Heart-shaped pies for your sweetie (Valentine's day) (Corazones rellenos con mermelada para San Valentin)

I wanted to do something for Valentine and I had several recipes.
 Finally I made this recipe and at home asked  me to do it again.
There are 12 double pies or cookies with strawberry jam.
Delicious crust!!

Source:  Better recipes

Happy Valentines Day !

Ingredients

1 1/2 cup all purpose flour
1/4 cup buttermilk or greek yogurt
1/2 tsp salt
1 stick butter  (113 grams) unsalted and cold
2 tablespoons sugar
6 tsp strawberry jam (or your favorite)
Coarse sugar (or regular)

Method

Crust
In a large bowl, combine the salt, sugar and flour and add  in the butter.
Break the butter up so the mixture looks like small peas. Slowly add in buttermilk (or greek yogurt) 1 tablespoon at a time until the dough forms together, but isn't sticky.

On a lightly floured surface knead the dough until there are no remaining dry spots.
Roll it out, and then using a heart cookie cutter cut out 12 hearts . In hald thebath cut  out little hearts.
Spread  1 tsp jam on each of the whole hearts and top with the hearts with the hole.
Seal the edges together with a fork and top with sugar . Then bake until crust is slightly golden brown.

print recipe

En español
Corazones rellenos con mermelada (San Valentin)

Ingredientes

1 1/2 taza de harina sin polvos de hornear
1/4 taza de yogurt griego natural
1/2 cucharadita de salt
113 gramos de mantequilla fria y sin sal
2 cucharadas de azucar
6 cucharaditas de mermelada de frutilla o frambuesa
azucar gruesa o granulada para espolvorear

Preparacion

Passionfruit and ricotta cheesecake (Cheesecake de Maracuyá)

Finally after another week a little hectic,  I'm happy to be here and to share my recipe for Valentine's Day!

I did something different this year: A passion fruit cheesecake with ricotta and must say it is a delicious recipe.

Is better  doing at night and cut the next day,  is the best because it kept refrigerated.

Happy Valentine's Day to all of you!

Source: The Herald

Baked Passionfruit and ricotta cheesecake

200 g digestive biscuits or other cookies
1/2 cup all purpose flour
125 g butter melted and cooled

Filling
4 eggs
500 g. ricotta
250 g cream cheese
grated zest and juice of 1 lemon
1/3 cup  plain flour

for Passionfruit syrup

1/2 cup sugar
1/2 cup passionfruit pulp (Frozen)
juice of 1 lemon

Method

Preheat the oven to 180°c.
Lightly grease and line 23 cm. round springform tin with baking paper. Put the biscuits into a large bag and bash with a roll pin until you get fine crumbs.
Or grind in a food processor.
Tip into a bowl, add the flour and butter and mix well.
Press the mixture firmly into the base of the prepared tin and bake for 10 minutes.
Remove from oven and leave to cool.
Reduce the oven temperature to 160°.

For the passionfruit syrup
Combine the sugar,passionfruit pulp and 1/2 cup of water in a small saucepan.
Bring to the boil then simmer for 10 minutes until thick and syrupy.
Remove from the heat, add the lemon juice and set aside to cool.


To make the filling, lightly beat the eggs and sugar until the sugar dissolves. Add the ricotta, cheese cream,lemon zest and juice, flour and 3 tablespoon of passionfruit syrup.
Beat until well combined.
Pour the filling on top of the biscuit base.
Bake for 45 minutes or until just set, with a slight wobble in the middle.Switch off the oven open the door a little and leave the cheesecake cool completely.
Spoon the remaining passionfruit syrup over the the top before serving.
Keep refrigerate until serving.

Print recipe


En Español

Cheesecake de Maracuyá y ricotta

Por fin puedo subir mi receta de San Valentín para los que quieran hacer algo distinto!
No hice nada con corazones ni chocolate pero de  esas recetas hay muchas!
La cosa es que hacer algo para San Valentin se supone que es  especial y delicioso!
Y esta recdeta lo es!
Recomiendo prepararla en la noche (la hice ayer) y asi se refrigera toda la noche .Es mejor para cortarla.

Feliz dia de San Valentin a todos!


