If You Like Piña Coladas...

Photograph by: Brian Maker

and getting caught in the rain.

Isn't this song perfect for the summer ? I know it's old school, but it's still so sexy.

While my honey doesn't especially like taking walks in the rain, we have gotten into midnight swimming. It's such a great time to talk and unwind and have a little alone time with each other.

Obviously I was inspired to write up some Piña Colada recipes. Some old, some new. Try the ones you like and enjoy. So if you're taking a walk in the rain or enjoying a midnight swim, think of me. I'll be doing the same. :)

Let's start out with some Piña Colada Cupcakes. Rum, pineapple tidbits and coconut milk baked right into these luscious little cakes. And then, to top it off, a "Rummy" frosting, toasted coconut and pineapple slice and maraschino cherry. Very tasty.

Pina Colada Cupcakes
[This recipe comes from Miss Mermaid at
mermaid sweets, wonderful baker]

(Makes 24)

2 ½ cups cake flour or AP flour (what I used)
1-teaspoon baking powder
½ teaspoon baking soda
1½ sticks unsalted butter at room temperature
1 ½ cups granulated sugar
5 large eggs, room temperature
3/4-cup coconut milk
1/4-cup rum
2 teaspoons vanilla extract
1-teaspoon coconut extract
1/3 cup crushed pineapple, drained well

Combine coconut milk and rum.
Sift together flour, baking powder, and baking soda.
Cream butter and sugar in mixing bowl on medium-high speed until light and fluffy, 4 to 6 minutes.
Add eggs one at a time, beating after each addition. Scrape as needed.
Add vanilla, coconut extract and mix until incorporated.
Add one-third of the flour mixture and mix until incorporated.
Add a third of the coconut/rum mixture and mix until incorporated. Continue to alternate with flour and liquid two more times. Scrape sides of bowl.
With a rubber spatula, gently fold in the crushed pineapple.
Fill each one about 2/3 full. Bake until cake springs back when lightly pressed or skewer comes out clean, 20 to 25 minutes.

Rummy Buttercream Frosting
(double the recipe to pipe frosting like in photos)

½ cup butter, softened to room temp
2-2 ½ cup confectioner’s sugar, sifted
2 tablespoons rum
1 teaspoon vanilla extract
coconut milk as needed

Beat butter, sugar, and rum together with a handheld mixer at low speed until moistened, then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla. Beat till thick, fluffy and creamy, about 3-5 minutes. Add small increments of confectioners’ sugar if too wet, dribble in a little coconut milk if too dry.
[This frosting recipe is ultra delicious. You really must try it.]

We move onto a Piña Colada Cake

Piña Colada Cake
[This recipe comes from How Stuff Works]
Ingredients:

1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix

½ cup cold whipping cream
¼ cup dark rum
2 tablespoons powdered sugar
¾ teaspoon vanilla

2 cups cold whipping cream
¾ cup powdered sugar
2 teaspoons vanilla
1 fresh pineapple, peeled, cut in half lengthwise and cored
2 cups sweetened shredded coconut, toasted

Preparation:
Prepare cake mix and bake according to package directions using 2 (9-inch) round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.

For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.

For whipped topping, place 2 cups whipping cream in large bowl; beat 1-1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.

Place pineapple cut side down on cutting board; slice very thinly. Place slices on paper towels; pat dry.

Place 1 cake layer on serving plate. Spread half of rum filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.

Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.
[This cake is very delicious. It's whipped cream frosting is temptingly cool with just the right flavors of the added pineapple slices. NOTE: Be sure and store in your refrigerator or it wil melt.]

The next two recipes are linked to other Piña Colada posts I've done in the past. This list of recipes will cerainly give you a variety to chose from.
This first one is Coconut-Pineapple Pudding. It's creamy, cool and tastes just like a piña colada - but in the form of pudding.

Here is Piña Colada Cheesecake. A tasty but elegant dessert for a summer night get-togethers.

And last but certainly not least, is your Piña Colada drink. You've got your alcoholic and non- alcoholic recipes...anything to keep the kiddos happy.
Piña Colada

3 ounces light rum
3 tablespoons coconut milk
5 tablespoons crushed pineapple
2 cups ice

Blend at high speed until smooth. Strain into a glass and serve with a straw. Top with a pineapple wedge and a cherry.

Piña Colada Smoothie

1 eight-ounce can crushed pineapple, chilled
1 medium banana, cut up
¾ cups skim milk
½ cup orange juice
2 tablespoons bottled or canned piña colada mix, chilled
ice cubes

In a blender, combine the undrained pineapple, banana, milk, orange juice, and piña colada mix. Cover and blend until nearly smooth. Serve over ice. Makes 2 servings.
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So...
If you like piña coladas and getting caught in the rain...


(lyrics)

I was tired of my lady, we'd been together too long.Like a worn-out recording, of a favorite song. So while she lay there sleeping, I read the paper in bed. And in the personals column, there was this letter I read:

"If you like Pina Coladas, and getting caught in the rain. If you're not into yoga, if you have half-a-brain. If you like making love at midnight, in the dunes of the cape. I'm the lady you've looked for, write to me, and escape."

I didn't think about my lady, I know that sounds kind of mean. But me and my old lady, had fallen into the same old dull routine. So I wrote to the paper, took out a personal ad. And though I'm nobody's poet, I thought it wasn't half-bad.

"Yes, I like Pina Coladas, and getting caught in the rain. I'm not much into health food, I am into champagne. I've got to meet you by tomorrow noon, and cut through all this red tape. At a bar called O'Malley's, where we'll plan our escape."

So I waited with high hopes, then she walked in the place. I knew her smile in an instant, I knew the curve of her face. It was my own lovely lady, and she said, "Oh, it's you." And we laughed for a moment, and I said, "I never knew"

.."That you liked Pina Coladas, and getting caught in the rain. And the feel of the ocean, and the taste of champagne. If you like making love at midnight, in the dunes of the cape. You're the love that I've looked for, come with me, and escape."

"If you like Pina Coladas, and getting caught in the rain. If you're not into yoga, if you have half-a-brain. If you like making love at midnight, in the dunes of the cape. You're the love that I've looked for, come with me, and escape."

Enjoy!

Cinco de Mayo

“The Battle of Puebla took place on May 5, 1862 near the city of Puebla during the French intervention in Mexico. The battle ended in a victory for the Mexican Army against the occupying French forces. The victory is celebrated today during the festivities of Cinco de Mayo (5th of May).”

This holiday is celebrated by more and more Americans every year. To the first (like myself) and second generation Mexican American, the holiday means a whole lot more than just the remembrence of the Battle of Puebla. The courage and determination shown by the humble and meager Mexican Indians and farmers against the French armies and their artilleries, represent the struggle for equality in society. We teach our children that they can never be anything less than someone else simply because of their heritage and the color of their skin. Un brindis (A toast) to our forefathers for having taught us how to stand up for our rights, ourselves, and our children’s future. Feliz Cinco de Mayo everyone.

Coctel Bandera Mejicana

1 pint Tequila
½ cup lime juice
½ cup sugar
Crushed ice
1 jicama
1 cup green seedless grapes
1 cup cherries

Mix the tequila with the lime juice and sugar. Add crushed ice and mix thoroughly. Serve in tall cocktail glasses. Skewer one green grape, one cube of jicama, and one cherry. To represent the colors of the Mexican Flag, garnish each cocktail with the skewered fruits. Makes 8 servings.


Mexican Bloody Mary

1 ¼ cups tomato juice
½ cup orange juice
2 tablespoons lime juice
1 ½ tablespoons finely chopped onion
½ teaspoon Worcestershire sauce
Salt, cayenne pepper, to taste
1 cup tequila
Ice cubes


Puree all ingredients in blender except tequila. Pour into pitcher and chill in refrigerator for at least 4 hours. Just before serving, blend in tequila. Makes 4 servings.



Dulce de Leche Cupcakes (Con Sombreros!)
(This is not an original. I saw this in a Woman’s World magazine and instantly knew that I had to make them.)

1 box yellow cake mix
1 can (12 ounces) evaporated milk
3 eggs
1/3 cup oil
1 ½ cups dulce de leche (either Hershey’s or La Lechera)

1 ½ cups (3 sticks) butter, room temperature
2 boxes powdered sugar
1 tablespoon vanilla extract
Granulated sugar
Gumdrops in assorted colors
Decorator sprinkles

Preheat oven to 350 degrees. Line muffin cups with cupcake liners. Beat cake mix, milk, eggs, and oil until thickened and smooth, about 3 minutes. Bake 20-22 minutes. Cool on racks 5 minutes.Using a wooden skewer, poke about 5 holes in the top of each cupcake. Drizzle half cup (1 teaspoon at a time) dulce de leche over the tops of each cupcake. Cool completely on racks.Beat butter until fluffy. Gradually beat in powdered sugar. Beat in 1 tablespoon of water, 1 tablespoon of vanilla and 1 cup of the dulce de leche. On medium high, beat until frosting is light and fluffy.

For Sombreros, sprinkle sugar on a piece of waxed paper. Flatten the gumdrop. Place on sugar and sprinkle more on top. Cover with a second piece of waxed paper. Roll out. Use a small round cookie cutter, about 2 inches in diameter, to cut the sombrero brims. Discard scraps. Attach a whole gumdrop to the top with a little frosting. Decorate brims with zigzags and sprinkles. Place on frosted cupcakes. Makes bout 24.

Easter Feast

Hello everyone. I know I've been gone for a while and I will probably be gone again for the next couple of weeks. I have a lot of family coming into town to celebrate the arrival of our latest addition to the Cordero Family - Frida Isabella Caldera-Cordero, born April 2nd, 6 pounds and a few ounces. Congratulations to my nephew Robbie and his lady Lydia. Job well done. She's gorgeous. After the family leaves, my daughter Lily will be having surgery on the 17th. So life is hectic right now. But as I wait for Bob to come back from running some errands before we take off to do the shopping for our family get together, I thought I'd share "last" year's Easter feast with you.

May you all have a lovely Easter Day with your family and friends. A wonderful time of hope and renewal. My love to all of you.

Strawberry - Lemonade Cooler

1 (12 ounce) can frozen lemonade
6 cups ice
1 cup fresh or frozen strawberries
3 tablespoons sugar
2 cups fruit juice (like white grape)

Blend lemonade, ice, strawberries, and sugar until smooth. Chill. Add juice to mixture right before serving. Serve drink over ice.

Glazed Pork Tenderloin

3 tablespoons jalapeno pepper jelly
2 tablespoons tequila
2 tablespoons pineapple juice
1 teaspoon orange zest
2 (1 pound each) pork tenderloins
3 medium firm peaches, sliced in halve, pits removed
2 tablespoons olive oil

In a small bowl, combine jalapeno jelly, tequila, juice and zest. Mix until well combined. Season tenderloin with salt and pepper. Coat pork with olive oil.Cook over hot coals until grill marks develop on all sides.Move pork to cooler side of grill. Coat pork with glaze and cover grill. Turn meat every 5 to 6 minutes and re-glaze. Cook until internal temperature reaches 150 degrees. Brush glaze on cut peaches and grill cut side down. Grill about 5 minutes.

Sweet Potato Soufflé

1 (29 ounce) can cut sweet potatoes in light syrup
1 (8 ounce) can crushed pineapple, drained
1 large egg
3 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon nutmeg or cinnamon
pinch of salt
1 cup miniature marshmallows

Heat sweet potatoes over medium heat. Drain. In mixing bowl, whisk sweet potatoes, pineapple, egg, butter, vanilla, milk, nutmeg and salt.Divide mixture into 4 custard cups that have been sprayed with non-stick cooking spray.Place cups on a baking sheet and bake for 30 minutes in a 350 degree oven.Sprinkle miniature marshmallows over each cup and return to oven. Continue baking for 10 more minutes until lightly browned.

Individual Layered Salad with Green Chile Ranch Dressing

Shredded lettuce
Chopped tomato

peeled and diced cucumbers
croutons
Sliced olives
Sliced sweet onion
diced avocado
Shredded Asadero cheese

Set out all cut vegetables and allow everyone at the table to create their own layered salad.Prepare dressing two hours before serving and allow to chill in refrigerator.

Green Chile Ranch Dressing

1 cup buttermilk ranch dressing
1 (4 ounce) can chopped green chiles
1/4 cup milk
Pinch of salt

Combine all ingredients in food processor or blender and blend until smooth. Chill until time to serve.


Lemon Mousse Easter Cupcakes

1 box deluxe lemon flavored cake mix
1 (12 ounce) tub prepared whipped topping
1 (21 ounce) can lemon cream pie filling
1 tablespoon lemon zest
jelly beans, green edible cake glitter, or green tinted shredded coconut

Prepare cake mix for cupcakes as per package instructions. Cool completely.Combine whipped topping, lemon pie filling, and lemon zest by gently folding together until well combined. Using a large star tipped pastry bag, fill with prepared whipped topping.Frost the tops of cooled cupcakes. Decorate as desired.


Come to my chocolate blog to find out how to make "CASCARONES". These are confetti filled eggs everyone enjoys here in the southwest.