Italian Cream Cake Recipe – Inspired by Sempre by J.M. Darhower @jmdarhower

As a baker, I always have baked goods in my kitchen.  Sometimes the goodies are for customers, other times I am simply testing new recipes.

I was inspired to make an Italian Cream Cake after reading Sempre by J.M. Darhower.

Here is my easy Italian Cream Cake Recipe.  I think Carmine will approve. 🙂

You can make this shape using round cake pans too.  I used 3 9 x 5 loaf pans.

Ingredients

1 box White Cake Mix with pudding (any brand will do)

1 1/4 cup Buttermilk

3 large eggs

1/4 cup Vegetable oil

1 package flaked coconut  120z

3/4 cup chopped pecans

1/4 cup of rum

3 9 x 5 inch loaf pans

 

Frosting Ingredients 

2 8 oz creme cheese packages (softened)

2 sticks of unsalted butter (softened)

4 cups  powdered sugar

2 teaspoons vanilla extract

1/4 cup chopped pecans

 

Directions  (Preheat oven to 350 degrees)

1.  Beat cake mix, buttermilk, eggs and oil with electric mixer for 2 minutes at medium speed.

2.  Fold in the coconut flakes and pecans

3.  Pour even amounts of cake mixture into each of the loaf pans.

4.  Bake at 350 degrees for 17 -18 minutes or until a toothpick inserted into the center comes out clean.

5.  Cool cakes for about 30 minutes

6.  Sprinkle rum on each cake layer and allow the rum to soak into cake (15 minutes)

7.  Spread frosting over layer 1 and assemble cake. Frost over each layer. Top the final layer with frosting and pecans.

8.  Refrigerate cake for at least 2 hours.  Cake tastes best cold.

9. Serve and enjoy!

 

Frosting Directions

1. Using the stand mixer, mix 2 sticks of butter and cream cheese together.

2. Add vanilla extract

3.  Slowly add powdered sugar to the mix

4. Ready to spread (refrigerate extra frosting)

 

 

 

 

 

 

 

Recipe – Zeppoles – Italian Doughnuts – An Easy Dessert

Here is a fun and easy recipe for you to try.  I happen to love these fried little treats.  They are also known as Italian doughnuts.

Enjoy!

 

Ingredients

 

Fry Daddy or Electric Kettle (I use one with temp control)

2-2 1.2 quarts or more of vegetable oil for frying (This all depends on the depth of your pan/kettle) Add more if needed.

1 cup All Purpose Flour (sifted)

1 pinch of salt

2 teaspoons of baking powder

1 1/2 teaspoons sugar  

2 large eggs

1 cup whole milk ricotta cheese

1/4 teaspoon vanilla extract

Confectioners sugar for dusting

Directions

1.  Heat up the oil to 375 degrees.

2.  In a saucepan, mix up the ingredients in this order:  Flour, salt, baking powder and sugar.

3.  Gently stir in the beaten eggs, ricotta cheese and vanilla extract.

4.  Stir slowly over low heat until all ingredients are combined and sticky.

5.  Using a small ice cream scoop or tablespoon drop the mixture one at a time into the hot oil. (fry 4- 5 at a time)

6.  Watch them fry.  They will turn themselves magically.

7.  Fry until golden in color and remove with slotted spoon.

8.  Place on paper towels to absorb excess oil.

9.  Sprinkle confectioners sugar to your liking.

10.  Eat and Enjoy!

Fry at few at a time.

 

Sprinkle confectioners sugar to your liking.

 

Go ahead, take a bite!
Delicious!

Cuban Style Chicken Salad Recipe – Yummy!

One of my favorite salads is a Cuban Style Chicken Salad.  My grandmother made it best. I’ve tried to recreate hers.  Here is my version.  Enjoy!

Cuban Style Chicken Salad Recipe

 

Ingredients

2 lbs white chicken meat- fully cooked (You can use a rotisserie chicken)

1 cup tender canned sweet peas. Well drained.

