Salvadoran Breakfast Cake (a.k.a. Quesadillas)
Breakfast is served!
What you'll need: butter (lots of it), rice flour, baking powder, Parmesan, egg, sour cream, sugar and sesame seeds.
These light, airy cakes get their lift from good old-fashioned baking powder.
Rice flour, baking powder and salt get whisked together.
Merrill borrowed one of her mother's favorite tricks for buttering the muffin tins: she used the wrappers from the two sticks of butter that go into the recipe.
The batter starts off as a cloud of butter, sugar and egg.
Make sure to keep scraping down the sides of the bowl as you go!
Another egg...
Then, a full cup of sour cream goes in.
The "wow" ingredient here is the the cheese (we used Parmesan) -- it really lifts the cakes to a whole other level.
The dry ingredients go in last.
Do you see the texture of this batter? Gorgeous.
The cakes are topped with a sprinkle of sesame seeds -- a nice, subtle touch.
We loved the way the edges browned, while the centers stayed snowy.
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Author Notes: Think cheesy poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake.
Note: An asterix indicates ingredients that can sometimes include gluten. Generally, gluten free versions can be purchased at health food stores. Be sure to read all labels carefully. - Sasha@GlobalTableAdventure - Sasha (Global Table Adventure)
Food52 Review: We were instantly won over by these mysterious, ethereal breakfast cakes. Even the uncooked batter, a cloud of sugar, butter, sour cream and rice flour lightened with egg and perfumed with parmesan, inspired rhapsodic musings. Sasha's Salvadoran "quesadillas" are a unique blend of sweet, savory and tangy, with the texture of a fine, delicate corn muffin. The edges of the little cakes crisp and brown beautifully, while the centers remain snow white and tender. We recommend letting them cool for at least 10 minutes before removing them from the pan -- we found they slipped out easily this way. - A&M - A&M
Makes 18
- 1 cup rice flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream*
- 1/2 cup grated hard cheese, such as cojita or parmesan*
- sesame seeds, to taste
- Preheat the oven to 350F.
- Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
- Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
- Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
- Bake for 15-20 minutes. Let cool to room temperature - it'll taste like a cheesy pound cake. Amazing with a cuppa coffee in the morning.
- Your Best Gluten-Free Baked Good Contest Winner!
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2 months ago dollarstodonuts
These quesadillas are wonderful!! I'm a baker at a restaurant and I've made these several times for our Sunday brunch gluten free pastry but everyone loves them, not just our gluten free patrons. I have to make a triple batch so there will be plenty for our staff as well. Usually I use cotija and sour cream. However, today I made them with crema salvadoreña and cotija and they are way more fabulous! I highly recommend using these two ingredients over sour cream and parmesan. I also made them into mini muffins and they turned out great. Always a big hit! Thank you.
3 months ago Mlouise
For a day or two, mine were fine on the counter in a cool kitchen. I actually froze half so I would stop eating them and they were good.
3 months ago lindarhima
i just tried them with regular flour. very good although this is my first time having them so i have nothing to compare them to... How should these be stored? refrigerator or cupboard?
4 months ago Mlouise
My husband loves these...has anyone tried them with regular flour with the idea that they might be a little less fragile?
4 months ago Mlouise
Forgot to add that I used a European style sour cream which is much tighter and heavier than the usual.
4 months ago Mlouise
Rich but rather wonderful and satisfying. Probably not as bad for me as some of my morning favorites. Could the difference in results be from the cheese used. I threw in some Parmesan that had been grated and sitting in the frig for a few days so it may have been a little drier.
5 months ago Daisy M Flores
I always wanted to learn to do the Salvadoran quesadillas. .. Thank You! :)
8 months ago Sasha (Global Table Adventure)
I think it really depends what temperature you eat it at. If you eat it warm out of the oven it will be really greasy. It is definitely very rich.
It's important to note that other cultures enjoy different ratios of fat in their food. I'm constantly amazed by how much red palm oil goes into West African food, for example. Personally, I love learning these things. It's so fun to taste and see where we're similar and where we're different.
8 months ago jodyrah
. 1c butter, sour cream, cheese...the fat ratio is too high. In addion, very little flavoring. Basically sugar and fat.
8 months ago AEC
Here's the strange thing. I made these 3 times. As you can tell from my earlier post, they were delicious and a huge hit with all who tried them... the first two times, that is. When I made them the third time I ran into the issue mentioned below with excess butter to the point where the cakes were inedible. Couldn't figure out what had happened.
