Vélez Delights

Marble Molasses Pound Cake

2010-12-10T00:07:00.002-05:00

"Don't overestimate the decency of the human race." - H. L. Mencken

Every once in a while, I receive a phone call from a certain someone that annoys the crap out of me. It's just one specific person that thinks he still knows how to push my buttons. Do you have someone like that in your life? For most people, it's an ex, or a bill collector, or an in-law. In my life, it's unfortunately exhibit Z: a person out there that has no polite category, but one that can only be described by vulgarity which I won't elaborate on now. Anywho, whenever that person calls, it reminds me of how fucked up (pardon the French) people can be. One minute, you're trusting someone with everything, every secret, every worry, every good moment, every sad one, etc. You catch the drift. You feel as if there's a deep connection there, but then over the course of time, things happen that end the relationship or friendship. Then, all hell breaks loose. Words are said, revenge may take place, atomic bomb fights occur. What does that end up in? Pure annoyance. Those people turn into a kind of parasite, one that thrives on your downfall, on your weaknesses, on pissing you off. In going with the quote, those parasites lose all their decency and along with it their right to be called human. Why should we put up with people like that? How do we benefit? Are they helping us in any way? No, probably not. They're probably just aiding in the loss of patience and money. So you know what? I declare today "Goodbye Parasite" day. Me estoy purgando. I forgot how to translate it literally, but it basically means I'm deworming myself. Did any of you see this year's MTV VMA's? Well, if you did, you may be figuring out what I'm going to say next. In the words of Kanye West:

Let's have a toast for the douche bags.
Let's have a toast for the assholes.
Let's have a toast for the scumbags.
Every one of them that I know.
-Runaway

Marble Molasses Pound Cake
adapted from: Southern Cakes: Sweet & Irresistible Recipes For Everyday Celebrations

"I always thought marble cake was a fifties twist on the familiar layer cake, but I was wrong. The custom of swirling two contrasting shades and flavors of batter into a marbled design dates back to the pound cakes of the 1800s. Molasses or another kind of syrup often provided the color and flavor, boosted by a generous hand with spices, which were always freshly ground. The resulting cake is delicious as well as gorgeous. Getting the swirls and whirls just right is an extra pleasure for the cook."

serves 6 to 8

Ingredients:
2 cups sifted unbleached all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup salted butter, softened
1/4 cup unsalted butter, softened
1 cup sugar
2 eggs, beaten
2/3 cup whole milk
3 tbsp molasses
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves

Directions:
1) Heat the oven to 350F. Generously grease a 9-by-5-inch loaf pan, line the bottom of the pan with waxed or parchment paper, and flour the pan.
2) Combine the flour, baking powder, and salt in a medium bowl, and stir with a fork to mix well.
3) In a large bowl, beat the butters with a mixer at high speed until light and fluffy. Add the sugar and beat to combine the ingredients well. Add the beaten eggs and continue mixing until the mixture is light, fluffy, and smooth, 1 to 2 minutes. Stop several times to scrape down the bowl.
4) Add about a third of the flour mixture, and then about half of the milk, beating at low speed after each addition just long enough to make the flour or the milk disappear into the batter. Mix in another third of the flour, the rest of the milk, and then the last of the flour in the same way.
5) Scoop out about a third of the batter into a medium bowl, and add the molasses, cinnamon, nutmeg, and ground cloves. Stir with a wooden spoon or fork to mix everything into the batter well.
6) Quickly add both batters to the pan, a few tablespoonfuls at a time, alternating between the plain and spiced batters. Run a table knife through the batter in a figure-eight pattern to swirl the batters together. Bake at 350F for about 1 hour, until the cake is golden brown and springs back when touched lightly at the center, and until a wooden skewer inserted in the center comes out clean.
7) Cool the cake in the pan on a wire rack or a folded kitchen towel for about 10 minutes. Use a table knife to loosen the cake from the sides of the pan. Then turn out the cake onto a wire rack or a plate, remove the paper carefully, and cool completely, top side up.

Chocolate Pound Cake

2010-12-09T00:07:00.004-05:00

"We do not remember days, we remember moments." - Cesare Pavese

Looking back on my 21 years of life, I can't say I honestly remember full days at a time. Yes, I remember the past couple of days because of how recent they are. But past days, no. Let me take it back to last year when I went to Colombia. One weekend during that trip, I went to the city, Medellín, with my cousin. I remember the car ride, and going to the mall with him, amongst other little bits, but one of the most memorable things I remember was going to this rave called BlackDance Toxic. It was at the local airport right in the middle of the city. I don't really remember the music, because after a while all techno sounds the same. What I remember is sitting out in the open air, looking up, looking around. You see, Medellín is located in a valley so the mountains rise up around it, and at night, the mountains are all lit up. I remember laying there on the grass with my cousin and his friend, and just seeing all those lights blend in with the stars. Something about being in that environment made me forget about where I was, and the mountains became one with the sky, and lights and stars were one giant galaxy surrounding the Olaya-Herrera airport. I remember tuning everything out, and just thinking, "Wow, this is fucking gorgeous." On another occasion on another day of another year, I remember having a kind-of grown-up lunch with a friend I hadn't seen or talked to in a while. I felt like a real person, meeting someone for lunch, to talk about life and all that had happened over the course of a year or two, basically since graduation. The point is, you don't really remember whole days at a time. You remember moments that made you who you are, moments that stood out from the normal, moments that make you happy or sad, or moments that make you crack up when thinking about them (such as meeting your favorite singer and crying uncontrollably while he's hugging you, or doing yoga at a club, or yelling out "I heard you say, Hey! Hey!" as if you were the one who actually recorded the song). What are your moments like?

Chocolate Pound Cake with Chocolate-Pecan Frosting
adapted from: Southern Cakes: Sweet & Irresistible Recipes For Everyday Celebrations

"This handsome cake has a deep, rich, chocolate flavor without too much sweetness. But if sweet pleases you as it does me, do spread that frosting on top. You could also dust the cake with confectioners' sugar or serve it with a generous dollop of whipped cream or a big scoop of vanilla ice cream."

serves 8 to 10

Ingredients:
3 cups sifted unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cups evaporated milk
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
1/2 cup shortening
1 1/2 cups sugar
1 1/2 cups light brown sugar
5 eggs
Chocolate-Pecan Frosting (recipe follows)

Directions:
1) To make the cake, heat the oven to 325F. Generously grease and flour a 10-inch tube pan. Sift the flour, cocoa, baking powder, and salt into a medium bowl, or stir with a fork to mix them well. Stir the vanilla into the evaporated milk.
2) In a large bowl, combine the butters and the shortening and beat well with a mixer at high speed until they form a smooth, fluffy mixture. Add the sugars gradually, beating well to combine them evenly.
3) Add the eggs one by one, beating well each time. Add about one third of the flour mixture, and then half the milk, beating each time at low speed only until the flour or milk disappears into the batter. Mix in another third of the flour, the rest of the milk, and then the last of the flour in the same way.
4) Scrape the batter into the prepared pan. Bake at 325F for about 90 minutes, until the top of the cake is firm and dry, the sides are pulling away from the pan, and a wooden skewer inserted in the center comes out clean.
5) Cool the cake in the pan on a wire rack or a folded kitchen towel for 15 minutes. Loosen the cake from the pan with a table knife, and turn it out onto a wire rack or a plate to cool completely, top side up.

Chocolate-Pecan Frosting

Ingredients:
1/8 cup salted butter
1/8 cup unsalted butter
1 oz unsweetened chocolate
1 1/4 cups confectioners' sugar
3 tbsp whole milk
1/2 tsp vanilla extract
1 1/4 cups chopped pecans

Directions:
1) To make the frosting, in a small saucepan, combine the butters and the chocolate. Cook over medium heat, stirring often, until melted and smooth. Remove from the heat, add the confectioners' sugar, milk, and vanilla, and stir well until the glaze is smooth.
2) Spread the glaze over the cake while it is still warm, or cool to room temperature and use it to ice the top of the cake. Quickly sprinkle the chopped pecans over the frosting on the top of the cake.

Classic Pound Cake

2010-12-08T00:07:00.002-05:00

"We have to start teaching ourselves not to be afraid." - William Faulkner

It's funny how sometimes you can be get so involved with something that you forget how things were before it. As of late, everything's been crashing down and overwhelming me, making me forget how things were before the downpour of work and school. I generally manage stress pretty well, but for some reason I didn't handle it so well this time around. I was a huge wreck and couldn't manage my time well, I've been bitter and mean to some people, grouchy in general, and very very tired. All it took was one brief 20 second phone call to bring me back down to reality. That one phone call put me at ease with myself, and it was a major reality check. I calmed down, breathed, looked around, and continued with business but with a better perspective of things. I think that can happen to a lot of people. Life just sometimes gets so hectic that breathing and being in the moment is kind of kicked to the side and becomes something forgotten. Also, everyone seems to be in a crazy super-hectic world around the holidays, so why not take a quick break, bake something, cook something, watch a quick movie, read a chapter or two from a good book, or just sit and people-watch? You'd be surprised at rejuvenated you'll feel after that little break from your fast-paced life.

Waddad Habeeb Buttross's Classic Pound Cake
adapted from: Southern Cakes: Sweet & Irresistible Recipes For Everyday Celebrations

"This recipe comes from Mrs. Waddad Habeeb Buttross of Natchez, Mississippi. Her cookbook, Waddad's Kitchen: Lebanese Zest & Southern Best, blossomed from a family keepsake collection into a handsome book reflecting both her Lebanese ancestry and her family's deep roots in Mississippi's fertile soil. Fried corn bread and turkey-bone gumbo share the pages with lamb kibbi, fresh pita bread, and homemade feta cheese. A world-class desserts chapter opens with this genuine pound cake, composed of equal weights of butter, sugar, flour, and eggs. Mrs. Buttross's six children say it is excellent, and they are correct."

serves 8 to 10

Ingredients:
1/2 lb salted butter, softened
1/2 lb unsalted butter, softened
1 lb confectioners' sugar
6 eggs
1 lb sifted unbleached all-purpose flour
1 tsp vanilla extract

Directions:
1) Heat the oven to 325F, and generously grease and flour a 10-inch tube pan.
2) In a large mixing bowl, beat the butters with a mixer at high speed, scraping down the bowl once, until creamy and smooth, about 1 minute. Add the confectioners' sugar and continue beating to combine well, scraping down the bowl often, about 2 minutes. Add the eggs, one at a time, beating just enough each time to mix the egg into the batter.
3) Add the flour and beat at low speed, or stir with a large spoon, until it disappears. Stir in the vanilla, and then scrape the batter into the prepared pan.
4) Bake at 325F for 1 to 1 1/2 hours, until the cake is golden and springs back when touched lightly in the center, and until a wooden skewer inserted in the center comes out clean.
5) Cool the cake in the pan on a wire rack or a folded kitchen towel for 10 minutes. Use a table knife to loosen the cake from the sides of the pan. Carefully turn out the cake onto a wire rack or a plate to cool completely, top side up.

Findes Sabrosos: Crema de Espinaca

2010-12-07T00:07:00.000-05:00

"Men always want to be a woman's first love - women like to be a man's last romance." - Oscar Wilde

One of the most vivid food-related moments of my life was the time I went to this mall inside the Radisson hotel by the airport. It was my first time being able to go inside that certain part of the mall, because it was like an outlet mall and it had very strict rules as to who could go in. On the 3rd or 4th floor, my mom and I went to this small restaurant. I think it was lunch time and all they were serving was soup, all different kinds of soup. I ended up picking this spinach soup, but it was more like a spinach cream soup. It was relatively thick, and didn't taste much like spinach. I never thought I'd taste it again; it was just that good. When I found this recipe, I decided to give it a go to see if it compared to my memory. It didn't beat it, but it came pretty close to the miraculously good spinach cream soup I had had so many years ago. One little thing: it was a little on the salty side. It could be that the salted butter gave it too much salt, or maybe I should've used a salt-less chicken broth, if that even exists, but the salt definitely has to be added minimally.

SPANISH:

Crema de Espinaca
(Medellín Gourmet)

da 4 a 5 porciones

Ingredientes:
2 cebollas pequeñas, en rebanadas
1 diente de ajo, machacado
2 cdas de mantequilla con sal
2 cdas de mantequilla sin sal
3 tazas de caldo de pollo
1 lb de espinacas bien lavadas
1/4 cdita de pimienta
1/2 cdita de sal
1/4 cdita de nuez moscada
1 taza de leche entera
3 cdas de crema

Direcciones:
Sofría en mantequilla las cebollas y el ajo durante 5 minutos sin dejarlos dorar. Agregue el caldo y las espinacas. Cocine esto durante 25 minutos. Luego licúelo añadiendo la sal, pimienta, nuez moscada y leche. Mezcle hasta que esté cremosa. Ponga todo nuevamente en la olla; caliente sin que hierva. Agregue la crema de leche antes de servir.

