31 December 2018

Cassata semifreddo ( Casata de semifreddo)

These days before the New Year (and during) Christmas we still have some special recipes  (the Christmas season is too short) 
Here is the dessert I made for Christmas Eve.
A ricotta and mascarpone cheese semifreddo with dry fruits  with dark chocolate glaze.

We had  for Christmas  orange roasted turkey, salads, and  baked salmon in puff pastry (Esperanza eats fish) and this nice dessert.
Super delicious. We were just the four of us, and I missed my mom who was with us last year.
Anyway it was a nice Christmas ..

Source: Delicious.com

Cassata Semifreddo


400 grams ricotta 
400 grams mascarpone or cream cheese
finely grated zest of 2 oranges
finaley grated zest of 1 lemon
3 large eggs
250 caster sugar
250 mixed glace or candied fruits chopped plus extra to garnish
125 grams pistachios chopped

130 grams dark chocolate chopped
45 grams unsalted butter
2 tablespoons milk
1 tablespoon honey


Line  a 20 cm diameter pudding bowl with plastic wrap. Place the ricotta in a bowl and beat with electric beaters until smooth.Beat in the mascarpone or cream cheese and orange and lemon zest until combined.

Place the eggs and the sugar in a heatproof bowl and set over a saucepan of simmering water. Whisk for 8 minutes or until thick, shiny and glossy. Remove from heat and whisk until cooled.
 Fold into the ricotta mixture, then fold in the fruit and pistachios .Pour into the lined bowl and place in the freezer for at least 10 hours or until set.

For the glaze combined all ingredients in a saucepan over low heat stirring until melted, then set aside to cool.

Remove semifreddo from freeze 20 minutes before serving to soften slightly. Carefully invert onto a serving plate, gently pulling on plastic wrap to remove semifreddo from the bowl.

When the semifreddo is ready on plate, pour over the chocolate glaze (it should be runny but not warm, letting it drip nicely down the sides. Scatter plate with candied fruit, pistacchios or others   to serve.
Print recipe


You can divide this semifreddo in two little pudding bowl (I made it)
So we had one for Christmas's Eve and other for the following day.
I pour the chocolate and freeze again to serve later. Was fine.

Postre helado de Navidad (casatta)

21 December 2018

Christmas brownies ( Brownies de Navidad)

And finally here we are with Christmas just around the corner. I always feel that Christmas overcomes me but I love Christmas despite everything.

I made these brownies because I loved that they have Christmas spices so  smell wonderful.

Gingerbread men are edible,  and you can buy  them on Amazon. I find them cute :) and they give a Christmas touch.

There are still some recipes for Christmas and New Year, they will be for the next week.
Merry Christmas to everybody and have a wonderful time and  from my part a strong hug and thanks for the love and the affection.

Merry Christmas!!

Source : BBC.com food


30 ml brandy or rum
200 grams dried cranberries
300 grams dark chocolate broken into chunks
200 grams butter
4 free range eggs
300 grams light muscovado sugar or dark brown sugar
200 grams plain flour
1 1/2 teaspoon mixed spice
icing sugar or chocolate icing to serve


Preheat the oven to180°c/ 350 F and line a 30 x 29 cm (12x 8 inch) tin with baking parchment.

Gentlyy heat the brandy then add the cranberries and leave to soak while you prepare the brownies mix.

Melt the chocolate and butter in a bowl over a pan of simmering water orin the microwave.Stir gently until smooth then set aside to cool slightly.

In a large bowl whisk together the eggs and sugar until pale and fluffy.
Whisk  the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, cranberries and brandy  until fully  incorporated.

Pour into the prepared tin, smooth the surface  then bake in the oven  for 20 to 25 minutes or until the brownis is firm to the touch.

Leave to cool in the tin for 10 minutes, then place  on a wire rack until cooled completely.

Once cool,cut into squares and dust the tops with icing sugar or chocolate icing.

Chocolate icing

150 grams plain chocolate
150 ml double cream 

Heat the chocolatre and cream in a saucepanover a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened . Set aside to cool until thick enough to spread over the brownies. 

Garnish with edible ginger man  or these   or some marzipan fruits.

