Blogtober(day 6): 5 ingredient Peanut Butter Cookies ♡ Gluten Free ♡

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I don’t know if i told you this before but i am addicted to pinterest, i can’t remember a day without it anymore. The thing i like to do everytime i find a recipe on pinterest and i am interested on doing it, i try to recreate it with my own touch. My Hubby and I were again craving something sweet for while watching our favorite show and i thought of this recipe for 2 reasons:

1. We love peanut butter.

2. We didn’t want to spend a long time in the kitchen.

This recipe it’s so delicious that you would think that i spent a long time making them, but the truth is that these are the easiest cookies i have ever made.

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Tiramisu Cupcakes♡

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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…

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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!!:)

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Homemade Orange Pound Cake

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This recipe is been in my family for decades. Every person in my family simply loves this pound cake, and the best thing about it is that it really brings us together.

Ingredients

3 cups flour

6 eggs

4 sticks of butter

1 tsp baking powder

1 orange zest

1 cup orange juice

3 1/2 cups sugar

Directions

In a bowl mix the butter and sugar together, and beat until it’s fluffy, add the eggs. Next, pour the orange juice, then add the dry ingredients and beat until is soft. Finally, add the orange zest and fold it in the mixture.

Bake at 350 degrees for aproximately 40 minutes.

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If you ever make this pound cake which i recommend very much, i hope you share it with me :)!

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