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POSTRE DE HIGOS HELADO CON MANJAR, NUECES, CREMA Y CHOCOLATE No me digan nada malo de este postre, no acepto críticas 😁 Es que realmente quedó un espectáculo, en sabor y apariencia! Los ingredientes son sin cantidades, la idea es que les quede cremoso y el sabor equilibrado, pueden probar para ver que tal les está quedando, si le falta manjar o crema, depende de uds. INGREDIENTES: Higos frescos Nueces en trozos grandes Manjar Crema de leche Chocolate semi amargo derretido. Lo dejan en el freezer toda la noche, queda una especie de helado cremosito. En el video el paso a paso 🎥

Fuente: Cecilia Juricic (@lachichicocina)

#recetas #pasteleria #helado #recipe #dessert #ice cream #higos #figs #manjar #dulce de leche

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People with low spoons, someone just recommended this cookbook to me, so I thought I'd pass it on.

I always look at cookbooks for people who have no energy/time to do elaborate meal preparations, and roll my eyes. Like, you want me to stay on my feet for long enough to prepare 15 different ingredients from scratch, and use 5 different pots and pans, when I have chronic fatigue and no dishwasher?

These people seem to get it, though. It's very simple in places. It's basically the cookbook for people who think, 'I'm really bored of those same five low-spoons meals I eat, but I can't think of anything else to cook that won't exhaust me'. And it's free!

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Streusel Pumpkin Pecan Bars

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"Hot Toddy" o Whiskey Caliente

Ingredientes:

– 3/4 taza de agua – 1.5 oz (45 ml) whiskey – 2-3 cucharadas de miel – 2-3 cucharadas de jugo de limón – rodaja de limón o canela en rama para decorar

Preparación:

1. En una tetera o sartén lleva el agua a fuego lento. Ojo, no hervir!! Sólo calentar lo suficiente. 2. Vierte el agua caliente en una taza. 3. Agregue el whisky, 2 cucharaditas de miel y 2 cucharaditas de jugo de limón. 4. Revuelve hasta que la miel haya desaparecido en el agua caliente. 5. Prueba, y si es necesario, agrega 1 cucharadita de miel para obtener más dulzura, y / o 1 cucharadita más de jugo de limón para darle más sabor. 6. Decorar con una rodaja de limón o/y canela.

Fuente:

#receta #tragos #hace un calor del mil orto pero igual me tinca prepararlo #recipe #cocktail

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mxriyum_

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Nutella Donuts (Ponchiks)

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Ingredients

Graham Layer

1 ½ cups or 190g cups graham cracker crumbs

⅓ cup or 80g butter unsalted

Caramel Layer

1 cup or 200g sugar

¼ cup heavy cream

½ cup or or 113g butter can use salted here reduce fine sea salt to 1/4 tsp

1/2 teaspoons fine sea salt

1 teaspoon pure vanilla extract

Marshmallow

2 envelopes or 17g powdered gelatin

⅓ cup or 85g cool water for the gelatin mixture

1 vanilla bean or 2 teaspoons pure vanilla extract

⅓ cup or 88g cup water for the sugar

¼ cup plus 1 tablespoon or 95g g honey

226g or heaped 1 cup brown sugar

¾ tsp fine sea salt

100 g dark chocolate chopped fine

Method

Line a greased 8 or 9” square pan with parchment paper on both sides so they overlap. Preheat the oven to 350 F.

Make the graham crumb layer

Grind the crackers into crumbs and melt the butter. Combine them until the mixture is like wet sand. If it seems overly dry, add a bit more melted butter.

Press the mix into the bottom of the pan in an even layer.

Bake for 10 minutes then let cool completely before you make the caramel.

Make the caramel

In a deep pot, add the sugar. Squeeze a few drops of a lemon over the sugar and use a wooden spoon to stir it until it’s mostly mixed. Turn the heat on to medium.

Warm the heavy cream in the microwave, just for about 30 seconds. Have the other ingredients closeby for the caramel when it’s ready.

Stir the sugar frequently as it melts and darkens. Once it is all liquid and amber colored, let it cook for another minute (the longer you leave it the deeper the flavor but if left too long, it will turn bitter).

Pour the heavy cream in very slowly, stirring as you do. The caramel will bubble up so be careful. Lower the heat, then add the butter and salt and stir until smooth. Take off the heat and add the vanilla, stir to combine. Pour caramel over the graham layer and set aside to firm up.

