Category Archives: Snacks

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

 

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Vanilla Rice Pudding

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Hey!

Who loves rice pudding?? I do! I do! I can eat it warm or cold. It’s so easy to make and easy to make in large quantities. It’s similar to Arroz con Leche but the consisitency is definitely thicker.

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I made this to share with my friends at work and everyone enjoyed it. I really enjoy feeding people. I am a total food pusher.

Vanilla Rice Pudding

Ingredients (makes about 2 cups)

  • 2 cups whole milk
  • 1 cup heavy cream, divided
  • 1/4 cup sugar
  • 1/2 cup sushi or Arborio rice
  • 1 teaspoon vanilla extract, divided
  •  pinch of salt

Directions

  1. Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
  2. Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. 
  3. Test the rice to ensure it’s done. You want a firm bite, but no crunchy center. 
  4. Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the  remaining 1/2 vanilla along with a pinch of salt.
  5. Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.

I totally love the consistency of this pudding.

Besos,

Flor

Source King Arthur Flour

Strawberry Chocolate Chip Cake

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Hola!

Happy Monday!

Dessert is an important thong in my house. I have never been one to buy cookies, chips and other junk food to have at home. I think the most “junk food” food I usually have purchased since I had my kids is granola bars-and that is considered a breakfast food I guess.

I’ve always tried to make sweets at home for my kids. So when there isn’t something sweet to eat my kids definitely remind me.

This dessert I made for Easter is perfect for kids and adults alike. It’s sweet but not too sweet.

This was great for Easter this year. The freshness of the strawberries combined with the nice weather was perfect.

Strawberry Chocolate Chip Cake

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons Greek yogurt
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chocolate chips plus more for sprinkling the top of cake
  • 1 pound strawberries, hulled and halved

 

Directions

  1. Heat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
  2. Sift flour, baking powder, and salt together into a medium bowl.
  3. In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes.
  4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
  5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
  6. Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
  7. Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty)  Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!

So you might not see chocolate chips on top of my cake.  I used chocolate chips in the cake part but white chocolate chips on top of the cake . It was sooo good.

Enjoy!

Besos,

Flor

Recipe from Julias Album

Homemade Mozzarella Sticks

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Hola!

I hope everyone had a wonderful Valentines Day. We went out for Valentines breakfast and spent the rest of the day at home just resting and hanging out. The older I get the less I want to go out when it’s cold so I was so ok with staying home all day!

Today is Presidents Day and I don’t have to go to work. It’s going to be a day of studying…I hope!

Years ago when Julissa was a little girl, maybe about 6 years old, something terrible happened. We were eating mozzarella sticks and she started choking! She started pointing at her throat and had a terrifying look on her face. I literally put my hand down her throat and pulled out the cheese. So scary! She hasn’t eaten mozzarella sticks since then.

I saw a recipe for homemade mozzarella sticks and figured I would make them. It’s a good thing Julissa wasn’t home!

Before frying they kind of look like frozen fish sticks.

They taste waaayyy better than frozen sticks!

It was fun making these cheese sticks. Just knowing they go from more of a solid to nice and melty…YUM! Who doesn’t love fried cheese (well, except for Julissa!).

Homemade Mozzarella Sticks

Ingredients

  • 16 oz block whole milk mozzarella cheese
  • 2/3 cup Italian style breadcrumbs
  • pinch of salt and pepper
  • 2 extra-large eggs

Directions

Cut the block of cheese into 1/2 inch sticks.  I had about 12.  Place the eggs in a bowl and whisk to combine.  Place the bread crumbs in a second bowl, and season with a pinch of salt and pepper.

Take each cheese stick and dunk it into the egg, letting the excess drip off.

Then coat in the breadcrumbs, shake off the excess, and place on a plate.  Repeat with the remaining cheese sticks.  Once those are all done, take each cheese stick through the egg and breadcrumbs again for a second coating.  Place the mozzarella sticks in an airtight container and freeze for two hours.

Heat up a fryer. I don’t go to any certain temperature, I just make sure it’s super hot and fry for about 30 seconds until golden brown.  Serve with marinara or your favorite  sauce.

