Chocolate and Coffee Mousse Cake, St Augustine, and the First Thanksgiving
Thanksgiving will be in just a couple of months, so it is not too early to start thinking and planning for it. In my case, it means getting flights for my sons to come home! But it also means starting to think about delicious meals to prepare while they are home. I think they are going to love this chocolate and coffee mousse cake. It could be made for the big day, but also for any of the other few days they will be home, since each of those days will be precious and celebratory.
Castillo de San Marcos, on Matanzas Bay
The chocolate and coffee mousse cake is a Spanish recipe, but not a very traditional one. Still, and like all the dishes that I make, it is a simple recipe that doesn’t take much to put together, yet looks beautiful and tastes delicious. The chocolate cake base, topped with (more…)
I promised in 
What a whirlwind the last few months have been. There’s been travel (a lot of it!), for celebrations, for vacation and for soccer. But most importantly, there have been milestones and “the last of” for my son David. I’ve been able to prepare a few recipes to share on the blog, but for this post, I wanted a sweet one, coca de pasas y nueces, raisins and walnuts cake, because sweet always means celebration.
I will tell you about some of the trips in future posts, but for now, I want to celebrate David. Because my youngest, the “baby,” is wrapping up his life as a minor (he turned 18 this month!) as a high school student (he just graduated!), and 
Christmas is just around the corner, and nothing says Christmas more than Christmas cookies! This is at least the case in this part of the world where I live, where cookie exchange parties are common—and where shortbread sandwich cookies will be on our menu this year. Of course, they will share the dessert trays with chunks of 
In my aim to make the most of my time, I love it when I can make two different dishes out of one. Wild garlicky mushrooms with sherry that I made as a side dish for an entrée, become today one of the main ingredients in revuelto de setas, scrambled eggs with wild mushrooms.
Today’s recipe for scrambled eggs with wild mushrooms is simple, because it uses the previous post’s recipe. This is one of those comfort food, rustic dishes that are made all over Spain, but are specially popular in central Spain, in the Castiles.
This is in a way a continuation of the last post, where I talked about the centers of knowledge in the Spanish city of Salamanca, the University of Salamanca and the Pontifical University of Salamanca (you can check this post 
I never imagined when I planted two small eggplant plants in my vegetable garden that they would grow to give such generous production for our family. I get 2 to 4 eggplants every couple of weeks, just enough to supply us with produce to make some of the dishes we are familiar with, like 
I leave you with a few photos of the eggplants in the garden, used to prepare today’s recipe, fried eggplant sticks. But I wanted to add some more to this post. Today is National Teaching Spanish Day, and I couldn’t help talking about it. Why? Because 
It has been a few weeks now, but we are still enjoying (and trying to finish) some of the sweets from the holidays. Is that your case? I’ve tried to balance
Pears poached in red wine are one of the easiest desserts to make, and now that I mention it, maybe that’s why 
If you follow Mama Ía blog you may have noticed I’ve been away from this space for a while, but this post hopefully explains why. It’s a good reason, but to make up for my absence, I’ll treat you to a really sweet, beautiful recipe: blackberry tiramisu.
And I know, too, that this is not a Spanish dessert. But I was looking for a beautiful dessert, not only sweet and tasty but pleasing to the eyes, and this one checked all the boxes—and my current taste buds.