A beautiful award

A beautiful award

For this occation I made “Guarapo de piña” a Venezuelan beverage that is fermented pineapple with “papelón”, papelón is cane sugar’s molasses boiled then it is poured in special molds to solidify, it has the shape of a cone or a rectangle (you can buy it in Latin American or Asian stores) this “guarapo” is really, really delicious and refreshing so for a hot weather is perfect.
Also, I made a corn cake other Venezuelan dessert that is so delicious, you can not hide you are baking this cake because your house will be filled with the smell of corn …

Fresh Corn Cake.

500 gr fresh corn kernel
150 gr Venezuelan white cheese. .( white salty cheese, some people say feta is a good substitute)
4 egg whites.
4 egg yolks.
150 gr white sugar.
2 cups water.
9 tablespoons milk powder.
200 gr unsalted butter. (melted).
2 tablespoons all purpose flour.
1 ½ teaspoons baking powder.
½ teaspoon salt.
½ teaspoon baking soda

1- Whisk the egg whites until soft picks form then gradually add half cup of sugar and whisk until stiff picks.
2- Blend the rest of the ingredients and pour this mix in a bowl.
3- Fold the egg whites into the corn mixture.
4- Pour the batter in a cake pan (greased and floured) and bake at 180°C until it is light brown, the wooden stick will not come about so clean as you can see in the picture

Papelón wrapped in platain leaves

Can you see the bubbles? mmmmm :9

Guarapo De Piña

I do not throw away the pineapple peel, see what I do.
350 gr pineapple peel. ( clean and cur in small pieces)
300 gr papelón . (grated)
2 liters water.

1- In a glass jar, place a layer of pineapple peel the a layer of papelón, repeat until you finish all the ingredients then add the water gradually.
2- Cover the jar with a cling film and let it rest in the refrigerator for two days. take the jar out of the refrigerator and let it room temperature for about 12 hours.
3- Filter and pour in the glass jar again and let rest in the refrigerator overnight.

Thank You Jerri of Simply Sweet Home http://simplysweethome.blogspot.com/ . jerry honored me with a beautiful award the Arte Y Pico Award, I know all the blogs in my blog list deserve this award but the rules are clear, you can pass this on to five blogs only, Oh my God this is so difficult

Here are the rules and regulations, as well as my nominees for the Arte y Pico Award:

1) Pick five (5) blogs that you consider deserve this award for their creativity, design, interesting material, and also for contributing to the blogging community, no matter what language.

2) Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.

3) Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.

4) Award-winner and the one who has given the prize have to show the link of "Arte y Pico" blog, so everyone will know the origin of this award (http://arteypico.blogspot.com/ )


Happy Birthday Dear Gina

Happy birthday Dear Gina
Happy Birthday To YouUuU...

Today is my sister’s birthday and I made a dessert for her because she did not want a birthday cake, so I decided to make a dessert instead. It is not a cake but a birthday something…I mean it is an excuse to sing the happy birthday to youuuuuu. Err… I do not feel guilty because technically it is not a cake, right?

Chocolate and Coconut Dessert.

Chocolate pudding
2 cans sweetened condensed milk.
350 gr unsweetened dark chocolate
1 cup evaporated milk 4 tablespoon corn starch
1 tablespoon vanilla extract.

1- Place the chocolate and sweetened condensed milk in heavy bottomed saucepan, over low heat, stirring constantly to avoid burning the chocolate.
2- Mix the corn starch and the evaporated milk and add this mixture to the melted chocolate, keep stirring until the mixture is thick. Turn off the heat and let the pudding rest until it is warm.

Coconut layer.

4 eggs.
2 plus 2 tablespoons desiccated coconut (unsweetened))
2/4 cup warm milk.
5 tablespoons sugar.
½ tablespoon coconut extract.

1- Mix all the ingredients, place in a container and cover with plastic or cling film. Place in the refrigerator and let rest overnight.
2- Draw a circle on waxed paper and cover with a thin layer of the coconut mix, bake 180ªC until it is just set (it should not get brown)
3- Form small balls with the rest of the mixture and bake as you did with the coconut layers
You will also need Maria cookies and milk.

1- Cover the bottom and sides of a spring form pan with waxed paper .
2- Spread a layer of the warm chocolate pudding.
3- Then cover the pudding with a layer of cookies that you have place in the milk for just a few seconds.
4- Spread a layer of chocolate pudding, and place one layer of coconut.
5- Spread again chocolate pudding, and then cookies, chocolate pudding coconut layer more pudding and finish with a layer of cookies, cover with waxed paper and let rest in the freezer for one hour.
6- You can carefully unmold and decorated like a cake or just serve form the pan



Cachitos *

After Arepas, Cachitos, is the most common breakfast in my country. I did a few to show what a Cachito is, but…as I was a little lazy this morning, I decided to make a big cachito which I called Cachote (big cachito). Cachitos are traditionally filled with ham only but a variation with cheese is also available these days. I made both versions.


1 cup milk
4 - 5 tablespoons sugar.
¾ tablespoon instant yeast.
½ teaspoon salt (or up to 1 teaspoon).
500 gr all pourpose flour.
½ cup water.
1 whole egg.
1 egg yolk.
2 tablespoons corn oil.
500 gr chopped ham
4 slices of cheese.

Egg wash
1 egg yolk.
1 tablespoon milk or water.
A pinch of salt
Mix all the ingredients .

1- Mix 1 tablespoon of sugar with the yeast in bolw and let rest for 15 minutes
2- Heat the milk with the rest of the sugar and salt.
3- Sift the flour two times add the yeast, whole egg, egg yolk and oil
4- Gradually add the flour and mix very well, then place the dough on the table and knead until it is smooth and elastic, let rest for 1 hour.
5- Knead again to deflate the dough and roll out with a rolling pin, cut triangles and place ham in the wide part of the triangle then roll them as you do for a croissant but do not bend the ends.
6- Place the cachitos on a greased tray and let rise for 40 - 45 minutes or until they double in size
7- Brush the cachitos with the egg wash and bake at 190°C until they golden brown
Eat warm, enjoy!

* if I try to translate this name into English it would be something like little horn, but as it is a proper name I cannot change the name, besides little horn sound a bit ridiculous he he he :)



I chose the Babá for this special occation, Kitchen Flavors of Yummy Food: http://kitchenflavours.blogspot.com/ honored me with three beautiful awards.


240 gr + 2 tablespoons all purpose flour.
80 gr unsalted butter or margarine, room temperature.
40 gr white sugar.
4 gr salt.
4 eggs.
5 tablespoon warm water.
½ tablespoon instant yeast. ( I used yeast for sweet dough).
Pastry cream.
Rum syrup. (For this I used Sambuca instead of rum)

Step one.

1- In the stand mixer bowl, mix 80 gr of flour with 1 tablespoon sugar and the water, cover and let rest in a warm place for 30 minutes.

Step two.

1- Add the butter to step one and using the hook attachment, mix well.
2- Add sugar, salt and the eggs one at a time.
3- Gradually add all the flour, continue mixing for 4 – 5 minutes.
4- Then cover the bowl and let the dough rest for 30 minutes.
5- Pour the dough in a grease and floured ring pan or individual molds.
6- Let rise until it doubles in volume.
7- Bake at 180°C until it is light golden brown.
8- Unmold and slowly pour the rum syrup over the Babá, you must make enough syrup( the Babá should be soaked in the rum syrup).
9- Decorate with the pastry cream and fruits or candied cherries.
10- Cool well before eating, in fact it is better after a night in the refrigerator.

To make the syrup:
I place equal amounts of sugar and water in sauce pan, add a stick of cinnamon and two pieces of lemon peel, cook until it looks like cough syrup , let cool and add the rum (as much as you like or no rum).
Now Award Time :)

I want to thank Kitchen Flavors, for this really makes me feel good, as I said I am leaning to cook and the fact that you think I am doing it right, raise my energy and somehow blows away my depression and then I feel that cooking is the best remedy for me, thank you so much
I would like to pass these awards on to all the beautiful people that visit my blog and always have a nice comment and advise me how to do things.
Audax Artifex of Audax Artifex
Donna of :Is She Cooking Or What?
Lis of : La Mia Cucina
Mara of Lick The Spatula
Tartasacher of Mil Postres
Proud Italian Cook
Rosie of Rosie Bakes A Peace Of Cake
Swati of Swati´s Sugar Craft
Sninead of Airy Fairy Cupcakes
Mar of Todo caserito 2
Cooking and The City