viernes, 24 de diciembre de 2010

Christmas Chocolate Coffee Cream filled Cases

Christmas is here, let me share with you this delicious dark chocolate cases filled with a coffee-chocolate cream, and sprinkled with golden sugar crystals

Start by melting the dark chocolate and giving a thin layer to each paper case
Then turn them upside down so that chocolate can spread properly, refrigerate and do this 2 more times
Take off the paper case leaving only the chocolate cases

use a sharp instrument to cut the uneven edges

Fill the chocolate cups with the coffee cream
Add some golden sugar crystals

For the chocolate cases
350 grs. semi-sweet chocolate
30 paper cases

Chocolate Coffee Cream
200 grs. whipping cream
190 grs. cream cheese
100 grs. semisweet chocolate
2 Tbsp. Kalhua (coffee liqueur)
golden sugar crystals for decoration

in a heavy saucepan put the whipping cream and bring it to a boil, turn it off and add the semi-sweet chocolate, take both to the blender and add the cream cheese, and finally the coffee liqueur.
Let the cream cool and fill the cups
add some golden sugar crystals

enjoy!






domingo, 19 de diciembre de 2010

Lemon Meringue Creation

I created this new dessert  when attending an invitation, A meringue-cream base and a fluffy lemon mousse. I just wanted to offer something new, all of the guests asked me for the recipe, here it is, hope you like it.

CRUNCHY MERINGUE LAYER
4 cups whipping cream
 3/4 cup sugar
50 small plain or vanilla meringues
2 medium meringues for decoration
FLUFFY lemon MOUSSE 
1 can evaporated milk
1 can condensed milk
1/2 cup lemon juice 
3-4 drops green food color
2-3 HOURS BEFORE:
Open the can of evaporated milk pour it in a bowl and put it in the freezer for 2 -3 hours, till it's almost frozen.
 Cover the pan of your preference with foil

FOR THE CRUNCHY MERINGUE LAYER

In a bowl put the whipping cream start beating with electric mixer, add the sugar gradually.
Beat till soft peaks appear.
Cut meringues in pieces (with your hands is ok)

FIRST LAYER

Add the meringues to the whipping cream, mix perfectly and pour half of the mix into pan.Put mold into the freezer.
Save the rest in the refrigerator.

FOR THE FLUFFY LEMON MOUSSE

Take out of the freezer the evaporated milk, with electric mixer beat till it doubles it's volume ( for perfect results the milk has to be almost frozen) It whips as whipping cream, it's incredible.
Add lemon juice, and then the can of condensed milk.
Add 3-4 drops of green food color.
Mix perfectly.

SECOND LAYER

Add mousse to the mold

THIRD LAYER

Add the meringue mix you saved in the refrigerator.
Freeze for 24 hours if possible.
Unmold, and enjoy.

PRESENTATION

You can decorate with meringues or if you like add a chocolate sauce.





 












miércoles, 15 de diciembre de 2010

Snowflake Sables

I love to bake Christmas cookies, so you can bake this ones or in other shapes

Ingredients:
1-1/4 cups all purpose flour
 pinch of salt
1/4 cup of sugar
 1/2finely ground almonds
 1/3cup butter,softened
 2egg yolks
Decoration: 
 powder sugar with a few drops of lemon juice some drops of evaporated milk, food coloring and sugar crystals and colored dragees.

How to:
Grease several baking sheets with butter or lined paper
Stir flour, salt and sugar in medium size bowl
 mix in almonds
Cut in butter until mixture resembles fine bread crumbs.
Add egg yolks and mix to form a soft dough.
Roll out dough on a floured surface, using a snowflake cookie cutter, cut out the figures.
Place slightly apart
Refrigerate unbaked for 30 minutes
Preheat oven to 350F,
Bake snowflake sables for 15 to 20 min or until light brown.
Remove, when cool, decorate with a pipe and the colored sugar icing and sprinkle sugar crystals and dragees.

 Enjoy!

If you don´t have a snowflake mold, you can cut circles and if you have a decoration snowflake just push it in order to get the figure in the circle, that´s what I did.

domingo, 5 de diciembre de 2010

Cheesecake with Applesauce and Almonds

I developped this recipe in the search for something different the applesauce gives a fruity touch and the crunchy touch of toasted almonds, mix perfectly with the cheesecake. delicious anytime! Hope you like it!

CRUST

2 cups all purpose flour

1/4 cup sugar 

2/3 cup firm butter cut in small pieces

1/2 teaspoon of vanilla extract

FILLING 

1-1/2 lb. cream cheese softened

1 cup sour cream

2/3 cup sugar

2 tablespoons all-purpose flour

5 egg yolks

3 egg whites

1 tablespoon vanilla extract

TOPPING 

3/4 cup applesauce

3/4 cup slivered almonds

CRUST

To prepare crust, sift flour into a large bowl, add sugar and vanilla. add butter cut in squares, add and mix until mixture resembles coarse bread crumbs

Add egg and work to form a smooth dough

Do not overwork

Place dough in a plastic bag and refrigerate 30 min

Preheat oven to 475F. Grease a 8-inch springform pan

On a lightly floured surface roll dough to a 1/4 inch thickness

line greased pan with dough, Set aside

FILLING

Beat cream cheese, sour cream,sugar, flour and egg yolks and whites in a large bowl

Stir in vanilla and beat until smooth

Spoon filling into prepared crust

With a pipe cover cheese filling with the applesauce

Add slivered almonds

Bake for 50 minutes or more if necessary

If you want you can sift some powder sugar when the cheesecake is completely cool
enjoy!

lunes, 29 de noviembre de 2010

Chocolate Dried Fruit Log

I love dried fruits, and to mix them with almonds, walnuts and chocolate, and what more delicious than a touch of cognac to go with? it turned out not only beautiful but delicious

2 1/2 cups chopped assorted dried fruits 
1/2 cup brandy or cognac
1/2 cup peeled almonds
1/2 cup walnuts
300 grs. semi-sweet chocolate
long and narrow rectangular mold
waxed paper
plastic film

Place chopped dried fruit in a glass plate and pour the cognac or brandy all over them, let stand for 24 hrs.
Cover the base and sides of the mold with plastic film
Then cover only the base with waxed paper.
Place at the bottom all the dried fruit
Add the almonds and the walnuts
To melt chocoate place it on top of a double boiler or bowl set over a pan of simmering water, till chocolate is melted.
Pour chocolate over nuts and fruits, let it stand and refrigerate it for 2 hours.
Take it out and wrap it with waxed paper and plastic film if you´re not using it immediately

Ready to be enjoyed!!!





sábado, 27 de noviembre de 2010

Best Chocolate Mousse


The question of whether or not chocolate is an addictive substance always rises discusion I can only say this chocolate mousse is addictive and delicious, have been doing it for years and always rises the same question, can I have just a little more?
300 grs semisweet chocolate, chopped into small pieces.
4 Tbsp brandy or Cognac
450ml. whipping cream
4 eggs, separated
chocolate curls for decoration

Melt Chocolate in a heatproof bowl set over pan of barely simmering water, stirring until smooth
At the same time in a saucepan heat the whipping cream and pour it to the bowl just before boiling point.
Add chocolate little by little until completely incorporated
Add egg yolks one by one and beat until thick and creamy
Add brandy or cognac and continue beating
Separately beat the egg whites until frothy and soft peaks form
Using a metal spoon stir a quarter of the chocolate mixture into the egg whites
Gradually fold the remaining chocolate.
Pour into a serving bowl
Sprinkle chocolate curls

Refrigerate 1 hour
Serve and enjoy!

























miércoles, 24 de noviembre de 2010

Flower Truffle Cake Recipe


This is a great cake with mousse texture,it's very easy and you can prepare it one of two days before, keeps it's texture and flavor for days, keep it in the refrigerator.
This recipe is a keeper really, you can also add a little color if you like with sugar crystals and glitters depending on the ocassion.
Serving it with a little scoop of fresh whipped cream might just be delicious.
TRUFFLE cake
150 grs semisweet chocolate
225. grs. butter
4 tablespoons of powder sugar
5 eggs
200 grs. chopped walnuts

CHOCOLATE Ganache
350 grs. semisweet chocolate
150 grs. whipping cream

Decoration
10 grs. dark cocoa (unsweetened)
10 grs. Hersheys cocoa
paper stencil (flower figures cut out of a sheet of paper)
PREPARE Mold
Cover a round mold with a damp cloth.

CAKE Preparation
Melt chocolate a bain Marie.
Cream butter, add sugar and add egg yolks.
Add the melted and cooled chocolate and the chopped walnuts.
Beat the egg whites until stiff peaks form, add the chocolate mix.
Pour into the mold.
Refrigerate at least for 12 hours.

CHOCOLATE Ganache
Heat the cream, then turn off the heat and add the chocolate chopped.
wait till the chocolate has melted.
Mix perfectly, and wait till cooled to decorate the cake.

Decoration
Unmold cake, cover with ganache.
Refrigerate for 3 hours.
Place the paper cuts on top of the cake.
Sift powder cocoa alternating colors.
Take out the flower papers

lunes, 22 de noviembre de 2010

Brandied Applesauce Muffins



Winter is a marvelous season, I just love being with the family in many events and sharing not only time, talks, but also warmth and delicious treats, I created this muffins to please my love for apples and a delicate brandy glaçe.

muffins covered with brandy glaçe

Just add a delicate coat, you can help yourself with a spoon or a pastry brush
out of the oven
Muffins
1 cup applesauce
2 cups flour
1 tsp. baking powder
2 eggs
2 tbsp buttermilk
1tsp.ground cinnamon
1/2 cup firmly packed brown sugar
Glaçe
1 cup powder sugar
2Tbsp. brandy
2Tbsp evaporated milk
How to
Preheat oven to 375f or 190c.
Grease 20 muffin cups or line them with partchment paper
Combine the brown sugar with applesauce
add buttermilk
add ground cinnamon
add baking powder and flour
Bake until golden brown and a wooden skewer or toothpick inserted in the middle of muffin comes out clean
Remove from oven and cool
Glaçe
Combine the brandy with the powder sugar and the evaporated milk
just add 1 tsp. of it to each muffin
Add some white sugar sprinkles

sábado, 20 de noviembre de 2010

Polvorones Sevillanos




Our family tradition is to make Polvorones Sevillanos in Christmas, this tradition comes from Spain.
You can wrap them in all kind of Christmas decorated tissue, and maybe offer them in little boxes as presents.

Ingredients
2 kg all purpose flour
•1 kg good quality lard
•1 kg powdered sugar
• 4 Tbsp ground cinnamon
•1/2 cup powder sugar

How to do them
Preheat the oven to 300ºF.
Measure and pour flour out onto a cookie sheet. Place in oven and "toast" the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 30 minutes. Remove and set aside.
It has to be completely cool to start working.
Cream lard, sugar and cinnamon in a large mixing bowl. Add the flour .
Place a sheet of waxed paper on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper. Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies the traditional one is round
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking they are very delicate
Bake cookies on ungreased cookie sheet for 25-30 minutes at 300ºF.
Remove cookie sheet from oven and allow cookies to cool completely before removing them.
Sprinkle with powder sugar when ready to serve.
Makes approximately 150 polvorones
ready to wrap
wrap them with tissue paper

viernes, 19 de noviembre de 2010

Chocolate Cake with double Cheese Cream Frosting

What can I say, I just love chocolate and imagine a great chocolate cake combined with cream cheese frosting, irresistible I think, you can marble both frostings or just cover the cake with your favorite one, its just the combination of colors that makes it more appealing

FOR THE CAKE
1 cup butter softened
1 cup sugar
1 cup flour
200 grs. semi-sweet chocolate or milk chocolate melted
1/4 cup milk
6 egg whites
6 egg yolk
FOR THE FROSTING
Do one batch of plain vanilla and then divide it into 2
PLAIN vanilla
1 (3 oz package cream cheese)
1 tsp vanilla
1/4 cup butter
2 cups sifted powder sugar
CHOCOLATE
Take the 1/2 vanilla frosting and add:
2 tbsp of cocoa
1 tbsp milk

FOR THE CAKE
Preheat oven 350 degrees,
Cream the butter until it has a lighter color, then add sugar, egg yolks, beat for one minute, then melted chocolate, give this 2 minutes and add milk.
In another bowl whisk the egg whites untill soft peaks form, then add it to the cake batter with soft revolving movements.
Grease a pan, medium size.
Put the cake in the oven for 35 to 45 min. or until it's done
.
FOR THE FROSTING
beat the cream cheese at room temperature until softened, add butter, vanilla and then powdered sugar.
Divide into two parts.
take one part and mix in the cocoa and milk.
DECORATION
Use both frostings and use your creativity.

jueves, 18 de noviembre de 2010

Chocolate Almond Torte



This season of the year is great talking about what kind of desserts you can make, ingredients such as chocolate and almonds have a special place, this is a simple tart, easy to do and a crowd pleaser of course.
Decoration plays a very important role, you can cover it with white chocolate ganache, with 3 chocolate shavings, or just serving it with a little scoop of whipped cream.

