We may someday (hopefully) get rid of them, but the truth is that the Easter rains are a classic and it seems that this year they will accompany us throughout their duration. The saying goes: in April, a thousand waters. Bad weather may prevent us from making plans outdoors, but it has good things. One of them, the opportunity to turn on the oven and prepare those sweets for which we never seem to have time.
Maybe you have your own list of recipes to make (ours is endless) and you don't need any more inspiration. Or you may like our proposals and become part of it right now. Be that as it may, we give each other nine reasons (or recipes) to turn on the oven this Holy Week and laugh at the rain and bad weather.Live to the PalateThe five most sought-after biscuits on the Internet and their easiest and most delicious recipes
Tangerine and almond sponge cake
The use of citrus in baking is a classic that always works, although it seems to me that we always reduce the possibilities to orange and lemon. With this mandarin and almond cake We encourage you to use other citrus fruits to try different nuances, and thus take advantage of the season.
Ingredients for eight people: 200 g of tangerine, 4 eggs, 100 g of sugar, zest of half a lemon, 2 g of salt, 100 ml of extra virgin olive oil, 180 g of ground almonds, 10 g of chemical yeast and icing sugar to decorate (optional ).
Elaboration: Wash the tangerines very well and remove any remaining rabitos. Fill a pot with water and cook the fruit without letting it boil for about 20-30 minutes, until they are very tender. Let drain and cool. Preheat the oven to 180ºC and prepare a round mold of about 20 cm in diameter. When they don't burn, finish drying and cutting into quarters, taking out the bones they may have. Crush with a blender or food processor until you have a homogeneous paste. Whisk the eggs, sugar, lemon zest and salt with a whisk, until fluffy; add olive oil. Beat a little more until it is homogeneous. Add the tangerine, ground almonds and chemical yeast, mix gently until everything is integrated, pour into the mold and bake for about 45-50 minutes. It should be slightly damp in the center. Wait a little before unmolding and let cool completely on a rack. Garnish with sifted icing sugar, if desired.
More details about the recipe, here.
Chocolate Peanut Cookies
We love traditional butter-laden traditional cookies, but from time to time we set out to make a batch of somewhat healthier cookies, how are you? chocolate and peanut cookies, a vegan recipe without egg, without butter and without milk. Perfect to have a crispy snack for breakfast or mid-afternoon full of flavor and to take away those chocolate cravings that often come to the sweet tooth.
Ingredients for 15 units: 100 g of force flour, 45 g of vegetable margarine, 50 g of brown sugar, 5 g of cocoa powder, 10 of corn starch, 30 ml of vegetable milk, 1 g of vanilla extract, 1.5 g of Chemical yeast, 100 g of dark chocolate 56% cocoa and 45 g of peanuts.
Elaboration: We preheat the oven to 190 degrees Celsius. We place a baking paper on a baking sheet. Chop the chocolate into pieces and melt it in the water bath, let it temper at room temperature. Beat the margarine with the sugar until a cream forms. We add cornstarch, vegetable milk, vanilla and cocoa. Remove. Add the chopped peanuts and mix well. Mix the flour with the yeast and add it little by little to the dough. We pour the melted chocolate tempered, but liquid. We mix everything well with the dough. We take with a few teaspoons and leave on the baking sheet some portions of dough, crush them a little with a fork. We bake the cookies 12 minutes, let them cool on a rack.
More details about the recipe, here.
Although it may seem like an entertaining recipe, with a little organization we assure you to prepare these chocolate profiteroles It won't cost you anything. For this, it is best to prepare the cream one day in advance, it will also be good to rest that time in the fridge to harden enough. You can even make profiteroles in advance and freeze them, although there is nothing like eating them the same day they are baked.
Ingredients for 25 units: For the dough: 250 m of milk, 125 g of butter, 250 g of flour, 5 eggs and a pinch of salt. For chocolate cream: 180 g of 70% dark chocolate, 40 g of cornstarch, 60 g of sugar, 4 egg yolks, 450 ml of whole milk and 50 ml of milk cream.