Print recipe

Brownies de Navidad

14 December 2018

Cherry and toasted almonds Semifreddo (Semifreddo de cerezas y almendras)

We keep moving towards Christmas. 
And time literally flies.
This Semifreddo dessert  I did many times  for these dates because you do  and can  eat  whenever you want.
(You really  can make some days before Christmas)

 This time I did with black cherries and almonds and I liked this version. I also want to say  I used frozen cherries or   canned dark sweet cherries  (for those who are not in summer) and only outside decorate with fresh cherries.

Those who are in summer (Australia, New Zeland, Chile) can use fresh or frozen cherries.
But it also has chocolate and almonds. A very Christmas dessert.

Source:The girl in the little red Kitchen

(8 servings)

3/4 cup granulated white sugar
4 large egg yolks
1 1/2 cups heavy cream
1 teaspoon almond extract
1 cup silvered almonds toasted
1 1/2 cups frozen dark sweet cherries 

or a jar of sour cherries

bittersweet chocolate and some cherries


Line a 9x5 inches loaf pan (23 x 14 cm aprox)
with plastic wrap, letting the excess hang over from the sides.

In a double boiler whisk together the sugar and egg yolks until the sugar dissolves and the egg yolks triple in size (about 6 minutes).

Using a stand mixer or by hand  whip the heavy cream until it forms medium peaks. 
Carefully fold in half the egg yolks, making sure not to deflate too much of the whipped cream and then the remaining yolks.

Scraping down the bottom and sides of the bowl. Gently stir in the almond extract. Scoop about 1/3 of the mix into your prepared pan and place 1/4 cup of almonds, about 1/2 cup of cherries .Add more whipped cream and build layers so that you end up with 3 total layers of filling and 1/4 cup almonds  and 1/2 cup of cherries. remaining to top.

Carefully fold over the excess plastic wrap and place in the freezer to firm up at least 4 to 6 hours.
To serve remove semifreddo from the freezer 5 minutes before turning out on to a platter. Using a sharp knife (dipped in hot water) cut into thick slices and spoon over cherries, almonds and chocolate pieces.

Print recipe


Semifreddo de almendras tostadas  y cerezas 

(frescas o congeladas)

6 December 2018

Chocolate gingerbread Bundt cake (Cake de chocolate y jengibre) Christmas recipes

At this point in  my life I realize that I would like to make more recipes but I know  Christmas is almost here :)
Anyway, I will do my best and I already have several recipes selected.
Here is the first recipe A bundt cake of chocolate and ginger with chocolate glaze. Delicious.
They ate  all it in the blink of an eye (but it always happens with the Christmas recipes)
See you soon.
 Merry Christmas to all :) :)


 I made the cake  leaves with marzipan.
 and the red garnish are little Christmas ornaments. But you can use others .(candies, marzipan or others)

I made in a  bundt cake pan but is possible make in a loaf pan too.

Adapted from: supergoldenbakes.com

Chocolate gingerbread Bundt Cake


150 g (5.3 oz ) dark chocolate chopped
130 g unsalted butter softened
150g (5.3 oz) light soft brown sugar
130  g self (5 oz)raising flour
60 g (2 oz) ground almonds 
4 eggs separated
2 tablespoon stem ginger syrup or jam
(or fresh ginger root  or ground ginger)
1 tablespoon treacle
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
sprinkles or marzipan to decorate

For the glaze

100 grams (3.5 oz dark chocolate)
1 1/2 tablespoon unsalted butter
1 tablespoon stem ginger syrup or ground ginger


Preheat the oven to 180°c (350°F) Grease a 10 cup bundt or loaf tin and dust with flour.
Melt the chocolate over a pot of barely simmering water and set aside to cool.

Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.

Fit in the paddle attachment and beat the butter and sugar (no need to clean  the stand mixer bowl) until light and flutty.
Beat in the yolks one at a time .

Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorporated.
Fold in the flour, ground almonds, bicarbonate of soda ground ginger and spices.

Add a third of the whisked eggs into the batter and beat to loosen. Fold in the remaining  egg whites.
Transfer to prepared tin and level. Tap the tin on the counter.
Bake for 40- 45 minutes until firm on top and coming away  from sides of the tin.
Cool in the tin for 15 minutes and carefully  turn  out onto a cooling rack.
To glaze
Melt the chocolate and butter over a pot of barely simmering water.  Add the ginger syrup or ground ginger. Stir until smooth.

