Mango con Chile y Limon Cake

This idea came to me randomly a few weeks ago. I grew up in NY and it was a regular occurrence to see the street vendors selling baggies of mango or mangoes on a stick topped with chili powder. It took me a couple of weeks to figure out exactly how I wanted to incorporate these flavors.

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There was a lot of trial and error. As usual, the goal is to flavor and color using natural, preferably fresh, ingredients. There were A LOT of mangoes (I think I used 7 or 8–all scraps and leftovers went into the freezer for smoothies).

The sponge is a basic vanilla sponge infused with fresh mango puree, lime and lemon zest, fresh cayenne (no stems or seeds) and cayenne pepper (more control over the spice level).

The first layer is buttercream and macerated fresh mango slices. The top layer is a lime-mango curd. It’s mostly sweet and creamy but there’s a tartness to it due to  lime juice.

The outside buttercream is flavored with a little smoked paprika, chili powder and a little cayenne plus lime juice and zest.

I taught myself to make mango roses, which serve as the decoration along with some whipped cream.


Ingredients:

Sponge:

2 ½ C flour

1 ½ C sugar

2 ½ tsp baking powder

½ tsp salt

1/2 c milk

1/2 c butter, room temperature

4 egg whites

1 tsp vanilla extract

¾ C mango puree

Spices (to taste): cayenne pepper, 2-5 cayenne peppers seeded and deveined, lemon zest, lime zest

Mango-Lime Curd:

1 large ripe mango

½ cup fresh lime juice

Squeeze of lemon juice

½- 1 tbsp of lime zest

½ tsp kosher salt

¾ cup sugar, divided (1/2:1/4)

3 large egg yolks

1 large egg

1 stick of butter, cubed or thinly sliced

Lime Simple Syrup:

3/4  cup of water

¼ cup of lime juice

1 cup of sugar

Vanilla Buttercream:

2 sticks softened butter

1 tsp vanilla extract

Roughly 5 cups of powdered sugar

Spiced Buttercream (optional/to taste):

Vanilla Buttercream

Smoked paprika

Chili powder

Cayenne pepper

Lime zest

Reserve:

2 mango cheeks, thinly sliced


Curd:

  1. Slice fresh mango
    1. In a small bowl add sugar or simple syrup
    2. Toss to coat, let restUNADJUSTEDNONRAW_thumb_17d
  2. In a food processor, puree mango and transfer to a sauce pan
  3. Add lime zest and juice, salt and ½ c sugar
  4. Simmer while stirring until sugar dissolves
  5. Option 1: in a bowl, whisk eggs and remaining sugar until the yellow lightens
  6. Carefully and slowly stream in about half of the hot mango mixture into the eggs
    1. This is called tempering, do not rush this or you will cook the eggsUNADJUSTEDNONRAW_thumb_186
  7. Strain
  8. Pour the egg and mango mixture back into the sauce pan and whisk constantly until it thickens
    • Do not let this boil
  9. Option 2: Combine ingredients and whisk constantly over a double boiler until it thickensUNADJUSTEDNONRAW_thumb_180UNADJUSTEDNONRAW_thumb_193
  10. Once thickened, remove from heat and add the butter a few pieces at a time and stir until fully incorporated before adding the next few
  11. Cover with plastic wrap, pressing directly onto the top of the curd so it doesn’t develop a weird skin
    1. Chill for 2-24 hours

Simple Syrup:

  1. In a sauce pan, combine the ingredients
  2. Simmer and stir until sugar is dissolved
  3. Refrigerate and store in a container

Sponge: 

