2nd Bloggervesary, Toolbar and The Renowned Facebook!

2nd Bloggerversary

Hi friends! Thanks to GOD and YOU, Mari's Cakes blog celebrates a 2nd bloggerversary. I never thought I would be blogging for so long, but now I feel I am just getting started, there are still so many recipes, ideas and things to do and share. Since I LOVE chocolate, and even though I cook and bake my blog name has Cakes in it, what better recipe than a chocolate cake with chocolate frosting to celebrate this bloggerversary! Recipes links are found below.  Know that you are always welcome.

Thank You!

En español: AQUÍ 

A toolbar from me to you! 

I have created a custom toolbar for Mari's Cakes to help search and access your favorite recipes in this blog and to follow me or contact me in my twitter, facebook and you tube. It has a google search bar, my recent recipes, your favorites posts and tutorials right at your fingertips. It's FREE and easy to install. I hope you like my gift to you. I would love for you to install it and let me know if you like it, ...... or not :) If you would like to create one for your blog, it is done through Alexa, you can find the instructions here.

To install your new Mari's Cakes toolbar go HERE.

Facebook! 

I admit facebook is not my thing, until now I didn't like the idea of using it for the blog, but after two years of blogging and and readers growing I think it's about time to also share my links and your creations with fb friends too! The page is only days old, so come visit, write on our Facebook wall, let us know why you like Mari's Cakes, or what is your favorite recipe from this blog or simply leave a greeting, I will LOVE that! If you've made one of our recipes share the photos on our wall along with the recipe's name. By participating, you will make it easier for us to find and / or follow your blog or facebook page. Hopefully we will do a great job working and sharing ideas together.

My Page is your Page

click link or photo.

Recipe: Spongy chocolate cake, raspberry syrup and chocolate frosting.  

Raspberry Syrup

½ cup Raspberry Jam

1 cup of Water

sugar to taste

Mix ingredients in a saucepan and bring to a boil until sugar is dissolved about 5-7 minutes. The syrup should be a light syrup and not to thick. Let cool and use to moisten cake. Fill and frost cake a usual.

En español: AQUÍ 

Blessed is the one who does not walk in step with the wicked or stand in the way that sinners take or sit in the company of mockers, but whose delight is in the law of the LORD,and who meditates on his law day and night. - Psalm 1:1-2

Thanks,

Oatmeal Cookies, Galletas de Avena

My favorite...OATMEAL cookies! I don't know how I had not shared my favorite recipe for years with you before, .....well I kind of do. When I bake these cookies they disappear quite quickly. My beloved daughters and husband are not the only ones to blame, this time I am also guilty. To tell you the truth, after baking cookies like these, who wants to spend time photographing when you can sit down, relax and enjoy them? This time I manage to save a few for the blog photos, and I am very happy I did because it is another cookie recipe I add to this blog. I have dedicated this blog to my daughters, family and friends, hoping one day they'll bake for me too! I also dedicate this blog to YOU of course, but due to distances etc., I'll be happy with you cooking / baking my recipes and enjoying them yourselves. Photos of your baked good are appreciated :)

En Español: AQUÍ

Variations to the oatmeal cookies could be endless. Some have nuts and some do not. Some have raisins and some don’t. Others have spices and others don’t. What I like about this cookie is the hint of spices combined with the oatmeal, the ground raisins and the crisp but also slightly chewy texture it has. This is definitely the oatmeal cookie I use to eat and enjoy with delight when I was a child. I know you will enjoy it as much as we do.

Going into three months after "back to school" and we know some of us are a little exhausted of  everyday tasks and most likely start getting a little lazy in preparing our children's snack. A delicious and nutritious dessert should not be left out, and for that I recommend these oatmeal cookies. Whether you bake them to give as a gift or to munch on at snack time, these cookies are excellent!

Oatmeal Cookies
For gifts or snack these are excellent! The ground raisins give it a uniform texture and rich taste. If you prefer a sweeter cookie you can 1/2 cup extra of white granulated sugar.

