Dominican Cake

Dominican Cake

Growing up, Dominican cake was my favorite cake. My Mom is from the Dominican Republic and I remember she would bake Dominican cake for birthdays or special occasions. This cake brings me back to my childhood because I always loved watching Mom bake and the smell throughout our apartment was out of this world. There are different variations of Dominican cake but the outcome is to obtain a smooth and spongy cake. I followed ingredients from a cookbook my Mom loves, Mujer 2000 recetas de cocina by Silvia H. de Pou. Yesterday, we made this cake together and had a lot of fun.

Dominican Cookbook

Cake Ingredients:
2 sticks of Salted Butter - at room temperature
2 cups of Sugar
4 Eggs
1 teaspoon of Pure Vanilla Extract
3 cups of All Purpose Flour
3 teaspoons of Baking Powder
1 cup of Whole Milk
1/8 teaspoon of Salt

Dominican Cake

Grease with butter 2 9" inch round baking pans and line with parchment paper. Sprinkle flour lightly over the greased parchment paper.

Preheat oven to 350 degrees.

Mix baking powder and flour, and sift together. Put aside for now.

I used a stand mixer but you can use a hand held mixer as well. Mix butter until it is creamy and then add sugar little by little and continue mixing until it is light and creamy.

Add eggs one at a time, mixing well.

Add in some of the flour, mix well and then add some of the milk. Do this a few times ending with flour. Scrape sides of bowl to make sure you have incorporated all the ingredients.

Add vanilla and salt, and mix well.

Spread cake batter evenly between the 2 pans using a spatula.

Bake for 45-55 minutes. Cake is ready when toothpick comes out clean. Oven temps vary so keep an eye on the cake so you don't over brown it.

While cake is baking make the frosting.

Merengue (Frosting) Ingredients:
3 Egg Whites
1 1/2 cup of Sugar
1/2 cup of Water
1 teaspoon of freshly squeezed Lemon juice

Using a hand held mixer, mix egg whites for several minutes until nice stiff peaks form. Put aside for now.

In a small pan, stir sugar, water, and lemon juice on low heat until sugar dissolves and caramel forms a syrup-like texture. Keep an eye on it so it does not burn. This step is a little tricky and easy to screw up.

Take hot caramel and mix in little by little to the egg white/whipping cream mixture and keep mixing until it reaches a thick but soft consistency like whipped cream cheese. If you wish, you may add food coloring at this time.

Put the frosting aside and let it cool completely before frosting the cake.


Dominican Cake

Place cakes on cooling racks for about 20-25 minutes and then remove from baking pans onto cooling racks so they completely cool for another 30-35 minutes. Cakes must cool completely before you frost them.

Cake Filling:
Pineapple Preserves

Decorate Cake:
Once cake and frosting have cooled completely, place bottom layer of cake on a flat serving plate, top side down and spread pineapple preserves generously. Place the second layer on top, top side up and decorate with frosting.

Let frosting set on cake for one hour at room temperature, and serve.

-Sophia/Two Frys

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies

Yesterday morning, I unfortunately had to go out in the snow and ice instead of staying in my PJs to get a few things at my local grocery store. It was a slippery mess and good thing I was home in about 10 minutes and back in my PJs. I had a craving for chocolate but did not have all the ingredients I needed to make brownies or cookies from scratch. I am thankful hubby and I always have a few ready made mixes when we want to satisfy a specific craving real quick. It is so smart to think ahead for days like this. I was very happy to find Duncan Hines Dark Chocolate Fudge Brownie Mix hubby bought around the Christmas holidays in the pantry.

