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 “Today is my daughter’s birthday”. She said this as tears formed in her eyes. “I didn’t make her a cake. She asked about it, and I told her we were going to a party better than a cake at home”. The little girl was getting her face painted with a candy cane on her right cheek. She smiled sweetly. The mother then shared how much she loved to make cakes but with no work for her husband, she was unable to afford the ingredients for a cake. My heart broke as she shared with her voice bursting with a mixture of shame and sadness.
 This was the very last conversation I had today at a wonderful Christmas part which was held for the families of children being helped by River Oak Center. I had gone with a desire to translate for those parents who are unable to speak English, whose primary language is Spanish. I love moments like these where my life here in the US collides with the language and people I learned to love.
 These moments are made even better when those passions are also combined with my love of cooking and baking. These morsels of goodness were what I brought (even though I was asked to bring cookies!) to share at today’s party. They were a perfect size and had a perfect taste! What was even better was that they were so simple to make!
 Mini Snowball Cupcakes
adapted from Christmas Baking 2008
makes 60 mini cupcakes
Eggnog Cupcakes
1 box of white or yellow cake mix
1 cup of eggnog
2 eggs
2 teaspoons of vanilla
1/2 teaspoon of ground nutmeg
Eggnog Cream Cheese Frosting
6 ounces of cream cheese, softened
1/4 cup of softened butter
1 1/2 of powdered sugar
1 teaspoon of vanilla
3-4 tablespoons of eggnog
1 cup of flaked coconut
1. Preheat oven to 350F.
2. To prepare cupcakes, combine cake mix, eggnog, eggs, vanilla and nutmeg in a mixing bowl. Mix on low until just combined, about 30 seconds. Mix on high about 2 minutes or until thoroughly combined. Divide batter evenly among mini cupcake holders, about 1 heaping teaspoon each. Bake at 350F for 12-14 minutes. Remove from oven, cool 2 minutes in pan before transferring to cooling rack in order to cool completely.
3. To prepare frosting, combine cream cheese and powdered sugar in a mixing bowl and beat until smooth. Beat in powdered sugar and vanilla. Add 2 tablespoons of eggnog, mixing until frosting reaches dipping consistency; adding remaining eggnog 1 teaspoon at a time.
4. To assemble, dip tops of mini cupcakes into eggnog cream cheese frosting and immediately dip into coconut flakes. Set upright.
 As I began to gather the things necessary for this month’s Baking Bread Babes bread of the month, my roommate asked if I was making fruitcake. The candied cherries were the telltale sign. This truly got me thinking how in different cultures, we enjoy different types of in essence, the same thing. In America, we have always been treated to a distant uncle’s fruitcake which sits in the back of the cupboard until someone throws it away before then actually taste it. In Peru, we enjoyed Panetón which was the Peruvian version of the Italian Panettone.
 What about other cultures? What do they enjoy? I have spent the past hour looking at the variety of breads that countries around the world bake during the holiday season. When I tried to find a little bit more out about the holiday bread we baked this year, I ran across the same bread with another name and some rather fun details about it.
 The Viennese Christmas Bread looks an awful lot like the Czech Vánočka between the ingredients and the shape of it. However, we were not told of the tips and tricks while baking, such as having to think of everyone dear to you while making it or avoiding touching silver or metal to the dough while preparing it. Also, the person making it should jump up and down while the dough is rising.
Since I hadn’t heard about these particular tips, I actually sat and worked while the dough rose. No jumping up and down here! But, even without doing these things, this bread tasted incredible! Instead of going for the fancy braided version, I chose to make rolls and am glad that I did. Having a portioned amount sort of makes me stop after one (or two) instead of taking off slice after slice without batting an eyelash.
 Do you make a traditional Christmas bread year after year? Please share with me in the comments what you enjoy annually. You don’t have a holiday favorite yet? Try this one and I think you will find a sweet, delicious winner!
Viennese Striesel
makes one loaf or 9 rolls
2 1/2 teaspoons of active dry yeast
1/4 cup of very warm water
1/2 cup of milk
2 tablespoons of melted butter
2 3/4 – 3 cups of flour, divided
1/4 cup of sugar
1 teaspoon of salt
1 egg, beaten
1/4 cup of candied cherries, chopped
2 tablespoons of candied orange peel, chopped
1/4 teaspoon of ground nutmeg
1/2 cup of powdered sugar
1 tablespoon of milk
1. Combine yeast with water, milk and butter. Allow yeast to dissolve, about 5 minutes.
2. In a large bowl, mix 1 cup of flour, sugar, and salt. Add yeast mixture to flour mixture then add egg to dough. Add 1 cup of flour with candied fruit, stirring until fully combined. Add remaining flour and knead until smooth and satiny.
