Trufa hispacocina

500 gr nata para montar

200 gr chocolate fondant
50 gr mantequilla
(Brandy, cafe, amaretto para aromatizar)
Calentar la nata, derretir el chocolate e incorporar
la mantequilla. Enfriar 2 horas tapado con papel film
montar batiendo de poco a poco, cuidando que no se pase.
----------------Chocolate Buttercream Icing
Magnolia Bakery
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
INGREDIENTS
1
2
9
1
2

1/2 cups (3 sticks) unsalted butter, softened

tablespoons milk
ounces semisweet chocolate, melted and cooled to lukewarm
teaspoon vanilla extract
1/4 cup sifted confectioners sugar

DIRECTIONS
To melt the chocolate, place in a double boiler over simmering water on low heat
for about 5-10 minutes. Stir occasionally until completely smooth and no pieces
of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or unt
il lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat the butter until
creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the
melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3
minutes. Gradually add the sugar and beat on low speed until creamy and of a des
ired consistency.
----------------Royal Icing 101
Yield: Icing for 9-10 dozen cookies
My favorite royal icing recipe.
Ingredients
4lbs {two bags} confectioner s sugar
3/4 c. meringue powder
1 1/3-1 1/2 c. warm water
2-4 tbsp. oil-free extract or flavoring
Instructions
Add the dry ingredients first. Use your mixer s whisk attachment to incorporate th
e sugar and meringue powder.
Add the extract to the water and slowly add it to the dry ingredients while mixi
ng. At first the icing will be very liquid-like.
Continue to mix it at medium-high speed until it is fluffy and stiff peaks form,
about 7-10 minutes. Mixing times are approximate, keep your eye it icing and st
op mixing as soon as it becomes stiff. Over mixing and oil-containing extracts c
an keep the icing from setting up, so keep this in mind as you work.

Notes
Royal icing will keep at least a month. I prefer refrigerating it, but it can al
so be left at room temperature.
..............
Easy Cake Mix Cookies
Ingredients
1 boxed cake mix {I used Duncan Hines devil s food}
1/2 cup {1 stick} unsalted butter
2 eggs
1 1/2 to 2 tbsp. flour
1-2 tsp. vanilla or other flavoring {optional}
Instructions
Add all ingredients to a bowl and mix well. Use a cookie scoop drop evenly sized
potions of dough onto ungreased cookie sheets {or Silpat if possible} and bake
at 350 for 10-12 minutes. Let cool on the sheet for at least ten minutes.
Makes 2.5 dozen
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Chocolate Peanut Butter Creme Cookies
Ingredients
4 tablespoons unsalted butter
3/4 cup peanut butter
1/2 cup confectioners sugar
1 tbs milk
1 tsp vanilla
1/2 teaspoon salt
Instructions
Mix all ingredients together in the bowl of an electric mixer fitted with the pa
ddle attachment on medium speed until smooth.
Place filling in a disposable pastry bag and pipe it onto cooled cookies.

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Caramel Apple Cookies

Yield: 3 1/2 dozen
Ingredients
3/4 c. unsalted butter, softened
1/2 c. granulated sugar
1/2 c. dark brown sugar
1 egg
1 tsp. vanilla
1/2 tsp. caramel flavoring
1 tsp. baking soda

1 tsp. salt
2 1/4 c. all-purpose flour
1 medium Granny Smith apple, diced {about 1 cup}
1 c. almond and pecan pieces
1 tbs. dark brown sugar
1/2 can Dulce de Leche, or about 7 ounces caramel sauce
3 sections each of dark and white almond bark
Instructions
Cream together butter and sugars. Add the egg and flavorings and mix well. Sift
together the flour, baking soda, and salt and set aside. Use one tablespoon of t
he flour mixture and toss with the diced apples until they are well coated. Mix
in the flour until it is well incorporated, then add the apples. The dough will
be sticky but firm.
Next combine the mixed nuts with a tablespoon of brown sugar. Drop dough into th
e nut mixture by the tablespoon and roll until well coated with nuts.
Bake the cookies at 325 degrees for 15-17 minutes. When you remove them from the
oven use a cookie scoop or spoon to make an impression in the middle of the war
m cookies.
After cooling, use a piping bag to fill the cookies with caramel. Drizzle the co
okies with white and dark chocolate.

nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
SweetSugarBelle s Gingerbread
Ingredients
c butter flavor shortening
c butter
1c granulated sugar
1 c unsulphered molasses
2 eggs
1 tsp. flavoring extract such as vanilla or orange
5-5 c all-purpose flour {sometimes even six}
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
3 tsp ground cinnamon
1 tsp ground cloves
2 tsp ground nutmeg
- tsp ground white pepper {optional}
Instructions
Preheat oven to 375 degrees. Cream together shortening butter and granulated sug
ar. Add the molasses and eggs and whip until light and fluffy. Sift all of your
dry ingredients into a large bowl then use a measuring cup to add the dry ingred
ients about a cup at a time. Seperate the dough into three equal piecesthen wrap
in plastic wrap and chill for an hour or two. Roll out on floured parchment pap
er to about 1/4 an inch thick and cut into desired shapes. Place the cut out coo
kies into the freezer for ten minutes or so before baking. Bake at 375 for 6-8 mi
nutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. L
et cool, then decorate with vanilla royal icing.
Notes
Cookies can be decorated with royal icing or glaze.
Ovens vary and gingerbread has to be watched. This year, my baby cookies took ab

out 8 minutes and medium-ish ones ten. I really watch them. It s kind of hard to t
ell when gingerbread is done because you cannot see browning. If you wait until
you do, you have gone too far and will have hockey pucks rather than cookies. So
, watch those baking times, stay near the oven until you figure out what it s goin
g to do.

