Documentary: The Future of Food (2007)

This documentary talks about the way large companies are infiltrating the farming industry and taking control of it. To me it was creepy the way they are genetically controlling those crops in the USA and worldwide. The documentary is a good reminder of why we as consumers cannot let these large companies take control of everything they want.


Watch full screen on hulu.com

Pizza

I've been making pizza dough a lot, and eating pizza a lot... I just keep forgetting to take pictures.

Homemade White Bread

There is nothing like eating a warm just-baked slice of bread with butter or a piece of cheese; even alone, bread is the best comfort food you could offer me. Bread baked right at home is all I need to make a stressful day melt away from my body; after mixing the ingredients and waiting hours for the yeast to do its magic , by the time the aroma of the yeasty bread begins to invade my house I can barely wait to sink my teeth into the crusty goodness.

I’ve been baking breads with my mom since she bought a Bread Machine, but we always end up baking oatmeal bread or 7 grain bread but I wanted something more basic. There are thousands of variations when it comes to bread and I still haven’t tasted one that I don’t like, but sometimes going back to the basic white bread is almost better that a fancy-schmancy fifty-ingredients loaf. For me most of the time, simpler is better.



White Bread
recipe from: The Complete Book of Bread and Bread Machines
makes: 1 Large loaf- 2 pounds

1 3/4 cups (15 fl oz) water
6 cups (1 1/2 lb) unbleached white bread flour (I used unbleached all-purpose)
2 teaspoons salt
1 1/2 tablespoon granulated sugar
3 tablespoons butter
1 1/2 teaspoon easy-blend dried yeast
unbleached white bread flour, for dusting

Pour the water into the bread machine pan. However, if the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.

Sprinkle over the flour, ensuring that it covers the water. Add the salt, sugar and butter in separate corners of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.

Set the bread machine to the basic/normal setting, medium crust. Press start.

Remove the bread at the end of the baking cycle and turn out on to a wire rack to cool.

Mezzo-Mezzo Cupcakes

It’s been a long time since I’ve baked cupcakes, but lately I’ve missed eating cupcakes and since there are no “cupcakeries” in the Island, if I crave them I have to bake them. My mom wanted to bake and I used the opportunity to drill the idea of cupcakes into her head until convinced that cupcakes were the way to go. With my brother’s birthday approaching we used this batch as a taste test for the Mezzo-Mezzo Cupcakes from Cupcakes Galore (any excuse is good for baking cupcakes!) and they turned out to be awesome. Sadly the batch I made for my brother’s birthday didn’t turn out as moist and fluffy as the first batch. I think this might have been either because I used all-purpose flour instead of the usual unbleached all-purpose flour I use or because the flour I used was cold from being in the fridge for a few months now. Either way they were still good, but not as fluffy as the first batch. Another thing that I varied both times was that I creamed the butter and sugar instead of melting the butter and adding the sugar to the dry ingredients. In general both batches were chocolaty without overwhelming the palate followed by a slow and mellow coffee flavor. The Chocolate Whipped Cream Frosting was awesome; it was like a nice creamy cup of cappuccino melting in your mouth, it was so good I wanted to eat the frosting alone. If I could I would eat them every day.

Mezzo-Mezzo Cupcakes
Makes: 16

Cupcakes:
1 1/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup light brown sugar

3 tablespoons instant coffee or espresso powder

1 stick unsalted butter

2 eggs, slightly beaten

1 cup sour cream

Chocolate Whipped Cream Frosting:

1 cup heavy whipping cream, chilled

3 tablespoons sugar (I used powdered)

1 tablespoon unsweetened cocoa powder

1 tablespoon instant coffee powder

Procedure

Preheat oven to 350°F.

In a large bowl, mix all of the dry ingredients together and set aside.

In another bowl, cream butter and sugar until white and fluffy; add eggs, and sour cream together. Pour into dry ingredients, rapidly mixing with a wooden spoon until batter is smooth.

Spoon batter into cupcake papers, filling cups about two-thirds full. Cook for 15-20 minutes or until a tester inserted into the center comes out clean.

