recipe

I was absolutely in love the first time I saw these little cakes and the molds! These delightful little cakes are based in French financiers but are a little lighter and are also quick and easy to make. The basic Friand is an almond base and what then make these then stand apart is the wealth of variations. Make a traditional Friand in a miniature tins but you can use a mini muffin tin. You can serve Friand as part of an afternoon tea or with a cup of tea or coffe. And of course are perfect for parties, picnics or in a lunch box. Note:  I bought my molds in Amazon. com and my favorites are these you  see here, but I have  a silicone mold that is good too! Adapted from : Food to Love  Ingredients 1  cup icing sugar  1 cup almond meal 1/2 cup self raising flour 1/4 cup poppy seeds 2 oranges finely grated zest 125 g melted butter 6 egg whites Orange syrup 1 cup water 1/2 cup orange juice 1 cup sugar 1 orange peeled strips of zest Method Preheat oven to moderate 180°c (356 °F) Lightly gre

This is another dessert  I made with frozen cherries (they can also be with tined cherries) here is not yet time for cherries (the trees are just blooming) It is a variety of the Black Forest cake, it is absolutely delicious and it is not difficult to do. . When I was very small my favorite cake was Black Forest and my mom always made it or bought it for my birthday. (Oh my mom .I miss her so much, every day.) I am posting it as a tribute to our Independence Day, which is September 18th. To chileans here and out Happy Independence day) Have everyone a very good weekend, hugs Adapted from : Woman's day kitchen Ingredients 350 grams   (12 oz) pitted  frozen cherries or drained canned black cherries 1/2 cup sugar 2 cups cold heavy cream, 1 can sweetened condensed milk 1 teaspoon pure vanilla extract 114 grams (4 oz ) bittersweet chocolate chunks Method Place the cherries, sugar and 2 tablespoons of water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, st

I love cherries too much and even here in winter I make desserts with cherries (or cakes, or strudell) the thing is that although they do not believe in this dessert I work with frozen cherries (it can be made with frozen cherries or of jar) what I made? First, thaw them a little at natural temperature and wash a littel.  Then when they were ready in the desserts  I glazed them  with a little jam. I love them! Source :   receta de Gloria Frugone Revista Ya Ingredients 400 grams of cherries canned or frozen 1 cups heavy cream 1 cup greek yogurt 300 grams of ricotta (or cream cheese) 4 eggs 3/4 cup of icing sugar 1/2 teaspoon ground cinnamon 1 teaspoon vanilla 1 teaspoon orange zest mint leaaves to garnish Method In a bowl, mix  the ricotta with icing sugar until is creamy. Gradually add the greek yogurt , heavy  cream , orange zest, cinnamon and vanilla  and finally the eggs adding them one by one. Fill the bottom of each rameki with cherries. Then pour over the batter. Bake the rameki