Pour the chocolate glaze over the cooled cake and decorate with sprinkles or marzipan,

print recipe

Cake de chocolate y jengibre 

28 November 2018

Blueberry-cornmeal muffins with thyme glaze (muffins de arandanos con glacé)

A few days ago I made these muffins with blueberries and most of all I wanted to try the paper molds, they are very good because they do not stick or burn.
 Now that I see them I think they could also be made for Christmas.

We are already so close. I've been watching recipes, I always watch a lot but of course I can not do all of them and I'm on the computer for a while. 
But I like to look at everything Christmas and of course I think about my mom.

Esperanza wants to make the Christmas Cake my mom made, 
 it's absolutely delicious,  and really smell like Christmas (by the spices)
I did it here  years ago if someone wants to see it, just like stollen, my mom's Christmas cake  is the best I've tasted. The cookies .., Salmon puff pastry. so many things. Once again I know I can not do everything. But Christmas is here and is wonderful :)

Blueberry Cornmeal muffins with thyme glaze
(Adapted from Bake from scratch)

Ingredients ( 8 muffins)

1  2/3 cups all purpose flour
1 cup yellow corneal 
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole buttermilk or greek yogurt
1 1/2 cups frozen blueberries


Preheat oven to 210° c( 400° F)
 Line 8 jumbo muffins cups (or more smaller) with parchment paper liners.
In a medium bol whisk together flour, cornmeal,baking powder,bakimg soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs one at a time,beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture alternately with greek yogurt or buttermilk,begining and ending with flour mixture, beating just until combined after each addition. Fold in blueberries.

Spoon  batter into prepared muffins cups. Bake for 5 minuts. Reduce oven temperature 180°c (350°F) and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.
Let cool in pans for 5 minutes.
Drizzle with thyme glaze and serve warm or at room temperature.

Thyme glaze 
1/2 cup thyme syrup (recipe follows)
1 tablespoon fresh lemon juice
1 cup (120 grams) confectioners sugar

Whisk together thyme syrup , lemon and confectioners sugar until smoothy.

thyme syrup
1/4 cup water
1/4 cup granulated water
3 spring fresh thyme

In a small saucepan bring granulated sugar,water and thyme boil over medium heatstirring until sugar is dissolved.Remove from heat and let cool completely.Remove thyme spring.

Print recipe

Muffins de arandanos con glace  

19 November 2018

Chocolate -frangipane bundt cake (Bundt cake de Chocolate y almendras)

It is impressive at this time the amount of recipes you can find relating to Christmas. No matter what happens Christmas is still great, I go to bed surrounded by books and magazines and sometimes I fall asleep.

Because always take time to see what recipe make, if you would like , the ingredients and all that things. In short it is a process and we are already in mid-November.
I will try to make the best possible recipes and you already know that they are all tested.

This recipe for this Chocolate -frangipane bundt cake I just made it because I love frangipane and was really delicious.
and is a recipe you could make for Christmas too.
I have to say this cake ended quite quickly..

Adapted from : Bake from scratch


1/2 cup (113 grams) unsalted butter
2 cups (480 grams) whole buttermilk or greek yogurt
2 large eggs room temperature
1 tablespoon instant espresso powder
1 1/2 teaspoon vanilla extract
2 cups granulate sugar
2 cups all purpose flour
3/4 cup dutch process cocoa
powder plus more for dusting pan
2 teaspoons baking soda
1 1/4 teaspoons salt divided
1 teaspoon baking powder

1 1/2 cups (180 grams confectioners sugar
1/3 cup fresh lemon juice lemon juice 
1/2 teaspoon almond extract

garnish : toasted sliced almonds 

1 cup almond flour 

1/2 cup granulated sugar
1/2 cup (113 grams ) unsalted butter melted and cooled
1 large egg room temperature
1 tablespoon all purpose flour
1 teaspoon almond extract
1/2 teaspoon salt

To make frangipane: In a medium bowl stir together all ingredients until a smooth paste forms. Set aside.


Preheat oven to 350° F (180°c) Grease a 10 cup Bundt pan with butter and dust with cocoa to coat, tapping out excess.

In a small saucepan melt butter over medium heat. Cook stirring constantly until butter turns a little medium brown color and has a nutty aroma. Only about 3 to 4 minutes. Remove from heat.

In the bowl of a stand mixer fitted with the whisk attachment beat browned butter, buttermilk or greek yogurt, eggs,  espresso powder, 1 teaspoon almond extract and vanilla at medium speed until smooth.