Ingredientes

200 gramos de galletas (pueden ser de vino o las que tengan)
1/2 taza de harina sin polvos de hornear
125g de mantequilla derretida

Relleno
4 huevos
500 gramos de ricotta
250 gramos de queso crema
ralladura y jugo de un limón
1/3 taza de harina sin polvos de hornear

Para el syrup o glace de maracuyá

1/2 taza de pulpa de maracuyá (Guallarauco congelada)
1/2 taza de azúcar
jugo de 1 limón

Preparación

Precalentar el horno a 180°c.
Enmantequillar un molde redondo de unos 23 cm.
Moler las galletas ya sea en una bolsa y aplastar con el rodillo (haciendo migas) o moler en un procesador.
Poner las migas en un bowl, agregar la harina y la mantequilla derretida. Con las manos hacer una masa para base de la tarta.
Colocar en el fondo del molde presionando para que se cubra el fondo.
Hornear durante unos 10 minutos en horno.
Retirar del horno y dejar enfriar.
Bajar la temperatura del horno a 160°c.

Para el syrup o jarabe de maracuya

En una olla pequeña mezclar el azúcar, la pulpa de maracuyá y 1/2 taza de agua.
Revolver hasta que hierva y dejar  cocinar por unos 10 minutos a fuego bajo hasta que esté espeso.
Finalmente agregar el jugo de limón revolver y dejar enfriar.

Little raspberry and mascarpone pies

I would like put before this recipe for Valentine's Day but
was impossible.
But now I'm here just before the day :) These Little pies
are stuffed with raspberries .. and  really delicious!

In Valentine's you can  make  randoms acts of kindness for someone and you can look the blog of my friend Betsy she has a
really special post about random acts of kindness.



Source: Zuckerzimtundliebe.worldpress.com

Little raspberry and mascarpone pies
(6  pies)

Dough
220 flour
1 pinch salt
1 tablespoon sugar
110 g cold butter in pieces
5 tablespoons very cold water

For the filling
6 teaspoon mascarpone or cream cheese
6 tablespoons raspberries
(fresh or frozen but almost completely thawed
2 tablespoons sugar
1 pinch of cinnamon

to glaze
1 beaten egg mixed with 1 tablespoon of milk

Method
For the pie pastry   mix the flour,salt and sugar.
Add the butter cubes over it and make a crumbly flour
mixture with a food processor or dough hook quickly.
Pour the cold water over it and process quickly to a dough.
Not too much kneading.
Pies dough does not like that.
The dough should just barely hold together and it is also not bad, if you can still see a bit of butter in the dough.
Let the dough in plastic wrap and store at least half an hour in the refrigerator.

Meanwhile prepare the filling:
only very slightly crush the raspberries with a fork and mix with cinnamon and sugar.
Preheat the oven to 180°c.
Prepare a baking sheet with baking paper .

Put the dough briefly let assume room temperature after the waiting time in the refrigerator. Then rapidly thin roll out, with a few strokes and from the center outward rolling.
Using a round  cutter    or a thin walled glass cut our 12 circles.

Place the half of the circles on the baking paper and each provided in the center with 1 teaspoon of cream cheese and a tablespoon of raspberry mix.
Moist the border with the beaten egg.
Cut out  from the remainin six circles either little hearts.
These circles put over the others with the raspberry.
Press the edges firm and press down with a fork.
Sprinkle with the remaining beaten  egg and bake in the oven for about 20 minutes.
If the raspberries are bubbling  if ok when something raspberry juice flows from the heart out.

Happy Valentine's day!!

PRINT RECIPE

 

EN ESPAÑOL
Galletas rellenas con frambuesa

Banana bundt cake with chocolate ganache (cake de plátano bañado en chocolate)

Again I had these three bananas you know ( still we are in summer) and I search a new bananas cake.

I find this lovely recipe in My Baking addiction

The secret seems to be in the unusual method which calls for baking the cake at 180°c for about 1 hour  and then immediately placing the cake into the freezer for an hour.
Kind of odd? Absolutely.
However, after one delicious bite, you’ll be convinced that this banana bundt cake is second to none.
Whether you’re baking a cake for a special day or simply trying to use up the overly ripened bananas on your counter,
I think this is beautiful for Valentine's day too!

Ingredients

For the Cake

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons  vanilla extract
1 1/2 cups buttermilk or greek yogurt

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Method

 Preheat oven to 180 °.
 Thoroughly grease and flour a  non-stick bundt pan or use PAM spray for baking.

