Chocolate and Walnut muffin Heaven!

Chocolate is of course one of the most popular flavors in desserts and its not hard to know why. The depth of flavor chocolate imparts to sweets is hardly rivaled by any other ingredient. The flavor of chocolate is made even more sensational by pairing with nuts that, especially when toasted, add a penetrating rich buttery flavor that goes so well with chocolate.

Muffins are one of the joys of baking. They are extremely versatile, a snap to make, both savory and sweet. I had some leftover walnuts so I decided to use them with chocolate to make a wonderfully easy yet incredibly delicious muffins.

For 5 to 6 muffins you need:

• 1 large egg (room temperature)
• 35 g melted butter
• 20 g melted chocolate
• 75 g brown sugar (this quantity is a minimum you can add more if you like a sweeter result)
• 50 g flour (I used whole grain barley flour)
• 10 g cocoa powder
• 40 g ground toasted walnuts
• 4 g of baking powder
• 50 ml milk
• One tsp vanilla essence (I also added some coffee liquor)
• Dash of salt
• 1/2 tsp of cinnamon (optional)

First combine the combine flour, cocoa powder, baking powder, salt, cinnamon (if using) and walnuts mix and set aside.
In a bowl, whisk the butter and the melted chocolate with the sugar, add the egg and mix until well combined.

Add 1/3 of the flour mixture mix then add half of the milk and combine, add another 1/3 of the flour, mix then follow by the rest of the milk and finish by adding the remaining flour. 

Pour the mixture into your muffin tins, you can add some chopped walnuts on the top, and bake them in a preheated over (between 180 to 200C) for 20 to 25 min.

Those muffins didn't rise too high because I filled just about more of the half of the muffin cups, but you can fill them almost to the top if you want them higher.

The time of the baking will vary from one oven to another, so check them after 15 min, if they spring back when touched then they are done!

These muffins are rich, dense and crumbly perfect. They are perfect for chocolate and nuts lovers. Give them a try and I am sure you will like them.

Peach flavored popsicles or Bellini, summer heat antidote!

Bellini is a very popular Venetian drink, invented by Giusepe Cipriani in the first half of the last century, this drink was very popular in Harry´s bar that was founded by Cipriani himself. Unfortunately when I visited Venice many years ago, I was unaware that such a beautifully made drink was available. Thanks to one of Jamie Oliver's shows in which he cooked in Venice I discovered the famous Bellini drink.

As Madrid summers can get really hot, I always try to make refreshing recipes that are just so refreshing and cool you off. Being a fan of the old casual popsicle, I decide that a fruit flavored popsicle is what I need to counter the heat. I had many ideas in mind but while doing my grocery shopping I saw beautiful, ripe and inviting peaches and wanted a popsicle that would do justice to this most wonderful fruit. As the Bellini cocktail is essentially a peach based drink I adapted its recipe to become a perfect summer popsicle.

So to make 8 popsicles, 90ml each, you will need:

• 400 g of peach purée
• simple sugar syrup
• 30  to 60 ml of champagne or sparkling white wine (but not more or the pops won´t fully freeze)

For the simple syrup you need:

• 130 g sugar
• 100 g water
• 1 tsp corn syrup or honey
• 1 tsp lemon juice

First of all, prepare the syrup by mixing the sugar, water and corn syrup and let them simmer on a gentle heat.  When the sugar is fully dissolved add the lemon juice let it boil for 1 or 2 minutes then turn off the heat and let it cool.

Add the cooled syrup over the peach purée then the champagne and mix well.
Pour the mixture in the molds, and freeze for at least 5 hours. If you don't have molds and don't feel like buying, you can put the mix in paper or plastic cups or even make them into ice cubes.

These popsicles are really refreshing and make these hot summer days and nights more tolerable. Make some and savor with family and friends.

Here is a link to a pink lemonade popsicles that I made last year; they were super delicious!

Baked eggs with truffle and parmesan shavings!

Last week I visited Barcelona for the 3rd time. I´m in love with this city and those who have been there before will agree with me. This is a unique city boasting wonderful architecture, an enchanting sea facade, countless sites to visits and ever more activities to do. To top that, the city and its region have a rich and delicious cuisine.