1 cup chopped celery (finely chopped)

4  hard boiled eggs, chopped

12 Spanish olives stuffed with peppers, cut in halves

3/4 cup  salted almonds, chopped

1/2 tsp. vinegar

1 ¼ cups light  mayonnaise

3 granny smith apples, peeled & chopped

1 small can of sweet pimentos

salt

1 tbs. lemon juice

 

Instructions 

1.  First, sprinkle the chopped apples pieces with lemon juice.  (Set them aside or in the refrigerator)

2.  Chop up the chicken into small bite size pieces.

3.  Combine the following ingredients in a large bowl:

sweet peas, almonds, celery, eggs, olives vinegar, mayonnaise, apples and chicken

4. Add a dash of salt (to taste)

5.  Mix all of the ingredients together gently.

5.  Garnish the completed salad with red pimiento strips.

6. Refrigerate for a couple of hours.  This salad tastes best cold.

7.  Enjoy with soda crackers.

Enjoy!  

 

Recipe – Tres Leches Cake with Mango Rum Topping

Here’s a delicious recipe for one of my favorite desserts. 

 

Tres Leches Cake with Mango Rum Topping

 

Ingredients

1 8 inch square baking pan

Vegetable oil for greasing the pan

Parchment paper

4 large eggs

1 cup of sugar

2/3 cup unsalted butter, melted

1 teaspoon pure vanilla extract

2 3/4 cups whole milk

1 1/2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 12 ounce can evaporated milk

1 14 ounce can sweet condensed milk

3 tablespoons of dark rum

2 large ripe mangoes

3 tablespoons of sugar

1 cup heavy whipping cream

ground cinnamon for sprinkling (if you like)

Directions

1.  Preheat the oven to 350 degrees.  Grease the 8 inch square baking pan with the vegetable oil. Line the bottom with parchment paper.

2.  Make the cake:  Beat eggs and sugar in a large bowl with a mixer until pale and slightly thick.  Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup of whole milk.

3.  Whisk the flour, baking powder and salt into a bowl.  Sift the flour mixture over the egg mixture.  Gently fold the ingredients together with a spatula.  Batter will be thick.

4.  Transfer the batter into the prepared baking pan.  Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

5.  Whisk the remaining 2 cups of whole milk, evaporated milk, condensed milk and rum into a bowl.

6.  Pierce the entire warm cake with a fork.  Pour the milk mixture over the top of cake.

7.  Cover and refrigerate 1 hour to overnight.

Make the Mango Rum Topping

1.  Peel, pit and slice up the mangoes.  Puree 1/2 of the mangoes in a blender with 2 tablespoons of sugar. Fold that mixture into the remaining mango pieces in a bowl.  Add a tablespoon of rum (to taste).

Make the Whipped Cream Topping

1.  Beat the heavy cream and the remaining tablespoon of sugar in a mixture until soft peaks form.

2.  Spread the whipped cream over the cake.

3.  To serve, slice the cake, sprinkle cinnamon (if desired) and serve the mango rum topping on the side.

Enjoy!

 

 

 

Susi Reviews – Clipped Wings by @HelenaHunting

Clipped Wings by Helena Hunting

Synopsis

An emotional love story that follows the touch-and-go relationship of Hayden and Tenley; two young people who desperately want to love and be loved but are afraid to completely let go of their pasts.

As Hayden and Tenley navigate their newfound but slightly unstable relationship, they want to trust each other, but Hayden is hiding a dark and shameful past that he doesn’t ever want Tenley to find out about. And Tenley has secrets of her own that could make Hayden run away forever. When Tenley asks Hayden to put a beautifully elaborate tattoo across her back, the two form what they thought was an unshakeable bond. But when Tenley’s past shows up on her doorstep, will Hayden stand by her side…or run?

My Review

Where do I begin?  This is one of, if not the best book I have read this year.  Seriously,  I floved it! When I first received the ARC copy, it sat on my nightstand for a couple of days.  I finally read the synopsis and started the book.  Talk about surprise…. I couldn’t put this book down!  Seriously!

