6 June 2022

pomegranate and greek yogurt parfait (postre de granadas y yogurt griego)


As many times I wanted to publish this recipe but I had not been able to  all this time.

How I never feel that time flies. I always cook and bake but sometimes I don't have the time to make the post,

This recipe is a cream of Greek yogurt and pomegranate seeds.Is a fresh and delicious dessert!

At this time we have pomegranates because we are in Autumn but always tell here you can use   other fruits, blueberries or raspberries or strawberries.

I know many of you are in almost summer so you can use many others fruits

Thanks for coming !

Pomegranate  and greek yogurt parfait


8 to 10 graham  cracker crumbled
3 cups  plain greek yogurt
l lemon : only de  lemon juice
1 cup sweetened  condensed milk
2 pomegranates deseeded


Divide graham cracker crumble among 4  or 5 glasses  or small jars
Mix yogurt, lemon juice and sweetened condensed milk   in a bowl,  add   more condensed  milk  if you want your mixture more sweeter
Divide half of the mixture among the glasses or jars on top of the crumbs cracker.

Cover with some pomegranates.
Repeat a layer of yogurt an sweet condenswed milk  and top with pomegranates.
Save in the fridge until served .
Serve cold

Recipe from: Unicorns in the kitchen

Postre de granadas y yogurt griego


8 a 10 galettas graham cracker molidas o trituradas

3 tazas de yogurt griego sin sabor

jugo de 1 limon

1 taza de leche condensada 

las semillas de 2 granadas 


Dividir las galletas cracker molidas en 4 o 5 copas o vasos.

En un bol mezclar la leche condensada, limon y yogurt griego hasta que este espeso. Se le puede agregar un poco mas de keche condensada .

Dividir la mitad de la mezcla de yogurt  leche condensada y repartir en las copas o vasos.

Cubrir con semilas de granada y reservar para otra capa.

Repetir otra capa de crea de yogurt limon y leche condensada.

Cubrir con semillas de granadas.

Llevara refrigerador por lo menos 1 hora y 1/2  o dejar hasta 


Servir frio.

Se puede hacer de un dia para otro.

17 April 2022

Happy Easter!!


I didn't want to let this Easter time  without wishing everyone a Happy Easter!

I did not get to make a recipe like other years but I have several in Easter if  someone one to see others recipes about Easter.

Im posting one of my favorites to share! 

Happy easter to all !


Easter cookies with strawberry jam (galletas de pascua con mermelada de frutillas)


125 grams butter (soft)
125 grams sugar 
1 teaspoon vanilla extract
350 grams  all purpose flour
1 egg
3 tablespoon strawberry jam
icing sugar to sprinkle on


Mix the butter until soft, add sugar and vanilla extract.
beat the egg and keep stirring until the mixture is noticiably lighter.
Add the flour and mix in with the spatula.
Now knead by hand into a soft dough (if is needed add some flour)
Wrap with foil and put in the fridge for 3/4 hour.

Cutting the cookies

Spread some flour on the table and roll out the dough about 5 mm thin.
Cut out the cookies with the egg mold and place on the baking sheet.
Cut out a rabbit for every second egg and place next to it.
Preheat the oven to 180°c (350°F)
Bake in the middle of the oven for about 10 minutes or until they are golden yellow.
Take out with oven gloves and let cool down a little.
Let cool by a while.

Spread the strawberry jam on the lukewarm cookies   and carefully press the second piece on top.
When they have completely cooler down, sprinkle with powdered sugar.

26 March 2022

Berry fig Tart (Tarta de higos y frambuesas)


So long time.

 I'm really sorry when I can't post.

At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.

But here I am.

I have about three recipes ready, I'll try to post them little by little.

Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..

But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.

The dough is very good.

I hope you like it I send you lots of love and affection and enjoy your spring

Autumn is starting here!


Adapted from :     Delscooking twist.com




3/4 cup unsalted butter room temperature

2 1/2 cups all purposes flour

a pinch of salt

1 egg

2 to 3 tablespoon of water

For the filling

300 gramos cream cheese

200 grams  greek yogurt

150 grams white sugar

3 tablespoon lemon juice

1 grated lemon rind from a small lemon

3 medium eggs

 8 fresh figs (or dry figs)

1 cup of raspberries



Preheat oven at 180° c (350°F)

In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.

Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.

Set aside.

Cream cheese

Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender  to combine.

Pour the mixture  into prepared pan and spread  evenly with a spatula. Bake  the cheescake for 20 minutes at 180° for a golden  brown colour .

Topped with fig slices and raspberries.  and bake about 10 minutes until set with a slight wobble in the center.

Cool to room temperature about 1 hour and refrigerate to chill.

Add some raspberries on the center.

print recipe

Tarta de higos y frambuesas

14 February 2022

Austrian Apricot Cake (Cake de damascos)


I had two recipes ready but I didn't know which post first, I finally chose the apricot one because it is new for those from the northern hemisphere who are waiting for their spring.

 I know you have had a lot of snow and cold  time but the good weather will come.

There were quite a few apricots this year but as you know it's a short season so the first thing I made was jam and then this apricot cake which was delicious.

I hope you can make this recipe, you can also make it with peaches or other fruit you like.

