Frambuesa y Caramelo: Tarta fraisier Whole Kitchen en su propuesta dulce para el mes de marzo nos invita a preparar un clásico de la cocina francesa: Tarta Fraisier. Fue descubierta a mediados del siglo XIX, en la misma época que la archiconocida tarta L´opera pero a diferencia de esta su autor es desconocido. La tarta fraisier consiste en un pastel de capas de bizcocho genovés bañados en almíbar, una generosa capa de crema muselina y fresas naturales. Suele terminarse con una capa de mazapán, aunque otros optan por merengue, yo he hecho una versión más rápida finalizándola con azúcar glass. ¡Qué tarta tan bonita! No lo digo por la que yo os presento hoy, que por cierto estoy muy orgullosa del resultado ;), sino por la tarta Fraisier en sí. Me encanta participar en el reto mensual del círculo Whole Kitchen, nos proponen unos “recetones” que jamás se me pasó por la cabeza que yo pudiera realizar. Me he adaptado a la versión más clásica, pero en tamaño reducido. Receta tarta fraisier (dos unidades de 10cm): Ingredientes: 1. 2.
15 Creative Ways to Decorate Easter Eggs Colored eggs is the universal symbol of Easter, and the tradition dates back way to Mesopotamia. Some cultures today are more keen on buying colored or even chocolate eggs, but let’s be honest, decorating them yourself is always much more fun! Luckily, there are endless ways and tons of different materials you can use to make a gorgeous custom egg. Flowers, threads, tape, even an old tie – everything can be used to make your eggs exceptional. Don’t be afraid to experiment, in the worst case scenario, we can add your egg to this list. To get your creative juices flowing, here’s a list of 15 creative DIY Easter ideas – some of them are so pretty that it’s gonna be hard to crack and eat the eggs later! 1. more info: studiodiy.com 2. more info: craftberrybush.com 3. more info: goldteam.su 4. more info: designsponge.com 5. more info: ourbestbites.com 6. more info: belle-blanc.blogspot.com 7. more info: elhadadepapel.blogspot.com 8. more info: alisaburke.blogspot.com 9. 10. 11. more info: joana hard
Frambuesa y Caramelo: Cheesecake de chocolate blanco y caramelo ¡¡Esta tarta es la bomba!! Y no hablo de calorías, no… Pensaba que con el chocolate blanco y el caramelo resultaría empalagosa, pero nada más lejos de la realidad, es una delicia!! Su textura es maravillosa… Probando y probando (sí señoras y señores, hasta tres veces… menos mal que existe el gimnasio!,) creo que he dado con la cantidad perfecta de azúcar para esta versión con chocolate blanco. Podemos emplear sirope de caramelo casero, que en cuanto a calidad-precio creedme que merece mucho la pena (pronto publicaré la receta), aunque un sirope de frambuesas también queda perfecto en esta tarta. La verdad es que las cheesecakes, o tartas de queso, son las tartas de las mil y una formas de elaboración… Por no hablar de las versiones en vasito y sin horneado que ya sabéis que me encantan por lo sencillas, bonitas y deliciosas que resultan!!! El caso es que un día pineando y pineando descubrí la posibilidad de hacer una cheesecake con chocolate blanco y ha pasado a mi lista de favoritas! 1.
8 Healthy And Delicious Take-To-Work Snacks Jaleo en la Cocina: ¿La mejor receta de cupcakes del mundo? Cupcakes de limón 2.0 Para los que no lo sepáis, soy una persona a la que no le gusta lo empalagoso. Puede que haga cosas que parezcan súper hiper mega empalagosas, pero eso no significa que sean mis postres favoritos. No mucho menos, pero hay que pensar que hay gente a la que le encanta. Por eso, esta vez he pensado en mí y he preparado esta receta de cupcakes que es una de las mejores que he hecho, sin duda. Hace ya casi un año publiqué una de las primeras recetas de cupcakes: unos cupcakes de limón. ¡Ya casi un año! Esta vez os traigo una receta mejorada. Sin embargo, conforme los hacía no me imaginaba que me iban a quedar tan bonitos. Estoy tan contento que no sabía si comérmelos o plantarlos para ver si me salían más. ¿Qué hubiera pasado si los hubiese plantado? ¿Hubiera salido un árbol de cupcakes de limón 2.0? Lo dudo. Pero esta no fue una de esas veces. Lo siento. Eran míos, aunque ahora los comparto con vosotros porque sí, soy generoso, y así los podéis hacer en casa y admitís que no estoy tan loco.
Might have boobs, still the Husband. — It's Tuesday. Pig-in-a-Poke! Jaleo en la Cocina: La tarta reina... ¡Tarta Fraisier! Muselina - Esta es una crema que necesita tiempo de enfriado, por lo que es recomendable hacerla pronto o la noche anterior.- En un cazo colocamos la leche junto con la mitad del azúcar (60 gr) y la vainilla y calentamos, sin que llegue a hervir.- En un bol amplio batimos las yemas con el azúcar restante (60 gr) hasta cremar, que haya adquirido un color más blanquecino.- Añadimos la harina tamizada y mezclamos bien, con cuidado, para que no pierda el aire.- Cuando la leche esté caliente, añadimos la mitad a la mezcla de yemas y batimos para que se incorpore todo perfectamente.- Cuando la leche restante comience a hervir, echamos el contenido del bol en el cazo y mezclamos bien. Debemos bajar a fuego medio y mezclar con una varilla, sin parar, hasta que espese.- Una vez que empiece a espesar, seguimos cociendo durante dos minutos más para que se termine de cocer la harina.- Pasado este tiempo, incorporamos 150 gr de mantequilla (no tiene por qué estar a temperatura ambiente).