--------------Perfect Sugar Cookie

Yield: 2 1/2 dozen medium-sized cookies
Ingredients
227 grams unsalted butter
175 grams confectioner s {icing} sugar
1 egg {room temperature}
1.5-3 teaspoons extract or emulsion {any flavor}
1 teaspoon salt
2 teaspoons baking powder
400-425 grams all-purpose flour
Instructions
Cream together butter and sugar.
Add eggs and extract and mix well.
Sift together flour, baking powder, and salt, add to wet mixture little by littl
e until well incorporated.
Roll and cut cookies into desired shapes, dusting with flour as necessary.
Bake cookies at 200 Celsius for 7-8 minutes until tops are appear dry rather tha
n shiny. Do not brown.
........
sustitutos mascarpone
Creme Fraiche Creme fraiche
es un alto contenido de grasa versin francesa culta crema agria. Est disponible en
los mercados gourmet, pero tambin puede hacer su propio suero de leche con un mo
tor de arranque. Caliente 1 taza de crema de leche a 105 grados Fahrenheit. Tran
sfiera la crema en un bol y agregar 1 cda. de suero de mantequilla cultivado. Cu
bra el recipiente con papel plstico y colquelo en un lugar clido durante 24 a 36 ho
ras, revolviendo cada ocho horas. Lo finito crema fresca debe tener una consiste
ncia espesa, pero todava se puede verter. Guarde la crema acabado en el refrigera
dor hasta por una semana. Hecho en casa o comprados en la tienda crema de mascar
pone sustituto fraiche por un importe igual a cualquier receta, incluso tiramisu
.
Queso crema y crema
El sabor cremoso, dulce de mascarpone se puede replicar con queso crema. Evite e
l uso de queso bajo en grasa o sustituto crema bajo en grasa. Incluso despus de l
a mezcla con crema, queso crema bajo no tiene suficiente grasa en ella para cubr
ir la lengua como mascarpone. El sitio web recomienda Chow alimento bata 3/4 taz
a de queso crema regular y 1/4 taza de crema espesa para batir en un bol y uso d
e esta opcin para reemplazar cada taza de mascarpone de tiramis.
Ricotta
requesn es un queso italiano a base de suero de leche descremada en lugar de la c
uajada. Por lo general asociados con su uso frecuente en la lasaa, pero tambin ree

mplazar mascarpone. Ricotta es la estructura seco, irregular. Cocinero web Tesau

ro recomienda montar la misma cantidad de queso para sustituir el tiramis mascarp
one en un sustituto de bajo contenido de grasa. Con el fin de reproducir ms de ce
rca la cremosidad del mascarpone ricotta, el sitio sugiere OChef mezclar 1 taza
de crema de leche en 8 onzas de queso ricotta en lugar de 16 onzas de mascarpone
.
Crema de queso y mantequilla
El alto contenido de grasa del queso mascarpone da una sabor a mantequilla. Para
crear esto, vencer a un bloque de 8 onzas de queso crema ablandado con 1/4 taza
de mantequilla y 1/4 taza de crema espesa para batir, sitio web Gourmet Sleuth
aconseja. Las grasas de queso crema, mantequilla y crema combinan para imitar la
textura rica, cremosa y sabor a mantequilla de mascarpone.

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Red Velvet Cheesecake
red velvet cheesecake cake
Yield: 12 to 14 servings
Prep Time: 1 hr + cooling and chill timesCook Time: 1 hr, 15 min
This recipe has a few steps to it, but it's all worth it in the end! It's easies
t to make the cheesecake layer one day and then assemble the rest of the cake th
e next.
Ingredients:
CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Directions:
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large ro

