Blogtober (Day 4): My top 10 September Favorites

Screen Shot 2014-10-03 at 1.02.14 PM

Watch the video

Hello beautiful readers, today is day 4 and i am so nervous to show you what i filmed for all of you. This is something i’ve never done before and i was so scared (in a good way) while i was filming. First of all, i am not used to speak that much in front of a camera and second i felt that i wasn’t really explaining the products. Anyway, i hope you enjoy it and it gives you a better idea of the things i enjoy and maybe you give these products a chance 🙂 Have an amazing night!

sig

Advertisements

Natalie’s Recipes: French Silk Pie

SAMSUNG CAMERA PICTURES SAMSUNG CAMERA PICTURES SAMSUNG CAMERA PICTURES SAMSUNG CAMERA PICTURES

Hello guys! 

It feels like i have been away for years… But life as always gets in the way and i am really glad i am posting, blogging relaxes me and it makes me enjoy myself for a little bit. I have been really happy though, my family came to visit and we had an amazing time filled with baking nights, exploring the city and just simply enjoying their company. 

This recipe is really one of my favorites and for some reason i feel that is perfect for summer nights, and the amazing thing about it is that does NOT require an oven! 

I remember the first time i made this recipe with the help of my cousin dani, it was my 3 month anniversary 🙂 and i remember my boyfriend said that was the best pie in the history of pies! I hope you try it and enjoy it! 

Ingredients
♡Crust: ( i cheated and i bought mine at the store)
12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
♡Filling:
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
♡Topping:
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

For the crust: Preheat the oven to 350 degrees F.

Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.

For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

It is important for the bowl and ingredients to be cold for the next stage of making the filling–to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

SAMSUNG CAMERA PICTURESsig

 

Tiramisu Cupcakes♡

SAMSUNG CAMERA PICTURES

 

This week was all about planning the best recipes to celebrate my uncle’s birthday. We wanted something just delicious, and also something that we knew he loves.

The cupcakes turned out delicious, and even though this recipe is not really simple it was totally worth it!

It really combines my two favorite things, Tiramisu and Cupcakes. We hope you guys enjoy the recipe, and don’t hesitate and try it out…

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

 

SAMSUNG CAMERA PICTURES

 

SAMSUNG CAMERA PICTURES

 

SAMSUNG CAMERA PICTURES

Recipe

White Cupcakes

1 ½ cups all-purpose flour
1 cup cake flour (you can use all-purpose if you need)
1 TBSP. baking powder
1 tsp  salt
½  cup unsalted butter, at room temperature
¼ cup vegetable oil
1 ½ cups granulated sugar
1 tsp vanilla extract
1 cup whole milk
5 egg whites

Sift together flours, baking powder and salt in a medium bowl; set aside.
In a mixing bowl (if using a stand mixer use the paddle attachment), cream butter and sugar until light and fluffy, about 3 minutes.
Add vanilla extract and beat until incorporated.
In a liquid measuring cup, combing vegetable oil and milk.
Add flour mixture and milk/oil mixture alternatively to the mixing bowl. Beating on low speed after each addition.
Pour mixture into a large bowl. Scrape down to make sure you get all of the batter.
Clean out bowl and switch to whisk attachment.
Beat egg whites until stiff peaks form.
Fold 1/3 of the egg whites into the batter, to “lighten” the batter. Gently fold in the remaining egg whites.
Grease and lightly flour muffin pans. Fill each cup half full.
Bake at 375 degrees for 18 to 20 minutes or until done.
Cool on a wire rack.

Espresso Chocolate Mousse

2 cups chilled heavy cream
4 large egg yolks
4 TBSP sugar
2 tsp espresso powder
8 oz fine-quality semisweet chocolate, finely chopped

Heat ¾  cup cream in a 1-quart heavy saucepan until hot.
Whisk together yolks, sugar, espresso powder, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined.
Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl.
Melt chocolate in a double boiler, stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 ¼  cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Mascarpone Frosting

2 cups heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
1 ½ cups powdered sugar

Using and electric mixer, whip the cream until stiff peaks form.
In a mixing bowl, fold 2/3 cups of the whipped cream into the Mascarpone cheese, along with the powdered sugar.
Add remaining cream. Blend until cream is fully incorporated.
Place in refrigerator until ready to frost.

Assemble:
Fill cupcakes with Espresso Chocolate Mousse filling. Place top back on top of cupcakes. Brush top of cupcake with coffee or espresso. Go light on this as they are fresh cupcakes, and not hard like most ladyfingers. You don’t want to soak them.
Frost top with Mascarpone Frosting.
Sprinkle cocoa powder on top of cupcakes.

Here is the link where we found this recipe: http://www.culinaryconcoctionsbypeabody.com/2009/06/19/life-well-waist-altering/

Enjoy!!:)

sign

 

Chocolate Chips Cookies♥

Image

Watch how to make these cookies here.

I know you probably think that we are crazy for making cookies just to celebrate a nice weather day, but the true reason is that we have been trying to make these cookies for so long. Baking is something that brings us together since we were little, specially if is a cookie with a glass of soy milk.

The best thing about this recipe is that the longer you keep it in the fridge, the better the cookies are gonna taste. Also making soft and gooey cookies is always hard, but this one has it all.

Now my next goal is to find the best recipe for soft sugar cookies, so if you have one please be kind and share :)!

 sign