8 months ago jodyrah
My baking podwer is not out of date. In any event, it has nothing to do with a fundamentally flawed recipe ( ingredient proportions ). The amount of butter left my fingers looking like they were dipped in butter. The flavor was bla. FWIW, I have advanced cooking and baking skills. I made these against my better judgement due to the reviews.
8 months ago jodyrah
So, it looks as if I am the only one that didn't like these. I dislike making negative posts, but perhaps this will give someone else pause. They were extemely greasy and not
particularly flavorful.
8 months ago gluttonforlife
I love a dissenting voice; FINALLY this makes me want to try these for myself!
8 months ago SKK
This is surprising. I have had very good luck with these each time I make them. Is it possible you made a mistake in the recipe, or perhaps your baking powder was old?
8 months ago zoemetrouk
I am not sure what happened to your cakes but we love these. They are the perfect little bites with a turbo-charged morning coffee. Also a great idea for kids before the school run--tastes great with any kind of berries.
8 months ago zoemetrouk
I am not sure what happened to your cakes but we love these. They are the perfect little bites with a turbo-charged morning coffee. Also a great idea for kids before the school run--tastes great with any kind of berries.
8 months ago zoemetrouk
I am not sure what happened to your cakes but we love these. They are the perfect little bites with a turbo-charged morning coffee. Also a great idea for kids before the school run--tastes great with any kind of berries.
8 months ago jodyrah
So, it looks as if I am the only one that didn't like these. I dislike making negative posts, but perhaps this will give someone else pause. They were extemely greasy and not
particularly flavorful.
9 months ago Vic Lagina
Just made this for our pre-hurricane party breakfast. They are absolutely fabulous. I sprinkled them with black sesame seeds rather than white. Same taste but a little more of a dramatic look.
12 months ago Tish S.
Just found Food 52 today and made these tonight for a breakfast group tomorrow. Try these! They were so easy and absolutely delicious! We did not wait the recommended 10 minutes to cool off and they were still fantastic. Couldn't find cojita so substituted fontina cheese.
12 months ago Radster
These are dead easy and delicious. I subbed in 2/3 C cane sugar instead of the white and used brown rice flour and they turned out perfect. Tangy and buttery awesomeness.
5 months ago cherylynne1
I wondered if brown rice flour would work as well.
about 1 year ago Kitchen Butterfly
I made this for friends who weren't keen on the (parmesan) cheese, so I substituted freshly ground almonds and they still came out wonderful. I love the sweet-salty thing but these worked out perfectly too! Just to share.
about 1 year ago Crispini
Oooooh, sumptuous little pillows of deliciousness. I made half in the regular size muffin cups and half in mini size. The small size is probably best because they're so rich. But then, of course it's tempting to have two instead of just one. Hmmmmmm. And I love the crisp little rim where they brown just a bit. Thanks for posting this!
about 1 year ago Crispini
Whoops! Clicked the button too many times. Sorry about that!
about 1 year ago Crispini
Oooooh, sumptuous little pillows of deliciousness. I made half in the regular size muffin cups and half in mini size. The small size is probably best because they're so rich. But then, of course it's tempting to have two instead of just one. Hmmmmmm. And I love the crisp little rim where they brown just a bit. Thanks for posting this!
over 1 year ago rlouisecull
I made these this morning for my gluten-free mom and sisters as a quick breakfast before they got on the road to drive home. Even my long suffering, gluten-full dad liked them! I agree with other reviewers that they're way, way buttery, but the gluten free crowd this morning told me that this quantity of butter is par for the course on most tasty gluten free baked goods... Thanks for a great, quick, gluten free option!
over 1 year ago sexyLAMBCHOPx
I just popped these out of the pan. So rich & moist. I used a mini muffin pan and it worked out great; exactly enough batter do make 24 mini muffins. I ate three and putting away the rest. : ) Lots of butter, and I was thinking maybe next time to cut back a tad to suit my own palate. I can't wait to eat another one tomorrow and see how they taste having had a chance to firm up and note the make-ahead taste. Easy, inexpensive and incredibly good. I used parmesean but will try cojita next time. May also play around with poppy seeds and nuts on top for fun. Perfect for a breakfast/brunch, potluck, snack, and bridal/baby shower event.
