking with flores de calabaza (which are currently in season here in Mexico) doesn't have to be complicated either. Combining the simplicity of a la mexicana with freshly cut squash blossoms we get these flavorsome Tacos de Flor de Calabaza a la Mexicana that are super quick and easy to make. Enjoy these Squash Blossom Tacos on their own for a light lunch, or serve them with Mexican Rice and Refried Beans for a complete meal.

Helado de Elote (Sweet Corn Ice Cream)

No-Churn Sweet Corn Ice Cream with a just a hint of cinnamon to bring out the natural sweetness of the fresh corn.

Corn plays an important role in Mexican cuisine especially in dishes like tortillas de maíz, tamales, and pozole. So, it should come as no surprise that corn is also the featured ingredient in many Mexican desserts as well. One such dessert being Nieve de Elote. Believe it or not Nieve (or helado) de Elote is a very popular ice cream flavor here in Mexico. Traditionally Nieve de Elote is hand-churned in large garrafas and takes several hours to make. But thanks to this recipe you can make this sweet and creamy treat without all the hard work of churning by hand. And now you can enjoy it year-round because I'm including directions on how to make this recipe using fresh corn or canned/frozen corn kernels. The only difficulty you'll have with this recipe is waiting for the ice cream to freeze.

Pumpkin Spice Arroz con Leche (Rice Pudding)

Because it wouldn’t be fall (the greatest season of the year) without a few pumpkin desserts. My second fall comfort dessert to make this season, second only to Calabaza en Tacha, is this creamy Pumpkin Spice Arroz con Leche because unlike most of you who live in the US, I have not been bombarded with an overload of Pumpkin Spice Everything. This creamy Pumpkin Spice Arroz con Leche combines the creamy goodness of traditional Arroz con Leche with homemade pumpkin puree and a few fragrant spices. Who needs fall scented candles when you’ve got a pot of Pumpkin Spice Arroz con Leche seasoned with brown sugar, cinnamon, nutmeg, and cloves simmering on the stove?!

Sopa de Fideo a los Cuatro Chiles (Mexican Fideo Soup w/ Four Chiles)

Sopa de Fideo a los Cuatro Chiles is a traditional Mexican fideo soup in a tomato broth seasoned with four types of chiles.

We are finally experiencing cooler temperatures here in Mexico which makes it perfect weather to enjoy a bowl of a comforting sopa (soup). You are never too old to enjoy a bowl of Sopa de Fideo. If traditional Sopa de Fideo can cure what ails you, this version made with four varieties of chiles is no exception. Each of the chiles adds flavor, earthiness, and a touch of smokiness. While we removed all of the seeds from the chiles, which is where most of the heat comes from, this soup still has some kick to it. Sopa de Fideo a los Cuatro Chiles is the perfect soup to nurse you back to health when you are feeling under the weather, or for those days when you’re just looking for something that’ll warm you up on a crisp fall afternoon.  

Secret Recipe Club: Zucchini Bread Pancakes

Fresh zucchini takes center stage in these fluffy pancakes seasoned with cinnamon and nutmeg.

It's the first Monday of a new month which means it's time for this month's Secret Recipe Club reveal. My assignment this month is Adventures in All Things Food written by Andrea, who keeps herself busy on her family farm along with her husband and their three adorable children. Andrea's blog has a little bit of everything: delicious recipes, tales of family and farm life adventures, crafts, book reviews, product reviews and giveaways. There's something for everyone to enjoy.

Squash Blossom Quesadillas (de Flor de Calabaza) #ThrowbackThursday

Buttery flour tortillas stuffed with fresh squash blossoms and lots of ooey, gooey melted cheese.

It's fall, ya'll! And with fall comes an abundance of freshly cut flores de calabaza (squash blossoms). Cooking with squash blossoms might seem intimidating, but trust me when I say that there is nothing easier than cooking with this beautiful and vibrant flower. One of the easiest squash blossom recipes I know is Quesadillas de Flor de Calabaza. All you need are three ingredients; squash blossoms, cheese, and flour tortillas. It's that simple. Of course, I like to add a little butter to mine to give the quesadillas their golden hue. Squash Blossom Quesadillas make for a light and delicious meal for breakfast, lunch, or dinner. Dress them up with your favorite salsa, guacamole, or sour cream.