 In a small bowl, mix mashed bananas with the lemon juice; set aside.

 In a medium bowl, mix flour, baking soda and salt; set aside.

 In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.
 Add in the flour mixture alternately with the buttermilk or greek yogurt , mixing until combined.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for about 1 hour  or until a toothpick inserted in center comes out clean.
 Remove from oven and place directly into the freezer (still in pan) for 45minutes. This will make the cake very moist.
Remove cake from freezer to a cooling rack for at least 3 hours.

 When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.

 To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside.
 Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface.
Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes.
Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.

PRINT RECIPE

En español
Cake de plátano con chocolate


 

Hot chocolate with marshmallows hearts and Happy Valentine to all of you!

Finally I made this simple but delicious recipe for Valentine's day, all years I make something to this day but this year, the last  were the most difficult and busy days in many times.

And I love this recipe from Martha Stewart and love chocolate and marshmallows and you know chocolate is special good for the soul, so today I take a large and delicious cup of chocolate like you see here:)

Happy Valentine!

Ingredients (4 cups)

• 4 cups whole milk
•  2 tablespoons sugar

• 2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
• 4 tablespoons finely chopped or shaved semisweet chocolate
• Vegetable oil or cooking spray
• Large marshmallows

Method

Bring milk,sugar,cocoa powder and chocolate to a simmer in a medium saucepan over medium heat,stirring until chocolate has melted (do not boil).

Pour into mugs or cups.

Grease a hert shaped petit four cutter or aspic cutter with vegetable oil or cooking spray.

Cut several marshmallows in half horizontally, and then press the cutter into the center of each one.

Float the marshmallows and the cutouts on hot or warm chocolate.

You can see others Valentine's recipe here

PRINT HERE


Im sharing with







En español

Tazas de chocolate con
corazones de marshmallows

Todos los años a estas fecha preparo una receta de San Valentín, pero esta vez me ha sido sumamente dificil por muchas razones, ha sido un verano pesado y agotador.

Bueno hoy preparé este chocolate con marshmallows de Martha Stewart y queda delicioso, yo me lo tomé tibio, ah el chocolate hace tan bien para el alma creanme.
Se puede tomar caliente, tibio o frio, se le agrean los marshamallows y queda delicioso.

Feliz San Valentin a todos!


Ingredientes
(4 tazas)

 4 tazas de leche
4 cucharadas de azucar
1 cucharada de cocoa en polvo
4 cucharadas de chocolate en barra trozado o picado
aceite vegetal
marshmallows grandes (1 bolsa)

Preparación

 

Chocolate & Coffe Mocha sweethearts

I think to make a last Valentine Post when I saw these chocolate and mocha sweethearts, look nice and are really delicious.
The dough is like a brownie.

Originally they were only cover with the chocolate but I love strawberries and think will be nice with them, so here are the last Valentine recipe.
Hope you enjoy:)

Source:Kraft foods


Ingredients

4 squares unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar or Splenda
4 eggs
1 teaspoon of vanilla extract
1 cup of flour
1/2 cup suisse mocha café or any flavor
(instant coffe)
6 squares  semi sweet chocolate
some strawberries and mint leaves


Method

Line 13x9 inch pan with foil, with ends of foil extending over sides.
Spray foil with cooking spray or oil.

heat oven at 180° c
Microwave unsweetned chocolate and butter in large microwaveable  bowl in high 2 mins. or util butter is
melted; stir until chocolate is completely melted.

Stir in sugar.Blends in eggs and vanilla.
Add flour  and flavored instant coffe, stir until well blended.
Spread into the prepared pan.

Bake by 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs.
(Do not over bake)
Cool completely. Cut Into shapes  with a heart shaped cookie
cutter.
(reserve scraps for snacking or another use)
Melt semi sweet chocolate  in microwave by awhile or bain marie .
Dip tops of brownie hearts in chocolate.
Place a piece os strawberry over the chocolate heart and refrigerate until chocolate is firm.


PRINT RECIPE HERE



EN ESPAÑOL


Corazones de chocolate y mocha

Realmente no había pensado en hacer más recetas de San valentín en realidad hice solo una pero cuando vi estos corazones    de chocolate me encantaron.

