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GARIBALDIS: POUND CAKES WITH LIME-APRICOT GLAZE AND SPRINKLES
Garibaldis: Panquecitos con Chabacano y Chochitos
Makes about 60 mini pound cakes and 30 medium sized ones

INGREDIENTS
1 lb butter, at room temperature
1 1/4 cup sugar
5 eggs, at room temperature
4 cups all purpose flour
1 tbsp baking powder
Pinch of salt
3/4 cup heavy whipping cream

For the glaze
1 cup soft apricot preserve
5 tbsp fresh squeezed lime juice
1 tbsp sugar
1 cup sprinkles

TO PREPARE
Preheat oven to 375 degrees. Butter a set of muffin or mini muffin molds.

Cream the butter in a mixer at high speed. Incorporate the sugar and keep on beating until it is well incorporated. Add the eggs, one by one, making sure each one is well incorporated into the mix.

In a mixing bowl, combine the all purpose flour with the baking powder and a pinch of salt. Bring the speed of the mixer to low, and slowly add the flour mix, alternating with the heavy cream until well combined.

Spoon the batter into the molds up under the rim, as they will puff. Place molds in the oven and bake for 12 to 15 minutes for normal muffin molds and about 10 minutes for mini muffin molds. A toothpick should come out clean when they are ready. Remove from the oven. Once cool enough to handle, remove them from the molds and place them on a plate or cooling rack.

In a saucepan set over medium heat, combine apricot preserve, sugar and lime juice. Stir occasionally for a couple minutes until the ingredients are well dissolved. Place chochitos or sprinkles in a large plate or bowl. Holding one pound cake at a time, dunk the top, up to half their height, into the apricot glaze, then gently roll the glazed part with the chochitos or sprinkles. Place them on a platter, let cool and cover. They taste even better the day after!


GARABATO OR SCRIBBLES COOKIES
Galletas Garabato con Chocolate
Makes about 16 to 18 cookies

INGREDIENTS
1 1/4 cups unsalted butter, at room temperature
1/2 cup sugar, plus 2 tablespoons for chocolate filling
2 eggs, at room temperature
4 cups all purpose flour
Pinch of salt
1 cup heavy cream
8 oz bittersweet chocolate, chopped

TO PREPARE
In a mixer, at medium-high speed beat the butter until soft. Add the sugar and keep on beating until fluffy. One by one, add the eggs until well combined. Lower the speed to low, and add the flour half a cup at a time, along with the salt, thoroughly mixed. Remove from the mixer, turn into a ball, wrap with plastic wrap and refrigerate anywhere from 1/2 hour to overnight.

Preheat the oven to 350 degrees.

Lightly dust all-purpose flour on your countertop and roll out the dough to about 1/4″ thickness. Cut circles of about 3″ round. Place them in a buttered and floured cookie sheet. Bake anywhere from 15 to 20 minutes or until they appear lightly tanned. Let them cool on a cooling rack.

In a saucepan over low heat, combine the cream and the chopped chocolate. Stir constantly, until the chocolate is well dissolved. Turn off the heat and let it cool.

Once the cookies and chocolate filling have cooled, add a couple tablespoons of chocolate on top of half the cookies. Top with another cookie without pressing down on it. Then with a spoon or fork, drizzle more chocolate on top of the cookies, making your own scribble designs.

Once the cookies are set, you may cover and refrigerate. I love them cold!


FLOURLESS ALMOND AND PORTO CAKE
Pastel de Almendras con Porto
Serves 12 to 15

INGREDIENTS
2 cups slivered almonds
3/4 cup sugar
4 eggs
1/2 cup butter, at room temperature
1 tbsp vanilla extract
1 tbsp Porto wine, optional or more to taste
1/4 cup apricot marmalade
1 tbsp lime juice, freshly squeezed
1/4 cup sliced almonds, lightly toasted
Whipped cream, optional
Fruit of your choice, optional (I love it with berries!)

TO PREPARE
Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.

Preheat the oven to 350 degrees.

Place the almond and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Pulse until well combined. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.

Pour the batter into the cake pan. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.

Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.

In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minutes, just until it dissolves.

With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches in depth, on the top of the cake. Sprinkle the glazed area with the toasted almonds. You may serve the cake with whipped cream on the side, or on the top of the cake. Any fruit of your choice will be lovely too!


December 11, 2009
Salami de Chocolate

Come December, everyone seems to be thinking about end of the year traditional tasty treats. Though in my family we used to eat them all year round; chocolate salami came to mind, as it is such a funny, creative and addicting nibble. It works great to bring along to friends (it will make them laugh, you will see…), as well as to keep some at home for an anytime sweet bite, since they keep in the freezer for months.

Growing up, my sisters and I used to make batches in minutes. We also managed to eat so much of the chunky, crunchy, funky, gooey batter in the seconds it took to transfer the mix to the wrapping papers set on the table. We would get all messy as we helped my oldest sister give the dough their salami shapes. Then, it was so hard to wait, until the chocolate salamis were frozen and hard enough to slice.

My oldest sister, Karen, told me the recipe came from a Women Community-Cooperative cookbook called Tu y Yo Cocinando (You and I Cooking) which was popular in Mexico City around the 70′s. That book was one of those fabulous gems, where participants pitched in their tried and true favorite recipes.

Continue reading Salami de Chocolate (with Coffee Liqueur made with Tequila)


November 18, 2009
sweet potatoes with orange piloncillo syrup

Our friends Tamara and Sean are crazy foodies and fans of the richness and versatility of chilies. So after receiving the invitation to join them next week for their Thanksgiving feast, I started playing with options on what to bring; with chilies of course.

This is one of the things I came up with and can’t wait for them to try:  creamy and soft sweet potatoes bathed in a buttery orange-piloncillo syrup sprinkled, with toasted chile de arbol. How good are they? That fork in the picture I just shot accounts for my third consecutive serving today. How easy are they to make? Read below…

Continue reading Sweet potatoes with orange-piloncillo syrup and chile de árbol


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