I just can say that they are great and yummie and delicious…and also the recipe is easy and does not take long…what else can you ask for?
Cupcakes:
125 gr of sugar
165 gr of flour
a pinch of salt
a pinch of baking soda
hal a teaspoon of baking powder
165 gr of butter (room temperature)
3 eggs
a dash of vanilla essence
50 ml milk
Mix all the dry ingredientes, previously sifted and then add the butter and the eggs, mix well and add the milk. PLace an Oreo cookie in every cupcake cupsule and fill 3/4 with the cupcake mixture.
Take it to the oven at 170ºC for about 15 minutes (more or less, depending on the oven)
Let them cool and preprare the buttercream in the meanwhile.
Oreo Buttercream:
200 gr of soft butter
450 gr of powder sugar
45 ml of milk
a dash of vanilla extract
half a packet of of crushed Oreo cookies (remove the cream inside)
I took the buttercream recipe from cupcake Jemma, I really like her funny videos on her youtube channel?
First beat the butter until pale and soft,gradually add the powdered sugar and when is creamy add the milk.
When creamy consistency add the smashed Oreo cookies and mix slowly with the rest of the cream.
Done! Ready to decorate the cupcakes as you most like!
Just in time before we find ourselves face to face with the holiday season and just before closing the year, here there is a new recipe..:) I haven´t published a lot of recipes during this year, but that was fo a good reason…so now, I writing this post with a beautiful baby girl by my side 🙂
Now with a lot of good energy, getting strong to start and slowly get back again to the ‘baking world’
Very easy gingerbread recipe:
Ingredients:
125 gr butter (at room temperature)
250 gr of flour
1 trickle of milk
180 gr brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 beaten egg
A pinch of ground cardamom (optional)
Vanilla
1/2 tablespoon of chemical yeast
Agave syrup (optional)
For glaze:
2 egg whites
4 tablespoons of dusting sugar
Preparation:
Soften the butter and mix well with the sugar, then add the beaten egg, the vanilla essence, the dash of milk and the syrup of agave (optional) mix well. Then add to the butter mixture the flour, cinnamon, ginger and yeast, all sieved, mix well until all the ingredients are integrated.
Make a ball with the dough and if you have the time let it rest in the refrigerator half an hour or one hour; Then flatten the dough with the help of a rolling pin and then make the Christmas figures with cookie cutters.
Put in the oven at 180ºC for about 10/15 minutes or when they get brown around the edges, let them cool down.
The glaze:
Whisk the egg whites, add the sugar little by little and continue beating a few more minutes until it has a higher consistency but not meringue (here you can also add a little bit of vanilla essence). With the help of a pastry sleeve, decorate to your taste.
They are very rich and they have a juicy texture; also very appropriate to do with children on Xistmas dates.
This yummy breads are one of the most classic recipes of english tea time, also they are so easy to prepare…you can add raisins, dates, cinnamon, or whatever you like to make them more tasty 🙂
We need the following ingredients:
450 g of all purpose flour
a pinch of salt
3-4 tablespoons of sugar
250 ml of milk
2-3 teaspoons of baking powder
60 g of butter at room temperature
Lemon zest, raisins, cinnamon…(optional)
Step by step:
In a bowl, mix the sifted flour, salt and baking powder, then add the butter and start kneading with your hands until well mixed and you get a lumpy dough.
Add the sugar, lemon zest (or whatever you have chosen like raisins or cinnamon). make a hole in the middle and add the milk; start kneading now until you get a soft dough.
Sprinlke a bit of flour on the working table, and start flatten the dough with a rolling pin until you have a1 cm wide.
Shape the scones with the help of a rounded cutter, place the scones on the baking tray and brush them with milk.
Bake forabout 10-15 minutes (or until they are lightly brown on top) at 210-220º C
Normally they are served cut in half, together with jam and cream, but feel free to add whatever you like most: chocolate butter, more cream… 😉
I always had a weakness for the chocolate and cookie cake that we always used to get in our birthdays celebrations when we were small. I remember that we were very full but we could always make some space for one last bite to taste once more this nice cake.
The cake from today´s post is a version of that birthday cake that was so popular, but I used mocha cream instead of chocolate.
Ingredients:
400gr of biscuits (more or less, you can always need some more)
250 gr of butter (room temperature)
1 cup of fresh coffee (let cool)
A splash of Brandy or Cognac (optional)
200 ml of milk (you´ll use it for dipping the cookies)
100 gr of sugar
I used a 18 cm mold, small one, but you can choose the one that you most like, a square one, for example is also ok.
How to:
Soften the butter until you get a cream texture, add the sugar and keep on whisking until is well combined; when the coffee is already cold add it to the cream and start mixing with an electric beater until is well integrated (set aside)
In a bowl, pour the milk and the splash of Brandy and start deeping the biscuits inside, but don´t let them break. Place the cookies in the mold, preaviously lined with baking paper.
