Quick and Easy Crema de Fruta

My dad asked me if I could come up with a quick and easy recipe for Crema de Fruta so he could try his hand at making it. He's gotten the baking bug recently and wanted to start out with some simple recipes first then work his way up to more challenging ones. So I experimented with a few ingredients and came up with an incredibly effortless version.

As I mentioned on a previous post, crema de fruta is a Filipino dessert that is very popular around the holidays. The traditional version that I posted last year was made with sponge cake and stirred custard. This quick and easy version that I created for my dad is made with vanilla cake mix and instant vanilla pudding mix. Yes, you read that right. Now how can you get any simpler than that?

A lot of my friends and family have quickly embraced this easy recipe because it's pretty much foolproof to make. I have a feeling a lot of them will be making this for their family gatherings in the next couple of weeks. The best part about this recipe is that it will fill two party trays. Hooray!

Happy Holidays Everyone!

Quick and Easy Crema de Fruta
Makes about 24 servings
Allergy note: contains eggs, wheat and dairy

cake:
1 box white cake mix
1 cup milk
1 cup oil
4 large eggs

crema:
2 boxes Jello instant vanilla pudding mix
3 cups milk
2 cups whipping cream

fruta:
2 envelopes Knox unflavored gelatin (1/4 ounce each)
1/2 cup water
2 30-oz. cans fruit cocktail in heavy syrup (DO NOT drain the syrup)


cake:
Mix together cake mix, milk, oil and eggs. Pour into two rectangular aluminum pans and bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

crema:
Using an electric mixer, whisk together instant pudding mix, milk and whipping cream together until thickened. Pour over cake and spread evenly.

fruta:
Sprinkle the unflavored gelatin over the water. Let the gelatin absorb the water and expand. Microwave for 30 seconds to 1 minute until the gelatin melts. Mix into the fruit cocktail and pour over the crema.

Refrigerate for at least 2 hours before serving.

Ambrosia Salad

We're going to my in-laws tomorrow and since they're not really big on desserts, I thought I'd bring them a fruit salad. My version of Ambrosia Salad has coconut milk and instant vanilla pudding mix as a base. It's light and not too sweet, so I hope they like it :-)


Ambrosia Salad
Makes 16 servings
Allergy Note: contains dairy ingredients

1 pint heavy whipping cream
1 14-oz. can coconut milk
1 box Jello instant vanilla pudding mix (5.1 0z.)
1 16-oz. jar maraschino cherries, drained
2 20-oz. cans pineapple chunks, drained
2 11-oz. cans mandarin oranges, drained
2 cups sweetened shredded coconut

In a large mixing bowl, whip together heavy whipping cream, coconut milk and pudding mix until thickened. Mix in cherries, pineapple, oranges and shredded coconut. Refrigerate for at least two hours before serving.

Egg-Free Oatmeal Raisin Cookies

I was so blown away by how well my ultimate chocolate chip cookies turned out, I just had to try the same technique on another cookie recipe. So my latest creation are these absolutely mouthwatering oatmeal raisin cookies. You wouldn't believe they're egg-free after you've tried one. Really! You'll be shaking your head in disbelief. I sure did.

Egg-Free Oatmeal Raisin Cookies
Makes about 2 1/2 dozen cookies, 3 inches diameter
Allergy Note: contains dairy and wheat ingredients

2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1 cup (2 sticks) butter, softened to room temperature
1 cup sugar
1 cup brown sugar
8-oz. bar cream cheese, softened to room temperature
2 tsp. vanilla extract
1 1/2 cups raisins
3 cups rolled oats
1/2 cup hulled sunflower seeds (optional)

Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, nutmeg and cinnamon; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Add vanilla extract to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Add in raisins, rolled oats and sunflower seeds. Drop heaping tablespoons (I use an ice cream scoop) onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 15 to 20 minutes. Let them cool on the baking sheet for 10 minutes before transferring.

Race Car Cake

I made this cake for my nephew's 5th birthday earlier this year. It was inspired by the cake I made for my son last year (see below). When my cousin asked me to make a race car cake, I was thrilled, but there was only one problem...I had to figure out how to ship the cake from California to Philadelphia. I was always reluctant about shipping cakes (even fake ones) because there's just soooo many things that could go terribly wrong. But I figured, I'll go ahead give it a try and see what happens.



I decided to make the car cake out of rice krispie treats, just like the Lego Cake I made a few months ago, so it'll be easier to ship. Again, since I've got a bun in the oven, my sweet husband helped me (what a guy!). My cousin was going to order a sheet cake from a local bakery and place the race car on top of it. I took a Wilton 3-D Cruiser Pan, lined it with plastic wrap and packed it with the rice krispie treats. When I unmolded it, I spread a thin layer of buttercream and covered it with red rolled fondant.

