Happy Easter!!

  

I didn't want to let this Easter time  without wishing everyone a Happy Easter!

I did not get to make a recipe like other years but I have several in Easter if  someone one to see others recipes about Easter.

Im posting one of my favorites to share! 

Happy easter to all !

Gloria

Easter cookies with strawberry jam (galletas de pascua con mermelada de frutillas)

Ingredients

125 grams butter (soft)

125 grams sugar 

1 teaspoon vanilla extract

350 grams  all purpose flour

1 egg

3 tablespoon strawberry jam

icing sugar to sprinkle on

Method

Mix the butter until soft, add sugar and vanilla extract.
beat the egg and keep stirring until the mixture is noticiably lighter.

Add the flour and mix in with the spatula.

Now knead by hand into a soft dough (if is needed add some flour)

Wrap with foil and put in the fridge for 3/4 hour.

Cutting the cookies

Spread some flour on the table and roll out the dough about 5 mm thin.

Cut out the cookies with the egg mold and place on the baking sheet.

Cut out a rabbit for every second egg and place next to it.

Preheat the oven to 180°c (350°F)

Bake in the middle of the oven for about 10 minutes or until they are golden yellow.

Take out with oven gloves and let cool down a little.

Let cool by a while.

Spread the strawberry jam on the lukewarm cookies   and carefully press the second piece on top.

When they have completely cooler down, sprinkle with powdered sugar.

print recipe

Easter cookies with strawberry jam (galletas de pascua con mermelada de frutillas)

 

Needless to say time really flies and goes fast and  we are already in Easter, the truth is  I was thinking what to do for this Easter time (one of my favorite holydays) and I found these cookies.

It is a German recipe and the dough is delicious.

They come out like 6 large cookies  because they are double and it depends on the mold you use because the bunny has to fit inside the egg.

I made  an egg mold for my bunny but it turned out fine.

I wish you all a very happy Easter with your family

Hugs

Source recipe :Schaerestelpapier

Ingredients

125 grams butter (soft)

125 grams sugar 

1 teaspoon vanilla extract

350 grams  all purpose flour

1 egg

3 tablespoon strawberry jam

icing sugar to sprinkle on

Method

Mix the butter until soft, add sugar and vanilla extract.
beat the egg and keep stirring until the mixture is noticiably lighter.

Add the flour and mix in with the spatula.

Now knead by hand into a soft dough (if is needed add some flour)

Wrap with foil and put in the fridge for 3/4 hour.

Cutting the cookies

Spread some flour on the table and roll out the dough about 5 mm thin.

Cut out the cookies with the egg mold and place on the baking sheet.

Cut out a rabbit for every second egg and place next to it.

Preheat the oven to 180°c (350°F)

Bake in the middle of the oven for about 10 minutes or until they are golden yellow.

Take out with oven gloves and let cool down a little.

Let cool by a while.

Spread the strawberry jam on the lukewarm cookies (without cutout) and carefully press the second piece on top.

When they have completely cooler down, sprinkle with powdered sugar.

print recipe

Galletas de pascua con mermelada de frutillas

Easter cookies (galletas de Pascua)

And here we are in a strange and uncertain world but perhaps more human. I dont know.
Finally I was able to make my recipe for this Easter last night. I wish you all, really everyone a blessed Easter in all corners of the world.
A hug to all !!

about the recipe:

New for me too and absolutely delicious, it can be done with other designs, I made the cookies and the twins (Esperanza and Gerardo) painted them and it must say they were beautiful. 
Today I took the photos and Voilá ..

Source :   whiskandwonder.com

Ingredients

(about 2 dozen of cookies)

3 cups all purpose flour 
1/2 teaspoon baking powder
1/4 teaspoon salt
1  1/4 cups chilled unsalted butter cut into cubes
1 cup sugar
1 large egg
2  eggs yolk
1 tsp vanilla exctract

Method

Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.

Using and electric mixer  beat butter and sugar on high speed until well combined (butter does not need to be fluffy)
Note : you can make by hand too.

Add egg, eggs yolks, and vanilla and beat just to combined.
 Add gradually dry ingredients. Mix until dough comes together.

Separate dough in half and form two smooth discs for rolling.
Roll each disc  to desired thickness between two pieces of lightly floured parchment paper . Continue to flour top of dough so parchment doesnt stick or crease.

Transfer rolled dough to refrigerator to chill for about 1 hour.
When the dough is ready to cut shapes flip chilled dough so floured side is down. This will help cookies release easily.

