29 September 2019

Cherry almond Bundt Cake (Bundt cake de cerezas y almendras)









Here we go again, Hi to all !!
I'm a little embarrassed to say that I was sick with a terrible cold and bronchitis,  finally after taking antibiotics (I didn't want to)Im better.
I don't want to bore anyone, but it was. A week I hardly knew about me.
But here I am and I made one of my favorites cakes : A cherry almond bundt cake . It doesn't cost me so much even though my arm still hurts to beat.
I also recommend this recipe cause I love Bundt cakes :) 
This cherry almond bundt cake  is a traditional pound cake filled with cherry pie filling  with a cream cheese glaze.

Thank you for the greetings and love and those who ask how I am, I appreciate it very much! Hugs for all!!



 Source : Beyond Frosting







Ingredients

1 1/3 cups unsalted batter at room temperature
2 cups granulated sugar
5 large eggs at room temperature
3 cups all purpose flour
1 teaspoon baking powder
pinch of salt
1 cup milk at room temperature
2 teaspoons almond extract
1 can cherry pie filling 
or 400 grams frozen cherries 


For the glaze

130 grams  (4 ounces) cream cheese softened
1 cup powdered sugar
 5 teaspoons heavy cream
1 medium orange (the juice) 
pinch of salt


Method
Preheat the oven to 180°c  (325 ° F)

Prepare a greased and floures bundt pan. Do not skip this step.

Cream the butter until smooth and then beat in sugar and continue beating it until it's light and fluffyor for about 5 minutes.
Slowly add the eggs one at a time and make sure each one is well mixed beforeadding the next. Add the almond extract and beat until mixed.

In a separate bowl, sift the flour first and then measure out 3 cups.Then add the baking powder and salt.
Next add half of the dry ingredients and tyen half of the milk, beating just until the flour is partially combined.
Then add the second half od the dry ingredients followed by the remaining milk. Continue to beat until all ingredients are well combined.

Strain the cherry Pie filling through  a fine sieve to extract  the cherries form the juice.

Note.
If you use frozen cherries put  them in a medium pan, add 2 tablespoons of sugar and 2 tablespoons of water, stir, and add one tablespoons of cornstarch and stir well until will be thick (like a  jam)

Pour about 1/3 of the batter into the bottom of the pan.
Spoon 1/3 of the cherries into the batter spreading evenly.
Repeat these steps 2 more times  so that the cherries are layered.
Bake at 325 ° (180° c) for about 60 minutes. Check to see if your cake is done by inserting a toothpick  into the middle. If it comes out clean your cake is done.
Baking times may vary by oven.

After 15 minutes of cooling gently run a knife around the edges of your bundt to help release it from  the edge before flipping.
Invert the cake onto a plate and allow it cool  for about 2 hours.

For the glaze

Soften cream cheese in the microwave for 20 to 30 seconds , removing the wrapper first.
It should be soft but not melted.
In a medium bowl combine the cream cheese with the powdered sugar and continue to stir.
Add the cream one steaspoon at a time until the glaze reaches  the desired thickness.

It should drip of the spoon. While you are adding the heavy cream, also add the orange juice and the pinch of salt.
Once the glaze is nice and smooth, drizzle it over the cake. 

After glaze the cake you can sprinkle some sliced almonds over the cake.


Print recipe

































Bundt cake de cerezas y almendras










4 September 2019

Apple ginger mini pies (mini pies de jengibre y canela)













Although I love autumn and winter very much, I am always surprised by the first signs of Spring.
Here spring begins on September 21, more than ever the flowers of the trees are like a miracle. 

We have had a bad winter, very icy and without rain and this is the worst, the planet really has a problem of climate change in that the seasons are no longer the same. 
What will happen to the apricots, peaches and others? Only we have to wait . 

In the old times the people of the countryside lived in seasonal changes, the summers, and then the autumn in which the nature rests and then the winter in which we need the rain, and all begin again.
But just now nothing is sure.
Oh well, I made these  apple mini pies.
I love apples and especially apple pie!

Source : dough from my recipes notebook

            Apple filling : Weith watchers.com









Apple ginger mini pies

Ingredients
dough

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon grated lemon peel
8 tablespoons unsalted ice butter 
or 3/4 cup ice butter
4 or 5 tablespoons of ice water

Filling

8 medium peeled fuji apples  cored and cut in chunks
(you can use others apples you like,  Granny Smith or others)
2 teaspoon ginger grated
1 tablespoon lemon juice
2 tablespoons light brown sugar
5 tablespoon all purpose flour
1 teaspoon ground cinnamon 
2 yolks with some milk to brush

Method



Combine2 1/2 cups flour, sugar, salt and grated lemon  in bowl. Cut butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened,
(If you think it is necessary  add a little more cold water,but the dough would  be still  crumbly )

 Divide dough in half shape each half into ball of dough in plastic food wrap. Refrigerate 30 minutes.
Roll the pie crusts on a lightly floured surface. Using a 3,5 inch  cookie or a cup. cut out 12 circles deom the pie crusts, Roll any scrap pieces as needed to cut out the circles.

Place each circle of pie in each cavity of some tart or muffins pan . Gently press the dough down and around the sides, making sure the dough fits in each cavity of muffin pan. Transfer the pan and leftover crust to the refrigerator while you make the filling.


Filling

In a large mixing bowl combine apples, ginger, cinnamon,  lemon juice,sugar and flour .

Remove the pan from the refrigerator and evenly distribute the apple filling between all of the cavities (about 2-3 tablespoons per mini pie)
Preheat oven to |180°c (350° F)
Remove the extra pie dough from the refrigerator cut the strips or others tops of pies and place them on top.
Gently press ends of the dough strips onto the ring of the ramekin.

Mix yolks and some milk and lightly brush dough .
Bake until dough is golden brown and fruit is bubbling end just tender, Bake about 30 miutes,


print recipe here






Spring is almost here












Peach tree










Apricots tree




Mini pies de manzana y  jengibre