4th of July- US Flag cake.

Thirteen years ago I immigrated to the United States together with my family: parents and 2 brothers. This past November (2013) I became an US citizen. Too many this might have been paperwork, for me: a life of working, sacrifices, and choices. Some choices might have been easier done others, some might have involve more than myself, and some others have been life changing.

Today, I am here, I am happy, I am an US citizen who is able to make choices, is free of speaking and enjoying a country with all it has to offer.

July 4th was approaching and I felt the need to make something different. I had never done anything to celebrate the 4th of July. We (together with the family) might have watch few fireworks over the years and spent the day at the beach as any other day in Miami.

This year, I found myself in Eugene, OR. Been invited to a BBQ was the perfect excuse to make this cake that I found on Pinterest. 

This is how my cake look:

 

For the cake Red Velvet cake I used a recipe from Sweet Peas Kitchen (personally I did not like the recipe. The cake tasted like flour. I did not have my recipe box with me where I have the BEST Red Velvet recipe). The guests did not commented of the flour, they were too overwhelmed with how the cake look. 

For the Vanilla cake I used a recipe from Sallys Baking Addiction (the cake was delicious!!!!!) I double the recipe. After palcing half of the batter on the cake pan I added blue food coloring. 

The Cream Cheese Frosting is my own recipe:

-2 8oz Cream cheesse

-1 cup of butter

-4 cups of Powdered Sugar

-1tsp of Vanilla extract

Hope you and your guests enjoy it!

Healthy Friday- Sweet Potato Quinoa Patties

Maddy suggested this recipe. I was feeling creative, I twisted the recipe a bit. Had dinner with Karina and she loved them!

Great side for a salad or roasted/grilled veggies.

SWEET POTATO QUINOA PATTIES
makes 8 patties

INGREDIENTS:
- 1cups baked sweet potato, skins removed & mashed (approximately 2 medium sweet potatoes)
- 1 cups cooked quinoa
- half sweet onion, chopped
-1 tsp of brown sugar
- 1 tbsp of sun dried tomatoes
- 2 cloves of crushed garlic
- 1 tbsp extra virgin olive oil
- kosher salt
- fresh cracked pepper


COOKING:
-  Prepare quinoa according to package instructions

- Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl.

- In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add the brown sugar, and then  add garlic and cook an additional minute, stirring continually to prevent the garlic from burning.

-   Add onions, quinoa, 1/4 teaspoon salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined.

-  Form mixture into golf ball size ball, flatten into a patty, and cook in the greasy pan from onions for approximately 2 minutes on each side (you want them to brown up and crisp!).    Enjoy with a generous sprinkling of asiago or parmensa cheese.

Original recipe from A house in the hills.

Gluten free Onion and Cheese Quiche

In the spirits of trying to stay fit and loose some weight started looking for improvements and changes in my life.

As a resolution, exercise  came as number one, but it was right close by eating healthier.  I spent much time of my day snacking into pita chips, crackers, and sweets.

With so many Jewish holidays and days off work, thought it would be a good idea to go back to the kitchen and spend some valuable time cooking and trying new recipes.

In the menu for today: Cheese and Onion Gluten Free Quiche

After lots of searching found this great recipe by Joy the Baker.

For the Crust:

• 1 1/2 cups Cup4Cup all-purpose gluten-free flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1/4 cup buttermilk

For the Filling:

• 5 eggs
• 1 cup of greek yogurt
• 2 onions
• 1 bag of shredded cheese
• 1 cup of ricotta cheese
• 1 tsp of kosher salt
• 1 tsp of pepper

To Make the Crust:
In a bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture.
 In a small bowl, stir together the egg yolk and buttermilk, and pour in the liquid mixture.  Use your hands to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  Sprinkle generously with flour.   Allow dough to rest in the fridge while you assemble the filling.  Dough is easiest to roll out when it’s cold and rested.
When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Carefully lift down and place into the 9-inch pie plate.  Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. 

To Make the Filling:
Place a rack in the center of the oven and preheat oven to 400 degrees F.
In a medium saucepan, over medium heat, warm oil.  Add the onions, stirring occasionally,  until they are almost clear (about 20 minutes)remove from heat, pour into medium bowl.
Add the eggs, ricotta, yogurt, cheese, salt, and pepper. Whisk all together until mix is light yellow.
Place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
Remove from the oven and allow to cool for at least an hour.  Serve warm or cool. 

