Magali March

Crema Catalana Sticks

2012-01-28T11:40:00.000-08:00

I found this delicious "Turrón de Crema Catalana" an Spanish Specialty which we love, I dicided to do something about the last two packages I had so here´s the recipe and how-to, I hope you like it, my family loved it, in fact they´re very nice and almost always like what I do ha ha ha, its a fun way to make something out of delicious treats and left overs we enjoy during Christmas Season

First you have to find this Turrón, there are other brands, you can always use "Turrón de yema" too

it looks like this when you open it

you cut it in sticks wide or narrow ,that depends on how you like them

Prepare a chocolate ganache, I did a small portion, 100grs of semi-sweet chocolate and 3 Tbsp of whole milk, you heat the milk and add the chocolate in pieces, you integrate both with a spoon and the ganache is ready! you can always add( butter, 1/2 a tsp. and rum 1Tbsp, instead of 2 Tbsp. of milk)

cover half the sticks with the chocolate ganache

I also had some leftover chocolates, so I cut them in small pieces, you can also use walnuts, almonds, pistachios or dried fruits

and you sprinkle some chocolate pieces over the chocolate ganache and arrange them over some lined paper so when the chocolate sets you can put them somewhere else

S´mores Truffles

2012-01-14T20:38:00.000-08:00

S´mores Truffles.... mmmm I can´t think of anything yummier!
I had some truffle ganache left over and wanted to try this recipe long time ago, where marshmallows are covered with creamy chocolate ganache and covered with graham crumbs. I´m always trying to develop recipes which can offer something intresting, in this case I think the different textures play an important role.

I always recomend to use high quality chocolate for great truffles

This recipe yields about 2 dozen truffles.

Ingredients:
9oz. bittersweet chocolate finely chopped (about 1.25 cups)
2/3 cup cream
4 graham cracker sheets
1/2 cup miniature marshmallow

How to

1.Crush the graham crackers in a food processor

2.Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.

3.using a whisk, gently stir to combine the cream and chocolate.

4.Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.

5.to form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out.

Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate.

6.Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs

7.Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week.

Bring them to room temperature before serving.

enjoy!

Chestnut Pound Cake

2012-01-04T20:57:00.000-08:00

This pound cake is really good, it's so soft and moist. Great with a cup of coffee or tea anytime.

I had french chestnut puree so I decided to use it and it came out very good. Chestnut puree is easy to find, the best comes from France

Hope you like it.

POUND CAKE

225 gr. butter

2 cups sugar

6 eggs

439 grs. chestnut puree

1 tsp. baking powder

1 tbs. vanilla

2 cups flour

DECORATION

powder sugar

HOW TO

Cream butter in mixer

Add sugar

Add eggs, mix

Add vanilla, mix

Add Chestnut Puree

Add baking powder

Add flour

Bake for 45 minutes on medium heat.

Let stand for 30 minutes

Sift some powder sugar for decoration.

Enjoy!

HAPPY NEW YEAR

2011-12-30T17:46:00.000-08:00

This post is specially created for all of you my friends that share with me the passion of baking and creating.

I enjoy so much having this blog and thinking what to do and the best way to show it,but most of all I´m happy to share with you the little things that make me happy.

I also want to thank each one of you who have taken some time to write a comment, I´m grateful.

I wish you all a Happy New Year,

may you be all blessed

Magali

Orange Truffles

2011-12-17T22:05:00.000-08:00

I´m a big fan of truffles, have always been, I love this kind specially because they´re rich and creamy, with a delicate orange flavor.

INGREDIENTS

1/ 4 cup butter, chopped

1/3 cup whipping cream

7 oz, semisweet chocolate, chopped

2 Tbsp.Grand Marnier

semisweet cocoa powder.

HOW TO

In a small saucepan, combine butter and cream.

Cook on low heat until butter melts

and cream bubbles around the edge.

Remove from heat, add chocolate.

Cover and let stand until chocolate melts.

Stir until smooth.

Add grand Marnier. Chill until firm.

Form into balls. roll in cocoa.

They´re ready to be carefully packed.

Enjoy!!!!

Moon Sables

2011-11-28T19:57:00.000-08:00

I made this cookies for my daugther´s school work of ¨the moon phases¨ at the end she and her friends offered them to the parents and they just dissapeared

Ingredients

1-1/4 cups all purpose flour

pinch of salt

1/4 cup of sugar
1/2finely ground almonds
peel of 1 lemon
1/3cup butter,softened
2egg yolks

Glace
powder sugar with a few drops of lemon juice, and 1 drop of blue food coloring

How to

Grease several baking sheets with butter or lined paper

Stir flour, salt and sugar in medium size bowl

mix in almonds and lemon peel

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 moon cookie cutter cut out the figures.

Place slightly apart

Refrigerate unbaked for 30 minutes

Preheat oven to 350F

Bake Moon Sables for 15 to 20 min or until light brown.

Remove, when cool, decorate with a pipe and the colored sugar icing.

Enjoy!

Choco-Banana Cake

2011-10-08T07:27:00.000-07:00

Sometimes I have leftover bananas and I make the traditional banana cake, but I thought adding a little chocolate will be interesting, this is a very easy cake and you can enjoy it anytime

Ingredients

CAKE

2 cups flour

1 tsp. baking powder

3/4 cup sugar

1 cup oatmeal (grounded)

4Tbs. melted butter

3/4 cup milk

1 Tbsp vanilla

2 eggs lightly beaten
1/2 cup chocolate chips
1 cup mashed bananas

DECORATION

3/4 cup chocolate ganache if desired for decoration

HOW TO

Preheat oven to 350F.

grease and line parchment , you can use a rectangle mold or any you like.

In a large mixing bowl , sift together the flour, baking powder, sugar and grounded oatmeal.

In a small mixing bowl combine the butter, milk, eggs , banana and finally the chocolate chips.

Combine both mixtures, do not overmix.

Pour batter into mold

Bake until lightly golden, and a wooden toothpick inserted into the center of the cake comes out clean, about 30 min.

DECORATION

Pour some chocolate ganache over it, I grounded a chocolate cookie bar and just made a little decorations over it, . hope you like it, simple and delicious.

Easy and yummy Chocolate Dessert

2011-09-16T11:28:00.000-07:00

This is a very easy dessert, first you have to do a chocolate mousse, and then use what you have on hand meringues and lady fingers in this case, you may also use another kind of cookies if you like, make layers refrigerate and enjoy

CHOCOLATE MOUSSE
2 cups whipping cream

3/4 cup powder sugar

1 8-oz cream cheese

1/2 cup cocoa

FOR DECORATION

3 tablespoons unsweetened cocoa

10 medium meringues

20 lady fingers

CHOCOLATE MOUSSE

With electric mixer blend cream cheese and half of the sugar, when it is perfectly integrated add cocoa.

In another bowl mix the whipping cream with the second half of the sugar. till soft peaks form.

