Dulce on Pics and Cakes

Dorayaki

Mon, 28 Sep 2020 20:26:49 +0000

Dorayaki are a traditional Japanese sweet that you probably know as the favorite food of the cartoon character Doraemon. They're a type of pancake cooked in a pan and sandwiched together (kind of like a Codan shell, but a bit thicker). The traditional filling is anko, a sweet paste made from azuki beans and sugar. Anko is used in lots of Japanese desserts, so if you've never tried it, I encourage you to give it a chance — even if the words "bean" and "sweet" don't sound too tempting together in the same sentence.

Swiss Buns

Fri, 17 Nov 2017 22:26:41 +0000

There are recipes you see and immediately you're dying to try at least once in your life. The results in the photos online look so perfect it seems impossible you'll ever get something even remotely similar. Well, that's exactly what happened to me with these incredible Swiss buns from María Lunarillos's blog, and I have to say I pulled it off: they came out simply spectacular. I'm sharing the recipe just as I made it, since the proofing times are quite different from the original. Be warned, this isn't one for when you're in a rush, but it's totally worth it…

Banana Muffins

Thu, 02 Oct 2014 12:58:37 +0000

Today we’re bringing you a muffin recipe. Muffins are similar to Spanish magdalenas but, unlike those, they usually use butter instead of oil and the batter isn’t as smooth (you just mix the ingredients without having to beat them). Also, muffins can be either sweet or savory and they take a wide variety of “chunks” inside (chocolate chips, dried fruit, nuts, etc.). Don’t confuse them with the famous cupcakes that are so trendy these days, which are always sweet and decorated with buttercream or some other kind of frosting.

Estonian Kringle

Tue, 24 Sep 2013 19:00:44 +0000

It’s not just that it seems like we haven’t published anything in ages — it’s actually true… almost three months without any blog action on PiC! The summer has been a bit hectic but here we are, back and loaded with new finger-licking recipes. Today I’m bringing you a recipe that could be considered the Nordic roscón de Reyes, and some say its shape is reminiscent of pretzels and the dough is brioche-style. In short, a sweet wonder we pulled from a Thermomix magazine but made without one to prove that any recipe is adaptable.

Lemon Pay

Tue, 19 Feb 2013 19:46:11 +0000

You might be wondering about the name and why I’m not just calling it lemon tart or lemon pie. The thing is, I made this tart for my mom and for her it brought back childhood memories. Apparently, when they were kids in Peru they used to eat this tart and they called it “pay de limón.” If we already use more and more anglicisms in Spain, you can imagine how common they are in Latin American countries and the kind of Spanglish that reigns there. In any case, whether or not this is the authentic Peruvian recipe, and whether you call it tart, pie, or pay, this dessert turned out absolutely delicious.

Scones

Fri, 25 Jan 2013 21:48:13 +0000

Whole Kitchen, in their Sweet Proposal for January, invites us to make a Scottish classic: Scones

We almost ran out of time with this recipe because — unusual for us — we made it the same day it was published. Luckily, it’s super easy and takes very little time. As usual, the baking time is what stretches the recipe out the most, but hey, the little wait is well worth it. We followed the recipe from www.joyofbaking.com

Speculoos Cookies

Wed, 19 Dec 2012 11:00:19 +0000

These cookies are typical of Belgium, France, and the Netherlands, and they’re known for their intense aroma and flavor packed with spices. That smell tends to take over Christmas markets, since traditionally it was Saint Nicholas who handed them out to the kids over there. Nowadays in Spain you can find them under the name “galletas caramelizadas” by the Lotus brand, but in France and Belgium, at least, you can find them in all sorts of shapes and from a ton of different brands. For example, if you ever get the chance, don’t miss out on trying speculoos spread (pâte à tartiner) or speculoos ice cream.

Petal Cake

Thu, 29 Nov 2012 11:46:18 +0000

We’ve had this recipe pending for a few days now, but since in the meantime we published our Whole Kitchen challenges, it had to be pushed back to this week. And well, what better week for a birthday cake… :-D I made the recipe following exactly the one @SandeeA did at La Receta de la Felicidad. So all credit for the explanation this time goes to her. My personal touch was just the little sugar bear.

Baklava

Sun, 25 Nov 2012 23:42:44 +0000

Whole kitchen, for their Sweet Proposal for the month of November, invites us to prepare a Persian classic: Baklava. Apparently this little pastry has its origins in ancient Mesopotamia, although several cultures and civilizations are still fighting over who actually invented it. Persian, Greek or Arab — it’s delicious. This time we’ve made two versions: one with dates and toasted almonds, and another with hazelnuts and chocolate. Filo pastry is a wonder of the kitchen that you really have to try, both for sweet and savory.

Doughnuts

Thu, 01 Nov 2012 12:25:55 +0000

I think this is hands-down one of the best culinary discoveries I’ve made in my life. As unbelievable as it sounds, the flavor is really close to the store-bought ones — the dough is super fluffy, it doesn’t feel greasy like some bakery doughnuts, and the chocolate glaze is simply magnificent. The only problem is that they’re highly addictive… I’m warning you: once you try them, you’ll want to make them again and again. But hey, I think it’s worth it.

Brownie

Thu, 25 Oct 2012 19:12:10 +0000

Whole Kitchen’s Sweet Proposal for October invites us to make an American classic: brownies

And what a treat, seriously. I’ve made dozens of brownies in my life and I have to confess I almost always pull out a different recipe and they all turn out delicious. The secret is that a brownie is a compact but fluffy cake (sometimes even moist), since it usually doesn’t have any leavening and therefore doesn’t rise. I read somewhere that the brownie was actually discovered thanks to someone forgetting to add the leavening to a chocolate cake. All I can say is… blessed mistake!

Cake Pops

Thu, 19 Jul 2012 10:57:35 +0000

Or pop cakes. Any name works for these little lollipop-shaped treats stuffed with cake. The original idea is to use up the trimmings from a cake you’ve made for something else, or one that didn’t turn out pretty enough — so you don’t feel bad destroying it (literally).

What do we need?

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 Cake*
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 Cream cheese
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 Chocolate for melting
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 Chocolate sprinkles, colored sprinkles, crushed nuts, colored sugar...

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 Lollipop sticks
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Buttercream: