Boozy Orange Flan


Hello everyone! 

Thinking of a delicious dessert that you can booze up and is healthy? I got you covered! Ok, maybe it’s not “healthy”, but it does have Vitamin C

This dessert is easy to make and all you need are four ingredients. Yup, just 4! Oranges, sugar, eggs and orange liqueur.  This flan is super creamy and pretty boozy! 

Ingredients for 4 flans: 


  • ¼ cup granulated sugar
  • 1 tablespoon water 

In a small saucepan add the sugar and water. Cook on low heat until it looks golden brown. Transfer the caramel to the 4 molds. 


  • 4 medium eggs 
  • ¾ cup fresh orange juice (about 2 large oranges)
  • ¼ cup granulated sugar
  • 1 tablespoon orange liquor 
  • Aluminum foil 

Preheat the oven to 350F. Put the flan molds in a baking dish and aside. 

Whisk the eggs, then whisk in the remaining ingredients. Pour the mixture evenly into the flan molds. Pour boiling water into the baking dish to a depth of 1.5 inches (approximately). Cover with aluminum foil and bake for 30 to 33 minutes or until the center is just set (insert a toothpick to see if its cooked). 

Remove the molds from the pan to a wire rack and cook for 1 hour or refrigerate overnight. 

To unmold, run a knife around edges and invert onto a large rimmed serving platter. 

Bon profit!

Boozy Orange Flan

Double Squid Croquetas


I hope everyone is doing well and healthy, we are definitely living in crazy times. What do you do to clear your mind? For me, I cook, and it helps a lot! 

I bet some of you have been exploring new recipes since we have had stay home all day. If you haven’t been, you should!! 

Today I am making croquetas (croquettes), one of my favorite go-to appetizers. (Check out all my croqueta recipes; chicken, cod, ham and cheese, and more!) Today I made croquetas filled with squid. And not just squid, I also used the ink of the squid! BOOM! Mind-blowing right? Ok, maybe not mind-blowing but these are very unique and not something you normally come across. If you like seafood, or enjoy squid, you will be pleasantly surprised. These croquetas are so, so good!

You can buy the ink online if you can’t find it locally, that’s what I did. In Spain you would buy it at the seafood store, but in the U.S., I’ve never been able to find it fresh, so the jar will do! Also look for “cuttlefish ink”. You can use it to make other things, pasta, black rice, etc. Get creative!

Lets start making the croquetas! 

Preparation Time: 30 minutes 

Total time: 5hrs 30 minutes 


  • 1 medium yellow onion, chopped 
  • approx. 11 oz (300grams) squid (calamari), chopped 
  • 3 tablespoons butter 
  • 3 tablespoons all purpose flour
  • 1 cup whole milk, warm 
  • 1 teaspoon squid ink 
  • Olive oil and salt 
  • 1 Large egg
  • 1 ½ cups bread crumbs 
  • Canola oil (frying) 
  1. In a pan, drizzle about 2 teaspoons of olive oil and cook the calamari- it will take about 2 minutes. Transfer to a clean plate (discard any water that the squid might release). 
  2. Using the same pan, drizzle some olive oil and cook the onion until brownish. Once cooked, transfer to the calamari plate. 
  3. In the same pan, melt the butter, then add 3 tablespoons of all-purpose flour.  Whisk constantly until the flour is combined. Add 1 cup of milk and whisk until the sauce thickens. 
  4. Add the squid ink, onion and the squid into the sauce. Mix well until fully incorporated. 
  5. Transfer to a plate and let cool. Once it cools a little bit, cover with some plastic wrap and transfer the mixture to the fridge for at least 5 hours or overnight. 
  6. After the dough has rested, prepare the egg mixture. For this, I beat one large egg with 1-2 tablespoons of milk.   Pour the breadcrumbs onto another clean large plate.
  7. Shape the mixture into small croquetas with a small spoon. Dip them into first into the egg mixture, then the breadcrumbs.
  8. Time to fry them! It is super fast. It took me about 3 minutes total for each batch of croquettes. Be sure to turn them to evenly cook each side.
  9. Remove the croquetas and let them rest on a paper towel to cool and remove excess oil. Season with salt.

Serve warm and… BON PROFIT!

Double Squid Croquetas

Canelones de Verduras (Vegetable Canelones)


My guess is that you are confined at home…like me, and almost, the rest of the world. But guess what? I am here, trying to give you some ideas on what to make for dinner. If you follow me on Instagram, you will see that almost everyday I try to make a different and simple recipe for you. I am aware that we can’t go to the supermarket everyday as we used to (well, or every other day lol), so I am trying to make recipes with simple ingredients. 

Today, I am making Vegetable Canelones. Delicious, and a good way to eat veggies if you don’t like to eat them on their own.  If you are a meat lover, check out the Meat Canelones. 

For the dough, I used that classic canelones pasta shape that we use in Spain. If you can’t find those, you can use lasagna pasta. (Boil the lasagna pasta and cut it the size of the canelones. Each canelon is a square, approximately 4 inches x 4 inches.

Vegetable Canelones

Ingredients for 20 canelones:

  • 1 box of canelones dough (You can substitute it for lasagna pasta).
  • Approximately ½ lb spinach
  • 1 pint of mushrooms, chopped (I used cremini and shiitake mushrooms)
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced 
  • ½ lb whole canned tomatoes  (don’t add the juice)
  • Salt and pepper
  • Olive oil
  • ½ cup Cheddar Cheese, grated (to broil on top of the Canelones)

For the white sauce/bechamel sauce: 

  • 2 cups milk
  • 2 tablespoons butter
  • ¼ teaspoon nutmeg
  • 2 tablespoons flour

Add 2 tablespoons of butter to a medium pan and place on low heat.  The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour.  Whisk constantly until the flour is combined. Add 2  cups of milk and stir until the sauce thickens. Add 1/4 teaspoon of nutmeg or just a small pinch (nutmeg has a lot of flavor!).


  • Preheat the oven to 350F
  1. Boil the canelones following the directions on the box. Once they’re done, lay ou tthe pasta on the counter- I always spread them on top of a dishcloth. The pasta shouldn’t touch each other.
  2. Cook the mushrooms on medium heat with a generous drizzle of olive oil, salt and pepper. It will take about 3-ish minutes for the mushrooms to be cooked. Transfer them to a clean plate. Using the same pan, cook the onion until translucent, season with a pinch of salt and pepper. Once translucent, add the red pepper and cook until softened. 
  3. Add the spinach and the garlic to the onion mixture. Cook for about 5-7 minutes or until the spinach is almost cooked. Season with salt and pepper. 
  4. Add the mushrooms and the canned tomatoes. Stir and simmer for 10 minutes. 
  5. Add this mixture to the food processor or blend it up with a hand blender and blend it briefly, leaving some chunks (you might need to do this step in batches). 
  6. Allow the mixture to cool a little bit. 
  • Stuff the mixture in the middle of the canelones dough, once done, roll it up and transfer to a baking sheet.  (At this point, you can freeze the Canelones for up to 3 months).
  • Bake for about 10 minutes at 350 F and then broil it for 2 minutes to brown the cheese.

Optional: Good bread is also good to serve with and to dip into the sauce.

Canelones de Verduras (Vegetable Canelones)

Rocas de Chocolate (Chocolate Rocks)


I’ve been thinking about my next trip to Spain. Beach, good food, good wine … hmmm… I can’t wait. 

Every time I go to Spain to visit my family, I go to a chocolate shop. Oh boy, I would buy everything in that shop. Since I was thinking about it, I got inspired by one of their chocolate treats, chocolate rocks. 

I swear this is the easiest recipe on earth. All you need are chocolate and almonds, a two ingredient dessert. 

For the recipe, I used dark chocolate and white chocolate. You could easily use dark, milk or white chocolate, totally up to you! Just make sure to use a good quality chocolate. 

