30 June 2013

Whiskey in a Jar chocolate cake

I love cakes or desserts in a jar I made others before, and I find this Whiskey in a jar chocolate cake that I really enjoy these.
Aniway if you dont want  use whiskey  you can use other like vanilla extract.

Source: Food Babble

Ingredients (5 /6 servings)

1/2 cup butter
300 g chocolate pieces
(chopped fine) or small chips semi sweet
1/2 cup White sugar
1/2 cup Brown sugar
1/2  cup all purpose flour
3 eggs
1/2 teaspoon baking poder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup whiskey (Jack Daniels or other)

125 g butter
125 g cream cheese (like Philadelphia)
1 tablespoon milk or whiskey
2 to 3 cups powdered sugar


In a double boiler, or in the microwave, melt butter and chocolate together, Stir well. Let cool.
Add butter and chocolate to a large mixing bowl with sugars.
Mix until well combined. Add salt, baking soda and baking powder.  Add  whiskey and mix well. Add eggs, one at a time, until incorporated . 
 Mix well. Pour batter into jars have been sprayed well with non stick spray.
Put the containers in a metal tray for oven baking to double boiler.
Bake at 180 ° by  40 to 45 minutes or until cakes pass the toothpick test.

Cream softened butter and cream cheese  mix with electric mixer add sugar. Mix on low until combined. Turn mixer to high. Add the milk or whiskey until icing is light and fluffy.
Spread on the jars when they are cool and add some chocolate chips.
Refrigerate until ready to use.

Im sharing with

Cakes con whisky en envases de mermelada

Este postre es muy fácil y  rico y a todos les encanta la presentación, ya he hecho algunas recetas anteriores con envases de mermelada a mi me encanta.

Si no tienen whisky puede ser coñac o ron igual da un sabor delicioso.

(5 a 6 porciones)

1/2 taza de mantequilla
a temperatura ambiente
300 gramos de chocolate tipo bitter o cobertura
para derretir
1/2 taza de azúcar granulada
1/2 azúcar rubia
1/2 taza de harina normal ( sin polvos)
3 huevos
1/4 cucharadita de polvos de bicarbonato
1/4 cucharadita sal
1/2 cucharadita polvos de hornear
1/2 taza de whisky
 (siempre prefiero usar los frascos de mermelada más gruesos
aunque se hace a baño maría)

125 gramos de mantequilla
125 gramos de queso crema (tipo Filadelfia )
1 cucharada de leche o whisky
2 a 3 tazas de azúcar en polvo


En un sartén u ollita colocar el chocolate a baño maría para derretir suavemente.(fuego medio)
Revolver de vez en cuando.
Dejar enfriar un poco.
En un bol unir la mantequilla, el chocolate y los dos tipos de azúcar.

27 June 2013

Vanilla and cream cheese Pound cake and citrus glaze ...and the Picnic game

Other recipe to the Picnic game and I make with pleasure really I love Louise one of the most fun and lovely persons in this special land:)
Maybe you smile  but I served this cake with the strawberry Ice cream and was amazing.

So I m going to a picnic and bringing......

B Blueberry cucumber salsa
C Crispy curry fried chicken
D Dying for chocolate cake
E Eton Mess
F Fish in a Jar
G Golden pillow
H   Hummingbird Cake
I Ice cream sandwichs
J Jersey style hot dogs
K Kahlua mocha Ice cream
L Light and soft japanese cheescake
M Ma moul libaneses cookies
N Nette quinoa tart
O Oriental pasta Salad
P    Pan de mango
Q Quinoa pizza balls
R Rainbow cupcakes
S Strawberry yogurt Ice cream
T Telosma cordata
U Uh never fail cotton soft japanese cheescake
V Vanilla and cream cheese pound cake
W Watermelon sorbet
Yakon kelp soup
Z   Zucchine in padella

and Im sharing this recipe with Cook your books #1 hosted from Joyce of Kitchen Flavours
and this récipe is from Bon Appetit Magazine

cyb12B photo 1b692ee0-d97e-432d-ba37-b4ab71140fed_zps776dfa63.jpg

1 1/2 cups cake flour
1 teaspoon baking poder
1/2 tsp baking soda
1/4 tsp. salt
1 1/2 cups sugar divided
1 teaspoon vanilla
2 teaspoon grated orange zest
1 teaspoon grated  lemon zest
3/4 cup unsalted butter room temperatura
2/3  cup cream cheese  room temperatura
3 large eggs

1 1/4 cup powdered sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1  1/2 tablespoon fresh lemon juice
2 tablespoon fresh orange juice


Preheat oven at 180 °c ( 350 ° F) Coat a loaf pan with nontisck spray, line bottom and long sides   with parchment paper. Coat paper with nonstick spray.

