He likes to get an enormous tejuino.

I like to get an enormous cup of mixed fruit, which I proceed to douse in lime and chili.   In my mixed fruit cup, there’s always cucumber, pineapple, watermelon and fresh coconut.  The only reason I get the mixed fruit and not the delicious mango covered in chili and lime is that I absolutely love coconut.

I pretty much like anything that’s coconut flavored but you can’t beat the taste of real, fresh coconut.  So next time you feel the need for a coconut treat I recommend going to the swap meet at OCC (if you live in Orange County), but if not, make these:

No extracts.  Just the real stuff.

Coconut Cupcakes

adapted from Epicurious

For Reduced Coconut Milk:

2 cans coconut milk (to be reduced)

For Cupcakes:

2 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 sticks butter, room temperature (3/4 cup)
1 1/3 cup sugar
3 eggs
2 tsp vanilla extract
1 cup reduced coconut milk

For Frosting:

1 Stick of Butter, Room Temperature
4 oz cream cheese
3 cup powdered sugar
1-2 Tbsp reduced Coconut milk

In a deep saucepan, bring 2 cans of coconut to a boil.  Simmer about 30-40 minutes until reduced to about 1 1/2 cups liquid.  Set aside to cool completely.

Preheat oven to 350F.  In a bowl, combine cake flour, baking soda and salt.  In a large bowl, cream together butter and sugar.  Beat in eggs, one at a time.  Then blend in vanilla extract.  Add dry ingredients, beat until just combined.  Beat in coconut milk.  Pour batter into 18-20 lined cupcake pan.  Bake 18-20 mins (depending on your oven this will vary).  Remove from pan and allow to cool completely.

Next make the frosting. Beat together all the frosting ingredients.  Gradually add in coconut milk until you get the right consistency.

Frost and garnish with extra flaked coconut.

Serve and enjoy!

The coconut flavor is light and delicate, but most definitely there.  So when you need your coconut fix, give these a whirl.

They’re probably easier to make than cracking open a coconut or searching for a swap meet… just sayin’.

Let me explain.

In the food blog world, we like to be adventurous in our culinary pursuits.  We want our blogs to be original and yum-inspiring.  A lot of times, that translates to some representation of ethnic cuisine that we hope no one has ever heard of and will be amazed by.    I say “we” because I’m just as guilty as any other blogger.  As a foodie and someone who studied international development for years, you can imagine how appealing exotic cuisines are to me.

But then one day a few months back, I was reading a blog while sipping my morning coffee.  As I read the blog post (featuring a recipe for arroz con pollo), my blood started to boil.

I won’t mention who wrote the post (I considered sharing a link but right now have decided against it) but the basic gist was that she grew up in Florida where she was surrounded by good Cuban food then moved to California and “was instantly homesick for good, authentic Latin American food.”

My question was who is she (a white woman) to know what “authentic” Latin American food is and how can California, full of Latin American immigrant communities, not have “good, authentic” Latin American food?  Don’t even get me started on all the racist undertones of the comments.

So you’re probably thinking I over-reacted.  In truth, I probably did, but as someone whose identity is so closely tied to being Latin American/Guatemalan, it made me think about the food blog world, documenting culinary traditions and what makes something authentic. Here a white woman who has an outsider’s superficial view of Latin American culture is telling hundred of people what “authentic” Latin American food is.

I’m not 100% okay with that.  In fact, it bothers me a lot, because for me food is so deeply tied to culture.  Not to mention food blogs are increasingly replacing cookbooks as a resource for knowledge of a variety of cuisines.  I mean how many times have you actually looked up a recipe in a book when you could quickly google it?

This isn’t to say that we as bloggers or people can’t make food from other cultures and share our experiences.  No no, I think trying new things is great.  But my hesitation comes when someone claims to represent an entire diverse culture that they know very little about.

The point of all this, is that this past weekend I attempted to make sushi.

I’m not going to tell you how to make sushi.  I probably did it all wrong.  It tasted good, and we (Guatemalan me and my Mexican boyfriend) had fun making it, but honestly we probably did it all wrong.  So I’ll spare you and won’t pretend to know it all.

Instead I’ll just share pictures, keep this from turning into an essay for an ethnic studies class and ask what you think?

What makes something authentic? Are food blogs changing the way ethnic foods are documented?  Do we have a responsibility to document that which is culturally “authentic?”  Other ideas?

So I started thinking about my own blog.  Is it one of those look at the photos and recipe blogs or more of a read the content and know the person type blog?

Once upon a time I wrote about my life, my semi-obsession with health and fitness, and school.  I had a different boyfriend, I was in grad school and I didn’t eat meat.  That was years ago.  Somewhere along the way, that stopped.

