Pumpkin Cream Cheese Sables

I love Halloween treats, thinking about all the season just makes me happy

Pumpkin cookies are just a nice way to enjoy and share with friends and family

cookies

1-1/4 cups all purpose flour
pinch of salt
1/4 cup of sugar
1/2finely ground almonds
1/2 tsp.cinnamon
1/3cup butter softened
2egg yolks
filling
1/4 cup pumpkin puree
150 grs. cream cheese
3 tbsp sugar
decoration
1 or 2 egg whites
sugar crystals, (green and orange)

How to make them
Grease several baking sheets with butter.
Stir flour, salt and sugar in medium size bowl
mix in cinnamon
Cut in butter until mixture resembles fine bread crumbs.
Add egg yolks and mix to form a soft dough.
Roll out dough on a floured surface, using a pumpkin cookie cutter .
and cut out the figures.
Place slightly apart
with a brush apply some egg white to each and sprinkle with the green and orange sugar crystals
Refrigerate unbaked for 30 minutes
Preheat oven to 350F

Bake pumpkin Sables for 15 to 20 min.
Remove, when cool
Spoon some filling and cover with another cookie.
Enjoy

Mexican Surprise Ice Cream

I made this 3 layer Ice Cream for Mexican Independence Day celebrations

You can't imagine the flavor of avocado in an ice cream it's delicious, as well as mamey, a mexican fruit, both in combination with vanilla

Base for the ice cream:

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

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

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

Now you have a delicious ice cream to enjoy!

Flag Sables

I made this flag cookies for the independence day family gathering,

Everybody likes them hope you like them too!

Ingredients
1-1/4 cups all purpose flour

1/4 cup of sugar
pinch of salt
1/2finely ground almonds
1/3cup butter
2egg yolks

Sugar Icing
1 cup of powder sugar with a few drops of lemon juice

and a few drops of whole milk.

Divide preparation in 2 parts and add 1 drop of red food coloring to one part and then 1 drop of green food coloring to the other .

Cookies

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

Enjoy!

MOM´s B-Day Cake

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

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

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

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!!!