Claudia&Julia's Blog

Our recipe collection couldn't be missing the cake that Virginia, author of Sweet&Sour, prepares for us today: the chiffon cake is a cake that, like good fashions, is making a strong comeback! It's prepared in the Angel Food Cake pan, so take note because you now have another "must-try recipe" for your list!

I love that Loreto, author of Sabores de Colores, surprises me with her creations using the smoker. Why? Because we often stick with the idea that the smoker is for smoking salmon and maybe another fish... and we don’t go any further. But it’s good for so much more, as she has told and shown us on other occasions. I’m sure you’ll agree with me: the duck breast (magret) she’s sharing today is an absolute delicacy!

One of the most classic bundt-style pans is the Nordic Ware Angel Bundt pan. It’s a pan that's very popular because, being round, smooth, and tall, it offers a lot of versatility and allows for countless recipes and combinations.

The author of Pemberley Cup&Cakes, our contributor Rosa, invites us today to make a cake with a summery twist in the form of a bundt cake. Don’t miss this baking classic!

Today Beatriz, author of To Be Gourmet, gives us her opinion on an item that's an indulgence as sweet as the cookies you make with it: the cookie stamps from Nordic Ware! I know it's hard to get an idea of how well they work or how great they look without having them in front of you, but believe me, they are stamps you'll fall in love with!

The Nordic Ware Angel Bundt pan is a very popular pan because, being round, smooth and tall, it's very versatile and allows a multitude of recipes and combinations. It's one of the classics when it comes to bundts.

La autora de Sabores y Momentos, Patricia, nos sorprende hoy con una receta que ideal para el día a día pero presentada de la forma más original! Me hubiera gustado ver la cara de los niños al ver que en la mesa, a la hora de comer, había un molde de tarta en lugar de la fuente tradicional. Me los imagino diciendo "Pero mamá, ¡si este molde es para tartas!".

On several occasions I have asked Loreto, author of Sabores de Colores, to make a recipe for us using a tool she knows very well, the smoker. On those occasions she has achieved some incredible results! That’s why, and since the smoker is largely unknown to many, and so many of you ask us for information about it, we thought it would be interesting for her to give you her opinion and explanations about it. I’ll leave you with the account of her experience

Today Beatriz, author of To Be Gourmet, brings us a small temptation in the form of a cookie, perfect for accompanying coffee, enjoying a mid-morning snack... or satisfying a craving!

I've never been much of a follower of trends, and maybe that's why I've never made a fondant cake or cupcakes with coatings or frostings that taste like nothing, despite how popular they are. You won't have seen recipes, products, or supplies for them on the website. I admit it's an art to make them, but they simply aren't for me. But there is one trend I definitely embrace, and that's the trend of naked cakes.

Lately we've been talking a lot about the Bundt cake-style pans. They give a simple sponge cake a phenomenal appearance. But if you also make the cake with care and a few well-chosen ingredients, the result will be exquisite. And that's exactly what Miriam, author of El invitado de Invierno, did by showing us how to make this delicious and beautiful chestnut and chocolate bundt.

I knew that Noelia, La cucharina magina, was delighted with Nordic Ware molds. For that reason I couldn't resist and the last time I spoke with her I asked if she could prepare a post explaining the virtues of these molds and how to use them. If you're interested in these molds, don't miss it!