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Glazed Apple Bundt Cake Week 8 of 12 Weeks of Christmas Treats

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Google destrona a Apple Alphabet ya es la compañía más valiosa del mundo

Google ha presentado hoy sus resultados trimestrales. Y lo ha hecho reventando la caja. Los analistas auguraban que los ingresos de Alphabet se situarían en los 16.300 millones. Sin embargo, la cifra que han puesto los de Mountain View sobre la mesa ha sido de 21.000 millones. Una cifra nada baladí, ya que supone un aumento del 18% en la cuenta de resultados si la comparamos con el mismo periodo de 2014.

Ante tan grata sorpresa, los tiburones de Wall Street han reaccionado con alegría. El beneficio de 8,67 dólares por acción han disparado la capitalización bursátil de la compañía. Al cierre, las acciones de clase A de Alphabet cotizaban a 810 dólares.

Alphabet: 560.000 millones de capitalización

Esto se traduce en que el valor de la matriz de Google es de 560.000 millones de dólares, una cifra superior a los 535.000 millones de Apple, a quien arrebata el puesto de empresa más valiosa del mundo. Un puesto que ostentaba desde 2011, cuando los inversores le empujaron para superar a la petrolera Exxon.

La empresa fundada por Jobs ha perdido en los últimos doce meses el 18% de su valor. Un dato que contrasta con el fulgurante ascenso de Alphabet, que ha crecido un 40% desde enero de 2014.

La publicidad no es más valiosa sino más numerosa

Los resultados de Alphabet esconden varias lecturas dignas de mención. El centro de su negocio sigue siendo la publicidad y su beneficio sigue llegando de un mismo sitio: Google. Estos ingresos récord no se han basado, sin embargo, en una publicidad más valiosa.

Google quiere hacer con los Nexus lo que Apple con los iPhone Google quiere hacer con sus Nexus lo que Apple con los iPhone. Controlarlo todo. Se avecinan cambios en el programa Nexus.

El valor de los clics en los anuncios se ha reducido en los últimos tres meses de 2015 en un 13% pero ha aumentado el número de clics en un 31%. Los impactos publicitarios no son más valiosos, sino que simplemente más numerosos.

Los resultados de las otras letras de Alphabet

Está claro que Google sigue siendo el motor financiero de Alphabet, que por primera vez ha diseccionado los resultados hasta tal punto que podemos conocer cuánto le cuestan ocurrencias como el coche autónomo o Calico, por mencionar algún proyecto.

De la A a la Z, todas las claves de Alphabet Analizamos el posible futuro de Alphabet. De la A a la Z de Alphabet, la nueva corporación de Google que engloba a todas las demás.

Así sabemos hoy que el buscador y los productos asociados -entre ellos Android- a la división de Google suponen casi 75.000 millones de ingresos durante 2015, una cifra que ha engordado un 11% durante el pasado curso.

Sin embargo, las otras letras de Alphabet generaron unas pérdidas de 3.600 millones de euros a pesar de que llegaron a mover en el mercado un volumen de 435 millones de ingresos.

Gmail, en el grupo de los milmillonarios

Gmail, el servicio de email de Google, ha entrado en el club de los mil millonarios. Es otro de los grandes datos que hemos conocido con la presentación de los resultados de Alphabet. Esto significa que desde mayo de 2015, cuando tenía 900 millones de usuarios activos en nómina, ha crecido hasta los mil millones actuales.

Por qué debería dejar Gmail y cambiarme a Inbox y viceversa Hoy os traemos un artículo que desvelará nuestras dudas sobre si merece la pena cambiar Gmail por Inbox, o si es una pérdida de tiempo.

Esta cifra la alcanza tras doce años de vida de los que cinco (2004-2009) los pasó en beta. En 2009 ya entró en funcionamiento la versión estable. Pichai ha contado que Inbox, el gestor lanzado en 2014, gestiona un 10% de la actividad de Gmail a día de hoy.

De esta manera Gmail entra a formar parte de un selecto club conformado por Google Search, YouTube, Google Maps, Android y Chrome, todos ellos con mil millones de usuarios activos. La casualidad quiere que esta noticia llegue unos días después de que WhatsApp anunciase que había alcanzado esta meta.

La entrada Google destrona a Apple: Alphabet ya es la compañía más valiosa del mundo aparece primero en El Androide Libre.

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grilled cheese sandwiches with sage and apple cranberry chutney

Is there anything more comforting than a grilled cheese sandwich? No, I really don’t think so. After a long, hard day of work, especially the kind when I’m too exhausted to cook myself a real meal, I usually make a grilled cheese sandwich. They’re my saving grace — easy and effortless, instantly comforting, and always tasty.

So today I thought I’d deviate from my usual baking and desserts recipes to share with you guys this humble grilled cheese sandwich. It deserves a spot on this blog, not only because it’s one of the recipes that has saved my life far too many times, but also because it’s simply delicious. And this one is particularly near and dear to my heart since a lot of the ingredients I’ve used are grown and made by yours truly. The sage comes from the herb box I’ve miraculously been keeping alive since Erlend’s departure, while the apple and cranberry chutney is one that I’ve made and canned myself to take advantage of this season’s bounty.


And yep, you read that right. Chutney that I’ve made and canned myself. While it sounds super crazy and impressive, it’s actually really freaking easy, I promise. I like to use the Boiling Water Bath Method to can and preserve foods. It sounds fancy and difficult, but it’s really not. At the end of the day, the mechanics behind canning are pretty straightforward — you simply fill sterilized jars with the prepared food that you want to preserve before covering and submerging the entire thing in boiling water. After you remove the jars from the water and they start to cool, heat escapes from the inside and takes with it all the air left in the jar. This escaping air pulls the lid down to create an airtight seal and just like that, you’ve preserved food that will last you for at least a year! Science — it’s pretty neat.

Without further ado, my guide to canning:



To can, you’ll first need to gather and prep all your canning equipment. You don’t need a ton of fancy stuff, but there are definitely a handful of requirements:

• Glass canning mason jars with metal lids and rings. This is the fun part! You can pick from a variety of sizes and shapes; if you’re working with a small batch recipe like this one, I recommend a variety of half-pint jars. However, if you’re using a variety of sizes, it’s best to have a couple or triple of the same bunch so that you can boil those jars in the same batch. I also prefer wide-mouth jars for easier funneling.
• A large, deep stockpot. The pot doesn’t have to be fancy, but it does need to be tall enough to hold enough water to cover the top of your tallest mason jar plus an extra inch or two of water.
• A canning wire rack or a silicone trivet small enough to fit into the stockpot. Without a rack or trivet at the bottom of the large stock pot, you run the risk of ruining your preservatives by overcooking the bottom (and maybe even cracking the glass jar!). You can get a special wire rack for canning like I did, or you can use any waterproof trivets (think: silicone or metal) that you might already have lying around. A vegetable steamer also works!
• Clean kitchen towels. When canning something, there’s generally a lot of dunking jars in and out of a vat of boiling water. Lining your countertops with clean kitchen towels is a great, easy way to minimize contamination, help prevent accidents, and makes for easy clean-up.

There are also other tools that are definitely “nice-to-have” when canning. These aren’t really necessary for the occasional cannist, but if you’re planning on making canning one of your hobbies and main sources of food preservation, I highly recommend investing in the following equipment:

• Mason jar canning tongs. You can use a regular set of kitchen tongs as well, but they won’t be as easy to use/grippable as canning tongs. Good canning tongs will be covered in rubber at both the lifting end (to provide grip on the slippery, wet jars) and the holding end (to prevent the tongs from burning up your hand when held over the steaming hot stockpot).
• Magnetic lid lifter. After sterilizing your canning jars, you’re supposed to handle the jars and lids as little as possible (or you run the risk of contracting botulism, YIKES). You can easily use the canning tongs to handle the jars, but it’s a little trickier to use them for the metal lids and rings. This is where the magnetic lid lifter comes in. But again, don’t be intimidated — this is just a nice-to-have! You can always use a clean kitchen towel to handle all these items after sterilization.
• Wide-mouth canning funnel. This funnel is a godsend if you’re canning something particularly messy, especially if you’ve gone against my advice and used small-mouthed jars.
• Cookie dough scoop. You can also use a plain old regular spoon or ladle, but the cookie dough scoop works the same way as the funnel by making your life much easier (especially if you’re working with a really sticky preservative).
• A wire rack. A second, larger wire rack is handy in drying your canning equipment after sterilization and allowing the preservatives to cool evenly after processing.

After you’ve gathered all your tools, it’s time to sterilize your canning equipment. Line the bottom of your stockpot with whatever trivet you’re using. Place all the jars, lids, and rings that you’ll be using in the stockpot on top of the trivet, and fill both the jars and pot with enough water to just barely cover the tallest jar you’ll be using.


Add a generous splash of white vinegar to the pot to help prevent any minerals from depositing onto the canning pot or jars. Bring the entire thing to a boil over high heat, and boil for around 15 minutes, before using the canning tongs and lid lifter to fish out the mason jars, lids, and rings. Shake out any excess water over the towels and transfer to a dry wire rack to air-dry completely. Try and avoid touching the equipment after this point. It’s also best to keep the stockpot filled with the water and rack/trivet on the stove at a gentle simmer, ready to be used after you prep your preservatives.

While the cans are being sterilized, prepare your ingredients for your preservatives; in this case, our apple cranberry chutney for our grilled cheese sandwiches! You’ll find the exact ingredient quantities in the recipe below, but the prep is pretty simple: simply peel and dice the apples into ½-inch chunks, before combining them in a pot with the cranberries, granulated sugar, and water. Use a rubber spatula or wooden spoon to combine all the ingredients together until the fruit is covered in a thick sugar syrup.


Bring to a boil over high heat, using a slotted spoon to skim off any foam that develops on top of the fruit and stirring occasionally to prevent the fruit from burning. Cook for 10 to 15 minutes, until the cranberries pop and the apples soften. Add the lemon zest, juice, and balsamic vinegar and simmer until the liquid in the pot begins to thicken. Since both apples and cranberries are naturally high in pectin ( a kind of thick, gelatinous natural sugar), you don’t need to add anything else to help set the chutney. However, it is important that you keep cooking the mixture until it’s thick and syrupy — there’s no right amount of time for this, you’ll just need to eyeball it.


Once the chutney is ready, it’s time for another fun part — filling the mason jars with the preservatives. Before you fill your jars, however, prep your boiling water bath by bringing the water in the stockpot from a simmer and back up into a boil. While the water is boiling, transfer the chutney into the prepared jars using the wide-mouth funnel and cooking dough scooper. You’ll need to leave about a ½-inch between the preservatives and the top of the jar.


Now it’s time to cover and seal the mason jars. Wipe the rims with a hot paper towel before centering a lid on each jar and securing with a ring. It’s important that you don’t over tighten the rings as there needs to be enough space for the oxygen in the jars to escape. Only tighten as much as you can with the tips of your fingers, turning just until the ring meets resistance and no more.


Once all the jars have been filled and covered, return them back to the stockpot to process the preserves in the boiling water. Use canning tongs to lower each jar into the stockpot on top of the wire rack or trivet, ensuring that each jar is fully submerged and covered with about an inch of water. When the pot returns to a boil, boil the jars for 10 minutes. After 10 minutes, use the tongs to remove the jars from the water bath and place them on either towels or a wire rack to let them cool. The jars should begin to *PING* soon after they’ve been removed from the pot — that pinging is the sound of seals being formed as the center of the lids will become concave as the vacuum seal takes hold.


After the jars have cooled to room temperature, remove the metal rings and check the seals by grasping the jar by the edge of the lid and lifting it an inch or two off the countertop. The lid should hold. Store your jars in a cool, dark place for up to a year. Refrigerate all jars after opening and breaking the seal.

If the jars didn’t seal, there may have been a bit of product on the rim of the jar that prevented the lid from getting a good hold. Not a big deal though — simply refrigerate any unsealed jars and use first. Use them in these grilled cheese sandwiches, and all the grilled cheese sandwiches to come.


Thank you Tillamook for sponsoring this post by providing the compensation, ingredients, and equipment to make it happen. I fell in love with their butter, cheeses, and ice cream (specifically, the Tillamook Mudslide Ice Cream and their Oregon Strawberry Tillamookies) when I lived in Portland and all their products remind me of home. All thoughts and opinions are my own, and I really do use Tillamook cheddar cheese for all my grilled cheese sandwiches. Apparently they’ve been using the same cheddar recipe for over 100 years, which is crazy to me. But at the same time, why change something that’s already so perfect?



get the recipe »

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