Cassava Bread, Pan de Yuca

En Español
My aunt makes a delicious cassava (mandioca) bread. I had asked her for the recipe and she gladly sent it to me  with my cousin Ucha. It's been over a year since I had this recipe waiting to be published. Last week I decided to make a couple of coconut desserts with coconuts from our farm, and it was the perfect opportunity to bake this pudding like, cassava bread to photograph and share.

Strangely, when I woke up my baked goody had a big triangle piece missing... Mr. M had served himself a delightful breakfast. This bread has a similar taste to the yuca fritters (arepitas de yuca) with the difference that this is a bit sweeter, has shredded coconut and it's baked. There are many variations of this bread, but this is my Aunt, Elena Paulino's recipe with some adaptations, I added an egg and more sugar.

I can not fail to mention that another loved aunt also made this recipe, Tia Maria Alvarez, who was my father's aunt. I remember when I used to visit her in Santiago, on two occasions she offered me this sweet yuca bread. While making this recipe I was filled with fond memories of her. I hope this recipe will be useful for any of her daughters or granddaughters that may not know how to prepare this bread. I am sure they will enjoy remembering their mother's/grandmother's cooking. God rest her soul.

Ripe Plantains Canoes

No, I'm not referring to a boat used for river trips. I'm talking about delicious "canoes" made with ripe sweet plantains (plátanos maduros), an appetizer enjoyed in many countries across Central America and the Caribbean. A few days ago, I mentioned to my husband that I was craving "canoas de plátanos maduros," and yesterday, he surprised me with the ingredients, declaring that he would prepare this dish for me. Given that my husband rarely cooks, I was not only delighted to have a break from cooking but also felt compelled to preserve this recipe as a cherished memory on my blog. 

Receta en Español de Canoas de Platano Maduro: Aquí.

Personal blogs serve as repositories for a multitude of recipes and stories. As I peruse my collection of recipes, I'm reminded of countless special occasions filled with fond memories of family, friends, and the joy of cooking. This blog is my sanctuary for favorite recipes intertwined with treasured family memories.

Returning to the recipe... this dish evokes memories of my Puerto Rican friends who prepare these canoes, as well as a cuchifrito restaurant in the Lower East Side New York where I always indulged in these canoes filled with ground pork meat. I haven't come across these being sold anywhere in this country, which is why we prepare them at home. If you typically purchase these canoes, I encourage you to consider making them yourself next time; they'll taste even better and be less greasy. I hope you enjoy my husband's rendition of this recipe.

Chocolate Cardamom Roll

I still haven't decided what dessert to prepare for Easter. We really don't do much at home, we like to take it as a day to rest, eat light, because all the habichuelas con dulce we ate throughout Lent could only be justified if we eat light. While I decide what is going to be my Easter dessert, I decided to baked this chocolate roll to satisfy the afternoon craving for sweets. I call it roll since no jelly was used this time, but this is a Jelly roll recipe also known as Swiss roll and brazo gitano. On this occasion, I added a hint of cardamom to my chocolate craving buster to add an exotic taste. Speaking of cardamom, I'm looking for a good recipe for chicken with this spice, if you have an interesting recipe please send it to me by email or share it on mariscakesblog facebook page.

This is the perfect flour less and butter less chocolate roll that's very easy to prepare. I am sure you'll want to bake this soon. Have a blessed rest of the week and enjoy the celebration of God's gift of love, salvation through Jesus Christ.

What do have planned to make for this Easter? Do you have any traditional dessert you do year after year?

The delicious part begins...

Chocolate Carrot Cake

If you're a chocolate lover seeking a cake recipe that stands out and delights the palate, look no further than this low-fat, butterless Chocolate and Carrot Cake from Mari's collection. This unique combination is sure to captivate your senses, making you tempted to devour the entire cake yourself. 

While the carrot itself doesn't contribute a distinct flavor to the cake, its purpose is to replace the butter and lend a creamy, moist texture, all while maintaining an indulgent chocolatey taste. With a preparation time of less than 20 minutes, this cake is incredibly easy to make.

En español: Bizcocho de Chocolate y Zanahoria.

This is an exclusive recipe from my home bakery collection, now available for you to enjoy. To access more information and purchase Mari's Chocolate Carrot Cake Recipe, simply click the "Buy Now" button below. Once your payment is processed, the recipe will be sent directly to your inbox.

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Greek Honey and Lemon Cake

Discover the irresistible tanginess of this moist lemon cake, a guilt-free delight for those watching their sugar intake or aiming for a lighter dessert. With its low-fat content and absence of added sugars, it's the perfect option for health-conscious individuals. Plus, the addition of sesame seeds provides a delightful crunch and flavor boost. 

Receta de Bizcocho Griego de Miel y Limon en español.

Don't miss out on this delicious treat! :) Απολαύστε αυτό το νόστιμο κέικ!