Cut dough to desired shapes and place on baking sheets pans lined with parchment paper.
Re roll scraps only once to avoid tough cookies. If is needed return to fridge to chill until shapes cut easily. Chill about 20-30 minutes.
Preheat oven to 180°c  (325 °F)
Bake until edges are slightly golden, about 12 - 16 minutes.
Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Royal icing for cookies

1 egg white 
2  cups icing sugar 
1/2 teaspoon water
 lemon juice (1 lemon)

In a large bowl combine the sugar, egg white, water and lemon juice. Mix the ingredients together with a wooden spoon until the icing is thickenes and smooth. 
Use immediately or store refrigerated in an airght container or plastic bag since the icing dries out and hardens very quickly.If you want it stiffer for frosting a cake or writing on cookies add more icing sugar until you get the consistency you desire.



print recipe here

Galletas con glace para Pascua de Resurreccion

Antes de ir con la receta:

Quisiera haber publicado antes pero me fue imposible.
Con todos aqui  el dia se me pasa volando ( jamas me aburro) y finalmente anoche las pude hacer y mis hijos las pintaron lo que les agradezco asi que hoy estuvieron listas, les saque fotos y ahora la transcribo.
En todo caso es una receta de galletas que les servira siempre, la pueden hacer en cualquier momento y a los niños les encanta
usen los moldes que tengan igual quedan buenas. 
Despues de hacer estas galletas pensaba : por que compramos galletas? si se que es por el tiempo pero son tan buenas hechas en casa.
Feliz Pascua de Resurreccion a todos 

La receta

Ingredientes

3 tazas de harina sin polvos de hornear
1/2 cucharadita polvos de hornear
1/4 cucharadita de sal
 1 1/4 taza de mantequilla bien fría en cubos
1 taza de azúcar
1 huevo entero
2 yemas de huevo
1 cucharadita de vainilla


Preparacion

Cernir las 3 tazas de harina, sal y polvos de hornear en un bowl mediano.Reservar

Con un batidor eléctrico o a mano  batir la mantequilla y azucar hasta que este bien mezclado, unos tres  minutos, que este  un poco cremosa .
Agregar el huevo y las yemas de huevo, luego la vainilla, batir nuevamente. Reducir la velocidad y agregar de a poco la mezcla de harina y polvos de hornear.
Cuando la masa este lista colocar sobre la mesa enharinada y hacer dos discos  que se pueden estirar con papel mantequilla encima , colocar igual un poco de harina en la superficie para que no se pegue el rodillo.
Llevar los discos al refrigerador sobre un plato con papel mantequilla entremedio y dejar por lo menos 1 hora, para que sea mas facil cortar la masa..
Despues de la hora cuando este lista  la masa cortar con los moldes deseados, espolvoreando un poco de harina en la masa.
Los recortes de masa dejarlos aparte y refrigerarlos un poco y de ahi hacer otras figuras con los moldes 
Colocar papel mantequilla sobre las bandejas de horno y colocar las figuras.

Precalentar horno a 180°c .
Hornear hasta que esten ligeramente doradas (alrededor de 12 a 16 minutos) Dejar enfriar las galletas en la lata.
No pasarse del tiempo.
Las galletas se endurecen cuando se enfrian. Estaran bien.



Glacé para galletas


1 clara de huevo
2 tazas de azucar flor 
1 / 2 cucharadita de agua
jugo de  1 limon 

Preparacion

Mezclar en un bowl la clara de huevo, agua y limon y de a poco ir batiendo con cuchara de madera agregando el azucar y revolviendo,
Hasta conseguir una consistencia cremosa y espesa, se le puede agregar mas azucar.
Lo importante es que si no se ocupa inmediatamente guardarla en el refrigerador tapada con un paño de cocina humedo, asi se mantiene hasta el otro dia.
Se pintan las gaelletas y se ponen en bamndejas para dejar secar hasta el otro día.

Matcha moss chocolate Easter cakes (Cupcakes de chocolate con té matcha )

I  prepared this recipe especially to celebrate Easter,  and adapt this recipe from Thirsty for Tea (a beautiful blog)because her recipe to make the moss is wonderful (matcha).

 I wanted to use chocolate bunnies but there were only big ones. Finally I made cookies with a bunny shape but you can use whatever you want.
 I saw many moss recipes but this one was the best, with green tea, ground flax seeds and coconut. Delicious and healthy
And finally for garnish I used Rose buds petals (dried)
Usually are for tea but are beauty and edible.

The recipe for chocolate cakes is for 6 (for me Ok) but you can double the amount if you want more.
I wish everyone a Happy and blessed Easter to all!