First of all, Helena did an amazing job creating her protagonists for this story.  Tenley and Hayden were perfect and well written.  She created characters with real problems and believable pasts.  Tenley, is a graduate student starting her life over again in a new city hoping to escape her traumatic past. Hayden is a tattoo artist who works across the street from Tenley’s place. He also has a traumatic past. From the moment they first see each other, the chemistry and connection is there.  Not only do they share traumatic pasts, they both keep secrets about their past from each other, each for different reasons.

Tenley decides to get a tattoo and there is only one person she wants as her tattoo artist.  This tattoo she wants represents many things to her, and will serve as a cathartic experience.

Hayden, a true tattoo artist, takes his work /art seriously.  He knows that this tattoo will require months to complete due to its complexity.  Their intense chemistry poses a problem due to his policy of client and artist relationship. Their friendship and relationship flourishes.  They soon realize how much they need each other. Their moments together from those at the parlor to those in her apartment are intense.

While Hayden appears to be this bad boy, covered in ink and piercings, a new side of Hayden is revealed, one which made him even more lovable to me.  I kid you not when I say, “I actually had dreams about this book.” Hayden is….well… intense and his character is just one I cannot let go of. Hayden knows that the past Tenley keeps from him must be awful. I love how hard he tries to get her to open up and trust him.

There are so many reasons why I love this book. The story of Tenley and Hayden would be the main reason but there are also many different symbolic and emotional elements that add to my reasons why this book was so complete.  The secondary characters were also well written and they too are so vital in Tenley and Hayden’s life.

Helena, your sex scenes are hot!  Umm… kitchen counter hot!

I really loved how much these two characters craved and needed each other.  I loved Hayden’s protective and OCD side too.

While the story ends with a cliffhanger, don’t fret.  This will give you some time to reread it and get ready for Inked Armor (May 2014) and more of Hayden.

I floved everything about this book!!!

I gave this book 5 steamy stars!

I can’t stop raving about it.

“Tell me you need this. Tell me you need me.”
“I need you.” We were united in our craving for each other. His desire was just as overwhelming as mine.

Beyond the tattoos and piercings, or because of it–I couldn’t decide which– he was the most beautiful man I’d ever seen.

If you haven’t read the prequel, Cupcakes and Ink by Helena Hunting, go one click it today.

It is definitely worth reading!  Here’s my review.

Inked Armor – May 2014

Since Hayden loved cupcakes and I love to bake just like Tenley,  I decided to throw in one of my recipes for Vanilla Cupcakes.  You see, every time I bake now, I think of Hayden.  Enjoy!  

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract 

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Vanilla Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Directions:

Vanilla Cupcakes:

1.  Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

2.  In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

3.  In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

4.  With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

5.  Evenly fill the muffin cups with the batter and bake for about 17 -20 minutesor just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Vanilla Buttercream Frosting:

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, 

Makes about 12 cupcakes.

*****************************************************************************************************************************************************

About the Author:  Helena Hunting

Helena Hunting lives on the outskirts of Toronto with her incredibly tolerant family and two moderately intolerant cats. She’s putting her degree in English Lit to good use by writing contemporary erotic romance. She is the author of Clipped Wings, her debut novel, and Inked Armor.

Website:    http://www.helenahunting.com/

Twitter:  @HelenaHunting

Sex on The Beach Drink Recipe

I just finished reading this awesome book, Beyond Me by Jennifer Probst.  It is one of the books in the Sex on the Beach Series.  (full review tomorrow)

The Sex on the Beach Series

This series releases tomorrow. I can’t wait to read the other two books Before You by Jenna Bennet and and Between Us by Jen McLaughlin.  They are next on my TBR.

Three separate novellas. Three different authors.

I thought it would only be right to get in the mood for this series with a drink.  Here is the recipe for a Sex on the Beach Cocktail.

Enjoy!

