21 February 2021

Chocolate cherry Cheesecake (Cheescake de chocolate y cerezas)

 






I absolutely confess that I could not avoid the temptation to make another dessert with cherries (with plenty of fruit even in late summer)

Anyway, I know   cherry season is very short and although it can be made with frozen or jarred cherries, I wanted to make this lovely recipe I found.

I think that each season has its fruits in summers many more but then there are apples, oranges, tangerines, pomegranates, and others  beautiful fruits.

So I actually spend the year searching  recipes with fruits cause 


I love them.

This cherry cheesecake is almost like ice cream with a delicious chocolate coating.

Enjoy it !



Source : Raspberricupcakes (from Sidney)





Ingredients

Crust

2 cups (abot 200 grams)of crushed digestives biscuits (or graham crackers)

1 tablespoon sugar

1 pinch of salt

70 grams butter melted


Filling

300 grams cream cheese softened

60 grams  icing sugar

1 teaspoon vanilla extract

 250 ml  thickened cream

180 grams cherries fresh or frozen or from jar (pitted and diced)

1 tablespoon sugar

2 tablespoon lemon juice

1 tablespoon cornflour  

more 2 teaspoon cold water


Chocolate ganache

150 ml pouring cream

150 grams dark chocolate

Some cherries to decorate




Method 

For the crust

Preheat oven to 160°C (325°F). Grease a 10 x 30 cm rectangular loaf tin .

Line the base and two long sides  of the loaf tin with baking paper, this will make easier to lift the cheescake out of the tin later.

Mix crushed biscuits and sugar  and pinch of salt in  a medium bowl,

Add butter and stir until well combined.

Using yours hands spread mixture out in an even layer, then use with your fingertips to press crumb mixture into bottom of tin to form an even crust.

Transfer to a baking sheet and bake  until crust is set and golden in places , about 15 minutes.

Set crust  aside until cool.


Filling 

Place chopped cherries, lemon juice and 1 tbsp sugar in a small saucepan and place on a medium low heat, stirring until the sugar dissolves. Add the cornflour  mixture to the saucepan and stir over heat until mixture starts to thicken, then set aside to cool. 

Prepare the cheescake filling .

 Place  cream cheese , icing sugar and vanilla in a large mixing bowl and beat on high speed with an electric mixer until smooth.

Stir cherry mixture into the mixing bowl until combined . And in a separate bowl carefully beat the cream to stiff peaks. 

Fold cream into the rest of the mixture and the poor over the cooled crust,

Chill in the fridge for at least  3 hours or overnight. Lift out the tray using the baking paper and peel away from the sides , you can run a knife and the use to slice a thin layer of the sides to make it look neater.


Chocolate ganache

Place cream in a small saucepan on medium heat untiñ it just comes to the boil.

Chop up chocolate and place in a mixing bowl and  pour the hot cream over, leaving for 5 minutes to let the chocolate melt.

Whisk mixture together until smooth and pour a thin layer over the top of the cheescake. Top with some  cherries and chill about one hour before serving.


print recipe here



















EN ESPAÑOL


Cheescake de chocolate y cerezas 













Ingredientes

masa

2 tazas de galletas molidas (graham cracker o de vino)

1 cucharada de azucar

1 pizca de sal

70 gramos de mantequilla derretida


Relleno queso crema y cerezas

 

300 gramos queso crema

60 gramos azucar en polvo

2 cucharadas jugo de limon

250 gramos crema para batir


180 gramos cerezas congeladas o frescas

1 cucharada de azucar

2 cucharadas de jugo de limon

1 cucharada de maicena mas 2 cucharadas agua helada


Ganache de chocolate para cubrir

150 gramos de crema espesa

150 gramos de chocolate oscuro  en barra

algunas cerezas para decorar

5 February 2021

Double crust Cherry Pie (Pie de cerezas)

 







Before talking about the recipe itself, we have been very rare days, apart from the pandemic,  being in summer, we have had an electrical storm of rain, thunder and lightning.