ENGLISH:

Cream of Spinach
(Medellín Gourmet)

makes 4 to 5 servings

Ingredients:
2 small onions, sliced
1 garlic clove, minced
2 tbsp salted butter
2 tbsp unsalted butter
3 cups chicken broth
1 lb spinach, well washed
1/4 tsp pepper
1/2 tsp salt
1/4 tsp nutmeg
1 cup whole milk
3 tbsp heavy cream

Directions:
Sauté the onions in butter and garlic for 5 minutes without letting them brown. Add the broth and spinach. Cook it for 25 minutes. Then puree while adding the salt, pepper, nutmeg and milk. Mix until creamy. Put everything back into the pot; heat without boiling. Add the heavy cream before serving.

Findes Sabrosos: Zucchini y Pescado a la Italiana

2010-12-06T00:07:00.002-05:00

"Photography is a major force in explaining man to man." - Edward Steichen

This is so exciting! Welcome to the first recipe in the Findes Sabrosos series! To kind of summarize what the series is about, I'll just let you guys know the basics:

All the recipes are from a cookbook in my mom's collection called Medellín Gourmet.
These recipes will be posted in both English and Spanish.
Although posted on Mondays and Tuesdays, these are kind of meant for the weekend, hence "Tasty Weekends" but obviously you can make them whenever you want :)
None of these posts will have pictures since I'll be making them in the late afternoon/night time for my family so there wouldn't be great lighting.

So here goes! Oh wait, let me remind you all if you have any questions, feel free to ask away!

This recipe really surprised me. You see, I'm very picky as to how I like my fish to be cooked, and was kind of skeptical when making this recipe because I couldn't figure out if the fish would be cooked right or if it would have any flavor. Both points were covered in this recipe. The fish ended up cooked perfectly, nice and tender and packed with flavor. It combines really well with the zucchini. For this recipe, you could technically use any white fish, but I used tilapia for it.

SPANISH:

Zucchini y Pescado a la Italiana
(Medellín Gourmet)

da 6 porciones

Ingredientes:
4 cdas de aceite de oliva extra virgen
8 cebollas juncas en rebanadas
4 zucchini medianos, cortados en cuadritos
6 ramitas de perejil, cortadas finamente
sal al gusto
1/8 cdita de pimienta roja (cayena)
1/2 cdita de sazonador italiano
2 lbs de tilapia en filetes
1/2 taza de queso Parmesano rallado

Direcciones:
Fría las legumbres en aceite por 5 minutos. Añada los condimentos y cocine tapado a fuego lento durante 15 minutos. Arregle los filetes en un molde y cubra con la mezcla de zucchini. Ponga el queso por encima y hornée 15 a 20 minutos a 350F.

ENGLISH:

Italian-Style Zucchini and Fish
(Medellín Gourmet)

makes 6 servings

Ingredients:
4 tbsp extra virgin olive oil
8 Welsh onions, sliced
4 medium zucchini, diced
6 sprigs of parsley, finely chopped
salt to taste
1/8 tsp ground red pepper (cayenne)
1/2 tsp Italian seasoning
2 lbs tilapia fillets
1/2 cup grated Parmesan cheese

Directions:
Fry the vegetables in the oil for 5 minutes. Add the seasonings and cook, covered, over low heat for 15 minutes. Arrange the fillets in a pan and top with the zucchini mixture. Put the cheese on top and bake for 15 to 20 minutes at 350F.

Findes Sabrosos

2010-12-05T00:07:00.000-05:00

"The first duty of love is to listen." - Paul Tillich

Hey everyone! It's been forever, hasn't it? Since my last post, Halloween has blown through, Thanksgiving settled down for a little, then was driven out of town by the craziness of Black Friday. It is now December, which means the holidays are here, the weather has become a little colder, Christmas songs are on the radio, houses are being decorated, and microwaves, stoves, and ovens are all being used for the greater good of cooking and baking holiday goodies. Throughout the world, at least in most places, December reunites families and with that comes many dinners, family events, and huge gatherings. For small families, December means making food together and sharing a lot more time as a family. That's my family's case. We're small, and basically it's just my mom, my dad, and me, as well as our pets: horses, cats, dogs, and chickens. I'm usually the one that bakes everything, while my mom is the one that cooks. I've been baking for a while now, and kind of decided to start practicing my cooking skills. I personally don't own any actual "cook"books, but my mom does. Hers though are all in Spanish. So, what popped into my head? Findes Sabrosos did. Since my family's Colombian, I decided to bring some of my heritage onto the site. This is going to be done through what's literally translated as "Tasty Weekends." What am I going to do for these weekends? My mom has this book called Medellín Gourmet which revolves around giving a Colombian take on recipes from all around. I'll be testing out the recipes and posting them up here, in both English and Spanish. The only catch is that there won't be any pictures, since by the time I'd be making these and serving them, it would be night time so the lighting would suck or we'd probably eat it all before having a chance to even think of taking a picture. I hope it doesn't bother anyone and that you all enjoy being able to try out all these recipes.

I'll be posting up 2 recipes a week: one for Saturday and one for Sunday.

What's on the menu for this week?
12/06: Zucchini y Pescado a la Italiana
12/07: Crema de Espinaca

Que disfruten!

Yellow Cupcakes with Chocolate Buttercream

2010-10-11T21:54:00.005-04:00

"Love consists in this, that two solitudes protect and touch and greet each other." - Rainer Maria Rilke

Having worked at my job for quite some time now, I've gotten to know someone - R for matters of privacy - really well. I've overheard many conversations that R and I can both say "never existed" or "never happened." I've heard this person's opinions on work matters and non-work matters, I've shared some pretty hilarious moments with R, and I've even heard R curse (mind you, R never curses). R even made me sign a contract saying how I will not let a certain trip and a certain boy stop me from getting my degree, this stemming from a freak out I gave this person last year after meeting the certain boy. Regardless of your proximity to R, everyone that has met R can safely say that R loves everything that has to do with his/her family: kids and spouse, quirks included. Going back to how I've closely worked with R, when the spouse calls or texts or emails, they never ever forget to say "I love you" to each other. They've been together for 7 years, and yet, I don't know how to describe it. You know that beginning stage of a relationship, or I guess the newlywed phase of a marriage, where the 2 people are so in love or so ooey-gooey with each other that it resembles a cheesy soap-opera romance? That's how they are. Still. After having kids, and well, I'm assuming they do have their fights like normal people, R's face always lights up when the spouse calls. Whenever R and F say "I love you" to each other, it still sounds completely honest and genuine. How do they keep it up? Does it really come that naturally to them? I know I'm still young, but I had a rough relationship with someone that sadly isn't worth the time and thought. My whole saga with him probably lasted a good 5 years, and what did I end up with? Doubt, fear, huge walls, and trust issues. Now that I maybe have something with a certain boy, I wonder, could things end up as well for us as they have for R and F?

Oh, woops, kind of forgot about mentioning the holiday that's coming up: Halloween! What's everyone doing this year? Any cool costume ideas? Tell me yours and I'll tell you mine :)

Yellow Cupcakes with Chocolate Buttercream
adapted from: Cupcakes: Luscious Bakeshop Favorites From Your Home Kitchen

"Rich, tender, buttery yellow cupcakes are always crowd pleasers. The classic pairing for yellow cupcakes is a smooth and silky chocolate buttercream, but, really, just about any flavor of frosting would be a good match."

makes 12 cupcakes

Ingredients:
1 1/4 cups unbleached all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/3 cup whole milk
Chocolate Buttercream (recipe follows)

Directions:
1) Position a rack in the middle of the oven and preheat to 350F. Line a standard 12-cup muffin pan with paper or foil liners.
2) In a bowl, whisk together the flour, baking powder, and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not over-beat.
3) Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
4) Frost the cupcakes with the buttercream and serve.

Chocolate Buttercream

makes about 2 cups

Ingredients:
3 large egg whites, at room temperature
3/4 cup sugar
pinch salt
1 cup unsalted butter, cut into 16 pieces, at room temperature
2 tbsp unsweetened cocoa powder
4 oz semisweet chocolate, melted and slightly cooled

Directions:
1) In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch, about 160F on an instant-read thermometer, about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.
2) With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. In a small bowl, whisk the cocoa powder into the cooled melted semisweet chocolate. Add this to the butter mixture and beat until combined, scraping down the sides of the bowl as needed. Use right away.

Triple Chip Cheesecake

2010-10-03T23:34:00.002-04:00

"Don't go through life, grow through life." - Eric Butterworth

October is here, and with it Miami's weather has changed to ideal. The humidity has officially left the city, and the extremely hot temperatures are also missing. The close to 100F weather was replaced with mid to high 80s and an amazing breeze has been gracing Fall's presence throughout the entire area. Halloween decorations are already being put up on houses, every store is in Halloween and pumpkin mode, and Bath & Body Works smells like spiced cider. Fall is in roaring full force, and I'm actually excited for once. I usually want this season to roll on through quickly in order for Christmas to get here, but something in me has changed this year, and I've been enjoying this season to its fullest extent. Over the course of the next few weeks, you'll be seeing some Fall inspired desserts, which I usually don't do. I usually think "Who gives a crap about what season it is? I'm gonna bake whatever I want" but this year, with the overabundance of apples and the smells of cinnamon and pumpkin spice all through the air, I decided to just go with it. I've been making desserts with apples, pumpkin, and grape. Others I have lined up are also befitting of the season. Apart from having seasonally-inspired posts, I also year-round ones, like this one. Don't mind the huge crack mine has; the flavors are still extremely delicious and the 3 "chips" all blend well together.

Triple Chip Cheesecake
adapted from: Nestlé Best-Loved Recipes

makes 12 to 16 servings

Ingredients:
CRUST
1 3/4 cups chocolate graham cracker crumbs
1/6 cup salted butter, melted
1/6 cup unsalted butter, melted

FILLING
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 tbsp all-purpose flour
1 1/2 tsp vanilla extract
3 large eggs
6 oz Nestlé Toll House Butterscotch Flavored Morsels
6 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
6 oz Nestlé Toll House Premier White Morsels

TOPPING
1 tbsp each Nestlé Toll House Butterscotch Flavored Morsels, Semi-Sweet Chocolate Morsels, and Premier White Morsels

Directions:
1) Preheat oven to 300F. Grease 9-inch springform pan.
2) Combine crumbs and butters in small bowl. Press onto bottom and 1 inch up side of prepared pan.
3) Beat cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour, and vanilla extract; mix well. Add eggs; beat on low speed until combined.
4) Melt butterscotch morsels according to package directions. Stir until smooth. Add 1 1/2 cups batter to melted morsels. Pour into crust. Repeat procedure with semi-sweet morsels. Carefully spoon over butterscotch layer. Melt Premier White morsels according to package directions and blend into remaining batter in mixer bowl. Carefully pour over semi-sweet layer.
5) Bake for 1 hour and 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.
6) Place each flavor of morsels separately into three small, heavy-duty resealable plastic food storage bags. Microwave on High (100%) power for 20 seconds; knead bags to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut small hole in corner of each bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.

Strazz-Ma-Tazz Bars

2010-10-02T22:35:00.004-04:00

"Great art is never produced for its own sake. It is too difficult to be worth the effort." - Robert Quillen

Strazz-Ma-Tazz Bars
adapted from: Nestlé Best-Loved Recipes

makes 16 bars

Ingredients:
1/4 cup salted butter
1/4 cup unsalted butter
12 oz Nestlé Toll House Premier White Morsels, divided
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp almond extract
1/4 cup red raspberry preserves
1/4 cup strawberry jelly
1/4 cup toasted sliced almonds

Directions:
1) Preheat oven to 325F. Grease and sugar 9-inch square baking pan.
2) Melt butters in medium, uncovered, microwave-safe bowl on High (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
3) Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt, and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
4) Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
5) Heat preserves and jelly in small, microwave-safe bowl on High (100%) power for 30 seconds; stir. Spread over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over preserves/jelly. Sprinkle with almonds.
6) Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Mini Chip Snowball Cookies

2010-09-30T21:38:00.001-04:00

"You get the best out of others when you get the best out of yourself." - Harvey S. Firestone

Mini Chip Snowball Cookies
adapted from: Nestlé Best-Loved Recipes

makes about 5 dozen cookies

Ingredients:
3/4 cup salted butter, softened
3/4 cup unsalted butter, softened
3/4 cup powdered sugar
1 tbsp vanilla extract
1/2 tsp salt
3 cups all-purpose flour
7 oz Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
5 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup finely chopped pecans
powdered sugar

Directions:
1) Preheat oven to 375F.
2) Beat butters, sugar, vanilla extract, and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and pecans. Shape level 1 1/2 tablespoons of dough into 1 1/4-inch balls using a medium cookie scoop. Place on ungreased baking sheets.
3) Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Toll House Famous Fudge

