Browsing Category MY CHILDREN’S FAVORITES
Anita’s Favorite Caramel Pineapple Upside Down Bundt Cake
Ingredients
For the Caramel:
1 cup light brown sugar
1/2 cup unsalted butter, melted
1 (20 ounces can) pineapple slices cut in halves, drained
(do not discard juices)
Maraschino cherries, optional
For the Cake:
2 cups of cake flour
1 teaspoon baking powder
1 cup granulated sugar
2 Tablespoon brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup of Heavy cream, room temperature
1/4 cup can pineapple juice syrup
4 large eggs, room temperature
Preparation
- Preheat oven to 350 grades Fahrenheit. Grease a bund cake pan with baking butter spray.
- Use a small saucepan and melt 1/2 a cup of butter over medium heat . Incorporate the cup of light brown sugar and keep whisking until mixture bubble up and caramel slightly thickens. Remove from heat and very carefully pour into prepared greased pan.
- Cut slices of pineapple in half and locate them facing up over light caramel. Place the Maraschino cherries in between pineapples slices. (I found this personal way of placing the pineapples, better for the serving and cutting so each guest will get a complete slice of pineapple). Set aside.
Preparation for the Cake Batter: - Whisk in a large bowl by hand or using an electric mixer, softened butter, granulated sugar and brown sugar until creamy.
- Add eggs one at a time and beat until pale. Stir in vanilla.
- Add dry ingredients: cake flour mixed with baking powder alternately with heavy cream and pineapple juice. Beat slowly until well combined.
- Pour creamy batter over caramel-pineapple in Bundt cake pan.
- Bake for about 50 to 55 minutes or until top of the cake is golden brown or toothpick inserted into the center of cake comes out clean.
- Remove from oven. Let cake cool in pan for 20 to 25 minutes.
- Turn the cake out into a platter.
Let it cool completely before serving. Enjoy!
Anita’s Delicious Maple Glazed Apple Bundt Cake
Ingredients
3 cups cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Plain Yogurt, room temperature
1 cup Vegetable oil
2 Tablespoon unsalted butter
2 large apples peeled and diced
1/2 cup packed light brown sugar
1 Tablespoon brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
1 teaspoon cinnamon, ground
1/4 teaspoon turmeric, ground
1/2 teaspoon allspice, ground
1/2 teaspoon salt
Preparation
- Preheat oven at 350 grades Fahrenheit. Prepare and grease with nonstick spray or butter and flour a 9 to 10 inch Bundt cake pan. Set aside.
- Use a skillet and at medium heat melt a tablespoon of butter. Add diced apples. When apples release their juices, add 1 Tablespoon of brown sugar. Cook until apples are slightly tender. Remove from heat and set aside.
3. Whisk together in a large bowl, cake flour, cinnamon, allspice, baking powder, baking soda, turmeric, and salt. Set aside.
4. Use another bowl and whisk together eggs, light brown sugar, granulated sugar till yellow pale. Add vegetable oil, plain yogurt, and combine all ingredients well. Incorporate this mixture into the flour mix ingredients and whisk well until batter is creamy and smooth.
5. Fold in the cooked apples drained from juices. Pour batter into greased Bundt cake pan. Bake cake for about 55 to 60 minutes or until a toothpick inserted in middle of cake comes out clean. Remove from oven and let it cool completely before applying glaze. Meanwhile prepare The Maple Glaze: Use a sauce pan over medium heat and add 1/2 cup of Organic Maple Syrup with two tablespoon of salted butter. Add 1/4 cup of heavy cream. Stirring consistently and bring it to a boil. Remove from heat and whisk in 1/2 teaspoon of rum extract. Mix and incorporate slowly 1 to 2 cups of powder sugar. Whisk well until smooth and add 5 to 6 drops of Orange color food coloring. Mix to incorporate color very well. When cake is completely cool drizzle maple glaze on top and let it set for 10 minutes, and apply over a second coat of icing if you like. Enjoy!
Anita’s Most Cheesy-Crispy Potato Stacks
Ingredients
6 Baby Red Potatos half peeled, cut into 1/8 inch thick slices
2 Tablespoon melted butter
1 Tablespoon dried oregano
1 Tablespoon dried basil
1/2 teaspoon Kosher salt
1/3 teaspoon black pepper
3 Tablespoons fresh thyme leaves
1 cup mixed cheeses grated(Sharp Cheddar, Mozzarella and Asiago)
1 cup of whole milk
Preparation
- Preheat the oven at 375 grades Fahrenheit.
