GCC - Kuih Keria - Sweet Potato Donuts

Here is another item scratched off my kitchen bucket list– Donuts.

I’m not a huge fan of donuts. In fact, if I’m honest with myself (and you guys), I give a donut a 4.5 in my scale of favorite things to eat.  And that is saying a lot, because donuts are basically fried dough, and seriously who does not like FRIED dough?

Anyone? Anyone? I thought so.

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GCC: Croissant

I have had the croissants on my kitchen bucket list for a bit now.  It’s one of those recipes that scared me; mostly because it seems like it is so hard to do, but, when you do get to them, you realize that is not that they are hard, it’s that they are TIME CONSUMING. Two totally different things.

Two days for these to be done.


And believe me; I looked all over the Internet for a short cut.

No dice. Nada, Zip. Croissant making HAS NO short cut. They take time, period.

A lot of time. And a lot of waiting.

Oh.my.god – THE.WAITING!

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GCC: Tamales filled with Carnitas in Pipian Sauce

I have been itching to try my hand at making Tamales from scratch for a long time.  The reason is simple – I love eating them.  And like anything that I love, I like to learn to make it at home and teak it to my taste.

So, when we choose the Gutsy Menu up for September and Mexican ended as our theme, I could not help sneak in a Tamale recipe to finally force me to try this labor intensive recipe.

Dishes that take days to make, hours to compose and unifies family and friends together to create memories is the ultimate reason for why people cook in the first place. Tamales is a dishes that fulfill all of that.  Ask anyone in Mexico, and they will tell you that Tamale making is a labor of love.  They vary from region to region as does the process, ingredients and tools used. Almost as much as they do family to family.  Recipes (and ingredients) are protected and protocols are followed.  In many cases the person making the tamales keeps their secrets to themselves and those secrets are passed on from generations to generation. 

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