 
Ingredients: 
8 tablespoons (1stick) unsalted butter or margarine at room temperature
⅓ cup firmly dark brown sugar
¼ cup white granulated sugar
½ cup raisins, ground to a paste in a food processor
1 large egg
½ teaspoon vanilla extract
1½ cup all purpose flour (for a flatter cookie use 1 cup only)
1 cup oatmeal (old fashion preferred)
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt


Instructions: 
1. Preheat the oven to 350˚F (175˚C). Lightly grease cookie sheets or line with wax paper.
2. In a large mixing bowl, cream the butter. Add both sugars and cream until smooth. Add the raising paste and mix until well blended.Add the egg and mix until fully incorporated.
3. With a whisk stir the flour, oatmeal, baking soda, cinnamon, nutmeg, cloves, and salt into another bowl. Add to the butter mixture and mix until a dough forms.
4. Drop by 1 tablespoon of the dough 2 inches apart onto the prepared cookie sheets. Bake in the middle of the oven for 10 or 12 minutes or until the cookies are a light golden brown but still a little moist on top.

Yield: 2 dozens.

The gum paste flowers used in this post are from are made in Dominican Republic, if you are interested in buying we ship to the United States and other parts of the world please contact me via email.

En español: AQUÍ

Jesus looked at them and said, “With man this is impossible, but with God all things are possible.” - Matthew 19:26

Liver with Onions, Higado Encebollado

Discover today a delicious recipe from authentic Dominican cuisine: liver with onions! Here I share with you my favorite method for preparing this dish, which, despite what you might think, is easy to cook and simply exquisite when combined with onions.

Receta de Hígado Encebollado en español.

Key tip: When purchasing the liver, make cooking easier by asking the butcher to remove the outer skin and cut it into thin slices. This will make your cooking experience even simpler and more successful. This dish is versatile and delicious on its own but reaches new heights when served with traditional accompaniments such as white rice, tostones, or boiled yuca.

But that's not all, here I also share with you how to prepare Hígado Guisado (liver stew) to diversify your Dominican culinary experience! 

Take a look at my step-by-step photo video with "Bachata en Fukuoka", 

give it a like if you found it helpful.

Liver with Onions (Hígado Encebollado)

Looking for a delicious and healthy option for a quick dinner with a criollo, Dominican cuisine taste? Try this simple recipe for tender and flavorful liver with onions, complete with detailed instructions. It's perfect for an authentic flavor, and if you prefer it with sauce, I've included notes on how to make it stewed. Marinating time is optional and takes 1 hour, while cooking time is just 5 minutes.

 
Ingredients: 
2 lbs. beef liver
1 cup milk
3 teaspoons crushed garlic
2 Tablespoons soy sauce
1½ teaspoon ground oregano
2 large onions, cut into rings or halved
½ cup vinegar or sour orange juice salt and pepper
¼ cup soybean or corn oil

Instructions: 

1. Leave the liver in milk for at least 30 minutes or overnight. The milk helps to tenderize meat.

2. Drain and season with crushed garlic, soy sauce, and ground oregano. Let stand 30 minutes or more.

3. Meanwhile cut onions, season with some salt and vinegar or sour orange juice is better. Set aside.

4. In a hot skillet, sauté liver for about 2 minutes per side or until it's no longer pink, add the onions with vinegar or any orange juice, cover, and cook until onions soften a bit (2 mins.) or to taste. Total, time depends on the amount of time you let the liver macerate and with seasoning. Cooking time is only 5 minutes.

Yield: Serves 6.

Notes: 

a) To make the liver stew (hígado guisado), after sautéing in step #4, add 1 tablespoon of tomato sauce or paste and let it sauté for a minute. Then add 1 large, chopped bell pepper, a little chopped cilantro, 1 onion chopped, and vinegar or bitter orange juice. If you feel it needs more broth, add 1/4 - 1/2 cup of boiling water. Sauté for another two minutes. Cover the pan and let the ingredients simmer for a maximum of two minutes. Then, serve.

This is Hígado guisado (stewed liver).

Your word is a lamp to my feet and a light for my path.- Psalm 119:105