- Lightly grease a 6 large cup muffin tin pan.
- Use a mandoline slicer.
Cut very thin round see through slices of potato. 
4. Place in a medium bowl or a glass pitcher, milk, melted butter, dried oregano, dried basil, salt and pepper. Whisk to combine. Set aside.
5. Layer evenly the potato slices among the prepared muffin tin pan. Stacking half way up with potato slices. Drizzle one Tablespoon of milk mixture over the top. 
6. Continue stacking the layers of potato all the way to the top. Drizzle each one cup with 1 Tablespoon of the milk mixture again and sprinkle with some fresh thyme leaves. 
7. Cover the muffin tin with foil and place into the preheated oven for about 30 minutes or until potatoes are tender. Remove from oven and take the foil off. Add cheese over each cup and place again in the oven under the broiler for about 3 minutes or until potato stacks are golden and crispy. 
8. Remove from oven. Let it cool in pan for about 10 minutes. Run a spatula around the edges of each potato stack to easily release them from pan.
9. Serve warm and enjoy!
Anita’s Delicious Zucchini Lasagna Rolls
Ingredients
18 lasagna noodles cooked
15 ounce Cottage cheese
2 Tablespoon Ricotta cheese
3 cups shredded cheese blend(Mozzarella, Pecorino, Havarti)
1 cup grated parmesan cheese, for garnish
1 cup chopped fresh basil
1cup chopped parsley, some for garnish
2-3 fresh strings of thyme leaves
2 eggs
3 cups (Homemade marinara sauce, see recipe on my site)
4 zucchini, sliced lengthwise 1/2 inch thick
4 Tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Preparation
- Preheat oven to 375 grades Fahrenheit. Line a baking sheet with foil paper. Cut zucchini lengthwise (vertical) and place on baking sheet. Drizzle over with 3 Tablespoon of extra virgin olive oil. Season with salt, pepper and 1/2 teaspoon of dried oregano. Roast zucchini for about 20 minutes or till tender. Remove from oven. Set aside.
2. Making the Filling: In a big bowl combine together cottage cheese, ricotta cheese, blend of cheeses, eggs, crushed red .pepper, chopped basil, thyme, and parsley. Season with a pinch of salt , pepper and dried oregano. Set aside.
3. Spread half of your marinara sauce to the bottom of a grease baking dish.
4. Take one cooked lasagna noodle and lay it flat over a clean cutting board and scoop 2 tablespoons of the Cottage-ricotta filling to the center and spread it along the pasta noodle. Place a slice of the roasted zucchini over filling.
Roll up the noodle and place it up over the marinara sauce on the baking dish. Repeat same process with rest of noodles.
5. Spread over the top rest of Marinara sauce. Cover with foil paper. Bake for about 20 minutes. Remove from oven. Sprinkle with grated parmesan cheese and bake again uncovered for about 10 minutes or until slightly crispy and cheese is melted. Garnish with fresh thyme and parsley.
Enjoy 🙂
Anita’s Venezuelan Cheese Sticks (Palitos de Queso)
Ingredients
2 cups of All-purpose self rising flour
6 Tablespoon cold butter, cut into cubes
1 teaspoon salt
2 eggs, beaten
6-8 Tablespoon of milk or water (room temperature)
12 sticks of 3/4 inch white cheese(queso blanco para freir or akawi cheese)
Vegetable oil, for frying
Preparation
- Place flour and salt into a large bowl. Hand whisk to combine and add cubes of butter. Work it into the flour using your hands to slightly break butter into small pea size pieces.
- Add 2 eggs and water or milk into the flour mix. Combine well until dough comes together. Shape dough into a disc and wrap it with plastic. Place dough into the refrigerator for about 30 to 60 minutes.
- Over a lightly floured surface roll out dough into a 12 inch square. Cut square into 1 inch wide strips.
- Take end of strip and starting rolling around cheese stick and close tightly the ends.
- Fill a deep skillet with 2 inches of vegetable oil and fry cheese sticks until golden brown in one side, turning halfway through for about 3 to 4 minutes.
