​This is the final recipe I had to try for our Eating Around the World Adventure-Guatemala. I found this recipe, but in all honesty, I wasn't sure I was going to love it, but I just felt I had to try it.

Well, I was wrong, I loved it. It is a flavour bomb in your mouth. You get sweet, spicy, salty and tangy citrus flavours with every bite, you taste all of it. It is really messy to eat, but that makes it even more fun to eat.​

So Crazy Corn or Elotes Locos is Guatemalan street food. It is corn that is roasted (which is my new favourite way to cook corn) then smeared with mayonnaise, then sprinkled with chilli powder, coriander and queso Fresco (cheese). Then finally you squeeze over some lime and you get delicious crazy corn.

​If you can't find Queso Fresco, you can use Cotija or Parmesan Cheese.

You could grill or barbecue the corn, which is probably the more traditional cooking method, but I roasted it in the oven, which I found worked out just fine. You can use frozen corn, if you prefer, according to the original recipe or even 'loose' corn, where you just mix it all in like a salad.

This is something you need to try. So good.

​Recipe adapted from recetasguatemaltecas.wordpress.com

​Serves 4

4 large ears corn
50g butter
Sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 1/2 cups Queso Fresco
4 tablespoons fresh coriander, minced
4 teaspoons chilli powder
1 lime, cut into four wedges
​
 Preheat oven to 205C/185C fan forced. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.
Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, coriander and chilli powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

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​Our Eating Around the World Adventure took us to Guatemala. I always ensure I make sweet dishes on our 'visits' not just savoury. This recipe is supposedly from a family recipe from a local Guatemalan cook.

I came across this Guatemalan version of Tres Leches cake and as I already had a Mexican version that I loved, I thought why not try this version.

Tres Leches Cake translates to Three Milks Cake. It is a super moist cake as after you bake the cake you soak it with a combination of three milks, full cream milk, evaporated milk and sweetened condensed milk. It is slightly sweeter than the normal cakes I make, but it does taste rather nice. 

This cake was lovely, it is more like a pudding after you drench it in the three milks, than a cake, but each slice you can cut perfectly, it doesn't fall apart, that amazes me every time. This makes a large cake, and is great for parties, as easy to slice and serve.

Now with regards to presentation, I generally don't need super fancy plating, I am happy to soak it in the baking tin, then just slice and serve from there. But if you prefer to make it look fancier, you will need to place the cake on a high rimmed plate (so the milks don't run over the edge) before you soak it, as I don't think it is possible to move this cake once soaked. I placed it on a plate here, so it looks nicer in the photos, but normally I wouldn't. If you use a glass baking dish, you don't need to move the cake, as it looks great in a glass dish. 

If using a normal baking tin, and you want to present the cake on a plate, I like to line the tin with baking paper. 

I love the addition of cinnamon on the top, it adds such a nice flavour to it. So make sure you add it. But that is optional.

One of the best things I did was start this eating around the world adventure, you discover new foods and it's fun.

Give this cake a try, hope you love it as much as we do.

Recipe adapted from El Frijol Feliz

​Serves 12-15

6 eggs, separated
1 cup plain flour
1 teaspoon baking powder
1 cup caster sugar
1 teaspoon vanilla extract
1 tablespoon rum

Milk Mixture:
1 x 375ml can evaporated milk
1 x 395g can sweetened condensed milk
3 cups full cream milk
1 teaspoon vanilla extract
1 tablespoon rum

Cream Topping:
300ml thickened cream
1 tablespoon rum (optional)
1 teaspoon vanilla extract
2 teaspoons caster sugar

Sprinkle cinnamon on top, optional
​
Preheat oven to 175C/155C fan forced. 
Firstly make the cake: Put the egg whites in a bowl of an electric mixer with the whisk attachment. Beat the egg whites until stiff peaks form. Set aside.

In a clean mixing bowl, add the egg yolks. With the beaters on medium speed, slowly add the caster sugar, beat until combined. Reduce the speed on the mixer, add the vanilla and rum. Slowly add the plain flour and baking powder. Once combined, fold in the beaten egg whites using a wooden spoon, until combined.
​ 
Pour the cake mixture into an ungreased, glass 33cm x 22cm baking dish. Bake in your preheated oven for approximately 25 minutes, or until a skewer inserted in the centre comes out clean.
​
Meanwhile make the milk mixture: In a blender add the evaporated milk, sweetened condensed milk, full cream milk, vanilla extract and rum. Blitz until combined about 30-40 seconds. You could just do this in a bowl with a whisk.
​
Once the cake is baked, using a fork or skewer, poke several holes all over the top of the cake, including edges. Pour the milk mixture slowly and evenly all over the cake. The holes allow the liquid to be absorbed by the cake.

​Allow the cake to cool to room temperature, then refrigerate for 4 hours or overnight.
​
Just before serving, make the cream topping: Using a mixing bowl with a whisk attachment, add thickened cream, rum, vanilla and sugar, beat until you get soft peaks, do not overbeat, you just want it thick enough to hold it's shape once spread. 

Top cold cake with cream mixture and serve chilled.

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​My daughter loves doughnuts, really loves doughnuts. It was school holidays and I was flicking through my magazines, tearing out recipes when I came across this one. I had to make them.

These take about 5 minutes to make in a food processor, they couldn't be any easier. You could do it with a hand mixer if you don't have a food processor.

They looked perfect and they tasted great. Do they taste like doughnuts, no, they are more like a cupcake, the batter is a cake batter. But we loved them.

There was leftover glaze, but don't fret it is perfect over vanilla ice cream, so no waste. Or serve vanilla ice cream with your doughnuts topped with glaze as a dessert. YUM! Chocolate heaven. 

These would be great for parties, really fast to make and they do look great.

Now if you don't have a piping bag or nozzles, just fill a snap lock bag with the mixture and make a 1.2 cm opening and pipe it out that way.

I'll be making these for years to come, hope you do to.

​Recipe adapted from Taste magazine April 2015 edition

Makes 12

125g self raising flour
125g brown sugar
30g (1/4 cup) cocoa powder, sifted
2 eggs
125g unsalted butter, at room temperature
2 tablespoons milk

Chocolate Glaze:
80g dark chocolate, chopped
80ml (1/3 cup) thickened cream
125g unsalted butter, at room temperature
​
Chocolate Sprinkles, to decorate
​​
Preheat oven to 200C/180C fan forced. Grease 12 mini doughnut pans lightly with oil (I used the spray).

Process the flour, sugar, cocoa, eggs and butter in a food processor until well combined. Add milk and process until smooth. Transfer mixture to a piping bag fitted with a 1.2cm plain nozzle. Pipe the chocolate mixture into the prepared pans, taking care not to overfill. Bake for 10 minutes or until a skewer inserted in the centre of doughnuts comes out clean. Transfer to a wire rack to cool.

​Make the chocolate glaze: Combine the dark chocolate, cream and butter in a saucepan over low heat. Cook, stirring, for 6-8 minutes or until melted and smooth. Set aside to cool slightly.

Dip doughnuts in glaze. Place glaze side up, on a wire rack (or over a sheet of baking paper, so no mess). Decorate with sprinkles. Set aside to set.

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​I already have a sticky date pudding recipe here on What's Cooking Ella, it's delicious, it's small, it's simple to make, so why then do I need another sticky date pudding recipe on here you ask. Well, because this one to is delicious, it's simple to make, but most importantly, it's huge, this is my party version of a sticky date pudding.

The cake alone is delicious, it's soft, it's tasty, it can be made ahead of time and it will serve about 20 people. The butterscotch sauce again, is tasty, can be made ahead of time and if you have any leftover, is delicious with vanilla ice cream.

I normally don't love sweet desserts, but sticky date pudding, that is my exception, I love it, I love everything about it, I really love it with a scoop of vanilla ice cream.