Remove from oven and cool.

To make the frosting: put cream, sugar, cocoa, and coffee powder in a large bowl. Stir, cover, and let sit in the refrigerator for about an hour, until chocolate and coffee have dissolved. Remove from refrigerator and beat with an electric beater until stiff.

Frost cooled cupcakes just before serving.

Talking about my garden

One of the things I enjoy about living in a tropical island is that plants grow throughout the year without worrying about the changes of the seasons because in PR we just have two: hot and less hot. I can easily buy a tomato plant in January as in June, as they say, the sky is the limit. I had envisioned a lush garden filled with tomatoes, cabbages, carrots and every kind of vegetable at the grasp of my hands! Only to discover that I end up killing most seedlings that I plant and the few that do survive look like they are about to expire any minute now. Therefore, I’ve come to the conclusion that I’ll leave the difficult process of nourishing seeds into beautiful plants to the professionals. A couple of weeks ago I decided to buy plants since I had grown desperate, that planting seeds takes a lot more patience than I have. Seeds grow so slow and die so easily on me that I bought a few plants, already grown… easier to take care of. This morning I went to water them and discovered that my eggplant plant (shrub?) had a delicate little flower and a few more about to bloom, so people (person? Does anyone read this?) very soon you’ll see quite a few eggplant recipes. Will I dare to make eggplant cupcakes?


The tiny eggplant flower.


Hot chile.


Commonly used in Puerto Rican cuisine.


View of the sky from my backyard.

Festival del Pastel

This past November el Festival Nacional Del Pastel was held in the town of Orocovis here in Puerto Rico. This is the 8th year of the Festival and the first year that I attended. I decided to go with my parents and my brother quite spontaneously, thinking maybe I would get to at least see some of the beautiful scenery of the Island not expecting much from a Festival I had never heard of. A pastel is something like the Puerto Rican version of tamales but using plantains, some people make it with rice instead of plantain. It is usually eaten during the Holidays but can be eaten any time of the year, for me it is not Christmas unless I eat roasted pork and pasteles with some morcillas (blood sausage). To get to Orocovis one has to drive a relatively short trip through the Ferré Expressway and interior small roads of the Island that curve from one side to the other as if dancing around the mountains.

Upon arriving there was the task of finding a place to park and knowing my parents this would take a while since they can be quite paranoid and constantly think everyone is trying to rob them, but to my surprise they parked in the first parking lot they found. Once we walked for a few minutes we finally arrived at a small parking lot where the Festival was. Even though it was a small humble affair it turned out to be quite fun.


The sky looks so blue in Puerto Rico during the cold months.


Pique is the preserve of spicy ajies (hot tiny peppers) in vinegar and oil with garlic and oregano and other herbs. It is used as a seasoning in soups, stews and meats, but can be used in almost everything you might want to make spicy. Pique Mi Madre is one of the best I've tasted, being very hot and savory at the same time.

Green papayas. They are used green to make Dulce de Lechosa a kind of sweet preserve that tastes deliscious with some white cheese.


Green plantain, perfect to be eaten boiled or as platanutre, the Puerto Rican version of potato chips.

Puerto Rican candy: Dulce de coco a candy made with coconut and hard caramel are the small round ones in red (dulce de coco covered in strawberry candy), pink (with guava), white and brown (with coffee) in the back; dulce de ajonjoli made with sesame seeds are the squares at the left; to the right is pasta de mango or mango paste, something like quince or guava paste but with mangos; in the front left is the candied dried friuts in hard caramel; Dulce de almendras or almond candy is in front, kinda like peanut brittle; and to the front right is more Dulce de coco.

Dulce de coco.

Lady serving a nice platter of Arroz con gandules (Rice with Pigeon peas).

This man was sellind that weird can with the rooster on top. When you pull the string it makes a sound like a rooster. Me and my brother heard it and thought they had live roosters in the festival and ran towards the noise excited about it only to find the man with the can.

Güiros. Typical musical instrument that is played by scraping thelined part with a kind of metal brtush, made from higueros, a type of gourd.

