Compiled Recipe – Bizcochos Borrachos

Bizcochos Borrachos

* 4 pieces egg, separated
* ½ cup sugar
* ¾ cup all purpose flour
* 1 tsp baking powder
* sweetened whipped cream
* almonds, sliced
* ground cinnamon
* 1/3 cup sugar
* 1 cup water
* 1 ½ tbsp honey
* ½ tsp ground cinnamon
* orange zest
* 3 tbsp brandy

1) Pre-heat oven to 350◦F. Grease and flour the bottom of an 8×2-inch square or round pan.

2) In a bowl, beat the egg yolks with sugar until thick and light yellow in color. Set aside.

3) In another bowl, beat the egg whites until stiff but not dry. Fold in the yolk mixture.

4) Combine flour and baking powder then sift over the batter. Carefully fold into the beaten egg mixture.

5) Pour into the pan and bake until cake springs back when lightly touched, about 20 minutes.

6) To make the syrup, combine the sugar, water, honey, cinnamon and orange peel in a saucepan. Bring to a boil then let boil for a minute.

7) Remove from heat and take out the orange peel. Stir in brandy, rum or liqueur. Cool.

8) Prick the baked cake with a toothpick all over. Pour the syrup over the cake and let stand so cake gets to absorb the syrup.

9) Cut into portions and plate. Before serving, top with whipped cream and almonds then dust with some ground cinnamon.


Compiled Recipe – Spiced Dulce De Leche

Spiced Dulce De Leche

* 7 tbsp unsalted butter
* ½ cup brown sugar
* 1 tbsp instant coffee
* ¾ tsp ground cinnamon
* 1 (300 ml) can condensed milk

1) Place butter, sugar, instant coffee and cinnamon in a nonstick pan over low heat. Stir until sugar dissolves and mixture becomes homogeneous.

2) Increase heat to medium and add condensed milk. Bring to a gentle boil, stirring constantly. Let boil for a couple of minutes until thickened. Pour into containers. Sealed, this will keep in the refrigerator for 2 weeks.


Compiled Recipe – Sour Cream and Blueberry Coffee Cake with Streusel

Sour Cream and Blueberry Coffee Cake with Streusel

* ½ cup all purpose flour
* ½ cup sugar
* ¼ cup brown sugar
* 1 tbsp ground cinnamon
* 1 tbsp unsalted butter
* 4 large unsalted butter
* 1 ½ cup sour cream
* 1 tbsp vanilla extract
* 2 ¼ cups all purpose flour
* 1 tbsp baking powder
* ¾ tsp baking soda
* ¾ tsp salt
* ¾ cup unsalted butter
* 1 ¼ cup sugar
* ½ cup canned blueberry filling
* orange zest
* ¼ cup walnuts, finely chopped

1) Pre-heat oven to 350◦F. Grease a 9-inch bundt pan well. Set aside.

2) Make the streusel: Combine all ingredients in a bowl. Mix until mixture resembles wet sand. Set aside.

3) Make the coffee cake: Whisk together eggs, 1 cup sour cream and vanilla extract in a medium bowl. Set aside.

4) In the bowl of an electric mixer fitted with the paddle attachment, sift together flour, baking powder, baking soda and salt. Add butter, sugar and remaining sour cream. Beat until mixture resembles wet sand, about 1 ½ minutes.

5) Add the egg mixture in 3 batches, beating well after each addition. Beat until batter is light and fluffy, about 1 minute.

6) Sprinkle ¾ of the streusel on the bottom of the prepared pan. Pour in 2 cups of the cake batter. Spread blueberry filling and top with orange zest. Sprinkle with remaining streusel mixture and pour in the rest of the cake batter.

7) Bake for 50 to 60 minutes or until a cake tester inserted in the cake comes out clean. Remove cake from pan and cool completely on a wire rack. Garnish with finely chopped nuts.



Compiled Recipe – Chocolate Cinnamon Sundae

Chocolate Cinnamon Sundae

* ½ cup whipping cream
* 2 tbsp sugar
* ¼ cup butter, cubed
* 1 cup semi-sweet chocolate chips
* 1 tsp ground cinnamon
* salt (to taste)
* ice cream
* preferred toppings

1) Heat whipping cream and sugar in a heavy bottomed pan over medium low heat until sugar is dissolved, about 3 minutes. Add butter and chocolate chips (use Hershey’s) ; whisk until melted.

