30 April 2012

Lemon and blueberry muffins ( a new recipe)

Love muffins every tie are special for coffe or tea any time and really light, and I love this recipe from BBCfood with blueberries and lemon, really nice!


100 grs. butter
250 grs. self raising flour
1 teaspoon of bicarbonate soda
100 grs. sugar
150 grs. blueberries
1 lemon zest only
2 eggs
120 grs. natural yogurt


Preheat the oven  to 190°c.
Line a 12 hole deep muffin tin with paper cases.

Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.

Sift the flour and bicarbonate of soda into a large bowl and stir
in the sugar ,blueberries and lemon zest.

Bet the eggs with a large whisk until smooth then beat in the yogurt snd melted butter until well combined. Stir into the flour mixture with a large metal spoon until be mixed.

Divide the batter between the muffin cases.
Bake for 20 minutes or until well risen and golden brown. Serve warm or allow to cool on a wire rack.


Im sharing with



Muffins de arándanos y limón

Me encantan los muffins porque son ideales para una taza de té o café, o jugo:)

Estos me encantaron por que tienen ese toque de limón con arándanos que me gusta mucho.


100 grs. de mantequilla
250 gramos de harina con polvos de hornear
1 cucharadita de bicarbonato de soda
100 grs. de azúcar
150 gra. de arándanos congelados o frescos
1 limón solo su ralladura
2 huevos
120 ml de yogurt natural


Precalentar el horno a 190 ° c.
Preparar un molde de muffins con 12 capsulas.

27 April 2012

tomato and green pepper Little pizzas

If you see my labels you will see  others pizza recipes, but this is the I love to ake by these days I find it in CountryLiving Magazine and is simple and delicious
I made little because was for a special day.
For these little pizzas I used tarta  little tins, and  also I use the same for quiches too!

Ingredients (6  little pizzas)

2 1/2 cups all purpose flour
1/4 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon of sugar
1 teaspoon active dry yeast
2 tablespoon of olive oil
1 1/2 teaspoon of vinegar
warm water


1 cup of tomato sauce
3 tomatos peel and in slices
1 1/2 tablespoon of  green pepper chopped
200 grs. mozarella cheese in slices
100 grs. grated parmesan cheese

(you can use others toppings you prefer : pesto, olives, roasted tomatoes,red onions, ricotta, mushroom , other cheeses, etc.)


In a small bowl mix 1/4 cup of warm water, sugar and active dry yeast.
In a glass mix 3/4 warm water, oilve oil and vinegar.

In a large bowl combine 2 1/2 cups of all purpose flour,the whole wheat flour and salt, mix well and add the liquid you mix with water and yeast and the oil with water and vinegar,
Using a wooden spoon stir until a soft, shaggy dough forms.
Add 1 tablespoon of water if is needed.Or flour if is needed.
On a floured surface knead dough, about 10 minutes.
Form dough into a ball and place in a oil bowl cover with a towell and let by  1 hour.
Using a rolling pin make the discs if you like the littles or a big round pizza,
Transfer the dough pizza to a mold sprinkled with cornmeal.

Preheat the oven to 180°c.

Top dough with a thin layer of tomato sauce.
Sprinkle with oregano chopped.
Place the tomatos slices. Powder with a little salt, Add the cheeses first in slices and the top with grated parmesan, in the top add some pieces of green pepper.

Bake at oven until crust is golden, about 10 to 15 minutes.

Print recipe here


Pizzas de tomate y pimiento verde

Si ustedes ven el link the pizzas tengo varias recetas pero esta última que les comparto la masa es espectacular .
Está adaptada de una receta de Country living.


2 y 1/2 tazas de harina sin polvos de hornear
1/4 taza de harina integral
1 cucharadita de sal
1/ 2 cucharadita de azúcar
1 cucharadita de levadura en polvo
2 cucharadas de aceite de oliva
1 1/2 cucharadita de vinagre blanco
agua tibia

Para el toping
1 taza de salsa de tomates
3 tomates medianos sin cáscara
y en rodajas
sal y orégano
1 1/2 cucharadas de pimiento verde picado fino
200 grs. de queso mozarella en lonjas finas
100 grs. de queso parmesano rallado


En un bol pequeño mezclar 1/4 taza de agua tibia, azúcar y levadura.


25 April 2012

Rum and raisins Cupcakes

These Rum and raisins Cupcakes were a nice and yumm surprise, really the rum is something specially and the raisins are soaked in rum, I adapted this recipe from  one of my favorites site goodtoknow.com  (from Victoria Thread) from England.

