27 March 2016

Easter Cupcakes with chocolate icing (Cupcakes celebración Semana Santa)

My last Easter treat  !!

Light fluffy cupcakes topped with chocolate icing and chocolate curls.....

Happy Easter to all !
Feliz Pascua de Resurrección para todos!

Source :  Chelsea.co.nz

(10 cupcakes)

150 grams butter
1 cup Caster sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self raising flour
3/4 cups  milk

Chocolate icing 

120 grams ( 4ounces) unsweetened
chocolate coarsely chopped
2/3 cup (150 grams) unsalted butter
room temperature
1 1/3 cup  icing sugar
1 teaspoon vanilla extract


Beat butter in an electric mixer until smooth, add sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.

Place individual pape baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you shouldget 10 cupocakes.
Bake in the oven at 190°c for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.

Chocolate Frosting

Melt the chocolate in a heatproof bowl placed over a saucepan  of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth and creamy,. Add the sugar and beat until is light and fluffy . Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated and beat until is smooth and glossy.

To decorate
Spread chocolate icing thickly on to cooled cupcakes. Arrange chocolate pieces gently into the icing.
Finish by placing mini eggs in the centres.

print recipe

En español

Cupcakes celebración Semana Santa

22 March 2016

Easter bunny cookies (Galletas de Pascua)

These lovely bunny biscuits are perfect for Easter. And kids would be happy to help make and decorate and they are perfect for gifting too.

The dough recipe and glace  is from  Home made by you (uk) and I made the garnish but you can decorate as you like :)

Happy Easter !

(8 big bunnies about 12 cm)

(I used a stencil about 12 cm but you can use other size or a
bunny shaped cutter about 7 cm)

200 grams unsalted butter
200 grams caster sugar
1 medium egg beaten
400 grams plain flour
plus extra for dusting
2 teaspoon vanilla extract

Icing to decorate

200 grams icing sugar
a few drops of pink food coloring (or other colors)

You will need 

Bunny shaped cutters or a stencial cut from baking parchment.
Some ribbon in pink or violet for the bunnies.


Using and electric hand mixer, beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and continue to beat. Sift in the flour then add trhe vanilla extract  and fold through to form a dough.

Turn out the dough onto a lightly floured surface and knead gently until smooth. Chill in the fridge for 30 minutes.

Preheat the oven  to 180°c  (370° F)

Line 2 baking trays with baking parchment.
Remove the dough from the fridge and roll out until it´s about 4 mm thick. Use a bunny shaped biscuit cutter to cut biscuits from the dough.

Arrange on the baking tray and bake for 12-15 minutes until little golden. Remove from the oven and let the biscuits on the tray to cool slightly before transfers to rack  to cool completely.

To make the icing, combine the icing sugar, milk and food coloring in a bowl until smooth.
Carefully spread over the biscuits.

For these bunnies  I made pink icing and let white icing for little polkas .
Spread with pink icing and  inmediatelly after flooding use the white flood icing to drop dopts into the wet icing. This is called the wet-on wet technique.
At this point let the cookies dry for some hours .

Beatrix Potter cookie box

En español

Galletas conejo de pascua

18 March 2016

Re-Cake 2.0: donuts speziati con glassa allo sciroppo d'acero (Re-Cake 2.0: spiced donuts with maple syrup frosting)

Is my first time in Re-cake 2.0 and amazing and fun italian bloggers group.
And here is my recipe.


Note : I don't change any in this recipe and was amazing and delicious !

If you don't have a donuts mold you can use other and make the hole after are baked.
I used little flan molds I had.


(6 donuts or more)


120 ml maple syrup
112 grams  icing sugar sifted
60 g butter

(Optional 1/2 teaspoon maple extract)

Donuts spicy

125 grams flour  
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
65 grams brown sugar
60 ml of milk
60 grams greek yogurt 
30 grams melted butter
1 1/2 teaspoon vanilla extract


First : Make the icing.

In a small saucepan  over low heat, melt the butter and maple syrup together, stirring ocassionally; Once the butter has melted, remove from heat and whisk with the sifted icing sugar. Set aside the glaze and allow to cool and thicken.

Donuts dough

In a bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.