 Matcha moss  : Thirty for Tea 

 Chocolate cupcakes : Celebrating sweets 

Little cookie bunnies : Zimtkeksundapfeltarte.com

Chocolate  Easter cakes  (6 servings)

3/4 cup granulate sugar
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt 
2 medium eggs
2 tablespoons milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup hot coffe
 (the coffe flavor will help intensify the chocolate flavor) 

Method

Preheat oven to 180°c (350° F)
Place 6 liners  in a muffin pan. Set aside
With a stand mixer or hand mixer combine sugar, flour, cocoa powder,baking powder,baking soda and salt.
Add eggs, milk, oil and vanilla extract and beat for 2 minutes. Add hot coffe and beat until just combined.

Divide evenly between 6 prepared muffins cups. Bake for approximately 15 minutes, until the tops spring back when you touch them and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack to cool completely

Matcha moss cupcakes

Ingredients

3/4 cup of panko or cake crumbs
1/3 cup unsweetened dried coconut
2 tablespoon culinary matcha powder
1 tablespoon ground flax seeds
frosting for cupcakes

Method

In a bowl  mix all the moss ingredients together (I mixed  with a for to mix better)
Frost the cupcakes with a thin layer of frosting. (any frosting)
Dip the top of the cupcakes in the matcha moss.
Let the cupcake  sit for a few minutes, then dip it in the moss mix a second time.
Repeat for all the cupcakes. If you d like add some flowers or candies.
I used Rose buds petals (dried)

Print recipe

Photo from Thirsty for Tea

Cupcakes de chocolate adornados con te matcha

Hot Cross Bundt Cake (cake de Pascua de resurreccion)

I was worried because it has been a difficult week, with many things and also pains.
I thought I was not going to be able to do something special for Easter
Anyway, I always do something for Easter and finally I was able to make this bundt cake  glaze for Easter.

  I know it's a little  late but it helps me to wish you Happy Easter with everyone.
God bless you all.



source :  adapted from Food & Home (April 2017)

It has always impressed me how the birds make their nests, how they take something from here or there,

 This little nest my husband found on the ground under some weeds.

Ingredients

Flavours combinations

250 grams cake flour or all purpose flour
6 grams instant dry yeast
60 grams brown sugar
2 teaspoon ground cinnamon
1/4 tsp ground nutmeg
1/2 teaspoon ground cloves
pinch salt
30  grams butter
1 large egg
125 ml full cream milk

Rum and raisins sauce

3 tablespoon rum
4 tablespoons raisins
3 tablespoons brown sugar
1 tablespoons water
30 ml butter

Glaze
200 grams icing sugar
4 teaspoons lemon juice


method
In a large bowl combine the flour, dry yeast, brown sugar, spices  and salt, and mix until incorporated.
In other bowl whisk the butter (melted) , egg and milk together. Pour into the dry ingredients and mix until a sticky dough forms.
If needed add some milk to the dough- has to be soft and sticky.
Turn the dough in a floured surface and knead about 8 minutes (if you need add some flour) , until it forms a smoth dough and when pressed the dough springs back.
Place the dough in a bowl and cover with cling film. Leave in a warm area to rise. About 50 minutes.
When the dough has almost doubled in size, remove from bowl and knead a little.
Preheat the oven to 180'° C .
Grease a medium  or large  bundt tin . Roll the dough out into a long cylinder and place in the tinseal the seam by pinchings the ends together.
Cover with film and place over the oven by 30 minutes.until is puffy and doubleds in size.
Bake  to 35 - 40 minutes or until golden brown and coked through.


Rum and raisins sauce
In a small bowl soak the raisins  in the rum, about 15  minutes: Whisk the maple syrup, 3 tablespoons of sugar and water together and put in a saucepan over medium heat.

Whisk until the sugar has completed dissolved then add the rum and raisins  with 2 tablespoons butter and simmer over low heat by 2 minutes.
Pour half of the sauce over the cake as it comes out of the oven and set the rest aside until needed.

Glaze

For the glaze mix the icing sugar and lemon juice to form a thick glaze.
Drizzle over the cooled bundt cake  and serve with rum and raisin sauce and some ice cream if you desired.


Print recipe here



Happy Easter to all!

En español
Bundt cake de Pascua de Resurreccion

A bird inside a cake and Happy Easter! (Un cake con un pajarito para Semana Santa)

First of all I wanted a bunny to do this .... But I didn't so I  use a chick but it can be done with the figure that you want  (maybe a heart or leaves , all you want)
 The cake is really good and is from a beautiful blog called "The recipe of happiness" (La receta de la felicidad) she has beautiful things. Is in spanish but you can translate.

Happy Easter !