Nowadays, I don’t really tell you about things like wine and painting with my sister and my friend.

I don’t usually talk about the fact that last week I signed up for 24 Hour Fitness and was stared at for being the sweatiest person in the room.  I firmly believe if you still look cute after your workout you weren’t working hard enough.  True Story.

Or that I went to the Artisan Food and Arts Festival with my sister, brother-in-law, and this guy, who I have yet to give a blog nickname (not that I can’t just call him by his name, Jesse, like I do in real life):

and ate some amazing food from Kogi.

Recently, my blog has been all about the fatty and delicious recipes that are more fun to write about and photograph than sharing the healthy meals I try to consume on a regular basis, but sometimes I miss documenting the healthy, tasty things I make.

So lately, it’s been a lot of recipes like this

Because chocolate and peanut butter are winners, and because sometimes I like reading blogs just for the recipes.

Double Chocolate Oatmeal Peanut Butter Cookies

inspired by Epicurious

1/4 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar + more for rolling
1 egg
3/4 cup flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup oats

Preheat oven to 350F.

In a large bowl combine butter, peanut butter, sugar and egg.  Add flour, cocoa powder, baking soda and salt, and stir until just combined.  The dough will be pretty dry.  Add chocolate chips and oats and knead it all together until combined.  Form dough into about 30 tbsp sized balls, roll in sugar and lay onto a parchment paper-lined baking sheet.  Press dough down to flatten.  Bake about 8 minutes or until the edges are cooked but the center is still soft.

They key to these is to make sure they’re not over-baked.  If they’re over-baked, they’ll be hard and dry.  If slightly under-baked, they’ll be chewy and rich.  In other words, delicious.

Delicious is right, and I hope my blog stays that way, but it might go in a different direction too.  So maybe my blog will have to be both.  A little bit of Karla and a lot of food.  All mixed together.

Let’s just hope that as I approach my 400th post, I don’t decide to share 400 things about myself like I did on the 100th…

What do you think?

1. My ten o’clock telenovela.  I’m into it.

2.  The fact that even though my friends are far away they can give me fashion advice thanks to my iphone.

I can’t be the only one that does this… right?

3. Lemon flavored anything. All the time.

Like these.

I love the texture, the lemon-y-ness, the simplicity.  Make them now.

Lemon Cornmeal Muffins

adapted from Epicurious

1 1/2 cups flour
1/3 cup cornmeal
2 tbsp cornstarch
3/4 cup sugar
1/2 tsp salt
1 tbsp + 1/2 tsp baking powder
1 cup buttermilk
2 eggs
zest of 2 lemons
1 tsp vanilla extract
1/2 cup butter (1 stick), melted
1 1/2 cups powdered sugar
juice of 1 lemon

Preheat oven to 350F.

Combine flour, cornmeal, cornstarch, sugar, salt and baking powder in a bowl.  In another bowl combine eggs, buttermilk, lemon zest, vanilla and melted butter.  Add wet ingredients to dry ingredients.  Stir until just combined.  Pour into lined muffin pan.  Bake 15-20 minutes or until cooked through.

While the muffins bake, make the glaze by combining powdered sugar and lemon juice.  Once the muffins are baked, remove from pan, place on a rack to cool.  While still hot, poke with a toothpick or fork and pour about 1 tbsp of glaze on each one.  Allow to cool completely and serve.

Then text your friends a picture of you eating one.  I would appreciate that.

I’m also cool with this

Peanut Butter and Chocolate is pretty much one of the most amazing combinations on the planet.  My mother would disagree, but I think 90% of America would think these cupcakes are amazing.  Fact.

Chocolate Cupcakes with Peanut Butter Mousse Filling and Peanut Butter Butter Cream

using Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup  Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I used almond milk and it was a-okay!)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 oz cream cheese, softened
3/4 cup peanut butter
3/4 + 1/4 cup powdered sugar
1/4 cup heavy cream
1 stick of butter, softened
1/2 teaspoon vanilla extract (optional)

Pre-heat oven to 350F.  Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.  In another bowl, combine eggs, milk, vegetable oil and vanilla.  Add wet ingredients to dry ingredients.  Once it’s just about combine, stir in cup of boiling water.  Pour 1/4 cup batter into about each lined cupcake pan (makes about 30).  Bake 15-18 minutes (depending on your oven) or until a toothpick comes out clean.

Remove cupcakes from cupcake pan immediately and place to cool on a wire rack.  Allow to cool completely.

