Friday, August 26, 2016

Nothing is Impossible

The Loretto Chapel Staircase
(The funny thing is that my camera died during vacation
and this is the only picture that came out clear! Kind of weird!)
I recently took a wonderful trip to Santa Fe, New Mexico, specifically to visit the Loretto Chapel and its miraculous staircase. The Loretto Chapel was founded by Bishop Jean Baptiste Lamy and the Sisters of Loretto who started a school and made plans to build the chapel. After raising 30,000 dollars, Bishop Lamy hired architect Antoine Mouly and his son, Projectus Mouly from Paris, France to build the chapel in the Gothic Revival-style patterned after King Louis IX's Sainte-Chapelle in Paris. Construction began in 1873, complete with stained glass from the DuBois Studio in Paris. The chapel was completed in 1878 with the exception of a staircase to the choir loft, which was deemed impossible in the small space and that a ladder would be the only way to access the loft. That is until the Sisters made a novena (nine days of prayer) to St. Joseph, the patron saint of carpenters. On the ninth and final day of prayer, a man appeared at the Chapel with a donkey and a toolbox.

Months later, the unknown carpenter completed the miraculous staircase which features two 360 degree turns with no visible means of support, made with wood not native to the area and only wooden pegs! Apparently the carpenter disappeared without pay or thanks. The Sisters searched for the carpenter, even placing an ad in the newspaper, to no avail. It then became legend that the carpenter was none other than St. Joseph himself, having come in answer to the Sisters' prayer. A true miracle!

Just as the staircase was deemed impossible, so is the classic Mexican dessert - Chocoflan (aka, Impossible Cake). The magic of chocoflan, a combination of cayeta (goat milk caramel), flan and chocolate cake batter miraculously separate into distinct layers during baking, which is why it's also known in Spanish as "pastel imposible," or impossible cake! I've tried many recipes for this delicious dessert, but have determined that the best one is also the simplest. Instead of making the batter from scratch, this recipe utilizes store-bought cake mix and cayeta, making it simple to put together. In addition, this cake needs to be refrigerated for at least 24 hours before unmolding and serving; however, I think it tastes even better if you allow 48 hours in the fridge before unmolding and serving. So, if you are looking for a miracle, perhaps the impossible is just one cake away.


Chocoflan (aka, Impossible Cake)

Ingredients:
1 cup cajeta, divided
4 eggs
1, 14-ounce can sweetened condensed milk
1, 12-ounce can evaporated milk
3 teaspoons vanilla extract
1 package chocolate cake mix (2-layer size) (Plus whatever ingredients as directed on package.)

Directions:
Preheat the oven to 350 degrees. Spray 12-cup Bundt pan with non-stick cooking spray. Spread 1/2 cup cayeta in bottom of pan. Place Bundt pan in large roasting pan. Set aside.

Beat eggs, sweetened condensed milk, evaporated milk and 1 teaspoon vanilla in a large bowl with wire whisk until well blended. Set aside.
Prepare cake mix as directed on package, adding remaining 2 teaspoons vanilla. Pour batter over cajeta in Bundt pan. Slowly pour flan mixture over batter. Cover pan with foil sprayed with non-stick cooking spray. Carefully pour hot water into roasting pan to come halfway up side of Bundt pan.
Bake 1 1/2 hours or until toothpick inserted near center comes out clean. Transfer Bundt pan from water bath to wire rack. Remove foil and cool completely.

Refrigerate at least 24 hours. (I prefer 48 hours!) Loosen cake from sides of pan. To unmold, invert pan onto a serving platter. Remove pan. Warm remaining 1/2 cup cajeta and drizzle over the top. Enjoy!
Enjoy!

Thursday, August 4, 2016

The Rio Olympics: Epic Fail or Sweet Treat?

It's no secret that the 2016 Summer Olympics in Rio de Janeiro is a trainwreck! With exposed wires, gas leaks, and a deliberately set fire in the Olympic village (used to rob athletes of their team shirts and laptops), it seems to be running as expected! If that's not enough, besides the collapse of the sailing venue's main boat ramp and water contaminated with raw human sewage "teeming with dangerous viruses and bacteria," I can't wait to see how the swimmers will perform without putting their heads under water! Ridiculous! There is no way I will miss the opening ceremony for fear of missing the next cluster that is Rio! 

If you are eager to watch the opening ceremony tomorrow like me, why not serve "Beijinho de Coco" ("Coconut Little Kiss"). Beijinho is a type of "brigadeiro" (Portuguese for Brigadier). Supposedly, the brigadeiro was invented after World War II when milk and sugar was difficult to obtain. So crafty Brazilians combined sweetened condensed milk with butter, cocoa powder, and chocolate sprinkles to create the national truffle of Brazil that is present at most celebrations, especially birthday parties. While I'm sure the chocolate version is delicious, I like the coconut version which can be rolled in caster sugar or grated coconut and then topped with a whole clove (don't forget to remove the clove before eating!). Just beware that these suckers are extremely sweet, so don't go crazy and make too many! Um mundo novo!


Beijinho de Coco ("Coconut Little Kiss")

Makes approximately 20-25, depending on size


Ingredients:


1, 14 ounce can sweetened condensed milk
1 tablespoon butter, plus more for plate
1/4 cup sweetened flaked coconut for decorating
Whole cloves for decorating

Directions:

Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. 


Remove from the heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl or on a deep plate.


Chill in the refrigerator until cold, about 2 hours.

With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes.


Stick a clove into each beijinho as decoration.

Recipe from Allrecipes Magazine.