Sift flour, baking poder, salt and baking soda. into a medium bowl, set aside.
Combine 1 1/4 cups sugar and all zest in another medium bowl, set aside.
Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth about 2 minutes. Gradually beat in sugar mixture, beat on high speed until very light and fluffy, 3-4 minutes.
Reduce speed to low, add eggs one at a  time, beating to blend. Beat in vanilla (make sure mixture is completely incorporated so flour wont clump when added) In low Speedy gradually add dry ingredients, mix just to blend. Scrape batter into prepared án, smooth top.
Bake until top is Golden Brown and spring back when inserted into the center comes out clean  about 50 to 60 minutes. Let cool in pan for 30 minutes.
Meanwhile stir lemon juice and 1/4 cup sugar in a small saucepan over médium heat until sugar is dissolved for lemon syrup.
Remove cake from pan and peel off the paper.
Using a skewer pierce top of cake all over inserting skewer through cake.
Using a pasty brush baste with lemon syrup.
Let cake cool completely.

Whisk all ingredients in a médium bowl, strain, if desired. Pour over cake. Scoop up any glaze that may have dripped into sheet and spread over top and sides of cake. Let cake stand at room temperatura until icing in set about 30 minutes.

Print recipe

En Español
Cake con vanilla y queso crema y glace de cítricos
Esta es mi segunda participación en el Picnic de Louise que es lo más entretenido, pueden revisar otras recetas en las letras que he agregado.Y el Blog de Louise es lo más entretenido que hay con posts llenos de nostalgia y recetas deliciosas.
Este cake es absolutamente delicioso, adaptado de una receta de Bon Appetit el queso va dentro del queque (no es mucha cantidad) pero lo hace esponjoso y suave.
Y la cubierta de glace es muy rica. Servi este queque con helado de frutilla que  quedaba de la receta anterior.

1 1/2 taza de harina especial para cakes (u otra)
( Harina Cake de Selecta)
1 cucharadita polvos de hornear
1/2 cucharadita de bicarbonato
1/4 cucharadita de sal
1 1/2 taza de azúcar dividida
1 cucharadita de vainilla
 2 cucharaditas ralladura de naranja
1 cucharadita ralladura cáscara limón
 3/4 taza de mantequilla temperatura ambiente
2/3 taza de queso crema (filadelfia u otro)  temperatura ambiente
3 huevos
1 1/4 taza de azúcar en polvo
1/2 cucharadita de ralladura cáscara naranja
1/2 cucharadita ralladura cáscara limón
1 1/2 cucharada jugo de limón
2 cucharadas de jugo de naranja
 Precalentar el horno a 180°c y enmantequillar un molde alargado para queque. Cubrir el fondo y los lados con papel mantequilla y enmantequillar también. Reservar.
En otro bol mezclar la harina con los polvos de hornear, el bicarbonato y la sal.
 En un bol pequeño mezclar el azúcar y la ralladura de naranja y de limón.
Usando una batidora  eléctrica (también se puede hacer a mano) batir en un bol la mantequilla y el queso crema batir por unos minutos hasta que esté suave y cremoso.
Gradualmente agregar la mezcla de azúcar siempre batiendo
 por unos 3 minutos.
Reducir ls velocidad (si se ocupa batidora) y agregar de a uno los huevos mezclando bien, agregar la vainilla. Batir suavemente asegurándose de que está todo bien mezclado sin cúmulos de harina.
Vaciar la mezcla en el molde ya preparado.
Hornear hasta que esté dorado unos 50 a 60 minutos o hasta que al enterrar un palito fino salga limpio.
Dejar enfriar por 30 minutos.
Mientras mezclar el jugo de limón y  1/4 taza de azúcar en polvo. Calentar a fuego medio en una ollita hasta que se forme un jarabe de limón.
Retirar el papel mantequilla del cake y pinchar con un mondadientes o similar y con una brocha pintar el cake con el jugo. Dejar secar el queque.
Para el glace:
mezclar todos los ingredientes en un bol hasta formar una pasta si es necesario agregar un poco más de jugo de naranja, con esta mezcla esparcir sobre el queque. Dejar enfriar.