Place a layer of cookies and then extend on top of them a big spoon of mocha cream; keep on doing the same thing until you reach the end of the mold; then extend the rest of the cream on top, so you can´t see the last layer of cookies. I decorated with cocoa powder and some fresh flowers.. I think is nicer to keep one night in the fridge and eat the next day (If you can wait) nice! ready to enjoy 🙂
After all this time without writing a post, not baking and no photography, I feel that I really missed all that. Slowly making contact again. To start this easy and delicious recipe which I think fits perfectly with spring and summer time, fresh and easy to eat.
Let´s get started with the recipe and try to awake our senses.
Ingredients:
Base:
I didn´t want to make it complicated, so I just used a bunch of biscuits filled with chocolate (200-250 gr), you can use the ones that you most like. You can also use gluten free cookies, so the whole recipe will be glutenfree .
80 gr of butter
Lemon cream:
375 gr of icing sugar
4 eggs
100 gr of cornstach
The zest of 2 lemons
100 ml of lemon juice
Meringue:
4 egg whites
1 pinch of salt
8 tablespoons of sugar
1º) Crush the cookies with a food processor until fine, then mix them well with the melted butter and with your hands or a spoon, place the dough into a round mold previously lined with baking paper. Put it in the refirgerator so it can cool while you make the lemon cream.
2º) Start preparing the lemon cream mixing the flour and the sugar. In a separate bowl, beat the eggs well and add to the mixture of flour and sugar. Stir until you have a smooth dough without lumps. Then add the zest and lemon juice and continue mixing.
Now you can pour the lemon cream on top of the biscuit dough and put it in the oven for about 25-30 minutes at 180º C.
Let the cake cool down; at this point you can just add icing sugar on top of the cake o prepare the meringue to decorate.
If you choose the second option, separate the whites from the yolks and with a mixer start beating the egg whites, add a pinch of salt and when the whites begin to foam, gradually add the sugar and continue beating until meringue is consistent.
Decorate your cake with the meringue on top, with the help of a spatula create some piks and burn it a bit with the help of a torch.
I know, I know, we are in January, just after Christmas when everybody is supposed to start a detox diet, and I´m here with my post about baked, soft and yummie donuts, am I crazy or what? Well, if everything is about balance, I´m sure you can handle one of these, at least it will make long January a bit easier. Also they are nice to bake, I could find time during the weekend, rainy weekend, perfect plan to me 🙂
Easy recipe with simple ingredients. I put on a chocolate glaze top of the donuts with a touch of cognac but they are also very tasty without icing and fresh from the oven.
Ingredients:
For the donuts:
3 teaspoons of dried instant yeast
500 g of flour
1 beaten egg
50 g of butter (room temp.)
160 ml of yogurt mixed with the juice of half a lemon
60 ml of warm milk
150 g of caster sugar
For the glaze:
100 ml milk
200 g dark chocolate
2 tablespoons of Brandy (optional)
150 g caster sugar
2 tablespoons of cinnamon
Start making the dough: combine the warm milk with the dried yeast and a pinch of sugar, let it rest for a couple of minutes. Now mix the flour with the rest of the sugar, slowly add the yeast mixture, the yogurt with lemon, egg, butter and a pinch of salt. Keep kneading for at least 5 minutes or until you get a soft and elastic dough (it will be quite wet, that´s ok, don´t worry about that). Put the dough in a oiled bowl and cover with a clean cloth, let rest in a warm place for at least 1 and a half hour.
After that time, knead the dough on a floured surface and make a roll (like a sausage), cut into 10 equal pieces and knead making the shape of a ball and place on the oven tray lined with baking paper. Flatten each ball gently, using a dough cutter (3 cm) make a hole in the centre. Cover again with a clean cloth and let it rise for about 1 hour.
Heat the oven at 200 ºC and bake the donuts for 8-9 minutes or until they get a light brown color. Take them out and let them cool on a rack. In the meanwhile prepare the chocolate glaze: put the chocolate in a saucepan, together with a spoonful of sugar and the Brandy, low heat and keep stirring until everything is melted. Let cool for a few minutes.
Mix the rest of the sugar with the cinnamon, brush the donuts with milk and toss the donuts in the sugar mixture. Then, slightly sink the donuts in the chocolate, place them on a rack and let dry (if you have the patience). Dig in!
You can keep them in the frigde up to 3 days. If you warm them up 30 seconds in the microwave they will taste so good!
I was so looking forward to post a new recipe since I got my new bundt cake mold..and finally, last weekend I could find some time to start with it and bake this easy and juicy chocolate bundt cake.
Actually, you don´t need to have a bundt cake mold, you can use another one that you have at home; but I still think that the shapes of this kind of molds are really pretty and elegant.
Here we go:
The ingredients you need are:
125 gr dark chocolate
4 eggs
50 gr butter (at room temperature)
1 greek yogurt
8 tablespoons of sugar
6 to 8 tablespoons of all purpose flour
1 teaspoon baking powder
2 tablespoons of ground almonds
1 tablespoon of pure cocoa powder
Start separating the egg yolks from the whites and beat the egg whites (adding the sugar when they start foaming) until stiff.