INGREDIENTS (10 cupcakes)

200 g caster sugar
150 g. butter
200 g. all purpose flour
1 1/2 teaspoon of baking powder
40 g cornflour
3 medium eggs
30 ml milk
1 teaspoon vanilla extract
1 1/2 tsp cinnamon
150 g. raisins
3 tablespoon dark rum

For the cream topping

 300 ml double cream
3 tbsp icing sugar


The night before, chop up the raisins into chunks, place them in a bowl with the dark rum and leave to soak over night.

.Preheat your oven to 170°C/ and place 10 cases in a muffin tin.
Sift together the flour, baking powder, cornflour and cinnamon.
Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

Add 1 egg, 1 third of the sifted flour mix and a splash of milk and beat until just combined.
 Repeat until all the ingredients are combined.
 Fold in the rum-soaked raisins, keeping 30g of raisins and a bit of juice back to decorate.

Divide the batter between the cases and bake for 20-25 minutes depending on your oven.
Cool in the tins for 10 minutes before moving the cakes to a wire cooling rack.
To make the cream topping
    Add the cream and icing sugar to a large mixing bowl, then beat for 2 minutes with an electric whisk until smooth and firm enough to pipe. Don't whisk too long or the cream will be too thick to pipe and look lumpy.
Piping a swirl
Attach the nozzle to the piping bag and place in a tall glass, pulling the bag down around the glass. Fill the bag 2/3 full with the cream topping and twist at the top of the bag to close.

To pipe a swirl, apply pressure to the top of the bag and pipe a star shape in the middle of the cake. Release the pressure and pull up quickly.

Then, start at the outside edge of the cake and pipe around the star and build up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull up quickly.
Add the chopped raisins and a bit of juice to the tops to decorate.


Im sharing with

    Cast Party Wednesday
Miz Helen’s Country Cottage

Cupcakes con ron y pasas

    Estos cupcakes quedan muy buenos estan basados en una receta de uno de mis sitios favoritosgoodtoknow.com de Inglaterra.El toque creo que es el ron y las pasas, les dan un gusto especial
    200 grs. azúcar glass o azúcar en polvo
    150 grs. mantequilla
    200 grs. harina sin polvos de hornear
    1 1/2 cucharadita polvos de hornear
    40 grs. maizena
    3 huevos medianos
    30 ml de leche
    1 cucharadita extracto de vainilla
     150 grs. de pasas
    3 cucharadas de ron
    Para el topping
    300 ml de crema o nata para batir
    3 cucharadas de azúcar glass
    La noche anterior remojar las pasas en ron.
    Al otro día precalentar el horno a 170 °c y preparar en un molde de muffins los moldes de papel para los cupcakes (10)
    Mezclar juntos la harina, polvos de hornear,maizena y canela.Aparte batir la mantequilla con la esencia de vainilla hasta que esté suave y cremosa.
    A esta mezcla agregar un huevo, un tercio de la mezcla de harina y un poco de leche, unir bien esta mezcla y continuar agregando los otros huevos y el resto de la harina.
    Luego agregar las pasa con ron (reservar unas pocas para adornar)y un poco de jugo de ron para decorar, repartir la mezcla en los moldes de papel y llevar a horno por 20 a 25 minutos hasta que esten ligramente dorados.
    Retirar y dejar enfriar antes de sacar del molde.

23 April 2012

Chicken Breasts in Caper Cream Sauce

My kids never eaten capers before  but my son really  loved this plate and me too:)

But love how capes tasted in this sauce. And only are some tablespoons you have to use.. Easy and yummy, simple and delicious


4 boneless, skinless chicken breast halves
2 tablespoon of butter
salt and pepper
3 tablespoon capers
2 tablespoon juice capers
3/4 cup heavy cream
1 baby leaf

Source: Revista Paula Cocina  año 1991


Preheat oven to 180 ° c
In a medium saucepan melt the butter and the breast chicken.
Turn chicken frequently, until brown, about 5 minutes
 Remove chicken to an oven dish.
Add to skillet the remaining ingredients, capers, caper juice, bay leaf, pepper and a pinch of salt, finally the heavy cream, bring to boil, reduce heat and cook about two minutes.
Always stirring.
Remove the bay leaf.
Pour the sauce over the chicken .Cook for about 40 minutes. Bath  with the juice during cooking.
Serve chicken with caper sauce.

Im sharing with


Our Delightful Home


Pechugas de pollo en salsa de alcaparras


2 cucharadas de mantequilla
pechugas de pollo cortados en mitades o cuartos
3/4 taza de crema larga vida
3 cucharadas de alcaparras (Usé marca Gourmet, muy buenas)
2 cucharadas de jugo de alcaparras
1 pizca de sal (es cuestion de gusto pero las alcaparras
de por sí tienen sal)
1 hoja de laurel

Adaptada de revista Paula Cocina año 1991.


