Sweet Crepes

I'm so sad and angry today because my mum has killed my blueberry bush. She thought it was dead, and it wasn't, it's just winter!

Trees loose their leaves in winter, come on mum!

I rescued it from garbage and replanted again in a new pot... I hope it will grow again next spring!

Spring, I think I need it more than never. I always said that I like winter (and I love it) but this year, I need a little bit more of sunlight. Spending so much time at home is not as good as it may seem. 

I do really need a job! Come on Spain! A Physicist is waiting!

Anyway, we are here not to here me complaining but for nice sweet treats to bake, eat and enjoy.

So today would have been a very nice day to prepare something with blueberries, but I did it in the last post, and I don't want to be so blueberry-boring (but I must admit that I love blueberries)

That's why today I decided to rescue an old recipe from my Spanish blog and bring it here for you.

Here you have Sweet Crepes.

Sweet Crepes

INGREDIENTS (for 5 crepes)

           

· ½ cup (63g) of all purpose flour

· 1 tsp (10g) of sugar

· 1 egg

· 1 cup (240ml) of milk

· 2 tbsp (30g) of melted butter

· ¼ tsp (1g) of salt

Method

This is one of the easiest recipes ever!

For breakfast, for dinner, or just because you want something sweet and quick!

In a bowl combine all the ingredients, all together, don't worry mixing wet separate from dry, just use a whisk to combine everything, until there are no more lumps in the batter.

Next rub some butter on a big pan, 23cm of diameter is a nice size, but you can make them smaller, but you'll have more than five.

Put some of the batter on the pan and swirl it to cover al the surface with a very thin layer, because crepes must be thin.

Place on the fire until the borders turn brown and some bubbles appear in the center, that's the moment when you should flip it over. Use your hands to flip. Just use an spatula to lift an edge of the crepe from the pan and using your fingers, flip it! It's too easy!
Then wait another minute or so, until you feel is completely done.

And that's all! Now you have to thing how to fill them.

Here you have some ideas:

· Cream cheese, slices of banana and honey
· Melted chocolate and some sliced bananas.
· Rub some butter while the crepe is warm and sprinkle some lemon zest and powder sugar.
· Nutella
· Whipped cream with peaches.
· Vanilla ice-cream and maple syrup
· Sliced apples and caramel sauce
· Lemon curd and raspberry jam
· ...

I can spend the whole day just combining flavors I love. Just combine yours and of course, enjoy.

Lemon Blueberry Mug Cake

Hi!!

I've been so so so out and I have to say that I'm so so so so sorry for that.

Very difficult December.

But here I a once again, and I'm ready to put some sweetness in your new year.

Did you enjoy your Christmas? I really hope so!

Today I'm going to show you something that must be forbidden. A little cake, in a coffee cup or a mug, mixed quickly with a fork and microwaved.

It took less than... 7 minutes¿? to eat and enjoy! Couldn't be more awesome.

Lemon Blueberry Mug Cake

INGREDIENTS 

· 3 tbsp of all purpose flour

· 3 tbsp go white sugar

· 1 eggs

· 2 tbsp of light oil
· 1 1/2 tsp of lemon juice

· 1/4 tsp of baking soda
· 1 tsp of lemon zest
· 1/8 tsp of salt
· 3 tbsp of blueberries (fresh or frozen)

METHOD

See how quick it will be.

Put in a mug the dry ingredients, flour, sugar, salt, baking soda and lemon zest. Mix well with a fork. Add the oil, the egg and the lemon juice and mix with the fork until everything is incorporated. Finally, add the blueberries and fold them in gently.

The batter is done!

Put in your microwave at 800W for 2 minutes. You will se how it rises while the microwave is on, but it will deflate a bit at the end, don't worry. Check with a toothpick if it's done inside. If it's not, just microwave it for 30 seconds more, and repeat the checking.

Once is done, you can frost it with cream cheese frosting or make a lemony glaze tu put on top (the top will not be as beautiful as a baked cake, so maybe you will want to cover it).

For the lemon glaze, mix 2tbsp of icing sugar with a tsp of lemon juice and pour it over the cake. Then, garnish with some blueberries or a slice of lemon.

And enjoy. It is amazing. Even warm it's so tasty and delicious!

Nutella Cheese Cake

Hi everyone! 

Last weekend was my Bday and I could not write a new recipe because I was so busy preparing and preparing, but here I am again.

This week hasn't been so stressful. I already have my Physics Title, and keep looking for a job. I also went shopping, I needed a new shirt and something elegant, a vest... maybe new shoes... And I have my final look for that special day. My mum is so excited! 

To celebrate this amazing and special days I am living, I want to share with you an amazing (too) cake I made recently.

It is a big (LARGE) Nutella Cheese Cake! And it also is the first cheesecake I'm posting here. And also this is going to be my first Gluten Free Cake.

So let's get started!

Click aquí para ver la receta en español.

Nutella Cheesecake

INGREDIENTES

           

· 130g of digestive biscuits ( gluten free if you prefer)

· 50g of melted butter

· 750g of cream cheese (full fat)

· 2 tbsp (20g) of all purpose flour (Use cornstarch to make it gluten free)

· 3/4 cup (150g) of sugar

· 300g of Nutella

· 3 eggs

· 1 tsp of vanilla 

· 1/2 tsp of salt

PREPARACIÓN

This is going to be amazing. You don't even want to stop eating!

