Mexican Mango Cake

In honor of Mother’s Day, I decided to whip out my go to recipe for this delicious and light cake that everyone seems to love. I personally think there should be over-the-top displays of appreciation and beauty celebrating all moms and, in this case, it will come in the form of a delectable dessert.

I simply adore everything about mangos and what a better way than to add a hint of this exotic fruit into the salsa for the cake. You’ll be surprised at how easy this recipe is to make and the presentation is equally as beautiful. It’s true, I love food that looks as good as it tastes! This cake is delicate and impressive and sure to bring a huge smile to any mom’s face. Enjoy and bon appétit!

{For step-by-step cooking directions watch my video below!}

Mexican Mango Cake Serves 8 Cook Time: 1 hour 15 minutes   Level: Medium

Ingredients for the Cake: 3 cups cake flour 6 large eggs 3 sticks of unsalted butter at room temperature 2 tsp vanilla extract 2 cups granulated sugar 2/3 cup buttermilk 1 tsp salt 1 1/2 tsp baking powder orange zest

Ingredients for Mango Salsa: 2 1/2 cups chopped fresh or frozen and thawed mango 2  cups granulated sugar 8 oz cream cheese 2 tbsp water edible flowers as garnish, optional

Directions for Cake: Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, beating well after each addition then mix in vanilla extract, buttermilk and orange zest. Then add dry ingredients and continue mixing. Pour batter into a cake pan. Bake for 45 to 50 minutes at 350 degrees. Remove cake pan from oven and place on a wire rack and allow cake to cool completely. Invert cake onto a platter or serving tray.

Directions for Mango Salsa: Combine the mango, water, sugar and cream cheese in a blender or food processor and mix until smooth adding extra water if necessary. Pour the mango salsa evenly over the cake and feel free to decorate with edible flowers.

Tip: Try the Mango cake with Ceja Vineyards "Dulce Beso" Late Harvest Dessert Wine! This wine has richness with an opulent concentration of white peach, vanilla, tropical essences and citrus accents which will pair beautifully with the cake! Ole!

*Images via Ariel Ceja

Spring Bridal Shower

This past Sunday my closest friends and I threw one of our best gals a Spring Bridal Shower! The day turned out to be beautiful and our bride-to-be was positively glowing. It was the perfect afternoon as we sipped mimosas, chatted anxiously about the upcoming bachelorette party, feasted on delicious bites and played some hysterical bridal games.

My core group of friends have known each other since the 7th grade so it was amazing to celebrate such a special moment with all of them. With so much excitement and love in the air the countdown to her wedding {and bachelorette party} is on! I can't wait to be part of this special day and for Kendall to marry the man of her dreams. 

Life Is a Picnic

Solemio Dress, Furla Belt, J Crew Hat, H&M Bracelets

I’m a sucker for picnics. The way to my heart definitely includes some prosciutto, Humboldt Fog cheese, Sicilian olives, cherries, figs, a sour dough baguette & a bottle of bubbles! Oh yes, and let’s not forget my main squuuueeeze. This past Sunday afternoon we went on an impromptu picnic to Lake Berryessa. It was a stunning afternoon with highs in the 80’s. Lying in the grass with our shoes off felt like heaven. When was the last time you went on a picnic? 

p.s. I was invited to be on a panel for the Women for WinesSense Grand Event at the CIA. I’ll be talking about blogging, social media and new trends in the wine industry. Show me some love and like my Facebook fan page, follow me on Twitter & check out what I’m pinning on Pinterest!

An Afternoon at Artesa

After a long weekend attending my first 2 days of EMBA class, my family and I celebrated Sunday afternoon with brunch and a bit of wine tasting at one of my favorite wineries, known for its stunning panoramic views. Artesa sits high in the hilltop of the Carneros region in the Napa Valley and beckons both locals and visitors to experience their unique fusion of architecture, art and wine.

Sitting on their outdoor patio and sipping their Pinot Noir was undeniably one of the most relaxing afternoons I’ve had in awhile.

Sweet and Savory Fried Plantains

Let’s talk about snack foods. I am definitely one of those people who likes to be munching on something tasty a few times a day. I typically like to go the “healthier” route and nom on carrot sticks and hummus but once in a while I crave something fried, something sweet and something salty. That’s where these puppies come into play. I first discovered my love for fried plantains during my backpacking trip to South America and became instantly addicted. There is also the spicy aji salsa, which adds a bit of acid, spice and creaminess to your palate.

Traditionally, fried plantains or {Tostones} are a favorite snack and side dish in Puerto Rico, Cuba and other Latin American countries. Tostones are salted and eaten much like potato chips or French fries but, in my opinion, are so much better. Trust me, you’ll get addicted! 

{For step-by-step cooking instructions check out my video below}

{Pics taken by my bro, Ariel Ceja. Orale!}

Sweet and Savory Fried Plantains dipped in a spicy Aji Salsa

Serves 4 people - Level Easy

Ingredients for fried plantains:

• 3 large ripe plantains
• Oil for frying
• Salt/water mixture
• Salt to taste after frying

Preparation:

Heat the oil to 375 degrees. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices. Tip: Put the sliced plantains in a bowl of salt water for 5 minutes. This will make them crisp and golden brown when frying.

Fry the slices in the hot oil for 3 minutes. They should be a golden brown in color, crisp on the edges and semi-soft in the center. Remove the plantain slices with a slotted spoon and drain on paper towels. Set aside.

Ingredients for aji salsa:

• 1/2 head of romaine lettuce
• 3 jalapenos, fire roasted and deseeded
• 1/4 cup mayonnaise
• 3 green onions, coarsely chopped
• 1/2 bunch of cilantro, chopped
• 2 garlic cloves
• Juice from 2 limes
• Salt and pepper to taste

Preparation:

Fire roast the 3 jalapeno chiles on a comal or griddle. Then, roughly chop the chiles, lettuce, garlic, cilantro & green onions. Add all of the ingredients in a food processor or blender. Blend for 3-4 minutes on a medium level. Lastly, add salt and pepper to taste. Serve the tostones on a platter and put the aji dipping sauce in a little container.

Tip: Pair the scrumptious appetizer with Ceja wines and enjoy!