In another bowl beat the egg, brown sugar, milk and yogurt until smooth. Add the melted butter and vanilla, stirring until they are well blended.
Pour the wet ingredients over the dry ingredients and mix to get a very thcik batter.
Pour batter into a mold for donuts or other filling the cavities
until 3/4  each one., Put the donuts in a baking sheet.
Bake at 175 ° C (370 F) for 9 to 10 minutes or until the edges are lightly browned.
Allow to cool  by a time until desmold.

To glaze the donutshold the bun and dip half in the icing, dip each donut twice. Place the donuts on a rack to drain off the frosting.
The donuts  are amazing if you served immediately but you can store in a container at room temperature for 2 days.

Print recipe

En español

Donuts al horno con glace de jarabe de arce 


6 a 8 donuts (depende del molde que se ocupe)


120 ml de jarabe de arce o jarabe de maiz
112 gramos de azúcar glass
60 gramos de mantequilla

Masa donuts

125 gramos harina (sin polvos de hornear)
1 cucharadita de polvos de hornear
1/4 cucharadita de bicarbonato
1 cucharadita de canela molida
1/2 cucharadita nuez moscada
1/4 cucharadita clavo de olor molido
1/4 cucharadita de sal
1 huevo grande
65 gramos azucar rubia
60 ml de leche
60 gramos de yogurt
30 gramos mantequilla derretida
1 1/2 cucharadita extracto de vainilla 


Preparacion del glace (conviene hacerlo primero para que se vaya enfriando)

En una ollita a fuego suave derretir la mantequilla agregar el jarabe de maiy o el syrup de arce y mezclar, cuando este derretida la mantequilla  retirar del fuego, agregar el azucar glass y mezclar bien hasta tener una crema suave. Dejar reposar para que se espese. 


En un bowl mezclar la harina, polvos de hornear, bicarbonato, canela en polvo,nuez moscada, clavor de olor molido y sal.}En otro bowl batir el huevoel azucar bubia le che y yogurt griego hasta que esté suave. Agregar la mantequilla derretida y la vainilla y revolver toda la mezcla.
Agregar los ingredientes humedos sobre los ingredientes secos, y mezcla bien todo quedara una crema espesa.
Se puede rellenar con manga pastelera o a mano.
Yo a mano le fui echando de a poco con una cuchara.
Si no se tienen molde de dona yo use unos de flan sino se hacen en los de muffins y despues le hace el hoyo al  medio.
(Una italiana lo hizo asi :))Cocinar a 180° por unos 10 a 15 minutos o hasta que se empiezen a dorar en los bordes. Entonces estan listos. No mas. Asi quedan esponjosos.

Para el glacé se puede sumergir la dona en la mezcla de glacé o con una cuchara decorar el borde y dejar correr, si se quiere agregar mostacillas o frutos secos, dejar secar en una bandeja . Duran bien dos dias a temperatura ambiente.(Tambien se pueden guardar en el refrigerador como todavía hacer calor y retirarlos antes de servir.

8 March 2016

Apple crumble with brown sugar (Crumble de manzanas y azucar rubia)

I love aples and crumbles and Im sure I made before others crumble recipes. 
But I love this with ground hazelnuts.
Is really simple and tastes much better if you buy any desserts.
Simple layer fruit with sugar and a crunchy topping and bake,
Also you can use pears or red fruits in this recipe.

Source : Veggie feasts (Blume)
               Louise Pickford


apple crumble

6 or 7 peeled and sliced apples
30 g unsalted butter
3 tablespoons brown sugar
50 grams of passes
75 ml of cold water

to crumble

75g rolled oats
75 grams of flour
50 grams ground hazelnuts
50 grams of brown sugar
2 teaspoons ground cinnamon
100 grams unsalted butter


Butter 4 or 5  ramekins or  pyrex custard cups (6 oz)

Peel the apples and remove the core and seeds.
Cut into thick slices and insert them in a saucepan with the butter, sugar, cloves, raisins and water.
Cover the pan and simmer for about 6 or 7  minutes until apples will be  soften ..
Distribute this mixture of apples in the ramekins or Pyrex.


In a bowl put the oats, flour, ground hazelnuts, brown sugar and cinnamon. Stir.

Add butter rub in  with fingertips until topping comes together in moist clumps  and  breadcrumbs have a thick consistency.

Distribute this mixture into the molds with apple mixture. 
Set on a baking tray and preheat oven to 190° C (375 F) and bake for 30 minutes or until the mixture is bubbly and golden brown.
Let cool  10 minutes before serving.
It can be served with vanilla ice cream if desired

 Print recipe

En español

Crumble de manzanas