January Birthdays Are The Best: Busy Birthday Baking

Hi Guys!!!

Welcome back!!! We have greeted the last week of January and much has happened this month. It's amazing how quickly the days pass. I am having a hard time keeping track of my days, with minutes coming and going in a blur. But I can tell you it was a week full of celebrations. 

Birthday Weekend Dessert Table!!!

I'd like to apologize to you all, as I couldn't find a decent recipe for the rosquillas I promised you last week. Also, I haven't managed to satisfy my curiosity for ginger, spices and peaches. I'll make sure I do so this week!!!

This past Tuesday was my best friend's birthday, and while I wasn't with her to celebrate, she had a good time and welcomed another year of life. I do owe her a massive cake though. The days passed and Thursday evening I was a busy bee in the kitchen. Friday was my aunt's birthday and coincidentally, it is also a day that commemorates the Honduran women. So, double the celebration for her. She had planned a party for Friday evening; we'd celebrate my birthday at midnight. As I mentioned in my previous post, I was excited about making an ombre cake. The overall ombre technique is simple, but I wanted the wow factor. So I took a leaf from I Am Baker, and went about making a rose cake: an ombre, rose cake. Amanda Retkke, author and creator of the confections and creations of I Am Baker has been making them for years, with such an ease, I was in awe. I needed to make one. I sat down and watched her Rose Cake Tutorial and thought the technique seemed quite easy. Then again, decorating and piping aren't my best "attributes" as an amateur chef. Still, I went ahead. 

First Ombre AND Rose cake...not bad, eh? ^^

I made the necessary preparations of ingredients and equipment and began my experiment.   I was intrigued by BeanTown Baker's take on the ombre rose cake and decided her recipe was the ideal one. Doesn't a passion fruit filled, white chocolate buttercream frosted, vanilla cake sound to die for? Indeed it does. But, I opted for pink shades instead of purple. 

I had paraded around the supermarkets searching for a passion fruit juice and I didn't find one. Perhaps I didn't look in the right stores. So I bought not-very-ripe passion fruits and juiced them out. It was an interesting process, but successful nonetheless. The recipe for the curd is simple, easy and delicious and despite my grandmother's note that on its own, is ended being a tad acid, it complimented the overall cake well. Future note: find ripe passion fruits. 

Curd filling was done, and on to proper baking I moved. As my equipment here at home is limited, I had to bake one batch in the evening and the second, the following morning. I made the batter, weighed it, divided it and colored them. In they went into a 350 degree oven and 24 minutes later, out they came. My face was priceless I imagine. Not only did the layers have a strong eggy smell (I don't like eggs...oops), but they seemed halfway cooked. The top part seemed ideally golden brown and when you saw the bottom, it resembled a crepe in the making. I scrolled down the recipe, trying to see if I had missed an important point, but nope. All the steps were followed to the dot. She, however, does mention having to make and bake a second batch again, but for duly noted and different reasons. 

Gooey and uncooked base...no idea what went wrong

It was close to 8 pm, but I needed to make it! So I quickly searched for another white cake recipe. Nope, nope, nope...none of the recipes seemed right, and not to mention I didn't have all the ingredients. A stroke of luck and there it was: Sweetapolita's Whipped Vanilla Dream Cupcakes. As I was to make two different batches, it was perfect. So I quickly assembled the equipment and my ingredients and I was off. Batter made, batter weighed, tinted, colored and baked! The recipe is flawless!!! I have encountered countless bloggers claiming not having a go-to white cake recipe. Ladies and gentlemen, this is it. Moist and packed with deliciousness.  Despite my first batch being a complete fail, I went to bed with a happy grin.

Second batch, new recipe, tinted and ready to bake

6 am, the alarm rings and I am up. After a quick workout, I was showered, dressed and baking my second batch. Remember, it is an ombre cake, so don't forget how much food coloring you are using with each layer, especially if you're lacking in equipment and need to wait for hours to reuse, like me. Like BeanTown Baker, I left a layer white, tinted the second with an approximate 9 drops of pink food coloring, around 16 for the third and about 23 for the last. It seems like a lot, but I guess my food coloring wasn't the ideal one. Still, the end result was lovely. 