2010-09-28T22:16:00.001-04:00

"I learn something every time I go into the mountains." - Michael Kennedy

Toll House Famous Fudge
adapted from: Nestlé Best-Loved Recipes

makes 49 pieces

Ingredients:
1 1/2 cups granulated sugar
5 fluid oz evaporated milk
1 tbsp salted butter
1 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
9 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans
1 tsp vanilla extract

Directions:
1) Line 8-inch square baking pan with foil.
2) Combine sugar, evaporated milk, butters, and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3) Stir in marshmallows, morsels, nuts, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Nestlé Toll House Chocolate Chip Pie

2010-09-26T21:02:00.001-04:00

"When one teaches, two learn." - Robert Half

Nestlé Toll House Chocolate Chip Pie
adapted from: Nestlé Best-Loved Recipes

makes 8 servings

Ingredients:
1 unbaked 9-inch deep-dish pie shell
2 large eggs
1/2 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1/4 cup packed light brown sugar
3/8 cup salted butter, softened
3/8 cup unsalted butter, softened
6 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans
whipped cream

Directions:
1) Preheat oven to 325F.
2) Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugars. Beat in butters. Stir in morsels and nuts. Spoon into pie shell.
3) Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

Zesty Lemon Pound Cake

2010-09-25T21:35:00.000-04:00

"Solitary trees, if they grow at all, grow strong." - Winston Churchill

Zesty Lemon Pound Cake
adapted from: Nestlé Best-Loved Recipes

makes 16 servings

Ingredients:
3 oz white chocolate
3 oz white chocolate chips
2 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
3 large eggs
4 tbsp grated lemon peel
1 1/3 cups buttermilk
1 cup powdered sugar
3 tbsp fresh lemon juice

Directions:
1) Preheat oven to 350F. Grease and flour 12-cup Bundt pan.
2) Melt white chocolate and chips in medium, uncovered, microwave-safe bowl on Medium-High power for 1 minute. Stir. Chocolate may retain some of its original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Cool slightly.
3) Combine flour, baking powder, and salt in small bowl. Beat butters, granulated sugar, and vanilla in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted chocolate. Gradually beat in flour mixture alternatively with buttermilk. Pour into prepared pan.
4) Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Easy Double Chocolate Chip Brownies

2010-09-24T23:20:00.000-04:00

"If men were angels, no government would be necessary." - James Madison

I hate having Internet problems. I haven't had any Internet since last Thursday, so all that's done is just back me up with homework and posting to my blog. I had a whole bunch of recipes to post up over the course of this past week, along with the accompanying little side stories, but all that's gone, gone into a black hole in the back of my brain that's been overshadowed by dealing with my Internet company and how they refuse to understand that unplugging and replugging the modem isn't working. Sadly, I'll have to play catch up and post them up. At least all of them have one thing in common: chocolate. The following recipes, as well as this one, star semi-sweet chocolate and white chocolate. Let's get started, and if you've been having massive amounts of rain like Miami has, then I hope these recipes brighten up your day :)

Easy Double Chocolate Chip Brownies
adapted from: Nestlé Best-Loved Recipes

makes 2 dozen brownies

Ingredients:
6 oz semi-sweet chocolate
6 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1/4 cup salted butter, cut into pieces
1/4 cup unsalted butter, cut into pieces
3 large eggs
1 1/4 cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp vanilla extract
1/4 tsp baking soda
1/2 cup chopped pecans

Directions:
1) Preheat oven to 350F. Grease 13x9-inch baking pan.
2) Melt 6 oz chocolate and butters in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract, and baking soda. Stir in morsels and nuts. Spread into prepared baking pan.
3) Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Island Cookies

2010-09-22T23:36:00.003-04:00

"What art offers is space - a certain breathing room for the spirit." - John Updike

Like most others in the blogosphere, I'm really liking the season change that's going on right now. While some said that yesterday was the last day of summer, others are saying that today is the last day. Regardless of who's right, my calendar says that tomorrow is the Autumnal Equinox, so, I'm guessing that means FALL IS OFFICIALLY HERE as of tomorrow. What does this mean? It means goodbye to summery desserts, cookies, clothes, shoes, colors, blah blah blah. A lot of you that are reading this have probably read about all that goes into fall starting, so I'm not going to repeat what everyone else is saying. I'd rather tell you how I refuse to let go of summer, at least for a few more days. Hence, these cookies. The coconut in them gives these cookies a nice summery feel, which could be a great contrast to fall, if you want to join the "Let's hold onto summer for a few more days" club :) Oh, for those that aren't really fans of coconut, these cookies could quite possibly convert you. Why? They appealed to my best friend, which was not a coconut lover, so maybe it could change your mind too. Quick note before I give you guys the recipe to these: I'm am loving Top Chef Just Desserts!! Loving loving loving it! So much drama, and so many amazing desserts. Honestly, I just want to eat up my tv screen. I don't want to ruin anything about today's episode for those that haven't watched it, but the winner of today's elimination challenge deserved it. Not only did it sound good, but it looked absolutely delicious!

Island Cookies
adapted from: Nestlé Best-Loved Recipes

makes about 3 dozen cookies

Ingredients:
1 2/3 cups unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/8 cup salted butter, softened
3/8 cup unsalted butter, softened
3/8 cup packed dark brown sugar
3/8 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg
7.75 oz Nestlé Toll House Milk Chocolate Morsels
3.75 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup flaked coconut
1 cup chopped pecans

Directions:
1) Preheat oven to 375F.
2) Combine flour, baking powder, baking soda, and salt in small bowl. Beat butters, brown sugars, granulated sugar, and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut, and pecans. Drop by slightly rounded 1 1/2 tablespoon using a medium cookie scoop onto ungreased baking sheets.
3) Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Petit Pain Au Chocolate

2010-09-20T23:00:00.001-04:00

"If you fell down yesterday, stand up today." - H. G. Wells

I don't know how many of you out there believe in astrology, but I do, well, to an extent, most of the time. Sometimes I think or say, "Damn, so-and-so is such a Pisces!" or "Um, I've never known a Sagittarius" or relating actions and words back to that person's astrological sign. Regardless of that, Virgos are notorious for being critical, arrogant, uncensored, tidy, organized, perfectionists, artistic, other stuff, but mostly extremely picky. Obviously, Virgos are known for more than this, but these qualities are what stick out the most. At home, at work, these characteristics are always brought out in me. Let me get into how stuff can get here at my house. My mom usually is the one that cleans and organizes the house, which includes my bedroom. Now, I have a second room. My friends and I call it my cave. It's my room to study, watch tv, talk on the phone, blog, and bum around after a long party night. While my mom fixes things in my bedroom to her liking, I fix things in my cave. It may not be 100% organized, but it's probably at like a 90%, and I know where everything is and how it's placed. If you were to browse around my laptop, you'd think I'm a freak. Everything is labelled with appropriate titles and dates, and are also filed my own way in specific folders, the music is organized by genre and performer, and... I'm blabbing. I can go on and on about the ways to my madness, but I'd rather not. I'd rather focus on how these amazing croissant-like desserts take all the craziness out of my head. The layers of puff pastry give way to a bottom layer of milk chocolate that just melts in your mouth. When eating these, I'd always heat them up a bit so the chocolate could be extra gooey, and I recommend you guys do that too when making/eating these.

Petit Pain Au Chocolate
adapted from: Nestlé Best-Loved Recipes

makes 8 pastries

Ingredients:
1 package (17.25 oz) frozen puff pastry sheets, thawed
6 oz Nestlé Toll House Milk Chocolate Morsels, divided
1 large egg, beaten
2 oz semi-sweet chocolate, broken into pieces
1 tbsp salted butter
1 tbsp unsalted butter
1/2 cup powdered sugar
1 1/2 tbsp hot water

Directions:
1) Preheat oven to 350F. Grease 2 baking sheets.
2) Unfold 1 pastry sheet on lightly floured surface. Roll out to make 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.
3) Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4) Melt semi-sweet chocolate and butters in small, uncovered, microwave-safe bowl on High power for 30 seconds. Stir. Chocolate may retain some of its original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bar is melted. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

Easy Coconut Banana Cream Pie

2010-09-19T23:12:00.003-04:00

"Forgiveness is the key to action and freedom." - Hannah Arendt

Over the past few years, I've come to know several people in my life very well. Some of those people have proven themselves to be great and true friends that have been there for me through the corny and hilarious times as well as the "I'm so bitchy right now" times (enter a crazy laugh by those that understand the quote). I've had many great times with those select few, and if I were to get into scrap booking, I know most of those scrapbooks would either have to be kept a secret or be heavily censored when shown to others. But, as life has also come to show, I've also gotten to know many negative qualities of many people that have led me to shut them out of my life. Many things have happened, from betrayal, to insults, to falsehood, to trash talking, to a whole series of "memories" (for lack of a better word) that will never be forgotten. I know the saying goes "Forgive and forget" and it's easier said than done. Forgiving is something that requires coming down from your high-horse and being the better man, which can be attainable and doable. Forgetting, on the other hand, is something that I just don't do. If you were to forget, how could you learn from it? Shouldn't it be like the stuff you learn in school that should be learned and applied to future situations? Obviously, forgetting doesn't necessarily mean I dwell on it all the time. It just means that I learned my lesson and if my "spidey senses" (yet again, another joke for those that get it) tell me that I'm getting myself into a similar situation, I'll know how to act appropriately. Now, I know that many of those that have been cut from my life don't read this, but in order to keep up with the forgiveness theme, I'd like to let you guys know that I forgive you. It's been a hard decision to make, but I really do forgive you, well, most of you. There's still that one person out there that doesn't deserve my forgiveness, but that's a topic I won't really mention. And now... for some pie!

Easy Coconut Banana Cream Pie
adapted from: Nestlé Best-Loved Recipes

makes 8 servings

Ingredients:
1 prebaked 9-inch deep-dish pie shell
14 oz Nestlé La Lechera Sweetened Condensed Milk
1 cup cold water
3.4 oz vanilla instant pudding and pie filling mix
1 cup flaked coconut
8 oz frozen whipped topping, thawed, divided
2 medium bananas, sliced, dipped in lemon juice

Directions:
1) Combine sweetened condensed milk and water in large bowl. Add pudding mix and coconut; mix well. Fold in 1 1/2 cups whipped topping.
2) Arrange single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until very set.

White Chip Meringue Dessert Bars

2010-09-16T21:10:00.004-04:00

"To be is to do." - Immanuel Kant

Working in teams is always a challenge. There are those that seem to be designed to follow. They take orders easily, they execute them without question, and if help is needed, they (hopefully) ask for help in order to finish whatever the task may be. On the other hand, there are those that are made for the leader role. There can be a cool understanding leader that makes everyone feel as if they're a part of a team, but there can also be the dictatorial leader, that makes others feel as if they are a part of an extremely rigid regime. Those types of leaders are the hardest to work with. They don't usually change their ways, they only see things through one perspective, and they can be bullies in order to get what they want. Which do I fall into? I'm somewhere between A and B in the work environment, but I'm definitely not a C. The C people are so hard to work with, that I just wouldn't want to be that much of a pain for the others. What does this have to do with these cookies? I don't know. I just needed to indirectly vent, but these cookies do end up making a sweet end to a tough couple of work days.

White Chip Meringue Dessert Bars
adapted from: Nestlé Best-Loved Recipes

makes about 2 dozen bars

Ingredients:
CRUST
2 cups unbleached all-purpose flour
1/2 cup powdered sugar
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened

TOPPING
12 oz white chocolate chips
5/8 cup coarsely chopped pecans
5/8 cup coarsely chopped walnuts
3 large egg whites
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar

Directions:
1) Preheat oven to 375F.
2) Combine flour and powdered sugar in medium bowl. Cut in butters with pastry blender or 2 knives until mixture is crumbly. Press evenly onto bottom of ungreased 13x9-inch baking pan.
3) Bake for 10 to 12 minutes or until set.
4) Combine the pecans and walnuts in a small bowl. Sprinkle chocolate chips and 1 cup nuts over hot crust. Beat egg whites in small mixer bowl until frothy. Gradually add brown sugars. Beat until stiff peaks form. Carefully spread meringue over chocolate chips and nuts. Sprinkle with remaining nuts.
5) Bake for 15 to 20 minutes or until golden brown. Serve warm or cool completely. Cut into bars.

Pumpkin Spiced & Iced Cookies

2010-09-14T16:14:00.004-04:00

"Counsel woven into the fabric of real life is wisdom." - Walter Benjamin

Now that we're all in September, life seems to take on a different pace. For most places except Miami, the bathing suits are starting to be packed away, and wardrobes are starring warmer outfits with earthier tones. School is back in session, traffic is at an all-time high, and Fall is creeping upon us. Summer is officially over, and I closed it with the best night ever: I celebrated my 21st birthday over Labor Day weekend, where I went to a well-known South Beach club (Mansion) to see Roger Sanchez live. Not only was his set amazing, he ended up being a great down-to-earth guy that loves his fans - he came down from the booth to wish me a Happy Birthday and took pictures :) Now that that weekend has come and gone, Fall is definitely all around me. School has once again been taking up my time, as well as work, and the anxiousness for Halloween to roll around is constantly on my mind. In order to make Halloween come faster to my house, I decided to make these cookies that star pumpkin as the main ingredient. The pumpkin and the pumpkin spice make this a great start to the Fall baking season.

Pumpkin Spiced & Iced Cookies
adapted from: Nestlé Best-Loved Recipes

makes about 5 1/2 dozen cookies

Ingredients:
2 1/4 cups unbleached all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
15 oz Libby's 100% Pure Pumpkin
2 large eggs
1 tsp vanilla extract
12 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
Vanilla Glaze (recipe below)

Directions:
1) Preheat oven to 375F. Grease baking sheets.
2) Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl. Beat butters and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels and walnuts. Drop by rounded 1 1/2 tablespoon using a medium cookie scoop onto prepared baking sheets.
3) Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread or drizzle with Vanilla Glaze.

Vanilla Glaze
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons whole milk, and 1/2 teaspoon vanilla extract in small bowl; mix well.

Quick Tiramisu

2010-07-15T00:01:00.003-04:00

"When all is said and done, more is said than done." - Lou Holtz

Today had to have been a really strange day in the emotional expression department. Everything started off with a one-way heated argument, me mostly doing the arguing, NaOH reading the texts. Hours later, NaOH called me, and heard me out. This discussion turned into a conversation about how I like to be spoiled, attention-wise that is. When I'm in a relationship with someone, in this case NaOH, I give the person I'm with a lot of love, care, and attention. I'm very detallista; I forgot how to say that in English :) Since I'm making the effort to make that other person happy despite so much distance between us, I think it's natural to expect the same treatment in return. NaOH has been lacking in this department. His excuse? He's always been that way. The discussion ended with an agreement: he would try to be more caring and express his feelings more. End of angry Steph, beginning of hopeful Steph. A couple of hours later, the new NaOH surfaced, and I showered with attention. I got to admit, I loved it. It made me feel super loved, super cared for, and just down-right good. As the day went on, I just felt happier and happier, and now, I finally plateaued. I'm a little scared to hope that he'll continue improving himself, but I know no one can change anyone else. Only that person can change himself. For now, I'll just comfort myself with knowing that at least he's trying... for today at least. To aid in my comforting, this dessert comes to the rescue and with damn good reason: it's name technically means "pick me up."

Quick Tiramisu
adapted from: Nestlé Best-Loved Recipes

makes 6 to 8 servings

Ingredients:
16 oz Pillsbury Ready To Bake Sugar Cookie Dough
8 oz Neufchâtel Cheese (1/3 less fat than cream cheese)
1/2 cup granulated sugar
3/4 tsp instant coffee dissolved in 3/4 cup cold water, divided
8 oz frozen whipped topping, thawed
1 tbsp Nestlé Toll House Baking Cocoa

Directions:
1) Preheat oven to 325F.
2) Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong shapes. Place on ungreased baking sheets.
3) Bake for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4) Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.

Chocolate Chip Cheesecake

2010-07-13T00:01:00.002-04:00

"Life is a comedy for those who think... and a tragedy for those who feel." - Horace Walpole

Thinking and feeling are two things that I've been used to not combining. When I think, it's all mental, and I make sure to think it all through and do the best I can. When feeling, it's all in the heart. My heart just takes over, and it leads me to doing things I never thought I'd be able to do, such as going on a 6-hour solo bus trip throughout Colombia to see a certain someone. Just so you know, I've never even ridden the public bus here in Miami, so taking a bus to Orlando, which would be about 3 hours, was always out of the question. Now, let's analyze my little Colombian journey. The mental analysis would end up in a giant conclusion of "Wow, you were stupid." Why? Even though I'm Colombian, I don't even look it. I look 1000% American; blame it on my Spanish heritage that's somewhere down the line. I'm super fair-skinned, have green eyes that are always changing hues, and am naturally a blonde but whenever I dye it dark, it always goes red for some reason. So, riding a bus from a town to Medellin, then hopping on the metro to end up on another bus which would take me on a 4-hour trip, all while looking like a tourist, isn't the smartest thing to do in Colombia. Another reason why it was a stupid move was because the destination wasn't in the best place. Yes, it was gorgeous and super relaxing, BUT it was located in a part of the country where guerrilla are known to roam.

The emotional analysis would end up in a conclusion of "Awwww, of course you should've done what you did." See, this person and I met last year while I was in Colombia. We talked and talked throughout the year while I was here in the States, until I finally flew back this year. It was a totally modern version of Romeo and Juliet, except without the finale. We would travel back and forth to see each other, without caring about anything. This whole thing just wrapped me up, and I ended up like a love-sick puppy. The bestest memories of my life are now in thanks to this adventure, and I know that when I'm older, and maybe with grandkids, MAYBE, I can possibly share my adventures in a "The Notebook" kind of way. What would be a good accompaniment to this story? Anything chocolate, especially in the form of a cheesecake.

Chocolate Chip Cheesecake
adapted from: Nestlé Best-Loved Recipes

makes 12 to 14 servings

Ingredients:
CRUST
1 1/2 cups crushed chocolate sandwich cookies
1 tbsp salted butter, melted
1 tbsp unsalted butter, melted
12 oz Nestlé Toll House Semi-Sweet Chocolate Mini Morsels, divided

FILLING
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tbsp vanilla extract
2 large eggs
2 tbsp unbleached all-purpose flour
3/4 cup evaporated milk
1/2 cup sour cream

Directions:
1) Preheat oven to 300F.
2) Combine cookie crumbs and butters in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
3) Beat cream cheese, sugar, and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.
4) Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.

Chocolatey Raspberry Crumb Bars

2010-07-11T00:01:00.004-04:00

"If moderation is a fault, then indifference is a crime." - Jack Kerouac

For the past month, the whole world has been anxiously watching the FIFA World Cup, and every match has had its crowning moments. My family is a huge futbol/soccer fan, and we can honestly say, we have not missed a game of the World Cup since 1994. We all keep count of each team's points during the first, then from there stay glued to the TV and radio for the rounds after. The 2010 Cup has been a different one, in many senses. For one, many of the greats such as France, Italy, and Brazil did not make it to the semi-final nor the final. Also, this year's Cup has had the pleasure of having its own Miss Cleo: Paul the Octopus. Paul the Octopus has been predicting the last few matches of this cup, and hasn't given a wrong prediction. Scary!! It predicted Germany winning against Uruguay, which happened, thankfully. Sorry Uruguay fans! Germany deserved that win, even though it looked as if they threw Wednesday's game against Spain. For tomorrow, wait, I mean, today's game, Paul predicted Spain as EL CAMPEON DE LA COPA = THE CHAMPION OF THE CUP. Even though my ancestors are from Spain, I'm also a die-hard Electronica fan, so I need to support Tiesto on this one, so... GO NETHERLANDS! I mean, Spain's a good team and all, but I think that the Netherlands team deserves it. They've been a really good team for I don't know how many years, so they deserve the win.

