Baseball Cupcakes

En Español

I created this baseball cupcake for all you baseball fans! This month not everything should be red, pink, and with bows, boys also would love something made out with them in mind too!

A few months ago I made some baseball cupcake toppers in fondant, and since then I had these in my mind ... ball shaped frosting. I almost never get chance to do things like these because at home girls are majority, with only one king, my husband, and he is not a sports fan.

Just like my dad, who was a baseball fanatic, my brother is one too. I dedicate this post to him and also want to let him know that we love him very much!

 My brother and my dad. 

The white frosting is Italian meringue, and the red lines are made with royal icing. 

The plain round tips like #00 and #1 can get blocked with the smallest grain of icing sugar. To avoid this I place the royal icing in a new nylon stocking first, knot it to seal it, and then place it in the pastry bag. This helps out a lot when you need to make thin borders and lines.

What you need to make these baseball cupcakes: 

• Cupcakes of your choice find a list of my cupcake recipes here: Cupcakes.
• White frosting of your choice. I used Italian meringue. 
• Red royal icing  if you use Italian meringue with out butter, and red buttercream if you use white whip cream or buttercream.
• Big round plain tip to form the ball
• Small #1 round plain tip for the red lines 
• Pastry bag
• Blue cupcake cups
• 
  

Post by Mari's Cakes.

"No one will be able to stand against you all the days of your life. As I was with Moses, so I will be with you; I will never leave you nor forsake you." - Joshua 1:5 

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Hot Eggnog Made with Duck Eggs

On our menu today, we have a special country eggnog called "ponche de huevo," meant to be enjoyed warm in the morning. What makes this drink so unique is that this time I made it with duck eggs! Just one cup of this delicious beverage for breakfast provides you with the necessary nutrients and energy to last until noon. If you don't have duck eggs, you can still make this breakfast eggnog with regular eggs.

En Español

Duck eggs are packed with omega-3 fatty acids, which are excellent for promoting healthy skin and brain function. They also have alkaline properties, making them an ideal food for cancer patients, as cancer cells cannot thrive in an alkaline environment. In addition, many people who have allergies to chicken eggs can safely consume duck eggs without any adverse reactions. Another great feature of duck eggs is their size - they are larger than chicken eggs and contain more albumen, which is perfect for baking. The result is richer, fluffier cakes and pastries that are sure to impress.

Interestingly, I was not aware of these benefits when I first raised ducks and left many eggs in the nest to reproduce. You can even see a photo I shared of our duck Kiwi's nest made with dried plantain leaves in the post found here. Now, I am considering raising ducks again and using their eggs to bake delicious cakes and see for myself if there is a difference.

This vintage recipe holds a special place in the hearts of many Dominicans, since many remember their grandmothers and moms preparing it in the early hours of the morning. I can vividly imagine our great-grandmothers, grandmothers, and mothers bustling around their country kitchens, creating this delightful drink. Those were the days of simple beauty, where breakfasts were hearty and nourishing. Unfortunately, in today's world, very few households continue to prepare this traditional beverage. Perhaps it is due to the difficulty of finding duck eggs in local stores, or maybe people believe it is a complicated recipe. However, I assure you that it is neither complex nor time-consuming to prepare. This ponche has a taste reminiscent of "café con leche," but with a slightly thicker consistency. Serve it alongside fresh bread for dipping, and you will experience pure bliss.

What truly captivates me about this ponche is the flood of memories it brings back. It transports me to my childhood, to my mother's cozy kitchen in New York's lower east side. While I never had the chance to taste my grandmothers' ponches, I fondly remember my dear mother's and my aunt Nydia's versions. I can still picture my aunt skillfully using a "molinillo" to beat the egg whites. These memories are treasures that I hold dear, and they are intertwined with this cherished recipe. Additionally, I hope that by sharing this recipe, it will evoke fond memories for you as well. I would love for you to share your own childhood memories of this or a similar recipe, along with any variations you may have. 

Many grandmothers used a "molinillo," a vintage kitchen utensil similar to a whisk, to beat and mix the ingredients. If you are interested in owning one, you can find it here: Molinillo Dominicano.

Beat egg whites to very soft peaks like a soft foamy consistency.

Meatless bulgur balls (Bolitas kipes)

En Español

One of the typical Dominican fritters and my favorite above all are the Kipes. The quipes or kipes are usually prepared with ground beef mixed in the bulgur wheat dough and as the filling. Last Saturday night I had cravings for some kipes, but had no ground beef, and since it was late night, I could not go to buy some either. I came up with the idea to prepare them without any meat to see if the dough would form and fry well. The results were as you see it, terrific! The taste is very similar and delicious, but I admit that for us meat lovers, with beef it is better.

These make a perfect finger food especially when served with mayo ketchup dipping sauce. For someone who does not like meat or is on a meatless diet, these would be a great party snack to serve them. At home we liked this new version very much, and like always I wanted to share it with you. Please leave a comment and let me know if you have tried the traditional kipes or if you prepare this meatless version. I did not use a filling, but you can fill the center with cheese, beef, chicken or seafood. I do have a step by step bulgur fritters here: Kipes.