27 December 2017

Cherry and pistachios dessert (Postre helado de cerezas y pistachios)

I made this dessert recently not especially for Christmas. Just because I had frozen cherries (and some fresh cherries) and I wanted to use them.

The day before Christmas was difficult, because I had a very strong bee sting on my hand and arm. I had  fever and almost could not do anything I did as I could the food and the next day I started taking some remedies.

I'm a little better today although I still have my hand inflamed. It's difficult to do things with a hand in bad conditions.

In any case I did this dessert yesterday, you can use frozen cherries or frozen raspberries, the base of the dessert is ricotta and yogurt.
And I love the pistachios they put a note of color to everything.

adapted from : Recipes plus.com


425 grams ricotta cheese (15 ounces)
1 cup of sugar
225 grams plain greek yogurt
1 cup frozen cherries or drained bottled morello cherries
Some fresh cherries for serving  (optional)
150 grams chopped pistachios


Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.

Beat ricotta and sugar in a large bowl  by hand or electric mixer in medium speed until smooth.

Fold in the  greek yogurt and then 100 grams of pistachios and cherries. Spoon mixture into the prepared pan, smoothing top. Cover and freeze overnight.

The following day unmold onto a serving platter. Let stand for at least 10 minutes or until softened slightly before slicing. Garnish with some cherries and pistachios if desired.

print recipe here

en español

postre de cerezas y pistachios

19 December 2017

Gingerbread Cupcakes (Cupcakes de Jengibre)

And here we are a few days from Christmas. 
 Always for Christmas  is the same for more than one starts with time the days fly.

I wanted to make a recipe (Christmas's recipe)) before Christmas Eve.
And then the recipes that I will make for Christmas day will come.

Here has been crazy not only for many things  some of you know that here( Southern hemisphere) is summer and has been very hot.
I would love to live in these days in the Northern Hemisphere.
Good but it's where one lives. In between I made marmalade of apricots and strawberries.

And you know Im caring my mom, I thank you when you ask me about her, it's fine but very fragile. I hope she gets up tomorrow andfor Christmas maybe she will be better to wake up. She gets tired so much.

Ok now the recipe!  this recipe has enchanted everyone and that the taste of spices is felt in the cupcake.
I made a lighter glasse with cream cheese and it was very good. The ornaments of the little gingerbread men are bought at Amazon. but you can garnish with some sprinkles and will be fine.

I wish you all a beautiful and blessed Christmas.

Merry Christmas!

Source:  Sally baking's addiction

Ingredients (12 cupcakes)

1/2 cup (115 g)unsalted butter
1/2 cup light or dark brown sugar
1  and 1/3 cups all purpose flour
1 large egg at room temperature
1/2 cup (120 ml) milk room temperature
1/2 cup molasses or dark corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground allspice
Cream cheese for topping 
(recipe  more below))


Preheat oven to 350°F (180°c) and line 12 count muffin pan with cupcake liners. Set aside.
In a large bowl using a handheld  or stand mixer beat the butter and brown sugar together  on medium speed until creamy. Beat in the egg until combined, scaping down the sides and bottom of the bowl as needed. Beat in the milk,molasses an vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.

In a medium bowl, toss the flour,baking powder,baking soda, salt, cinnamon,ginger,nutmeg and allspice together until combined.
With the mixer running on low speed, slowly pour the dry ingredients intothe wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.

Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean, Allow to cool completely before frosting.

Prepare cream cheese frosting
(by Dessert Now, dinner later. blog)

8 ounces cream cheese (220 grams)
1/2 cup unsalted butter room temperature
1 cup powdered sugar 
1 teaspoon vanilla extract
Place the cream cheese in a mixing bowl.
Using a hand mixer beat until smooth.
Gradually add the butter 2 tablespoons  at a time, and continue beating until smooth and well blended.
Ad powdered sugar and vanilla all at once. Blend until combined and smooth. (Dont beat too long or the frosting would be too soft to pipe. If this happens place the frosting in the fridge untils it firms.
Use for any recipe taht calls for cream frosting.