Elaboration: To make the profiteroles, we put in a saucepan the fire with the butter and a pinch of salt. When it boils, we remove the saucepan from the heat and add the flour at once. We put it back to the fire and vigorously remove the mixture, until the dough comes off the walls of the container. Let the dough cool slightly and add the eggs one by one, beating with the electric rods after each addition. With the help of two spoons, we make balls with the dough and bake them at 180º for about 25 minutes. Remove the tray from the oven and let it cool. To make the cream, we melt the chocolate in a water bath or in the microwave. In a bowl, beat the yolks with the sugar, add the cornstarch and finish beating. We put to boil, in a saucepan, the milk with the cream of milk. We add a little of the milk mixture to that of the yolks and desley it well. We finish adding all the milk to the yolks and put the saucepan back on the fire. We stir with a few rods, with the fire low, until the cream thickens. It should be creamy and shiny. We pour a third of the hot cream over the chocolate. Remove. We add another third more. We stir again. We finish adding the cream to the chocolate and stir again. Let cool. To mount the profiteroles, we open them with kitchen scissors, giving them a small cut. We put the chocolate cream in a pastry bag and fill the profiteroles with it. We place them on a tray and serve them sprinkled with ground sugar.
More details about the recipe, here.Live to the PalateThe five most sought-after cookies on the Internet and their easiest and most delicious recipes
Integral spelled and corn muffins
Our favorite muffins are how are you spelled and corn integral, with a taste of people, memories of yesteryear. Using whole wheat flour and brown sugar is not intended to make them healthy, what interests us is the taste and texture. With good olive oil and without the need to load them with sugars, these muffins are spongy, aromatic and perfect for dipping in milk or a cup of coffee.
Ingredients for 12 units: 3 eggs (170 g), 120 g of brown sugar, 120 ml of extra virgin olive oil, 100 g of milk or vegetable drink, grated half a lemon, 5 ml of vanilla essence, 200 g of whole spelled flour, 50 g of cornmeal, 4 g of ground cinnamon, 10 g of chemical yeast, and a pinch of salt.
Elaboration: Prepare a tray or containers with muffin molds, using paper capsules or silicone equivalents, as we like. They leave about 12-14 units of good size; We can also prepare 12 medium muffins and about 6 mini size. Arrange the eggs with the brown sugar in a bowl and beat with a blender for at least 5 minutes or more. You have to grow the volume and be very fluffy. Add the oil, milk, lemon zest and vanilla, and beat a couple more minutes. In addition, mix the flours with the cinnamon, salt and yeast with manual rods to remove lumps. Add this preparation to the main dough and beat at low speed until you incorporate both completely. Spread the dough in the molds, filling them up to 3/4 of their capacity. Let stand about 30 minutes in a cool area of the kitchen. If we leave them longer or hot, we must store them in the refrigerator, but we will have to let them recover temperature outside before baking so as not to create a great thermal shock. Preheat the oven to 220 degrees with heat up and down. Sprinkle with brown sugar each cupcake on top if desired. Bake at medium height for about 15-18 minutes, until they have grown well and are golden brown. We can test the stick to make sure they are well cooked. Remove from the oven, wait one or two minutes, unmold and transfer to a rack to cool completely. Store in an airtight container or freeze individually once they are cold.
More details about the recipe, here.
Caramelized apple puff pastry and mascarpone cream
The combination of puff pastry, apple and mascarpone is a delight, something that makes this dessert a special sweet and that most like. If we want to give the note we can make the puff pastry at home, but today there are many very good in our mainstream supermarkets and there is no need to complicate life. Precisely one of the best things about this caramelized apple puff pastry and mascarpone cream It is its simplicity. Minimal Complication
Ingredients for six people: 1 sheet of rectangular puff pastry, 125 g of mascarpone cheese, 100 ml of liquid cream to assemble, 25 g of icing sugar, 40 g of brown sugar, 15 ml of water, 10 g of butter, 2 apples, ground cinnamon, rolled almonds in sticks (optional) and vanilla essence (optional).
