Día de Los Muertos, or Day of the Dead is upon us and this year I decided to make these festive skull cakes that are drop-dead delicious!
How do you make a moist chocolate cake better? By adding Mexican spices that’s how! A bit of cinnamon, a little bit of ancho chili powder, and warm it up a bit with cayenne pepper…and don’t forget my dulce de leche Swiss meringue buttercream! It’s a killer recipe!!
I don’t generally crave the candy bars in the checkout aisle at the grocery store…but this past year I discovered that Dove has chocolate covered almonds that are dusted with cinnamon that I cannot resist.
Your favorite girl scout cookie just became available year round…so if you missed getting a box your still in luck.
Mexican spices are baked into the crunchy shortbread that give a little bit of warmth to each bite.