Chocolate and orange Bundt cake (Bundt cake de chocolate y naranja)

And finally spring officially arrives here.

But it has been a mix as it is this time, some days is rains others it is hot, and very windy,but  it is good for now because the next month (November) begins to be very hot,

 

In any case, I take advantage of the last oranges of our tree and to decorate the orange/chocolate bundt cake use the orange blossoms that are so pretty.

 

I know that autumn is beginning in the northern hemisphere, I love autumn is my favorite season.Many of you know that .

Thanks for coming and being here. A hug for everyone

This recipe is for and Chocolate/orange  bundt cake with a chocolate sauce. Delicious!

 Adapted from : letsdishrecipes.com

Chocolate/orange bundt cake

Ingredients

3 cups all purpose flour

1 1/2 cup of sugar

2  teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon ground cinnamon

3/4 cup  unsweetened cocoa powder

2 cups orange juice

3 eggs

3/4 cup unsalted butter

1/2 cup greek yogurt

2 tablespoon  grated orange zest

Glaze

1 cup powdered sugar

2 tablespoon cocoa powder

2 tablespoon orange juice

Method

For cake

In the bowl of a stand mixer fitted with a paddle attachment, beat butter, and sugar until light and fluffy, add eggs one a 

at a time, make sure to beat well after each addition and finally the greek yogurt

Set aside.

In a bowl combine the flour, baking soda and baking powder, cinnamon and cocoa. Stir and add the the cream butter alternating the orange juice, , and finally mix until just combined.

Preheat oven to 325 ° F (180°c)and gerously spray a bundt pan cake  with non stick baking spray and add flour.

Pour the batter into the prepared pan, tapping the bundt pan on the counter to release any air bubbles. Bake until a toothpick inserted near center of cake  comes out clean, (just a few crumbs) about 45/50 minutes

Cool in pan for 15 minutes.

For glaze

Meanwhile  make the glaze by stirring the powdered sugar and cocoa powder together in a medium bowl. Whisk in the orange juice  1 tablespoon at a time, until glaze reaches a good consistency for drizzling over the cooled cake.

If you like garnish with some orange blossoms or orange zest over the cake

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Orange blossom tree

Bundt cake the chocolate y  naranja

A really windy day

Apple and almonds galette (Galette de manzanas y almendras laminadas)

Hi to all , I m here  with a new recipe .

 How are you doing  last time?, here a little better although I go out only some times and I do not care, and waiting for spring, Next time I will take some photos, today the light went out  fast  still we are between winter and spring but there are already trees that are blooming.

Needless to say, I loved this Galette of apples and almonds, in general I love all the recipes with apples, it is very fast and the dough is not difficult, I added the rolled almonds because I like it.

Thank you for being, for coming and for being my friends, I love you very much

hugs

Source : Lemons + Anchovies

Recipe Apple and almonds Galette

Ingredients

For dough

1 1/2 cups all purpose flour 

1 tablespoon granulated sugar

130 grams butter salted or unsalted 

1 teaspoon almond extract

pinch of salt

5 to 8 tablespoons ice water

For the filling

4 medium apples (granny smith or fuji) peleed,cored  and sliced

1/4 cup granulated sugar

2 tablespoon al purpose flour

1 dash or two ground cinnamon

1 egg beaten for brushing dough

Sliced almonds (about 20 grams)

Method

In a medium bowl, combine the flour, sugar salt and cubed butter and toss lightly with yours fingers until the butter  cubes have been coated in flour.  Using both hands pinch the butter with your thumb until you have crumbs.

Some of the butter pieces will be smaller and is okay.

Add three to four tablespoons of Ice water to the butter/flour mixture  and incrporate the water into the flour. You want to add enough ice water to bind the dough  but not too much. Add more water one tablespoon at a time, incorporating the water and pressing the douh into a ball  to see how well it binds.

The important is to incorporate enough water to eliminate most

of the dry spots into dough, be careful not add too much so the dough becomes too wet and sticky.

Press the dough into a ball while  it's in the bowl and as soon as itcomes together without crumbling  it's done.

Take a piece of  plastic wrap and press it into nthe bowl  and lift it. Wrap the dough completely in the plastic and refrigerate for at least two hours or overnight.

Prepare the  filling

When you are ready to bake , preheat the oven to 180°c (375°F) .

Toss the apples slices in a large bowl with the sugar, flour and cinnamon. Let by 15 minutes.

