Nothing says South Florida more than Key Lime Pie. This is a heavenly dessert that is zesty, sweet, tar and yummy. So I jumped into the Mason Jar Dessert train and although I have made Flan in a jar before, I wasn’t sure how this one will turn out.

Update: It turned out great! When you eat one, you will experience a hodge-podge of flavors in each and every bite. So, dig in there and spoon out a bit of everything; crust, custard, whipped cream and cinnamon crust, yeah, exactly, run to the kitchen and make one.

Bonus: You can control portions by eating just what’s in the jar, plus is adorable to serve them to your guests. Try them soon!
 
Approximate Prep and Cooking Time: 25 to 30 Minutes
Approximate Cost: $7.97 or $1.99 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4-JARS
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Ingredients
 
A. The Crust ($4.19)
1 cup graham cracker crumbs (.70)
2 tablespoons granulated sugar (.15)
3 tablespoons unsalted butter, melted (.66)
4 half-pints (8-oz.) mason jars and a baking mold to hold these jars ($2.68)
 
B. The Key Lime Pie Filling ($2.98)
3 egg yolks (save the egg whites for cholesterol free scrambled eggs the next day) (.48)
1 – 14-ounce can of sweetened fat free condensed milk ($1.50)
1/2 cup fresh lime juice (some are not juicy but otherwise you need about 4-5 limes) ($1.00)
2 teaspoons lime zest (0)
 
C. The Topping (.80)
4 tbsp. whipped cream (.50)
4 tsp. Cinnamon to sprinkle over (.15)
4 Lime wedges for garnish (.15)
  
Directions

1. Preheat oven to 350 degrees. Set jars onto a baking mold. Set aside.
2. Place graham crackers and sugar in a food processor to get them crumbled, then add the melted butter and process for few more seconds.
3. Divide the graham cracker crumb mixture into each of the jars by using a spoon, press just slightly into the bottom and sides, so that the crumbs are not compacted and you can eat it easily with a spoon.
4. In a medium size bowl, add the condensed milk, lime juice, egg yolks, and lime zest. Whisk until all ingredients are combined. Divide the filling mixture into the 4 jars.
5. Bake for about 15 minutes, or until the filling no longer wiggles.
6. Let cool at room temperature completely. Cover with lids and refrigerate for at least two hours before serving it.
7. To serve, top with whipped cream, a lime wedge or slice, and sprinkle with ground cinnamon.
8. You can make them to be served the same day or you can make them 2 days before and keep them in the fridge until time to serve them. Just remember to garnish with the whipped cream, cinnamon and lime wedge just before serving.

This egg cooking method is so simple and the best part is you don’t need to add anything other than salt and vinegar to the poaching water. Runny soft egg yolks cook quite fast, about 1 minute and hard yolks just a bit longer. You can make 6 or 12 or as many as your poaching pot or cooking pot allows you to add. Benefit? No frying pan/skillet to deal with. Yippy! Oh, and no; I don’t add hollandaise sauce, is just too fatty rich.
 
Approximate prep and cook time: 15 to 20 Minutes
Approximate. Cost: $12.00 (or $3.00/serving)
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
8 fresh eggs ($1.28)
Salt and fresh ground peppers (.10)
Coconut Cooking oil or olive oil to spray the poaching molds (.15)
8 slices of Smoked Salmon ($5.00)
12 THIN asparagus ($1.50)
1 loaf of Baguette Bread cut slanted and toasted with butter ($1.25)
4 wedges of Manchego cheese ($1.75)
2 tbsp. vinegar
1 avocado ($1.00)
1 lemon (.22)
 
Directions

1. Steam asparagus just for 4 minutes, I like them crunchy, you can cook them longer.
2. Spray the poaching molds with cooking oil. Add salt and vinegar to a poaching pot with boiling water.
3. Crack one egg into each compartment, reduce the heat and cover.
4. Simmer for about 4-5 minutes, or until the egg whites have set, and the yolk still looks runny. (If your family likes them well-cooked, let them cook over 5 minutes.) (I prefer to serve one soft and one hard)
5. While they cook, mash the avocado and add salt and lemon juice to taste.
6. Spoon them out of the molds carefully, since they will still have some hot water.
7. Assemble your plates with 2 toast, salmon, egg, mashed avocado and cheese.
8. Sprinkle with salt and pepper and enjoy. 

The weekend (and I don’t mean the “singer”) is here and if you are craving for seafood, it may be a good idea to take a deep look at my dish today. In all honesty, this ahi tuna is just accompanying the pineapple salad.  This salad is refreshing, salty, tangy, cold and super yummy. The tuna is fresh and after cooked, it only need a squeeze of fresh lime and a pinch of sea salt just seconds before taking that first bite. The dish is a bit expensive but it is so worth it.
 
Approximate Prep and Cooking Time: Under 40 minutes
Approximate Cost: $24.30 or $12.15 per serving
Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
 
The Tuna: ($15.85)
2 Ahi tuna fillet (and you will have a small piece left to use in a seafood stew) ($15.25)
1 ½ tsp. Angie’s Dried Seasoning (see link below) (.25)
1 tbsp. EVOO to marinade the tuna) (.35)
 
The Salad: ($4.70)
1 large Roma and 3 cherry tomatoes (.70)
½ Pineapple cut in cubes ($1.50)
4 Baby cucumbers ($1.00)
1 small onion chopped (.30)
1 clove of minced garlic (.05)
¼ cup chopped Cilantro (.25)
1 tbsp. EVOO (1 for the salad) (.35)
1 tsp. Red Wine Vinegar (.15)
1 lime to squeeze the juice over the salad (.25)
Salt & Pepper to taste (.15)
 
Garnish: ($3.75)
12 Asparagus spears ($2.50)
1 lime (1 cut in half to garnish) (.25)
Avocado cut ($1.00)
 
Directions

1. Pat dry and season the tuna with my dried seasonings or the one of your choice, refrigerate.
2. To prepare the salad, rinse and cut the tomatoes and cucumbers, add them to a salad bowl.
3. Cut the pineapple slices in cubes, mince the garlic, dice the onion, chop the cilantro and add to the bowl.
4. Drizzle vinegar, lime juice, olive oil and season well with salt and pepper to taste. Refrigerate.
5. Clean, cut the bottom and steam the asparagus to look light green, about 4-5 minutes, do not overcook. Drain. Then in a skillet with olive oil, brown then briefly.
6. Add the tuna to a hot pan or iron skillet and do not move it until the fillets are seared at the bottom and come out easily. Flip them once and cook just briefly, the steaks should look pink in the middle. Remove from skillet and let them rest for 4 minutes before plating.
7. Before serving, slice the steaks and garnish with asparagus, avocado and lime.

 
My Link:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings

This is such a popular “Fast Food Delicacy” in Puerto Rico. I must say that it can be called the Puerto Rican pizza J, since is a complete meal that you can hold in your hand with a napkin and eat it even as you walk. Like a lot of people, I have my own recipe based on what I like to add, like making my dough from scratch. This time though, I made them with corned beef and Goya disc’s; however, other times I’ve also used chicken, shrimp, fish or any protein that you can think of. I don’t know anyone in the island that don’t like “Empanadillas” but then again, I could be wrong! Are you an Empanadilla/Turnover lover?
 
Approximate Prep and Cooking Time: 1 hour
Approximate Cost: $ 11.00 or approximately $1.10 per one Turnover
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 10
 
Part A. Turnover Ingredients
1 pk. Goya 10 dough for turnover discs ($1.71)
1 12 oz. can Corned Beef ($5.14)
1 ½ cups diced harsh browns potatoes (.95)
4 hardboiled eggs cut in slices or wedges (.64)
2 tbsp. Tomato sauce (.15)
½ tsp. Oregano (.15)
½ tsp. Paprika (.15)
2 tbsp. Sofrito (.35)
1 tbsp. olive oil (.35)
1 ½ tbsp. Capers and salad olives, drained and rinsed (.25)
1 tbsp. Sliced pimentos (.15)
1 tbsp. water
1 ½ cups of peanut oil to deep fry the turnovers. ($1.00)
Part B: Sofrito/Molido render 1 cup = ($.96)
½ large onion chopped (.20)
5 cloves garlic (.30)
1 handful of Cilantro, chopped (.30)
½ tbsp. olive oil (.16)
Directions to Prepare Sofrito/Molido
In a small food processor or blender, blend all the ingredients listed in Part B. Refrigerate to use in soups and stews at a later time.

Directions to Prepare Turnover/Empanadillas
Add the corned beef to a skillet on med-low, break it into pieces, just like when browning ground beef. Let it cook until is soft.
Add the Sofrito, hash brown, tomato sauce, oregano, paprika, capers, olives and water. Cook for about 10 minutes until the ingredients blend well. Turn off, let it cool down.

Directions to Assemble the Turnover/Empanadillas
Defrost the Goya dough disks.
Sprinkle a tsp. of flour on your counter top and place and spread dough out slightly with a roller.
Place 1 tbsp. of your corned beef filling in the center of the disc, top it with a slice of hardboiled egg, pimento and olive.
Before turning the dough over to form a half moon, using a small brush or your finger, rub water around the whole edge, this serve as glue, and then fold it.
Using a fork, press the edge firmly to seal both sides evenly.
Deep fry in medium heat oil until they look golden brownish.
Serve alone or with avocado and a beer to wash it down.

Since you already have the recipes for the basic chocolate cake and frosting that I posted last week, I decided to go a step further and give you some simple cake decorating ideas. You can implement any of these patterns each time that you make a chocolate cake. If you decide to serve it with some serious ice cream on top, it will taste even better, smile.

Ingredients that you can use to decorate your one-pan chocolate layer cake(s)
 
1 round or Bundt chocolate cake, filled with frosting, then spread remaining filling over.
 
12 Strawberries (approx.) cut in half or;
1 cup of M&M candy or;
15-25 (approx.) Chocolate covered almonds or;
Powdered sugar or;
Sprinkles
 
Directions
There are many ways to decorate your cake.

1. You can drizzle “runny” frosting on top and let it drip down making its own path.
2. You can do stripes, start at the top of the cake and bring it all the way down to the bottom. Not only you can do stripes, but also any pattern that you like.
3. Strawberries: Cut them in half and stick them at the bottom of the cake, covering the circle completely and fan one for the top.
4. M&M: Easy, same way but careful with the color patter, find some consistency.
5. Sift powdered sugar or sprinkles over the chocolate frosting is another option. 

Brown sugar solid rock? I know the frustration when you are about to make a recipe that requires brown sugar. You go to the pantry and find it hard as a rock. No problem now, you have few options:

1. The first rule is to keep your brown sugar in an air tight plastic bag or container.

2. Second; while in Denver, Colorado, I went to a local grocery market an uncovered that they have in stock a small terracotta item about the size of a quarter, that when dropped inside your brown sugar container, it will keep the sugar flowing for months. They are called Brown Sugar Preserver and you can Google it to purchase one or more. Real cheap, under $5.

3. Finally, other option is to soak a piece of paper towel and put it inside the tight plastic bag for a day or two.
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Genius, no more waste.
 

Again, if you want a simple easy does it frosting, this recipe will make you happy. The good news, it’s also in the back of your Hershey’s Cocoa container. The key to make a smooth frosting is to have your butter at room temperature, real soft, but with this recipe, no problem, just melt it in the microwave. It takes no time to make this recipe. However, you will have to be very discipline by not liking the bowl after your cake decoration is done. Good luck with that!
 
Approximate Prep and Cooking Time:
Approximate Cost for (2) – 9’- round baking molds: ($5.58)       
Servings: Approximately 2 cups for a cake that could serve 10
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
 
Ingredients
2/3 cups Hershey’s Cocoa ($1.80)
1/3 cup Evaporated milk (.33)
3 cups Powdered sugar ($1.25)
1 stick of unsalted butter – melted ($1.25)
1 tbsp. Pure Vanilla (.95)
 
Directions

1. Melt the butter and stir in cocoa.
2. Add powdered sugar and milk alternating each time. Look for the creamy consistency that you want for easy spread on the cake and if needed, add more milk.
3. Add the vanilla, stir. Done.
   

​Nothing is more important than to have a good chocolate cake recipe in hand whenever you want to bake a chocolate cake. I had my own recipe until so many years ago, when as I was watching TV I saw Martha Stewart dumping a cup of boiling water into her cake batter. I went like, has she lost her mind???? Then she said, rather quickly, “don’t fret, I am using the Hershey’s Cocoa recipe that comes in the back of their cocoa powder container”. I was still skeptical; however, after I tested it, I threw my recipe out and this is what I have been using ever since. Super chocolaty, creamy and moist.
 
So, get your Hershey’s Natural Unsweetened Cocoa Powder container, look up the recipe in the back and make a delicious, super moist chocolate cake.
 
The photos in my slide presentation shows you the ingredients that I used, as well as the steps and how the cake looks from starting the batter to final.
 
Tomorrow, I’ll give you the ingredients and steps to a creamy chocolate frosting and later this week, we will move into basic simple ways to decorate your chocolate cake at home. Remember, these are not professionally made cakes, they are simple to make and decorate by you, for you and your family, they will love you forever!

Rules to go by: If I am making one of my cakes or a recipe that I read somewhere and liked, this is what I do:
 

1. I DON’T ANSWER the phone or the door.
2. I always use a HARD COPY/WRITTEN, or ELECTRONIC.
3. I put all the ingredients on my right side and after I used them, move them to the left.
4. I make sure that the eggs and butter are fresh and at ROOM TEMPERATURE.
5. I MEASURE exactly as the recipe indicates, not more, not less.
6. I PRE-HEAT my oven always.
7. I DON’T overbeat.
8. I NEVER PEEK INSIDE THE OVEN at least until the baking time is almost finished.
9. I always position my oven rack IN THE CENTER and place the cake pans right in the middle of the rack.
10. If I am baking two cakes at once, I place them on the same rack SIDE-BY-SIDE. I won't put one on top of the other, since they will not bake evenly that way.

 
These are the simple rules I learned that helped me time and time again to bake delicious cakes. They have not taken the fun of baking away from me. In fact, these rules ensure me that I will not have cake problems I shouldn’t be having. I hope they help you as well.
TOMORROW, CHOCOLATE CAKES! Have fun Baking friends!

By the way, these aren’t my cakes, they are my twin daughters Neshy Bravin and Suzy Fuerst creations. Neshy’s is the 13th birthday cake and Suzy’s, also a birthday cake, is s’mores inspired. So proud of them. You know; like mother like daughters, smile!

Oh, one more thing, my son is not too far from the tree either, he has other cuisine specialties that I’ll share with you at a later time. So proud of them!

A little history.....
Many years ago I went to baking school to learn how to make wedding cakes. I was an at home mom and wanted to earn an income. I learned a lot and consequently, I was also successful in establishing a home business, selling lots of wedding and birthday cakes.
Before joining baking school I had been a home baker for a while, so I thought I knew it all. However, I was up for a huge surprise.

At baking school, I learned (and I have never forgotten), that baking is technically a science. Even though I love baking and enjoy every minute of it, I am meticulous each time I bake; and it’s the only time that I am not creative in my kitchen.
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TOMORROW, UNDER “CAKES WEEK- PART 2 BASIC RULES TO FOLLOW”, I’LL TELL YOU WHAT I RELIGIOUSLY DO EACH TIME I BAKE.