Category Archives: Breads

Pumpkin Praline Cake

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Hey!

Happy First Day of Spring! Even though we’ve had a really mild winter I am so ready for spring and summer!

Haven’t posted in quite a while.

Since I last posted in December I have lost 20 pounds! I started Weight Watchers again on January 1st and it’s gone really well. I’ve allowed my self to “cheat” a bit…that’s bad but sometimes you just want to eat what everyone else is eating! I noticed that my feet started feeling so much better after I lost the first 10 pounds. So many positives to losing weight!

I am also slowly removing very toxic cleaning supplies in my home. As I finish a product I replace it with something that doesn’t have as many toxins. A friend of mine shared an awesome website with me that will give you their “grade” for products so that is what I have been using to find cleaning and even personal care products that are less harmful to myself and the environment.

I feel bad that I have not been posting as much as I have before. Even though my kids are grown up I still want to lead a balanced life. No matter what your age having a balanced life is so healthy. I need to keep work, family, other obligations and of course fun and adventure in check with each other.

Even though I am dong Weight Watchers I am still baking! Temptation is rough! I found a recipe for this delicious Pumpkin Praline Cake on Pinterest and had to try it. Being the big pumpkin lover I am I always have pumpkin puree in the freezer.

This cake was magnificent. It was super moist and the frosting was amazing! I had taken some to my parents when I made it and he enjoyed it. When he came to my house a few days later I offered my Dad dinner, coffee, etc which he declined but when I offered him cake he was like YES! He loved it! I think this will be on my to make all the time list.

Pumpkin Praline Cake

Ingredients
For the cake
1 box of yellow cake mix
1 cup pumpkin puree
1 cup whole milk
¼ cup vegetable oil
4 whole large eggs
½ cup chopped pecans
½ tsp nutmeg
¾ tsp cinnamon
For the icing
2 cans of sweetened condensed milk
4 tbs unsalted butter
1 cup chopped pecans

Instructions
1. Preheat the oven to 350. Grease two 8” round cake pans with Crisco and then dust with flour or use non stick baking spray (what I prefer). (you could also make this in a rectangle cake pan).
2. Mix together in a medium bowl the cake mix, pumpkin puree, milk, oil, eggs, pecans, nutmeg and cinnamon until all is moistened, scrape the bowl occasionally to make sure that you have mixed all of the mix together. Pour evenly into each cake pan or pour entire contents into the larger rectangular cake pan.
3. Bake for 27 minutes – check and see if the middle of the cake is still loose – if it is, bake in 3 minute intervals until the middle is no longer jiggly and a cake tester or toothpick comes out cleanly. Remove from the oven and allow to rest until cooled.
4. On the stove top on medium heat, mix all of the ingredients for the icing together in a small sauce pan. Heat just until butter is melted.
5. Flip one of the baked cakes over onto a cake plate (upside down) and pour ¼ of the icing onto the cake. Set the other round cake on the top of the first cake (flipped upside down). (If using a rectangular pan – start with poking the holes). Using the handle of a round handled wooden spoon, poke holes into and through the cake and gently pour half of the icing over the top making sure that some of the icing goes down into the holes.
6.Allow the rest of the icing to completely cool and then gently pour it over the top of the rest of the cake.

This is a must bake cake. Serve it with coffee or milk.

If you have followed me for a while you know that my husband is an avid gardener. We’d never been to the Chicago Flower and Garden show so we figured we’d give it a try.

The flowers are so beautiful that they looked fake!

The inspiration for outdoor rooms was fantastic. I mean making furniture with concrete blocks is genius! Eddie is afraid I’m going to put him to work!

Who wouldn’t want a garden party with this decor? Makes me wish I had a huge house with a huge yard but Nah…too much work!

Happy Spring to you from me and my honey from the beautiful Windy City!

And don’t forget to make the delicious cake. Your family will thank you!

Besos,

Flor

 

Recipe Source  loaves and dishes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

French Almond Cake

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Hola!

Hows’s it going? Wherever you are I hope the weather is beautiful. We are almost to spring and I can’t wait for warm weather, and we haven’t even had bad weather.

We are chugging along in this  part of the world. Working, cooking, eating, crafting. It’s almost time for spring break and I am so looking forward to it. I don’t have any plans but I will be happy to not be on a schedule for a week.