I chose to wrap the quiche in individual portions and freeze it. 
To warm it up, remove the wrap, place in the oven on 400 degree F for 20 minutes and enjoy with some salad!

Bete Abon! (bon Apetit in Hebrew)

Engagement Party Gift I Champagne Glasses

So, one of my very good friends got engaged and together with the rest of the girls we wanted to give them a creative and different gift, a gift that could last a lifetime, but it will be more than material. With happiness and party mode on...   

Supplies:

• Champagne glasses 
• Mulit-surface Craft Paint in Glitter, your choice of color 
• Sponge 
• Modge Podge 
• Glitter 
• RIbbon 
• Tape 

As a final touch we thought it would be nice to give them a champagne bottle which we also have decorate. Enjoy!

Traveling as a Director

I had always picture and experience to Israel as a pleasure, always came just incharge of myself or a friend... never of 46 teenagers!!! yes you are reading right... 46!!And so we left Miami on Wednesday June 13. It took us 2 hrs to do check-in, why??? because it is a slow process, although 3 people were helping us, more than half of the group had overweight, and well... they are kids.By the time we all were about to do through security one of the kids was left at check in counter with a madrich because a new manager came and said that none of the kids can leave the country without a written authorization of their parents... did we have them?? of course not... some fighting done by our travel agent lady and we were good to go.

The flight to NY was short but hectic... the kids were singing, talking, playing with each other... imagine the excitement they had. the flight attendance hated us, they had no patience for the kids.

Once in NY we had to change terminal and do checkin with ELAL... not an easy kjob and even a harder one when you have venezuelans. It tooks us 2.5 hrs. longs and slow, we did security ate some food, and as we are about to get on the plane a group of religiuos men about to pray decided it was a good idea to open the emergency door. so happy it was not our kids!!! :)

All splitted around the plane, with a middle seat (how much I hate them) the plane took off to the amazing land!!! of course i slept the whole plane!!! no doubts... not like a baby but pretty comfortable.

We got to Israel tire but excited!!! Happy to be in this amazing place. We went straight to ירושלים!!!!!

We did an amazing activity were we blindfold the kids and make them walk and listen to three stories of people who have never been in Israel. The stories are short but moving. After the stories we ask the kids to turn around and take the blindfolds and they are facing the kotel. It was amazing!!!!!!!

We got to the hotel by 1am. Exhausteddd. Im happy that I made the room divisions and they are all happy about it. :) I'm happy I how I know my chanichim.

Chocolate cookies with withe chocolate chips

2 2/3 c of milk chocolate chips
1/4 c of unsalted butter
2 large eggs
1/2 c (packed) golden brown sugar
2 tsps vanilla extract
3/4 c self-rising flour
3 1/2 ounces white chocolate chips

Preheat oven in 350 F.

Stir 2 cups of milk chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool for 10 min. Beat eggs and brown sugar in large bowl until well blended. Beat in chocolate mixture and vanilla, then flour. Stir in remaining 2/3 chocolate chips and white chocolate chips; let stand 10 minutes.

Place parchment over baking sheet. Drop cookie dough by a tablespoonfuls. Bake until cookies look puffed and slightly dry on top, about 13 mins. Transfer cookies to cooling rack.

Home made Flan

As for every dinner, I brought dessert. Not just any dessert but one that I make.

I been always curious to learn how to make Flan. Not from the package, but from scratch.

I adopted the recipe from a book:

1 3/4 cup of heavy whipping cream
1 c of whole milk
Pinch of salt
1/2 vanilla bean, cut length wise
1 c & 7 tblsp of sugar
1/3 c of water
3 eggs
2 eggs yolks

In a small stainless steel pot place 1 c of sugar and the water. In low heat until sugar is all dissolve. Bring it to boil in hi heat until it takes a dark maroon color. Remove from heat an place in bowl making sure to spread on the sides. Throw away the excess.

In the meantime, in a medium saucepan combine the heavy whipping cream, the milk and the salt. Remove the seeds from the vanilla bean and place it on the saucepan. In low heat bring it to seemer and remove from heat. Let it cool down for 30 min.

Whisk 7 tbsps of sugar, eggs, and eggs yolk until all blended together. In small additions add the milk without making foam. When all blended, pour it into the bowl.

Fill a Pyrex half way with water, and place the bowl on it. Place it in the oven and let it cook for 40 mins or until center is set. Remove from the oven and place it on a cooling rack. When it cooled down place it in the refrigerator until it gets cold.

Add Dulce de leche and whipping cream and served.

Enjoy!!!