The kitchen smells so good when there is baking or cooking going on and it makes me a happy girl. The directions are super easy to follow whether or not you are a baker. The mix calls for 1/4 cup of water, 2 eggs, and 1/2 cup of vegetable oil. I added 1 teaspoon of vanilla to bump up the flavor and folded in 1 cup of Mounds Coconut Sweetened Flakes just before transferring the mix into my glass 8x8 inch Pyrex baking dish. Just follow oven heating directions according to the type of pan you use. Keep an eye on baking times as well according to the size baking dish you use. If it says bake for 35-38 minutes for example, I always check my brownies right at the 35 minute mark and insert a toothpick. If the toothpick comes out clean, the brownies are ready. Just keep an eye on them.
 
Serving brownies warm are the optimum way if you can, but let them cool down for at least 20 minutes before you serve them. I store the brownies in my fridge right in the baking dish and cover them with aluminum foil. The brownies stay fresh for about 4-5 days so enjoy them in moderation. You can freeze them in a tight container as well for when that chocolate craving kicks in. The ladies especially know what I am talking about. Works every time.

Enjoy!
 
Sophia/Two Frys

Funfetti Cookies

Funfetti Cookies

Funfetti Cookies

I bought Pillsbury Funfetti Sugar Cookie Mix with Candy Bits about a month ago but waited to make them at the right moment since I baked a ton of cookies for Christmas and was burnt out on cookies. Today, I was in the mood for something sweet but didn't feel like making the dough or frosting from scratch so was glad I had this in the pantry. It was barely any work for delicious results. I used Pillsbury Confetti Funfetti Frosting and the cookies are pretty and yummy.


Funfetti Cookies cooling

This is great project to make with kids if you have them. Hubby and me are big kids so it's just the same. All the work was pretty much done for me so the only thing I had to do was mix the ingredients as directed and I added 1 teaspoon of clear vanilla extract for extra flavor. One box is supposed to yield 3 dozen cookies but mine were uneven shapes and I got 21 cookies. I separated the frosting into three bowls and used yellow, red, and blue color dye. 


Frosting is setting on the Funfetti Cookies

The cookies baked at 375 degrees for about 8-10 minutes until the edges were golden brown. When the cookies come out the oven let them cool for about 10 minutes and then transfer them to a cooling sheet. Do not add the frosting and confetti until the cookies are completely cooled.

Enjoy!

-Sophia/Two Frys

Shrimp Scampi & Jasmine Rice

Shrimp Scampi & Jasmine Rice

Last night Allen made his Mom's recipe Shrimp Scampi & Jasmine Rice. We first had this when visiting his parents in northern California when we were first married and had it again years later when they visited us in NY. This is a very simple, tasty, and quick recipe we like to make.

For the shrimp we used frozen, fully cooked, peeled/deveined with tail on. First step is to defrost shrimp in colander or huge bowl with cold water until thawed. Use a 9x13 size oven safe pan. I used my Pyrex 9x13 glass pan. Preheat the oven to 350 degrees. Place 1 stick of butter in pan in the oven for a few minutes until it melts. I was Allen's Sous Chef tonight and chopped 1 large onion and 4 cloves of garlic. Add onions and garlic in pan with melted butter until onions become translucent. This should take about 7-10 minutes so keep an eye on them.


Shrimp Scampi, Jasmine Rice, Buttered Baguette

Pat shrimp dry with a paper towel and season generously with coarse salt and cracked black pepper. Once the onions are translucent add seasoned shrimp over the onions, garlic and melted butter. Shrimp are already cooked so just leave in oven for about 5 minutes tops. If you overcook the shrimp they will taste rubbery and you don't want that.

You can make this dish with pasta such a thin spaghetti or linguine but we made jasmine rice using our rice cooker. You can serve with salad or veggies but we opted for a french baguette made fresh from our local supermarket. This dish is delicious and very quick to make. You should try it. Thanks Mom!

-Allen and Sophia/Two Frys

M&M's Cookies

M&M's Cookies

I have never baked M&M's Cookies before but always wanted to. I have seen the ones with the M&M's buried inside the dough but I like this recipe better because the cookies have a gorgeous presentation. Since they are on top of the cookie dough you can use multiple colors and get as creative as you would like. One thing I recommend you always do before you bake is get all the ingredients ready ahead of time. Eggs and unsalted butter need to come to room temperature so do this a few hours before baking. Have measuring cups/spoons, bowls, baking sheets and cooling racks ready to go. Put on an apron to protect your clothes and I suggest you listen to music-always heightens the baking mood for me. I preheat the oven when I am about to place the M&M's on top of each ball of dough.

