Times have become so uncertain these days so we've: taken time to either reflect transform or make changes to our day-to-day lives (if you're lucky you've done all three).  A part of my reflections have been going back to my roots. I'm first generation American in my family but I have the fondest of memories thinking about my experiences of visiting Jamaica as a child. One very vivid memory I have was staying with a grandaunt out in May Pen. When I say country.... I mean: chickens, cows, well-water, etc. C-O-U-N-T-R=Y! 

One fun thing I did learn in my stays there was how to make some of the traditional delicacies, but most of all the treats. Come on, I was a kid! I've always wanted to replicate some of these simply recipes but found myself never having or really making the time to do so, but now with this COVID-19 way of life I can't say I have all the time in the world but there is definitely leftover energy in the day to devote some attention to things I like or enjoy doing.

With that said, I have such an affinity for coconut and ginger, two robust and flavorful ingredients that work so well with many things, but when working in tandem they pack such an amazing 1-2 punch! Please see my recipe for Traditional Grater Cake, which are basically shredded/grated coconut clusters.
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​Many people think of cake baking as a creative process, but I think of it as a science. Just the slightest tweak on a recipe can change the entire dynamic of your cake creation; possibly turning it into a biscuit or even worse, a glob of uncooked dough. One of my favorite things to bake is a pound cake, and little do people know it’s as simply as “4-3-2-1-1″!

POUND CAKE BASICS:
4 – Large Eggs , at room temperature
3 – Cups of flour (preferably self-rising or cake flour, sifted)
2  – Cups of Sugar
1 – Cup of Butter (2 sticks), softened
1 – Cup of Milk
*2 pinches of salt, 2 teaspoons vanilla extract, and 2 teaspoons almond extract*
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DIRECTIONS:
Preheat the oven to 350 degrees. Grease a 10-inch baking pan. In a large mixing bowl, beat the softened butter and sugar together until creamy (the creamier the fluffier you cake will be). In a separate bowl, combine sifted flour and salt and set aside. Beat eggs with an electric mixer then combined to butter/sugar mixture. Add vanilla and almond extracts to wet ingredients, mix well. Add wet ingredients to dry ingredients. Lastly, fold milk into mixture gradually. Once completely combined, pour mixture into a 10-inch pan. Bake for approximately 50-60 minutes or until a toothpick inserted into the center comes our clean. Let cool. Garnish with fresh cut strawberries and serve!


What’s your favorite thing to bake?
Care to share a recipe?

​It’s that time of year again with Thanksgiving and Christmas just around the corner. So how do we start off November? With dessert of course! And these holiday table treats are so much fun if you’re entertaining a moderate to large sized group for the holidays. Making gingerbread cookies and a gingerbread house is also a great way to keep the kids organized, engaged and distracted. While the kids are assembling and decorating the cookies and house, the parents can have some much needed “adult time”!

Up first, Gingerbread Cookies!

Ingredients:

• ¾ Cup packed dark brown sugar
• 1 stick butter or margarine, softened
• 2 large eggs
• ¼ cup molasses
• 3 ¾ cups all-purpose flour, plus more for dusting
• 2 teaspoons ground ginger
• 1 ½ teaspoons baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt

Directions:

• Using an electric mixer at a low speed, cream the sugar and butter together until thoroughly combined.
• Add eggs and molasses (mix until combined).
• Sift together: flour, ginger, baking powder, baking soda, cinnamon and nutmeg and salt.
• Add the dry ingredients to the butter mixture and combine with a spoon or spatula. Refrigerate for about 30-45 to firm the dough.
• Line cookie sheet with parchment paper, use a cookie cutter to stamp out gingerbread men.
• Preheat the oven to 350 degrees. Bake for 10-12 minutes (use confectionary sugar, icing, and any type of candy and sprinkles for the kids to decorate).

Thumbprint cookies
(My favorite holiday table treats to make and eat!)

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• ¾ cup unsalted butter (1 ½ stick), softened
• 2/3 cup sugar, plus more for rolling
• 1 large egg
• ½ vanilla bean, seeds scraped from pod or 1 teaspoon pure vanilla extract
• 1/3 cup raspberry, cherry or strawberry jam

Directions:

• Whisk flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and sugar with a hand-held mixer until fluffy (or about 5 minutes).
• Beat in egg and vanilla until combined. Slowly beat in the dry ingredients until completely incorporated. Refrigerate for about 30 minutes to firm up the dough.
• Scoop the dough into 1-inch balls with a cookie or ice cream scooper. Place about 2-inches apart on the baking sheet. Press a thumbprint into the center of each ball, about ½ inch deep.
• Fill each indentation with about ¾ teaspoon of your favorite jam or preserve. *Make sure to roll edges inward (so that the jam is securely in the center and will not leak while the cookies spread in the oven).
• Bake cookies until edges are golden brown 10-15 minutes. Cool cookies on the baking sheet.

Have fun baking! What are some of your favorite holiday table treats?
“The holidays are almost near so it’s about that time to spread the holiday cheer so whether you plan on cozying up beside an intimate fire for two or celebrating with a house that’s completely full, here are some fun things to make your holiday bright and fill your days with a whole lot of delight!”
Happy Holidays!