One of the first places I go to when there is La boqueria, which is for food lovers something close to a five stars hotel.  There I feel like Alice in wonderland, it's really an enchanting place to visit.  It has all kind of ingredients you can imagine and even more. Everything is neatly displayed and it´s almost impossible to leave without buying something to eat or cook, but above all, the sights and smells will most probably inspire you to head back straight to the kitchen to cook up something you love.

While there, I came across black truffles, the super expensive ingredient which is hard to find in regular markets and stores, at least in its fresh form. As my eyes gazed at this most bizzare looking ingredient my mind took me to a recipe made by one my my favorite TV chefs: the incredibly talented  Lidia Bastianich. A couple of years ago I saw her cooking eggs with truffles and I immediately wanted to try it when I saw these fresh truffles. Unfortunately truffles are extremely expensive so I bought just a small head, but that's more than enough for the recipe I wanted to make.

Upon my return to Madrid, my first breakfast had to be eggs with truffles.
This is a wonderful recipe as it requires just a handful of ingredients and  the amounts can vary depending on your taste and the number of people who will share this special breakfast. 

• 1 egg per person (I baked 4 and put 1 eggs per ramequin but got 2 egg yolks in 2 of the eggs!!)
• a teaspoon of cream per ramequin
• shaved truffle (about 3 or 4 shavings per person)
• Parmesan shaves (here you can add as much as you wish)
• salt to taste (I used a mix of salt infused with Mediterranean herbs) and pepper

First start by buttering your ramequins. Then crack the egg, add the cream all over the egg, then add the cheese, the truffle and the salt. Bake in a hot oven (200 C) for 5 to 10 min, depending if you want the eggs barely set with an oozing and runny yolk or you like it to be almost completely set. Frankly, it's better if you let the yolk be runny as the taste will be much better.

When the eggs are out of the oven, you can add a shaving or two of the truffle, if you still have!

Serve this with warm toast and enjoy a really special and rich breakfast.

White Chocolate Cheesecake, Perfect for Sharing with Friends!

To be inspired is a state of mind in which you are always open and welcome influences wherever they may come from. While growing up, TV played an important part in shaping my personality and developing my food knowledge. Indeed, TV was my get-away and a big source of inspiration.

One of my favorite sitcoms while growing up was the Golden Girls. This show was amazing, its characters were smart, funny, complex and they all gathered around and shared a wonderful dessert: cheesecake.  Back then I didn't know what cheesecake was, but the image stuck into my mind and I became anxious to taste and prepare this seemingly creamy and delicious dessert. The first cheesecake recipe I got hold off was from a well-known cream cheese maker who plastered all kind of recipes featuring its brand of cream cheese on the back of the cheese packet.  I remember that I was pleasantly surprised with the final outcome so much that I continued making cheesecakes tweaking old recipes and trying new ones since then.

It is said that cheesecake goes back to the Greek times and when the Romans invaded Greece they carried on in making this recipe which changed through times and now is among the most popular desserts in many corners of the world!

Cheesecakes are now a group of desserts with various tastes and textures. Of course, the most famous variation remains the baked New York cheesecake. Whether baked or fresh, you'll never get bored of cheesecakes. Now to add my recipe to your repertoire, here's what you need.

For the base:

• 120 g digestive cookies
• 40 g melted butter
• 1 tbsp sugar

To prepare the cookies place them in a plastic bag and with a rolling pin transform them into a coarse powder. Place the pulverized cookies in a spring-form pan (18 cm pan) add the melted butter and sugar, mix well then press the mixture to cover the bottom and the sides of the pan. Bake in a preheated oven (180 C) for 8 to 10 min. Leave to cool.

For the cheesecake mix:

• 550 g cream-cheese room temperature
• 3 large eggs room temperature
• 150 g sugar
• 1 tbsp potato flour (or wheat flour)
• 100 g white chocolate melted and cooled
• dash of salt
• 1 tsp vanilla essence

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, chocolate and flour and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed, at the end add the salt and vanilla.

Pour the batter in the pan, and bake in a preheated oven (150 to 160 C). Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time which is usually for a pan of this size one hour to one hour and a half (oven-dependent).  This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.
What I did is different though. I filled the middle layer of the oven, i.e. the oven tray, with warm water and then placed the cheesecake pan over a cookie sheet and put them over the oven tray. This created  a steamy environment in my oven and allowed the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

The cheesecake is delicious on its own but a berry coulis is always a great addition. I made one with summer berries. I used frozen berries to which I added some sugar and let them simmer over a gentle flame then passed them through a sieve!

A creamy, soft, cheesy and sweet filling with a crumbly base and a tangy sauce, isn't it the perfect dessert to serve for your innermost circle of friends while gathering and sharing latest news?

Chocolate cake, tropical flavors and my blog's 2nd birthay!

Two years ago I started this blog as a way to share my passion with others, but most importantly to learn from foodies from all walks of life and from different cultural backgrounds and what a life-changing decision it was! 

For this special occasion, I baked a cake that feature flavors and textures I deeply love. 

This cake is packed with tropical flavors that go so well with the deep, rich, and complex flavor of chocolate. 

To make and enjoy the cake, you will need:

For the batter you need: 

• 2 eggs, room temperature
• 120 g  flour
• 20 g cocoa powder
• 140 g soft butter
• 130 g vanilla sugar
• 6 g baking powder
• dash of salt
• 60 g melted and cooled chocolate
• 140 ml coconut milk
• 8 tbsp shredded  and lightly toasted coconut (omit the toasting if you want a milder flavor)
• tsp  vanilla essence

Combine all the dry ingredients and sift them. In a mixing bowl, cream the butter and sugar, once well combined add the vanilla and the eggs, one by one, and mix till well blended. Add the chocolate and mix again, when all combined, turn off the mixer, add the flour and fold into the batter. Incorporate the dry coconut then the coconut milk. 

Pour the batter in three pans of 13 cm ( 5.1 inches) diameter. If you don't have three pans, you can bake 2 and put the remaining batter in the fridge meanwhile. Bake the batter in a preheated oven at 180 C (356 F) between 25 to 30 minutes, or until a toothpick is inserted and comes out clean. 

The cake layers where filled with two types of filling: a fruity and a chocolaty one!

For the fruity filling, I went with the aromatic sweet and tart flavor of the tropical Passion fruit, and here's how you make it into a curd. Here's what you will need:

• 3 eggs
• 200 g of deseeded  passion fruit pulp (you can use canned pulp but adjust the sugar as it comes sweetened)
• 70 g sugar (you can use more if you like it sweeter)
• dash of salt
• 100 g cold butter, cut into small cubes, 
• 1 tsp of corn starch
• tsp of lemon juice

Mix the eggs and the sugar until well combined. Dissolve the corn starch with some pulp. then add them along with the rest of the pulp to the egg mixture with the salt and the lemon juice. Put the mix over a double boiler under a gentle flame, whisk the mixture for about 10 min. Put the mix onto a direct flame and keep whisking for about 3 to 5 min or until the curd thickens. Keep in mind that when cooled it will get a lot thicker, so when you achieve the desired thickness turn off the heat and start whisking in the butter. 

When done, cover the curd with plastic wrap and leave it to cool.

For the chocolate filling, I went with a standard ganache using:

• 250 g dark chocolate, chopped
• 250 g heavy cream
• 1 tbsp butter
• 1 tsp vanilla essence
• 1 tsp corn syrup or honey

In a sauce pan, heat the cream and vanilla until it simmers, pour over the chopped chocolate and whisk until the chocolate melts, add the butter and corn syrup and whisk again. I like to beat the ganache with a whisk for about 5 min, it becomes fluffy and light and easier to work with.

Now that all of the components are ready, it's time to assemble the cake.

On a layer of chocolate cake pipe a circle of ganache around it using a pastry bag. Now fill the middle with the curd and cover with the second cake layer. Repeat the same steps and finish with last cake layer. 
Before frosting the cake I brushed it with some curd, then frosted with the ganache.

Using the remaining ganache, I made some chocolate truffles and rolled them in coconut which I used to decorate the top of the cake. As for the remaining curd, you can serve it with the cake or use it in other recipes; it's even great on toasted bread too for breakfast!

This cake might be a laborious but it's definitely worth the time, after all, it's my blog's second birthday! 

Raspberry crème brulée pie!

In the culinary world, give anything a French name and it will be a hit, especially if it's a dessert. 
While it's commonly believed that creme brulée is a French dessert, but some historians argue that it is actually a very old English recipe while others think it's of Creole origins.

No matter who invented this dessert, there's no denying that anytime it is featured on restaurant menus it will be a hit.

Usually, creme brulée is served in the ramekin in which it was baked. My recipe is inspired by the traditional dessert but I serve the cream in an edible and yummy chocolate pie shell.The cream itself is flavored with delicious raspberries.

So, let's tackle this dessert starting with the pie shell.

For the chocolate crust you need (enough for an 18 cm tart pan):

• 110 g flour
• 20 g cocoa powder
• 65 g cold butter
• 30 g sugar (I used brown cane sugar)
• dash of salt
• 15 g seedless raspberry jam
• Few drops of cold water (milk or cream)

Combine all ingredients except for the water (or cream), and in a food processor pulse for few seconds until you have a sandy mixture, add some cream, I only needed a tablespoon maybe, and the dough came together after pulsing again for few seconds. Pour the dough over a plastic wrap, shape it into a disk, cover it, and leave it to rest for at least 30 min, or over night if you are making it ahead! Roll the dough and cover the tart pan, and again leave it in the fridge to chill for at least 30 min. Blind bake it for 10 to 15 min then remove the weight in a preheated oven (180) and bake for another 5 to 10 min until the surface is no longer wet.

For the creme brulée cream mixture you need:

• 250 g or ml of cream (I used half 35% and half 18%)
• 2 egg yolks (or around 50 g, add a small amount of egg white in order to reach the proper weight)
• 30 g sugar (or 40 g if you wish a sweeter result)
• 50 g of raspberry, you can use frozen or fresh
• A vanilla pod, split in half

Combine the cream, vanilla, and the raspberry, and put it to simmer on a gentle heat. Meanwhile whisk the yolks and the sugar until creamy and with a pale cream color. Slowly pour the cream through a sieve over the egg while whisking vigorously.

When the crust is cooled, carefully pour the cream over, put your pan on a tray which will make the transfer to the oven easier, and now you need to bake it for about 45 to 50 min in a preheated oven with only 125 or 150, depends on how strong your oven is. When the cream thickens but still wiggling in the center, then it´s time to take the pie from the oven.
Optional: I added some seedless raspberry jam on the crust before pouring the cream, just a thin layer, but you can skip this step if you wish!

You have to let it cool completly then leave it in the fridge for at least 4 hours.

When you are ready to serve it, sprinkle some brown sugar (preferably) and with a blow torch (or under the grill) burn the sugar until caramelized. In two to three minutes the sugar will form a hard and glistening crust that is will break when you tap it with a spoon.

Slice your tart into serving size portions and serve with some fresh fruits and enjoy this delicious creamy dessert.

Coffee and hazelnut cake

Like many people, my day starts with a rather large mug of coffee, it´s one of the favorite moments of the day for me. It helps me to have a good start of the day and allows me to reflect, it's just the routine that adds so much structure and beauty to life.

But coffee is not just good for drinking, its taste is excellent in baking. I most always use coffee when I bake something with chocolate as it intensifies the taste of chocolate. However, such cakes do not feature coffee as the main flavor, but rather as a flavor booster. That's why I decided to make a cake that features coffee along with hazelnuts to complement its deep penetrating aromatic earthiness. The combination works like a charm and here's what you need to do the cake.

• 2 large eggs (about 60 g each)
• 120 g soft butter
• 120 g flour
• 80 g white sugar and 40 g brown sugar cane, you can use just white sugar but I like the caramel taste that brown sugar gives.
• 4 g baking powder
• 1 tbsp of instant coffee (or espresso if you prefer) melted with a bit of water, a tsp or 2)
• 1 tsp of cocoa powder (optional)
•  2 tsp of kahlua (or any coffee liqueur) or you can use vanilla
• 50 g of lightly toasted and ground hazelnuts
• 4 tbsp of milk
• dash of salt

For the buttercream:

• 250 g soft butter
• 250 g powdered sugar
• 2 tsp of hazelnut praliné (or you can use ground hazelnuts)
• 2 tsp of kahlua (or coffee melted with water)
• 2 tbsp of milk if you want a thinner buttercream

For the cake batter, sift the flour, cocoa powder, baking powder and salt together and set aside. In a bowl cream the butter with the sugar, when combined add the eggs one by one, then add the coffee and the liquer. Once combined, with a spatula fold in the flour mixture, then the hazelnut and last add the milk. Pour into two 18 cm prepared pans and bake for about 20 to 25 min in a preheated oven (180C).

Let the baked cakes cool in the pan for 10 min then on a cooling rack. If you´re not going to frost them the same day, wrap them in plastic and store them in a cool dry place. 

For the buttercream:

Cream the butter for few minutes, then add the sugar and beat until creamy and fluffy, add the praliné and kahlua and the milk and whisk till combined.

Assembling:

Frost the top of one layer with the buttercream (you can add a spalsh of kahlua on the top if you wish or with coffee syrup), I covered it with a generous amount of the frosting, put the second layer and cover it with another layer of the buttercream and decorate as you wish.

I added some mocha chocolate coffee beans, with a sprinkle of cocoa powder and hazelnuts that I had covered with simple sugar caramel (just caramelized sugar no water).

And here you have it, an intense mocha cake with  the delicious flavour of hazelnuts! 

Orange and buttermilk cake!

I like to include fruits as much as possible in my diet, especially oranges. What better way to start your morning than with a bowl of cereals and a fresh glass of orange juice?

But oranges for me are more than a refreshing and healthy drink. In fact, I use this fruit quite a lot in baking and even in salads and savory dishes. The zest of the orange is just as useful and packed with flavor as the juice, if not more! Keep that in mind that next time you squeeze an orange and throw out the skin!

For this recipe, I will rely on orange juice and zest to enhance the flavor and the texture of the cake I'll be making. In addition to the orange element, another quintessential ingredient in baking, buttermilk, give this cake a moist and wonderful texture.

Trust me this recipe is just too easy to make and is excellent with coffee or tea, especially at the start of the day.

For the cake you need (18 cm round cake pan)

• 2 large eggs; room temperature
• 100 g sugar
• 65 g melted butter
• 170 g flour
• 1 tsp of baking powder plus 1/4 tsp baking soda (or just use 1/2 tsp soda)
• dash of salt
• 50 ml orange juice
• 50 ml buttermilk
• the zest of an orange
• a splash of cointreau or grand marnier (optional)

Combine flour, salt and baking powder and soda and set aside. Mix the eggs for a minute then start adding the sugar and whip for about 5 minutes or until the mixture becomes pale and creamy. Add the melted butter (I add it pouring it on one side of the mixing bowl) and mix on a very low speed, then add the zest. Turn off your mixer, and fold the flour then the juice and the buttermilk. 

Pour the batter in your prepared pan and bake between 20 to 30 min in a preheated oven (180C).

When the cake is done leave to cool for about 5 minutes then remove it from the pan and cover it with heated orange jam (to the jam I added grand marnier, just few drops), 2 tbsp of jam will be enough to cover the cake top.  Sprinkle some toasted slivered almonds as a garnish and for added texture.

 I like to add a sprinkle of powdered sugar and decorate with orange chips!

Serve it with some whipped cream which you flavor with orange zest and it's that easy to have a  refreshing cake for all seasons.

Note: If you don´t have buttermilk you can use sour yogurt, the acidity in it will give the same result, a fluffy, moist and light cake! Enjoy!  

(For more orange based recipes click here, here and here).