27 February 2014

Triple chocolate mini bundt cakes (cakes de tres chocolates con frutilla)


I  promise after this recipe no more chocolate.......... for a while
But I have to do these  strawberries  dipped in chocolate .

Source: Blog hipfoodiemom.com


Serves: 6

For the cake

1½ cups all-purpose flour
1 cup sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ cup + 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
½ cup brewed black coffee; slightly cooled if freshly brewed coffee
½ cup water

For the frosting:

1 cup confectioners’ sugar, sifted
3 tablespoons unsalted butter, at room temperatur
⅓ cup unsweetened cocoa powder, sifted
1 tablespoon whole milk
For the chocolate covered strawberries:
6-7 fresh strawberries
 200 g dark chocolate for cover the strtawberries

For the cake:
Prepare your mini bundt pan by spraying with non-stick baking spray and preheat your oven to 180° c .
Whisk together all of the dry ingredients in a large mixing bowl until everything is well combined.
Into the same bowl with the dry ingredients, add in the wet ingredients and mix to combine.
 Fill each well in the mini bundt pan with the cake batter, filling only about ⅔ full. You do not want to pour in too much.
Bake for about 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool. After at least 20 minutes, invert the baking pan and place mini bundt cakes either on wire rack or serving plate.
For the frosting:
Beat the confectioners’ sugar, butter, and cocoa powder together in your stand mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk.
Once the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes).
The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 20 minutes before applying to the mini bundt cakes.
For the chocolate covered strawberries:
Prepare a baking sheet covered with either parchment paper, wax paper or a non-stick baking mat. Wash and pat dry each individual strawberry.
Microwave the chocolate until melted.
Mix and dip each strawberry and place on the prepared baking sheet.
Place strawberries in the refrigerator for at least 20-30 minutes to help the chocolate set and firm up.
To assemble:
Frost the top of each mini bundt cake, either with a piping bag and tip or simply with a frosting knife.  On top of the frosting a place one chocolate covered strawberry .

Print recipe

Cakes de tres chocolates con frutilla)

Cakes de chocolate con frutillas


24 February 2014

Gateau choco pistaches (cake con pistachos)

I had the pistaches many times waiting by a lovely récipe and finally I love this, tatan!!
For french friends the récipe is from Elle a la table
Source: Gateau choco-pistaches


250 g dark chocolate
60 g unsalted pistachios
1 tablespoon Brown sugar
250 g butter
6 eggs
125 g sugar
80 g flour
1 teaspoon baking powder
5 tablespoons rum

For ganache

150 g of dark chocolate
20 cl whipping cream
1 knob  of butter


Mix the pistachios and Brown sugar.
Preheat the oven to 180°.
Butter a cake pan and sprinkle with pistachios.
Melt the chocolate broken into pieces and butter in the microwave or in a bain Marie, then smooth the mixture.
Separate the egg yolks from the whites, beat egg yolks with sugar until frothy, then add the flour, baking poder, rum, melted chocolate and butter mixture and eggs whites beaten stiff.
Pour the batter into the pan (in the pan with pistachios) and bake about 30 minutes.
Turn out the cake and let it cool.

For ganache
Boil the cream, pour over the chopped chocolate  add the knob of butter and smooth ganache and pour over the cake, spreading it with the back of a spatula.
Sprinkle some pistachios and some raspberries if you desire.
 Let cool before serving


Cake de chocolate con pistachos 

Tenía hace un tiempo estos pistachios, guardados por supuesto, aquí se los comen si los ven.

Y encontré esta receta que es deliciosa.
Esta receta es de Elle a la table

250 g chocolate en barra
60 gramos pistachios sin sal
1 cucharada de azúcar rubia
250 gramos de mantequilla
6 huevos
125 gramos de azúcar
1 cucharadita de polvos de hornear
5 cucharadas de ron

Ganache de chocolate
150 g. de chocolate en barra
200 ml . crema espesa
1 cucharada de mantequilla


Precalentar el horno a 180° c.
Mezclar los pistachos con el azúcar rubia.
Enmantequillar un molde de unos 20 cm. de diámetro y esparcir en el fondo los pistachos.
Derretir el chocolate y la mantequilla a baño maría o en microondas.
Hasta tener una mezcla suave y cremosa.
Separar las yemas de las claras.
Batir las yemas con el azúcar hasta que esté espumosas entonces agregar la harina, polvos de hornear, ron, chocolate derretido, batido de mantequilla y las claras batidas a punto de nieve.
Poner el batido en el molde sobre los pistachios.
Llevar a horno por unos 30 minutos.
Cuando esté más frio darlo vuelta y dejarlo enfriar.

