Vanilla Pound Cake with Rum Sauce

 

Hello to my friends that kindly come to my blog :) it makes me so very happy.

 I want to share this super easy recipe with you, its all about  a vanilla pound cake, with a delicious sauce which you have to add as soon as it comes out of the oven, here´s the recipe:

 

Cake:

3 eggs

1 stick of butter (room temperature)

1 can condensed milk

1 cup of flour

1 Tbsp. baking powder

1 Tbsp. vanilla

 

Sauce:

1 stick of butter

1 cup of sugar

1 can evaporated milk

3 Tbsp. rum

 

How to:

Pre-heat the oven 350°F

Sauce:

Start by the sauce so you can have it ready.

in a saucepan heat the milk with the butter, as soon as it melts add the sugar and mix till sugar melts too, finally add the rum and turn of the heat.

Cake:

Start by softening the butter with a mixer

then add sugar, eggs, condensed milk and the rest of the ingredients.

Bake for 30 min aprox. or just when a toothpick comes out clean

 

just as you take it out of the oven pour the warm sauce all over the cake

Let it stand for a few hours, refrigerate,  you can add some pon-pons with whipped cream as decoration, it will look and taste absolutely delicious I promise!!!!

 

 

Metric Conversion Charts

 

I am happy to post two very practical Metric conversion charts

 hope you can find them useful

HUGS!

 

 

 

 

Turrón Layer Cake

 

As you already know, I love Christmas baking, and with festivities always come spanish sweet specialties, in this case Turrón de Jijona, its a confection made with almonds and honey.  Well I still had some left over packages and decided to make a pound cake, I´ve done it before but this time it will include a Turrón butter icing which turned out great!

So here´s the recipe:

 

Ingredients for the cake:

1 can condensed milk

1/2 cup light brown sugar

160 grs. of "Turrón de Jijona"

1 cup of butter

3 eggs

2 cups of flour

1 Tbsp. baking powder

pinch of salt

1/2 cup of milk

 

Ingredients for the Icing:

90. grs butter

2 cups powder sugar

160 grs. turrón de Jijona

1/4 cup of evaporated milk

 

How to:

Preheat oven to 325°F. Butter and flour two round pans.

In a medium bowl sift together the flour, baking powder, salt and set aside.

 In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, add condensed milk and add eggs one at a time, beating until well combined.

Add the crumbled turrón de Jijona.

Add the reserved flour mixture in 3 batches, alternating with the milk, beat until combined, divide the batter between the prepared pans.

Bake for about 1/2 hour and check every ten minutes till toothpick comes out clean.

Turn out cakes onto the rack to cool completery, cut them by half and wait till they are cooled down.

 

How to prepare the Icing:

just Beat and cream the butter, add the powder sugar, the evaporated milk and the turrón.

 

Now you can finish the cake by filling the layers with it.

 

Decoration

I just cut a heart with paper and sifted some powder sugar, you can really do what you like, this is a very rich cake and a simple decoration turns out great

 

 

i HOPE YOU LIKE IT!!!!

 

 

 

EASY RED VELVET CUPCAKES

 

I have always felt a curiosity in knowing why people loved the red velvet cake, cupcakes or whatever red confection, the answear is easy, because its delicious.

Its somewhat strange to eat a red chocolate cake but in fact its part of the mistery around it :).

I have several recipes for red velvet cake, cupcakes etc, but this time I will show you the real easy one, which I´m sharing with you today.

 

INGREDIENTS:

For the cake

1 red velvet cake box

1/2 cup oil

1 1/4 cup of milk

3 Tbsp. Cocoa Powder

3 eggs

150 grs. plain yogurt

 

FROSTING:

95 grs. cream cheese (softened)

90 grs. butter (softened)

1 1/2 cups of powdered sugar

1/4 cup milk

 

HOW-TO

Cake

Mix all the ingredients and pour into a cake pan,

bake for 30 min,300°F.

let it cool.