In a large bowl whisk together granulated sugar, flour cocoa, baking soda, 1 teaspoon salt and baking powder. With mixer on low speed gradually add sugar mixture to butter mixture beating until smooth. Pour half of batter into a prepared pan smoothing top with a spatula.
Then spoon frangipane paste over batter using the back of a spoon to spread evenly. Top with remaining batter and smooth with spatula.

Bake  ( 350°F / 180°c) until risen and a wooden pick inserted near center comes out clean, about 45 to 50 minutes, rotating pan halfway through baking.
Let cool in pan for 10 minutes.
Remove from pan and let cool completely on a wire rack.

In a medium bowl whisk together confectioners sugar,almond extract , lemon fresh juice  and pinch of salt until smooth..
Drizzle glaze over cooked cake . 
Garnish with toasted almonds .

Print recipe here

Bundt cake de chocolate y almendras

9 November 2018

Dates and pistacchios mini loaves (mini cakes de pistachos y datiles)

This is a really easy and good  recipe, the bad thing is that they are  eaten  very fast.
But I loved them. Small cakes with dates and pistachios and with espresso  syrup. For a cup of tea or coffee.
For any time.
We are already in November. As it happened this year.
Soon we have to start with the Christmas recipes, but I love it.
I love Christmas.
I hope you enjoy this recipe.
A hug for everyone

Adapted from : Food to love 

Ingredients (5 mini loafs)

200 grams pitted dates
1 teaspoon baking soda
1 cup boiling water
120 grams butter softened
3/4 cup caster sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 tsp ground ginger
1/2 cup pistacchios finely chopped,
plus extra to garnish
1/2 cup liquid honey
1 shot coffe or 1 teaspoon  coffe mixed with 2 tablespoons boiling water


Place the dates in a glass or stainless steel bowl and sprinkle over the baking soda, the water and mix them.

Set aside for 1 hour or until ate soft and tender.

Preheat ovento 170°c 
Place the warm dates (incluiding liquid )  in a food processor.
Add butter and sugar and blend well.
Add eggs and mix again.
Add flour, baking powder, and ginger and pulse until mixture just comes together.
Transfer mixture to a bowl and fold in the chopped pístacchios .
Spoon into lightly greased mini loaf tins or moulds and bake for 25 minutes or until a skewer is removed cleanly.
Set aside to cool
For expresso syrup, combine honey  and coffe and stir well.
When loaves have cooled but are still warm drizzle with espresso syrup, sprinkle with extra chopped pistachios and serve.

Print recipe 

Mini cakes con  datiles y pistachios

26 October 2018

Baked-Egg Tartlets ( Tartas con huevo al horno y ensaladas)

Spring is just starting  here in the Southern hemisphere.
But even the mornings are very cold. 
But the most beautiful are the roses that have begun to bloom little by little. When we arrived at this house there was nothing, absolutely nothing around, no plants, trees, or flowers.

The house was abandoned several years.(all these was about 10 years ago)
 And these roses were brought to me( 10 years ago) by a lady who lived close our house  and said :
you have to plant these roses, are amazing.
We made.
They are like a miracle. They have also multiplied over these years.

Baked egg tartlets

About the recipe are   simple and delicious individual tarts  with a mustard sauce and  egg inside that is baking in the oven. Are really  delicious.
I love to serve  with  asparagus and some salads.

A big hug to all and have a nice weekend!

Source :Victoria magazine


Baked-egg Tartlets

Thyme Tartlet shells

2 1/2 cupsall purpose flour
1 teaspoon ground thyme1 teaspoon coarse salt
1 teaspoon sugar
1 cup unsalted butter chilled and diced
1/3 cup ice water

In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly. With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.
Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.
Preheat oven to 180° C (350°F) On alightly floured surface roll dough .
Using a 6 inch round cutter cut 6 rounds from dough.
Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.
Bake for 20 minutes or until golden brown. Cool and set aside.

Baked egg tartlets (6 tartlets)

1 tablespoon olive oil 1 shallot diced
1/2 cup grated cheese like parmesan
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 cup heavy cream
6 large eggs

Preheat oven to 200°c ( 420 °F)
In a medium sauce pan  heat olive oil over medium heat.
Add shallot and cook stirring  occasionally until is tender. Add mustard, salt cheese and cream .
Continue  to cook until mixture is thick about 8 minutes.
Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet  and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.

print recipe
The little tarts ready for oven

En español
Tartas con huevo al horno y ensaladas