- Serve next to a Homemade Tartar Sauce: In a medium size bowl stir together one cup of mayonnaise with some chopped dill pickles, 1 tablespoon of smashed capers, 1 tablespoon of fresh lemon juice, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce. Add salt and pepper TT. Mix all ingredients well. Also, can be serve next to a very simple Pink Sauce: Ketchup, Mayo, white vinegar and Worcestershire sauce. Enjoy!
Anita’s Delicious Ricotta-Mascarpone Homemade Gnocchi in Vodka Sauce
Ingredients for Homemade Gnocchi
1/2 cup mascarpone, room temperature
1 cup whole milk ricotta, rinsed
2 egg yolks
1 cup + 2 Tablespoon of all-purpose flour for dusting
1 cup Pecorino Romano cheese, grated
1/4 teaspoon nutmeg, ground
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Preparation for Gnocchi
- Take excess moisture of Ricotta cheese by using paper towels. Transfer into a large bowl.
- Add mascarpone, and eggs yolks. Beat at medium speed using a hand mixer till well combined and creamy.
- Incorporate flour, nutmeg, pecorino cheese, salt and pepper. Do not over mix dough. If it is too sticky add some extra flour.
- Prepare a large baking sheet pan with foil paper dusted with little flour. Using your hands form a log about 3/4 inches wide and cut into bite size gnocchi. Gently roll each gnocchi using your hands into an oval shape.
- Place oval shape gnocchi over floured dusted pan. Lightly dust and coat gnocchi with flour. Toss well.
- In salted boiling water cook gnocchi for about 5 to 6 minutes or until they float.
- Remove from water and toss with Vodka Sauce.
Ingredients for Vodka Sauce
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh basil, chopped
4 cloves garlic, minced
1/2 cup lemon vodka or regular vodka
1-32 ounces can crushed tomatoes
1/2 cup heavy cream
1 cup of vegetable broth
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Preparation for Vodka Sauce
- Place olive oil and butter into a large sauce pan over medium heat. Add minced garlic. Sate garlic for about 1 to 2 minutes.
- Add crushed tomatoes, salt and pepper. cook sauce for 5 to 6 minutes.
Add vodka and cook for another 3 minutes. 
- Add broth and bring the sauce to a simmer. Reduce heat and add cream. Stir until sauce thickened, has turned pink and creamy.
Toss gnocchi with warm sauce. - Sprinkle with fresh basil leaves and grated Pecorino Romano Cheese. A drizzle of Extra Virgin olive oil will add an extra nutty flavor. Enjoy!
Anita’s Cheesy and Delicious Eggplant Rolls
Recipe will be posted!
Pictures of steps for now:)
Anita’s Vegetarian Spring Rolls
Ingredients
6-8 pieces of rice paper
4-5 Persian cucumbers, cut into sticks
3-4 carrots peeled, cut into sticks
5 ounces Chinese Vermicelli rice noodles, cooked
2 avocados, sliced
Dipping Sauce
2 Tablespoon sesame oil
2 Tablespoon soya sauce
1 Tablespoon lemon juice
1 Tablespoon brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon rice vinegar
Mix all ingredients. Set aside
Preparation
- Cook rice noodles until they turn soft into boiling water for about 3 to 6 minutes.
Drain well and rinse.
- Simmer water in a large pot. Turn off heat. Dip one rice paper into the warm water for 6-8 seconds or till rice paper has slightly softened.
- Over a cutting board or a flat clean surface, lay rice paper. Place first, cooked clear noodles over rice paper. Drizzle 1/2 teaspoon of dipping sauce over noodles. Pile sticks of cucumber, carrots and top with sliced avocados.
- Roll tight the spring roll one time, and then continue by tucking in sides until is completely rolled and closed.
- Serve this 4 ingredients refreshing Spring Rolls recipe with the Dipping Sauce. Enjoy!