  1. Preheat oven to 350 degrees
  2. Grease and parchment 2 9”round cake pans or 3 8” round cake pans
  3. In the bowl of your mixer, combine the flour, sugar, baking powder, salt and gelatin using the paddle attachment
  4. Add the softened butter
  5. Add the vanilla
  6. Add the milk
  7. Add the egg whites, beat to combine
  8. Scrape down bowl
  9. Add mango puree
  10. Slowly incorporate the spices and the zestPhoto taken with Focos
    • I recommend starting with a teaspoon of zest and working up
    • I recommend starting with a dash of cayenne
    • Optional: seed and devein cayenne peppers and finely dice, start with a small amount and work your way up
    • My proportions were zest > cayenne pepper>cayenne peppersDivide cake between cake pans
  11. Bake until they pass the toothpick test
  12. Allow to cool slightly before removing from the pansUNADJUSTEDNONRAW_thumb_18c
  13. Carefully poke some holes into the cake (not all the way through)
  14. Carefully spoon some of the syrup over the sponges and allow to rest so they can fully sop up the goodness

Vanilla Buttercream:

  1. In the bowl of your stand mixer, whip the butter on medium until the butter looks white and fluffy
  2. Add vanilla
  3. On low speed, slowly and carefully add the powdered sugar about a cup at a time
  4. Slowly increase the speed and whip until well incorporated
  5. Repeat steps 3 and 4 until all of your sugar is used

Spiced Buttercream (Optional):

  1. Split ½-3/4 of the vanilla buttercream
  2. Starting with a small amount, slowly add the spices and TASTE adjusting for your preference
    1. My proportions were zest>chili powder> smoked paprika> cayenne
    2. This was a sweet and flavorful buttercream that left a curious and slightly spicy finish

UNADJUSTEDNONRAW_thumb_198UNADJUSTEDNONRAW_thumb_184

Assembly:

Bottom layer: Sponge

Next layer: Buttercream and the macerated mangoes (shake off excess liquid)

Next layer: Sponge

Next layer: Buttercream perimeter filled with curd

Next layer: Sponge

UNADJUSTEDNONRAW_thumb_197UNADJUSTEDNONRAW_thumb_195UNADJUSTEDNONRAW_thumb_187

Photo taken with FocosPhoto taken with FocosPhoto taken with FocosPhoto taken with FocosPhoto taken with FocosPhoto taken with FocosUNADJUSTEDNONRAW_thumb_17eUNADJUSTEDNONRAW_thumb_194Photo taken with FocosPhoto taken with FocosPhoto taken with FocosUNADJUSTEDNONRAW_thumb_196Photo taken with FocosPhoto taken with FocosPhoto taken with Focos

© 2019 by Alexa Mason. All Rights Reserved

Red Velvet Swirled Blondies

Ingredients

1- 1 1/2 cups packed brown sugar

1/2 cup unsalted butter, softened

2 eggs, lightly beaten

2 tsp vanilla extract

1 1/2 cup AP flour

1/2 tsp salt

1/2-1 tsp red coloring

1/4 cup cocoa powder, more to taste

 

 


 

1. Preheat oven to 350 degrees

2. In the bowl of your mixer, beat together the sugar and butter until fluffy

3. Slowly add egg and vanilla

4. Scrape bowl as needed

5. Combine the dry ingredients

6. Carefully add dry to wet

7. Grease or line a 13×9 baking pan (11×7 for a slightly thicker cut)

8. Portion out about 75% of the batter into the baking pan

9. To the remaining batter, add the cocoa powder and food coloring

• Adjust this to your preference

• Easier to add than remove

10. Spread the plain batter to fit the pan

11. Dollop the red velvet batter around the pan

12. Using a knife, drag through the batter to create your swirls

13. Ensure the batter is evenly spread

14. Bake for 18-20 minutes, start checking around 15 minutes.

15. Use the toothpick method to determine doneness

16. Cool on a cooling rack

 

© 2018 by Alexa Mason. All Rights Reserved

Brown Sugar Oatmeal Cookies

I think these may the best cookies I’ve ever baked. It’s a user-friendly recipe and it is easy to customize with fix-ins.

My favorite part of the cookie is the sweet crunch when you bite in. We’re going to roll the dough in brown sugar before baking.

