Chocolate Flan

I believe that all days should be days of friendship, love and are full of excuses to eat yummy desserts such as the one I present to you today. This flan is one of the desserts I will be making for Valentine's Day but I have to admit that I make it quite often.

This chocolate custard is exquisite, a classic among chocolate lovers and an alternative to the chocolate bon bons that are very much consumed this time of the year. This dessert recipe is simple and inexpensive, but this shouldn't make it any less delicious or elegant enough to be served on a special occasion.

Unlike the  vanilla flan which I do from scratch, for this flan I prefer to use the instant custard packets. This makes it easier to prepared because there is no need to use the oven and requires less time in the fridge.

Chocolate Flan 

Ingredients:
½ cup of semi-sweet chocolate chips or 2 ½ Tablespoons of cocoa powder
1 envelope (of 4 servings) of Goya Flan or Royal  brand
1 cup milk
1 cup cream
¼ cup sugar
1 teaspoon of vanilla


For the Caramel
½ cup granulated sugar  

Preparation:
1. Prepare the caramel (instructions below), caramelize the pan or pans where flan will go.
2. In a saucepan mix the chocolate and milk, heat until well blended and set aside.  
3. In another pot add the content in the envelope and cream, mix well, add previous mixture of chocolate milk and vanilla. Stir and cook in moderate heat just until boiling point.  
4. Remove from heat and pour into prepared molds or cups. 
5. Leave at room temperature until it is cool, then place in the refrigerator until cold and ready to unmold. Serve cold. If you want you can decorate with whipped cream or meringue.

Yields: 4 half cup servings. (I prefer to make only 3 servings) To serve six double the recipe.

I do not use the golden caramel that comes in the custard box because I do not find it's taste pleasing. I feel it tastes like maple syrup, it goes well with pancakes or waffles, but not with flan.

For the caramel:

Many recipe use water and sugar but it always comes out wrong ( for me that is). I now make it like my lovely sister, Miriam, taught me:

In a nonstick pan place  ½ cup sugar and cook over medium heat. The sugar will begin to melt and turn brown at the edges first. With a wooden spoon move the edges from outside to the center to help it melt in a uniform way and prevent it from burning. When all the sugar has melted and has obtain a golden color, it is then ready to cover the mold where you will place the flan. Note: Do not let it turn to dark, or it will taste bitter.

Do not forget to be romantic with your partners. In a few minutes and by a candlelight, you can enjoy this delicious dessert for a special occasion. May love reign in your homes and in your marriages.

Receta en Español para Flan de Chocolate: AQUÍ.

Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.- Galatians 6:9.

Dominican Johnny Cakes or Yaniqueque

The Johnny Cake, known as Yaniqueque in the Dominican Republic, is a variation of the North American Johnny Cake. While the original recipe is made with cornmeal, there are versions that combine cornmeal and wheat flour, as well as others that use only wheat flour. Some variations include additional ingredients such as shredded coconut, coconut milk, egg, honey, sugar, and salt, among others. The preparation method can be either baked or fried.

Receta para Yaniqueques Dominicano en español.

In the Dominican Republic, Yaniqueque was introduced by English-speaking Caribbeans or African descendants, who adopted it as one of their favorite dishes due to its simple preparation and low cost. The Dominican version is made by mixing wheat flour with butter, oil, and a touch of salt. Although it is generally fried, it is sometimes baked. Discover more about this delicious variant of the Johnny Cake and savor its unique flavor.

This recipe is a favorite among Dominicans and has become a craving for those living outside the country who have tried it during their vacations. Personally, it brings back memories of my trips to the Dominican Republic, especially visits to Boca Chica beach, where you can find Yaniqueques and fried fish. Although they are now sold at many roadside stalls, I insist that there is no comparison to the ones we make at home.

The recipe I share is the same one I use for empanadas and pastelitos, but it is halved as it yields enough for Johnny Cakes. Note that for pastelitos, I don't use baking powder. I hope you enjoy my version at home, bringing a piece of the authentic Dominican experience. Happy cooking!