Ingredients

Chocolate cake

200 grams soft butter
200 grams of sugar
4 eggs
250 grams all purpose  flour
60 grams of bitter chocolate or pure cacao
1 pinch of salt
1 teaspoon baking powder

Vanilla Cake

200 grams soft butter
200 grams of sugar
4 eggs
250 grams of flour
1 teaspoon vanilla essence
1 pinch of salt
1 teaspoon baking powder
1 loaf pan

Method

Prepare the chocolate cake first. 
Preheat the oven to 180 ° C
Beat the softened butter with the sugar and add the eggs one by one, mixed well.
Finally add the chocolate flour or cocoa, baking powder and salt . Mix until everything is well incorporated. Using your scraper pour the mixture into your buttered loaf pan.
 Bake for about 40 minutes. Remove from oven and allow to cool completely.
Cut the cake into thick slices (according to the cutter used) and cut the figures , rabbit, chicken or whatever.
Put all the slices together in a buttered mold and bring to the freezer until the vanilla cake  is prepared (at least 1 hour)
It is important that the cut figures fit together in the mold.

Vanilla cake 


Preheat oven to 180 °. 
Beat the butter with the sugar, add the eggs one by  one, add the vanilla, flour, baking powder and pinch of salt.

Remove the other mold from the fridge  with the frozen figures and carefully pour the vanilla mixture over the chocolate cake.
 Transfer to the oven and bake for about 40 minutes or until well risen and golden brown.
Remove from the oven and cool completely before serving.


Print recipe

Fall is here

En español
Cake con figuras para  Semana Santa

Easter Cupcakes with chocolate icing (Cupcakes celebración Semana Santa)

My last Easter treat  !!

Light fluffy cupcakes topped with chocolate icing and chocolate curls.....

Happy Easter to all !
Feliz Pascua de Resurrección para todos!

Source :  Chelsea.co.nz

Ingredients   
(10 cupcakes)

150 grams butter
1 cup Caster sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self raising flour
3/4 cups  milk




Chocolate icing 

120 grams ( 4ounces) unsweetened
chocolate coarsely chopped
2/3 cup (150 grams) unsalted butter
room temperature
1 1/3 cup  icing sugar
1 teaspoon vanilla extract


Method


Beat butter in an electric mixer until smooth, add sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.

Place individual pape baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you shouldget 10 cupocakes.
Bake in the oven at 190°c for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.




Chocolate Frosting

Melt the chocolate in a heatproof bowl placed over a saucepan  of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth and creamy,. Add the sugar and beat until is light and fluffy . Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated and beat until is smooth and glossy.

To decorate
Spread chocolate icing thickly on to cooled cupcakes. Arrange chocolate pieces gently into the icing.
Finish by placing mini eggs in the centres.


print recipe

En español


Cupcakes celebración Semana Santa

Easter bunny cookies (Galletas de Pascua)

These lovely bunny biscuits are perfect for Easter. And kids would be happy to help make and decorate and they are perfect for gifting too.


The dough recipe and glace  is from  Home made by you (uk) and I made the garnish but you can decorate as you like :)


Happy Easter !

Ingredients
(8 big bunnies about 12 cm)

(I used a stencil about 12 cm but you can use other size or a
bunny shaped cutter about 7 cm)

200 grams unsalted butter
200 grams caster sugar
1 medium egg beaten
400 grams plain flour
plus extra for dusting
2 teaspoon vanilla extract

Icing to decorate

200 grams icing sugar
a few drops of pink food coloring (or other colors)

You will need 

Bunny shaped cutters or a stencial cut from baking parchment.
Some ribbon in pink or violet for the bunnies.


Method

Using and electric hand mixer, beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and continue to beat. Sift in the flour then add trhe vanilla extract  and fold through to form a dough.

Turn out the dough onto a lightly floured surface and knead gently until smooth. Chill in the fridge for 30 minutes.


Preheat the oven  to 180°c  (370° F)

Line 2 baking trays with baking parchment.
Remove the dough from the fridge and roll out until it´s about 4 mm thick. Use a bunny shaped biscuit cutter to cut biscuits from the dough.

Arrange on the baking tray and bake for 12-15 minutes until little golden. Remove from the oven and let the biscuits on the tray to cool slightly before transfers to rack  to cool completely.

To make the icing, combine the icing sugar, milk and food coloring in a bowl until smooth.
Carefully spread over the biscuits.

For these bunnies  I made pink icing and let white icing for little polkas .
Spread with pink icing and  inmediatelly after flooding use the white flood icing to drop dopts into the wet icing. This is called the wet-on wet technique.
At this point let the cookies dry for some hours .

Beatrix Potter cookie box

• Print recipe 

En español

Galletas conejo de pascua