Author: cafezavala

Craving something sweet light and fluffy? Our passion fruit mousse is a family favorite and never fails to satisfy our sweet tooth.

INGREDIENTS:

1 cup of heavy whipping cream (VERY COLD)
½ cup passion fruit pulp (around 4 or 5 whole fruits)
1 ¼ cup of condensed milk

PREPARATION:

While you have everything ready we recommend leaving the heavy whipping cream refrigerated.

Remove the passion fruit pulp and blend for 30 seconds. Strain the juice and remove the seeds. 

In a very cold bowl pour the whipping cream, the passion fruit concentrated juice and the condenced milk and whisk until soft picks form, about 5 minutes.  Be careful and DON’T over beat it, in a matter of seconds the mix can turn into a lumpy cream.  Consistency in this dessert is very important.

Fill the mix into any glass and refrigerate for about 2 hours.

You can add whipping cream, fruit and mint as decoration before serving.

Enjoy 😊

Mousse de Maracuya

INGREDIENTES:

1 taza de crema de leche (FRIA)
½ taza de pulpa de maracuyá (alrededor de 4 o 5 frutas)
1 ¼ taza de leche condensada

PREPARACION:

Mientras prepara los ingredientes recomendamos dejar la crema de leche en el refrigerador.

Remover la pulpa de las frutas y licuar por unos 30 segundos.  Cernir el jugo y separar de las pepas.

En un recipiente muy frio vaciar la crema de leche, el concentrado de maracuyá y la leche condensada y batir hasta que se formen picos suaves, alrededor de 5 minutos.  Mucho cuidado en no BATIR DEMAS, ya que en segundos la mezcla se puede volver en una crema suave.  La consistencia del postre es muy importante.

Llenar vacos con la mezcla y decorar por 2 horas

Pueden decorar con crema de leche, fruta, menta antes de servir.

Disfrutar 😊

As we’re putting October to an end we decided to do mini pumpkin cupcakes with cream cheese frosting! We hope you enjoy this simple and delicious recipe:

INGREDIENTS:

CUPCAKES:

1 cup of flour
½ teaspoon of baking soda
¼ teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of cinnamon
2 teaspoons of pumpkin pie spice (**)
½ cup of canola oil
2 eggs
6 tablespoons of white sugar
6 tablespoons of light brown sugar
1 cup of pumpkin puree
1 ½ teaspoon of vanilla

(**) if you don’t have the pumpkin pie spice, you can make your own by mixing the following: 4 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of cloves, ½ teaspoon of nutmeg; once you mix them use 2 teaspoons in this recipe and save the rest

FROSTING:

8 oz of cream cheese
½ cup of butter
3 cups of confectioner sugar (sifted)
¼ teaspoon of salt
1 teaspoon of vanilla
2 tablespoons of rum (optional)

PREPARATION:

Preheat the oven to 350 F 

Prepare a 12 count cupcake pan or 24 count mini-cupcake pan with liners.

Mix all dry ingredients in a bowl: flour, baking soda, salt, baking powder, cinnamon and pumpkin pie spice (**).

In another bowl whisk the canola oil, eggs, white and brown sugar, pumpkin puree and vanilla. Once it’s well mixed add the dry ingredients until it’s all incorporated.

If you are using a 12 count cupcake pan use an ice cream scooper and scoop the batter into the liners, no more than 2/3 full.  If you are using a 24 mini-cupcake pan use a teaspoon or a small ice cream scooper and scoop the batter the same way.

Bake for 20 minutes.

To make sure your cupcake is finished baking, insert a toothpick in the center and if it comes out clean it’s ready to come out of the oven. 

Cool the cupcakes to decorate.

FROSTING:

In a bowl, beat the cream cheese, butter together until creamy.  Add 3 cups of confectioner sugar, salt, vanilla and rum (optional), if you want the frosting thicker you can add more sugar.

Using a piping bag to decorate each cupcake as desired.

