July 10, 2013

the baking cup’s staple brownies

oh, brownies! you have been one big challenge for the past few months and have been hovering over my head with a huge question mark for way too long.

but it’s all good, my quest for the baking cup’s staple brownies has come to an end: these are chewy but not gummy, fudgey and not cakey, perfect balance of sweetness and chocolate with every bite, and perfect thickness.

whew! those are a lot of qualities to look for in a brownie and like my husband says: i’m my hardest critic, so you can imagine how much effort and love i put into each recipe. and these brownies are no exception. they get the seal of approval from the baking cup and are optimal for a summer afternoon, party or at weddings. serve it with a scoop of vanilla bean ice cream for a wow-your-guests kind of presentation!

the recipe calls for coconut oil, which is the secret to moist and fudgey brownies like the ones you make from the box. give them a try and you’ll see that the coconut oil makes a difference. enjoy!

chop unsweetened chocolate and melt with semi-sweet chocolate chips and coconut oil.

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after the chocolate has melted, add sugar, eggs, vanilla, baking powder and flour.

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all of that hard work paid off and i’m happy with the results. i can’t wait for you to make them!

the baking cup's staple brownies

the baking cup's staple brownies
pass the milk!

the baking cup's staple brownies

the baking cup's staple brownies
the baking cup’s staple brownies

ingredients:
1 stick unsalted butter
3 ounces unsweetened chocolate, chopped
2 teaspoons unsweetened cocoa powder
1 cup semi-sweet chocolate chips, divided
1 teaspoon coconut oil
1 and 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1 cup all purpose flour
1 teaspoon baking powder

yields about 16 2-inch squares.

directions:

  1. preheat oven to 350F. butter a 9 x 13 inch pan throughout and line with parchment paper. grease parchment paper with butter. parchment paper should hang over the edges of the pan. set aside.
  2. in a large heat-proof bowl, melt butter with unsweetened chocolate, unsweetened cocoa powder, 1/2 cup of semi-sweet chocolate chips and coconut oil. melt in the microwave or over the double boiler method. if using the microwave, do 30 seconds at a time taking the bowl out to stir with a rubber spatula until all ingredients are melted and well incorporated.
  3. whisk in sugar until dissolved, 1 to 2 minutes.
  4. add eggs one at a time incorporating well after each addition and add vanilla with the last egg. do not over mix.
  5. with a rubber spatula fold in flour, baking powder and the remainder 1/2 cup of semi-sweet chocolate chips. do not over mix.
  6. pour batter into prepared pan and bake for 20 minutes or until an inserted toothpick comes out with a few crumbs.
  7. let brownies cool on a wire rack for 20 to 30 minutes and proceed to cut in 2-inch squares if desired. store in an airtight container at room temperature for up to two days.

the baking cup's staple brownies

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brownies • chocolate • 2 Comments
May 5, 2013

salsalicious

i had the urge to post this salsa recipe for you to enjoy on cinco de mayo.

or if you are like me, you can enjoy this easy-to-make, lime-bursting salsa every week. yes, i make it pretty much on a weekly basis. it’s so delicious and healthy. it must be my love for tomatoes and cilantro. this salsa has layer after layer of flavors and it is salsalicious.

chop everything separately in a food processor or blender, or by hand. mix ingredients in a bowl. season with lime and sea salt. and you are on your way to a mind blowing, yet simple mexican salsa.

i LOVE lime. i grew up in south america, and lime is actually our lemon. so i overuse it in this recipe. but, there’s no such thing. try it and you’ll see that this salsa has the most balanced lime ratio than most of them out there. at least i like justifying my love for lime and how good it tastes in this salsa :)

you can check out my guacamole recipe here. my husband asked me to tell you that he highly recommends it ;)

here’s the how-to and recipe. enjoy!

finely chop onions and jalapeño.

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proceed to chop tomatoes in a food processor or with a knife.

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add the tomatoes to onions and jalapeño.

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salsa is nothing without the lime. it definitely enhances all the layers in this appetizer.

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i barely chop the cilantro as you can see :)

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serve with chips or with mexican dishes!

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salsalicious {salsa}

ingredients:

3 ripe plum tomatoes, or any other kind
1/2 jalapeño pepper, finely chopped {more or less, depending how spicy you like it}
1/2 small red onion, finely chopped
1/2 bush cilantro, roughly chopped
2 limes, juiced {more if needed}
sea salt to taste {i add about 1/2 teaspoon}

serves 8 people.

directions:

  1. cube tomatoes and add to food processor. pulse several times until you get small chunks but also some liquid from the tomatoes.
  2. if you like your salsa pico de gallo style, pulse about 3 to 5 times. You can also chop the tomatoes with a knife in small cubes.
  3. in a medium bowl, add chopped tomatoes, cilantro, onions, jalapeño, lime and sea salt. stir all ingredients. taste and add more lime or salt if needed.
  4. serve with chips, pita chips, Mexican dishes and more.
  5. refrigerate in an airtight container for up to three days.

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avocados • gucamole • lime • salsa • sauces • tomatoes • veggies • 4 Comments
April 23, 2013

went bananas for this healthy banana nut bread

after making the “not your average nutella s’mores chocolate chip cookies” i needed something with fruit in it. i absolutely loved the cookies and you should try making them right now! they are that good :) but, it was time to change it up with a new recipe and also time {more like an excuse} to use my new loaf pan ;)

i had bananas in my fruit shelf and they were at the perfect stage for banana bread. ripe bananas with brown spots but not too many, and in overall good shape {see tip to ripen bananas below}. walnuts were also in my pantry so it was a sign for banana nut bread!

a trick my husband told me, yes, my husband {insert awww here} is to put the bananas right from the grocery store in a brown bag in the fridge for about 4 days and they will ripe perfectly. so let me know if you try it out! it worked for me. you can also leave the bag with the bananas at room temperature but check every day since they’ll ripen faster.

this banana nut bread recipe has healthy ingredients such as flaxseed, whole wheat flour and greek yogurt, as well as your regular butter and sugar. you can definitely make this gluten free or substitute the sugar with apple sauce. once the banana bread is done baking, you’ll see it has a crusty layer on the outside but it’s very moist, soft and dense on the inside. mmm!! like i like to say: business on the outside and party on the inside, hahaha.

one thing i should mention is that i had a small loaf pan and i had to bake an additional 6 standard size muffins because it was too much batter for my little pan. i will tell you the exact size within the recipe.

follow these directions and you’ll be able to enjoy this very banana-y bread for a snack or as a complement to your breakfast!! if you like bananas and bread, then you are winning with this recipe.

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butter loaf pan and line with parchment paper.

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sift flours and whisk all dry ingredients together.

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mash your bananas!

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cream butter with sugars until fluffy.

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scrape bowl and mix on high for a little bit to combine all ingredients.

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alternate flour mixture with yogurt and bananas.

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fold in walnuts.

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ready to go into the oven :)

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time to cut through this banana nut bread and go bananas, haha. cheesy, i know.

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healthy banana {nut} bread

ingredients:
5 very ripe bananas, mashed
1 cup whole wheat flour
1 cup unbleached all purpose flour
1/2 teaspoon sea salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon ground flaxseed {optional}
1 stick unsalted butter, room temperature {sitting on the kitchen counter for 30 to 50 minutes approximately}
3/4 cup granulated sugar
1/4 cup dark brown sugar, tightly packed
2 large eggs, room temperature {sitting on the kitchen counter for 30 to 50 minutes approximately}
2 teaspoons vanilla extract
1/2 cup non-fat greek yogurt, room temperature {sitting on the kitchen counter for 30 to 50 minutes approximately}
1 1/2 cups chopped walnuts or pecans, roughly chopped {optional}
8.5 x 4.5 inch loaf pan – i used this one {you can use a bigger pan – 9 x 5 inches – and you won’t have to make the muffins}

yields 1 small loaf and 6 standard size muffins.

directions:

  1. preheat oven to 350F. butter a 8.5 x 4.5 inch loaf pan, add parchment paper and butter parchment as well. parchment paper should hang over the sides of the pan. set aside. butter muffin tin {only 6 muffin cups} or you can use paper liners. set aside.
  2. in a bowl, sift flours, baking soda, baking powder, flaxseed and cinnamon. add salt and whisk well.
  3. cream butter and sugars with the paddle attachment of a stand mixer until fluffy and light in color, about 3 minutes at medium speed.
  4. add eggs, one at a time and mixing well after each addition over medium speed. add vanilla and mix until incorporated. make sure to scrape the bowl {sides and bottom} and mix on high for 30 seconds to mix well. do not over mix batter.
  5. set speed to the lowest setting. alternate a third of the flour mixture, with a third of the greek yogurt and a third of the mashed bananas. repeat until all ingredients are incorporated. do not over mix.
  6. fold in walnuts with a rubber spatula gently.
  7. fill 6 muffin cups 3/4 full. pour the rest of the batter into prepared loaf pan.
  8. bake banana bread for 60 to 70 minutes or until an inserted knife comes out with a few crumbs. start checking at 60 minutes though. bake muffins for 25-30 minutes or until toothpick comes out with a few crumbs.
  9. let muffins cool in the pan on a wire rack for 3 minutes. take out of the pan and cool completely on cooling rack. let banana bread cool in the pan on a wire rack for 10-15 minutes. cool banana bread out of the pan for 30 minutes more on a cooling rack.
  10. store banana bread and muffins in an airtight container at room temperature for up to 3 days.

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banana • bread • nuts • Leave a Comment
April 4, 2013

spring lemon blackberry cupcakes

so i’ve been inspired to bake more lately. i don’t like the clean up aftermath that comes with it, though. but, it’s worth it because i get to share my recipes with you :)

i made these cupcakes because they are fragrant, light and fresh {lemon is such a great spring flavor!}, paired with blackberry cream cheese frosting, which is just the perfect weekend or week-day dessert for spring and even summer. and to top it off, i used toasted coconut. you can certainly use regular coconut, lemon zest or any other topping of your preference. amazing spring flavors for sure :)

they are also perfect for a rainy day or any kids or adults party you have marked in your calendar.

try these fluffy lemon cupcakes with a tangy blackberry cream cheese frosting, made with real blackberries. 40 to be exact! let me know when you make them and make sure to share pictures with me on facebook, instagram or twitter.

set all ingredients out so they are right there when you need them.

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beat egg whites until soft peaks form.

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cream butter and sugar together.

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scrape the bowl so the ingredients are well incorporated.

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add egg yolks one at a time.

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vanilla and milk are next!

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alternate flour and egg whites.

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finish with lemon zest and juice.

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scoop batter in individual cups.

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now onto the blackberry frosting. puree 20 blackberries in a food processor or blender.

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add powder sugar to butter/cream cheese mixture.

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strain blackberry puree onto the frosting.

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and add the other 20 mashed blackberries.

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and here’s how they look like once all finished!

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spring lemon cupcakes with blackberry cream cheese frosting

lemon cupcakes:
4 large eggs, room temperature {sitting on the counter for 30-50 minutes approx.}
1 1/4 sticks unsalted butter, room temperature {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
1 1/2 cups sugar
2 tsps vanilla extract
1/2 cup whole milk, room temperature {sitting on the counter for 30-50 minutes approx.}
1 1/2 cups cake flour, sifted
1 tsp baking powder
1/2 tsp sea salt
zest of two lemons
juice of one lemon

yields 15 to 17 cupcakes.

blackberry cream cheese frosting:
1 1/2 sticks unsalted butter, room temperature {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
12 oz cream cheese, room temperature, sliced in chunks {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
4 cups powder sugar, more if needed
1 tsp vanilla extract
1/2 tsp sea salt, or more
40 blackberries, divided
4 tbsps toasted coconut, for garnish

lemon cupcakes directions:

  1. preheat oven to 325F.
  2. line 2 cupcake pans with paper liners. between 15 and 17.
  3. in a large bowl, sift flour and baking powder. add sea salt and mix well.
  4. separate egg whites from yolks. beat egg whites in the bowl of a stand mixer fitted with the whisk attachment over high speed for 1 1/2 minutes or until soft peaks form. you can use a hand mixer as well {beat for about 3 minutes}.
  5. once egg whites are done beating add to a bowl and set aside.
  6. in the same bowl of a stand mixer, cream butter over medium high speed for 1 minute with the paddle attachment. add sugar and mix until fluffy and creamy, about 3 minutes. scrape the sides and bottom of the bowl with a rubber spatula and beat for 30 seconds on high.
  7. reduce speed to medium low and add egg yolks one at a time mixing well after each. mix in vanilla.
  8. scrape the sides and bottom of the bowl with a rubber spatula to make sure all ingredients are well incorporated. beat on high for 30 seconds.
  9. set speed to the lowest setting and add 1/3 of the egg whites alternating with 1/3 of flour mixture and 1/3 of milk. repeat until you use all ingredients. make sure to finish with egg whites or milk.
  10.  add lemon juice and zest. mix on low speed until combined, about 30 seconds. do not over mix.
  11.  bake for 18 minutes, rotating cupcake pans half way through.
  12.  place cupcake pan on a cooling rack and let cupcakes cool for 3 minutes.
  13.  take cupcakes out of the pan and cool completely before frosting, about 30 minutes.
  14.  store frosted {or unfrosted} cupcakes in an airtight container immediately to avoid dryness. they are good for up to 3 days at room temperature.

