Orange Kugelhopf Cake

This is a good moist cake is full of orange flavor! Although it has many steps, it's easy to do. Go ahead and start baking...you'll love it!

Receta de bizcocho esponjoso de naranja estilo pudin, leer en español: Orange Kuglehopf

Ingredients:

1 cup of butter 

1 cup sugar 

4 eggs, separated (yolks and whites separately) 

3 ¾ flour 

3 teaspoons baking powder powder Pinch of salt 

1 ¼ cups fresh orange juice preferred or Tropicana Orange Juice 

1 teaspoon orange zest

For the syrup:

1 ¼ cups fresh orange juice
¾ cups of granulated sugar


....... oranges from my orchard .......

Preparation:

1. Preheat oven to 350 F and grease and flour into a mold Kugelhopf 10 "ring mold or deep. 

2. Beat butter and powdered sugar until you get a pale yellow and creamy, then you add the egg yolks one at a time whisking well after each addition. 

3. Sift (weight) of flour with baking powder and salt. With encircling movements enter the flour mixture and 1 ¼ cups orange juice alternately to the mixture of whipped butter. Add the orange zest.

4. Beat egg whites approx. 2 - minutes until you get soft peaks. Fold into the mixture.

5. Fill the pan with the mixture and bake for 40-50 minutes.

6. To make the syrup: In a skillet heat the 1 ¼ cups orange juice with ¾ cups of sugar for 5 minutes until sugar is dissolved. After removing the cake from oven let cool for 15 minutes, prick with a woden skewer or thin knife and pour in half of the syrup, let cool another 10 minutes more, turn and brush with the rest of the syrup.

 Sirva y disfrute!

"May the Lord direct your hearts into God's love and Christ's perseverance."- 2 Thessalonians

3:5 

Sopa de Pollo Dominicana

During the cold days, a hearty hen or chicken soup can be a comforting remedy for flu or for those holiday seasons when we've indulged in plenty of treats. I've always strived to recreate my mom, Nereida's delicious soup, as she is an exceptional cook. Being a fan of Dominican cuisine, I've mastered the art of cooking many traditional dishes. My cooking motto revolves around using natural ingredients such as garlic, oregano, salt, pepper, and a generous amount of cilantro. 

Receta de Sopa de Pollo o Gallina dominicana en español aquí. 

The soup is a traditional dish and is one of the most popular in Dominican culture, consumed throughout the country. Preparing a Dominican-style chicken soup is an excellent way to enjoy the cuisine of this beautiful country. Here's the first recipe I share in this blog for you to enjoy:

Dominican Chicken Soup (Sopa de Pollo Dominicana) 

A delicious recipe for Dominican Chicken Soup. This broth can also be made with free-range chicken (Hen), taking into account that this meat will take a little longer to tenderize. 

Ingredients: 

• 3-pound chicken or hen 

• 2 cups of auyama pumpkin cut into small cubes (divided for use) 

• 2 medium carrots peeled and chopped 

• 2 cups potatoes cut into cubes

• 2 plantains peeled and cut into pieces 

• 2 medium yuca (cassava root) cut into pieces 

• 1 medium onion chopped • 1 cup noodles 

• 2 aji gustoso (a type of chili pepper) minced 

• 1 sprig of fresh rosemary 

• 1 Tablespoon chopped parsley 

• 1/4 cup of fresh cilantro chopped 

• 3 Tablespoon of olive oil (divided for use) 

• 1 tablespoon of garlic crushed 

• 1/4 cup of the juice of a bitter orange or cider vinegar 

• Approximately 1 gallon of boiled, hot water 

• Salt and pepper to taste 

Directions: 

1. Begin by cleaning and cutting the chicken into small pieces. Season it with oregano, salt, pepper, garlic, peppers, onions, and cilantro. For easy seasoning, you can instead use 3 tablespoons of my Sazon Dominicano recipe. 

2. In a saucepan, heat 2 tablespoons of oil. Add the seasoned chicken and sauté until it turns golden brown. Pour in 2 cups of hot water and let it simmer for 2 minutes. Then, add 1 cup of auyama (pumpkin) and let it simmer for 15 minutes. The chicken will release its own flavorful broth. For those using hen meat, adjust the amount of water and cooking time before adding the pumpkin, which may take 1-2 hours longer, and a few extra cups of water to get tender meat and a more flavorful broth. 

