28 September 2013

Glazed chocolate Pumpkin Bundt cake










This amazing chocolate pumpkin bundt cake, have all the things to be a delicious and moist cake, buttermilk (or greek yogurt)pumpkin puree and canola oil.
I adapted this recipe from one of Eating Well and I love dont have so much calories.
And Im sharing this récipe with my friend Joyce of  Kitchen flavors to Cook your Books.









Ingredients

1 cup all purpose flour
3/4 cup whole -wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa poder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup buttermilk (or greek yogurt)
2 cups pumpkin puree
3/4 cup dark Brown sugar
1 large egg, room temperatura
1 egg white  room temperatura
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

 Chocolate Glaze
1 cup dark chocolate in pieces
or chocolate chips
1 tablespoon Light corn syrup
1/2 cup heavy cream


Method
 
To prepare cake.
Preheat oven at 180°c.
 Coat a Bundt pan wirh cooking spray or butter.
Whisk  all purpose flour, whole wheat flour, granulated sugar, cocoa, baking poder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup of buttermilk (or greek yogurt ) pumpkin puree and Brown sugar in a large bowl with an electric mixer in low speed. Beat in  whole egg and egg White. Stir in oil, corn syrup and vanilla. Gradually add dry ingredients, stirring until just combined . Transfer the batter to prepared pan.
Bake the cake about 55 minutes or until a wooden skewer inserted in the center comes out with only a few moist crumbs,
Let cool by 15 minutes. Remove from the pan when is cool.
 
To glaze:
In a pan over other with boiling water, heat the chocolate pieces, cream and light corn syrup, until is smooth and cream, stir with a wooden spoon.
Place the cake on a serving plate and drizzle the glaze over the top.






EN ESPAÑOL

Cake de chocolate y zapallo calabaza

 





 
 
Este cake de chocolate y de zapallo es realmente bueno.
El zapallo molido y el yogurt griego le da una textura húmeda muy buena.
Esta receta está adaptada de una receta de Eating well.
 
Ingredientes
 
1 taza de harina sin polvos de hornear
3/4 taza de harina integral
1 taza de azúcar granulada
3/4 taza de cocoa en polvo sin azúcar
1 1/2 cucharadita de polvos de hornear
1 1/2 cucharadita de bicarbonato de soda
1/4 cucharadita nuez moscada
1/8 cucharadita clavo de olor
1/4 cucharadita de jengibre molido
1/4 cucharadita sal
1 taza de yogurt griego
2 taza de puré de zapallo cocido
3/4 taza de azúcar rubia
1 huevo
1 clara de huevo
1/4 taza de aceite
1/4 taza de jarabe de maíz (corn syrup)
1 cucharadita extracto de vainilla
 
Glaseado de chocolate
1 taza de chocolate en barra en trozos 
1 cucharada de jarabe de maíz
1/2 taza de crema espesa
 
Preparación
 
 
 
 
 

25 September 2013

Pear ginger crumble (crumble di pere allo zenzero)









I love Italian blogs and their recipes, and I have many Italian friends in the blogosphere and are always friendly, I found this recipe on a blog  Sweetie's Home  an italian blogger and this was delicious dessert or to any time.







 
 
PRINT RECIPE HERE
 
 
 
Ingredients
(6 servings)
 
6 large pears
50 grams of sugar
1 tablespoon of lemon juice
1 teaspoon of grated lemon rind
1 teaspoon of fresh  grated ginger
a pinch of salt
 
For crumble
 
150 grams of flour
120 grams of sugar
1/2 teaspoon of salt
70 grams of flakes or oats
80 grams of almonds in slices
120 grams of butter cold into small pieces

Method
Peel the pears, and cut into pieces. Place in a bowl and add them the sugar,lemon juice and zest lemon, salt and  grated.
In a blender  put all the crumble ingredients and blend them until you get the crumble: crumbs medium large.
Butter some ramekins or a baking dish from  and preheat the oven at 180°c .
Filling the ramekins with the pears mix and sprinkle the crumble over the fruit, in way to cover it completely.
Bake for 30 to 40 minutes or until they are Golden.

After this, let cool and serve with vanilla ice cream or whipped cream.




Print recipe here




EN ESPAÑOL
Crumble de peras con jengibre








23 September 2013

Berry pie bars



 






Is time again of Secret Recipe Club and my assignment was  Life's Simple Measures a really lovely blog  and was hard  think what recipe make, 
Jess has many good recipes, finally I chose these Berry Pie bars and was so good!!

