Banana cupcakes with chocolate and peanuts

Makes 45 small cupcakes:

Banana cupcakes with chocolate and peanuts
170 g of wheat flour
2 teaspoons baking powder
Pinch of salt
125 g butter, melted
150 g sugar
2 eggs
1 teaspoon vanilla extract
300 g of peeled banana
100 g dark chocolate, cut into large pieces
60 g roasted peanuts and chopped coarsely

Peanut topping
50 g peanuts, roasted and ground
80 g powdered sugar
100 g butter
25 ml cream

Pieces of chocolate to decorate

Cake
Preheat oven to 180 º C.
Prepare a baking sheet and place the capsules of paper.
Mix flour with salt and yeast.
Beat butter and sugar in a bowl.
Add eggs, one at a time, beating well between each addition.
Add vanilla and mashed bananas broken into as it hits.
Add the chocolate and peanuts and stir well.
Add the dry ingredients in three times, beating just until smooth dough.
Distribute the batter by the forms, filling them up to ¾ of its height.
Bake for 12-14 minutes or until golden brown.
Remove from oven and cool completely.

Topping
Mix all ingredients and beat well.
Cool slightly before using.

Spread a layer of topping on the cake.
Decorate with the pieces of chocolate and peanuts.

The falling leaves drift by the window
The autumn leaves of red and gold….
I see your lips, the summer kisses
The sunburned hands, I used to hold
Since you went away, the days grow long
And soon I’ll hear ol’ winter’s song.
But I miss you most of all my darling,
When autumn leaves start to fall.

Since you went away, the days grow long
And soon I’ll hear ol’ winter’s song.
But I miss you most of all my darling,
When autumn leaves start to fall.

Johnny Mercer

Autumn leaves

Makes 60 cookies:

100 g butter, softened
225 g brown sugar
1 egg, beaten
225 g of wheat flour

Beat butter with sugar until smooth and creamy.
Add egg and beat well.
Add flour and mix until smooth dough.
Refrigerate for about 30 minutes, wrapped in cling film.
Preheat oven to 180 º C.
Line a baking sheet with parchment paper.
Roll out the dough about 5 mm in thickness on a lightly floured surface.
Gather all the scraps of dough and stretch again.
Cut the biscuits with a cutter and place on the board.
Bake for about 8-10 minutes, or until the biscuits are lightly golden.
Allow to cool slightly in pan before removing them.

Chocolate cake with topping

Cake
60 g cocoa (100%, no sugar)
100 g butter
120 ml sunflower oil
250 ml water
350 g sugar
225 g cake flour
2 eggs, beaten
120 ml milk
½ teaspoon baking soda
1 teaspoon vanilla extract

Coverage:
30 g cocoa
50 g butter
30 ml cream
200 g powdered sugar
100 g dark chocolate 52%

Preheat oven to 180 º C.
Grease and line with parchment paper form with an approximately 22 cm in diameter.
Mix cocoa, butter, oil and water in a saucepan and bring to boil.
Remove from heat and add the sugar and flour, stirring well.
Beat the eggs, milk, baking soda and vanilla in a bowl and add to above mixture, mixing well.
Pour the batter into shape and bake for about 50 minutes, or until a toothpick inserted in center of cake comes out dry.
Remove from oven and cool for about 10 minutes before unmold.

For the topping:
Place all ingredients in a saucepan and bring to boil.
Remove from heat and beat well.
Spread the topping over the cake immediately and cool.

The two old ladies

Two very pretty old ladies
Mariana and Marina,
are sitting on the balcony:
Marina and Mariana.

They wear gowns of ribbons,
Mariana and Marina,
and braided hairstyles:
Marina and Mariana.

Drink chocolate, old ladies,
Mariana and Marina,
in porcelain cups:
Marina and Mariana.

One says: “What a beautiful evening,
isn’t it Marina? ”
The other says: “Just as the waves dance,
Mariana isn’t it? ”

“Yesterday I was little,”
Marina says.
Yesterday, we were children, ”
says Mariana.

And take to mouth the little cups,
Mariana and Marina,
the cups of porcelain:
Marina and Mariana.

Drink chocolate, old ladies,
Mariana and Marina,
in porcelain cups:
Marina and Mariana.

Cecilia Meireles

Viennese hot chocolate

For 4 people:

125 g chocolate 70%
500 ml mineral water
50 g powdered sugar
25 g cocoa powder

150 ml cream with about 35% fat
10 g powdered sugar
Cocoa for dusting

Chop the chocolate and put in a bowl.
Boil water and sugar in a saucepan and bring to light boil.
Add cocoa powder and bring to boil again, beating vigorously.
Pour over the chocolate slowly, stirring to mix and beat again.

Beat the cold cream, mixing the sugar, until firm.
Pour the chocolate into cups, put the cream on top and sprinkle with cocoa.
Serve immediately.

Source: Pierre Hermé

Fernando Pessoa

Brioche

230 g of wheat flour for bread
12 g fresh yeast
2 eggs
50 ml of milk (tepid)
25 g sugar
1 teaspoon salt
140g butter, softened

1 egg yolk diluted in a little water for brushing

Dissolve yeast in milk.
In bowl of electric mixer, mix the flour with yeast, eggs, sugar and salt.
With the hook attachment, knead until it forms a homogeneous mixture.
Add the butter gradually, while beating, until completely incorporated into the batter.
Beat at medium speed for about 15 minutes or until dough is released from the walls of the cup.
Grease a pan with butter and line with cling film or greaseproof paper.
Pour the batter into the pan, cover with cling film and refrigerate for approximately 8 hours.
Grease a form of butter.
Remove dough from refrigerator and knead lightly on a lightly floured surface.
Cut the dough into 10 equal parts and form balls of dough, using as little flour as possible.
(Ir cooling the mass where it is necessary because it does not soften too can be shaped).
Place balls of dough into the pan, slightly spaced apart.
Refrigerate for 15 minutes and brush the dough with egg yolk.
Cover the form with a cloth or cling film and leave to ferment in a temperate place for about 1 hour-1 ½ hours or until the dough double in volume (careful not to let the fermentation time!).
Preheat oven to 200 º C.
Brush the dough again with egg yolk and bake for about 15 minutes, or until the buns have a golden color.
Remove from oven, cool slightly and unmold.
Serve with jam, cream cheese or butter.

Note: The buns can also be baked in individual ways.
If you want to freeze the pasta and cook the buns without earning color, remove from oven and pack conveniently. Reheat the buns in the oven until golden.
None fermented batter should freeze for more than two weeks because it affects the texture and flavor.