Thank you!

Hello everyone! On this week’s post I want to thank every single one of you that have liked, followed or just seen my blog in the last few months. I appreciate all of your support and comments.

Lately I’ve been feeling like I am obliged to post and I no longer feel it is something I enjoy doing. I like baking very much, but it is not something that makes me happy enough to share with other people.

I am a true believer that one must do the things that make them happy, so I’ve decided to change the subject of my blog. I would appreciate very much if you checked out my blog in the next few weeks for new content in here!

I am very excited to start all over and create new and cool content. I will be posting an introduction to my new blog next week so stay tuned.

 

 

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Vanilla Bean Scones

Hello every one! On this week’s post I want to share with all of you one of the most simple recipes you will ever find. I love vanilla bean scones, they are sweet but not too sweet, you can eat them with ice-cream and most importantly it takes no time to make them.

I hope you enjoy this recipes and if you have any suggestions please let me know in the comment section.

Happy baking,

Isa.

Ingredients:

  • 2 1/4 cups of all purpose flour

  • 1 1/2 tsp of baking powder
  • 1 tsp of salt
  • 1/3 cup of sugar
  • 1 egg
  • 1/2 of heavy cream
  • The seeds of 1 vanilla bean or 1 tbsp of vanilla bean paste
  • 8 tbsp of cold unsalted butter (1 stick)

Process:

1.Preheat the oven to 400˚F and butter a baking tray.

2.Dice the butter

3.Mix together the vanilla bean seeds or the paste and the heave cream. Let them sit for about 5 minutes.

4.On the bowl of a standing mixer combine all of the dry ingredients

5.Add the diced butter and mix it is evenly distributed through the dry ingredients and it has broken up.

      

6. Add the egg and vanilla/cream mix to the dry ingredients.

7.Mix until combined.

8.Shape the dough into a square and cut it into 8-16 triangles depending on how big you want them.

  

9.Bake for 15-17 minutes or until they are golden brown.

All Purpose Flour VS Cake Flour

Hello everyone! On this post I am sharing once again a comparison between two very common ingredients in baking. I discovered the difference between the both of them nos so long ago to be honest with you.

So on this post I want to share what I learned with you guys so that those who don’t know can now know the difference and use them properly.

Quick lesson before we start with the differences: Cake flour and all purpose flour  both contain protein which eventually becomes gluten.

All purpose flour: The amount of protein in this is about 10-11% which makes whatever you are baking a lot more tough and chewy, that’s why you use this flour to make cookies and doughs for example. It is much whiter than the cake flour.

You need to be very careful whenever working with this since it can develop gluten very fast and you might end up with rocks instead of cookies.

 

 

 

Cake flour:

Cake flour contains a 8% of protein so whatever you make with this will be a lot fluffier and smooth. For example an Angel’s Food Cake. The consistency is very different, it looks almost like powder milk and has almost no lumps.

Sadly it is very hard to find in Guatemala so I have to order it online so I like to use King Arthur’s Cake flour. I recommend you use this flour whenever you are making any type of cake or cupcake if you want them yo be much fluffier.

 

Pure Vanilla Extract VS Vanilla Bean Paste

Hello everybody! The past few weeks I have been experimenting with some recipes and I started to notice that most of the recipes call for pure vanilla extract, but I really enjoy the flavor the vanilla bean paste gives. I had to make choices on where to add the paste because it can be pricey.

So I decided I want to share with you guys the things that I discovered on my research to see the differences between the two of them and when is the right moment to use each one.

I hope you guys enjoy this post,

Isa.

Pure vanilla extract:

Many people rely on vanilla extract because it is a much cheaper alternative than the pure vanilla beans or even the paste. Personally I’ve been experimenting with both of them for a while now and vanilla extract is perfect for simple recipes such as chocolate chip cookies or whenever a recipe calls for a very small amount of it.

My personal favorite is either the McCormick Pure Vanilla Extract or the Nielsen-Massey Vanilla Extract. They are both very affordable for the amount you get.

 

Vanilla Bean Paste:

I discovered vanilla bean paste existed throughout a YouTuber and I’ve been obsessed ever since. I had to beg my mom to get it for me since I could’t find it in Guatemala. The very first recipe I tried with this was a Vanilla and Nutella Semifreddo and it definitely makes a difference.

This can be used whenever you are doing something where vanilla is the falvor that stands out. Like semifreddo, ice cream or gelato, vanilla cookies, vanilla cake or any kind of filling.

My all time favorite one is Nielsen-Massey Vanilla Bean Paste. It smells amazing and I have this weird habit of tasting every vanilla extract or paste by themselves. Trust me it is not a good idea, but with the vanilla bean paste it had a really good flavor by itself so in my opinion that is a really good sign.

I really like this alternative whenever you can’t find good quality vanilla beans and it is much cheaper. It will taste and look the same.

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Cinnamon Roll Pancake


Hello everybody!! This week I was watching those Facebook videos where they share those very quick and easy recipe videos I think the page is called Tasty and it is managed by Buzzfeed.

And I found a cinnamon roll pancake recipe and I decided I wanted to give it a try but I didn’t had any butter for the cinnamon filling so I came up with something else. I took about 1/4 of a cup of the pancake batter and added the cinnamon and brown sugar.

Happy cooking,

Isa.

Ingredients:

For the pancakes:

1 cup of all purpose flour

1 large egg slightly beaten

1 cup of milk

1/2 tsp of salt

2 tsp of baking powder

For the filling:

1/4 of a cup of pancake mix

4 tbsp of brown sugar

2 tsp of ground cinnamon

Process:

-Heat a pan to medium heat.