Pink Gradient Scale :)

So the cake layers were done, but I wasn't anywhere near finished. I had promised my aunt I'd make some other sweets and I decided, with a little help from my sister, to make Rum Balls and, aptly named, English Tea Cakes. The basis of the rum balls is a brownie-tasting moist cake. It was whipped up in a jiffy, baked and let to cool down. Meanwhile, I made the English Tea Cakes. I took the recipe from Holiday cheer's, Winter 2010 edition (affiliate magazine, featuring recipes from Good Housekeeping, Redbook and Country Living). The tea cakes were the perfect size to nibble on and would be perfect for her party. I made one batch of each, the tea cakes and the rumballs. I adapted the tea cakes' recipe for a 10 x 10 square pan, as it is the only one my messy kitchen possesses. Check out the recipe at the end.

The sweets were baked and I was off to my pre-birthday celebration lunch, with my mom's office and my former work team. I had proposed the idea of visiting the Statue of Jesus Christ, here in Tegucigalpa, as I was ashamed of never having been there. The idea was a hit and we ordered food to have a picnic up there. We had soup and sandwiches, which aren't the most sensible picnic foods, but as the air was chilly, it'd be perfect to keep us warm. We drove there and sat down to enjoy our meal. I was truly surprised by the site. Surrounded by greenwood and a breathtaking view, the place is amazing. Once we finished our weird picnic lunch, we set about "exploring" the place. You can view Tegucigalpa almost entirely and it gives you a peaceful sensation, like you're on top of the world. If you're ever in town, do check the place out: Cristo del Picacho

Lovely Strawberry Cake from
the Junior Achievement Honduras Team!!!

I left very happy with the experience and went about my last few errands: hitting the supermarket for last minute groceries and cutting my hair. Back at the office, the JAH team surprised me with a delicious strawberry cake, celebrating my birthday. I got home much later than planned but I quickly finished the tea cakes and set about making the ombre cake's white chocolate buttercream frosting. I made it, divided it into 3 parts, tinted them and prepared my pastry bags. I had been looking for Wilton 1M open star tips and the few stores dedicated to selling baking equipment didn't have them in stock. So I used my school's D7 star nozzle. It worked perfectly. Making this cake, it'd ideal to own a few star tips. It cuts your time. As I only have one, it took me some time. But I made it!!! My first few "rosettes" were abysmal but the final look was unbelievable to my eyes. 

Proud moment!!!
It's beautiful, right? 

I assembled my desserts and my parents and I made our way to the party. I was congratulated on my creations and despite the effect the ombre cake had, the attention stolen by the English Tea Cakes!!! Having studied Hospitality, we're marked with the knowledge that the client is always right!!! So definitely try out the English Tea Cakes for yourself and let me know!!! 

English Tea Cakes...try them!!!

My birthday came at midnight and we gathered around the dessert table to celebrate my aunt's and my own, singing Happy Birthday. The cakes were cut and enjoyed. The party continued well into the early ours of the 26th and upon arriving home, to our great surprise, one of ours was delivering her puppies. I now share a birthday with 11 beautiful Labrador puppies. Mila originally had 12, but sadly one of them passed away. Saturday was a day spent mostly in bed. Having stayed up with a laboring Mila and her darlings, we were exhausted. It has been one of the most amazing and surprising birthdays I've ever had. I relaxed, cuddled the new mommy and ordered take out. The evening compromised a nice family dinner, and then I headed out to properly celebrate my 24 years. 

Sunday left as quickly as it came and Monday greeted us with a blue and sunny sky. Much happened this past week, and most of it was a cause to celebrate. I dare say again: January is the most amazing month of the year, filled with joyous occasions and countless birthdays!!! 

Busy Baking for the Messy Chef!!!

I hope your week was as joyful as mine, and be sure to check out the recipes!!!

Until next time.

xx

English Tea Cakes

From Good Housekeeping

TEA CAKES

¼ cup, plus 2 Tbsp. confectioner’s sugar

1 ¼ cups, plus 2 Tbsp. all purpose flour

10 tablespoons cold butter (no substitutions)

2 large eggs

1 egg yolk

1 ¾ cups packed brown sugar

1 ½ cups coarsely chopped pecans

¼ cup flaked almonds

½ cup sweetened flaked coconuts

1 ¼ teaspoons vanilla

½ teaspoon salt

¼ teaspoon baking powder

LEMON BUTTER FROSTING 

1 ½ teaspoons grated lemon peel

6 teaspoons lemon juice

1 ¼ cups confectioner’s sugar

8 tablespoons (1 stick) unsalted butter, softened (no substitutions)

1.     Preheat oven to 350°F. Line 10x10 inch metal baking pan with foil, extending foil over ends.

2.     TEA CAKES: In medium bowl, combine confectioner’s sugar and 1¼ cups flour. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. With fingertips, press mixture evenly onto bottom of prepared pan. Bake crust 20 to 23 minutes or until lightly browned. Remove from oven.

3.     While crust bakes, in same medium bowl, with fork, mix eggs, brown sugar, nuts, coconut, vanilla, salt, baking powder, and remaining 2 Tbsp. flour  until well blended. Spread topping evenly over hot crust. Return pan to oven; bake 20 to 23 minutes or until topping is just set and edges are golden. Cool completely in pan on wire rack.

4.     LEMON BUTTER FROSTING: In bowl, with mixer on medium speed  beat lemon juice and grated peel with remaining frosting ingredients until smooth. Spread frosting over top of cake. Refrigerate 10 to 15 minutes to allow frosting to firm slightly for easier cutting.

5.     Transfer tea cake with foil to cutting board. Carefully pull foil away from sides. Cut into 8 strips, then cut each strip crosswise into 8 bars.

6.     Store cookies in tightly covered container, with waxed paper between layers, in refrigerator up to 1 week or in freezer up to 1 month.

Foggy Mornings for Sunny Days

Hi Guys!!!

I cannot believe my eyes. As I gaze upon the calendar facing me, it baffles me as we're entering the fourth week of January. It's a fabulous month for three reasons. Firstly, it's the first month of the new year, which is when our New Year's Resolutions are only ever followed...don't lie. You know this is true. Secondly, despite not experiencing the weather here, it is part of Winter, one of my favorite seasons (Autumn and it's colors will always be first) and thirdly, but most importantly, it's the month of my birthday!!! This coming Saturday I will be turning 24 and according to the many horoscopes I follow and read, it will be a great year for job hunting and business. Cross your fingers!!!

The weather here has been crazy lately, with a cold front hitting our beautiful country this past week. It kinda makes you want to stay in bed all day.

Beautiful and foggy morning...no filter

This past week was one of the most relaxing, albeit, unproductive weeks I've had in a long time. The weather has been quite influential. In kitchen news, I baked and sold brownies and made another pear pavlova, an order placed by my aunt. My mind has been reeling with potential messy baking ideas, starting with learning and mastering the Honduran desserts, among which are Rosquillas en Miel and Torrejas. Roquillas are doughnut-like, corn-based hard biscuits. It's hard to describe what it is exactly to a foreigner, as it doesn't really fall under a bread or cookie category. It's safe to say that they aren't in any way related to the Spanish Rosquillas, which are essencentially doughnuts. Central American Rosquillas are hollow and hard. Here in Honduras, we usually have them to accompany our morning coffees. So, how to make a dessert?

