This lemonade recipe is amazingly easy and quick to make. Don’t feel like squeezing lemons? Want to always have a pitcher of lemonade in your fridge? You are in the right place.
This homemade drink is:
Easy and quick to make.
You only need four ingredients to make the best homemade lemonade.
Neither too tart nor too sweet, this recipe has the perfect balance of lemon and sugar. This is a refreshing drink for a summer day!
How to Make Lemonade
It may seem that making this drink is easy (and it is!) , but you have to play with the measurements to get the right proportions.
If you add too much lemon, it can turn out too tart; if you pour too much water, it can turn out too watery. This lemonade recipe is deliciously balanced, so all you have to worry about is enjoying the summer!
Before you start, make sure you have the following equipment: a blender of at least 600 watts, a strainer, a pitcher and a wooden spoon.
Let’s get to it!
1. In the blender, add 5 ice cubes and crush the ice in 2 ten-second batches at maximum speed.
2. Wash 3 lemons and cut off both ends. Then, cut each lemon into four pieces, and toss them in the blender.
3. Add in 100 grams of sugar and one liter of water.
4. In 3 batches, beat at maximum speed for 1 second.
5. Using a strainer, pour the lemonade into a pitcher. And then add 250 ml of water, mint leaves and ice to taste. Stir with a wooden spoon. The mint gives it a touch, even more if possible, of freshness and menthol aroma that combines perfectly with the flavor of the lemonade. Et voilà! Enjoy the summer!
This classic chocolate mousse may become the ultimate dessert for dinner parties this summer. This mousse is light, smooth and frothy.
Mmmm… there’s something about this French chocolate dessert. I don’t know if it’s the taste or the texture, or the combination of both, but it always leaves me wanting more. When I finish my portion, I’m satisfied but … I can’t help but look at the others to see if they finish it or need a little help!!
Few desserts leave me with this feeling, so I launch a warning to navigators: this dessert can become addictive!
If you’ve made more recipes from this blog, you’ll know about my passion for sweet treats and, above all, for chocolate.
Here are some other chocolate desserts to encourage you to try, if you haven’t already!
Will you be able to resist the magic of its texture and intense chocolate flavor?
Once you have made this chocolate mousse, you will feel like the chef of any French restaurant in the heart of Paris.
As you savor the mousse, and notice how it melts on your palate, the intensity of the chocolate will conquer your senses and (possibly) take your imagination to visit magical places such as la tour Eiffel or the pedestrian streets of the French capital.
Last summer was another mousse the star dessert on the blog. It was a success because of its simplicity and creaminess. It is another type of mousse with a different texture made with condensed milk.
Therefore, I thought it would be a good idea to propose chocolate mousse as this summer’s dessert.
Although chocolate mousse is a dessert that is eaten throughout the year, this time we are going to put it in the freezer for 60 minutes so that it has a refreshing touch, without losing the intensity of the chocolate.
How to Make Chocolate Mousse
This delicious chocolate dessert is made with only 4 ingredients, so it is important that they are of high quality and at room temperature.
Butter at room temperature
Eggs at room temperature
1. In a bowl, add 200 grams of dark chocolate and 40 grams of butter, both in small pieces, and melt in a bain-marie or in the microwave for 1 minute. If there are any lumps in the mixture, stir with a wooden spoon to dissolve them. Chocolate can burn in the microwave, so it is best not to overdo it and just stir until the chocolate and butter small pieces are dissolved. Let the mixture sit cool at room temperature.
2. Separate the egg whites from the yolks. Remember that eggs (2) must be at room temperature.
3. In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.
4. Add the 2 egg yolks to the chocolate, which is already at room temperature, one by one. Stir with a wooden spoon until the yolk is dissolved and well combined. You shouldn´t see any trace of yolk.
This next step is very important to create the texture of the chocolate mousse..
5.Add the meringue to the chocolate in 3 phases. In the first phase, add 1/3 of the meringue and stir quickly with the wooden spoon until combined. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.
6. Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
7. Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
Chocolate Mousse Recipe
This delicious chocolate mousse is made with only 4 ingredients. Its texture and flavor makes this French dessert addictive!
In a bowl, add dark chocolate and butter in small pieces, and melt in a bain-marie or in the microwave for 1 minute.
Separate the egg whites from the yolks
In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.
Add the egg yolks to the chocolate one by one.
Add 1/3 of the meringue and stir, with the wooden spoon, quickly and in circles until integrated. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements until well integrated.
Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
In my family, we’ve been eating buñuelos for as long as I can remember!
Blanca, isn’t the shape of buñuelos round? Buñuelos is a traditional dessert that is prepared in different ways both in Spain and in Latin American countries. However, this buñuelos recipe come from southern Spain, and they are characterized by having a hole in the middle.
These crispy fritters are known in some places as the Spanish doughnuts.
This traditional dish is part of our family customs. When Christmas arrives, we all get together in Arcos de la Frontera to celebrate the beginning of the holidays.
My great aunt Chari invites us all to go to her house in Arcos, which has a very large patio, and that is where they fry buñuelos to celebrate the beginning of the Christmas holidays. We call this la buñuelada.
As soon as the buñuelos are removed from the boiling oil, they are drained and dusted with sugar. Then, they pass them around on trays and, we all chat about on how the year has gone and their new resolutions for the coming year, while eating these sweet treats.
The magic touch is to eat them with hot chocolate, as it is a bit chilly outside in the patio at this time of the year.
This is a tradition similar to that of churros, but here in Arcos it is made with buñuelos.
The way of making the batter and frying these fritters is a real art. However, it is a traditional dessert that is prepared in different ways both in Spain and in Latin American countries.
I share with you this original buñuelos recipe from the south of Spain so that you can live, in the best possible way, the incredible experience that we all spend together in la buñuelada at Christmas time.
How to Make Buñuelos
Buñuelos is a Spanish classic dessert made from basic ingredients such as flour, water, salt and yeast. In the elaboration process, it is very important to follow this recipe instructions to make the batter well and to fry them so that they come out fluffy, light, not too fatty and well done inside.
1. In a large bowl, add 250 ml of warm (not boiling) water, a teaspoon of salt and 50 grams of fresh yeast. Dissolve.
2. Add in 250 grams of flour and integrate by hand.
3. Add in the remaining water (750 ml) and flour (750 ml) and integrate by hand.
How to Make the Batter?
According to this old buñuelos recipe, preparation of batter is key to get fluffy and light buñuelos. The texture of the batter is neither solid nor very liquid, it is rather sticky. The way you mix the batter is very important: with an open hand, you pat the batter until well combined, without flattening or kneading. You mix with an open hand until all the flour is integrated. Plus. you will notice that it sticks to your hand as you mix.
4. When the mixture is free of flour lumps, cover it with a cloth and let it rest for an hour to rise. Do not cover it with cling film since it is important that air enters. Then, place the bowl near a heat source. I place it in the oven turned off for an hour. When the hour has passed you will see that the dough is bubbling and higher, so much so that it may be touching the cloth. Keep in mind that the dough will rise.
Now you have the buñuelos batter ready to fry!
5. Pour plenty of sunflower oil in a saucepan, and put it over high heat (level 8 on glass-ceramic).
6. Place a small bowl filled with water and salt next to the saucepan. This is to wet your hands so that the batter does not stick to your hand before frying it.
7. When the oil is hot, with both hands moistened, grab and stretch the batter and with your thumbs make a hole in the middle. Once you have made the hole in the center carefully drop it into the hot oil.
8. Fry buñuelos one at a time until golden brown on both sides. When one side is browned, after about 45 seconds, flip it over to brown the other side. In total, one buñuelo fries in a minute and a half. Use a skimmer to turn them over.
9. When you take them out, leave them on paper towel to absorb the excess oil. Then, sprinkle sugar on top and serve them. Et voilà! You have just made delicious buñuelos in the traditional style!
No two buñuelos are alike, each one has its own shape!
Classic Spanish Buñuelos Recipe
This buñuelos recipe comes from southern Spain and they are characterized by having a hole in the middle!
