Pumpkin Doughnut Muffin

There's nothing I enjoy more than weekend mornings when you wake up early and go out for a run, to the farmers market or prepare a nice breakfast. I know that week day mornings are usually a rush and some of us are lucky to even squeeze in a bowl of cereal or a pair of toast, so I treasure those easy weekend mornings where you can indulge. I tried out these delicious Pumpkin Doughnut Muffins, they have a soft cakelike interior, similar to one of a doughnut, with a mix of pumpkin and spices, a perfect way to welcome fall into your home. They make the ideal companion to a warm coffee or to take to a friend's house for brunch. Hope you enjoy the recipe & have a great weekend!

Let me know what you think!

Xo,
Flor

No hay nada como las mañanas de los fin de semanas, levantarse temprano y salir a correr, ir al mercado o hacer un desayuno especial. Ya sé que las mañanas en los días de semana son muy ajetreados y dichosos somos algunos en poder comernos un cereal o unas tostadas, por lo cual adoro las mañanas tranquilas del fin de semana. Intenté esta receta de "Pumpkin Doughnut Muffin" y el resultado fue espectacular, su interior es suave parecido al de una dona, y la combinación entre calabaza y las especias son la manera ideal para recibir el otoño. Hacen la pareja perfecta para un café o para llevar a brunch con unas amigas. Espero que les guste la receta y tengan un buen fin de semana.

Me dejan saber que les parece.

Xo,

Flor

Ingredients:

10 tablespoons unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15-ounce can)

3/4 cup light brown sugar

2 large eggs

**I added about a lid of vanilla extract

Sugar Coating

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup unsalted butter, melted

Steps

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.

Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center comes out clean. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool for about 10 minutes. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Recipe from Marthastewart.com

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Flourless Chocolate Cake

With the weekend almost at our grip, I think I couldn't share a better recipe than this Flourless Chocolate Cake. If you love chocolate mousse, then you'll definitely love this recipe, it's like a super light and moist chocolate mousse, but in a cake. It's a really simple recipe and quite quick, the only down side are the dishes, but it'll be well worth it. You can serve it with whipped cream, ice-cream or any type of sauce you like, I went for homemade whipped cream. Hope you try this recipe & love it!

Let me know!

Xo, 

Flor 

Con el fin de semana casi en nuestras manos, no creo que podría compartir una mejor receta que esta. Si te gusta el mousse de chocolate, te encantara esta receta, es como un mousse súper light y decadente, pero en bizcocho. Es una receta súper simple y bastante rápida, lo único malo son los trastes, pero créeme que vale la pena! Lo puedes servir con helado, whipped cream o con cualquier salsa; yo lo serví con whipped cream hecho en casa. ¡Espero que intenten esta receta y que les encante! 

Me dejan saber.

Xo,

Flor

Flourless Chocolate Cake

6 tablespoons unsalted butter,
8 ounces semisweet chocolate, finely chopped
6 large eggs, separated
1/2 granulated sugar

Steps:
Preheat oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan.
Place butter and chocolate in a large heatproof bowl and microwave in 30 seconds increments, stirring each time, until completely melted. Let cool slightly and whisk in egg yolks.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. 
Whisk in 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan and bake until the cake pulls away from the sides of the pan, 45-50 minutes. Cool completely on a wire rack; remove sides. Dust with confectioners' sugar.

Whipped Cream
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon of vanilla extract

Steps:
Refrigerate a mixing bowl until cold. Combine heavy cream, confectioners' sugar and vanilla in the bowl and whisk until soft peaks form. Refrigerate for up to 30  mins.

Recipe from Martha Stewart

Cinnamon Scones

The first time I tried to make scones was a total and complete disaster, so I was super determined to try them again and hopefully succeed. I tried scones for the very first time about a year ago, and I instantly loved them and obviously wanted to try and make them myself. I'm really not sure what went wrong on the first attempt, possibly the butter was to warm, but I'm extremely happy with today's results. Scones are a great coffee break snack or just to have them at your house for when you need those little sweet moments or impromptu get-togethers . Hope you try & like these scones!

Let me know what you think!

Xo

Flor

Cinnamon Scones

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, chilled and cut into chunks

1 egg, separated

3/4 cup buttermilk 

Steps

Preheat oven to 375F. 

Combine flour, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl.

Add the butter chunks and use your hands to work the pieces into the flour. Keep breaking it down until  the butter pieces are small.

Whisk the buttermilk & egg yolk together and gradually add it to the flour mixture. You probably won't need the entire mixture.

Place dough on a floured surface and knead with your hands until it becomes a ball.

Flatten dough and cut into wedges or desired shape and place on a parchment paper lined baking sheet. Brush with egg whites.

Bake for 18-25 minutes or until golden brown.

Cinnamon Glaze

1/4 cup powdered sugar

1/2 teaspoon cinnamon

2 teaspoons milk

Steps

Combine powdered sugar and cinnamon in a small bowl, add milk one teaspoon at a time and stir together. Drizzle over cooled scones