2) Remove from heat then stir in ground cinnamon and a pinch of salt. Let cool in the pan for 10 to 15 minutes. Transfer to a squeeze bottle or glass jar. Pour over ice cream and preferred sundae topping choices.


Compiled Recipe – Chocolate Dipped Palmiers

Chocolate Dipped Palmiers

* flour (for dusting)
* 1 (378 gram) pack puff pastry
* 1 cup sugar
* 1 tbsp ground cinnamon
* 350 grams bittersweet chocolate

1) Pre-heat oven to 350◦F. Line a baking sheet with parchment paper or a silicone mat.

2) Lightly dust a clean work surface with flour. Using a rolling pin, roll out the puff pastry into a 12×12-inch square, about ¼-inch thick. Dust the puff pastry with some flour.

3) Combine sugar and cinnamon in a bowl. Sprinkle on both sides of the puff pastry.

4) Fold the bottom edge of the pastry inward until it reaches the middle part. Repeat with the top edge until both edges meet in the middle. Fold in half to close the pastry.

5) Slice pastry into ½-inch thick strips and arrange on the baking sheet.

6) Bake in the pre-heated oven for 25 minutes or until golden brown. Transfer to a wire rack and let cool.

7) Meanwhile, melt the dark chocolate in a double boiler. Dip cooled palmiers one at a time and return to the rack. Let chocolate set before serving.




Compiled Recipe – Marinated Roast Chicken

Marinated Roast Chicken

* 2 cups water
* 2 tbsp instant coffee, dissolved in 2 tablespoons hot water
* ¼ cup salt
* 1 tsp ground black pepper
* 1 tsp ground cinnamon
* zest from 1 orange
* 3 tbsp sugar
* 3 cloves garlic, finely smashed
* 1 tsp red pepper flakes
* 1 ½ kilo whole chicken
* 1 tbsp oil
* salt (to taste)
* ground black pepper (to taste)

1) Mix ingredients: water, coffee, salt, pepper, cinnamon, zest, sugar, garlic and red pepper flakes. Put mixture in large container, with a lid, before adding the chicken in. Cover, and chill for at least 4 hours or overnight.

2) Pre-heat oven at the highest setting.

3) Remove chicken from the mixture and pat dry. Discard marinade. Rub chicken with oil, salt and ground black pepper. Transfer chicken to a roasting pan; place in the pre-heated oven. Turn down temperature to 350◦F and roast chicken until internal temperature is 155◦F. Remove from oven and let rest at least 10 minutes before carving. Serve while hot.



Compiled Recipe – Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

* 2 cups all purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* ½ tsp salt
* 2 teaspoons ground cinnamon
* 4 large eggs
* 1 ¼ cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups carrots, grated
* 1 cup walnuts, chopped
* walnuts, chopped (for garnish)
* ½ cup unsalted butter, softened
* 1 (225 gram) bar cream cheese, softened
* 4 cups confectioners’ sugar
* 1 tsp vanilla extract

1) Pre-heat oven to 350◦F. Grease and flour 2 (6-inch) round cake pans. Line the bottoms with parchment paper.

2) Whisk together flour, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, oil, sugar and vanilla on medium speed. Slowly add flour mixture. Add carrots and mix until combined. Do not over mix. Gently fold in walnuts using a spatula. Divide batter between evenly prepared pans.

4) Bake for 40 to 50 minutes or until a toothpick inserted in the center of each cake comes out clean (check every 5 minutes after the 40 minute mark until the toothpick comes out clean). Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.

5) Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed. Mix until smooth. Turn speed to low then slowly add confectioners’ sugar and vanilla. Increase speed and beat until smooth and creamy.

6) Once cakes are cooled completely, evenly cut each cake in half horizontally to make 4 layers. Place a layer on a cake plate or cake stand. Spread ¼ of the frosting evenly on top of the cake. Top with another layer and frost again. Repeat layering with remaining layers and frosting. Top cake with edible flowers or walnuts.



