Showing posts with label reposteria. Show all posts
Showing posts with label reposteria. Show all posts
Sunday, September 18, 2011
Friday, April 29, 2011
Tuesday, February 08, 2011
Wednesday, November 10, 2010
Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting
Pumpkin Spice Cupcakes
Makes 24 cupcakes
Wednesday, September 08, 2010
Thursday, August 19, 2010
Monday, August 02, 2010
Pay de Queso y Manzana
De Kraft
190 g de queso crema
50 g de azúcar blanca
250 g de pasta de hojaldre refrigerada
Relleno:
6 manzanas peladas y en rebanadas
4 cudas mantequilla
6 cudas azúcar
1 cuda canela
1/4 tza agua
1 cudita Maizena
Se precalienta el horno a 180°C. Se derrite la mantequilla en una sartén y se agregan las manzanas, cocinándolas por 5 minutos. Se agrega el azúcar y canela, y se cocina 2 minutos más. Se añade el agua, y al hervir ésta, la Maizena. Se mueve por 5 minutos y se deja enfriar.
Se extiende la masa sobre una superficie plana usando un rodillo, luego en un refractario para pay. Se pincha con un tenedor y hornea 20 minutos. Se acrema el queso crema con el azúcar y se extiende sobre la masa de hojaldre; se decora con la manzana, se deja enfriar y se sirve.
190 g de queso crema
50 g de azúcar blanca
250 g de pasta de hojaldre refrigerada
Relleno:
6 manzanas peladas y en rebanadas
4 cudas mantequilla
6 cudas azúcar
1 cuda canela
1/4 tza agua
1 cudita Maizena
Se precalienta el horno a 180°C. Se derrite la mantequilla en una sartén y se agregan las manzanas, cocinándolas por 5 minutos. Se agrega el azúcar y canela, y se cocina 2 minutos más. Se añade el agua, y al hervir ésta, la Maizena. Se mueve por 5 minutos y se deja enfriar.
Se extiende la masa sobre una superficie plana usando un rodillo, luego en un refractario para pay. Se pincha con un tenedor y hornea 20 minutos. Se acrema el queso crema con el azúcar y se extiende sobre la masa de hojaldre; se decora con la manzana, se deja enfriar y se sirve.
Sunday, November 29, 2009
Philly Cheesecake Brownies
Prep time: 20 minutes
Baking time: 40 minutes
1 pkg (19.8 oz) Betty Crocker Fudge Brownie Mix
1 pkg (8 oz) Philadelphia cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Prepare brownie mix as directed on package. Pour into 13x9-in baking pan.
Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.
Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marbled effect.
Bake at 350°F for 35-40 minutes or until cream cheese mixture is slightly browned. Cool; cut into squares.
Baking time: 40 minutes
1 pkg (19.8 oz) Betty Crocker Fudge Brownie Mix
1 pkg (8 oz) Philadelphia cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Prepare brownie mix as directed on package. Pour into 13x9-in baking pan.
Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.
Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marbled effect.
Bake at 350°F for 35-40 minutes or until cream cheese mixture is slightly browned. Cool; cut into squares.
Saturday, May 02, 2009
Biscuits
By Paula Deen on the Food Network.
Ingredients
* 2 cups all-purpose flour
* 1 teaspoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 8 tablespoons butter, cubed
* 3/4 cup milk
Directions
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of skillet and place biscuits in pan. Bake at 425°F for 12 minutes or until golden brown.
Ingredients
* 2 cups all-purpose flour
* 1 teaspoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 8 tablespoons butter, cubed
* 3/4 cup milk
Directions
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of skillet and place biscuits in pan. Bake at 425°F for 12 minutes or until golden brown.
Brownies condimentados
Agregar a la mezcla de brownies:
3/4 cudita. de chipotle molido
1 cudita. de canela
Sírvanse con helado de vainilla o dulce de leche espolvoreados con canela.
3/4 cudita. de chipotle molido
1 cudita. de canela
Sírvanse con helado de vainilla o dulce de leche espolvoreados con canela.
Saturday, January 26, 2008
Double Chocolate Mousse Pie
About.com
INGREDIENTS:
- 1 9-inch chocolate graham cracker crust
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- 1 cup sugar
- 1/2 cup Dutch processed cocoa
- 2 cups (plus) whipping cream
- 2 teaspoons vanilla
- chocolate shavings, optional
PREPARATION:
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir for 2 minutes until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix sugar and cocoa in small bowl; set aside. Put whipping cream and vanilla in stand mixer bowl or regular bowl. Beat on medium speed, while gradually adding sugar mixture. Scrape bottom of bowl often. Beat until still. Add gelatin mixture; beat until well combined.
Carefully spoon into crust. Refrigerate about 3 hours. Prior to serving extra whipped cream and chocolate shavings. Store covered in refrigerator. 6 to 8 servings.
