Tuesday, December 8, 2015

Sugar Cookies

These cookies are such a hit anywhere I take them! They make a perfect Christmas cookie or for any time of the year.

3/4 cup (187.5 gms) unsalted butter
1 cup powdered sugar
2 eggs
1/2 teaspoon vanilla extract 
1/2 teaspoon almond extract (I buy mine at Taste of America but think that you can find it at cake supply stores such as For My Cake)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt


almond extract, vanilla extract, powdered sugar


 First cream the butter in a large bowl

Then add the cup of powdered sugar and cream together. Add the eggs and the extracts and mix well. Then add the flour, baking powder and salt and mix it all together with the beaters.

Divide the dough in two parts, wrap each part in plastic and refrigerate several hours or overnight.

After the dough has chilled, put down plenty of flour on your working surface, and roll out to 1/8 inch thick.

Cut out your desired shapes and place them on your baking sheet that has been lined with parchment paper.

Bake in a 375º oven for about six minutes. Remove from the oven and let cool before decorating.

To make the frosting:

In a large bowl cream 1/3 cup (83 gms) unsalted butter. Add two cups powdered sugar and mix well with the beaters.

Add 1/4 cup milk and 1 teaspoon vanilla extract and mix together. Then add another 2 1/2 cups powdered sugar. Mix together and add more milk as needed to reach the desired consistency.

You can mix in food coloring if you like:

Frost and decorate cookies as desired.


Yo uso unos vasos de medida que un vaso es aproximadamente como un vaso pequeño de Nocilla, pero pondré las medidas tambien en gramos.

187,5 gramos mantequilla sin sal (3/4 partes de una pastilla de mantequilla)
1 vaso (125 gramos) de azucar glas 
2 huevos
media cuchara de té de extracto de vainilla
media cuchara de té de extracto de almendra
2 1/2 vasos (375 gramos) harina
1 cuchara de té de levadura en polvo
1 cuchara de té de sal
 extracto de almendra, extracto de vainilla, azucar glas

Como se hace:
Primero, en un bol bates la mantequilla con batidora:

Añades el azúcar glas y lo vuelves a batir. Luego añades los huevos y los dos extractos y lo bates otra vez.  Añades ahora la harina, la levadura en polvo y la sal y lo mezclas todo muy bien.

Divide la masa en dos partes, envuelve las dos partes en plástico y déjala enfríar en la nevera varias horas o hasta el día siguiente.

Cuando está fría la masa, pon bastante harina en la superficie donde vas a trabajar y extiende la masa a 3 mm de gordura y córtela con los moldes que desees.

Pon las formas en una bandeja de horno en la que has puesto papel vegetal. Hornéelas a 190º durante unos 6 minutos.

Para hacer la cobertura de las galletas:

En un bol bates 83 gramos (la tercera parte de una pastilla) de mantequilla sin sal. Añades dos vasos (250 gramos) azucar glas.

Añades una cuchara de té de extracto de vainilla y 1/4 vaso (60 ml) leche y mézclalo bien. Añades 2 1/2 vasos (300 gramos) más de azúcar glas y lo mezclas. Añade más leche si es necesario para obtener la textura deseada. 

Puedes añadir colorantes si quieres:

Decora las galletas como quieras.

Saturday, December 5, 2015

Homemade Refried Beans

I got tired of having to make a special trip to Carrefour every time I needed to buy refried beans, and of spending a small fortune on each can. So, I decided to try and make my own from scratch with ingredients I can find in Mercadona or Consum for a fraction of the price. I loved the results!

1 jar of cooked pinto beans
1/2 cup (125 grams) butter
1/2 cup chopped onion
1 tablespoon cumin
1/8 teaspoon cayenne pepper


Drain and rinse the beans in a strainer and set aside

Melt the butter in a large frying pan. When melted, add the onions and cook until the onions are soft and then add the beans and cook for a few more minutes.


Sprinkle with salt, pepper, cumin and cayenne pepper and then puree the mixture with the immersion blender.

Sunday, November 29, 2015

How I make my own pumpkin spice latte

First I put some milk in a large glass, and then I add a spoonful of pumpkin puree (which I make myself by baking whatever type of pumpkin or squash I have available at my local grocery store until it is soft and pureeing).
Then I add a little sugar and shake in a tiny amount each of cinnamon, ginger and nutmeg.

I microwave it until it is warm and then mix it for a minute with the frother.
Add hot coffee and enjoy!

Friday, May 8, 2015

Homemade Pizza Crust

The pizza crust that they sell in the refrigerator section of Mercadona is great in a pinch, but if you have a little extra time why not make your own? It is a real treat and much faster and easier than you probably imagine.

Homemade Pizza


3 1/4 cups all purpose flour
1 package yeast
1 teaspoon salt
1 cup warm water (120º to 130º F or 50º to 55º C) I use a meat thermometer I bought in the United States to measure the temperature.
2 tablespoons olive oil

This is the yeast that I use:


In a large mixing bowl combine 1 1/4 cups of the flour, yeast and salt. Add the warm water and olive oil.  Mix it together very well with a spoon, add the remaining two cups of flour and mix together until well blended.  With the dough hooks knead the dough together for about five minutes adding as much extra flour as needed to form a nice, stiff dough.  (you can also knead by hand on a floured surface if desired.)
Divide the dough in half, place on a lightly floured surface, cover with plastic wrap and let rest for ten minutes.

Grease a baking sheet with olive oil, place one of the dough halves on the baking sheet and with the palm of your hand pound the dough into a thin, circle shape.  Top with sauce (I love the jarred tomato with oregano and basil pasta sauce from Mercadona), toppings and cheese. Bake in a preheated 425º oven (220ºC) until the cheese is brown and bubbly, about 12 minutes.
Easy and delicious!

Saturday, May 2, 2015

White Chocolate Macadamia Nut Cookies

Recipe: White chocolate macadamia nut cookies


1/2 cup (125 g.) butter, softened
1 cup brown sugar
1/2 cup finely minced coconut flakes
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (3 - 75 g. bars) white chocolate, chopped into small pieces
1 cup macadamia nuts, chopped


Cream together the butter and sugar, then add the coconut, egg, milk and vanilla and mix well.

Add the flour, baking soda, baking powder and salt, and mix together with the electric mixer until a dough is formed.

Mix in the white chocolate and macadamia nuts.

Drop by spoonfuls onto a baking sheet. Bake in a 300º oven ( 150º C) for 12-14 minutes. They should be starting to brown around the edges but be soft in the center.


Monday, September 23, 2013

Apple Coffee Cake recipe

Apple Coffee Cake

2/3 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 apples, peeled and finely chopped (food processor works great!)
1 egg
1/2 cup applesauce (I used one container of baby applesauce)
1/4 cup chopped walnuts

1/4 cup brown sugar
1 tablespoon all-purpose flour
1 tablespoon whole wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon (15 grams) butter
1/4 cup chopped walnuts

Butter and flour a 9-inch round baking pan.

Mix together the dry ingredients (2/3 cup flour, 1/2 cup whole wheat flour, baking soda, 1 teaspoon cinnamon, salt and granulated sugar).  Add the finely chopped apple, the egg, the applesauce and 1/4 cup chopped walnuts and stir until combined.  Pour into the prepared pan.

Mix together the brown sugar, the 1 tablespoon flour, the 1 tablespoon whole wheat flour and the 1/2 teaspoon cinnamon.  Cut in the butter and stir in 1/4 cup chopped walnuts. Sprinkle over the batter.

Bake for 30-35 minutes in a 350º (175ºC) oven until a wooden toothpick inserted near the center comes out clean.