Chocolate Rum Parfaits

Ingredients:

1 1/2 cups cream
190 g chocolate, chopped
3 tbsp gold rum
3/4 tsp vanilla
Whipped cream and almond, for garnish

Preparing:

Melt chocolate with 3 tbsp cream in a water bath.
Pour rum gradually remove from heat and let stand for 15 minutes.

Whisk the remaining cream and vanilla in a cold bowl, until peaks form.
Incorporate to the chocolate mixture in surounding form.
Pour the mixture into individual cups and refrigerate for 3 hours.

Valentine's Chocolate Brownie Cake with Strawberries

Ingredients:

1 mixture prepared for brownies, plus ingredients you need
2 cups strawberries, cut by half
2 cups whipped cream, chantillí
1/4 cup chocolate syrup
1/3 cup strawberry jam
1/4 tsp almond extract

Preparing:

Prepare brownie according to the instructions.
Allow to cool and cut in half horizonthally.

Whisk strawberry jam.
Beat whipped cream with almond extract.

Spread one half of the brownie with strawberry jam and half of whipped cream.
Place the other half of the brownie on top.
Spread the remaining whipped cream and garnish with strawberries.
Bathe with chocolate syrup and serve.

Chocolate and Rum Parfait

Ingredients:

190 g semibitter chocolate, chopped
1 1/2 cup cream
3 tbsp clear rum
4/3 tsp vanilla

Preparing:

Melt chocolate with 3 tbsp cream and rum in a water bath.
Remove from heat and let stand for 15 minutes.

Whisk the remaining cream and vanilla until soft peaks forms.
Incorporate whipped cream into chocolate mixture in sorounding form.

Pour into individual cups and refrigerate for 3 hours.
Decorate with more whipped cream and almonds.

Christmas Sweet Crowns

Ingredients:

4 1/2 cups Corn Flakes
1 cup miniature marshmallows
1 cup white marshmallows
1/3 cup chopped almonds
1/3 cup golden raisins
1/3 cup dried cherries
1/2 bar butter

Preparing:

Combine corn flakes, marshmallows, almonds, raisins and cherries.

Besides, melt butter and cup white marshmallows, stirring constantly.
Pour over cereal mixture.
Toss until well covered.
Pour the 1/4 cup of mixture for each crown on a tray covered with waxed paper.

Flatten to form circles of 5 cm wide, and open the center using the handle of a wooden spoon.
Allow to cool for 1 hour.

Christmas Chocolate and Cherry Cake

Ingredients:

7 ounces unsweetened chocolate, chopped
1 cup ground almonds
1 cup candied cherries, halved
3/4 cup sugar
1/3 cup quick-cook polenta
5 eggs, separated
5 tbsp all-porpouse flour
Finely grated zest of 1 orange

Preparing:

Place the polenta in a heatproof bowl and pour in 1/2 cup boiling water to cover.
Stir well, than cover the bowl and let stand for about 30 minutes.

Preheat oven to 180ºC (375ºF).

Melt the chocolate.
Whisk the egg yolks with the sugar until thick.
Beat in the chocolate, then fold in the polenta, ground almonds, flour and orange zest.

Whisk the egg whites in a greese-free bowl until stiff.
Fold 1 tbsp of the egg whites into the chocolate mixture to lighten it, then fold the rest and the cherries.

Spill the mixture into a greased mold and bake for 1 hour.

Christmas Mascarpone Creams

Ingredients:

115 g amaretti cookies, crushed
1 cup mascarpone cheese
1/4 cup superfine sugar
4 eggs, separated
4 tbsp amaretto

Preparing:

Place the amaretti crumbs in a bowl.
Add amaretto and set aside to soak.

Beat egg yolks with sugar until pale and thick.
Fold the mascarpone and soaked cookie crumbs.

Whisk the egg whites in a separate bowl until ftiff.
Fold gently into the cheese mixture and divided between 4 serving dishes.
Chill for 2 hours and sprinkle with slivered almonds.

Halloween Bats Cookies

Ingredients:

2 3/4 cups flour
1 1/2 cup granulated sugar
1 cup unsalted butter soft
2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp salt
1/2 tsp almond extract
1 egg

Bitumen colors:
4 cups icing sugar sifted
1/4 cup + 1 tsp water
2 tbsp coloring

Preparing:

Preheat the oven to 200°C (400°F)

Mix butter with the sugar.
Add the egg and extracts.

Mix flour with the baking powder and salt.
Add to the butter mixture 1 cup at a time.

Divide the dough into two balls, each ball spread over an floured area.
Cut with halloween bat cutters.

Bake in a greased tray for 8 minutes.
Allow to cool.

Bitumen colors:
Beat all ingredients for 5 minutes.
Add the desired color.
Leave covered with a cloth hú, edo since the bitumen harden fast.

Decorate cookies with bitumen and serve.