blackberry cream cheese frosting directions:

  1. wash and dry blackberries thoroughly.
  2. in a food processor or blender, puree 20 blackberries. set aside.
  3. with a fork, mash the other 20 blackberries. set aside.
  4. cream butter over medium speed with the whisk attachment of a stand mixer for 1 minute or until fluffy.
  5. add cream cheese and mix until incorporated.
  6. add salt and vanilla.
  7. strain blackberry puree over the frosting bowl to avoid the seeds going in.
  8. add mashed blackberries to the bowl. don’t use a strainer for this, you are going to want all of it.
  9. set speed to low and add powder sugar, little at a time, and mix well.
  10.  if the frosting is too runny, refrigerate for 30 minutes. if it’s still too runny, add 1/4 cup to 1/2 cup powder sugar more. you may want to add an additional dash of salt to balance out the sweetness.
  11. frost with desired tip. i used wilton 1A.
  12.  you can certainly make this frosting with a hand mixer.

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blackberry • coconut • cream cheese • cupcakes • exotic flavors • lemon • 6 Comments
April 2, 2013

succulent mandocas

i know you are wondering what mandocas are. mando what?!? weird name, succulent snack.

mandocas are originally and typical of maracaibo, venezuela. they are consumed at anytime as a snack, breakfast, dinner and even lunch. like pancakes, i can eat mandocas all day long. give me some butter and cheese, and oh sweet mother of food, i can just eat 20 in a row.

one of the main ingredients to make the mandocas is harina pan, venezuelan cornmeal. easy to find in local hispanic supermarkets or order from amazon. either works. i know there are other cornmeal brands out there but to be honest, i’m loyal to my country’s :) besides, i grew up on harina pan and don’t know any other way to make mandocas with!

so. what are mandocas, you wonder? they are fried cornmeal drop-shaped pure deliciousness part of maracaibo’s culinary scene. the ingredients are simple and somewhat easy to find: ripe plantain, queso blanco {queso fresco or queso cotija} and panela or as known in mexico, piloncillo. in plain english: unrefined whole cane sugar in block form. trust me if i can make them, you can, too. and i live in the midwest. {you can buy panela online at amazon, if you want}.

if you like flavor combinations that explode in your mouth, then mandocas are for you. they have the perfect balance of sweet and salty for sure.

boil and mash ripe plantain.

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add harina pan to panela/water mixture and plantain.

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shredded cheese going in.

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combine all ingredients with your hands.

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grab the quantity desired and form a cylinder with your hands.

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make a drop shape by pressing both ends together gently.

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fry until golden brown.

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serve hot with butter and cheese.

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succulent mandocas

ingredients:
1 cup harina pan
1 1/4 cups hot water
1 tsp sea salt
1/2 papelon block
1 ripe plantain
1 cup shredded queso blanco (semiduro) 
or queso cotija or queso fresco (mexican cheeses)
canola, vegetable or peanut oil for frying
cheese and margarine for serving

yields 10 to 12 large mandocas

directions:

  1. in a pot with boiling water over medium high heat, cook plantain until soft. about 12-15 minutes.
  2. in a large glass bowl, add hot water and papelon. dissolve papelon in water with a fork. if it’s not completely dissolved, pop in the microwave for a few seconds to help melt the papelon.
  3. once dissolved, season with sea salt and mix well.
  4. mash plantain with a fork once soft and add to papelon mixture and mix until incorporated.
  5. add harina pan to bowl followed by cheese. mix well with hands until incorporated. don’t over mix.
  6. if dough it’s too hard and not manageable add a little bit of water to loosing it up.
  7. grab a handful of dough and form a ball. then with your hands shape ball into a cylinder. put cylinder on counter top and roll back and forth with your hands until it has a medium size – not too thick – not too thin. bend one side of the cylinder followed by the other one. press both ends against each other gently. the ends are supposed to meet and hold together.
  8. fry over medium high heat until golden brown.
  9. serve hot with butter/margarine and more cheese! eat immediately since they are not the type of food you can refrigerate and heat the next day.

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exotic flavors • venezuelan food • Leave a Comment