Cupcakes de Zapallo

INGREDIENTES:

CUPCAKES:

1 taza de harina
½ cucharilla de bicarbonato
¼ cucharilla de sal
1 cucharilla polvo de hornear
1 cucharilla de vainilla
2 cucharillas de especies de zapallo (**)
½ taza de aceite de canola
2 huevos
6 cucharas de azúcar regular
6 cucharas de azúcar morena
1 taza de pure de zapallo con preferencia de lata
1 ½ cucharilla de vainilla

(**) si no tienes las especies de zapallo, puedes hacer la siguiente mezcla: 4 cucharillas de canela molida, 2 cucharillas de jengibre molido,1 cucharilla de clavo molido, ½ cucharilla de nuez moscada, una vez mezclado estos ingredientes usa 2 cucharillas para esta receta y guarda lo demás)

CREMA DE DECORACION:

8 oz de queso crema
½ taza de mantequilla sin sal
3 tazas de azúcar molida cernida
¼ cucharilla de sal
1 cucharilla de vainilla
2 cucharas de ron (opcional)

PREPARACION:

Calentar el horno a 350 grados y preparar una lata de 12 cupcakes con envolturas o una lata de 24 mini cupcakes con envolturas.

Mezclar todos los ingredientes secos en un recipiente:  harina, bicarbonato, sal, polvo de hornear, canela y especies de zapallo (**).

En otro recipiente mezclar el aceite, huevos, el azúcar blanca y azúcar morena, el pure de zapallo y vainilla, una vez mezclado añadir los ingredientes secos hasta que todo quede bien incorporado.

Si estas utilizando la lata de 12 cupcakes usa una cuchara de helado para vaciar la mezcla en cada uno, no llenes mas de 2/3 en cada uno, si utilizas la lata de 24 usa una cucharilla o una cuchara de helado mas pequeña.

Hornea por 20 minutos, o hasta que un palillo o mondadientes salga limpio insertándolo en el medio del cupcake.

Deja enfriar completamente los cupcakes para decorarlos.

CREMA PARA DECORACION:

En un recipiente, mezclar el queso crema, mantequilla hasta que este cremoso.  Anadir 3 tazas de azúcar molida o impalpable cernida, la sal, vainilla y ron (opcional).  Si desean la crema de consistencia mas dura, añadir azúcar.

Usando una manga para decorar y boquilla decora los cupcakes a tu gusto

Are you having a small get together and crave something that’s easy to make and sweet? This recipe is exactly what you are looking for:

INGREDIENTS:

3 cups of unsweetened coconut flakes

1 can of sweetened condensed milk 

3 tablespoons of cornstarch

1 teaspoon of vanilla

PREPARATION:

Preheat the oven to 350 degrees F.

In a bowl stir together all the ingredients, set aside for a couple of minutes.  

Prepare a cookie sheet with parchment paper, a small cookie scooper and a small bowl with water. 

Dip the cookie scooper onto the bowl of water and scoop out the mixed ingredients. Place on the cookie sheet and leave each scoop 1 inch apart. 

Bake for about 45 minutes or until lightly golden brown.  

Let it cool for a couple of minutes on a cooling rack.

Once cooled it will be ready to serve!

Tienen una pequena reunion de amigos y quieren invitar alto dulce y rapido? Aca tenemos tu solucion:

COCADAS

INGREDIENTES:

3 tazas de coco 

1 lata de leche condensada

3 cuchara de maizena

1 cucharilla de vainilla

PREPARACION:

Calentar el horno a 350 grados.

En un recipiente mezclar todos los ingredientes y dejar a un lado por unos minutos.

Preparar una lata con papel parafinado y con la ayuda de una cuchara hacer pequenas bolitas y empezar a alinear en la lata, si la cuchara se pone pegajosa sumergirla en un poco de agua.

Separa cada bolita por lo menos a una pulgada de distancia una de otra.

Hacer cocer por lo menos unos 45 minutos o hasta que tengan un color cafe claro.

Dejar enfriar y a disfrutar.

It’s that time of year again when not only you carve pumpkins but when you can enjoy a delicious homemade Pumpkin Pie with your family and friends! We hope you enjoy this simple and delicious recipe:

FILLING:

4 cups of pumpkin (you can also use butternut squash or 15 oz of pumpkin puree can)
1 cup of regular sugar or (you can use ½ cup of regular sugar and ½ cup of brown sugar)
1 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice (**)
½ teaspoon of nutmeg
½ teaspoon of salt
3 eggs
3 tablespoons of margarine
3 tablespoons of flour
9” glass pie pan (this helps when baking since you can see the bottom of the dough)

(**) if you don’t have the pumpkin pie spice, you can make your own mixing the following: 4 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of cloves, ½ teaspoon of nutmeg; once you mix them use 1 teaspoons in this recipe and save the rest.

