Take Me Away Cake

This Winter has been unfavorably brutal to some of my friends across the US. I’ve heard stories of people being snowed in, stuck on the highway, and frigid temperatures. I know when I lived back in Chicago, I used to curse the day I decided to move there every day in the Winter. It was always too cold to do anything functional outside. I spent a lot of time on indoors activities, which of course including my favorite activity, baking. I decided to vicariously channel my friends frustration into a new cake idea. Who would want to be some place warm and tropical when its negative degrees outside? Since not everyone is able to make that trip I used it a an inspiration for a new cake recipe. Its tasty and tropical!

 

 

 

Take Me Away Cake

1 cup of butter, room temperature

1 cups of sugar

3 cups of all-purpose flour

1 1/2 tsp of baking powder

1/2 tsp of salt

1/2 tsp of ginger

1 tbsp orange zest

1 cup all natural coconut flakes

6  large eggs, room temperature

1 cup of mango nectar

1/2 cup of coconut milk

1 tbsp mango flavored vinegar (optional)

 

Glaze

2 tbsp coconut milk

2 tbsp of light or dark rum

2 cups confections sugar

 

1 cup of coconut flakes for decoration (optional)

 

Directions

 

Butter and flour bundt pan.  In medium sized bowl, combine together flour, baking powder, salt, ginger, orange zest and coconut flakes. Set aside. Using a stand mixture, cream butter and sugar in a large bowl for approximately 10 minutes. (Combine until butter and sugar is light and fluffy and doubled in size.) Add eggs one at a time to the creamed mixture. Add mango vinegar. Add mango nectar and coconut milk. Add dry ingredients to wet mixture in thirds, slowly incorporating each time. Mix well until all ingredients incorporated, be careful not to overmix

 

Pour batter into bundt pan. Spread evenly into pan. Transfer to unheated oven; bake at 325 degrees for 1 hour 30 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.

 

While cake is baking, in a small bowl whisk together coconut milk, rum and confectioner’s sugar. Whisk until smooth. Pour glaze over cooled cake sprinkle with remainder or coconut flakes.

 

Devour and enjoy!!

 

Sweet Potato Bread with Brown Butter Bourbon glaze

Happy Black History Month!! I love this time of year. Being able to reflect on my ancestors and all that have done for this country. The best way that I try and acknowledge my roots is through food. I love to make recipes that include ingredients that I know are true to my heritage but also have a new spin to them. This year I decided to make some with sweet potatoes. Not only were these gems brought to the Americans from Africa but they are also still a main staple in my diet. They are very healthy and contain essential vitamins and minerals. I decided to make some sweet potato bread that was quite delicious. Heres the recipe below

 

 

Makes 2 standard loaves

Sweet Potato Bread

2 ½ cups of sugar

1 cup of vegetable oil

4 eggs, room temperature

16oz. sweet potatoes, pureed

3 ½ cups of AP flour

2 tsp of baking soda

2 tsp of baking powder

1 tsp of fresh nutmeg

½ tsp of ground cinnamon

½ tsp of orange zest

⅔ cup of water

 

 

Glaze

6 oz of butter

3 tbsp of bourbon

1 ½ cups of confections sugar

 

Directions

Preheat oven to 350 degrees

Grease and flour 2 loaf pans

Using a stand or hand mixer, in a large bowl blend together sugar, oil eggs and sweet potatoes. In a separate large bowl whisk flour, baking soda, baking powder, nutmeg, cinnamon and orange zest. Once wet ingredients are completely combined, add dry ingredients in two batches. Be careful not to over mix. Slowly pour in water while mixer is on. Pour batter into two loaf pans and bake for approximately one hour, until tester comes out clean. Allow bread to cool to room temperature

 

While bread is baking melt butter on low heat in a medium sized saucepan. Once butter is a toffee brown color remove from heat and whisk in bourbon and confections sugar.

Top bread with glaze

Devour and enjoy!!

Cinnamon Vanilla Hot Chocolate Cake

 

 

 

 

 

 

 

 

 

 

 

Cake

2 cups packed brown sugar

3/4 cup vegetable oil

3 eggs

2 2/3 cups flour

2 1/4 teaspoons baking powder

2 1/4 teaspoons baking soda

1 1/2 teaspoons salt

1 tsp of cinnamon

1 tablespoon vanilla extract

1 1/2 cups milk

1 1/2 cup of water

1 1/4 cups good hot chocolate mix (I used Guittard Drinking Chocolate)

2 tbsp of Cinnabon flavored liquor

 

 

Buttercream

1 ½ cups of sugar

⅓ cup of water

5 large eggs whites

pinch of cream of tartar

1 pound (4 sticks unsalted butter)

1 tbsp of Cinnabon flavor Vodka

1 tsp of vanilla extract

1 vanilla bean

 

Ganache

1 ½ cups of semi sweet chocolate chips

1 cup of heavy cream

2 tbsp of Cinnabon flavored vodka

 

Directions

To make cake, Preheat the oven to 350 degrees F. Oil 3 cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, cinnamon and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla, Cinnabon liqueur into the milk and set this aside as well. Bring the water to a boil and pour over the hot cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15-20 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.

 

For the buttercream, in a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees.on a candy thermometer).

In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.

With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla extract and vanilla beans, beat until smooth. If it looks curdled at any point, keep beating to smooth out.

 

For the Ganache, using a double boiler, melt chocolate chips. Once chocolate begins to melt slowly stir in heavy cream. continue to stir chocolate and cream together until shiny and smooth. Remove ganache from heat and stir into vodka. Allow ganache to cool slightly

Take cake out cake pans. Cut each cake in half using a serrated knife. Place one half of cake onto stand or cake plate. Spread ganache onto cake layer. Place top half of cake layer onto the other cake half. Add layer of buttercream in between each cake. Repeat process with cake and ganache. Frost the remainder of cake with buttercream. Sprinkle top of cake with cocoa powder or hot chocolate (optional)

 

Devour and Enjoy!!

Easy DIY: Swank Ribbon Socks

I was doing my usual online shopping on one of my favorite websites when I came across some fabulous socks. I had never seen anything like them before. They were so simple and yet so cute!! Once I saw the price for these bad boys I was immediately turned off, $60!!!. Ummm No, not for some socks. I said to myself since these things do appear so simple why don’t I try them myself. Well I went out bought some cute little socks and got to work. The project turned out amazing and it was so simple and inexpensive. It took me less than a half an hour for my awesome socks. I decided to share my project with you since I thought it would be a great idea. Here is how I did it:

 

 

Materials

Ankle socks of your choice

5/8 inch satin ribbon (color of your choice)

fabric shears

needle and thread

 

Directions

Leaving your socks attached together cut an approximate 1 inch radius semi circle on back band. (Straight up from ankle line). Line up the sock on top of the other one and repeat step. Separate socks. Turn socks inside out. Using needle and thread, create 1/8 to ¼ inch hem line around circle you cut out and sew in place. Line up socks again to make sure hems are even and repeat on other sock. Once hem has been sewn, cut 4 12 inch pieces of ribbon. Keeping your sock inside out sew ribbon to inside of sock on each side of sock band. (Make sure to sew on securely as your will be tying these ribbons together.) Repeat step on other sock. Flip socks right side out. Tada!! You now have fabulous new socks that will step up any outfit. These do may great gifts, but you might want to make a pair yourself 😉

 

PS I’ll show you how to style these in another blog post

Ultimate Pumpkin Spice Cupcakes!!

 

 

 

 

 

 

 

 

 

Cupcakes

1 cup vegetable oil

2 cups of sugar

4 large eggs

1 (15 oz) can of pumpkin

1 tsp of pumpkin seed oil (optional)

2 cups of all purpose flour

2 tsp of baking powder

½ tsp of baking soda

2 tsp of ground cinnamon

½ tsp of salt

½ tsp of ground ginger

¼ tsp of ground cloves

2 cups of pumpkin spice morsels

 

Buttercream

1 ½ cups of sugar

⅓ cup of water

5 large eggs whites

pinch of cream of tartar

1 pound (4 sticks unsalted butter)

2 tbsp of ground pumpkin or pureed pumpkin

1 ½ tsp of cinnamon

¼ tsp of ground ginger

 

pumpkin spice pumpkin seeds (optional)

 

Directions

Place cupcake liners in cupcake pan.  In a medium sized bowl, combine together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Set aside. Using a stand mixture, cream oil and sugar in a large bowl for approximately 10 minutes. Add eggs one at a time to the creamed mixture. Add pumpkin puree.  Add pumpkin oil. Add half of the flour mixture. Mix until combined. Add the remainder of flour mixture. Fold in pumpkin spice morsels.