Make the chocolate marshmallow layer

In a small bowl, add the cool water and the vanilla scrapings (or extract). Then add the gelatin and whisk to combine. Set aside.

In a deep pot, add the sugar, water, salt, honey and scraped vanilla bean (if you used a bean). Set over medium heat and stir until combined. Clip a thermometer to the pan and let cook until the mix reaches 245-250 F. Pour into the bottom of a stand mixer bowl and remove the vanilla bean. Let cool for just a minute then add the gelatin (it should be one big glob now) and attach the whisk.

Whisk on low to start, then work up to medium and let it whip. Meanwhile, heat the slowly chocolate until almost, but not fully melted (I do this in the microwave) and stir until smooth. Let cool slightly.

After about 10 minutes of whipping the marshmallow should be thick, shiny fluff. Pour in the cooled, melted chocolate and give it a couple of big, strong strokes so it swirls a bit.

(If the caramel has gone very firm and cool, set it in the oven to warm up and loosen a bit so the marshmallow layer will adhere to it better.)

Pour the marshmallow over the caramel and gently get it into an even layer.

Set the bars aside for about 4 hours to firm up. To slice, warm up a knife under hot water and dry it (a little oil on the knife helps cut through the marshmallow without sticking).

Store bars in the fridge if making them ahead of time. These slice best at room temperature.

CARAMEL S’MORES BARS

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fun fact if you have leftover curry but no rice you can cook pasta in salted chicken broth and then after straining mix the curry in like a sauce and it will make you cum so hard you see the opalescent patterns of heaven

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Eating like a Mediterranean merchant

Sourdough Fig Toast with Almond Cream Cheese (Vegan)

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Ingredients:

* 60 g. Unsalted Butter

* 60 g. Powdered Sugar

* 100 g. All purpose Flour

* 13 g. Grounded Almond

* 1/2 tsp. Salt

* 20 g. Whole Egg

* Food gel coloring (I use Red, Orange, Blue, Green)

Instructions:

1. Add room temperature unsalted butter and powdered sugar in mix bowl. Fold until well combined.

2. Sift all-purpose flour, salt and ground almond into the mixture. Mix until well combined

3. Add egg into the mixture. Using hand, knead gently into a ball.

4. Divide the dough in to 5 doughs, 1 large dough and 4 small doughs (about 20 g. each).

5. Roll the large dough on a lightly floured flat surface. Flatten it into 6*6 inch squared. Wrap the dough in parchment paper and chill in freezer for at least 30 minutes.

6. Add food gel coloring into each small doughs. Knead until fully incorporated.

7. Remove main dough from freezer. Shape colored doughs into your favorite shape (I made flowers, cherries and leafs). To Assembling cookies, gently tap each shape onto fattened dough. Roll the dough to smooth the surface. Wrap it in parchment paper and chill in freezer for 20 minutes.

8. In the meantime, preheat oven to 160C.

9. Remove the dough from freezer. Cut the dough into 2*2 inch squared.

10. Place the cut outs on a parchment paper lined cookie sheet.

11. Bake in 160C oven for about 15-17 minutes.

12. Let cool before serving. Enjoys!

Video:

cs.desserts

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Sablé

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Equipment

9x9-inch Cake Pan

Pyrex 8-Piece Mixing Bowl Set

Ingredients 

▢ 2 to 2 ½ cups fresh blackberries or frozen, thawed and drained

▢ 1 cup granulated sugar divided use

▢ ½ teaspoon pumpkin pie spice

▢ 1 ¾ cups Bisquick mix

▢ 1 cup whole milk

▢ ½ cup unsalted butter melted

Instructions

Preheat oven to 350°F. Spray a 9x9-inch pan with cooking spray. Set aside.

In a bowl, stir together the berries, ½ cup of the sugar, and the pumpkin pie spice. Let rest for 15-20 minutes, stirring occasionally.

In a separate bowl, whisk together the rest of the sugar with the Bisquick mix and whole milk until well combined. Whisk in the melted butter and pour the batter into the prepared pan.

Evenly sprinkle the sugared berries over the top of the batter, making sure to include any sugar that may be remaining in the bowl. If desired, you can sprinkle the top with coarse sugar.

Bake for 50-60 minutes or until golden on top. Best served warm with a scoop of ice cream.

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 465mg | Potassium: 222mg | Fiber: 4g | Sugar: 42g | Vitamin A: 669IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 1mg

Easy Blackberry Cobbler