17 September 2014

Little chilean treats with dulce de leche (tapitas con dulce de leche y merengue)

September 18 is our Independence day so I made other chilean recipes.
These treats have dulce de leche and meringue over a little crust.
For other chilean recipes see in Typical chilean foods and Typical chilean treats.

Adapted from Blog Caricia para el paladar

Im sharing this recipe with: Buscador de recetas chilenas


6 egg yolks
2 eggs
30 ml sunflower oil or other
15 ml pisco or rum
1 pinch of baking powder
370 grams of all purpose flour

250 g. dulce de leche

2 white eggs
1 1/2 cups of sugar
1/3 cup water
1/4 teaspoon cream of tartar
pinch of salt
Some  candy sprinkles


In a bowl mix the egg yolks and eggs first, beat oil and add rum or pisco,. 
Add the flour and pinch of baking. 
Mix well and place on floured surface kitchen. 
Join to have a mass for cutting pastries. If necessary add a little flour. 
Cut with cookie cutter masitas about 5cm 
Prick with a fork on one side only. 
Place on a baking tray with parchment paper and place in the oven at 180 ° C and bake about 10 minutes until they are lightly browned. 
Cool and fill with a little dulce de leche in each one and then the meringue. 
Sprinkle candy colored balls. 

For the meringue 

It is done in a double boiler. 
Put all ingredients in a bowl over a pot with water and beat with electric mixer for about 8 to 10 minutes until you have a good meringue for spreading. 

Cover the pastries  with meringue  will  be  already  with dulce de leche .
Allow to dry at room temperature for a while. 
You can let dry until next day (24 hrs.) or put in oven to low heat (160°c)  a few minutes and remove from oven.

print recipe here

Tapitas con manjar y merengue

Ya ad portas del 18 he hecho esta receta para complementar otras que he hecho de dulces chilenos.
Estas son unas tapitas que llevan manjar o dulce de leche y se cubren con merengue.
Feliz 18 para todos!


6 yemas
2 huevos
30 ml de aceite
15 ml de pisco o ron
1 pizca de polvos de hornear
370 gramos de harina sin polvos de hornear

manjar o dulce de leche
mostacillas para espolvorear


En un bol mezclar las yemas, huevos, aceite y pisco o ron, luego agregar la harina y la pisca de polvos de hornear,unir todo bien y colocar sobre la mesa enharina.
Si la masa aun esta pegajosa agregar un poco más de harina, hacer una masa como una bola.
Estirar la masa con el rodillo y cortar los discos con un cortapastas y pinchar los discos con un tenedor.
Llevar a horno y hornear durante unos 10 minutos en una bandeja de horno hasta que esten ligeramente dorados.
Se dejan enfriar y despues se rellena con manjar y se cubre con merengue.


2 claras
1 pizca de sal 
 1 y 1/2 taza de azúcar
1/3 taza de agua
1/4 cucharadita cremor tártaro

Se prepara a baño maría.
En un bol colocar todos los ingredientes y colocarlo sobre una olla con agua.
batir con batidora eléctrica de unos 8 a 9 minutos hasta que tenga una consistencia de merengue,
Cubrir y dejar secar. 
Se pueden dejar secar hasta el otro dia temperatura ambiente o llevar a  horno a temperatura muy suave  unos minutos hasta que esten secos pero aun blancos.
retirar y dejar enfriar.

15 September 2014

Copy-cat Lofthouse Sugar cookies (Secret recipe Club)

This time in Secret Recipe Club my assignment was Melissa from Melissa's cuisine  and I was a lot of time looking her recipes (she have a lot) finally I choose this cookie's recipe and was absolutely lovely!

Thanks Melissa by a lovely and yum cookie's recipe.
Many times I didn't make cookies and was a pleasure.
Yes this recipe make me think in Christmas:)

(about 5 dozen cookies)

1 cup butter room temperature
2 cups sugar
3 eggs
2 teaspoons vanilla
1 1/2 cup sour cream
6 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt


In the bowl of your stand mixer using the paddle attachment
cream the butter and sugar until light and fluffy about 3 minutes.
Add the eggsone at time beating after each addition until is incorporated.
Add the vanilla and sour cream and beat until 
is incorporated.
add the flour-baking powder-baking soda- and salt and mix on low speed until combined. The dough will be sticky.
Divide the dough in half and flattennin rectangles.Will help you work on a floured surface and flour your hands. 
Wrap the dough in plastic wrap and refrigerate at least 2 hours.

After this time remove one of the dough rectangles from the fridge.
Place the dough on a  floured surface and roll out about 1/4 inch thick.
You can add a little more flour is needed.
Use a 2 1/2" cookie cutter to cut the cookies.
Place on a parchment lined cookie sheet. It is best to work in small batches and keep the dough cold until you are ready to work with it.

Note: I divide all the dough in two batches and let one of the batches in the fridge until the next day when I made the remaining cookies.

Bake at  190°c by 9 minutes until the cookies are lightly browned.
Allow the cookies completely before frosting them.
Decorate as desired.
Store in an airght container at room température.
You can also freeze unfrosted cookies.

(I adapted some ingredients 
in this but I dont have problem)

1 cup of butter room temperature
1 teaspoon vanilla
3 1/2 cups powdered sugar
3 tablespoon heavy cream
food coloring 
(I used only some drops of pink)

In the bowl of your stand mixer cream together the butter and vanilla.
Slowly beat in the powdered sugar until smooth and creamy.
Mix in heavy cream one tablespoon at time until you have the desidered frosting consistency.
Add a few drops of food color until evenly colored.Store in an
airtight container in the refrigerator.
Bring to room temperature before spreading.

Print recipe

En Español

galletas Lofthouse sugar

Estas galletas quedan muy lindas.
Y me recuerdan como la Navidad.
Este mes es de nuevo Secret Recipe Club y me tocó el blog de Melissa's cuisine.
Melissa tiene muy buenas recetas y para varias me costó elegir
Finalmente hice estas galletas.
Salen hartas pero se puede hacer la mitad de la receta si se quiere. Yo hice todo pero el primer dia hornee una porción y al otro día el resto.
La masa queda super buena en el refrigerador.Lo más importante para las galletas es el tiempo.
Las galletas se cocinan muy rápido asi que mejor poner el reloj y tomar el tiempo.


1 taza de mantequilla temperatura ambiente
2 tazas de azucar
3 eggs
2 teaspoons of vanilla
1 1/2 taza de sour  cream o 1 taza yogurt natural
(hay que probar la consistencia de la masa si queda bien con una taza es ok)
1 cucharadita polvos de hornear
1 cucharadita de bicarbonato
1/4 cucharadita de sal



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