Hi everyone!!! Please read!!! Favor de leer Importante!

This week i am making a few changes to the blog and adding a few features and i am taking this opportunity let you know what they are

1. Translate button - Now you can translate the whole blog into the language of your choosing. Con este boton podras traducir la pagina entera al lenguaje deseado.

2. Amazon button - You can search and buy kitchen products or gardening items, it just a link you help you out and yes it is actually amazon. Podras comprar cosas en amazon con este boton , cosas de cocina o jardineria.

3. Followers button - You can follow my blog just by clicking join this site and adding your email. Ahora podras seguir este blog con tan solo presionando join this site.

4. Donation button - This donation button is not OBLIGATORY but you can feel free to donate any amount you wish, this will help the blog keep running and everything you donate will go to research and or buying items so i can make samplers or give away contest. * it will be not use as personal gain *- Con este boton podras donar dinero la cantidad que desees pero no es OBLIGATORIO pero podras donar la cantidad que desees esto asegurara que el blog continue y todo lo donado sera usado para dar muestras a nuestros seguidores ademas tambien se usara para explorar nuevas cosas y hacer rifas para nuestros seguidores. *Estos donativos nunca se usaran de manera personal*

5. Link to my personal treat store Freak's CandyLand and Awesome local stores- This link you can buy yummy treats of my personal store and visit different awesome local stores from PR where you can find super awesome stuff they offer. - Con este link podras comprar cosas de mi tienda personal además podras visitar otras tiendas locales donde podras conseguir cosas maravillosa la cuales ellos ofrecen!!! *Por que hay que apoyar lo local*

For last and no least PLEASE feel free to contact me if you want to post your personal recipe * PLEASE understand if you want to share a recipe all the credit and your name will be used* - Si quieres compartir una receta puedes contactarme y con gusto la postiare entienda que se usara su nombre y todo el credito va hacia usted.

Also if you have any doubts on any recipe posted or not please contact me and with pleasure i will help you out!!! Tambien si tienen alguna duda con una receta ya sea que este postiada o no con mucho gusto los ayudare solo me tienen que contactar!!!

Well take care and thanks for you time!!!

Optimus_Dork 

Lemon Loaf

Well hi there!

Welcome back again to my lil corner, today as a special request i am bringing you a very delicious treat... Lemon Loaf it so tasty and good that i drive people crazy with it. It have the right amount of lemon flavor and sweetness a very hard thing to achieve so i thought of sharing it with you.

Ready? Let's go!

For this you are going to need

1. 1 1/2 cups of presto flour 
2. 3 large eggs *Room Temp*
3. 1 cup of sugar *I prefer a 50/50 mix of white sugar and brown sugar it give it more of a caramel flavor*
4. 5 TBSP of soft butter
5. 1 Tsp vanilla
6. 1 Tsp Real lemon extract * Soon i am going to show you how to make you own real lemon extract because those little bottle are pricey*
7. 1/3 cup of lemon juice *fresh squeeze* *like to use half a lemon and lime*
8. 1/3 cup of oil
9. 1/2 bar of soft cream cheese
10. 1 Tbsp of honey

Frosting

1. 1 cup of domino sugar
2. 2 tbsp of milk
3. 1/2 tsp of real lemon extract

Instructions

1. Mix the butter with sugar and cream cheese.
2. Add vanilla, oil, lemon juice and lemon extract.
3. Add the eggs one by one and the honey.
4. Take off the mixer and fold in the flour by hand. *Doing this the mixture won't take so much air and it will come more soft and fluffier*
5. In a preheated over at 350 put the mix in a greased bread loaf mold and bake for 45 minutes.
6. Keep a eye on it don't let it over cook stick a toothpick if it comes clean it is done.

For the frosting

1. In a mixer combine all ingredients and mix until a shiny glaze is formed.
2. If is too thick add more milk slow and just a little bit and if is too liquid ad more sugar.

After the loaf is cooled down add the lemon glazing and put in the fridge.

Serve and Enjoy.

It Should look like this

Well there ya go, see ya next time and may the dorkyness be with you!!!