Assemble the galette

 Take the chilled dough from the refrigerator and roll out on a floured surface to roughly  a 13  inch round ( about 30 cm)

Transfer to a baking sheet lined  with parchment paper. Leave a border since you'll be foldingthis over the apples. Arrange the apples slices over the dough and fold  the outer edge of the dough onto the apples. Brush the dough  with the  egg wash  and sprinkle with sliced almonds over the galette.

Baker for 30 to 35  minutes or until the  the crust is golden and flaky.

Serve alone or with whipped cream or vanilla Ice cream

Print recipe here

Galette de manzanas y almendras laminadas

Ingredientes

masa

1 y 1/2 taza de harina sin polvos de hornear

1 cucharada de azucar granulada

130 gramos de mantequilla

1 cucharadita extracto de almendras

pizca de sal 

5 a 8 cucharadas de agua helada 

Relleno de manzanas

4 manzanas medianas verdes o fuji

(peladas, y cortadas en trozos)

1/4 taza de azucar granulada

2 cucharadas de harina sin polvos de hornear

1 cucharadita de canela molida

20 gramos almendras en laminas

1 huevo batido para dorar la masa

Mixed Berry Muffins (muffins de berries )

 

 

All this time I was thinking to make a recipe for my blog, but  you know when you want to do it, something   happens like maybe the dogs escape from home around here , or someone is a little sick, there is  a lot  of things from the daily living.

(There are a bunny living inside the house)

all these ....

And because the recipe is more than the food,  is the photos, the necessary light, the china you think to use and others  things. ..you know..

So yesterday whatever happened, I started to prepare everything.

It is just me or you also feel that this year has been so crazy with everything that happens even in the world.

The pandemic, wars, diseases has been a tremendous year.

 Anyway  really hope you like these berry muffins are delicious and so quick and everyone loves them.

For the recipe you can use fresh or frozen berries.

In my recipe I had a mixture of raspberries, blueberries and blackberries but it would go well with any berry.

Here spring is approaching but it is still very cold, and even snowed in the mountains although it has rained little.

And many of you are looking forward to the Fall that I love.

I want to tell you that especially in this time when I have hardly gone out except to buy some things I really like when come here  and see the recipes.

    And...    I want to  thank you for all yours visits and friendship by this time,

Hugs to all  ❤❤❤

Adapted from ::Women weekly food

Mixed berry Muffins

Ingredients

2 1/4 cup self raising flour  (335 grams)

1 cup sugar

1 teaspoon vanilla extract

2 eggs lightly beaten

100 grams butter melted

1 cup greek yogurt or milk

1 teaspon grated lemon rind

250 grams fresh or frozen  mixed berries 

(or only raspberries or blueberries)

Method

Preheat oven to 180°c (350° F)

Line a 12 count muffin tin with cupcake liners  or spray some disposable muffin cases and place  on an oven tray.

Sift flour into a large bowl add sugar and vanilla extract, eggs, butter, greek yogurt and lemon rind.

Add berries stir through gently.

(Reserve someones for muffins top)

Divide muffins mixture among holes of prepared pans.

Bake in the center of the oven for 20 to 25 minutes or until tops are golden and a toothpick inserted into the center come out clean.

Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Note:

Roll frozen berries lightly in a small bowl of flour before and add them to the batter.

Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color

 

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Muffins de berries 

Ingredientes

2 1/4 tazas de harina con polvos de hornear

1 taza de azucar granulada

1 cucharadita extracto de vainilla

2 huevos ligeramente batidos

100 gramos de mantequilla un poco derretida

1 taza de yogurt natural o griego sin sabor

o 1 taza de leche

1 cucharadita de cascara de limon rallada

250 gramos de berries surtidos o de un  solo tipo (frambuesas o moras o arandanos)

frescas o congeladas

Preparacion

Tomato, basil and ricotta tart (Tarta de tomates, albahaca y ricotta)

 

The force of life keeps everything going despite pandemics, sorrows and pain.

In between moments of small happiness  (that's what I call it) moments when everything seems fine. They are fleeting but I guess that's life.

I hope all of you are well in the northern hemisphere in summer and here in winter. It has rained very little this year and this really worry me.

We need it to rain. Hopefully August would be more benign in rains.

At least the mountains are snowy and it's been very cold.

Regarding how much I wanted to make this tomato, ricotta and basil tart recipe, it is delicious.

I love this tart recipe, especially the crust.

You can use little tomatos or tomatos slices.