over 1 year ago midnitechef
I also commented that there was alot of butter in these. Next time (with less butter + plain yogurt?) I think lemon poppy seed would be awesome!
over 1 year ago sexyLAMBCHOPx
Hmm, maybe 1/2 less butter and 1/2 cup more sour cream or even creme fraiche. So glad I made these though. I know I will make often at the above events that's for sure. The no gluten is great as many of my friends kids cant have it. My diabetic Aunt LOVES sweets and next time I see her I could try to make with Spenda.
over 1 year ago Kitchen Butterfly
I made a lemon and poppy seed version - AWESOME! The fragrance of the lemon zest carried through, perfuming and flavouring the delicate, buttery cake. I reduced the butter to 3/4 cups and increased the sour cream. Also dialled back the sugar to 3/4 cup. Wonderful. I preferred them on the day though....
over 1 year ago gingerroot
These are amazing. I made them for breakfast on the morning of my MiL's birthday - she is gluten intolerant and these were perfect. Thanks for a wonderful recipe.
over 1 year ago AEC
UNBELIEVABLY good! Made these for our block party potluck breakfast, and they were gone in minutes. Everyone raved. Will have to make again soon because I only got one.
over 1 year ago cgilsbach
WOW! Made these for breakfast this morning. We absolutely love these and will be making them often. Thanks for sharing such a marvelous recipe!
almost 2 years ago borntobeworn
Made these this morning while at the beach on vacation! These are restaurant-worthy!! I forgot to get sesame seeds so we put some slivered almonds on top. I have a friend coming to visit next month that can't eat gluten and I'm thrilled to have such a great treat to make for her visit! Thanks for sharing.
almost 2 years ago Katey501
I just made these in the past hour...I'm about to have my third and am afraid I'll polish them all off! I halved the recipe since it's just me...but these are TROUBLE (in the best way possible!)
almost 2 years ago Loves Food Loves to Eat
Just ate 3...so good! I definitely recommend having a hot cup of extra bold, black coffee with these super rich cakes... Though my hands were so buttery from the cakes that my cup almost slipped from my grasp!
almost 2 years ago constanterratic
Heaven!
almost 2 years ago Vstarr71
Sooooo yummy! I did subtitute Greek low fat yogurt for the sour cream and earth balance for the butter.....yum;)
almost 2 years ago CHEZROFE
I was thinking to SUBSTITUTE YOGURT CHEESE aka "LABNE" for the sour cream to try a new healthier spin on these wonderful treats.
almost 2 years ago CHEZROFE
EVERYONE, you can easily buy RICE FOUR at any ASIAN MARKET under the name MOCHIKO. It comes in a white box. It is very easy to find. I am from California, and just about all Korean, Philippino, Japanese markets sell this rice flour. At ALL 99-RANCH markets they also sell various other name brand rice flour as well. I have bought QUESEDILLAS in large quantities(30-50) here at a local EL SALVADOR bakery & they are very expensive. I appreciate the time & effort you made to post this recipe. I am gluten intolerant(CELIAC DISEASE), so these are a G-d send. I can now make these at home for a fraction of what is costs to buy at a bakery. Congrats on your WIN SASHA.
almost 2 years ago skibum
New to this website. These look awesome. Is everyone making these in mini-muffin size pans or regular (cupcake size) muffin pans? Thanks.
almost 2 years ago midnitechef
@skibum I used a cupcake tin of 12 servings.
almost 2 years ago midnitechef
these just came out of the oven... they smell like butter cookies :-)
almost 2 years ago ShantiMama
Living in Kathmandu makes things like sour cream and Parmesan hard to come by. On the other hand, we have sesame seeds coming out of our ears.
Today I decided I HAD to make these to set the cream to souring; it will be ready by tomorrow morning. So, in the meantime, I measure out the dry ingredients, blended the sugar (3/4 cup) and butter and then the carefully, lovingly grated precious Parmesan for which I paid a small fortune. This blended combo is in the fridge and the dry stuff is ready to include with my sour cream tomorrow morning.
I do hope this stalled process works out well... I MUST have these!
Will keep you all posted.
almost 2 years ago ShantiMama
This sequence worked out very well. Spending the night in the fridge allowed the butter/sugar/egg blend to harden up a bit (the butter was VERY soft before).
After my second one I felt sick... too much butter? I ate another anyway because they're so incredibly good, but I wonder if there's any way to cut back on the butter.
I only did 3/4 cup of sugar and may take it down to 2/3 or even 1/2 when I bake these again.
