Steps to make the nougat and chocolate cupcakes Dulcesol

1. Preheat the oven to 180°C and line a cupcake tray with paper liners.
2. Melt the dark chocolate in a bain-marie or in the microwave and let it cool slightly.
3. Crumble the muffin Dulcesol in a large bowl.
4. Beat the butter with the eggs until smooth. Add the crumbled Jijona nougat and melted chocolate.
5. Add the crumbled muffins to the mixture along with the milk, yeast and salt. Mix well until you obtain a uniform dough.
6. Divide the batter into the cupcake molds, filling them up to 2/3 of their capacity.
7. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
8. Let the cupcakes cool on a wire rack before decorating as desired.

• And voilà! You now have some nougat and chocolate cupcakes that will have everyone asking for the recipe. Enjoy these holidays with the best flavor of Dulcesol!

Steps to make whole wheat toast Dulcesol with avocado and hummus

1. Toast the bread: Toast the slices of whole wheat bread until golden and crispy.
2. Prepare the avocado: In a bowlMash the avocado with a fork. Add the lemon juice, salt and pepper to taste. Mix well.
3. Assemble the toast: Spread a generous layer of hummus on each slice of toast. Add a generous dollop of the avocado mixture on top.
4. Decorate: If you like, add slices of tomato or cucumber for extra freshness and color. Sprinkle sesame or chia seeds on top for a crunchy touch.

• Ready to enjoy! Serve your toast on a nice plate and enjoy this delicious and nutritious snack.

Steps to make the vampire brioche burger Dulcesol

1. Gather the ingredients: Prepare the brioche bread Dulcesol, the burger of your choice, sliced ​​cheese, lettuce and tomato.
2. Prepare the ingredients: Wash and cut the lettuce and tomato to taste. Then, cook the burger according to your preferences.
3. Assemble the burger: Place the cooked burger on the brioche bun base. Next, add a slice of cheese on top of the burger. Next, add the lettuce and tomato.
4. Close the burger: Place the top of the brioche bun on top of the ingredients.
5. Enjoy: Your spooky burger is ready to enjoy on Halloween!

• Ready to enjoy!

Steps to make the monster brownies Dulcesol

1. Preparing the oven: Place the oven rack in a lower-middle position and preheat the oven to 170°C.
2. Dry mix: In a bowl, combine the flour, salt and baking powder with a wooden spoon. Set aside.
3. mold preparation: Line a 24x24cm square mould with a strip of baking paper that extends over the edges to make it easier to remove the cake from the mould.
4. Melt and mix: Melt the chocolate and butter in a bain-marie or in the microwave. Add the sugar and vanilla, mixing well. Add the eggs one by one, making sure each egg is well mixed before adding the next. The mixture should look shiny and silky.
5. Add dry ingredients: Add the flour mixture and stir until everything is well combined.
6. Baked: Pour the mixture into the prepared pan and bake for 35-40 minutes. The center should be firm and a toothpick inserted should come out with a few moist crumbs.
7. Cool and cut: Let the brownie rest in the pan for 5 minutes. Then cut into squares or rectangles. For larger portions, cut into 8 rectangles; for smaller portions, into 16 squares.
8. Decoration: Once cooled, decorate the brownies with Topcao Dulcesol and chocolate chips according to your taste.

• Ready to enjoy!

Steps to make the pumpkin cheesecake with rosegones Dulcesol for Halloween

1. Prepare the base: Crush the rosegones Dulcesol in a food processor until fine crumbs.
2. Mix with butter: Melt the butter and mix it with the rosegones crumbs.
3. form the foundation: Cover the bottom of a springform pan with the crumb mixture and press down firmly.
4. Whip the cream: In a separate bowl, whip the heavy cream until thick.
5. add ingredients: Add the cooked and mashed pumpkin, cream cheese, white sugar and brown sugar. Mix well.
6. Hydrate the gelatin: Soak the gelatin sheets in cold water for a few minutes.
7. Dissolve the gelatin: Squeeze the gelatin sheets to remove excess water and dissolve them in a little hot water.
8. Add the gelatin: Add the dissolved gelatin to the pumpkin and cream cheese mixture. Mix again.
9. Add coloring: Add a few drops of orange food coloring for a festive touch.
10. Pour the mixture: Pour the mixture over the crumb base in the mold and smooth it out with a spatula.
11. Refrigerate: Chill in the refrigerator for at least 4 hours or until firm.
12. Decorate: Once firm, decorate the top with threads of melted dark chocolate.

• And now enjoy your delicious pumpkin cheesecake with rosegones Dulcesol for Halloween!

Steps to make the Halloween pumpkin pie Dulcesol

1. Prepare the oven: Preheat the oven to 180°C (350°F) and grease two cake pans.
2. Mix the dry ingredients: In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
3. Mix the wet ingredients: In another bowl, beat the sugar with the oil and eggs until smooth. Add the pumpkin puree and mix well.
4. To combine: Gradually add the dry ingredients to the wet mixture, beating until well combined. If desired, add chopped nuts.
5. Bake: Divide the batter between the two pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before unmolding.
6. Decorate: Once cooled, cover the cakes with the cream cheese frosting, creating layers and decorating as desired.

• Ready to enjoy!