Blend the cheese mixture with the whipping cream, then the mousse is ready

LAYERS

Put a layer of the mousse in a transparent mold then add crushed meringes and sift some cocoa on top, add another layer of mousse and a layer of crushed lady fingers and sift more cocoa on top, to end another layer of mousse finishing again wiht sifted cocoa.

DECORATION

Cut ladyfingers by the middle and decorate the bowl

refrigerate for at least one hour

enjoy!

Chocolate Twix Tart

2011-08-27T08:22:00.000-07:00

This recipe comes from an Egyptian friend, one day talking about it he shared with me his secret and I just made a few little changes that suited me better, I hope you enjoy this recipe as much as I do

CRUST

1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 tbsp cocoa powder

DULCE DE LECHE FILLING

1 can of dulce de leche (380gr)

CHOCOLATE GANACHE

1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped

FOR CRUST

Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa powder; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack.

FOR GANACHE
Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes.

TART ASSEMBLE

Spread Dulce de Leche evenly over the tart surface and then pour the ganache on top.

Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.

Upside Down Pineapple Cake with Caramel Sauce

2011-08-18T20:54:00.000-07:00

Upside Down Pinapple Cake, what to say, its a traditional cake, easy to do and maybe found in all our Mom´s Recipe Book, but wait, not everything has been said about this fruitful delight. This recipe also comes from a great course I attended, so check it out and enjoy!

Ingredients

CAKE

1 cup butter
1/3 cup sugar

3 eggs
7 grs. vanilla
1 can condensed milk
1 cup flour
1 teaspoon baking powder
1 can pinneapples in syrup
3/4 cup pinneapple syrup(from the can)
canned cherries
walnuts

CARAMEL

1/3 cup caster sugar
1/4 cup butter

SAUCE

1 cup of sugar
1/2 cup of butter
1/2 cup half and half

1 1/2 tbsp. vanilla
2 Tbsp.rum

HOW TO

grease and line round mold.

CARAMEL

Prepare caramel by putting butter and sugar in a saucepan on medium heat, until the sugar has melted.

CAKE
With a mixer cream butter, and sugar until light and fluffy, add vanilla and eggs one by one. Add sifted flour, baking powder and mix well.

Blend both mixtures adding the condensed milk, the pinneapple syrup.

Place the caramel on the base of the mold, then the pinneapples an the cherries in the center,

Pour the batter and bake for 50 min.medium oven.

SAUCE
In small saucepan melt butter with the brown sugar over medium heat, bring to a boil whisk constantly , remove from heat and whisk the vanilla, rum and the milk.

Serve warm or cool with the cake, as desired

Baileys and Ladyfingers Cheesecake

2011-07-26T14:55:00.000-07:00

My cheesecake cravings have no end, so I imagine the ladyfingers would give a nice texture to this baileys cheesecake, and I was right, it came out delicious and nice looking too :).

BASE

20 ladyfingers

CHEESECAKE

2 (8 oz) packages cream cheese

1/2 cup of sugar

1 tsp. vanilla

4 Tbsp. Baileys (original irish cream)

2 eggs separated

HOW TO

Grease a round pan

Line wax paper to the base

Arrange the lady fingers in the base, (it must be all covered,break them if you still have spaces)

Soften cream cheese mixing at medium speed of an electric mixer , add sugar and vanilla

Add Baileys and egg yolks

Beat egg whites until soft peaks form, fold into cream cheese mixture.

Pour over lady fingers.

Bake at 300 degrees for 55 minutes

let it stand and refrigerate for at least 4 hours, and enjoy, if you want to give it a more elegant look, try doing some decorations with piped chocolate ganache

Special Turtle Cheesecake

2011-07-13T18:59:00.000-07:00

This is one of my favorite cheesecakes, it combines my favorite ingredients, a crowd pleaser without any doubt, hope you like it

CRUST

150 gr. Oreo cookies
30 gr. pecans
25 gr. Melted butter

CREAM CHEESE CHOCOLATE AND PECAN FILLING
768 grs. cream cheese
100 grs. sugar
35grs. cornstarch
3 eggs

1 egg yolk
15 grs. vanilla extract
20 grs cocoa

40 grs.caster sugar
60 ml Amaretto liquor

50 grs. Toffee

TOFFEE

150 grs. sugar
135 grs .
Preheat oven to 300F.

CRUST

Combine cookie crumbs with melted butter and pecans press firmly in the base of a 24 cm. pan.

FILLING

In a large bowl beat the cream cheese and sugar until light and fluffy, then the cornstarch.

Add egg yolk and eggs one by one, then the vanilla, beat until smooth.

Take out 2/3 of this mix and put it in another bowl, and add the cocoa, caster sugar, amaretto and pecans.

TOFFEE

In a saucepan heat sugar until light brown color and add the whipping cream, (it has to be hot) mix perfectly ( this has to be with quick movements) until perfectly blended

ENSEMBLE

Pour over the crust a part of the plain cheesecake mix, then the chocolate mix and the toffee, the 3 layers in an irregular form.

Then do the layers again.

Bake for 55 to 60 min.

After it has cooled down use a knife to carefully loosen the cheesecake to better unmolding.

Take it out of the oven even if you think it´s not done, it will stand and finish it´s cooking outside, if you really feel it´s undercooked leave it in the switched off oven for 25 min, or overnight.

Let it stand in the fridge at least 6 hours and ready!!!!

ENJOY!

Special Dulce de Leche Cheese Cake

2011-06-30T21:21:00.000-07:00

I absolutely love Dulce De Leche, and cheese cakes, so this is an incredible cake where both meet a keeper of course :)

CRUST
120 grs. vanilla cookies crushed
40 grs. Melted butterCHEESE FILLING
595 grs. cream cheese
150 grs. sugar
10 gs. vanilla
60 grs. Melted butter
45 grs. cornstarch
150 grs. heavy cream
4 big eggs

DULCE DE LECHE FILLING

335 grs. cheese filling
130 grs. Dulce de leche

CRUST
Preheat oven 300F
butter loose 22 cm bottomed baking pan
Mix the crushed cookies with the butter, press firmly in the bottom of the mold.

CHEESE FILLING

In a large bowl cream cheese and sugar until light and fluffy, add cornstarch alternating with butter and cream, at the end add eggs, do not overbeat.

DULCE DE LECHE FILLING

Take 335grs, of the cheese filling and combine it with the dulce de leche.

Pour cheese mix over crust, then dulce de leche mix and do it again, one layer of cheese mix and some more of dulce de leche mix, with at tooth pick mix a little the two mixes.

Bake at 130 ºc. for 1hr30 min .

Let it cool and stand .

Refrigerate

Apple Turtle Cake

2011-06-28T14:25:00.000-07:00

I got this recipe in a course I took, with a great chef and friend, I like it because I just love all ingredients, great combination of textures and flavors, also easy and beautiful decoration, I hope you like it

CAKE

420 grs flour

5 grs cinnamon
2 grs. baking soda
2 grs. salt
1 1/2 cups of oil
200 grs sugar
200 grs caster sugar
3 large eggs
2 Tbsp. vanilla
3 cups shredded apples
120 grs.chopped walnuts

CHEESE FROSTING

2 (8oz) cream cheese

120 grs.sifted powder sugar

1 tsp. vanilla

120 grs. butter

CAKE

Mix eggs, sugar, then little by little the oil, then the flour, cinnamon, baking soda, then all the powders, and finaly the apples and the walnuts pour into a baking pan. Bake for 45 min aprox 325 F.degrees.

