viernes, 30 de diciembre de 2011


This post is specially created for all of you my friends that share with me the passion of baking and creating. 
 I enjoy so much having this blog and thinking what to do and the best way to show it,but most of all I´m happy to share with you the little things that make me happy.
I also want to thank each one of you who have taken some time to write a comment, I´m grateful.

I wish you all a Happy New Year,
 may you be all blessed


sábado, 17 de diciembre de 2011

Orange Truffles

I´m a big fan of truffles, have always been, I love this kind specially because they´re rich and creamy, with a delicate orange flavor.

1/ 4 cup butter, chopped
1/3  cup whipping cream
7 oz, semisweet chocolate, chopped
2 Tbsp.Grand Marnier
semisweet cocoa powder.

In a small saucepan, combine butter and cream. 
 Cook on low heat until butter melts
 and cream bubbles around the edge.

Remove from heat, add chocolate.
Cover and let stand until chocolate melts.
Stir until smooth.
Add grand Marnier. Chill until firm.

Form into balls. roll in cocoa.
They´re ready to be carefully packed.

lunes, 28 de noviembre de 2011

Moon Sables

I made this cookies for my daugther´s school work of ¨the moon phases¨ at the end she and her friends offered them to the parents and they just dissapeared

1-1/4 cups all purpose flour
 pinch of salt
 1/4 cup of sugar
1/2finely ground almonds
peel of 1 lemon
1/3cup butter,softened
2egg yolks
powder sugar with a few drops of lemon juice, and 1 drop of blue food coloring  

How to
Grease several baking sheets with butter or lined paper
Stir flour, salt and sugar in medium size bowl
mix in almonds and lemon peel
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 moon cookie cutter cut out the figures.
Place slightly apart
Refrigerate unbaked for 30 minutes

Preheat oven to 350F
Bake Moon Sables for 15 to 20 min or until light brown.
Remove, when cool, decorate with a pipe and the colored sugar icing.


sábado, 8 de octubre de 2011

Choco-Banana Cake

Sometimes I have leftover bananas and I make the traditional banana cake, but I thought adding a little chocolate will be interesting, this is a very easy cake and you can enjoy it anytime

2 cups flour
1 tsp. baking powder
3/4 cup sugar
1 cup oatmeal (grounded)
4Tbs. melted butter
3/4 cup milk
1 Tbsp vanilla 
2 eggs lightly beaten
1/2 cup chocolate chips
1 cup mashed bananas
3/4 cup chocolate ganache if desired for decoration

Preheat oven to 350F.
grease and line parchment , you can use a rectangle mold or any you like.

In a large mixing bowl , sift together the flour, baking powder, sugar and grounded oatmeal.

In a small mixing bowl combine the butter, milk, eggs , banana and finally the chocolate chips.

Combine both mixtures, do not overmix.

Pour batter into mold

Bake until lightly golden, and a wooden toothpick inserted into the center of the cake comes out clean, about 30 min.

Pour some chocolate ganache over it, I grounded a chocolate cookie bar and just made a little decorations over it, . hope you like it, simple and delicious.

viernes, 16 de septiembre de 2011

Easy and yummy Chocolate Dessert

This is a very easy dessert, first you have to do a chocolate mousse, and then use what you have on hand meringues and lady fingers in this case, you may also use another kind of cookies if you like, make layers refrigerate and enjoy

2 cups whipping cream
3/4 cup powder sugar
1 8-oz cream cheese
1/2 cup cocoa

3 tablespoons unsweetened cocoa
10 medium meringues
20 lady fingers

With electric mixer blend cream cheese and half of the sugar, when it is perfectly integrated add cocoa.
In another bowl mix the whipping cream with the second half of the sugar. till soft peaks form.
Blend the cheese mixture with the whipping cream, then the mousse is ready

Put a layer of the mousse in a transparent mold then add crushed meringes and sift some cocoa on top, add another layer of mousse and a layer of crushed lady fingers and sift more cocoa on top, to end another layer of mousse finishing again wiht sifted cocoa.

Cut ladyfingers by the middle and decorate the bowl
refrigerate for at least one hour

sábado, 27 de agosto de 2011

Chocolate Twix Tart

This recipe comes from an Egyptian friend, one day talking about it he shared with me his secret and I just made a few little changes that suited me better, I hope you enjoy this recipe as much as I do

1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 tbsp cocoa powder

1 can of dulce de leche (380gr)

1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped

Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa powder; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack.

Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes.