La masa es como un brownie y originalmente venian solo cubiertos con chocolate pero me pareció y a la Espe tambien que era bueno colocarle algo y como me encantan las frutillas, les pusimos un pedazo de frutilla y unas hojitas de menta.
Quedan muy buenos.
Así que esta es la ultima receta de san Valentín por ahora.

Está basado en una receta de Kraft foods.


Ingredientes

4 cuadrados de chocolate sin azúcar
(para derretir)
3/4 taza de mantequilla or margarina
2 tazas de azúcar o splenda
(esto es porque lleva café si quieren le colocan menos pero el café es mas amargo)
4 huevos
1 cucharadita de vainilla
1 taza de harina
1/2 taza de café instantáneo
(sabor tipo mocha u otro)
6 cuadrados de chocolate para cubrir los corazones
Preparación


Prender el horno a 180°c

Preparar un molde con aluza foil y aceitar o enmantequillar.
Yo usé un molde rectangular alargado
En el microondas derretir en un bol o jarro apto para el microondas el chocolate con la mantequilla.
Poner en potencia alta y calentar por 2 minutos o hasta que el chocolate esté derretido.
Agregar el azúcar. Unir bien.
Agregar los huevos de a uno y la vainilla.
Unir bien.
Agregar la harina y el café instantáneo.
Mezclar bien, es una masa húmeda porque es como de brownie.
Vaciar la mezcla en el molde  alargado.
Llevar a horno por unos 30 a 35 minutos no más recuerden que la masa debe estar un poco húmeda como los brownies.
Probar con un palito si está lista.
Retirar del horno y dejar enfriar completamente.
Cortar la masa lista con un corta galletas en forma de corazón, los pedazos que queden se pueden comer despues como snack.
Derretir el otro chocolate ya sea baño maría o en microondas.
Con este chocolate cubrir los corazones. adornar con pedazos de frutillas y hojas de menta.
Dejar enfriar en el refrigerador hasta que el chocolate esté firme.

Marshmallow cherry kisses (a Valentine treat)

Last year was my first time I made a Valentine's recipe, I dont know why,  maybe somebody asked me(lol)

Well this year I was thinking If  I make other or not and asked  Betsy a nice friend  who has a beauty, funny and wonderful blog, please visit her and Im sure you will enjoy.

Of course she say :Yes! and she  has made a lovely recipe with strawberries and chocolate  that you can find here.

So this post is to Betsy a nice and lovely friend: Happy Valentine's dear Betsy!

Source: Kraft foods



Ingredients

16 jet puffed marshmallows
16 maraschino cherries with stems
8 squares semi sweet chocolate melted
(or 300 grs.)

Method


Make indentation in each marshmallow with your finger or a knife; insert cherry into indentation, leaving top of cherry partially exposed.

Melted the chocolate in a pan over a skillet with water to bain  marie.

Using fork to support bottom of marshmallow, dip, 1 at a time, in chocolate, turning to evenly coat marshmallow and cherry. Gently shake off excess chocolate.


Place on waxed paper-covered baking sheet. Refrigerate 20 to 30 min. or until chocolate is firm.



Easy and delicious!

print recipe here




 En español

Besos de cerezas y marshmallows

El año pasado hice mi primera receta para San valentín de hecho nunca había hecho en otras ocasiones.

Hablando con mi amiga Betsy que tiene un blog precioso y entretenido le pregunté haré algo para San valentín? y ella dijo claro que sí:) ella es muy alegre y buena para calebrar todo (ha) y a su vez había hecho unas frutillas deliciosas con chocolate que las pueden ver aqui.

En resumen encontré esta receta que se hace con marraschino y queda delicioso, les recomiendo las marraschino de Great Value que trae el Lider, porque vienen con el palito y además le han sacado la semilla son muy buenas esas son las que usé.

El chocolate uno de esos buenos para cubrir alfajores o parecidos, generalmente uso el de Ambrosoli pero el de Costa tambien es bueno.

Ingredientes

16 marhsmallows grandes

16 cerezas marraschino (con palito)

8 cuadrados de chocolate en barra semi dulce

son unos 300 grs.

Preparación

Hacer una hendidura en cada marshmallow se puede hacer con el dedo o con un cuchillo, yo lo hice con cuchillo es para poner dentro la cereza.

Introducir la cereza dejando parte afuera como se ve en las fotos.

Derretir el chocolate a fuego suave a baño maría, yo lo pongo en una ollita pequeña sobre un sartén con agua.

