Author

Cielito Rosado

Browsing

PUMPKIN CUPCAKES

ADD TO FAVORITES
No ratings yet
Prep Time 25 minutes
Cook Time 18 minutes
Servings 18 Servings

Ingredients

  • 1 cj. yellow cake mix
  • 1 cup pumpkin boiled and mashed
  • 3 eggs
  • 1/3 cup butter or corn oil (melted)
  • 1 cup chopped walnuts
  • 2 tbsp. molasses
  • 1 tsp. cinnamon powder
  • ¼ tsp. clove spice powder
  • 4 cups of buttercream or frosting
  • Orange color (vegetable)
  • Chopped walnuts

Instructions 

  • Heat the oven to 350 degrees. Place paper in cupcake molds.
  • In the electric mixer, mix the yellow cake mix with the pumpkin and the rest of the ingredients until creamy.
  • Pour the cake mix into each pan and bake for 15 to 18 minutes.
  • Let cool to decorate. Beat the buttercream or frosting and add the vegetable orange color and mix until the color matches the frosting. Place in a piping bag with a round or star-shaped tip. Decorate with the frosting or buttercream and the chopped walnuts.
  • NOTE: For this recipe you will use a regular cupcake mold, if you use a mini cupcake mold the mixture will make 24 mini cupcakes.
Course: SWEET CAKES

 

PUMPKIN AND CHOCOLATE PARFAIT

ADD TO FAVORITES
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 Servings

Ingredients

  • 1 cup pumpkin boiled and mashed
  • 1 pkg. 8 oz. cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp. cinnamon powder
  • 1 sachet unflavored gelatin
  • 1/4 cup water
  • 1 cup heavy cream
  • 1 cup crushed oatmeal cookies

CHOCOLATE SAUCE

  • 1 1/2 cup dark chocolate
  • 3/4 cup heavy cream

Instructions 

  • In the food processor, mix the pumpkin with the cream cheese until smooth and creamy. Add the sugar, vanilla extract and cinnamon, mix and set aside.
  • In a microwave-safe mug, mix the unflavored gelatin and water and heat for 30 seconds. Add to the pumpkin mixture.
  • Beat the heavy cream until stiff and add to the mixture in an enveloping way.
  • Prepare the chocolate sauce: In a microwave-safe mug, add the heavy cream with the chocolate and cook at maximum temperature for 1 minute. Remove from the microwave and mix until the chocolate melts.
  • Serve this dessert in glasses. At the bottom of each glass add 2 tablespoons of the cookies. Place the mousse in a pastry bag. Pour the pumpkin mixture into each glass, filling half the glass, then pour the chocolate sauce, then place 2 tablespoons of cookie and then finish with the pumpkin mixture and decorate to your liking.
Course: Dessert

We consume the tasty BEETROOT (beetroot) that the earth gives us as a vegetable that provides us with folic acid, vitamin C, potassium, phosphorus and other nutrients such as vitamins B1, B2, B3, B6 and minerals such as iron and iodine that also eating them raw provides us with an anti-inflammatory power.

We can eat it raw, grated, very thin slices, in small pieces, prepare a delicious juice, desserts, creams, sauces, an endless number of recipes to enjoy!

Remember to use all this food, taking advantage of every last bit or shell, which is where it has the most nutrients and in the process we make our kitchen SUSTAINABLE.

Here are two ideas for using all the beets:

If you are going to use it in chopped or grated salad, you pour them into water and leave them submerged in water for a few minutes and then separate the beets from the water. Drain the beets and let them dry and they will be crisp and release less color. The water you used to get the color out of the beets I used to make a pink rice.

The peels of the beet can be used to boil potatoes and add that color to the potatoes. You can also grind the shells and use them in a sauce.

GYPSY PUMPKIN ROLL

ADD TO FAVORITES
No ratings yet

Ingredients

PUMPKIN BISCUIT

  • 4 eggs
  • 1 cup sugar
  • 1 cup cake flour
  • 1 tsp. cinnamon powder
  • ¼ tsp. spice cloves
  • ½ tbsp. grated fresh ginger
  • Pinch nutmeg
  • ¾ cup canned pumpkin

FILLING

  • 8 oz. cream cheese
  • 2 tbsp. Butter
  • 2 ½ cup confection sugar
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts (optional)