Sourdough Danish Pastries, Part II | Korena in the Kitchen This is the second post in a series of three – click to read Part I and Part III. As promised, here’s the follow-up to my last post on Danish pastries: how to shape and fill the Danishes. So fun! I got really excited about the different Danish shapes I was going to make, so I tried a whole bunch of them. They were all pretty successful so I’m confident that I can pass along my skillz ;). Danish Pastry Shapes You will need: 1 batch of Sourdough Danish Pastry dough, rolled out and cut into 4″ squares as outlined in the recipe 1 batch of Cream Cheese Filling (see below) jam, fruit, and/or berries of your choice, fresh or frozen After shaping the Danishes, place them on a parchment-lined baking sheet and let them proof, covered in plastic, in a warm area until they are puffy and the butter layers are visible (at least a few hours). The Square Take a square of pastry and fold each point into the middle. The Pinwheel The Vol-au-Vent The Braid Cream Cheese Filling Adapted from Wild Yeast. 28 g flour
Banana Cupcakes Anyone else out there love Sally’s Baking Addiction?! I certainly do! I love Sally’s recipes, photography, love of sprinkles, and her sweet personality (and Jude’s love of peanut butter). Sally’s cookbook was released earlier this month and I am obsessed with it. The cover alone will sell you (I’m judging a book by its cover – in a VERY good way here!). I’ve wanted to make these banana cupcakes for a while now. I encourage you to check out Sally’s blog, as well as her fantastic cookbook. Banana CupcakesRecipe source: Sally’s Baking AddictionPrint Recipe Cupcakes: 1/2 cup unsalted butter, softened to room temperature 1/2 cup light or dark brown sugar 3/4 cup granulated sugar 3 large eggs, room temperature 1 and 1/2 cups mashed banana (about 3 large very ripe bananas) 2 teaspoons vanilla extract 2 cups all-purpose flour (careful not to overmeasure) 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 cup buttermilk 1 cup mini or regular semi-sweet chocolate chips 1.
Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Sallys Baking Addiction Mini Red Velvet Cheesecakes. » Sallys Baking Addiction Creamy chocolate chip cheesecake on top of a homemade, from-scratch red velvet cookie crust. Red velvet lover or not, these mini cheesecakes are irresistible! I’ve been thinking about this red velvet recipe for weeks. Thoughts of soft-baked red velvet crust with creamy cheesecake on top have been overtaking my dreams. I keep a notepad next to my bed and when I wake up in the middle of the night or in the morning, I jot down recipe ideas that have crossed my mind. Mini red velvet cheesecakes for the win. I made these scarlet red beauties yesterday morning. I wasn’t able to snap in-process shots for you for this recipe, but there’s no need. Ha! Well, it must have been my lucky morning because these cheesecake cups are mind blowing. I may or may not have had one for breakfast this morning with fruit and coffee. I made today’s cheesecakes exactly how I made these Funfetti Cheesecake Cookie Cups last year. You’ll make the cheesecakes in a muffin pan. So what goes perfectly with red velvet?
Crispy Baked Avocado Fries Up next in my series of baked vegetable 'fries' is avocado fries and given my obsession with avocados I really cannot believe that it has taken me this long to get around to trying them out as fries! Like the other vegetables fries these avocado fries are super simple to make, you pretty much just need to slice up the avocados, dredge them in flour, dip them in egg and panko and then bake them until nice and golden brown and crispy and good! In total they take less than a half an hour to make so you can easily make them whenever you have a craving for fries or avocados! You might be a little surprised to learn that avocados work really well when cooked or baked and they are especially nice in these fries coated with the crispy panko bread crumbs! Look at that amazingly green and creamy avocado hidden beneath that golden brown, crispy panko coating! Of course the spicy hot chipotle dipping sauce pairs fantastically well with cool and creamy avocado fries! Crispy Baked Avocado Fries
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar On Wednesday, I wondered what would happen if you combined Oreo Stuffed Chocolate Chip Cookies with Oreo Stuffed Brownies. On Thursday I found out. And on Friday… I had this. This beautiful, ridiculous, indulgent, outrageous, illegal in 48 states, totally wonderful ultimate layered cookie and brownie treat. It is without a doubt, completely and utterly insane. But I mean that in a good way. These dangerously decadent chocolate chip cookie ‘n brownie bars combine the best of a gooey chocolate chip cookie, warm fudgy brownie, and an extra sweet double stuffed Oreo. All you need is a basic chocolate chip cookie recipe (using a little less flour than you normally would), some double stuffed Oreos, a family-sized brownie mix for a 9×13 pan, and some hot fudge chocolate topping for good measure. Line a 9×13 baking dish with foil or parchment paper and spray with cooking spray. Whip up your cookie dough and spread it in the bottom of the pan. Cover with Oreos… Oh, baby. Who wants cookies? Directions: