Daring Baker July's Challenge

Chocolate Covered Marshmallow Cookies.
and Dulce de Leche Recipe

I love marshmallow I always make these delicious clouds at home so I had doubts about this recipe, but it was great. The only problem I had was the weather so I had to slightly refrigerate the marshmallow before using it because it was too runny at the beginning. The cookie dough was also affected by the hot weather. I made small cookies and with the rest of the dough I pressed it into a cookie cutter with the fingers and made a big… biiiiig marshmallow.
Thanks Nicole for this new recipe and wonderful challenge I enjoyed and learnt a lot in this challenge. To see the recipe click here

AAAyyy a monster jumped in my batter
He is saying GRRRRRR
Dough... Dou!


Dulce de Leche...my LOVE

Centered Filling...or...Filling Centered?


Soft ball... hot hot ouch it burns.

Almost a Disaster

The Biiiiig One

Chistmas Flavor

Piña Colada

Dulce de Leche


These are for my neighbor and friend Hector.

Faery's Dulce de Leche.

This a dulce de leche that is like the one used for pastry, it is thick and dark and I like this kind of dulce de leche more that the traditional home made dulce de leche.
7 cups fresh milk.
650 gr white sugar.
2/4 teaspoon sodium bicarbonate.
2 teaspoons corn starch.
1- Place milk, sodium bicarbonate and sugar in a big heavy bottomed sauce pan and cook over high heat stirring constantly until the sugar dissolves.
2- Low the heat and stir every 5 to 7 minutes until it takes a brown color and is thicker that cough syrup, then dissolve the corn starch in the water and add it to the dulc e de leche stirring well and continue to cook until it becomes thick (you can test the same way you do for a marmalade, dropping a bit of the dulce de leche on a cold saucer)
3- Cool in water bath and store.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.


Seadas or Sebadas.

Seadas or Sebadas.

These are one of my Dad’s favorite desserts, he described these delicious cheese filled dough as seadas or sebadas, by that time the web was not like the one we have today, there were no blogs and the web pages did not mention any of this, so I began searching and experimenting until I made what I think is a Seada and now I know why Daddy said they were delicious because they are something more than delicious when I tried one I wanted to eat more and more and the same happened to my nephew who wanted more seadas and we had to make another batch. They are so simple, humble I say, but when you taste them your mouth is filled with flavor, just imagine a golden dough wrapping a soft mass of fresh cheese melted with the scent of lemon peel and all glazed with honey…YUMMMM. Unfortunately I made this recipe too late because Daddy is with God now but I hope he is watching that finally, I “invented” the dough after so many fails.

They do not absorb oil, but...

They absorb all the honey
For the Dough.

250 gr ap flour.
30 gr shortening.
¾ cups of warm water aprox.
1 pinch salt.

For the Filling.

250 gr fresh cheese.
½ lemon or orange peel grated.

1- In a bowl mix the flour, salt and shortening until they resemble bread crumbs then add the water gradually and knead until you make a soft dough, let rest for 30 minutes.
2- Meanwhile mix the cheese and lemon peel.
3- Roll the dough out and cut circles, place a small amount of cheese in the center of the circle cover with other circle and press the sides.
4- Fry in abundant oil, place them over absorbent paper towels.
5- Place them on a plate and add as much honey as you like.


Banana Pound Cake.

Banana Pound Cake.

This cake is moist and it has a nice sweet jelly like syrup on top, I served it just like the captain ordered: with cream, chocolate sauce and caramel sauce … well in fact it was my nephew pretending to be Wall-e’s Captain and he said that I am Eve so I had to prepare a dessert (totica meaning tortica translation cake) for him because he is the captain and Wall-e too…well, in my opinion he is a dictator

Natural light, so you can see the jelly like syrup

At your service, Sir

4 eggs.
160 gr self raising flour.
160 gr sugar.
160 gr butter or margarine.
¼ teaspoon banana essence.
½ teaspoon vanilla extract.
6 large bananas.
For the Caramel.
170 gr sugar.
3 tablespoons wáter.

1- Whisk butter, vanilla extract, banana essence and sugar until they are fluffy, then add the eggs one at a time and whisk well after each addition.
2- Add half of the milk and half of the flour whisk well and finally add the rest of the milk and flour. Set aside.
3- For the caramel. Place the ingredients in a small saucepan on medium heat until it becomes a very light golden syrup.
4- Butter and sprinkle flour on the sides of a cake pan, in the bottom pour the caramel and make sure it covers the entire cake pan bottom. Let cool
5- Cut the bananas (about 2 centimeters) and place them over the caramel, carefully cover the bananas with the pound cake batter.
6- Bake at 180°C until and inserted toothpick comes out clean.
7- Run a knife around the sides of the cake pan and invert the cake onto a plate, let cool.