Cream your butter and sugars with some corn syrup and vinegar, and then beat in eggs.
I sometimes feel like Toquitos are the forgotten fruit of all mexican meals. I mean when you go to a mexican restaurant, do you order the tiny little, unsatisfying, fried, greasy toquitos? Neither do I! So when one of my friends led me to this recipe from, ourbestbites.com (best food website ever!!) I was a little skeptical! But then my friend had them sitting out at a Pampered Chef party and the plate was piled high, but that didn't stop every lady in that room from racing to the table to grab one. So I complied and tried one. WOW!! This little (actually quite big for a toquito) mexican gem explodes with flavor. So I made it for my husband last night--which happens to be the tester for if I add a recipe to this blog since when it comes to mexican he's quite picky (he hates cilantro--I know *gasp*!!) but he also loved these little guys. So here you are --enjoy!
So, my son Keaton turned the big ONE last Sunday (yes that would be on the 4th of July) which is just so fun for me and for him. Meanwhile though, I have a pantry chalk-full of baby food! Yes the jarred kind that only a baby who hadn't tasted all the goodness of real food, could, or would enjoy. So what do you do with left over baby food? Make cake, of course! I'm starting to believe that you can make a cake out of aaaalllllmost anything! And I found this particular recipe on allrecipes.com by just typing in "babyfood" into the part where you can type in the ingredients that you desire to use, and it magically tells you what you could use for that ingredient/s. Genius!!! So use any combination of 3 fruity baby food jars and add it to this standard muffin recipe, and you've got Keaton Cake (or Baby Food Cake).
I love cooking with fresh herbs. It's amazing the difference in flavor between fresh herbs and dried ones. One thing I don't like, though, is how often the herbs I buy at the grocery store get brown and yucky on me before I get a chance to use them. Cilantro is one of the worst. I usually grocery shop on Saturdays, and I know if I want to cook something with cilantro in it I'd better fit it in the schedule before Wednesday or there's no knowing if I'll actually have fresh green cilantro leaves by then or instead have slimy green/brownish ones. I decided there had to be some way to keep cilantro fresh a little longer, so, being the good scientist that I am, I did a little experiment. I tried three different ways of keeping cilantro in the fridge. All three methods started out with washing the whole bunch of cilantro in a salad spinner and spinning them dry.