Cuadraditos de coco dorado

Ha.... las fiestas de cumpleaños....la reuniones....  no importa si son chicos o si son grandes, siempre hay mucho que planear y pensar en lo que se puede hacer para que  todos complacidos

Siempre me preocupa lo que hacer de dulces para acompañar la torta, porque a muchos no les gusta la torta de cumpleaños- Así que hago siempre algunas barritas o cuadraditos y mini tartas, que rinden bastante , son fáciles y deliciosa. También son ideales para acompañar un té o un cafe Acá les dejo esta receta que es deliciosa Espero que les guste y tengan una semana maravillosa.

                                            Cuadrados de coco dorado

Ingredientes Para la base  200 g de manteca 140g de azúcar 1 cucharada de te de esencia de vainilla 250g de harina 1 pellizco de sal 1/2 cucharadita de cafe de polvo de hornear 1/2 cucharada de café de bicarbonato de sódio Para la cobertura 1 lata de leche condensada 1 cucharada de manteca  250g de coco rallado

Modo de hacer  En una cacerola verter la leche condensada junto con la manteca. Revolviendo siempre , cocinar hasta que se despegue del fondo. Reservar y dejar enfriar. En una sartén caliente vierta los 250g de coco rallado y revuelva hasta que estén dorados Pre calentar el horno a 220ºC. Batir la manteca con el azúcar hasta obtener la consistencia de una crema  Añadir la esencia y la harina mezclada con el polvo de hornear, sal y bicarbonato. Poner la masa en una asadera rectangular de 30 por 40 y llevar al horno por 15minutos aproximadamente. O hasta que este livianamente dorada. Dejar enfriar y verter la mezcla de leche condensada .Cubrir con el coco dorado. Cortar en cuadraditos y servir.

Em Portugues, por favor

Lemon sablés

I don’t like winter and I don’t like rainy days For otherwise these days are perfect to bake and I’m craving for something good , quick and easy to bake . I found in these sables the perfect choice

With their subtle citrus flavor and crisp, shortbread-like texture, they would sit beautifully, I imagine, next to a cup of tea comforting my stomach and my soul. And as we found last night, they happily team with a glass of late harvest to make a soft, gentle finish to a hearty winter meal.

Ingredients 150g unsalted butter, at room temperature 60g powdered sugar, sifted 24g egg white, at room temperature) 1 pinch of salt 1 1/2 lemons, grated zest (or to taste) 180g all-purpose flour

Cream butter and sugar, add salt and lemon zest. Add the white yolks and beat in high speed Remove and add the flour, carefully and do not overbeaten Pipe and place the cookies on the lined baking sheets, leaving about 1/2 inch space between them. . Because the dough is heavy, you may have problems with the parchment lifting up when you are pipping - to solve this, just squirt a little dot of the dough onto the baking sheet to give the parchment something to grab a hold of. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It's fine if the edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.

Coconut and dulce de leche sandwiches

Autumn definitely could be feeling now. After warm days, this week end the weather changed, for worth. All weekend was rainy and cold. For otherwise is nice for stay at home taking the opportunity to enjoy the cold weather to drink some tea, perhaps with toast or cookies and watch movies. So I decided to bake some for us. One of my favorite sweet combos is coconut and dulce de leche. For these cookies I used a traditional German recipe knowing as Kokosmakronen. This version is very common here and quite simple, I made it in round cookie shape and filled with dulce the leche. Really delicious

Ingredients 2 eggs 150g sugar 50g butter softened 1 tablespoon plain flour 125g coconut (sweetened or desiccated)

Preheat oven to 175C/335F. Place parchment paper on several baking sheets. Beat eggs in large bowl. Gradually add in the sugar; mix well. Add butter, flour, coconut and mix well.Place rounded tablespoonfuls of the coconut mixture onto the parchment paper (or rounded teaspoonfuls, if you want a smaller cookie). Bake for 15 minutes, until coconut is golden brown. Be careful in the last few minutes, so as to not burn the coconut. Fill with dulce de leche

Family recipe Honey cookies

My first experience in the kitchen was baking cookies. It was a funny time. My grandma had a tremendous talent in the kitchen, but she never cares much about this. For her meals are simply meals. More an obligation than pleasure in her own words- But I had my doubts about this, maybe today she is tired to cook, and as a widow and living alone she prefers other people cooking for her , in fact, at these days she haven’ t got much appetite. She eats little, but healthy food But when I was a child and she was young lady, she always was preparing something good in her kitchen. She made the best potato gnocchi that I ever tasted. And believe me, in less than an hour it was ready to eat I don’t know how she can do it; she was very skilful with her hands I remember her fingertips literally flew molding the small pieces of potato dough into gnocchi shape. And no mention her puff pastry or her crème caramel topped with meringue that she sparkling very colorful granulated sugar, especially for the kids.in those times us and my oldest cousin. One day she was kneading bread dough; I stopped by her side and ask for a small piece of dough. First of all, wash your hands, she said and gave a small piece, I knead for a long time and cute in a round shape so I add two peanuts and a sprig of rosemary on top. I ask to my grandma to bake my cookie. The cookie sound weird and hard as a rock but I was so proud with my…whatever that I called cookie. Seriously her cookies are the best. I call her one other day to ask about how she made honey cookies, as she works with handful measures. She told me,” Oh! A handful of flour, a little sugar, brown sugar,ok?...honey and then ripe in refrigerator for a two days. Bake for a few minutes. God bless her, at her age (95 years old) she is lucid and her eyes are smart and had a mischievous smile. So, I try to recreate this wonderful flavor of my childhood –. Obviously they don’t taste as hers but at the same way they are delicious .A real sweet family heirloom

Rosemary and honey cookies Cream together ½ cup of honey, ½ cup of brown sugar, and ½ cup unsalted butter Beat in 1 egg; then add 2 ½ cups flour sifted with 1 teaspoon baking soda, 1 teaspoon fresh rosemary finally chopped or 2 teaspoon finally crushed dried rosemary and ½ tablespoon lemon or lime zest Shape the dough into a roll. Allow the dough to ripen for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F.) for 10 to 12 minutes.