Archive for the ‘homemade’ Category
The sisters, kids & bf all recently loaded up in a car in Denver and headed back to my small hometown in Nebraska to help celebrate my mother’s 50th birthday. Mom knew right away what she wanted me to bake for her birthday cake. Grandma K’s spice cake. I didn’t know that there was a recipe out there but apparently Grandma used to make this cake when my mom and her siblings were growing up. Thanks to Aunt Karolynn for giving it to us!
What you’ll need:
- ¾ cup mayo
- ¾ cup sugar
- 2½ cups flour
- 1 tsp soda
- 1 tsp powder
- ¼ tsp salt
- ½ tsp cloves
- ½ tsp nutmeg
- 1 tsp cinnamon
- ¾ cup cold water
- 3 tablespoons Karo syrup (dark)
Trust me when I say the frosting is what makes this cake and brings out all the spices in it.
Buttercream Frosting – what you’ll need:
- 1 cup unsalted butter, softened (do not melt!)
- 3-4 cups powdered sugar, SIFTED
- ¼ teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk
- Beat butter for a few minutes on medium speed.
- Add 3 cups of powdered sugar and mix on the lowest speed and mix fully with the butter.
- On medium speed, add and mix the vanilla, salt, and 2 tablespoons of milk.
- Beat for approx. 3 minutes.
- Add remaining sugar if needed or add more milk if thinning out is needed.
**I used some extra cake mix to bake my nephew’s 1st birthday cake since we were doing a joint party that weekend. My sister wanted Cookie Monster – I did the best I could.**
I am so happy to share this blog post from my dear friend Diana! She is someone who I have a lot of respect and admiration for. She likes to joke a lot and has a pretty sarcastic sense of humor (not unlike myself), but the pride she has for her home country is something I think we can all learn from!
I once ate at a Mexican restaurant with a friend. She ordered the sopes, but didn’t eat the sope part. Craziest thing I’ve ever seen and I’ve seen a lot of crazy things. I don’t know why she doesn’t just order a salad. I like to think she doesn’t eat them because they are fried. Well, do I have a solution for her! Oven baked sopes. YUM! I actually prefer them fried, but if you’re trying to watch what you eat, like myself, baked sopes are healthy and nutritious (I think). I also don’t have a lot of time, so I made a super fast recipe. I’m trying to be the Mexican Rachel Ray (not really, but kind of).
What you’ll need:
- 1 of your favorite store bought oven roasted chickens
- ¼ of a medium tomato
- ¼ of a medium onion
- 2 cans of EL PATO sauce (yellow can)
- 1 can of black beans (drained)
- 1 avocado
- 1 cup of lettuce (shredded)
- 1, 2 or 3 Modelos
- 1 lime
- 1 ½ cups Maseca (Instant corn masa mix)
- 1 ¼ cups warm water
- ½ teaspoon salt (or to taste)
- Start by shredding the chicken, then setting it aside.
- Finely chop the tomato and onion. If you start crying with the onion, ask yourself the same thing George Lopez would ask you: “Why you crying?”
- When you’re done with that, open the cans of the Pato sauce. Pato means duck in spanish. I have no idea what the connection between ducks and hot sauce is, so go ask another Mexican. Set everything aside & start making the sopes.
- In a mixing bowl add the Maseca, salt and slowly add the water.
- Knead it with your hands (wash them first, you don’t want to be a dirty Mexican). Knead until it’s not too crumly. If you add too much water and it’s moist, just add more Maseca. When it’s perfect for making balls, put it back in the bowl and cover with wet cloth. It tends to harden quick so cover it well.
- To make the sope, first make a ball about the size of a baseball or a bit smaller.
- Flatten it to about ¼ inch think with your hand and pinch it to make a sope.
- Repeat the process until you have about 5 sopes and a sombrero. You have to make sombrero or they wont taste right (just kidding).
- Preheat your oven to 375 degrees.
- While that warms up, using a dry skillet (no oil) brown the bottom of the sopes on medium-high heat. Then place them on a baking sheet.
- Bake in oven for about 10-15 minutes.
- While your sopes bake, finish the chicken topping.
- Using a little olive oil, sauté the onions then add the tomato.
- Mix in the Pato sauce, chicken and beans.
- Broil for about 5 minutes and set aside.
- Shred the lettuce, slice the avocado, drink a Modelo or two or three, with lime of course.
- When your sopes are baked, top with the chicken, lettuce and avocado.
Make sure you EAT the sope or you will fail as a Mexican.
You can pretty much make any topping you’d like, I just like the chicken because it’s fast and you have leftovers for lunch.
If you’re in need of some dicing and chopping practice, this recipe is just what you need. An easy, non-traditional salsa that I learned from Rick while I was living in eastern Colorado.
What you’ll need:
- 3 cucumbers – cut in half lengthwise, seeded, cut into strips & diced finely
- 1 medium red onion – diced really small
- 1 bunch cilantro – chopped finely
- 1 jalapeño – halved, seeded & minced
- 4 cloves garlic – minced
- 2 tbsp. red wine vinegar
- 2 fresh limes – juiced
- 2 tsp. salt
Mix all ingredients together. If you plan on making this in advance, cover well & drain juice before serving.
photo credit: AJ Vicens
It’s easier than ever to make something quickly and inexpensively from a box or mix. I don’t care what anyone tells you, they are no competition for my family recipes I’ve collected over the years. I’d rather torture myself and make everything from scratch. I’m a control freak with a lot of things, so there’s something about being able to choose what goes into whatever I’m baking that I love.
“No easy buckets!” is a phrase the boyfriend and I often yell out when we’re watching our beloved Denver Nuggets play basketball. It’s fitting for my baking habits, too.
“Unfortunately for me, like the famous Ms. Stewart, I rarely take the easy way out. I have been known to torture myself with mile-long to-do lists, and short cuts just aren’t my style. Because of this persistent (some might call it annoying) personality trait, I mainly gravitate toward recipes that rely on pantry and refrigerator staples. Buttermilk biscuits? Forget it. I’ll scour my cookbooks or do an online search until I find a recipe that uses regular milk — and I’ll stick with that recipe loyally.”
Check out the rest of the article here.
(article from NPR’s series Kitchen Window)