I have finally started doing Zumba again and I am so happy. I do  need to look for new shoes. Maybe cross trainers. Any good suggestions? My foot is doing great since my surgery back n December. I am hoping to get surgery on my right foot this summer so that I can become totally pain-free or as pain-free as I can get! . It’s nice to be a little active. Once the weather is warmer I am also going to try to get back to walking.

I have  baked one of the most delicious cakes I have ever baked. Just hearing the word “French” lets me know that whatever it is it’s marvelous!

FrenchAlmondCake1

It’s sweet but not too sweet. The density is amazing-a bit dense but still light and fluffy.

FrenchAlmondCake

It’s also beautiful, simple and elegant.

It’s a must bake!

Ingredients

  • ¾ cup plain yogurt or Greek yogurt
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1½ cups all-purpose flour
  • ¾ cup almond flour  (almond meal)
  • 3 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla
  • ¾ cup sunflower oil, grape seed or canola oil

For the glaze:

  • 1 teaspoon finely grated orange zest
  • 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup powdered sugar plus more for sprinkling, if desired
  • ½ cups sliced almonds

Directions

  1. Preheat the oven to 350˚F.  Spray a 9-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
  2. Place almonds in a small skillet and toast ever so lightly. Watch them closely and stir very often because they will burn quickly if not attended to! Remove from heat and set aside to cool.
  3. Combine the orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
  4. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
  5. Add the all-purpose flour, almond flour, baking powder, salt and extracts, mixing to just combine.
  6. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
  7. Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
  8. While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar if desired and enjoy!

I just loved this dessert and so did everyone else.  I think it’s going to become a family favorite that I will make over and over again.

Have a great weekend!

Besos,

Flor

Source The Cafe Sucre Farine

 

Pumpkin Coffee Cake

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Hey!

Monday already? Where do the weekends go? I wish they hung around longer.

Since we don’t go pumpkin picking anymore I needed to find something for us to do in the fall. So off we went to Great America this weekend to enjoy the day and evening with Fright Fest. I don’t ever go on the rides because my stomach doesn’t agree with them;nor do any of my other senses. We had good time. My two girls went with us but my son did not. I guess that’s better than none of them going. I enjoyed the beautiful weather and people watching.

You know how much I love pumpkin so I have a pumpkin recipe for you. This coffee cake was the bomb! It’s delicious for breakfast, as a dessert or snack.

The topping on this looks delicious!

Pumpkin Coffee Cake

Ingredients1

1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Streusel Topping
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • 1/3 cup walnuts, chopped

Directions

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

If you are a pumpkin fanatic you must make this!

Besos,

Flor

Recipe source My Sweet Savannah

 

Honey Cornbread

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Hey!

As I made this cornbread all I could do was think about my mom.  She has always cooked Mexican food and has never tried cooking anything that wasn’t Mexican except for Jiffy cornbread. When we were growing up she would (on rare occasions) make cornbread. She had a round cake pan with the sliding spatula to unstick the cake from the bottom of the pan.

Wow! My generation is totally different! I will try cooking anything that looks good! And this cornbread that I made was delicious!This was soooo good. The honey came through beautifully. I think I would probably eat this for breakfast, a snack or dessert. Though I think cornbread is traditionally eaten with a meal.

Honey Cornbread

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • ½ to 2/3 cup honey or sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup oil

Directions

  1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If you are a corn bread lover you must try this recipe.

Besos,

Flor

Recipe source The Taylor House

 

Fluffy Carrot Ginger Cake

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Cake. Let them eat it! There are times when I want cake but not the kind that’s covered in frosting. I love cake-all sorts of cake but sometimes less is more. And this cake is just right for that kind of craving.

You can actually see how moist this cake was.

Fluffy Carrot Ginger Cake

Ingredients

  • 1 cup sugar
  • 3 eggs, at room temperature
  • ½ cup olive oil
  • ½ cup milk, at room temperature
  • 2 and ¼ cup all purpose flour (or whole wheat)
  • 2 tsp baking powder
  • 1 tsp vanilla powder
  • 1 tsp ginger powder
  • 2 and ¼ cup grated carrot
  • 1 tbsp grated lemon zest
  • 1 tbsp powdered sugar for dusting

Directions

  1. Preheat oven to 350.
  2. Butter a 9 in round pan.
  3. Mix sugar and eggs until fluffy.
  4. Whisk in milk and olive oil.
  5. In a separate bowl, sift together the flour, baking powder, vanilla powder and ginger powder.
  6. Add the dry ingredients to the wet ones and stir with a spatula. Do not overmix.
  7. Fold in grated carrot and lemon zest and pour the batter into the buttered pan.
  8. Bake it for 45 minutes or until a toothpick comes out clean.
  9. Remove from the oven and let it cool.
  10. Dust it with powdered sugar when it’s completely cooled.

Enjoy!

Besos,

Flor

Recipe source Giverecipe

 

Sweetened Condensed Milk Poundcake

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Hola!

You all know that I am fond of sweets and this particular poundcake takes the cake. Get it? OK…that was lame!

 

Even though this is a simple dessert it is very elegant looking.

Sweetened Condensed Milk Poundcake

Ingredients

  • 1 1/3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
  • 1 teaspoon salt
  • 3/4 cup sweetened condensed milk
  • 3 large eggs
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F. Generously butter 9×5 loaf pan and set aside.

Stir the flour and baking powder together in a small bowl and set aside.  Add the sugar, butter, and salt to the bowl.  Mix until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally.  Add the condensed milk and mix until well incorporated, scraping down the sides of the bowl once. Add the sifted dry ingredients and mix until no traces of flour remain. Add the eggs and vanilla, and mix just until combined, about 5 times. Scrape down the sides and bottom of the bowl and finish mixing by hand to fully incorporate the eggs.

Transfer the batter to the prepared loaf pan. Bake until the top is dark, golden brown and a tester inserted in center comes out clean, about 1 hour.  Cool in pan on a wire rack for ten minutes, then unmold and allow to cool completely on the rack, bottom-side down.

Have a great day!

Besos,

Flor

Recipe source Veronicas Cornocupia

 

Cochinitos (Piggies)

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Hola!

I love Mexican sweet breads. It’s such a great treat to go to the Mexican bakery and pick all the delicious bread that everyone likes. Everyone has their particular favorite but an all around favorite is the cochinito which also goes by the name of puercitos, marranitos, cerditos and translates to little piggies. They are more of a bread than a cookie-kind of like a cake cookie? The ones in the bakery are larger than the ones I have made and do taste a bit more maybe gingerbread like? I have been trying to figure out the exact  flavor of the cochinitos in the bakery. Those piggies are also a dark brown color so I just assume they must use a food coloring in them.

I made these piggies over the weekend and they were a great hit…even though they are not exactly like the ones in the bakery. If my entire family approves that means they are good…you have to trust people that love to eat!

They are just too cute! These can be eaten for breakfast with a cup of coffee or glass of milk in the morning. As a snack sometime during the day or even at night to fill your belly before bedtime.

 

Cochinitos (Little Piggies)

Ingredients

  • 12 ounces piloncillo, chopped or grated, or substitute with 1 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1  cinnamon stick, 2-inch to 3-inch length
  • 2 sticks or 1 cup unsalted butter at room temperature
  • 2 tablespoons molasses
  • 4 1/4 cups all purpose flour, may need a bit more
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs at room temperature, lightly beaten
  • Butter to grease cookie/baking sheet
  • 2 to 3 tablespoons all purpose flour, a bit more or less, to roll out the dough
  • 1 egg lightly beaten, to be used as glaze
  • Confectioners’ sugar to sprinkle on top, optional

Directions

In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon. Heat over medium heat, once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes, or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the molasses into the hot liquid, and stir until it dissolves.

In a mixing bowl, mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour the piloncillo mixture. With a spatula mix it all together in a circular motion until it is well incorporated. Lightly beat 2 eggs and incorporate them into the dough. The dough will be sticky and gooey.

Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hours to overnight.

When ready to make the cookies, preheat oven to 375 degrees. Grease a couple cookie/baking sheets with butter. If using one sheet you may need to do a couple batches.

Remove dough from the refrigerator. On a counter top, sprinkle a couple tablespoons of flour. Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4″ thickness. Using piggie cookie cutters, press down on dough, moving a bit on the counter top, to make it easier to lift the shaped dough.

Place Piggies on the baking sheet as you shape them along. Gently brush cookie tops with the lightly beaten egg. Roll the extra already used dough, wrap with plastic wrap, and place in the freezer for at least 10 minutes before using again, or it will be too soft and sticky. Repeat to make remaining cookies.

Bake cookies in the middle rack of the oven anywhere from 7 to 9 minutes. Remove from the oven and place on a cooling rack. You may sprinkle confectioner’s sugar on top. Keep them covered so they remain soft.

I will definitely be making these again!

Besos,

Flor

Adapted from Pati’s Mexican Table