3. In a larger pot for making the soup, heat 1 tablespoon of oil and sauté the chopped onions until they turn translucent and start to brown. Add the plantains and 2 cups of hot water, and let it simmer for about 5 minutes. Then, add the remaining auyama pumpkin, aji gustoso, potatoes, carrots, and cooked chicken with its broth. Add enough hot water to cover the vegetables and meat, ensuring an extra two inches above their level. Lastly, add the noodles when the potatoes begin to slightly soften. 

4. As the broth thickens, add the parsley and rosemary. About 5-7 minutes before turning off the heat, be cautious not to overcook the potatoes and plantains, as they may become mushy, add the garlic, cilantro, bitter orange juice, and salt and pepper to taste. Remove from heat and let it sit for 5 minutes before serving! 

Notes: 

a) In step two, it's important to note that chicken cooks faster than other meats like hen or beef, which require more time to tenderize. When preparing Hen soup or beef soup, consider the additional time needed for these types of meats. Additionally, adding half of the auyama with the meat while it cooks contributes to achieving the desired texture and color in the broth. 

b) In step four, for a quicker thickening process and enhanced visual appeal, consider removing herbs, peppers, and some of the veggies, and blending them into a thick paste to be added back into the pot. This method not only adds flavor but also helps thicken the broth. Both of the tips shared in these notes also work when preparing the Sancocho recipe.

Garlic paste and herbs. 

 

"Do not grieve, for the joy of the LORD is your strength." – Nehemiah 8:10

Baby Bootie Mini Cakes

A few months ago I saw these Baby Booties at the Martha Stewart’s website, and right away I new I had to make them. They are so beautiful and perfect for a baby shower. You can do one for every guest or a pair to use as a cake topper. I hope you like it and decide to make them. I filled the tall part the boot with Dulce de Leche, I also used the Spongy Vanilla Cake recipe for the sheet cake and decorated it with Suspiro (Dominican Frosting).

Clic para leer Mini Cakes de Botitas de Bebe en español.

What you’ll need:
Sheet Cake of your favorite recipe (9x13 )
Frosting 
Food coloring, as desired for shoe color and decorative details
Apricot, or other fruit leather, cut into 1/2-inch wide strips, for straps, if using
                                              
Directions:

 

1. Each bootie consists of two cake rounds of different heights. To make booties, trim top of sheet cake so it is level. Place trimmed cake on work surface. Using a 2 1/2-inch biscuit or cookie cutter, cut out 12 circles from cake, keeping the circles as close together as possible. Discard the scraps or save for a delicious snack.

 
 

 

2. To make toe pieces for booties, cut four circles in half horizontally, making eight shorter circles. Trim each short circle by cutting a straight line 1/2-inch in from the edge. I used a round cookie cutter because it fits much better that way. Place one tall and one short circle on a piece of waxed paper or parchment. Using a dab of buttercream as glue, affix trimmed edge of shorter circle to taller one. This forms the basic bootie shape. Repeat with other pairs.

 


 

3. Using an offset spatula or a butter knife, thinly coat each bootie with a layer of buttercream to seal in the crumbs; giving the shoe shape by adding more icing to the front and top. Refrigerate the booties until the crumb coat has set. Decorate the booties one at a time. Remove from the refrigerator, and cover with a final coat of buttercream, shaping and smoothing the shoes as you go. NOTE: If you are using Dominican Frosting do not refrigerate.

4. Pipe laces and trim to resemble a child's shoe. To make dots and trim, use a No. 4 tip. To fashion thin, dainty laces and other delicate details, use a No. 3 tip. To pipe small stars, use a No. 13 tip. Chill booties again until buttercream is firm (Suggested only for Buttercream or Swiss-Meringue Buttercream), then transfer to serving platters. Makes 8 cakes

Where I got the idea: Baby Bootie Cakes http://www.marthastewart.com/

 

Dedicated with much love to my newborn niece Dahlia, God Bless! Congratulations and hugs to my brother and sister–in-law!

“But if we walk in the light, as he is in the light, we have fellowship with one another,” –John 1 1:7