Para el ganache

Hervir la crema y agregar encima el chocolate en trozos, agregar mantequilla del tamaño de una nuez. Revolver suavemente hasta tener un ganache adecuado para bañar el cake.
Esparcir con una espátula la crema de chocolate.
Espolvorear los pistachios picados y algunas frambuesas si se quiere.

Dejar enfriar antes de servir.


20 February 2014

Berry glacée meringues

Source: Bon appetit

This simple dessert goes well every season, berries, vanilla Ice cream and meringues in glasses.
This time I use store-bought  meringues (yes) and you can make the same, but I put in the recipe a meringue recipe.
Bon Appetit!!

(6 glasses)

For meringue

2 large eggs whites
2/3 cup of sugar
1 teaspoon vanilla
1  tbs honey

Berries and assembly

2 cups mixed berries
(fresh or frozen)
such as raspberries, blueberries
or strawberries
2 tbsp. honey
2 teaspoon lemon juice
vanilla ice cream
300 g little store bought meringues
 if you can't make
Vanilla Ice cream
fresh mint leaves

Preheat oven to 190°c Line a bake sheet with parchment paper. Using an electric mixer beat egg whites on medium high speed in a medium bowl until white and foamy.
With mixer running gradually add sugar  and by tablespoonfuls.And finally vanilla.
beating until meringue is stiff and glossy.
Add honey and continue to beat until no streaks of honey remain.
Drop meringue by heaping tablespoonfuls onto prepared baking sheet.
Bake until dry and slightly golden about 2 hours. Let meringue cool on sheet.

Berries and assembly

Combine berries, honey and lemon juice in a medium bowl.
Toss to combine. Let stand at room temperature for about 1/2 hour to allow juices to form.
In the glasses put first the meringues Divide berries and juices among the glasses.
Scoop vanilla Ice cream into each glass. Top with some meringues.Garnish with mint.

Print recipe


Postre de frutillas y merengues



Copas de berries y merengues


17 February 2014

Vanilla cake with pears

This year has been very difficult in terms of fruits here in my yard, others years had apricots, apples and pears after. In the spring there was a frost time  that made the flowers of the trees are falling, so no apricots, only  some apples (very few) and a  few pears.
When I had someones  (which survived) I thought I have to do something besides that I love and this is the recipe:
A cake with pears.

Source :If in doubt, bake a cake!

Vanilla cake con pears

For the pears
6 pears
3/4 lt water
300 g sugar
juice and zest of 1/2 lemon
1 cinnamon stick

Combine last 4 ingredients in a large saucepan, bring to a boil, stirring until sugar is dissolved. 
Slice off the bottom of each peeled pear so that it stands upright and remove the seeds.
 Carefully put pears in a saucepan and bring to a boil. Reduce heat to medium and simmer, turning occasionally, until pears are slightly tender and soft, for about 10 minutes. 
Transfer to a platter.

For the batter

180 g. butter room temperature
190 g sugar
3 eggs
1/2 tsp vanilla extract
190 g flour
1 teaspoon baking powder
40 ml milk

Preheat the oven to 180°c.
Grease 18 cm round cake pan.
Beat butter and sugar on medium speed until ligt and fluffy for about 5 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract. Sift the flour and combine it with baking powder.
Reduce the speed of an electric mixer to low and add the half of the flour mixture to butter and egg mixture in a few additions.
Add milk, followed by the rest of dry ingredients. beat a few more times.
Pour the batter into the cake pan. carefully push in the pears until they reach the bottom.
Bake for about 1hour or until toothpick comes out clean.

You can serve with Vanilla Ice cream or some berries.