Image result for bite fist meme

Exactly.

These cookies can be frozen easily! I love this trick because you can grab one or two dough mounds from the freezer and stick them in the oven. You don’t have to make a huge batch! Portion control, or something. Right? Right.

Ingredients:

1 cup oats

1 cup AP flour

1/2 teaspoon salt

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1 cup packed dark brown sugar

1/4 cup light brown sugar, in a bowl to the side (more as needed)

1 large egg

1 stick unsalted butter (cool yet soft enough to handle)

1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees
  2. In a mixing bowl, add oats, flour, baking soda, baking powder and salt
  3. Whisk dry ingredients together
  4. In the bowl of your mixer, add the butter and the brown sugar
  5. Beat until the texture is creamy
  6. Slowly add vanilla and egg
  7. Continue beating, scrape down the sides as necessary.
  8. With your mixer on low, carefully add the dry ingredients until combined
  9. You can add your mix-ins at this point (raisins, nuts, cranberries, etc).
  10. DO NOT OVERMIX THE DOUGH
  11. Line your baking sheets with parchment
  12. Scoop the dough in approximately 1 ½ tablespoon drops
  13. Roll the dough in that reserved brown sugar. Trust me.
  14. Bake for 10-13 minutes
  15. Start checking for doneness starting at 10 minutes
    • Cookies should be golden brown around the edges
  16. Allow to cool for a moment on the baking sheet before transfer to cooling racks
  17. This dough can be frozen and baked cookies can be cooked
    • Freeze the dough in mounds on the baking sheet then transfer to a freezer bag for proper storage

© 2018 by Alexa Mason. All Rights Reserved

Quick & Easy Brownies with Coffee Infused Butter

I am still learning to bake quite a few things, as such, brownies have been the last boxed treat that I had to ditch. I’d long since stopped baking cakes and such from the box, but brownies remained a staple until recently. A warm piece of Duncan Hines’ brownie is really sinful. Partially because it’s from the box and *gasp* “YOU cook from THE BOX!?” and partially because, well, chocolate.

 

They serve a purpose. A middle-of-the-night, “you know what I could go for?” purpose. Then there are other times when not only do you need a hit of chocolate, but you also need the therapy that comes with following the steps of a recipe; the browning of the butter, the measuring and the stirring.

 

Today was one of those days. I needed to eat a brownie just as badly as I needed to create a brownie. This recipe has been adapted from a very basic recipe from King Arthur flour, it’s a bit less sweet and I steeped coffee in my browning butter before adding it to the mixture. (Listen….it’s an extra step but the flavor of the brownie?? NOM!)

 

Ingredients:

10 tbsp unsalted butter (1 stick +2 tbsp)

1 to 1 ¼ C white sugar

¾ C unsweetened cocoa powder

½ tsp salt

¼ tsp of baking powder

1/8 cup of ground coffee (or espresso)

2 large eggs

1 tsp of vanilla extract

2/3 C of AP flour

 

Cooking spray

Foil or parchment

 

  1. Preheat the oven to 350
  2. In a small sauce pan, melt the butter over medium-high heat. Allow the butter to cook, stirring frequently. After about 5 minutes add the coffee, again, stirring frequently. The butter will froth up but continue to stir. After about 10 minutes remove pan from the heat.brown1brown2
  3. In a medium-sized bowl, add sugar, cocoa powder, baking powder and salt. Grab a small bowl and using a fine mesh strainer, pour your butter-coffee mixture. Using a spatula, gently press the coffee mixture in order to get as much of the butter out as you can. (There will be fine coffee particles, don’t worry. This is OK.)brown3brown4
  4. Pour your coffee-butter into your bowl of dry ingredients. Using a silicon spatula, or wooden spoon, stir into all of the ingredients are well-combined.brown5brownie10brown6
  5. In a larger bowl, pour your flour. Into the flour, add your cocoa mixture. Add one egg and stir until combined, then add the final egg and your vanilla extract. Beat this mixture thoroughly until it is well combined, 30-45 seconds. You should not see any flour.brown8
  6. Line your cooking dish with foil or parchment paper, grease with butter or cooking spray.brown7
  7. Add your batter and smooth the top. Using a knife or the flat side of your spatula, create some light swirls.brown9Bake for 20-25 minutes, it should pass the tooth pick test.
  8. Allow the brownies to cool in the pan.
  9. Once cooled, remove lined brownies from the pan and cut into squares.brownier15brown13
  10. Store in an airtight container.

 

© 2016 by Alexa Mason. All Rights Reserved

Chewy Apricot Breakfast Bars

I still have a ton of dried fruit and I’m trying to figure out how to use it. I’ve been snacking on them straight out of the bag, I’ve made smoothies and I’ve made cinammon rolls. And I still have a bunch left. I’m not generally a fan of a huge breakfast, I like to nosh in the morning. These are very yummy and the apricot flavor comes right through. You can pick a few up and go.

 

 

1 cup all purpose flour

1 cup oats

½ to 1/3 cup of sugar

¼ tsp salt

¼ tsp baking soda

1 stick of unsalted butter, cold (cubed or shredded)

 

5 oz of dried apricot

½ cup of raw honey

1-2 tsp of water

*You can also use ¾ to 1 cup of apricot preserves

 

  1. Preheat oven to 350
  2. In a bowl, combine the flour, oats, sugar, salt and baking soda.bars
  3. Cut in butter (using fingers or pastry blender) until the mixture looks like crumbs, you will have chunks of butter.bars2
  4. You’ll want to work quickly but if the butter starts to melt, stick the mixture in the freezer for a few minutes
  5. Press half of the mixture into your greased pan, you want a small-ish pan.
  6. In a food processor, blend apricots and honey. If the mixture is thick add the water.bars5
  7. Spread the apricot mixture then sprink with the remaining oat mix
  8. Press down gently
  9. Bake for 30-45 minutes, or until golden brown.
  10. Cool on baking rack and then cut into squaresbars4
  11. Store in air-tight container

 

 

 

bars6

© 2016 by Alexa Mason. All Rights Reserved

Red Velvet Waffles

We received our first recipe donation! We created a poll on Twitter and you all wanted a breakfast/brunch recipe. Mason loves The Red Waffles and we make these pretty often. It’s definitely a decadent go-to!

Screen Shot 2016-09-11 at 1.09.44 PM.png

 

Yields 6

 

Waffles:

2 eggs

2 cups of all purpose flour

1 ¾ cups of buttermilk

½ cup of vegetable oil

¼ cup of sugar

4 tsp baking powder

½ tsp of salt

2 tsp of vanilla extract

½ tsp distilled white vinegar

2 tbsp red food coloring

1 tbsp cocoa powder

 

Glaze:

1-2 cups of confectioner’s sugar

1 tsp of vanilla extract

¼ – ½ cup of milk

(3-6 oz of cream cheese, optional)

 

For the glaze:

  1. Whisk together ingredients until smooth

 

For the waffles:

Preheat the waffle iron

 

  1. In a large bowl, whisk the flour, sugar, baking powder and cocoa powder together.waffle
  2. In a separate bowl, mix the buttermilk, oil, eggs, vanilla and vinegar together.
  3. Carefully stir in the red food coloring. Slowly add the buttermilk mixture to the dry ingredients, mix until smooth.

waffle2waffle3waffle4

  1. Spray the waffle iron with cooking spray.

 

  1. Using a ladle, carefully pour the mixture onto the iron, do not over fill.

 

  1. Close the iron and cook until the waffle is a deep red and crisp on the outside.

 

  1. Serve each waffle with the glaze.

waffle5waffle7waffle6-copy

NOM!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved