Chocolate Ganache Cake (Double Layer)

Cake Ingredients:
3/4       cup boiling water
1/2       cup cocoa powder
1          teaspoon nescafe espresso powder
1/2       cup almond milk (or whole milk)
1          teaspoon vanilla

2          cup flour
1          teaspoon baking powder
1/4       teaspoon salt
2          sticks unsalted butter (softened)
2          cups dark brown sugar
4          eggs

Chocolate Ganache: 
2         cups heavy cream 
1         bag Hershey's Semi-Sweet Chocolate Chips (340g)

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Instructions

Cake Layers
1.  Preheat oven to 350*F. 
2.  Butter 2 round cake pans (I used 9 inch pans)
3.  Whisk together water, cocoa and espresso powder until smooth. 
4.  Add and whisk in the vanilla and milk/almond milk.

5.  In a small bowl, combine flour, baking powder and salt. 

6.  In a large bowl, beat together butter and brown sugar until fluffy. Add in eggs and beat till smooth. 
7.  Slowly add in flour mixture and cocoa mixture in small amounts in this order until all is well mixed.
8   Divide the batter between the two pans, ensure the tops are as smooth as you can get them. 
9.  Bake in the oven for approximately 25-30 minutes or until toothpick comes out clean. 
10. Let cool in pan for approximately 30 minutes. 
11. Invert the cakes onto a plate or a rack and let cool completely to room temperature. 


Chocolate Ganache*
1.   In a small saucepan, bring the heavy cream to a simmer, then immediately put it on low.
2.   Whisk in chocolate until smooth. 
3.   Remove saucepan from heat and let ganache cool, covered. Stir occasionally until thickened but spreadable (approx. 3-4 hours; a little faster if you watch carefully cooling it in the fridge).

* Ganache can be made ahead of time. If ganache is too thick to spread, let it sit at room temperature until slightly softened before spreading it on the cake. 


Cake Assembly
1.   Place 1 layer of the cake on a plate and spread the chocolate ganache evenly over top of it. 
2.   Place this first layer back in the fridge for approximately 10 minutes to allow it to solidify. 
3.   Remove first layer from fridge. 
4.   Place second layer of cake on top of the first and spread ganache even over the entire cake.
5.   Chill cake until ganache is firm (at least 1 hour). 
6.   Serve immediately and Enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Ice Cream / Mango Mochi

Ingredients:
3/4       cup tapioca starch
1/4       cup sugar
3/4       cup water

Inside Ingredients
1         small mango
           ice cream of your choice (I used homemade red bean ice cream)

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Instructions
1.  If making ice cream mochi, start with scooping out ice cream into small balls. 
2.  Place the ice cream balls in a cupcake liner and put them back in freezer immediately until solid. 
3.  Once ice cream balls are frozen, you will be able to start making the mochi skins.

or if using fresh mango

1.  Slice mango into small square chunks. 
2.  Place in the freezer for 15 minutes to let it solidify making it easier to work with the mochi later. 

Mochi Skin:
1.   In a microwaveable bowl, combine tapioca starch and sugar until well mixed. 
2.   Add in the water and mix until smooth. 
3.   Cover the bowl with plastic wrap gently and place in microwave on high for 1 minute. 
4.   Remove bowl, mix the tapioca with a silicone spatula, cover gently again and microwave for 1 min.
5.   Remove bowl, mix the tapioca with a silicone spatula, cover gently again and microwave for 30secs
6.   Once the mochi is cooked it should be a fairly translucent color and not white. 
7.   Allow the mochi to cool a few minutes prior to working with it. 

8.   Place a sheet of parchment paper on a baking tray or working surface and cover with corn starch or potato starch.
9.   Spread the mochi on the working surface and roll into a thin layer with a rolling pin covered with corn starch or potato starch. 
10. Refrigerate the thinned out mochi in the fridge for 10 minutes or until it is set. 
11. Remove mochi from the fridge and cut 8-9 circles using a cookie cutter (I used the lid of a jar).

Mochi Balls**:
12. Take the ice cream balls out of the freezer one at a time, we must work fast to prevent melting.
13. Place the ice cream ball into the center of the mochi wrapper.
14. Pinch the four corners of the mochi wrapper together to wrap the ice cream ball.
15. Quickly wrap the mochi ice cream ball in a plastic wrap, twist the top to close and place it back in the freezer in a cupcake pan to maintain it's shape. 
16. Let ice cream mochi sit in freezer for a few hours before serving.
17. When ready to serve, let mochi ball sit in room temperature for a few minutes to soften. 

** You can replace the ice cream balls with mango pieces if you choose to use mango instead of ice cream. 

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Coconut Curry (Vegetarian)

Ingredients:

Sauce:

1          teaspoon coconut oil
1/2       yellow onion, chopped
2          cloves garlic, minced
3          tablespoons curry powder
2          cans coconut milk
2          tablespoon soy sauce
2          tablespoon maple syrup
1          teaspoon salt

Vegetables:
1         small camote (sweet potato)
1         medium sized carrot
1         chayote
1/2      head of broccoli
1/2      head of cauliflower

Quinoa*:
1         cup of quinoa
1.5      cups water

*or substitute this with just white rice

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Instructions

Cooking Quinoa
I used a rice cooker and placed 1 cup quinoa to 1.5 cups water and cooked it this way, otherwise:
1.  In a small pot, rinse the quinoa gently with water. 
2.  Bring 1 cup of water to boil at medium-high heat.
3.  Add in 1/2 cup of quinoa and bring water to a boil, cover pot and reduce heat to medium-low. 
4.  Let quinoa cook covered until water is completely absorbed and quinoa is soft (approx. 15-18 mins)

Coconut Curry Sauce
1.   In a medium sized pot over medium heat, saute the onions, garlic with 1 teaspoon of coconut oil.
2.   Add in the coconut milk, curry powder, soy sauce, maple syrup and salt. Whisk until well combined.
3.   Taste the curry to check if it is to your liking, add more curry powder as per your taste. 
4.   Bring the curry sauce to a simmer and add in camotes (sweet potatoes) and let simmer for 5 mins. 
5.   Add the remaining vegetables, ensure all vegetables are covered in sauce. 
6.   Place cover over the pot and let vegetables steam until they are tender. 
7.   Serve and Enjoy with a bowl of rice or quinoa!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Quinoa Banana Bread

Ingredients:

1          cup flour
1/2       cup cooked quinoa
1          tablespoon chia seeds
1          tablespoon flax seeds
1/4       cup walnuts
2          teaspoon baking powder

3         not entirely ripe bananas
1/4       cup sugar
1         teaspoon vanilla extract
2         eggs
1/2      cup coconut oil

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Instructions

Cooking Quinoa
I used a rice cooker and placed 1 cup quinoa to 1.5 cups water and cooked it this way, otherwise:
1.  In a small pot, rinse the quinoa gently with water. 
2.  Bring 1 cup of water to boil at medium-high heat.
3.  Add in 1/2 cup of quinoa and bring water to a boil, cover pot and reduce heat to medium-low. 
4.  Let quinoa cook covered until water is completely absorbed and quinoa is soft (approx. 15-18 mins)

Banana Bread
5.   Preheat oven to 350*F
6.   In a small bowl, combine the dry ingredients (flour, cooled quinoa, baking powder, walnuts)
7.   In a separate bowl, mash bananas into chunks (not into a pulp so there are chunks in every bite)
8.   Add in eggs, coconut oil, sugar and vanilla extract. 
9.   Add dry ingredients to the banana mixture.
10. Pour mixture into a 9 x 5 x 3 inch loaf pan and bake at 350*F for 30-32 minutes. 
11. Let cool for 10 minutes and serve. 

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Homemade Green Tea Ice Cream

Ingredients:

2      tablespoons green tea powder
4      tablespoons hot milk
1      cup heavy whipping cream (chilled)
180  mL of condensed milk

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Instructions

Green Tea Paste

1.  Heat milk in microwave for approximately 30 seconds or until hot. 
2.  Mix green tea powder into the hot milk; it will clump into a thick paste.
3.  Mix green tea mixture to condensed milk until thoroughly mixed. 
4.  In a chilled whipping bowl, whip the cream until it forms stiff peaks. 
5.  Fold the whipped cream into the green tea mixture thoroughly. 
6.  Pour the mixture into an air-tight container and let freeze overnight. 
7.  Serve and Enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Mocha Buttercream Double Chocolate Layer Cake

Ingredients:

Chocolate Cake Bottom 
3/4       cup flour
1/3       cup cocoa powder
1/2       teaspoon baking powder
1/2       cup sugar
2          tablespoons brown sugar
1/2       cup sour cream
1/3       cup vegetable oil
1          large egg (room temperature)
1          teaspoon vanilla extract 

Mocha Buttercream Frosting
1.5       ounces unsweetened chocolate chips
1          tablespoon instant coffee or espresso powder
2          sticks unsalted butter
2          cups icing sugar
1          cup chocolate chips (or 2 large bananas) 

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Instructions

Chocolate Cake:
1.  Grease the bottom of a 9" spring form cake pan and line with parchment paper.  
2.  Preheat oven to 325*F.
3.  In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4.  In a separate bowl, mix egg, vanilla extract, sour cream and oil. 
5.  Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool. 

Mocha Buttercream Frosting:
7.  In a large heatproof bowl, combine 1.5oz finely chopped bittersweet chocolate & 1 tbsp coffee powder. Heat in microwave on 50% until melted. 
8.  Whisk in 2 sticks of unsalted butter and 2 cups icing sugar until well combined and lightened. 

** If the frosting is too soft to spread on cake, chill frosting in fridge until spreadable, whisking occassionally. 

12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. 
13. Gently fold the whipped cream into the cooled mango mixture. 

Cake Assembly:
14.  After the crust has cooled, place 1 layer of frosting on top of the cake using a spatula to create an even layer. 
15.  Sprinkle 1 cup chocolate chips or a layer of bananas. 
16.  Place the second chocolate layer on top of the frosting and spread remainder of frosting over entire cake. 
17.  Place in fridge and let cool for at least an hour. 
18.  Serve and Enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Mango Mousse Cake

9" Mango Mousse Cake Recipe

Ingredients:

Chocolate Cake Bottom 
3/4       cup flour
1/3       cup cocoa powder
1/2       teaspoon baking powder
1/2       cup sugar
2          tablespoons brown sugar
1/2       cup sour cream
1/3       cup vegetable oil
1          large egg (room temperature)
1          teaspoon vanilla extract 

Mousse
1          cup mango puree (made from scratch of 3 large Costa Rican sized mangos)
3          packeets of gelatin (or 2.5 tablespoons) 
1/4       cup cold water
1/3       cup sugar
1          cup heavy whipping cream, (whipped to stiff peaks)

** save 1/3 of the mango mousse gelatin mixture for the jelly topping

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Instructions

Crust:
1.  Grease the bottom of a 9" spring form cake pan and line with parchment paper.  
2.  Preheat oven to 325*F.
3.  In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4.  In a separate bowl, mix egg, vanilla extract, sour cream and oil. 
5.  Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool. 

Mango Mousse:
7.  In a small bowl, mix gelatin powder with 1/4 cup cold water and let sit for 5 minutes.
8.  In a small saucepan on medium heat, heat mango puree and sugar until dissolved. 
9.  Add gelatin mixture to heated mango puree and mix well. 
10. Remove from heat and let cool. 
11. Reserve 1/3 of this new mixture for jelly topping at the final step. 

12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. 
13. Gently fold the whipped cream into the cooled mango mixture. 

Cake Assembly:
14.  After the crust has cooled, gently pour the mango mousse over the crust. 
15.  Let the mango mousse set in the fridge for at least 1 hour. 

.... 1 hour later ....

16.  Pour the previously reserved gelatin mixture over the top of the mousse.
17.  Place back in the refridgerator for at least 3 hours or until it is set. 
18.  Gently remove cake from the spring form pan. 
19.  Decorate and enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