Greek Honey and Lemon Cake

Ingredients:
3 Tablespoons margarine
7 Tablespoons honey
Grated rind and juice of one lemon (2 Tablespoons)
⅔ cups milk room temperature
1½ cups all-purpose flour
1½ teaspoons baking powder
Pinch of nutmeg
2 egg whites
2 teaspoons sesame seeds

Instructions:

1. Preheat oven to 400˚F (200˚C) Lightly grease a 8" (20 cm) square pan.

2. Mix margarine a 4 Tablespoons of honey in a saucepan until melted. Mix in milk; Reserve 1 tablespoon of lemon juice and add the remaining juice to the mixture.

3. Sift flour, baking powder, and nutmeg together, add lemon rind, and reserve. Add liquid mixture to flour mixture and mix. Lightly beat egg whites to soft peaks. Fold in egg whites into the mixture of flour and butter until well incorporated.

4. Pour mixture into pan and sprinkle sesame seeds. Bake for 20-30 minutes until a wooden toothpick inserted in the center comes out clean. I leave mine for 25 minutes.

5. Mix reserved 3 Tablespoons of honey and 1 Tablespoon of lemon juice, drizzle over the cake while it is still warm in the pan. Leave to cool in the pan and then cut into 1" fingers to serve.

Yield: 12 portions.

Notes: Substitute ¼ cup of flour with semolina for an authentic Mediterranean cake.

 “I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.”~ John 16:33.

Tomato Dessert (Dulce de Tomate)

My husband prepared this dessert for me when we were newlyweds.  I was surprised when I heard him say dulce de tomate... because I had never heard of tomato dessert before. When I tasted it, I was immediately amazed on how great it tasted. My dear husband firmly believes that after one tastes this dulce (dessert), it will become a favorite!

This is one of many traditional fruit desserts in Dominican Republic, but it is not commonly found in stores. I have already shared this recipe in Spanish when my blog was only a few months old. I've always wanted to translate it, but never found the time until now that I am organizing my recipes to add the ZipList save recipe button and for the new recipe index I have under construction. Below you'll find the translated recipe for this delicious dessert. The sweet syrup is a base recipe to prepare many Dominican fruits desserts; you just need to replace the tomatoes with other fruits.

Stewed Okra, (Molondrones Guisados)

Meatless days... This stewed okra recipe is an excellent alternative for days when we choose to go meatless or for vegetarians. Okra, also known as gumbo or molondrones, is a very healthy vegetable. In addition to its great taste, it is high in fiber, potassium, and calcium. 

Receta de Molondrones Guisados en español: Aqui.

I use barbecue sauce in this dish to add a smoky flavor. My favorite way to enjoy this stew is with boiled batata (boniato). Give it a try!

Stewed Okra 

Ingredients:

1 pound okra 

⅔ juice of 3 lemons

2 Tablespoons oil

3 Tablespoons Dominican Sazon or see notes

1 Tablespoon tomato paste or 2 Tablespoons tomato sauce

1 ½ teaspoon of bitter orange juice or vinegar

2 teaspoons barbecue sauce (optional)

Pinch of ground oregano

¼ cup chopped cilantro

½ -1 cup water 

Salt and pepper to taste

Instructions: 

1. Rinse the okra well, cut off both ends and discard. Proceed to cut the vegetable into ½ inch slices and place in a bowl with enough water to cover, and half of the lemon juice. Set aside for ten minutes, discard the water, and rinse again. Drain well add the remaining lemon juice and more water and let stand while you prepare the other ingredients. This helps remove or minimize the viscous liquid this veggie has.

2. In a skillet heat the oil and cook the seasoning for about three minutes, then add tomato sauce, vinegar, barbecue sauce, and oregano and stir for about one minute. Add ½ cup water or to taste to make the sauce, as soon as it begins to boil, add the okra, and chopped cilantro; stir and cover.

3. Cook for about 20 minutes until okra is tender and forms a sauce to your liking. Remove from heat and serve. Serve with rice, tostones, or boiled plantain, cassava, or batata (sweet potatoes).

Yield: 5 servings.

Notes: 

a) If you do not have natural Dominican seasoning prepared, substitute the 3 tablespoons of seasoning with:

• 1 medium onion, chopped

• 3 mashed cloves garlic

• 1 cubanelle pepper or ½ bell pepper chopped

b) You can also add okra towards the end of cooking time in a pork or chicken stew is a delicious way to incorporate this healthy vegetable into your meal. The okra will absorb the flavors of the stew and add a nice texture to the dish. Plus, it's a great way to increase the nutritional value of your meal without adding any meat. 

 "Do not withhold good from those to whom it is due, when it is in your power to act. Do not say to your neighbor, “Come back tomorrow and I’ll give it to you”— when you already have it with you." ~ Proverbs 3:27-28