Claudia&Julia's Blog

You'll regret making these mató muffins! Because you'll want to make them over and over. I must warn you that these mató muffins (or, if unavailable, ricotta) filled with jam and topped with an almond flour crumble are some of the tastiest I've made — I think I've found my perfect recipe!

With these chilling chocolate spiders, more beyond preparing a Halloween recipe, you'll make some little chocolate and peanut cakes delicious.

There are many lemon cakes, but the truth is that this lemon and almond cake is one of the most popular at home. I also make it with a quick and simple lemon glaze, which besides finishing it off nicely for presentation, further enhances its lemon flavor. It’s a gluten-free cake recipe, ideal for anyone looking for alternatives to wheat cakes.

You can’t go another autumn without trying these pumpkin mini cakes. You’ll be in heaven for how tender and moist they are! These cannelés are not only super cute to present on the table; by incorporating one of autumn’s star ingredients they’re a safe bet for this season.

Today, in old-fashioned desserts: Meringue mille-feuille! Yes, it may be one of the oldest sweets in history, but for that very reason you're sure to have more than one anecdote to tell when it comes to these delicious puff pastries.

Back to basics! The yogurt cake is one of the quickest solutions to any need to have a fluffy and treat-ready cake ready in no time. You mix all the ingredients and into the oven. Just like that! And everyone always loves it.

Although the origins of the cannelé are uncertain, history has it that the nuns of the Annonciades convent in Bordeaux made them for the poor. They used as ingredients the wheat they found on the docks, fallen from the holds of ships or from torn sacks, and the egg yolks that were discarded to clarify wine, since only the whites were used in the cellars. Thanks to the ships that arrived at the Port of the Moon, they obtained vanilla and rum to enrich their recipe.

If there are cupcakes that are easy to make and absolutely delicious, this Mascarpone cupcake recipe I bring you today is one of them.

The taste of Mascarpone and lemon shines in every bite, blended with the flavor of vanilla extract, which gives it a softer, more traditional aroma.

Fluffy and incredibly moist — that's the white chocolate brownie recipe I bring you today. We make it with condensed milk too, and I assure you it turns out very moist and fluffy. If you make it once, you'll make it a hundred times.

Intense and moist, I think these are the two words that describe this coffee and chocolate bundt cake, whose recipe has been tested and revised to bring you an exceptionally tender and moist cake, full of flavor and ideal for starting the day or accompanying the afternoon coffee hour.

A crumble is a typical Irish dessert from the Anglo-Saxon world that is very easy to make, consisting basically of fresh fruit that we cover with a mixture of flour, sugar, and butter.

The recipe we bring today is a strawberry and rhubarb crumble that is absolutely delicious, a great way to make the most of the Fusiontec shallow casserole, an iron piece that’s incredibly versatile... while we enjoy the delicious fruit that spring brings us. Dear strawberries, you are delicious roasted.

Who says gluten-free recipes can't be tender and moist? The cake before you, besides being easy, tender and moist, is gluten-free. To achieve this delight you only need one "secret" ingredient: gluten-free polenta (yellow corn flour).