Muffins au cafe-pralin

 I found these muffins  in an  awesome French  site , I had noticed that praline, this delicious blend of almonds and caramel.
And no doubt was a delicious  recipe
Only for the praline recipe  I looked easy and nice recipe and I found one from Epicurious.

Recipe adapted from Recettes de desserts

Ingredients (8 muffins)

120 grs. of butter
150 grs. of icing sugar
1 egg
1 yolk egg
200 grs. all purpose flour
1 teaspoon of baking powder
1 tablespoon of coffe
3 tablespoon of praline powder


Method

Preheat oven at 180°c

In a bowl beat the butter with icing sugar, the egg and yolk, and the coffe . Stir in all purpose flour and baking powder, finally add the praline powder,join and mix well.

Fill the muffins cases  and  bake for 20 minutes or until are golden.
Let cool on a rack.

Topping
.
1 tablespoon liquid coffe
50 grs glass sugar
praline powder

Mix the icing sugar with coffe and cover the muffins.
Sprinkle with praline powder.

Praline

1/2 cup of sugar
1/2 cup blanched whole almonds

Grease a small baking pan.

In a small heavy saucepan heat sugar over moderate heat, stirring, until melted. Cook melted sugar, swirling pan occassionally, until deep golden. Immediately stir in almonds and pour praline into prepared baking pan.

Cool praline until hardened completely and break into large pieces.

In a food processor grind praline to fine powder.

PRINT RECIPE HERE


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EN ESPAÑOL

Muffins de café y praline

Esta receta cuando la vi me encantó porque ademas me encanta el praline (esa mezcla deliciosa de azucar y almendras que se acaramelan y despues se muelen o se hace una pasta)

La receta la encontré en un sitio de recetas francesas que me gusta mucho Recette de desserts

y la receta del praline es de Epicurious.

Ingredientes

120 grs. de mantequilla
150 grs. de azúcar flor o azucar glass
1 huevo
1 yema de huevo
200 grs. de harina sin polvos de hornear
1 cucharadita de polvos hornear
1 cucharada de café preparado
(café café)
3 cucharadas de mezcla de praline
(la receta más abajo)

Preparación

Precalentar el horno a 180°

En un bol batir la mantequilla con el azúcar glass.
Agregar el huevo y la yema y el café. Incorporar la harina y los polvos de hornear.
Por último agregar la mezcla de praline.
revolver hasta tener una consistencia homogenea y cremosa.
Llenar 8 moldes de papel de muffins, llenando 3/4 partes de los moldes.
Llevar a horno por unos 20 minutos o hasta que esten dorados.
Dejar enfriar.

Para la cubierta de café

Mezclar 50 grs de azúcar glass con 1 cucharada de café preparado.
Batir hasta tener una pasta y con esta mezcla cubrir los muffins.
Espolvorear encima el polvo de praline.

Receta praline
1/2 taza de azúcar
1/2 taza de almendras peladas

En un sarten u olla pequeña calentar el azúcar hasta que se disuelva y tome un color dorado. Agregar las almendras y revolver.
Vaciar esta mezcla a un molde aceitado y dejar enfriar completamente,cortar en pedazos  y  moler en un procesador hasta tener una mezcla,
Con esta mezcla espolvorear los muffins.

Raspberries and pears cobbler Pie (I go to a Picnic)

Louise from  Month of a Edible Calebrations always  invite to a picnic to 1st July of all the picnic goodies that everyone has brought.I love Louise she is fun, smart and adorable, thanks for invite me, here rain but Im happy to be in this picnic.

 And you can see what we are bringing for our picnic ...
My letter this year is R

I'm going for a picnic and I'm bringing ...

Raspberries and pears cobler Pie

A - Artichokes Steamed and Dressed with Mayonnaise

B - Baked Beans

C - Cauliflower Tabbouleh

D - Dunkin' Donuts ~ With Maple syrup & Honey Frosting

E - Eggplant Casserole

F - Frosty Summer Salad with Cranberry, Pineapple & Beets

G - Goat Cheese Mixed green Salad with Cocoa Nibs

H - Halibut and Salsa Verde

I - Iced Coffee Two Ways

J - Jubilee Sandwich

K - Key Lime and Ambarella Juice

L - Limoncello Biscotti

M - Mini Meringue Kisses

N - Nougat Brownies

O - Ozark Pudding

P - Paletas de Chabacano y Manzanilla

Q - Quinoa Salad

R Raspberries and pears cobbler pie

S - Strawberry & Kiwi Chocolate Tart

T - Thai Fish Cakes in Pita Pockets

U - Udon salad with honey sesame lime dressing

V Vegetable Salad with Lime Dressing

W Watermelon With Fresh Mint and Lime

X Xim Xim de Galinha

Y Yam Bake

ZZuchinni & Pineapple Bread and Zucchini Many Ways

Ingredients

 Pie Crust

2 1/2 cupsall purpose flour

1 teaspoon of salt

1 tablespoon granulate sugar

1 cup unsalted butter chilled and cut in pieces

1/2 cup (or more) ice water

Method

In a bowl or food processor place the floursalt and sugar until combined.

Add the butter until the mixtures resembles coarse meal.

Pour water in a slow steady stream through until the dough just holds together when pinched. If necessary add more water.

Make a ball with the dough Duvide the ball in half.

Flattening into a disk.cover and refrigerate aout 30 minutes.
Remove one portion of the dough and roll the pastry.

Put in a 23 cm. pie pan and refrigerate by a while before filling the berrie.

Reserve the second pastry and after with a cookie cutter cut strips and place for a while in a paper line baking sheet and refrigerate

Filling

• 4      firm-ripe Anjou pears
• 1/2 cup sugar
• 2 tablespoon cornstarch
• 2 container  fresh raspberries
• 1/2 cup(s) flour
• 1 tablespoon(s) sugar
• 1/4 teaspoon of salt 
• 1/2 cup of butter

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Method

1. Heat oven to 190°c  Line a 23 cm pie plate with pie crust  ; fold edge under without fluting.
2. Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries. Mound filling in pie shell.
3. Cobbler Topping: Mix flour, sugar, butter and salt in medium bowl. .

Place the cobbler over the fruits and then the lattices made with the dough
Bake 20 minutes, then reduce heat to 170º° and bake 20 minutes longer until topping is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving




PRINT RECIPE HERE

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EN ESPAÑOL

Pie de frambuesas y peras

Pita bread

Pita bread is a great bread for beginning bakers or for making with kids. The entire process of making them only takes about 1 hours , so it is also a great one for people on a tight schedule.

And this recipe is thinking in little families or that person live alone and  enjoy make their bread.

Ingredients ( 4 or 5 breads)

2 cups of all purpose flour
1 teaspoon of salt
1 pinch of sugar
1 tablespoon of olive oil
3/4 cup of warm water
1 1/2 teaspoon of dry yeast

Method

Preheat the oven at 180°c
In a little bowl put the dry yeast and warm water.
In a medium bowl place the all purpose flour, the oil, salt and sugar, add the yeast with water.

 All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water .

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough,Place the ball in a a bowl. Cover with plastic wrap or a damp kitchen towel and set aside about 20 minutes.


Divide dough into 4 or 5 equal portions and hands into a ball of each. Then make to shape of pita bread.
Place in an  oiled baking sheet and bake the bread place about 6 to 8  minutes per side, until they are cooked.
Remember the pitas normally are white only little golden.
Remove and let cool.
Carefully open and fill with whatever you want. I filled it with slices of avocado and tomato.




print recipe here





ESPAÑOL


Pan Pita

Este pan pita es sencillo y fácil de hacer y es especial cuando son pocos en la casa porque es una receta que salen 4 o 5 panes y se hace bastante rápido.

Lemon cake

I love all with lemon, desserts and cakes and all you can offer LOL and for my past Birthday that was my first option but finally I made a chocolate cake  mabye for practical reasons, but now a nice friend of mine wanted I posted this Lemon Cake so I made the last weekend.

Is absolutely yummy and the filling is similar to lemon curd, so delicious!

Ingredients

Cake

6 large eggs
(Yolks and whites separated)
1 cup of sugar (200 grs.)
1 pinch of salt
lemon zest grated (2 teaspoon)
200 grs flour all purpose
3 tablespoon of cornstarch powder
2 teaspoon of baking powder



Filling

2 eggs
4 yolks
1 cup of sugar
juice and grated zest of 2 lemon
220 grs of butter
1 envelope of gelatin powder

Method


To make the cake beat the yolks in a bowl with about two tablespoons of sugar, reserve the rest o sugar.

In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the pinch of salt, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy.Add the  beaten yolks and add the flour, baking powder and cornstarch, beat slowly until mix.

Preheat the oven about 180°c.

Line with parchment a round pan about 22 cm.

 Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted in the center comes out clean, about 20 minutes.
Let cool into the pan.When is chill pass a knife by the border to more easy desmold.

Filling


For the lemon cream, mix with a whisk all ingredients except the gelatin in a medium saucepan to cook in double boiler, stirring all the time. When thick, still warm add the gelatin previously hydrated in three tablespoons of cold water, mix well and refrigerate for a while to have  a thick creamy  to fill the cake.
Divide the cake into three layers with a sharp knife. Fill each layer and refrigerate while making the meringue to cover.
meringue

Beat the three whites with a pinch of salt with an electric mixer on medium speed, while in a small saucepan place the sugar bowl and cover with a little water, boil until thick and  add this syrup to meringue until is glossy and stiffy . 
 Cover with this meringue  the cake, put some decorative berries or grated lemon alone.
If you want make some draws with a cooking torch in the meringue.

Deshacer cambiosPlace in fridge until serve.

print recipe here

Im sharing with







EN ESPAÑOL

Torta de limón

Cuando  fue mi cumpleaños hace unas semanas pensé en esta torta porque me encanta el limón, finalmente hice la de chocolate porque tenía todos los materiales.
Pero hace poco una amiga me preguntó sobre esta torta de limón asi que decidí hacerla.
Es absolutamente deliciosa. La recomiendo!

Ingredientes

6 huevos
yemas y claras separadas
1 taza de azúcar (200 grs.)
1 pizca de sal
2 cucharaditas de cáscara de limón rallado
200 grs. de harina sin polvos de hornear
3 cucharadas de maizena
2 cucharaditas de polvos de hornear

Apple galette

This tasty apple galette looks impressive but is easy to make and is guaranteed to taste just like Mom's. Serve with vanilla ice cream or whipped cream for the perfect after dinner treat.

I love galette of any fruits are simple, delicious and you make in all seasons, I had some apples some time ad dont make, whe I tasted this apple galette I think I always forget what amazing are apples:)

Ingredients

2 1/2 cups all purpose flour

6 tablespoons of sugar
1/4 teaspoon of salt
1 1/2 stick unsalted butter, cut into cubes
2 tablespoon shortening in pieces
4 or 6 granny  smith apples
or others peeled, cored and cut into slices
zest of an orange
2 tablespoon orange juice

Method

In a large bowl combine  2 1/2 cups of flour, 3 tablespoon of sugar,add cubed butter and shortening cut into flour with a pastry blender or your fingers.
Mix with 3 or 4 tablespoon of water.
Shape dough into a disc wrap in plastic and refrigerate for least 1 hour.
In a large bowl toss apples with oranhge juice and zest.
Preheat oven at 190°c
Roll out dough on a well floured surface making a circle.
Transfer to a parchment lined baking sheet.
In a bowl mix 1 tablespoon of flour and 2 tablespoon of sugar
and sprinkle over dough .
Layer apples over dough leaving about 2 inches border.
Fold edges over apples, lightly brush apples with melted butter
and dough with a tablespoon of water.
Sprinkle sugar over dough and apples.
Baked until crust is golden and apples are tender, about 40 minutes. Lift parchment to transfer galette to a rack to cool.
Serve with vanilla Ice cream or whipped cream.


PRINT RECIPE HERE


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EN ESPAÑOL

Galette de manzanas

Me encantan las tartas galettes con cualquier fruta pero me encantan con manzanas. Es impresionante
como a veces con tanta fruta (aún en invierno) en nuestro país olvidamos lo deliciosas que son las manzanas, quizas porque vemos siempre . Les debo comentar que las manzanas chilenas son deliciosas y muy cotizadas en el extranjero y son muy caras, aca se consiguen más baratas.
Las manzanas se adaptan a todo y siempre son apetecibles, para cocinar uso las verdes Grammy Smith o las Fuji que son deliciosas, lasa dos son estupendas e incluso pueden mezclar

Ingredientes

2 1/2 taza de harina sin polvos de hornear
6 cucharadas de azúcar
1/4 cucharadita de sal
6 cucharadas de mantequilla sin sal
2 cucharadas de manteca en trozos
4  o 6 manzanas verdes granny smith o fuji
en grozos alargados peladas y sin pepas
Ralladura de una naranja (cáscara)
2 cucharadas de jugo de naranja

Método

Pumpkin ricotta stuffed shells

Many time I wanna made these stuffed shells but sometimes is really difficult find time to cook slowly, I dont like cooking fast I love enjoy when I make.
Anyway finally yesterday was the day ! and was really yumm!

I adapted this recipe from Countryliving.com

Ingredients

24 pasta jumbo shells
1 tablespoon of oil
2  cups of ricotta
1 can pumpkin puree
(or cooked pumpkin)
3/4 grated parmesan cheese more two tablespoon
1 large egg white
1 garlic clove minced
1/2  cup fresh basil chopped
1 teaspoon of salt
1/2 teaspoon ground pepper
tomate sauce

Method

Cook pasta shells according package instructions
 drain and transfer to a baking sheet and drizzle with oil.
Set aside and let cool.

Meanwhile in a medium  bowl stir together ricotta, pumpkin,
1/4 cup grated cheese and remaining ingredients except tomato sauce.

Preheat oven at 190°c Spread tomato sauce in the bottom of a baking dish.
Fill each pasta shell with the mix of ricotta and pumpkin mixture and arrange in the pan.
Cover pan with foil and cook about 20 minutes.
Remove foil, sprinkle shells with remaining cheese and bake about 10 to 15 minutes more.
Serve alone or with some salads.
To serve sprinkle grated cheese over the shells.
(You can stuffed shells the night before and refrigerate overnight  in a container and in between of plastic wrap place the shells on sauce  before baking)


Print recipe here

EN ESPAÑOL

Caracolas rellenas con ricotta y zapallo

Muchos dias que queria hacer esta receta pero simplemente no había podido, la gracia de tener un blog de recetas es poder disfrutar y cocinar y hacerlo lentamente por eso a veces me falta el tiempo, todo debe ser rápido, ya ahora y eso me mata y me cansa,para mi cocinar es un placer.

En todo caso por fin la pude hacer y es una muy buena receta.

Esta receta está adaptada de Country living.com

Ingredientes

24 caracolas grandes de pasta

(las compré en el Unimarc pero en el Jumbo tambien deben haber)

1 cucharada de aceite

2 tazas de ricotta

1 taza de puré de zapallo ya cocido

(o un tarro)

3/4 taza de queso parmesano rallado

1 clara de huevo

1 diente de ajo picado

1/2 taza de albhaca picada fina

1 cucharadita de sal

1/2 cucharadita de pimienta negra olida

salsa de tomates

Preparación