Those who visited me a while ago and really know me sure you have noticed I love poppy seeds and love when I try a recipe with them.
I think the first thing I tried was a birthday cake with poppy seeds but really everything, the muffins, desserts, cakes and tarts are delicious.
I'm still trying to catch up with all the recipes I have pending.
Well little by little. At least my mood is better. (There are days that make me very sad I don't know why)
Well going to the recipe is an orange cake with poppy seeds and Greek yogurt: I love it
Source:
Seasons and Suppers (a wonderful blog from Canada) I really love Jennifer's recipes.
Note:
I added some pictures from home only because I love how is the gardens with all the flowers (orange blossoms) and ton of roses. I love roses!
Orange blossoms
Orange poppy seed yogurt Loaf
Ingredients
Orange loaf
2 cups all purpose flour
2 teaspoon baking powder
1/2 tsp fine salt
2 tablespoon orange zest
1 cup white sugar
2 large eggs at room temperature
1/3 cup vegetable oil
1 tsp vinilla extract
3/4 cup plain greek yogurt
4 tablespoon orange juice fresly squeezed
1 tablespoon poppy seeds
For brushing after baking
3 tablespoon orange juice
Glaze
3/4 cup icing /confectioners sugar
1 tablespoon greek yogurt
1 tablespoon orange juice
pinch salt
Method
Preheat oven to 180° C (350 F).
Grease a loaf pan (20 x 10 cm) or 8 x 4 inch and line with parchment paper, leaving an overhang of paper over the long sides. Set aside.
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, add the sugar an orange zest.
Mix together on low speed for about 1 minute, until sugar becomes slightly moistened with the orange zest.
Add the eggs, one at a time, beating well after each addition.
Add the oil and vanilla and mix to combine.
Add the flour mixture first, then all the yogurt, and then the remaining flour. Add the orange juice and poppy seeds and mix to combine.
Spoon batter into the prepared loaf pan and smooth top.
Bake in preheated oven for 45 minutes or until a tester inserted in the centre comes out clean.
Remove loaf pan to a cooling rack.
Using a long skewer poke holes into the loaf then brush the top with the orange juice (about 3 tablespoon).
Let loaf sit in pan for 15 minutes then run aknife around the outside and remove the loaf to a cooling rack to cool completely.
Once cooled prepare the glaze combining the ingredients and mixing until smooth. If necessary add a bit more icing sugar or
orange juice to thicken or thin the glaze as you need.
Spoon glaze over cooled loaf and let stand until it sets.
print recipe
First roses
Cake de semillas de amapola y naranja
Flores de azahar
Here we go again, Hi to all !!
I'm a little embarrassed to say that I was sick with a terrible cold and bronchitis, finally after taking antibiotics (I didn't want to)Im better.
I don't want to bore anyone, but it was. A week I hardly knew about me.
But here I am and I made one of my favorites cakes : A cherry almond bundt cake . It doesn't cost me so much even though my arm still hurts to beat.
I also recommend this recipe cause I love Bundt cakes :)
This cherry almond bundt cake is a traditional pound cake filled with cherry pie filling with a cream cheese glaze.
Thank you for the greetings and love and those who ask how I am, I appreciate it very much! Hugs for all!!
Source : Beyond Frosting
Ingredients
1 1/3 cups unsalted batter at room temperature
2 cups granulated sugar
5 large eggs at room temperature
3 cups all purpose flour
1 teaspoon baking powder
pinch of salt
1 cup milk at room temperature
2 teaspoons almond extract
1 can cherry pie filling
or 400 grams frozen cherries
For the glaze
130 grams (4 ounces) cream cheese softened
1 cup powdered sugar
5 teaspoons heavy cream
1 medium orange (the juice)
pinch of salt
Method
Preheat the oven to 180°c (325 ° F)
Prepare a greased and floures bundt pan. Do not skip this step.
Cream the butter until smooth and then beat in sugar and continue beating it until it's light and fluffyor for about 5 minutes.
Slowly add the eggs one at a time and make sure each one is well mixed beforeadding the next. Add the almond extract and beat until mixed.
In a separate bowl, sift the flour first and then measure out 3 cups.Then add the baking powder and salt.
Next add half of the dry ingredients and tyen half of the milk, beating just until the flour is partially combined.
Then add the second half od the dry ingredients followed by the remaining milk. Continue to beat until all ingredients are well combined.
Strain the cherry Pie filling through a fine sieve to extract the cherries form the juice.
Note.
If you use frozen cherries put them in a medium pan, add 2 tablespoons of sugar and 2 tablespoons of water, stir, and add one tablespoons of cornstarch and stir well until will be thick (like a jam)
Pour about 1/3 of the batter into the bottom of the pan.
Spoon 1/3 of the cherries into the batter spreading evenly.
Repeat these steps 2 more times so that the cherries are layered.
Bake at 325 ° (180° c) for about 60 minutes. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean your cake is done.
Baking times may vary by oven.
After 15 minutes of cooling gently run a knife around the edges of your bundt to help release it from the edge before flipping.
Invert the cake onto a plate and allow it cool for about 2 hours.
For the glaze
Soften cream cheese in the microwave for 20 to 30 seconds , removing the wrapper first.
It should be soft but not melted.
In a medium bowl combine the cream cheese with the powdered sugar and continue to stir.
Add the cream one steaspoon at a time until the glaze reaches the desired thickness.
It should drip of the spoon. While you are adding the heavy cream, also add the orange juice and the pinch of salt.
Once the glaze is nice and smooth, drizzle it over the cake.
After glaze the cake you can sprinkle some sliced almonds over the cake.
Print recipe
Bundt cake de cerezas y almendras
Although I love autumn and winter very much, I am always surprised by the first signs of Spring.
Here spring begins on September 21, more than ever the flowers of the trees are like a miracle.
We have had a bad winter, very icy and without rain and this is the worst, the planet really has a problem of climate change in that the seasons are no longer the same.
What will happen to the apricots, peaches and others? Only we have to wait .
In the old times the people of the countryside lived in seasonal changes, the summers, and then the autumn in which the nature rests and then the winter in which we need the rain, and all begin again.
But just now nothing is sure.
Oh well, I made these apple mini pies.
I love apples and especially apple pie!
Source : dough from my recipes notebook
Apple filling : Weith watchers.com
Apple ginger mini pies
Ingredients
dough
2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon grated lemon peel
8 tablespoons unsalted ice butter
or 3/4 cup ice butter
4 or 5 tablespoons of ice water
Filling
8 medium peeled fuji apples cored and cut in chunks
(you can use others apples you like, Granny Smith or others)
2 teaspoon ginger grated
1 tablespoon lemon juice
2 tablespoons light brown sugar
5 tablespoon all purpose flour
1 teaspoon ground cinnamon
2 yolks with some milk to brush
Method
Combine2 1/2 cups flour, sugar, salt and grated lemon in bowl. Cut butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened,
(If you think it is necessary add a little more cold water,but the dough would be still crumbly )
Divide dough in half shape each half into ball of dough in plastic food wrap. Refrigerate 30 minutes.
Roll the pie crusts on a lightly floured surface. Using a 3,5 inch cookie or a cup. cut out 12 circles deom the pie crusts, Roll any scrap pieces as needed to cut out the circles.
Place each circle of pie in each cavity of some tart or muffins pan . Gently press the dough down and around the sides, making sure the dough fits in each cavity of muffin pan. Transfer the pan and leftover crust to the refrigerator while you make the filling.
Filling
In a large mixing bowl combine apples, ginger, cinnamon, lemon juice,sugar and flour .
Remove the pan from the refrigerator and evenly distribute the apple filling between all of the cavities (about 2-3 tablespoons per mini pie)
Preheat oven to |180°c (350° F)
Remove the extra pie dough from the refrigerator cut the strips or others tops of pies and place them on top.
Gently press ends of the dough strips onto the ring of the ramekin.
Mix yolks and some milk and lightly brush dough .
Bake until dough is golden brown and fruit is bubbling end just tender, Bake about 30 miutes,
print recipe here
Spring is almost here
Peach tree
Apricots tree
Mini pies de manzana y jengibre
Finally I am here to finish the post of these Tomato cherry and basil little tarts.
This month has been crazy and sometimes a mess with my appointments to the kinesiologist and everything else, Im going three times a week.
But the truth is never very quiet around here.
This recipe is vegetarian and we all loved it, the good thing is with puff pastry and they are made fast, you can vary the fillings but I had the tomatoes because suddenly I crave a recipe and so it was with this one.
I made this recipe in these smaller rectangular molds but it can be done in round or one long one, that is the one you have on hand or you like more.
Take advantage that in many places it is still summer and you can get beautiful tomatoes and basil. In any case, here in Chile, cherry tomatoes are usually found year-round.
Love and hugs for everyone.
Thanks for coming.
Source: Delicious magazine UK
Ingredients
250 grams cherry tomatoes
Olive oil to drizzle
375 grams ready rolled puff pastry
6 tablespoon cream cheese
1 tablespoon greek yogurt
3 free range egg yolks
40 grams parmesan cheese
finely grated
1 tablespoon fresh chives
handful fresh basil leaves
Method
Heat the oven 180°c (350 °F) Put the cherry tomatoes on a baking tray drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.
Meanwhile unroll the pastry, Cut into 5 rectangles and transfer to a baking sheet.
Lightly score a border 1 cm from the edge of each rectangle and prick the middles with a fork.
Bake for 8 minutes until puffed up and just starting to turn golden.
Press the centres of the rectangles down with yours fingers, leaving the border raised higher.
Meanwhile in a small mixing bowl mix the cream cheese, 2 egg yolk, the cream, parmesan and chives, season and divide among the tarts.
Top with the tomatoes then lightly beat the other yolk and brush over the pastry borders.
Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.
Print recipe here
Tartas de tomates cherry y albahaca
