SuperPastryGirl.com

It’s been a while…..

It’s been soooo long!

I really thought I could live up to my name and be “Super”; but it turned out my little bundle of joy (not the blog, but my new sidekick Kika) is so demanding and high maintenance that has been a little difficult to keep up with the blog and life in general!

But, worry not!!! I’m back and ready to keep giving you lots of great recipes and tips!  And even some surprises along the way!

Almond cookies sandwiches


Almond cookies sandwiches, raspberry filling with chocolate glaze

 

 

Hello!!! This are definitely my sidekick’s favorite!!!!  And you will love them too!

I usually make them with strawberry preserve, but orange and passion fruit are also very good with.

You can make the cookies a couple of days in advance if you want.

The almond cookies are very delicate in flavor, and that makes them really good by themselves

If you don’t want to make the glaze, just buy those pre-made chocolate glazes.

Although if you make it yourself you always will know the ingredients and the quality

 

 

Cookie ingredients

5 ounces butter, room temperature

¼ cup almond flour

1 cup all-purpose flour

2/3 cup powdered sugar

Pinch salt

 

Filling Ingredient

½ cup raspberry preserve

 

Glaze ingredients

5 ounces bittersweet chocolate

4 Tablespoon hot milk

2 Tablespoon butter, room temperature

 

Procedure (cookies)

With the paddle attachment of you mixer; beat butter until smooth.

Add all-purpose flour, almond flour, powdered sugar and salt

Mix until just incorporated. (It will make a stiff dough)

Make two thick disks, wrap them individually in plastic wrap and refrigerate at least 30 minutes.

You can refrigerate it up to 5 days

Turn oven to 350F

Line a baking sheet with parchment paper or butter the sheet tray and slightly cover it with flour.

On a lightly floured work surface, roll out dough to about 1/8 inch thick

And with a cookie cutter, cut 2-1/2 inches circles (you can actually make any shape you want)

Arrange them in the tray and bake until golden brown between 12-15 minutes.’
Let cool down on a wire rack

 

 

To make the sandwich cookies

Add approximately  1 teaspoon of preserve to one cookie, press the second cookie to make a sandwich

 

To glaze the cookie sandwiches

In a medium bowl add the chocolate, chopped really small (the smaller, the easier to melt will be)

Heat milk and butter to a boil, add it to the chocolate

Whisk until chocolate is smooth.

Pour about 1 Tablespoon of chocolate glaze on each cookie sandwich, trying to cover the entire cookie.

Let the cookies dry and transfer to a container, lining each cookie. If you stack the cookies too soon the glaze might get ruin.  That is if you don’t eat all the cookies at once.

Also this are so delicious and so elegant, they make great gifts!  Pack them in really nice boxes and share them!

Enjoy!

 


 

All recipes are on Petitchef

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Rice Pudding


Rice pudding

Hello everyone! This is a delicious post today!

Rice Pudding, well known in Latin America as “Arroz con Leche”  (Rice with milk) like the tres leches cake is a staple in every country, there’s no right or wrong as long as it taste good;

A couple of days ago my niece Lucia got her first teeth! I remember when my sidekick ‘CupcakeChica’ got her first!  My grandma was so excited she made ‘Arroz con leche’ and gave the neighbors some, apparently when a baby gets their first tooth it’s a tradition to make this delicious treat!

So to celebrate Lucia’s first, I made this amazing rice pudding to give to her parents and let me tell you, is sooo good!

I played with numerous recipes over time, but when I try Marcela Valladolid’s recipe I fell in love; never heard of her before, but I’m ready to try another of her recipes!

The key in this recipe is once again the always beloved condensed milk, you can eat it straight from the fridge or room temperature; either way tastes great!

You can double this recipe if you want to, if you are planning a party!

Also you can use cookie cutters and shape the rice pudding and serve it to each guest, it will be a success!

One cup of rice won’t seem like a lot, but once you add all the different milks it will make a really good amount to feed probably 10 people or a little more.  Also the ground cinnamon that’s sprinkled on top is essential to the pudding!

 

My sidekick 'CupcakeChica' always making sure everything is up to standards!

Ingredients

7 cups water

1 cup long grain rice

1 stick cinnamon

 

1 can (12 ounces) evaporated milk

1 can (14 ounces) condensed milk

1 cup whole milk

Salt

Ground cinnamon

 

Procedure

In a medium pot pan add the water and the rice, cook uncovered over high heat for about 20 minutes, it will boil so be careful not to burn yourself.

