Browsing Category DESSERTS
Anita’s Fresh Plum Olive Oil Cake
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 Tablespoon light brown sugar
3 large eggs, room temperature
1 cup olive oil
1 teaspoon pure vanilla extract
6 large fresh plums
1 Tablespoon cinnamon, ground
1 teaspoon apple pie spiced, ground
1 teaspoon baking powder
1/4 teaspoon salt
Preparation
- Preheat oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9 inch spring-form cake pan using baking spray. Cut and place a parchment paper disk on the bottom of the spring-form pan and spray top of the parchment paper disk.
- Slice the plums and place around the top of the cake pan and in the center over parchment paper. Sprinkle plums with light brown sugar.
- Using a hand whisker or and electric mixer, cream 1 cup of granulated sugar with olive oil. Add eggs, one at a time. Add vanilla.
4. Sift together flour, baking powder, apple pie spiced, cinnamon, and salt. Slowly add mixture over wet mixed ingredients above. Mix till creamy consistency.
5. Spread the batter over fresh plums.
6. Bake for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in pan for about 15 to 20 minutes. 
8. Run a knife around the cake. Open spring-form pan. Invert into a cake platter. Let it cool for another 10 to 15 minutes.Enjoy!
Anita’s Best Lemon Rice Pudding
Ingredients
1- 8ounces can condensed milk
2 cups low-fat milk
2 cups water, filtered
1/4 cup heavy cream
1 cup rice, medium grain
1/4 cup fresh lemon juice
zest of 2 lemons
1 egg, beaten
1 teaspoon lemon extract
1/4 teaspoon rum
Preparation
- Place rice into a large saucepan with 2 cups of water over medium heat. Cover the pan, and when just starting to boil lower the heat.
- Incorporate low-fat milk, heavy cream, and beaten egg. Start whisking constantly, as continues to simmer.
- When it starts to become creamy and rice is cooked add condensed milk, lemon juice, rum, and zest of one lemon. Mix all ingredients and keeping stirring.
- Remove from heat. Add lemon extract and mix well. Serve into individual cups. Enjoy warm or chilled with rest of the zest of a lemon over the top.
Anita’s Spanish Rice Pudding (Arroz con Leche)
Ingredients
1 cup short grain rice
zest of an orange
1 stick of cinnamon
4-5 cups of whole milk, room temperature
2 cups sugar
1 Tablespoon condensed milk
Ground cinnamon or unsalted pistachios for garnish and taste
Preparation
- Soak the rice in cold water for about 1 hour. Rinse it. Put it in a large sauce pan at medium heat with 2 cups of the milk.
- Cover the pan and let it simmer.
Uncovered the sauce pan and lower the heat. Stirring constantly add rest of the milk (2-3 cups). - Incorporate sugar and cinnamon stick. Keep stirring for at least 25 to 30 minutes until rice is completely cook and creamy. Add condensed milk and mix well till all combined.
4. Remove cinnamon stick. Divide into small individual glass containers.
Serve warm or cool by placing them in the refrigerator for 2 to 3 hours to firm up. Sprinkle top of rice pudding with ground cinnamon. Enjoy!
Anita’s BEST 5-Star Easter Carrot Cake
Ingredients
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg, ground
2 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon ginger, ground
3/4 cup grape seed or vegetable oil
4 eggs, room temperature
1/2 cup pineapple juice
1 cup unsweetened shredded coconut
1/3 cup walnuts, chopped
1-2 cup of carrots, shredded
1 1/2 cups brown sugar
4 eggs
1 1/2 teaspoon vanilla extract
Cream Cheese Frosting
8 ounces cream cheese, soften at room temperature
1 cup unsalted butter, softened at room temperature
2-3 cups of powdered sugar
1 1/2 teaspoon vanilla extract
Preparation of the Carrot cake
- Preheat oven at 350 grades Fahrenheit. Spray 4-pc-Layer cake pans of 12″ x 4 1/2″ or two 9-inch round cake pans with nonstick cooking spray and set aside.
- Using a large mixing bowl, sift together all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, ginger and all spice. Mix all well using a hand mixer or by hand. Set aside.
- In another bowl combine grapes seed oil, eggs, pineapple juice, vanilla and brown sugar. Whisk by hand all ingredients well.
- Incorporate all wet ingredients into the flour mixture and mix until well combined.
- Add shredded carrots, coconut and chopped walnuts folding in all ingredients into the batter using a whisker.
- Evenly distribute batter between 4 greased cake pans or if you are using two of 9 inch round pan.
- Bake for 25-30 minutes until top of cake are set and golden brown or inserted toothpick in the center of each cake comes out clean.
- Remove cake pans from oven. Let cakes cool in pan for about 15 minutes.
Meanwhile start making your delicious frosting.
Preparation for Cream Cheese frosting
- Using a hand mixer beat together in a large bowl, softened butter and cream cheese until creamy-fluffy consistency. Incorporate at low speed powder sugar cup by cup until well combined. Add vanilla extract and mix well.
Assembling Cake
Use a serrated knife to level tops of each cake. (use this tops as crumbles over frosting or for snacking on later 🙂 .Place some parchment paper pieces on bottom of your cake stand so you can frost your cake easily and then remove them when you are done frosting. Place your first cake layer over a stand and frost a generous amount of the cream spreading it evenly.
Top with another cake layer and frost again. Note: I made two different cakes of two layers each, thinking of sharing one with my neighbors. If you use the 4-pc-layer cake pans set I used, you can have different options. Decorate with edible Easter nests, marshmallow peeps Easter Chicks, Easter candies, fresh rosemary leaves, different color carrots, peeled thin and roll, as shown in cake below.
HAPPY EASTER !!!
Enjoy!
Anita’s delicious Chocolate Chip Spice Cake
Ingredients
2 1/2 cups All Purpose flour, sifted
1 cup granulated sugar
1/2 cup light brown sugar
4 eggs, separated
2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/8 teaspoon nutmeg, ground
1 1/2 teaspoon vanilla extract
2 sticks unsalted butter, room temperature
1 cup whole or 2% milk
1 cup milk chocolate chips
Preparation
- Preheat oven to 350 grades Fahrenheit. Grease a Bundt pan and set aside.
- Use a stand mixer or by hand beat butter and both sugars until creamy for about 2-3 minutes.
- Add egg yolks one by one, and vanilla. Mix well.
- In another large bowl, combine sifted flour, baking powder, salt, ground cinnamon, ginger and nutmeg.
- Beat egg whites in another bowl until fluffy and stiff. Set aside.
- Add flour mixture from step-4 to the butter-sugar mixture alternating it with the milk, beating in low to incorporate all well.
- Fold in the fluffy and stiff egg whites gently until batter is smooth. Add chocolate chips by using a spatula to incorporate well.
- Pour batter into the Bundt pan. Bake for 50-55 minutes or until a toothpick inserted comes out clean and cake is golden brown.
- Let cake cool in pan for 15 minutes. Flip cake onto a wire rack before transferring to a cake stand. (Decorated salted caramel leaves can be made and placed around the cake making it so pretty. Use candy coating to make this leaves using the flavor of your choice. Melt candy into the microwave, stirring after every 30 seconds to prevent candy chocolate to harden. I did use my hands to shape this leaves over a parchment paper and a fork for the veins. Then, gently remove leaves from parchment paper using a spatula , but you can also brush a clean natural leave with the candy chocolate. Let it dry until completely set and slowly peel off. You can use them to decorate any of your desserts. Enjoy 🙂
Anita’s best Chocolate Chip Cookie Cups and Milk
Ingredients
1 cup brown sugar
1/2 cup granulated sugar
2 cups All-purpose flour
1 teaspoon baking soda
1 cup salted butter, melted
1 1/2 cup mini-chocolate chips
1/4 cup whole milk
1 teaspoon vanilla paste or extract
1/2 cup melted chocolate chips
3/4 cup confetti
Milk or Ice cream, for serving
Preparation
- Preheat oven to 350 grades Fahrenheit.
- In a large bowl, with an electric hand mixer beat melted butter, brown sugar and granulated sugar until creamy and smooth.
- Stir in vanilla and milk. Add flour, baking soda and mix until well combined. Fold in chocolate chips.
- Take inverted muffin pan and spray it with butter spray. Using your hands take about a 1/4 cup of chocolate chip cookie dough, and press dough molding it all around each muffin cup. Place in refrigerator to set dough for about one hour.
- Remove from fridge and place inverted muffin pan into the middle rack of oven and bake until edges of cookie dough is golden brown but still a little soft for about 13-15 minutes. Do not over bake dough.