I have never made a rosquilla and I'm still on the lookout for someone who can teach me. I have an understanding my grandmother knows how to, so perhaps I make my way to her house this week and pester her to teach me. The basis of this dessert is a good rosquilla. The rest is fairly simple. The recipe I found requires the following:

Rosquillas en Miel

10 Rosquillas

2   cups dark brown sugar, packed

4   cinnamon sticks

6   cloves

2   cups water

In a heavy duty, medium sauce pan, place water, brown sugar, cinnamon sticks and cloves and heat to boil on medium heat, ensuring the sugar is completely dissolved. Gently place the roquillas in the syrup and on low heat,  let them simmer until completely moist, careful not to burn the syrup. The rosquillas can be served warm or chilled. Either way, the rosquillas are to remain in the syrup, chilled. They can be kept up to four days, reboiling the syrup on a daily basis. 

I'll see if I can manage to find the proper way to produce these yummy "doughnut-like, corn-based biscuits"  and I'll post the recipe. Now, the following recipe is a traditional Spanish and Latin American Christmas time dessert. In Spain, torrejas, torrijas or tostadas  are typically made around Easter, except in Cantabria, where they are also made during Christmas. Now, there is no one way to make them and no one can claim their recipe is the "traditional"  one, as every country, culture and home makes them differently. The basis of this dessert is a good, egg-rich bread. Here in Honduras, the go-to-bread is called bolillo. It also known as pan de yema (egg yolk bread, to be literal). Brioche is a similar rich bread. 

The recipe that follows is the one made at home every Christmas. Like the Rosquillas en Miel, these too, will be immersed in syrup. 

Torrejas 

1       loaf of bolillo, brioche or any similar egg-rich, bread

4-6   whole eggs, depending on the size of the loaf    

         vegetable oil to fry

      

2 ½   cups of dark brown sugar, packed 

5       cinnamon sticks

7       cloves

         Rum, to taste (optional)

Slice the bread at a diagonal angle. Set aside. Depending on the amount of bread to be used,  beat the eggs until to stiff peaks. Immerse the bread into the egg and fry on pre-heated skillet with the oil until golden brown. Set aside. In a heavy duty pan, dissolve the sugar on medium heat. Once the sugar is completely dissolved, add the cinnamon sticks, cloves and rum, if using any. Heat to boil. Gently immerse the fried bread into the syrup and reduce the heat to low. Simmer until completely moist. Serve warm or chilled. 

Like the rosquillas, the torrejas are to remain in the syrup, chilled and reboiled daily. They can be kept up till four days. They can remain longer, but keep in mind both desserts are soaked in syrup and will eventually lose their shape with each boiling. 

I'll try to make them and post pictures and results for you to see and try for yourself. Now, I said my mind has been reeling with ideas for future experiments and I have two in mind that could potentially wield good results. One is with regards to my birthday. Now, I have it on good authority that my mom will be making a cake for me, and perhaps I will also receive another one, from a really good Swiss bakery here. It's a moist and spongey, strawberry cake, that is oh!, just too delicious!!! Still, I've been wanting to make an ombre cake for a while now, having been a trend a while ago. A few bloggers have been my inspiration and I'm willing to try my skills with one. I'll definitely be posting pictures of it.

My second involves meringue, ginger and peaches? Any idea of what I have in mind? Hehehehe. You'll just have to wait until next week to find out. 

Until next time!!!

xx

Experimental Cakes and other Messy Stories

Hi guys!!!

And welcome back. Hope you all had a relaxing weekend. We're starting the third week of January and I'm still forgetting it's 2013. I keep referring to 2011 as last year and that was ages ago. I'll get used to it eventually...

Last week I ran a series of experiments when it came to my baking. My sister ordered two cakes: two different cakes. She's not into the conventional two layered cakes, cheesecakes and anything ordinary, but she wasn't sure of what exactly it was she wanted. After deliberating on the subject, I decided to first make a variation of a White Silk Raspberry Tart by Betty Crocker: a recipe that is among my top recipes and is a true keeper. 