FROSTING

Cream butter and sugar in mixer.

add cream cheese, and vanilla..

Take out the cake from the oven, cool down add the cream cheese frosting.

With a pipe make decorations of dulce de leche and for decoration you will need annise flowers

Cream Cheese Fantasy Mousse

2011-05-31T17:59:00.000-07:00

I have great comments each time I make this mousse, because its fresh, with a light texture, also it looks beautiful! you can decorate it many ways as you can see, I hope you like it.

INGREDIENTS

FOR THE COOKIE BASE 150 grs. of grounded cookies

76 grs. butter 54 grs. sugar 2 grs. cinnamon

FOR THE MOUSSE

25 grs. unflavored gelatine

125 grs. water shopping list

237 grs. sugar (divided in 3) 2 egg yolks 1 egg white300 grs. cream cheese 1 tbsp. vanilla 175 grs. whipping cream

DECORATION

150 grs. raspbery sauce

Boil the raspberries with some sugar, and then you pour it in the blender and add 200 grs. of neutral or transparent glacé. you can buy it in specialized stores, they put this kind of glacé on top of fruit tarts, to mantain the freshness and gliter. shopping list

150 grs. mango sauce pass the mangoes and the sugar through the blender and add also the transparent glacé

FOR THE COOKIE BASE

mix all the ingredients, form a paste and place it in the base of a greased round mold.

FOR THE MOUSSE

beat the cream cheese, separately beat the egg yolks with the sugar.

In a bowl hydratate the unflavored gelatin with the water, you can do this in the stove or untill it has a uniform texture.

Then add the egg yolks to the sugar and cook for 3 minutes.

Separately beat the egg whites till soft peaks form, add it to the mixture of the egg yolks and sugar, add 1/3 of sugar and the whipping cream and in this point add all the sugar to the wipping cream.

When this mixture is is ready add the soft cream cheese and tha vanilla, and at last the egg whites . incorporate everything only to mix .

Pour into the mold, and let it freeze

When it's been chilled unmold it and put it in a plate

FOR THE DECORATION

for the decoration alternate the fruit pures of your preference with the transparent glace.

Tangerine Cheesecake

2011-05-25T12:49:00.000-07:00

If you know me, you sure know I love cheesecakes, I love the texture, flavors, and thousand combinations, this is a really fruity, beautiful and rich cheesecake which I hope you´ll like

INGREDIENTS

Crust

1 cup cookie crumbs
3 Tbsp. melted butter
1/4 cinnamon if you like

Filling 700 grs. cream cheese (about 3 8oz pkgs)
2/3 cups sugar
1/4 cup sour cream
5 Tbsp. cornstarch
3 eggs
1 egg yolk
1/2 tangerine puree(sold on gourmet stores)
1 tsp. vanilla
pinch of salt
1 small can of drained tangerine sections (leave 5 or 6 for decoration)
2 or 3 drops of orange food coloring

Preheat oven to 350F degrees.

HOW TO

Mix together the crumbs, melted butter and cinnamon

Press into the bottom of a 9 inch springform pan.

Place it in the freezer for 15 minutes.

In a large mixer bowl beat the cream cheese until fluffy, beat in the sugar ,salt and vanilla.

Beat in cornstarch, tangerine puree and eggs.

Add tangerine sections and pour into prepared crust.

Place the tangerine sections on top for garnish

Bake cheesecake aprox. 1 hour and 20 minutes.

Take out and let it cool.

It's better if you can do it the day before

Extra garnish with mint leaves and some fresh raspberries.

Breakfast Bran Squares

2011-05-07T10:17:00.000-07:00

I wanted something with yummy with bran for breakfast or coffee break, so I made this little squares, you can always make a cake as well, just choose your favorite mold, and you can also use the powder sugar as decoration.

INGREDIENTS

2 Tbsp corn syrup

1/2 cup bran (bran flakes or all bran)
1 cup milk
1/2 cup oil

2 eggs
1 cup flour
1 Tbsp baking powder
1 tsp baking soda

1/2 cup sour cream

1 Tbsp vanilla
1 cup sugar

DECORATION

powder sugar or cocoa

HOW TO

Grease and flour a square pan.

mix flour, with baking powder and baking soda.

Put milk to boil and at that moment add the bran and let it rest until cooled.

mix sugar, corn syrup, eggs and vanilla, then add the oil.

Mix perfectly.

Add bran with the milk

Add the flour mix and at the same time add little by little the cream.

Pour into the buttered pan.

Bake for 45 min. at 325F.

Cool.

Cut into squares.

Sift some powder sugar , or cocoa if you like.

enjoy

Easter Chocolate Cake

2011-04-23T12:33:00.000-07:00

I did this chocolate cake today and thought it would be nice if I decorated it for Easter, in a simple way, just adding some m&m´s and sugar decorations.

I divided the dough into 2 pans a round one and a flower one

FOR THE CAKE

200 grs. butter

200 grs. sugar

150 grs. flour

200 grs. semi-sweet chocolate (or milk chocolate) melted

65 grs. milk

6 egg whites 6 egg yolks

FOR THE GANACHE

250 grs. semi-sweet chocolate
150 grs. milk

20 grs. butter

Preheat oven 350 degrees.

1.cream the butter untill it has a lighter color , then add the sugar, egg yolks,beat for one minute, then the chocolate, give this 2 minutes and add milk

2.In another bowl whisk the egg whites untill stiff, then add it to the cake batter with soft revolving movements.

3. Grease a pan, this is a medium cake, so any medium to big cake pan will do.

4. Put the cake batter in the oven and bake for 35 to 45 min. or untill it's done.

FOR THE GANACHE

1.Heat the milk, and add the melted chocolate beat for 2 minutes and add the butter.

Cover the cake .

DECORATIONS

I just did a simple but fun Easter decoration

Palmiers with Chocolate

2011-04-22T14:53:00.000-07:00

I had made some pastry palmiers the day before, so was figuring out how to make them irresistible, I also had some good chocolate and sprinkles, so I knew they would do a great addition, its a simple way to change things that we might find boring into mouth watering ones, and of course in a very simple and fun way, even children can help us.

INGREDIENTS

40 puff pastry Palmiers

250 grs. semi-sweet chocolate
250 grs white chocolate

100 grs milk chocolate sprinkles

HOW-TO

Place all the palmiers in a plate or center piece

melt both chocolates separately

place milk chocolate in a pastry bag and pour all over the palmiers.

then do the same with white chocolate

Finally add the chocolate chips all over them

Let Palmiers stand for 40 min. or untill set

enjoy

drizzle white chocolate

add semi-sweet chocolate

then chocolate sprinkles

Chocolate Drop Cookies

2011-04-19T20:33:00.000-07:00

Easy recipe, makes delicious soft chocolate cookies, you can serve them with ice cream or maybe vanilla custard

INGREDIENTS

2/3 cup butter, softened
1 cup sugar

1 egg
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour

1/2 cup HERSHEY'S cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
Additional sugar for garnishing

HOW TO

Heat oven to 350°F.

