My Lovely Food: Masa de Hojaldre y Croissants. Whole kitchen en su Propuesta Dulce para el mes de Enero nos invita a preparar todo un clásico de la gastronomía francesa, Masa de Hojaldre. Cuando vi la propuesta de este mes, me entró un poco de miedo, porque con el horno tan desastroso que tengo, este tipo de masas se me resisten mucho. No suben, no se cuecen uniformemente ni tampoco quedan crujientes.Pero por alguna cosa las chicas de CWK lo llaman retos no? Así que me puse a ello. La elaboración de la masa la he seguido al pie de la letra, ya que las pocas veces que he hecho masa de hojaldre ha sido incorporando la mantequilla a los ingredientes en seco, y en este caso se añade cuando ya tenemos la masa compacta en una bola.
Así que con una masa tan elástica, decidí hacer unos mini croissants, ya que son más fáciles de cocer en mi horno y la verdad, no me he llevado ninguna decepción. Masa de Hojaldre: Preparación de la masa de hojaldre:Ponemos el agua fría y la sal en un bol, dejamos que esta se disuelva lentamente. Rainy Day Baking. Propelled out of bed by the light of a new day, it’s the sunshine that pushes me to my feet and sends them racing down the stairs, seemingly of their own power. No matter how little sleep occurred that previous night, hardly a minute past sunrise will elapse before I bolt awake, feeling the intense urge to start whittling down my lengthy to-do list. Morning without sunshine are like rhubarb without sugar; bitter and disappointing. It’s not unheard of for me to sleep right up until noon if the sun fails to show, as if I forgot to set my internal alarm clock.
Cloudiness goes hand in hand with mental fogginess, so it’s always safest to avoid heavy intellectual lifting on such occasions. However, there is one reason why I still have a soft spot for the otherwise unlovable rainy days of summer- That warm, humid air that is otherwise my eternal foe (at least as far as keeping anything less than a frizzy afro goes) creates the perfect environment for raising yeast. Yeasted Carrot Cake Bread. Carrot Cake Cookies with Oatmeal & Macadamias — Teenie Cakes. I have a new favorite cookie. Honest to goodness…these are the BEST cookies I’ve tasted in a very long time. These sandwiched cookies are a treat for the palate with or without the cream cheese filling. In fact, I would even consider placing these delectables alongside a beautifully set Sunday brunch table instead of muffins {gasp!
…as I adore muffins}. The first indication that these were a winner, is the cookie batter. So besides the use of carrots, oats and delicious spices like cinnamon, nutmeg and ginger in the cookie dough, what makes these Carrot Cake Cookies with Oatmeal and Macadamias so good? This cookie is versatile. Change the texture. Sandwiched or not. Size matters. I tested and played with making the cookies in different sizes.
A medium-sized cookie scoop was a better size. For the cookie images used in this post, I improvised to ensure that the cookies were more even and used my mini-whoopie pan, baking time about 10 minutes at 325 degrees. Cookies Ingredients Directions. In the kitchen with: christelle’s raspberry and rosewater cheesecake. I am not a voracious cheesecake eater, though I love tasting just one bite to feel the creaminess and perfect crust-to-filling ratio. But that doesn’t always happen, so until now, only Nigella Lawson’s Mango Cheesecake can tempt me to eat a whole slice. This week, Montreal-based art director and food stylist Christelle is trying to compromise my loyalty to Nigella with her recipe for Raspberry and Rosewater Cheesecake.
It is the result of repeated attempts to recreate the perfect cheesecake she once tasted. Don’t worry if you can’t find fresh raspberries in your hemisphere — frozen raspberries work perfectly. If you prefer a cheesecake made with ricotta cheese, try Dani Fisher’s fabulous version from our archives. — Kristina About Christelle: Christelle, author of the food blog Christelle is flabbergasting, is a French expatriate who works as an art director and freelance food stylist in Montreal, Canada.
The full recipe continues after the jump . . . Raspberry and Rosewater Cheesecake. COCINA. Hoy os presentamos un nuevo proyecto creativo muy interesante, La Imaginadora, un espacio de cursos online creativos; Cocina, fotografía, craft… Ellos mismos se presentan: Las personas que quieren aprender sobre cosas bellas, en un entorno friendly de la mano de los autores más creativos, lo tienen ahora un poco más fácil.