I cut three long strips of fondant and placed them on top of the hood, the roof and the trunk of the car. I brushed clear alcohol (lemon extract or vodka) on the strips to glue them to the car cake.



I used petit four cutters to make the headlights. I made the grill by cutting thin strips of fondant (see fondant scrolls post to learn an easy way to cut strips) and used a small round cookie cutter to make the "5" logo (see simple and easy monogram post). I painted the pieces with silver luster dust and a black food color marker.



I colored the wheels, windshield and windows with a black food color marker.



I used two different sizes of round cookie cutters to make the rims of the wheels. I painted the rims and spokes with silver luster dustand made the lug nuts by pushing the black food color marker into the fondant.



I used the same fondant scrolls and simple and easy monogram techniques to make the bumper and license plate.



The good news: the cake made it to Philly in one piece.
The bad news: the bubble wrap I used to cushion the box left bumps all over the fondant :-(
I'm not sure if I packed it too tightly or if the fondant softened while in transit, but I don't think I'll ship another cake across country until I figure out a better way to package it.

Jackfruit-Coconut Macaroons

Here's an exotic twist to the Egg-Free Macaroons I made last year. Jackfruit is a tropical fruit commonly found in Southeast Asia. It has a spiky green exterior, similar to a durian, and the seeds inside are surrounded by a yellow fleshy fruit that is sweet and crunchy.

For this recipe, I used canned jackfruit in syrup. They're mostly sold in Asian supermarkets and specialty stores.

Jackfruit-Coconut Macaroons
makes about 3 dozen 
Allergy note: contains wheat and dairy ingredients

14 oz. bag sweetened flaked or shredded coconut
3/4 cup all-purpose flour
1/8 tsp. salt
1 tablespoon sugar
1/2 tsp. vanilla extract
14 oz. can sweetened condensed milk
1 cup canned jackfruit in syrup, drained and chopped

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mat

In a large bowl, combine sweetened flaked/shredded coconut, flour and salt. Pour in sweetened condensed milk and chopped jackfruit. Mix until combined. Drop tablespoonfuls (or use a cookie scoop) onto the cookie sheet. Bake for 15 to 20 minutes or until golden brown. Let cool completely before removing from cookie sheet.

UPDATE 3/25/10: I tried pulsing the shredded coconut in the food processor first before adding it into the batter and it really improved the texture of the macaroons. I also added a little bit of sugar and vanilla extract to enhance the jackfruit flavor.

Lemonade Stand Award

Awww...this is sooo sweet! My very first award. Thank you Sandy from Sandy's Stamp N' Stuff for giving me the Lemonade Stand Award. I'm so touched. Thank you, thank you, thank you :-)
What I love about this award is that I get to nominate and give recognition to fellow bloggers who've inspired me with their great attitude and gratitude.

Here are rules to this this cool award and they're easy:

1. Comment on this blog.

2. Copy the award logo for your own blog.

3. Nominate 5-10 blogs you feel show great attitude and gratitude.

4. Link to your nominees within your blog post.

5. Comment on their blog to let them know they've received the award.

6. Lastly, link back to the person who gave you the award to show your appreciation. 

And here are my nominees:

1. Kelly - for sharing her recipes and her story about raising a child with food allergies. Thank you for making me feel like I'm not alone in this day-to-day challenge. I've learned so much from reading your blog.
2. Libby - also for her recipes and her story about raising a food allergic child. Thank you for connecting all of us moms with food allergic kids and sharing helpful resources to us.
3. Helen - for her awesome Macarons 101 tutorial and inspiring me with her fabulous desserts. If only I could be as awesome as you. I can only dream. (sigh)
4. David - for his fantastic blog about his sweet life in Paris. Thank you for tempting me with all your French desserts and making me smile with your funny stories about living in Paris. You make me want to pack up my bags and move to Paris :-)
5. Deeba - for sharing her mouthwatering sweet and savory recipes. I'm getting hungry right now just thinking about your blog. lol
6. Melody - for her passion and enthusiasm for making desserts. Thank you for posting your incredible cake creations, gorgeous desserts and awesome tutorials.
7. Louise - for her incredible blog about cake decorating, recipes and sugarcraft. Her blog is very informative and I've learned so much about the art of cake decorating from her. Thank you Louise for sharing your knowledge with the rest of us :-)

Fresh Fruit Strudel

One of my fondest memories growing up was going to Hans and Harry's Bakery and picking up a fresh fruit strudel. The ride home was sheer torture because as soon as we got into the car, the sweet aroma of buttery pastry would swirl around me and make my mouth water. It took every bit of restraint for me not to open the box and pluck a strawberry right off. If you've ever tasted their fruit strudel, you know exactly how I feel (if you haven't, I strongly recommend that you do). Admit it, you've thought about taking a strawberry (or two) before making it home.




