¾ pound fresh tomatillos
4 large garlic cloves
3 California avocados
½ cup chopped fresh cilantro sprigs
1 ½ tablespoons fresh lime juice, or to taste
4 tablespoons finely chopped red onion
Remove the outer skin of the tomatillos and rinse in warm water. This will remove the stickiness of the tomatillos.
In a heavy cast iron skillet, lightly brown the tomatillos and garlic. Be careful not to burn the tomatillos. Remove from heat and transfer to a plate. Let it cool to room temperature.
Puree tomatillos mixture until smooth. Cut the avocado and remove the seed. Scoop the flesh of the avocado and add to the tomatillos mixture. Coarsely chop. Mix in cilantro, lime juice, 3 tablespoon onion, salt and pepper.
Garnish dip with the remaining tablespoon onion and serve with tortilla chips, vegetables or crackers.
2 large garlic cloves, minced
½ large green bell pepper, chopped
½ medium onion, chopped
1 teaspoon vegetable oil
2 15-ounce cans black beans, rinsed and drained well
3 tablespoons fresh lime juice
¼ cup packed fresh coriander sprigs, washed well and spun dry
1 teaspoon ground coriander seeds
1 teaspoon ground cumin, or to taste
½ teaspoon cayenne, or to taste
¼ teaspoon salt, or to taste
Freshly ground black pepper to taste
2 tablespoons water
Cook garlic, green bell pepper and onion in vegetable oil until the onion is transparent. Remove from heat.
Blend beans, lime juice, coriander sprigs, spices and water in a food processor until smooth. Add water up to 2 tablespoons to reach desired consistency.
Add the onion mixture to the food processor and blend until smooth.
Cover the dip and refrigerate for a minimum of 3 hours and up to 24 hours.
Serve dip with tortilla chips, crackers or vegetables
For the cake:
1 ½ sticks unsalted butter, softened,
3 cups cake flour (sift before measuring)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups granulated sugar
1/3 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon red food coloring
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 cup buttermilk
For the frosting:
4 8-ounce packages cream cheese, softened
2 sticks unsalted butter, softened
2 pounds (about 8 cups) powdered sugar
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350oF. Grease two 9 inch cake pans with butter. Line the bottoms of the pan with parchment paper and apply butter on the parchment paper too.
Sift flour, cocoa powder, baking soda and salt into a bowl.
Beat sugar, 12 tablespoons of butter, and vegetable oil using an electric mixer until the mixture is fluffy. Add eggs one at a time and beat well. Mix food coloring, vinegar and vanilla. Reduce the mixer speed to low and add flour in batches alternating with buttermilk. Begin and end with flour. Mix until combined.
Pour equal parts of the batter into the prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool. Meanwhile, beat the cream cheese and butter using an electric mixer until fluffy. Add the powdered sugar, lemon juice, vanilla and salt to the cream cheese mixture and beat until smooth.
Once the cakes are completely cooled, apply 1 ¼ cup of frosting to one cake and place the other cake on top. Apply frosting on the top. Cover the sides and the top with a thin layer of frosting.
Refrigerate for 15 minutes. Remove and cover the cake with remaining frosting.
½ stick unsalted butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple
1 ½ cups all-purpose flour
1 ½ teaspoons double-acting baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
¾ cup milk
Preheat oven to 350oF.
Mix the melted butter and brown sugar in a small bowl. Spread the mixture evenly in a 9 X 2 inch round cake pan. Pat the pineapple dry and layer it on the sugar mixture
Sift the flour, baking powder, salt and cinnamon into a bowl. Set aside
Mix butter and sugar using an electric mixer until it is light and fluffy. Add 1 egg at a time whipping well after each addition. Beat in the vanilla.
Add the flour mixture in batches alternating with milk. Begin with flour and end with flour. Mix well after each addition.
Pour batter into the prepared pan spreading it evenly. Bake for 45 to 55 minutes of until a toothpick inserted in the center comes out clean.
Allow the cake to cook for 15 minutes. Run a thin knife around the edge to loosen the cake from the pan. Invert the cake onto a plate or a tray.
Serve with cool whip or ice cream.