Cake de vainilla con peras


(para las peras)

6 peras
3/4 lt de agua
300 g de azúcar
jugo y cáscara de 1/2 limón
1 palo de canela

En una olla unir el agua, la canela, el jugo de limón y la cáscara de limón.
Pelar las peras con cuidado, sacar las semillas y cortar un trozo de la base para que se puedan parar bien.
Colocar las peras en la olla y poner a hervir un rato.
Cocinar por unos 10 minutos hasta que esten tiernas.
Reservar en un plato

Para el cake

180g de mantequilla
190 g de azúcar  
3 huevos
1/2 cucharadita de vainilla
190 g de harina
1 cucharadita de polvos de hornear
40 ml de leche


Precalentar el horno a 180°c.
Engrasar un molde de 18 cm. de diámetro.
En un bol batir la mantequilla con el azúcar con batidora o a mano por unos 5 minutos.
Agregar los huevos de a uno. Batiendo bien.
Agregar la vainilla y finalmente la harina cernida con polvos de hornear.
Mezclar bien.
 Finalmente agregar la leche y mezclar bien hasta tener una mezcla suave.
Vaciar la mezcla en el molde y agregar cuidadosamente las peras, que queden  paraditas.
Llevar a horno por aproximadamente una hora o hasta que esté dorado.
Se puede pinchar con una brocheta de bambú.
Servir con helado o con frutos rojos.


13 February 2014

Little raspberry and mascarpone pies

I would like put before this recipe for Valentine's Day but
was impossible.
But now I'm here just before the day :) These Little pies
are stuffed with raspberries .. and  really delicious!

In Valentine's you can  make  randoms acts of kindness for someone and you can look the blog of my friend Betsy she has a
really special post about random acts of kindness.

Source: Zuckerzimtundliebe.worldpress.com

Little raspberry and mascarpone pies
(6  pies)

220 flour
1 pinch salt
1 tablespoon sugar
110 g cold butter in pieces
5 tablespoons very cold water

For the filling
6 teaspoon mascarpone or cream cheese
6 tablespoons raspberries
(fresh or frozen but almost completely thawed
2 tablespoons sugar
1 pinch of cinnamon

to glaze
1 beaten egg mixed with 1 tablespoon of milk

For the pie pastry   mix the flour,salt and sugar.
Add the butter cubes over it and make a crumbly flour
mixture with a food processor or dough hook quickly.
Pour the cold water over it and process quickly to a dough.
Not too much kneading.
Pies dough does not like that.
The dough should just barely hold together and it is also not bad, if you can still see a bit of butter in the dough.
Let the dough in plastic wrap and store at least half an hour in the refrigerator.

Meanwhile prepare the filling:
only very slightly crush the raspberries with a fork and mix with cinnamon and sugar.
Preheat the oven to 180°c.
Prepare a baking sheet with baking paper .

Put the dough briefly let assume room temperature after the waiting time in the refrigerator. Then rapidly thin roll out, with a few strokes and from the center outward rolling.
Using a round  cutter    or a thin walled glass cut our 12 circles.
Place the half of the circles on the baking paper and each provided in the center with 1 teaspoon of cream cheese and a tablespoon of raspberry mix.
Moist the border with the beaten egg.
Cut out  from the remainin six circles either little hearts.
These circles put over the others with the raspberry.
Press the edges firm and press down with a fork.
Sprinkle with the remaining beaten  egg and bake in the oven for about 20 minutes.
If the raspberries are bubbling  if ok when something raspberry juice flows from the heart out.

Happy Valentine's day!!


Galletas rellenas con frambuesa

9 February 2014

Banana bundt cake with chocolate ganache (cake de plátano bañado en chocolate)

Again I had these three bananas you know ( still we are in summer) and I search a new bananas cake.

I find this lovely recipe in My Baking addiction

The secret seems to be in the unusual method which calls for baking the cake at 180°c for about 1 hour  and then immediately placing the cake into the freezer for an hour.
Kind of odd? Absolutely.
However, after one delicious bite, you’ll be convinced that this banana bundt cake is second to none.
Whether you’re baking a cake for a special day or simply trying to use up the overly ripened bananas on your counter,
I think this is beautiful for Valentine's day too!


For the Cake

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons  vanilla extract
1 1/2 cups buttermilk or greek yogurt

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream


 Preheat oven to 180 °.
 Thoroughly grease and flour a  non-stick bundt pan or use PAM spray for baking.

 In a small bowl, mix mashed bananas with the lemon juice; set aside.

 In a medium bowl, mix flour, baking soda and salt; set aside.

