Ingredients:
- 250 gr. butter
- 250 gr. sugar
- 4 eggs
- 375 gr. flour
- 100 ml. Baileys
- 1 packet baking powder
- Salt
Method: churn butter and sugar till fluffy. Add eggs gradually and keep on beating. Add flour, baking powder and a pinch of salt, beat well. Finally, add Baileys® and mix. Bake it in the preheated oven at 180º for 40-50 minutes.
Ingredients:
- 250 gr. raspberries
- 200 gr. butter
- 4 egg whites
- 160 gr. icing sugar
- 80 gr. almond powder
- 60 gr. flour
Method : melt the butter in a small saucepan at low heat till have « hazelnut butter ». Beat lightly white eggs. Mix almond powder, flour and icing sugar, add later egg whites gradually while whipping. Add butter and mix well. Pour the mixture in a rectangular mold and then sprinkle with raspberries. Bake in the preheated oven at 170º for 30 minutes, until browning. Let cool and sprinkle with some icing sugar.
Ingredients:
- 250 gr. self-rising flour
- 300 gr. icing sugar
- 250 gr. butter
- 250 ml. milk
- 175 ml. Coca Cola®
- 2 eggs
- 3 tbsp cocoa powder
- ½ tsp bicarbonate
- 1 pinch vanilla sugar
- 1 pinch salt
• Icing
- 400 gr. icing sugar
- 200 gr. butter
- 60 ml. Coca Cola®
- 4 tbsp cocoa powder
Method: sift flour. Add bicarbonate, cocoa, salt and sugar. Mix well. Beat eggs with the vanilla sugar and add it to the mixture. In a small saucepan, melt butter over a low flame and then add coca cola and mix. Later, add milk and take it away from the heat. Pour it on the mixture and mix well. Bake in the preheated oven for 45 minutes at 180º and let cool for 20 minutes at least.
To prepare the icing: sift sugar. Melt the butter and add the cocoa and coca cola and stir without pause. Add sugar and churn till have a dense batter. Top the cake -which must be in the baking ban- with the icing. Let chill in the fridge.
Ingredients:
- 260 grams all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 170 grams unsalted butter, room temperature
- 130 grams white sugar
- 140 grams brown sugar
- 1 egg
- 1 egg yolk
- A pinch of vanilla extract
- M&M's®
Method: whisk together the flour, baking soda, and salt. In the bowl with a hand mixer, beat the butter and sugars until light and fluffy. Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Add the vanilla extract. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Form batter into large balls. Place balls of dough on each baking sheet. Completely cover the tops of the cookies with the M&M's®. Gently press the candies into the dough. Bake the cookies for about 14 - 17 minutes. The cookies are done when they are light golden brown in color. Let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Ingredients
- 600 gr. cream cheese
- 200 gr. sour cream
- Oreo cookies
- 190 gr. sugar
- Vanilla extract
- A pinch of salt
- 3 eggs
- Raspberry jam
Method: whip cheese and sugar, then eggs and sour cream. Add a pinch of vanilla and salt. Churn till fluffy. Put one Oreo cookie in each cupcake mold, pour the batter in the molds and bake them at 180º for 25 minutes. Let cool. Once the cupcakes are cool, place them in the fridge. Top them with raspberry jam.
Ingredients:
- 200 gr. flour
- 125 gr. butter
- 125 gr. chocolate
- 55 gr. almond powder
- 75 gr. sugar
- 25 gr. icing sugar
- Vanilla
Method: chop the butter. Add 40 grams of white sugar, the icing sugar and the vanilla. Mix well till fluffy. Then, add almond powder and flour. Knead well till the dough doesn’t stick to your hands. Pour the rest of the white sugar in a bowl. Make balls with the dough and roll them in sugar. Flatten the “sablés” a little and place them in an oven tray with a baking paper. Bake them in the preheated oven at 180º for 20 minutes. Let cool. Melt chocolate and decorate the cookies.
Ingredients
- 300 gr. flour
- 1/2 packet baking powder
- 1 unsweetened yogurt
- Salt
- 1 tbsp oil
- Grated cheese
- Cumin
Method: Mix all the ingredients except cumin and cheese and knead. Gather the dough into a ball and chill it in the fridge for 10 minutes. Take little pieces of dough and roll them out with the rolling pin. Spread some cheese and cumin and fold down over the dough. Roll out once again. Put them in the frying pan (one by one) – without any fat- and bake on each side till they brown.