This recipe doesn’t really need any explanation at all. Simply melt chocolate, mix in almonds and spoon out onto baking paper in little piles. Easy right?! If you make this recipe, or any other recipes from my blog, don’t forget to tag me on Instagram @joyofspanishcooking 

Ingredients makes 25 to 30 chocolate rocks.  

  • 10 ounces roasted slivered almonds 
  • 1 cup white chocolate 
  • 1 cup dark chocolate 
  1. Line a baking sheet with baking paper/silicone mat.
  2. Melt the dark chocolate in a microwave in 30-second bursts until melted. 
  1. Stir in half of the almonds and mix until they are well coated in the chocolate.
  2. Scoop up spoonfuls of the mixture and place them in little piles on the baking sheet. Leave them to set in a cool place.
  3. Repeat the process with the other chocolate. 

White Chocolate Rocks
Dark Chocolate Rocks
Rocas de Chocolate (Chocolate Rocks)

Vegan Banana Double Chocolate Muffins


I hope y’all had great holidays! Mine were fantastic. I went to Spain to see my family. My baby girl did great on the plane! (kudos to her!). I ate so much in Spain, food is so good. Wine is amazing… Gin and tonics are delicious. If you follow me on instagram you probably know what I am talking about… 😉

Today I am making something completely different. I am making vegan muffins. Don’t let the word vegan scare you. You will not notice that these muffins are made out of plant-based ingredients! The muffins are very chocolaty, banana-ey, moist … you name it!

Ingredients (ALL ingredients are VEGAN).

  • 2 large ripe bananas
  • 1/2 cup dark brown sugar
  • 2 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 cup dark unsweetened cacao powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup soy milk
  • 1/2 cup fresh brewed coffee
  • 1/2 cup maple syrup
  • 1/4 cup agave
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  1. Preheat oven to 425 degrees F.
  2. Line a muffin pan with cupcake liners. Set aside.
  3. In a large bowl or using your stand mixer, mash the bananas (If using a mixer, mash them on medium speed).
  4. Add the sugar and mix.
  5. Meanwhile in a large bowl, sift the flour, cacao powder, baking powder, baking soda and cinnamon. Whisk to combine the ingredients.
  6. Add the maple syrup, olive oil, agave, vanilla, coffee and milk to the mashed bananas and mix.
  7. Add the dry ingredients to the mashed bananas bowl. Mix gently (on low speed) until all ingredients are fully combined for about 30 seconds. Don’t over-mix or the muffins will be tough.
  8. Add 1/2 cup chocolate chips and fold with a spatula.
  9. Scoop evenly into a prepared muffin tin.
  10. Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
  11. Bake at 425 degrees for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees and continue to bake for 15 minutes  or until a toothpick comes out *almost* clean. 

Bon profit!

Vegan Banana Double Chocolate Muffins

Blackberry Liqueur Chocolate Truffles


I talked to my mom on the phone yesterday and she told me that she made chocolate truffles. That gave me the thought of making them myself. That’s all the inspiration I need! I did want to add my own little spin on them so I added a little Blackberry Liqueur. Berries and Chocolate go great together!

Let’s jump into the recipe:

  • 8 ounces 60% Cacao Bittersweet Chocolate (use good quality chocolate)
  • 3/4 cup heavy cream
  • 2 Tablespoons soft butter
  • 3 tablespoons Blackberry Liqueur (feel free to add an extra one!)
  • Toppings: unsweetened cocoa powder, crushed nuts (I used pistachios), chocolate sprinkles. (Be creative and add your own topping)

Fill bottom of double boiler with water and place on low heat. Place chocolate chips and the heavy cream in the top of double boiler and allow it to melt. Once the chocolate is almost melted, add the butter and whisk. Add the blackberry liqueur and stir until the chocolate has completely melted and all the ingredients are fully incorporated.

Pour the mixture into a flat shallow dish and place a piece of plastic wrap directly on the surface. Refrigerate for at least 90 minutes.

Scoop the truffle mixture (I used a small scooper) and roll each by hand into bite-sized balls. Roll each into the toppings and enjoy!

Bon profit and Happy Holidays!

Blackberry Liqueur Chocolate Truffles