Not even in the winter we had one like that.

As a consequence we were without energy for more than two days, so I made this recipe almost by candlelight.


A cherry pie, taking advantage of the fact that I had frozen cherries (many things were thawing) I made this delicious pie, it can be made with frozen cherries or jarred or natural of course.

The crust of this pie is amazing!!!

I send my love and greetings to all of you as always!


Source : The Kitchen cookbook





Ingredients

Pastry for double crust pie

2 1/2 cups all purpose flour

1/2 teaspoon salt

2  tablespoon sugar

One cup of ice butter cut in pieces

 1/2 cup of ice water to make the dough


Method

In a large bowl stir together 2 1/2 cups all purpose flour and salt and sugar.

Using a pastry blender cut the butter until pieces are pea size.

Sprinkle one tablespoon cold water over part of the flour mixture, toss with a fork. Push moistenes pastry to side of bowl. Repeat moistening flour mixture, using one tablespoon cold water at a time until all flour mixture is moistened.

Gather mixture into a ball kneading gently until it holds together. Divide into two balls.

Put in fridge  20 minutes before using.


Homemade cherry filling

3 cups fresh pitted tart cherries 

or frozen pitted cherries

1 cup sugar

2 1/2 tablespoons cornstarch

2 tablespoons of water


In a large sauce pan, bring the cherries(plus the water) cornstarch, granulated sugar and vanilla extract, to a boil.

Reduce it to a medium low heat, stirring continuosly until it thickens and bubbles

Remove from heat  and let to cool completely.

Set aside.









Assembling the cherry pie


Preheat oven to 180°c (375 °F)

On a lightly floured surface, roll one pastry ball from center to edges into a 10 inch circle (24 cm).

Ease pastry into pie plate. Repeat rolling with second pastry ball.

Stir cherry mixture, transfer to pastry lined pie plate. Trim bottom pastry even with edge of pie plate reserving trimmings.

For pastry decorations: Using a 1 inch circle (2,5 cm)cut out  circles on second pastry, reserving some circles for topping.

Place pastry on filling trim to beyond edge of the pie plate, reserve trimm8ing.

Roll some of the reserved trimmings into slim lenghts of rope the cut some stems.

Brush top pastry with a yolk with milk. Arrange circles, and stems to form some cherries on crust, brush with milk and yolk mix.

Cut three slits in top pastry to vent pie.

Bake the pie about 40 minutes  or until the filling in center is bubbly and the crust is lightly golden . Cool on a wire rack until is cool.



print recipe here




Pie de cerezas (cerezas congeladas o naturales)











Ingredientes masa


 2 1/2 tazas harina sin polvos de hornear

1/2 cucharadita de sal

2 cucharadas de azucar

1 taza de mantequilla bien fria cortada en trozos

1/2 taza de agua helada o bien fria para unir la masa

15 January 2021

Blackberry Cheesecake Bars ( Cheesecake de moras )

 





If December was really crazy, for all the things we have to do, no by the gifts I bought them online, but let me tell you January has been worse which has finally make me feel really tired and fatigued.

Just so you know why it took me a while to post a new recipe.

It is summer here in the Southern Hemisphere, with a really hot time, with a pandemic, and begin the season fruits like apricots (I have some trees) and I had to begin to make  apricots jam ...

And if you dont know the apricots is a very short season I looked them and were green and some days after they were ready!

In the middle of Christmas and New year..

Anyway today finally I made this Blackberry Cheesecake bars and was amazing and delicious and you can make with fresh or frozen blackberries.

Those who know me  by a time know how I love  berries an love so much blackberries.

A recipe really made with love, hope all of you are fine and send you tons of love !!


Gloria

Source;  The Loopy whisk





Blackberry Cheesecake bars


Ingredients

For blackberry reduction

220 grams ( 1 1/2 cups) fresh or frozen blackberries


For cheesecake crust

1 3/4 cups  crushed  digestive biscuits (you can also use graham crackers.)

