My favorite Pound Cake

I love pound cakes, there´s something about simplicity that I treasure, this recipe is incredibly moist and delicious, so I would like to share it with you feel free to dust on top powder sugar, sugar crystals, or maybe a chocolate ganache if you´re in for some chocolate fun

Ingredients:

1 cup unsalted butter at room temperature (additional for buttering pan)

3 cups sifted flour (additional fur dusting)

1/2 tsp. salt

3 cups sugar

7 large eggs

2 tsp. vainilla extract

1 cup heavy cream

1 bundt pan

How to:

Grease and flour pan

Sift toghether flour, and salt

Beat toghether butter, and sugar with an electric mixer, until pale and fluffy

Add eggs one at the time, beating after each addition

Add vanilla

Slowly add half of flour

Add heavy cream

Add rest of the flour

beat perfectly well untill creamy

Spoon batter into pan

Cook  at 350°F

Bake until golden or tothpick comes out clean

cool for 30 minutes

Enjoy!

Marshmallow Milk Pancakes

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!!

Best Chocolate Mousse

The question of whether or not chocolate is an addictive substance always rises discusion I can only say this chocolate mousse is addictive and delicious, have been doing it for years and always rises the same question, can I have just a little more?

300 grs semisweet chocolate, chopped into small pieces.

4 Tbsp brandy or Cognac

450ml. whipping cream

4 eggs, separated

chocolate curls for decoration

Melt Chocolate in a heatproof bowl set over pan of barely simmering water, stirring until smooth

At the same time in a saucepan heat the whipping cream and pour it to the bowl just before boiling point.

Add chocolate little by little until completely incorporated

Add egg yolks one by one and beat until thick and creamy

Add brandy or cognac and continue beating

Separately beat the egg whites until frothy and soft peaks form

Using a metal spoon stir a quarter of the chocolate mixture into the egg whites

Gradually fold the remaining chocolate.

Pour into a serving bowl

Sprinkle chocolate curls

Refrigerate 1 hour

Serve and enjoy!

Happy Cake

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

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

Orange Sponge Cake

Recipes for simple and delicious cakes are a must this days that we have so many things to do and so little time to bake.

So that´s why I want to show you this delicious Orange Sponge Cake

FOR THE CAKE
1 1/4 cups all purpose flour
1 cup sugar
6 egg yolks
1 tablespoon grated orange peel
1/2 fresh orange juice
6 egg whites
1 teaspoon cream of tartar
1/2 cup of sugar (for the egg whites)

POWDERED SUGAR FROSTING
1 cup sifted powdered sugar
1/4 teaspoon vanilla
evaporated milk
4 Tbsp. slivered almonds

FOR THE CAKE
Beat egg yolks with sugar, add orange peel and little by little the orange juice.
Gradually add the flour.
In a separate bowl beat the egg whites, the cream of tartar and little by little the rest of the sugar(1/2 cup).
Fold the egg white mix with the egg yolk mixture.
Pour into greased and floured ring pan.
Bake at 325 degrees for 50 min. aprox.
FOR THE FROSTING
In mixing bowl stir together powdered sugar, vanilla and add enough evaporated milk to make of drizzling consistency(about 2 Tbsp).
Drizzle over the top of the cake.
sprinkle almonds

Buttermilk Coffee Cake

I love coffee cakes, they´re rich in textures, and can be just as simple as this one, or you can add apples, cherries, banana, blueberries, etc.

They give you the idea of being homemade, even if they´re not.

You can enjoy them with different kinds of ice cream, mmmmm.....

I created this coffee cake by accident, I was thinking on doing a classic cherry coffee cake, but when everything was ready I didn´t have any cherry filling.

So this delicious cake came out:

Cake:
80 grs. butter, 1/2 cup caster sugar,200 grs. buttermilk, 4 eggs, 1 tsp baking powder, 1Tbsp vanilla, 1 1/2 cups flour
Streussel:
60 grs. butter, 70 grs. flour, 1/4 cup caster sugar, 1tsp vanilla, 1 tsp cinnamon

Decoration:

powder sugar (optional

How-To:

Preheat oven to 375 f. grease and flour a round mold.

Prepare Streussel: mix all ingredients and put into the freezer for 20 min aprox.

For the cake: In a medium mixing bowl, cream butter, then add caster sugar, then buttermilk, and eggs, beating between each ingredient.

Then add the vanilla, baking powder and flour.

Pour batter into prepared mold.

Break Streussel into crumbs, and place them on top of the batter, dust a little caster sugar and cinnamon on top as well, just what your fingers can sprinkle.Bake until little brown.Let cool for 20 min, and if you like, dust some powder sugar on top.

enjoy