It's Munchtime

Desserts

The Chocolate Cake

Ingredients

Frosting

Preparation

  1. This is THE chocolate cake. There are no others. Just this one.

  2. Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds colour and flavour).

  3. Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.

  4. Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.

  5. Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.

  6. Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

Flan de Café

Ingredients

Preparation

  1. Beat the eggs and set aside.

  2. Mix 3/4 cup sugar, instant coffee, cocoa and set aside.

  3. Warm up the whole milk and add the sugar/cocoa/coffee mixture. Mix well and add the evaporated milk.

  4. Slowly add the milk to the eggs beating constantly.

  5. On a heavy bottom pot over medium heat put 1/2 cup sugar and 1 tbsp water. Do not stir.

  6. Once the sugar has completely melted and has a golden brown color transfer it to a baking pan.

  7. Pour the milk/eggs mix over the melted sugar.

  8. Bake covered in a double boiler at 350 for 1hr.

Dulce de Pinole

Ingredients

Preparation

  1. Toast the dried corn on a skillet over low heat until golden brown. Be careful not to burn it.

  2. Blend the toasted corn without any liquid until you get a fine powder.

  3. Combine the toasted corn powder with the sugar and the cocoa powder.

  4. Put the milk and cinnamon stik in a pot and bring to a slow simmer. Simmer for five minutes.

  5. Little by little add the milk to the corn, sugar, cocoa mixture. Stir constantly using a balloon whisk to avoid forming any lumps.

  6. Continue stirring with a wooden spoon. Let it thicken until you are able to see the bottom of the pan.

  7. Let it cool down a bit. Serve in ramekins and refrigerate.

  8. Garnish with raisins and powdered cinnamon on top.

Ate de Guayaba con Queso

Ingredients

Preparation

  1. Thoroughly wash the guavas and blend them with the water.

  2. Transfer the blended guavas to a pot using a sieve. Make sure to get rid of all the seeds.

  3. Turn the burner on on medium heat and add the sugar and lime juice. Keep stirring.

  4. Lower the heat and let it thicken until, while stirring, you're able to see the bottom of the pot. It is important to stir at all times to avoid the guavas from burning.

  5. Add the pectin and stir to dissolve. Keep stirring for a couple more minutes.

  6. Remove from the heat and stir until it starts cooling down.

  7. Pour the mixture into a glass container, cover with a cloth and let it set.

  8. Serve alternating slices of ate and manchego cheese.

Atropellado

Ingredients

Preparation

  1. Cook the sweet potatoes with enough water until tender.

  2. Place the shredded coconut and coconut milk in a bowl and simmer for a few minutes.

  3. Mash the sweet potatoes and run them through a sieve to get a smooth paste.

  4. Add the condensed milk and the shredded coconut/milk mix and stir well.

  5. Place this mixture in a saucepan and cook over medium heat. Stir frequently to avoid it from sticking to the bottom.

  6. Serve in small cups, garnish with shredded coconut, and dust with the ground cinnamon.

Churros

Ingredients

Preparation

  1. Put the water, butter and salt in a pot and bring to a boil.

  2. Lower the heat. Add the flour and stir constantly with a wooden spatula until you get a smooth, consistent paste.

  3. Remove from heat and let the paste cool down. Keep stirring.

  4. Heat the oil in a pot over high heat. Once the oil is hot reduce the heat to medium-low.

  5. Fill a pastry bag with the paste and form the churros, about 20 cm long, over the oil.

  6. Cook them for a couple of minutes and then turn them so they brown on all sides.

  7. Once the churros are cooked remove them from the oil and place them on a paper towel to absorb the excess oil.

  8. Put the sugar on a plate and cover the churros on all sides.

  9. Enjoy with a cup of hot chocolate or champurrado.

Churros 2

Ingredients

Preparation

  1. Put the water, butter and salt in a pot and bring to a boil.

  2. Lower the heat. Add the flour and stir constantly with a wooden spatula until you get a smooth, consistent paste.

  3. Remove from heat and let the paste cool down. Keep stirring.

  4. Whisk the eggs and add them to the dough in small batches. Combine until thoroughly mixed.

  5. Heat the oil in a pot over high heat. Once the oil is hot reduce the heat to medium-low.

  6. Fill a pastry bag with the paste and form the churros, about 20 cm long, over the oil.

  7. Cook them for a couple of minutes and then turn them so they brown on all sides.

  8. Once the churros are cooked remove them from the oil and place them on a paper towel to absorb the excess oil.

  9. Put the sugar and cinnamon mix on a plate and cover the churros on all sides.

  10. Enjoy with a cup of hot chocolate or champurrado.

Notes

They are very good but also too soft. Almost like a doughnut, probably because of the addition of eggs.

Basque Cheesecake

Ingredients

Unsalted butter 2 lb Cream cheese (room temperature) 1.5 Cups Sugar 6 large Eggs 2 Cups Heavy cream 1 tsp Kosher salt 1 tsp Vanilla extract 1/3 Cup All purpose flour

Preparation

  1. Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.

  2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

  3. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

  4. Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

  5. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

  6. Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.

Cheesecake can be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.

Vanilla Cake

Ingredients

Preparation

  1. Place a rack in center of oven; preheat to 325°. Smear room-temperature butter all over bottom and sides of a 13x9" baking dish (metal or glass is okay) with your fingertips. Sprinkle a light dusting of flour into pan, then shake pan to coat all over; tap out excess flour.

  2. Whisk 2 cups granulated sugar, 1 Tbsp. baking powder, 1 tsp. salt, 1/2 tsp. baking soda, and remaining 31/4 cups flour in a large bowl.

  3. Whisk 2 eggs, 5 egg yolks, 11/4 cups buttermilk, 2 Tbsp. oil, and 1 Tbsp. vanilla in a medium bowl until smooth.

  4. Cut 2 sticks butter into 1" pieces and add to bowl with dry ingredients. (Now's a good time to make sure your butter is really at room temp—as in, you should be able to make an impression in the butter with your finger. If it's too firm, you won't be able to properly incorporate it into the flour.) Using an electric mixer on low speed, slowly increasing speed to medium, beat until butter is worked into dry ingredients and mixture looks like coarse meal, 4–5 minutes. There shouldn't be any dry flour or visible chunks of butter at this point.

  5. Make a well in center of flour mixture and pour in half of buttermilk mixture. Starting on low speed and slowly increasing to medium, beat until all of flour mixture is hydrated.

  6. Add remaining buttermilk mixture and beat on low speed until liquid is incorporated. Increase speed to high and beat until mixture is satiny smooth, light, and thick, about 1 minute.

  7. Scrape batter into prepared pan and smooth into corners in an even layer.

  8. Bake cake until top is golden brown, firm to the touch, and a tester inserted into center comes out clean, 45–55 minutes. Transfer to a wire rack and let cool completely.

Chocolate Icing

Ingredients

Preparation

  1. Using electric mixer on medium-high speed, beat 6 oz. cream cheese and remaining 11/2 sticks butter in a medium bowl until light and fluffy, about 2 minutes.

  2. Add 2 cups powdered sugar, 1/4 cup cocoa powder, and remaining 3/4 tsp. salt and beat again, scraping down sides of bowl, until completely smooth.

  3. Add remaining 1 tsp. vanilla and continue to beat until fluffy and lightened in color, another minute.

  4. Smooth icing over top of cooled cake (it should not be at all warm to the touch, or else the icing will melt).

Sweet Tomatillo Tart

Ingredients (dough)

Ingredients (filling)

Preparation (dough)

  1. Put the flour on a flat surface and make a well. Add the salt and butter.

  2. Incorporate the flour and the butter with your hands. Try to not over-work it so it doesn't warm up.

  3. Once the butter has been incorporated form a ball and refrigerate it for 30 minutes.

  4. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.

Preparation (filling)

  1. Preheat oven to 425F

  2. Hydrate the tapioca with boiling water. Let it rest for 10 minutes.

  3. Combine tapioca, tomatillos, sugar, pecans, orange zest and salt.

  4. Pour the filling over the dough and bake until the edges are golden brown (about 20 minutes).

  5. Serve at room temperature.

Cinnamon Buns

Ingredients

Preparation

  1. Weigh your two flours, sugar and salt into a large mixing bowl, mix them together. Add the butter in pieces and the egg.

  2. Weigh milk into a jug and your yeast too. Mix to soften the yeast.

  3. Pour your liquid into the dry mixture and bring everything together into a dough.

  4. Knead your dough well for 8-10 minutes. Then, shape it into a ball, place it back into the bowl to rest with a cloth on top for 90 minutes.

  5. While you are waiting you can prepare your filling. First make sure the butter is spreadable, then in a small bowl mix together the cinnamon and sugar. Line your tray with parchment paper.

  6. When your dough has rested and risen, turn it out of the bowl and roll it out into a large landscape rectangle around about 45cm by 30cm. You may need a little flour to dust with so that it doesn’t stick.

  7. Now, spread all over with your butter, right to the edges, and sprinkle the sugar and cinnamon mixture all over stopping just 2cm shy of the top edge.

  8. Starting from the side closest to you roll up the dough into a sausage. When you get to the top edge, you can use that buttery edge to stick.

  9. With a scraper mark out twelve lines where you will cut your sausage. Slide a piece of cotton underneath the dough, bring it up round the sides, cross the ends over and pull to “snip” the dough into rounds.

  10. Arrange your buns on the tray with a space in between each to give them room to rise up and touch one another.

Chewy Chocolate Chip Cookies

Ingredients

for 12 cookies

Preparation

  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

  7. Bake for 12-15 minutes, or until the edges have started to barely brown.

  8. Cool completely before serving.

Makovnik

Ingredients (dough)

Dough:

Ingredients (filling)

Preparation

  1. Hydrate the poppy seeds in water.

  2. Sift flour. Add yolk, yeast, water, oil. Knead. Add more flour if needed.

  3. Put dough in bowl and let it rise.

  4. Drain poppy seeds. Add fresh water and simmer.

  5. Peel and shred the apples.

  6. Combine poppy seeds, apples and sugar. Use immersion blender to blend the seeds. Drain.

  7. Whip egg white until it forms peaks and add to poppy seeds.

  8. Divide dough in two parts.

  9. Extend the dough using a rolling pin. Add the poppy seed mixture leaving a 2cm margin on one side.

  10. Slowly roll the dough and tuck the edges.

  11. Let rise.

  12. Cover with egg yolk.

  13. Use a toothpick to make holes for the steam to escape.

  14. Bake for about 25-30 minutes at 180C / 350F

Soft Ginger Cookies

Ingredients

Procedure

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Pastel Tres Leches

Ingredients (cake)

Ingredients (leches)

Ingredients (icing)

Preparation

  1. Beat the eggs in a bowl until doubled in volume. Add the vanilla and keep beating.

  2. Slowly add the sugar and beat until they become clear and they hold small peaks.

  3. Combine the flour and the baking powder and add it in three batches sifting it and slowly mixing it with a spatula.

  4. Bake in a circular cake pan covered in parchment paper at 350F for 40 mins.

  5. Let cool, slice in half.

Blueberry Muffins

Ingredients (muffins)

Ingredients (crumb)

Preparation

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.

  2. For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.

  3. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.

  4. For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.

  5. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

  6. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.