asting pan on the lower third rack of the oven. Place a kettle of water on the s
tove to boil. Spray a 9-inch springform pan with nonstick spray and line the bot
tom with a round of parchment paper. Wrap a double layer of foil around the bott
om and up the sides of the pan (you want to seal it so the water from the water
bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix t
he cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and
salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add egg
s, one at a time, blending after each addition. Finally, mix in sour cream, whip
ping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.
Set the pan into the roasting pan in the pre-heated oven. Carefully pour the ho
t water from your kettle into the roasting pan (it will fill the pan surrounding
the cheesecake). Pour enough water so that there is about an inch of water comi
ng up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45
minutes. It should be set to the touch and not jiggly. Remove the cheesecake fr
om the roasting pan and let it cool on a wire rack for at least an hour. When it
has cooled, place the pan into the freezer and let the cheesecake freeze comple
tely. This can be done in several hours- or overnight.
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two
9-inch round metal baking pans (or spray with nonstick baking spray with flour).
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and sal
t. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mi
xture. Using an electric mixer on medium-low speed, beat for 1 minute, until ble
nded. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed
for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally
. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out wi
th a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes.
Run a knife around the edge of the pans, then invert cakes onto a rack to cool c
ompletely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high
speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth
and creamy (do not overbeat).
4. Assemble the cake: Place one cake layer into the center of a cake plate or pl
atter. Remove the cheesecake from the freezer, take off the sides of the pan, an
d slide a knife under the parchment to remove the cheesecake from the pan. Peel
off the parchment. Measure your cheesecake layer against the cake layers. If the
cheesecake layer turns out to be a slightly larger round than your cake, move i
t to a cutting board and gently shave off some of the exterior of the cheesecake
to get it to the same size as your cake layers. Place the cheesecake layer on t
op of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatul
a to cover the cake completely with a thin and even layer of frosting. Be sure t
o wipe off your spatula each time you are about to dip it back into the bowl to
get more frosting (this way you won't be transferring any red crumbs into the bo
wl of frosting). Don't worry at this point about the crumbs being visible in the
frosting on the cake. When your cake has a thin layer of frosting all over it,
place it into the refrigerator for 30 minutes to "set" the frosting. Once the fi
rst layer of frosting is set, apply the 2nd layer. Start by adding a large scoop
of frosting onto the top of the cake. Use a long, thin spatula to spread the fr
osting evenly across the top and then spread it down the sides of the cake too.
Because you applied a crumb-coat layer, you shouldn't have any red crumbs floati
ng around in the final frosting layer. Decorate, as desired. I recommend white c
hocolate shavings (see *Tips below). Keep this cake refrigerated.
Tips:
*For making white chocolate shavings: Purchase a hunk of white chocolate. Microw
ave the chocolate to soften it up slightly (15 to 30 seconds, depending on the s

ize). Use a potato peeler to run down the side of the chocolate to create shards
/shaves/curls of white chocolate. I like to shave it onto a paper plater and the
n just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake
at room temperature for an hour or so while serving. Otherwise, keep it in the r
efrigerator. It also freezes perfectly! I made my cake one day and then just pla
ced it as-is in the freezer and pulled it out the next day. It thaws quickly
................................
Chocolate Stout Cake
March 15th, 2011YIELD: about 12 servings
INGREDIENTS:
FOR THE CAKE
1 cups Chocolate Stout (you can also use regular stout, like Guinness)
cup strong black coffee
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably *Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons kosher salt
4 large eggs
1 tablespoon pure vanilla extract
1 1/3 cups sour cream
FOR THE ICING
2 cups heavy whipping cream
1 pound semisweet chocolate, chopped
DIRECTIONS:
FOR THE CAKE
1. Preheat oven to 350F. Butter three 8-inch round cake pans with 2-inch-high sid
es and line with parchment paper. Butter paper.
2. In heavy large saucepan over medium heat, bring stout, coffee and butter to a
simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In large bo
wl, use an electric mixer to beat eggs, vanilla and sour cream in another large
bowl to blend.
4. Add stout-chocolate mixture to the egg mixture and beat until just combined,
taking care the stout mixture is cool enough that it will not cook the eggs. Add
flour mixture and beat on low speed until just combined. Divide batter equally
among prepared pans. Bake cakes until tester inserted into center of cakes comes
out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cake
s out onto rack and cool completely.
FOR THE ICING
1. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped
chocolate and whisk until melted and smooth. Refrigerate until icing is spreada
ble, stirring frequently, about 2 hours.
2. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake
layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining ic
ing over top and sides of cake. Top with chocolate curls.

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classic cheesecake
Yield: 8 servings
Prep Time: 25 min Cook Time: 1 hr, 5 min
Ingredients:
CRUST:
1/3 cup salted butter, softened
1/3 cup granulated white sugar
1 large egg
1 1/4 cups all-purpose flour
FILLING:
Two 8-ounce packages cream cheese, softened
1/2 cup granulated white sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1/2 teaspoon vanilla extract
3 large eggs
TOPPING:
1 cup sour cream
1 tablespoon granulated white sugar
1 teaspoon vanilla extract
berries for serving, optional
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare the crust: In a large bowl, use an electric mixer to beat the butter
and sugar until light and fluffy; blend in the egg. Add the flour and mix until
well- combined. Spread the dough on the bottom and 1 1/2-inches up the sides of
a 9-inch springform pan. Bake for 5 minutes.
3. Prepare the filling: In a large bowl, use an electric mixer to combine the cr
eam cheese, sugar, zest and vanilla at medium speed until well-blended. Add the
eggs, one at a time, mixing well after each addition. Pour the filling on top of
the baked crust. Bake for 50 minutes.
4. Prepare the topping: Stir together the topping ingredients in a
nd spread evenly over the baked cheesecake; continue baking for 10
ve from the oven and set on a cool stove. Loosen the cake from the
n; cool before removing the rim of the pan completely. Chill for a
ore serving.
5. Serve with fresh berries.

medium bowl a
minutes. Remo
rim of the pa
few hours bef