This arroz con leche is an adaptation of my grandmother's who added the rind of a lime to provide a bit of acidity against the sugar and milk.
I like these sometimes since oatmeal cookies tend to get too hard. Not sure where I got this recipe from.
Taken from King Arthur Flower's website -- Link below: Made partially from coconut flour, this delicious cake is pound cake-like in texture, and packed full of flavor and protein. Frosted with a light-as-air whipped mascarpone cream, it's a great dessert for any occasion. Not only that, it can easily be made gluten-free by substituting our Gluten-Free Measure for Measure Flour for the all-purpose flour.
Ruben Ortega, of Hugo's Restaurant in Houston, Texas, shows you how to make Mexican chocolate. Perfect for hot chocolate and mole, it's a deep, pure flavor that's undeniably Mexican.
This is one of our favorite tarts - tart meaning not too sweet. And that is where the lavender honey comes in, in case you want it a little sweeter. Such a refreshing treat. Enjoy!