M&M's Cookies ready to go in the oven!

I used the recipe from Joy of Baking and followed directions as listed. It was so easy and fun. One thing the recipe does not suggest but I do is to chill the cookie dough for at least 30 minutes or you will have a mess on your hands. Doing this will make forming the dough into balls a snap. Place the cookies far enough apart or they will stick to each other when they bake. You need to gently press the M&M's into each dough ball leaving enough room between each. I used about 7-8 M&M's per cookie and had fun with this part. This recipe makes 12 large cookies and you can make them smaller to yield 2 dozen.
 

M&M's Cookies on the cooling rack. Smelling yummy :)

Watch the cookies while they are baking. They should have a light golden brown color when they are ready. The recipe called for 15-17 minutes oven time and mine were ready at 15. I started checking them at the 13 minute mark since all oven temperatures vary. Leave them in the cookie sheets for a few minutes and then transfer them to wire racks to cool for about an hour before serving. They are delicious, centers are chewy and edges have a light crunch.

M&M's is a registered trademark of Mars. Incorporated.

Enjoy!

-Sophia/Two Frys

Rice Cooker

Rice Cooker

For Christmas, one of the gifts my hubby bought me was a rice cooker in red to go with my "red themed" color kitchen appliances. The model he bought me Aroma 6-Cup Rice Cooker & Food Steamer is pictured below. I love it for the mere fact it is a one touch operation and best of all has a steamer so you can steam vegetables, fish or meat while the rice is cooking. I never had a rice cooker before but always wanted one. The model I have is a more traditional cooker based on the original Japanese design. The Aroma site claims they are "...easy to operate and yield great results." I can vouch for that since I made rice and the texture was perfect. It took about twenty minutes to cook and clean up was quick.


Aroma 6-Cup Rice Cooker & Food Steamer

I think I am a pretty good cook but when it comes to making rice my results aren't always top notch. Actually, my hubby makes better rice than me. Sometimes my rice would come out too mushy or crunchy and other times just right. Using the rice cooker, I have flawless results every time and will use it from now on. I was reading Chef Ming Tsai's new cookbook Simply Ming One-Pot Meals and he suggests to use a rice cooker to get perfect rice as millions of Asians do. Ming also notes rice can be left in the rice cooker for up to 8 hours. My rice cooker switches to warm once the rice is cooked. I like this since I can make rice ahead of time and cook the rest of my meal without worrying it will get cold. I would not leave rice in there for too long and it needs to be unplugged to turn off.

-Sophia/Two Frys

Guy's Big Bite: A McConaughey and Fieri Feast

Guy's Big Bite: A McConaughey and Fieri Feast

This episode aired Saturday, December 18 but I just watched it this morning as I am slowly catching up on my DVR taped Food Network shows. I really enjoyed this one hour Guy's Big Bite: A McConaughey and Fieri Feast and the recipes Matthew and Guy made looked delicious. To start things off Matthew made This Rum Ting drink for Guy and him while they cooked up Matthew's Malibu Oysters, JKL Pesto Pork and Veggie Roast, Soy Glazed Green Beans, and Farro Salad with Citrus Vinagrette. To compliment their food, Matthew made another drink Just Keep Livin' Margarita. You can find all the recipes from this episode on the Food Network site: http://www.foodnetwork.com/.

In between Matthew and Guy's cooking feast they shared stories about Guy coming over to Matthew's place in Malibu and cooking for hours and jamming on drums. Matthew also shared a little bit about his family, and the nonprofit he started Keep On Livin' which offers after school programs that teach teens healthy living and exercise in their lives. Guy and Matthew shared real nice chemistry and seemed to enjoy cooking together and chatting it up for the camera to die hard Guy Fieri fans like me. I am also happy they changed the intro for Guy's Big Bite - it's rockin' just like Guy!

-Sophia/Two Frys

Barefoot Contessa's How Easy Is That? Cookbook Review

Barefoot Contessa's How Easy Is That? Cookbook Review

Ina Garten - How Easy Is That?

One of the Christmas presents my husband got me was Ina Garten’s new cookbook Barefoot Contessa How Easy Is That? Fabulous Recipes & Easy Tips. I started reading the cookbook last night, and finished it this morning and am so excited to try these recipes. Ina offers helpful tips and makes thoughtful recommendations on equipment and kitchen stuff one should have handy and gadgets she does not bother owning. Most of us do not have an enormous kitchen as Ina has to stock everything we would like, but everything she recommends is practical and can work even in small kitchens like mine. Some pots I have not purchased yet since they are so expensive, but Ina offers affordable alternatives. There are 68 easy tips and some I already do, but Ina has given me new ideas for my kitchen space. I also love the Contessa's simple pictures of beautiful place settings for her dining table.

The recipes are simple, sound delicious, and the pictures are beautiful. I have seen some of these recipes on the Food Network already and remember wishing there were such a thing as smellavision. The book has six main sections cocktails, starters, lunch, dinner, vegetables and desserts. If you love to entertain friends and family, this cookbook is a treasure trove. The recipes are also perfect for family dinners or just for two as in my case. I have made many Ina recipes and they always come out great so I am eager to make many of the ones in this cookbook.

The main theme of the cookbook is the word "easy." Ina is keeping it simple by using easy ingredients, providing easy shortcuts, easy techniques, easy menus and easy recipes. I cannot wait to make Foie Gras With Roasted Apples, Roasted Vegetable Frittata, Tarragon Potato Salad, Greek Lamb With Yogurt Mint Sauce, Spaghetti Aglio E Olio, Easy Parmesan "Risotto," Sausage Stuffed Mushrooms, Chocolate Pudding Cream Tart and Strawberry Rhubarb Crisp. I want to make so many other recipes as well but I will make these recipes first.

-Sophia/Two Frys

Darkened Red Velvet Snowball Cake

Darkened Red Velvet Snowball Cake


Darkened Red Velvet Snowball Cake

This is the first time I made a red velvet cake, but I did not want to follow a traditional recipe or use cream cheese frosting since I use this frosting on Ina Garten's Coconut Cake that I often make for my loved ones. On Christmas morning, I made this Darkened Red Velvet Snowball Cake for my hubby and me. I love the richness, better taste, and color of dark chocolate cake so I used dark instead of milk chocolate hence the darker red color. I used the cake recipe ingredients from Redbook Magazine www.redbookmag.com/recipefinder/red-velvet-snowball-cake-recipe but not the cream cheese frosting. For the frosting, I made a Fluffy White Frosting from http://www.cooks.com/ so you can go there and search for "fluffy white frosting" and pick the recipe you like best. 


Slice of Darkened Red Velvet Cake

I used Mounds Sweetened Coconut Flakes for the top of the cake and loved the taste and freshness of the coconut flakes. The Redbook recipe divided each 9 inch cake layer in half so you have four layers, but I kept mine a two layer cake. When you frost the cake, be sure to let it set for at least three hours before you serve it. I think this is the moistest cake I have ever made with dark chocolate in the mixture. It is so delicious and beautiful as well.

Enjoy!

-Sophia/Two Frys

Holiday Cookie Baking

Holiday Cookie Baking

I did not finish final exams and papers until December 20th, so I only had a few days to do Christmas gift shopping and holiday baking. Needless to say, I am still tired and recovering but am thrilled it is my final semester of classes and next semester is all about the thesis and graduating. Phew... Baking cookies I find takes a lot of preparation, patience and space. My kitchen is very small so this was a major challenge. On December 23rd, I spent nine hours baking and decorating cookies. I found it relaxing and had fun!