24 June 2013

Strawberry- yogurt Ice Cream.... and the Picnic Game

Louise from Months of Edible Celebrations    she has a lovely and fun blog and all the years she invite us to a virtual Picnic.
The picinic is played when you choose a letter and you have to make a recipe with this letter, this time I have  the letter S and I made a Strawberry-yogurt Ice cream

Im going to a picnic and bringing a.....

A Aloo-gobi
C Crispy curry fried chicken
E Eton Mess
F Fish in a jar
Jersey style Hot dogs
K Kahlua mocha Ice cream
L Light and soft Japanese cheesecake

S Strawberry-yogurt Ice Cream
T telosma cordata eucheuma jelly
U U-never fail cheescake (Zoe) 
W watermelon sorbet
Z zucchine in padella

I m going adding the others letters in these days, so you  can visit and see other amazing recipes to the Picnic


2 cups chopped strawberries
1/2 cup sugar or splenda
3 tablespoons of raspberry flavored liqueur
(or vodka)
2 cups greek whole  yogurt or plain yogurt
1 tablespoon fresh lemon juice

Combine strawberries and sugar or splenda in a blender, process until smooth (about 1 minute)
Add greek yogurt, process until blended . Add liqueur, pulse
to mix . Add lemon juice if desired.
Chille mixture 1 hour and then pour into freezer metal dish or and ice cream freeze machine, freeze accodrding to manufacturer's intructions.
Note: If you make in a large dish, you have to beat about 40 minutes and freeze again.



Helado de yogurt con frutillas

22 June 2013

Greek yogurt cheescake with pomegranate Syrup

You know always I see pomegranate like a beauty and special fruit but always say, but only eat seeds!
Until I find this lovely cheescake with pomegranate syrup I love the color and was delicious.
I find this in one of my Bon Appetite magazines
and Im sharing this recipe with Cook-your-books hosted by Joyce from Kitchen flavours

cyb12 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

And you can see other delicious recipe from Cook-your-books here

1 1/2 fine cup graham cracker crumbs
1/2 cup unsalted butter
3/4 cup sugar
1 1/2 cream cheese package (about 350 g)
2 teaspoon powdered gelatin
room temperature
1 1/2 cups plain whole greek yogurt
3/4 cup sugar
2 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
Pomegranate syrup
1 cup pomegranate juice
1/2 cup sugar
2 tablespoon light corn syrup
pomegrante seeds
You need to a springfrom pan about 20cm
Coat bottom  and sides of pan with nontisck spray.
Line bottom with a parchement paper round.
Using your fingertips fix graham craker crumbs, butter ans sugar. until mixture holdst together.
Pack onto bottom in pan, in an even layer.
Chill until firm at least 1 hour.
Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl.
Let stand until softened  5-10 minutes.
Pulse cream cheese , yogurt,sugar, lemon juice, vanilla,and salt in a food processor scraping down sides as needed, until completely smooth.
Pour water into a small skillet over medium heat.
Place bowl with gelatin in skillet until dissolved about 2 minutes.
 With processor running drizzle gelatin into cream cheese mixture, mix until blended. Pour into prepared crust.Smooth top and cover tightly with plastic wrap and chill for 4 hours ate least in the fridge before serving.
Pomegranate syrup.
Bring a simmer the pomegranate juice, sugar, pomegranate seeds and corn syrup in a medium saucepan  over medium low heat whisking occasionally  until syrup is thickened, shiny   this about 30 minutes.
Let cool.
Serve the cheescake with this syrup.Add some pomegranate seeds.
Note : I made the juice blended some pomegranate seeds and
water and then I pass through a sieve.
Also you can make ahead pomegranate syrup.
Print recipe

Cheescake de yogurt griego con jarabe de granadas

Normalmente cuando veía granadas (hace años) las encontraba visualmente preciosas pero decía que le comen?
Mi abuelita con una cucharita raspando las semillas y me convidaba eran ricas, pero encontraba que eran tan pocas.
Mi marido las adora tambien y compró hace poco y yo reservé una para hacer esta receta que ven y que cambió totalmente mi concepto, cuando hice este syrup para el cheescake quedé impresionada por el color y me encantó el sabor espero que aporvechen cuando vean granadas que son típicas de esta época.