 

Using ice cream scoop place batter into muffin tin. Bake at 350 degrees for 22-25 minutes. Let cool completely.

 

 

For buttercream, place a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer).

In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.

With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.

Add pumpkin, cinnamon and ginger. Beat until completely combined and smooth.

 

Using a piping bag or a large plastic bag, pipe frosting onto cupcakes. Sprinkle pumpkin seeds on top.

 

Devour and enjoy!!

 

Protein Packed Gluten-free Applesauce Muffins

I made some applesauce a couple of weeks ago because first of all its Fall!! It makes your house smell amazing. Secondly, my mom brought me some apples from her tree and they were going soft, so I needed to do something with them pronto. I just peeled, cored and chopped them up. I threw them in a large saucepan with a little brown sugar, two cinnamon sticks, a pitch of ginger and a splash of apple cider vinegar. I let them simmer and them blended them. The applesauce was really good. Its great on greek yogurt as a snack or by itself. I still have a pretty good amount left in my refrigerator so I decided to make some muffins for my on the go breakfast or post workout snacks. The recipe is below. Enjoy

To make the applesauce for this recipe, peel, core and chop 2 1/2 lb. variety of apples. (I have no idea what type of apples my mommy brought me). Add ¼-½ cup light brown sugar or 2 tbsp of agave nectar. (This is optional and depends on the sweetness of your apples). Add 2 cinnamon sticks, ½ tsp of ground ginger and 1 tbsp of apple cider vinegar.   Place in a heavy saucepan with Bring to a boil, reduce the heat to a simmer and cook, partially covered, stirring occasionally, until very soft, 20 to 30 minutes. Remove from the heat. Bland apples using blender or immersion blender.

*Applesauce can be stored for up to 2 weeks in the refrigerator. Makes about 2 1/2 cups.

Applesauce muffins
Ingredients

2 cups of soy flour

2 tbsp of tapioca flour

1 scoop/ serving  of vanilla protein powder of your choice
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon, plus more for muffin tops
1 tsp. ground allspice

¼ tsp of ground ginger
1/3 cup of greek yogurt
3 tbsp of egg whites
1 heaping cup applesauce

Directions

Preheat an oven to 350°F.  Place muffin liners into muffin tin

In a medium sized bowl, stir together the flours, protein powder, baking powder, baking soda, salt, cinnamon, allspice and ginger.

In another bowl or mixer, whisk together the yogurt, egg whites and applesauce until smooth. Make a well in the center of the flour mixture and stir in the applesauce mixture just until evenly moistened. The batter may seem dry at first, but it will loosen and smooth out as you beat the mixture.

Use standard ice cream scoop to place batter into the prepared muffin cups. Sprinkle additional cinnamon on top of muffins. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Serve warm or cold.

Devour and Enjoy!!

Makes 12 muffins.

Pumpkin Coffee Cake with Salted Caramel and pecans

 

 

 

 

 

 

 

 

 

 

Ingredients

½ cup of butter, room temperature

½ cup of vegetable oil

2 cups of sugar

3 cups of all-purpose flour

1 1/2 tsp of baking powder

1/2 tsp of salt

1 tsp of cinnamon

½ tsp of nutmeg

¼ tsp of ground ginger

1/8 tsp of ground cloves

1 cup of canned pumpkin

5 extra large eggs, room temperature

8oz of pumpkin spice yogurt (I used chobani)

1 1/2 tsp of vanilla extract

 

 

Streusel Filling

1 cup chopped pecans

¼ cup of brown sugar

2 tsp of cinnamon

1/2 cup of all purpose flour

2 tbsp of egg whites

2 tbsp of butter, cold and cubed

 

Salted Caramel

1 cup of sugar

¼ water

¾ heavy cream

4 tbsp of butter

1 tsp of vanilla extract

1 tsp of kosher salt

 

½ cup rough chopped pecans

 

Directions

 

Butter and flour bundt pan. In a medium sized bowl, combine together flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside. Using a stand mixture, cream butter and sugar in a large bowl for approximately 10 minutes. (Combine until butter and sugar is light and fluffy and doubled in size.) Stir in pumpkin puree. Add eggs one at a time to the creamed mixture. Add in vanilla extract. Add half of flour mixture to the creamed mixture. Add yogurt. Combine last of flour mixture. Mix well until all ingredients incorporated.

Make the streusel topping: Mix together flour,  brown sugar, teaspoon cinnamon, egg whites and salt. Cut in butter using a fork or rub in with your fingers until small to medium clumps form. Mix in pecans. Refrigerate until ready to use.

Preheat oven to 325

Sprinkle one half of the streusel topping into the bottom of the bundt pan.  Pour 1/2 batter into prepared bundt pan.  Sprinkle the rest of the streusel over cake batter. Pour the rest of cake batter into the bundt pan. Spread cake batter evenly to cover almond mixture. Transfer to unheated oven; bake at 325 degrees for 1 hour 30 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.

While cake is baking, in a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, approximately 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, vanilla extract and salt. Transfer the caramel to a dish and allow to cool to room temperature.

 

Pour salted caramel over cooled cake. Sprinkle on extra pecans

 

Devour and Enjoy!!

 

IMG_3036

 

 

 

DIY: Hello Kitty Headband

This weekend LA will be hosting the first Hello Kitty convention!! I am so excited to be here for this awesome event. Hello Kitty is turning 40 so the city of LA will be turning up!!. I grew up with Hello Kitty and all her friends. To be honest she wasn’t always my favorite Sanrio character. As a child, I loved Pochacco and Keroppi better. As I grew up my love for Hello Kitty grew as well. I appreciated what she represented, individuality and her fashion was always on point. I decided that in honor of such a glorious event I should make something to represent her. Since I”ll probably be attending this event in some sort of Harajuku fashion ensemble I thought a headband would be purrfect (I’m so corny). It could also serve as headband for those looking for a last minute Halloween costume idea. Here’s how I did it:

 

 

Materials

1 headband ( I purchased a pack from Target)

1 wire hanger ( I got one from the dry cleaners)

wire cutter

pliers

white ribbon ( I bought a 2 yard spool and had plenty left)

glue gun and glue stick

1 piece of felt

permanent marker

 

 

Instructions

Find and print “Hello Kitty cat ears template” online

Take headband, place on head and decide where you would like center of ears to be. Use permanent marker and mark underside of headband once off your head.

Use wire cutters, to cut off the bottom portion of wire hanger.  Cut this piece in half using wire cutter. Take each half of wire and bend in the shape of cat ear, using the template as a guide. Once both pieces have been shaped, place wire on each side of center of headband. Wrap wire around headband using pliers. (Be careful when doing this as you can easily break the headband.) Move ears to make sure they are symmetrical. Use wire cutters, to cut off access wire.

Cut long piece of ribbon. Wrap ribbon around headband and ears making sure to cover up end piece of sharp wire. Once headband is completely covered, use glue gun to glue ribbon in place.

Cut out bow template (this can be found online as well). Trace bow template onto piece of felt. Once traced, cut out felt bow. Use permanent marker to add details to bow cut out.

Use glue gun, to attach bow to headband.

How cute is that!?!

 

Hello Kitty convention, here I come!!

Pumpkin Spice Latte Cake with Banana Toffee Filling

I love this time of year especially because I love everything pumpkin!! To be more clear, I love everything pumpkin spice. I am not a fan of pumpkin pie but pumpkin and pumpkin spice seems to make everything else better. Of course my favorite fall drink is a PSL. I decided that this Fall treat should be made into a dessert to make it even more indulging. I took it over the top by making a homemade toffee filling. Those friends and family members who had the opportunity to try my creation said its definitely one of my best! Of course it is, it’s made with pumpkin spice and love. Give this one a try and you’ll love it just as much as I do  

 

 

 

 

 

 

 

 

 

 

Toffee

1 ¼ cup of granulated sugar

1 cup (2 sticks) of unsalted butter

3 tbsp of agave nectar

3 tbsp of water

¼ tsp of salt

1 tsp of vanilla extract

 

 

 

 

 

 

 

 

 

 

2 ripe bananas

1 tsp of ground cinnamon

 

 

 

Pumpkin Spice Latte cake

 

2 ¼ cup of all purpose flour

1 ½ tsp baking powder

1 tsp baking soda

½ tsp of salt

2 tsp of ground cinnamon

1/2 tsp of fresh nutmeg

¼ tsp of ginger

¼ tsp of all spice

1 cup granulated sugar

½ cup lightly packed brown sugar

½ cup vegetable oil

½ cup strongly brewed coffee, room temperature

1 cup of pumpkin puree

2 large eggs, room temperature

1 tsp of vanilla extract

 

Cream Cheese frosting

24 oz of cream cheese room temperature

3 tbsp of heavy cream

2 ½- 3 cups of confectioners sugar

1 tsp of vanilla extract

 

 

 

 

 

 

 

 

 

 

 

Directions

 

I suggest making the toffee one day ahead to allow it to set and give yourself time for the cake

In a large heavy bottomed saucepan, combine the sugar, butter, agave nectar, water and salt. Cook over medium heat, stirring until the butter is melted. Allow mixture to come to boil, and cook until mixture comes to soft crack stage (approx 285 degrees) or dark amber color. Take off heat and add vanilla extract. While toffee is cooking, line cookie sheet with with parchment paper. When toffee reaches proper temperature pour in onto cookie sheet. Allow toffee to cool to room temperature. Place toffee in the refrigerator to set.

 

In a large saucepan combine half of the toffee, broken into pieces and sliced bananas. Cook on medium heat until toffee is completely melted. Stir in cinnamon. Cook on low-medium heat until bananas soften. Remove from heat and allow to cool completely and set.

 

In a medium sized bowl, sift or whisk together all purpose, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and all-spice. Set aside. In another large bowl combine granulated sugar, brown sugar, oil and coffee. Mix until completely combined. Stir in pumpkin puree until smooth. Whisk in eggs one at a time and vanilla extract, combine until smooth. Add dry ingredients to wet mixture, in thirds. Stir until combined, be careful not to over mix.

 

Grease and flour two eight inch cake pans. Preheat oven to 350. Divide batter into cake pans and bake for approximately 22-25 minutes until cake is done. Allow to cool completely.

 

While cake is baking using a stand or hand mixture whip together cream cheese and heavy cream. Slowly add confectioners sugar. Add vanilla extract.

 

Cut cake layers on half evenly. Place half to the banana toffee filling between one cake layer and place other cake layer on top. Frost the cake layer with cream cheese frosting. Cut second cake layer in half and place the remaining frosting in between the cake layers. Place the second layer on top of the cake. Frost the rest of cake with the remaining frosting. Take the left over toffee, break it up in pieces and place on the top of the cake.

 

Devour and Enjoy!!

 

 

Upcycled bangles

 

 

 

 

As I previous mentioned, I have recently relocated to Los Angeles. Although I love this city one of the most difficult tasks to getting here was having to pack!! I’ll admit I probably have more stuff than I should, but packing is the ultimate worst. It requires so much time and materials. One of items that I always seemed to run out of was packing tape. I had so many of those cardboard rolls from the end of tape around my house that I decided that there had to be something I could do with them besides throw them away. I was able to repurpose them into some pretty aesthetically pleasing bangles. Here’s how I did it:

 

 

Materials

End of packing tape rolls

glue gun and glue stick

cord or ribbon to cover tape rolls (i got mine from Home Depot a few years back)

Fabric scissors

 

Directions

*Make sure that packing tape rolls are larger enough to fit on your wrist but  not big enough to fall off

 

Take cord or ribbon and cut a long piece of material. Using your glue gun, adhere cord/ ribbon to in the inside of your roll. Wrap cord/ ribbon and the roll. With each wrap you should continue to glue cord/ ribbon to roll to make sure it is secure. Once the roll is completely covered with the cord/ roll, glue down cord to inside of roll. Cut off remaining cord/ ribbon. Tada you now have some banging new bangles made out something meant for the garbage. Take about trash to treasure!!