Maracas with the Puerto Rican flag and Taino Indian drawings.

Santos de Palo are traditional artesanal wood carving of saints and virgin marys.


The Festival del Pastel has a website that has more information and its history: http://www.festivaldelpastel.org/portal/index.htm

I love Conan O'Brien and Martha Stewart!

I've always found that Martha and Conan have a great chemistry, I wish they would do more stuff together.

Essay

In my Latino Literature class we were assigned to make a list of the places from where the produce in our local supermarket comes from and then write a short paper about it. I thought it would be nice to post it here:


The food and produce eaten by me and my family comes from different corners of the world. Since Puerto Rico is a country that depends on imported foods more than in their own produce, most of the produce and meat are from other countries. For example, most meat bought in my house comes from Costa Rica and the United States, only some poultry is from the Island (companies that are in fast danger of disappearing). When it comes to fish, it can be imported from the United States or from far off places like China, frozen and hard as a slab of wood. The apples we buy many times are imported from Washington and the Tamarind, which grows in the Island, is imported from Thailand, Mangoes many times are from here, can be bought in a “ventorrillo” ( a vegetable and fruit store), but if bought in the supermarket, it will most likely be imported from India. Plantains, which also can be grown in the Island, are imported form the Dominican Republic, just as bananas are sometimes from there too or the American brand Dole, Avocados many times are also imported from the Dominican Republic.

What I've always found terrifying about all the imported produce is the fact that Puerto Rico is an island with rich soil, capable of being used to grow many vegetables and fruits, but those lands are never used to its full potential, mostly used to build condos that sell for half a million dollars. Instead we depend on the produce brought from other places, instead of depending on our own land to feed us. It is a dependency that we have grown accustomed to, making us blind to our Island's own ability to sustain us. We stroll through air conditioned lanes picking fresh produce, meat and cans to consume, without ever questioning the origin of the food we enjoy. Before this assignment I barely ever paid much attention to the place from where my food came from; yes, I was aware of the place from where they came from, but not of what this meant. We don't give much thought to the conditions and type of life those who grow our food go through, to us it is just a nice shiny apple or a juicy pear, we know lots of ways to prepare our meat, but we have no idea about who is responsible for the produce and meat we consume. Right now I must admit that I do not have much knowledge about the conditions of life of the Thailandese people who harvested the tart Tamarinds I ate, or what kind of work policy they have in Costa Rica from where the Beef Steak I love was imported.

I sometimes think that the reason we are so detached from the process of harvesting and the people involved in it is because when our produce is imported we lose touch with them, we are not living where they live and we certainly do not experience the way they are living. By consuming imported products that connection between nature and man is certainly lost and so is the notion that someone went through the trouble of harvesting what we eat.

Coconut Layer Cake and Cupcakes

My mom's birthday was on August the 23rd, all she asked from me was A home-baked coconut layer cake. Without knowing she helped decide which layer cake to enter in the Layers of Cake event that is being held at quirky cupcakes. BUT, I have a horrible memory and forgot to submit my cake, I was lucky that I checked the site today and read that the event had been extended... therefore, I still have a chance!!

The layer cake is adapted from the Martha Stewart site and the frosting is from Bon Appetit. The cake was for a three layer cake, but instead of a third layer I used the batter for cupcakes. I got 20 cupcakes from the third layer batter. The cake was very moist with a hint of saltiness from the cream cheese frosting, great with a nice glass of milk!



Coconut Layer Cake (adapted from Martha Stewart)
Makes about 8-10 servings

* 3 cups sifted all-purpose flour
* 2 1/4 cups sugar
* 3/4 teaspoon baking soda
* Salt
* 3/4 cup canola oil
* 12 large eggs, separated
* 1 teaspoon pure vanilla extract
* 3/4 cup sugar
* 1/4 cup cream of coconut
* 1 cup sweetened flaked coconut
* 2/3 cup unsweetened coconut shavings, for garnish