Spread Dulce de Leche evenly over the tart surface and then pour the ganache on top.
 Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.

jueves, 18 de agosto de 2011

Upside Down Pineapple Cake with Caramel Sauce

Upside Down Pinapple Cake, what to say, its a traditional cake, easy to do and maybe found in all our Mom´s Recipe Book, but wait, not everything has been said about this fruitful delight.  This recipe also comes from a great course I attended, so check it out and enjoy!

1 cup butter
1/3 cup sugar
3 eggs
7 grs. vanilla
1 can condensed milk
1 cup flour
1 teaspoon baking powder
1 can pinneapples in syrup
3/4 cup pinneapple syrup(from the can)
canned cherries

1/3 cup caster sugar
1/4 cup butter

1 cup of sugar
1/2 cup of butter
1/2 cup half and half
1 1/2 tbsp. vanilla
2 Tbsp.rum

grease and line round mold.

Prepare caramel by putting butter and sugar in a saucepan on medium heat, until the sugar has melted.

With a mixer cream butter, and sugar until light and fluffy, add vanilla and eggs one by one. Add sifted flour, baking powder and mix well.

Blend both mixtures adding the condensed milk, the pinneapple syrup.

Place the caramel on the base of the mold, then the pinneapples an the cherries in the center,

Pour the batter and bake for 50 min.medium oven.

In small saucepan melt butter with the brown sugar over medium heat, bring to a boil whisk constantly , remove from heat and whisk the vanilla, rum and the milk.

Serve warm or cool with the cake, as desired

martes, 26 de julio de 2011

Baileys and Ladyfingers Cheesecake

My cheesecake cravings have no end, so I imagine the ladyfingers would give a nice texture to this baileys cheesecake, and I was right, it came out delicious and nice looking too :).

20 ladyfingers

2 (8 oz) packages cream cheese
1/2 cup of sugar
1 tsp. vanilla
4 Tbsp. Baileys (original irish cream)
2 eggs separated

Grease a round pan
Line wax paper to the base
Arrange the lady fingers in the base, (it must be all covered,break them if you still have spaces)
Soften cream cheese mixing at medium speed of an electric mixer , add   sugar and vanilla
Add Baileys and egg yolks
Beat egg whites until soft peaks form, fold into cream cheese mixture.
Pour over lady fingers.

Bake at 300 degrees for 55 minutes

let it stand and refrigerate for at least 4 hours, and enjoy, if you want to give it a more elegant look, try doing some decorations with piped chocolate ganache

miércoles, 13 de julio de 2011

Special Turtle Cheesecake

This is one of my favorite cheesecakes, it combines my favorite ingredients, a crowd pleaser without any doubt, hope you like it

150 gr. Oreo cookies
30 gr. pecans
25 gr. Melted butter

768 grs. cream cheese
100 grs. sugar
35grs. cornstarch
3 eggs
1 egg yolk
15 grs. vanilla extract
20 grs cocoa
40 grs.caster sugar
60 ml Amaretto liquor
50 grs. Toffee
150 grs. sugar
135 grs .
Preheat oven to 300F
Combine cookie crumbs with melted butter and pecans press firmly in the base of a 24 cm. pan.

In a large bowl beat the cream cheese and sugar until light and fluffy, then the cornstarch.
Add egg yolk and eggs one by one, then the vanilla, beat until smooth.
Take out 2/3 of this mix and put it in another bowl, and add the cocoa, caster sugar, amaretto and pecans.

In a saucepan heat sugar until light brown color and add the whipping cream, (it has to be hot) mix perfectly ( this has to be with quick movements) until perfectly blended

Pour over the crust a part of the plain cheesecake mix, then the chocolate mix and the toffee, the 3 layers in an irregular form.
Then do the layers again.

Bake for 55 to 60 min.
After it has cooled down use a knife to carefully loosen the cheesecake to better unmolding.
Take it out of the oven even if you think it´s not done, it will stand and finish it´s cooking outside, if you really feel it´s undercooked leave it in the switched off oven for 25 min, or overnight.
Let it stand in the fridge at least 6 hours and ready!!!!


jueves, 30 de junio de 2011

Special Dulce de Leche Cheese Cake

I absolutely love Dulce De Leche, and cheese cakes, so this is an incredible cake where both meet a keeper of course :)

120 grs. vanilla cookies crushed
40 grs. Melted butter

 595 grs. cream cheese
150 grs. sugar
10 gs. vanilla
60 grs. Melted butter
45 grs. cornstarch
150 grs. heavy cream
4 big eggs

335 grs. cheese filling
130 grs.
Dulce de leche

Preheat oven 300F
butter loose 22 cm bottomed baking pan
Mix the crushed cookies with the butter, press firmly in the bottom of the mold.

