Here's to Boston

So this is it. The moment I've been reluctant to picture for years--about four to be exact.

It's not that I'm unhappy to be moving back to Mexico City, because believe me, I'm ecstatic about that; it's that I hate being in this inevitable spot where I have to abandon one of the greatest cities in the world. Boston has been my home for almost four and a half years, but it feels like I've lived here for a lifetime.

When I first arrived in the Bean, I was a timid high-school grad looking for a place where I could find the extrovert in me (which is still quite muddled by my true introvert) while fulfilling my dream of attending college in the United States. I was searching a new group of friends, an additional layer of independence in my life and above all, the opportunity to grow as much I could. Now, looking back at my time at Boston University and the following months as a young professional in Boston--and yes, I did go through my albums in Facebook to reminisce about all the stupid/dorky/amusing, albeit fun times I had--I realize that in a sense, I'm a new person.

I've learned to laugh in ways I never knew existed at things I never would've even thought of discussing in Mexico; I've learned to live with others and coexist to the point of fights and immediate reconciliation, followed by inebriation; I've learned to manage my time in order to juggle classes, extracurriculars and work, or at least learned to function on a few hours of sleep, several ounces of RedBull and multiple cups of coffee; I've learned to like and dislike an array of foods (mainly because of obsession followed by overdose and ultimately a complete aversion to such foods) and to make a proper meal for myself both in and out of the dinning hall; I've learned to share personal details and turn them into overly dramatic yet funny stories, but also to keep to myself and listen to others while they pour their minds out; I've learned to duck around people to walk as fast as I my legs allow and to duck the curve-balls that continue to be thrown at me as I move into my young adulthood. But most importantly--and this is where I get really corny--I've learned that I'm capable of accomplishing my goals and surpassing those expectations that I once considered platonic.

And I must say, I owe this all to Boston. To this great city and the even greater people that inhabit it.

Here's to Boston, and to the friendships I developed in my years as a Terrier.

And now onto the food portion of this post... here's a recap of the dishes I served at my party last weekend. It was an early birthday and farewell birthday party and I decided to go all out since the people attending were those who made the above paragraphs possible.

**I will provide the recipes for these in following posts.

• Peppermint Meringues
• Dark Chocolate Mocha Mini Cupcakes
• Pepperoni Pizza Bites 
• Bacon Wrapped Brussels Sprouts 
• Mini Caprese Sticks
• Funfetti Cake Balls
• Roasted Red Pepper Hummus
• Corn Guacamole

... And then there were the drinks...

Minty Holidays

It's holiday season. And all the celebrations, and photos that accompany them, have begun. For me, it seems I'll have a couple parties here--including my farewell to Boston--and another few in Mexico. Followed by what I hope is an epic start to a very interesting year in my life. I say this because 2014 will be full of changes and adventures (a gist of which I'll share in another post) and I expect it to provide me with a handful (or more) of amazing stories.

But right now I want to talk about food. I haven't bakes in a long time--mainly because of a diet I started to get ready for the upcoming month of stuffing my body with holiday goodies--but on Wednesday I made cupcakes for a holiday party at my boss' house.

Here's the thing: there was a dessert contest and I was determined to win it.

I did. With these delicious dark chocolate mocha cupcakes topped with peppermint mascarpone frosting. I took a couple of recipes and combined them to make a christmas-time version of the traditional chocolate cupcakes; added a few decor details and took home the prize for best dessert!

Dark Chocolate Mocha Cupcakes (adapted from Sweet Revelations)
Active time: 25 minutes. Total time: 40 minutes + cooling + frosting/decorating
Makes about 24 cupcakes

• 3/4 cup strong hot coffee
• 3/4 cup dark cocoa
• 3/4 unsalted butter at room temperature
• 2 cups brown sugar
• 3 large eggs at room temperature 
• 2 1/2 cups flour
• 1/2 cup almond milk
• 1/2 cup plain non-fat yogurt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract

1. Preheat oven to 350F; line cupcake pans with 24 liners and set aside.
2. Whisk together coffee and cocoa in a small bowl and set aside. In a separate bowl, sift flour, baking soda and powder and set aside. In another bowl mix milk, yogurt and vanilla and set aside.
3. In a large bowl of an electric mixer, cream butter, sugar and salt at medium-high intensity. Lower to medium and add eggs one at a time, beating each one well before adding the next. Add 1/3 of the flour mixture to the butter mixture and beat until combined. Then add 1/2 of the buttermilk mixture until combined. Repeat process with remaining flour and buttermilk mixes, ending with flour. Add cocoa mixture until thoroughly combined. 
4. Divide batter among cupcake liners, filling each about 2/3. Bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Note that cupcakes may seem raw at minute 16, but will bake quickly past then, so keep an eye on them! Cool down completely before frosting. 

Peppermint Mascarpone Frosting (adapted from Epicurious)

Active time: 5 minutes. Total time: 20 minutes. 

Makes enough to frost 20-24 cupcakes

• 2 sticks unsalted butter at room temperature
• 8 oz. cream cheese at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• Pinch of salt
• 8 oz. mascarpone cheese, at room temperature
• Red food coloring (optional)

1. In the large bowl of an electric mixer fitted with the paddle attachment, cream butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy, about 7 minutes. Add extracts and salt and taste.
2. Beat in mascarpone on very low speed until just combined; be careful not to overbeat since the mascarpone will curdle. 

B O O

How crazy is it that it's Halloween tomorrow?

Unfortunately I have yet to find out if Hallowednesday will fit in my schedule at all, but I'm hoping it will. I usually go all out this time a year in terms of parties and costumes, and this year shouldn't be an exception. For this reason I had a party over the weekend. And I went all out.

My roommate, my sister and me decorated the first floor of my apartment top to bottom. We cobwebbed the ceiling, toilet-papered the living room and hung streamers and plastic chandeliers near the entrance. Then we added black and orange lights along with candle-lit mason jars to give the room an eerie mood. The only thing missing was dry ice, but we weren't about to take the risk of making everyone pass out due to the lack of oxygen.

Then there was the food. I spent all of Saturday (and some of Friday) prepping for the party. It sounds like a very long time and it was, but it was worth it. In the end our goodie table featured a massive "Boo!" cake, cute orange-monster cupcakes, a tangy guacamole and glow-in-the-dark (black light) jell-o shots.

If you like cake, I would highly recommend this recipe (which I featured about two years ago as the "Who's Counting Cake"). It's consistency is a combination between angel-food and pound cakes; it's so moist the frosting isn't even necessary--although it does give it another level. As for the flavor, it screams creamy vanilla with a hint of sweetness.

The cupcakes are this recipe, with this frosting. Both recipes are so versatile that I decided to combine them and focus more on the decoration. And come on, aren't they just so cute?!

Then there's the guac, which is an all-time favorite. Start with a base of avocados (I used 3) and add chopped tomato, onion and jalapeño; then add more goodies, like corn, black beans or even peas. Finish off with fresh lime juice and salt and pepper.

And last but not least, the jell-o shots; the ooh-aah treats of the night. A few months ago I found out that tonic water glows under a black light. I also read that you could incorporate it into jell-shots and thus have them glow-in-the-dark. Genius right? Here is the recipe.

Regardless of if I celebrate the actual Halloween tomorrow, I'd say I basked in the spirit on Saturday. Now go prepare a party!

48 Cupcakes & My Summer

Let me recap this summer.

I started by taking two clases at BU: American Pop Culture and History of Rock'n'Roll. Don't ask me to choose between the two because I'll smack you! Really though, one was based on Rock'n'Roll which meant that each lesson was paired with great music; the other was a brief history of comedy in American culture so every other class included a movie--some more funny than the others, but all interesting.

Following my month in Boston, I shortly visited Mexico and then hopped on a plane and flew to Europe. Not long after, I was partying in the land of red and white mayhem, Pamplona. I visited the city for three nights during San Fermin, which is a week-long festival that entails drinking, socializing and watching bull runs/fights. It was a bit too much for me, but the experience was unique.

Around the 9th of July I embarked on a cruise around the Mediterranean. The itinerary included parts of Italy, Greece, Turkey and Croatia. It was a m a z i n g. Beautiful sights and delicious food to say the least.

Towards the end of July I came back to Mexico. Almost everything stayed the same, but a very important person, my grandmother, left my life. Even though I wasn't ready to say goodbye, the image of her clapping at the mariachis on her 88th birthday (four days before she passed away) brought joy in time of grief.