Source : Food to love

 Recipe

Ingredients

130 grams cherry tomatoes halved

1 1/2 shortcrust pastry ( recipe below  )

80 grams basil leaves

200 grams ricotta cheese

2 eggs lightly beaten

1/3 cup grated cheese

salt and a pinch of black pepper

Shortcrust pastry for tarts

(love this pastry)

Ingredients

300 grams plain flour

100 grams butter diced 

1/2 teaspoon of salt

some cold water (abut 3 tablespoons)

Method

Sift plain flour in a large bowl, add 100 grams diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir 1/2 teaspoon of salt then add 3  tablespoon water and mix to a firm dough. 

Knead the dough briefly and gently on a floured  surface.

Wrap in cling film and chill while preparing the filling.

Note : Dont add too much water or the pastry wil be hard.

Making the tart

Preheat oven to 180° c 

Roll and cut pastry to fit 11 cm  x 35 cm rectangular tin(or other tin)   ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.

Because the filling is wet, the pastry need to be blind baked before adding the mixture.

Trim the bottom all over with a fork and bake about 20 minutes.

Remove from oven and allow pastry case to cool.

In a medium bowl mix the ricota cheese, parmesan cheese , salt, black pepper, and eggs until well incorporated.

Spoon the ricotta mixture evenly over the crust .

Top with tomatoes cherry or tomato slices  and add some basil leaves. ( Set aside someones leaves to serve the tart)

Bake about 20 minutes or until filling is set  and lightly browned.

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Tarta de tomates, albahaca y ricotta

Lemon blueberry tart (Tarta de arandanos congelados o naturales)

 

And here we go again with another recipe.

It is impressive how the days and months go by. Winter has finally arrived with everything it belongs to, cold, frost I would like it to rain but it has rained  only a little. 

So it is while I know that in the northern hemisphere they die of heat. Tremendous.

Hope all of you are OK!

For weeks I wanted to make something like this blueberry tart and lemon is a plus in this recipe.

It is not complicated and I have tried to be as clear as possible.

Anyway, you already know that you can ask me anything.

I hope everyone is well, enjoy the summer there and we enjoy our winter.

Finally , life is one cycle after another.

A hug and thanks to all who come, all of you always warm  my heart!

Gloria

PD : This tart lasted only one day here !

Adapted from : Sally baking Addiction

Recipe Lemon blueberry tart

Blueberry sauce

Ingredients

2  cups  fresh or frozen blueberries

1  1/2  teaspoon cornstarch

2 teaspoons lemon juice

2 tablespoons of granulated sugar

Shortbread crust

1/2 cup (115 grams) unsalted butter (melted)

1/4 cup (50 grams) granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups  all purpose flour

Filling cream

1 can full fat sweetened condensed milk 

(14 ounces weight)

6 tablespoons lemon juice

1 teaspoon lemon zest

2 egg yolks

Method

Blueberry sauce: 

Mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warme the blueberries and sugar together in a small  saucepan over medium heat.

Stir occasionally for 3 minutes.

Stir in the cornstarch mxture. Cook for 2 more minutes as the sauce thickenes, stirring and mashing the blueberries only a little.

Remove sauce from heat and set aside at room temperature.

Crust

Preheat oven to 180°c  (350°F)

Mix the melted butter, sugar, vanilla extract and  salt together in a medium bowl. Add the flour and stir to completely combine.

The dough wil be a littele greasy and very thick. Using a rubber spatula or your hans  press dough firmily intoa 9 inch tart pan ( 23 to 24 cm) making sure the layer of crust is even on the bottom and all around the sides. 
you can use the bottom of a measuring cup to pack the crust in too.

Bake for 15 minutes or until the edges are very ligtly browned. Remove from the oven  using a fork  poke a few holesall over the top of the warm crust. This helps the filling stick.

Filling

Whisk all of the filling ingredients together until combined. Pour into warm crust.

 Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use in this step.

Drop spoonfuls of blueberry sauce all over the top ( As in the image below ) using about half of the sauce.

Using a toothpick or knife, gently swirl the sauce and filling together.

Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.

Bake for 17-19 minutes just until the center of the tart no longer jiggles when you give the pan a light tap. It will be a little sticky on top.

Remove the tart from oven and place on a cooling rack. Cool completely at room temperature  and then chill in the refrigerator uncovered for at least 2 hours and up to 1 day.

After chilling remove the sides of the pan if your pan has removable sides.