Thank you, thank you, thank you for this amazing recipe!
almost 2 years ago Danielle1975
Yes these are delicious and easy to make too! I would like to know if I can use 1/2-3/4 cup of sugar instead of 1 cup without affecting the recipe as I prefer a tad less sweet. Also, would the cotija cheese make much difference in taste as opposed to the fresh grated parmesan that I used ( which was tasty, BTW- just want to know if it's worth hunting for cotija)??
almost 2 years ago Ana Corpus
To me, cotija cheese is more similar to the feta cheese, so better use feta cheese if cotija is not available where you live.
almost 2 years ago familydinners
Made these yesterday...they are wonderful. Just the right balance of sweet and salty...mmmm. Thank you!!!
almost 2 years ago missmoon
A friend made these over the holiday weekend and they taste really great. Very interesting texture.
almost 2 years ago kitchen
I made these over the 4th of July weekend. They are DELICIOUS and perfect with a cup of coffee! This recipe has already made its way to my binder of 'keeper' recipes. Thanks for sharing.
almost 2 years ago euramirez
so happy the quesadillas won!!!
almost 2 years ago santa
Can't stop eating them! I am not much of baker, but these turned out great. I am going to make them when my grandchildren come from the land of pan (Buenos Aires Argentina)
They will love them.
almost 2 years ago Kayb
Oh, and they were excellent, btw!
almost 2 years ago Kayb
Made these this morning, with masa harina since I had no rice flour, which gave them a neat corn-muffin texture. Could one use A/P flour if one were not going for the gluten-free status?
almost 2 years ago Sasha (Global Table Adventure)
Thanks everyone for you kind words and votes. It's a happy day - I'm all smiles :)
almost 2 years ago Gelfo
Congrats and thanks for the great recipe. I made it tonight, and they came out fantastically! I bought a Salvadoran quesadilla at Whole Foods a few times, and your recipe is the best!! I made some in muffin tins, and I also made some of the batter in a springform cake pan. They both look fantastic.
I wonder, could one cut down on the butter some? Instead of two sticks, perhaps one stick and add an extra egg?
Anyway, congrats and thanks for a great recipe!!
almost 2 years ago BlueKaleRoad
Congratulations! I can't wait to make these. My folks are visiting right now...may be the perfect breakfast for them.
almost 2 years ago Beautiful, Memorable Food
congrats!
almost 2 years ago Maria Teresa Jorge
Congratulations Sasha, this is really a fab recipe.
almost 2 years ago Panfusine
Congratulations on the win!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations its a wonderful recipe.
almost 2 years ago Midge
Had a feeling these would take the prize. Cannot wait to make them!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Me, too, and they are fantastic. Congratulations!
almost 2 years ago lapadia
Add me to this list of comments, too!!!
ps - Midge, and Congrats to you (belated) on your recent win!
almost 2 years ago inpatskitchen
Congratulations on your win!! These look delish!
almost 2 years ago Kitchen Butterfly
Congratulations Sasha......they look stunning. Well done
almost 2 years ago Sagegreen
Yay, congrats! Loved these from the start.
almost 2 years ago TheWimpyVegetarian
I want to add my congrats onto what I'm sure is going to a very long list of congrats to you! These are just wonderful, so unusual and yet accessible. This is the type of recipe I come to food52 for. Many congrats!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yippee! Congrats! I'm happy this won, and I can't wait to try them when I finally have time to actually go to the grocery store and get rice flour. It will happen, I can guarantee that!
almost 2 years ago Kitchen Butterfly
Can't you make your own rice flour????????? By blending raw rice repeatedly in a spice grinder and sieving it to get the coarser bits out. Wouldn't that work? I've made my own rice flour for use in a fish recipe where the flour formed the outer covering. Try it....