Chocolate Silk Tart (my version)

The recipe is quite easy and the result is fantastic. With a chocolate creme-filled sandwich cookies crust and a chocolate, cream cheese and heavy cream filling, the taste is just WOW. I went ahead and modified it to make it more chocolatey. I used 28 sandwich cookies for the base and I doubled the amount of filling, substituting the white chocolate for bittersweet chocolate. It sat in the fridge overnight and the following day I adorned the top with 3 medium sized strawberries. I proceeded to cube more strawberries and slightly cooked them with lemon juice and sugar, until they released their own juice and I was left with a cooked and macerated berry. After straining the cubed fruit, I spooned it around the whole strawberries.

Check it out:

http://www.bettycrocker.com/recipes/white-silk-raspberry-tart/6a7d73f2-077d-466f-871f-7ee2a82a5e88

While the Chocolate Silk Tart rested in the fridge, still waiting to be decorated, I commenced my second experiment. I decided to make Martha Stewart's Chocolate Meringue Cake. It seemed elegant and different enough for my sister's taste so I baked it. While the chocolate cake base was baking, I made the meringue (it had chopped hazelnuts and chocolate incorporated). When the timer rang, I removed it from the oven and spooned and leveled the meringue on top and returned it to the oven for another 30 minutes. I just the love the looked of meringues as soon as they emerge from the oven: all puffed up and shiny. But like most goods, the initial rise falls. I have to admit, it is not the most elegant cake to look at when you are to serve it, but as soon as you slice it up, you are able to appreciate the work put into it, as you see the chocolate and chewy meringue middle melt together. I was informed it was quite tasty.

Chocolate Meringue Cake

Check it out:

http://www.marthastewart.com/957253/chocolate-meringue-cake

When she looked at both cakes, she was impressed and yes, despite the Chocolate Meringue cake not being esthetically appealing, she said it looked good. I was glad to know I didn't disappoint when I heard both cakes were amazing. I already have a future cake order for the Chocolate Silk Tart and as a constant user of the recipe, I can't say I blame them.  Try them for your self and tell me what you think. 

Back to basics!!! Chocolate Chip/Pecan Cookies :)

Thursday morning I baked chocolate chip/pecan cookies, on my sister's request. The recipe yielded over 3 dozen cookies. By the end of the day, there were 10 left. I'm guessing people enjoyed them. I haven't been out that much since I've been here, but Thursday I took the opportunity to watch Life of Pi when I joined my cousin, my sister and her boyfriend. If you haven't watched this cinematographic masterpiece, I suggest you do. I haven't read the book and it is probably, infinitely better than the film, but it's a must-watch. It has this magic that just keeps you intrigued and although overall, the story is a sad one, it makes you feel there is much more to life that you actually think. 

The same evening, my sister ordered another cake and at 7:3o pm she ran to the supermarket to pick up various ingredients to make Martha Stewart's Triple Chocolate Cheesecake. I cannot tell you how many things went wrong with this cake. I pointed out she didn't like cheesecakes and she said this one sounded good. So around 9:00 pm I was well into the making of it, having informed my customer she failed to get me the chocolate cookies required. In the end, it was a Double Chocolate Cheesecake. The cake was baked and it required and extra hour inside the oven, with the door closed. I was dead tired and I left her with the instructions to remove it after an hour, let it cool and place it inside the refrigerator. 

My mother kindly informed me the following morning that the cake had not spent the night cold and I had the surprise of a lifetime as I gazed upon my chocolate creation for the first time. It was completely cracked, all the way into the middle in three different parts. I was shocked. Never had I ever seen a cheesecake like that and sadly I did not take a picture for you to ogle at. I should have, as it is a learning experience. My mom told me it tasted divine. I have to definitely try the recipe again to determine what exactly it is I did wrong (apart from not keeping it overnight in the fridge). The taste is genuinely great, and I suggest you try it and let me know. :)

Check it out:

http://www.marthastewart.com/313108/triple-chocolate-cheesecake

I told my sister there was no way she was to give that cake away and so I made another cake: a different one. She asked what it was and briefly I replied an apple cake. 

