Sunday, 8 December 2013

Six minutes and a cookie

We all know that the Internet is an endless source of knowledge, but it still amazes me. And today, walking along a few websites looking for a perfect lemon cake recipe (then I've remembered that I have a good one from the Primrose Bakery book that I'm sure it will work perfectly), I have found this: Chocolate Chip Cookie in a Cup. The first thing I thought has been: "I have to try it and see if it works".

And yes. It works.

It doesn't have "buts": Not one at all. really. It's a fast, simple, clean and, the most important, delicious.

Well, there's one "but". But it doesn't count. As the cup is very deep, photos don't look as good as I would like. But you don't really care about that, do you?


  • 15 gr (1 tablespoon) of butter
  • 15 gr (1 tablespoon) of white sugar
  • 15 gr (1 tablespoon) of brown sugar
  • 1/4 teaspoon of vanilla extract
  • 1 egg yolk
  • 28 gr (a little less than 1/4 cup) of flour
  • 2 tablespoons of chocolate chips
You only need a cup for everything (mix the ingredients, bake and eat). It's all about add and mix.

In the microwave, melt for 20 seconds the butter. Then add the sugars and the vanilla extract and mix. Add the egg yolk and mix. Then add the flour, mix, and finally add the chocolate chips and stir until are mixed with the dough.

Put the cup in the microwave and heat for 60 seconds (800W power)

And that's all.

Let cold until its warm and enjoy.

Tuesday, 30 April 2013

Roses & Books

Last week, on April 23th, in Catalonia, we celebrate St George's day.

There's legend about a dragon and a princess (it's a long story, but I'll resume it, specially because I don't dare to translate it to English). The fact is, there was a dragon about to eat a princess. but then, Saint George appeared, killed the dragon and save the princess. From the blood of the dragon sprouted a rosebush, and that's why, in Catalonia, every April 23th, men give their beloved a rose.

And, as April 23th is also Book Day, women give their beloved a book.

So, it was very easy, I celebrate Saint George's with these cupcakes decorated with a rose and a book. 
These ones are basic chocolate cupcakes with an extraordinary buttercream made with butter and cream cheese (taken from the last Peggy Porschen's book). I promise to give you the recipe in the next entry!

Sunday, 7 April 2013

Yes, I'm a chocaholic - Chocolate Bund Cake

I know, I'm not helping if you're trying to follow a diet. In two months, or less, we'll have to deal with our last year bikinis and dresses, and what do I offer? Chocolate.
But you can balance this delicious cake with five or six spinning classes in the gym, but I promise it will be worth.

The photos are not the best, but it was the third time I make this cake and I wanted to share it with you, It's super easy to make, and everybody will like it. I took the recipe from the blog Food & Cook.



  • 225 gr butter
  • 410 gr sugar
  • 4 eggs, room temperature
  • 240 ml buttermilk
  • 360 gr all purpose flour
  • 15 gr bicarbonate of soda
  • A pinch of salt
  • 160 ml water
  • 65 gr cocoa powder
  • 2 teaspoon vanilla extract
Preheat oven to 180ºC  (355º F) and grease a bundt pan taking care all the edges get greased.

With a stand (or hand) mixer, mix the butter and the sugar. Then add the eggs, one to one, until well combined.

Sift the flour, bicarbonate of soda  and salt and add top the butter mixture in three additions, alternating with the buttermilk.

In the microwave, heat the water about one minute. Add the cocoa powder and mix well with a whisk until the cocoa is completely dissolved.

Add to the mixture beating at low speed until it's completely combined. 

Pour the mixture into the bundt pan and bake for about 45-50 minutes, inserting a stick to check it's completely cooked.

Let rest for 10 minutes, and then unmold and let it cold completely in a rack.

Sunday, 10 March 2013

Fall into temptation: Nutella Muffins

Things I should stop doing if I want to wear a bikini this summer: write "Nutella" in Pinterest's search box.