In a large bowl cream cheese and sugar until light and fluffy, add cornstarch alternating with butter and cream, at the end add eggs, do not overbeat.

Take 335grs, of the cheese filling and combine it with the dulce de leche.

Pour cheese mix over crust, then dulce de leche mix and do it again, one layer of cheese mix and some more of dulce de leche mix, with at tooth pick mix a little the two mixes.

Bake at 130 ºc. for 1hr30 min .

Let it cool and stand .


martes, 28 de junio de 2011

Apple Turtle Cake

I got this recipe in a course I took, with a great chef and friend, I like it because I just love all ingredients, great combination of textures and flavors, also easy and beautiful decoration, I hope you like it

420 grs flour
5 grs cinnamon
2 grs. baking soda
2 grs. salt
1 1/2 cups of oil
200 grs sugar
200 grs caster sugar
3 large eggs
2 Tbsp. vanilla
3 cups shredded apples
120 grs.chopped walnuts

2 (8oz) cream cheese
120 grs.sifted powder sugar 
1 tsp. vanilla
120 grs. butter

Mix eggs, sugar, then little by little the oil, then the flour, cinnamon, baking soda, then all the powders, and finaly the apples and the walnuts pour into a baking pan. Bake for 45 min aprox 325 F.degrees.

Cream butter and sugar in mixer.
add cream cheese, and vanilla..
Take out the cake from the oven, cool down add the cream cheese frosting.
With a pipe make decorations of dulce de leche and for decoration you will need annise flowers 

martes, 31 de mayo de 2011

Cream Cheese Fantasy Mousse

I have great comments each time I make this mousse, because its fresh, with a light texture, also it looks beautiful! you can decorate it many ways as you can see, I hope you like it.

FOR THE COOKIE BASE 150 grs. of grounded cookies
76 grs. butter 54 grs. sugar 2 grs. cinnamon
25 grs. unflavored gelatine
125 grs. water shopping list
237 grs. sugar (divided in 3) 2 egg yolks 1 egg white300 grs. cream cheese 1 tbsp. vanilla 175 grs. whipping cream
150 grs. raspbery sauce
Boil the raspberries with some sugar, and then you pour it in the blender and add 200 grs. of neutral or transparent glacé. you can buy it in specialized stores, they put this kind of glacé on top of fruit tarts, to mantain the freshness and gliter. shopping list
150 grs. mango sauce pass the mangoes and the sugar through the blender and add also the transparent glacé

mix all the ingredients, form a paste and place it in the base of a greased round mold.

beat the cream cheese, separately beat the egg yolks with the sugar.
In a bowl hydratate the unflavored gelatin with the water, you can do this in the stove or untill it has a uniform texture.
Then add the egg yolks to the sugar and cook for 3 minutes.
Separately beat the egg whites till soft peaks form, add it to the mixture of the egg yolks and sugar, add 1/3 of sugar and the whipping cream and in this point add all the sugar to the wipping cream.
When this mixture is is ready add the soft cream cheese and tha vanilla, and at last the egg whites . incorporate everything only to mix .

Pour into the mold, and let it freeze

When it's been chilled unmold it and put it in a plate


for the decoration alternate the fruit pures of your preference with the transparent glace.

miércoles, 25 de mayo de 2011

Tangerine Cheesecake

If you know me, you sure know I love cheesecakes, I love the texture, flavors, and thousand combinations, this is a really fruity, beautiful  and rich cheesecake which I hope you´ll like

1 cup cookie crumbs
3 Tbsp. melted butter
1/4 cinnamon if you like

Filling 700 grs. cream cheese (about 3 8oz pkgs)
2/3 cups sugar
1/4 cup sour cream
5 Tbsp. cornstarch
3 eggs
1 egg yolk
1/2 tangerine puree(sold on gourmet stores)
1 tsp. vanilla
pinch of salt
1 small can of drained tangerine sections (leave 5 or 6 for decoration)
2 or 3 drops of
orange food coloring
Preheat oven to 350F degrees.
Mix together the crumbs, melted butter and cinnamon
Press into the bottom of a 9 inch springform pan.
Place it in the freezer for 15 minutes.
In a large mixer bowl beat the cream cheese until fluffy, beat in the sugar ,salt and vanilla.
Beat in cornstarch, tangerine puree and eggs.
Add tangerine sections and pour into prepared crust.
Place the tangerine sections on top for garnish
Bake cheesecake aprox. 1 hour and 20 minutes.

Take out and let it cool.

It's better if you can do it the day before

Extra garnish with mint leaves and some fresh raspberries.

sábado, 7 de mayo de 2011

Breakfast Bran Squares

I wanted something with yummy with bran for breakfast or coffee break, so I made this little squares, you can always make a cake as well, just choose your favorite mold, and you can also use the powder sugar as decoration.

2 Tbsp corn syrup
1/2 cup bran (bran flakes or all bran)
1 cup milk
1/2 cup oil
2 eggs
1 cup flour
1 Tbsp baking powder
1 tsp baking soda
 1/2 cup sour cream
1 Tbsp vanilla
1 cup sugar
powder sugar or cocoa
Grease and flour a square pan.
mix flour, with baking powder and baking soda.
Put milk to boil and at that moment add the bran and let it rest until cooled.
mix sugar, corn syrup, eggs and vanilla, then add the oil.
Mix perfectly.
Add bran with the milk
Add the flour mix and at the same time add little by little the cream.
Pour into the buttered pan.
Bake for 45 min. at 325F.

Cut into squares.
Sift some powder sugar , or cocoa if you like.


sábado, 23 de abril de 2011

Easter Chocolate Cake

I did this chocolate cake today and thought it would be nice if I decorated it for Easter, in a simple way, just adding some m&m´s and sugar decorations.
I divided the dough into 2 pans a round one and a flower one

200 grs. butter
200 grs. sugar
150 grs. flour
200 grs. semi-sweet chocolate (or milk chocolate) melted
65 grs. milk
6 egg whites 6 egg yolks

250 grs. semi-sweet chocolate
150 grs. milk
20 grs. butter

Preheat oven 350 degrees.

1.cream the butter untill it has a lighter color , then add the sugar, egg yolks,beat for one minute, then the chocolate, give this 2 minutes and add milk
2.In another bowl whisk the egg whites untill stiff, then add it to the cake batter with soft revolving movements.

3. Grease a pan, this is a medium cake, so any medium to big cake pan will do.

4. Put the cake batter in the oven and bake for 35 to 45 min. or untill it's done.


1.Heat the milk, and add the melted chocolate beat for 2 minutes and add the butter.

Cover the cake .


I just did a simple but fun Easter decoration

viernes, 22 de abril de 2011

Palmiers with Chocolate

I had made some pastry palmiers the day before, so was figuring out how to make them irresistible, I also had some good chocolate and sprinkles, so I knew they would do a great addition, its a simple way to change things that we might find boring into mouth watering ones, and of course in a very simple and fun way, even children can help us.

40 puff pastry Palmiers
250 grs. semi-sweet chocolate
250 grs white chocolate
100 grs milk chocolate sprinkles

Place all the palmiers in a plate or center piece
melt both chocolates separately
place milk chocolate in a pastry bag and pour all over the palmiers.
then do the same with white chocolate
Finally add the chocolate chips all over them
Let Palmiers stand for 40 min. or untill set

 drizzle white chocolate

                                     add semi-sweet chocolate

                                      then chocolate sprinkles

martes, 19 de abril de 2011

Chocolate Drop Cookies

Easy recipe, makes delicious soft chocolate cookies, you can serve them with ice cream or maybe vanilla custard

2/3 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
Additional sugar for garnishing

Heat oven to 350°F.
Lightly grease cookie sheet or line with parchment paper
Beat butter and sugar in large bowl until well blended. Add egg and vanilla beat until fluffy.
Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.
Using 1/4 cup ice cream scoop or 1/4  measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.

Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies are on cookie sheet, sprinkle lightly with additional sugar.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
About 1 dozen cookies

lunes, 18 de abril de 2011

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

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
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!!

jueves, 14 de abril de 2011

Tarta de Santiago

I was looking for an almond cake, and after the help of my friends I got this excellent recipe.
Tarta de Santiago is a very popular cake in the north west part of Spain, I love it not just for its simplicity but it goes with almost every ice cream like maybe vanilla, cinnamon, rum, chocolate, coffee or cognac, which is my favorite, so now you have a verstatile and delicious cake, enjoy!

1 cup sugar
1/2 lb almonds, finely ground.
7 eggs (separated)
3 Tbsp. Amaretto liquor
a few extra slivered almonds for garnish
powder sugar for decoration
Cream sugar, and egg yolks until light and fluffy.

Cream sugar, and egg yolks until light and fluffy.
Stir in almonds and amaretto.
Beat egg whites until fluffy but not dry.
Stir in Egg whites into almond mixture slowly.
Pour into 1 greased 8 inch pans and sprinkle some slivered almonds.
Bake for 35 minutes at 250c.

Cake should be lightly browned. Cool breifly.

The traditional decoration consists in paper cutting a sword, placing it on top of the cake then sifting the powder sugar over it.