Roll call: Sweets that dwelled together in my refrigerator during the last week of the year.
- Chocolate/mint cupcakes
- Mallorca bread pudding
- My sister’s INSANE amaretto cheese flan
- Arroz con dulce
- Banana cake made out of overripe banana guilt
- A big bottle of Tita’s coquito
- Coquito popsicles (Failed experiment, I’m sorry to report. Need higher creme anglaise to coquito proportion)
By the time 2014 rolled in, there are only two of these list left over. But you can imagine I’m going through quite the hangover. Sugar hangover. And with four more days of Puerto Rican Christmas indulgences to go, I’m trying my best to keep a reduced stash of homemade treats around.
It seems fitting to start the new year with a recipe for breakfast, the most important – and usually most virtuous – meal of the day. I’ve been hooked for a while on Freshmart’s oatmeal, and while normally I think twice before shelling out three dollars for oatmeal, their vegan version with almond milk is that good. It took me a while to figure out their secret ingredient: orange zest. The first time I had it I peered very closely – there were no little orange squiggles to be found in my bowl, but the smell was unmistakable. I did come across some zest on a later purchase, confirming my hunch.
The (heaping) teaspoon of turbinado added right before digging into the orange cinnamon oatmeal keeps me from being a total sugar teetotaler. Baby steps… I have also been using up the delicious cinnamon the kind folks at Sahale Snacks gifted us during IFBC 2013. About time, huh?