Source : halfcupmeasure.com

homemade apricots jam

 Austrian apricot Cake


8 fresh apricots (or canned apricots)

1/2 cup butter room temperature

1 cup granulated sugar

3 large eggs separated

1 teaspoon vanilla extract

2 teaspoons lemon zest

pinch of salt

1 1/2 cup all purpose flour

1/4 icing sugar for dusting

Apricot glaze

1/4 cup apricot jam

1 tablespoon of water


Preheat oven to 180°c (350° F) and line a square  baking pan with parchmente paper ( leave some hanging over the side for easy removal.)

Wash and remove the pits from eight  ripe apricots . Set aside.

Or use canned apricots

In a large bowl beat the butter and sugar until light and fluffy.

Add the eggs yolks, one at a time scrapíng down the bowl between additions .

Beat in the vanilla and lemon zest.

In another bowl add the egg whites and pinch of salt. Whip until stiff peaks form .

Add the flour to the egg yolk mixture, folding until just incorporated.

Add the one third of the egg whites folding vigorously.

Add the remaining   egg whites and fold gently until just incorporated.

Spread batter evenly in the prepared  baking pan.

Top with apricot halves. Do not press the fruit into the batter, the cake will rise  around it.

Bake about 40 minutes or until the cake is golden and springs back.

For extra aprricot flavour brush the apricots with warm apricot glaze when  the cake comes out of the oven.

To make the glaze warm the apricots jam with the water  and  brush on the fruit with a pastry brush,

Allow the cake to cool, then dust with icing sugar before cutting and serving.

print here

Cake de damascos


home made apricot jam

Our apricots tree

6 January 2022

Chocolate,honey and cherry parfait (Parfait de chocolate miel y cerezas)


With all my heart I hope that your Christmas has been happy and beautiful, because  is so nice to remember and live again Christmas memories.

I am very touched to remember my mother who loved this Christmas time so much.

I  made a  a parfait  for New Year or whenever you want,  and can be made with natural cherries or from jar or frozen cherries.

PD: Of course I thought to post this before the New year but finally is here!!

source :  Australian womens Weekly

Happy New year to all of you!!

Chocolate, honey and cherry parfait


1/2 cup almonds peeled in slices

1 teaspoon almond extract

400 grams ricotta cream

2/3  cup (230 g) honey

100 grams dark chocolate chopped

100 grams frozen raspberry

200 grams cherries  frozen or from jars

2 tablespoon honey extra


Preheat oven to 180°c (350° F)

To toast the sliced almonds, put them in a loaf mold with baking paper for 10 minutes.

Remove from the oven and let cool for a while.

In a bowl add ricotta and honey and process until smooth. Transfer mixture to a large bowl.

Fold in toasted almonds, almond extract, yogurt, chocolate raspberries and cherries.

Spoon mixture into a loaf pan. Smooth top-

Cover with foil and freeze for 8 hours or overnight until firm.

Afre a time turn  parfait onto a chopping board and cut in slices.

Divide slices among shallow serving .

Stand for 10 minutes before serving drizzled with extra honey.

Serve with extra raspberries and cherries.

friendly print here

Frozen cherries

Parfait de chocolate, miel y cerezas

14 December 2021

Orange ginger Honey Cakes (Mini cakes de jengibre y miel)


How are you? I hope all of you are Ok

 This is the most complicated but beautiful time of the year.

I adore Christmas. We have also been decorating the house, El Dito (my son) assembled the tree and Esperanza put lights around the house.

How wonderful when your kids start doing these things and because they want to.

I bring a cute and simple recipe for Christmas to give or enjoy:

Orange ginger honey cakes

I hope to make another recipe but if not everyone have a very Merry Christmas, love you so much

Source : twocupsflour.com

"Honey cakes flavored with orange, ginger and brown butter are moist witout  becoming dense"

(Two cups flour)


Orange ginger honey cakes


2 cups all purpose flour (250 g)

2 tsp baking powder

1/2 tsp baking soda

2 tsp ground ginger

1 tablespoon orange zest

8 tablespoon butter browned

3/4 cup honey (270 g)

2 tablespoon fresh orange juice

1/2 cup whole milk

2 eggs

3/4 cup granulated sugar


Preheat oven to 180°c (370°F) and prepare 3 or 4 mini loaf pans

or only a big loaf pan.

I used for baking these 3 mini loaf but you can use any loaf pan you have .
(spray them with non stick spray or a thin coating of butter.
In a medium bowl hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.

Brown your butter by placing in a small skillet on medium heat.

until better is melted. Continue to stir  and heat until butter is foamy  and brownish in color..
Pour brown butter into bowl of stand mixewr.
Add honey, orange juice, milk, sugar and slightly beaten eggs.
Mix on medium with attachment until smooth.
Slowly spoon in flour misxture on medium speed  until a cake batter is formed. (scrape sides and bottom of bowl to incorporate all ingredients
Divide butter among the pans.
Place pans on cookie sheet and bake about 28 minutes or until a toothpick inserted into the middle comes out clean .

Place pans on cooling rack to completely cool before removing
Eat and enjoy!

Loaf pans

Mini cakes de jengibre y miel