Cuando  está derretido, reservar. SI se endureciera volver a colocar a baño maría un poco.

Con un tenedor enterrar en el marshmallow hasta el fondo y sumergir en el chocolate derretido, hacerlo de a uno,dandolos vuelta para que se cubran bien el chocolate y parte de la cereza.

Sacudir suavemente para retirar el exceso de chocolate.

Dejar sobre papel mantequilla  y refrigerar de 20 a 30 minutos hasta que esten listos.

Im sharing with














 

San Valentine's cupcakes

This is dedicated to all  of you I love......

Really I never made before some for Valentin days, but this year someone asked me a Valentine recipe for a Site where I share  some  recipes, Comunidad Gourmet cuchareando so here is the recipe.

Is adapted from Martha Stewart recipes.

Ingredients (12 cupcakes)

2 cups all-purpose flour


1  1/2  teaspoon baking powder


 1/2 teaspoon salt

120 grs unsalted butter, cut into pieces


250 grs unsweetened chocolate, coarsely chopped


1 1/2 cups sugar


3 large eggs, room temperature


1 teaspoon pure vanilla extract


Butter cream frosting


3 cups confectioners' sugar


1 cup butter


1 teaspoon vanilla extract


1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.


You can use marhmallows cream too.


Method


1.Preheat oven to 180 degrees. Line standard muffin tins with paper liners.
2.Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.


3.Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4.Divide batter among muffin cups, filling each 2/3 full.  Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.


•Frost cupcakes with buttercream.


Im sending this to 












links about Valentine's day  Magic Flavours
                                              J en reprendai bien nun bout...
                                              Moveable feast 
                                              More than burnt toast
                                              Paris pastry
                                              Foodesa
                                              From de Kitchen



               EN ESPAÑOL



Cupcakes para San Valentín

La verdad es que nunca hago nada para San Valentín. Pero este año de una Comunidad Gourmet en que comparto recetas me pidieron algo para San valentín. El sitio se llama Comunidad Gourmet cuchareando les dejo el link para que visiten esta Comunidad Gourmet que tiene interesantes recetas.

Esta receta está adaptada del sitio de recetas de Martha Stewart.

Ingredientes

 (12 cupcakes)

2 tazas de harina normal

1 1/2 cucharadita de polvos de hornear

1/2 cucharadita de sal

120 grs, mantequilla sin sal  en trozos

250 grs. de chocolate de repostería para derretir

(Costa o Ambrosoli)

1 1/2 taza de azúcar

3 huevos a temperatura normal

1 cucharadita de extracto de vainilla

Crema para cubrir

3 tazas de azúcar impalpable o azúcar flor

1 taza de mantequilla

1 cucharadita extracto de vainilla

1 a dos cucharadas de crema para batir

Preparación

Mezclar con la batidora a velocidad media la mantequilla con el azúcar, batir por unos 3 min utos.

Agregar la vainilla y la crema. Batir nuevamente hasta tener la consistencia deseada.

Otro método es usar una crema de Marhsmallows que viene lista en el Líder y en el Jumbo. (que fue la que usé) solo le puse un poco a cada uno y le agregué unas gotas de colorante especial del que se usa para las galletas.

Los corazones de chocolate fue muy simple, derretí el chocolate a baño maría (el mismo de la receta) y lo puse en una cubeteras en forma de corazón (tambien venden moldes) .Se espera que se solidifiquen y se sacan con cuidado.

Preparación cupcakes

1.Precalentar el horno a 180° c, preparar una bandeja para muffins de 12 y colocarle capsulas de papel.

En un bol unir la harina, sal  y polvos de hornear.

Aparte  en un bol metálico u olla colocar el chocolate en trozos y la mantequilla y derretir a baño maría.

Cuando tenga una consistencia cremosa revolver un poco con una cuchara de palo.

Colocar la mezcla de chocolate y mantequilla en un bol, agregar el azúcar y la vainilla.

Agregar los huevos de a uno.Unir bien. Finalmente agregar la mezcla de harina. Batir por unos tres minutos. Cuando la mezcla esté cremosa y espesa. Repartir en las capsulas de papel.

Llevar a horno por unos 20 minutos hasta que esten firmes pero suaves.

dejar enfriar la bandeja de muffins antes de proceder a decorar según el método que se elija.