3. Shape into a ball, place in lightly greased bowl, cover and let rise until doubled, about 2 1/4 hours. Punch down. Divide into 9 pieces, shape each into a ball. Place in a square baking dish coated with baking spray. Cover loosely and let rise until doubled, about 1 1/2 hours. Bake at 350F for 30 minutes. Remove and cool on a wire rack. Mix milk and powdered sugar; drizzle frosting over the top.
Viennese Striesel is being served up to YeastSpotting as well as the Bread Baking Babes challenge of the month. This months challenge was hosted by Katie of Thyme For Cooking, December’s kitchen of the month. If you are interested in being a buddy, visit Katie’s blog before December 21st to learn how. Or enjoy one of the other Bread Baking Challenge breads which I have baked.
 To end the delicious Mexican Birthday Bash, I couldn’t do anything less than combine the wonderful flavors of chocolate and chile peppers. I knew a rich chocolate cake would be the perfect canvas to add some spice. The texture was wonderful, the taste was fabulous and if I were to make it again, I would add even more spice! Someone commented that she is not a fan of most cakes but that she really enjoyed the taste and texture of this one.
 Mexican Chocolate Cake
Adapted from Nestle
Serves 16
CAKE
3/4 cup of butter
1 cup of chocolate chips
1 cup of packed light brown sugar
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 large eggs
2 1/4 cups of flour
2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2-3/4 teaspoon of ground cayenne pepper
1 cup of whole milk
1. Preheat oven to 350F.
2. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Remove from the heat and add both types of sugar and vanilla. Allow to cool for 10 minutes.
3. Add eggs one at a time, whisking to incorporate completely.
4. In a small bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper. Alternately add a third of the flour mixture and half of the milk, stirring to combine after each addition. Pour into a 12 cup Bundt pan, coated with cooking spray. Bake at 350F for 45-50 minutes.
5. Cool in pan for 10 minutes before turning out to a cooling rack. Drizzle with chocolate glaze.
CHOCOLATE GLAZE
1/4 cup of butter, melted
1/4 cup of chocolate chips
1 1/4 cups of powdered sugar
1/4 cup of heavy whipping cream, room temperature
Pinch of salt
1. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Allow to cool slightly, about 5 minutes.
2. Add powdered sugar to a large bowl and make a well in the center. Add melted, cooled chocolate, whipping cream and salt. Stir until blended. If necessary, add additional powdered sugar one tablespoon at a time.
 For the birthday bash, I wanted to be sure we had all the components of a great Mexican meal. Although we usually open a can of refried beans and call it Mexican, I wanted to serve something that had a bit more authentic taste and texture. I have found during my visits to Mexico that the beans are a great balance between soupy and creamy and was trying to copy that same idea.
Smashed Pinto Beans
1 teaspoon of canola oil
1 yellow onion, finely diced
4 cloves of garlic, minced
1 jalapeno pepper, minced
1 (15 ounce) can of refried beans
2 (29 ounce) cans of pinto beans (undrained)
1. Heat oil in a large pot and add onion, garlic and jalapeno pepper. Saute until softened. Add refried beans and pinto beans with the liquid from the can. Stir to combine and simmer for 20-30 minutes.
Note: Instead of simmering over the stove, you could put all the contents (after sauteeing) into a crockpot on low for a few hours.
Serve these with all the rest of the fixings at the Mexican Birthday Bash!
 One week ago today, I had the pleasure of preparing for a Mexican Birthday Bash to celebrate a wonderful woman’s 60th birthday. It was a family get together and I was in charge of preparing everything on the menu. When in Peru, I absolutely missed Mexican food and was delighted to have a menu (almost) completely focused on the country to our south.
Everyone absolutely enjoyed the meal and the dessert and I can’t wait to share the details with you too!
Chips & Salsa
Chile Verde
Smashed Pinto Beans
Cilantro Lime Rice
Corn & Flour Tortillas
Condiments (cheese, sour cream, cabbage, green onions, tomatoes)
Mexican Chocolate Cake
Peruvian Drinking Chocolate
Cafe a la Olla (recipe to come!)
Ole!
I am sorry. I owe you an enormous apology. I kept something from you that I really truly meant to share. I had these great intentions and somehow the relaxing days, the new bags of coffee with flavored creamer, guests and parties made me practically lose my mind. So much so that I forgot about what I made for you.
 You see, Thanksgiving was last week. I know many of you are still eating leftovers. You are aware that it was Thanksgiving. And I was supposed to tell you what to make for breakfast on Thanksgiving, right? You had already racked your brain for all the recipes you could think of for Thanksgiving dinner and then when it came to a special holiday breakfast, you were spent and unconcerned. That was where I was supposed to come in, offer the perfect solution with things you were sure to have on hand during this autumn season and you were going to think I was brilliant.
 How about this? I still share and you still think I am brilliant? Oh, and besides we have a reason to celebrate! Who? Well, you and I of course! Wondering why? Well, I am pleased to say that this very post is my 400th! That is right – four HUNDREDTH! Maybe you have been around awhile enjoying these delights or maybe you are new. I hope you will share with me in the comments what you have most enjoyed here on this blog.
 And now, please accept this delicious slice of coffee cake as both a peace offering as well as a way to celebrate with me!
Pumpkin Coffee Cake with Pecan Streusel
Adapted from Holiday Baking 2009
serves 12
Pecan Streusel
1/3 cup of flour
1/3 cup of brown sugar
1/2 teaspoon of pumpkin pie spice
3 tablespoons of cold butter
1/3 cup chopped pecans
Pumpkin Filling
1 cup of canned pumpkin
1/3 cup of brown sugar
1/3 cup of dried cranberries (or raisins)
1 tablespoon of flour
Coffee Cake
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice
1/2 cup of butter, softened
1 cup of granulated sugar
1 1/2 teaspoons of vanilla
2 eggs
1 cup of buttermilk (or sour cream or plain yogurt)
1. To prepare pecan streusel, combine flour, brown sugar and pumpkin pie spice in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles pea sized crumbs. Mix in the pecans. Reserve.
2. To prepare pumpkin filling, combine pumpkin, brown sugar, cranberries and flour in a small bowl. Reserve.
3. Preheat oven to 325F. In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, beat butter and sugar until creamy. Add vanilla and then eggs one at a time, beating after each one. Add one third of the flour mixture followed by half of the buttermilk; repeat, ending with the flour mixture. Remove and reserve 1 1/2 cups of batter.
4. Pour remaining batter into a 9″ springform, already prepared with cooking spray, spreading into an even layer. Spoon filling into the center of the pan, spreading to make an even layer. Carefully spoon reserved batter in small mounds on top of filling, spreading gently to cover. Sprinkle with streusel.
5. Bake at 325F for 60-65 minutes or until a toothpick comes out clean when tested. Cool in pan for 10 minutes, then remove the sides of the springform pan. Cool completely.
 Although I love a good traditional cheesecake, and thoroughly enjoyed the Pumpkin Swirl Cheesecake not long ago, I also think that this particular dessert can hold it’s own. This comes from the Hidden Berry Cheese Torte that was shared for Tuesdays With Dorie sometime last year.
 I have made this a few times and have found that the cheesecake part comes out a bit more soufflé like than creamy. Mind you, on both occasions, I have not had the cottage cheese that it calls for, so I have adjusted for the ingredients on hand, such as queso fresco or ricotta cheese. This last time, I made a spiced nut crust and have to say that I prefer using a pate brisee or a plain shortbread crust so that the flavor of the pumpkin butter sandwiched between the crust and the cheesecake really jumps out. I have baked it into springform pans and as you see here, also a pie plate. So then maybe I should call it Hidden Pumpkin Soufflé Pie?
 That said, it is a combination of favorites for me. I love pumpkin butter, love cheesecake and love crust!
 Sometimes the thought of a recipe sticks with me for a day or two. Sometimes a week. A month. But this one has been on my mind for a year. And now I have made it twice and have passed the recipe along so that friends could make it as well. They loved it. Of course, it is time to share it with you too!
 From the last batch I made, I shared a few pieces with someone who later thanked me, but then proceed to tell me how much he really likes meat. Me too! But, even being the meat-lover that I am, I found this dish so satisfying and delicious that I couldn’t resist. However, this would make a perfect vegetarian Thanksgiving meal.
 Roasted Vegetable Lasagna
adapted from Cooking Light
serves 10
6 cups of cubed (1/2-inch) peeled butternut squash
3 cups of cubed (1/2-inch) peeled sweet potato
2 cups of finely diced onion
1 tablespoon of olive oil
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
2 cups of finely diced onion
1/3 cup of flour
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of oregano
4 cups of hot milk
1 cup of grated Parmesan cheese
9 packaged no-boil lasagna noodles
2 cups of shredded mozzarella cheese
1. Preheat oven to 450F. Combine butternut squash, sweet potato, onion, oil, nutmeg and cinnamon in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450F for 30 minutes or until vegetables are tender, stirring once; set aside. Reduce oven heat to 375F.
 2. Add remaining onion to a medium saucepan over medium-high heat and saute until soft. Add flour, salt, pepper and oregano, stirring constantly. Add milk, one cup at a time, whisking constantly. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmesan cheese.
3. Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 2/3 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining mozzarella. Cover with foil coated with cooking spray. Bake at 375F for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
 When I lived in Peru, I chose to adapt most pumpkin recipes in order to use sweet potato puree. The American pumpkins hit the grocery stores in mid-October and were highly overpriced. You only ever saw the Americans purchasing them. Most others looked at us like we were nuts asking, “why would you buy a Jack-o-Lantern”? I had to explain that pumpkin was incredibly popular, not only for cutting shapes from, but we also make pies, roast the seeds and even use the puree in things like pasta and other desserts.
Since cans of pumpkin hit the stores in abundance a few weeks ago, I keep buying can after can, wondering what more I can do with them. I have 3 large cans in the pantry and plan to use them and buy more. Maybe this weekend. Remember how I mentioned my love for the annual Holiday Baking magazine that Better Homes and Gardens distributes? As soon as I saw this years edition, I snapped it up immediately and flagged just about each page with plans to bake everything soon. Really soon.
 I have decided Saturday mornings are my time to bake and these bars were the first on the list. They were originally made with sour cream, but since my roommate has a thing for sour cream, it was off limits and running low. But hey, since I didn’t use that in Peru either, I was already a step ahead. The bars turned out deliciously and I highly recommend eating them. I mean making them.
Buttermilk Pumpkin Bars
Adapted from Holiday Baking 2009
Makes 32 bars
1/2 cup of butter, softened
1 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 eggs
1 cup of canned pumpkin
3/4 cup of low-fat buttermilk
1 teaspoon of vanilla
1 cup of flour
1 cup of whole wheat flour
1 cup of chopped pecans
Browned Butter Frosting
32 Pecan halves
1. Beat butter and sugar in a large mixing bowl until creamy. Beat in eggs, pumpkin, buttermilk and vanilla until combined. In a medium sized bowl, whisk together the flour, whole wheat flour, baking powder, baking soda and salt. Add the flour mixture, stir until combined. Add in the chopped nuts. Spread the mixture in a greased 9×13 baking dish*. Bake at 350F for about 25 minutes or until a toothpick exits clean when tested. Cool in the pan on a wire rack.
2. Prepare the Browned Butter Frosting: In a small saucepan, melt 1/2 cup of butter over medium heat. Reduce heat to medium low and continue to cook, without stirring, until browned, about 5-6 minutes. Remove from heat and cool slightly. Add 3 cups of powdered sugar, 2 tablespoons of milk and 1 teaspoon of vanilla. Beat with a mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Frost bars immediately. Cut into squares and decorate each with a pecan half.
*I baked mine in a 10×15 baking dish originally and thought they were a bit thin and the frosting didn’t cover them all, thus the reason I recommend using a 9×13 baking dish.
 One of the things I have enjoyed collecting since being back here in the US are baking items. Some of those are baking things that I had bought and stored, but haven’t seen or used for 6 years. But I also have a weakness when it comes to seeing interesting and creative baking molds, tins and whatnot. This last recipe made me appreciate a baking mold for which I don’t have to pay anything extra, and I already have!
 It is true! The Bread Baking Babes made incredible Brioche Mousseline in tin cans. What a delight to think of all the recipes I could use tin cans for! I hope you don’t hesitate to bake up a few of these extra tall brioche yourself! Click here to see the recipe on Monique’s site. If you would like to earn a Bread Baking Buddy badge for this month, bake up the Brioche Mousseline and leave a message on Monique’s blog by November 23rd. Don’t forget to see the Brioche Mousseline of the other Babes!
 Do you use any ordinary kitchen items to make something extraordinary?
This Brioche Mousseline has been Yeastspotted!
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Contact For questions or comments, please email me at canelaycomino AT gmail DOT com.
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