Drain the water out and leave the rice in the pot; the rice will be a little bit tender.

Add the evaporated, condensed and whole milk to the pot; along with a pinch of salt.

Cook over medium heat, stirring occasionally to prevent the bottom to burn and also to make the pudding creamy.

Cook it for about 18-22 minutes approximately. This is when you need to decide if you want your pudding a little bit runny or not;   20 minutes turned out to be perfect for me.

Once ready place it in a glass container; if you are planning to use a plastic container, let it cool 15 minutes so you don’t melt your container.

Sprinkle cinnamon on top of the pudding, depending on your taste and let it cool.

You can eat it room temperature or cold, either way is delightful!

Enjoy!

 

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Red Velvet Cupcakes


This is a cupcake that never goes out of style!

My mom (a.k.a Bombom Girl) and cousin Annie (a.k.a SuperChica) are in love with the red velvets. And since they are part of my support group =) and two of my favorite people in the world, I’m making this ‘red Jewels’ to share with you and to tell them how much I appreciate them!

The key here is to use a good cocoa powder. A generic one won’t give you the ‘kick’ it needs.

Also you can add mini chocolate chips to the batter, you won’t be disappointed! (I LOVE this version!)

There are many recipes out there, but the common ingredients always will be vinegar, cocoa powder and most of the time buttermilk.  If you happen to use ‘Dutch process’ cocoa, the cake will have a deeper red color. If not you can always add more red coloring.

I usually don’t add too much red coloring, just to avoid artificial ingredients in my cakes, but honestly this cake needs to be red to be called red velvet, right?

For me the perfect frosting is my cream cheese frosting, but a simple buttercream or the famous 7 minute frosting works just fine.

I got this recipe from a former chef I had many years ago working at a restaurant in Las Vegas. It’s delicious and moist; perfect for this Yummy-yummy Thursday

 

Tips for today:

**If you don’t have buttermilk: you will need milk and lemon juice.  Measure one tablespoon of lemon juice into a 1 cup, fill the rest with milk. Let it sit at room temperature at least 20 minutes.

 

 

Ingredients for red velvet cupcake  (2 dozen regular size cupcakes)

4 ounces butter  (1 stick)

1-1/2 cup sugar

2 large eggs

3 Tablespoon  red food coloring

2-1/4 cup all-purpose flour

2 teaspoon cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

1 cup buttermilk

1 teaspoon apple cider vinegar

1/2 cup mini chocolate chips (optional)

 

Procedure

Preheat the oven to 350F

Line your cupcake pans with your favorite cupcake liners

In a medium bowl, whisk together the red coloring, cocoa powder and vinegar; set aside

In another medium bowl sift together your flour, baking soda and salt; set aside

Whisk together your eggs, vanilla extract and buttermilk; set aside

In the bowl of an electric mixer, cream butter and sugar until light and fluffy (medium speed)

Add half of your dry ingredients, mix until incorporated. Add your wet ingredients, keep mixing for about 30 seconds more and finish with your dry ingredients, mix until just incorporated.

Add your coloring mixture last and mix until just incorporated. (Add chocolate chips now if using)

Fill ¾ of each cupcake liner. Bake 16 minutes. Check for doneness. If they’re not ready bake 2 minutes more.

Once done, cool down completely before piping the frosting

 

Ingredients for cream cheese frosting

1 pound cream cheese (the best quality you can afford)

8 ounces butter (2 sticks)

6 cups powdered sugar (you might need a little bit less, depends on consistency )

2 teaspoon Vanilla extract

3 Tablespoon lemon juice

 

Procedure

With a paddle attachment Cream together cream cheese and butter until fluffy. Add vanilla extract and lemon juice. Whip until incorporated.

On low speed, add the first 4 cups of powdered sugar and beat for 30 seconds.

Check consistency. It should hold stiff peaks.  If not, keep adding the powdered sugar one cup at a time.

Pipe your cupcakes any way you want, and enjoy!

 


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Nutella Cookies


Stop what you’re doing!!! Seriously stop it now! Life will never be the same after this!
Do you enjoy nutella? Well, who doesn’t love nutella!