 

Frosting

Mix all ingredients with an electric mixer

Cover the cake with with it and enjoy!!!!

 

Gingerbread Cookies

 

 

I love Christmas and all the baking you can do during this season, this is my sencond attempt for Gingerbread cookies, I have this delicious recipe which I developed and I was lucky, as they got plenty of good comments, so I will share the recipe with  you my friends.

 

Ingredients:

1/2 cup butter

1/2 cup packed brown sugar

1/3 cup water

1/3 cup molasses

1 egg

4 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. ground nutmeg

pinch of ground cloves

Frosting:

400 grs. powder sugar

2 Tbsp. meringe powder

water as needed to give consistency

 

How To:

Beat butter and sugar in large bowl with electric mixer until creamy, ad water, molasses and egg, beat until well blended. Add flour, baking soda, ginger, cinnamon, vanilla, nutmeg, cloves, beat until perfectly blended.

Wrap doug tightly with plastic wrap, refrigerate at least 3 hours.

Preheat oven to 350°F.

Line baking paper.

Cut cookies and place them 2 to 3 inches apart.

Bake 12 to 15 minutes and let cool.

Prepare the frosting by just mixing the ingredients and decorate cookies.

 

 

Enjoy!

 

Pumpkin Cookies with cinnamon/vanilla Icing

 

 

As you all know I love this time of the year, fall..... mmmm, the colors, everywhere, the spices, the flavors, everything.

I decided to try a new recipe for cookies, adding of course my personal touch, they turned out delicious, perfect texture and cakey sensation, hope you like them as much as I do, this recipe sure is a keeper.

 

INGREDIENTS

2 1/2 cups all purpose flour

1tsp. baking powder

1tsp.baking soda

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

 1 tsp. vanilla

1/2 tsp. salt

1/2 cup butter softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

 

FROSTING

2 cups confectioner´s sugar

3 Tbsp. evaporated milk

1 Tbsp. melted butter

1 tsp. vanilla

1/2 tsp. cinnamon

 

HOW-TO

Preheat oven to 350F.

Combine flour, baking powder,baking soda, cinnamon, nutmeg, vanilla, and salt

In a medium bowl, cream together the butter and white sugar.

Add pumpkin, egg and vanilla to buteer mixture, and beat until creamy.

Mix in dry ingredients.

Make little balls with dough and drop on lined cookie sheet

 

 

GLAZE

Combine confectioners sugar, evaporated milk, 1Tbsp. melted butter, and 1 tsp. vanilla and 1/2 tsp. cinnamon.

Add milk as needed for desired consistency

Cool cookies and drizzle glaze

You can play with cookie shapes, I did also triangles which turned out great too, I also added sugar sprinkles on top

 

My New Pumpkin Pie

Fall is here :) and I really love Pumpkin in all kinds of breads, pies and treats.

So this time I looked for a really easy pie, the one you can just do without having to buy special ingredients.

 

Crust

1 1/4 cups all purpose flour

1/2 cup powder sugar

1/2 cup chilled butter cut into cubes

3 Tbsp. whipping cream

Pie

1 can of pumpkin puree (2 cups)

1 Tbsp. cornstarch

1 can condensed milk

2 eggs

1/2 tsp. ground ginger

2 tsp. ground cinnamon

1/2 cup sugar

1/4 tsp. salt

1 cup sour cream

1/4 tsp. ground nutmeg
 

Decoration

white chocolate matches perfectly with pumpkin pie

you can melt and pipe and add sugar crystals

 

For Crust

Preheat oven to 350°F blend first 3 ingredients in processor until mixture resembles coarse meal, add Cream and process until moist clumps form.

Wrap in plastic and chill for 1 hour.

 

Roll out the dough and transfer to buttered and lined pie dish.

 

For Filling

 Mix all ingredients and pour fillling over crust. Bake untill filling puffs and borders are set, about 40 min. cool on rack