Ha nacido La Imaginadora, un lugar donde la forma de aprender hará que tengas una experiencia diferente, emocionante e inspiradora. Un espacio donde entrarás, crearás y disfrutarás sin prisas en compañía del autor y de otras personas como tú, donde aprenderás sobre lo que te gusta hacer y donde encontrarás retos emocionantes que te harán ser más creativo. Desconecta del mundanal ruido y conecta con tu parte más bonita y creativa. En este entorno te acercan a las tendencias creativas de la mano de los mejores autores en: fotografía, creatividad manual, cocina creativa, brico&deco, música y moda DIY.
Lo que caracteriza sus cursos es: ● Learning by doing. Korean American Mommy: Rice Krispy Heart Pops. Rice Krispy Heart Pops for my love... I've had strong aversions to sweets lately. The smell alone makes me well, a bit nauseous. But what would Valentine's day be without a chocolaty treat? And because my son is having a Valentine's day party at his pre-school, I had to endure the lovely aroma of chocolate and butter which normally I adore. I was originally going to make cake pops, but decided I wanted to make something simpler. Printable RecipeIngredients 1/2 Cup Butter 1 Package of Mini Marshmallows 8.5 Cups of Rice Krispie Cereal (use Cocoa Rice Krispie Cereal for the chocolate version) 24 White Sticks about 5 inches long *I made a batch of regular rice krispie treats and a batch of chocolate rice krispie treats Directions 1. 2. 3.
Make your chocolate ganache... 1/2 Cup Heavy Cream 1 Package of Ghirardelli Milk Chocolate Chips*Heat your heavy cream on medium-high and bring to a boil (or microwave for 1 minute). 4. I also made plain chocolate rice krispie heart pops. Sprinkle Spiral Cookies | cakeboule. Ever since I saw beautiful spiral swirl cookies on Sprinklebakes who has such beautiful photography that it just inspires me to keep on trying. They would make perfect party or wedding favours as they can be made ahead and frozen and you can adapt the flavours and colours to suit any event.
After hours of staring at cookie images I dreamt about them which meant I had a soggy with drool pillow and images of swirling colours had caused me to roll the duvet around me leaving the other half with none and shivering (oops). I must have thought about them far too much as the next night I ended up having dream arguments with myself over which colour and flavours to create and I would shout out ‘strawberry’ or ‘blue no pink’ and then silence would fall only to be filled by that baking addict long sigh of contentment. Ahh sprinkles how I love you I could literally look at you for hours. The cookies are cotton candy and vanilla flavour as I wanted something fun and different. Vanilla Dough Baking. 2 minute Chocolate and Salted Caramel Mug Cake. Did you see our 10 TASTY MUG CAKES IN MINUTES ? Well I have another one to add to that incredible collection. It’s a salted caramel chocolate mug cake that takes JUST 2 minutes to make.
It’s rich decadent and oh yes delicious. The recipe makes1 mug cake in a regular sized coffee mug. Salted Caramel Mug Cake What you’ll need: {makes 1 mug cake} 4 tablespoons all purpose flour 4 tablespoons sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg – beaten 3 tablespoons skim milk 1 tablespoon vegetable oil 2 salted caramels What to do: 1. 2. 3.
If you want more Mug Cake Recipes Check out: 10 TASTY MUG CAKES in MINUTES 15 sinfully sweet dessert recipes in a jar 41 copycat recipes from your fave fast food joints 20 salads hearty enough for tonight’s dinner 10 ways to eat pizza for breakfast 20 fun recipes for your kid’s next sleepover. Coulant de chocolate (Molten chocolate cake) Hoy estamos de fiesta Andalucía, y estos días de puente han sido reparadores para descansar y quedar con los amigos, este viernes tuve cenita con todos en casa y como postre preparé estos suculentos coulants de chocolate, una receta que considero debe estar presente en cualquier recetario, ya que son deliciosos, sencillos de preparar, y con un resultado que suscita el entusiasmo de todo el que lo prueba.
Sus ingredientes son sumamente sencillos y seguro que soléis disponer de ellos en vuestras despensas, tan sólo huevos, azúcar, mantequilla, harina y chocolate son los ingredientes principales de este exquisito postre, y lo mejor de todo, sólo tardarás unos 15 minutos en prepararlos, ¿fantástico verdad? Pues así es el coulant, un bocado con el que disfrutarás de principio a fin. Este postre tan internacional fue creado por Michel Bras un popular chef francés cuyo restaurante en Laguiole se encuentra en la lista de los mejores del mundo. Coulant de choocolate 225 gr. de chocolate 3 huevos.