Trufa hispacocina500 gr nata para montar200 gr chocolate fondant50 gr mantequilla(Brandy, cafe, amaretto para aromatizar)Calentar la nata, derretir el chocolate e incorporar la mantequilla. Enfriar 2 horas tapado con papel filmmontar batiendo de poco a poco, cuidando que no se pase.-----------------Chocolate Buttercream IcingMagnolia BakeryMakes enough for one 2-layer 9-inch cake or 2 dozen cupcakesINGREDIENTS 1 1/2 cups (3 sticks) unsalted butter, softened 2 tablespoons milk 9 ounces semisweet chocolate, melted and cooled to lukewarm 1 teaspoon vanilla extract 2 1/4 cup sifted confectioners sugarDIRECTIONSTo melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.-----------------Royal Icing 101Yield: Icing for 9-10 dozen cookiesMy favorite royal icing recipe.Ingredients4lbs {two bags} confectioners sugar3/4 c. meringue powder1 1/3-1 1/2 c. warm water2-4 tbsp. oil-free extract or flavoringInstructionsAdd the dry ingredients first. Use your mixers whisk attachment to incorporate the sugar and meringue powder.Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.NotesRoyal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature...............Easy Cake Mix CookiesIngredients1 boxed cake mix {I used Duncan Hines devils food}1/2 cup {1 stick} unsalted butter2 eggs1 1/2 to 2 tbsp. flour1-2 tsp. vanilla or other flavoring {optional}InstructionsAdd all ingredients to a bowl and mix well. Use a cookie scoop drop evenly sized potions of dough onto ungreased cookie sheets {or Silpat if possible} and bake at 350 for 10-12 minutes. Let cool on the sheet for at least ten minutes.Makes 2.5 dozenmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Chocolate Peanut Butter Creme CookiesIngredients4 tablespoons unsalted butter3/4 cup peanut butter1/2 cup confectioners sugar1 tbs milk1 tsp vanilla1/2 teaspoon saltInstructionsMix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth.Place filling in a disposable pastry bag and pipe it onto cooled cookies.,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,Caramel Apple CookiesYield: 3 1/2 dozenIngredients3/4 c. unsalted butter, softened1/2 c. granulated sugar1/2 c. dark brown sugar1 egg1 tsp. vanilla1/2 tsp. caramel flavoring1 tsp. baking soda1 tsp. salt2 1/4 c. all-purpose flour1 medium Granny Smith apple, diced {about 1 cup}1 c. almond and pecan pieces1 tbs. dark brown sugar1/2 can Dulce de Leche, or about 7 ounces caramel sauce3 sections each of dark and white almond barkInstructionsCream together butter and sugars. Add the egg and flavorings and mix well. Sift together the flour, baking soda, and salt and set aside. Use one tablespoon of the flour mixture and toss with the diced apples until they are well coated. Mix in the flour until it is well incorporated, then add the apples. The dough will be sticky but firm.Next combine the mixed nuts with a tablespoon of brown sugar. Drop dough into the nut mixture by the tablespoon and roll until well coated with nuts.Bake the cookies at 325 degrees for 15-17 minutes. When you remove them from the oven use a cookie scoop or spoon to make an impression in the middle of the warm cookies.After cooling, use a piping bag to fill the cookies with caramel. Drizzle the cookies with white and dark chocolate.nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnSweetSugarBelles GingerbreadIngredients c butter flavor shortening c butter1c granulated sugar1 c unsulphered molasses2 eggs1 tsp. flavoring extract such as vanilla or orange5-5 c all-purpose flour {sometimes even six}1 tsp baking soda1 tsp salt2 tsp ground ginger3 tsp ground cinnamon1 tsp ground cloves2 tsp ground nutmeg- tsp ground white pepper {optional}InstructionsPreheat oven to 375 degrees. Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy. Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about a cup at a time. Seperate the dough into three equal piecesthen wrap in plastic wrap and chill for an hour or two. Roll out on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. Place the cut out cookies into the freezer for ten minutes or so before baking. Bake at 375 for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. Let cool, then decorate with vanilla royal icing.NotesCookies can be decorated with royal icing or glaze. Ovens vary and gingerbread has to be watched. This year, my baby cookies took about 8 minutes and medium-ish ones ten. I really watch them. Its kind of hard to tell when gingerbread is done because you cannot see browning. If you wait until you do, you have gone too far and will have hockey pucks rather than cookies. So, watch those baking times, stay near the oven until you figure out what its going to do.---------------Perfect Sugar CookieYield: 2 1/2 dozen medium-sized cookiesIngredients227 grams unsalted butter175 grams confectioners {icing} sugar1 egg {room temperature}1.5-3 teaspoons extract or emulsion {any flavor}1 teaspoon salt2 teaspoons baking powder400-425 grams all-purpose flourInstructionsCream together butter and sugar.Add eggs and extract and mix well.Sift together flour, baking powder, and salt, add to wet mixture little by little until well incorporated.Roll and cut cookies into desired shapes, dusting with flour as necessary.Bake cookies at 200 Celsius for 7-8 minutes until tops are appear dry rather than shiny. Do not brown.........sustitutos mascarponeCreme Fraiche Creme fraichees un alto contenido de grasa versin francesa culta crema agria. Est disponible en los mercados gourmet, pero tambin puede hacer su propio suero de leche con un motor de arranque. Caliente 1 taza de crema de leche a 105 grados Fahrenheit. Transfiera la crema en un bol y agregar 1 cda. de suero de mantequilla