70 grams unsalted butter melted


For base cheesecake filling

400 grams full fat cream cheese room temperature (Philadelphia or other cream cheese)

100 grams full fat plain or greek yogurt style yogurt, room temperature (you can use also sour cream)

120 grams caster sugar

1 1/2  tablespoon cornstarch

2 medium eggs  room temperature

1 tablespoon lemon juice

zest of 1 lemon 

1 teaspoon vanilla extract

You will also need

100 grams fresh or frozen blackberries


Method


In a small saucepan, cook thye blackberries on medium heat until they have released their juices and part of the liquid has evaporated.

Pass the blackberry mixture through a sieve to remove  the seeds and skin.

Return the blackberry juices to the saucepan and cook them further until thickened . You want them to be viscous but not quite jam like.

Remove from heat and allow to cool completely.


For crushed graham cracker  crust

Pre heat the oven to 180°c (355 °F) and line  an 8 inch square baking tin with baking/greaseproof paper.

Mix together the crushed digestive biscuits and melted butter, then press them into the lined baking tin to form a firm even layer, This is easiest doneusing the flatt bottom of a glass or measuring cup.

Bake at 180° c fo9r 10 minutes and then remove from oven and

allow to cool slightly.

 



For base cheesecake filling

Reduce the oven temperature to 140°c (285°F)

In a large bowl using a whisk, mix the cream cheese and yogurt together until smooth.

Make sure to mix rather than whisk or aerate.

You can use a stand mixer fitted with the paddle attachment on the lowest speed setting.

Add the sugar and cornstarch and mix until combined.

Add the eggs one at a time mixing well after each addition until smooth.

Add the lemon juice, vanilla and lemon zest.


Assembling the blackberry cheesecake bars

Add 1 1/2 tablespoom of the base cheescake filling into the cooled blackberry reduction and mix until evenly combined.

Set aside.

Transfer the remaining base cheescake filling on top of the slightly cooled cheesecake  crust and smooth it out into an even layer.

Gently spoon the blackberry mixture on top of the base cheescake filling and use a skewer or toothpick to swirl it around




that's is the idea (this is from raspberries)



Evenly dustribute the fresh blackberries on top.

Bake at   180°c (355 °) for about 30 minutes or until the filling is very light golden brwon around the edge and the middle is still slightly wobbly when you shake  a little the baking tin.

Turn of the oven and allow the cheescaketo cool to room temperature.

Once cooled to room temperature transfer the cheescake bars into the fridge for at least 2 hours or overnight before removing them from the baking tin and serving.




Our apricots trees calling: We are ready 






Cheesecake de moras


















24 December 2020

Christmas honey cookies (Galletas de miel y especias para Navidad)

 








All I wanted was to make this recipe before Christmas and finally here we are.

Honey and spice cookies, I made these  honey cookies and my daughter painted them.

She is seriously an artist so I asked her if she can do it because I love how she works.

She usually makes cookies for Christmas (my mom's recipe) which I have already posted but this is a new recipe.

I loved it.


This recipe is from an old magazine of recipes that we had in Chile "Paula" unfortunately no longer exists but I have several collections so I dedicate this recipe to those who worked in "Paula" Magazine from December 2002 (Pin Campaña, Paula Minte, Pia Jarpa and  Rosario Valdes who was editor in chief  many years in Paula sharing recipes to all)

Just delicious !

Merry Christmas everyone ...





Ingredients

450 grams plain flour

1 tablespoon cinnamon powder

1/2 teaspoon of cardamomo

pinch of nutmeg and ground cloves

1 tablespoon grated lemon peel

80 grams sugar

250 grams  clear honey

1 egg 

1  yolk

1 tablespoon vanilla extract

1 teaspoon of baking soda

1/2 teaspoon salt

2  tablespoons of milk


Method


In a bowl, combine the flour with the spices and add the lemon zest. Set aside.

