Aug 092010
 

This is an easy and simple recipe adapted from Desserts Magazine…I had lots of lime from my brother’s lime tree so I made some changes from the original recipe which uses lemon and is served with raspberry sauce. It is so good that you will not miss the raspberry sauce, I could not even wait, so as soon as the lime pudding cake cooled down I dig my spoon in it…trust me it is delicious, you will find a layer of cake and a layer of pudding… anyway, for the original recipe please visit Desserts Magazine, and if you haven’t seen this virtual magazine you HAVE to check it out, it is absolutely amazing.

Ingredients:

3 tablespoons unsalted butter, melted and cooled
3/4 2/3 cup granulated sugar, plus more for ramekins
1 tablespoon of grated lemon lime zests
3 large eggs, separated
1/3 cup all-purpose flour
1 cup whole fat free milk
6 tablespoons freshly squeezed lemon lime juice
1/8 teaspoon sea salt

Method:

Heat oven to 350F. Butter 4 small pirex ramekins and coat with sugar. Place a folded dish towel in bottom of 13 x 9-inches pan, set aside. Boil water for the water bath.

In a bowl mix sugar, salt and flour. In another bowl, whisk the egg yolks with the butter until well blended.

Whisk in the milk, lemon juice and zest until well blended. Whisk the flour mixture into the lemon mixture until incorporated; the batter will be very liquid.
Beat egg whites until stiff. Whisk gently the egg whites in egg-yolk mixture until there are no large lumps.

Immediately pour into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until they are puffy and golden on top or when you insert a clean knife inserted in the center of lemon pudding cake and the knife comes out clean; the cake is done, about 30-35 minutes. Cool puddings on a wire rack, 30 minutes. Sprinkle confectioner’s sugar before serving.

Curiosity Corner Jan 2013
Did you know that lime is denser that lemon? Lemon contains more oil than lime. Lime is more acid than lemon, therefore is more sour.

Thank you for stopping by Simple Recipes and have a great week!

Jul 262010
 

For the longest time I wanted to bake a black forest cake like we used to have in Brazil. Black forest cake is a chocolate cake filled with cherries and whipped cream. After seeing the recipe for chocolate cake using mayonnaise from Louise at Month of Edible Celebrations which uses mayonnaise, I could not wait anymore…I found a really simple recipe for chocolate cake!

I cut in half the chocolate cake recipe with small changes. Instead of layering with cherries and whipped cream, I covered the cake with the mix of cherries and whipped cream, since there were no layers in the cake.

Most of the black forest cake contain some sort of liquor like rum…since my little niece and nephew were going to eat the cake I had the feeling that my sister would not be very happy if the kids suddenly started to behave kind of weird, so I left the liquor aside and only added some of the cherry syrup from the cherries. But if you have the opportunity, moist the cake with a small amount of rum before topping with the cream, it is amazing. Nevertheless, even without the rum, the cake turned out to be delicious, moist and rich in flavor.

By the way, I want to dedicate this post to my little nephew Nicholas…why? Nicholas loves, really loves chocolate and cherries…so this is for you Nick!

Ingredients:

Cake
1 cup all purpose flour
5 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
1/8 teaspoon baking powder
¾ cup sugar
2 eggs
½ teaspoon vanilla extract
½ cup mayonnaise
½ cup water

Whip Cream Frosting
1 8oz whipping cream
4 table spoon of ultra fine sugar or confectionary sugar

1 small jar of cherries, drain and chopped. Reserve the syrup

Grated semi sweet chocolate, approximately 1/3 cup

Method:

Cake
Mix all the dry ingredients together, except the sugar.
In a bowl add the eggs, sugar and vanilla extract, beat in high speed until light and fluffy. Change to a lower speed and add the mayonnaise. Add the flour mix alternating with the water in 4 parts by finishing with the flour. Pour the batter into a 9 inch pan. Bake in a pre-heated oven for approximately 30~35 minutes at 350F. Once the cake is done (checked my inserting a toothpick and comes out clean), remove from the oven and let is cool completely in a rack before topping with the whip cream.