Tip: Prepare cupcakes and frosting 1 day in advance.

En español

Cupcakes de jengibre

14 December 2017

Balsamic Strawberries and ginger Semifreddo (Semifreddo de frutillas con vinagre balsamico y jengibre)

I love Semifreddo like a Christmas dessert, is delicious, simple and you can make the day before.
You can use frozen or fresh strawberries or if you prefer raspberries.
Serve garnished with some strawberries and mint leaves.
Balsamic strawberries is something special.

Note: the original recipe was with cream cheese but I change by greek yogurt and was amazing!

Source : Dish.co.nz

Ingredients (8 servings)

500 grams strawberries (fresh or frozen)
hulled and roughly chopped
1/2 cup caster sugar
1 tablespoon balsamic vinegar
1 pinch of black pepper
350 grams of  plain greek yogurt
250 grams  cream fraiche
4 large eggs
1 cup caster  sugar divided
1 teaspoon ginger powder
mint leaves and strawberries or others fruits 
for serving


Line bottom and sides of a 9x5 inch ( 23 x 12 cm) loaf pan with 2 overlapping pieces of plastic wrap, letting wrap hang over sides of pan.

Put the strawberries, sugar, balsamic vinegar and the pepper in a medium saucepan.
Slowly bring to the boil  stirring to dissolve the sugar. Reduce the heat and simmer for 20 minutes stirring occcasionally until reduced and jammy.
Cool  completely and set aside.
Gently combine the cream and greek yogurt in a large bowl and set aside.
Separate the eggs and place the yolks and whites in separate bowls.
Whisk the yolks with 1/2 cup of sugar and  ginger powder until very thick and pale.
beat the egg whites and add  the remaining 1/2 cup of sugar until firm.
Using a large metal spoon fold the yolk mixture into the cream mixture then fold in the egg whites.
Pour the mixture into thetin and dollop over the strawberry mixture.Use the tipe of  skewer to marble  through.

Also you can put a layer of cream and then strawberry sauce and spread cream again.
Cover and freeze at least 10 hours, I made at night and desmold the followinf day.

print recipe

en español

Semifreddo de frutillas y vinagre balsamico 

2 December 2017

Dark Chocolate Lebkuchen (german biscuits)

Lebkuchen is a traditional german cookie that is usually baked for Christmas !
Almost all years for Christmas I make a new recipe.
It is most like a soft gingerbread cookie full of warm spices. In this case the glazed is chocolate.
I think not matter how you make them, you will be glad with tehm !
I glazed too with sugar and lemon, yo can see others recipes here in Christmas recipes.

adapted from :  A dash of ginger


85 grams butter (3 ounces)
200 grams runny honey
220 grams plain flour
100 grams ground almonds
1 1/2 tsp ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
100 grams dark brown sugar 
1 egg 
Juice of medium orange

To coat the cookies
200 grams  (7 ounces) dark chocolate


Preheat the oven to 180 °c. Heat the butter and honey in a pan over medium heat until the butter has melted. Allow to cool slightly (about 5 minutes)

In a large bowl, add all the remaining dough ingredients. Add the butter/honey mixture and mix until combined.
If the dough feels a bit too wet to work with refrigerate for 15 minutes (I made )

Roll the dough into balls  (like the picture)  if is needed add some flour, and place on a lined baking tray, leaving enough space for them to spread. 

You'll probably need to use 2 baking trays or do this in batches.

Gently press each ball down to flatten a little. Bake for 10 or 12 minutes ( see the oven) until browned but still soft.
Remove and transfer to a cooling rack to cool.

Coat the cookies into the rack . I spread the chocolate over the cookies  with a spoon and sprinkle some little gold stars.
(but you can let only with the chocolate)
Leave the cholate set.

print recipe

Picture from A dash of ginger

When I coated my cookies and let set

en español

galletas alemanas de chocolate y miel