This time I chose powder sugar sifted over a paper pattern, you can even design your own, I really hope you like it and enjoy this season!!!
...
1 pie crust (your favorite recipe)
Filling
150 grs butter
1/2 cup sugar
150 grs. milk chocolate
1 1/2 cups light corn syrup
1 Tbsp. vanilla extract
1/4 tsp. salt
8 eggs
200 grs. chopped almonds

Decoration
powder sugar
paper pattern

Line the dough for the crust and refrigerate for a couple of hours..
In a saucepan melt butter, and add sugar till it dissolves, then add chocolate and move until it dissolves too.
In the blender put the syrup, vanilla, and salt, then add the eggs one by one until perfectly blended.
Arrange the chopped almonds all over the crust.
Pour the mix.
Bake for 45 min.
Let it stand until completely cooled.
Decorate with any pattern you like, using powder sugar.
place it on the top, sift powder sugar
ready !!





miércoles, 3 de noviembre de 2010

Color Banderillas

I did this banderillas once for a birthday, they are so easy, they turned out not just colorful, but crispy and delicious!
INGREDIENTS
500 grs. puff pastry
1 egg well beaten
200 grs. sugar
color sugar crystals

HOW TO MAKE THEM
preheat oven to 300 f. grease several baking sheets with butter
Roll puff pastry on a floured surface.
with a brush spread enough egg
sift some regular sugar and then the colored sugar
with a knife make straight long lines
or you can cut them into any shape
arrange them in the baking sheets giving a good separation
here we call them banderillas because they are cut long and narrow,
hope you like them!







sábado, 30 de octubre de 2010

Pumpkin-Cream Cheese Jell-O

I just love Halloween, spending time with friends and sharing our own recipes and treats
I had some pumpkin puree left, so I thought of jell-o, the results were impressive, great consistency and flavor, everyone liked it, its something different to enjoy, Happy Halloween!
INGREDIENTS
cream cheese LAYER
1 cup pumpkin puree
1/2 cup water
1 pkg. cream cheese
3/4 cup of sugar
1/2 Tbsp. cinnamon
3 Tbsp. unflavored gelatin
pumpkin LAYER
1 cup pumpkin puree
1/2 cup of water
2/3 cup sugar
1/2 Tbsp, cinnamon
3 Tbsp. unflavored gelatin
HOW TO MAKE IT
Beat cream cheese with sugar.
Add pumpkin puree
Add cinnamon
mix unflavored gelatin with water and take into the microwave for 30 sec.
add slowly to the pumpkin mixture.
Pour into a mold
Refrigerate and let it set
Do exactly like the first part of the recipe, only without the cream cheese.
Pour the second layer of the jell-o.
Refrigerate for 2 to 3 hours.
Unmold, and enjoy!!!

jueves, 21 de octubre de 2010

My Best Pumpkin-Cinnamon Cheesecake

Cheesecakes are my favorite kind of cakes, I just love them, they´re so versatile and creamy, this pumpkin cheesecake is easy to make and delicious to taste hope you like it
CRUST
2 cups all purpose flour
1/4 cup sugar
2/3 cup firm butter cut in small pieces
1/2 teaspoon of vanilla extract and 1/2 tsp cinnamon
FILLING
1-1/2 lb. cream cheese softened
1/2 cup sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
5 egg yolks
3 egg whites
1 tablespoon vanilla extract
3/4 cup pumpkin puree
1 tsp. cinnamon
TOPPING
1/2 cup white chocolate
3 drops orange food coloring
white and orange sugar crystals