Whip Cream Frosting
Place the whipping cream into a bowl (metal preferably to keep it cold) and have it in a ice/water bath. Whip the whipping cream starting wih a low speed, until start to thicken, then increase the speed to a medium~high speed, slowly add the sugar and continue to whisk until stiff peaks forms. Gently fold in the cherries.

Assembly
Sprinkle the cake with small amount of the cherry syrup. Cover the cake with the cherry/whip cream mix, top it with the grated chocolate and decorate with cherries. Place the cake in the refrigerator until time to serve.

Thank you for stopping by Simple Recipes and have a great week!

Jun 142010
 

I love everything that contains lemon…this lemon chiffon cake is very easy and simple to make. The cake is very light and can be served with cream, jam or just like that.

Ingredients:

5 eggs, separated
¼ teaspoon cream of tartar
½ cup sugar
2/3 cup all purpose flour
1 teaspoon balking powder
¼ teaspoon salt
4 tablespoon vegetable oil
6 tablespoon milk
1 teaspoon lemon extract
1 tablespoon grated lemon grind

Method:

Preheat oven to 325F. Sift flour, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tartar to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.

Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the milk, lemon extract and the grated lemon grind, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.

Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently.

Pour the batter to the cake pan for 20 to 25 minutes.

Curiosity Corner Jan 2013
Did you know that cream of tartar or potassium bitartrate is used in egg whites to increase heat tolerance and volume?

Thank you for stopping by Simple Recipes and have a great week!

Aug 172009
 

Let’s go for the cupcakes first and then the award.

I made these cupcakes especially for my little nephew Nicholas, since I had prepared some vanilla cupcakes with pineapple frosting and knew that Nick loves chocolate…I could not let him down. Instead of regular cupcake recipe I thought that it would be a good idea to use a lighter batter and frost with marshmallow, which is sweeter… so here is the recipe.

Ingredients:

4 tablespoon all purpose flour
2 tablespoon chocolate powder
6 tablespoon sugar, divided into half
¼ teaspoon baking powder
2 tablespoon vegetable oil
2 eggs
2 tablespoon water
½ teaspoon vanilla extract
¼ teaspoon cream of tartar

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choc-chiffon-cupcake-4

choc-chiffon-cupcake-5

choc-chiffon-cupcake-6

Method:

Preheat oven to 325F, Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.
Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to the cupcake forms and bake for 8 to 10 minutes.
Frost the mini cupcakes with ready made marshmallow and garnish with cherry.
Makes 24 mini cupcakes.

choc-chiffon-cupcake-7

Curiosity Corner Jan 2013
Did you know that cocoa in chocolate have potential health benefits? One of the suggested beneficial effects of cocoa or dark chocolate includes the circulatory system. It seems that epicatechin, a substance found in cocoa possess an antioxidant effect.

Now the award…

Since I am fairly new in the blogging affair, when I saw that I got an award from Lisa at Parsley, Sage, Desserts and Line Drives….by the way, thank you Lisa, you are an inspiration! I was happy and at the same time scared…and my brain went a million miles per hour: What should I do? How should I copy the logo? To whom should I pass it to? Let me tell you, I went through a very terrifying moments…even afraid to open my blog and had to deal with the award issue…well, I after a good night sleep I decided that I could manage and here I am passing the award.

Before passing the award I have to confess to Sophie at Sophie Foodiefiles that when she gave me a Humane award back in July 2009, I was a little lost and did not know what to do with it…should I pass or just keep it quiet…I am sorry if the award should be passed and got stuck with me.

One more thing…I do not want to be sentimental, but I’d like to thank you all for the support of this past 6 months, it has been incredible what I’ve learned, so only how to mix and match food but facts and stories of your life, sometimes funny sometimes sad, either through words or pictures, it all made me understand and appreciate the personality behind the blogs. It is all so fascinating!

There are so many people that I’d like to pass the award, but I am allowed to only 13 people so I had to struggle again…please go visit their sites and enjoy! And you that got the award, please pass it to 13 other people.