Procedure

-Preheat oven to 325 degrees. Butter three 8-inch round cake pans with butter. Set aside.
-Sift flour, 1 3/4 cups sugar, the baking soda, and 1/2 teaspoon salt into the bowl of an electric mixer.
-Whisk together 3/4 cup water, canola oil, egg yolks, and vanilla in another bowl. Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes. Transfer to a large bowl; set aside.
-Put egg whites and a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to medium-high; beat until soft peaks form. Gradually add remaining 1/2 cup sugar; beat until stiff, glossy peaks form.
-Fold 1/4 of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture in 2 batches. Divide batter evenly among prepared pans. Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes. Invert cakes onto wire racks to cool.
-Bring 1 cup water, the 3/4 cup of sugar, a pinch of salt, and the cream of coconut to a boil in a small saucepan, stirring occasionally. Boil 1 minute; let stand.
-Place 1 cake on a serving plate, and brush with 1/3 cup coconut syrup. Spread with 1 cup cream cheese frosting, and sprinkle with 1/3 cup sweetened coconut. Top with another cake layer; brush with 1/3 cup syrup and sprinkle with 1/3 cup sweetened coconut Top with final cake; brush with remaining 1/3 cup syrup. Refrigerate until firm.
-Spread 1 1/4 cups cream cheese frosting over top and sides of cake. Refrigerate until frosting is firm, about 30 minutes.
-Spread 1 1/2 cups cream cheese frosting over top and sides of cake. Refrigerate until frosting is very firm, at least 1 hour. Finish frosting cake with remaining frosting. Cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.

Coconut Cream Cheese Frosting (from Bon Appetit)
Makes 3 1/2 cups

2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (such as Coco Lépez)*
1 teaspoon vanilla extract

Procedure
Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

The Omnivore's Hundred

I stole this survey from How to Eat a Cupcake
but it originated in Very Good Taste.


From VGT:

Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognize everything in the hundred, either; Wikipedia has the answers.

Instructions
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at http://www.verygoodtaste.co.uk/ linking to your results.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding- in Puerto Rico we call it Morcilla and we eat it during the Christmas Holidays
7. Cheese fondue - I'll eat anything with cheese!
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari - I went through a Calamari Fritti phase and would eat them almost everyday
12. Pho
13. PB&J sandwich - One of my favorite sandwiches.
14. Aloo gobi
15. Hot dog from a street cart - Ate one out of rebellion. My mom wouldn't let me eat street food because it is "unsanitary and dirty"
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream - Totally awesome!
21. Heirloom tomatoes - Best tomatoes ever.
22. Fresh wild berries - I would eat them in my Grandpa's farm. They used to grow wild, so I would spend hours looking for them.
23. Foie gras
24. Rice and beans - Typical puertorrican food. I've never liked them, I don't like many puertorrican dishes.
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche - Awesome, awesome!
28. Oysters
29. Baklava - I used to make this in Culinary school. Apparently nobody dared work with phillo dough, so I was always the one that would make it.
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl- Perfect for a cold day (which we don't get very often here)
33. Salted lassi
34. Sauerkraut - Love it on hot dogs
35. Root beer float - Better than regular Coke float.
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O - I've always wanted to try this.
39. Gumbo- Had it once or twice, can't wait to eat it again.
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel - Had in in tempura a few days ago.
49. Krispy Kreme original glazed doughnut - I ate one a few minutes ago. I drive half an hour to buy them, but it's totally worth it.
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal - Haven't had one in a few years.
56. Spaetzle- I love to make these!!!
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores - I have addiction problems...
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake - churros... not too crazy about them.
68. Haggis
69. Fried plantain- Are you kidding me? Totally puertorrican food! Tostones! everyone has to try them!!
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini- Culinary school, not a fan of those.
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict- There was a time I used to make this a lot, but I hate to make the Hollaindaise Sauce.
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers- There's a flower called "cruz de malta" (don't know it's name in english), when I was a kid me and my cousins used to suck the nectar from them.
89. Horse
90. Criollo chocolate
91. Spam - Hate it. I remember a Catholic school I went to used to make them breaded and fried, nobody would eat them but my brother. eeeeww.
92. Soft shell crab- In tempura
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox - Bagel
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

31 out of 100.. not bad!