First, we have to start preparing the crust. Process or crash the biscuits until they look like sand. Pour the melted butter and mix them well. Use a fork to avoid clumps.
Then, transfer to your baking pan and cover the bottom with the mixture. You can also go up the wall of the pan. Press them down with a measuring cup, a spoon or a glass.

To bake a cheesecake, you have to use a 23cm (9inches) springform pan with removable bottom. It will be the easiest way to remove the pan without breaking the cake. Don't mess up!
Once is packed, place it into de fridge while the filling is prepared.

Now, turn on the oven to 160ºC (320F) to preheat it. As you see, it is a low temperature (instead of the "classic" 180ºC, 350F) so this cake will take a long time to bake completely.

Take your biggest bowl to prepare the filling in it. You can make this filling by hand with a wooden spoon or a rubber spatula, with a hand mixer or even with a stand mixer. You choose!

Mix the cream cheese with the nutella, the sugar, the salt and the flour (or cornstarch). Try not to overheat, this only would put air inside the batter and we don't want that.

Once everything is well combined add the eggs, one at a time, beating between each addiction, and add the vanilla extract with the last one. Beat it making sure you scrape the bottom of the bowl and the sides too.

Transfer the batter into the springform pan and place it into the oven. You'll have to wait an hour and a quarter. 75 minutes until you will be able to look at this gorgeous and amazing cake in the eyes.

To cheek if the cake is done, make sure the center is set. Use a knife or a wooden skewer to check if the center of the cake is wet or not and place it in the oven for three to five minutes longer. But after 75 it should be done.

If you choose an only-bottom-crust you should release the cake from the wall, so use a knife to separate the cake and the pan.

Let it cool completely before you start decorating it, because you want more chocolate on your cake, don't you?

I made this cake twice in a week, so I hace two options for you.

Both start the same way, spread 100g of nutella on the surface of your cake. That will keep the things you put on top stuck.

Fist option: shave white chocolate (or even dark, the one you like) and put it on the nutella.
Second option: put some color, use M&M's to cover your cake.
Or you can make your own option and tell me which one it is. Maybe some raspberries, strawberries?

I hope you enjoy it.

Pumpkin Pie

Finally autumn has come to stay.

Finally is cold and rainy, 

And finally I have received news from university about the last subject I was waiting to pass. And I have done it.

I can finally say that I am a Physicist looking for a job.

No more to say, just celebration!

And I want to celebrate with a nice and spicy pumpkin pie.

Pumpkin Pie

INGREDIENTS 

· 1/2 cup and 1 tbsp of room temperature butter

· 1 3/4 cups of all purpose flour

· 1/2 cup of white granulated sugar

· 1 egg

· 1/8 tsp of salt

· One 425g can of pumpkin puree
· 3 eggs

· 1 1/2 cups of evaporated milk

· 3/4 cup of brown sugar

· 1 tbsp of cornstarch

· 1/2 tsp of vanilla extract

· 1 tsp of ground cinnamon

· 1/2 tsp of ground ginger

· 1/2 tsp of ground nutmeg

· 1/8 tsp of ground allspice

· 1/8 tsp of ground cloves

·1/2 tsp of salt

· 1 cup of heavy cream

· 1/2 tsp of ground cinnamon

METHOD

What a wonderful flavor. I love baking with pumpkin and spices.

First thing you have to do is the crust. This is not the classic pie crust. I wanted to try something different for this pie and I found this one. It needs pre baking but you can do it while you prepare the filling, so it is not a big problem.

In a big bowl cream the room temperature butter with the sugar, just until combined because air is not necessary in this crust. Then you can add and egg, beat it, and then the salt and flour. Beat it until the flour is incorporated. This won't clump into a big ball of dough, it will be crumbly. Place them on plastic wrap and pack them into a disc. Refrigerate for at least an hour.

After that hour, take it from the fridge, remove the plastic wrap and roll it out into a big disc shape, enough to cover the pie dish. Cover it and arrange the border with your favorite pattern.

Now you can blind bake it. Cover with parchment paper and pour some beans inside and place it in the preheated oven at 180ºC (350ªF) for 15 minutes. Then remove the parchment and the beans and bake for 10 minutes more until golden brown.

If you don't want to blind bake it with the beans, you can prick the bottom and sides with a fork and place the dough in the freezer, once you roll it, for 15 minutes. Then place it into the oven for 15 minutes or until it gets a golden brown color.

Anyway, while this is in the oven, you have to prepare the filling.

In a big bowl mix the pumpkin puree with the eggs, vanilla extract and evaporated milk using a whisk. Then add the sugar, cornstarch, salt, and all the spices and mix it very well.

If you are using pumpkin pie spice, use 2tsp. If not, try to use however you prefer. If you don't like any of the flavors, you can leave it out or substitute with a little more of the other spices.

Once the pie crust is done, you may leave it aside for a bit to cool. Then you can pour the pumpkin filling inside and place it into the oven again. The oven must be preheated to 220ºC (425ºF). Bake it at this temperature for 10 minutes and then reduce the temperature to 180ºC (350ºF) and bake for 30 minutes more.

To check if the pie is done, insert the tip of a knife in the filling, close to the border, like 3cm (1 inch) from the border. If it comes out clean the pie is done. Don't worry if the center is a bit wavy, it will finish cooking with the remaining heat.

Leave to cool to room temperature. 

Whip up some heavy cream with a pinch of cinnamon and serve a nice slice of this pie with a dollop of cream on top.

I hope you enjoy it.