Compiled Recipe – Honey Glazed Ribs

Honey-Glazed Ribs

* 2 cups white vinegar
* 6 bay leaves
* ½ tsp ground cinnamon
* ½ cup brown sugar
* ¼ cup salt
* 1 medium red onion, quartered
* 2 kilos pork ribs, cleaned
* 1 cup bourbon whiskey
* ½ cup honey
* ½ cup white vinegar
* ¼ cup Worcestershire sauce
* 1 tbsp dijon mustard
* 1 tsp smoked paprika
* 1 tbsp salt

1) Combine 8 ½ cups water, vinegar, bay leaves, cinnamon, sugar, salt and onions in a large pot. Bring to a boil then add ribs. Reduce heat to medium, cover and simmer until pork is tender, about 50 minutes. Let ribs cool in the pot. Set aside.

2) Make the honey-bourbon glaze: Combine all ingredients in a medium-saucepan. Bring to a boil then lower heat and simmer for 15 to 20 minutes. Set aside.

3) Prepare a charcoal grill over medium high heat.

4) Drain ribs and cut into serving pieces. Brush with glaze and place, meat side down, on the grill. Grill for 2 to 3 minutes, or until slightly charred. Turn ribs over, brush with more glaze and continue grilling until caramelized. Serve hot.



Compiled Recipe – French Toast Rolls

French Toast Rolls

* 1 tbsp ground cinnamon
* ¼ cup brown sugar
* 1 large egg
* 1 cup fresh milk, divided
* ½ cup butter, softened, divided
* 12 bread slices, crusts removed if desired
* ½ cup cream cheese, softened
* ¼ cup sugar

1) In a small bowl, combine ground cinnamon and sugar. Set aside. In another bowl, beat egg, ½ cup milk and 1 tablespoon of the cinnamon mixture.

2) On a cutting board, flatten bread slightly with a rolling pin. Brush with softened butter then sprinkle with cinnamon mixture. Roll into a log then set aside. Repeat with remaining bread.

3) Heat a frying pan over medium heat. Brush surface with butter. Dunk just enough rolls to fill the pan into the egg mixture, then quickly add to the pan. Fry until browned on all sides. Remove from pan and keep warm.

4) Meanwhile, whisk cream cheese and sugar in a saucepan. Stir in milk. Bring to a simmer over medium heat, until sugar has melted and mixture is heated through. Drizzle over cinnamon rolls. Serve.


Compiled Recipe – Mango Candied Walnut French Toast

Mango Candied Walnut French Toast

* 1 cup sugar
* ¾ cup water
* 1 cup walnuts
* 1 ½ cups milk
* 2 tbsp butter
* 2 tbsp sugar
* ½ tsp ground cinnamon
* ½ tsp salt
* 3 yolks from large eggs
* 2 tsp vanilla extract
* 10-12 (1-inch) thick slices Monroe bread
* 1 recipe basic French toast custard
* butter (for frying)
* whipped cream (optional)
* 4 large ripe mangoes, sliced thinly
* chocolate hazelnut sauce (to serve)

1) Make the candied walnuts: Line a baking sheet with parchment paper; set aside. Combine sugar and water in a large frying pan over low heat. Stir until sugar is dissolved. Increase heat to medium and let cook. Once it turns a light gold, add walnuts and keep swirling pan until mixture is amber in color. Pour mixture onto prepared tray. Separate walnuts with a fork and let cool completely. Store walnuts in an air-tight container until ready to use.

2) Make the custard: Combine milk and butter in a medium saucepan over very low heat. Cook until butter is completely melted. Let cool just until warm to the touch. Mix together sugar, cinnamon and salt in a large bowl. Whisk in yolks and vanilla. Slowly whisk in warm milk-butter mixture.

3) Dip each side of 1 bread slice into custard, about 15 to 20 seconds per side depending on dryness of bread.

4) Place a medium frying pan over medium high heat. Melt butter and fry one side of soaked bread slice for 2 minutes or until golden brown. Flip and fry for 2 more minutes. Repeat with remaining bread.

5) Arrange 2 to 3 French toast slices on a plate. Top with whipped cream, if desired, mango and candied walnuts. Drizzle with chocolate-hazelnut syrup. Serve warm.