Croissants with Guava and cream cheese

Step By Step On how to make Guava Croissants. 

They are so easy to make and they taste good too!

       
 I was craving some pastelillos de guayaba y queso
 I made some but a bit different Enjoy ;o)



These are the items you will need to make the guava croissants:

Cream Cheese
1- Egg
Guava Paste
Pillsbury large size Crescents
Sugar

*Preheat Your to 350*


First, roll out the Croissants. Next place a slice of guava in the center (the cream cheese is optional). Make sure the Croissant is rolled up the right way so that the filling won't come out while it bakes. What you want to to do is fold over side A to side B (as displayed in the image above), then fold side C to side D (also displayed above), and then press down with your fingers on any openings. Lastly, roll it to the other end.




This is how the Croissants should look like with both corners tucked in then rolled, and the longer side
going over the Croissant.


Now with a pastry brush drip it into the beaten eggs and brush it onto the Croissants. Next lightly sprinkle some sugar over each one, and place it into the oven and bake for about 15 to 20 mins (or until they are golden brown).






This is how the Croissant's should look like once they are done from being baked. Make sure you let them cool down before eating(the filling is very hot!).




Yumm the filling looks so good.




I hope you all enjoy this easy way on how to make Croissants with guava and/or cheese filling.
They are so good you can also enjoy them with your morning Coffee ;o).

Tiramisu

Here is the authentic way of making Tiramisu. The picture above was made with this recipe and it turned out so delicious Enjoy ;o)

Ingredients:

• 14 oz Package of Lady Fingers
• 1 lb Mascarpone Cheese
• 6 Large Eggs
• 4 oz of Sugar, plus 2 tbsp for the coffee
• 1 Cup of Strong Espresso Coffee (minus 2 Tbsp for the filling)
• Cocoa Powder
• 2 Tbsp of liquor of your choice (optional)
• Chocolate Curls (optional)

Step By Step On How I Made My Tiramisu:

Before you start you will need to check the eggs for freshness Since the eggs are raw and not cooked, it is very important to putting them in a large bowl full of water If the egg lies at the bottom this means that the eggs are fresh If the egg floats to the top they are no longer fresh throw them out if you have any eggs that have cracks also discard them.

*Separate the eggs place the yolk in a bowl and the whites in another bowl and set aside*

(1) Prepare the coffee and stir in the sugar make enough coffee to soak the lady fingers.

(2) Pour into a bowl and let cool.

(3) Whip the yolks of the eggs with half the sugar.

(4) Whip well till it becomes a light and creamy.

(5) Whip the Mascarpone Cheese until it's creamy with no lumps.

(6) Now add the egg yolk and sugar that was previously beating together into the Mascarpone Cheese.

*Now with a pinch of salt whip the egg whites until it's nice and fluffy then add the remaining half of the sugar and continue whipping until you till reach stiff peaks*

(7) Beat well until it's all incorporated.

(8-9) Now gradually and gently fold in the egg whites into the Mascarpone and egg yolks until it's well incorporated .

*Optional*

Give your Tiramisu a little kick by Adding two Tbsp of the coffee and two Tbsp of some liquor of your choice like Marsala Wine, Kahlua, Rum or Brandy Now that the Mascarpone and egg yolks are well incorporated the filling for your Tiramisu is now ready.

(10) Arrange the lady fingers and started to wet them with the coffee. I like to quickly dip each Lady Finger into the coffee you can wet them which ever way you like the lady fingers should be well soaked but not over soaked.

(11) Cover the soaked lady fingers with a layer of the Mascarpone cheese filling.

(12) Spread with a spatula.

(13) Sprinkle the surface with some cocoa powder.

(14) Then add a second layer of lady fingers and wet them with some coffee if you have the first layer of lady fingers vertically or horizontally, then place the second layer Vice Versa.

(15) Then add the remaining cream.

(16) Spread the filling well

(17) Then sprinkle with plenty of cocoa powder.

(18) If you like you may add some shaved chocolate curls.

*Store in the refrigerator for a few hours or over night*

* This Recipe and Pictures Are By Authentic Italian Pasta Recipes*

Famous Tiramisú Dessert

This is a smaller recipe follow the above steps

3 large eggs (*or pasteurized egg substitute)

1 cup espresso or strong coffee

1/2 cup sugar

2 Tbsp. cognac or brandy

8 oz. BelGioioso Mascarpone

2 Tbsp. cocoa

10 ladyfingers, toasted

Step 1: Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.

Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)

Step 3: Dip one side of each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 3 hours before serving. Serves 6.

This recipe is by BelGioioso Mascarpone Cheese

Cricut Cake

Here are some YouTube videos from Linda McClure for those who own a Cricut Cake these videos will teach you how to make Gumpaste that will work well with your Cricut Cake I have made this Gumpaste and I have done everything as I seen on the videos and I haven't had any problems I always get a clean cut and I love working with my Cricut Cake if you don't have a pasta attachment for your Kitcheaid mixer just use a rolling pin and roll out your Gumpaste till it's thin you can also use this Gumpaste to make edible sugar flowers well I hope these videos help any Cricut cake Owners that are having any issues with there Cricut Enjoy ;o)

Picture By Cricut.com

(Gumpaste Recipe For the Cricut cake)

*Step One*

(Ingredients)

2 Tbsp of unflavored gelatin (2 pkg)

1/2 cup of cold water

(Directions)

In a one cup glass measuring cup add the water and sprinkle in the gelatin stir well and let it rest for 5 mins mean while get a pot with some water place on stove and heat up the water DO NOT LET THE WATER BOIL then turn off the heat then place the measuring cup in the hot water like a maria bath stir the gelatin until is a dissolved clear liquid.

*Step Two*

(Ingredients)

2 Tbsp of melted shortening

1/3 cup of clear corn syrup

(Directions)

Stir and combine thoroughly

*Step Three*

(Ingredients)

2 Lbs of powdered sugar (sifted)

3 Tbsp tylose powder

(Directions)

Place the powdered sugar in a large glass or plastic bowl (reserve 2 cups of the sugar) make a well in the center. Then pour the gelatin and corn syrup liquid into the well of sugar and stir well with a large plastic spoon and stir until nearly all of the sugar is stirred in.

*(NOTE)*

If you have a heavy duty stand mixer you can place the sugar in the mixing bowl then make a well then pour the gelatin and corn syrup liquid into the sugar well use the bread dough hook for this process and mix until nearly all of the sugar is mixed in.

(Directions)

Then pour onto a clean counter top which has been lightly greased with shortening and dusted with the additional powdered sugar sprinkle the tylose powder into the mixture with lightly greased hands knead incorporating all of the powdered sugar and tylose until it forms a smooth rubbery ball add additional sugar if needed.

It should not be really sticky or too soft. With experience you will learn how STIFF is stiff enough. Knead in as much sugar as it will take. Beginners usually make it too soft.

Wrap tight in a plastic wrap twice. then place gumpaste in a ziplock bag allow to rest over night it can be stored at room temperature for weeks refrigerate or freeze for extended storage time.

When ready to use start with a baseball sized piece and warm briefly in the microwave no more then 10 seconds at a time to soften to make it easier to knead.

You can add any color of your choice to the gumpaste the colors should be can be gel or paste colors.

(Making the Gumpaste)









(Working with Gumpaste)

Arepa Dominicana Tutorial (Paso a Paso)

Preparation:

I recommend that you use a cast Iron pot to bake your Arepa that's how it's originally baked 

You will need to spread butter all around your cast Iron pot or 3 inch tall cake pan 

Preheat oven to 350

 Preparacion:

Engrasar con mantequilla un molde de su preferencia. 

Yo use dos de unas 3 pulgadas cada uno.

calenta en horno a 350

Ingredients:

1/2 cup of butter (1 stick)

2 cans evaporated milk

3 1/2 cups cold water

2 cups Corn Meal

1 1/4 of cup sugar

2 teaspoons salt

2 boxes of raisins 

1 tablespoon vanilla

4 cinnamon sticks

1 can coconut milk

Grated Coconut (optional)

Nutmeg  (optional)

Ingredientes:

1 barra de mantequilla.

