Tag Archives: cooking

Chocolate Oreo macarons

Time for a new recipe!

I made these macarons a few weeks back, but haven’t found the moment to seat down and write the post … well, better late than never.

These are a bit unorthodox, but delicious all the same. Traditionally we will fill the shells with ganache or some curd or jam; but I asked my assessors (my children) what do they prefer and the answer was unanimous: Oreo!!

So here they are:

Chocolate macarons with a creamy Oreo filling




  • 2 tbsp. cocoa
  • 200 g minus 1 tbsp. of icing sugar
  • 100 g almond meal
  • 125 g egg whites (about 3 eggs)
  • A pinch of salt
  • 40 g sugar
  • Red food coloring, just a few drops

Oreo cream

  • 113 g cream cheese
  • 57 g salted butter
  • ½ teaspoon vanilla
  • 1 cup icing sugar
  • 6 crushed Oreos
  • ½ or 1 tablespoon cream



Place cocoa, icing sugar and almond meal in the electric mixer and mix for about 30 seconds.

The dry ingredients must be sieved; purist say the it has to be done before weighting you ingredients, but I think it can be done afterwards because nowadays the sugar, cacao and almond are very smooth already, but I have to mention it.

Place egg whites (remember to age your whites for at least 24 hours in the fridge or accelerate the process by putting in the microwave for 10 seconds, just to dry them a little — I’ve never done this last option, but some people say it works fine too) and salt in the mixer and beat until it start to foam, then start adding the sugar a bit at a time until all of it is incorporated. Keep whisking until the meringue is firm, but not dry.

At this point you can add the red food coloring and then add the almond cocoa mix and fold with a spatula until everything is incorporated and the mixture starts to shine (you’ll see what I meant once you get to that point)

Fill your pastry bag and nip the tip off or use a nozzle (Wilton # 12 works well for me). Form the shells on a baking sheet covered with parchment paper, tap it on the counter to get rid of any air bubble and let them dry from 15 minutes to one hour. You’ll know when they are ready if you touch them (with dry hands) and they don’t stick to your finger.

Preheat your oven to 140 – 150 ºC (284 – 302 ºF).

Bake the shells for 12 to 15 minutes, depending on your oven. After 12 minutes, open your oven and touch the shells, if the top is loose and like separated from the bottom, they are not ready, leave them in the oven for one more minute and keep checking every 30 seconds to one minute until done.

Finally, let them on the tray for a few minutes and then remove and allow them to cool completely. Fill with the cream and enjoy!

Two more notes: When baking the shells, is a good idea to use two baking trays together. And after filling the macarons, they will be in optimum condition to eat after 24 hours of rest, but who can wait that long, right?

IMGP4486Oreo cream

In a mixer cream together cream cheese, butter, and vanilla until smooth. Mix in the powdered sugar until smooth and fold in the crushed cookies.

This filling has to be kept refrigerated until is time to eat, especially during the summer.

Ragged Catalan sausages

Hi! Here’s the English version of this fabulous recipe, signed by a great Spanish chef, Ferran Adrià.

Butifarra “esparracada” or ragged

For 6 people

  • 6 butifarras (Catalan sausages) or any other fresh sausages
  • 600 g mushrooms sliced or chopped into quarters
  • Minced fresh parsley
  • 12 cloves garlic, peeled
  • A sprig of fresh rosemary
  • A sprig of fresh thyme
  • 12 tablespoons of wine (The original recipe uses sour wine (a Catalan wine), but if you can’t find it, use other kind of wine)
  • Olive oil
  • Salt and black pepper to taste


Remove the skin from the sausages and form small meatballs with the meat (to remove the skin make a cut along the sausage).IMGP4472
Sauté the meatballs in olive oil until golden. Add garlic, rosemary and thyme. Sauté for 5 minutes.
Add the wine and deglaze, scraping the pan to retrieve all the meat juices. Remove from heat and set aside.
In another pan add the mushrooms and a bit of salt. Sauté for a few minutes and then add the sausage (with juices) and cook everything for 15 minutes.
Finally add the chopped parsley, correct the seasoning if needed and serve.




From the book “The Family Meal” by Ferran Adrià

Lemon Lime Macarons


This week I’ve been cooking several recipes that were long overdue. One of these was the lemon lime macarons’ recipe. It is a simple adaptation of the classic macarons but with a touch of summer.



  • 200 g icing sugar
  • 100 g ground almonds
  • 120-125 g egg whites (3 large eggs)
  • Pinch of salt
  • 40 g caster sugar
  • 1 lemon
  • Yellow gel color


  • ¼ cup (56 g) unsalted butter
  • 1-2 cups of icing sugar
  • 2-3 teaspoons of cream
  • 1 tablespoon lime juice
  • 2 teaspoons grated lime peel
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Green gel color

Directions2014-08-04 19.47.01


Wash and dry lemon and grate. Set aside.

