Chocolate,honey and cherry parfait (Parfait de chocolate miel y cerezas)

 

With all my heart I hope that your Christmas has been happy and beautiful, because  is so nice to remember and live again Christmas memories.

I am very touched to remember my mother who loved this Christmas time so much.

I  made a  a parfait  for New Year or whenever you want,  and can be made with natural cherries or from jar or frozen cherries.

PD: Of course I thought to post this before the New year but finally is here!!

source :  Australian womens Weekly

Happy New year to all of you!!

Chocolate, honey and cherry parfait

Ingredients

1/2 cup almonds peeled in slices

1 teaspoon almond extract

400 grams ricotta cream

2/3  cup (230 g) honey

100 grams dark chocolate chopped

100 grams frozen raspberry

200 grams cherries  frozen or from jars

2 tablespoon honey extra

Method

Preheat oven to 180°c (350° F)

To toast the sliced almonds, put them in a loaf mold with baking paper for 10 minutes.

Remove from the oven and let cool for a while.

In a bowl add ricotta and honey and process until smooth. Transfer mixture to a large bowl.

Fold in toasted almonds, almond extract, yogurt, chocolate raspberries and cherries.

Spoon mixture into a loaf pan. Smooth top-

Cover with foil and freeze for 8 hours or overnight until firm.

Afre a time turn  parfait onto a chopping board and cut in slices.

Divide slices among shallow serving .

Stand for 10 minutes before serving drizzled with extra honey.

Serve with extra raspberries and cherries.

friendly print here

Frozen cherries

Parfait de chocolate, miel y cerezas

Orange ginger Honey Cakes (Mini cakes de jengibre y miel)

 

How are you? I hope all of you are Ok

 This is the most complicated but beautiful time of the year.

I adore Christmas. We have also been decorating the house, El Dito (my son) assembled the tree and Esperanza put lights around the house.

How wonderful when your kids start doing these things and because they want to.

I bring a cute and simple recipe for Christmas to give or enjoy:

Orange ginger honey cakes

I hope to make another recipe but if not everyone have a very Merry Christmas, love you so much

Source : twocupsflour.com

"Honey cakes flavored with orange, ginger and brown butter are moist witout  becoming dense"

(Two cups flour)

 

Orange ginger honey cakes

Ingredients

2 cups all purpose flour (250 g)

2 tsp baking powder

1/2 tsp baking soda

2 tsp ground ginger

1 tablespoon orange zest

8 tablespoon butter browned

3/4 cup honey (270 g)

2 tablespoon fresh orange juice

1/2 cup whole milk

2 eggs

3/4 cup granulated sugar

Method

Preheat oven to 180°c (370°F) and prepare 3 or 4 mini loaf pans

or only a big loaf pan.

I used for baking these 3 mini loaf but you can use any loaf pan you have .

(spray them with non stick spray or a thin coating of butter.

In a medium bowl hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.

Brown your butter by placing in a small skillet on medium heat.

until better is melted. Continue to stir  and heat until butter is foamy  and brownish in color..

Pour brown butter into bowl of stand mixewr.

Add honey, orange juice, milk, sugar and slightly beaten eggs.

Mix on medium with attachment until smooth.

Slowly spoon in flour misxture on medium speed  until a cake batter is formed. (scrape sides and bottom of bowl to incorporate all ingredients

Divide butter among the pans.

Place pans on cookie sheet and bake about 28 minutes or until a toothpick inserted into the middle comes out clean .

Place pans on cooling rack to completely cool before removing

Eat and enjoy!

print recipe 

Loaf pans

Mini cakes de jengibre y miel

Christmas honey cookies (Galletas de miel y especias para Navidad)

 

A nice recipe by lovely and old Christmas hope you can enjoy.

Merry Christmas

All I wanted was to make this recipe before Christmas and finally here we are.

Honey and spice cookies, I made these  honey cookies and my daughter painted them.

She is seriously an artist so I asked her if she can do it because I love how she works.

She usually makes cookies for Christmas (my mom's recipe) which I have already posted but this is a new recipe.

I loved it.

This recipe is from an old magazine of recipes that we had in Chile "Paula" unfortunately no longer exists but I have several collections so I dedicate this recipe to those who worked in "Paula" Magazine from December 2002 (Pin Campaña, Paula Minte, Pia Jarpa and  Rosario Valdes who was editor in chief  many years in Paula sharing recipes to all)

Just delicious !

