HAPPY NEW YEAR! Creamy Chestnut Cake

Happy New 2012!
Wishing you all Healthy, Happy and Successful New Year!
Now let’s talk dessert, perfect for the Holidays.
When I was a kid growing up in Europe I remember people selling roasted chestnuts on the street wagons in winter time. They serve them hot and toasty in the paper trays. To keep this chestnut tradition on I usually like to make chestnut puree over winter months, which is a faster idea to enjoy lovely chestnuts but since it is a Holiday, New Years Eve and my birthday too, I decided to make a special cake.

Crust is a similar to cheesecake crust with added almonds to the Graham crackers. What I love about this cake is that there is no baking involved so it is very quick and delicious dessert to be made. You only need trusty food processor and you are all ready.

Creamy Chestnut Cake

For the crust:

1 cup low fat Graham crackers, ground
1/2 cup almonds, ground
1 spoon honey
1 orange, fresh juice
1 spoon brown sugar

For the chestnut filling:

2 cups chestnuts, peeled, cooked and grounded
1/2 cup powdered sugar
2 spoons non fat milk
1 teaspoon organic vanilla sugar

Chocolate layer:

1 cup semi sweet chocolate chips
1 teaspoon butter
For the top and finish, freshly whipped heavy whipping cream and extra drizzle of chocolate. It makes it even more special:)

To make a crust, using processor, grind first crackers then almonds. Set them aside in the mixing bowl.
In the small sauce pan over medium heat, bring to boil, sugar, honey and juice from one orange.
Add to ground ingredients and make a paste looking mix.
Prepare the serving plate and using spoon shape the mix to a circle.
Base is done.

Now again using processor, grind chestnuts, adding sugar and milk. Pulse few times and you will notice that they will start become like a paste. When done, add another layer to the cake.
For the chocolate lovers I love to add chocolate layer.
Using double broiler add chocolate, butter and melt till chocolate is smooth not too watery. Combine nicely and add another layer to the cake.
Using mixer finish whipping cream and add another layer.
Set the cake in the refrigerator few hours or over night before serving. This cake can be made in advance which makes it even more helpful.

Serve and enjoy.
Thank you so much for reading my blog and leaving wonderful comments. I hope you like all the recipes and ideas. It will be even more interesting in the next year!
Happy New Year!

Strawberry Cupcake Christmas Tree, Merry Christmas!

Merry Christmas!
I was thinking what kind of dessert should I prepare for blog post today. I wanted to make something special and sparkly but still dessert that everyone would enjoy.
How about Christmas tree made of mini fluffy light strawberry cupcakes topped with cream and homemade strawberry jam? Dessert perfectly dressed up for Christmas and Holiday season.

Strawberry Cupcakes

1/2 stick unsalted butter, room temperature
1/4 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
zest of 1 lemon
1 1/2 cups all purpose flour
1 teaspoons baking soda
1/4 cup non fat half and half
1 tea spoon fresh strawberry jam
8 oz whipped cream

Preheat oven to 350 degrees and line 24 mini muffin cups with foil liners.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Beat in the vanilla extract and jam.
In a separate bowl whisk together the lemon zest, flour and baking soda.
With the mixer on low speed, add the flour mixture and milk, ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 14 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with fresh made whipped cream, decorate with extra scoop of jam here and there. Make it sweet and ultra yummy:)

This is wonderful, light cupcake recipe and winning combination. Strawberries and cream are old time favorite that can be served all year round.
Enjoy!
Merry Christmas!

Super Mario Marshmallow Fondant Birthday Cake

Yesterday my little boy turned 7 and he had special request for the birthday cake,
Super Mario Bros theme, with as many characters as possible….I did some research and decided to take the next step, create and make my own Super Mario cake.

Day one was making chocolate cake with semi sweet chocolate frosting from scratch. Day two, making and creating homemade marshmallow fondant.
This process involves coloring and hand work to create the shapes and cake theme as best as possible. What a fun and creative process it was. I was enjoying every step of it. In fact, I am so happy with the result that I’m thinking and planning to start making different kinds of decorations from fondant for future cakes and cupcakes. Best of all homemade marshmallow fondant has very nice texture and taste and doesn’t spoil the overall taste of the cake. Here is a few images how cake looked like and the party table with all the paper goods and toy decorations.

If you have any questions in regrets of the cake, please contact me, thank you!
I hope you like it, thanks for looking:)

Spaetzle with Baby Bella Mushrooms and Beef Stew

Well, Winter is coming for sure even here in California and LA, mornings and evenings are cold. This morning it was 35 F. I finally decided to buy a warm jacket, sorry friends but can’t act like it’s Summer time anymore, flip flops and tank tops have to wait until Spring time:)
It is amazing how people appetite change with weather patterns. When cold, we crave meals with more texture, spices and added sides with starch, pasta or potatoes.
This recipe my mom used to make when I was a kid and I wanted to give it a try. It takes a little more time and effort but it is wonderful meal to enjoy. Kids and adults love the Spaetzle.
This kind of pasta is very versatile. You can eat it plain with little sprinkle of Parmesan cheese, you can add roasted vegetables or meat dish on the side. They go well with roast or stew. I had some fresh baby bella mushrooms in the fridge so I quickly made good stew with: lean beef, red onion, chicken stock, mushrooms, little paprika and spices. I know that everybody has their favorite type of stew and best working formula that they make for years now.

Super yummy:)

Spaetzle

You will need:

1, 1/2 cup all purpose flour
4 medium fresh eggs
sea salt, for taste
cold water, sprinkle
1/2 tea spoon all spice
fresh sage leaves
1/2 stick butter, slowly melted and caramelized

Using mixer start combining flour and salt. Gradually beat in the eggs one by one and water until you got the batter that is nice consistency.

Let mix rest in fridge for couple of hours.
Melt the butter in the small pot just till butter starts to turn golden in color.

Set aside.
Bring a large pot of water to boil. Prepare another bowl with ice water and ice cubes.
Ladle dough using upside down colander.

Scrape through the wholes. When just cooked Spaetzle will rise to the surface.

Transfer pasta to the ice bowl. Repeat the process till you have mix available. Drain Spaetzle and set aside.
Using large non stick pan heat prepared butter and add half of the Spaetzle. Fry till lightly brown.

Season with salt, all spice and fresh sage. Serve hot with your favorite toppings or stew.
Guten Appetit!