Anyways, now it's been almost a month since I arrived back in Mexico and I can't say that I'm ready to leave but I also can't say that I want to stay longer. I've had some fun times at home, but I think I function better on a set schedule. I feel like I've had a lot of free time, but at the same time my stress level is off the charts.

But enough of me, let's talk food. I made 48 cupcakes for my sister's goodbye party two weeks ago. They were not the easiest to make--especially the frosting--but in the long run they're worth it. I received great feedback, so I'll be making these again.

Vanilla Cupcakes (adapted from Martha Stewart)
Makes 24 cupcakes
Active time: 20 minutes. Total time: 50 minutes + frosting

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk
• Frosting (I used this one)

1. Preheat oven to 350 F. Line two 12-cupcake pans with liners and set aside. In a medium bowl, whisk together flour, baking powder, and salt. 
2. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing each until incorporated; scrape down sides of bowl, and add vanilla.
3. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl to ensure batter is well mixed.
4. Divide batter evenly among liners, fill each about three-quarters. Bake until tops spring back when touched and toothpick inserted in the center comes out clean 18-20 minutes. Transfer to a wire rack and let cool for 5 minutes. Remove cupcakes from pan, and cool completely before frosting.

Chocolate Cookie Dough Cupcakes

So here I am laying on my bed trying to enjoy every last minute of this do-nothing (or almost nothing) Sunday. The only reason I'm allowing this state of vegetativeness is the fact that I'm five weeks into my half marathon training and I ran a well-paced 10k today. I've done 10ks before, but this one feels better since it showed me I can stick to a training--or at least I've been able to do so for 35 days.

Anyways, cooking/baking has been at a minimal this summer, but I still have a ton of recipes lined up to try out. So once I'm back at college I plan to return to a three-to-four times-a-week blogging routine. But for the mean time, here is the recipe to a dozen delicious cupcakes that pack a ton of flavor into one small cake.

Like I've mentioned before, I'm not the cupcake fan myself, but I tried these because they looked so cute and they made my whole house smell like chocolate. Turns out they're quite good; chocolatey and cookie-doughy to the max. Oh and the frosting is lick-your-fingers delicious! So so good.

Chocolate Cookie Dough Cupcakes (adapted from Recipe Girl)
Makes 12 cupcakes.
Active time: 40 minutes. Total time: 1 1/2 hours + cooling

*Filling:

• 3/4 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped chocolate or mini chocolate chips

1. Line a small cookie sheet with parchment paper. In a small bowl whisk together flour, baking soda and salt and set aside. In the bowl of an electric mixer beat butter and sugars until smooth. Add milk and vanilla and beat until just combined. 
2. Stir in dry ingredients and beat until incorporated. Fold in chocolate and stir. Refrigerate dough for 15 minutes or until firm enough to handle.
3. Scoop dough into 2-tablespoon balls and place on prepared cookie sheet; freeze for 30 minutes.

*Cupcakes

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup canola oil
• 1 large egg
• 1 1/2 teaspoons vanilla extract

1. Preheat oven to 375 F. Line a cupcake pan with 12 liners. In the bowl of an electric mixer combine flour, cocoa, sugar, baking soda and salt. Add water, oil, egg and vanilla and beat on medium speed until combined. 
2. Transfer batter to a small pitcher and divide between the 12 cupcakes liners. 
3. Drop a frozen cookie dough ball into each cupcake and push slightly (if you want the top to bake, leave as is) so that the batter begins to cover the dough.
4. Bake cupcakes for about 20 minutes or until a toothpick inserted right beside the cookie dough comes out clean. Cool completely before frosting.

*Icing

• 1 1/2 sticks unsalted butter, room temperature
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 1/2 tablespoons milk
• 1 teaspoon vanilla extract
• Optional: garnish such as mini chocolate chips, chocolate pearls or a mini chocolate chip cookie.

1. In the bowl of an electric mixer beat butter and sugars until smooth and creamy. Add flour, milk and vanilla extract and beat until just combined. 
2. Frost cupcakes and garnish with desired topping.

Sunday.

Raise your hand if you hate Sunday nights.

Yup, my hand is close to the ceiling; my arm is shooting straight up. I hate Sunday nights. Part of it is for the simple reason that the weekend is over and work usually looms in the horizon (at least during the school year), but another part of why I hate this night is because I always have a fight with my pillow.

Throughout the day I'm usually tired. I can't wait to crawl into bed as early as possible. But come Sunday night I'm lying in bed, eyes wide open and mind thinking working at full speed. And then it just becomes a full-on battle with my pillow: I turn it over more than fifty times until I finally give up and throw it to the side. Then I start fighting with my covers. It's a mess and in the end I'm sprawled face up staring at the green light from the smoke detector of my ceiling.

So yeah, that's another reason why I hate Sunday nights. But then again, it's almost summer, which means that soon Sunday night should feel just like any other night. 

Anyways I decided to make cupcakes again yesterday. Why? Because I didn't want to study for my exams and I was planning a Cinco de Mayo gathering. My mini-party didn't really go as planned but the cupcakes came out great. 

They're margarita cupcakes, but honestly they taste like a tangier version of key lime pie. Both the cake and the frosting have tequila, but it's just the right amount. They have just a slight trace of it and it makes the other flavors (lime, lime, lime) pop. Enjoy!

Margarita Cupcakes (adapted from Brown Eyed Baker)
Active time: 25 minutes. Total time: 50 minutes + cooling
Makes 16 cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• Zest and juice of 1½ limes
• 4 tablespoons tequila
• ¼ teaspoon vanilla extract
• ½ cup buttermilk

1. Preheat oven to 325 F. Line two cupcake tins with 16 liners (I used one 12-cup and one 6-cup, but otherwise distribute evenly) and set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. 
3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed until light anf fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, mixing thoroughly after each
4. Scrape the sides of the bowl and add lime zest, juice, 2 tablespoons tequila and vanilla extract.  Beat on low speed until combined. Mixture might look curdles, but it's normal. Add dry ingredients in three batches, alternating with the buttermilk in two batches. Mix until incorporated.
5. Divide batter among prepared baking tins. Bake cupcakes for about 25 minutes or until slightly golden and toothpick inserted in the center comes out clean. Transfer tins to cooling rack and allow cupcakes to cool for 10 minutes. 
6. Transfer cupcakes to rack. Brush cupcake tops with remaining tequila and allow to cool completely before frosting.

Tequila-Lime Frsoting (adapted from Brown Eyed Baker)

Active time: 10 minutes. Total time: 15 minutes.

Makes enough for 16 cupcakes.

• 1 cup unsalted butter, at room temperature
• 2¾ cups powdered sugar
• 1 tablespoon lime juice
• 2 tablespoons tequila
• Pinch of coarse salt

1. In the bowl of an electric mixer, whip butter on medium-high speed for about 5 minutes. Reduce speed to medium-low and gradually add powdered sugar, mixing until well incorporated. Mix on medium speed for 30 more seconds.
2. Add lime juice, tequila and salt and mix on medium-high speed until fluffy. If frosting is too soft, add additional sugar, one spoonful at a time. Frost cupcakes and garnish with lime zest and sprinkles.

A cupcake I like

Ok, so here are the cupcakes that I was supposed to make over the weekend. First of all, I am so happy I made them because I have discovered that egg white and applesauce bind perfectly with boxed cake mix; the result, a deliciously moist cupcake that is not filled with empty calories.

Second, I'm no fan of cupcakes. Actually, the last time I ate a cupcake it was for a class assignment--a very yummy gluten-free one. But even then I only took a couple of bites.

What is my reasoning behind not liking cupcakes you ask? Well for one they're not as moist as cake. I find cupcakes are usually on the dry side. Plus, if you want to get a good bite, you have to get it all: frosting and cake. But the problem with this is that sometimes there is too much frosting and sometimes not enough. So in order for me to like a cupcake, it has to have the perfect cake-to-frosting balance. It also has to be small enough to take a bite of everything every time. Forgive me, but yes, I am OCD about cupcakes.

But, there is hope. The cupcakes I made today met--and surpassed--my expectations. They call for coconut milk, egg whites and apple sauce, so the final product is a fluffy delectable goodness. Also, they're skinny cupcakes, so eating one (or two, or three) comes with less guilt than eating a regular cupcake. Oh and they're super simple to bake. Enjoy!