Now I usually make this cake in the morning of a party, then just reheat the sauce just before serving. But you can make it up to two days in advance, then close to serving wrap the cake in aluminium foil and warm through in a moderately slow oven (160C/140C fan forced) for approximately 20 minutes, or simply microwave individual servings.

This is simple, tasty and your family and friends will love it.

Recipe adapted from The Australian Women's Weekly March 2003 edition

Serves about 20

3 3/4 cups (600g) coarsely chopped dates
3 cups (750ml) water
2 teaspoons bicarbonate of soda
180g unsalted butter, softened
2 1/4 cups (450g) firmly packed brown sugar
6 eggs
3 cups (450g) self raising flour
1/2 cup (60g) coarsely chopped walnuts
1/2 cup (60g) coarsely chopped pecans

Butterscotch Sauce:
2 cups (400g) firmly packed brown sugar
600ml thickened cream
375g unsalted butter, chopped coarsely
​
​
Preheat the oven to moderate (180C/160C fan forced). Grease a 25cm x 35cm rectangular baking dish. Line base and sides with baking paper, bringing paper 5cm above edges of dish.
​
Combine dates and water in a medium saucepan; bring to the boil. Remove from heat, add bicarbonate of soda, stand for 5 minutes. Blend or process until smooth.
​
Cream butter and sugar in a large bowl with an electric mixer until well combined. Beat in the eggs, one at a time, beating until just combined between each addition. Stir in the sifted flour. Stir in the date mixture, mix until combined. 

Spread mixture into prepared pan, sprinkle evenly with the nuts. Bake in a moderate oven for about 1 hour or until cooked when tested. Stand cake for 10 minutes before turning onto a wire rack.

Butterscotch Sauce: Combine all ingredients in a medium saucepan; stir over heat, without boiling, until sugar is dissolved. Simmer, stirring, for 3 minutes.
​
Serve cake warm with the butterscotch sauce and a scoop of vanilla ice cream.

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​On our eating around the world adventure, we 'visited' Guatemala where we discovered Morenitas. 

Morenitas are ice cream sandwiches you can buy from ice cream trucks in Guatemala. They are simply vanilla ice cream sandwiched between two biscuits and coated with chocolate. They are delicious.

This simple treat was a huge hit with my kids, they request these all the time.

Use whatever vanilla ice cream you love to eat.

Make these soon, they won't disappoint.

​Recipe adapted from www.thefoodieskitchen.com/en/

Makes 18
 
2 litres of vanilla ice-cream
1 packet Marie Biscuits
225g dark chocolate
2 tablespoons of coconut oil 
​
​Line a 23cm x 33cm baking pan or plastic container with two layers of plastic wrap.

Take the ice cream out of the freezer for about 10 minutes to soften slightly.
Spread the vanilla ice cream in the prepared pan. I dolloped it around, then spread it by pressing it down with a spoon. Put it back in the freezer so it hardens, for at least 2 hours. I left it overnight.
 
Take the ice cream out of the tray with the help of the plastic wrap.
 
With a round biscuit cutter the same size of the Marie biscuits, cut circles out of the ice cream. Sandwich the ice-cream with two biscuits, by placing ice-cream on top of one biscuit and topping with a second biscuit, pressing down gently to adhere the ice-cream to the cookies. Insert a popsicle stick in the center. Place the sandwiches on a baking paper lined baking tray or just use the pan you froze the ice cream in. Allow to set for at least 2 hours. Again I did it overnight.
 
While the sandwiches set, prepare the chocolate: melt the chocolate with the coconut oil in a heat-proof bowl over a pot over a simmering water. Melt and mix until the chocolate is smooth and runny. Allow it about 5-7 minutes to cool.

Take the sandwiches out of the freezer. With a spoon, cover the sides of the sandwiches, then the flat cookie sides.

Place back in the baking paper lined tray and then back in the freezer for 1 hour.
​
To serve, take out of the freezer and serve immediately.

