Sticky Apple & Gingerbread Pecan Loaf

Like the name of this recipe:  Im stick with apples recipes, Why? I don't know yet... well yes, I'm, because I love apples recipes, hehe.

Also I want to let you know that just this week I return to write my posts back  on my  blog again, since around 1 month, wow!!!

I can't believe how time flies, just a blink of an eye, and you are weeks from know. It is just me or everyone have this feeling?

Well, the time will fly when you do this recipe, I found this one on Katiecakes, hope you like it... comment  your experience!

pic by katiecakes

Sticky Apple & Gingerbread Pecan Loaf

Ingredients:

150g unsalted butter

150g soft dark brow sugar

150g golden syrup

200ml milk

250g plain flour

1tsp cinnamon

1tsp ground ginger

1 1/2 tsp baking powder

2 large free range eggs

50g pecans, roughly chopped

3 balls of stem ginger, chopped

2 eating apples, peeled, cored and chopped into chunks.

Directions

Preheat the oven to 180C / 160C fan.  Grease and line a 2ltr loaf tin.  Melt the butter, sugar and syrup in a small pan, stir through the milk and allow to cool.

Sift the flour with the dry spices and baking powder into a bowl, make a well in the center and pour in the cooled milk mixture.  Stir through with a wooden spoon using a circular motion. Fold in the eggs, pecans, ginger and apple.

Pour the mixture into the prepared loaf tin and bake for 50 minutes. Cool for five minutes in the tin, the remove to a wire rack. 

Tocino de Cielo or Bacon from Heaven

Sunday- Funday....

For me is just a day to relax.... Well, what I mean is for laziness...

I want to keep away from the kitchen, or if I need to be there on Sunday at least to make something simple.

And taaa daaaa... I found this wonderful dessert recipe originally from Spanish Gastronomy.

Is so so so easy to make, but probably not for eat the same day, may be the next one. So if you are expecting to eat something sweet today this is not the right one, just check for another recipes from my blog...hehehe...

Basically this Bacon from Heaven is made from eggs sugar and water, YES that's it!

So try it, I am sure you will love it !

Bacon from Heaven

Ingredients

•                6 egg yolks

•                9 oz sugar

•                1 fl. oz water

For the caramel:

•                3 tablespoons sugar

•                1 tablespoons water

Preparation

Put the sugar in a saucepan with the water and heat until the syrup goes golden brown.

Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin.

Cook in bain-marie in the oven at 150º for around 20 minutes.

When the tocino has set, remove from the oven, leave to cool and take it out of the tin.

Lemon Meringue Ice Cream

ICE CREAM....
that's something that a lot of people are thinking with this weather every time they go outside, here in Florida. Yes, is really HOT in here.

picture from Katiecakes

Tovolo Icon Ice Cream Sandwich Molds, Set of 3

So I just found this recipe and think: "this is great for summer, for us, for kids, for everybody"... ICE CREAM...

But more than that is that this recipe is so easy to make, you don't need any SUPER skills, or tool, is just simple and easy to make.

picture from Katiecakes

Katiecakes: Lemon Meringue Ice Cream: 

Lemon Curd and Meringue Ice Cream

Ingredients:

1 jar good quality lemon curd

250ml double cream

250ml Greek yoghurt

Zest of 1 lemon

Mini meringues crumbled

Flesh of 3 passion fruit

Method:

Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil

Freeze for 6-8 hours before serving.

CHOCOLATE

Yes, who's not addicted to chocolate? Well I am.
at least you has to delight piece of it right?


Don't worry your not in trouble for enjoy it.... In fact some studies says, that the effect of chocolate in body is like felt in love.


So, for that and much more I let you here a delightful recipe take it from Joy the baker blog.


Double Chocolate Indoor S’mores

photo property of joy the baker

makes about 20 2-inch square sandwich cookies

cookie recipe from:

The Essence of Chocolate

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room

temperature (this is important)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350

degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour,

cocoa powder, baking soda and salt and mix on low speed. With the mixer running, add the

butter a few pieces at a time. The mixture will have a sandy texture at first and then will

begin to form peddle-size pieces. As soon as the dough starts to come together, stop the

mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix

for a few seconds more.

Form and roll the dough straight from the mixer. The dough becomes hard to work with if

chilled.

Transfer the dough to a board, and knead together. Use the heel of your hand or a pastry

scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of parchment or waxed paper

until about 1/8-inch thick. Use a ruler and pizza slicer to slice the dough into 2!2-inch

squares. Place 1/2 to 1 inch apart on the prepared baking sheet. Form excess scraps into

the second half of dough, and roll again.

Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the

oven and cool on the sheets for 2 to 5 minutes. They’ll be too soft to move straight from the

oven. Transfer the cookies to a cooling rack and let cool completely.

Once cookies are baked and cooled, melt chocolate in a double boiler or in the microwave

for 30-45 seconds on 50% power. Toast marshmallows over the stove flame, or on a cookie

sheet under the oven broiler. If you use the broiler, keep a close eye on the marshmallows.

They toast very quickly.

Spread melted chocolate on underside of cookie. Top with warm, toasted marshmallow,

and top with another cookie.

Yuuummm enjoy it!

Beautiful Blueberry Macaron Recipe

Hello everyone!!!

Today I want to post this yuuummmyyy  recipe of macaron, they are so in right now.

So I found this particular blog call "The Art of being perfect", where also you can find another greats recipes, from the owner  Buttercream Bakery, in Brighton England.

Beautiful Blueberry Macaron Recipe

Hope you enjoy it!

(pictures are property of the art of being perfect)

Something Shiny: Caramel Apple Cupcakes

Something Shiny: Caramel Apple Cupcakes: "As much as I hate to admit it, summer is coming to a close. Some might say it's over. I say, 'Shut up' because even though I do love fall,..."

READY FOR FIREWORKS AND SWEETNESS???

A new addition to our specialties...CAKE POPS

Cake pops — those colorful dipped and decorated golf ball-sized rounds of cake on a stick — are everywhere.

They’re popping up at school functions and weddings, birthday parties and baby showers. 

Now you can also order these little sweet things with us, an make your celebration the best!

MOTHER'S DAY SPECIAL

Ganache

 El Ganache (considerado la esencia de la trufa) es un término francés, aunque su procedencia es discutida. Se cree que el ganache surgió sobre el año 1850, unos dicen que proviene de Suiza y otros que lo inventó la pastelería Siravdin de París.

El ganache básico se elabora con igual proporción de crema de leche o nata y chocolate, este preparado ha tenido como fin ser el relleno o la cobertura de tartas y bombones, proporcionando un cremoso sabor a cacao con miles de opciones aromatizantes.

El Ganache (considerado la esencia de la trufa) es un término francés, aunque su procedencia es discutida. Se cree que el ganache surgió sobre el año 1850, unos dicen que proviene de Suiza y otros que lo inventó la pastelería Siravdin de París.

El ganache básico se elabora con igual proporción de crema de leche o nata y chocolate, este preparado ha tenido como fin ser el relleno o la cobertura de tartas y bombones, proporcionando un cremoso sabor a cacao con miles de opciones aromatizantes.

Generalmente se aromatiza con vainilla, ron u otros licores, café, se añaden frutos secos, frutas confitadas, especias… Ya estamos pensando en hacer un bombón de ganache de cardamomo.

El ganache se elabora calentando la nata o crema de leche y cuando adquiere la temperatura se incorpora al chocolate troceado (fuera del fuego), el mismo calor lo fundirá. Se mezcla adecuadamente y se aromatiza con los ingredientes deseados.

Algunas marcas recomendadas de chocolate para el Ganache son Valrhona, Guittard, Scharffen Berger, Lindt, and Green & Black's.

no olvidemos que para que tenga mejor sabor, lo importante es la calidad de los ingredientes.

fuente www.gastronomiaycia.com www.joyofbaking.com

Enjoy the flavors

Natalia T.

owner/cake decorator

Tengo que hacer 150 estrellas en fondant!

Aaaahhh tengo que hacer 150 estrellas en Fondant!!!

Cuando tenemos que hacer decoraciones en tortas que implique flores estrellas o cualquier otro tipo de figura mas o menos pequeña y en grandes cantidades se hace algo tedioso el pensar en estirar el fondant o dependiendo de que se este realizando, el gumpaste.

Quiero compartir el uso de una herramienta que nos ayudara a que nuestros brazos no queden exhaustos, y ademas nos ahorrara bastante tiempo del trabajo en el momento de la decoración.

Se trata de aquello que conocemos como la maquina para hacer pastas, es una herramienta super útil y facil de usar.

Maquina de hacer pasta, cual escoger?

Hay innumerables tipos y marcas de maquinas que estiren la masa, asi como de muchos rangos de precios. Mi recomendación para empezar, y ademas la cual uso, es  un Clay Rolling Machine, es super comoda, útil facil de manejar y sobre todo su precio es muy accesible.

Ademas con ella se puede graduar el grosor de la masa que queremos, que mas podemos pedir.

Cuando la obtengan me daran la razón :)

Enjoy your cake!

Natalia Tobon
owner
Beach Cakes

Quiero una torta?

Llego la hora del cumpleaños!


Invitados, lugar, aperitivos, musica, bebidas, y lo mas importante, LA TORTA.


Cuando te encuentres en el momento de hacer la elección del cake de tu evento, asegurate de las siguientes cosas:


Cuanto me va a costar?


Primero que nada debes  saber cuanto dinero deseas emplear en el costo de la torta.


Asegurate de cuántas personas asistirán al evento, esto es importante porque de  este numero podemos saber el tamaño aproximado del cake.


Como quiero mi torta?


Debes elegir el motivo que quieres que luzca en tu torta, todo en este punto dependera de lo que mas a ti te gusten, te motive.


Trata de tener en mente dos o tres opciones, explica bien y preguntale todo al cake decorator, ademas de ser posible puedes pedir unas muestras de los sabores del ponque disponibles

Asegurate de los colores que deseas que se empleen en la decoración, pasteles, brillantes, etc.


Que tipo de decoración quieres si deseas algo espectacular pero sencillo, podría ser algo en icing, o algo mas sofisticado y elegante, quizas algo en fondant.

De esta manera cuando acudas al decorador, ya te pondrán enseñar los cakes que mas se ajustan a ti, y tendras mas o menos una primera idea de como pueda lucir.


Cuando lo pido?


Realiza el pedido con anticipación, dependiendo del cake que solicites deberás ordenarlo con por lo menos tres semanas de anticipación.


Llego la hora donde lo coloco?


los cakes por lo general siempre están ubicados en un punto central y notorio en la celebración, generalmente en la mesa principal.


Lista? saborea tu cake!




Natalia Tobon
Owner 
Beach Cakes