     

         "An apple pie?!" she asked, incredulously. 

I said no! Apple CAKE!!! I told her to please leave the kitchen and to trust me. She obliged and was much pleased with the result.

Scrumptious!!! Delicious!!!
Apple Spice Cake 

This cake I've made several times before, the very first for my dad's 59th birthday. It is a rather small, 8" cake, but packed with flavor. The recipe is true and the only small modification I make is not adding the currants. The recipe also calls for walnuts and I didn't have any at the moment, I used pecans, which work wonderfully. As it is a small cake, you don't require as much frosting as a 9" cake but still, there were times I felt the frosting wouldn't be enough. I can't recall if I'd made a recipe and a half in the past, but I made use of every last gram of it. I covered it completely, but if you feel unsure, I suggest you make a recipe and a half. I decorated it with the candied pecans and I sprinkled cinnamon on top. It looked regal.

Check it out:

http://www.epicurious.com/recipes/food/views/Apple-Spice-Cake-with-Walnuts-and-Currants-108645

As you can read, it was quite an experimental week in baking, and it was definitely fun. Friday night we gathered at my aunt's house for a farewell party for my cousin who's in college. We ate so much and laughed so much, I felt like a little kid again. I like to emphasize trying never to lose your inner child. You may not know it, but time flies and we're all getting older. Laughter makes you feel younger. We left around midnight, all tired and we wished Carol a safe flight. 

Saturday morning I decided our seven dogs needed a bath. My mom was busy, my dad refused and my sisters were MIA. So I bathed them, alone, for the very first time. I told my mom it was also my very last time. It was fun, dirty and smelly and by the end, I wasn't sure who was cleaner or who was dirtier: my doggies or me. They smelled great, that's for sure. As to cleanliness...my sister has her doubts. 

Yummy PARRILLADA:
beef, pork, chicken, rustic chorizo,refried beans, cheese,
avocado, cream, rice, and tortillas!!!

Sunday I joined my grandmother (a fabulous woman I must add), my aunt, my sister and my cousins on a mini-trip to the town of Valle de Angeles (literal translation: valley of angels). If you've ever been to Honduras, you've surely been there. A truly beautiful and artisan place, filled with rich culture and great food. We had lunch at La Casa de Las Abuelas, an old house transformed into a restaurant, with a historical background. We were greeted kindly, seated promptly and although the service was a tad slow, the food itself was really good. My grandma was pleased and that gives the place points. Trust me!

Check it out:

http://www.tripadvisor.com/Restaurant_Review-g797867-d1641189-Reviews-La_Casa_de_Las_Abuelas-Valle_de_Angeles_Francisco_Morazan_Department.html

We didn't stay for much longer after lunch, and soon we were on our way back home. We stopped to my delight at a plant nursery and I took the opportunity to take pictures of the view and landscape. It was breathtaking. I miss London and it's hustle and bustle but there really is no place like home. I hate to brag, but we live in a beautiful country. Life here in Honduras isn't that much different to other places. True, we're still a developing country and our transportation systems aren't models of perfection, but you see the same kind of people working day to day, trying to make a living, like in any other place in the world. 

Breathtaking...

After a thousand plants were bought, we briefly stopped at the supermarket, and headed back to grandma's. My sister was kind enough to prepare our dinner which was: FONDUE!!! For a week, my sister and my mom have been searching non-stop for Gruyere cheese here, and it's been very hard. Luckily we found ready made packages and although it's nowhere near as good as freshly made fondue, it was satisfying enough to cure our cravings. I went to bed shortly after watching the Golden Globes (congratulations to Adele, Ben Affleck, Jennifer Lawrence, Jessica Chastain, Jodie Foster and BRAVE!!!) Monday greeted us with cloudy and grey skies and happily the sun has decided to make an appearance. We're currently experiencing a cool 19 degrees and let's hope it continues.

Sunday Funday Fondue Dinner with the Family

So, it's been a busy week for the messy (and still in the learning process) chef. We'll see what 2013 has in store for me.

Until next time.

xx

P.S. interested in visiting this side of the world, check out http://www.honduras.com/. I guarantee you, you will not be disappointed!!!

Cloudy Skies on Sad January Days

Hi Guys!!!

And welcome back. Today is a grey day. The usual sunny and warm weather of beautiful Tegucigalpa has greeted us with a cloudy sky. The rain is threatening to fall and my family is sadly mourning the loss of one of ours: Shaggy. My sister adopted him and brought him to Honduras and he felt at home with the rest of our doggies. May God rest his canine soul and give him all the bones in heaven.

It is a sad day but now he's in a better place.

Last week we saluted January and the kitchen became a busy place. I had three cake orders and guys!!! Feel proud of the messy chef: I didn't disappoint . For her mom's birthday, my good friend ordered a brownie based, chocolate mousse cake topped with a fantastic italian meringue. Personally, the combination of these three components it's a bit too much. It is death by chocolate. But the result was outstanding. 

Delicious Death by Chocolate

The ladies at Taste Your Life blog deserve the credit for this piece of heaven. I adapted the recipe as I didn't include the white and coconut mousses and I doubled the chocolate mousse. I also made the brownie base in a 9 1/2 inch spring-form pan. 

Check it out: http://www.tylife.pl/2012/12/kokosowy-puch.html

They have amazing recipes!!!

The week passed by so quickly it felt like a gust of wind. By Friday I was ready to deliver my second and third cake orders to another great friend who celebrated her birthday on Saturday. She asked for a chocolate cake and a a red velvet delight. Gladly I obliged and I found myself following Pippa Middleton's Devil's Food Cake recipe which is most definitely a keeper. The cake is incredibly moist and I cannot think of another chocolate cake recipe I've used in the past that came out so well.

Check it out: http://www.dashrecipes.com/recipes/cookbook/d/devils-food-cake.html

I omitted the raspberry coulis and instead, I made a recipe and a half of the chocolate icing to fill and mask the cake. I topped it with cocoa powder, chocolate shaving and chocolate chips. For the red velvet cake, I returned to my keeper recipe with my slight modifications and as usual, it did not disappoint. It looked quite elegant and will go as far as saying, ethereal in its simple elegance. I topped it with tangy and quite acid Honduran raspberries and strawberry slices.

Many friends and my mom have delighted
themselves with this divine cake

Friday night was my 5 year high school reunion and despite only half of us showing up (many aren't here at home) we had a great time, remembering old times. It makes you really think of how fast time flies. We now have lawyers, chefs, engineers, environmentalists, future doctors and vets and many other interesting careers among us. We have truly grown up. We'll see where we are in our 10 year reunion in 2017.

Now we're all experiencing the real world and cross your fingers I find my dream job. Until then, I shall indulge in the peaceful home baking I most enjoy, enriching my food knowledge and improving my writing skills. 

There's not much to tell up till now, but I have to ask for this year to be as great as last, because in all honesty, it has been one of the most amazing years of my short life. Thank you all for following me in my weird life experiences and adventures!!!

Until next time.

xx

Welcome 2013!!!

Hi guys and welcome back!!!

Today we greet the new year. 2012 was a memorable one and we can only hope this year is the same or better. I apologize for my short post yesterday, but it was just non-stop. Today has been a quiet day. Sadly, I have come down with a cold yet again, and I greeted the 2013 with a happy heart and a sore throat. Nevertheless, I am sure it will be a great one. There's just so much to look forward to.

Last week, we celebrated Christmas around the world. At home, we hosted a gift exchange between our parents and us. We didn't have a Christmas Eve dinner at our house as we celebrated the occasion at my grandmother's house. So we proceeded with the exchange and happily enough, my dad was my benefactor. My dad's benefactor was my brother, who presented him with a long wanted brown jacket and a new addition to our family. Guys, we now have 8 doggies, the last one a beautiful hush puppy we named Chewbacca. It was a funny moment but my father was very happy. 

My dad, Chewie and my brother. He was surprised.
She's 3 months old.

We headed to dinner and accordance with expectations I presented my desserts. It was a joyous evening and at midnight we welcomed baby Jesus into the world with fireworks and wine. Shortly after, we sat down for an unforgettable feast: turkey, honey-baked ham, sweet potatoes, salad, gravy, jam, cranberry sauce, bread and wine. It was followed by my Cranberry, Pistachio and Orange Roulade, which was a hit, thank the Lord. A total of 31 people sat down for dinner. 

My beautiful roulade...rather flat,
but delicious nonetheless

Christmas day was a calm. Relatives came over and we sat down for a Christmas lunch, which was equally delicious as the night before. The turkey was accompanied by mashed sweet potatoes, potato salad, pistachio and greens salad, and cranberry sauce. We were all stuffed by the end of the meal, that half of us went to sleep and we forgot about the dessert. The cheesecake was served at dinner later. 

Scrumptiously delicious hehehe...it's cranberry season

I am part of a big family and most of the cousins got together for a night of fun and games. We played Cranium and charades. If you're part of a big family, you can understand how noisy it gets when half of you are sitting together, playing against each other. The games lasted until 3 am on the 26th. I spent Wednesday running errands, paid a visit to the dentist (my choppers are in perfect condition), and baked fruitcakes. Thursday I left my house early to run some errands and met with high school friends for some good Peruvian food for lunch. The evening turned into a small high school wine night, reminiscing on school times. Friday morning I woke up with an extremely sore throat and spent most of the day in bed. 

Saturday I enjoyed my day at home and went out with friends at night. Sunday morning I woke up feeling ill again and I spent the day researching desserts and recipes. I woke up very early on the 31st, and went grocery shopping. I came back home and spent the entire day in the kitchen, baking, baking, baking. I baked two pavlovas, made rum balls, a chocolate mousse/brownie cake, poached pears in wine, baked an apple pie and wrapped up the fruitcakes and delivered them. It was a busy, busy day and disappointment came swiftly after my first New Year's Eve dinner, here at home. I have baked apple pies every year, almost every month, and for the first time, something went wrong with the crust. It was saddening, considering I am a chef, but the guests enjoyed it and I guess that's what counts. 

Dinner included a beer-basted pork leg, mandarin and asparagus salad, wild rice, regular rice, and my mom's version of a Russian salad. The apple pie followed and soon after, we headed over to my grandmother's house for the New Year's festivities. It happened to be that Christmas Eve, food had seemed to be on the short side, meaning for the first time in years, there were no leftovers. This time, everyone who cooked, prepared even more food and many family members did not join. This included me: two pear pavlovas and over 3 dozen rum balls. Well, when it comes to leftovers, the more the merrier, as we enjoy delectable lunches the day after. 

Dinner is served!!!

The clock struck twelve and we the fireworks bellowed.  My second New Year's Eve feast included a huge turkey, pork leg, gravy, rice and lentils, potato salad, beetroot salad, and some of us enjoyed tamales. Some had whiskey, some had rum, some had Sambuca, and it was all fun. Coffee and dessert followed and the pavlova was a major hit. I was worried it wouldn't get eaten and boy was I wrong. The remaining pavlova was quartered and taken home by my aunt, my cousin and my grandmother was left with a two pieces. It was my first pavlova ever and I was very happy with the result. I didn't try it, but my mom assures me it was delicious. The rum balls taste really nice and I think the recipe is a definite keeper. 

My first ever: Pear Pavlova

Today has been a slow and quiet day. The house has been silent, the habitants sleeping most of the day, this includes me. I'm about to enjoy a leftover's dinner and I am very excited!!! I guess there was no better way to close the year, surrounded by family with my friends in my heart. Welcome 2013!!! We hope you bring the very best.

Until next time.

xx