Take off the paper case leaving only the chocolate cases
viernes, 24 de diciembre de 2010
Christmas Chocolate Coffee Cream filled Cases
Take off the paper case leaving only the chocolate cases
domingo, 19 de diciembre de 2010
Lemon Meringue Creation
Cover the pan of your preference with foil
FOR THE CRUNCHY MERINGUE LAYER
miércoles, 15 de diciembre de 2010
Snowflake Sables
Preheat oven to 350F,
domingo, 5 de diciembre de 2010
Cheesecake with Applesauce and Almonds
lunes, 29 de noviembre de 2010
Chocolate Dried Fruit Log
sábado, 27 de noviembre de 2010
Best Chocolate Mousse
Melt Chocolate in a heatproof bowl set over pan of barely simmering water, stirring until smooth
miércoles, 24 de noviembre de 2010
Flower Truffle Cake Recipe
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)
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
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
muffins covered with brandy glaçe
1/2 cup firmly packed brown sugar
sábado, 20 de noviembre de 2010
Polvorones Sevillanos
Ingredients
2 kg all purpose flour
•1 kg good quality lard
•1 kg powdered sugar
• 4 Tbsp ground cinnamon
•1/2 cup powder sugar
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
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
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.
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
powder sugar
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
1 egg well beaten
200 grs. sugar
color sugar crystals
HOW TO MAKE THEM
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
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
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
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
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
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)
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
Remove, when cool
Spoon some filling and cover with another cookie.
Enjoy
lunes, 27 de septiembre de 2010
Mexican Surprise Ice Cream
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!