Strawberry-Banana Cupcakes

Awesome recipe from the awesome Vanilla Garlic.

They were very moist and the bits of strawberries gave them a nice touch. Every time you bite into a piece of strawberry it made the cupcake even more moist and sweet. A very simple recipe perfect for a hot day.

Key Limes

Today I was hanging out in my backyard when I discovered that we have a Key Lime Tree back there. I haven't had key limes since I was a teenager! I was inspecting the tree and I think I'll have key limes in a couple of months. Now, my question is: Does anyone want to share recipes that use Key Limes? Because all I can do with Key Limes is Limeade and Key Lime Pie, I would like to do something different with them.

Blue & Red for St. Valentines Day

I moved to a new house last month, this is like the 5th house I've lived in so far. Last week I was reading about one of Vogue's previous editors-in-chief in this month's Domino magazine and realized that this lady (she must be in her 50's or 60's) had lived in less houses than I had.I have to stop moving so much. So, I haven't been able to bake anything because apparently I'm cursed. First there was the dilemma of the kitchen being tinier than the previous one & there was no space for the stove, so after moving stuff around my mom and I ended up putting it where the fridge was supposed to go. After that we had to install the gas for the stove, but apparently the walls here are made of titanium or something because the guy that came to install the gas couldn't make a single hole in the wall for the gas line, so we ended up with no gas and a wall full of holes. Anyway, my mom called some other guy to install the gas line, he succeeded, but three days later the oven died. We have no clue why since the stove isn't even a year old. Apparently the Bakery Gods don't think we are meant to bake in this house. Since I've been cursed, I'll leave you with some cupcakes I did last month.
I baked some red velvet cupcakes. This time I tried a different recipe because even though I liked the other recipe, it seemed too dry for my taste. Me and my best friend decided to bake cupcakes for St. Valentines. We both wanted to bake Red Velvet Cupcakes shaped like hearts, she brought her pan to my house and we set everything to bake, but we couldn't decide which recipe to do. We looked at a few recipes and ended up deciding for a recipe from Smitten Kitchen, mainly because it used butter instead of vegetable oil. The cupcakes turned out very moist and we could barely keep ourselves from eating them as soon as they would come out from the oven. I specially loved the shade of red they had, it was very deep and somehow they looked almost natural, like the cupcakes were that shade and not like we had used two bottles of red food coloring. I frosted mine with a Speckled Cinnamon Frosting from Martha Stewart and my friend frosted hers with the traditional cream cheese frosting. The frosting I used was a very good substitute for those that don't like the sweetness of butter cream and for those that are tired of the traditional cream cheese frosting. I only had a minor problem with it, apparently I wasn't patient enough when during the cooking, because the frosting even though fluffy had a strange consistency. Other than that, it was so good that I could have eaten it alone with a spoon, very soft and fluffy with a hint of buttery goodness.

Quick Update

Oh my god! I cannot believe that I haven't posted anything here since October! Time does pass by fast!

Anyway, I'll just do a quick show and tell of what I've been doing lately and if anyone's interested in a particular recipe, just ask for it.

Carrot-Pumpkin Cupcakes. It's like I'm obsessed with that combination, but these were very different because the had walnuts and coconut and were extremely moist. So moist that they would break apart while eating it. Got the recipe from verybestbaking.com


Chocolate on Chocolate Cupcakes with Pepermint Bark Garnish. I made them for my brother because he's very picky, and almost never eats my cupcakes. They were good, if you are a chocoholic. Got the recipe from A Baker's Field Guide for Cupcakes by Dede Wilson.


Pumpkin and mascarpone pie. It was a good pie, I've had better, but it was good. What made this pie good was the mascarpone whipped cream topping, which would be awesome on top of some cupcakes. I don't remember where I got the recipe, I just have it written down in one of my recipe notebooks.