HOW- TO
CRUST
To prepare crust, sift flour into a large bowl, add sugar and vanilla and cinnamon add butter cut in squares, add and mix until mixture resembles coarse bread crumbs.
Place dough in a plastic bag and refrigerate 30 min.
Preheat oven to 475F. Grease a 8-inch spring form pan.
On a lightly floured surface roll dough to a 1/4 inch thickness.
.line greased pan with dough. Set aside.
FILLING
Beat cream cheese, sour cream,sugar, flour and egg yolks and whites in a large bowl.
Stir in vanilla and cinnamon and beat until smooth.
add pumpkin puree
Spoon filling into prepared crust..
Bake for 50 minutes or more if necessary.
Let it cool completely
DECORATION
microwave white chocolate until completely melted.
add orange food coloring
pipe the orange chocolate doing lines or a free patern and pipe some little dots or kisses all around the cake.
add colored and white sugar.

Pumpkin Cream Cheese Sables

I love Halloween treats, thinking about all the season just makes me happy
Pumpkin cookies are just a nice way to enjoy and share with friends and family
cookies
1-1/4 cups all purpose flour
pinch of salt
1/4 cup of sugar
1/2finely ground almonds
1/2 tsp.cinnamon
1/3cup butter softened
2egg yolks
filling
1/4 cup pumpkin puree
150 grs. cream cheese
3 tbsp sugar
decoration
1 or 2 egg whites
sugar crystals, (green and orange)
How to make them
Grease several baking sheets with butter.
Stir flour, salt and sugar in medium size bowl
mix in cinnamon
Cut in butter until mixture resembles fine bread crumbs.
Add egg yolks and mix to form a soft dough.
Roll out dough on a floured surface, using a pumpkin cookie cutter .
and cut out the figures.
Place slightly apart
with a brush apply some egg white to each and sprinkle with the green and orange sugar crystals
Refrigerate unbaked for 30 minutes
Preheat oven to 350F
Bake pumpkin Sables for 15 to 20 min.
Remove, when cool
Spoon some filling and cover with another cookie.
Enjoy

lunes, 27 de septiembre de 2010

Mexican Surprise Ice Cream


I made this 3 layer Ice Cream for Mexican Independence Day celebrations
You can't imagine the flavor of avocado in an ice cream it's delicious, as well as mamey, a mexican fruit, both in combination with vanilla

Base for the ice cream:

1 can condensed milk
1 can evaporated milk
1/2 can regular milk (use the empty condensed can to measure regular milk
2 cans half and half or whipping cream(without sugar)

Divide this base in 3 parts:
For part one:
avocado....1 ripe avocado
For part two:
vanilla...... 2 tablespoons
For part three:
MAMEY.....1 ripe mamey
Mamey is a fruit, very similar to the avocado in appearance and consistency, it's sweeter and a peachcolor, it's delicious

Directions
Mix everything in the blender except for avocado, vanilla and mamey.
Divide mix in 3 parts.
Now blend the first part with the avocado, then the second part with the vanilla and the third part with the mamey.
I froze the first part, (green, of avocado), (4 to 6 hrs) then the vanilla part (4 to 6 hrs), and then the mamey part.
So when you cut the ice cream you can see the colors.
If you want you can add some color drops, I didn't, so they're a little too light.
2. Freeze. (depends on your freezer, I'll say 8 hours)
3. Enjoy!

Now you have a delicious ice cream to enjoy!

Flag Sables

I made this flag cookies for the independence day family gathering,
Everybody likes them hope you like them too!


Ingredients
1-1/4 cups all purpose flour
1/4 cup of sugar
pinch of
salt
1/2finely
ground almonds
1/3cup
butter
2egg yolks
Sugar Icing
1 cup of powder sugar with a few drops of
lemon juice
and a few drops of whole milk.
Divide preparation in 2 parts and add 1 drop of red food coloring to one part and then 1 drop of green food coloring to the other .

Cookies
Grease several baking sheets with butter, and add line paper.
Stir flour, salt and sugar in medium size bowl
mix in almonds
Cut in butter until mixture resembles fine bread crumbs.
Add egg yolks and mix to form a soft dough.
Roll out dough on a floured surface, using a rectangle cookie cutter .
and cut out the figures.
Place slightly apart
Refrigerate unbaked for 30 minutes
Preheat oven to 350F,
Bake flag Sables for 15 to 20 min or until light brown.
Remove, when cool, decorate with a pipe and the colored sugar icing.
Enjoy!