Skinny banana bread and golden sugar (Pan de platano bajas calorias )

I am not very into low-calorie recipes, that is, of course I try to take care of calories in  all recipes (you have to take care of yourself) but I'm not obsessed. 

But when I made this banana bread recipe a while ago, I found it so delicious that I thought it was worth adding it to the blog.

Bananas are a fruit that you can almost always find the only thing the  last time they arrive here  very green but if you let  at room temperature  they will  mature so fast.

With all the madness about the pandemic (I try to stay sane and calm) I had not realized that we are already in Autumn, oh what happiness the heat was horrible this year.

With many of you I usually speak on Facebook or by mail, I send you all my love and a hug and thank you for coming.
Take care of yourself, and try to be at home. Love,

Source :  Tastes better from scratch

Skinny banana bread

Ingredients

4 ripe bananas mashed
2 medium eggs
1 tablespoon vanilla extract
3 tablespoons light brown sugar
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda 
1/2 teaspoon salt
1  3/4 cups all purpose flour (white or white whole wheat)
2 tablespoons unsalted butter melted


Method

Grease a standard 9 x 5 " loaf pan ( about 20 x 15 cm)
also you can line the bottom of the pan with parchment paper to make sure the loaf doesnt stick.

Mash bananas in a mixing bowl, Add eggs, vanilla, brown sugar, granulated sugar  and cinnamon and stir well to combine.
In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine,

Gently stir in melted butter. Bake at 350 °F (180°c) for 35 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 15 minutes before inverting onto  wire cooling rack.

Serving:

 1 slice 137 calories





print recipe here

apples from my yard

Cake o pan de platanos de bajas calorías

Ingredientes

4 platanos maduros
2 huevos medianos
1 cucharada extracto de vainilla 
3 cucharadas azucar rubia
2 cucharadas azucar granulada
1 cucharadita de canela molida
1 cucharadita polvos de hornear
1 cucharadita bicarbonato
1/2 cucharadita de sal
1 taza  y 3/4  de harina sin polvos de hornear
2 cucharadas de mantequilla derretida (un poco)

Preparacion

Engrasar un molde de  20 x 15 cm (aproximadamente)
si se quiere colocar papel de mantequilla en el fondo del molde para que no se pegue.

Moler los platanos en un bowl. Agregar los huevos, vainilla, azucar rubia y azucar granulada, y la canela molida, revolver bien para mezclar todo.

En un bowl aparte mezclar la harina, polvos de hornear, bicarbonato y sal, a continuacion agregar la mezcla de platano  y revolver bien todo. Agregar de a poco la mantequilla derretida o suavizada.
Vaciar en el molde y llevar a horno 180° c por 35 minutoes o hasta que al insertar un palito salga limpio.
Dejar enfriar en el molde unos 15 minutos antes de desmoldar en un plato.

Cariños a todos

Una rebanada : 137 calorias

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

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

Scones with raisins and lemon zest (Scones con pasas y ralladura de limon)

We really love scones here ate home.
These scones are easy to make, and would be a perfect choise for serving Mom  on her special day.
Serve fresh out of the oven with butter and berry jam !

Source :
Two-in-the-kitchen : 
A cookbook for Newlyweds


Happy Mother´s day to all Moms !

Ingredients

3 cups all purpose flour
1/2 cup granulated surgar
1  tablespoon baking powder
1/2 teaspoon salt
2 teaspoon grated lemon zest
1 egg
1/2 cup greek yogurt
6 tablespoon cold butter cut into pieces
3/4 cup raisins

Topping

One yolk
2 tablespoon whole milk

Note : I addapted this recipe so if you need add some flour or yogurt if dough  is dry.




Method

To mix by hand in a bowl, stir together the flour, the sugar, baking powder, salt and lemon zest .
Using a pastry blender or 2 knives cut in the butter until is broken down into unevely sized pieces, the largest as big as a pea.
Scatter the raisins over the dough.
 Finally add the egg and  the greek yogurt over the  dry ingredients  and mix with a spatula just until all is moistened. 

Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball.

Pat or roll  dough into a circle and using a lightly greased and floured biscuit cutter cut into rounds. Dip cutter into flour as often as necessary to keep dough from sticking .
Place  about 1 inch (2.3 cm) apart on the prepared baking sheet.
Preheat the oven to 180°c (360° F)
In a small bowl combine the yolk with whole milk and brush onto scones.
Bake 15 to 18 minutes or until golden brown. 
Remove from oven and serve warm or at room temperature.



Print recipe here

En español
Scones con pasas

Hola a todos, espero que las mamas tengan un precioso dia.
Ayer no pude terminar esta receta porque no tenia luz y despues no volvio internet .

Estos scones son maravillosos!

Ingredientes

3 tazas de harina sin polvos de hornear
1/2 taza de azucar granulada
1/2 cucharadita de sal
2 cucharaditas de ralladura de limon
1 huevo1 cucharada de polvos de hornear
1/2 taza de yogurt griego
6 cucharadas de mantequilla bien fria cortada en trozos
3/4 taza de pasas

Preparacion

En un bol colocar la harina, sal y azucar, polvos de hornear y ralladura de limon. Agregar la mantequilla cortada en trozos y hacerlas como migajas uniendo todo.
Agregar las pasa a la mezcla y finalmente el yogurt griego y el huevo. Unir bien todo.Colocar la masa en una superficie espolvoreada con harina. 
Si es necesario agregar un poco de harina para manejar la masa.
Presionar suavemente la masa estirandola en forma de circulo.
Con un cortador de galletas o con un vaso cortar la forma de scones redonda.
Dejando un espacio entre ellos cuando se coloquen en la bandeja que ira al horno.
Prepara en un bol pequeño la mezcla para pintar los scones. Mezclar la yema con la leche y pintar con una brocha.
Llevar a horno precalentado a unos 180° c.  y hornear de 15 a 18 minutos o hasta que esten dorados y secos.
Retirar del horno y servir tibios o a temperatura ambiente.
este tipo de scones es delicioso on mantequilla o un poco de mermelada.
Feliz dia mamas!

Raisins brioche (Brioche con pasas)

Love brioche bread and one of my favorite on Tea time.
You can eat alone or with jam or cheese or others.
This is a basic brioche recipe, soft, light and delicious.
This is actually a very easy dough to make.
And if you would like see others recipes look in my label BREADS  I have other brioche recipes.
We ate yesterday with my mom and the kids only with some strawberry jam.


Source:  (Pain brioche aux raisins) Cuisine actuelle

Ingredients


375 grams all purpose flour
180 grams butter
 15 grams fresh yeast  
1 egg
15 cl whole milk
100 grams sugar
 1/2 teaspoon salt
120 grams  dry raisins

For glaze 
1 medium orange (the juice )
and 1 yolk
or yolk and milk


Method

Heat the milk and butter in a saucepan until the butter is completely melted. Drain the fresh yeast in 6 cl of warm water.

Pour the flour into a bowl and add the sugar and salt. Dig a hole in the center and pour the dissolved yeast, the mixture of milk and butter warmed, as well as the egg previously beaten.
Mix until a smooth paste is obtained and kned it by folding it several times on itself.
Cover with a clean cloth and let rinse about 1 hours in a warm place.
Put the raisins in a bowl of warm water.
Work the dough again with the drained raisins.
You can shape the dough in many ways, a classic brioche (big ball with smaller ball in hole on top)or you can make 6 equal sized balls and arrange themn in a bread pan  (mine is 26 cm x 13 cm) 
Just before baking brush the brioche with the egg wash (be careful).
Cover with floured clingfilm and let to rise again for 1 hour.Preheat your oven at 190°c (375° F) for the first 10 minutes, then lower to 160° (320 °F) for another 20 minutes.
Bake until the bread is well risen and golden and glossy.
Let cool to room temperature  before slicing. 

print recipe

En español

Brioche con pasas

Me encanta el brioche unos de los panes que mas me gusta hacer con el baguette.