These we sooo good. We polished them off! We didn’t want to leave any evidence for Julissa.

Happy Monday!

Besos,

Flor

Recipe source Fifteen Spatulas

Salty Vanilla Pretzel Popcorn

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Hola!

Happy Monday! It’s a happy Monday for me because I am officially on Winter break! That means two weeks of sleeping late and being lazy! Well, that’s not really good because the less I do the lazier I get…need to avoid that!

My mom is pretty much recuperated from being sick so things are getting better for her and for me! I am able to kind of get back to a regular routine which include doing some cooking and baking.

This year I have obviously been a procrastinator but I was put over the edge last Thursday! My baby wanted to go to the mall and I was busy making a treat to take to work for our Winter luncheon. After back and forth arguing he won and we went to the crazy, packed mall! UGH! But he was a happy camper at the end so I’m glad it all worked out for us. I  was able to finish making this delicious popcorn that I took to work on Friday. I received tons of compliments on it so I am sharing the recipe right now.

I was so exhuasted after the mall that I didn’t even get a chance to take a picture of the popcorn in its cute big  container.

I am making tons of this for Christmas Eve. It will also be our neighbor gifts.

Salty Vanilla Pretzel Popcorn (makes about 14 cups popcorn)

  • about 12 cups popped popcorn
  • about 2 cups pretzel twists
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup (1 stick, 4 ounces) unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat oven to 250 degrees F,  Grease a large (but shallow) roasting pan with butter or cooking spray, and add popcorn and pretzels to the pan.

In a 2 quart saucepan, combine brown sugar, corn syrup, butter, and salt  Whisk over medium heat until it begins to boil.  Allow to boil over medium heat (without stirring!!) for about 5 minutes.   The mixture will be deep gold and bubbling.

Remove from the heat and immediately stir in the baking soda.  The mixture will foam and froth.  Keep stirring.  Stir in the vanilla extract.

Quickly pour warm syrup over popcorn and pretzel mixture.  Use to large spoons to toss the mixture, coating all of the popcorn and pretzels in caramel.  Work as quickly as you can.

Place in the oven and bake for 20 minutes.  Remove and toss.  Return to the oven to bake for another 20 minutes.  Remove from the oven and toss.  Allow to cool before handling and packaging.

This really is outstanding popcorn. It’s easy to make and has regular every day ingredients in it. YUM!

Have a great day!

Besos,

Flor

Recipe Source Joy the Baker

 

Funnel Cake

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Hola!

What a rough week last week! It was Parent/Teacher conference week so I had to work two evenings. I was exhausted so I didn’t even post on the blog like I usually do. But thank goodness that is all behind me!

About two weeks ago my daughter and I had such a craving for funnel. cake! There weren’t and carnivals or fairs going on so we had to make our own!

This was so easy to make and was delicious! I love this dessert for a carnival themed party or just for family night. You could really pump it up with whipped cream and sauces such as strawberry, fudge, etc. Yum!

 

Funnel Cake

Ingredients

  • 2 cups oil for frying
  • 1 large egg
  • ⅔ cup milk
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Confectioners’ sugar, for dusting

Directions

  1. Heat oil in a large skillet (preferably cast iron) over medium high heat until the oil reaches 350 degrees. Reduce heat to medium to maintain the heat.
  2. In a medium mixing bowl, combine egg and milk.
  3. In a separate bowl, combine flour, sugar, baking powder, and salt. Stir dry ingredients into the wet ingredients.
  4. Pour batter into a funnel (with your finger over the tip), or spoon batter into a large plastic bag with a tip cut off.
  5. Pipe batter into the hot oil making a squiggly design and working from the center out. Fry funnel cake for two minutes on each side.
  6. Remove from oil onto paper towels to drain.
  7. Sprinkle powdered sugar over hot cakes and add any other yummies such as ice cream or sauces.

You see…there is no reason to run to the store and buy those funnel cake kits!

Easy, simple and inexpensive!

Besos,

Flor

Recipe source The Cooking Bride

 

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