This recipe for Spanish cupcakes, also known as magdalenas or Spanish muffins, will surprise you with its fluffiness and taste.
I usually write about desserts that have the power to take us back to our childhood, as that was the main reason to create this blog, but there are also breakfasts and afternoon snacks that have the same effect on us as is the case of these cupcakes!
What´s the difference between French madeleines and Spanish magdalenas ? Basically the main difference is that the French madeleines, and American cupcakes, are made with butter, while these Spanish cupcakes are made with olive oil.
The Spanish magdalena stands out for its combination of simplicity and exquisiteness at the same time.
I remember when I was little, I used to eat them at breakfast or snack time, dipping them in milk or spreading butter on one half. How much I enjoyed eating this delicacy!
If you have never tried it before, I recommend you do so, and if you haven’t done it for a long time, now you have the opportunity to make a homemade magdalena. Don’t you feel like having a freshly baked Spanish muffin for a snack?
How to Make Spanish Cupcakes
1. In a bowl, sift 250 grams of flour and 8 grams of baking powder with a sieve.
2. In a separate bowl, add 2 large size eggs and 200 grams of sugar. Beat with a hand held mixer on high speed for 2 minutes until the mixture turns a pale color. It is preferable that the eggs are at room temperature.
3. Gradually, with the help of a spoon, add the dry ingredients into the eggs mixture. Keep beating on medium speed.
4. Add in 150 ml of olive oil and keep whisking until combined. Do not worry if the mixture is too oily at the beginning, the olive oil will be fully integrated into the batter as you whisk.
5. Add in a teaspoon of vanilla extract and keep beating until integrated. In this step, instead of adding vanilla, you can use lemon zest to make traditional lemony spanish cupcakes.
6. Pour 130 ml of whole milk into the mixture and beat on high speed for three minutes until combined. The milk should also be at room temperature.
The batter is ready!
7. Preheat the oven to 356°F ( 180°C ).
8. Line cupcake pan with cupcake liners. Then spoon the batter evenly into each liner, filling each half the way.
9. Bake for 20 minutes without opening the oven door.
10. When the time is up and cupcakes have browned, remove from the oven and let them cool for 10 minutes. Et voilà! You’ve just made delicious Spanish cupcakes!
If you would like to have more ideas for afternoon snacks, you can find them here!
Spanish Cupcakes Recipe
This recipe for Spanish cupcakes, also known as magdalenas or Spanish muffins, will surprise you with its fluffiness and taste.
I decided to bring these crepes with creme suzette to that dinner… and they were a hit!
If you want to make a special meal, these crepes are an ideal option to surprise your guests.
Crepes Must Always Be Flambéed ?
They do not always have to be flambéed. It is true that the origin of these pancakes comes from an unintentional flambéing accident; however, they are just as delicious in case you don’t want to flambé them. You can add the liqueur while making the sauce.
Who Invented Crepe Suzette ?
The most widespread legend about the origin of this dessert claims that, while a maitre was preparing some crepes for King Edward VII, at that time Prince of Wales, a tangerine liqueur that was nearby accidentally spilled and ignited in the crepes. As a consequence, this dessert was a great success among the diners, and the prince decided to name it after a young girl who was accompanying them. Her name was Suzette.
What Liqueur Is Commonly Used To Make Crepes Suzettes?
Originally, the liqueur used was Curaçao, but nowadays is commonly used Grand Marnier or Cointreau. Some people make these crepes with brandy or rum as a substitute.
How To Flambe Crepes Suzette ?
Once the crêpes have been soaked in the Suzette sauce, and always with the extractor hood off, pour the liqueur and flambé crepes with the help of a lighter or a blowtorch. They can be flambéed in the pan or in front of the guests by pouring the orange liqueur at the last moment.
How to Make Crepes Suzette
To make this dessert, three parts must be taken into account: crepes, suzette sauce and flambé.
1. Melt 50 grams of butter in the microwave for 40 seconds. Set aside.
2. In a hand blender jar, add half a liter of whole milk, 3 eggs, 250 grams of flour, a teaspoon of salt, 10 grams of sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
3. Strain the mixture and let it sit for one hour at room temperature, or half an hour in the refrigerator if you do not have time.
4. Once the resting time is up, put a small knob of unsalted butter in a 9.5 inch frying pan over medium high heat and wait for the butter to melt. Then, with a paper towel, spread the butter all over the pan.
5. With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the mixture is evenly distributed.
6. Let the crepe cook, without touching it, for about one minute. Lift the edge a little with the help of a skimmer spoon and, when you see that it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
7. Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
8. In a frying pan over medium heat, add 100 grams of sugar and 100 grams of softened butter. Stir until it begins to caramelize. When it starts to change color, pour in the orange juice and the cut orange peel. Tip: if you do not want to flambé, you can add a splash of Cointreau in this step.
9. When the sauce starts to thicken, it is time to dip the crepes in the sauce. Soak each crepes in the sauce and then fold them twice.
Flambé Crepes Suzette
10. With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzette.
The original crepe suzette is flambéed, but if you don’t want to do this last step, that’s okay, the crepes will already be delicious! What you can do is to add the liqueur when you make the sauce.
If you like crepes, this other crepes recipeis ideal to make a delicious afternoon snack for your loved ones.
Crepes Suzette Recipe
Crepes suzette is a must dessert in your recipe book.
In a hand blender jar, add whole milk, eggs, flour, salt, sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
Strain the mixture and let it sit for one hour at room temperature.
Once the resting time is up, put a small knob of unsalted butter in a frying pan over medium high heat and, with a paper towel, spread the melted butter all over the pan.
With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the batter is evenly distributed.
Let the crepe cook for about one minute. When you see it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
In a frying pan over medium heat, add sugar and butter. When it starts to change color, pour in the orange juice and the cut orange peel.
When sauce starts to thicken, it is time to dip your crepes in the sauce. Soak each crepe in the sauce and then fold them twice.
With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzettes.
Ever since I tried this cookie for the first time at a Starbucks, I knew we were made for each other.
Its softness and chewiness make this chocolate chip cookie unique. While you bite the cookie, you enjoy every single part of it from start to end.
In short, when you eat this chocolate chip cookie, you live an experience with all your senses.
As soon as I tried this tasty treat, I set out to find out not only how to make them, but also to make the perfect cookie. This has led me to spend hours in the kitchen, making trial and error, to come up with the recipe that I am proud to share with you.
If they are already delicious, the chocolate chips embedded in them make them magical. I put a lot of chocolate chips in them, to make sure that in each bite I combine the flavour of the biscuit with that of the chocolate. Also, you can add chocolate chunks to enhance, even more, the chocolate flavor in the cookie.
Besides chocolate chips, you can add dried fruit, m&ms, candies, raisins, nuts, white chocolate, etc… whatever you like. I personally love this classic American cookie with chocolate chips!
You can eat them with milk or coffee. If your kids are around, save at least one for yourself! 🙂
How Do I Know When Cookies Are Done ?
When you take them out of the oven, you will think they are unbaked, as you will notice they are extremely soft. Don’t worry, these cookies thicken when cooling at room temperature. If you bake them longer they will come out and will not acquire that soft, moist texture that makes them so special. First, allow them to cool for 10 minutes on the cookie tray. Then, transfer them to the tray with racks, where you let them rest for 20 minutes to cool completely. You will be surprised with the final results!
What Are The Characteristics Of These Chocolate Chip Cookies?
Their texture is soft and chewy and … none of them look alike!
They are very easy to make, it is an advantage and a curse at the same time!
You can store them in an airtight container, and they last 4-5 days.
If you take these cookies with you for special occasions, you will have guaranteed success.
I have been improving this recipe to find the perfect cookie, so that everyone, from adults to the little ones, can enjoy eating them.
Why Do Cookies Get Flat In The Oven ?
Since cookie dough has a fatty element, such as butter, and a leavening, such as baking soda, the cookies expand when they are in the oven.
Why Do My Cookies Come Out Hard ?
When they are in the oven longer than they should be, the moisture in the dough evaporates; therefore, they become harder and do not acquire the soft texture that makes them so special. Another reason may be that they are smaller than they should be, as result, their moisture evaporates earlier since they have less dough. Roll the dough into balls of about 50 grams each.
Tips, Ingredients and Equipment To Make These Cookies
Very important ! Use softened butter, so I recommend taking the butter out of the refrigerator 2 hours before, to cool at room temperature, or softening it in the microwave at low power in 15 second batches. The butter will be softened when you can sink your fingers into it.
I use hand mixer with dough hooks.
In this recipe, white sugar is combined with brown sugar. The white sugar makes the inside of the cookie more moist and fresh, while the brown sugar gives the cookie that soft, chewy texture.
Cornstarch helps to make this cookie soft, and eggs help to give it structure and thickness.
Use as much chocolate as you like. I add extra chocolate chips to make sure there will be delicious chocolate in every bite.
When you roll the dough into balls, press the sides a little to make them taller. This will help the cookies to come out thicker.
What Is The Best Way To Store Chocolate Chip Cookies?
In case you want to save them for another time, a very simple way to store them is in an airtight container or tupperware. Many weekends I make my mom these cookies for her Thursday Tour, in other words, every Thursday she goes to pick up all her grandchildren from school. That is, she stores these cookies with chocolate chips in tupperware for 5 days. My children and nieces and nephews, the biggest critics of my cooking, love them! So, in my experience, these chocolate chip cookies keep well in the tupperware for 5 days.
How to Make Chewy Chocolate Chip Cookies
1. Preheat the oven to 338ºF ( 170ºC ).
2. In a bowl, add 200 grams of softened salted butter cut in cubes, 1 cup of brown sugar and 1/2 cup of white granulated sugar. With the hand held mixer, cream the butter with the sugar for 2 minutes on low speed.
3. In another bowl, whisk 2½ cups of flour, 1 teaspoon of cornstarch and ½ teaspoon of baking soda together.
4. When dry ingredients are well combined, add them into the butter mixture, then beat with the hand mixer on low speed until the mixture gets a sand-like texture.
5. Add 1 teaspoon of vanilla, one egg and one egg yolk into the mixture. Beat with the hand held mixer until crumbs.
6. Now start kneading the mixture. Add 200 grams of chocolate chips into the dough and knead again. The amount of chocolate chips can vary according to your taste for chocolate. In my case, I am very very chocolatier!
7. Line baking sheet with parchment paper.
8 . Roll the dough into balls, about 50 grams of dough each. I recommend you to, first, roll the balls and then squeeze each side, making the ball taller or into a more cylindrical shape.
9 . Place each ball on the parchment paper. Leave enough space between each cookie so that they have room to expand and don´t stick together.
10. Bake for 15 minutes.
11. When removing from oven, cookies will look like they are unbaked. Don´t worry! Let cookies cool for 10 minutes on parchment paper, then transfer them to a wire rack and let cool completely for 10 minutes. You will see that they will harden a little more, without losing their soft texture. Et voilà, you have just made delicious chocolate chip cookies!
In a bowl, cream butter with sugar, with a hand held mixer, for 2 minutes on low speed.
In another bowl, whisk flour, cornstarch and baking soda together.
When dry ingredients are well combined, add them into the butter mixture, then beat with the hand mixer on low speed until the mixture gets a sand-like texture.
Add 1 teaspoon of vanilla, one egg and one egg yolk into the mixture. Beat with the hand held mixer until crumbs.
Knead the mixture, then add 200 grams of chocolate chips into the dough and knead again.
Line baking sheet with parchment paper.
Roll the dough into balls, about 50 grams of dough each.
Coloca cada bolita encima del papel de horno.
Place each ball on the parchment paper and bake for 15 minutes.
Remove from oven and let cookies cool for 10 minutes on the parchment paper. Then, transfer them to a wire rack and let cool completely for 10 minutes. Et voilà, you have just made delicious chocolate chip cookies!