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LEMON CUPCAKES WITH LEMON

I hope that I have missed, I admit I've been having an affair, the work was totally caught me, but I got a bridge in which trust me I have taken full advantage to do something new every day.

After knowing my invisible friend Gourmet, which made me a very great hope, and then hit me several days of the week thinking and looking for stuff to give her and more or less I have everything ... well today we finally know who the winners of culinary blog photo event the month of October and guess who was the winner for best styling .... yeahhhh it .... yooo! I hardly think so, I sent the pics of the lemon mousse, because the event actually seems like a great idea and see where I end proved to be a winner, also wanted to take from here, my humble blog, to thank both to the organizers and the judges of October for rating my photo. THANKS!

Here you can see the outcome of the event. Congratulations to other winners.

Without further today I propose another book recetita Primrose Bakery.

Ingredients:

For the dough:

110 grams unsalted butter, at room temperature

225 grams of sugar

2 large eggs

150 grams self-raising flour, sifted

overall 125 grams of flour, sifted

90 ml semi-skimmed milk, at room temperature

2 tablespoons juice fresh lemon spin

1 tablespoon sour cream

1 teaspoon grated lemon

For the buttercream:

110 grams of butter, salt,
temperature 2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
500 grams of icing sugar, sifted

Preparing the dough:
Preheat oven to 180 degrees and place the tray of cupcakes trains. Having prepared the ingredients, and heavy containers to start.

In a large bowl mix the butter and sugar mixture until smooth and creamy, about 3-5 minutes with electric mixer. Add the eggs one by one, not add the next until the first is not fully incorporated.

Mix the two flours in a separate bowl and combine milk, lemon juice and sour cream in another bowl. Add a third of the flour to the butter mixture and sugar and beat well. Pour a third of the milk mixture and beat again. Repeat these steps until the flour and milk are added, adding lemon zest to the last third of the flour.

Gently blend filled with cupcakes trainers filling two thirds full. We put in the oven for about 25 minutes until lightly browned. For sure they are fully cooked toothpick inserted in center of cupcakes comes out clean and is cooked.
Remove from oven and let cool in pan for about 10 minutes before carefully place on a rack to cool.

buttercream Preparation:

In a large bowl beat butter, lemon juice, lemon zest and half the icing sugar until smooth, for several minutes an electric mixer. Gradually add the remaining icing sugar and beat again until smooth and creamy.
Place on top of the cupcakes when they are cold. And
comeeeerrr!

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buttercream LEMON CAKE WITH SUGAR SYRUP WITH

Today is a great day, although if we go out and look to the sky, but we will not see black clouds, but hey, I like rain from time to time, especially here in the islands, we're used to very hot and sometimes you want to winter arrives, or at least that's my case ...

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"the pīpene": THE PARADISE OF THE PIPES IN BARRIO FRANKLIN

Corner "The Pipeño."

In 1962, the train is still undergoing Santiago City by cutting the current Placer Street in the neighborhood of Franklin, there on the edge of the former slaughterhouse district. That year, a block of railway lines, marriage Pérez-Alarcón opened a bar that was destined to be one of the most important of our metropolis. First bare floor and walls with obsolescent, there in the proximity of the famous Persian Biobío their pīpene Maule area have given national fame and prestige that only share the best local food and drinks typical of Chile.

Much has changed in this neighborhood since then, the trains no longer pass through it, several factories have been closed and trade shifted more towards the side of Grand Avenue. However, the restaurant and bar "The Pipeño" is there in the corner of Tocornal 2207, Biobío street, behind that metal door that earned him the nickname "The Gate of Tin", as it was known until recently years when those doors closed at night to leave all your enfiestados saved people.

As before there were a number of casks of wine at the local level (today only a few), also called "The Pipe", although we know there are other famous venues in San Francisco street, on Avenida Macul and Einstein street that already have this name. These pīpene have such a rate that in the same block as separate sales and distribution company with a liquor store right across the room, in Tocornal 2240, where they sell wine, chicha, spirits and products from the commended Viña Santa María de San Javier, property also the owners of this bowling. A little further on, is also the repair of pipes, so this whole block is taken by the aromas of sweet and crystalline Pipeño traded there.

Access, Tocornal street.

The "earthquake" "The Pipeño."

One of those classic glass bottles for milk, which is used on site to serve some drinks to customers.

The two rooms of the restaurant-bar "The Pipeño" is a site of worship, with some occasional presentations cuequeros and other musicians. The kitchen is seen behind a glass, the bar extends outside the entrance, under the supervision of a painting of the Virgen del Carmen. Its most popular foods are pork, ribs, hams, firm, legs of pork, rolled and sausages. It would be a nightmare for some non-Christian religions although there are pots, and beef tenderloin to poor , Sanguchito several , empanadas and complete . The drinks are equally chilenazos: Pipeño, red wine, chicha, chicha, and the usual Pipeño "earthquake" , in this restaurant is known for being one of the best and most famous in the capital. All at very attractive prices and convenient.

Its current owner Dona Ana María Pérez, served personally on the premises, giving a characteristic of closeness with the audience that has always preserved. In 2003, remodeled much of the site and leaving it more dignified some characteristics of its older and more rustic look when it was "The Gate of Lata" receiving since then several hundreds of customers every day, from ten in the morning until eleven at night, approximately. According to a report in the newspaper "The Fourth" have been loyal customers of The Pipeño "the illustrious Caupolicán Peña, Carlos Bombal, Victor Hugo Castaneda and Martin Vargas.

of rolled sandwiches.

View bar (with the "pattern" of the inn).

Main Hall of The Pipeño. "

Preparation "earthquakes" at the bar.

My friend John, tour guide ideal for urban trekking in the main room.

From the time the local access was decorated with various pipes, only two barrels of remembrance near the entrance. However, the business still retains much of the historic decor that has always characterized typically Chilean. The owners retain certain distinctive fetishes: wine served in beautiful bottles of milk that existed before, such that they can cover soft. They also accompany all with a tasty feasts of pebre potecillo or chili.

the local front, the distributor of spirits, also makes a kind of symbiosis with the bar: it is a sanctuary of the vine and even has the same name: "The Pipeño." Looks more like a wine museum with antique bottles and a huge jug which is usually filled to the top of sparkling chicha for thirsty throats, especially in times of national holidays. Calculation to be about 50 or more gallons of brew. On the floor were piled quantities of bottles of red and white. An occasional barrel also decorate this place and their huge warehouses.

There is "The Pipeño" then, waiting with their refreshing luxury wines your visit. Do not miss it!

liquor store and distributor of the front, across the street.

Carafes of red and white wine for sale.

Huge jug of chicha, the Inn of the liquor store "The Pipeño."

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Palmerita

These puff Palmeritas I leave today on the blog, are really easy, fast addition, both them to eat. Some of us ate them at home and others took them to my compis of opposition to sweeten the evening.

First I give you the recipe for sugar, and then the chocolate.

Palmeritas sugary
Ingredients:
A sheet puff
Sugar

Preparation:

extend the pastry sheet on the same paper it is wrapped. Sprinkle the dough with plenty of sugar, spreading it well.

We mark the center of the dough with a knife and took the side of the pastry sheet at that point, doubling the blade, and removing that part of the paper and re- sprinkle with sugar and then gently roll will pass over to sugar is well incorporated into the dough.

Again repeat the process, we will double the foil, sprinkle sugar and pass the roller. Until then, lastly, we will make the final dubbing and sprinkle on both sides and cut the dough into pieces of 1 cm thick or so.

Leveraging the same role she came from pastry sheet will place the pieces that we will cut, separaditos to put it in the oven that we are not sticking.

The oven is preheated to 180 º C and include the mass during the time they want, depending on whether you want the most Palmeritas toast or not. What we will monitor as they are made by one side will give it around and done well on the other.

Finally, we will draw the let cool and eat!

here I leave a link to a video that explains the process well.

To the chocolate Palmeritas took the idea of \u200b\u200bblog DulceiSalao , although the blog were with nutella, as I had at home, Nestlé took the tablet I had.

chocolate Palmeritas

Ingredients:

A pastry sheet

1 / 2 tablet of chocolate for dessert Nestlé

Preparation:

The preparation process is practically the same, changing the sugar previously melted chocolate in the microwave.

extend the pastry sheet on the same paper it is wrapped. We spread the dough with the chocolate.

We mark the center of the dough with a knife and took the side of the pastry sheet at that point, doubling the blade, and removing that part of the paper and spreads again chocolate.

Again repeat the process, we spread sheet and double the chocolate. Until then, lastly, we will make the final dubbing, we spread on both sides and cut the dough into pieces of 1 cm thick or so.

Leveraging the same role she came from pastry sheet will place the pieces that we will cut, separaditos to put it in the oven that we are not sticking.

The oven is preheated to 180 º C and include the mass during the time they want, depending on whether we the more toasts Palmeritas or not. What we will monitor as they are made by one side will give it around and done well on the other.

And the same thing, let them cool and enjoy them!

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AIG 2010

Today I write to tell you that I will join the group of people participating in the AIG (invisible friend Gourmet).

Thanks to Bea, of which I have already spoken, which is organizing it, all these people we have in common something like the love of cooking we participate in this highly anticipated event. For me, obviously, is the first time that I participate because although the blog as I have had for years, little time has been dedicated to publish different recipes.

Well, besides thank Bea everything he does, I put the link in case anyone wants to take a look and sign here today is the last day, take advantage!

also not tell me that the logo designed Illustrator Carolina Child blog, it is so cute! Thank you very much!

said, Bea recommends that we put our tastes and preferences to help out our friend invisible. Me will have an easy, secure it with everything they do it right, but if it is true that any help is good, I say because I'd like to have some help when you can know what to buy for my invisible friend.

First tell I'm really starting this whole world of cooking, especially baking, which is what I like.

First of all tell I bought it because I just recently before:

• Joseph Joseph Roller, two round pans (one of 24 cm, another two removable 18cm) other mold for 12 cupcakes, nozzles and hoses, brush, 1 medium spatula, spoons and cups.
• Books: Magnolia Bakery, Primrose Bakery Cupcakes, cooking and food of Harold McGee.

Whereupon and said that I think will have a very easy time to give me alms.

• trained and I love cupcakes and muffins toppers original, all original cast, if possible tiny 18cm ...
• plates, cups, spoons, bottles, a towel or cloth wipe ... they are solid colors to decorate the pictures.
• Blades of different colors and sizes, apron (I have not gotten one that I like) to something nice, I'm like a child, a cupcake (I kept wanting to buy the Ikea).
• books, especially pastry, with pictures, but as it costs me = P
• Anything stationery, labels, boring designs ... to decorate desserts.
• The metal boxes, the retro and vintage stuff for the kitchen I love, love me as a gift personal!
• the moment I have not proposed doing anything with fondant, so nothing related to that, and no I do not like cheese!
• Jams or any little thing that makes my invisible friend, and hope to send.
• Trip to London (my hometown, I have enamoradita) or NY that ask not to be ... = D
• The KitchenAid and it asked the king to see if it falls this year so do not worry about it lol ...

With all these ideas I hope you find it easier to get something to give me, and truth with anything I'll be happy. Thanks!

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CHOCOLATE CHOCOLATE BANANA CUPCAKES WITH CHOCOLATE buttercream

Today I return with another recipe for chocolate, and once, at home we do not like chocolate ... is my first recipe book "Cupcakes from the Primrose Bakery" and honestly, although I still practice in the presentation buttercream, it's hard to look jope, because they were delicious taste! That we gave out with friends and family because it would be indigestion.

Hope you enjoy them as much as us!

Ingredients for 12 normal size cupcakes:

Dough

125 grams unsalted butter, at room environment

250 grams of sugar (caster sugar)

2 eggs, organic, lightly beaten

1 teaspoon vanilla extract good quality

250 grams all-purpose flour, sifted

2 teaspoons baking powder powder

4 ripe bananas, mashed with a fork

175 grams of good quality dark chocolate (70% cocoa solids), broken or chopped into small pieces

For buttercream

175 grams of good quality black chocolate (70% cocoa solids)

225 grams unsalted butter, at room temperature

1 tablespoon low-fat milk at room temperature

1 teaspoon vanilla extract good quality

250 grams powdered sugar, sifted

Preparation:

mass

Preheat oven to 160 º and place the tray trained cupcakes to have them ready. Weigh all the ingredients to separate them and get started.

In a large bowl mix the butter and sugar until mixture is smooth, it should be between 3 and 5 minutes. Add eggs and vanilla extract and beat again briefly. Then add the flour and yeast and beat until mixture is well combined. Finally, add the mashed banana and chocolate chunks with a spatula or wooden spoon.

Spoon and carefully pour the mixture into trains, filling about two-thirds full. We put in the oven for 25 minutes, which will as always depend on each oven, to ensure they are cooked, you know, to take a stick and prick.

Remove from oven and let rest in pan for 10 minutes, then we will remove to a wire rack until cool.

Buttercream

Place all ingredients with exact measurements in different containers.

Melt chocolate in microwave safe bowl until smooth and thick, or bath for just a moment, stirring to avoid burning the chocolate until completely melted. Remove and let cool.

Then in a large bowl, beat butter, milk, vanilla extract and icing sugar for several minutes until smooth.

Finally add the melted chocolate and beat again until thick and creamy.

Once cupcakes are completely cool, add the buttercream and decorate as desired.

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Here I am waiting for me to get the other stuff I bought, but good to resist so I have to wait ...

Meanwhile, after having my brother back continually asking the following recipe, I decided yesterday, at last, to make chocolate mousse.

take before starting the recipe, which certainly took the blog Silvia, to comment that I am very glad to have been the other day you Silvia, had a great time looking at things ... and especially thanks for the detail you had!

For the mess, now get the recipe of chocolate mousse, is as follows:

Ingredients:
400 grams of cream mount
3 egg whites
100 grams of milk + 50 g
1 envelope gelatin neutral
50 grams sugar
nestlé 1 tablet of desserts (not found and it was in a hurry as I used Nestlé dessert fondue)

Preparation:
A Once we have all the ingredients heavy and separated into different containers, we will begin assembling the cream with the whites and 50 grams of sugar. Once you are securely in place, we will reserve the mixture in the refrigerator.

Next, melt the chocolate in a bain marie. In the 50 grams we pour cold milk over gelatin and heated to 100 grams that remain of the milk until it almost goes to a boil, then pour the hydrated gelatin and stir.

We let the chocolate cream is cool enough, and once it is, the join the cream mixture, and finally, fill the glasses in which served mousse, with decoration that we want, in this case I put chopped nuts.

And only left to enjoy with the mousse. Umm! Really great, I've been watching me, I had to sin ...