Tag Archives: desserts

Strawberries: From the Market to the {Cupcakes}

Posted on 6.13.12 by karla

There are few things in life I enjoy more than going to the farmer’s market. I love buying fruits + vegetables + sampling cheeses and breads + anything that looks like it’s just been waiting there for me to try it. I get easily lost in the freshness and the bright, intense colors and flavors. I love sitting at the market, watching the people walk by, while having some of that succulent fruit for breakfast and/or a fresh juice. Throw a banana muffin into the moment and you’ll make me happy for the rest of the day.

Last week I started exploring the farmer’s markets in NYC – first the one in Bowling Green; then I hit the one in Union Square. The Bowling Green market doesn’t have much to offer – it’s tiny (at least the day I was there). The Union Square one is better, much bigger, and although it doesn’t live up to others I’ve visited, I was able to find some good stuff.

It’s strawberry season, and they are everywhere – they have invaded every stand at the markets. As I am starting to cook again for Sal & Azucar (hadn’t done so in months), strawberries came in perfect timing, since I’ve been meaning to make these strawberry cream cheese cupcakes for a long time. I found this recipe on Joylicious, one of the blogs I follow, and they not only looked cute, but I wanted to eat them off the screen, so I just had to make them. After eating a crate of strawberries at the park next to the market, followed by a deliciously moist banana-nut muffin and a cup of fresh coffee, I walked home and got down to business, which turned into me eating 3 cupcakes in one seating.

2 Comments

Posted in Recipes { Sweets } | Tagged cupcakes, desserts, farmer's market, fruit, market, new york, recipes, strawberries | 2 Comments

{Cajeta} Gelatin Dessert

Posted on 10.7.11 by karla

Yesterday this recipe was published in Honest Cooking – an online food magazine that has recipes, news and all sorts of goodies for the foodies. I will be contributing there from now on -pretty exciting right? Come along and check it out.

Cajeta is typical Mexican sweet made by heating goat’s milk with sugar to create a thick syrup, very much like caramel. Flavorings like vanilla or brandy are sometimes added to create a deeper flavor. Cajeta is very similar to dulce de Leche, which is a tad sweeter and is made cow’s milk.

In Mexico we use cajeta in many ways –in candies and crepes, between two graham crackers, on ice cream, spread on toast, with fruit, by the spoonful and in all sorts of desserts. If you cannot find cajeta in a Mexican food store, you can purchase it online.

I took my first cooking classes back in Mexico when I was 9 years old. A group of girls my age gathered at a lady’s house once a week, where she taught us how to cook basics like beans, rice and fried eggs and showed us how to set a table and shop for groceries. I learned a lot in those classes (probably things that a 9 year old wouldn’t typically know, or care to know) but I think the absolute best thing I got from those classes was this Cajeta Jello recipe – my family loves it and people always ask me for the recipe. It is a definite crowd-pleaser. And now I’m sharing it with you.

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Posted in Recipes { Sweets } | Tagged cajeta, desserts, mexican, recipes | 2 Comments

Whole Wheat Semisweet Brownies

Posted on 9.1.11 by karla

Whole wheat, semisweet brownies might not seem very appealing, but believe me, these are good! If you are looking to satisfy your chocolate craving but don’t want to break your healthy eating regimen, you may want to give these a try… and when you want to break the rules (because let’s face it, they are made to be broken), put them in the microwave for 20-30 seconds and serve with vanilla ice cream.

Whole Wheat Semi-Sweet Brownies

Makes 24 brownies

You need:

1/3 cup cocoa
½ teaspoon dark rum
½ cup + 2 Tablespoons boiling water
2 oz. unsweetened chocolate, grated
4 tablespoons unsalted butter, melted
½ cup + 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups sugar (I used Splenda brown sugar blend)
1¾ cups whole wheat flour
¾ teaspoon salt
6 oz. semisweet chocolate, cut into small pieces

To Prepare:

1. Adjust oven rack to lowest position and heat oven to 350 F.
2. Line a 9×13-in. baking pan with aluminum foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, boiling water and rum together in large bowl until smooth.
3. Add unsweetened chocolate and whisk until chocolate melts. Whisk in melted butter and oil.

4. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated.
5. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

6. Scrape batter into prepared pan and bake for 30-35 minutes or until toothpick comes out with just a few moist crumbs attached.

7. Transfer pan to wire rack and cool 1½ hours. Brownies can be stored for about 4 days.

Figs with Greek Yogurt + Honey

Posted on 8.25.11 by karla

A very simple, fresh and delicious breakfast or snack.

You need:
Organic Figs
Greek (strained) yogurt
Bee Natural Honey

Preparation:
1. Serve yogurt in a small bowl
2. Cut figs in fourths and place them around the yogurt, decorating as you wish.
3. Drizzle honey {to taste}. Enjoy!

{ photos by karla diaz cano }

Panacotta {Recipe}

Posted on 8.12.11 by karla

This recipe is foul-proof. Super easy to make and a definite crowd pleaser! The best part? You can “personalize” this panacotta and serve it with any fresh fruit or flavor sauce you like. Enjoy!

Ingredients:
1 L heavy whipping cream
2 C milk
3 t vanilla extract
1/2 t nutmeg
2 flavorless gelatin packets

Process:
1. Place the heavy cream with the vanilla and nutmeg to a boil.
2. Once the mix starts boiling, immediately remove from heat
3. Boil the milk and add it to the cream mixture
4. Place the gelatin in ¾ cup water and put it in the refrigerator until it hardens. Once it hardens, melt it in the microwave.
4. Add the gelatin to the mixture and stir. Let it cool.
5. Once it cools, strain.
6. Place it in desired mold and leave in the refrigerator for 4 hours (approx) or until it hardens.
7. Serve with honey, berries or any desired sauce.

{ photos by me }