Archives for the month of: May, 2012

This recipe is from my awesome friend Rosa, who I met through my aunt that lives in Barcelona, Spain! I kicked off my finals weeks with this recipe and I think it brought me good luck! It’s great with a big glass of milk, enjoy!

Ingredients

  • 4 eggs
  • 2 cups of sugar
  • 3 cups of flour
  • 1 packet of yeast
  • 1 packet of vanilla sugar
  • 1 shot of rum
  • 100 g ground almonds
  • 1 cup oil
  • 1 cup sparkling water
  • bread crumbs
  • chocolate shavings

Directions

Mix the eggs and sugar well. Then add flour, yeast, vanilla sugar, rum, almonds, oil, and sparkling water.

    

Fill the sides of a bundt cake pan with butter and bread crumbs so the cake does not stick.

 

Bake at 350 degrees for 50-60 min until dry when a toothpick is inserted. Once it is ready, take out of the bundt cake pan and cover the turned over hot cake immediately with icing so that it drips and add the chocolate shavings for decoration on the wet icing.

  

YUMMM

This is by far my favorite recipe I have done yet! The recipe literally speaks for itself so stop reading this intro and start baking!!

PS props to my sister again for the amazing pictures and of course for baking with me!

Ingredients:

  • 1 stick butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup flour
  • pinch of salt
  • 1/3 cup lime juice
  • 1 cup granulated sugar
  • 2 whole eggs
  • 2/3 cups flour
  • zest from one lime
  • 1 1/2 cups fresh or frozen blueberries

Directions:

Preheat oven to 350.  Combine the first 4 ingredients in a medium bowl until crumbly and press into the bottom of an 8×4 loaf pan.

 

Bake in the oven for about 5 minutes.

 

Meanwhile combine the sugar, juice, and eggs in a large bowl.  Add the flour and mix until just combined; fold in the blueberries and lime zest.

Pour immediately onto the warm crust.  The crust will move, but the beauty of it is that the crust will end up baking around the custard part.

  

Bake for 35-45 minutes or until middle is set and a toothpick inserted comes out cleanly.

Scrumptious! Great for summertime!

Recipe from here!

This is a delicious Venezuelan dessert made out of, quite simply, figs and sugar. My dad helped me with this recipe since it was his favorite dessert growing up as a kid. He has a fig tree in the backyard so this dessert was made very organically. You can also find figs in supermarkets especially when they’re in season. This is an easy recipe, except for the 2-day wait in between steps, but it’s totally worth the wait!

Ingredients:

  • 7-8 cups (1 kg) of figs
  • 8 cups of water
  • 14-16 cups (2 kg) of sugar

Directions:

First, wash the figs and cut the tips.

 

At the bottom of the fig, make an X-shaped cut and wash off the liquid that comes out after cutting the fig.

 

In a large pot, fill it up with enough water to cover the figs and boil. Once the water is boiling, add the figs and put another pot over the figs so they stay submerged in the water. Boil again and cook for 5 minutes.

  

Remove from the heat and strain. Wash the figs with running cold water and then let dry. Place the dry figs in a closed container or a plastic bag and place in the freezer. Leave in the freezer for a minimum of 48 hours, maximum of 6 months.

After at least 2 days, remove the figs and place under running water and take off the outer coat of the figs and put peeled figs to the side.

Immediately after all figs are peeled, place in a pot with the water and sugar. Boil sugar water and cook  for another 5 minutes.

 

Add figs and boil again. Leave figs and sugar water cooking at medium heat until the figs are shiny and sugar water is thick and syrup-y.

 

Mmmmm Delicious!

Recipe from Mi Cocina II (the blue one) by Armando Scannone

I’m back! I just finished my first year of grad school so my finals took over most of my time in the last month but I am going to make up for it by posting up a couple of new recipes!

First off is a new cupcake recipe that my sister and I improvised a bit! We made these cupcakes and icing in addition to three other kinds of cupcakes and icings: Lemon, Red Velvet, and Carrot. It was our mom’s birthday yesterday so we made this for her birthday party and they were a big success! Enjoy!

Cupcakes

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  • 1 Tbsp white vinegar
  • 2 teaspoons vanilla extract
  • 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
  • 1/2 cup of chocolate chips of your choice
  • 1/2 cup of peanut butter chips

Directions:

Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up). In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy. Now add the chocolate and peanut butter chips (you can add as much as you like!). Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.

Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.

Frosting

Ingredients:

  • 4 Tbsp butter
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cup powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract

Directions:

While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract. To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

Makes 12 cupcakes

Even though there are a few step-by-step pictures this time, here was our final product:

Recipe from Simply Recipes

CUPCAKE EXTRAVAGANZA

Here are a few pictures of all of the cupcakes we made! We made over 60 cupcakes and they were gone pretty quick!

Lemon

 

Red Velvet

 

Carrot

 

All together now!

 

Best birthday cake ever!

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