Dominican Johnny Cakes, Yaniqueques

Ingredients:

2 cups flour (260 g)

1 tablespoon sugar 

¼ teaspoon salt

1 teaspoon baking powder 

¼ cup margarine (56 g)

1 egg

½ tablespoon cooking wine (8 ml)

¼ cup + 1 tbsp water (74 ml)

Oil for frying  

Instructions:

1. In a bowl, mix together the flour, salt, sugar, and baking powder. Make a hole in the center of the dry ingredients.

2. Add the margarine, egg, and cooking wine to the center of the dry ingredients. Mix everything together with your hands until well blended.

3. Gradually add the water to the mixture, a little at a time, until a soft dough forms. You may not need to use all of the water. Knead the dough lightly and let it stand for at least half an hour.

4. Divide the dough into small balls, each about 1 ½ inches wide. Roll out each ball with a rolling pin on a floured surface or between sheets of waxed paper until a thin disk is formed. Use a knife to make two slits in the middle of each disk to prevent the dough from inflating while cooking.

5. Fry the disks in hot oil, turning once, until both sides are golden brown. Drain the fried disks on paper towels. If desired, sprinkle with salt, but it is not necessary.

Notes:

a) The thinner you roll out the dough, the crispier it will be. If you leave it a bit thicker, it will be soft on the inside and toasted on the outside.

b) It can be served with ketchup.

c) My favorite way to eat it is giving it an American twist, sprinkling it with powdered sugar and cinnamon – they taste delicious! This way, it reminds me of the "Fry Dough" at Canobie Lake Park in New Hampshire, although I clarify that Dominicans don't eat it this way.

If you enjoyed this recipe, you'll love:

Pescado Frito (Dominican Fried Fish)

Kipes (Quipes)

Yuca -Cassava Fritters (Arepitas de Yuca)

Again, truly I tell you that if two of you on earth agree about anything they ask for, it will be done for them by my Father in heaven. - Matthew 18:19

Cinnamon Cookies

These not-too-sweet rolled cookies are a tasty accompaniment to tea or a cup of coffee.

Cinnamon Cookies (by Cooking Light for dressbarn)

Ingredients:

For rolled cookie dough:
10 ½ tablespoons of powdered sugar or 6 tablespoons of granulated sugar
⅓ cup butter, softened
2 tablespoons light brown sugar
2 teaspoons vanilla extract
1 large egg
2½ cups all-purpose flour 
¼ cup cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon

For cinnamon glaze:
⅔ cup powdered sugar
2 teaspoons milk or water
¼ - ½ teaspoon ground cinnamon
2 tablespoons sliced almonds


Directions:
1. Place sugar, butter, light brown sugar and vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 4-5 minutes). Add egg, beating well after addition.

2. Combine the flour, cornstarch, baking powder, baking soda, salt and ground cinnamon and sift. Add to butter mixture; stir until combined. Divide dough into 4 equal portions. Roll each portion to a ¼ inch thickness between 2 sheets of plastic wrap. Freeze dough 20 minutes, or 2hours in the refrigerator. I left it refrigerated over night.

3. Preheat oven to 375°F (190°C). Working with one portion of dough at a time (keep remaining dough in freezer or refrigerator), remove top sheet of plastic wrap, cut dough with a 2-inch round cookie cutter; place cookies on baking sheets. Discard bottom sheet of plastic wrap. Repeat procedure with remaining dough.

4. Bake at  for 8 minutes or until lightly browned. Remove from baking sheet; cool on a wire rack. Combine powdered sugar, milk and cinnamon; drizzle mixture over cookies. Sprinkle with almonds.

Note:
a)You could use a fork, pastry sleeve or bottle with nozzle to drizzle glaze on the cookies. I used a sleeve.

b) If you want to thicken a little more the icing add one teaspoon of icing sugar at a time or to dilute it add water or milk by drops until the desired consistency is obtained.

More photos and this recipe in español: AQUÍ

See to it that no one takes you captive through hollow and deceptive philosophy, which depends on human tradition and the elemental spiritual forces of this world rather than on Christ. - Colossians 2:8

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