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Oh, duh! (I'm dope slapping my forehead right now). Of course I can. That literally didn't even occur to me! THANKS for the reminder of the great things a spice grinder can do!
almost 2 years ago deensiebat
I passed this recipe on to a friend, and she made them and shared them with me (she swapped out homemade creme fraiche for the sour cream). Utterly delicious - sweet but not too sweet, great edge from the parmesan, and perfect with a cup of tea.
almost 2 years ago Sasha (Global Table Adventure)
Homemade Crème Fraîche? Divine! Please thank your friend for trying the recipe and sharing them, too :)
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
If I really felt like making these, but also reaaaaally didn't feel like going to the store to get rice flour, would all purpose flour work? Too heavy? Or would you have another suggestion?
almost 2 years ago Sasha (Global Table Adventure)
I hear ya, but yes, AP flour would be much too heavy. Rice flour adds such a delicate touch, I'm not sure there is a good substitute. You might try asking on foodpickle, maybe someone else has an idea for you.
almost 2 years ago ENunn
Oh. My. God. These sound KRAZY good.
almost 2 years ago Sasha (Global Table Adventure)
Like, totally ;)
almost 2 years ago EmilyC
I'm definitely intrigued by your recipe...I've never made anything like these before. They look and sound amazing. Congrats on being a finalist!
almost 2 years ago Sasha (Global Table Adventure)
Thank you Emily :)
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I hope this doesn't freak you out. I'm serving these on Tuesday as a sort of (very sort of) "crouton" for lack of a better word, with a Roasted Corn Chowder over the top, then shredded white cheddar and a generous drizzle of cilantro pesto over the top of that. And I absolutely can't wait!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I am just finishing a bowl of this, and I have to say your gorgeous little quesadilla was the crowning touch. I could eat these little gems like candy! Thank you so much for sharing your recipe. It's earned a permanent spot in the repertoire.
almost 2 years ago Sasha (Global Table Adventure)
Interesting!! Will you be toasting them? I'm very curious to hear how the combination works out. Take a picture :)
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
All we changed was to cut the sugar back, but they were fantastic. I'd have taken a photo, but I ate too fast!
almost 2 years ago Sasha (Global Table Adventure)
Excellent! So glad to hear it boulangere :)
almost 2 years ago loubaby
After looking at your site...it appears the person on Food.com stole the recipe verbatim from you.!
almost 2 years ago Sasha (Global Table Adventure)
Sigh. Yes, that's the frustrating part of food blogging... many people don't understand copyright guidelines and rules. :(
almost 2 years ago loubaby
I just saw this exact same recipe on Food.com and nothing is changed.
http://www.food.com/recipe...
by another person
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Sasha has this recipe on her blog dated 2/13/2011. The link you provided has the recipe posted on 5/17/2011. Clearly Sasha did not copy the recipe. It seems as if the food.com recipe was taken from Sasha, not the other way around. Before you accuse someone of stealing (which is what it appears you are doing) you should do a smidge of background research.
almost 2 years ago carolcamille
Could you make these with brown rice flour. I am on vacation, but i can't wait to get home to try these!
almost 2 years ago Sasha (Global Table Adventure)
I haven't done this personally so I can't be sure if it would come out well.
almost 2 years ago ltarver
These are wonderful! I lived in El Salvador for 5 years, and Quesadilla was my favorite "pan dulce" (sweet bread or pastry). Not only eaten at breakfast, afternoon coffee and pan dulce is also a must!
Quesadilla made with rice (and also corn) flour are more traditional in El Salvador, since wheat is not really a crop there. Even though there are now lots of wheat recipes around, the rice flour makes a better, lighter quesadilla.
One note on the receipe: the name of the cheese is Cotija (if it's going in the cookbook, it should be spelled right :-)
almost 2 years ago Sasha (Global Table Adventure)
I love the idea of this in the afternoon with coffee - yum. And thank you for this correction! I'll update the recipe when the contest is over and I can get back in.
almost 2 years ago Sasha (Global Table Adventure)
Thanks again for everyone's kind words. I'm totally craving these again! Might be time to put on the ol' apron :)
almost 2 years ago TheWimpyVegetarian
I can't wait to try these - they look absolutely delicious. And addictive! Congrats on making finalist!!
almost 2 years ago elisawaller
Yummy in my Tummy...
almost 2 years ago Laura Ferdinandy Talbot
so its been a few hours since these little beauties came out of the oven and I ate 3, they are just as wonderful at room temp...and my husband and daughters agree,,these are very tasty..( before i even tasted the 1st one I had gone to the cabinet to get the honey thinking the cheese would make me need it,,,I put the honey back it is not needed infact I think serving these with sausage would be grand
almost 2 years ago Sasha (Global Table Adventure)
I like them even better at room temperature! Thanks again for trying them :)
almost 2 years ago Laura Ferdinandy Talbot
up at 4am with allergies, So of course I tried this recipe out and let me just say I was skeptical about how the parmesan would taste in it and DEVINE is the word to describe these little treasures, now I must go for my walk Ive already devoured 3 and they are addicting
almost 2 years ago Sasha (Global Table Adventure)
Fantastic! Thank you for trying the recipe, Laura - and I'm glad they distracted you from your allergies - at least for a few moments!