Slice and serve with optional garnishes including blueberry sauce .

Cover leftovers tightly and refrigerate.

Print recipe here

(Picture from Sally baking Addiction)

Tarta de arandanos  y limon (congelados o naturales)

Ingredientes

salsa de arandanos

1 1/2  cucharadita de maicena

2 cucharaditas de jugo de limon

2 tazas de arandanos frescos o congelados

2 cucharadas de azucar

Masa de la tarta

1/2 taza de mantequilla (115 g) derretida

1/4 taza de azucar granulada (50g)

1 cucharadita de extracto de vainilla

1/4 cucharadita de sal

2 tazas de harina sin polvos de hornear

Relleno 

1 lata de leche condensada con azucar

6 cucharadas de jugo de limon

1 cucharadita de ralladura de limon

2 yemas 

Preparacion

Chocolate orange Madeleines recipe (Magdalenas de naranja y chocolate)

 

And here we go again, winter begin here  and   on the northern hemisphere the summer , just take care, I heard that you will walk without a mask, I do not know, what I have learned that this  virus sometimes comes and goes.

In any case, we are still in quarantine here.

Today's recipe is orange and chocolate madeleines.

What can I say? My mom loved  madeleines

She told me that my Spanish grandmother always had madeleines  and scones there in Punta Arenas (very south of Chile) for tea time.

Finally our recipes and our kitchen is a compendium of our mothers and grandmothers and that is why we enjoy these recipes.

My granny  was married with a lovely English man so she received visits from many English ladies.

A hug to all who comes here and thanks!

Source : Panpepato senza pepe (Original in italian)

Oranges from my yard

Tea time

Chocolate orange madeleines recipe

Ingredients

3/4 cup sugar

2 eggs

3 tablespoons salted butter

(room temperature)

1 cup flour all purpose

2 tablespoon  organic orange zest

1 tablespoon orange juice

1 bar of dark chocolate 

Method

Preheat oven to 180° C  (375°F)

Generously grease each madeline mold with butter.

Whisk eggs, sugar and butter  together until fluffy and creamy.

Add flour and orange zest and orange juice and mix until just  combined 

Divide batter  between pans or molds and bake for 10 to 12 minutes

Invert pan and let the madeleines  cool for 5 minutes

While madeleines are cooling melt chocolate  being very careful not to burn .

Once the madeleines are cold dip them head first into chocolate.

Place the dipped madeleine on a plate  covered in wax paper and let chocolate harden by 10 minutes in fridge.

print recipe

Pans you can buy in ebay or Amazon 

Magdalenas de naranja y chocolate

Nota

Si bien hay moldes especiales para magdalenas en E bay  se puede usar moldes de muffins.

Los mejores y no tan caros son los de Ebay. Mercado Libre muy caro. Por ejemplo este de silicona es muy bueno y salia como 12.000 lo digo porque si alguien quiere comprar.

Y a veces el envio es barato o gratis.

Los moldes duran casi para siempre.

Ingredientes

3/4 taza de azucar

2 huevos

3 cucharadas de mantequilla temperatura ambiente

1 taza de harina sin polvos de hornear

2 cucharadas ralladura de naranja

1 cucharada de jugo de naranja natural

1 barra de chocolate amargo 60% cacao

Preparacion

Precalentar el hono a 180° c  (375° F)

Enmantequillar los moldes de magdalena o de muffins   y enharinar un poco para  cuando se agregue la masa el molde este listo.

En un bol batir los huevos,azucar y mantequilla hasta que la mezcla este liviana y cremosa, lo hago con una cuchara de palo.

Suavemente agregar la harina, la ralladura de naranja y el jugo de naranja, hasta que este bien mezclado.

Repartir con una cuchara la mezcla entre los moldes de magdalena que estan enmantequillados.

Llevar a horno y  hornear por unos 10 a 12 minutos, ver si estan dorados y secas estan listas. Se cocinan rápido.

Dejar enfriar las magdalenas unos 5 minutos y retirar suavemente con la punta de un cuchillo.

Mientras las magadalenas se enfrian derretir a fuego muy suave o en microondas, si es en microondas debe ser cada 15 segundo e ir probando debe estar cremoso y no recalentar.

Despues ir pasando las magdalenas por el chocolate, solo la punta y dejar en un plato para que se sequen.

Despues llevar al refrigerador por unos 10 minutos para que se enfrie el chocolate y estaran listas.

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