Smoothies All Around

It’s been a very long time since I’ve made anything, not since that brownie in upstate NY back in November. I was living in the city up until December with a live in job, so I could not use the oven, not even a blender. I left that job, spent Christmas week in Miami then came to Nicaragua while looking for another job back in Miami. My grandma had given me mangoes, a neighbor had given us cantaloupe and I cut some maduro from the backyard, which is the banana’s cousin, so it was all organic.

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I diced up some a whole giant mango, two “bananas” and froze them.

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The cantaloupe came after and stayed fresh since a neighbor gave them to my dad and I incorporated them into the smoothies.

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The mango was so frozen and hard to break apart that my knife just stayed in place.

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The first smoothie was mostly mango based an I just called it a mango lassi.

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My mason jar is back in Miami, so here I use a drink cup with a lid that came from ordering a smoothie somewhere.

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Added the rest to a martini glass that came from a 12 piece set from Ross to make it fancy.

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The other smoothie had a little bit of mango, but mostly cantaloupe, which were almost 2 whole ones. Both smoothies had the “banana”.

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I poured this one into a wine glass to keep the fancy going. Both smoothies were delicious and all raw.
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Fancy Fancy eh.

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Snowflake Pancakes in Miami

During Christmas time, I spent a week in Miami with friends. I hadn’t been in my hometown in over a year, so everything looked different. We did a nicely dressed Christmas Eve and an ugly sweater party, so for a brunch we were going to make peppermint waffles, but the waffle maker had been thrown out. Instead I made pancakes with a snowflake pancake maker my friend had. Worked great for Christmas.

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We had a bisquick packet instead of the premade frozen waffles to make more.

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Unwrapped a bunch of peppermint kisses to use as the topping when melted.

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We used butter for the first batch and it just made them burn, so for the rest we just poured them on the griddle.

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Turned out pretty well.

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This post was officially finished on February 7th, but for some reason the app was never working on my iPod, so whenever I had WiFi it never worked. Well, I am finally paying it now and through my phone. I have made some other goodies and will be making some more this weekend, stay tuned.

Back to Basics…in New York

Yes, it has been a long time since I’ve posted anything, that’s because I’ve moved to NYC and have been working all the time, so I haven’t baked anything, until now. I’m working as a personal assistant and my only day off is Saturday and this past one I finally went upstate to visit my cousin and she put me to bake with her son, I was not complaining!

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It was a prepackaged gluten free brownie mix, we just added grounded flax seeds, melted vegan butter and water.

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Added coconut oil to the pan and baked for 40 minutes.

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End product was a gooey brownie that would’ve been better with nuts, but none were added.

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This was taken in Ossining when I had just passed Sing Sing prison. Up here the leaves have changed and are already falling off, not yet in the city.

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This was at my cousin’s house where they are surrounded by trees. Big difference up here than in the city, fresher air, more peaceful, less stressful, definitely needed this.

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Banana Bread with Homegrown Bananas

Well I now have an oven way out here and of course I was the first to use it! My parents have many banana trees and by the time we were going to get the oven, the bananas were going to be ripe and I definitely had to make banana bread.

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The new gas range.

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Mixing my ingredients and mashing bananas with music of course, I was in a country mood.

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I wanted to make more than just bread, so mom found me this short muffin pan.

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The kitchen smelled the way a kitchen should smell! It was making dad hungry while painting the walls.

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Presented the muffins on a glass cake stand and found a plate that actually belongs to a candle set for the bread, which fit perfectly.

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Original recipe
With these goodies, since in Nicaragua, I used organic bananas from parent’s land and pure vanilla extract that was very thick.

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Patriotic Desserts

Well the other day I saw a big pan my mom had and thought it would be good to make the yogurt pie recipe into one big one and into a flag since the 4th of July was coming up. This week I was trying to get my ingredients, blueberries and whipped cream are extremely difficult to get in this country and especially since I’m in a small town. I was able to get yogurt, strawberries, gelatin and some cookies to crush to make the crust, I usually buy the ready made crusts. I had to look for ways to substitute or make my own whipped cream, I used a recipe I found online.

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Only had to use one package of cookies for the crust.

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Would’ve been better to use a 9×13 because clearly this pan was bigger.

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I made the whipped cream in a blender.

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Dissolved the gelatin.

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Added the yogurt.

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Then the whipped cream.

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Spread it on the crust then to the fridge it went.

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Used strawberries for the red stripes, melted white chocolate for the white stripes and blue candy for the blue area.

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Dipped some strawberries in white chocolate and then blue sprinkles for the striped effect. Not to bad for my first attempt even though my dad bought me cookies n cream instead of plain white chocolate, there wasn’t any other.

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Found my mother’s cake stand!

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I had leftover coconut milk so I decided to make piña coladas, still in the patriotic spirit.

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Hope you all enjoy your 4th of July weekend!

Original pie recipe here

Whipped cream is 1 cup milk, 2 tbsp corn starch and after well combined 1 tbsp flour.

The piña colada was not measured at all.

Summer Iced Tea (Part 1)

Since in Nicaragua with no oven, I can’t make any baked desserts, but can make other things. I’ve been wanting to make the drinks I saw in the June issue of Martha Stewart Living for a while now and finally got the chance to make one yesterday.

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I brewed two tea bags in the hot water I had boiled then put it in the freezer to cool it faster.

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This was my first time making simple syrup and it’s pretty fast and “simple”.

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Poured all my ingredients into one of mom’s pitcher’s which were still packed so I was the first to use one of them. I needed a clear one to achieve the look I wanted.

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Sent dad to go cut a lime from a nearby tree, cut some slices and added them to the pitcher with some ice.

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A clear pitcher was definitely needed to be able to see the limes floating.

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Mini Vegan Marble Cake

It was a snowed in kind of day and I was in the mood to bake something. I wanted something simple and started looking at my recipes, didn’t want any of those so I looked through Vegan Cupcakes Take Over The World and settled on the chocolate cupcake recipe. I had done that recipe before so I wanted to make it different this time and another experiment in the kitchen was underway. I decided on making it half chocolate and half normal so I can turn it into a marble cake.

Mini Marble Cake

I had made marble cake in the past so I knew how to get “my swirl on”.

Ingredients

I mixed up the ingredients like adding some coconut oil and also made them gluten free.

Mixing

Poured the chocolate half, then the non chocolate and swirled!

Marble Mix

Came out looking very nice out of the oven and smelling good.

Out of the oven

I made it on a Friday which worked out well because a cousin from DC was visiting that weekend and arriving that day, so we all had some together. The end result was very moist and not too sweet, it was good, but I would probably tweak it some next time I make it.

Beautiful Marble Cake

Original recipe:

Vegan Chocolate Cupcakes

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Adapted from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz & Terry Hope Romero

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