Wednesday, August 08, 2007
Hazelnut Coffee Dacquoise
The Red Hot Chili Paper
Hazelnut Meringue (prepare 1 day ahead)
6 egg whites
1-1/2 cups sugar
1/4 tsp. cream of tartar
pinch of salt
1-1/2 cups toasted ground hazelnuts
Butter Cream Filling (2 cups)
3/4 cup sweet butter, softened
7/8 cup confectioner's (icing) sugar
3 egg yolks (optional)*
1/2 cup Kahlua
2 large fresh mangos**
Directions:
Meringue: Beat egg whites until stiff peaks are formed. Add salt and cream of tartar. Beat in 4 tbsp. of sugar, one at a time. The mixture should be stiff and glossy. Mix the remaining sugar with the ground hazelnuts an fold into the mixture. Preheat oven to not more than 200 (or "warm" setting) Grease and flour 2 baking sheets. Drop a heaping tablespoon of mixture onto baking mixture to form a meringue half. Makes 13 halves - one for tasting :-) Bake for 1 - 2 hours until set. Turn off heat and leave in warm oven for 2 hours.
Butter Cream Filling: Combine all ingredients and beat until smooth. *Egg yolks make it smoother and creamier but if you have hesitations about using raw egg leave it out - the cream is still fine.
Assembly: Spread butter cream between 2 meringues making a "sandwich". Decorate with whipped cream or more butter cream and whole hazelnuts. Garnish with fresh mangoes. ** Obviously any type of fruit can be used here as a garnish!
Hazelnut Meringue (prepare 1 day ahead)
6 egg whites
1-1/2 cups sugar
1/4 tsp. cream of tartar
pinch of salt
1-1/2 cups toasted ground hazelnuts
Butter Cream Filling (2 cups)
3/4 cup sweet butter, softened
7/8 cup confectioner's (icing) sugar
3 egg yolks (optional)*
1/2 cup Kahlua
2 large fresh mangos**
Directions:
Meringue: Beat egg whites until stiff peaks are formed. Add salt and cream of tartar. Beat in 4 tbsp. of sugar, one at a time. The mixture should be stiff and glossy. Mix the remaining sugar with the ground hazelnuts an fold into the mixture. Preheat oven to not more than 200 (or "warm" setting) Grease and flour 2 baking sheets. Drop a heaping tablespoon of mixture onto baking mixture to form a meringue half. Makes 13 halves - one for tasting :-) Bake for 1 - 2 hours until set. Turn off heat and leave in warm oven for 2 hours.
Butter Cream Filling: Combine all ingredients and beat until smooth. *Egg yolks make it smoother and creamier but if you have hesitations about using raw egg leave it out - the cream is still fine.
Assembly: Spread butter cream between 2 meringues making a "sandwich". Decorate with whipped cream or more butter cream and whole hazelnuts. Garnish with fresh mangoes. ** Obviously any type of fruit can be used here as a garnish!
Thursday, June 29, 2006
Whole Grain (Fake) Mexican Wedding Cookies
101 Cookbooks
1 cup pecans, toasted and cooled to room temperature
1 cup organic unsalted butter
1/2 cup fine grain evaporated cane sugar (I used Alter-Eco brand)
A splash of vanilla extract
A splash of bourbon (optional)
1 1/2 cups whole wheat pastry four
1 cup oat flour
1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting
Preheat the oven to 325 degrees. Puree the pecans in a food processor until they become a fine meal. You don't want to go so far that they become a paste.
In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. The vanilla and bourbon go in next followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed (it was warm out today, so stiff might be a stretch). On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover with another piece of plastic wrap and chill in the freezer for 10-15 minutes. This makes for easy cookie stamping.Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown ever so slightly. Dust with powdered sugar.
Makes 1 1/2 dozen small cookies.
Toasting flour:
Put whole wheat flour into a 10-inch skillet over medium-low heat. Cook, stirring often with a whisk, until well toasted. This will take about 10 minutes. Flour should be watched carefully to prevent scorching. Set aside.
1 cup pecans, toasted and cooled to room temperature
1 cup organic unsalted butter
1/2 cup fine grain evaporated cane sugar (I used Alter-Eco brand)
A splash of vanilla extract
A splash of bourbon (optional)
1 1/2 cups whole wheat pastry four
1 cup oat flour
1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting
Preheat the oven to 325 degrees. Puree the pecans in a food processor until they become a fine meal. You don't want to go so far that they become a paste.
In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. The vanilla and bourbon go in next followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed (it was warm out today, so stiff might be a stretch). On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover with another piece of plastic wrap and chill in the freezer for 10-15 minutes. This makes for easy cookie stamping.Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown ever so slightly. Dust with powdered sugar.
Makes 1 1/2 dozen small cookies.
Toasting flour:
Put whole wheat flour into a 10-inch skillet over medium-low heat. Cook, stirring often with a whisk, until well toasted. This will take about 10 minutes. Flour should be watched carefully to prevent scorching. Set aside.
