Wednesday, May 30, 2012

Mexican Chocoflan

This recipe was adopted by: Food Network 


12-cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup *cajeta or caramel sauce

For the cake:

10 tablespoons butter, room temperature

1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

For the *flan:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract

For garnish:

1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans


Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: 
- Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. 
- Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. 
- Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: 
- In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. 
- Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. 
- When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.

* Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.

* Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

Sunday, May 27, 2012

Baby Shower Cupcakes Decorating Ideas

 These cupcakes were made for a friend who is expecting her first child soon. 
I wish her all the best!!

Sunday, May 20, 2012


AEL Limassol FC (2011-12 SEASON)

NameNo.PositionGoalGamesNationalityDate of Birth
Mathias Ntegkra32Goalkeeper30Argentina18/06/1983
Isli Hindi22Goalkeeper0Albania15/10/1980
Simos Tsiakkas13Goalkeeper0Cyprus03/06/1984
Dosso Jr.2Defensive327Portugal28/07/1986
Stelios Parpas5Defensive5Cyprus25/07/1985
Patrick Legkouen6Defensive17France25/02/1981
Entvin Won29Defensive125France26/01/1981
Pantelis Pitsillos4Defensive0Cyprus31/08/1989
Carlos Soares (Karlitos)23Defensive28Portugal23/04/1985
Nilsson Antonio16Defensive16Portugal05/08/1987
Marios Nicolaou12Average26Cyprus04/10/1983
Angel Pericles8Average0Cyprus05/01/1990
Jorge Monteiro7Average226Portugal15/08/1988
Manuel Silas10Average229Portugal01/09/1976
Entmar Laserta11Average327Portugal19/04/1982
Luciano Baby20Average125Brazilian11/03/1981
George Eleftheriou27Average8Cyprus30/09/1984
Henrique Esteves19Aggressive215Portugal31/03/1980
Semedo Kafou17Aggressive427Cape Verde17/11/1977
Patrick Voou99Aggressive1023Ivory Coast25/06/1987
Nicholas Theodorou15Aggressive0Cyprus22/03/1993
Andrew Kristis94Aggressive2Cyprus12/08/1994
Mark Airosa21Defensive20Agkola06/08/1984
Alberto Alves Dede77Average222Agkola04/06/1981
Andreas Kyriacou4Defensive05/02/1994
Chris Dixon84Aggressive412In.Vasileio28/12/1984
Hugo de Soouza44DefensivePortugal04/08/1992
Aliou Tzalas (Campi)25Average3In.Vasileio05/02/1992
Sempastiao Tzilmperto70Average7Agkola21/09/1982

Coaching Staff

Pambos ChristodoulouCoachCyprus
Dionysis DionysiouAssistant CoachCyprus
Andreas MavrisGoalkeeper CoachCyprus
Sotiris CharalambousWellness CoachCyprus
Cocos EvripidouTeam ManagerCyprus
Ruiz Jr.Technical DirectorPortugal
Dr.Giorgos PanayiotouDirector of Medical Staff (Exercise Physiology)Cyprus
Evangelos NicholasPhysiotherapistCyprus
Andreas GiorgallisPhysiotherapistCyprus
John Loutsios

Ioannis Kerimis




Η ΑΕΛ ειναι ο συλογος με τα περισσοτερα τροπαια παγκυπρια.

Στις 4 Οκτωβρίου του 1930, τριάντα ένας αθλητές και παράγοντες της Λεμεσού, αποφάσισαν τη σύσταση της Αθλητικής Ένωσης Λεμεσού (ΑΕΛ). Η ιστορική απόφαση πάρθηκε στο ζαχαροπλαστείο "Άγιος Γεώργιος" στην οδό Αγίου Ανδρέου.


Οι πρώτες ταυτότητες μελών της ΑΕΛ είχαν αρχίσει να εκδίδονται από την 1η Ιουλίου 1930. Ο πρώτος τερματοφύλακας της ΑΕΛ, Γεώργιος Κωνσταντίνου Πλατσιάρας, κατέχει την πρώτη ταυτότητα που εκδόθηκε (αρ. μητρώου 1).
Το πρώτο Δ.Σ. της ΑΕΛ αποτελούσαν εξέχουσες προσωπικότητες της κοινωνίας της Λεμεσού: Κρίτων Τορναρίτης (δικηγόρος και αργότερα πρώτος Γενικός Εισαγγελέας της Κυπριακής Δημοκρατίας), Λεύκιος Ζήνων, Γιάννης Παρέας, Γιάγκος Αραούζος, Νίκος Σολωμονίδης (πατέρας του Δημήτρη Σολομωνίδη), Θεοδόσης Κωνσταντινίδης και Σταύρος Πίττας. Άλλοι πρωτεργάτες ήταν οι Μάριος Μαληκκίδης, Γιάγκος Λιμνατίτης (υπηρέτησε επί 20ετία ως πρόεδρος της ΑΕΛ), Πάρης Πιερής, Παναγιώτης Μαύρος, Γεώργιος Πλατσιάρας και ο Βρετανός Marten Williamson. Το όνομα Αθλητική Ένωσης Λεμεσού (ΑΕΛ) ήταν έμπνευση του τότε διευθυντή του Κτηματολογίου, Δημήτρη Τσιέπη.


Dream of Cakes


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