March 30, 2012

Double Chocolate Cream

This is just decadent, pure chocolate flavor. This was meant to be a mousse but I didn't got the right consistency (I know realize that I've made many mistakes but turned them into great recipes), either way it was still pretty good, smooth and delicate but the best part is that you only need chocolate and water, yes you read right: chocolate and water

- 250 gr. semisweet chocolate
- 1 c. of water
- 3 tablespoons of sugar
- 100 gr. white chocolate
- 1/3 c. of water
- 1 tablespoon of vanilla

1. In a small pot combine 1c. of water, sugar and semisweet chocolate,  meanwhile prepare a medium bowl with cold water and ice and on top put a smaller bowl. When the chocolate melts pour it into the smaller bowl and begin whisking for about 10 minutes until it becomes thick.

2. Fill your glasses or cups 1/3 and let them cool in the fridge for about 20 minutes. Meanwhile repeat the process with white chocolate 1/3 c. of water and vanilla, pour it in the glasses, let them cool again for 20 minutes and fill them with the remaining semisweet chocolate cream.

If you are a chocolate lover you will love these decadent cream

March 28, 2012

Nutella Kisses

Lately I've been feeling weird, I was a bit upset about not being accepted at the university that I wanted and I decided to study in another university, I go to cooking classes there and they were ok but I never thought that I was going to make my career in that university. I felt like a rookie yesterday when we were asked to make a simple fried fish and tomatoes but everything I did was horrible, I was a complete mess and I felt out of place in there I just wasn't myself but I hope that I'll get used to it with time, in the meantime I have my nutella kisses to make me feel better.

- Enough Nutella
- Cookie Dough

1. Make the cookies according to the Lady Kisses directions, let them cool and make pairs.

2. Take Nutella and spred as much as you like on one of the cookies.

Try not to eat the whole jar while making them ( it's tempting )

3. Make a sandwich with the other cookie and eat it

This is how my waist will look if I keep eating them, but it's definetly worth it

I'm afraid that this cookies are not meant to be shared since they are too good and you could easily eat them all while enjoying your favorite show 

March 26, 2012

Banana Soft Serve

Only 2 ingredients? YES finally something extremely easy and delicious, at first I thought: great I don't have an ice cream maker, but as I continue to read the recipe I saw that all that I had to do was to put frozen bananas in a food processor, I almost laughed but my sister almost cried when she realized that it was banana ice cream... she hates bananas

- 4 ripe bananas
- 1 teaspoon of vanilla
- 1/4 teaspoon of cinnamon

1. Put bananas in a bag and freeze them for about 4 hours, when they are completely frozen put all the ingredients in a food processor until you have a smooth mixture, serve immediately or pour it into a container, sprinkle cinnamon and freeze.

You can eat it as breakfast topped with granola 

Or you can have it as dessert with a mixture of berries and a thin mint

March 24, 2012

No Knead Tomato and Basil Bread

You will become addicted. I got really excited when I saw a bread that I didn't had to knead, it made my life a lot easier because I only had to make the dough, refrigerate and bake it, simple as that but you will also have the same flavor and softness of home made bread, see why you will become addicted to it?

- 3 1/2 c. of flour
- 1 teaspoon of sugar
- 1 1/2 teaspoon of salt
- 2 1/4 teaspoons of active dry yeast
- 1 tablespoon of olive oil
- 1 1/4 c. of warm water
- 10 sun dried tomatoes, chopped
- 1 tablespoon of dried basil

1. In a medium bowl combine 2 c. of flour, sugar, salt and yeast. Add olive oil and water combining with a wooden spoon, stir in remaining flour (just the necessary to form a soft non-sticky dough). Cover the dough and refrigerate for at least 3 hours.

2. When the dough has doubled its size punch it, add tomatoes and basil. Divide the dough in half and make a small ball with one half, sprinkle with salt and more basil. Make small balls with the other half and add cream cheese in the middle, again sprinkle with salt and basil. Leave them in a warm place for about 30 minutes. 

3. Bake them at 350°F for about 20 minutes or until it looks golden brown.

Slice it and serve immediately

March 21, 2012

White Cake with Strawberry Jam

What I love about this cake is that it's fresh, fluffy and light, you can enjoy it without feeling like you ate too much and besides the colors are perfect for spring. I've been looking for fresh desserts and I'm really excited to try new recipes, I'm thinking about making more ice cream and some fruit tarts. What's your favorite spring dessert?

