Here we are again! Today I will share an easy recipe that I will always love… It’s so easy and such a delight…(sigh) but first I want to share some new things…
My sister received her birthday present (the crochet hat) and she sent me this beautiful picture:
Isn’t she beautiful? Here she is wearing the hat and the scarf that I made here for last Christmas. I really love this picture, she is so spontaneous… Well, this is one of my sisters, her name is Karla. We are three and love spending time together, it’s so funny!
Let’s talk now about the recipe… I learned it thanks to a friend of my mom, she is a very good cook and this is one of the best chocolate cakes I’ve ever tried. It’s perfect for a big meal with friends and for a mid-afternoon snack.
WARNING!!!! – This is a very addictive dessert so be shure you eat it with someone else or you won’t be able to stop till you finish it.
- A cup of milk.
- 125 gr (4.5 oz aprox) of chocolate (I use confectionery’s).
- 125 gr of sugar.
- 75 gr (2.6 oz aprox) of butter.
- 3 egg yolks.
- 4 egg whites.
- A tablespoon flour.
- Preheat oven to 180ºC (356ºF).
- Heat milk, chocolate, sugar and butter until you have a homogeneous mixture.
- Slow down the heat and add the yolks one by one.
- Add the flour.
- Allow to warm the mixture while you beat the egg whites until stiff.
- Add them to the mixture.
- Prepare a mold with greaseproof paper or butter and flour and put the mixture in.
- Bake for 30 minutes. I usually bake it with the heat down until 10 minutes left and then I add the upper heat.
- Cool on rack.
You can serve it cold, as my mom’s friend suggested me or you can heat it on the microwave and serve with some vanilla ice cream (this is fabulous for dessert!).
Hope you try this new recipe, believe me, you’ll never regret it, so please, let me know your experiences!
P.S: There are no photos today… I forgot taking them when I cooked the recipe, sorry! I will cook this recipe again in a couple of weeks so I’ll post some photos soon. Love you!
Lately I’ve spent lot of time looking for a beautiful folder to go to college, but when I found one I liked it was too expensive and the ones affordables were not so pretty.
I decided to decorate my own folder and a few days later I found this post and knew I had to use it. I did exactly the same than her but on a folder.
- A folder.
- A cardboard.
- An old newspaper.
- Brown spray paint.
- An open space where you can use the spray.
Elsie’s explanation is very graphical so I think it’s better you go to their website to look at it (above). On my experience is very important you use the spray on the same direction you did the drawing, if not some of the pieces will fly.
Here are some snapshots:
Hope you like this new DIY, I’m very happy with my new folder!!! 😀
Please let me know your opinions! Love you.
Today I want to share one of my classics… A very easy and tasty dish. I love to eat it with some toasts topped with grated tomato and served with a salad.
Here we go!
- 4 eggs
- 2 medium potatoes
- half an onion
- a bit of salt
- oil (we use to cook with olive but another one is ok, one thing is important you have in mind is that you’ll eat great part of it while eating the omelette so the more better quality the healthier it will be).
- Peel the potatoes and slice them into pieces about 3 mm thick.
- Slice the onion too.
- Heat the oil on a nonstick pan. Don’t fill the pan with too much oil.
- Fry the potatoes and the onion over medium heat. Don’t fry them too much, they will cook a bit more once you mix them with egg and, this is an important part, they should never get brown.
- Beat the eggs and in the same pan mix them with the fried potatoes and onion.
- Slow down the heat and use a wooden spatula to hole the base to allow liquid egg geting solid.
- Once almost all the egg gets solid, flip the omelette using a flat plate or a cooking lid.
- Cook about 8 minutes more at minimum heat.
This dish is quick and very easy but you have to be patient, cook it at medium-low heat.
Please let me know if you try it! I’m pretty sure you’ll enjoy it.
See you soon!
Last weekend I spent a hole day with my very lovely friend Esther. It was our creative day, which means cooking and crafting, and this recipe was the one we chose. We found it on the Hummingbird Bakery Cupcakes & Muffins book. For those who don’t know this is a very famous bakery in London and one of the must-see of the city if you love cupcakes.
I loved to spend the day with my friend and she taught me how to decorate the cupcakes we made, the fact is that there will be more cupcakes and cakes recipes because now I want to practice decorations! Thanks for your guidance Esther!!!
Well, here goes the recipe.
- 60 g – 4 tablespoons unsalted butter at room temperature.
- 150 g – 3/4 cup caster sugar.
- 1 egg.
- 1 tablespoon unsweetened cocoa powder.
- 2 tablespoons red food coloring.
- 1/2 teaspoon pure vanilla extract.
- 120 ml – 1/2 cup buttermilk (we didn’t have that ingredient and we used milk, the result was also delicious!).
- 150 g – 1 cup plus 2 tablespoons all-purpose flour.
- 1/2 teaspoon bicarbonate of baking soda (you can use simple soda).
- 1 1/2 teaspoons white vinegar.
- 1 quantity cream cheese frosting.
- A 12-cup cupcake pan lined with paper cases.
- Preheat the oven to 170ºC (325ºF).
- Put the butter and the sugar in a freestanding electric mixer (or use a handheld electric whisk) and beat on medium speed until light and fluffy.
- Turn the mixer up to high speed and slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix the cocoa, coloring and vanilla extract. Add to the butter mixture and mix thoroughly until evenly combined and colored (scrape unmixed ingredients from the side of the bowl with a rubber spatula.
- Turn the mixer down to slow speed and slowly add half of the buttermilk, beat until well mixed.
- Add half the flour and beat until everything is well incorporated.
- Repeat 5 and 6 until all the buttermilk ant the flour have been added. Remember to scrape down the side of the bowl again.
- Turn the mixer up to high speed and beat until you have a smooth mixture.
- Turn the mixer down to low speed and add the bicarbonate and vinegar.
- Turn up the speed and beat again for a couple more minutes.
- Spoon the mixture into the paper cases until two-thirds full (Esther told me if you use a pastry tube instead of a spoon it gets faster and easier).
- Bake in the preheated oven for20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come our clean.
- Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
- When the cupcakes are cold, spoon the cream cheese frosting on top and decorate the way you want.
We decorated the top with some fondant and froze half of the cupcakes (before cream) so we could eat them on three or four days. The cream cheese can hold on fridge for four or five days so it’s not necessary to have a party just for make sure the cupcakes will be eaten!!!
Well, this is all for now, hope you enjoy the recipe! 😀 Have a nice afternoon!
Today I want to share a recipe that will be complete on a couple of days when the next post comes (Red velvet cupcakes). I used it to decorate cupcakes, but in a cake it will be OK. Her it goes!
- 300 g – 2 1/2 cups icing/confectioners’ sugar, sifted
- 50 g – 3 tablespoons unsalted butter at room temperature.
- 125 g- 4 oz. cream cheese, cold.
- Beat the sugar and butter in electric mixer or a handheld electric whisk on medium-slow speed until the mixture comes together and well mixed.
- Add the cream cheese in one go and beat until it’s completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
- Use it to decorate cakes or muffins. You can use a spoon or a pastry bag.
In a couple of days I’ll be adding a post with a recipe where I used this frosting. Hope you enjoy it!!!!
Today I want to share this easy recipe I made last Thursday. It’s a quick pastry perfect for desserts or for an afternoon picnic.
- Frozen puff pastry.
- 1 egg.
- 2 tablespoon sugar.
- Some flour.
- Remove the pastry from the freezer an hour before you start cooking the recipe.
- Preheat the oven to 200ºC (392ºF)
- Put some flour on a flat surface and with the roller work the pastry until it’s thick enough to put it on the mold.
- On the mold, put some vegetable paper and the pastry, shaping the edges the way you prefer.
- Beat the egg and paint the edges with a brush. With a fork, hole all the center, this will prevent the pastry to swell up the middle.
- Bake the pastry for 20-25 minutes.
- While the pastry is inside the oven, clean the strawberries and cut them in slices about 3 mm thick. (You can cut them as thick as you want but the thicker they are the less cooked they will be).
- Put the strawberries on the middle of the pastry, spread the sugar on the fruits with a spoon and bake for 5 more minutes
- Cool on a grid and enjoy it!
You can use different fruits in this recipe, also can mix different ones so be creative!!!!
Hope you like it!
This week is my sister’s birthday so a few days ago I started crafting her gift. Last Christmas I made her a scarf and I decided to knit her a crochet hat with leftover wood, so now she’ll have a beautiful hat to use with her beautiful scarf.
If you don’t know anything about crochet basics, you can learn here everything you need to know about them. The best way you can learn is with someone’s help (if your mom or your grandma are crochet goddesses please, ask them to help you).
Of course, I didn’t know anything about crochet, so I had to learn to. I found a page that explained quickly and easily the hat’s procedure and started learning.
- Yarn in your favourite colour (50 gr aprox), it has to match number five needles.
- A number five needle.
- Start with a 3 stitches foundation chain, close with a slip stitch.
- Do 12 double crochet stitches.
- Two double crochet stitches to every single one on lap 2 (24 stitches).
- A double crochet stitch in every single one on lap 3.
- Double every stitch again (48 stitches).
- Do as presented.
- Do as presented.
- Increase a stitch every three stitches on the previous lap, i.e., a stitch, a stich, two stitches. (64 stitches)
- As presented.
- As presented.
- As presented.
- Reduce 9 stitches. Reduce one every 6 or 7 stitches. There will be 55 but if you don’t reduce it exactly it’s not a big deal.
- As presented.
- As presented.
- Reduce 4 more stitches.
- End with single crochet and hide the strand.
This is the result:
There’s a big difference between the one I did and the image in the page I found the explanation, that’s because my wool was thicker than the one recommended, I use this one because it was the same wool used in the scarf and the result was also beautiful. On my experience, if you have to buy the yarn make shure that it matches the needle, it will be easier to work with, but recycling is always a good option ;-).
Hope you liked it!