recipe

If you ask me right now  which season I like best, I would say it is autumn so far.  Sincerely at this time I would be happy to be in Autumn and winter will come. But we are at the end of spring and starting with a very hot summer ,  and   with all the problems we are living here  in our  country now   is very hard. (Many fights here in many sites that is worry me) You can go out one day and you do not know if there will be subway or buses.  Or maybe you have an appointment with the kinesiologist and nobody tells you that he left earlier or that date was suspended, anyway. And when you ask why happens this, all say but you know the times we are living. Im not agree with it. In the middle of this I try to keep doing things like baking, reading and pray (like always reading is my my joy) And  I pray a lot by different reasons. Please pray   for for our country  we need it.  I made my first strawberry jam and I hope...

I love ice cream and I say it with pleasure!  I have not done much this last time but I craved raspberry ice cream and I loved this recipe with Greek yogurt.  The  color of raspberry is amazing! and natural of course .  I  know I have become more  demanding for ice cream but I love when  they are delicious and natural. I recommend this recipe for easy and delicious. The only thing   take your  time to remove the ice cream  of  the freezer before serving. Will be more softer. About my health, better, today I started with the kinesiologist, it is very fun because in the same room there are several more persons but he was very nice with me and did not make me suffer much. It gives me hope. I will go  three times a week- Lots of hugs and kisses to all!  Adapted from:  All thats jas.com Ingredients 2 cups frozen of fresh raspberries 2 cups plain full fat greek yogurt 3/4 cup condensed milk 1 teaspoon lemon juice Metho...

  This is another recipe I wanted to make some time ago and finally I could because my arm is better although it still hurts. (The doctor says it takes several months to get well again but really I feel better) About these delicious mini bundt cakes I used small molds that can be found in E-bay here  or Amazon. They are made of silicone and that's why they are good for unmolding, but you could also make a big bundt cake in one mold  with this recipe. In many parts you still have blueberries and in this recipe you can use fresh or frozen.  I always freeze berries  in the summer to have in our winter. Send you greetings and hugs to all who stopping  by here. Thank you! Source  : Pennies into Pearls Recipe Blueberry mini bundt cakes Ingredients 7 tablespoons butter (room temperature) 2 cups sugar 4 eggs (room temperature) 1 teaspoon vanilla 2 1/2 cups all purpose flour  2 1/4 tsp baking powder 1 cup whole milk 1/2 cup plain or greek yogurt 2 tablesp...

Finally after almost   3 weeks when I could not do almost anything or write or make a post on my blog  I am slowly starting to use more my right hand.  The problem when I fell was on my right shoulder but you already know that the arm is a whole. I still use sling but I move more and cook more (with my left hand) so I made this dessert to go back. Thank you for all your greetings and messages, they helped me to be more animated in a time that I feel useless. Lots of love xo Note: this dessert is with pomegranates and strawberries but you can use only strawberries  or other delicious berries. Source  :   Le Creuset recipes.co.za Pomegranate and strawberry semifreddo Ingredients 4 free range eggs separated 3/4 cup  sugar  2 teaspoon vanilla extract  1/2 teaspoon cream of tartar 1  1/2 cup cream whipped 150 grams strawberries blitzed to a pulp 100 grams  pomegranate rubies (or blueberries or raspberries) Method Place the egg yolks...

I love blueberries and all  berries.  Today a really french recipe. For this dessert also use frozen blueberries because although it has been found fresh you must freeze them if you don't use right now. (same as raspberries)   The summer heat has dropped a little but we still continue with those terrible fires especially in forests. I hope they are finished. And I know that for many of you Spring is already close. Spring is a beautiful season. I wait for my autumn :) A hug for all !  adapted from coupdepouce.com Ingredients Blueberry puree 2 cups  frozen (or fresh) blueberries 1/2 cup of sugar 1 tablespoon cornstarch 1 1/2 tablespoon lemon juice 2 strips of lemon zest Graham crust 2 cups graham cracker crumbs 1/4 cup of sugar 1/2 cup melted butter Cheese filling 8 oz (228 grams) cream cheese 1 cansweetened condensed milk 1 cup sour cream 1 cup greek yogurt 1 teaspoon vanilla Method Mlueberry puree  In a small saucepan combine the blueberries,sugar,starch, j...

Hello everyone, sometimes  is difficult  publish the recipe but finally Im here ! Sometimes I feel  a little  tired, there are so many things in the summer and  in the countryside there are many work that you will see from the usual in a house.  But I'm sure I love cooking and baking even if I'm tired. This recipe (from Martha Stwart)   was taking advantage of abundance of plums (I also made raspberry / plum jam) I have that thing of  try not losing fruit. Well this cake was delicious  and  go fast! keep this recipe for when you want to make it, you can also make it with raspberries only ( Im using frozen raspberries) Love and hugs for all and thanks by coming!! Adapted from : Martha Stewart recipes Ingredients Pate sucree 1 1/4 cups all purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/4 teaspoon kosher salt 1/2  cup cold unsalted butter cut into pieces 1 large egg yolk 2 tablespoons ice water plus more if ...

I love lemon, always (I cant live without lemons) so today I offer you this delicious dessert of lemon and blueberries, and basil (the blueberries I used are frozen) Basil is really nice in some sweet recipes and of course I love in pizzas, and others. It is a dessert for all seasons, for those who have a terrible cold in Europe and North America and those who die of heat here in South America , Australia and New Zealand and other countries as well. Love you all! Source: California  Giant berry farms Ingredients 1 1/2 cups crushed square shortbread cookies or others 4 tablespoons unsalted butter melted 1 cup frozen (or fresh) blueberries, additional for garnishing 1 tablespoon water 7 tablespoons sugar, divided 1 teaspoon crushed dried or fresh basil leaves 3 eggs room temperature 1 can sweetened condensed milk 1/2 cup fresh squeezed lemon juice 1/4 teaspoon crean of tartar fresh basil leaves for garnishing Method Heat oven to 180° C ( 350° F) Place crushed cookies and melted butt...

Here we all love lemon curd and this recipe fascinates everyone. Seriously.  I also like that it is mixed with Greek yogurt and it is delicious and lighter, on top you can bring strawberries or raspberries. I use some fresh  and other  frozen. No problem.  You can eat for breakfast or dessert, delicious. This is the typical dessert that can be made at any season of the year depending on the fruits you have (I keep freezing cherries) Hugs for all !! and thanks by be there dears! adapted from : BBC good food Ingredients 4 servings 300 g jar lemon curd (I make my own ) recipe below 500 g greek yogurt  300 g. fresh or frozen strawberry or raspberry 1 tablespoon icing sugar Method  Lemon curd and yogurt fool Put the lemon curd and yogurt into a bowl. Fold together slowly for a rippled effect. Divide the mixture between four glasses and chill in fridge. Mix strawberries or raspberries and icing sugar together and gently crush, then spoon  with their juices ...

A few days ago  was my birthday and I thought it would be good to make a birthday cake especially for my family. This book "  The European Cake Cookbook" is a beautiful book and it is the second time I make a cake of this book. In this case the filling is with pomegranates and raspberries but any type of berry can be used. I made the cake the day before and filled it in and finished the day of my birthday. Someones  were sad when  the cake was over. :) A big hug for all of you dears ! Adapted from : The European Cake Cookbook (Tatyana Nesteruk) We love pomegranate  and find these beauties this season Ingredients For vanilla cake 3/4 cup (170 g) unsalted butter softened 1 cup (200 g) sugar 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup plain greek yogurt 4 large eggs 1 3/4  cups  all purpose flour 3/4 cup almond flour 4 teaspoon baki8ng powder 1/4 teaspoon salt Pomegrante syrup  (you can make a berry syrup) 2 cups pomegranate juice 3/4 cup sugar ...