2 latas de leche evaporada 

3 1/2 tazas de agua fria

2 tazas de Arina de Maiz

1 1/4 taza de azucar blanca

2 cucharaditas de sal

2 cajitas de pasas (oh tu gusto)

1 cucharada de vainilla 

4 palitos de canela

1 lata de leche de coco any brand 

Coco Rayado a tu gusto (opcional)

Nuez Moscada a tu gusto (opcional)

  Note: 

If You don't have two cans of carnation milk in hand you could use one can of carnation milk use the same can and fill it up with regular milk

     Nota:

Si no tienes dos latas de leche evaporada usa una y con la misma lata regenala con leche regular

 Here we put 1/2 cup of water 

                              

Aqui colocamos 1/2 taza de agua

 Add the cinnamon  

                                        

 Pon la canela 

Let it boil for 3 minutes

la dejamos hervir por 3 minutos

Add the Carnation Milk

Añadimos la leche evaporada

Add the Raisins

Añadimos Las pasas

Add the salt

La sal

Add The Sugar

Añadimos La azucar

And the vanilla and Stir the ingredients well.

la vainilla y movemos los ingredientes para que se mexclen bien.

Add the Coconut milk

Ahora colocamos la leche de coco

Add the Stick of butter or melted butter. Now we stir everything well and lower down the fire, so it won't boil just simmer.

Agrega la mantequilla  Aqui lo movemos todo para que se mexcle bien y bajamos el fuego, ya que esta mexcla no puede hervir.

At this point you can add the grated coconut and nutmeg add the amount to your liking

A este punto agrega le el coco rayado y nuez mocada a tu gusto

Add the two cups of corn meal in a bowl

Pon la dos tazas de arina en un tazon 

Add the 3 cup cold water gradually and stir well.

Le colocamos las 3 taza de agua fria, poco a poco y la vamos moviendo para que se una.

If not dissolved and it looks like this image you can add a little more cold water if needed .

Si no se disuelve y se ve como esta imagen le puedes colocar mas agua fria.

Now stir the corn meal with the other ingredietes, and slowly stir in and stir to prevent sticking.

Ahora vamos a mexclar la arina con los otros ingredietes, lo hacemos poco a poco mientras lo vamos moviendo para que no se pegue, oh se haga bolitas.

Put the heat up a little you have to keep stirring without stopping, so it won't stick or burn at the bottom of your pot.

Suve el fuego un poco tenemos que mantenerlo moviendo sin parar, para que no se queme oh se pegue al caldero. Y asi es que ira poniendose la mexcla.

Here you can see that is starting to get thicken.

Asi deve de estar de espesa

The arepa is almost ready. It must be like in this photo, thick and when you see it starts to form bubbles is already.

Ya la arepa esta casi lista. La mexcla tiene que quedar como en esta foto, espesa y cuando ya vean que hace como burbujas es que ya esta lista.

Before Pour mixture into the buttered pot or pans you can remove the cinnamon sticks if you like I remove mine.

Ya lista la colocamos en el molder engrasado con mantequilla. Tu pudes removel los palitos de canela si quesres.

Now it's ready to enter the oven

Aqui esta lista para entrar al horno

Place them into the oven for 45 minutes to an 1 hour at a temperature of 350 degrees.

La ponemos al horno por 45 minutos a una hora a temperatura de 350 grados.

After an hour of baking if your Arepa doesn't look like the Picture below then turn up the oven to 500 check your arepa every 5 mins bake The arepa is ready when it's gets browned on top and sides like the picture below.

Despues de la hora si tu arepa no seve como la foto abajo suve la temprelatura del horno a 500 cada 5 minutos mirala a vel si esta ven adoradita como la foto ya la arepa esta lista

This is how the Arepa should look

Asi deve luce la Arepa

ATTENTION: 

You shouldn't remove the Arepa from your pot or cake pan cover it with plastic wrap or foil paper and set it aside let it completely cool down it's best to make the Arepa at night and cover it till the next day if you don't do this and remove it while it's still warm the middle will still be soft and it will break apart.

ATENCION: 

No las puedes sacar del molder hasta que este bien fria, pues todavia estara bien blandita y si la sacan se desbaratara. Es mejor dejalar enfriar tapada por unas horas por eso es mejor asel la arepa por la noche y tapala bien asta el otro dia y ya la puden sacar bien del molden .

Here is the Arepa in slices eat and enjoy with a cup of coffee or hot cocoa 

Aki esta la Arepa picada y lista para comer con una taza de cafe o un chocolate calente 

*This recipe is by Gringa74*