Well as you know, nutella is chocolate-hazelnut paste made in Italy, used mostly as a spread; but it’s so yummy you can do it “SuperPastryGirl style”, straight from the jar!
“Pinteresting” one day I came across a recipe for nutella cookies and I couldn’t stop thinking about it, but silly me never ‘pin’ it, so I can’t find it. Anyway, browsing yesterday I found www.myscrappylife.com and she has another recipe for nutella cookies, I knew I needed to try it; this recipe is slightly different but SOOO GOOD!
So soft but a little crunchy on top, full of flavor and definitely has Nutella flavor.
I modify the recipe by one ingredient (baking powder) but you can leave it out; it will only make the cookie a little flat but it will still be soft and full of flavor.
It takes literally 5 minutes to combine all ingredients and about 10 minutes in the oven; make it!!!! You won’t regret it! Honestly it is one of the best cookies I had lately!

Makes about 4 dozen cookies

Ingredients:

1 cup nutella
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder

Procedure:

Preheat the oven to 350F
Line a sheet tray with parchment paper
Sift flour and baking powder.
In a bowl combine the nutella and the eggs, and beat them with and electric mixer, (a paddle attachment works wonders)
Add the dry ingredients (flour, baking powder) mixing well
You will have very dense dough
Refrigerate for about 20 minutes
With a tablespoon, scoop the dough and make balls; you can use an ice cream scoop, to make really big cookies.
Place them in the sheet tray, separate each of them by 1 inch.


And bake for about 8-10 minutes


Enjoy!! ……… oh, and you’re welcome! =)
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Baby’s sigh cookies / Suspiros


Hello my friends!

Yummy-yummy Thursdays was a hit last week, thanks to all of you! I’m so happy!

Today is “Sweet little Monday” and I want to share a recipe that is a sweet tradition in Panama. It’s known as Suspiros, or in English ‘Sigh’

Last year we went to panama for a couple of weeks, and CupcakeChica ate them every single day like it was her job!! Its baby/toddler approved, I promise you that!

This cookie is actually sold in every supermarket, big or small in Panama. You find them everywhere!!! And tourists buy them all the time to bring back to their countries.

The main ingredient here is cornstarch and they are easy to make.

I decided to call it “baby’s sigh” only because is so sweet, with a very soft crumble, melt in your mouth texture, that makes it a lovely cookie to give a baby (of course that baby needs to be able to eat solids, and has to be supervised at all times) I found it perfect when my side-kick CupcakeChica was teething.

The traditional shape is a spiral, but you can shape them anyway you want. You can cut this recipe in half, if you want; this recipe makes a lot of them. They keep for up to 3 weeks sealed tight at room temperature.

Enjoy!

 

 

Ingredients

1 pound cornstarch

2 eggs

4 oz butter, soft

1Tablespoon cinnamon

¾cup granulated sugar

1 Tablespoon shortening

 

 

Procedure

(You can do this by hand, or with a mixer, in both cases try not to over mix or knead too much)

Pre-heat your oven to 325F, you will need a sheet pan and parchment paper

In a medium bowl combine cornstarch and granulated sugar

Add eggs, and combine well.

Add cinnamon, butter and shortening, combine well and make a ball out of it.

If you feel your dough is a little hard, add one more egg, never add water!

Grab a piece of the dough, probably the size of a quarter of a dollar, and make a ball (this makes it easier) and repeat until you divide all of the dough. Roll each little ball until you have the thickness of a pencil. Make spirals with it.  Place on top of the parchment paper and bake for 15 minutes

 

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TRES LECHES CAKE

Tres leches in Spanish means three milks, literally! It’s a white cake soaked in three different kinds of milk. I have even tried the ‘four leches’ yum!

I believe there is no wrong 3 leches, since different Latin American countries have their own versions of it. Some are a little bit more soaked in the ‘leches’ while some other countries are a little bit less soaked. And it will depend on you how you want it. That’s the beauty of it, you decide!

For me this is comfort food, not because grandma used to make it or I had it every weekend as a child, but because is simple, delicious and non-pretentious.  Can be made ahead of time and it’s the perfect excuse to throw a Fiesta!

You can play with what kind of milk you want to use, always taking into consideration how sweet they are. I recommend not leaving the condensed milk out. It gives the cake the kick!  I don’t remember how my little hands got a hold of this recipe, but I’m so glad I did! This is my go-to recipe for the rest of my life =)

There’s three part for this recipe; the cake, the soaking liquid and the topping, but to be honest with you, I usually leave out the topping, because the cake itself IS SO GOOD!  The only thing is that without the topping, the tres leches looks naked, so if you are planning to have some friends over, it’s a good idea to make the topping

This recipe takes a little longer than 2 hours to be ready, because the cake needs to soak up all the liquid, but it’s totally worth it!!!

Tres leches cake

For the cake:

3  egg (separate the yolks from the whites)

1  cup granulated sugar

1  cup all-purpose flour

1  teaspoon baking powder

pinch of salt

¼  cup whole milk

½  teaspoon vanilla extract

 

For the soaking liquid:

6  ounces evaporated milk (about half a can)

14 oz condensed milk (1 can)

2 cup heavy whipping cream

 

For the topping:

1 cup heavy whipping cream

1 tablespoon powdered sugar

¼ teaspoon vanilla extract

 

 

Procedure

For the cake

You will need an 8 x 8 pan, if you double the recipe use a 13 x 9

Preheat the oven to 350F

Butter the pan real good, and with about a Tablespoon of flour, cover the whole pan. This is essential for the cake to separate from the pan in one piece, if you prefer you can spray it with one of those oil sprays, I prefer the butter because of its flavor.

Sift your dry ingredients, flour, baking powder and salt, set aside. (Don’t have a sifter? don’t worry just whisk it, the idea is to separate any lumps, and whisking it, will do it)

Separate the eggs; place egg whites in a mixing bowl and set aside your yolks.

Start beating the egg whites on medium speed, until soft peaks form, once you reach soft peaks, start adding the sugar little by little until stiff peaks form (waiting until you see the soft peaks and adding the sugar little by little helps the whites to rise and don’t deflate them)

Once you have stiff peaks add you egg yolks one at a time, beating well after each addition

Add the sifted dry ingredients, alternating with the milk. Starting with the dry and finishing with the dry ingredients. Don’t over beat, the batter can deflate, loose its volume and won’t rise properly in the oven.

Pour the mix in your pan, and bake for 20 -30 minutes, checking after 20 minutes inserting a thin knife, if not done, keep checking every 5 minutes until done.

Once you take it out of the oven, let it cool down between 5 to 10 minutes in the pan; don’t take it out of the pan

Meanwhile, start preparing the soaking liquid

 

Soaking liquid

In a bowl whisk the evaporated milk, condensed milk and heavy cream, making sure you whisk really well, the condensed milk is very dense and needs to be incorporated very well.

Add ½ a cup of the soaking liquid to the warm cake. Let it stand for a couple of minutes, and add another ½ cup, making sure all the cake is covered, once all the liquid is soaked, you have the choice of adding the rest of the liquid or leave some liquid out, it will depends how you want it, and how dry is the weather in your town; but to be honest it will be better to add all the liquid this recipe calls for!!

Refrigerate while you make the topping.

 

Topping

In a mixing bowl, combine all the topping ingredients and whip until stiff peaks form, being careful not to over whip it, otherwise you will end up with sweetened butter!

Cover the top of the cake; decorating it anyway you want it, with a flat spatula, a piping bag, etc

Enjoy it anyway you want it, room temperature or cold.

This yummy-yummy cake needs to be kept refrigerated

Enjoy!

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Yummy-Yummy Thursdays!

Remember to come back every thursday!

You want to know what’s for tomorrow?

 

3 leches cake!!!!!

 

 

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Doughnuts!!

 

Hi there! Yes I know it’s been a while. I really thought the schedule I planned would work, obviously doesn’t.  So I’m re-thinking it, DO NOT panic!

But to make you happy, I made doughnuts! Oh so yummy doughnuts!

I slightly adapted this recipe from a book called ‘doughnuts’ by Lara Ferroni.

I found it a little bland (I hate to say this but it’s the second recipe from that book I make and that I find it’s missing some love) anyway, I added some spices to well, spice it up! You are welcome!

I made one that’s sugar & cinnamon covered and made two different glazes as well, one is chocolate and the other one is lemon yum!

Make them, eat them, and share them if you want! You can’t go wrong with this delicious doughnut!

As with every recipe you find, please read carefully before starting it.

This recipe calls for bread flour; you can use all-purpose flour without any problem.