In a small bowl put the sugar and honey plus a tablespoon of cold water, mix a little and then cook over low heat stirring until the honey and sugar are dissolved.

Then when the mixture is warm add the egg, the yolk and the vanilla.

Then combine this honey mixture with the spiced flour.

Then add the salt and bicarbonate dissolved in the tablespoons of milk.

Mix slowly until you have a soft dough. Let stand at room temperature for about six hours or overnight.

On a surface dusted with cornstarch, roll out  the dough (see if you need a little more flour) leave it 5mm thick.

Then butter two baking trays and cut the cookies into the desired shape (hearts, stars, Christmas trees)

Preheat the oven to 180 ° C and bake for 10 to 12 minutes. Remove from oven and let cool.

Cookies has be risen and firm to the touch. Set aside to cool sightly on the baking trays, and the to a wire rack to cool completely.


Frosting

2 eggs white

2 cups of icing sugar

2 teaspoon lemon juice

beads to decorate


In a bowl mix the whites with the icing sugar and the lemon juice, always stirring, add all the icing sugar until the desired consistency, if you want thicker, add a little more sugar.

Decorate or paint the cookies .

Let them dry  at room temperature, then they can be stored in a metal box.



print recipe here











Galletas de miel para Navidad







Ingredientes


450 gramos de harina sin polvos de hornear

1 cucharada de canela en polvo

1/2 cucharadita de cardamomo en polvo

Una pizca de nuez moscada y 

una pizca de clavo de olor en polvo

1 cucharada de ralladura de cascara de limon

80 gramos de azucar granulada

250 gramos de miel liquida

1 huevo

1 yema

1 cucharada de extracto de vainilla

1 cucharadita de bicarbonato de soda

1/2 cucharadita de sal

2 cucharadas de leche


Preparacion





10 December 2020

Triple chocolate donuts (Donuts de chocolate al horno)

 




 Finally  we are so close to Christmas, I love it is my favorite time to cook or bake. It was my mom's favorite time so that's why I'm always nostalgic!

Today I was finally able to make this  recipe, baked chocolate donuts (not fried) and they were very good I hope you like them.

These easy homemade chocolate donuts are filled with a fudgy chocolate filling and chocolate  glaze. 

 

And here two weeks from Christmas again in Quarantine, isn't it a crazy world? 

But I remember the lovely  Anna Frank in a more difficult time than us, locked up and still celebrate their Pesaj (Passover seder)

We cannot be less. Merry Christmas to all!


Source : Yoga of cooking







Triple chocolate donuts recipe

(9  baked donuts)

Ingredients


2  1/2 cups all purpose flour 

1/2 cup brown sugar

1/2 cup granulated sugar

2 teaspoon baking powder

1/2 tsp baking soda

pinch of salt

1/2 cup cocoa powder

2 tablespoon special dark 100% cacao powder (optional)

1/2 cup whole milk

3 ggs

1/4 cup plain yogurt

2 tablespons butter melted and cooled

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)


Chocolate glaze

1/2 cup semi sweet chocolate or chocolate chips

2 tablespoons heavy cream

2 tablespoons butter


Method

Preheat the oven to 180°c (350°F) Grease donut pan  with oil or butter.

Ina large bowl combined sifted flour, sugars, cocoa and cacao powder, baking powder, baking soda and salt.

Whisk until fully combined.

 In a separate bowl combine the milk , eggs, melted and cooled   melted butter, vanilla extract and yogurt. Stir to combine.

Add the wet ingredients to the flour mixture and stir until fully combined. If you want add the chocolate chips and stir once more.

Add batter in a piping bag (or plastic sandwich bag)  and pipe it into the donut pan. 

Baker for 10 to 12 minutes. Allow to cool be fore adding the glaze.

For chocolate glaze

in a microwave safe bowl melt the chocolate, heavy cream and butter gently in the microwave (in 30 seconds intervals and stirring in between)

Dip the tops of the donuts into the chocolate glaze and place on a cooling rack to set.

You can garnish with some Christmas sprinkles.


NOTE : If you dont have a donut pan  you can use a muffins pan like this.



The first time I made baked donuts I didn't have a donuts pan and I use this idea.
From Taste of Home  from Jenna Urben


To transform a muffin pan into a doughnut pan you will need :

Muffin pan

Aluminium foil

Cooking spray or oil

Take a square piece of foil and place ir over of your fingers.

It needs to be large enough to cover the bottom of each cup in the muffin tin.

5" x 5" square works ok.

Fold the foil around your finger gently folding the sides up, to create a mold.

Place into the cup of your muffin tin and press into place. Repeat for remaining cups



print recipe here











Donuts de chocolate al horno












27 November 2020

Tomato & roasted garlic and basil mini galettes (Mini galettes de tomate, ajo, y albahaca)

 

 



French galletes are one of my favorite foods   but  many times I did not do them in a while (there are so many pending recipes) but I had bought heirloom tomatoes of different types (although it can be made with any tomato) and I already had them.  Until today I did them, and they are so easy (tres facile).

But... if you dont know what is a galette??

A galette, more specifically the galette des rois, is one of the most beloved dishes in the french cuisine. This food is one of the most popular types of galettes and is composed of a delicate pastry dough with a small charm, hidden inside.

 More often than not, this pastry takes the form as a sweet, open faced tart piled with with fruit, but many still love the endless savory combinations that can turn a galette into a main course.

They are popularized in american cuisine by vegetarians. While the classic greens of a salad are great or who choose a meat-free life, galettes are a surprisingly great way to bridge the two worlds of food.



Source :  Floursinyourhair





Ingredients Crust

3 cups of all purpose flour

1/2 teaspoon sugar

1 teaspoon salt

6 tablespoons butter (cold and cubed)

2 tablespoons olive oil

1/2 cup ice water


Gallete filling


Garlic 1 head

Cherry tomatoes (halved) 3 cups

or regular tomatoes in cubes or slices

1 tablespoons olive oil  more 2 tablespoon  oil divided

 1  onion (medium) peel in slices

Feta cheese or other cheese  (crumbled ) 2/3 cup

 1/2 cup fresh basil leaves

salt and pepper (to taste)


  Note: about garlic you can roasting several extra heads of garlic at a time - it's delicious on everything from salads to sandwiches and keeps well in the fridge.



Method

Crust

In a medium bowl whisk together the flour, sugar, and salt

Cut in the butter using your fingertips or a pastry blender until the largest pieces are the size of tiny pebbles. Add the oil  and ice water.

Then use a rubber spatula to pull the dough together .(If is needed add some flour)

Knead a couple of times with your hands, then divide the dough in  five equal pieces .

Flatten each piece into a disk and wrap them in plastic individually.

Refrigerate for 45 minutes.


Roasted garlic

Preheat the oven to 370 ° F (180°c) and line a large baking sheet with parchment paper. Cut the top of the head of garlic to expose the tops of the bulbs, leave the papery skin itact.

Drizzle  wthe bulbs with 1 tablespoon of olive oil.

Wrap tightly in aluminium foil. Bake in baking sheet for 30 to 35 minutes until the cloves are softened smelling.

Set baking sheet aside to use later..

Once the garlic is cool enough to handle pop the bulbs out of their casings. In a small bowl use a fork to smash into a smooth paste.


Filling and assembly

Peel, halve and thinly slice your onion. Heat two tablespoons of olive oil in a large non stick pan to  medium to low heat.

Once hot add the onions. Once onions have started to turn golden color lower the heat.

Sprinkle a few pinchs of salt over the onions and stir to combine. Cook on low heat by 15 minutes. Remove from heat.

While onions are caramelizing halve the cherry tomatoes..

Place on a cutting board and sprinkle with salt.

Chop the basil into thin strips.


On a lightly floured surface, roll each piece of dough out into a 6 inch circle (16 cm).

This dough is so flaky if is tearing just patch it and put in the fridge by a while.