Optimus Dork 

Making Puertorrican Bread

Well hello again folks!

Tonight i'm going to bring the "how to" on making bread, but first let me tell you this wasn't an easy task i been trying to make this kind of bread for over a year without a luck mostly because i don't have the industrial machines of a bakery nor i don't have a proofing box and this makes it more difficult to make as a "self taught" chef/baker i been searching for that recipe to make at home this was a real task of trial and error. I had to adjust quantities and ingredients a lot!!! also i couldn't go to a local bakery to ask the how to because every one have his own secret method that won't share but hey i finally did it today!!! I feel like a accomplished a milestone! so i cannot wait to share with you guys!!! ENJOY

Caution follow this exactly as i tell you!!!

Ingredients

1. 6 a 8 Cup of bread flour ( you won't use all of it i use probably like 5 cups)
2. 2 Packets of instant yeast
3. 1/2 Cup of warm luke water 90 a 100ºF
4. 2 Cup of hot water
5. 3 Tbsp of sugar
6. 4 Tbsp of shortening
7. 2 Tsp of salt

Instructions 

1. Mix the yeast with  the warm water 90 a 100ºF and add one Tbsp of sugar. (let it sit & rise for 10-15mins)
2. Mix the hot water with the shortening,salt and the rest of the sugar. (mix until the shortening is liquid too *its faster to boil everything* 
3. Let the hot water cool down until its warm. *luke warm* 90 a 100ºF
4. Mix the two liquids on your kitchenaid or stand up mixer and start adding cup by cup of the flour. *use your dough hook*
5. Mix until the dough won't stick on the sides. * Tip mix for 2 mins then let it rest for 7 then mix for another 3 mins*
6. On a floured surface put the dough and work it until you form a shiny soft ball.
7. Spray a bowl and put the dough in cover with a plastic wrap.
8. Put it in a dark less than warm place.
9. Let it rest for 2-3 hours. *until it doubles or triple it size*
10. Punch it a bit. *not so much this a classic mistake if you punch it too much all the gas that you work for so much will escape*
11. On a floured surfaced cut the dough into 2 portions *actually the size of the bread that you want, in my case i cut it into 4 portions*
12. Place wax paper on a baking sheet and spray with pam then mold your bread carefully and let it rest for another 30 mins until it poof back or double it size again. *and it will*
13. In a preheated oven at 400ºF place your baking sheet i prefer a pizza stone and bake 1 or 2 loaf at the time.
14. Bake for 25 minutes or until the crust is golden *take it out and tap if it sounds hollow it is ready*
15. Let it cool down for 15 minutes *important you will burn yourself* * I did i just couldn't wait the smell of bread in my house drove me crazy and i pay for it*

And there it is!!! it should look something like this...

Tip you can brush it with a half beaten egg before baking or brush it with melted butter before and after i did it with butter and tasted even better!!! Also at first is going to be kinda hard but as it cools down it will become soft as pan sobao.

Well there you have it!!! See you next time and may the dorkyness be with you!

Optimus Dork

Quesitos/Cream cheese filled puff pastries

Well hi there;

Today i am going to share the makings of Quesitos which are cream cheese filled puff pastries and to keep it short i am using the name quesitos which are one of the most popular pastries of Puerto Rico. The cheese is usually whipped with vanilla, eggs, and sugar. The cheese can also be whipped with guava, papaya and other tropical fruit preserves. The mixture is stuffed into a dough that resembles puff pastry, *but i use puff pastry* coated in a sugary caramelized syrup, and baked. Quesitos are sold at bakeries and "bomboneras" (literally cozy sweet boxes, a word also used to refer to sweet shops selling this type of item).

A very simple Quesito (yields 12 small-medium) recipe:

One sheet puff pastry *i buy from a local bakery shop and its about 14 inches long*

8oz Cream Cheese

Liquid mix

3/4 cup water (or milk)

1/2 cup sugar

1/4 TBSP baking powder

Instructions:

1.Cut the puff pastry in 3 x 3 squares 

2.Cut the cream cheese lengthwise * that is if you like with a lot of cheese if not half lengthwise*

3.Mix the water or milk with the sugar and baking powder

4.Place the puff pastry in front of you side way and it will make a diamond shape

5.With a small brush, brush the liquid mix all over the pastry edges

6.Place the cream cheese at the center then fold the sides

7.Fold the tip in front of you and keep rolling until you reach the other end.*like rolling a crossant*

8.Press the edges a bit to seal the pastry and brush the whole pastry with the liquid mix

9.Place on a baking sheet with a greased baking paper on top

10.Bake for 15 minutes or until golden brown at 350 degrees

11.Let it cool off and enjoy

They should look like this!

Variations:

1.Instead of using that liquid mix you can use my Hazelnut caramel sauce *previously posted* to brush on top it gives it a more crunchy texture and more flavor.

2.You can add fruits on top of the cream cheese *A little bit though, too much will make it soggy*

3.You can add white chocolate or dark chocolate *I combine white chocolate with cream cheese on the ones i sell*

Let you imagination run wild like i do!!!

Well See you next time and may the dorkyness be with you!!!

Optimus Dork

Caramel Sauce

Hey everyone! is that time again.

Tonite i am going to share a delicious recipe a dessert! yummers! its a two part recipe i am going to divide into two part because this caramel sauce was suppose to be easy but actually is very tricky, yep i stumble into it yesterday and decided to use it on a dessert i was inventing a sour apple braided pastry puff with a hazelnut caramel sauce. Well yea the hazelnut caramel sauce was kinda pain in the butt to make but i am surely glad i stuck it out because it came out like nothing i tasted.

So here it is, its from Ina Garten from food network.

Ingredients

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 cups heavy cream
• 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

(Well here is where for me got tricky i followed the exact recipe except the sugar wasn't turning chestnut brown i decided to add the mix of heavy cream and vanilla and well  i made the heavy cream using 1 cup of low fat milk, 2/3 of butter and 1 tablespoon of flour *yes that the recipe for homemade heavy cream* and when i saw it wasn't coming together i almost threw it out but i decided to add one more cup of sugar and hazelnut creamer about 3-4 tablespoons and 1 teaspoon of cinnamon after that it started to evaporate some more and turn out like a glaze and very good!!! so i let it cool down simmering over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. And do not worry its going to look white when cooled down

And there you go Hazelnut caramel sauce and goes perfect over any desserts drizzel over it or brushed over pastry puff before putting in the oven and it created a wonderful crunchy oh very crunchy crust .

Well see you next time!!! May the dorkyness be with you.

Optimus Dork

Update

Sorry for no attending my blog for the past weeks they were kinda busy but i am back and readier than ever!!! i made a couple of changes including opening the blog for everyone and now everyone can comment. Please do not forget to subscribe and follow me i appreciate it!!! May the dorkness be with you!

Strawberry Cheesecake Bites

Well hello there!

Tonight i bring you a very easy and delicious dessert!

Strawberry Cheesecake Bites, for this you are going to need:

Recipe yields 12 strawberry cheesecake

Makes servings US Metric Adjust Recipe (Help)

• 1 (8 ounce) package cream cheese
• 1/2 cup confectioners sugar
• 2 teaspoons vanilla extract
• 12 large fresh strawberries, hulled
• 2 tablespoons graham cracker crumbs
• 2 (1 ounce) squares semisweet chocolate chips (optional)
• 1 teaspoon canola oil (optional) 

Instructions:

1. With a knife cut the top part of the strawberries. (Just a lil bit and don't worry all strawberries are hollow inside)

2. Mix the cream cheese, vanilla and sugar.(if the mix is too thick you can add more vanilla or oil)

3. Put the mix in a piping bag and fill all the strawberries.

4. Melt chocolate wafers or hardening chocolate and dip the bottom part of the strawberries.

5. When is ready to serve and eat dip the top part of strawberries with crumbled graham crackers.( If you do it too soon the crackers will become soggy)

6. Eat and Enjoy.

*Note* You can put a lollipop stick on the bottom and make S.C.B Pops and they are great as gift.

Well there ya go, See ya next time and may the dorkyness be with you!!!

Optimus Dork