Ingredients

1 1/2 oz vodka

1/2 oz peach schnapps

2 oz cranberry juice

2 oz orange juice

Add vodka and peach schnapps to a highball glass over ice.   Fill with equal measures of cranberry and orange juice.  Stir!

Garnish with a slice of orange.

From My Kitchen ~ Shrimp Creole Recipe

By now, most of you know that I love to cook.  I also love the flavors of the Caribbean.  Today’s recipe is Shrimp Creole Cuban style.  This shrimp dish has Haitian and French influences too.  I serve it with white rice and my favorite vegetables.  When I made it last, I added fried plantains, another family favorite.  It is a quick and delicious dish to make.  Your family will love it!

Shrimp Creole (Cuban style)

Ingredients 

2 tablespoons butter

2 tablespoons olive oil

3 garlic cloves, minced

1/4 chopped celery

1/4 cup chopped onion (I prefer yellow onions)

2 large tomatoes, peeled, seeded and chopped

a pinch of red pepper flakes (or more if you like it hot)

1 tablespoon freshly chopped flat leaf parsley

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 1/2 pounds medium raw shrimp, peeled and deveined

1/2 pound scallops

1/4 cup white wine

Directions

1.  In a large saute pan, melt the butter and the olive oil over low heat.

2.  Add the celery, onion, garlic, tomato, pepper flakes, parsley, sugar, salt and black pepper.

3.  Cover and raise the heat to medium low, simmer for 3-5 minutes or until the onion and the celery are tender.

4.  Add the scallops and stir, cover. Cook for about 2 minutes

5.  Add the shrimp, stir and cover.  Cook for about 3 more minutes.    (Shrimp cooks fast)

6.  Add the wine and stir until the liquid comes back to a simmer.

7.  Serve over white rice and with your favorite vegetable sides.

Enjoy!

¡Buen Provecho!

~Susi

When life gives you Key Limes…. Recipe

My visit to Homestead, Florida recently led me to a famous fruit stand, Robert is Here.  If you have never been there, you must go there for their fresh fruits and their shakes.  Their shakes are amazingly delicious.  While you wait for your shake to be made, browse the store.  They sell locally grown fruits and vegetables.  They also have salsas, dressings, nuts and even sunflowers.

So what did I buy?  I bought key limes.  You see my younger son and husband are huge key lime pie fans.  In fact, they are always in search of the perfect key lime pie.  I decided that I would make it for them.

When life gives you Key Limes… make Key Lime pie.

Here are my Key Limes and my mouthwatering pie! Recipe follows.

It is an easy pie to make!

Ingredients

For the filling:

3 large egg yolks

1 (14 oz.) can of sweetened condensed milk

1/2 cup fresh squeezed key lime juice

3  teaspoons grated lime zest

1/2 cup heavy cream

1 9 inch graham cracker crust (Make your own or store bought)

Directions

1. Preheat oven to 350 degrees F.

2. In a bowl, whisk together sweetened condensed milk and egg yolks. Slowly stir in the lime juice, lime zest, and cream .  Stir together and pour into your pie crust.

3. Bake for 30 minutes.

4. Remove pie from oven and allow to cool. Once cooled, keep in the refrigerator until ready to top with whipped cream.

5.  Top with whipped cream to taste and a slice of keylime.

Whipped Cream Topping

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioners sugar

1. In a large bowl or mixer. I use my KA. Whip cream until stiff peaks are just about to form.
2. Beat in vanilla and sugar until peaks form.
3. Pour whipped cream into a pastry bag with your tip of choice.

To be honest, my key lime pie was pretty darn good.  My family loved it!

The key to a delicious key lime, use fresh key limes.

Enjoy!

~Susi

Dinner for Prostitutes? Recipe for Cuban-Style Rice

Cuban-Style Rice Recipe

When I was growing up, my Cuban grandmother always referred to this simple meal of fried eggs and rice as dinner for prostitutes.  I guess what she meant was that this was their dinner since it was inexpensive and was what they could afford.   I always found her comment amusing and since I didn’t care to eat fried eggs and rice, I never thought much of it.  As an adult, I have heard several other people of Cuban descent call it the same.  I laugh each time and remember my grandmother.

