Claudia&Julia's Blog

Among the easiest and most rewarding dessert recipes, egg flan has always been my weakness. Its simplicity in preparation and its delicious flavor make it one of my favorite sweets. And now, I have the pleasure of sharing with you a simplified version of this classic, thanks to the efficiency and speed offered by the pressure cooker.

Since we know that brownies are one of those delicious cakes we’d fight over, today we’re bringing them in an individual version! These brownies made in a mini-casserole could also be called Soft Cakes with a Chocolate Heart—because, in fact, even though it’s a brownie, in this recipe we cheat... we add baking powder so they puff up and look super cute in the mini. And like any brownie, it’s one of the simplest preparations you can make!

Back to the cold, back to the oven! I think it's a wonderful ally in the kitchen, because it lets me stop worrying about watching the stove and the result is always fantastic. And this onion tart is good proof of that — you'll see why in a moment!

Buttermilk, also known as butter whey, is a fermented dairy ingredient that adds a tangy, creamy flavor to a variety of culinary preparations. You’ve surely seen it in many baking recipes, or recognized it in supermarkets, because its use has become very popular. And with good reason!

In this post you’ll see what buttermilk is, how it’s made, which recipes use it, and how to substitute it if you don’t have it on hand.

Chocolate or vanilla? If you like them equally and are always faced with the same dilemma, I bring you the solution with this delicious mini chocolate-and-vanilla marble cake recipe. That way you won't have to give up either, and you can enjoy the best of both worlds in every bite.

Do you know what happens if you put nuts in a food processor and keep grinding and grinding? You turn them into butter made from that nut (Yes, with nothing added but the nut itself). Are you a fan of hazelnut butter? Or peanut butter? Then you definitely have to try making it at home. And if instead of using the raw nut you use roasted ones, you'll increase the intensity of the butter's flavor, and it will be gold for your recipes!

I'm not lying when I tell you it's been a long time since I made a cake as moist and fluffy as this condensed milk and vanilla Bundt Cake I'm bringing you today. You'll see we haven't used a lot of sugar, because the condensed milk will already give it plenty of sweetness (aside from that distinctive, delicious aroma of condensed milk... My goodness, what a tasty bundt!).

You’ve probably heard of pan de muerto (or pan de los muertos), a recipe that every year, as All Saints' Day approaches, grows more popular worldwide. It’s a rich, tender, and flavorful bread with a very characteristic shape (with strips of dough shaped like bones crossing it on top).

A pie filled with apple and a touch of cinnamon — can you resist? During the Halloween season, we all look for treats with a mysterious, festive touch. And what better way to celebrate this time than with a Jack Skellington-style Apple Pie?

Let's make the most of the Dupla! Bra's double pan is wonderful: it's great to use on its own, individually, but when you join those two pans you can work wonders. From a perfect omelette without spilling a thing to a tarte Tatin... Or this delicious recipe for roasted apples with vanilla-tinged custard! A perfect, ideal dessert that I highly encourage you to try.

Choux pastry lovers, this recipe is without a doubt for you. I present a creation that, I'm sure, will become part of your recipe collection, Karpatka cake, a famous Polish cake made with choux pastry and vanilla mousseline cream.

My most chocolate-loving self comes today with a recipe that's perfect for whipping up an afternoon snack or making a festive breakfast: an irresistible Nutella braided ring. A sweet treat that tastes like a crunchy chocolate croissant in every bite and that you can enjoy fresh from the oven or a few hours later, if there's any left!