Butter Pecan Ice Cream. Making ice cream is easy, but not as easy as I thought it would be, but it was totally worth it. It was creamy, rich and full of flavor, the pecans added a salty note to the ice cream. Eating store bought ice cream will never be the same after this ice cream. Got the recipe from http://www.ice-cream-recipes.com

Open Face Breakfast Sandwich

I got this recipe from Domino Magazine, it quick and easy for lazy mornings when you don't really want to cook, but don't want to eat cold cereal again for the millionth consecutive time.

Egg Benedict for a Crowd
Makes:12

non-stick cooking spray
12 slices Canadian Bacon
12 eggs
6 English muffins, split
6 tablespoons butter, softened
chives, for garnish

Preheat oven to 375F. Put two 6-cup silicon muffin trays on a baking sheet (I used regular sized tin muffin pans) and coat well with cooking spray. Crack an egg into each muffin cup, cover each egg with a slice of Canadian Bacon. Butter the English muffin and place the buttered-side down on top of the bacon. Bake 15 minutes. Remove from the oven and let rest 5 minutes. Cover mufin pan with a plate (I used a baking sheet) and flip over, remove muffin pan. Spoon with the Bernie Sauce and sprinkle with the chives.

Bernie Sauce

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon fresh lemon juice

Mix together the mayonaisse, mustard, pepper and lemon.

Pumpkin-Carrot Cupcakes with Cream Cheese-Ginger Frosting

I've been dying to bake pumpkin cupcakes since August, I've been constantly searching for a can of pumpkin in the supermarkets, but I was told by a clerk that "canned pumpkin is only available during the Thanksgiving season". I don't get it, what's the point of canning food if it's only going to be available when in season? Maybe people don't buy canned pumpkin in this island util November, but still that pumkin is gonna stay edible at least two years from when it was first canned.
Anyway, so at last I got me some pumpkin and did the cupcakes, using as base a Gluten-Free Pumpkin Cupcakes from Simply Recipes. I really love the way they turned out, when you eat them you taste the spices and the sublte flavor of the pumpkin followed but the nice after taste of the carrots and walnuts. The cream cheese with the ginger compliments the spiciness of the cupcake. The candies on top are chocolate covered ginger. I've got to say that I'm actually very proud of this cupcakes.



Pumpkin-Carrot Cupcakes
Makes:17

1 stick unsalted butter, room temperature
1 cup brown sugar, packed
2 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups unbleached all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger, ground
1/8 teaspoon cloves, ground
1/8 teaspoon nutmeg, ground
1/2 cup buttermilk
½ cup walnuts, chopped
1 cup carrot, shredded

-Preheat oven to 350 F. Cream the butter, brown sugar, molasses and honey, until light and fluffy (2-3 minutes). Add one at a time, the eggs, then the pumpkin and vanilla; beat until incorporated.
-In a separate bowl, sift together the flour, baking soda, baking powder, salt and the spices. Add the flour mixture and buttermilk alternatively to the pumpkin batter. Add the walnuts and carrot stirring until just combined.
-Pour into paper lined cupcake pans, filling close to the tops (I used an ice cream scoop) and bake 18 minutes or until done. Let cool completely.

Cream Cheese-Ginger Frosting

8oz cream cheese, room temperature
1 stick unsalted butter
½ cup brown sugar
2 tablespoons ginger spread
-In the bowl of an electric mixer, put the cream cheese, ginger spread, butter and brown sugar on medium speed until smooth. Refrigerate 30 minutes if too soft.

Naranja Cupcakes

In Puerto Rico oranges are called chinas, in the rest of latinamerica oranges are naranjas, but in Puerto Rico naranjas are bitter oranges that I don't have a clue what they would be called in english. Some think we call the oranges chinas because they would arrive to the ports in boxes that said "made in china", but this theory to me sounds kinda made up. The naranjas are not eaten in Puerto Rico, only the zest and pith are used to make dulce de naranja, a kind of preserve cooked in heavy syrup for a few hours. But I decided to use them for something something other than the dulce de naranja! For I don't think it's fair for the poor fruit to be tossed away... yes, I made cupcakes with them. I used a Seville Orange recipe from Dressing for Dinner with a few changes. The result was a bitter sweet combination, a soft dense cake with a hint of citrus paired with a strong sweet and sour icing.



