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.
Kit Kat Cake Kit Kat Birthday Cake & a RecipeGirl Cookbook Deal! I have some fun news today! It’s my birthday! Yay! And I made a Kit Kat Cake! Yum! And I’m super happy to be able to share with you that I’ve signed a deal with Wiley to write The Recipe Girl Cookbook! Let’s celebrate with cake! I saw this idea on the internet somewhere… surrounding a cake with Kit Kats, presenting it with a bow and topping it with M&M’s. It’s really very simple to make. I think you’ll be surprised just how incredibly easy it is to pull this off. I love how the “sea” of M&M’s makes this cake look so pretty. Wrap your brightest, cutest bow around the Kit Kat’s. It makes a fun birthday cake. And it’s delicious too! When I quit teaching and debuted my recipe website back in 2006 and then added the blog in 2008, I never imagined that my life would take such a positive turn… that I would end up with a career that I love so much!
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.
Chocolate Chip Cookie Dough Brownie Bombs Oh mylanta. What have I done? If I’m not mistaken, that’s a ball of cookie dough surrounded by a fudgy brownie and then coated in chocolate and sprinkled with mini chips. Whoooa. Sometimes, I don’t even know WHERE half my ideas come from. Most days, you can find me scatterbrained and roaming the grocery store like a complete looney tune. Lucky for me, I usually shop at a store that may or may not rhyme with Schmalmart, and the fact that I’m aimlessly walking back and forth while talking to myself isn’t really that out of the ordinary. Anywhooooo, the idea for these truffles came from left field. And this zeppelin dropped a gigantic bomb of brilliance on me: wrap a brownie around a ball of cookie dough. Now pardon me, but I have some reading/judging to do and it’s VERY important. Chocolate Chip Cookie Dough Brownie Bombs Author: Hayley Parker, The Domestic Rebel Recipe type: Bombs Prep time: Cook time: Total time: Serves: 15-18 My SIGNATURE recipe. Ingredients Instructions Let’s make some dough!
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.
Skinny Fettuccine Alfredo A rich and creamy lightened up alfredo sauce that’s so easy to make, and it tastes just as good as the original! Fettuccine alfredo is one of favorite kind of comfort foods. It was always my go-to dish as a kid each time we went out to an Italian restaurant, particularly Olive Garden. But as I’m getting older and my metabolism has come to a screeching halt, it’s been getting a little bit difficult to stomach this. Fortunately, I’ve found a “skinny” version that’s a little lighter on your tummy, and it tastes just as creamy and comforting as the original! With a couple of lightened up options, you’ll have this comforting fettuccine on your dinner table in less than 30 minutes. Skinny Fettuccine Alfredo A rich and creamy lightened up alfredo sauce that's so easy to make, and it tastes just as good as the original! Ingredients Instructions In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Notes
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).
vegan pasta salad recipe | Live. Learn. Love. Eat. I am not a huge fan of raw vegetables. You could probably tell that by now from all the baking that I do. I love to eat fruit and I love vegetables in soup, casseroles, stir-fry’s or any other dish that I can load them into. Luckily Kesa and Autumn love raw vegetables with Catalina dressing. For lunch today I was going to make a soup and bread, but I decided to make something different for a change. Rainbow Vegetable Pasta Salad A great way to get in a few servings of vegetables and eat all the colors of the rainbow! Ingredients 1 (300 g) box whole wheat bow tie pastaRED – 1 large tomato, choppedORANGE -1 small orange pepper, dicedYELLOW – 1 small yellow pepper, dicedGREEN – 1/2 long English cucumber, diced (1 cup)BLUE/GREEN – 1 head broccoli, chopped (1 1/2 cups)PURPLE – 1 small red onion, sliced (1/2 cup) Red Wine Vinaigrette - Directions Bring a large pot of water to boil, add the bow tie pasta and cook 10-12 minutes, until tender.
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.
Nutella & Marshmellow French Toast Nutella /... | Go Cook Yourself Nutella & Marshmellow French Toast Nutella / Marshmallows / Loaf of Bread / 2 Eggs / Double Cream / Caster Sugar / Cinnamon / Butter / Oil (1) STOP drooling and pay attention CUT bread into thick slices SPREAD Nutella onto bread TOP with halved marshmallows (2) CLOSE sandwich with another Nutella loaded slice CUT sandwich in half diagonally CRACK two eggs into bowl POUR in 200ml double cream (3) HEAT drop of oil and knob of butter in frying pan DIP halved sandwiches in egg mix on both sides (4) FRY for 2-3 mins on either side REMOVE and sprinkle over sugar and cinnamon DESTROY that delicious bitch (5) GET the book on Amazon
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?
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:
New York-Style Cheesecake Recipe Cheesecake is one of my great loves. Given the choice between it and a myriad of other desserts, I will choose cheesecake everyday and twice on Sunday. I’m sure you’re not too terribly surprised, seeing as how I bombard you with more than my fair share of cheesecake recipes. I just can’t help it; I’ve been head over heels in love with cheesecake for as long as I can remember. Before the dawn of The Cheesecake Factory and more cheesecake concoctions than days in a month, there was just… cheesecake. This cheesecake is everything you would expect from a phenomenal New York-style cheesecake: it’s creamy, tangy and melt-in-your-mouth fantastic. Aside from being the perfect cheesecake recipe from a taste perspective, I love, love, love the fact that this cheesecake doesn’t require being baked in a water bath. The strawberry topping is optional, but highly encouraged. What’s your favorite type of cheesecake?