Elaboration: Cook the sugar together with the water and the butter in a large skillet and over low heat. While this happens we peel the apples, cut into two halves and remove the seeds. Cut into sheets of half a centimeter thick approximately and add them to the pan. Remove to cover the caramel and simmer over low heat for 15 minutes or until tender. Let it cold down. Cut the puff pastry sheet into three rectangles and place them on a baking sheet covered with sulfurized paper, leaving a couple of centimeters apart. We spread another sheet of sulfurized paper on the puff pastry and place a baking tray on top, which makes weight so that the puff pastry does not rise. Bake in the oven, preheated to 210ºC, for 12-14 minutes or until the puff pastry is golden brown. We withdraw and reserve. Beat the mascarpone cheese with the icing sugar. Semi we mount the cream (that will have to be very cold). Add the mascarpone cheese little by little, stirring gently until incorporated and obtain a homogeneous cream. We can aromatize the cream with half a teaspoon of vanilla essence, but it is not essential although it gives a touch of very rich flavor. We fill a pastry bag to make it easier to assemble. We place a sheet of puff pastry at the base of a serving dish, cover with mascarpone cream and, on top of the cream, spread caramelized apple slices. We repeat the operation two more times, but ending with a layer of mascarpone cream. Sprinkle with a mixture of icing sugar and ground cinnamon and decorate with rolled almonds (or sticks) toasted.
More details about the recipe, here.
Milk, vanilla and cardamom muffins
This recipe from milk, vanilla and cardamom muffins It is perfect for breakfast or snack. They have a sweet touch but it is not excessive, so they are ideal to fill with what we like, both sweet - for example with chocolate cream - and salty - they are delicious with cheese and turkey meat -. In addition, they freeze very well and are very tender and soft.
Ingredients for about ten units: 500 g of force flour, 1 envelope of dry baker's yeast or about 20 g of fresh yeast, 8 g of fine salt, 50 unsalted butter, 275-280 ml of milk, 1 vanilla bean, 2-3 pods of cardamom or 1/2 teaspoon of ground cardamom, 35 g of sugar (best caster type), 1 L egg and 2 tablespoons of extra milk.
Elaboration: Lightly heat the milk with the vanilla branch open and the cardamom pods crushed. Turn off the heat before it boils and let cool. Place the flour in a large bowl and mix it with the dry yeast and salt. Add the chopped butter, sugar and half of the milk. Start mixing, adding more milk little by little, until the dough is soft, soft but not excessively sticky. Knead with energy for about 10-15 minutes, by hand or by machine. The dough should be homogeneous, smooth, slightly moist, elastic and tender. Divide into about 10-12 equal portions. For this, it is best to weigh the entire mass and divide by the number of rolls we want. That way we can weigh each serving to make sure we are the same size. Form a small ball with each portion, arrange on a tray and cover with plastic film. Let stand 30 minutes. Lightly knead each unit and form long rolls or small balls. Place them on a pan or a normal baking sheet. Beat the egg with the milk and paint each muffin. Cover with a damp cloth and let rise for 60-90 minutes. Preheat the oven to 220ºC. Make fine cuts if desired with a sharp knife. Paint again with egg and bake for 12-15 minutes, lowering the temperature to 180ºC after the first 5. They have to be browned on top and tender. Let cool completly on a rack.
More details about the recipe, here.
Easy Lemon Cookies (with Thermomix)
Cookies are one of the easiest things to prepare. And also one of the most grateful. Especially if it's lemon cookies, because we don't know anyone (or almost) who doesn't like it. This recipe is perfect for beginners, because you just have to mix the ingredients, form the cookies and bake. That is why we have baptized them as easy lemon cookies. We could also have called them "fast", because in 20 minutes you are ready, which makes them ideal for those moments when you feel like a sweet snack and we barely have time to prepare anything.
Ingredients for 30 units: 215 g of wheat flour, 1/4 teaspoon of chemical yeast, a pinch of salt, 130 g of butter at room temperature, 100 g of sugar, 1 M egg and 10 ml of lemon essence.
Elaboration: In a deep bowl we mix the flour, chemical yeast and salt. In another bowl, beat the butter, sugar, lemon essence and egg until you get a creamy mixture. Add the dry ingredients and mix, with your hands, until homogenized. If we use Thermomix we will save a couple of minutes. We introduce all the ingredients in the Thermomix glass and program 20 seconds, speed 3. We take small portions of dough and roll. Place on a plate or dish covered with sugar and lightly crush. We transfer to a baking tray covered with sulfurized paper, leaving some space between some cookies and others. Bake in the oven, preheated to 180ºC with heat up and down, for 12-14 minutes. We remove the tray from the oven and wait for them to cool before consuming.