Naranja Cupcakes
Makes:12

1/4 Lb sugar
1 stick unsalted butter
1/4 Lb self-raising flour
2 eggs
3 teaspoons naranja juice
1 1/2 teaspoons naranja zest
4 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F, line a muffin tin with paper liners. In an electric mixer with the paddle attachment mix the butter and sugar until soft and creamy. Then add the eggs one at a time until it's all blended. Slowly add the flour in three additions alternating with the milk and vanilla, ending with the flour. Divide the batter into the muffin tin and bake for 15 to 20 minutes or until a toothpick comes out clean. Let cool completely before icing.

Naranja Icing

1 stick unsalted butter
3 cups confectioners' sugar
1/4 cup naranja juice
2 tablespoons orange zest

Cream the butter, then add 2 cups confectioners' sugar and mix. Add the naranja juice, zest and remaining cup of sugar; mix until all is well blended. Ice the cooled cupcakes

Childhood memories

Recently I went to visit my grandma at her farm in Aguas Buenas. There still a few fruit trees from when my grandpa used to work the land, he was a farmer. There used to be hundreds of banana and plantain trees, acerolas (caribbean cherries), guanabanas, limes, a huge mango tree, even papaya trees and oranges. I remember he even had a corn field from which he would kee some of the cobs. He used to dry them in the sun adn then he would toast them with sugar and out them in banana leaves to cool; I don't know how I never broke a tooth eating those things. My brother, my cousins and me would pick the limes from the tree and make lime juice after a long day playing in the farm and sometimes my grandpa would get coconuts from the coconut trees and serve us coconut water, I used to love to sit with a spoon and scrape the sweet white flesh from the coconuts insides. After lunch I would go with my grandma to the chicken coop, where I would help her get the eggs the chickens had layed before they began eating them (I think they get jealous from one another and try to destry each others eggs). Coffee! I miss picking coffee on the afternoons with grandma; she would place them outside to dry in the sun, then peel it in the pilon (mortat), toast it, to finally grind it... no coffee will ever be good enough for me after years of drinking our coffee. We lived about 5 minutes from the farm and sometimes I wish I could have stayed living in the country, but we moved to the city and even though we would visit weekly, it was never the same.

Cheesecake Cupcakes

This miniatures disappeared the same day I made them, my family devoured them like they were the last desserts they were ever going to eat. But I don't blame them, they were moist and sweet with a hint of saltiness that left you wanting to eat a million if these. The recipe asked for fruit preserves, I used apricot jam for half the cupcakes and for the other half mango preserves. Recipe from The Baking Sheet, Autumn 2005.




Cheesecake Cupcakes
Makes: 12

12oz cream cheese
1/2c sugar
2 Large eggs
1 egg yolk
1tsp lemon zest
1tsp vanilla extract
1/4tsp salt

Beat the cream cheese at low speed of an electric mixer until soft and creamy. Gradually add the sugar, increasing to medium speed, beating until the mixture is light and fluffy. Stop and scrape the sides and bottom of the mixing bowl. Mix in the eggs one at a time, taking care to scrape the bowl after each addition, and mixing until smooth with no lumps. Beat in the egg yolk, lemon zest, vanilla, and salt.

Preheat the oven to 300F. Line the wells of a muffin pan with papers. Scoop the batter into the cupca by tablespoonfuls; the cups should be 2/3 full. Bake for 25 minutes. Once you take them out of the oven, they will fall down a bit and give you the head room you need to put on the topping.

Topping

3/4c sour cream
1 egg white
1/2tsp vanilla extract
1/4c sugar
1/4c fruit preserves

While the cupcakes are baking, combine the sour cream, egg white, vanilla extract, and sugar in a small bowl. After the cheesecakes have baked for 25 minutes, remove them from the oven and spoon a teaspoon of the topping over each, taking care to cover the entire top. Place a half teaspoon of jam or preserves in the center and return the cheesecakes to the oven for 5 minutes. Remove from the oven and cool for 20 minutes before removing from the pan. Chill until ready to serve.