17 November 2017

Chocolate orange Marmalade Brownies (recipe by Jamie Schler) Brownies de chocolate y mermelada de naranja

For a long time I wanted to make a recipe for Jamie Schler from Orange Appeal's book (Savory and sweet) and I was finally able to make these brownies because Christmas is coming and it does not stop by.
I knew first Jamie by her blog if you can look, amazing recipes and lovely writing in her blog : Life's a feast

Jamie's book is wonderful, I also adore the orange, it is also said that the combination chocolate / oranges is one of my favorites so they were warmly welcomed here at home.

They were so fresh in the morning that it cost me to cut them for the photo but it is a recipe that I recommend anyway.
The book can be found on  Amazon.com

Source : Orange Appeal's book  (Savory and sweet)


60 grams  (2 ounces) unsweetened or bitter baking chocolate
30 grams (1 ounce) orange infused 70 percent dark chocolate  such as Lindt Excellence orange intense
3//4 cup ( 3 1/2 ounces)  all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (4 ounce/115 grams) unsalted butter at room temperature
1 cup (170 grams) light or golden brown sugar
1/4 cup (50 grams ) granulated white sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoons grand Marnier or Cointreau or 1/2 teaspoon orange extract
3 heaping tablespoons bitter orange marmalade


Preheat the oven to 180° C (350 °F).

Lightly butter  a square pan (23 cm /9 inch)
or line with parchment  paper leaving several inches overhaging  for lifting the brownie out of the pan, lightly butter the foil or parchment.

Slowly melt both chocolates together in a doble boiler over simmering hot water . Remove from the heat when all but 1/4 of the chocolate  has melted then stir vigorously until all the chocolate is melted and smooth. 
Set aside to cool slightly.

Combine the flour, baking powder and salt in a bowl whisking to blend.

In a large mixing bowl, beat the butter and sugars together until light, smooth and creamy. Beat in the eggs, 1 at a time, just until combined.
Add the vanilla,grand marnier and melted chocolate and beat until smooth and blended, scraping down the bowl as necessary.

Fold in the dry ingredients by hand until well blended and smooth, not over mix.
 Gently swirl the orange marmalade, completely combining for an overall orange flavor, scrape the batter imto the prepared pan and smooth.
 Alternately, pour the batter into the pan and spoon the marmalade onto the brownies and swirl  in with a knife.
Bake about 30 minutes, until the center is set but still moist.

Remove from the oven and allow to cool on a rack before slicing. If the pan was lined with foil or parchmente, allow the brownies to cool for 10  minutes before lifting them out to a cooling rack.

print recipe 

en español

Brownies de chocolate y mermelada de naranjas

11 November 2017

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie, usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one.

Try this classic recipe with chicken, mixed vegetables and a flaky pie crust.

Also is a great way to turn leftover chicken and veggies in a new delicious dish!

Adapted from : Sally baking addiction

Pie crust

2 and 1/2 cups all purpose flour  (about 340 grams)
1 teaspoon salt
7 tablespoons unsalted butter chilled and cubed
1/2 cup Ice water (maybe you need a little more water)

Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter.

Mix the flour and salt together in a large bowl. Add the butter.
Using a pastry cutter or yours hands add the butter into the mixture until it resembles  coarse meal.
Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins  to form large clumps. 
Transfer the pie dough to a floured work surface the dough shouuld come together easily and should not feel over sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated with butter. Form into a ball. Divide  dough  in half . Flatten each half into discs using yours hands.
Wrap each in plastic wrap and refrigerate for at least 2 hours..
(Im sure this pie dough recipe is amazing to make others pies too)

For filling

1 pound (about 450 grams) skinless boneless chicken breast in cubes
1 cup sliced carrots (2 carrots)
1 cup frozen baby  peas
3/4 cup frozen green beas 
1/3 cup unsalted butter
1/3 cup chopped onion
1/2 cup celery
1 teaspoon minced garlic
3/4 frozen green beans
black pepper
1/3 cup all purpose flour
1/2 teaspoon dried thyme
1 cup and 3/4 chicken broth
2/3 cup half and half
1 large egg beaten


Make the pie crust in the morning and chilling by 2 hours (or the night before)
In a large saucepan combine chicken, carrots and celery.. Add water and boil for 12 minutes. Remove from heat drain and set aside.

In a large skillet cook the butter, onions and garlic over mediut heat stirring occsionally. Cook until the onions are translucent and the butter is lightly browning.
 Whisk in the flour, salt, black pepper, thyme, chicken broth and half and half.

Cook and whisk until no flour lumps remain, the simmer over medium low heat until thick. Taste and add more seasonings if you prefer. Remove from heat and set aside.

Preheat oven to 180° c (375 F)
After the pie dough is chilled.
On a floured work surface roll one of the pie dough. Turn the pie crust until you have a circle about 30 cm (12 inch) diameter.
Place the dough in a pie dish and place the chicken mixture on top. 
Roll out 2nd pie crust dough just as the first. Cover the pie with the 2nd crust Seal the edges  with a fork or yours fingers. With a small knife slice a few small slits in the top crust for steam.
Using a pastry brush  you can brush the crust with beaten egg.
Bake for 35 minutes or until crust is golden brown.
Cool for 10 minutes before serving.

En español
Pastel de pollo