A Little Magic in the Kitchen

The way to a personʼs heart is through their stomach, and in Peru, that definitively rings true. Only instead of a decadent dessert we get potatoes and rice. Regardless, food is a very important part of the Peruvian culture.

When I first arrived in San Juan, not knowing much Spanish or what I was doing in site, I turned to baking.

I started small at first with a little banana bread, which was well received by my host family, so then I started getting a little more daring with my baking. I started making VEGETABLE cakes! Carrot cake. Squash cake. Chocolate beet cake. Basically any vegetable that was growing in my garden I tried to “dress up” in the form of sugary deliciousness.

People were definitely hesitant at first, not really accustomed to eating vegetables, heaven forbid. But they of course were won over by my scrumptious desserts in no time.

So my advice to all you aspiring Martha Stewarts out there is to bake, my friends, BAKE! Itʼs a great way to bond with someone, teach about hand washing, food preparation, and nutrition…and of course, you get to surrender to your sweet tooth.

Annie´s Chocolate Beet Cake Ingredients

1 cup butter or margarine, softened,

divided

 1 1/2 cups packed dark brown sugar

 3 eggs

 4 (1 ounce) squares semisweet chocolate

(or half a bag of cocoaʼs winter)

 2 cups pureed cooked beets

 1 teaspoon vanilla extract

 2 cups all-purpose flour

 2 teaspoons baking soda

 1/4 teaspoon salt

confectioners' sugar

Directions

1. In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with powdered sugar.