- Let it cool for about 10 minutes in the pan . Remove chocolate chips cookie cups carefully using a butter knife tip, and let it cool completely over a wire rack. (You can also press the cookie dough into each of the muffin cup, but cookie dough tend to grow in the middle, not completely allowing a deep hole to be created to pour milk in).
- Melt 1/2 cup of semi-sweet chocolate chips in the microwave for about 30 seconds or until completely melted.
- Deep each cookie cup border into the melted chocolate. While chocolate is still hot, and not set yet, use the confetti and sprinkle it all around the chocolate border of cookie cups.
- Serve inside with milk, ice cream, mousse or anything you want but don’t forget to eat the cup:) Enjoy!
Anita’s Winter Delicious PUMPKIN-CHOCOLATE Cake
Ingredients:
2 1/2 cups all-purpose flour, sifted
2 cups granulated sugar
5 eggs
1 cup vegetable oil
1 1/2 teaspoon baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
1/4 teaspoon nutmeg, ground
1/2 teaspoon salt
2 1/2 teaspoon almond extract
1/2 cup heavy cream
1 1/2 cups fresh pumpkin puree, cooked
2 cups bittersweet chocolate chip
Preparation
- Preheat oven at 350 grades Fahrenheit and spray pan with no-stick cooking spray.
- Beat in a large bowl, sugar, eggs and vegetable oil till eggs have turned yellow pale.
- Add pumpkin puree, almond extract, and mixed well by hand or using a mixer at low speed.
- Incorporate slowly half of the sifted flour with baking powder, ground nutmeg, ground cinnamon, ground cloves, and salt . Incorporate heavy cream and rest of the flour while continuously whisking until batter is smooth and creamy. Add chocolate chips folding into the batter with a spatula leaving 1/3 of the cup of chocolate chips for top of the cake.
- Drop pumpkin-chocolate batter into the greased pan. Sprinkle 1/3 cup of chocolate chip on the top of the batter, and bake for 55 to 60 minutes or until inserted toothpick in center of the cake comes out clean.
- Let it cool in the pan for 10-15 minutes and invert onto your cake platter. Enjoy!
Anita’s delicious Mango-Coconut Panna Cotta
Ingredients
For the Mango Puree:
3 large mangos
1 cup mango concentrate juice
1 package of unflavored gelatin powder
For the Coconut Puree
Ingredients:
1 can cream of coconut milk
1 package of unflavored gelatin powder
1 cup granulated sugar
1 vanilla bean or 1/4 teaspoon vanilla paste
1 cup of heavy cream
Toppings:
1 cup diced mango
1 cup shredded coconut
Preparation
- Place diced mango into a blender and puree until smooth. Set aside.
2. Place mango concentrate juice into a small container and sprinkle it with gelatin powder. Let the mango absorbed the gelatin and proceed to mix it. Place mixture into the microwave for 1 minute on high power. Stir mixture until gelatin is completely dissolve and filled 1/3 cup of glasses up.
3. Use wide short wine glasses and place them on the back of a muffin pan on an angle. Place in the refrigerator for 1 1/2 to 2 hours to set.
4 .Place in a sauce pan coconut milk with powder gelatin over the top, do not mix. Let it sit on top for 5 minutes.
5. Warm coconut milk at medium heat and add sugar. Stir mixture until gelatin has completely dissolved.
6. Remove sauce pan from heat and add heavy cream and vanilla caviar(inside vanilla bean) or paste. Mix all well. Let it cool for 5 minutes.
7. Pour coconut mixture over mango mixture. Chill again for about 2 hours to set.
8. Garnish with shredded coconut and fresh diced mango. Enjoy!
Anita’s Delicious Homemade Mangonada
Ingredients
2 cups mango nectar
3 mangos, peeled and quartered frozen
2 fresh mangoes, peeled and quartered
1/2 Lemon, juiced
3 Tablespoons chili sauce (chamoy)
1 Tablespoon tajin seasoning
1 1/2 cups ice cubes
2 Tamarindo candy straws
Preparation
- Place frozen mangoes, fresh mangoes and nectar into the blender and blend well till very smooth.
- Deep each glass tops into lemon juice first , and follow with the tajin seasoning all around.
- Pour about 2 Tablespoon of chamoy sauce in each glass. Add frozen mango mixture.
- Top with fresh mangoes with a drizzle of chamoy if you want and a sprinkle of tajin seasoning.
- Place Tamarindo Straws into the cups. Enjoy immediately.