Anita’s Most delicious Tomato-Sage Spaghetti and Meatballs Muffin Bites
Ingredients for the Tomato-Sage Sauce
1 medium size onion, finely chopped
12-15 fresh sage leaves
4 cloves of garlic, minced
2 Tablespoon butter
1 tablespoon extra virgin olive oil
1 cup of tomato sauce
5 fresh tomatoes, diced
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup of parmesan cheese, grated(set aside)
1-16 ounces package spaghetti pasta
Meatball (please see my site for this delicious recipe)
Preparation for sauce:
- Heat the butter and olive oil over low heat in a large pan. Add the sage leaves to infuse the butter and oil. Sate for about 3 minutes.
Remove sage leaves from butter and set aside over a plate with paper towel. Add garlic and onions to the butter and oil. Cook for about 2 to 3 minutes. - Add fried chopped sage leaves over onions and garlic.
Incorporate fresh diced tomatoes. Add tomato sauce, salt and pepper. Let it simmer at medium heat for about 15 minutes.
Meanwhile cook pasta in Kosher salted water following package instructions. Rinse pasta and set aside.
- Preheat oven to 375 grades Fahrenheit. Grease 12 muffin cups with cooking butter spray.
- Toss tomato-sage sauce into the cooled spaghetti.
- Divide spaghetti between the 12 greased muffin cups.
- Top each nest with grated parmesan cheese.
- Bake until cheese has melted and pasta is slightly crispy around edges for about 20 minutes.
- Remove from oven. Assemble a party tall toothpick with cooked meatball and fried sage leaf in the center of the spaghetti nest. Ready to serve. Enjoy!
Anita’s Best Fried Kibbeh
Ingredients for the Kibbeh Shells
1 1/2 cup fine wheat Bulgur
1 onion, grated
1 pound beef, finely ground
1 1/2 teaspoon allspice, ground
1 teaspoon coriander, ground
1/4 teaspoon cloves, ground
1/2 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Water to help form the shells and for soaking bulgur
Ingredients for the Kibbeh Filling
1 onion, finely chopped
1/2 pound of beef, ground
1/2 cup pine nuts, slightly toasted
1/2 teaspoon coriander, ground
1/3 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
Salt and Pepper TT, to taste
1/2 teaspoon sumac
2-3 Tablespoon of Olive Oil
Preparation for Kibbeh Shell:
1.Using a mesh strainer or a bowl, add the bulgur wheat in, soak it into a container with water and rinse to clean. Soak Bulgur again into a bowl filled with filtered water for about 15 to 20 minutes to softened grain. Set Bulgur wheat aside.
2.Starting on making the Kibbeh dough for the shells, place the ground beef in a large bowl. Add grated onion, allspice, ground cloves, coriander, dried mint, salt and pepper. Placing your hands in a bowl with cold water start mixing your spices into the ground beef and add wet rinsed bulgur wheat in. Incorporate all spices, grated onion and bulgur wheat very well into the meat until a smooth Kibbeh dough has formed.
3.Cover Kibbeh dough with plastic wrap and place into the refrigerator, meanwhile proceed to prepare Kibbeh filling.
Preparation for Kibbeh Filling:
- Heat olive oil in a large pan at medium heat. Add diced onions and sauté till softened for about 1-2 minutes.
- Incorporating ground beef, mix and add ground coriander, ground cinnamon, ground nutmeg, sumac, salt and pepper.
- Add toasted pine nuts and sauté for another 10 minutes till all flavors are well incorporated. Set aside.
Shaping Kibbeh Shells :
- Take out Kibbeh dough from the refrigerator. Wet your hands by dipping them in water and begin by taking like 3 Tablespoon of your kibbeh dough, forming an oval shaped ball, and by using your index finger from your other hand, create the hole in the center for the filling.
- Fill the inside of your oval shaped kibbeh shell with 3/4 part up or 1 Tablespoon of the meat filling, and with your hand moist from the water seal the top of your oval-shaped ball, and set aside over a plate. Proceed with same process until all kibbeh dough is gone.
- In a large deep pan, heat vegetable oil and fry kibbeh shells for 3-4 minutes until dark golden brown. Turned Kibbeh to all sides to fry evenly.
- Remove Kibbeh shells carefully with a slotted spoon and place them over paper towel to drain from oil.
- Eat by squeezing a piece of lemon in the center of the hot or room temperature Kibbeh. Serve next to plain Yogurt, salad with some pita bread or just on its own. Enjoy a refreshing clean lemon-pomegranate mint juice next to your kibbeh shells. A perfect pairing!