Instructions 

  • Heat the oven to 350 degrees. Grease a 10 ”x 15” pan and place a piece of parchment paper. Grease the paper.
  • Prepare the cake. Sift the cake flour with the cinnamon, cloves and a pinch of nutmeg and set aside. Separate the whites and yolks from the eggs. In the electric mixer, beat the egg whites until stiff and then add the sugar little by little, beating constantly. Add the egg yolks one by one and then add the flour with the spices little by little, whisking constantly and alternating with the boiled pumpkin. Add the ginger and vanilla extract. Pour the mixture into the mold and arrange until it covers the bottom of the mold and is even. Bake for 12 minutes.
  • Let cool and turn the cake on a cloth with confection sugar.
  • Prepare the filling: Beat the cream cheese with the butter until creamy, mix with the confection sugar, vanilla. Spread the mixture on the cake. Then place the chopped walnuts and roll.
  • Let it rest in the refrigerator and decorate with confection sugar.
Course: Dessert

 

PUMPKIN CREAM SOUP

ADD TO FAVORITES
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 Servings

Ingredients

  • ¼ cup butter
  • 1 ½ cups onion (minced)
  • ½ tbsp. crushed garlic
  • ¼ cup wheat flour
  • 3 cups chicken broth
  • 6 cups pumpkin
  • ½ tsp. curry powder (optional)
  • 4 oz. cream cheese
  • 1 cup coconut milk
  • ¼ cup grated Parmesan cheese
  • salt to taste

Instructions 

  • In a saucepan add the butter, heat, add the onion, garlic and cook for 3 to 5 minutes. Add the wheat flour and the chicken broth little by little.
  • Add the pumpkin, curry, coconut milk, cream cheese and Parmesan cheese and cook over medium heat for 30 minutes. Let cool and go through the food processor until creamy.
  • Serve hot and garnish with grated Parmesan cheese.
Course: Soup

 

PUMPKIN AND BACON DIP

ADD TO FAVORITES
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Servings 20 Servings

Ingredients

  • 1 cup pumpkin roasted and mashed
  • 2 pkg. cream cheese
  • ½ cup grated Parmesan cheese
  • 8 slices fried bacon minced
  • 2 chives (minced)
  • 1 clove garlic minced
  • Extra virgin olive oil

Instructions 

  • In the food processor, mix the pumpkin with the cream cheese until smooth and creamy. Add the rest of the ingredients, mix for a few seconds and season to taste.
  • Serve and decorate with pumpkin seeds, olive oil and accompany with cookies, toasties or fresh vegetable sticks.
Course: DIPS

1. When you go to prepare a recipe you should read the recipe very carefully.

2. Check if you have all the ingredients and the equipment and utensils for the preparation.

3. Measure out the entire recipe and then begin making.

4. Follow the directions on the recipe. Do not make changes unless you have an Ear or recommendation to modify it. This will guarantee you a very tasty recipe.

5. Before starting to prepare a recipe, clean the work area and wash your hands. Also, whenever you go to cook, wear closed shoes and an apron.

6. When you finish cooking, clean all kitchen utensils, equipment and surfaces. With this you will prevent food from becoming contaminated.

7. Never leave the kitchen unattended while you are baking or cooking.

8. To prepare fried foods, the ideal is to use a deep fryer, but if you use a deep frying pan, try to place it on the back burner to avoid accidents.

9. When you are going to take something out of the oven, always use gloves or potholders to avoid burns.

10. Whenever the baking instructions tell you to preheat, preheat the oven, this will guarantee a perfect baking.

11. To eliminate the bad smell and taste of the smoked rice, place and dip a raw onion in the center, cover it with the rice, cover for 10 minutes and then remove the onion.

12. Cook uncovered green vegetables to preserve their color. Vegetables that grow underground are cooked covered.

13. Custards – Remember to unmold cold to prevent them from breaking. My recommendation is that once you remove it from the oven, place it on a surface and let it cool. Then place in the refrigerator until completely cold.

14. To thicken the stews or sauces you can make a combination of wheat flour and butter in equal parts and add at the end, to your liking. Add the amount you prefer depending on the thickness you want to achieve.

15. Eggs – To see if an egg is fresh, soak it in salty water. If it is, it will fall to the bottom. If not, it will float.

225 ° F ……………………………………….. ……….. 107 ° C
250 ° F ……………………………………….. ……….. 121 ° C
275 ° F ……………………………………….. ……….. 135 ° C
300 ° F ……………………………………….. ……….. 149 ° C
325 ° F ……………………………………….. ……….. 163 ° C
350 ° F ……………………………………….. ……….. 177 ° C
375 ° F ……………………………………….. ……….. 190 ° C
400 ° F ……………………………………….. ……….. 205 ° C
425 ° F ……………………………………….. ……….. 218 ° C
450 ° F ……………………………………….. ……….. 232 ° C
475 ° F ……………………………………….. ……….. 246 ° C
500 ° F ……………………………………….. ……….. 260 ° C


3 teaspoons …………………………. 1 tablespoon
1 tablespoon ……………………………………. 1/2 ounce
2 tablespoons …………………………………….. 1 ounce
4 tablespoons ……………………. 2 ounces or 1/4 cup
1 cup ………………………………………… …….8 ounce
2 cups ………………… 1 pint, 1 pound, or 16 ounces
4 cups …………………………. 2 pints or 1 quart
1 pint …………………………….. 16 ounces or 2 cups
1 quart ………………………. 32 ounces or 2 pints
1 pound ……………………………… 16 ounces or 2 cups

  • Garlic: 1 clove – 1 tsp. crushed garlic
  • Garlic leek – Combine onion with garlic
  • Sugar: 1 cup – 1 cup brown sugar, 2 cups powdered sugar (10X), 1 cup sugar substitute, 1 cup honey
  • Chicken Broth: 1 cup – cube or concentrate (1 plus 1 cup water)
  • Beef Broth: 1 cup – cube or concentrate (1 plus 1 cup water)
  • Onion: 1/3 cup – 1 tsp. onion powder or 1 tbsp. dehydrated onion
  • Sour cream: 1 cup – Yogurt (1 cup)
  • Thick cream – Frozen whipped cream
  • Light Cream: 1 cup – 1 cup fresh milk and 1 tbsp. butter or evaporated milk
  • Baking Chocolate: 4 oz. – 1/4 cup cocoa powder, 1/3 cup granulated sugar, 3 tbsp. vegetable shortening
  • Semisweet Chocolate: 1 oz. – 1 oz. Unsweetened chocolate, 1 tbsp. sugar
  • Cake Flour: 1 cup – 1 cup flour
  • Fresh herbs: 1 tablespoon – ½ tsp. Dried herbs
  • Whole egg – 2 egg whites, 2 yolks, or 1/4 cup egg substitute
  • Tomato Juice: 1 cup – ½ cup tomato sauce plus a cup of water
  • Fresh Whole Milk: 1 cup – ½ cup evaporated milk, ½ cup water
  • Cornstarch: 1 tablespoon – 2 tbsp. wheat flour
  • Butter: 1 cup – 1 cup margarine, 1 cup shortening, 1/3 tsp. Salt
  • Molasses: 1 cup – 1 cup honey
  • Honey: 1 cup – Sugar (1 1/4 cup plus 1/4 cup water)
  • Prepared mustard: 1 tablespoon – Mustard powder (1 teaspoon)
  • Bread crumbs: 1/4 cup – 1/4 cup crushed export soda crackers, 1/4 cup ground cornflakes
  • Baking powder: 1 tsp – ½ tsp. cream of tartar plus 1/4 tsp. baking soda
  • Tomato sauce: 1 cup – Tomato paste (1/4 cup plus 1 cup water)
  • Corn syrup: 1 cup – 1 cup granulated sugar plus 1/4 cup water
  • Buttermilk: 1 cup – Mix 1 cup milk with 1 tsp. lemon juice and steep for 5 minutes or use 1 cup plain yogurt

Pots and pans

  • 4 liter pot
  • 6 liter pot
  • 8 liter pot
  • Small saucepan
  • 3 pans (small, medium and large size)
  • 1 deep skillet or wok

Small Appliances

  • Toaster
  • Electric blender
  • Electric mixer
  • Deep fryer
  • Food processor
  • Microwave
  • Coffee maker or espresso machine

Baking Equipment

  • Baking trays

  • Watch

  • Wire grids

  • Gypsy arm mold

  • Spring mold

  • Round molds

  • Square molds

  • Cake molds

Utensils

  • 1 set of knives
  • Rubber spatulas of different sizes
  • Cooking spoons
  • Tongs
  • Paring knife (peeler)
  • Set of cups for measuring liquids
  • Set of cups for measuring solids
  • Set of measuring spoons
  • Can opener
  • Wooden boards or chopper
  • Tostonera
  • Strainers of different sizes
  • Strainers for draining pasta and vegetables
  • Brochitas
  • Baking thermometer
  • Potato masher
  • Wire beaters
  • Roller
  • Mortar or pestle
  • Balance
  • Meat thermometer
  • Guayo
  • Scissors
  • Lemon squeezer