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Well as every year, I have made a cake for my cousin Alex for his birthday. I always used to make the cake of goodies, but this year to vary a bit, I did it with cakes and cookies.

In this recipe you will not put the exact ingredients that vary large as we want it and want to include on the cake, but to give you an idea I put a picture of everything that I used.

As the cake was great and to go, what I did was to line a box with foil and sinned with bits of tape.


So.


biscuits before removing the package the place to see what position will the train, although you can always line up.


We took the role the cake, cut a cake in half and place it on another machine to train. To avoid falling nailed him a couple of sticks of kebabs to cut in half.


Now few bits of stick nailed to hold the wheels.


But if you still fall then stick with the help of hot chocolate. To do this we just have to undo a bit of chocolate dessert in the microwave, being careful not to burn us.


The next step would be to stick the sticks into the wagons. The best way is to nail a bit angled so one of the key points which was the center of the cake and the other is opened out.

charge
After the wagons, but with great care if you weigh that much it may break the sticks.

In this case the charges were chocolate coins, gummy candies and cookies with chocolate.


round off scattered throughout the tray, marshmallows, lollipops and chocolate covered peanuts and caramel covered.


And you're now a few pictures from different angles While the result that you see.




And here Alex with his cake and his mother next, small really enjoyed the cake and the elderly as well;)



My daughter also liked Lola, P

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Scones with herbs and mustard

had long been no home baked scones. Is that whenever I do I miss the hand and as most of the account ^ _ ^ ... but I could not resist to them. Just tried a bit in class that the teacher did, and I had to rush home to make ... To my taste is perfect. Slightly crisp on the outside, soft inside.

are an explosion of flavor, a pinpoint sweet, salty cheese, the pleasant flavor of Italian spices and exquisite touch of mustard. It's a scone aromatic and different. At first the combination sounds a bit strange, but we must try, they are really good muyyyy.

Let them eat their own, without accompaniment, just with a good cup of coffee or tea.

Hope you like them as much as me.
Have a good day and a wonderful weekend that is approaching: D



Ingredients: 70 grams

.
butter 40 oz.
icing sugar 25 grs. egg, lightly beaten (beat an egg, separated 25 gr. and keep the rest for brushing the scones)
50 grs.
1 tablespoon milk mustard (I used Dijon)
200 grs.
cake flour 1 teaspoon baking powder
1 / 4 teaspoon salt
2 tablespoons dried Italian herb mix (just any bottled commercial mixture of oregano, marjoram, thyme, savory, basil, rosemary and sage) 3 tablespoons
Parmesan cheese, grated or powdered (You can use the canned perfectly, I used a mixture of both)
Pinch of red pepper or cayenne or paprika (optional)

A little beaten egg for brushing the scones


Prepared

1. Mix the mustard with the milk and set aside.
2. Beat the butter and add sugar and salt. Beat well.
3. Incorporate 25 grams. beaten egg gradually and beat well after each addition.
4. Add flour sifted with baking powder, Italian herbs, red pepper, cheese, and a wooden spoon or paddle, mix, add the milk mixed with mustard at the same time, until well blended and joined in a mass. No need to knead with hands. This mass should not work too.
5. Place dough in a plastic bag or between two pieces of envolplast or plastic film and stretch a bit with your hands or rolling pin until it reaches a thickness of approx. 1 to 2 cm.
6. Take the refrigerator for 1 hour.
7. On a lightly floured board, fold the dough in three, and gently crush with a rolling pin until dough reaches 2.5 cm to 3 cm.
8. With a round mold or shape you want, cut the scones and place into the tray with a little separation.
9. Brush with remaining beaten egg.
10. Carry a preheated oven at 165-170 C for 25 to 30 minutes approx.

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Pears in wine and fresh bread more

In this post I bring you three ways to eat pears in wine. This dessert is a classic that lends itself to many ideas. It is light and elegant, easy to make and very versatile. I also believe that the combination of flavors and aromas, its color, is an excellent choice for the Christmas table.

There are many recipes for pears in wine on the network. This, my teacher Jenny, is marked by the aroma of vanilla, cinnamon, and lemon mainly although I have given a hint of cardamom that is exquisitely.

Pears are my favorite fruits, but in this delightful soaking completely transformed, and I can say that I love ... and combinations we can do with them.

I present three options for serving: alone in the syrup or a sauce of red wine, which also can serve with vanilla ice cream. A tart with almond cream combined with pears in wine, rich muyyyy and jelly, very light and elegant, he knows and looks great.

A bit long entry today, but here goes, happy Sunday!


