A Non Cooking Post.

A Non Cooking Post.

February 15 referendum day, I went to vote at 5:00 am, I got my Little finger stained with ink (provide by the electoral power in Venezuela), that signals that you already voted and you are not allowed to vote again…but look what happened after I sank my stained finger in a chloride jar… what does it mean? Hummmm it smells like cheese here
I worked (ad honoren, just the love of my country) as a witness on the part of the opposition parties and saw so many irregular things, like identity card printed on a simple paper like the one you print at home, foreign people who did not speak Spanish very well like a Guyanese lady I know (who was almost scared when she saw me there), people who never voted before and did not how to do it, people with more than one identity card (according to the news: more 7000 people found each owning between 5 and 9 identity cards ) and the ink, during the installation of the voting center I argued with a military man because he changed the ink that came with all the electoral material (in a sealed box) then he said he was following orders from the electoral power, the electoral power coordinator said they changed the ink because it was left from a previous process and the electoral power order was to use that ink due to an “economy thing”. but the government spent millions to some people to go to the meetings.
By the way I could not enter none of my blogs to post yesterday until after the electoral power announced the results…what was that?????
The proof in my own hands, the ink only attached to my nail polish and could be easily removed with nail polish remover like cutex…
I was depressed for this and I was right somehow I new this was goig to happen, today I am sad


A Venezuelan Cake

A Venezuelan Cake “Torta Burrera”
Jerry of Simply Sweet home invited me to this sweet event, thank you Jerry I am so honoured and happy for this invitation; I decided to make a Venezuelan cake that is so delicious and good.


200 gr papelón, grated.
125 ml water .
350 gr self raising flour.
1 teaspoon cinnamon powder.
¼ teaspoon clove powder.
1 tablespoon salt.
2 teaspoons baking soda.
4 eggs.
100 gr unsalted margarine.
1 tablespoon vegetable shortening.
100 ml sweet wine. (like marsala, I used SanSon).
1 cup carrot, grated.

1- In a sauce pan place the papelón, water, salt, margarine, shortening, cinnamon, clove powder and boil until the papelón is melted and it has the consistency of a cough syrup. Let cool.
2- In a bowl place the syrup and the rest of the ingredients, whisk until it is homogeneous and all the ingredients are combined.
3- Pour the batter in a greased and floured cake pan or jelly roll, bake 180°C until an inserted knife comes out clean.
4- Let cool room temperature
Note1: We love to eat this cake with white cheese or as breakfast with coffee with milk.
Note2: 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)
Note3: You can also use 1 cup of corn oil instead of margarine and shortening.


Tha Daring Bakers January Challenge

The Daring Bakers January Challenge.

This month Challenge was really fun and delicious, we made Tuiles and Karen of Bake My Day! (http://bakemyday.blogspot.com/) and Zorra of 1x umruehren bitte aka Kochtopf (http://kochtopf.twoday.net/) were our hosts, thanks so much Karen and Zorra.
I could not post my challenge on time because the power supply was poor (the power supply was fluctuating... *?) So besides power cuts it was like walking in slow motion and 1 second later speeding , imagine the bulb light, light like a candle and a second later you are afraid that it will explode … and the electric appliances?…and internet ? a pain in the… well apparently, the problem is solved, I hope so.

Cream Cheese and Chili Jam Tuiles

Recipe:Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch
65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choiceButter/spray to grease baking sheet
Oven: 180C / 350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly.
Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that).
Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….