- 1/2 c. of unsalted butter, softened
- 4 egg whites
- 1 1/2 c. of sugar
- 2 c. of flour
- 1 1/4 c. of buttermilk
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 tablespoon of vanilla

1. In a medium bowl combine flour, baking powder and baking soda. Beat butter and sugar until light and fluffy, add vanilla and egg whites one at a time. Stir in the dry ingredients alternating with buttermilk, pour mixture into 2 prepared pans and bake at 350°F for about 35 minutes.

 For the filling I used strawberry jam that my mom and I made but you can use any jam that you have, you can make it following this recipe but instead of raspberries use strawberries. Spread jam on top of 1 cake and carefully cover it with the other cake.

2. Make this vanilla frosting and cover the cake with a thin layer, refrigerate and cover it with a second layer, decorate it with some mint leaves or anything you like.

I put some food colorant to the remaining frosting and used it for decoration

Have a slice and enjoy!

March 19, 2012

Giant Hershey's Kiss Cookies

When I first saw this cookie in here I just couldn't believe it, I mean it was pure deliciousness and I immediately told my mom about it but we said it would be too much (yeah right) so the other day my mom told me that she had a surprise for me, she bought me a giant Hershey's Kiss and so we made the cookies.

Let me just show you how big it is compared to a regular kiss.

- 1/2 dough
- 6 giant Hershey's Kisses

1. Make the dough and refrigerate it for at least 30 minutes, preheat the oven at 350°F. Take out your dough and cover the kisses completely, put them in a prepared pan and bake them for about 15-20 minutes or until the top looks slightly brown.

Now you can eat them while they are still hot just be carefull not to burn yourself like I did

March 16, 2012

Mint and Chocolate Ice Cream Cake

By now you must be like: WOW and ice cream cake. That's how my sister was when she saw this cake we even had a "minor" discussion just because she wanted to eat it right away but I wanted to take my pictures, she got mad but at the end I gave her a big piece of cake and then everything was ok, but the best part about this cake is that it can be in the freezer for weeks and now she will always have dessert waiting for her (but I doubt it'll last, not even 3 days)

- 1 1/3 c. of unsalted butter, softened
- 3 1/2 c. of sugar
- 6 eggs
- 4 c. of flour
- 1 c. of cocoa powder
- 2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 3 c. of plain unsweetened yogurth
- 1 tablespoon of vanilla

1. Grease 2 cake molds. Beat butter and sugar until light and fluffy, add eggs one at a time and vanilla. Stir in sifted flour, cocoa powder, baking powder and baking soda alternating with yogurth. Pour mixture into molds and bake them for 30 minutes at 350°F.

2. Make this chocolate frosting and add 1 teaspoon of mint extract. Have in hand 1 pint of softened mint and chocolate ice cream and vanilla bean ice cream. Slice each cake in half so that you will have 4 cakes, with the help of a pastry bag filled with frosting, cover the edge of the cake and then scoop 1 big ball of ice cream, spread it and freeze if necessary, continue with the other 3 layers alternating with vanilla ice cream.

3. With the remaining frosting cover the cake with a thin layer, refrigerate and then cover it with a second layer, decorate with chocolates and a mint leaf.

And now for the slice...

Happy St. Patrick's day!

March 14, 2012

Peppermint Patties

Pure mint flavor in soft and creamy dough covered with chocolate, they are addictive for sure. I remember that they were my brother's favorite, everytime we went to my grandmothers house he immediately ate all the peppermint patties that she had in the pantry of course they weren't home made so I made them and he loved them.

Recipe slightly addapted from Joy of Baking:

- 2 c. of confectioners sugar
- 1 1/2 tablespoons of unsalted butter, softened
- 1/4 teaspoon of peppermint oil
- 1/4 teaspoon of vanilla extract
- 2 tablespoons of evaporated milk
- 250 gr. of bittersweet chocolate

1. On low speed beat first 5 ingredients until combined, increase speed and beat until a smooth dough forms, cover it and refrigerate for at least 1 hour.

Make sure it's oil and not extract

2. Dust a baking pan with confectioners sugar, roll the batter into 1 inch balls and flatten them with your hands.

3. Transfer the patties to the prepared pan, refrigerate for 1 hour. Melt chocolate and let it cool, then carefully cover the patties (you can use a fork)

*Making the patties was easy but I struggled a little bit to cover them, if they begin to melt quickly put them back in the fridge.