Ingredients:
- 240 gr. butter
- 200 gr. sugar
- 250 gr. flour
- 125 gr. yogurt
- 100 gr. sour cream
- 4 eggs
- 50 gr. sour orange marmalade
- 1 packet backing powder
- A pinch of salt
Method: melt butter and mix with sugar. Add eggs one by one with a wire whip. Add the orange marmalade and then yogurt and sour cream. Mix flour, baking powder and salt and sift them. Add to the mixture and whip once again. Bake it at 180ºC for 40 minutes.
Let cool and sprinkle with icing sugar.
Note: the leche merengada is a Spanish drink made by milk, cinnamon and lemon.
Ingredients:
• Crust:
- Cinnamon cookies
- Butter
• Mousse:
- 600 ml. cream
- 6 egg whites
- 6 gelatin leaves
- 380 gr. condensed milk
- 200 ml. semi-skimmed milk
- 1 cinnamon stick
- 1 lemon peel
- Grated lemon rind
- Ground cinnamon
Method: crush the biscuits. Melt butter and add it to the biscuits and then combine them and press it evenly over the bottom of the springform pan. Refrigerate while making the mousse.
Hydrate gelatin in cold water. In a small sauce pan, heat semi-skimmed milk with the lemon peel and the cinnamon stick. Once the milk starts to boil, remove the peel and the stick. Then, add the gelatin and the condensed milk and stir well. Let it cool a little. Whisk the egg whites until stiff and add gradually ground cinnamon and grated lemon rind to taste. Add the eggs whites to the milk mixture and stir carefully. Whip the cream and add it too. Pour it over the biscuit crust and let it rest in the fridge for 6 hours at least. Decorate to your taste.
Ingredients:
- 500 gr. flour
- 100 gr. butter
- 100 gr. sugar
- 125 ml. milk
- 2 eggs
- 30 gr. compressed yeast
- 1 dash of orange blossom water
- 1 pinch of salt
- 1 egg (for browning)
- Sugar
Method: dissolve yeast in warm milk. Whip butter, sugar, eggs, salt and orange blossom water. Add the sifted flour and milk with yeast. Knead well and let it rise till double in size. Make balls and form the dough into buns. Paint them with an egg and let it rise once again. Paint one more time and make a cut in the middle, then, fill it with sugar. Bake it in the preheated oven at 200º for 20 minutes.
Ingredients:
- 350 gr. all-purpose flour
- 225 gr. granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon table salt
- 8 tablespoons unsalted butter, room temperature
- 120 gr. sour cream
- 1 egg
- 2 egg yolks
- 1½ teaspoons vanilla extract
* Vanilla Buttercream Frosting
- 115 gr. unsalted butter, at room temperature
- 280 gr. powdered sugar
- 1 tablespoon vanilla extract
Method: whisk flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny. Pour the batter in the cupcakes molds. Bake in the preheated oven at 180ºC for 20-24 minutes. Remove the cupcakes and transfer to wire rack. Cool cupcakes to room temperature before frosting.
Buttercream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and add the vanilla, mixing until incorporated. Decorate the cupcakes.
Ingredients
- 250 gr. self-rising flour
- 150 gr. butter
- 150 gr. icing sugar
- 25 gr. cocoa powder
- Different chocolate chips (bittersweet, milk, white)
Method: churn butter and sugar. Sift flour and cocoa and add them by stirring it till have firm dough. Knead it and let it rest in the fridge for 30 minutes. Roll out the dough between two baking papers. Cut the dough in circles. Take a circle, put some different chocolate chips on it and cover it with another dough circle. Press well in order to stick the two cookies. Bake at 180ºC for about 10 minutes. Let them rest for 5 minutes and cool them on a wire rack.
Ingredients:
- 3 eggs
- 200 gr. sugar
- 100 gr. butter, room temperature
- 125 ml. orange Fanta
- 1 baking powder packet
- 200 gr. flour
Method: Beat eggs and sugar. Add the butter and mix well till they are thick and fluffy. Add the Fanta and mix once again. Sift flour and baking powder and add. Preheat the oven at 180ºC and bake the cake for 40 minutes.