Make mousse filling.  Using a hand (or stand) mixer, whip heavy cream.  Gradually add in 1/4 cup powdered sugar as it starts to form soft peaks.  Beat until stiff, careful not to overwhip.  In another bowl, beat together cream cheese and 1/4 cup of peanut butter until smooth.  Fold in whipped cream.  Chill for about half an hour (you can put it in the freezer to speed this up).

Next make peanut butter butter cream.  Beat together peanut butter and butter.  Add in powdered sugar (and some vanilla if you’d like) until it reaches a thick enough consistency for frosting, add milk if necessary.  If you’d like you can also add some cream cheese to the frosting.  It turns out great!

Using a sharp pointed knife, cut out a small circle from each cupcake.  Transfer mousse to a ziploc bag and cut off an end to make a sort of piping bag (or put it in a piping bag if you’re fancy pants like that).  Pipe some mousse into each cupcake.  Next frost as desired (pipe or spread).

Keep them in the fridge until ready to serve.

Peanut Butter and Chocolate is a sure-fire crowd please-r.   I took them to an office party.  They were a hit.  Who doesn’t love a delicious chocolate cupcake with a peanut butter surprise?

Yeah, that’s me… I love birthdays (along with any opportunity to bake a cake).

So…I know cupcakes are all the rage these days, but I have an unnatural love for layer cakes and let’s face it, birthdays merit layer cakes.  There’s something about a fully assembled and frosted layer cake that makes me feel warm and fuzzy inside.

I can understand why people don’t like making them.  Let’s face it, they’re sort of labor intensive, but in my opinion totally worth it, especially for a special friend.

My friend, Rachel, totally deserves a layer cake.  In fact, she got this one.

Rum Cake with Coconut Custard Filling

adapted from Bacardi Rum Cake

For Cake:*

1 box yellow cake mix
1 package instant pudding (4 serving size)
1/2 cup dark rum
1/2 cup water or milk (I used almond milk)
1/2 cup vegetable oil
4 eggs

For Custard:*

1 cup whole milk (I used 3/4 cup nonfat milk and 1/4 cup of cream and it worked fine)
2 egg yolks
1/4 cup sugar
1 tsp vanilla extract
2 tbsp corn starch
1 cup shredded coconut

Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened
1 stick of butter, softened
1 lb powdered sugar
1 tsp vanilla
Food coloring (optional)

Make Cake. Preheat oven to 325F.  Grease and flour 2 9-inch round cake pans (you can also put it in 3 pans, bake it for less time).  Cut a piece of parchment paper to line the bottom of the pan.  Pour contents of cake mix and pudding mix into a large bowl. In another bowl mix together milk, rum, eggs and vegetable oil.  Pour wet ingredients into dry and mix until combined.  Pour into the prepared cake pans, bake approximately 25 minutes or until golden brown and cooked in the center.

Remove from oven and set aside to cool.  You can make this a day or two in advance, just make sure you cover it in plastic wrap to keep it from drying out.

Make custard.  Heat milk on low heat in a medium saucepan stirring occasionally to keep it from burning.  In a separate bowl mix together egg yolks, sugar, corn starch and vanilla. Stir in half a cup of the warm milk, then pour the mixture into the saucepan.  Keep stirring over low-medium heat until thick.  Pour into a bowl to cool, cover with plastic wrap.  Refrigerate a few hours until completely cooled.

Make Frosting.  Beat together butter, cream cheese, powdered sugar and vanilla (and food coloring if you choose to use it).

Assemble cake.  Cut off the tops of the cakes so you have a level surface.  Lay down the first layer, then put down a layer of the filling in the center, don’t spread it to the edges, it’ll over flow.  If you only do two layers then place the top layer.   If not, repeat.  Cover in a thin layer for frosting, then chill in the freezer for 15 minutes.  Apply a thicker layer of frosting, decorate, chill again and serve.

*Note: For a taller cake, double the recipe.  I used 1.5 of this recipe (had oven issues and had to throw away one of my 4 layers).
**Note: If you only make a 2 layer cake, half the custard recipe is enough for one layer of filling.

I’m usually opposed to box mix.  I know I’m a total snob, but this was just sooo good, I had to give in and make it.  Honestly, I’ll probably make it again. In fact, I feel like this should be a birthday tradition.

It was a hit at the Birthday Dinner.

Happy Birthday Rachel!

What’s your favorite kind of birthday cake?

I’m generally a pie girl, but sometimes the occasion calls for cupcakes, and I can think of two good occasions to make a cupcake.  These cupcakes really:

Easter and a Baby Shower.

I made these for a bird’s nest themed baby shower, but now that I was looking at the photos I realized they’d be perfect for Easter as well.