Pears in Wine

Ingredients: 750 ml

wine
8 pears (ripe, firm, peeled but with the stalk)
200 gr. sugar (can add more if you want more sweet)
skin of two lemons (in large chunks, not shredded)
60 gr.
lemon juice 2 cinnamon sticks 1 vanilla pod
(inside and sheath)
3 or 4 cardamom seeds (optional)



Prepared

1. Place in a pot, sugar, lemon peel, cinnamon, cardamom, inside the vanilla bean, and vanilla bean, along with wine. Bring to a boil.

2. Place the pears and cook for about 30 minutes., Turning to cook evenly. You can click and if they are soft inside, they are ready. Should not be too soft.

3. Cool and store in the refrigerator in their liquid. Preferable to leave to marinate for at least a couple of days in the refrigerator before consumption to absorb the flavor and aroma. You can save well over a couple of weeks or more.
pears can be used together with a syrup or a sauce made from the soaking liquid
For the syrup: bring the liquid to heat and let reduce by half until it forms a light syrup.
For the sauce: 200 grs. maceration wine, 20 oz. sugar and a tablespoon of cornstarch, mix well and bring cold medium heat until slightly thickened)

Serve with ice cream, or make other desserts as I show here today.

These were macerated in wine about 3 days, so the most intense color inside.

Gelatin pears in wine

300 grams of red wine where the pears are cooked in wine

boiling water 200 grams sugar 50 grams
3 sheets of gelatin or 7.5 grams. unflavored gelatin

diced pears to the wine to taste.

Prepared

1.Hidratar gelatin in a little water.
2. Heat the wine macerated pears along with the rest of the water and sugar (approx. 80 C), not boiling. Mix until sugar dissolves.
3. Incorporate gelatin. Mix well.
4. Serve in molds or containers to your liking.
5. You can place pieces of pears in wine, or wait until it thickens and garnish with slices of pear.

These pears I used for gelatin were macerated in wine overnight. The longer the wine will turn darker inside.

almond cream cake and pears in wine

the pie dough:
pie for 8 or 9 inches

240 grs flour
pastry 100 gr.
60 g butter.
icing sugar 60 grs.
egg 1 / 2 teaspoon salt Zest of 1


lemon Preparation:

1. In a bowl, beat butter with icing sugar until the mixture is creamy.
2. Add the eggs gradually, beating after each addition.
3. Add sifted flour, ralladadura salt and lemon, add up to form a dough.
4. Place inside a plastic bag or between two portions of envoplast, stretch a little giving a rounded shape and refrigerate for 30 to 40 minutes approx.
5. Remove from refrigerator, roll and stretch dough until the right size to fill the pie pan. Colca can stretch the dough envoplast etnre two pieces of which will serve also to spend the dough to the pan.
6. Bake in preheated oven at 180 C for 15 minutes approx.
7. Remove from oven and cool without mold.



Almond Cream:

130 grs. butter at room temperature
80 grs.
icing sugar 100 grs.
eggs 110 grs.
almonds 20 gm.
cake flour 1 tablespoon rum or brandy
1 / 2 vanilla bean (inside) or a teaspoon of vanilla essence

cut pears in wine, the amount to your liking, but at least need two pears.


cream Preparation and assembly of the cake:

1. Cream butter with icing sugar to form a cream.
2. Add egg gradually, beating well after each addition.
3. Add the rum or brandy and half inside the vanilla bean (or failing that vanilla) Mix well.
4. Incorporating almonds and sifted flour and mix well. Book.
5. Fill the tart with almond cream, sliced \u200b\u200bpears and place on top. (The pears can also put them once removed the cake from the oven, they are already cooked, so it's a matter of taste)
6. Carry a preheated oven at 180 C for 35 to 40 minutes until it looks golden brown cake.
7. Remove from oven and brush with a little soaking if desired. Sprinkle with chopped pistachios (optional).

And if over the pears and still has a little of the soaking liquid, serve it in a cup with plenty of ice ... and health! Yummy!!

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Birthday cake with cream Banana and toffee apple

Today I have a quick and easy dessert, you can take advantage of this fruit is not so pretty on the outside, but that in still delicious.

Ingredients: 2 apples


2 bananas 200 g sugar + 1 tablespoon cream 400 g

do Mode:
put in a frying pan 200 grams of sugar, when it is golden brown remove the pan wait a few seconds until the temperature drops and add the cream, put the fire back with a spoon to stir until I take the consistency of cream.

In another pan put the sliced \u200b\u200bbananas and sprinkled with a teaspoon of sugar to caramelize and take a nice golden color, like bananas are tender with a couple of minutes is enough, I miss the toffee cream and leave on medium heat without boiling 1 minute, and ready to serve, only or served with cream.

I have apples, peeled and cut into 8 pieces, I've put in the microwave for 3 minutes or until they are soft, and water them with the cream, so it is something more "light" those who want to maintain the diet, but do not want to deprive a delicious dessert.