Ingredients
- 250 gr. chickpeas (dried)
- 1 purple onion, roughly chopped
- 1 clove of garlic
- 1 tsp coriander
- 1 tsp parsley
- 1 tsp grinded cumin
- ½ tsp grinded cinnamon
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp baking powder
- 1 tbsp gram flour + to coat
- 1 tsp salt
- Oil
* To accompany (optional)
- yogurt sauce
Method: put the chickpeas to soak for 24 hours. When they’re tender, drain them and remove the skin. Mash the chickpeas and combine them with the onion and the garlic, and crush them once again. Finally, add the rest of the ingredients, mix well, and let it rest for 1 or 2 hours in the fridge.
Once the time is done, take it out from the fridge. Form the chickpea mixture into balls (with the aid of the gram flour). Heat the oil and then fry the balls until golden brown.
Ingredients:
- 1 banana
- 50 ml. milk
- 100 ml. orange juice
- A dash of lemon juice
- A pinch of vanilla
Method: Cut the banana up in pieces and add the milk. Blend it. Add the orange and lemon juice and a pinch of vanilla. Blend once again. Serve.
Note:the turrón is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts.
Ingredients:
- 100 gr. turrón de Jijona
- 1 egg
- 40 gr. sugar
- 100 ml. milk
- 10 ml. sunflower oil
- 125 gr. flour
- 1/2 baking powder packet
- 1/2 tsp bicarbonate
Method: grind the turrón. In a bowl, mix milk, oil, egg and add the turrón. Mix well. In a separate bowl, mix the flour, the baking powder, the bicarbonate and the sugar. Combine the two mixtures without beating too much and pour it in the molds. Bake the muffins for 15-20 minutes at 175º.
Ingredients:
- 100 gr. butter
- 190 gr. sugar
- 1 egg
- 300 gr. flour
- Vanilla
- 1 tsp baking powder
- 1 tbsp cocoa powder
- Chocolate vermicellis
• Filling:
- 150 ml. condensed milk
- 2 tbsp butter
- 1 tbsp cocoa powder
Method: whip butter and sugar. Add the egg and mix. Add the vanilla, the baking powder and then the sifted flour. Take 3 spoons from the dough and add the cocoa to this one. Let the two cookie dough rest wrapped in clingfilm in the fridge for an hour.
To make the filling, mix all the ingredients in a small saucepan and put it on a medium heat. Stir from time to time. Take away from the heat when it starts to thicken. Save it in the fridge. Take little portions of filling and give them a shape like balls. Next, take little portions of cookie dough and crush them and wrap the filling in the dough. Then, take the chocolate dough and make the little ears and noses and stick them. For the eyes, take two chocolate vermicellis for each puppy and stick them too. Preheat the oven and bake the cookies at 180ºC for 20 minutes.
Ingredients:
* Crust:
- Marie biscuits
- Butter
* Filling:
- 300 gr. cream cheese
- 175 gr. white chocolate
- 55 ml. cream
- 50 gr. sugar
- 2 eggs
- Vanilla sugar
- 10 ml. lemon juice
* Strawberry sauce:
- 285 gr. strawberries
- 30 gr. sugar
- 120 ml. water
- 2 tbsp maizena
Method: crush the biscuits. Melt the butter and add it to the biscuits, combine them and press it evenly over the bottom of the springform pan. Refrigerate while making the filling.
For sauce: in a small saucepan, mix the strawberries, the sugar and the water and heat them. In a little glass, mix 20 ml. of cold water and the maizena. When the strawberries are hot, add the maizena and mix well, heat it again till it becomes a sauce. Mash it if necessary.
For filling: in a small saucepan, heat up the cream, add the chocolate and stir. In a separate bowl, work the cheese with the sugar with a wooden spoon. Add the eggs, one at a time, beating well. Add the vanilla, lemon juice and the chocolate. Remove the crush and pour the half of the mixture. Then, pour a bit of the strawberry sauce and with the aid of a spoon, make some “whirls”. Pour the rest of the mixture and then again, make some “whirls”. Bake it in the preheated oven at 160ºC for 65 minutes. Don’t open the oven door. Once the cake is done, turn off the oven and leave the cheesecake inside until it is cold.
