I still have so much more to tell you about my trip to General Mills and the Betty Crocker Kitchens. I have some very cool recipes I want to share and also some fun stuff to giveaway. There was so much to take in that I can't possibly write about it all in one post, so I will be writing about this for the next week or so (I'll also do some giveaways to make it worth your while).
First, can I just tell you that I have moments when I'm very aware of my Cuban-ness? I'm aware that I'm pushy and loud and prone to performing spontaneous bouts of stand-up comedy. (I know. Shut up.)
Out of the larger group of 30 bloggers that got to go on this amazing trip, 6 of us were Latinas.
L-R: Me, Silvia of Mama Latina Tips, Joscelyn of Mami & the Multiples, Melanie of Modern Mami, Nika of Nika's Culinaria, and Migdalia of Latina on a Mission.
The good folks at General Mills were more than gracious hosts and much to my delight, let us cook in the Betty Crocker Studio Kitchen along with Chef Cristina of Que Rica Vida. (I felt sooo accidentally cool.)
And I fell in love with Chef Cristina. She is the Mexican Nitza Villapol (but with a better sense of humor).
We made 7 (!) recipes in an hour with the cameras rolling and in spite of having the noisy, attention-seeking Cuban on the set (yes, that would be me, but that's not important right now.), she managed to maneuver around the kitchen with tremendous poise and ease, giving instruction and keeping us focused.
We made alfajores (a particularly lovely and flaky shortbread) stuffed with dulce de leche! (Thank you, God!), various types of cookies and bars and crepes, (I know. Crepes! Who knew?) and my personal favorite…..
Churros!
- Vegetable oil
- 4 tablespoons sugar
- 2 teaspoons ground cinnamon
- 3 1/4 cups Original Bisquick® mix(<–How awesome is this??)
- 1 cup hot water
- In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°F.
- In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with spatula until dough forms.
- Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of dough into hot oil. If necessary, cut dough with knife or scissors between each churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully remove from oil; drain on paper towels.
- Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm.
Special Touch:
For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate candy coating, and place on waxed paper until set. (recipe courtesy of Betty Crocker Kitchens.)
Marta's Special Touch: Personally, I think I'll try injecting them with melted dulce de guayaba. Genius, right?
They are quick. They are easy. They are tasty. (Win!)
So they filmed us and made us look like kitchen pros. Notice how they added cool cooking-show music and the aren't-we-all-that mini-interviews about how easy and fun it was to make these recipes. (<–both completely true.)
But, boy howdy! I couldn't get over just how round my face was on camera! The phrase "cara de papa" (potato face) kept going through my head. They say the camera adds ten pounds to you, but honestly, I think I added those on my very own, thankyouverymuch. So, I came to the cataclysmic decision that there would be NO cooking show in my future. *sigh* (Not that there was really any danger of there being one, but still…)
So now I'm a little depressed, but I know what will cheer me…..
How about a giveaway? (Yes, Marta, that will make us all feel better about the roundness of your face. =D)
I have a beautiful & fabulous RED (!) Betty Crocker Tote Bag with a Dessert Decorator device to give away. There's a Bisquick spatula and some Shake & Pour Bisquick in there, too (I swear it's in there, I just didn't get a picture of it. Don't judge me – I'm a little depressed.)
To be entered in the drawing, just answer one or all of these questions in the comment section of this post:
- Do you use Bisquick? If so, what do you make with it?
- What would you stuff your churros with?
- What should be the name of my cooking show, if I did have one? (I can still dream, can't I?) 😉
I'll choose a winner on Monday, September 6th at 11:00 AM Pacific Time. (I also have more Betty Crocker giveaways for next week, but that's not important right now. =D)
[Disclosure: General Mills paid for my entire trip and treated us like royalty. Even if they hadn't, I would still gush about the fabulous treatment and I am still a huge Betty Crocker fan. Thanks to Matt Holland Photography for making me look cute in spite of my "cara de papa."]
I would stuff my churro’s with chocolatey-expresso goodness. Was there any doubt in your mind about what I would add???If you would like my input you really should have your own cooking show. You would be FAB-U-LOUS!!!!! Bonus, I could DO your makeup, and eliminate those *camera* created pounds! Think about it (wink)♥ =D
1. I must confess, I’ve never used Bisquick. I may be the only woman in America to own that. I’ve bought it meaning to use it…but it’s never made it’s way into my dishes.2. I’d stuff a churro with bacon, but then again, I’d stuff pretty much everything with bacon. My son, Noah, would fill it with caramel.
3. The Cuban Queen (clearly, you are!)
Mi Madre Cocina or La Cocina de Mi Madre (whichever is most correct/charming)
Fusion (b/c Cuban food is such a fusion of cultures)
Love your blog!
x mary
1.I love bisquick! As a wedding gift my friends mom made me cards with all the “impossible Pie’s” They will have directions on the box from time to time and i have like 8 or so. 2. Stuffed churro? nope i am a plain jane kinda gal some things are better that way. 3.Thursdays with MARTA! 🙂
I’ve used Bisquick to make…hold on…wait for it…biscuits. So eventful, I know. Churros stuffed with guayaba y queso crema or churros stuffed with coco. Give me a Bisquick box! I think I’ll be kicked out of my own cooking project, but I’m excited just thinking of how easy your recipe sounds. Nitza’s rolling in her grave…again with my comments. And for your show…definitely go with MBFCF, stand-up comedy style. Your writing style is hilarious and if you had a show, you’d definitely need to stick to the name of your blog and comedy style.
I use Bisquick to make Cheddary Garlic Biscuits (like Red Lobster’s:) I would stuff them with Guayaba for sure!! Your coooking show should be called My Big Fat Cuban Kitchen!
1. I’ve never tried Bisquick but now I’ll definitely go get some and try it out! (Just so I can make those Churros, yum yum yum!)2. I’d Make a apple-cinnamon jelly like stuffing for the churros, I think it’d go well with the sugary-cinnamon-y flavor of the churro itself.
3. I think you should name your show something like “Marta la Cocinera” or Mixin’ with Marta, OR simply “La Cocinera” lol.
1. I haven’t used bisquick in years, but I would love to try that churro recipe (my kids love the ones I bring them in the car when I pick them up from school after a Costco run!). I do use the bisquick pancake mix, especially the one that shakes up in it’s own bottle.2. As long as those babies are rolled in sugar and served with hot chocolate, I’m good to go!
3. I’d name your show Barefoot Cubana (do you think you’d get in trouble?).
wow….you and your adventures never cease to amaze me!1. Bisquick is great! Pancake mix ! but the churro one will be experimented with asap!
2.i would stuff the churros? in my mouth! just kidding! defenitely the guayaba…. or even nutella or melt that cuban choc they make chocolate caliente with to do a “churros and chocolate” nuovo cuisine experiment!
3. since “That’s not important right now” is way too long for TV…i’d call it …”Shut up and cook!” or “My Big Fat Cuban Food”
love u and your family and your recipes…
love from Miami!
Oh my goodness…or ” “have Cuban Food…Will Travel”…te imaginas the traveling segments to miami…that way we can go investigate more miami restaurants! 🙂
Yes, I use Bisquick for pancakes and for biscuits. Yum. Refined carbs!I would prefer to dip my churros in thick hot chocolate, but plain is also good as long as there is some sugar on them.
Why can’t you be My Big Fat Cuban Family Cooks? And what’s wrong with a cook who looks like she eats? Have you ever watched Sandra Dee (is that right? the one who uses mixes – semi-homemade or whatever?)? It looks like she never puts anything in her mouth. I can’t trust her. And you would definitely be better than Rachel Ray. She is just too darn perky.
1. I’ve never used Bisquick, but one day I heard the the Steam Pork Buns are made with it. I was like, “NO WAY!!!” I couldn’t believe Bisquick was used for anything other than biscuits.2. I wouldn’t stuff my my churros, sorry, in Hialeah, we don’t stuff them, we dip them. LOL!!! We dip them in hot Chocolate, or Leche condensada. Yummy!!!!
3. I would name your cooking show: “Cooking with Marti, the Latin way.” Or “Marta’s Latin Cuisine” Or, “La Cocina de Marta”, or “Welcome to Marta’s Kitchen”
🙂
I’d stuff them with pasta de guayaba. Had them in Hialeah and they are to die for!Bisquick for Churros? Who knew! I’ve always used it for pancakes.
Cooking show? Change family to kitchen in your blogmast and go to the Food Network!
Bisquick? Why, blueberry pancakes of course!I’ve never had stuffed churros, but churros y chocolate is the only way for me 🙂
Churros! Who would have thunk it??? I would love to try churros stuffed with mango jam. Yum! They would probably be great with a bit of anise in the batter and sprinkled with just sugar. Ok, I need to make some NOW!I have only used Bisquick for pancakes (duh) & beer biscuits (yum).
I’ve used Bisquick for pancakes (of course!) but also for biscuits and peanut butter cookies – YUM… (nice lead in eh?) cause I’d stuff my churros with peanut butter and a touch of jelly or that awesome white creme filling, as for that show of yours – why simply MARTA! – after all, it worked wonders for Oprah, Ellen, Madonna – hello 😉
I use Bisquick for pancakes. I would stuff the churros with chocolate fudge. Your show should simply be, “At home with Marti”.
# Do you use Bisquick? If so, what do you make with it?I have Bisquick and had no idea how to use it. It’s been in my pantry for over a year. Now I can make CHURROS!!!
# What would you stuff your churros with?
Leche Condensada
I never have used Bisquick – I admit it…I would stuff my churro with chocolate and then dip it in chocolate, but honestly I would have it anyway they are made.
I would call your cooking show, “Cuban Goodness with Marta”. I love it!
1. I take my students to camp every year and we make “biscuits on a stick” using Bisquick!2. If I knew how to make churros I’d stuff mine with Bavarian cream or natilla.
3. I think your show should be called either “Havana Good Time in the Kitchen” or “Isle of Cooking.” (Puns intended.)
p.s. Your face looks nothing like a potato:)