-Mix the dry ingredients from the pancake mix

-Add the wet ingredients and mix until combined! Do not overmix if you want soft and cakey pancakes.

-Take 1/4 of a cup of the pancake batter and add the cinnamon and sugar. Mix until combined.

-Using an ice-cream scoop pour pancake batter in the pan. and wait until bubbles start to form. With a small spoon grab a little of the cinnamon mix and drop it making a swirl.Make sure you don’t pour it too near to the edge of the pancake.


-Cook ir for 2 minutes on each side.


-Add cream cheese frosting or maple syrup.


Disclaimer: I did not have any butter so instead I made the cinnamon part of of more pancake mix but if you do want to use butter melt 1/4 of a cup (half a stick) and add the cinnamon and sugar and follow the same process.

 

Coffee Chocolate Cupcakes


Hello everyone! On this week’s post I will share with you one of my childhood favorites! Anytime my mom would go to a bakery she would get me a cupcake and as I grew up it didn’t happen as often so I had to learn how to make them myself.

I love chocolate! Everything has to be chocolate or at least have a little chocolate so this recipe is my all time favorite! I hope you guys enjoy it at please let me know if you want the recipe of the frosting I am using.

Happy baking,

Isa.

Ingredients:

1 cup of unsalted room temperature butter (2 sticks)

3/4 cup of unsweetened cocoa powder

1 cup of water

3 eggs

2 1/4 cup of all purpose flour

1/3 cup of milk

2 cups of granulated sugar

1 tsp of baking powder

2 tsp of baking soda

1 tsp of salt

1 tbsp of instant coffee granules

1 tsp of pure vanilla extract


Process:

Preheat oven to 350ºF

On a large bowl mix together the butter and sugar until it looks pale yellow.


Mix together all of the dry ingredients and set them aside.

On a small saucepan bring the milk and water to a simmer and add the coffee granules.

Add half of the dry ingredients and half of the wet ingredients to the butter mixture and mix until combined.

Add the other half of the wet and dry ingredients and mix until combines. Do not over mix!! Do not get scared if the consistency of the batter is on the runny side, that’s normal.

I will be making cupcakes so I will line my cupcake tin with liners and use an ice cream scoop to have even cupcakes but you can make 2  9” round baking pans.


Bake for about 10 – 15 minutes or until a toothpick comes out clean from the center of a cupcake.

Let them cool for 45 minutes. Add the frosting.

 

 

 

 

 

Vegan Chocolate Popsicles

 

  
Hello everybody! On this week’s post I want to share with you a popsicle recipe and that also happens to be vegan. I’ve been very conscious lately on my lactose and dairy intake and I want to reduce it.

This recipe is very easy and simple and you can find every ingredient at your local grocery store. I hope you guys enjoy and let me know if you want to see more recipes like this one.

Happy popsicle making,

Isa.

Continue reading

Classic Crepes

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Hello everybody! On today’s post I am sharing with you my favorite crepe recipe. I’ve been using this one for quite a while now and I think it has a very neutral flavor to both sweet and salad crepes.

I hope you guys enjoy and forgive me if some measurements are weird but I learned the recipe by weighting the ingredients and I did my best to switch it.

Happy cooking,

Isa.

Ingredients:

*Makes 10 crepes*

1 cup all purpose flour

1 1/2 tsp of pure vanilla extract

1 cup of milk

2 eggs

Process:

On a bowl mix together the wet ingredients.

Add the dry ingredients 1 tbsp at a time and make sure there are no lump but do not over mix.

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If you have a crepe maker follow the instructions on the cooking time, if you don’t , before you begin the recipe make sure you preheat a medium pan to medium heat and add enough butter to grease it and cook for about 40 seconds on each side.

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Add your favorite filling and enjoy!

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Red Velvet Drink

 

Hello everybody! On this week’s post I want to share with you another recipe using red velvet cake mix! If you buy a box of cake mix you can use both the recipes I share on my blog to use the full box.

I hope you enjoy this recipe and please let me know if you guys want to see more recipes like this one!

Happy baking,

Isa.

Ingredients:

1/2 cup of red velvet cake mix

3/4 cup of milk (you may use any milk)

6 ice cubes

1 tbsp Cream Cheese frosting

1/2 tsp vanilla bean paste

Process:

On a blender add the ice, milk, cake mix, frosting and vanilla bean paste.

On the ice crush setting mx everything together for 15 seconds.

Pour it on a mason jar and add whipped cream.

CHECK OUT THE VIDEO HERE

Disclaimer: I tried to make a video this time to make things a bit different, but this being my very first time making one I erased over half of the footage! I am sorry and I promise to make better next week since I learned from my experience failing this week.

 

Red Velvet Pancakes

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Hello everybody! On this week’s post I will share with you a very simple and easy way to make red velvet pancakes. I love everything that is red velvet and this seemed like the right thing to do.

I will be using a pre-made cake mix to make the process way more simple, but if you want a full recipe please let me know!

Happy baking,

Isa.

Ingredients

-2 cups of red velvet cake mix (You can use any flavor of cake mix, I would recommend birthday cake)

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-1/2 cup of all purpose flour

-1 egg

-1 1/2 cups of milk

Process

-Grease a pan and heat it to low-medium heat so that we have time for it to have an even heat so that the pancakes won’t burn and loose the nice red color.

-On a big bowl mix the dry ingredients.

-Add the egg and the milk and mix until everything comes together. Make sure not to overmix!

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-Pour enough batter on the pan and let it cook for 2 minutes on each side.

-Add the topping of your choice. I personally liked cream cheese frosting because it melts on the warm pancakes.

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