Mari's Cakes Bakery

Hi, dear friends!

I have not published any recipe for a while, but I have not forgotten about my sweet blog.

We have opened a small bakery in the city of Santiago, Dominican Republic. My husband and I have gotten together to work in this family owned and operated pizzeria and desserts cafe style bakery.

Our public acceptance has been GREAT! We have been so busy working and interacting with new customers/ friends, that I have had little time to cyber search, much less blog like I use too.

I love what I am doing now and would like in the future to continue to share more of what I do, and some bakery updates. Any ideas are welcome.

You are welcome to visit us anytime if you are in town to taste the BEST cinnamon rolls and pizza in DR!

Mari's Cakes 
C/M. Meriño, #3 
Los Jardines Metropolitanos 
Santiago, Rep. Dominicana 

We open Tuesday to Sunday from 4-10PM 

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A Merry Salutation

Long time I have not post!! I really miss sharing recipes and ideas with you in this blog. I also miss living in my country home and all the free time I had there for developing, photographing them, and uploading recipes to the blog. I have been occupied with a small family pastry and pizza shop in the city, but I could not let the year end without sharing my best wish for all of you and your family.

May the new year be a prosperous and joyful one, and may family unity predominate in your home! I hope to continue to continue sharing recipes as accustomed with you soon, for now, I will leave you with the links of the following recipes that I've shared in past Christmases. One of the recipes is ginger tea, and I will hopefully be preparing and enjoying some tonight. May Jehovah God Bless you!

Have a merry rest of the year!

Videos made by me for the season. Enjoy!:

Lemon Bundt Cake

Who would not like a soft and moist lemon bundt cake? The following recipe is exquisite!  It has a unique lemon flavor and best of all, it is naturally flavored. If you have some lemons in your kitchen why are you reading this post! Go bake some cake! 

Our farm initial lemon 2014 harvest.

For a light coat of  glaze brush it on.

Adding a few simple fondant flowers make it look sweet and pretty!

Lemon Bundt Cake

¾ cup butter or margarine (170 g)
1½ cup sugar (300 g)
Zest of 2 lemons
2 eggs
2 ¾ cups all-purpose flour (352 g)
½ teaspoon baking soda
½ teaspoon salt
⅓ cup lemon juice ( 80 ml)
7 ounces whole milk (190 ml)

Lemon Glaze
3 tablespoons lemon juice (45 ml)
2 cups icing sugar (powdered sugar) 250 g

1. Grease and flour pan. Preheat oven to 350 ° F (175 ° C).
2. Grate two lemons and reserve the zest. Squeeze two to four lemons to make 1/3 cup juice and mix with milk; Set aside. Note: It is normal for the milk to appear to be curdled that is the lemon juice doing its job.
3. Beat butter with sugar until it’s creamy and pale yellow, about three to four minutes. Stir in lemon zest and beat for one minute longer.
4. Mix flour with baking soda and salt and sift. Add it to the butter mixture in three parts alternating with the milk. Beat for a minute to incorporate all ingredients.
5. Fill the prepared bundt pan and bake for 40-60 minutes or until toothpick inserted in center comes out clean. The mini bundts lasts about 15-20 minutes in the oven. Once out of the oven let cool for 10 minutes and then invert cake on the serving dish.
6. Combine the lemon juice and icing sugar to form a glaze to a medium consistently to resemble Elmer’s glue. If more liquid is needed add some water but only a teaspoon at a time.
7. When the cake has cooled, drizzle the glaze over the cake enough to suit your taste, let it set and enjoy the taste of summer in a cake.

However, as it is written: “What no eye has seen, what no ear has heard, and what no human mind has conceived” — the things God has prepared for those who love him— 1 Corinthians 2:9

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How to Peel Garlic and Its properties

En Español

In addition to the exquisite flavor that garlic adds to meals, it also has many beneficial properties for our health. In this post I will also share these properties together with tips on how to peel garlic cloves quickly and easily as well as how to process this vegetable.

Garlic is one of the most important ingredients in Dominican seasoning and in many Kitchens throughout the world. To me, cooking without garlic is like cooking a tasteless dish and is the reason why garlic is the vegetable I use the most in my cooking and it deserves to have a place in my blog's recipes index.

I always like to use fresh garlic for cooking, but to peel and mash it daily can be time consuming and tedious. A trick I learned from a TV show a few years ago is to crush the garlic cloves with a broad knife by making pressure on it with the palm of the hand. The clove will be peeled in a fraction of a second. This will avoid your hands from getting impregnated with garlic odor. If you do get stuck with some garlic aroma do not rub your hands together, just rinse with cold water or with coffee dregs.

After peeling, there are several ways to process garlic. If you will only use a small amount mashed the garlic cloves in a mortar (pilón). In my twenty something years of kitchen experience I have learned that sprinkling the garlic cloves with a little salt before mashing helps soften them a bit and prevents them from slipping out of the mortar while pounding them.

If you are going to make a large batch of processed garlic use a blender or food processor. Mix garlic cloves with a little oil and vinegar by pouring the last two by the teaspoon until a paste is formed. The final product should be stored in an airtight container and in the refrigerator. Preparing the garlic this way saves us time and makes cooking a lot easier because you have the garlic ready to be used whenever you need it by the spoonfuls.

Below you can find a list I have compiled a of the properties and benefits of garlic, but I would like to state that I share this information only for the purpose of informing how beneficial garlic is for our health, but in no circumstance it is for you to replace medications or doctor visits. Like everything related to health, you should always consult with a physician before trying anything else.


  1. Garlic is a great friend of the circulatory system.
  2. It is an antihypertensive (lowers blood pressure): In high doses garlic causes a decrease in blood pressure both the systolic and the diastolic. Has vasodilator effect, it is appropriate especially hypertensive, and heart patients (angina or heart attack).
  3. Anticoagulant (keeps the blood flowing): Prevents excessive tendency of blood platelets to clump together to form clots. Highly recommended for those who have suffered from thrombosis, embolism or vascular accidents due to lack of blood supply.
  4. Hypolipidemic agents (lipid-lowering): Lowers LDL cholesterol. If you like breakfast with bread and butter, rub the bread with plenty of garlic before spreading the butter and this prevents the sudden morning increase in cholesterol due to eating butter.
  5. Hypoglycemic: Since it normalizes the glucose level in the blood, it is highly recommended to be consumed by diabetics as a complement to other therapeutic measures, the obese, and those with a family history of diabetes, as a preventive.
  6. Antibiotic and general antiseptic.
  7. Stimulates Inmune System: Garlic increases the activity of defensive cells in the body, lymphocytes and macrophages.
  8. Anti-parasitic: potent against most common types of intestinal parasites.
  9. Tones and purifies the overall health of the body.
  10. Prevents malignant tumors from forming, especially gastrointestinal cancers.

How to consume it:

Raw: 1-3 cloves of garlic, preferably in the morning.
Garlic extract: In capsules.
•  Infusion or tea : Boil a head of garlic in one liter of water for 5 minutes. Drink 3 cups a day.
Alioli (garlic mayonnaise): which is the best way to consume garlic. Emulsion is obtained by several cloves of crushed garlic processed with olive oil until it forms a paste (as indicated above but without vinegar).

Source: Enciclopedia de Plantas Medicinales

The eyes of the Lord are on the righteous, and his ears are attentive to their cry;" - Psalm 34:15

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Moro (Rice and Beans)

En Español

Baking is fun, but cooking good food is also of great joy! If you looking for something to cook for dinner or for your planned 4th of July barbecue get together with a Latin flare try this rice dish. Moro de habichuelas is simply rice and beans cooked together, but it is delicious! The recipe I share below is among the most popular moros. Black beans rice called arroz congri by the Cubans, pigeon peas rice (arroz con guandules), corn rice (moro de maiz) and vegetables rice (arroz con vegetales) are also very popular.

You can make this type of rice with canned beans, but for best flavor and healthier version I recommend using stewed beans (habichuelas guisadas) preferably the leftover of the day before. The recipe for stewed beans my way can be found in my ebook, How to Cook Dominican Style. At the end of the recipe you will find the notes of other ways to make this rice. For example, if you have no stewed beans, or no prepared seasoning, you can still prepare this rice and hopefully my notes will be of help to you.

This rice can be used as a side dish to meat or fish. It is one of those all-time favorite dish in the Dominican Republic, and if you have not yet tasted it or wish to cook it, this is the recipe you need to follow for authentic Dominican flavor. Enjoy!

Baby Shower Cupcakes

Mari's Cakes: Cupcakes para Baby Shower o Fiesta de Bebe: Hi!! I made these beautiful baby shower cupcakes for my daughter's friend. I really love the baby blue theme.

Take a look at them on  Here.

Have a wonderful day!

Spicy Orange Chicken

En Español

I am a picky eater, so when it comes to eating outside, especially in this country where you have to choose wisely were you eat for so many reasons, I think twice eating out and prefer cooking food myself.

Do you enjoy preparing dishes like this one? I do! They usually come out tasting so delicious that it makes me want to open a Chinese restaurant. I enjoy eating oriental style food, and this orange chicken dish is one of my favorites. I get to use oranges from our farm to prepare it which makes it even more special. I have used both, sweet oranges and sour oranges.

This American Chinese fast food dish normally consists battered fried chicken pieces coated in a sweet thick orange chili glaze like sauce. The recipe I share today is a skinny version of the orange chicken because I do not prepare the flour batter, nor fry the chicken first. It is a much healthier version, but with the same great taste! This delightful recipe can also be prepared with mandarin orange instead for a very different and exotic flavor. Enjoy!

Spicy Orange Chicken

2 pound of Chicken breast (900 grams)
2 tablespoons olive oil 1 cup chicken stock
½ cup orange or mandarin juice (1½ oranges)
⅓ cup honey or maple syrup
1 teaspoon of orange or mandarin zest
4 cloves of garlic, mashed ¼ teaspoon ground ginger Pinch of red pepper flakes
½ teaspoon salt
2 teaspoon sesame seeds for garnish
Green onions to garnish (optional)
Cooked broccoli to serve

Cut chicken breast into cubes. Heat the olive oil in a large skillet, add the chicken and cooked until evenly browned about 10 minutes. Remove from skillet and set aside.

To make the sauce: while chicken is cooking mix the broth, orange juice, honey, orange zest, garlic, ginger, and red pepper flakes. Pour into heated skillet where chicken was cooked. Reduce to medium fire and cook until sauce has reduced and is thick enough to coat the back of a spoon.

Remove from heat and pour over the chicken. Mixed thoroughly with a spoon, pour over cooked broccoli and sprinkle with the sesame seeds. Serve with white rice or chow fan.

“For the LORD gives wisdom; from his mouth come knowledge and understanding. 7 He holds success in store for the upright, he is a shield to those whose walk is blameless,” - Proverbs 2:6-7

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