Serve with the rest of the sauce.
Ingredients:
- 2 apples
- 100 gr. flour
- 100 gr. sugar
- 4 eggs
- 200 ml. cream
- 50 ml. milk
- 50 gr. butter
- Sweetened vanilla powder
Method: In a bowl, beat the eggs. Add the sugar, the milk, the vanilla and the cream and mix. Then, add the butter and whip it. Finally, add the flour and mix once again
Peel the apples and slice them.
Grease a baking-pan with butter and putt he half of the apples. Pour the mixture into the baking-pan and then the rest of apples. Bake it in the preheated oven at 180ºC for 40 minutes.
Ingredients:
- Little shrimps
- Gram flour and wheat flour
- Water
- Chopped parsley
- A little onion
- A pinch of salt
- Oil
Method: in a bowl, mix the two flours (the same quantity of each one), add the parsley, a pinch of salt and the onion (previously chopped). Then add some water gradually, in order to have a batter not too liquid, not too thick. Finally, add a “handful of little shrimps”.
Heat up some oil in a frying pan and pour some batter with the aid of a spoon. Turn them and take them out from the frying pan when they’re golden.
Ingredients:
- 50 gr. butter
- 400 gr. condensed milk
- 4 eggs
- 120 gr. self-rising flour
Method: whip the condensed milk and add the eggs one by one. Add the butter and then the flour. Bake it in the preheated oven at 180ºC for 35 minutes.
Suggestion: add a tablespoon of sugar to the mixture once it’s in the baking pan in order to have a crispy topping.
...just the perfect brownie ;)
Ingredients:
- 75 gr. butter
- 100 gr. couverture chocolate
- 50 gr. flour
- 150 gr. brown sugar
- 3 eggs
- Vanilla extract
- 50 gr. walnuts
- 50 gr. white chocolate
- 50 gr. dark chocolate
- Icing sugar
- Sweet cocoa
Method: melt the chocolate with the butter over a bain marie. Beat the eggs and add the brown sugar and vanilla extract and mix. Add the melted chocolate and then the flour. Grind the walnuts and add them. Chop the chocolates and add them to the mixture. Mix well. Bake in the preheated oven at 180º for 25-30 minutes. Take it out from the oven and let cool. Sprinkle the brownie with icing sugar and then with the cocoa. Cut it in little pieces.
Note: The "Roscón de reyes" is a large ring-shaped bun baked for Epiphany in Spain.
Ingredients:
- 500 gr. flour (000 type)
- 100 gr. sugar
- 100 ml. + 180 ml. milk
- 60 gr. butter
- 60 gr. lard
- 3 eggs
- 40 gr. compressed yeast
- 50 ml. rum
- 50 ml. orange blossom water
- A pinch of salt
- Orange and lemon zest
• Filling:
- Whipped cream / crème pâtissiere / chocolate truffle
• Icing:
- 1 egg
- Crystallized fruit
- Sugar
Method: knead for a long while the half of the flour, the yeast and 100 ml. of lukewarm milk. Make a ball, make some cuts and cover it with a tea towel and let rest for 90 minutes.
In a separate bowl, work the butter and the lard. Add the sugar, a pinch of salt, the rum, the orange blossom water, the eggs, some zest, the rest of the milk (180 ml.) and the other half of flour. Add to the first dough and knead well, till all the ingredients are mixed, i. e., till taking a bit of dough and it stretches but it doesn’t break. Make a ball and spread some olive oil on it. Let rest for 15 minutes. Meanwhile, prepare a baking tray with a baking paper. Transfer the dough to the baking tray. Make a hole on the dough and give it a shape like a big doughnut. Put a glass of water in the hole of the roscón. “Paint” with an egg and place it in the oven at 50ºC till triple in size. Then, bake at 200º till browning. Once the roscón is out, place the crystallized fruit and add some sugar. Let cool, open and fill it with cream, crème pâtissière, chocolate truffle, etc., just add your choice.
I decided to fill the half of the roscón with whipped cream, and the other half with crème pâtissiere. Here you have a whipped cream portion:
And here, a crème pâtissiere portion:
