Warning: This isn’t a real post. It’s even a whole month late. It’s just a snapshot of the only thing I was able to photograph (foodwise) during Christmas. It was so hectic and I had so many things to cook/get done that I didn’t have anytime to blog about it! But anyway, here’s a little snapshot of the red velvet snowmen cake pops that I made for dinner. (The ones my dog didn’t eat it….because he got his paws on about 6 of them and then proceeded to let us know how good they were by throwing up red cake all over my house. Oh yay!)
There’s no recipe for this post because they’re just regular red velvet cake pops (recipes abound all over the internet, but if you want to go quick and easy, check out Bakerella’s) covered in white chocolate. For the nose I used red marzipan, an oreo and a chocolate covered marshmallow for the hat, and dark chocolate for the eyes and mouth.
And that’s all for my ultra-late christmas post! I’ll be back today with your regular, non-themed post.
I know that posting a thanksgiving-y recipe on the very same day isn’t nice. But I’ve got a good excuse: I don’t celebrate Thanksgiving! Because in Mexico we have turkey for Christmas, as is proper. With pears and potatoes and lasagna. As is right. And of course by that I mean as we’ve always done chez moi. : )
But back to the thanksgiving issue. I actually made this for a themed dinner, and since it’s pumpkin season regardless of the holiday and the puree was homemade, I was left with about 1 lt. extra of the stuff. And the stuff is so yummy! You can make all sorts of pumpkin dishes, apparently something I’d never been aware of because we just don’t have that tradition. But now I am, and the inevitable pinterest search for pumpkin recipes did not disappoint. (Which probably means that I will disappoint and keep posting pumpkin truffles and pumpkin bread and pumpkin soup way past the appropriate date. I’m not even sorry). So, to begin with! Pumpkin cream cheese pie bars. This recipe, which I found originally at Taste of Home, is actually a bit complicated. But definitely worth it…pumpkin meringue over creamy cheesecake? Definitely worth it. And besides, the layers are so decorative you might want to make them just because of that. And you can cut them into decent-sized bars, or just make one large cheesecake! Sounds good right? Read more for the recipe. Continue reading
I don’t know what it is about pound cakes that’s so good….maybe it’s the in between-ness of a cake and a pastry, or the soft texture that just goes so well with milk or tea, or the variety of flavors…I don’t know. I just know that its great. And you know what else I know is great? Grand Marnier. I know this because its given me plenty of fun, in margarita shape. And because crepes suzette will always hold a special place in my heart. And because creme brulée is also one of my top-choice desserts. So a grand marnier pound cake? Why yes please! And mix it up with a ton of spices, and a dense, springy texture which will soak up the liquored up syrup, and you’ve got the richest, most delicious drunk pound cake. Which will also keep over a week, ( I know because as usual I overdid it and made two) making it a great treat for guests, or to accompany a cup of black tea, with a dash of milk. Sounds interesting? Read more for the recipe.
This post contains what I’m just going to go ahead and without any research or authority on the subject, call Mexico’s favorite cake. While it’s not strictly Mexican (I know it’s also out there in other latin american countries, also probably a favorite) it is an incredibly mexican flavor for me, because it’s one of those things that you eat in traditional restaurants, in pueblitos, or at your grandmother’s house when your family gets together. And I’m not singing its praises just because its traditional… oh no. Not in the slightest. How could I not talk up the spongiest of sponge cakes that’s thoroughly imbibed in all the variants of sweet milks out there? Because that’s exactly what this cake is, tres leches, meaning three milks. Condensed milk? Yes please. Evaporated milk? Yes please. Table cream? Um, also yes. Top it all with chantilly? Too much cream you say? No. That is absolutely impossible! Especially if you have bits of fresh strawberries all over. Trust me on this, it sounds insanely sweet, but what did you think the first time someone told you to dip your oreos in peanut butter? Aha. Thought so.
This cake is the kind of cake you don’t eat as often you’d like… because it takes a bit of work. But the texture, and flavor, and insanely sweet goodness are absolutely worth it. Note: The pictures here are for three-layered mini cakes, because I’m crazy like that, but the recipe is for a regular, two layer cake. (Trust me, you’ll want to go for the easier one-cake bit unless you’re insane like me).
Read more for the recipe.
So I know that almost the entire blogosphere is talking about the New Year, and their resolutions, and what they learned in 2012, etc. And I know that those who aren’t talking about it are either writing about how everyone is talking about the same thing (like me) or just plain fed up. I know. But I’m still going to go ahead and get my newyearism off my chest. But don’t worry, I’m not going to bore you with deep reflexions and the importance of life and the answer to everything! Instead I’m going to give you the best ever lemon pound cake recipe. Yup, best ever. I’ve been sitting on this recipe since Christmas Eve, when I made it for my mom as her present…yes, my mom is one of those people impossible to give gifts to, the only think that makes her truly happy is pound cake. She’s absolutely crazy for it, and she’s always begging me to bake her a couple. Because one just isn’t enough. But lemon pound cake holds a particularly special place in her heart, because eons (seriously, like 20 years) ago she baked one for my birthday party and it was the best cake she had ever made. Everyone complimented her, it was gone within seconds, the texture was perfect, the flavor unsurpassable…you name it. In her mind, the cake was something only angels ate, and she had been blessed with the recipe. Which she of course proceeded to lose. Because that’s what she does. She keeps things so well, they get lost. And I think there’s a little bit of that in all of us… as humans, we tend to keep things, emotions, experiences and feelings so well we end up forgetting where we put them. Be it that spare cash for emergencies you hid god knows where in your house to the memory of that horrible recurrent nightmare you had when you were five, tucked neatly away in your unconscious, the things we keep make us who we are. Just like that lost recipe holds for my mom that part of herself where she used to bake for her kids. So here’s to long lost recipes, memories, things and emotions. Here’s to finding them, organizing them, and eventually forgetting all over again where they were. Here’s to having a year full of new things to keep, and lose. And to looking back into the year gone by, to recognize what we’re made of, even if we’re made of recipes, lost or found.
On a side note: this recipe comes from Dozen Flours, it’s Julia’s recipe for a better than starbucks poundcake, and trust me, it’s waaaaay better. Even if it’s not food from heaven. All you’ve got to do is ask my mom.
Read more for the recipe