Mi hija me decia que rico este queque mamá y le dije si pero es brioche!

Una deliciosa receta para el te o el desayuno.

Ingredientes

350 gramos harina sin polvos de hornear

180 gramos de mantequilla

15 gramos levadura fresca

1 huevo

15 cl leche entera

100 gramos de azucar

1/2 cucharadita de sal

120 gramos de pasas

Para  baño de glacé

1 yema de huevo

con el jugo de 1/2 naranja

o una yema con un poco de leche

Preparacion

Calentar la leche con la mentequilla en una olla pequeña hasta que este completamente derretida.

Remojar la levadura fresca en un poco de agua tibia.(6 cl)

En un bol poner la harina y agregar el azucar y la sal.

Hacer un hoyo en el centro de la harina y agregar la levadura diluida en agua tibia.Agregar la mezcla de leche y mantequilla y tambien el huevo batido.

Formar una masa suave y doblar varias veces amasando un poco (si se necesita agregar harina)

Cubrir con un paño de cocina y dejar por una hora en un lugar temperatura ambiente.

Por un rato colocar las pasa en agua tibia.

Retirarlas y agregarlas a la masa, uniendo bien.

El briuoche se puede hacer en varias formas. Haciendo pancitos pequeños o colocar enh un molde alargado se hacen seis peolotas pequeñas (como tenis) y se colocan en el molde se tapa y se deja reposar.

Reposar por 1 hora.

Por mientras prender el horno a 190° c.

Antes de llevar al horno pintar con una mezcla de yema batida con leche o jugo de naranja.

Llevar a horno primero unos diez minutos, despues bajar el calor y hornear por unos 20 minutos mas.

Debe estar dorado y seco.

No cortar hasta que este frio.

Easy fluffy scones (Scones rápidos y deliciosos)

Sometimes you just do not have any bread for Tea time .
 And  especially after a holiday and if your mom is in the house  was really necessary to make something and I thought in scones and  find a new recipe :
 I like to try new recipes.

My mom love scones  because  my grand mom made almost all the time when she was a child.
The dad of my mom was an english and lovely man,  who came from Southampton, England.


About scones history

"Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain."

(From Scones a short history)

adapted from : BBC Good magazine, September 2009

Ingredients

350 self-raisingflour, plus more for dusting
1/4 tsp salt
1 teaspoon baking powder
90 g cold butter cut into cubes
1 teaspoon caster sugar
150 natural full fat yogurt
4 tablespoon  milk
1 egg beaten with 1 tbsp milk to glaze

Method

Put a baking sheet in the oven at 190°C (350° F).
Put the flour, salt and baking powder into a food processor (or by hand) then whizz in the butter until it disappears.
Add the sugar, tip into a large bowl and then make a well in the middle.

Warm the yogurt and milk together in the microwave for 1 minute or in a pan, it should be hot and may well go a bit lumpy looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife.
As soon as it's all in, stop.

Tip the dough onto a floured surface, then with floured hands, fold the dough over a few times- just enough to create a smoothish dough. Press out to about 4 cm and dip with a 7 cm cutter into more flour, then stamp out the rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up.
Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on.
Bake for 15 minutes until risen and golden. Best eaten just warm or on the day.



print recipe 

En español

Scones rápidos y deliciosos

Babka al Cioccolato (Chocolate Babka) from Re -cake 2.0

A wonderful  recipe to take a cup of tea  or a coffe  with a slice of  Chocolate Babka and chopped nuts . Other delicious recipe from my italian friends in  Re-cake 2.0   especially for this month.

This Easter European yeast risen  cakes you need time and patience for make, but the results are worth with a moist., deeply flavores brioche like cake wrapped with a dark fudge filling and topped with chopped nuts.

Ingredients
(two breads or loafs)

530 grams all purpose flour
150 g butter
100 grams sugar
3 eggs
12 g. fresh yeast
1 lemon zest
120 ml water

For filling

130 grams dark chocolate
120 grams butter
100 grams almonds or other  nuts
50 grams icing sugar
30 grams cocoa powder
2 tablespoon sugar

For brushing
40 grams honey
2 tablespoonsrum or orange flower water
2 tablespoons water

Method

For dough :

In a bowl put the all purpose flour, sugar, fresh yeast (previously dissolved in half lukewarm water) and lemon zest.
add the eggs, the butter at room temperature and the water at the center, and begin to knead the dough about 10 minutes.
Finally the dough would be elastic and rather sticky.
Cover with foil and let rinse at room temperature  for 1 hour and 30 minutes. And then 2 hours in fridge or overnight in refrigerator.


To make the filling

Melt the butter and the chocolate in a double boiler, and add the icing sugar and cocoa powder, mix well and keep in a cool place for 10 minutes. Separately coarsely chop the almonds or nuts.

Braid preparation

Take the dough  and divide the half and roll out one half into a rectangle about 30 x 40 cm. Spread with half of chocolate cream  and sprinkle with 1 tablespoon of sugar and half of the chopped nuts or almonds.
Roll on the longest side and then cut the roll in half lñenght and finally cast off the two halves and place the braid obtained in a 22 x 8 cm loaf pan (lined with greasedproof paper)
Repeat this with the other half of dough.
And then let rinse the dough at room temperature for 1 hour and then bake at 180°c  for 30-40 minutes. Or  until a toothpick
comes out dry.

Make the syrup to finish the cake 

Slightly warm the honey with water and rum or orange flower and brush the braids fresly baked.

Enjoy!

Braid pictures from Pinterest

En español
Chocolate Babka  (re cake 2.0)

Greek yogurt Scones ( Scones con yogurt griego)

Almost all my post start with a little story (except when I don't have much any time )
Long time  I was thinking  in prepare anotherscones recipe,  like my mom, scones are typically English  and are round because you eat with tea and you can put butter or jam or whatever you want.
It was a beautiful day when I took the pictures. A sunny day in autumn.  (Today Is really cloudy)
My mom always made scones for Birthdays but now she is tired
so when she wants something special, I cook or bake for her.
I hope you enjoy this recipe.

Adapted from  Two peas & their pod 

and Eating for England



Print recipe

Ingredients

3 cups all purpose flour
1/2 tablespoons sugar
2  1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup cold unsalted butter cut into pieces
3/4 cup cold plain greek yougurt
1 large egg beaten
3 tablespoon cold water
1 egg beaten for brushing  scones



Method

Preheat oven 180°c (375 °F)
Line two large baking sheets with parchment paper  and set aside.


In a mixing bowl sift together flour,sugar,baking powder,baking soda and salt. Cut in butter, using your fingers. Work  the dough until mixture resembles a coarse meal.
In a small bowl whisk together greek yogurt, egg and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Dump the mixture on lightly floured counter and knead until the dough comes together.
If is needed add some flour to dough.

Using roll pin , roll out the dough. Cut into rounds using a biscuit cutter. Combine dough scraps and roll out again to make remaining scones.

Place the scones on prepared baking sheets and brush them with egg wash.
.
Bake for about 15 minutes. Or until well risen and lightly golden.
Serve with butter, jam or honey.



print recipe here




En español
Scones para el té

Tenia muchas ganas de hacer scones. Es que habitualmente mi mamá hacia en la casa . Ahora no mucho porque se cansa al estar de pie.
La cosa es que hice esta receta diferente a la mia y me gustó harto, quedan suaves y deliciosos. Creo que el yogurt griego es un aporte.
Que los disfruten con una taza de té o café . Besos

Ingredientes

3 tazas de harina sin polvos de hornear
1/2 cucharada de azúcar
2 y 1/2 cucharaditas polvos de hornear
1 cucharadita de bicarbonato
1 cucharadita  de sal
3/4 taza de mantequilla  fria en lo posible sin sal
cortada en trozos
3/4 taza de yogurt griego frio
1 huevo batido
3 cucharadas de agua fria
1 huevo batido para pintar los scones


Preparacion

Precalentar el horno a 180°.
Preparar 1 o 2 bandejas con papel mantequilla y reservar.
En un bol mezclar la harina, azucar, polvos de hornear, bicarbonato y sal.
Agregar la mantequilla en trozos usando los dedos haciendo migajas,

Trabajar la masa hasta que parezca una masa migosa.

En un bol pequeño batir el yogurt griego, huevo y agua.
Agregar los ingrediente liquidos a la mezcla de harina, revolviendo bien . Colocar la masa en la mesa enharinada y amasar solo un poco hasta que la masa tenga un aspecto suave para hacer los scones. No amasar demasiado.

Usando un rodillo estirar la masa no muy delgada. (se puede agregar un poco de harina.) La idea es que los scones sean mas bien altos no planos.
Con un cortador de galletas redondo cortar y colocar en las bandeja.
Unir todo de nuevo y cortar el resto.
Con el huevo batido pintar los scones. Llevar a horno y cocinar por lo menos 15 minutos o hasta que esten de un ligero color dorado.
Servir con mantequilla, miel, mermelada o palta.

Orange blossom water brioches (Brioche a la fleur d'oranger)

I love brioches and here is other brioche's recipe, from Mimí of  her Blog Manger, I love Mimí recipes, simple and delicious and she is absolutely nice.

These brioches were amazing and perfect I love with some apricot jam:)

Ingredients

2 cups 3/4 plain flour (300 g.
2 eggs
1/4 cup granulated sugar
1 pack of baker's yeast (10 g)
1/3 cup + 1 tbs  butter (cubed at room temperature)
1 tbsp butter (for moulds)
1 pinch of salt
1/3 cup lukewarm milk 
2 tablespoon orange blossom water
2 tablespoon lukewarm water to dissolve yeast
1 egg for glazing 

Note: I use little moulds but you can use a traditional brioche mould or in other.

Method
Dissolve the yeast in a small bowl with 2 tablespoon of lukewarm water. Set aside for 5-10 minutes or until it turns frothy.In a large bowl mix sifted flour, salt, sugar, yeast and butter. Add eggs, orange blossom water and milk gradually and mix well with a big wooden spoon. 
Start kneading until you get a smooth ball shaped dough, about 8 - 10 minutes.
Cover bowl with a cloth and leave to rise in a warm room about 3 hours or overnight.
Start kneading the dough on a non floured surface, just to to get rid of a few trapped air bubbles, about 1-2 minutes.
Line the moulds with butter and place the dough inside the moulds . Cover with a cloth again and leave to rise for about 1 
hour.
Preheat the oven to 180°c/350°F. With the help pf a brush,glaze the surface of the brioche with the egg.
Bake for 30 minutes. If the top starts brown too much, place a sheet of parchment paper to protect.
Let chill by a while but are lovely warm!



PRINT RECIPE

orange tree

EN ESPAÑOL

Brioches con agua de azahar

Los brioches son exquisitos en cual tiempo ya sea para el té o para desayunar, con mantequilla o mermelada o solos.

Ingredientes
2 tazas 3/4 harina sin polvos de hornear
2 huevos
1/4 taza de azúcar granulada
1 sobre de levadura seca (10 g.)
1/3 taza más 1 cucharada de mantequilla
temperatura ambiente
1 pizca de sal
1/3 taza de leche tibia
2 cucharaditas de agua de azahar 
(o en caso jugo de naranja)
2 cucharadas de agua tibia para disolver la levadura
1 huego para el glaseado

Para decorar flores de azahar. (optativo)
Se pueden usar moldes de muffins para hacer pequeños o un molde de brioche para hacer uno grande.

Preparación