Please don't eat me alive on these opinions. Please? :) But if you do decide to eat something during this final match of the World Cup, why not try these bars out for size? They combine chocolate and raspberry, which is a tried and true combination of yummyness. Bake them, share them, enjoy the game. May your favorite team win!

Chocolatey Raspberry Crumb Bars
adapted from: Nestlé Best-Loved Recipes

makes 3 dozen bars

Ingredients:
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup packed light brown sugar
1/4 tsp salt
12 oz Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
14 oz Nestlé La Lechera Sweetened Condensed Milk
1/2 cup chopped pecans
1/3 cup red raspberry preserves

Directions:
1) Preheat oven to 350F. Grease 13x9-inch baking pan.
2) Beat butters in large mixer bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
3) Bake for 10 to 12 minutes or until edges are golden brown.
4) Microwave 1 cup morsels and condensed milk in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.
5) Stir nuts into reserved crumb mixture; sprinkle over chocolate layer. Drop teaspoonfuls of raspberry preserves over crumb mixture. Sprinkle with remaining morsels.
6) Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

Original Nestlé Toll House Chocolate Chip Cookies

2010-07-09T00:01:00.002-04:00

"Doing is a quantum leap from imagining." - Barbara Sher

It feels great to be back in Miami. After having been in Colombia for over a month, I came back to an empty house; well, a house that was empty of baked goods and warmth. My parents had practically been living in a modern Vélez family version of the Great Depression: needed basics in the fridge, a practically empty pantry, an empty freezer, and definitely nothing inviting like cake or cookies. The oven hadn't been used in so long that the light bulb had gone out without my parents even noticing. We quickly went to Publix and stocked up on anything and everything that came to our minds. I took that as my welcome home gift. Another thing I took as a welcome home gift was my bed, even though it's been here for years. I missed my bed so much! It's so fluffy, and soft, and comfortable, that I don't want to give it up for a while. No lie. I think I can hold off on travelling for a long time. I still feel bed deprived, and have slept for at least 10 hours a day since I've been back, which was July 4th.

Apart from missing my bed, I really missed baking and making food on my own. While at my uncle's house, which used to be my abuela's house (but she passed away while I was over there), I had food made for me the whole time I was there. It was even practically impossible to make a sandwich on my own. I was catered to way too much while I was in Colombia. All I did was dream about making cookies, cakes, pies, brownies, everything. That's why first thing on my list upon my return was to make cookies.

Original Nestlé Toll House Chocolate Chip Cookies
adapted from: Nestlé Best-Loved Recipes

makes about 5 dozen cookies

Ingredients:
2 1/4 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/8 cup packed dark brown sugar
3/8 cup packed light brown sugar
1 tsp vanilla extract
2 large eggs
12 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans

Directions:
1) Preheat oven to 375F.
2) Combine flour, baking soda, and salt in small bowl. Beat butters, granulated sugar, brown sugars, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded 1 1/2 tablespoon using a medium cookie scoop onto ungreased baking sheets.
3) Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Maple Crème Brûlée

2010-05-10T01:02:00.000-04:00

This recipe is a variation of the Amaretto Crème Brûlée recipe.

Maple Crème Brûlée
*makes 6 desserts*

Ingredients:
1 3/4 cups half-and-half
5 egg yolks, slightly beaten
3 tbsp sugar
1 tsp vanilla
2 tbsp maple-flavored syrup
1 tsp maple extract
1/8 tsp salt
1/4 cup sugar

Directions:
1) Preheat oven to 325F. In a small heavy saucepan heat half-and-half over medium-low heat just until bubbly. Remove from heat; set aside.
2) Meanwhile, in a medium bowl combine egg yolks, the 1/3 cup sugar, the vanilla, the maple-flavored syrup, the maple extract, and salt. Beat with a wire whisk just until combined. Slowly whisk the hot half-and-half into the egg mixture.
3) Place six 6-ounce custard dishes in a 3-quart rectangular baking dish. Divide custard evenly among the dishes. Place baking dish on oven rack. Pour boiling water into the baking dish to reach halfway up the custard dish sides.
4) Bake for 30 to 40 minutes or until a knife inserted near the center of each custard comes out clean. Remove dishes from the water; cool on a wire rack. Cover and chill for at least 1 hour and up to 8 hours.
5) Before serving, let custards stand at room temperature for 20 minutes. Meanwhile, in a heavy 8-inch skillet heat the 1/4 cup sugar over medium-high heat until the sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
6) Quickly drizzle the caramelized sugar over custards. If sugar hardens in the skillet, return to heat; stir until melted. Serve immediately.

Crème Brûlée

2010-05-10T01:01:00.000-04:00

This recipe is a variation of the Amaretto Crème Brûlée recipe.

Crème Brûlée
*makes 6 desserts*

Ingredients:
1 3/4 cups half-and-half
5 egg yolks, slightly beaten
1/3 cup sugar
1 tsp vanilla
1/8 tsp salt
1/4 cup sugar

Directions:
1) Preheat oven to 325F. In a small heavy saucepan heat half-and-half over medium-low heat just until bubbly. Remove from heat; set aside.
2) Meanwhile, in a medium bowl combine egg yolks, the 1/3 cup sugar, the vanilla, and salt. Beat with a wire whisk just until combined. Slowly whisk the hot half-and-half into the egg mixture.
3) Place six 6-ounce custard dishes in a 3-quart rectangular baking dish. Divide custard evenly among the dishes. Place baking dish on oven rack. Pour boiling water into the baking dish to reach halfway up the custard dish sides.
4) Bake for 30 to 40 minutes or until a knife inserted near the center of each custard comes out clean. Remove dishes from the water; cool on a wire rack. Cover and chill for at least 1 hour and up to 8 hours.
5) Before serving, let custards stand at room temperature for 20 minutes. Meanwhile, in a heavy 8-inch skillet heat the 1/4 cup sugar over medium-high heat until the sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
6) Quickly drizzle the caramelized sugar over custards. If sugar hardens in the skillet, return to heat; stir until melted. Serve immediately.