Friday, March 17, 2006
Oatmeal Chocolate Cookies
by Yolanda Alonso.
2 sticks of butter
1 cup brown sugar
1/2 sugar
2 eggs
1tz chopped milk chocolate
2 cups oats
1 1/4 cup flour
1 tbs vanilla
1 cup chopped pecans
2 tbs baking soda
1/2 cup cocoa
Oven at 175°C.
2 sticks of butter
1 cup brown sugar
1/2 sugar
2 eggs
1tz chopped milk chocolate
2 cups oats
1 1/4 cup flour
1 tbs vanilla
1 cup chopped pecans
2 tbs baking soda
1/2 cup cocoa
Oven at 175°C.
Pecan crumbly cookies
by Yolanda Alonso
Slightly different than the Peanut ones...
300g flour
200g butter
150g chopped pecans
75g sugar
Cream the butter, add the sugar and pecans, finally add the flour. Make small balls and press them in the middle. Bake at 150°C and sprinkle with confectioner's sugar.
Yeah, I forgot to write down how long they need to be baked... It's probably the same time as the Peanut ones, 15 to 20 minutes. Sorry -_-;
Slightly different than the Peanut ones...
300g flour
200g butter
150g chopped pecans
75g sugar
Cream the butter, add the sugar and pecans, finally add the flour. Make small balls and press them in the middle. Bake at 150°C and sprinkle with confectioner's sugar.
Yeah, I forgot to write down how long they need to be baked... It's probably the same time as the Peanut ones, 15 to 20 minutes. Sorry -_-;
Crumbly Peanut Cookies
by Yolanda Alonso
(Makes a truckload)
1kg flour
1/2kg shortening
1/2kg sugar (2 cups)
1 jar peanut butter
Preheat oven to 150°C. Mix everything and form small (about the size of a ping-pong ball, maybe a little bit smaller) balls of dough, cover them in sugar and press with your thumb to shape them. Bake for 15-20 minutes.
Make sure you take them off the cookie sheet as soon as they're out of the oven, or you'll have nothing but crumbs!
(Makes a truckload)
1kg flour
1/2kg shortening
1/2kg sugar (2 cups)
1 jar peanut butter
Preheat oven to 150°C. Mix everything and form small (about the size of a ping-pong ball, maybe a little bit smaller) balls of dough, cover them in sugar and press with your thumb to shape them. Bake for 15-20 minutes.
Make sure you take them off the cookie sheet as soon as they're out of the oven, or you'll have nothing but crumbs!
Sunday, January 22, 2006
Orange Prune Muffins
1 cup pitted prunes
1 ripe banana
3/4 cup mild
1/4 cup orange juice
1 egg, beaten
2 tsp grated orange peel
1 cup oat bran cereal
1/2 cup rolled oats
3/4 all-purpose flour
2 tbsp dark brown sugar
1 tbsp baking powder
1 tsp cinnamon
In a food processor, mix the prunes and banana until well blended. Stir in milk, orange juice, egg and orange peel, just until blended.
In a mixing bowl, combine oat bran cereal, oats, flour, brown sugar, baking powder and cinnamon until well mixed. Make a well in the center and pour in prune/banana mixture. Mix gently untl combined.
Drop batter nito 12 paper lined muffin tins to about 2/3 full. Bake at 400°F until the center springs back when lightly pressed, about 20 minutes. Allow to cool for approximately 5 minutes, then remove and serve warm or store in an airtight container.
Makes 12 muffins.
1 ripe banana
3/4 cup mild
1/4 cup orange juice
1 egg, beaten
2 tsp grated orange peel
1 cup oat bran cereal
1/2 cup rolled oats
3/4 all-purpose flour
2 tbsp dark brown sugar
1 tbsp baking powder
1 tsp cinnamon
In a food processor, mix the prunes and banana until well blended. Stir in milk, orange juice, egg and orange peel, just until blended.
In a mixing bowl, combine oat bran cereal, oats, flour, brown sugar, baking powder and cinnamon until well mixed. Make a well in the center and pour in prune/banana mixture. Mix gently untl combined.
Drop batter nito 12 paper lined muffin tins to about 2/3 full. Bake at 400°F until the center springs back when lightly pressed, about 20 minutes. Allow to cool for approximately 5 minutes, then remove and serve warm or store in an airtight container.
Makes 12 muffins.
Tuesday, January 17, 2006
Sugar cookies
by Patty Alfaro
1 cup sugar
1 cup shortening
1 egg
2 tbs vinegar
2 tsp vanilla
Mix well and add:
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups flour
Mix and bake at 350°F.
1 cup sugar
1 cup shortening
1 egg
2 tbs vinegar
2 tsp vanilla
Mix well and add:
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups flour
Mix and bake at 350°F.
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