Secret Recipe Club





Ingredients
 
Crust and Topping
1-1/2 cups all purpose flour
3/4 cup sugar
1/8 tsp. salt
3/4  cup unsalted butter chilled
 
Filling}
2 large eggs
1 cup sugar
1/2 cup sour cream or greek yogurt
3/8 cup all purpose flour
1/2 tsp. almond extract
500 grams blueberries or berries (fresh or frozen)
 
 
Method
 
Heat oven to 180 °c (350°F).
Grease and 8x8 inch pan with non stick cooking spray, set aside
For the crust:
Combine the flour,sugar and salt in a food processor.
Cut the butter into 1/2 inch pieces and add to flour mixture. Process  until the butter is evenly distributed but the mixture is still crumbly.
Reserve 1 - 1/2 cups of the mixture for the topping, set aside. Press the remaining mixture into the bottom of the prepared pan.
For the filling, whisk eggs in a large bowl, then add the sugar, sour cream or greek yogurt, flour and almond extract.
Gently fold in berries. Spoon the filling over the crust and sprinkle the reserved topping mixture evenly over the filling.
 
Bake 45 to 55 minutes or until top turns Golden Brown.
 Cool 1 hour before cutting and serving or serve out of pan cobbler style.

 
 
Print recipe here
 














EN ESPAÑOL

Barras de frutos rojos
















 

20 September 2013

Cream cheese flan with passion fruit sauce






Love passion fruit but this dessert is more than this, is a cheese cream flan with maracuyá sauce
(passion fruit)
This recipe is adapted from Revista Platos y Copas, from Chile,
and Im sharing with Cook your books from Joyce of Kitchen Flavours.












Ingredients
(10 servings)

1 can evaporated milk
1 can of condensed milk
5 eggs
1 package of cream cheese 227 g(like Philadelphia)
1 cup sugar
passion fruit pulp ( about 1 cup)

Method

In a blender put the  evaporated milk, condensed milk, eggs and cream cheese.
Blend on medium speed until well blended.
Set aside.

In a medium  pan heat  the sugar and cook, stirring a little to make a caramel. Distribute in  the ramekins.
 Distribute the custard cream and cook over bain marie for about 25 minutes.
Allow to cool.
When  are cold go through the edge with the tip of a knife and and place on a plate.

Unmold and cover with passion fruit sauce.

For the passion fruit  sauce heat a saucepan with a cup passion fruit pulp add two tablespoons of sugar heat for a while and set aside.


Print recipe






EN ESPAÑOL

Flan de queso crema con salsa de maracuyá


















17 September 2013

Dulces San Estanislao (Dulce de leche and almonds treat)









September is the month of the Patriotics days  in our country, and tomorrow the day that  we celebrate the Independence day.
Always  in this month we have a special recipe, this time I made a delicious recipe Dulces de San Estanislao (
and this curious name is a very old traditional sweet delicious dulce de leche with almonds.)
Still these treats are typical in some weddings.
The recipe is from the blog of my friend Claudia, Blog Dulcinea who has delicious recipes especially sweet treats.
With this recipe I participate in el Buscador  de recetas chilenas and you can see others chilean recipes there.











Ingredients
 
 1 tin  sweet condensed milk (boiled about 40 minutes)
or Dulce de leche
300 grams  grounded almonds
1 tablespoon of butter
5 yolks
 rainbow sprinkles
 

Glaze 
 
130 grams sugar glass
1 teaspoon of white egg
lemon juice (about  1 teaspoon of lemon juice)
 
If needed add some sugar glass, until you have a glaze to decorate the treats.
 
 
Method
 
 


Put the condensed milk cooking in  a pot cover with wáter about 40 minutes  to obtain a blancmange.(If you use Dulce de leche  you don't have to boil)

Place the dish in a pan with butter, stirring until the mixture begins to boil, then add the ground almonds.
 Cook a couple of minutes, then add the yolks one by one and cook until the mixture comes away from the pan.

Put the mixture into a 20 cm square pan, previously buttered and let cool.


For the icing, put together all ingredients and stir until you have a mixture of good consistency and homogeneous.

Once this cold the dulce de leche and almonds batter , put the icing on top and decorate with rainbow sprinkles.
 Let dry and then cut into squares to serve.










EN ESPAÑOL
Dulces San Estanislao

















Ya estamos en este mes de Fiestas Patrias y con el grupo del Buscador de recetas chilenas siempre hacemos algo especial.
Esta vez hice unos dulces antiguos y deliciosos que se llaman Dulces San Estanislao del blog de mi amiga Claudia que tienes deliciosas  recetas, el log se llama Dulcinea.
Estos dulces antes se veían más en los matrimonios juntos con mazapanes y yemitas, son absolutamente deliciosos.

Ingredientes

1 tarro de leche condensada (cocido si es en olla presión sólo 30 minutos) si ocupan deulce de leche o manjar no tienen que hervir el tarro, pero la idea es que el manjar sea más bien claro como manjar blanco.
300 gramos de almendras molidas
1 cucharada de mantequilla
5 yemas
mostacillas de colores

Glace

130 gramos de azúcar glass o azúcar flor
1 cucharadita de clara de huevo
jugo de limón (lo necesario para tener una pasta para decorar si se necesita agregar más azúcar)

Preparación


 

14 September 2013

Poppy seeds cake with orange glaze











This Poppy seeds cake is the type of cake I love to make (I always enjoy baking)
is a really moist cake and I adapted from a little book I have "Comidas hechas en casa"(Paula Hurtado)
Im sharing this recipe with Cooking your books hosted by my friend Joyce of Kitchen flavours.