Merry Christmas everyone ...

Ingredients

450 grams plain flour

1 tablespoon cinnamon powder

1/2 teaspoon of cardamomo

pinch of nutmeg and ground cloves

1 tablespoon grated lemon peel

80 grams sugar

250 grams  clear honey

1 egg 

1  yolk

1 tablespoon vanilla extract

1 teaspoon of baking soda

1/2 teaspoon salt

2  tablespoons of milk

Method

In a bowl, combine the flour with the spices and add the lemon zest. Set aside.

In a small bowl put the sugar and honey plus a tablespoon of cold water, mix a little and then cook over low heat stirring until the honey and sugar are dissolved.

Then when the mixture is warm add the egg, the yolk and the vanilla.

Then combine this honey mixture with the spiced flour.

Then add the salt and bicarbonate dissolved in the tablespoons of milk.

Mix slowly until you have a soft dough. Let stand at room temperature for about six hours or overnight.

On a surface dusted with cornstarch, roll out  the dough (see if you need a little more flour) leave it 5mm thick.

Then butter two baking trays and cut the cookies into the desired shape (hearts, stars, Christmas trees)

Preheat the oven to 180 ° C and bake for 10 to 12 minutes. Remove from oven and let cool.

Cookies has be risen and firm to the touch. Set aside to cool sightly on the baking trays, and the to a wire rack to cool completely.

Frosting

2 eggs white

2 cups of icing sugar

2 teaspoon lemon juice

beads to decorate

In a bowl mix the whites with the icing sugar and the lemon juice, always stirring, add all the icing sugar until the desired consistency, if you want thicker, add a little more sugar.

Decorate or paint the cookies .

Let them dry  at room temperature, then they can be stored in a metal box.

print recipe here

Galletas de miel para Navidad

Ingredientes

450 gramos de harina sin polvos de hornear

1 cucharada de canela en polvo

1/2 cucharadita de cardamomo en polvo

Una pizca de nuez moscada y 

una pizca de clavo de olor en polvo

1 cucharada de ralladura de cascara de limon

80 gramos de azucar granulada

250 gramos de miel liquida

1 huevo

1 yema

1 cucharada de extracto de vainilla

1 cucharadita de bicarbonato de soda

1/2 cucharadita de sal

2 cucharadas de leche

Triple chocolate donuts (Donuts de chocolate al horno)

 

 Finally  we are so close to Christmas, I love it is my favorite time to cook or bake. It was my mom's favorite time so that's why I'm always nostalgic!

Today I was finally able to make this  recipe, baked chocolate donuts (not fried) and they were very good I hope you like them.

These easy homemade chocolate donuts are filled with a fudgy chocolate filling and chocolate  glaze. 

 

And here two weeks from Christmas again in Quarantine, isn't it a crazy world? 

But I remember the lovely  Anna Frank in a more difficult time than us, locked up and still celebrate their Pesaj (Passover seder)

We cannot be less. Merry Christmas to all!

Source : Yoga of cooking

Triple chocolate donuts recipe

(9  baked donuts)

Ingredients

2  1/2 cups all purpose flour 

1/2 cup brown sugar

1/2 cup granulated sugar

2 teaspoon baking powder

1/2 tsp baking soda

pinch of salt

1/2 cup cocoa powder

2 tablespoon special dark 100% cacao powder (optional)

1/2 cup whole milk

3 ggs

1/4 cup plain yogurt

2 tablespons butter melted and cooled

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)

Chocolate glaze

1/2 cup semi sweet chocolate or chocolate chips

2 tablespoons heavy cream

2 tablespoons butter

Method

Preheat the oven to 180°c (350°F) Grease donut pan  with oil or butter.

Ina large bowl combined sifted flour, sugars, cocoa and cacao powder, baking powder, baking soda and salt.

Whisk until fully combined.

 In a separate bowl combine the milk , eggs, melted and cooled   melted butter, vanilla extract and yogurt. Stir to combine.

Add the wet ingredients to the flour mixture and stir until fully combined. If you want add the chocolate chips and stir once more.

Add batter in a piping bag (or plastic sandwich bag)  and pipe it into the donut pan. 

Baker for 10 to 12 minutes. Allow to cool be fore adding the glaze.

For chocolate glaze

in a microwave safe bowl melt the chocolate, heavy cream and butter gently in the microwave (in 30 seconds intervals and stirring in between)

Dip the tops of the donuts into the chocolate glaze and place on a cooling rack to set.

You can garnish with some Christmas sprinkles.

NOTE : If you dont have a donut pan  you can use a muffins pan like this.

The first time I made baked donuts I didn't have a donuts pan and I use this idea.

From Taste of Home  from Jenna Urben

To transform a muffin pan into a doughnut pan you will need :

Muffin pan

Aluminium foil

Cooking spray or oil

Take a square piece of foil and place ir over of your fingers.

It needs to be large enough to cover the bottom of each cup in the muffin tin.

5" x 5" square works ok.

Fold the foil around your finger gently folding the sides up, to create a mold.

Place into the cup of your muffin tin and press into place. Repeat for remaining cups

print recipe here

Donuts de chocolate al horno

Orange Ginger honey Cakes ( mini cakes de miel, jengibre y naranja)

Here is a new recipe for this Christmas time.

 I love Christmas  and usually the smell of spices reminds me of everything my mother did, this is my second Christmas without her and it's really difficult, when I'm sad I miss talk to her.
 And I know  it makes me especially sensitive and I try to continue and dont think so much..

I love these honey, ginger and orange cakes and love  the color, that's why I like to cook and especially bake, apart from being a relax there are always new things to experience.

I hope to make another Christmas recipe but in any case I wish you a very merry Christmas with peace and love
I appreciate all yours comments : thanks


Source:  Two cups flour

Orange ginger honey cakes

Ingredients

2 cups  (250) all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon ground ginger
1 tablespoon orange zest
6 tablespoons unsalted butter browned
3/4 cup (270 g) honey
2 tablespoon orange juice
1/2 (125 ml) cup whole milk 
2 eggs
1/4 cup (50 g) granulated sugar


Method

Preheat oven (170° c)  325 °F and prepare four mini loaf pans 
(you can use if you prefer one large loaf pan : I use 3 mini loafs and two muffins molds)
(spray with non stick spray or a thin coating of butter and flour.)

In a medium bowl,  whisk together sifted flour, baking powder, baking soda, ginger and orange zest.

Brown your butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir and heat until butter is foamy and brownish in color.

Pour brown butter into bowl of stand mixer.
Add honey, orange juice, milk, sugar and slightly beaten eggs.

Mix on medium with paddle attachment until smooth,
Slowly spoon in flour mixture on medium speed until a cake batter is formed (scrap sides and bottom of bowl to incorporate all ingredients.

Divide batter amongs the pans.

Place pans on cookie sheet and bake for 28 to 30 minutes or until a toothpick inserted into the middle comes out clean.
Cover loaves with a sheet of aluminium foil through baking.)
Place pans on cooling rack to completely cool before removing,




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Mini cakes de miel, jengibre y naranja

Black cherry almond ripple semifreddo (Semifreddo de cerezas con almendras)

I think  maybe is  the first time that  Christmas is so close and  Im in  this state of mind (not even when my mother died) .

(sad and exausted)

All days is a fight, it's all so uncertain, you don't know what will happen, when we will be calmer anyway you  don't know

nothing.

And  of course I support the demands, and  this government has committed many injustices and caused a lot of pain.

 Oh well... I have started to put myself in Christmas spirit and decided that I want to start cooking  about Christmas.

This Black cherry Semifreddo is delicious for every season you can make with other fruits or with frozen cherries.

Sometimes  semifreddo is better than Ice cream and is really easy , usually I make at night, freeze and  you can serve to the following day.

Adapted from : Girl in the little red kitchen


lots of love to all !!

The recipe

Ingredients

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 dark cherries pitted and halved
(can use frozen cherries)

Method

Line a loaf pan (9x5 inch 9x 13 cm) ) 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 the egg yolks triple in size (about 6 minutes). The yolks will be plate and frothy. 

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 and about 1/2 cup of cherries .
Add more whipped cream and build layers so 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 for at least 4-6 hours.

Remove the semifreddo from the freezer, flip out onto the surface remove the plastic wrap and top with the remaining almonds and cherries.


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Christmas towel kitchen

Still we have some apricots I think apricots is one of my favorites fruits .
Estoy feliz de tener aun algunos damascos, no son muchos pero se han dado maravillosos...
Espero hacer mas mermelada Dios mediante ...

Semifreddo de crezas con almendras

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

Ingredients

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


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

Method

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.
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Tips:

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)

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

Ingredients

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


Method

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.



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Brownies de Navidad