Prune Jam, MERMELADA de CIRUELA PASA

It has been quite a while since I published a jam recipe, so I decided on one of the finest and favorite jams to use as a filling or topping on the Dominican Cake, prune jam. You may use it on any other cake your heart and tummy desires, and as a filling for cookies and sweet empanadas. Because  this jam is dark color, its texture may not be appreciated in the photo, but I assure you it tastes delicious. Prunes (dried plums) are well known for their high fiber content, minerals and antioxidants. Selecting this fruit for jam is a great sweet and healthy option. Hope you can make this recipe at home, especially for the upcoming holidays. Enjoy!

En español: AQUÍ

Prune Jam, Mermelada de Ciruela Pasa

by Mari's Cakes October-03-2011

Prune jam ideal to use as spread or as a filling for cakes and cookies.

Ingredients:

• 1 pound prunes (455 g)
• 1 pound sugar (400 g) may be more or less to your taste
• 4 cups water (946 ml)
• ½ teaspoon vanilla (optional)
• 1 ½ Tablespoons lemon juice (20 ml)

Instructions:

1. Clean and soak prunes overnight. I buy them seedless but if yours are not seedless, it is much easier to remove the pits the day after hydrating.2. Drain the prunes and place them in a pot with 4 cups of water. Cook over medium heat for 15 to 20 minutes or until prunes are soft.3. With a hand blender or fork mash the prunes. Add sugar and lemon juice, leave on medium-high heat (20-25 minutes) stirring constantly with a wooden spoon until thickened or until desired consistency is obtained. It thickens more when cooled.4. Store in sterilized jars or leave to cool to use as a filling in cakes or cookies immediately.  Notes:
Leave it overnight in water to hydrate, this helps to soften faster, meaning less cooking time, but is not necessary. You can wash, drain and cook at once without hydrating.

Total time: 40 mins Yield: 3 ½ cups

En español: AQUÍ

Be sure that no one pays back wrong for wrong, but always try to do what is good for each other and for all people. - 1 Thessalonians 5:15

One year ago: Guava Marmalade

Young Coconut Dessert, DULCE de COCO TIERNO

In my kitchen today .... sweet young coconut cream dessert or Dulce de Coco Tierno as we call it here. Although we have many coconut trees in our farm, I must confess that this is the first time I made this dessert.  It was not until my aunt, Nidia, who came to visit and made some delicious coconut dessert with coconuts from our farm, that I got inspired to prepare some myself. I always procrastinated making this dessert until now, I had all the ingredients and it was just a matter to start preparing it. I am happy with the outcome because it is another of my hubby's favorites that I've learned to prepare! The second time I made this recipe, I doubled the amount because one batch is not enough for us. I hope you make this recipe and enjoy it as much as we do. If you can't get tender coconut meat in you area, mature coconut or grated coconut could be used.

En español: AQUÍ

 Below you can see part of the coconut, tangerine and orange trees that we planted ten years ago in our farm.

Lately I have very little time to update my blog, as much as I would like. Why? My dream for a few years now, has been to get a Siberian Husky. Well, this past week it became true. I not only have one, but three Siberian Husky puppies: Suki, Brownie and Mía. But that's not everything..... my husband also bought a German Shepherd for him, Duchess. So you can imagine, all these puppies added to my daily list of tasks, work/baking, different school and college schedules for my daughters, etc. etc. These pets are in addition to the ones we already have: one rotweiler, four chiguaguas, a cat, three turtles, a parrot and the chick pochungo, now almost a rooster. With all this, I am lucky if I get a few minutes to blog :)

Our new pets:

Let me get back on track .... here is the recipe, Enjoy!

My first coconut dessert with young coconut meat.

Second time I prepared it, with mature coconut meat. The result is a more grainy texture, but with the same great taste.

print recipe

Young Coconut Dessert, DULCE de COCO TIERNO

by Mari's Cakes September-19-2011

A Dominican homemade dessert made with a tender coconut meat, milk and sweet condensed milk. I know you'll like this creamy dessert.

Ingredients:

• 3 cups young coconut meat cut into strips
• 1 can evaporated milk
• 2 cups whole milk
• 1 can sweeten condensed milk (405 g)
• pinch of salt
• 1 teaspoon vanilla
• 1 cinnamon stick

Instructions:

1. Wash and chop the tender coconut meat into small pieces with the help of a knife. If you are using a mature coconut meat, see notes below. 2. Mix all ingredients except the sweetened condensed milk. Bring to high heat until boiling point for 5 minutes. Reduce heat to low and add the sweetened condensed milk.  3. Let simmer uncovered for 20-30 minutes or until thickened. At all times you must move with a wooden spoon approximately every two minutes to prevent it sticking bottom of the pot. Cool and serve. 

Notes:
a) If you are using dried coconut or mature coconut meat, you can use a grater or a food processor to chop into very fine and small pieces. You should also allow more time boiling milk (15-30minutes) before putting sweeten condensed milk. This is time will allow it to get more tender before sweetening.

b) You can substitute the evaporated milk with whole milk. Then you would use 3 ½ cups (830 g) whole milk in total.

 Total time: 30 mins Yield: Four 1/2 cup servings

En español: AQUÍ

How can a young person keep his life pure? By living in keeping with your word. - Psalm 119:9

Pencil Cake

A sweet end to summer vacation! Today I share a pencil cake to celebrate this "Back to School” month. I wanted to make pencil cookies, but ended up doing a cake by unanimous votes a home. It is a perfect surprise after school snack for kids! It also makes a perfect Teacher’s Day, school party or school meeting treat. This entry is dedicated to all the wonderful, hardworking teachers and students. May this year be a safe, intellectual growth, and a positive one for everyone.

I saw this cake  at Family Fun in 2008 and I loved the idea. It's made with a sculpting/ cutting technique to shape a cake without buying a specific mold. For those who are learning to decorate cake, this is a perfect shape because it's not that complicated. I used a 9 inch square pan that I already had. Feel free to use any of your favorite cake recipe, for me, it is chocolate cake! On this occasion I use the Easy Spongy Chocolate Cake recipe but this time adding a cup of vegetable oil in the mix to make it even softer. I didn't use a filling, but if you do prefer to use one I highly recommend it for this cake.

Steps:
Cut into a pencil shape. Glue two ends with frosting or jam. I use homemade strawberry jam.

Cover with a light coat of beige colored frosting as a crumb coat. Try not to get cake crumbs all over the frosting. What I do: I place a small amount of frosting in a separate bowl and use that to seal the cake, this way my frosting remains clean of crumbs!  Continue the process desired decoration.

It is easier to decorating with buttercream or fondant and I am sure it will come out MUCH nicer, but I used Italian meringue because lately I have no desire for anything butter. Also because I want to demonstrate different techniques that are possible with the typical Italian meringue frosting we constantly use here. For the brown details I used chocolate buttercream, now this is a frosting I never get tired of! I added one drop of black to the chocolate frosting to give it a darker tone.

Tips used: Ateco #4 and #22


Colors: Ateco (Soft Gel Paste food color) Marca Ateco (Soft Gel Paste Food Colors) Chocolate Brown, Electric Yellow y Deep Pink

En español: AQUÍ

Seek good, not evil, that you may live. Then the LORD God Almighty will be with you.- Amos 5:14

I hope you liked this idea, make a pencil cake soon, and don't forget to send me photos!