Lightly grease cookie sheet or line with parchment paper

Beat butter and sugar in large bowl until well blended. Add egg and vanilla beat until fluffy.

Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.

Using 1/4 cup ice cream scoop or 1/4 measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.

Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies are on cookie sheet, sprinkle lightly with additional sugar.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

About 1 dozen cookies

Marshmallow Milk Pancakes

2011-04-18T08:56:00.000-07:00

I love pancakes in all shapes, and flavors, so I decided to so something different and colorful, that´s the reason I thought adding marshmallows to pancakes would be a yummy idea

INGREDIENTS

1 ¼ cups all purpose flour

4 big white marshmallows

2 tsp. baking powder

1 beaten egg

1 cup of milk
1 Tbsp. cooking oil
½ tsp. salt

1 tsp. vanilla

2 big pink marshmallows cut in little pieces

HOW TO

In a small saucepan put the milk and marshmallows until melted.

Stir together flour, baking powder and salt.

Combine egg, marsmallow milk, vanilla, and oil.

Mix or blend perfectly with the flour mixture.

Pour about ¼ cup batter onto a hot lightly greased skillet, this is very important.

Wait about 1 minute, just when it´s almost ready and sprinkle the marshmallow pieces.

Turn to cook on the other side.

Ready, enjoy!!

Tarta de Santiago

2011-04-14T18:32:00.000-07:00

I was looking for an almond cake, and after the help of my friends I got this excellent recipe.

Tarta de Santiago is a very popular cake in the north west part of Spain, I love it not just for its simplicity but it goes with almost every ice cream like maybe vanilla, cinnamon, rum, chocolate, coffee or cognac, which is my favorite, so now you have a verstatile and delicious cake, enjoy!

INGREDIENTS

1 cup sugar

1/2 lb almonds, finely ground.
7 eggs (separated)
3 Tbsp. Amaretto liquor
a few extra slivered almonds for garnish
powder sugar for decoration

Cream sugar, and egg yolks until light and fluffy.

HOW TO

Cream sugar, and egg yolks until light and fluffy.
Stir in almonds and amaretto.
Beat egg whites until fluffy but not dry.
Stir in Egg whites into almond mixture slowly.
Pour into 1 greased 8 inch pans and sprinkle some slivered almonds.
Bake for 35 minutes at 250c.

Cake should be lightly browned. Cool breifly.

DECORATION
The traditional decoration consists in paper cutting a sword, placing it on top of the cake then sifting the powder sugar over it.

My first Award!!!!!

2011-04-06T19:32:00.000-07:00

I´m very happy, because my friend Ambreen from http://simplysweetnsavory.blogspot.com/ was so kind giving me my first blog award, I´m thankful of course and will give it back to 15 blogger friends, I chose some of the blogs I love. I want to thank also all my friends that kindly come to see my recipes, this blog has given me many happy hours.

The rules of this award are:

1.Accept the award. Post it in your blog with the name of the blogger who has given you this award with a link to his/her blog.

2.Pass it on to 15 other blogger friends…. to keep the ball rolling.

3.Let the nominated blogger know about their award [leave a comment in their most recent post].

I am passing this to my fellow bloggers and friends:

1.Susan at http://stickygooeycreamychewy.com/
2. Cova at http://comoju.blogspot.com/
3.foodieluisa at http://talesofthreebakers.blogspot.com/
4.Carlos Egea García at http://vegetalytal.blogspot.com/
5. alsurdelsur at http://alsurdelsurblog.blogspot.com/
6. Maria Alonso at http://novasadejarnada.blogspot.com/
7.Jose Manuel at http://www.asopaipas.com/
8. Falsarius Chef at http://www.falsariuschef.com/
9.Janet Rudolph at http://dyingforchocolate.blogspot.com/
10.Vanesa Sierra at http://www.misdeseosmasdulces.com/
11.marifra79 at http://mentaeliquirizia.blogspot.com/
12. Akane at http://albahacaycanela.blogspot.com/
13.honey82 at http://attimididolcezza.blogspot.com/
14.Sara at http://caffeiiina.blogspot.com/
15.Kevin at http://www.closetcooking.com/

Cheesecake Rules II

2011-03-27T08:20:00.000-07:00

This is the 2nd part of the rules I learned at my cheesecake class

I asked the chef a few questions that are important to keep in mind:

1.why does a cheesecake shrink? or reduce it´s size?

it´s because it´s overcooked or the oven was too hot

2.what effect has the butter in a cheesecake as I see some of the recipes we saw call for butter. The texture, they are cremier.

3.Some cheesecakes call for flour or cornstarch which is better? Purists or cheesecake gurus never use flour or cornstarch but ít makes a difference in consistency, and by flavor she advises to use
cornstarch, also they bake better.

4.which is better to use, sour cream or whipping cream?

it all depends on the quantity of grease the product has, but most of the recipes ask for sour cream.

5. what size do you recomend the molds ?
movable base, 22 or 24 cm diameter and 9 cm. height.

6.When you add chocolate or butter to the mix it has to be warm.

7. if you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form.

Cheesecake Rules I

2011-03-27T07:51:00.000-07:00

I went to a master course of cheesecakes with a great chef, so I want to share simple rules to make great cheesecakes

INGREDIENTS

cream cheese has to be of good quality

cream cheese has to be at room temperature
When adding eggs do not over mix, because air will get into the mix and the cheese cake will go up and break

BAKING

Oven temperature is medium, if it´s too hot it will make cheesecake dry, and change texture.

Cheesecake finishes baking outside, you should take it out when it finishes the time stablished in the recipe, if you believe it´s underdone, leave it in the oven after turning it off.

Cheesecake molds are high, apply pam so you can release it from it easier.

If you are baking many cakes at the same time, put a mold in the oven with some water, so that cheesecakes bake with humidity

I hope that this simple rules that I learned will help you

Apricot Walnut Chocolate Scones

2011-03-27T07:38:00.000-07:00

I really love scones, almost in all kinds, I find the texture and consistency great, a mixture between a cookie and a bisquet, they´re getting popular here in Mexico, so I hope you enjoy this recipe

INGREDIENTS

280 grs. flour

66 grs. sugar

1 tsp. baking powder

Pinch of salt

90 grs. Good quality butter (frozen in small pieces)

¾ cup buttermilk

2 egg yolks

1 Tbsp. vanilla

100 grs. white chocolate callets

100grs. Chopped walnuts

90 grs. Chopped dry apricot

HOW TO

Finely chop the walnuts and dry stir the egg yolk and buttermilk together.

Combine the flour, baking powder and salt and sugar together in a large bowl. Add the frozen butter cut in small cubes, pulse a few times the food processor until the mixture ressembles coarse crumbs.

Pour the liquid ingredients in the bowl and the apricot, walnuts and chocolate pieces and stir just until the dough comes together.I usually do everything by hand but you can use a spatula,Gently and quickly knead the dough and turn it onto a floured board. Roll out the dough to about 1 inch thick and cut in triangles

Place on a parchment paper lined baking sheet and bake for about 25 minutes

Preheat oven to 400.

Delicate Cookies

2011-03-14T21:22:00.000-07:00

first time trying this recipe,turned out great! hope you like it

INGREDIENTS

100 grs. butter

150 grs. shortening
3/4 cup powder sugar

3 tsp cinnamon
3 cups of polenta flour

powder sugar for dusting

Preheat oven to 350F

HOW TO

Cream shortening, butter, and sugar

add cinnamon

add flour continue beating

put the dough 15 in the refrigerator

Roll out the dough on a floured surface to 1/8inch.

Cut with cookie cutter

Place on prepared sheets.

Bake 25 min

When cooled dust with powder sugar

ready! enjoy!

Easter Cookies

2011-03-14T19:13:00.000-07:00

I used my basic sablé recipe to make this easter egg cookies, they are easy, and delicious.

INGREDIENTS

1-1/4 cups all purpose flour

pinch of salt
1/4 cup of sugar

1/2 finely ground almonds

1 Tbsp. vanilla or almond extract
1/3 cup butter,softened
2 egg yolks

DECORATION

Mix powder sugar with a few drops of lemon juice, and 1 drop food coloring of whatever color you want to decorate with, soft colors would be fine in this case, yellow, orange, pink, green, purple and orange, your sugar icing is ready.

HOW TO

Stir flour, salt and sugar in medium size bowl

mix in almonds and vanilla or almond extract

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 Easter egg cookie cutter

ut out the figures

Place slightly apart

Refrigerate unbaked for 30 minutes

Preheat oven to 350F,

Bake for 15 to 20 min or until light brown.

Remove, when cool, decorate with a pipe and the colored sugar icing.

Enjoy!

Grease several baking sheets with butter.

Cinnamon Doughnut Pound Cake

2011-02-28T21:30:00.000-08:00

When I first thought about doing something like this I laughed, because it seemed like just crazy, but doing crazy things is what may lead you to great things, in baking world I mean :)
Well it all starts like this, I had some leftover cinnamon doughnuts at home so I decided to have them crushed and see how I could fit them into a new creation

So here they are, little cinnamon doughnuts, about 12, just have them crushed

Place the crushed doughnuts all over the base of a buttered and floured mold, then pour the batter carefully

Bake it for aprox. 40 min at 375F or 190C

CAKE

1/2 cups unsalted butter softened Preheat oven to 350º.butter and flour a 9 by 5 inch loaf pan.

2 cups all purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 cup granulated sugar

1 teaspoon vanilla

3 large eggs

1/2 cup plain cream

FROSTING

3 Tbsp. butter

3 Tbsp. evaporated milk

1 Tbsp. vanilla extract

1 1/4 cups powder sugar

CHOCOLATE DECORATION

if desired you can use either one:

100 grs. semi-sweet chocolate ganache

or 100 grs. melted semi-sweet chocolate

HOW TO

Arrange the crushed cinnamon doughnuts on the base of the pan.

Mix flour and baking powder and set aside.

Cream butter, add sugar and vanilla and beat for 4 minutes, then add the eggs one at the time, and continue beating,add the cream and then

add the flour mixture until well combined.

Spoon batter on top of crushed doughnuts

Bake for 40 min at 375F or 190C

Let cool on a wire rack, 10 to 15 min

Let cool completely

DECORATIONCombine all the ingredients and cover the cake

if you like you can make little decorations with chocolate ganache or just melted chocolate

E N J O Y!

Moist Orange Ring Cake

2011-02-20T17:59:00.000-08:00

This is a very simple orange cake, the kind you are in the mood to enjoy anytime, I decided to add a little creative decoration to go with it, I made it for a family reunion and everybody liked it, hope you do too

ready to be baked

just out of the oven

sift powder sugar over the cake and the wax paper lines

take away some lines of paper and sift some powder cinnamon READY!
CAKE

1cup of sugar

1/2 cup of butter melted

2 eggs beaten

1 1/4 cups sifted cake flour

1/4 tsp. salt

2 tsp. baking powder

2/3 cup fresh orange juice

Decoration:

powder sugar

cinnamon

HOW TO

Stir butter and sugar.

Add eggs and mix well

Add sifted flour, salt, and baking powder alternately with 1/3 cup orange juice , mixing until blended.

Pour into a ring mold, line on the bottom with wax paper

Bake in preheated moderate oven, for about 30 minutes

Remove to serving plate and peel off paper, let cool.

DECORATION

Cut a few lines of wax paper and then sift the powder sugar, then take out 2 or 3 and sift cinnamon.

Artistic Flower Jell-O

2011-02-15T19:53:00.000-08:00

This jell-o is beautiful to look at and delicious at the same time, you need a little practice and patience, but the results are amazing. People think you used plastic flowers. they can't believe you did them with a syringe

Transparent Jell-o

start injecting the center of the flower

add some pink petals you can bend the needle and continue injecting

add green and milk Jell-o to finish

FOR THE TRANSPARENT JELL-O

6 cups of water (divided in 3 parts )
450 gr. sugar
60 gr. unflavored gelatin
2 gr. citric acid
3 tbsp. liquid flavouring (raspberry, pineapple, orange, lemon)

MILK FLOWERS
4 cups of milk ( divided in 3)
300 gr. sugar
40 gr. unflavored gelatin
20 ml. bioxido de titanio 16%( In english maybe titanium bioxide 16% which means edible) This substance is for making the milk flower jell-o more elastic and easier to manage.
2 tbsp. almond flavoring

FOR MAKING THE FLOWERS
1 or 2 syringes regular ones will do, meaning not for insuline because the needle is very narrow.

Bowl with hot water

FOR TRANSPARENT JELL-O

1.Pour one part of water and mix it with unflavoured gelatin.
2.Put another part of water to boil with the sugar.
3. When it starts boiling put the fire off and add the gelatn mix.
4.Move it slowly till the gelatin dissolves.
5.Add the last part of water.
6.Add the citric acid.
7.Add the liquid flavouring.

Wait till it's not hot and pour it in a greased mold, (it can be a pyrex,or any jell-o mold, it's better if it's transparent, that will help you see how you go with the decoration, you have to grease it with a little cooking oil, put it in a paper napkin and just place a little oil all over the mold, this is for an easy unmold.

Let it stand for 3 hours in the fridge.

FOR THE MILK FLOWERS

1. hydrate the unflavored gelatin in one part of milk.
2. Put the second part of milk to boil with the sugar.
3. When it starts boiling put off the fire and add the gelatin mixture.
4.Wait till the gelatin dissolves in the milk.
5. Add the almond flavouring.
6. Add the bioxido de titanio 16%

Now you're almost ready, divide your milk jell-o in as many parts you want, you're going to add some drops of food coloring to each part.
For working the flowers you need a bowl with hot water, you need this in order to put the syringe for example the one with yellow milk while working with the pink syringe
the hot water keep thIf your flower jello starts to set you put it a few seconds in the macrowave and continue working.

You start with the yellow, fill the syringe and just go into the transparent jell-o like if you were injecting someone, or the christmas turkey.
you can practice in an spare transparent jell-o.
Then the pink, you go in with the syrige, inyect some color move the syringe while going out to make like petals and continue to do more, the only secret is to start always at the same point.
you can clean the transparent jell-o with a cloth with warm water squeezed of course.
You can add as many colors and petals as you want, and finally finish with milk jell-o I used white one (with no coloring).
Let it stand and enjoy. eat as a regular jell-o.

you can check some more fruit jell-o´s here:
http://www.duche.com/ / gelatin@duche.com/publicidad@radareditores.com

Valentine´s Day Jell-O

2011-02-10T20:49:00.000-08:00

As you know I love jell-o its something about the freshnes and texture but mainly about creativity that I´m just always in the mood to make a different one.

Valentine´s day is coming, so nothing better than creating a jell-o just for this special day

You have to make two preparations:

*milk Jello (done after the water jello is set)

*water Jello (done first)

WATER JELLO

4 cups of water

300 grs. sugar (a little over 1 cup)

27 grs. unflavored jell-o

1 extra cup of water

1 gr. citric acid

2 tbsp raspberry flavoring
2 or 3 drops red food color

depending on the flavor.

*you can always use a store-bought box of Jell-o and follow the instructions

MILK JELL-O

4 cups of milk

300 grs. sugar ( a little over 1 cup)

27 grs. unflavored jell-o

2 Tbsp of vanilla flavoring( you can use almond too)

1 extra cup of milk

**IF You don't have citric acid, don't worry, the jell-o comes out the same, the only difference it will come out sweeter.

WATER JELLO

Mix the unflavored gelatin with the extra cup of water, let it stand.

In a saucepan heat the 4 cups of water with the sugar, when it starts boiling add the unflavored gelatine and move till it dissolves perfectly in the water.

take it away from the stove and let stand for 10 minutes.

Add the citric acid, and the flavoring.

Put this jell-o in one rectangular or square mold, whatever form is allright. this mold has to be greased with a little oil, just some drops, this way it you can unmold it better.

When Jell-o is set you take it out of the fridge and with a heart shaped cookie cutter you cut the jell-o in as many hearts you like.

You will have some jell-o left overs, you put them in a small bowl for some seconds in the microwave and it will become our "glue" so you can put some drops of this glue in each heart and paste them in a lager mold, a round one is all right.

This action is done so that the hearts remain glued to the mold when the milk jello is poured on top.

MILK JELLO

Do the same steps.

Mix the unflavored jell-o with the extra cup of milk, set aside.

Heat the rest of the milk with the sugar.

Add the unflavored gelatin mixture to the almost boiling milk

mix perfectly, take away from stove.

Let stand for 10 minutes.

Add vanilla or almond flavoring (vanilla can add a little color and almond won't)

Let the milk jell-o cool down and then when it is warm you add it to the mold, this also has to be greased with some drops of oil.

Let the mik jell-o stand.

This is better if done one day ahead, so that both jell-o´s turn firm.

Then you can unmold the Jell-o

**the oil I use is normal cooking oil, just a few drops to unmold better.

HAPPY V-DAY!

Top Crumb Banana and Cream Cheese Bread

2011-02-08T13:48:00.000-08:00

I absolutely adore banana breads,

and I thought the combination with the cream cheese would be incredible, so I made this bread hoping my family would love it, and you too, of course.

banana bread mixture, cream cheese mixture and crumb mixture

Bread mixture with cream cheese mixture

ready, now oven time!

ready!!!!

INGREDIENTS

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 bananas mashed

3/4 cup white sugar

1 egg lightly beaten

1/3 cup vegetable oil

8 oz cream cheese

1/3 cup sugar

2 tbsp all purpose flour

1/8tsp ground cinnamon

1 tsp butter

HOW TO MAKE IT

Preheat oven to 375degrees F. (190 degrees C)

Lightly grease a rectangular pan, or any shape you like

In a large bowl mix toghether 1 1/2 cups of flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and oil.

Stir banana mixture into flour mixture just until moistened.

Spoon half the batter into prepared pan.

in a little bowl mix cream cheese and sugar

and pour in a line form on top of the first part of the

banana batter.

Then top with the rest of the batter and add crumble top by mixing

the 2Tbs of flour, the cinamon and the 1Tbsp butter.

Bake in preheated oven for about 30 min, or until a toothpick inserted into center comes out clean

DECORATION

For decoration you can sift some powder sugar if you like

Vanilla and Raspberry Jello

2011-02-01T12:47:00.000-08:00

February! wow its already here, well this month is very special for me because on the 13th is my Birthday, so I would like to share with you many favorite recipes, this vanilla-raspberry jello is not only simple, very easy to make but delicious, hope you like it

Water JELL-O

4 cups of water

300 grs. sugar (a little over 1 cup)

27 grs. unflavored jell-o

1 extra cup of water

1 gr. citric acid

2 tbsp raspberry flavoring (you can use any flavor, strawberry, orange, pineapple, lemon, etc)

2 or 3 drops red food color (you can change color depending on the flavor.

MILK JELL-O

4 cups of milk

300 grs. sugar ( a little over 1 cup)

27 grs. unflavored jell-o

2 Tbsp of vanilla flavoring( you can use almond too)

1 extra cup of milk

*IF You don't have citric acid, don't worry, the jell-o comes out the same, the only difference it will come out sweeter.

*The water jell-o must be done in advance, so it is ready when you start the milk jell-o.

HOW -TO

WATER JELLO

Mix the unflavored gelatin with the extra cup of water, let it stand.

In a saucepan heat the 4 cups of water with the sugar, when it starts boiling add the unflavored gelatine and move till it dissolves perfectly in the water.

take it away from the stove and let stand for 10 minutes.

Add the citric acid, and the flavoring.

Put this jell-o in one small mold, whatever form is allright. this mold has to be greased with a little oil, just some drops, this way it you can unmold it better.

When the water Jell-o is done you put it into a larger mold, the one you are using for the milk jell-o.

MILK JELLO

Do the same steps.

Mix the unflavored jell-o with the extra cup of milk, set aside.

Heat the rest of the milk with the sugar.

Add the unflavored gelatin mixture to the almost boiling milk

mix perfectly, take away from stove.

Let stand for 10 minutes.

Add vanilla or almond flavoring (vanilla can add a little color and almond won't), if you like you can add color too.

Let the milk jell-o cool down and then when it is warm you add it to the mold, this also has to be greased with some drops of oil.

the oil I use is normal cooking oil, just a few drops to unmold better.

When milk jell-o is cooled you just pour it into the mold, being almost cold avoids the water jell-o to melt.

Refrigerate for at least 3 to 4 hours.

Ready, enjoy!

Mom´s best Milk Jell-O with Prune Sauce

2011-01-20T20:38:00.000-08:00

My Mother has been doing this recipe since my grandmother taught it to her long time ago, it's a classic in the family, hope you like it too!

you can always change the prune sauce for strawberry or any fruity sauce

MILK JELLO

3 cups of milk

1 cup of sugar

4 eggs

1 Tbsp vanilla

3 1/2 envelopes of unflavored gelatin

1 extra cup of milk

SAUCE

4 cups orange juice (natural is better)

1 cup of dried prunes

How to make it

FOR THE MILK JELL-O

Put milk in a sauce pan, with half of the sugar, under medium heat.

mix the unflavored gelatin with the extra cup of milk, mix perfectly.

mix the eggs with the other half of the sugar and vanilla.

Just before milk starts to boil turn the heat off and add the gelatin mixture, mix perfectly, turn the heat on again.

Add some of the milk mixture to the egg and sugar mixture,

mix perfectly and then add all the egg and sugar mixture to the milk (this is to temperate the eggs).

Mix in the heat for 3 minutes and turn the heat off, take away the milk jell-o and let cool.

Pour it in the mold of your preference.

PRUNE SAUCE

In a saucepan put the orange juice and the prunes under medium heat, this has to boil till the juice thickens.

Unmold the jell-o and serve with the cooled sauce

Café au Lait Jell-O Recipe

2011-01-15T21:25:00.000-08:00

I love this jell-o, the combination between coffee and lait makes it delicious, great for any occasion, you can even add a third layer.

Keeping the jell-o´s inclined while setting is what makes this recipe interesting, you can use this technique with all kinds of flavors, transparent and milk based jell-o´s

CAFE JELL-O

1 can condensed milk

2 cups milk 1/2 cup of water for the unflavored jello 2 1/2 Tbsp. unflavored jello 2 Tbsp instant coffee

AU LAIT JELL-O

1 can condensed milk

2 cups milk

1/2 cup of water for the unflavored jello 2 1/2 Tbsp. unflavored jello 1 Tbsp. vanilla

CAFE LAYER

In a heavy sauce pan bring milk to a boil, and add instant coffee and condensed milk, then put the unflavored jello with the water and put it to dissolve in the microwave for 45 sec.

and add as you mix perfectly.

Then pour into the cups, put something under the cups to make them get set with the inclination.

wait till they set, about 1 or 2 hrs, in the fridge

AU LAIT JELL-0

Exaclty the same, only vanilla instead of coffee.

wait to pour this layer till the jello is almost cool.

refrigerate for 1 or 2 hours.

enjoy!

Transparent Fruit Jello

2011-01-09T08:32:00.000-08:00

New year is here, and I don´t know about you, but after baking, eating and seeing lots of delicious treats due to the Christmas Season, I decided to dedicate this month of January to posting lighter desserts, and jello´s, to try to make a fresh start, I hope you like them.

This fruit jello is a crowd pleaser believe me, and you can keep it in the fridge for several days, you can even prepare it in advance like 2 or 3 days and unmold it when needed.

TRANSPARENT JELL-O

4 cups of water (divided in 3)

300 grs. sugar

40 grs. unflavored jell-0

1 gr. citric acid

2 tsp. food flavoring, like orange, strawberry, pineapple or the one you prefer.

FRUITS

you can use the fruits you prefer, I used:

pineapple(it has to be canned)

pear(canned)

strawberries(natural)

grapes(natural)

walnuts (halved)

peaches(canned)

You can put the amount you want

MILK JELL-O

4 cups of milk

300 grs. sugar

30 grs. unflavored gelatin

2 Tbsp. food flavoring( I used almond) vanilla works too

PREPARARE WATER JELL-O

Put one of the three parts of water to hidratate the unflavored gelatin..

The second part heat it in the stove with the sugar..

When the water begins to boil with the sugar, add the part of water in which you added the unflavored gelatin to hidratate..

Mix till the gelatin disolves..

Add the thirth part of water, then the citric acid and the flavoring..

with a paper napkin add a few drops of oil to the mold of your preference(this is to unmold easier the jell-o).

Pour 1 cup of this transparent jell-o in the mold and let it stand for 30 minutes or until ready in the refrigerator.

PREPARATION OF THE FRUIT

You have to prepare the fruit following the next steps so that it can mantain it's freshness and colors..

Dip the fruit in the rest of the transparent jell-o and put each dipped fruit in a silpat or just put it in a plate..

Arrange the fruit on top of the jell-o you kept in the refrigerator..

After you finish the arrangement with a spoon drop lines of the same transparent jello, this is to mantain the fruits on the same place, acts like a glue..

Wait a few minutes till the jell-o gets a little firm..

Add the rest of the transparent jell-o..

Refrigerate for 3 hours.

MILK JELL-O

Hidratate the unflavored gelatin by mixing it with 1/3 of the milk..

Put the other part of the milk to boil with the sugar, then add the milk with the unflavored gelatin, add the rest of the milk and finaly the almond falvoring..

Wait till this is almost cold and pour over the transparent jello...

Refrigerate for another 3 hours, and unmold it carefully, now you´re set up! ready to enjoy it!!!

Christmas Chocolate Coffee Cream filled Cases

2010-12-24T15:23:00.000-08:00

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!

Lemon Meringue Creation

2010-12-19T08:56:00.000-08:00

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.

Snowflake Sables

2010-12-15T20:43:00.000-08:00

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.

Cheesecake with Applesauce and Almonds

2010-12-05T07:43:00.000-08:00

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!

Chocolate Dried Fruit Log

2010-11-29T19:21:00.000-08:00

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!!!

Best Chocolate Mousse

2010-11-27T05:17:00.000-08:00

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!

Flower Truffle Cake Recipe

2010-11-24T15:38:00.000-08:00

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

Brandied Applesauce Muffins

2010-11-22T19:30:00.000-08:00

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

Polvorones Sevillanos

2010-11-20T20:14:00.000-08:00

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

Chocolate Cake with double Cheese Cream Frosting

2010-11-19T10:39:00.000-08:00

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.

Chocolate Almond Torte

2010-11-18T20:08:00.001-08:00

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 !!

Color Banderillas

2010-11-03T18:19:00.001-07:00

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!

Pumpkin-Cream Cheese Jell-O

2010-10-30T06:32:00.000-07:00

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!!!

My Best Pumpkin-Cinnamon Cheesecake

2010-10-21T18:41:00.000-07:00

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

2010-10-21T18:01:00.000-07:00

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

Mexican Surprise Ice Cream

2010-09-27T07:08:00.000-07:00

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

2010-09-27T06:35:00.000-07:00

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!

