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.
