Claudia&Julia's blog
Mini Caramel Blondies in mini bundt molds
You can make mini blondies in Nordic Ware mini-bundlette pans! This recipe for caramel blondies is the richest and you have a bite prepared in no time. Its buttery flavor and brown sugar aroma is delicious, and it's a great way to present the classic blondie sticks but in a beautiful format, thanks to the finish provided by the Nordic Ware mini bundlette mould.
Hasselback chicken with spicy tomato and mozzarella
We are inspired by the popular Hasselback potatoes to turn the most common breasts into a most festive dish: today we prepare Hasselback Chicken with tomato and mozzarella with spicy tomato sauce. Or what is the same, some stuffed chicken breasts with the most intense flavors of Italy. Delicious.
Mató cupcakes with jam and crumble
You'll regret making these killer cupcakes! Because you will want to do them over and over again. I must warn you that these muffins filled with jam and covered with almond flour crumble are some of the richest I've ever made - I think I've found my recipe ten!
How to cook chestnuts
Cooking chestnuts, not roasting them, is one of the easiest things you can do if you plan to cook chestnuts and the result is delicious. I fondly remember how at home, when I was little, at dessert time on autumn Sundays, two trays were brought to the table: one with fire-roasted chestnuts, and the other with cooked chestnuts. The truth is that it was difficult to decide which ones were richer. They always disappeared!
American monkfish tails with clams
You asked us for more recipes for fish en cocotte, and nothing more delicious than monkfish tails in sauce, American style and with clams. It is a truly exquisite recipe, firstly because of its raw material -we all know how exquisite the monkfish is at every bite-, to which is added the high flavor of the sauce with which we accompany it.
Halloween Cupcakes: Chocolate Peanut Spiders
With these creepy chocolate spiders, beyond preparing a Halloween recipe, you are going to prepare some delicious chocolate and peanut biscuits .
Lombard and pear cream
Although this is a very present dish in Christmas menus, nothing should prevent us from incorporating it into our celebrations at any other time of the year. It is an elegant, colorful starter that has everything to win over the stomachs of our guests. Because it's del-li-cio-sa.
Lemon and almond cake (and gluten free)
There are many lemon sponge cakes, but the truth is that this lemon and almond sponge cake is one of the most liked at home. I also prepare it with a quick and simple lemon glaze, which apart from finishing it better in presentation, enhances its lemon flavor even more. It is a gluten-free sponge cake recipe, ideal for all those who are looking for alternatives to wheat sponge cakes.
Infallible bread without rise
There is something magical about making homemade bread, although getting excited about it usually costs a bit. The world of dough imposes and frightens the number of recipes in which terms such as sourdough, long fermentation, etc. appear. Fortunately, this is not the case with this foolproof bread recipe, as I like to call it.
Camembert cheese mummy for Halloween
Few recipes have I seen that are as easy, fun, quick to prepare and ideal to enjoy at the table as making this recipe for Baked Camembert cheese turned into a mummy for Halloween . You're going to dip until there's no mummy left!
Spiced pumpkin cannelés
You can't go another fall without trying these pumpkin cupcakes . You will touch the sky for being tender and juicy! These cannelés are not only cute to present on the table, by incorporating one of the star ingredients of autumn they are a safe bet for this season.
Roasted garlic: how to make them and how to use them
I bring you a basic kitchen, roasted garlic, an essential preparation both to enjoy them as is and to increase the flavor and result of any dish in which you use it. Here you will find how to make roasted garlic, how to use it in your recipes, and also ideas to take advantage of the wonderful oil flavored with roasted garlic that results from preserving roasted garlic in oil.