Precalentar el horno a 180°c
En un sartén mediano derretir la mantequilla y dorar las pechugas de pollo en cuartos o mitades.

Colocarlas en una fuente de horno y reservar.
Agregar a la sarten (que aún tiene mantequilla), las alcaparras, la crema, jugo de alcaparras,  una pizca de sal, pimienta y la hoja de laurel.
Cocinar llevando a ebullición, despues bajar el furgo y cocinar durante unos dos minutos.
Revolver siempre ocasionalmente. retirar la hoja de laurel.
Entonces verter la salsa sobre las pehugas de pollo y llevar a horno por unos 40 minutos.
Rociar con el mismo jugo ocasionalmente mientras se cocina.

20 April 2012

Dark fudgy brownies

Some nice and sweet for the weekend, maybe some brownies?
I have others brownies recipes in my labels if you want to see and really nice, but I have to say THESE are amazing, is like eat a moist and delicious chocolate I swear!
This recipe is from Eating Well  and only have 86 calories by serving (lol)
Is really nice!
I add to eat some strawberries and was nice!

Ingredients (18 brownies)

3/4 all purpose flour
2/3 icing sugar
3 tablespoon unsweetened cocoa powder
100 grs. semisweet or bitter chocolate coarsely chopped
1 1/2 tablespoon of canola oil
1/4 cup granulated sugar
1 1/2 tablespoon light corn syrup
blended with 3 tablespoon of warm water
1 teaspoon vanilla extract
pinch of salt
1 large egg


Preheat oven at 180°c
Line a square baking pan with foil (I use mine 30 x 20 cm)
Coat with cooking spray.
Sift flour,  icing  sugar and cocoa together into a small bowl.
Combine the chocolate and oil in a heavy medium saucepan, place over  the lowest heat, stirring, until just melted and smooth, being very carefully the chocolate does not hoverheat.
Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt,until the sugar dissolves.
Vigorously stir in egg until smoothly incorporated.
Gently stir in the dry ingredients and add the chocolate just until well blended.
Turn out the batter into the pan spreading evenly.
Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, bake by 20 to 24 minutes.
Let cool completely . (about 1 hour)
Carefully peel the foil of the bottom, cut over on a cutting board.
You can serve with some strawberries if you like. (optative)

print recipe here

Im sharing with


Fudge brownies

Tengo otras recetas de brownies en mis labels pero realmente estos me encantaron, es como comer un trozo de chocolate, húmedo y delicioso.
Esta receta la adapté de Eating well.
Aunque no lo crean cada trozo tiene 86 calorías (un brownie típico tiene aproximadamente 150 calorías)

Ingredientes (18 brownies)

3/4 taza de harina sin polvos de hornear
2/3 taza de azúcar glass o azúcar en polvo
3 cucharadas cocoa en polvo sin azúcar
100 grs. de chocolate en trozos bitter o semi amargo
1 1/2 cucharada de aceite de canola o de maravilla
1/4 taza de azúcar granulada
1 1/2 cucharada de jarabe de maiz
disuelto en 3 cucharadas de agua tibia
1 cucharadita de extracto de vainilla
1 pizca de sal
1 huevo grande


Precalentar el horno a 180°c

18 April 2012

Polenta Biscotti

Biscottis are one of my favorites for a  coffe or tea I love dip them in tea, is like a cookie but not at all is better I think, and the best each biscotti only have 58 calories (this recipe) others you can add chocolatte chips or almonds etc.
But I think that I love these only with the polenta:)

with honey:)

Source: Eating well magazine


2 cups all purpose flour
1 cup of sugar
1/2 cup fine cornmeal or polenta
1 teaspoon of baking powder
1/4 teaspoon of salt
3 large eggs
2 tablespoon of canola oil
1 teaspoon of vanilla extract


Preheat the oven about 180°c.
Coat 2 large baking sheets with cooking spray.
(or moist with oil a piece towell kitchen and put in the baking sheet)

Whisk flour, sugar,cornmeal or polenta, baking powder and salt in a large bowl.
Whisk eggs, oil and vanilla in another bowl  until frothy and well combined.
Add the egg mixture  to the flour mixture and stir with a spoon until a soft dough forms.
Turn the dough out onto a well floured work surface. Divide it in half and shape  each half in a long about 30 cm. and 6 cm of wide.(12 inches long by  2 inches of wide)
Brush the excess of flour and place the longs in a baking sheet.

Bake them about 25 minutes or until look  little golden.
Remove from the pan and let cool about 20 minutes. Reduce the oven temperature to 160° c.
Place the longs in a cutting board and slice diagonally  slices using a serrated knife.
Divide the biscotti in between the baking sheets.
Return them to the oven  and bake until lightly colored and dry
(1bout 18 minutes)
Transfer to wire racks to cool (the biscotti will be crisp as they cool)

You can store in a container for up to 4 days.

Print recipe here

Im sharing with
Cast Party Wednesday

Our Delightful Home

Miz Helen’s Country Cottage


Los biscottis son muy buenos para tomar una taza de café o té y son muy livianos.Tambien se puedenguardar en una caja tipo tupper y duran bien 4 a 5 dias.


2 tazas de harina sin polvos de hornear
1 taza de azúcar
1/2 taza de polenta
1 cucharaddita de polvos de hornear
1/4 cucharadita de sal
3 huevos
3 cucharadas de aceite vegetal o de canola
1 cucharadita extracto de vainilla


Precalentar el horno a 180°c.
Preparar dos bandejas para horno con un poco de aceite o mantequilla en spray-
Mezclar la harina, azúcar,polenta,polvos d ehornear y sal en un bol.

Aparte batir los huevos, aceite y vanilla hasta que esten bien mezclados.
Agregar la mezcla de huevo a la mezcla de harina y mezclar bien hasta formar una masa.

16 April 2012

freezable lemon bars

Here we are again to other recipe from Secret Recipe Club, this month my assignement blog was Secrets from the Cookie princess a nice blog and I find this nice recipe of Freezable Lemon Bars that we really enjoy, is a nice recipe and I love all with lemon:)

Secret Recipe Club'

Ingredients (16 bars)

1 1/2 cups of graham crackers or others cookies
1/3 cup of sugar
5 tablespoon of butter melted
3 eggs yolk
1 can sweetened condensed milk
1/2 cup  of fresh lemon juice
zest of 2 lemon (one for the cream and other I sused to garnish)
1 1/2 cup whipped cream


In a small bowl mix graham crackers (I grind in the blender) sugar and butter until combined.
Press firmly and evenly into a 20 x 18 cm foil pan.
No need grease the pan first.
In another small bowl beat egg yolks .Add condensed milk and lemon juice and continue beating on low medium speed for one minute.
Pour lemon mixture evenly over crust.

Bake at 190° c for 30 minutes until set.
Carefully remove from oven  and let cool completely on wire rack.
Meanwhile add lemon zest to whipped cream and  stir to distribute.
Once bars are cooled spread whipped cream over top of  the bars.
Garnish with lemon zest.
If you want freeze wrap cover pan with a plastic. These bars can be frozen for up to a month.
Remove bars and lets stand at room temperature Cut in bars and serve.

Print recipe here

Im sharing with



Barras de limón para congelar

Algunos de ustedes me han comentado que esta receta se parece al Pie de lemon pero solo en algunas cosas. De partida para el pie de limón hago una masa especial que es muy buena, y lo otro  es que lo rico del pie de limón es ese merengue que lleva arriba , en este caso es crema batida, de hecho por eso se puede congelar (lo ideal en trozos)


1 1/2 taza de galletas tipo crakers u otra molidas
1/3 taza de  azúcar
5 cucharadas de mantequilla derretida

3 yemas de huevo
1 tarro de leche condensada
1/2 taza de jugo de limón fresco
ralladura de dos limones
(1 para agregar a la crema y otro para adornar los postres)
1 1/2 taza de crema batida


En un bol pequeño mezclar las galletas molidas, el azúcar y la mantequilla deretida. (se puede derretir en el microondas pero solo unos dos minutos no más-

Una vez que está bien mezclado colocar esparciendo bien y apretando en el fondo de un molde rectagular de 20 x 18.

No se necesita engrasar el fondo del molde.
En otro bol batir las yemas , luego agregar la leche condensada y el jugo de limón , mezclar bien para tener una mezcla homogenea.
Colocar la crema de limón sobre la masa de pie ya preparada.
Prender el horno a 190°c
Hornear por unos 30 minutos hasta que la crema esté firme.
Retirar y dejar enfriar completamente antes de cortar.
Batir la crema y agregar la ralladura de un limón.
Decorar las barras cuando ya esten frias con la crema batida.
Cortar cuando esten frias.
Si se quier congelar se pueden tapar con film pástico y dejar en el congelador duran un mes.
Cuando se quieran consumir sacar un rato antes a temperatura ambiente