 

Doughnuts

(Depends on the size and shape, makes at least 7-8 regular sized doughnuts)

(Recipe for glazes and coating below)

 

3  Tablespoon active dried yeast

1   cup warm milk

2 to 2-1/2cup bread flour

2  Tablespoon sugar

1  teaspoon vanilla extract

½  teaspoon cinnamon

Pinch of nutmeg

Pinch of salt

3  egg yolks

2  ounces (1/2 stick) unsalted butter

Oil for frying

 

 

 Procedure:

In a bowl, dissolve 2 Tablespoon of the dry yeast into ¾ cups of milk and ¾ cups of flour and stir to make a smooth paste. Cover and let it rest in a warm spot for around 30 minutes and let the yeast work it’s magic.

In a mixing bowl combine the remaining milk, flour and yeast.  Also add the sugar, vanilla extract, cinnamon, nutmeg, salt and yolks.

Add the rested yeast-milk-flour mixture. With a paddle attachment combine all the ingredients to make a smooth paste again.

Add the butter and paddle it until just incorporated.

Change to a hook attachment; knead the dough at medium speed, until the dough pulls apart from the sides of the bowl.

The mix might be a little sticky but don’t worry about it. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 10-12 hours)

When ready, roll out the dough on a lightly floured surface to about ½ in thick.

Now the fun part begins, using a doughnut or any shape cookie cutter, cut out the dough.

Place the doughnut on a baking sheet at least 1 inch apart. And cover them with plastic wrap and let them rest for 5 to 20 minutes on a warm spot until they double in size,  test them in 5 minutes intervals.

You will know the dough is ready when they double the size and also if you pinch them with your fingertips, the dough should spring back slowly, if it springs back immediately it needs more time.

If it doesn’t spring back at all, then it’s over proofed, you will need to punch the dough to take some air out and reroll once more and cut the dough.

While they are resting and getting ready to skinny dip or chunky dunk (depends on the size of your doughnuts!! LOL)  heat the oil on a heavy-bottomed pot or a deep fryer. You will need at least 3 inches of oil. If you have a deep fat thermometer; should register 360F

Carefully place the doughnut; one by one in the oil (using a big metal spatula would help)

Fry for 1 to 2 minutes each side, just letting it get light brown and don’t let them burn. Remove with a slotted spoon and let them drain on a wire rack or a paper towel.

If you are using only sugar and cinnamon to cover them, do it while they are slightly warm.

If you are glazing them, let them cool.

 

Sugar & cinnamon coating

2 Tablespoon of granulated sugar

1 Tablespoon of cinnamon

In a medium bowl, combine the granulated sugar and cinnamon together.

Roll the doughnuts in this mix, one by one.

 

 

Chocolate glaze

1-1/2 cup of powder sugar

4 Tablespoon of cocoa powder

2 Tablespoon milk

2 teaspoon of vanilla extract

In a medium bowl, whisk together the powder sugar and the cocoa powder and stir in the vanilla and milk, a little at a time to make a smooth, pourable glaze. Pour over the doughnuts

 

Lemon Glaze

1-1/2 cup of powder sugar

3-4 Tablespoon of freshly squeezed lemon juice

In a medium bowl place the powder sugar and stir the lemon juice, a little at a time, to make a smooth, pourable glaze. Pour over the doughnuts

Thursdays will get even better for you!

Let’s make some goodies!

Every thursday will be Yummy-Yummy Thursdays!!! I’m talking cakes, pastries breads…. yum!!

Visit me on thursdays and let’s get ready for the weekend!

Mondays & Thursdays will get better

Let’s make some goodies!

Every monday will be Sweet Little Mondays!!! I’m talking cookies, candies, cupcakes and petit desserts!

 

Aren’t you happy now?

STRAWBERRY SALAD TOPPED WITH MERINGUE, AND VANILLA ICE CREAM SURPRISE

 

This is going to be an interesting 3rd post! First of all I’m so happy you are reading it and second of all the following recipe is so good and refreshing it should be a crime not to share it with you, since it’s so hot out there.

As I’m sitting here, trying to write something that makes sense, with a blank stare; my husband walks in and asks me if I’m done with my masterpiece, and that reminded me of the movie we watched yesterday, it was called “Being Flynn” with Robert de Niro.  Not your average Hollywood blockbuster movie, but one, that will make you think about your own personal journey through life. At least that’s how I felt last night, and when I woke up this morning I kept thinking about it as well. Without trying to spoil the movie for you, there’s a part when the father tells the son something like “I made you, but you are not me” that kept me thinking all day long.

Maybe because of my own journey and all the ‘bad chains’ I’ve been trying to break in this past 35 years and of course all the ‘good chains’ that I refused to leave behind, even though I left them behind in this physical world, I want to keep them, they’re mine and I don’t want to let them go.

I felt I was lost for words as I started writing today, and all of a sudden the words started coming at me. Strangely enough I started this blog as a way of sharing the love and passion for dessert that I have, that led me to this road, this lifestyle and this crazy-unexpected-but-great life and all of a sudden I found that is so much easier to share my though through this blog than to actually speak.

Anyway, those words “I made you, but you are not me” became something bigger than me today, in 4 different ways, and as I try to make sense of the next few days of my life I can’t stop thinking about life, in general; and how, as human beings we touch others in so many ways (good and bad) and we don’t even notice it sometimes.  And how the ‘next few days’ are going to touch me and change me once again. I’ll get stronger (happier, filled with more love and life around me) and weaker (with moments of self-loathing and memories of things that ‘could’ve been, mixed with a tablespoon or two of regrets and agony) all at the same time, and that’s good I guess.

This ‘next few days’ for those of you who know me well, are going to be bittersweet; a new life is beginning (and hopefully as you read I’m being wheeled to the OR because I. can’t.Take.It.Anymore!) and tomorrow will be my grandmas first year anniversary of her passing and even though it’s been a year it hurts more than ever. And to make this days even more exciting, I found out something today (and don’t ask, because I’m keeping it to myself for a really long time) that kept me speechless for a while (and that doesn’t happen very often) and made me think once again “oh man, life’s a beach”, if you know what I mean.  So I started thinking about better things and how my life has been blessed with so many amazing people and decided that this post would be about that.

Me and my mom are super good friends, sadly we don’t live in the same country; but we keep in touch daily. About a month ago she came and visited us, and one afternoon I made her and my sidekick a refreshing dessert with strawberries (staw-wewies, as my sidekick calls them) and this is the recipe for it, this is so good and so refreshing! But the best part is, so easy to make and SO fast!

This is a dessert that can be put together in less than 15 minutes if you own a torch. Or 20-22 minutes if you don’t. Excellent for an impromptu party or unexpected guests!

How to make

STRAWBERRY SALAD TOPPED WITH MERINGUE, AND   VANILLA ICE CREAM SURPRISE

Ingredients:

1 pound

1

1

1 Tablespoon

6-8 scoops

Meringue:

4

1/4 c

Pinch

strawberries

freshly squeezed lemon juice

lemon or orange zest

rum or orange liquor (optional)

Vanilla ice cream

 

egg whites (pasteurized, if you want     to )

powder sugar

salt

  1. Makes around 6-8 servings. Depending how big your ramekins are.
  2. If you don’t have a torch, turn your oven to ‘broil’. Remember if you are using  your oven to use oven-safe dishes
  3. Wash, hull and cut the strawberries, any size is fine, it will depends on how big or small you want them.
  4. Zest 1 lemon or orange and add it to the strawberries.
  5. Juice the lemon or orange and add it to the strawberries as well
  6. And if you are planning to go wild, this is the time to add the rum, baby!
  7. Let the strawberries get to know their new friends and marinate together =)
  8. Meanwhile it’s time to make the meringue!
  9. I  used this meringue, because it’s easy to make and doesn’t require a thermometer, and once you put it under the broiler it will cook the whites,  if you are using a torch just make the top of the meringue a little flatter   so the heat can get into the whites!
  10. Sift   the powder sugar or whisk it to make the clumps disappear
  11. In   a mixing bowl, start whipping your egg whites and the salt on low-medium   speed, until frothy, keep increasing the speed, until you get medium peeks   and start adding the sugar little by little. (Never add the sugar at the beginning   of the whipping process because the whites won’t rise)
  12. Let    the egg whites reach firm peaks and   get glossy

To assemble :

  1. Add the strawberry salad to your dishes or ramekins
  2. Scoop vanilla ice cream on top, (you can either add one scoop or make a layer, it’s   up to you! Actually I find the ‘layer’ more interesting)
  3. You can add a spoonful of the meringue on top of the ice cream and with a   spatula, knife or spoon swirl it around and make it look pretty or use a   piping bag with a nice tip to decorate it.
  4. If   you are using a torch, just be careful and as usual, and ‘torch according to   the instructions and the way you like it, a little light in color or toasty!   =)
  5. If   you are using your broiler, make sure your hands are protected (this is the   highest setting the oven has). And easy way to get them altogether is to   place the dishes in an oven-safe pan that way you don’t waste time getting one   by one out of the oven.
  6. Keep   them in the oven between 3 and 5 minutes, (since you are keeping them inside   the hot oven that long, I would suggest to make that meringue layer a little   more heavy, and keep the ice cream really cold that way the ice cream won’t   melt that easy)
  7. Once   they are ready, serve them immediately, be careful when you handle them since   they ramekin can get hot from the oven
  8. Enjoy!

 

How to make Chocolate cake loaf with dark sweet cherries.

Let me introduce you to my 2 year old sidekick, “Cupcake Chica”!  Did you notice a little mischievous hand in the picture? That’s her, trying to steal a piece of the cake! Or as she would call it “mmmm, cakey”

As I mentioned in my first post, I kind of underestimated this “blogging World”, I thought it would be easier, let me give you an example when I take the “goods” out of the oven and Cupcake Chica happens to notice it and harasses me for hours! And I can’t even tell you when it’s time to take the pictures, I’ve been trying to wait for her to take her nap, but that usually doesn’t happen. So I have to be running and hiding and she follows me and yells “cakey, mamma, cakey” and she won’t forget about it.  So, yes this is getting more difficult than expected, so please be patience with me!

Anyway,  as a chocoholic myself I’m always looking to satisfy that little monster in my stomach that refuses to calm down and it doesn’t go away, NEVER! So I keep searching constantly, for chocolate treats!

This time I made a chocolate cake loaf that I used to make in one of the French restaurants I used to work many years ago. I can’t even remember what we used to do with it; I think it was some sort of croutons. I only remember it had no cherries in it!  But has enough chocolate flavor, it’s not super sweet, but sweet enough to make you smile.

I added a good amount of dark-sweet cherries, I found this ‘medley’ in the frozen isle of my supermarket, they are handpicked and it’s a mix of bing, van and skeen cherries. And to be honest it was a hit! This loaf is not only super easy to do, is also sidekick and toddler approved!

Eat it alone, or cut it into cubes and make Sundays!!!! Oh yum! Or toast a couple of slices and make Panini (some marmalade, or fresh fruit and whipped cream for filling and you’ll smile all day long)

Enjoy, my friends!

How to make

CHOCOLATE CAKE LOAF WITH DARK SWEET CHERRIES.

I used a 15cm loaf mold (you can use any other mold you   want, just keep an eye on your baking time)

Ingredients:

 2

          2 cup

2/3cup

              1 cup

2 cup

1 Tablespoon

           2/3 cup

1 cup

Pinch

    Eggs

sugar

vegetable oil

Cocoa (unsweetened, dark)

all-purpose flour

baking powder

cream

milk

salt

  1. Set your oven at 400F. (200C)
  2. Prepare your mold (the way I always do it, is brushing the mold with soft butter and adding some flour to it, shaking the pan to cover all areas with the flour, and shaking out the excess flour)
  3. Sift your dry ingredients (Cocoa, all-purpose flour,salt and baking powder). Since it’s not a big amount of dry ingredients you can whisk it, trying to break any lumps you find, that will do it!
  4. Beat eggs and sugar together for about 1 minute on medium speed.
  5. Add slowly the vegetable oil (emulsify) on low speed. By emulsifying the mixture you are looking to integrate the oil slowly to the egg-sugar mix, and not ending up with a separated mix.
  6. Add sifted dry ingredients in two parts.
  7. Stop the mixer and scrape the mixture.
  8. Add cream and keep mixing, at this point the batter will be very dense
  9. Add the milk slowly.
  10. Pour your mix into your prepared mold
  11. Add a little bit of flour to the cherries, and try to shake them to cover them with the flour (this will help the cherries to float in the mix, instead of sink all the way to the bottom of the pan)
  12. Bake at 400F (200C) for the first 10 minutes
  13. Lower your temperature to 300F (150C) and continue baking for approximately 50 more minutes. Check the ‘doneness’ by inserting in the middle of your cake a skewer or a thin knife, if it comes out with few or no crumbs attached to it, it’s done. If not, just bake it 5 more minutes and test again.
  14. Take out of the oven and let it cool down for about 10 minutes before unmolding it.
  15. Let me tell you, when is still warm from the oven tastes heavenly!

 

 

 

 

 

 

 

 

How to make Key lime Pie

Welcome my new friends to this first post!

I’m not going to lie; I’ve been struggling since day one. (And that my new friend, is an understatement).

I have so many recipes that I love!

Should I start with a simple ‘I can do this any day’ recipe? … Should I go crazy and give you an elaborate 2 Michelin or a 5 star out of this world dessert? … Or should I make a step by step guide on some of the basic elements of pastry?  Tough call, tough call! There are so many great food blogs out there, that I felt well, intimidated.

You see, I’m (once again) standing in that intersection, maybe you’ve passed it by too. The intersection of ‘who am I boulevard’ and ‘where am I going now avenue’.  Only this time is different…I’m not 18, naive and fresh out of high school, ready to make mistakes and party until dawn girl. This time I’m standing as a 35 year old, mother of a wonderful two year old (my super sidekick, who I will later introduce), expecting another sidekick in a couple of weeks, a husband who is amazing but still doesn’t understand why I want to blog and an out of this world Mom (my other sidekick) that always has believed in me, even when others or myself don’t.

I’m standing in that intersection with a fresh approach. And even though I found myself many years ago and now I can tell you who I am and where I want to go, I still wake up some days thinking that I just don’t know how exactly to get there, maybe you think I’m crazy or maybe you are standing right next to me…

Last year, around July-August I had two major losses. That still to this day, hurt just like the first day.

And after weeks of meditation (well, you call it meditation and I’ll call it standing in the middle of my kitchen indulging in a pound of chocolate truffles) I found “My first post”

I decided I needed to make something close to my heart. And this first post is dedicated to one of the greatest losses I had in my life, my grandma – I used to call her ‘chicken thighs’(She had the thinnest thighs ever). That lady never gave up, had such a tough life since childhood, struggled as a single mother of two and learned how to be tough to survive, but was the sweetest and funniest grandma to me. She was there for me in every way and spoiled me rotten (I was her only grandkid) and for some strange reason passed a couple of weeks before we planned to go and visit her so she could finally meet my daughter…

Anyway, growing up we used to have a ‘key lime tree’ in our back yard. And that is a great memory to me. My grandma used to make ‘lemonade’ out of the key limes, yum! Funny enough, we never, EVER made a single Key lime pie!!!

Since I don’t want to make key-limeade, here’s a really simple, so fast, but oh-so-good recipe.

So let’s give it a try and have fun!  And remember to keep all those good memories close to your heart, and call that special someone (like, right after you make this pie) and tell them you love them!

 

 

How to make

KEY LIME PIE

Ingredients
Crust:

 

1-1/4 cup   graham cracker crumbs

2oz   (half stick) butter

Filling:

 

3 egg   yolks

14oz (1   can) condensed milk

1 Tablespoon  key lime zest

1/2cup +   2Tablespoon Key lime  juice

1/2cup   whipped cream (optional)

ProcedureFor the crust:You can buy an already   pre-made  graham pie crust. It’s so   easy, just follow the instructions! But honestly, if you make it yourself it   will be more rewarding and the most important part is that you’ll know the   quality of ingredients you’ll be using.If you decide to make   your own crust this are the instructions to follow.Set oven at 350F. Butter   an 8 inch round pie pan.Melt the butter, and add   it to the graham cracker crumbs. Add the mixture to the buttered pan and   press evenly, making sure you cover the whole pan. Bake around 5-8 minutes. Take   out of the oven and let it sit at room temperature.For the filling:Whip the egg yolks   (medium speed) until thick, add the condensed milk, the key lime zest and the   key lime juice.  Keep whipping on low   until well incorporated (about 25 seconds more). Add the mixture to the pie   pan and refrigerate at least 4 hours. I really recommend those four loooong   hours in the refrigerator, it allows the mixture to set and also the flavors   to develop.If you would like to add
some whipped cream as decoration, just whip the 1/2c of cream until thick,   and decorate. The pie itself is sweet enough, so I don’t recommend adding any   sugar to the whipped cream.

Enjoy!

 

 

Thanks for stopping by and make sure to come back next week.

 

 

 

 

 

 

 

 

Coming soon!

Late June 2012!

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