1 1/2 taza de galletas molidas (cuando no tengo hasta cereales ocupo la cosa es poder hacer una masa de cheescake)
1/2 taza de mantequilla
1/4 taza de azúcar

2 cucharaditas de gelatina en polvo
sin sabor
1 1/2 paquete de queso crema tipo Filadelfia
1 1/2 taza de yogurt griego sin sabor
3/4 taza de azúcar
2 cucharaditas de jugo de limón
1 cucharadita extracto de vainilla
1/2 cucharadita de sal

Syrup o jarabe de granada
1 taza de jugo de granada
1/2 taza de azúcar
2 cucharadas de jarabe de maiz (corn syrup) en el Líder
semillas de granada



20 June 2013

asparagus gratin

Love asparagus and we still have here so I really enjoyed making little puddings or quiches.
The funny of this recipe say "asparagus gratin" but when I take of the oven looked like soufflés, anyway they down a little
later but still were absolutely delicious!
And I dont find where is from the recipe, only had a little piece of paper:)

(4-5 ramekins)

500 g  asparagus clean and chopped on pieces
(set aside  someones to garnish over the ramekins)
3 eggs
1 cup of half and half  cream
salt and pepper
1 1/4 cup  grated parmesan cheese


Put the asparagus with a pinch of salt  in a saute pan or skillet.
 Cover and cook just for 4 to 5 minutes until almost tender. We’ll finish cooking them in the oven.(set aside someones to garnish)
In a bowl whisk the eggs and add the cream and the grated cheese, salt pepper and finally the chopped asparagus.
Preheat the oven to 180°c.
Butter the ramekins and divide the mix on them.Cook by 15  to 20 minutes or bake until be little golden
Garnish with some asparagus before serve.

print recipe here


Esta receta me pareció sencillamente deliciosa, aún se encuentran espárragos en algunas partes y en caso se podría hacer con espárragos en lata. En Concepción hace muchos años mi mamá hacía un consomé de espárragos, cuando tenía espárragos frescos ocupaba el liquido de cocción y con este hacía el consomé.
Cuando no habían espárragos frescos sencillamente ocupaba de esas latas de espárragos y la sopa igual quedaba maravillosa.
Si les interesa la receta la pondré más adelante es un consomé delicioso.
Estos budincitos parecen souflés y asi quedan solo que despues se bajan un poco pero son más como pequeños budines, muy buenos y livianos!
(4/5 porciones)
500 gramos de espárragos
(guardar algunos para adornar)
3 huevos
1 taza de crema
1  1/4 taza  de queso rallado parmesano
sal y pimienta a gusto
En una olla mediana o sartén poner agua y un poco de sal y agregar los espárragos lavados y limpios (si son los verdes no hay que pelarlos no es necesario)
Cocinar a fuego medio de 4 a 5 minutos lo necesario para que estén tiernos (despues se  terminaran de cocinar en el horno)
En un bol batir los huevos, agregar la crema y el queso rallado, batir bien, agregar los esparragos en trozos (reservar algunos)
y finalmente sal y pimienta.
Enmantequillar los moldes y repartir la mezcla . Precalentar el horno a 180° c llevar a horno por unos 15 a 20 minutos o hasta que esten dorados.
Adornar con unos espárragos.
Servir inmediatamente o tibios, puede ser una entrada o un plato.

17 June 2013

Orange Curd Puff Pastry tartlets

This month in Secret Recipe Club my assignment was a nice blog Feast on the cheap    and Mary Ann and Mariel (Mother and daughter) have a lot of  lovely recipes  and finally I choose this   Orange curd puff pastry tartlets because I love lemon curd and I wanna try this orange curd and was really amazing and all loved here.