In another bowl, beat the butter until creamy and then add the egg yolks one by one until they are all well mixed and then add the greek yogurt. Add to this mixture the egg withes and stir slowly until everything integrated. Now is time to add the dark chocolate (previously melted) and mix slowly.
Now the dry ingredients: flour sifted together with the cocoa and the baking powder and the ground almonds, mix well and pour into the greased mold, make sure that the dough is well distributed and put it in the oven at 170 º for about 40-50 minutes (depending on the oven) then, wait for about 10 minutes to unmold.
I poured a glaze on top made with 100 gr of icing sugar and 3 tablespoons of milk.
A few weeks ago the ‘Cinnamon buns day’ was celebrated…well, actually it takes place in Sweden, but if we talk about a sweet treat, I´m in for the celebration for sure! 🙂 I think better late than never, so today I present you my cinnamon buns recipe here. It´s not a complicated one and besides waiting for the dough to rise, the rest does not take long.
Here we go!
Ingredients:
For the dough:
25 gr of butter cut in pieces
225 gr of flour
1 beaten egg
1/2 teaspoon of salt
7 gr of dry yeast
125 ml of warm milk
For the filling:
55 gr of soft butter
2 teaspoons of cinnamon
50 gr of brown sugar
Preparation:
In a bowl, sift the flour with the salt and add the dry yeast, then add the butter and with your hands start mixing until everything is well combined. Then add the beaten egg and the warm milk. Knead adding more flour if necessary, make a ball with the dough, spread a bit of olive oil on top and cover with a cloth. Let the dough rise for 40 minutes in a warm place.
To make the filling, just mix the butter, the brown sugar and the cinnamon well until everything is fully integrated and you get something creamy.
If you like, you can add to the filling some raisins, cadamom or ginger to give a spicy touch.
When the dough has risen, strech it making it in a rectangular way and start forming the rolls: cut two long strips of dough leaving the top part uncut; twist the strips and then make a braid with the two of them. Now twist together forming a knot. Put it in the oven tray and put it in the preheated oven at 190º C for 20/30 minutes or until they get a gold brown color.
Done! you can sprinkle with pearl sugar or powder sugar on top, Enjoy! they are really delicious 🙂
A new season and a new life has started, now, back in my homeland after 3 years in Belgium, trying to begin with renovated hopes, of course, without forgetting the nice experiences abroad.
I thought this recipe would be perfect to start my favourite season, first of many autum recipes that I´m looking forward to bake 🙂 An easy one and no oven needed (since my oven doesn´t work I also needed a ‘no oven’ recipe until it´s fixed), also perfect for chestnut lovers.
Some time ago I saw that Rachel Khoo made this chestnut cream and I knew I would make it as soon as I had the chance, and here it is.
Ingredients:
200 gr of precooked chestnuts (You can buy them precooked in the supermarket, that’s what I did)
200/ 225 ml of cream
2 tablespoons of brown sugar
1 and a half tablespoon of cognac
1 vanilla pod
Place the chestnuts in a pan, add the cream, sugar, cognac and open the vanilla stick and remove the seeds with a knife and add it to the mixture (both the seeds and the stick)
Let it cook for at least 10 minutes, then remove the vanilla stick and mix everything with a mixer until you get a smooth cream without lumps.
Let it cook for at least 10 minutes
And that´s it! you can eat it with bread, yogurt, pancakes or use it as cake filling. I look forward to try it with pancakes.
Hi there! today a short post for a quick and easy recipe. If you are lucky and you can pick blackberries near where you live, then you should try to make this kind of pie, a very rich and suitable cake for this time of the year, you can also use the fruits that you like most, blueberries, strawberries, apples…
Ingredients for the shortcrust pastry:
300 gr of flour
100 gr of cold butter cut into cubes
1 egg
2 tablespoons of cold water
4 tablespoons of sugar
1 pinch of salt
Ingredients for the filling:
300 gr of blackberries approx.
250 ml of water
the zest and the juice of one lemon
1 sachet of custard (optional)
Sugar (according to your taste)
*If you decide to make the custard, I suggest you do it at the very beginning so you give it time to cool down. Here I added the lemon zest.
To make the pastry, start mixing all the ingredients until they are well integrated, but don´t knead too much. Make a ball with the dough, wrap with transparent plastic and put it in the fridge for about 20 minutes.
For the filling: put in a pan 250 mil of water with 3 tablespoons of sugar and the lemon juice; when it starts boiling add the blackberries (previously washed) and let them cook for about 10 minutes without stirring so much. If you want a touch of acidity you can add one apple cut into small pieces. Then, take the berries out of the pan and let the juice cool down.
Now stretch the dough and place it in a previously greased mold, make some holes in the dough with a fork and pour the custard on top, (if you didn´t make the custard just place the berries directly on top) and then put the berries on top. You can cover the cake with more dough, just remember to make some cuts with a knife before put it in the oven.
Bake for 50 minutes at 150º C, let it cool down (if you can wait, because I barely can ;)) and serve with the blackberry syrop.
Easy right, perfect for a summer evening. I hope you try it at home and you like it. Have a nice day!!!
