24 November 2017

Homemade Italian Panettone (Panettone italiano)

Christmas is approaching very soon, and someone may think I'm getting ahead of myself, but time goes by so quickly, and given the daily life, sometimes I do not know when I will make a new recipe. 
So I said I want to start with Christmas.
 Yesterday I made these panettones (delicious) and today I take the pictures so with this I started the Christmas recipes.

Some time ago I wanted to make panettone again, I always do Stollen (which we all love) but the panettone is better for my mom who eats it well and likes it with tea (you know she is not well and eats only some food) .
And here is the traditional Christmas bread my mom made, (now Esperanza make it))

The recipe is awesome, you just have to have the patience to wait a bit because it has to go up but it was not a problem, in between I turned on the soft oven and finished uploading so I did everything yesterday .

If you want  look more  recipes  about these season search in my labels: Christmas recipes.

Adapted from : Chatelaine magazine


1 cup sultana raisins (or black corinto)
3 tablespoons dark rum
3  3/4 cups  all purpose flour
1/2 teaspoon salt
2 teaspoon (7 grams) active dry yeast 
orange zest from 1 orange
3 eggs at room temperature
2 tablespoons honey warmed
2 teaspoon vanilla
1 1/4 cup unsalted butter cubed room temperature
1/3 cup chopped candied orange peel
2 tablespoon butter melted


Stir raisins with  rum  and 1 tablespoon of water in a small microwave bowl.
Microwave uncovered 1 minute. Stir, then cover and set aside.

Combine flour with sugar, salt yeast and orange zest in the bowl of a stand mixer . Mix using the paddle attachment, at low speed. (This can also be done by hand or using a hand held electric whisk)

Whisk eggs with 2/3 cup lukewarm  water, honey and vanilla.
Gradually pour into flour mixture, Increase spped  to medium high and beat dough until smooth and elastic about 10 minutes.

Remove paddle, keeping dough in bowl, Drain raisins, discard any liquid. 
Add to dough along with orange peels and 1 tablespoons melted butter. Gently knead fruit and butter into dough until combined.
Cover bowl with plastic  wrap or a kitchen towel in a warm place  and let rise  so that the dough rises and increases with the yeast  about 3 hours.

Remove plastic wrap or kitchen towel and lightly sprinkle top of dough with flour. Turn  out onto a floured counter. Dust dough with a little more flour. Fold edges into the centre and place in the same  mixing bowl. Cover with a damp kitchen towel. at let rise at room temperature about 3 hours.

Preheat the oven to 180°c (350°f).

Transfer dough onto a floured cutting board. Divide dough into portions .
 I divide in 6 portions (I used ramekins for bake but if you have panettone baking molds you can bake more portions or use a muffins tin. 
Dough will be about even with the top edge of molds. Brush tops with remaining melted butter

Bake about 30 to 35 minutes or until until the tops are browned   and a  skewer inserted into centre of a panettone comes out clean .
Transfer panettones to wire racks to cool completely. Serve warm or room temperature.

panettone (pan de pascua italiano)

17 November 2017

Chocolate orange Marmalade Brownies (recipe by Jamie Schler) Brownies de chocolate y mermelada de naranja

For a long time I wanted to make a recipe for Jamie Schler from Orange Appeal's book (Savory and sweet) and I was finally able to make these brownies because Christmas is coming and it does not stop by.
I knew first Jamie by her blog if you can look, amazing recipes and lovely writing in her blog : Life's a feast

Jamie's book is wonderful, I also adore the orange, it is also said that the combination chocolate / oranges is one of my favorites so they were warmly welcomed here at home.

They were so fresh in the morning that it cost me to cut them for the photo but it is a recipe that I recommend anyway.
The book can be found on  Amazon.com

Source : Orange Appeal's book  (Savory and sweet)


60 grams  (2 ounces) unsweetened or bitter baking chocolate
30 grams (1 ounce) orange infused 70 percent dark chocolate  such as Lindt Excellence orange intense
3//4 cup ( 3 1/2 ounces)  all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (4 ounce/115 grams) unsalted butter at room temperature
1 cup (170 grams) light or golden brown sugar
1/4 cup (50 grams ) granulated white sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoons grand Marnier or Cointreau or 1/2 teaspoon orange extract
3 heaping tablespoons bitter orange marmalade


Preheat the oven to 180° C (350 °F).

Lightly butter  a square pan (23 cm /9 inch)
or line with parchment  paper leaving several inches overhaging  for lifting the brownie out of the pan, lightly butter the foil or parchment.

Slowly melt both chocolates together in a doble boiler over simmering hot water . Remove from the heat when all but 1/4 of the chocolate  has melted then stir vigorously until all the chocolate is melted and smooth. 
Set aside to cool slightly.

Combine the flour, baking powder and salt in a bowl whisking to blend.

In a large mixing bowl, beat the butter and sugars together until light, smooth and creamy. Beat in the eggs, 1 at a time, just until combined.
Add the vanilla,grand marnier and melted chocolate and beat until smooth and blended, scraping down the bowl as necessary.

Fold in the dry ingredients by hand until well blended and smooth, not over mix.
 Gently swirl the orange marmalade, completely combining for an overall orange flavor, scrape the batter imto the prepared pan and smooth.
 Alternately, pour the batter into the pan and spoon the marmalade onto the brownies and swirl  in with a knife.
Bake about 30 minutes, until the center is set but still moist.

Remove from the oven and allow to cool on a rack before slicing. If the pan was lined with foil or parchmente, allow the brownies to cool for 10  minutes before lifting them out to a cooling rack.

print recipe 

en español

Brownies de chocolate y mermelada de naranjas