Decorating Icing, I didn't use the color dyes but had them out just in case I needed them

I used four cookie sheet trays since I could only put two trays in the oven at once and always had the other two ready to go as soon as they cooled and when it was time to switch. I placed parchment paper under all my cookie sheet cooling trays for easier clean up afterwards from my decorating mess. I also wore my awesome Guy Fieri apron since I was using colored icing and did not want to stain my clothes. It is a messy job.


Betty Crocker Decorating Icing

I did not make the dough from scratch and simplified things by using one package of Betty Crocker Gingerbread Cookie Mix and two packages of Betty Crocker Sugar Cookie Mix. I ended up with about seven dozen cookies. For each Betty Crocker Sugar Cookie Mix (in addition to the ingredient instructions), I added 2 tablespoons of all-purpose flour, 1 teaspoon of milk and 1 teaspoon of clear Vanilla Extract. When you are mixing the dough use a large mixing bowl, put on gloves (or not) and get in there and use your hands to incorporate everything perfectly. Mix all the ingredients until a stiff dough forms. I recommend chilling the dough for at least half an hour so it is easier to work with. I do not have granite counter tops so I used my large wood cutting board and lightly sprinkled flour on it and the rolling pin so the dough would not stick. I separated my dough into quarters since my working space was small. I had to use flour with each section of dough.

Some of my gingerbread cooling

My funky snowmen!

The icing I used was Wilton Red Cookie Icing, Wilton White Cookie Icing, and Betty Crocker Decorating Cookie Icing in White, Blue, and Green. The Wilton Cookie Icing requires you to place bottles in the microwave for a few seconds until you get the desired consistency. Be careful not to leave the bottles in there for long. If you need the icing to soften up more just keep microwaving for a few seconds until you are happy with it. You just snip the tips and you are ready to use them. Always test them on a paper towel first to make sure it flows the way you would like it to. If it is too runny, wait a few minutes to use it. I have yet to master using these, but I think I did a fine job for the novice cookie baker that I am.

Assorted cookies drying

Gingerbread boys and girls

I used several cookie cutter shapes: gingerbread, circle, star, heart, snowman, icicle, and Christmas tree. The issue I had was the fact that I have no artistic talent whatsoever so this was a serious challenge for me. I was a little nervous at first but after I got going I had so much fun. You see my gingerbread peeps aren't perfect and neither are the designs. I guess you can say my cookies reflect my personality which is all over the map. My cookies baked for seven minutes so baking time is quick. You may need a few minutes more so keep a close eye on them. You have to cool the cookies completely before decorating them. I waited an hour.


Gingerbread men

Tree Ornaments

Before placing your shaped cookies on ungreased cookie sheet trays for your baking marathon, make sure they cool completely. Using the royal icing is alot of fun but not as easy as it looks. I had to use a toothpick when placing decorations on the icing and had some overflow accidents. The toothpicks were helpful and I recommend using them. Using sugars and sprinkles were much easier since you just dust them over the icing. I also burned a little spot on one of my fingers so be careful - those cookie sheet trays are so hot when they come out of the oven! Ouchy...

Stars!

Decorated icicles and stars

When you flood the cookies using the icing squeeze bottles they flood quickly so be sure to start in the center of the cookie and work your way out. Be sure to put your sprinkles and sugars on the icing before it dries or they won't stick on. Toothpicks also work great to help spread the icing and remove any bubbles to get an even surface. The great thing about using the icing squeeze bottles is having enough left over so just put the caps on and store them for the next time you bake cookies. 


Christmas Trees

Hearts

After you have finished decorating the cookies, do not store them in your cookie jar or holiday tins for at least six hours or your cookies will stick to each other and they will be ruined. I put them in cookie sheet trays overnight and covered them lightly with aluminum foil so they could try completely.

Enjoy!

-Sophia/Two Frys