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​Guatemala, wow have we been impressed by the food from Guatemala on our Eating Around the World Adventure. Here is another dish we absolutely loved.

Hilachas-a Guatemalan stew, is common to all central american countries, not just Guatemala. There are many, many versions of it, I just happened to come across this one.

The word Hilachas translates to rags. I assume that it got it's name as the meat falls apart with the slow cooking it gets in this recipe and then 'looks' like rags.

The recipe is made in a few stages, first you cook the meat, simple, then you make the sofrito, then you add a few more ingredients and your done, it really is easy. 

I'll just go on a bit about a sofrito for a minute, I am amazed by it. My whole life stews were cooked very differently, but with central american cooking I have learnt a whole new way to make stews. Here you make the sofrito in a food processor, and add it to your meat after it is already cooked, it just works so well, I've used it in a few recipes already and I love this way of cooking.

I use tinned tomatillos as in Australia I cannot find fresh ones, it works beautifully.

I didn't add the breadcrumbs as I didn't think the sauce needed any thickenening, I like it as is. So you decide whether or not to add it. This is what cooking is all about, finding a recipe and adjusting it to your personal taste.

The chillies I substituted with what chillies are available to me in Australia. Add what you can find and add as much as you like.

Use tinned tomatoes if fresh ones are not at their best.

The Guatemalan style rice I just make in a rice cooker, so easy, but I have added normal cooking methods also.

So here you have a delicious stew that I know I will be making for years to come.

Recipe adapted from aharmonyofflavors.blogspot.com/p/welcome.html

Serves 4-6

Step 1: The Meat  
1kg chuck steak
1 litre beef stock, preferably salt reduced
1 teaspoons salt 
1 bay leaf
1/2 onion

Step 2: The Sofrito
400g fresh tomatoes, diced or 1 x 400g tin peeled, whole tomatoes
6 medium small tomatillos, I used tin ones as we don’t have fresh ones
1 whole onion, peeled and coarsely chopped
1 - 4 guajillo chiles, or 1 dried ancho or paasilla, I used a jalapeno as we don’t have those chillies
3 - 4 cloves fresh garlic

Step 3: The remaining ingredients:
2 tablespoons olive oil 
more salt, as needed
1/2 teaspoon fresh ground black pepper 
1 tablespoon Spanish paprika
85g fresh bread crumbs (about 1 cup), optional
800g potatoes, peeled, cubed 
1/2 cup coriander, finely chopped

Step 4: ​Guatemalan Style Rice
1 cup long grain rice
2 tablespoons oil or butter
1/2 cup shredded carrot
2 tablespoons thinly sliced onion
1/4 small green capsicum, sliced thinly
1/2 cup frozen peas
2 cups water
1 teaspoon salt
​
Earlier in the day, place the chuck steak in a large pot with the stock, salt, bay leaf and onion half. Bring to boil, lower to a simmer, cover and cook for 1 1/2 to 2 hours, or until tender. Remove the meat to a dish to cool, slightly, remove the onion and bay leaf, and reserve the stock. Once the meat has cooled, shred it into small chunks with two forks (or use a knife).

While the meat is cooking, place the sofrito ingredients into a blender or food processor and process until relatively smooth. Heat a large saucepan and add in the oil. Add the sofrito, be careful, it will splatter. Stir and cook, covered, for 15 minutes to cook out the raw taste. Stir occasionally. Once the sofrito has cooked, add in the reserved meat cooking liquid to the sofrito, along with the black pepper, paprika, shredded meat and potatoes. Cook this mixture for about 30 minutes, until the potatoes are tender when pierced with the tip of a knife.

Make the Guatemalan Style Rice: I made mine in my rice cooker, just put all the ingredients in, stir and turn it on, but here is the recipe if you don’t have one. Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat to simmer and cover. Cook the rice for 15 minutes. Remove from heat and let stand for 5 to 10 minutes more.

Back to the stew, add in the fresh bread crumbs (I did not add the breadcrumbs as my sauce was thick enough for my liking) and stir well. Taste for salt, and adjust. Stir in the coriander.

Serve stew hot with Guatemalan style rice.

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​If you can't find patty tins, you can make these doughnut puffs in 24 x 1/8 cup capacity (30ml) non stick mini muffin tins, just bake them for an extra 3 minutes.

So if you are looking for a simple sweet treat to make for you or your family, look no further, try these, now.

Recipe adapted from www.donnahay.com.au 

Makes 24

1 1/4 cups (185g) plain flour
1 1/2 teaspoons baking powder
1/3 cup (75g) caster sugar
125g unsalted butter, melted
1 egg, lightly beaten
2/3 cup (160ml) milk

Cinnamon Sugar Coating:
1/3 cup (75g) white sugar
1/2 teaspoon ground cinnamon
50g unsalted butter, melted


Preheat oven to 180C/160C fan forced. Grease 24 x ⅛-cup-capacity (30ml) non-stick patty tins.

Sift the flour and baking powder into a large bowl. Add the sugar, mix to combine, then make a small well in the middle. Add the egg, milk and melted butter, whisk until smooth.
​
Divide the mixture between the prepared tins, filling each one just to the top. Bake for 12 minutes or until puffed up and golden brown.
​
Make the cinnamon sugar coating: place the sugar and cinnamon in a medium bowl and mix to combine. Place the butter in a small saucepan over low heat, stir until melted. Allow to cool a little.
​
Remove the puffs from the oven and allow to cool in the tins for 1 minute. Carefully move the puffs onto a wire rack and, using a pastry brush, brush them all over with a little of the melted butter while they’re still hot. Toss them in the cinnamon mixture to coat. 

​Serve the doughnut puffs warm or allow them to cool completely back on the rack. 

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​My kids love pretty drinks at parties. This one is simple, looks great and tastes great to.

​Makes 1 jug

1 orange, thinly sliced
2 limes, thinly sliced
500ml cranberry and raspberry juice, chilled
500ml lemonade, chilled
Juice of 2 limes
Ice cubes
​

Place the fruit in the bottom of a large jug. Add ice.
​
Pour in the lime juice, cranberry and raspberry juice and lemonade. Stir.

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​When you have a box of cherries in the fridge, what do you do with them. Sure you can eat them fresh, delicious, but I felt like making pie, so cherry pie it is.

This pie is delicious, my kids absolutely loved it.

The pie crust is probably my all time favourite pie crust. It is buttery, crisp, crumbly and flaky, it is a great shortcrust pastry, just so good. I like to vary my pie crusts so not every pie tastes the same, but this is the best one. It is easy to make, all in a food processor, but if you don't have one, just cut the butter in by hand, using fingertips or use a pastry cutter.

The filling was lovely, each cherry still had texture, but they were baked perfectly. The lemon and vanilla added a lovely flavour. I don't add kirsch, as I don't love it, but if you do, add it.

I liked my pie crust sweeter, so I added two tablespoons of sugar. 

Only add enough water into the pastry dough to get it to just stick together. When pressed between your fingers it should stick together, not feel dry.

This recipe uses US measuring cups and spoons, they are available everywhere these days. But if you don't have them US 1 cup = 236ml and US 1 tablespoon = 15ml. But in all honesty my favourite way to measure things is in grams or millilitres, that leaves no room for error, so buy a set of scales and this is the best way to bake.