Skinny Coconut Cupcakes (adpated from Skinny Taste)
Makes 24 cupcakes.
Active time: 15 minutes. Total time: 40 minutes + cooling

• 8 oz. (one package) 1/3 less fat cream cheese 
• 1 cup powdered sugar
• 4 teaspoons coconut extract
• 2 egg whites
• 1 cup lite coconut milk, available in the Thai aisle at supermarkets
• 3/4 cup unsweetened apple sauce
• 1 box white cake mix
• Shredded sweetened coconut, for topping

1. Preheat oven to 350 F. Line two cupcake pans and set aside.
2. Beat cream cheese, powdered sugar and 2 teaspoons coconut extract with an electric mixer until incorporated, about 1 minute at medium speed. Transfer to bowl and place in the refrigerator until ready to use.
3. In the bowl of an electric mixer, combine remaining coconut extract, egg whites, coconut milk and apple sauce. Beat about 2 minutes, until fully combined. Add cake mix and beat until batter forms, about 2 minutes. Do not over beat.
4. Pour batter onto lined cupcake pans, filling each about halfway. Bake for 20-24 minutes, or until a toothpick inserted in the middle of one cupcake comes out clean. Let cupcakes cool.
5. Top each cupcake with 1 teaspoon frosting and shredded coconut right before serving.

Happy Valentine's Day...

Ok, I admit it, I may not hate Valentine's Day that much anymore.

There, I said it. I know this post contradicts yesterday's, but I fell in love with the cupcakes I made today. So I am ready to take on tomorrow.

We (the TasteBUds staff) are having a bake cupcake sale to raise funds for what will hopefully be our first printed issue. It's exciting to imagine that in a months time I might have 500 copies of the magazine in my hands--fingers crossed and knock on wood.

Anyways, here is my contribution to the "great" day of Saint Valentine. These cupcakes really are delicious, I have made them several times and they are a hit. Plus, they are just so cute. Enjoy!

Red Velvet Cupcakes (adapted from Epicurious)
Makes 48 cupcakes
Active time: 30 minutes. Total time: 50 minutes + cooling.

• 1 stick unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 1 tablespoon red food coloring
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 oz. water
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

1. Preheat oven to 350 F. Line two 12-cupcake pans. 
2. In the bowl of an electric mixer, cream butter and sugar on medium-high speed until fluffy, about 3 minutes. Add eggs one at a time, blending well after each one. 
3. In a small bowl, make a paste using the cocoa and the food coloring. Add to the butter mixture and beat until well combined. Sift flour and salt into butter mixture, while beating on medium speed; beat until fully mixed. 
4. One at a time, add the buttermilk, vanilla, and water. Beat on low-medium speed until combined.
5. In a small bowl, mix vinegar and baking soda. Fold into the cake batter until incorporated; being careful not to over beat.
6. Divide batter among cupcake tins, filling each about 3/4 of the way. Bake for 15-20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Place tray over rack and cool for about 15 minutes; remove from tin and cool completely before icing.

Here is the delicious mascarpone icing that I topped them off with.

Another Valentine's Day

So Valentine's Day is coming up. Great. Woohoo, I'm so happy. Can't you feel it? Can't you feel my super duper bubbly excitement regarding this coming Tuesday?

Yeah, in case you missed it, I'm not a huge fan. I really have no reason for it, but I am not fond at all. Sure, I appreciate roses and chocolates and I would love to receive some this year--hint hint--but really, why not show your love for people every day?

Anyways, enough of that, let's talk food. I made my first batch of mini cupcakes yesterday: double chocolate with vanilla frosting.

I frosted most of them with plain Betty Crocker frosting--a very unusual thing considering I hate using store-bought things like that--and topped them with broken candy hearts (pun intended). They taste a lot like brownies, so make them and eat up! Enjoy.

Double Chocolate Mini Cupcakes (adapted from Epicurious)
Makes about 48 cupcakes.
Active time: 30 minutes. Total time: 50 minutes + cooling.

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 1 1/2 sticks unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1 cup chopped bittersweet chocolate (about 60% cacao)

1. Preheat oven to 350F. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 2 minutes on medium speed. Add eggs 1 at a time, beating until well incorporated after each one.
2. Beat in vanilla, half the flour mixture, and hot water. Add remaining flour mixture and beat until just blended. Let batter cool for about 5 minutes.
3. Stir in chocolate chunks. Divide batter among cupcake pan, filling each cup about 3/4 of the way.
4. Bake cupcakes until tester comes out clean, about 20 to 25 minutes.  Cool cupcakes in pan over cooling rack.