 In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.
 Add in the flour mixture alternately with the buttermilk or greek yogurt , mixing until combined.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for about 1 hour  or until a toothpick inserted in center comes out clean.
 Remove from oven and place directly into the freezer (still in pan) for 45minutes. This will make the cake very moist.
Remove cake from freezer to a cooling rack for at least 3 hours.

 When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.

 To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside.
 Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface.
Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes.
Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.


En español
Cake de plátano con chocolate


5 February 2014

German whole wheat bread

This bread is  adapted from my little "Bread book" from Parragon Love Food


450 whole wheat flour
2 1/2 teaspoons instant yeast  or 1 packet active dry yeast disolved in water
1 1/2 teaspoon of salt
1 tablespoon of molasess or honey
300 ml lukewarm water
oil for greasing
beaten egg for glass
sesame seeds for sprinkle


Sift the flour and place in a medium bowl .Add yeast and salt.make a hole in the center .Dissolve molasses in warm water and slowly add to the dry ingredients .Stir and mix well until a soft dough.Dump the dough on the work surface dusted with a little flour and knead the dough for about 10 minutes.Let it rest in the bowl for about 8 minutes.Then preheat the oven to 180 ° c .
Prepare the baking tray , coat it with oil.
Knead the dough a few minutes . Oval shape to the dough , place on tray and sprinkle with sesame , mark with a spaced cuts .

Cover the dough and let rise in a warm place ( I put the tray over the oven ) Leave for 1 hour until enlarge.Bake bread first 20 minutes.Then mix the beaten egg with a little cold water.
With a pastry brush moist the bread with this mixture.
Bake the bread another 20 minutes until golden and consistent.
Let cool before cutting.


en español

Pan integral 

1 February 2014

Baked dulce de Leche and yogurt (postre de dulce de leche con yogurt)

Dulce de leche is the kind of things I've eaten since I was little, my mom of course always cooked in a Pressure cooker but now you can find ready in many stores,
But still I love cooking jars is my favorite.
Well, I found this recipe on a lovely blog and I had never thought  mix yogurt and Dulce de leche.

Is like a flan  and absolutely delicious!

source: Indian simmer

(6 servings)

2 cups plain yogurt
1 can dulce de leche (395 g)
100 ml heavy cream
1 teaspoon vanilla extract


Preheat the oven at 180 C.
In a bowl put the yogurt, the dulce de leche and vanilla,
whisk all the ingredients together for 2-3 minutes.
I use individual ramekins but you can use a large oven safe bowl to bake.
Put the ramekin over a large bowl with some water and bake about 20 minutes.
Are ready when it's thick and set in the middle.
Once baked let it come to room temperatura and chill for 2 hours before serving.
You can garnish with some nuts or other.

print recipe here

Postre de dulce de leche o manjar

A quien no le gusta el manjar o el Dulce de leche? Por lo menos a nosotros acá en Chile nos fascina.

Me acuerdo una vez que no me aceptaron una receta porque debía ser solo "ingredientes naturales" y no aceptaron  porque la receta llevaba manjar en tarro.
Hay gente terrible.
Nunca mas fui a ese sitio.
Crecí con el dulce de leche o manjar, que más natural:)
la torta que nos hacían para los cumpleaños era con manjar!
bizcocho con manjar o mil hojas! y siempre me han gustado los postres con dulce de leche.
Esta receta viene a ser como un flan de dulce de leche, por la textura.
Absolutamente delicioso.

2 tazas de yogurt griego o yogurt sin sabor
1 tarro de manjar o dulce de leche
100 ml de crema espesa
1 cucharadita extracto de vainilla

Precalentar el horno a 180° c
En un bol colocar el yogurt griego o sin sabor.
Agregar el dulce de leche, la vainilla.
 Batir todos los ingredientes durante unos minutos con un
batidor de alambre.
Usé pocillos de cerámica pero puede hacerse en una fuente de horno tipo pyrex.
Si se hace en los pocillos de cerámica colocarlos en una fuente de agua para hacerlos a baño maría.
Estarán listos cuando estén espesos (como natilla)y secos en el centro.
Dejar enfriar a temperatura ambiente y después refrigerar por unas dos horas antes de servir.
Se puede adornar con frutas o con nueces o con anís.