Category: sweetest eats

Featured Recipe: Nutty Carrot Cake

September 28, 2009

I made this cake for Victor’s recent birthday. It took a while to make (mostly due to my current pregnant state) but was a huge hit with everyone! I hope you enjoy this recipe.
Nutty Carrot Cake with Cream Cheese Icing
Serves 8 to 10
Carrot Cake
3 cups all-purpose flour
2 3/4 cups granulated sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons kosher salt
4 eggs, lightly beaten
1 1/2 cups corn oil
2 teaspoons vanilla extract
1 1/2 cups grated carrot, about 2 large carrots
2 jars (4 ounces each) carrot puree (baby food)
2 cups toasted pecans, chopped (reserve 1 cup for decorating)
Cream Cheese Icing
3 1/2 cups powdered sugar
12 ounces cream cheese (at room temperature)
1/2 cup (1 stick) unsalted butter (at room temperature)
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
Position the rack in the center of the oven and preheat to 350 degrees. Line two 9-inch cake pans with parchment paper circles, and butter and flour each pan.
Toast the whole pecans for 10 minutes at 350 degrees. Chop once cooled, for use in the recipe.
To make the cake:
Sift together the flour, granulated sugar, baking soda, cinnamon, nutmeg and kosher salt into the bowl of a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the eggs, oil, and vanilla and add to the dry ingredients. Beat on low speed for about 1 minute. Add the grated carrot, carrot puree, and chopped pecans and mix until just incorporated.
Pour the batter evenly into the prepared pans and bake until a knife or toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes, rotating halfway through the process for even baking. [Note: Mine were done in exactly 40 minutes, so set your timers accordingly to avoid overcooking.] Transfer the pans to a wire rack and let cool completely. Invert onto the wire rack after 15 – 20 minutes, and peel the parchment paper off once cakes are completely cooled.
Note: If you would like to save the cakes for frosting later, wrap each cake tightly in plastic wrap and store in the refrigerator until you are ready to frost them.
To make the icing:
Sift the powdered sugar into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and kosher salt, scraping down the sides of the bowl at least once, until the mixture is smooth, with no lumps, about 1 to 2 minutes. Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
To assemble, place one cake, flat-side up, on a platter. Spread part of the icing over the top of the cake. Top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake. Decorate with the remaining 1 cup of chopped pecans, as desired.

Featured Recipe: Pina Colada Cupcakes

June 16, 2009
Pina Colada Cupcakes by Sweetest Creations

I’m ready. I’ve been baking cupcakes for a while now, and am now ready to take it to the next level. Inspiration: the Food Network’s Barefoot Contessa meets the lovely Martha Stewart. Hey, why not, right?

I would say I started baking cupcakes because they are the easiest (mess-free) way to serve a group without having to deal with the whole ‘cut and serve’ process that comes with a traditional cake.  My favorite cupcake (so far) is my coconut cupcake, and I love it so much I needed to see if I could make it better…which I did, when I decided to add pineapples to it –this idea turned out to be a huge hit — and thus was born my first original creation: the pina colada cupcake.

My mantra when it comes to cupcakes is to keep it simple, keep it pretty, and keep it sweet!  I am going to start playing with some new flavors now, as well as continue to refine the flavors I’ve made in the past — chocolate ganache, carrot cake, vanilla, and of course coconut!  I’m excited to explore new ideas for inspiration, from my newest cook book ‘Martha Stewart’s Cupcakes’.  I just got this for my birthday from my oh-so-thoughtful husband.

I hope you enjoy sharing this journey with me, as well as an actual cupcake here and there from my many future batches.  I look forward to expanding my collection under Sweet Creations– my new sweets venture.

{happy baking}

xo

~the sweetest mami~

Pina Colada Cupcake Recipe

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk {no buttermilk? no worries! see substitution below}
  • 2 cups sweetened, shredded coconut
  • 1 cup fresh pineapple, chopped finely

For the frosting:

  • 1 pound (2 oz bars) cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 cups confectioners’ (aka powdered) sugar, sifted

Directions

Before you begin, prepare your mise en place:

  1. Set aside all ingredients that need to be used at room temperature — butter, eggs, and cream cheese
  2. Sift your ingredients– (1) flour, with baking powder, baking soda, and salt; (2) confectioners’s sugar
  3. Prepare your muffin tin/cupcake pan — line with cupcake liners
  4. Make your own buttermilk, if using substitution [see below]

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In 3 parts, alternately add the sifted flour mixture and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 1/2 of the coconut and all of the fresh pineapple.

Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Set aside the remaining 1/2 cup shredded coconut in a shallow bowl.  Frost the cupcakes and top with coconut, by ‘dipping’ each cupcake into the bowl of coconut until covered completely.  Sprinkle the remaining coconut onto the cupcakes once they’ve been transferred to your serving platter or dish.

Enjoy!

Buttermilk Ingredients:

  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minutes.

Featured Recipe: Tembleque (Shaky Coconut Custard)

April 3, 2009

Here is a very simple recipe, that is always a big hit. I brought it into my office pot luck this week and everyone raved about it. It’s a typical Puerto Rican dessert. Good luck and enjoy!

Tembleque [Adapted from original recipe in ‘A Taste of Puerto Rico’ Cookbook]

3 cups fresh coconut milk, or unsweetened canned coconut milk
1/2 cup sugar
1/4 cup cornstarch
Cinnamon sticks and ground cinammon, for garnish

Blend all the ingredients well, to combine thoroughly. You can use a blender if you like, but I use a whisk. Transfer the ingredients to a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer until the custard coats the back of a spoon, about 4 minutes.

Pour the custard into individual cups or a serving bowl. Garnish with fresh cinnamon sticks and ground cinnamon. Cover with plastic wrap (to prevent a skin from forming) and refrigerate overnight, or until firm (at least four hours).

Yields: 6 servings
Difficulty: Easy