Nougat's Tartufo

Ingredients:

200 g chopped nougat
60 g chopped hazelnuts
60 g almonds
200 g chopped chocolate
45 g grated coconut
3 ½ pt vanilla ice cream
3 tbsp honey

Preparation:

Mix nougat, the hazelnuts, the almonds, the chocolate, the ice cream and the honey.
Spill the mixture in 8 cooled and covered individual aluminum molds.

Refrigerate for 1 hour.

Pass them through the grated coconut.
Place them in a tray and refrigerate for 1 more hour.

Peaches with Ricotta Cheese

Ingredients:

200 g ricotta cheese
1 tin peach
4 tbsp chopped almonds
Brandy to the pleasure

Preparing:
Place a half peach in each plate.
Place above a ricotta cheese ball.

Dust it with the almonds and bathe it with a little brandy

Fruits Cobbler

Ingredients:

100 g flour
80 g ground almonds
100 g brown sugar
80 g melted butter
1/2 teaspoon ground cinnamon
200 g strawberries
150 g raspberries
20 g vanilla sugar

Preparation:

Mix the flour with the ground almonds, the brown sugar and the ground cinnamon.
Add melted butter and incorporate with a wooden spoon until the mixture has a crumble texture.
Leave to stand for one hour.

Sprinkle the mixture onto a greased baking mold.
Bake at 170ºC (350ºF) for 20 minutes.

Cut the strawberries and mix them with the rest of the fruits.
Add vanilla sugar.
Cook it for 2 minutes.

Set aside and let it cool.
Spill the fruits in individual glass bowls and sprinkle to them the crumble mixture.

Peaches Mousse

Ingredients:

6 peaches
60 g sugar
2 1/2 cup heavy cream
1/4 teaspoon of almonds essence

Preparation:

Cut the peaches in pieces.
Stir them with the sugar.

Stir the heavy cream forming whipped cream.
Add with envolving movements the peaches mix.

Spill in individual glasses and decorate with extra peaches.
Refrigerated for 35 minutes.

Almonds Pie

Ingredients:

125 g butter
250 g almonds paste
60 g sugar
2 eggs
60 g flour
1/2 cup raspberry jam
45 g almonds

Preparation:

Bake the base for cake at 190ºC for 20 minutes.

Stir the butter until cremating it.
Add the almond paste little by little.
Add to the sugar and eggs.
Incorporate the flour.
Grease the baked cake with the raspberry jam.

Fill it with the mixture of almonds.
Dust the cake with the almonds.

Bake at 190ºC for 45 minutes.

Nutty Granola Squares

Ingredients:

115 gr unsalted butter, plus extra for gresaing
4 tbsp honey
1/8 cup unrefined superfine sugar
scant 3 cups rolled oats
1/8 cup dried cranberries
1/8 cup chopped hazelnuts
1/8 cup chopped pitted dates
5/8 cup slivered almonds

Preparation:

Preheat the oven to 190ºC (375ºF).

Melt the butter with the honey and sugar in a pan.
Stir together.

Add the remaining ingredients.
Mix thoroughly.

Turn the mixture into a greased baking pan.
Press down it well.

Bake it for 30 minutes.
Let cool and cut it in pieces.

Almonds Small Balls

Ingredients:

1/2 cup almonds
1/2 cup sugar
1/2 cup smoothed butter(1 1/2 bar)
1/2 teaspoon almond essence
1/2 teaspoon vanilla essence
1 2/3 cups flour
1/2 teaspoon salt
1 cup sugar

Preparation:

Finely grind the almonds and the sugar.
Add butter little by little.
Add the essence of almonds and vanilla with the flour and the salt.
Continue mixing until forming a smooth pastry.

Surround the pastry in sticky paper.
Let cool for 30 minutes.

Preheat the furnace at 175ºC (350ºF).
Prepare two trays with baking paper (parchment).

Form small balls with the pastry.
Place spaced them on the trays.
Bake for 20 minutes until gilding.

Let cool.
Cover with dust sugar.

Almonds Diamonds

Ingredients:

2 butter bars at room temperature
3/4 cup sugar
1 egg yolk
1/8 teaspoon almonds essence
2 cups flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
Chopped almonds
Picks of salt

Preparation:

Preheat the furnace at 165º C (325ºF).

Cremate the butter, the essence of almonds, the egg yolk and the sugar.
Add the flour, the salt and the cinnamon previously sievings until forming a manageable paste.

Stretch it and put it in a big tray.
Glaze it with albumen of one egg.
Distribute the almonds above.

Bake until gilding.
Let cool and cut in diamond form.

Mango and Almonds Dessert

Ingredients:

6 choppedMangos.
1/2 cup chopped almonds.
1 tbsp raisins.
1 cup sugar

Preparation:

Boil the sugar in a cup of water and when it is on the verge of small ball, add the almonds and mangos.

Let boil everything, moving constantly, and when it thickens put it in a plate.
Decorate with the raisins.

Let cool and serve in a high glass.