29 October 2014

Halloween Cookies (galletas para Halloween)

                                                                                                           





Just in time!! (I guess) 
Wasn't easy!
About three days without internet and  I couldn't make a new  post.
Finally I made these Halloween cookies:)

And I add here Jack (Nightmare before Christmas)
only cause Esperanza loves him and this is her Jack:)
BTW I find him adorable!

                                        

Source :Joy of Baking










Halloween cookies

Ingredients
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter room temperature
1/2 cup granulated white sugar 
1 large egg lightly beaten
1 teaspoon vanilla extract

Royal icing with eggs whites

1 large egg white
1 teaspoon fresh lemon juice
1 1/2 cups icing or glass sugar

Method


In a bowl whisk together the flour,salt and baking powder.
Set aside.
In other bowl beat the butter and sugar until light and fluffly (3 to 4 minutes).
Add the beaten eggs and vanilla extract and beat until combined. Add the flour mixture and beat until until you have a smooth dough.
Wrap the dough in plastic wrap and refrigerate for about one hour (or ovenight) or until form enough to roll.
Preheat oven 180°c(350 degrees) and place rack in the center of the oven.
Line two baking sheets with parchment paper.

Remove the dough from refrigerator and  on a lightly floured surface  roll out the dough to a thickness of about 1 cm.(1/4 inch)
(If required add more to roll) Be sure the dough does not stick to the counter.
Cut out shapes using a lightly floured cookie cutter and transfer to the baking sheet.
If you find the cookies a little soft, place the baking sheet in refrigerator about 10 minutes to chill the dough.
Bake cookies about 8-10 minutes or untiol they are brown around the edges..
Remove from oven and let  the cookies cool on the baking sheet.
Frost with royal icing .Be sure to let the royal icing dry completely storing.

Royal icing

In a bowl beat the egg white with the lemon juice. Add the sifted powdered sugarand beat on low speed until combined and smooth.
Add the colours to will use.Cover with plastic wrap when not in use.

print recipe
















En español
Galletas para halloween




Todos estos dias estuve sin internet, un problema con el teléfono bloqueó el WIFI así que no podía hacer nada salvo mirar mi correo en mi teléfono.
Finalmente pude hacer estas galletas de Halloween.




Ingredientes

1 1/2 taza de harina sin polvos de hornear
1/4 cucharadita de sal
1/2 cucharadita de bicarbonato
1/2 taza de mantequilla
a temperatura ambiente
1/2 taza de azúcar
1 huevo ligeramente batido
1 cucharadita de extracto de vainilla

Glaseado

1 clara de huevo grande
1 cucharadita de jugo de limón
1 1/2 taza de azúcar glass o azúcar en polvo


Preparación


22 October 2014

chocolate and orange cream brulée














Source: From my recipes notebook


Ingredients

1 cup of  milk
3 cups cream
200 grams of   sugar free cocoa powder
1 teaspoon of orange zest
1 cup of sugar
6 yolks
cocoa powder for dusting






Method 
Preheat oven to 170 ° C 
In a saucepan heat milk, cream, chocolate and orange zest, bring to a boil. 
Set aside.
Beat the egg yolks with the sugar until the mixture is pale. Add to the chocolate mixture to the yolks, stirring constantly. Put back in the pot and cook at low temperature 6-8 minutes and the mixture is thick. 

Then distribute the mixture into the ramekins to 3/4 full. 
Place the ramekins in a baking dish and pour hot water to the middle of the ramekins to cook double boiler. 
Cook 15 to 20 minutes or until top is firm. 
Remove from oven and allow to cool. 
Refrigerate until ready to use. 

Garnish with orange zest.










En español
Cream brulee de chocolate y naranja











Ingredientes

1 taza de leche 
3 tazas de crema
300 gramos de chocolate en polvo amargo
1 cucharadita ralladura de naranja
1 taza de azúcar
6 yemas
chocolate en polvo para espolvorear
o ralladura de naranja

Preparación

Precalentar el horno a 170°c.
En una olla mediana calentar a fuego medio la leche,crema chocolate o cocoa en polvo y ralladura de naranja hasta llevar a ebullición.
Reservar.
Mientras batir las yemas y el azúcar hasta que la mezcla esté pálida.
Agregar esta mezcla a las yemas, sin dejar de revolver. Volver a poner la olla a temperatura baja 6 a 8 minutos o9 se vea el fondo de la olla.
Distribuir la mezcla en pocillos de ceramica.
Colocarlos en una fuente de horno con agua hasta la mitad de los pocillos. Cocinar 15 a 20 minutos o hasta que la superficie esté firme.
Retirar del horno y dejar en el agua hasta enfriar.
Refrigerar antes de servir.
Decorar con ralladura de naranja.

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