Really, it has to be considered as high-risk sport. If you don't believe, try it. I challenge you to try, and then, tell me if you have been able to resist the temptation to bake some of the delicious recipes that you can find in it. As you can see, I could not. Actually, the main problem has been to choose only one. But this can be fixed easily. There are more days to bake...

 This week temptation are those Nutella Muffins, although you can find it in Pinterest as self-frosting Nutella Cupcakes, but I find they're more muffins than cupcakes.

The recipe is super fast and easy (what more could you ask for?). It's just a dough mixed with Nutella at the end. Wanna try?


Ingredients, for 12 muffins

  • 55 gr butter
  • 50 ml vegetable oil
  • 165 gr sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 260 gr all-purpose flour
  • 2 teaspoon baking powder
  • 6 tablespoon Nutella
Preheat oven to 160ºC (320ºF) and prepare a 12-hole cupcake pan with cupcakes liners (you can also grease the pan and not use liners)

Beat the sugar, butter and oil until well combined. Add the eggs and vanilla extract and beat again.

In a bowl, mix flour and baking powder, add to the dough and mix at low speed until it's completely mixed.

Divide the dough between the 12 cupcake liners and add half tablespoon of Nutella. With a stick, mix the Nutella with the dough making a swirl.

Bake for 18-20 minutes, remove form the oven and wait 5 minutes. Remove the muffins from the pan and let them cold in a rack. You can eat the muffins before they're completely cold.


Thursday, 14 February 2013

Valentine's Day tastes like chocolate

Today's Valentine's Day. And I think there is nothing which best deines Valentine's than hearts and chocolate. So, for a chocoholic me, there's no better excuse ...

So, here is... The Total Chocolate Cake: Chocolate cake filled with chocolate ganache, covered with chocolate fondant.

I wanted the decoration very simple, so I made little royal icing dots forming a heart.

If you don't have chocolate rolled fondant, you can cover the cake just with the ganache, it will just as good.


Ingredients (for the cake using a 6/7 inch round pan)
  • 150 gr bitter chocolate, chopped
  • 115 gr  butter, room temperature
  • 230 gr light soft brown sugar
  • 2 eggs, large
  • 250 gr flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 335 ml semi-skimmed milk, room temperature
  • 1.5 teaspoon vanilla extract

For the chocolate ganache:
  • 200 gr bitter chocolate
  • 200 gr whipping cream/double cream
We'll also need chocolate rolled fondant (I used Satin Ice)

We started making the ganache (it's better to prepared the night before)
Heat the whipping cream in the microwave for two minutes. Add the chocolate chopped and mix with a whisk until it's completely melted. Let cold completely and put it on the fridge, covered with plastic wrap, making sure the plastic touches the surface of the ganache. You'll nedd to take off the fridge the ganache two hours (more or less depending on the temperature of your house) before assembling the cake.

Now, let's make the cake.

Preheat oven to 190ºC (375ºF)

In the microwave, melt chocolate (previously chopped) heating in 30 seconds burst until it's completely melted. Let it cool.

In a mixer, cream the butter, add the sugar and continue beating until the mixture is creamy. Beat the egg yolks in a clean bowl. Add them to the butter and sugar mixture and mix until it's completely integrated. Then add the chocolate and beat again until all ingredients are perfectly mixed.

In a jar, mix well milk and vanilla extract. Sift flour with baking powder and bicarbonate of soda. Add 1/3 of the mixture of flour and 1/3 of milk and vanilla and beat until completely mixed. Repeat this process two more times.

Whisk the egg whites until stiff, add them to the mixture and stir with a spatula making soft enveloping movements until fully incorporated.

Put the mixture in the pan and bake about 30-40 minutes, until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let stand about 10 minutes. Unmold and let cool on a rack.

For assembling, first level the cake, then cut into four layers.Fill it and cover it with the ganache, as smooth as possible, and then, cover it with the fondant. Decorate as you want and that's it! Enjoy it with that special person.

¡Happy Valentine's day!

Friday, 8 February 2013

Valentine Cookies

It's just one week until Valentine's day, so, it's time for hearts, pink and red, although we don't celebrate Valentine's day. Here in Catalonia, where I live, couples usually celebrate Saint George's day, on April 23th, and typical gifts are roses for her and books for him.

But as a pink lover as me, I don't waste the opportunity of making sweets based on hearts and love.

This cookies are simple but effective, and the best, there's no royal icing or fondant to decorate, just the dough, so they are really easy to make.

You only need your favourite cookie recipe (any other recipe that you use for decorated cookies will work), and just follow this easy steps (I'll do my best trying to explain it to you, but believe, is easier to do it than to write it)

  1. Prepare the dough as usual. 
  2. Divide it in two, one part with 3/4 of the dough and the other, the 1/4 remaining dough.
  3. Colour the smallest part with colour of your choose (in this case, pink, although red will look great also). 
  4. Roll the dough (both, white & pink) and let them cold in the fridge at least half an hour. 
  5. Take off the white dough of the fridge, and cut it with a round cutter (although you can use any shape you want). Place the cookie in a tray and put it back to the fridge for about 15 minutes.
  6. After 15 minutes, take off the cookies and the pink dough. With a heart cutter, cut a heart from the  inside of the round cookies. The heart has to stand inside the cutter (if not, the dough isn't cold enough). Remove it and then cut a heart from the pink dough. Carefully, place the cutter above the hole of the cutter and carefully push the dough until it fits the hole. Repeat for every cookie.
  7. Let the cookies rest in the fridge at least 15 minutes before baking, so the cookies won't loose the shape.
If you want the cookies to stay white, you can use the double baking tip. It consist on remove the cookies from the oven just before the edges start to become brown. Then, turn off the oven, wait few minutes (5-10 minutes more or less) and then put the cookies into the oven again for 20 minutes. 
You can check for more detailed instructions in this post from the girls of "Mensaje en una galleta"

Friday, 4 January 2013

Three King Cupcakes

New year, new recipe...

Although more and more families each year decide to give gifts on Christmas Eve, in Spain the tradition is to give the gifts on January 6th, Three Kings Day. Also, the tradition this day is to eat "Roscon" (you can see the "Roscon" I made last year here ; I have to translate this recipe, but I haven't time yet)

This year I wanted to do some "Roscon" cupcakes, but didn't want just to put the "Roscon" dough in cupcakes liners, so, I tried to experiment a little and try to make some cupcakes with the taste of a "Roscon".  And these cupcakes are one of the best I've ever made. 

             makes 6/8 cupcakes


  • 55 gr unsalted butter
  • 115 gr sugar
  • 1 egg
  • 75 gr self-raising flour
  • 65 gr plain flour
  • 50 ml evaporated milk
  • 1/2 teaspoon orange blossom water
  • 1/2 teaspoon orange flavour
  • 1/2 teaspoon baking powder
  • sugar and candied cherries for decorations
  • Whipping Cream (for the filling)
Pre heat oven to 180ºC (350ºF). Prepare a cupcake pan with cupcakes liners.

Beat sugar and butter until the mixture is creamy. Add the egg, lightly beaten, and mix until it's well combined.

In a jar, mix the evaporated milk with the orange blossom water and the orange flavour. In a bowl, sift the flours and the baking powder. Add the mixture of flours to the butter mixture in three times, alternately with milk, beating about 30 seconds after each addition.

Put the dough in the liners and bake for 20 minutes. While baking, mix the sugar with a little amount of water to make a paste. After 15 minutes baking, open the oven and put the sugar and cherries on top of the cupcakes, This can't be done before baking because the cherry and sugar will fall to the bottom of the cupcakes. Wait until baking is complete, took the pan from the oven and let the cupcakes rest five minutes. Take the cupcakes from the pan and let cold completely in a rack.

To finish the cupcakes, cut the dome of each cupcake, fill with wiping cream using a pastry bag with an open star tip and put the dome on the top again. And then... Enjoy!!

Tuesday, 1 January 2013