Put the icing sugar and almonds in the bowl of a food processor (or blender) and mix until it comes together, about 30 seconds.

Beat the egg whites with a pinch of salt until they begin to rise and then gradually add the caster sugar. The merengue must form stiff peaks.

Add a few drops of yellow food coloring and lemon zest.

Incorporate the mixture of icing sugar and almonds and mix with a rubber or silicone spatula until you have a homogenous batter (use enveloping movements).

Fill a pastry bag and form the shells. Then let stand for 15 minutes to one hour until “dry” (when you touch them they will not stick to your fingers).

Preheat oven to 140 -150 ° C and bake for about 12 minutes. After that time, open the oven and touch the macarons (carefuly) to see if the shells are attached to the collar of the macarons, if not, close and check again every 30 seconds until they are ready.

Let them cool for a few minutes on the tray and then lift them and fill when cold.


Beat butter on medium – high speed for 2 minutes until light and fluffy. Add the icing sugar, half a cup at a time. Add the cream and lime juice.

Then add the grated peel, vanilla and salt, continue beating for 1 to 2 minutes. Add more sugar if it appears too runny or more cream if too dry.

Fill the macarons and enjoy!


Something sweet

How about a superhero chocolate cake…


Or an ice cream cookie?



A girly white chocolate cake?


Or a chocolate soccer ball?


I love cake decorating. It gives me the opportunity to expand my creativity :)

Blue Jellybeans Top Ten

When I was little (I don’t like the sound of “when I was young”…) I used to listen to a show on the radio called American Top 40 with Casey Kasem, I loved it and every week I will listen to it for hours. Well, with this show in mind I leave you with the BJB Top 10 (most viewed)  ;)

The 10 most popular posts on BJB clearly reflect the spirit of my blog, simple and easy recipes but with character and a deep connection with my culture, as a Panamanian living in Madrid (who loves America!)

” Now, on with the countdown! ”

Number 10: Panamanian style Codfish with potatoes

A delicious recipe from Panama.
Bacalao con papas

Bacalao con papas

Number 9: Bon Bread

This one is from back in the days when I used to write my posts in both languages… now I know better ;)

Number 8: Meatballs in caramelized wine sauce

One of Panama favorites at parties

Number 7: Panamanian cocada

From 2011 come these beautiful and delicious treats made with coconut
In sixth place we have our Corn fritters, another Panamanian hit
The top five begins with an American classic…Peanut butter cookies. You can’t have only one!
The forth place in this top ten are M&M’s cookies! No wonder these are among the top five…
Now is time for the three posts on top of the chart.

Number 3:

My post about the Separation of Panama from Colombia with a delicious recipe for my mom’s Crème caramel (flan).

Number 2:

And finally, here it is. The number one! St. James cake!
And that’s it, ladies and gentlemen…BJB/T10. I hope you enjoyed this walk down memory lane… I certainly did!
Take care

Wild rice with caramelized onions and balsamic vinegar

The wildlings

The wildlings

While my mom is in town a rarely cook, she takes care of everything. I miss her already…

Last month she made stuffed Peppers, and as a side dish I made a batch of wild rice with caramelized onions and balsamic vinegar.

Mom’s recipe I’ll post soon, but today I’m sharing this simple recipe as an amuse-bouche.



  • 500 g of wild rice mix, made up of wild rice, two kinds of brown rice, and red rice.
  • Extra virgin olive oil
  • 3 white onions cut into julienne
  • 500 ml balsamic vinegar.
  • Water


Put the rice in a large pot, add cold water until it is cover and the water exceed 5 cm. Bring to a boil and cook covered for 15-20 minutes.

Strain and wash with cold water, letting it drain well again.

In a large skillet or a wok, pour a bit of olive oil and when it is hot, add the onion and sauté for a few minutes on high heat until browned. Pour the balsamic vinegar and continue to cook until reduced and the onions are caramelized.

Finally, add the rice, season with salt and stir well.

This rice is delicious hot as a side dish or it can be enjoyed cool as a salad or starter.

Take care


How long has it been? … Too long

Too much time has passed since my last post…I’ve been baking like crazy. But I promise that I’ll be back with new recipes pretty soon. Well, actually after my trip to the US to fetch Pilar (that’s my excuse… ;) ) Anybody in the Georgia Area or NYC? Let me know.

Here are a few pics from my last works.

See you soon!





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