Transfer the circles to the baking sheet you used earlier to roast the garlic.

Brush each circle with the roasted garlic paste, leaving a 1 inch border around the edges.

Divide the caramelized onions evenly between the galette and add the crumbled  cheese layer. Finish with the tomatoes. Fold the edges of the crust up around the filling in.

Bake at 180°c (370°F) until tomatoes are starting to burst and crust is golden.

Transfer to a wire rack and cool for a while. When cool sprinkle with basil leaves.

Galette keep in the fridge for up to 5 days, but really I dont think they'll make  it that long.


Print recipe here










Mini galettes de tomate, ajo y albahaca





Ingredientes masa

3 tazas de harina sin polvos de hornear

1/2 cucharadita de azucar

1 cucharadita de sal

6 cucharadas de mantequilla (bien fría y en cubos)

1 cucharadas de aceite de oliva

1/2 taza de agua fría



Relleno de la galette o tartas

Una cabeza de ajo

3 tazas de tomates pequeños cherry  u otros

3 cucharadas de aceite de oliva o aceite de maiz u otro

1 cebolla mediana pelada y cortada a lo largo

 2/3 taza queso feta u otro granulado o en trozos chicos

1/2 taza de hojas de albahaca

sal y pimienta a gusto


Preparacion masa

En un bowl mezclar la harina, sal y cucharadita de azucar.

Cortar la mantequilla en trozos e ir agregando de a poco mezclando con el aceite de oliva y el agua fría.

Unir todo bien hasta formar una bola de masa.

Si es necesario agregar un poco de harina.

Amasar un poco la masa  entonces dividir la masa en 5 o 6 partes.

envolver cada trozo de masa en papel film plastico y refrigerar por unos 45 minutos.

Asi la masa quedara con mejor consistencia.


Precalentar el hrno

 180 °c y en una bandeja de horno o de esas para galletas colocarle papel mantequilla.

Cortar y pelar el ajo (pueden ser dos ajos) y colocar en la bandeja.

Agregarle el aceite de oliva u otro aceite de canola o maiz.

Cubrir con papel aluminio y dejar hornear unos 30 minutos.

Dejarlos enfriar.

Molerlos un poco mezclandolos con el aceite como haciendo una pasta.


Relleno y armado de las galettes o tartas

Pelar y cortar la cebolla a lo largo tipo pluma.

Colocar en un sarten y agregar unas dos cucharadas de aceite a fuego medio. Dorar un poco.

Agregar un poco de sal y revolver .Dejar que se doren o caramelizen un poco. Apagaqr y dejar enfrair un poco.

Mientras picar los tomates o cherry o sino en cuadrados si son tomates grandes, dejar en una tabla de madera mientras y cortar finita la albahaca tambien.

Para hacer las tartas

En una superficie o tabla enharinada estirar cada trozo de masa para cortarla igual uso un plato de unos 16 cm. 

Ir acomodando las masa en una bandeja con papel mantequilla(puede usarse la misma del ajo)

Con la pasta  y aceite de ajo pintar la base de las tartas .

Despues repartir la cebolla  entre todas las galettes poner bien al centro porqeu despues hay que doblar los bordes.

Colocar sobre la cebolla trozitos del queso repartiendo en todas.Siempre en el centro de la masa. Finalmente agregar los tomatos trozados o cortados,repartir trocitos de albahaca picada. Reservar un poco para servir.

doblar los bordes por la orilla hacia dentro como se ve en la foto.agregar un poco de sal y pimienta.

Cocinara 180°  hasta que los tomates empiezan como a reventarse un poco y los bordes de la tartaletas se ponen dorados, si ya estan los bordes dorados estasn listas.

Deberia ser unos 15 a 18 minutos. Depende de cada horno.

Dejar enfriar un poco antes de servir y agregar mas albahaca picada

Se pueden calentar si quedaron en microondas pero aqui se las comen hasta frias. la masa es muy rica.