Recently, I reviewed a cookbook filled with recipes from Spain.  While browsing the cookbook, I found the famous fried eggs and rice by another name, “Cuban Style Rice.” I learned that this recipe is actually popular in the Canary Islands and Catalonia.  My grandfather, her husband, was from the Canary Islands, funny, right?

Here is the recipe. It is actually a substantial supper dish popular in many cultures.

I made this recipe the other night for my family.  It was a bit different from the regular fried eggs and rice.  I smiled as I prepared this dish because I knew my grandmother was smiling back down on me.

Try it for yourself.  Enjoy!

~Susi

Ingredients

3 garlic cloves

1/2 cup of olive oil

1 1/2 cups of long grain rice

1 Tablespoon butter

4 large eggs

salt and paprika

Tomato Sauce (on the side)

2 Tablespoons olive oil

1 onion chopped

2 garlic cloves, finely chopped

1 12 oz can of tomatoes

4 thyme or oregano sprigs

ground black pepper

Directions

1.  Make the tomato sauce first.  Heat the oil in the pan, add the onion and garlic and fry gently, stirring until soft.  Stir in the tomatoes and thyme and oregano.  Simmer for about 5 minutes.  Add the seasoning to taste.  Remove the herbs and keep warm.

2.  Cook your rice.  I used a rice cooker/steamer.  Follow your own rice guidelines.  Add the 2 whole garlic cloves to the rice.  Cook until rice is done and all liquid has been absorbed.

3.  Heat a pan with the olive oil and gently fry one chopped garlic clove,  Add the rice, stir, season well, then turn off the heat and cover the pan.

4.  Add 4 tablespoons of olive oil to the pan and fry the eggs over a medium-high heat, until the edges turn golden.  Season to taste with salt and paprika.  Serve the rice surrounded by the tomato sauce and top with the fried egg.

Easy Date Night Chicken Recipe

I have always loved the flavors of dates and bacon.  My grandmother used to wrap bacon around dates and bake them during the holidays as an appetizer.  Try it.  It is really delicious.

This easy recipe is perfect for a Date Night, Well, it is made with dates and bacon and chicken.  Bacon… yes bacon.  It is a favorite at my house.

Date Night Chicken

Ingredients

10-12 pitted dates chopped

2 shallots

2 oz. deli goat cheese, crumbled (optional)

4 slices bacon (lean)

2 boneless, skinless chicken breasts cut into strips

garlic/herb seasoning (to taste)

pepper (to taste)

2 tablespoons canola oil

1 cup white wine or chicken broth

Instructions

Chop up the dates.  Slice your shallots into thin pieces. Crumble the goat cheese.  Cut your bacon slices into 1/2 inch pieces. Cut chicken breasts into thin strips.

1.  Preheat large saute pan on medium high for about 3 minutes.  Season the chicken with the herb seasoning and pepper. The amount of seasoning is up to you.  I lightly season my strips.

2. Pour oil in pan and add chicken.  Cook chicken strips until browned. Remove chicken from pan and set aside for later.

3.  Reduce the heat to medium and add the bacon.  Cook the bacon until crisp. Add the shallots to pan and add the dates.  Cook for about 3 more minutes.

4.  Remove the pan from the heat.  Add wine or chicken broth and return the chicken to the pan.  Reduce the heat to low and cover.  Simmer for about 10-12 minutes.  Add more wine or broth to make more sauce if you like.

5.  Remove the chicken from the pan.  Spoon date/bacon mixture on top of the chicken.  Top with goat cheese if you like.  Serve!

I made roasted broccoli as a side.  I skipped the goat cheese.  It is an acquired taste I have yet to acquire.  But, be sure to add it if you like it.  It balances the sweet and savory flavors of this easy dish.

Enjoy!