almost 2 years ago gluttonforlife
The perfect antidote to too many pupusas! Can't wait to try these!
almost 2 years ago midnitechef
This will be great for July 4th when company arrives!
almost 2 years ago Sasha (Global Table Adventure)
Great idea! You could even make them the day before, if you want to have less fuss when they are there. I stored mine covered at room temperature and they were fine the next day.
almost 2 years ago Maria Teresa Jorge
Congratulations for your recipe and being a finalist. Your recipe sounds amazing, will give it a try over the weekend. Do you think Icould make them with corn flour?
almost 2 years ago Sasha (Global Table Adventure)
I'm not sure - I'd hate for you to have a flop on your hands. If you check out your local health food store or Whole Foods you should be able to find the rice flour. Good luck :)
almost 2 years ago euramirez
Hi I'm from El Salvador and if you can't find rice flour you can substitute with pre packaged pancake flour, hope this helps!
almost 2 years ago euramirez
forgot to mention, if you go with pancake flour, leave out the sugar and baking powder
almost 2 years ago tina.nettles
When Global Table Adventure gets over with in a few years, I think it'd be awesome if you started updating some of your greatest cultural recipes for people with gluten intolerance or peanut butter allergies... so other foodies can learn how well they can eat even with a few restrictions. I'm with you on your daily adventure to stay!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
The more I look at this beautiful photo the more I think I can't wait to make these. Being served with lunch tomorrow.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Might be good with various toppings for children's breakfast or party.
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
These look beyond A-mazing. I cannot wait to give them a try. Wowzah!
almost 2 years ago thirschfeld
Goodness sakes these look amazing. Nice recipe Sasha@GTA
almost 2 years ago SKK
These are on my list to try!
almost 2 years ago Sasha (Global Table Adventure)
Oh my goodness! I'm over the moon that I'm a finalist. :)Thank you and - also - thanks to everyone for their beautiful and encouraging comments. Yay!
almost 2 years ago gingerroot
These look amazing. Congrats on being a finalist - I will definitely be making these soon!
almost 2 years ago wssmom
Lovely, wonderful, and congrats on being a finalist!
almost 2 years ago Panfusine
These sound splendid! Congratulations!
almost 2 years ago Sagegreen
Congrats, Sasha. I was hoping these would be a finalist!
almost 2 years ago Midge
Oh these sound like heaven. Congrats Sasha!
almost 2 years ago Beautiful, Memorable Food
Congratulations! I have had these tasty treats (they sell them in bodegas/Latino produce stands around San Francisco) but yours look better! I also love the theme of your blog. What a great way to broaden your families culinary and cultural horizons.
almost 2 years ago cookinginvictoria
Congratulations on being a finalist -- these little cakes ook wonderful and so simple to make! I look forward to making them soon. And your blog is beautiful with such great photos. Your premise of eating your way around the globe is an inspired idea. I definitely will take some time to explore it.
almost 2 years ago cookinginvictoria
Oops -- pushed send too fast . . . meant to say these "little cakes look wonderful."
almost 2 years ago Burnt Offerings
Will definitely make these! Have rice flour in the pantry!
almost 2 years ago Bevi
These look wonderful! Congrats!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations on being a finalist. Must try this recipe!
almost 2 years ago Kitchen Butterfly
I love these bite-sized beauties. Congratulations
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats! These sound really intriguing and delicious.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, so happy to see these here as a finalist. I hadn't gotten around to trying them yet, but now I will. Congratulations on being a finalist.
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
These look really awesome.
almost 2 years ago Sasha (Global Table Adventure)
Thanks boulangere and sagegreen - they are very simple to throw together (great for a potluck or party). Straddling the line between sweet and salty, they are definitely a fun, Central American twist on breakfast. I think they are best eaten at room temperature; that's when the butter flavor "sets" and the flavor becomes reminiscent of cheesy pound cake.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
And I love the subtle crunch of rice flour. It's probably wonderful with the soft texture of the other ingredients. Must try soon. Very soon.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Wow! Are they truly as easy as they sound? I have no doubt that they are as delicious as you say.
almost 2 years ago Sagegreen
These look delicious!