Natasha at 5 Star Foodies
Grace at A Southern Grace
Hannah at Bitter Sweet
Sophia at Burp and Slurp
DoggyBloggy at ChezWhat?
Talita at Chocorango
Lisa at Dandy Sugar
Cassie at Foodie with Little Thyme!
Erica at Itzy’s Kitchen
Teanna at Spork of Foon
Crystal and Amir at The Duo Dishes
Catherine at The Unconfidential Cook
Kim at The Ungormet

Thank you for stopping by Simple Recipes and have a great week!

Jul 042009
 

Some how I have two consecutive posts with mini cupcakes…well, we were invited for a BBQ at our friend’s boat. Diana lives in a 54 foot boat in Marina Del Rey and love to entertain…so I told her that I would make some mini cupcakes. I decided to make a conventional yellow batter for the cake and cover it with pineapple cream cheese frosting to bring a more fruity flavor to the cupcakes and of course decorate the mini cupcakes with blueberries and raspberries to make them blue and red. I have to confess that I was some how disappointed with the cake texture, I expected to be a little lighter…anyway, here it is…
I was able to make 40 mini cupcakes and had some leftover frosting, which we were able to finish very fast :-)

mini-blue-and-red-cupcakes-21

Ingredients:

Cake Batter
1 1/3 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup butter
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup plain yogurt
1/3 cup skim milk

Pineapple Cream Cheese Frosting
8 oz cream cheese
2/3 cup sugar
10 oz crushed pineapple (natural juice) well drained
8 oz cool whip

Method:

Cake
Shift together the flour, baking soda and baking powder, set aside. In a large bowl blend together the butter and the sugar until a cream texture. Add the egg and vanilla extract and mix well. Add the milk and yogurt to the batter and the flour mixture. Pour approximately 1 tablespoon into small size bake cups (1 in). Bake in a pre-heated oven at 350F for 8 to 10 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes out on the rack, let the cupcakes cool completely.

Pineapple Cream Cheese Frosting
In a large bowl mix the cream cheese with the sugar until forming a cream, add the drained pineapple to the cream cheese. Gently fold the cool whip to the pineapple cream cheese cream. The pineapple cream cheese frosting is ready to be used.

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HAPPY 4TH OF JULY!

Thank you for stopping by Simple Recipes and have a great week!

Jun 292009
 

After debating for a while in regards to which cupcake I should make, I decided to make carrot cupcakes since my husband likes carrot cake. I adapted this recipe from my aunt Jeanette, so I really don’t know where she got it initially. This recipe is very simple and taste so good, I reduced the sugar content of the cake so I could top it with cream cheese frosting. I was able to make 48 mini cupcakes. You can freeze the cakes without the cream cheese frosting.

mini-carrot-cupcake-1

Ingredients:

Carrot Cake
2/3 cup vegetable oil
2/3 cup brown sugar
½ cup granulated sugar
3 eggs
2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
2 cups shredded carrot
6 oz crushed pineapple (drained)
1/3 cup finely chopped walnuts

Orange Cream Cheese Frosting
4 oz cream cheese
2 tablespoon butter
1 cup confectioner’s sugar
1 teaspoon vanilla extract
½ tablespoon grated orange rind

mini-carrot-cupcake-2

Method:

Carrot Cake
In a large bowl blend together the salad oil and the sugars. Add the eggs one at the time beating until blended. In another bowl shift together both flours, salt, baking soda, baking powder, and cinnamon. Add the flour mixture, about 1/3 at the time to the oil and egg batter, beating just enough to blend. Fold the carrots and then the pineapple into the batter. Add the nuts it desired. Pour approximately 1 tablespoon into small size bake cups (1 in). Bake in a pre-heated oven at 350F for 8 to 10 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes out on the rack, let it cool completely.

Orange Cream Cheese Frosting
In a large bowl mash the cream cheese, add the butter and mix well, until the cream is fluffy. Add the confectioner’s sugar to the cheese mixture and beat until well blended. Blend in the vanilla extract and the orange rind. The orange cream cheese frosting is ready to be used.

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Curiosity Corner Jan 2013
Did you know that the first cream cheese made in US was made in New York in 1872? Cream cheese is also called Philadelphia cheese because the city was considered at the time to be the home of top quality food.

Thank you for stopping by Simple Recipes and have a great week!