cultivado. Cubra el recipiente con papel plstico y colquelo en un lugar clido durante 24 a 36 horas, revolviendo cada ocho horas. Lo finito crema fresca debe tener una consistencia espesa, pero todava se puede verter. Guarde la crema acabado en el refrigerador hasta por una semana. Hecho en casa o comprados en la tienda crema de mascarpone sustituto fraiche por un importe igual a cualquier receta, incluso tiramisu.Queso crema y cremaEl sabor cremoso, dulce de mascarpone se puede replicar con queso crema. Evite el uso de queso bajo en grasa o sustituto crema bajo en grasa. Incluso despus de la mezcla con crema, queso crema bajo no tiene suficiente grasa en ella para cubrir la lengua como mascarpone. El sitio web recomienda Chow alimento bata 3/4 taza de queso crema regular y 1/4 taza de crema espesa para batir en un bol y uso de esta opcin para reemplazar cada taza de mascarpone de tiramis.Ricottarequesn es un queso italiano a base de suero de leche descremada en lugar de la cuajada. Por lo general asociados con su uso frecuente en la lasaa, pero tambin reemplazar mascarpone. Ricotta es la estructura seco, irregular. Cocinero web Tesauro recomienda montar la misma cantidad de queso para sustituir el tiramis mascarpone en un sustituto de bajo contenido de grasa. Con el fin de reproducir ms de cerca la cremosidad del mascarpone ricotta, el sitio sugiere OChef mezclar 1 taza de crema de leche en 8 onzas de queso ricotta en lugar de 16 onzas de mascarpone.Crema de queso y mantequillaEl alto contenido de grasa del queso mascarpone da una sabor a mantequilla. Para crear esto, vencer a un bloque de 8 onzas de queso crema ablandado con 1/4 taza de mantequilla y 1/4 taza de crema espesa para batir, sitio web Gourmet Sleuth aconseja. Las grasas de queso crema, mantequilla y crema combinan para imitar la textura rica, cremosa y sabor a mantequilla de mascarpone.,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,Red Velvet Cheesecakered velvet cheesecake cakeYield: 12 to 14 servingsPrep Time: 1 hr + cooling and chill timesCook Time: 1 hr, 15 minThis recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.Ingredients:CHEESECAKE:Two (8-ounce) packages cream cheese, at room temperature2/3 cup granulated white sugarpinch of salt2 large eggs1/3 cup sour cream1/3 cup heavy whipping cream1 teaspoon vanilla extractRED VELVET CAKE:2 1/2 cups all purpose flour1 1/2 cups granulated white sugar3 tablespoons unsweetened cocoa powder (not Dutch process)1 1/2 teaspoons baking soda1 teaspoon salt2 large eggs, at room temperature1 1/2 cups vegetable or canola oil1 cup buttermilk1/4 cup (two 1-ounce bottles) red food coloring2 teaspoons vanilla extract2 teaspoons white vinegarCREAM CHEESE FROSTING:2 1/2 cups powdered sugar, sifted lightly to remove any lumpsTwo (8-ounce) packages cream cheese, at room temperature1/2 cup unsalted butter, at room temperature1 tablespoon vanilla extractDirections:1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.Tips:*For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly................................Chocolate Stout CakeMarch 15th, 2011YIELD: about 12 servingsINGREDIENTS:FOR THE CAKE1 cups Chocolate Stout (you can also use regular stout, like Guinness) cup strong black coffee2 cups (4 sticks) unsalted butter1 1/2 cups unsweetened cocoa powder (preferably *Dutch-process)4 cups all purpose flour4 cups sugar1 tablespoon baking soda1 1/2 teaspoons kosher salt4 large eggs1 tablespoon pure vanilla extract1 1/3 cups sour creamFOR THE ICING2 cups heavy whipping cream1 pound semisweet chocolate, choppedDIRECTIONS:FOR THE CAKE1. Preheat oven to 350F. Butter three 8-inch round cake pans with 2-inch-high sides and line with parchment paper. Butter paper.2. In heavy large saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In large bowl, use an electric mixer to beat eggs, vanilla and sour cream in another large bowl to blend.4. Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Add flour mixture and beat on low speed until just combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.FOR THE ICING1. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.2. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Top with chocolate curls.,,,,,,,,,,,,,,,,,,classic cheesecakeYield: 8 servingsPrep Time: 25 min Cook Time: 1 hr, 5 minIngredients:CRUST:1/3 cup salted butter, softened1/3 cup granulated white sugar1 large egg11/4 cups all-purpose flourFILLING:Two 8-ounce packages cream cheese, softened1/2 cup granulated white sugar1 tablespoon freshly squeezed lemon juice1 teaspoon freshly grated lemon zest1/2 teaspoon vanilla extract3 large eggsTOPPING:1 cup sour cream1 tablespoon granulated white sugar1 teaspoon vanilla extractberries for serving, optionalDirections:1. Preheat oven to 350 degrees F.2. Prepare the crust: In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy; blend in the egg. Add the flour and mix until well- combined. Spread the dough on the bottom and 1 1/2-inches up the sides of a 9-inch springform pan. Bake for 5 minutes.3. Prepare the filling: In a large bowl, use an electric mixer to combine the cream cheese, sugar, zest and vanilla at medium speed until well-blended. Add the eggs, one at a time, mixing well after each addition. Pour the filling on top of the baked crust. Bake for 50 minutes.4. Prepare the topping: Stir together the topping ingredients in a medium bowl and spread evenly over the baked cheesecake; continue baking for 10 minutes. Remove from the oven and set on a cool stove. Loosen the cake from the rim of the pan; cool before removing the rim of the pan completely. Chill for a few hours before serving.5. Serve with fresh berries.