Ingredients

3 cups all purpose flour
1 1/2 teaspoon baking poder
1/2 teaspoon of salt
1 cup of sunflower oil
3 eggs
1 teaspoon vanilla
3 tablespoons poppy seeds
1 teaspoon almonds extract
1 cup of milk

Glaze
1/4 cup orange juice
3/4 cup of icing sugar
3 teaspoon almonds extract

Method


Preheat oven to 180 ° c.
In a bowl mix the flour, baking powder, 1/2 teaspoon salt, and poppy seeds.
In another bowl mix beating the sugar and oil. Add eggs beating one, add the vanilla and almond extract. After beating alternately add milk and reserved flour mixture. In a buttered and floured 
bundt pan, put the batter .
 Bake about 50 minutes, or until inserted a bamboo stick and is dry . Remove from  oven and with the cake still warm pour the glaze. Allow to cool before serving.


Glaze


 For the glaze in a bowl mix orange juice with icing sugar and almond extract, stir well and pour over the cake (it's a light glaze )







Print recipe here


En español
Cake con  semillas de amapola















Me encantan los cakes o muffins con semillas de amapola, son suaves y apetitosos, y este cake es fácil y muy bueno.
 
 
Ingredientes
 
 3 tazas de harina sin polvos
1 y 1/2 cucharadita polvos de hornear
1/2 cucharadita de sal
1 taza de aceite de maravilla o similar
3 huevos
1 cucharadita de vainilla
3 cucharadas de semillas de amapola (en supermercados y en
negocios de productos naturales)
1 cucharadita de extracto de almendra
1 taza de leche
 
Glacé
 
1/4 taza de jugo de naranja
2/4 taza de azúcar flor o glass
3 cucharaditas extracto de almendras
 
Preparación
 
 
 



11 September 2013

Banana and apples meringue pudding







I find this banana and apples pudding in one of my old  cooking books, (white and black picture:) from a issue from here ("De mujer a mujer Diario La tercera)
You know I had some olds bananas but I hadn't biscuits to make the other pudding I love.
This was delicious too!







Ingredients

3 eggs
4 tablespoons heavy cream
2 tablespoons caster sugar
4 bananas  in slices
3 apples peeled and  in slices
1 teaspoon orange zest
3/4 cup granulated sugar


Method

 
Preheat the oven to 180 °
In a bowl beat the egg yolks and add the cream and icing sugar .
In a buttered pyrex pan put alternate layers of sliced ​​bananas and apples in slices and  sprinkle with orange zest. and then add the cream with the yolks over  the bananas and apples. -
Bake to  oven until set (about 10 minutes)

 

Make the sugar syrup for merengue

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.  
Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the bowl of an electric mixer, whip the eggs whites and a pinch of salt on low speed until foamy,  increase the speed to medium, and beat until soft peaks form.

With this meringue decorate the banana and apples pudding and place in the oven again to brown slightly. 



Print recipe here




Im sharing with  Cook your books from Kitchen flavours (Joyce)




EN ESPAÑOL
Budín de plátanos y manzanas con merengue






Este budín de plátanos y manzanas con merengue surgió porque buscaba algo para hacer con unos plátanos, manzanas siempre tengo, adoro las manzanas, y no tenía galletas para hacer ese otro budín que ya hice que es con galletas de champaña.
Resumen, esta receta es deliciosa y me encanta  ya que los materiales no son difíciles de tener en casa. Además  es fresco y delicioso.
 Esta receta es de un recorte que tenía en mis cuadernos de La tercera ( de Mujer a mujer super antiguo) y sinceramente esas recetas eran estupendas.

Ingredientes

3 huevos
4 cucharadas de crema espesa (Nestlé u otra)
2 cucharadas de azúcar flor o azúcar glass
4 plátanos pelados y en rodajas
3 manzanas peladas y en láminas
1 cucharadita de cáscara de naranja rallada
3/4 taza de azúcar granulada

Preparación
Calentar el horno a 180°c
En un bol batir las yemas y luego el azúcar flor , mezclar bien.
Aparte en una budinera o pyrex (como el de la foto) poner capas alternadas de manzanas en láminas y plátanos, hacer varias capas.
Al finar espolvorear la ralladura de naranja sobre la fruta.
A continuación vaciar la crema con las yemas sobre la fruta.
Llevar a horno hasta que se vea compacto y suave.

Preparar el almíbar de pelo
En una ollita combinar el azúcar granulada  con un poco de agua a fuego suave.
No revolver mientras se cocina hacer hasta que tenga la textura de almíbar de pelo (orar con una cucharita)
batir las claras con una pizca de sal a punto de nieve un merengue firme, agregar de a poco el almíbar de azúcar, batir bien hasta ver que el merengue esté listo.
Colocar sobre el pyrex con la fruta y llevar a horno por unos 5 minutos o hasta que esté dorado.
retirar y dejar enfriar antes de servir.






 
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