More details about the recipe, here.Live to the PalateThe five most sought-after Internet cakes and their easiest and most delicious recipes
Traditional gypsy arm
The gypsy arm is one of those sweets that everyone likes. It has been versioned to satiety and, today, you can find recipes of gypsy arm stuffed with various creams, with chocolate cake or other flavors and even with coverage. All of them are very valid recipes, but the most authentic and delicious recipe of gypsy arm This is what we tell you today. It is the basic formula of Genoese sponge cake on a plate filled with jam and sprinkled with sugar. Thus, without more, because it does not need frills to awaken passions.
Ingredients for 10 people: 4 eggs, 100 g of wheat flour, 100 g of sugar, a pinch of salt and 200 g of red fruit jam.
Elaboration: We line a 25x35 cm baking sheet with sulfurized paper, folding the corners well and ensuring that they are well attached to the edge. Beat the eggs, sugar and a pinch of salt in a deep and wide bowl until the mixture blanches and doubles its volume. We add the sifted flour and, with enveloping movements so as not to lose air, we mix until obtaining a homogeneous mass. We spread the dough on the baking sheet, smooth the surface with a pastry tongue and cook in a preheated oven at 180ºC (up and down) for 10-12 minutes, until we see the slightly golden surface. It is important not to go out of the oven so that the cake plate does not dry out and can break when rolled. We spread a sheet of sulfurized paper on the work table and sprinkle it with sugar. We tip the hot cake and remove the paper in which we bake it, which will have remained on the top. We spread the jam all over the surface and roll it carefully. Wrap with paper and let cool before serving.
More details about the recipe, here.
Pineapple sponge cake with cream cheese and chocolate (with Thermomix)
This pineapple cake with cream cheese and chocolate It is a pretty blunt dessert, so it is ideal to serve on a special snack with tea, coffee or a glass of milk for children. If you prepare it for dessert after a meal, it is best that it be light.
Ingredients for eight people: For the cake: 440 g of pineapple in its juice, 250 g of flour, 1 teaspoon of chemical yeast, 2 teaspoons of baking soda, 250 g of sugar and 2 eggs. For the custard: 150 g of milk, 2 egg yolks, 40 g of sugar, a splash of liquid vanilla, 1 teaspoon of cornstarch. For the filling cream: 400 g of cream cheese, 1 tablespoon of ground sugar, 1 envelope of vanilla sugar. For chocolate topping: 250 g of chocolate fondant, 85 g of chopped butter.
Elaboration: We start preparing the custard. We beat the milk with the egg and the sugar, put it in a saucepan on the fire with the liquid vanilla and the cornstarch and let it warm until it thickens, always stirring with a wooden spoon. If we do it with the Thermomix, we put all the ingredients in the glass and program 5 min / 100º / vel 3. We remove to a bowl and cover with film paper glued to the cream. Let it cool and store in the fridge. Meanwhile, we make the pineapple cake. We preheat the oven to 180ºC and cover with a baking paper a zipper mold. Crush the pineapple. Apart, we beat the sugar with the eggs and when the mixture has bleached add the flour, the yeast and the baking soda and mix with a spatula making enveloping movements. Add the crushed pineapple and mix again carefully. If we make the cake with the Thermomix, put the pineapple in the glass and crush 10 sec / vel 10. With the spatula, lower the ingredients to the bottom of the glass. Add the flour, yeast, baking soda, sugar and eggs. Mix 40 sec / vel 4. We pour the dough into the mold we had prepared and bake about 25 minutes at 180 ° C. Remove the cake from the oven and let it cool completely, about two hours. To make the filling cream, we beat the cream cheese with some rods with the reserved custard, the ground sugar and the vanilla sugar. We reserve If we use the Thermomix, we put the butterfly on the blades, we put the cream cheese, the custard, the ground sugar and the vanilla sugar and mix 30 sec / vel 3. We reserve. To make the chocolate topping, we chop the chocolate and place it with the butter in a saucepan in the water bath until both are melted. If we do it with the Thermomix, we put the chocolate in the glass and crush it 10 sec / vel 10. With the spatula, we lower the ingredients towards the bottom of the glass. We place the butterfly on the blades, add the butter and program 3 min / 60º / vel 3. We lower with the spatula the remains of the walls and program 3 min / 60º / vel 3. Let cool. To serve the cake, we spread the cream of the filling on the cake that we will have previously placed on a tray to serve it. Above we distribute the chocolate cover. Serve in portions.