Sweet Beans, Habichuelas con Dulce

Remember that last year I shared the traditional Lent dessert in the Dominican Republic, Sweet Beans (habichuelas con dulce)?

Continuar leyendo en Español.

Well, today I made this dessert as I usually do during Lent, and I want to share it again with you and with the new followers who haven't seen the recipe on this blog yet.

I also take this opportunity to answer certain questions I have received lately about this recipe and share photos of the sweet bean ice cream.

• Could vanilla be added? 

Yes, you can add vanilla to your sweet beans (sweet cream of beans). I do them with or without vanilla.

• Guarina milk cookies are not found where I live, can the Maria type cookies be used instead?   

Yes, you can use Maria type cookies, I have not tried it, but a follower of Europe did, and she told me it was delicious.

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• Is it necessary to add ginger and boniato (batatas)? 

No, it is necessary to add ginger or boniatos. I do not like to eat the sweet potatoes in the sweet beans myself, but I use it and recommend using it to give your cream a thicker texture. 

• The beans look much lighter in color than what I see in your picture, what did I do wrong?

You have done nothing wrong. When mixed with the milk in a blender the mixture will look whitish in color, but as soon as the sugar is added, and it boils for a while it will darken.

 

 For the Sweet Beans (Habichuelas con Dulce) recipe click: Here.

  
 

Note:

• Another delightful recipe to try is sweet bean ice cream. Simply freeze some habichuelas con dulce in a bowl or ice cube tray for a delicious frozen treat! Before freezing, blend the sweet potatoes with a bit of cream then mix with the rest of the cream to be frozen.

• I also prepared them in the form of esquimalitos, which are homemade ice creams made in small bags, a popular treat in our country.

Make every effort to live in peace with everyone and to be holy; without holiness, no one will see the Lord. - Hebrews 12:14

Acquire or Dominican Recipes eBook at: Mari's Ebooks at Gumroad

Vanilla Pistachio Cake and Cupcakes

Today's recipe is one of my favorites for years. I've had it since the 90's. The original recipe has no egg yolks and is made in a bundt mold. Normally I make this cake,and serve with no frosting and it is delicious. It's texture is like an angel food cake, but with pistachio. On this occasion I wanted to decorate it and do it in layers..... I have to say I liked it even more! You can frost or decorate this cake with Vanilla Buttercream, Italian Meringue, Italian Meringue Buttercream or fondant. Please note that there are more photos for this post in the spanish version of this recipe, if you are interested click on link below the last photo where it say AQUI.


Vanilla Pistachio Cake

 
Ingredients:

3 cups of flour
4 teaspoons baking powder
½ teaspoon salt
1 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla
½ teaspoon almond extract
6 large eggs separated
½ cup ground pistachios

For Filling:  I used 2 boxes of instant pistachio pudding and pie filing prepared with 3 cup + 2 tablespoons of milk. (Ready in 5 minutes).




Instructions:
1. Lightly grease and flour 12-cup tube pan or three 9" round pans. Preheat oven to 350°F.
2. Sift together flour, baking powder, and salt, separate eggs and set aside.
3. In a large bowl, cream butter and sugar at medium speed until light and fluffy, scraping sides of bowl often (3 -4 minutes). Add egg yolk one at a time, beating well after each addition.
4. Incorporate the dry ingredients alternately with the milk and extracts mixture.
5. With clean beaters, beat egg whites at high speed until soft peaks form. Fold into batter. Fold in ground pistachios.
6. Spread batter evenly in pan. Bake in 350°F for 50 to 60 minutes in a tube pan or 30 - 40 in regular cake pans. Bake until skewer inserted in center comes out clean.
7. Cool on rack 10 minutes. Remove from pan and cool on rack.


Yields 16 serving of one inch slices or 24 cupcakes.


Notes:  
a) The filling had a good flavor and went well with the cake. You can also use an almond flavored pastry cream. 
b) The recipe makes enough to for  two 10 " pans if you prefer.
c) Green colo could be added if you want a greener tone.

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For more photos and Esta receta de bizcocho de pistacho en español: AQUÍ

Who is going to harm you if you are eager to do good? But even if you should suffer for what is right, you are blessed. “Do not fear their threats; do not be frightened.” But in your hearts revere Christ as Lord. - 1 Peter 3: 13-15

Marshmallow Meringue Frosting, Suspiro De Marshmallow

This is a marshmallow meringue frosting that is very white. It's ideal for frosting vanilla, chocolate, and rainbow cakes, cupcakes, pies, puddings etc. I am sure you'll enjoy its light texture and tasty flavor. It's thicker than the regular meringue frosting I use and shinier. I recommend working fast when covering a cake because the gelatin in the marshmallows makes it  a little difficult to manage with a spatula, but with a pastry bag it is "a piece of cake"!

Mashmallow Meringue Frosting

Ingredients:
15 Large Marshmallows
2 tablespoons warm water
2 egg whites
¼ teaspoon cream of tartar (optional)
1 cup sugar
pinch of salt
¼ cup water
1 teaspoon vanilla

Preparation: 
1. Bring the marshmallows and 2 tablespoons of warm water to a double boiler (Bain Marie), stirring just until melted and thickened.
2. In a saucepan bring the cup of sugar, salt and ¼ cup water until it forms a thick syrup to make a meringue.
3. When the syrup begins to thicken, beat the egg whites until soft peaks form, continue beating on high speed, while you add the syrup in a slow continuous stream.
4. Let beat for two minutes then add diluted marshmallows and vanilla and beat until it forms strong peaks and cools down.  DONE!


Notes: 
a) You can substitute the 15 marshmallows for 1 cup of Marshmallow Cream
b) If you're looking for a Marshmallow Fondant recipe, you can find HERE.
c) When drys it feels like soft marshmallow and it is not sticky to the touched.

Cupcake Recipes: Vanilla Cupcakes ~ Chocolate Cupcakes .

More step by step pictures and video on how to do the bunny cupcakes, plus this recipe en Español: AQUÍ

Thus, by their fruit you will recognize them. “Not everyone who says to me, ‘Lord, Lord,’ will enter the kingdom of heaven, but only the one who does the will of my Father who is in heaven -Matthew 7:20-21