This is a perfect pie to make when cherries are in season and you have a few hours to spend baking with or for you family and friends.​

Recipe adapted from prettysimplesweet.com/

Makes 1 pie

Pie Crust:
 
2½ cups (350 grams) all-purpose flour
1 teaspoon salt
1-2 tablespoons caster sugar
227 grams cold butter, cut into small cubes
¼ – ½ cup (60-120 ml) very cold water
 
Filling:
 
5 cups stemmed and pitted fresh dark sweet cherries (that's about 450g whole unpitted cherries)
¾ cup (150 g) caster sugar
3 tablespoons cornflour
¼ teaspoon salt
2 tablespoons freshly squeezed lemon juice
Grated zest from ½ lemon
½ teaspoon vanilla extract
½ teaspoon Kirsch, optional-I did not add it
2 tablespoons (28g) unsalted butter, cut into mini cubes
Milk, for brushing the top crust
Raw or caster sugar, for sprinkling
​
Make the Pie Crust: 
​
Process flour, salt, and sugar in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add ¼ cup water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps.

Turn the dough on to a lightly floured surface and form into a ball. It should come together easily without being sticky. Divide ball into two pieces, 2/3 (base dough) and 1/3 (top dough) and, then flatten each one slightly with your hands to form a 2.5cm thick disc. Wrap each disc with plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.

Filling and assembling:
 
Roll out the dough: Take the larger disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Place the dough between two large sheets of baking paper. Roll the dough out into a 30cm circle. Place the dough gently into a 22cm pie pan; I use the baking paper here as an aid and flip the pastry in gently. With a sharp knife, trim the edges of the pastry to fit the pie pan, add scraps to top dough. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, it needs to be large enough to cover the entire pie, then transfer to a baking sheet. Cover with plastic wrap and place in the fridge.

Make the cherry filling: In a medium bowl, mix together sugar, cornflour, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch, if using and mix to combine. Set aside for 10 minutes.
​

Preheat oven to 220C/200C fan forced.
​
Spread cherry filling in an even layer onto pie crust, and dot with butter on top. If you choose to make a lattice pie, make the pattern now. Otherwise, place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. If not doing lattice, make 4 slits in the centre to let steam escape while baking. Brush the crust with a thin coating of milk, then sprinkle with sugar.

​Bake for 15 minutes, then reduce heat to 190C/170C fan forced and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.

Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
​
Serve warm or at room temperature.

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​Growing up I remember my aunt always making chocolate salami, now this is not her version, but when I saw this recently in a cookbook, I really wanted to try it.

This was really easy to make. It just takes a few minutes, then you let it set and it's ready to eat. It's also great as you can make it in advance for parties, or if you are getting unexpected guests.

The original recipe says to use 60% cocoa chocolate or more, but I used what I had in the house and it worked, but I will try it next time with 60% or more to see the difference. Now I use Croatian Rum, as I love the taste and aroma when combined with chocolate, but use what you love. 

The name of the cookbook is amusing, 6 ingredients or less, yet here we have 9 ingredients. They don't count pantry staples, well I do, so not really only 6 ingredients.

This is easy and yum, I'm off to have a slice now. Give this a try soon.

Recipe adapted from Entertaining 6 Ingredients or Less cookbook

Makes about 20 pieces

200g dark chocolate
110g unsalted butter
2 egg yolks
1 tablespoon cocoa powder
1 tablespoon caster sugar
pinch of salt
2 tablespoons Croatian Rum (dark rum)
200g digestive biscuits, broken into pieces
​Icing sugar, for rolling


Place the chocolate and butter in a medium sized saucepan over a low heat and cook for 2-3 minutes, stirring, to allow the butter and chocolate to melt. Add the egg yolks, stir constantly, to combine, for about 1 minute.

Add the cocoa powder, sugar, salt and rum and stir well. Finally add the broken biscuits and stir again. Set aside to cool slightly so that it thickens and you can handle the mixture.
​
Spoon the mixture in a line in the centre of a piece of baking paper. Roll the paper around the mixture to form a log shape. Wrap the log in plastic wrap, push in the ends, twist the plastic wrap ends to make like a lolly wrapper. Transfer to the fridge for about 2 hours before you are ready to serve.
​
Sift some icing sugar onto a clean, dry work surface. Remove the log from the fridge, unwrap and roll it gently in the icing sugar. Slice into rounds using a sharp knife.

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