Years later, I was lucky enough to work there and learn how to make these delicious strudels. No, I'm not going to divulge their recipe (are you kidding me?), but I will offer up my homemade version. It's almost as good as the original and the best part is you can customize it to your heart's desire. You can even munch on a few strawberries and no one will ever know. It's okay. I won't tell.



Fresh Fruit Strudel
Allergy note: contains wheat and dairy

puff pastry:
1 package of frozen puff pastry dough
turbinado sugar (Sugar in the Raw) or light brown sugar

cream filling:

4 Tbsp. water

1 envelope unflavored gelatin (1/4 ounce or 7.2 grams)

2 cups whipping cream, cold

1 8-oz. package cream cheese, room temperature

1/2 cup granulated sugar

1/8 tsp. salt

1 tsp. vanilla extract

fruit toppings:*
peaches
strawberries
blueberries
kiwi fruit

seedless raspberry jam
powdered sugar

*Fresh fruits that are in season work best, but if they're not available or limited, you can use canned or frozen fruits instead. I used canned peaches and frozen blueberries myself :-)
If you're going to use frozen blueberries, put them on the fruit strudel while they're still frozen - they'll be too messy to handle if you let them thaw first. Don't worry, they'll be at room temperature by they time you're ready to serve it.

To prepare the pastry:
Preheat oven to 400 degrees F. Let the puff pastry thaw at room temperature (about 40 minutes). Brush a little bit of water along each side of the puff pastry and fold about 1/2 inch inward. Press and seal the edges. Brush on top of the edges with a little water and sprinkle with turbinado sugar. Dock with a fork and bake for 15 to 20 minutes or until golden brown. Let it cool completely before assembling the fruit strudel.

To make the cream:

In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes (it will absorb some water and swell up a bit). Add 1/4 cup of the whipping cream and microwave for a minute or until the gelatin is completely dissolved. Set aside.

Whip the cream cheese then add the whipping cream, sugar and salt in a mixing bowl. Whip to soft peak stage. Add gelatin mixture and vanilla. Continue to whip to stiff peaks.

To assemble the fruit strudel:
Spread some seedless raspberry jam on the bottom of the puff pastry. Spread a layer of cream filling and top with fruits. Sprinkle with powdered sugar just before serving.

NOTE: Instead of powdered sugar, you can brush a nice shiny glaze on the fruit strudel. Just mix together some apricot jam or preserves with a tiny bit of water. Heat in the microwave for a minute or so until melted. Let it cool then use a pastry brush to lightly glaze the strudel.

Fruit S'mores

Strawberry S'mores

Okay, so this isn't exactly revolutionary, but I thought since it has become a family favorite, it was worth mentioning. This is a quick and easy treat that I like to put together when I'm short on time and need something sweet to eat. Basically, you add slices of fruit inside a s'more and voila ... you've got fruit s'mores. Just pop them in the microwave for a few seconds and you're done.


Banana S'mores

You can really get creative with flavors: just run wild with it. Other fruits you can try are raspberries, blueberries, apples, cherries, pineapples, pears, apricots and shredded coconut. You can also spread some strawberry jam, lemon curd, orange marmalade, nutella, peanut butter, Sunbutter or almond butter on the graham cracker for another layer of flavor.


Orange S'mores

Fruit S'mores
allergy note: contains wheat and dairygraham crackers (plain, cinnamon or chocolate)
chocolate bar or chocolate chips (milk, dark, semi-sweet or white chocolate)
marshmallows (regular or mini)
slices of fruit (see suggestions above)
jam or nut butter (optional)
Line a microwave-safe plate with graham cracker squares. On each graham cracker, place some chocolate and marshmallows. Microwave for 15 to 20 seconds or until the marshmallows begin to puff. Place slices of fruit on top of the soft marshmallows then cover with another graham cracker square (if you want, you can spread jam or nut butter on the graham cracker before placing it on top). 
You can also prepare these in the oven. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Place a layer of graham crackers then some chocolate and marshmallows. Bake for 5 minutes or until the marshmallows begin to puff. Remove from the oven and place slices of fruit on top of the soft marshmallows then cover with another graham cracker square.

There's a bun in my oven

I'm thrilled to announce that my husband and I are expecting our second child this summer. It's been a long, emotional road leading to this point and I can't even begin to express how grateful and blessed I am to be carrying this baby. I had a difficult pregnancy the first time around, so I'm gonna be smart and take it easy this time. Which means I'm not gonna be baking as much as I'd like.


I'm gonna keep blogging, just not as often as before. Of course, things will slow down once the little one arrives. Maybe I'll venture into more no-bake desserts or quick and easy treats; basically anything that cuts my prep time in half so I'm not on my feet so much. I've also got some desserts from days past that I didn't get a chance to post, so I finally have the time to sit down and write about them as well.

