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



Method

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







Ingredients

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

Glaze
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 

Frangipane
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.



Method


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.

Glaze
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

Method

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


















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