Secret Recipe Club

Im sharing with


Orange Curd Puff Pastry Tartlets Makes
about 10 to 12 tartlets
1/2 cup fresh squeezed orange juice
2 heaping tablespoon of orange zest
3/4 cup of unsalted butter
3/4 cup of sugar
4 large eggs
1 package puff pastry sheets
Preheat oven to 180 ° (360 f)
Cut the pastry sheets using a cookie cutter or knife I made 16 circles and the middle I cut the center so you make like a sandwich.
Bake about 15  minutes or according to package directions and then cool on wire racks.
In a bowl cream the butter with the sugar and 1 1/2 tablespoons of orange zest until fluffy and pale.
Crak each egg into a cup then add the eggs one by one, until fully incorporated (cracking them into the cup will hwlp keep any accidentally broken eggshells out of your curd)
Slowly add the orange juice until well combined and smooth.
Pour the orange curd into a big saucepan and heat over low to medium low heat for about 15 minutes stirring constantly.Dont allow to boil. The curd will start to thicken and become very creamy then you know they are done.
Remove from heat and allow to cool for about 15 minutes.
Craefully spoon the orange curd over the circles of baked puff pastry shells and put over them the other circle of pastry like a sandwich.
Let cool and garnish with orange zest or some mint leaves.
Serve warm to room temperature.


 Tartaletas con curd de naranja

15 June 2013

Fudge brownie cake

My twins were their Birthday June 13th and wanted a really chocolate cake so I made this cake, and is really super chocolate  cake!
And my friend Grumpy Blue had yesterday his birthdays so I dedicate this recipe to him too, Happy belated birthday dear Blue;)



To brownie cake
1 3/4 cups of all purpose flour
1 teaspoon of salt
1 teaspoon of bicarbonate
2 1/2 teaspoons of baking powder
1 cup of sugar
1/2 cup of unsweetened chocolate powder
1/2 cup strong coffe
1 teaspoon vanilla extract
1/2 cup of  canola oil
2 eggs
1/2 cup semi sweet chocolate in pieces

3 cups of sugar glass
1/2 cup unsweetened chocolate powder
1  cup unsalted butter(room temperature)
1/3 cup hot water
1 teaspoon of vanilla

to garnish
cherries and nuts


Preheat oven to medium heat (180 ° c) Butter a mold about 22 cm in diameter and set aside.
In a bowl mix flour, salt, baking soda, baking powder, sugar and chocolate.
Add and mix well the coffee, vanilla, oil and egg. Incorporate the chocolate chips.
Pour mixture into prepared pan and cook in the oven for about 25 minutes.
No overcooking the brownie because it must retain its moist texture.
Let cool a bit and unmold.
Cool completely and place in a serving dish.

Prepare fudge
In a bowl put all the ingredients.(first the butter and sugar and then the others ingredients)
beat until it forms a thick cream. If are a little soft cool a while before fill and cover the cake.
It can be divided in two and filled with a portion of the mixture, then cover with the rest of the fudge cake and sprinkle with nuts and garnish with

Print recipe here


Torta de chocolate brownie con fudge

Esta fue la torta que me pidieron mis hijos para el cumpleaños que fue el 13 de Junio.
Tuve muchos problemas ese dia (mi mamá se cayó está bien pero tiene la cara muy deteriorada)pero gracias a Dios está bien No tiene quebraduras.
La cosa es que hasta la Esperanza me ayudó para terminar la torta porque fue de locos.
Pero gracias a Dios terminó todo bien y la torta les encantó.
Quiero decirles que ´pondré la traducción en español ahora muy luego.
Un abrazo a los que me leen en español y a todos.Un beso

12 June 2013

Paletas de yogurt con moras (Yogurt Ice pops with berries)

Love this recipe, I dont know why I love so much blackberries, I bought this in our summer when we travel to the South and are awesome, I freeze them and I remember them when I saw this recipe.
Source : Serge the Concierge (have lovely recipes)


1 lemon (the peel)
1/2 cup water
1/2 cup sugar
1 - 1/2 cups plain greek yogurt style
2 tablespoon of honey
2 cups fresh or frozen blackberries or other berry


Rinse the lemon, then peel it.
(The recipe uses only the peel, so save the lemon for a different use).
Combine the water and sugar in a small saucepan. Cook over nedium heat, stirring always until the mixture comes to a boil and the sugar has dissolved.
Add the lemon peel lower the heat and simmer for 5 minutes.
Let cool to room temperature.
Strain the syrup through a colander and  then refrigerate until chilled.
Add the yogurt and honey to the chilled syrup and stir throughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch.
Freeze until the mixture begins to set, about 40 minutes,
If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in he remaining yogurt mixture, dividing it evenly among the molds.
Freeze until the pops begining to set (about 1 hour) then inserts the sticks and freeze until solid about 3 to 4  hours.
Before  serving  let to room temperature and desmold carefully.
To unmold moving inside edge of mold gently with a knife that will help to come out better .

Paletas de yogurt y moras