Although I’ll be honest, they’re so tasty that they’re really appropriate at any time of the year.

Egg Nest Cupcakes

1 recipe for your favorite chocolate cupcakes (I like Hershey’s Perfectly Chocolate Cake)
1 (8 oz) packages cream cheese, softened
1 stick of butter, softened
Few cups of powdered sugar
1 tsp vanilla extract
2 cups shredded coconut
1 package Cadbury Mini Eggs

Bake cupcakes and allow to cool completely.  Make frosting by blending together cream cheese, butter, powdered sugar and vanilla.  Add powdered sugar gradually until you get the consistency and sweetness you like (I added about 2 cups).   Using the oven or a toaster oven, toast coconut by placing it on a baking sheet lined with parchment paper.  Stir every few minutes and keep a close eye on it, it burns easily.  Allow to cool completely.

Frost cupcakes, press toasted coconut onto top of cupcakes, place a few mini eggs in the center.  Ta da!  That’s it!  Super cute and easy!

They were adorable for the bird’s nest themed shower, I promise they’re so tasty that anyone will love them.

I mean really who doesn’t love cupcakes AND those little chocolate eggs?

What Easter treat are you looking forward to?

This was one of them.

Doesn’t this look like a dream?  I promise it’s reality.  Furthermore, it’s proof that burning things is not the norm for me.

I took it to a potluck, but was in a hurry so didn’t have time to photograph for a full blog post. I’ll make it again and legit photograph it and write a blog post about it.  But until then, I’ll tell you about this one:

Bourbon Peach Pie.

I know.  I put bourbon in everything, but generally I think it belongs in most situations. In a pie.  In a cake. In a cup…

Honestly, you can’t really taste the bourbon, but it adds a little something extra.

Bourbon Peach Pie with Crumble Topping

Single Pie Crust:

175g All Purpose Flour
1 tbsp Sugar
pinch of Salt
1 stick of Butter, cold
2 tbsp (maybe more) Ice Water

Filling:

6 Peached, thinly sliced
1 cup Sugar
1/4 cup Flour
1/2 tsp Cinnamon
3 tbsp Bourbon/Whiskey

Crumble Topping:

1/2 cup Flour
1/4 cup Brown Sugar
2 tbsp White Sugar
1/2 tsp Cinnamon
pinch of Salt
3 tbsp Butter
1 tbsp bourbon

Prepare pie crust by combing flour, sugar and salt.  Using your fingers, break the butter into the flour mixture until it resembles very coarse crumbs (even pea sized is fine).  Add ice water and bring it all together into a ball using your hands.  Wrap in plastic wrap and refrigerate a few hours.  You can make this up to two days in advance.

Once your dough has rested sufficiently, you can start to assemble your pie.  Roll our dough and place into a 9inch pie dish, trim the edges, make them look pretty if you’d like.

Preheat the oven to 350F.   Stick the prepared crust in the freezer while you make the filling and topping.  For the filling, I like to throw all the ingredients into a large ziploc bag, close it and toss it around.  A bowl works too. Set aside while you make the topping.

Next make crumble topping.  Combine dry ingredients.  Add butter and using your fingers work it into the mixture.  Drizzle in bourbon and toss to combine.  The mixture should look sort of like crumbs.

Next, pour the fruit filling into the crust, arranged sort of evenly and slightly mounted in the center.  Top with crumble topping, place on a baking sheet and bake 45-60 minutes (depending on your oven) or until the pie is golden brown and the fruit is bumbling.

Allow to cool completely and serve.

That’s all for tonight.

Don’t worry, I fully intend to use two more sticks of butter before the night is up.

So while I try to eat the entire contents of my shelf in the fridge and cupboard, I need to live vicariously through you.

I just ate celery and a hunk of cheese for dinner.  I’m considering supplementing it with some tortillas and… peanut butter.  Hmm maybe not the best combo.

Really, I’d like to be eating this Zucchini Goat Cheese Omelet.

Breakfast is totally appropriate at all times of the day.  Make it.  Tell me how it is.

Oh wait, I know how it is.  Absolutely delicious.  Just make it.  I’m already jealous.

Oh yeah, and I’d serve it with a slice of this Challah the side.

Don’t be shy.  It’s less complicated than it seems but just as tasty as it looks.

If I were in my new place, I’m make Bananas Foster Creme Brulee for dessert.

Wouldn’t you?  Yeah, you should probably head to the kitchen now.  I know I would if I could.

Be back soon with more new recipes from my own kitchen!

Feed it to a boy.

Laugh when he struggles to cut through the burnt crust.

Smile when the center is still totally edible and delicious.

Lastly, try again later.