MOM´s B-Day Cake

2010-08-04T22:18:00.000-07:00

When I was a little girl, my Mom used to bake this cake on our B-day, its a really simple and easy cake she just decorated it with sifted powder sugar, so every time I bake this cake it brings to me all those memories,

Thanks MOM

Ingredients
90 grs. unsalted butter softened, plus more for pan
1 cup all purpose flour
1/2 tsp. salt
1 1/2 teaspoons baking powder
1 can condensed milk
1 teaspoon vanilla
4 large eggs
Decoration:
Betty Crocker chocolate Frosting Color Sprinkles variation: just sift powder sugar
How to make it
1Preheat oven to 350º.,butter a 9 by 5 inch loaf pan.
2.Mix flour, baking powder and salt and set aside.
3.Cream butter, add condensed milk and vanilla and beat for 4 minutes, then add the eggs one at the time, and continue beating.
4. Add the flour mixture until well combined.
5.Spoon batter into prepared pan and bake for 30 min aprox.
6.Let cool on a wire rack, 10 to 15 min.
7.Let cool completely before you start decoration with chocolate frosting, just try to give an even finish, then add color sprinkles, I used a butterfly cookie mold, just put it on top of the cake and carefully add the color sprinkles.

Banana Cake with Chococreamcheese Frosting

2010-08-04T20:57:00.000-07:00

I just love everything banana so every time I have the chance I try to experiment and try new recipes, this new creation came out after a craving for chococreamcheese frosting, I thought it will go great with banana cake, you can serve it at room temperature or chill it for 1 or 2 hours at the fridge. I hope you like it, I think its as easy as delicious

Ingredients
4 ripe bananas

3/4 cup buttermilk
3/4 cup caster sugar

2 cups flour
4 eggs
1 tsp. baking powder
1 Tbsp vanilla
1tsp baking soda

Decoration
1 package cream cheese
1/2 can condensed milk
1/2 cup dark chocolate ganache or just melted chocolate

How to make it
Preheat oven to 350 F . Grease 2 molds, I used two round ones
In a large mixing bowl sift the flour.
In a mixing bowl mash the bananas, add the sugar, then baking soda, buttermilk, eggs, vanilla, until smooth.
Spoon batter into prepared molds.
Bake until golden brown, about 35 min.
Remove from oven, and let it cool.
Final Touch
Place cream cheese and condensed milk in a bowl and work it with an electric mixer until creamy and smooth.
Pipe the chocolate ganache and draw some lines with it and with a toothpic pull the lines
Done,

enjoy!

Horchata

2010-07-14T13:34:00.000-07:00

Horchata is the most delicious beverage you can have, I first tried it in Spain, as a little girl, then whenever I could.

My sister in law just gave me this easy recipe and I wanted to share it with you, its as easy as delicious and refreshing.

Hope you like it!
Ingredients
1 cup of rice (regular rice will be fine)

3 cups of water
1 cup of evaporated milk shopping liscinnamon 1 or 2 branches
1 Tbsp vanilla extract
5 Tbsp sugar
powder cinnamon for decoration How to make it

How to do it
Bring the 3 cups to a boil
Add the cup of rice
Let the rice and water rest for at least 3 hours, you can leave it overnight add the branch of cinnamon at this point
Put the rice and water in the blender all together with the cinnamon
add 1 Tbsp of vanilla
and then 5 Tbsp of sugar
add the evaporated milk
Blend all this perfectly
Strain 2 times and pour it in a big beautiful pitcher with ice and sprinkle some more powder cinnamon if you like
enjoy!

Happy Cake

2010-06-24T17:34:00.000-07:00

I saw this recipe and loved it! it came from "Cream Puffs in Venice" blog, I thought it was a great classic cake, I did just a few changes to follow my style and at the end I have to say I just loved it, I hope you like it too. Its very versatile and a crowd pleaser, so enjoy!!!!!!

For the Cake

1-1/4 cups unsalted butter
2-1/2 cups granulated sugar

6 extra large eggs

1 cup sour cream
2 tbsp pure vanilla extract

3 cups all-purpose flour
1/3 cup cornstarch
1/2 tsp kosher salt
1tsp baking soda

For the Frosting
2 cups unsalted butter, softened
3 8-oz packages cream cheese, softened
1 pound icing sugar
2 tbsp vanilla extract

How to make it
Heat the oven to 350 degrees F. Butter and flour your baking pan really well.
In a bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar for 3 min on high speed. The mixture should be fluffy. Reduce the speed to medium and carefully add the eggs, two at the time.
Add the sour cream and the vanilla extract. Mix for another minute on medium speed.
In a large bowl stiff toghether the flour, cornstarch, salt and baking soda. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
Pour into the prepared pan and smooth the top with a spatula.
Bake for 40 min, and it will depend on your oven, check with a toothpick to check if its done or missing some more minutes.
While the cake is cooling prepare the frosting just by placing the butter, cream cheese and sugar in the bowl of an electric mixer, beat at high speed for four minutes, stir in the vanilla extract.
Refrigerate the frosting until ready to use.

Enjoy!!!

The Best Chocolate Caramel Bread Pudding

2010-04-26T16:17:00.000-07:00

I have to start saying why I did this chocolate bread pudding on the first place, its all because it was My wedding anniversary!!! a very special event for my family, my husband is always trying and tasting my new creations, and almost always enthusiastic about them all.

I wanted to do something different, maybe a simple creation, yes, but sometimes homemade cakes are what family enjoy the most.
So in a recent trip I bought some cooking books, I love going to libraries all over the world and get to know a countries favorite cakes, cookies, flavours, combinations, that sure surprises me and makes me enjoy every moment discovering them.

So this time it had to be a bread pudding, maybe because I had a craving for one since long time ago I have to admit.
From my point of view this is a little sophisticated, which I liked, the combination of chocolate and caramel its incredible, gives it not only an interesting texture feeling but a wonderful flavour.

INGREDIENTS
6 large egg yolks
4 large whole eggs
1/4 teaspoon salt
1/2 cup water
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups 1/2 inch cubed chocolate cake ( I used a betty crocker mix, and put it in the microwave for 9 1/2 min) its great ! cooled and cubed.
Chocolate ganache if desired for decorating
DIRECTIONS
Preheat oven to 325 F
In a bowl, lightly whisk together the egg yolks, whole eggs, and salt, set aside.
In a large heavy saucepan stir together the water and sugar.
Place over medium heat to cook, stirring occasionally, until the sugar dissolves and comes to a boil,
Increase the heat to high and cook, without stirring,until the mixture becomes a nice golden amber.
while sugar is cooking, put the cream in small heavy saucepan, and place it over medium heat, when little bubbles appear around the edges of the pan, then remove from the heat.
As soon the caramel is golden amber, remove from the heat and let bubbles subside for a few seconds.
Stir in about 1/4 cup of the hot cream, stirring.
Add more cream little by little, once all has been added, whisk the caramel cream into reserved egg mixture, also little by little.
Then whisk the milk.
Place chocolate cake pieces in a 9 by 13 inch baking pan.
Pour the caramel custard evenly over the cake
Bake until a knife inserted into the center comes out almost completely clean. about 1 hr.
Its better to do this bread pudding one day ahead and keep it refrigerated.

If you want to see step by step this recipe please visit:

http://www.grouprecipes.com/115088/the-best-chocolate-caramel-bread-pudding.html