Thank you for taking the time to read my blog and trying out my recipes. I love hearing from all of you and checking out your blogs. I do read your e-mails and I try my best to reply to them as quickly as possible.

Thank you again for your support and have fun making desserts!

Rianne from Art of Dessert

My Red Velvet Valentine

To all my red velvet cake fans out there...this one's for you.

What is it about red velvet cake that makes people's hearts go pitter-patter? Is it the rich red hue of the cake? Is it the combination of light chocolate cake and cream cheese frosting? Who knows.
All I know is that ever since I started making this cake, I've pretty much stopped making my other cake flavors. This is the ONLY cake my friends and family ask for over and over again.

What is red velvet cake? Well, my best description would be it's a moist vanilla cake with a hint of chocolate. It's tinted red and typically covered with cream cheese frosting. It's not clear where the cake originated from but it's been very popular in the southern part of the United States for decades. I think the recent buzz surrounding red velvet cake has to do with all the celebrity weddings and the fact that Oprah featured the cake in O magazine.

I started making this cake last year when my cousin asked me if I could make a red velvet cake for his wedding. I tried several recipes from books and online, but I wasn't very happy with any of them. So I finally decided to create my own recipe.

I strayed a little bit away from the traditional ingredients used in red velvet cake, but I found that these changes made a big difference in the taste and texture of the cake. I used butter instead of oil because, honestly, it tasted better. I initially started using buttermilk but I switched to whole milk vanilla yogurt because it was less tangy yet it made the cake just as tender. Lastly, I completely omitted vinegar because I felt that the yogurt had just enough acidity in it for the baking soda to react with.

I hope you and your loved ones fall in love with my red velvet cake just as much as my friends and family did.

Red Velvet Cake
Allergy note: contains eggs, wheat and dairy

1 1/2 cups butter, softened to room temperature*
2 1/4 cups sugar
3 large eggs
1 1/2 cups vanilla yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 tsp. vanilla extract*
3 1/4 cups flour
3 Tbs. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.

In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

*UPDATE (3/31/10): Instead of vanilla yogurt, I've also tried using 1 1/2 cups whole milk mixed with 2 tablespoons of lemon juice and it has worked just as good if not better.
Also, I've discovered that switching from 1 1/2 cup softened butter to 3/4 cup melted butter plus 3/4 cup vegetable oil gave the RV cake a light texture and kept it moist.

Cream Cheese Frosting 

Alllergy Note: contains dairy ingredients
16 oz. (two 8 oz. bars) cream cheese, cold

1 cup butter (2 sticks), softened to room temperature

2 tsp vanilla extract
2 tsp lemon extract (optional)

7 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Good Morning Croissants!

These buttery, flakey, oh-so-good and crunchy almond croissants are, I think, the best way to start your day. Just imagine yourself sitting there, sipping some coffee and enjoying this heavenly pastry. Now isn't that a beautiful image or what? One bite, just one bite, and I know you'll be hooked.

I learned how to make these almond croissants back in pastry school. Chef Yves shared this recipe with us after a lesson in making classic butter croissants. We gathered up all the leftover croissants from the day before and transformed them into these tantalizing beauties. Oh, I could still remember the rolling rack filled with trays and trays of these sweet babies. (sigh)

Nowadays, I just buy croissants from the bakery or the supermarket and let them dry out for a day or two. When I'm lucky, I find day-old croissants for half the price, which saves me time and money :-)

Instead of powdered sugar, you can try drizzling glace icing, melted chocolate or caramel sauce on top of these almond croissants. Mmmmm!

Almond Croissants

Allergy Note: contains eggs, tree nuts, dairy and wheat
makes 1 dozen

1 dozen day-old butter croissants

simple syrup:

1 cup sugar

1 cup water

filling:

1 cup (2 sticks) butter, softened to room temperature

4 large eggs
1 cup plus 2 tablespoons sugar
1 3/4 cups finely ground almonds *

powdered sugar

sliced almonds

*If you can't find ground almonds, you can buy sliced or slivered almonds and pulse them in the food processor until they have the same texture as corn meal.

Preheat oven to 350 degrees F.

To make the simple syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Set aside to cool.

To make the filling, cream butter and sugar till light and fluffy. Add eggs one at a time then pour in the ground almonds.

To assemble, cut the croissants lengthwise and brush them with simple syrup. Spread about 2 to 3 tablespoons of filling inside each croissant. Place the sliced almonds in a shallow bowl or pie plate. Spread a thin layer of filling on top of the croissants and press them into the sliced almonds. Place the almond croissants on a baking sheet lined with parchment paper or silicone baking mat. Bake for 15 to 20 minutes or until the sliced almonds are golden brown.

Let cool completely. Dust the almond croissants with powdered sugar.