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. 

Batalla de Puebla

Hello hello blogosphere. I'm here to deliver the much anticipated blog post about the most celebrated Mexican holiday in the United States--notice I didn't say America because I feel strongly against the definition of a country with the name of a continent. Ironically, it is also the least celebrated holiday in Mexico.

That's right folks, 5 de Mayo is not a work holiday in Mexico, it is not a lets-wear-sombreros-and-drink-margaritas day, and it most certainly not our 4th of July. What it is, is a day to commemorate the first battle in which Mexico defeated France; and a day of hope for the Mexican military forces. Go nuts with the Wikipedia article here.

That said, I have to admit that this holiday is a great opportunity to showcase Mexican gastronomy. It is great motivation for any passionate foodie--and even more for us Mexicans--to put together a gourmet meal. And this year was no exception: I'm proud to say (or write) that for the first time ever, I made a batch of traditional green salsa from scratch.

You may be laughing at the fact that my super proud moment consisted of throwing some ingredients into a blender and simmering the mixture for a while, but salsa is everywhere in Mexican cuisine. It is in enchiladas and chilaquiles, and huevos rancheros and enfrijoladas; atop tacos and molletes, and sopes and fajitas. It is a great dressing for meat and an even better dip for totopos (tortilla chips). If you have salsa, you're all set.

Here my is meal for my cinco de mayo: marinated fajitas, mango pico de gallo, loaded guacamole Enjoy!

Marinated Chicken Fajitas with Lime (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes + marinating.
Makes about 6 servings.

• 4 tablespoons olive oil
• 1 tablespoon chili powder
• 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch thick slices
• 2 large bell peppers, cut into 1/2-inch thick strips
• 1 large white onion, halved and sliced lengthwise

1. In a large bowl, whisk 3 tablespoons olive oil, garlic salt and chili powder in a large bowl. Add chicken, bell peppers and onion. Season with salt and pepper and toss to coat. Place in a Ziploc bag and let stand in the refrigerator for at least one hour and up to four hours. 
2. Heat remaining olive oil over medium high heat in a large saucepan or wok. Add chicken and vegetables and cook, flipping once or twice, until chicken is done, about 5 minutes. Serve hot with tortillas, guac and salsa.

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.

Color Craze

I have a feeling this post is going to be one of my all-time favorites. Maybe it's the bright colors in the cake or the sweetness of the frosting; maybe it's the fact that I finally baked a tall layer cake; or maybe it's that I got compliments from a lot of friends.

I don't know the exact reason, but yes, this is post will be in my top 10--that is whenever I start that page.

Anyways, I baked a five-layer color cake for my sisters goodbye party. She is off to college in NYC next week, so I thought it adequate to make her a treat. At the same time I got to try out a recipe that's been on my mind for months.

Before I get to the details, let me tell you this is a complicated cake. It takes quite a while (including prepping, baking, cooling, building and icing), but the end result is worth it. Not only did I get great satisfaction in realizing that I can bake such cake, I also loved the compliments--in this post there is no space for modesty, whoever bakes this cake deserves the recognition. Many friends and tasters approved of both the appearance and taste. And with each comment my excitement grew; the hard work and long hours in the kitchen paid off.

Colorful Layer Cake (adapted from Martha Stewart)
Active time: 3 hours. Total time: 6 hours/overnight
Makes one 8-inch cake

• 3 1/2 sticks unsalted butter, room temperature + more for pans
• 6 1/2 cups sifted all purpose flour + more for pans
• 3 tablespoons baking powder
• 1/2 teaspoon salt
• 2 1/4 cups whole milk
• 2 tablespoons vanilla extract
• 2 1/2 cups sugar
• 10 large egg whites
• Gel food coloring
• Creamy Vanilla Frosting (recipe follows)

1. Preheat oven to 350F. Butter five 8-inch round cake pans (I used 3 and baked in two batches). Line pans with parchment paper and butter again; dust with flour and tap out excess. 
2. Sift flour, baking powder and salt into a large bowl. In a separate bowl combine milk and vanilla.
3. In a large bowl of an electric mixer beat butter with one medium speed until very smooth, about 5 minutes. With machine running, gradually add the sugar and beat until pale and fluffy, 3 minutes. Reduce speed to low and add dry ingredients in 3 additions, alternating with milk mixture (beginning and ending with dry ingredients). Beat until just combined; don't overmix.
4. In a separate bowl, beat egg whites on medium speed until stiff, but not dry, peaks form, about 4 minutes. Gently fold egg whites into batter in 3 additions.
5. Divide batter among 5 bowls and tint each with food coloring; mix well until desired color is achieved. Spread each colored batter into prepared pans and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans and on wire racks.
6. Invert cakes onto pans and let cool for about 1 hour, or overnight. Trim the top of each cake to even the surface. Spread about 1 cup buttercream onto the top of 1 cake; top with another cake. Repeat the process, spreading buttercream between each layer. Frost cake with a thin layer of buttercream. Refrigerate for 10 minutes and frost with remaining frosting.

*Cakes can be made ahead and stored unfrosted for up to 2 days at room temperature.

Creamy Vanilla Frosting (adapted from Epicurious)

• 2 cups milk
• 6 tablespoons all purpose flour
• 4 sticks butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract

1. In medium saucepan, whisk flour into milk until smooth. Place over medium heat and cook, stirring constantly, until mixture becomes thick and begins to bubble, 10-15 minutes. Remove from heat and cover with waxed paper; cool to room temperature, about 30 minutes.
2. In a large bowl of an electric mixer, beat butter on medium high speed until smooth and creamy, about 3 minutes. Gradually add sugar, beating until fluffy, about 3 minutes. Add vanilla and beat well. 
3. Continue to beat on medium high speed as you add the cooled milk mixture. Beat for 5 more minutes until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes exactly. Use immediately.