CRUST:

2 1/2 cups of flour
1 cup of unsalted butter
1 tablespoon of sugar
½ teaspoon salt
¼ cup of cold water (less or more if needed)

Preheat your oven to 350 degrees.

PREPARATION:

In a food processor, mix the flour, salt and sugar and pulse 3 times, add the butter cut in pieces and pulse around 6 times.  

Pour mix in a bowl and add water a tablespoon at a time until you get a nice dough. Add more water if needed.  Let it rest.

Filling:

In a pot with boiled water add the cut pumpkin and let it cook in water for about 15 minutes, or until its soft.  Drain the water and put the pumpkin back in the pot. Add ingredients for the filling and blend well.

Set aside.

Pumpkin Pie:

Add flour to the surface where you will be working the dough.  Slowly roll the dough out, transfer to the pie plate or pan and trim any excess dough on the edges.  Crimp the edges with your fingers or with a fork.

With a fork pinch the dough all around to avoid the creation of air during the baking time, pour the filling into your unbaked crust.  Cover the edges of the pie with paper foil to protect them from burning and bake the pie for 1 hour.  Open your oven and remove the paper foil carefully; let it cook for 10 additional minutes until the crust is golden brown.

If you have left over dough, you can use a cookie cutter and cut some fall shape decorations to use on the pie and bake for 12 minutes.

Once pie is done, you can add whip cream if desired.

Enjoy!

Have you ever had a cake that was rolled? Well this is a scrumptious Spanish cake roll with dulce de leche!

INGREDIENTS:

5 eggs
½ cup of all purpose flour
½ cup of sugar
1 teaspoon of lemon zest

FILLING:

Dulce de Leche or any jam that you prefer
Parchment paper
Wet squeezed kitchen towel

DECORATIONS:

Powdered Sugar
Sliced fruit

PREPARATION:

Pre-heat oven to 350 degrees and prepare a half sheet pan with parchment paper on top.

Separate the egg white from the yolks.  In a bowl beat egg whites until frothy, add the yolks one by one and fold slowly until incorporated mix so the egg whites remain foamy.  Add the flour, sugar and the lemon zest until your batter is soft and even.

Pour the batter onto prepared pan, evenly and bake for 15 minutes or until cooked.

Wet and squeeze a clean kitchen towel.

Once the batter is baked, remove the cake from the cookie sheet with the parchment paper. Flip the cake with parchment paper side up onto a moist kitchen towel. Remove the parchment paper and roll cake with the moist towel.  Let it cool completely.

Once cooled, unroll and remove from towel.

Add dulce de leche or filling of your preference and spread all over. 

Roll cake with filling once more and plate on your choice of dishware. You can sprinkle some powdered sugar on top and garnish with sliced fruit.

Enjoy(:

BRAZO GITANO

Has hecho alguna vez este delicioso brazo gitano o brazo de reina? Simplemente delicioso con un relleno de dulce de leche! No te arrepentiras ):

INGREDIENTES:

5 huevos enteros
½ taza de harina
½ taza de azúcar
1 cucharilla de cazcarra de limon rallada

RELLENO:

Dulce de Leche o cualquier mermelada de tu preferencia
Papel parafinado
Toalla mojada y bien exprimida

DECORACION:

Fruta fresca
Azucar en polvo

PREPARCION:

Separar las claras de las yemas.  Batir las claras a punto nieve con una batidora.  Con una espatula anadir las yemas una por una despacio y revolver de manera envolvente para que las claras no se bajen.

Incorporar todos los otros ingredientes: harina, azucar, ralladura del limon hasta que se forme una masa muy suave.

Tener tu lata de hornear lista con el papel parafinado y poner la preparacion por unos 15 minutos o hasta que este cocido (dorado).  Desmoldarlo apenas salga del horno y colocarlos en la toalla y enrollarlo.  Dejarlo enfriar.

Una vez frio desenrollar, colocar el dulce de leche o mermelada de manera uniforme enrollarlo nuevamente y espolvorear con azucar en polvo y decorar con frutas frescas.

Disfruten (: