Archive for the 'Cakes'

Christmas recipe exactly, but it becomes indigestible through April, is that I'm about to introduce in this dreary spring day: are VanillaKipferl, seen on the blog sprout http://www.cavolettodibruxelles.it/2007/12/vanillakipferl and immediately made . Their shape bezel and the intoxicating smell of vanilla give it an air of gentle romantic and relaxing. Ideal chew sipping a cup of tea or coffee with friends or let dissolve in your mouth sprawled on the couch in the company of your love and your favorite movie.

Ingredients for 70 cookies:
200g flour
175g soft butter
100g ground almonds
80g sugar
2 egg yolks
1 teaspoon natural vanilla extract
vanilla sugar cookies to end (to get it just put in a jar with caster sugar vanilla bean)

Procedure:
Mix the almonds, flour, sugar, butter, egg yolks and vanilla extract and mix to form a compact ball. Formed two rolls of dough, wrap with plastic wrap and keep cool for a couple of hours. Take back the dough, pick a small piece of dough at a time and modellatelo in the shape of crescent moon. Arrange the biscuits on a baking sheet covered with baking paper and bake for 10-15 minutes at 175. Be careful not to brown them, you must remove from the oven bianchi.Appena out of the oven, wait for consistency and buy still almost hot press them into sugar so that it adheres to the surface of the biscuit. Then arrange them on a wire rack and let cool.

There was once a beautiful maiden-haired blacks as ebony, lips as red as strawberries and skin as white as the snow that did not require much in the world if they can not learn to use wisely its beautiful little hands to prepare many wonderful goodness and delight his kingdom. One day, Snow White, that was his name, taken from a moment of great inspiration put on the table: chocolate, cream, pears, sugar, vanilla and everything pointed to his creativity at the moment, creating a fabulous panna cotta Chocolate with pears. And so when the cook cleverest of them all asked her mirror: "Mirror, mirror on the wall, who is the cleverest of them all?" The mirror replied: "Mrs. Brown You're always very good, but Snow White is more good you. " The cook then, after verifying such great skill in person, decided to publish this wonderful recipe and to welcome Snow White in her blog. In short: thanks Clare for this delicacy, I hope this is the first in a long line.

Ingredients
For the panna cotta:
100 g of dark chocolate
150 ml fresh cream
250 ml of whole milk
12 g of gelatin in sheets
50 g of granulated sugar
a vanilla bean
For the caramelized pears:
4 pears conference
1 shot of rum
juice of 2 lemons
a tablespoon of powdered sugar
cocoa

Process
For the panna cotta:
Put the gelatine to soak in cold water. Coarsely chop the chocolate. In a saucepan, pour in the milk, cream, sugar, vanilla bean seeds and the chopped chocolate. Bring to a boil over low heat, stirring occasionally. Once cooked remove the pan from the heat and add gelatin squeezed. Stir about 3 minutes until it dissolves completely. Pour into the molds, let cool and place in refrigerator for 2 hours.
For the caramelized pears:
Wash the pears, split them in half and slice them into wedges lengthwise. Place in a bowl with the lemon juice and rum. Line a plate with parchment paper, put the slices of pear, sprinkle with icing sugar and bake in the oven with the hot grill for about 5 minutes. Once ready the slices of pear, saucers decorated as desired. I used the cocoa powder and top with chocolate.

Strolling among my beloved foodblog in search of inspiration, drew my attention to these amazing dots Micaela
( http://ilcricetogoloso.blogspot.com/2008/11/tozzetti-mandorle-cioccolato-e-arancia.html )
and, without waiting for the magic pass, I selected all the necessary ingredients, like a painter does with his colors, and I made the recipe for mixing the intriguing flavors of orange the bitter, bitter chocolate, the sweetness ... a perfect blend of almond ... and the picture took shape and taste! Thanks Micaela.

Ingredients:
250 grams of flour
50 g of candied orange
60 grams of dark chocolate or milk
50 grams of whole almonds with skins
100 grams of sugar
50 g of butter
2 eggs
1 pinch of salt
1 teaspoon baking powder
grated lemon rind

Procedure:
Put in a bowl the sugar and the butter small pieces, stir with a spoon, then add the flour and rub all over your hands until the mixture is sandy. Add the candied fruit, chopped chocolate, almonds, baking powder and lemon peel and stir, then incorporated previously beaten eggs, being careful to retain part for gilding, and knead very quickly. Form 4 coils (diameter 3 cm), arrange on baking sheet, sprinkle with the remaining egg and refrigerate for 15 minutes. Then bake for 20 minutes at 180.

Cool coils, cut into slices and ripassateli in the oven for another 10 minutes to toast them lightly.

I was undecided whether to impersonate for cookies or breaking news to be honest and confess to instill ... well ... you have a backlog of recipes to be published starting from Christmas and these are one of several types of cookies that I have prepared for the occurrence . I was sorry not to publish them because they were also a hit. Simple and delicate with a hint of marsala that makes them irresistible. Needless to say, not needed to wait to try them next Christmas, there's no better way to make anonymous one day a special day, which churn out the fragrant delights (_ ^ -)

Ingredients:
500 gr. flour
1 sachet baking powder
1 cup hazelnuts
1 cup chocolate chips
1 cup of sugar
1 glass of Marsala
1 cup vegetable oil

Procedure:
Chop the hazelnuts grossolanamente.Utilizzate an ordinary paper cup as a measuring cup and place in a bowl all ingredients except chocolate chips and hazelnuts. Mix well until dough is smooth and homogeneous, and then add the chocolate and hazelnuts. Form into balls the size of a walnut, place them well apart on a baking sheet lined with parchment paper. Inform at 180 until they are golden.

And 'for a while that I do not write on the blog is not because more cooking, but because it is a critical time to work and worry of the risk of losing, is occupying much of my poor head! Last week, when I realized that the smile was fading, I decided to invite some nice people to dinner (_ ^ -) and, as I had imagined, WENT WRONG: thinking about what to prepare, at the right combinations, the tastes of the guests, and then putting their hands in dough, handle food, give them a form, I have calmed a lot! And if the company is the right one when the evening comes from: we were up at 2 am on the terrace chatting, laughing and joking! This is fortunate to have hobbies and especially the FRIENDS (_ ^ -) ... Hey! To you ... Thanks! Posters slowly all that I have prepared, but I want to start at the end ... a pleasure ... parfait MASCARPONE
impressed that will, for the preparation, only half an hour of your precious time! Try it! My friends are very welcome! Oh, I forgot the most important thing: the recipe is of Manuela sweet blog FiorDiVanilla that I take this opportunity to greet and thank.

Ingredients for 6 / 8 persons:
500 grams of mascarpone
250 g of icing sugar
250 g of milk
2 tablespoons cocoa powder
50 grams of dark chocolate flakes
4 packages pavesini
coffee
sugar (to sweeten the coffee)
a plum cake mold (approximately 10 cm × 28)
molds or small round

Procedure:
Mix the mascarpone with the milk a little at a time, beginning to mix a tablespoon of mascarpone with a little milk and proceed with caution and patience until exhausting amounts of mascarpone cheese and milk provided. DO NOT USE absolutely electric mixer, used instead of an ordinary kitchen spoon or a wooden spoon. Then, add the sifted icing sugar. The compound obtained is a fairly smooth consistency. Divide this mixture into two parts: add the sifted cocoa in the chocolate chips in the other. Line a mold or molds individual plum cake with aluminum foil (it will be easier to transform it / s) and place the soaked pavesini of coffee trying to bring them closer to each other as possible. Then pour the cream first with chocolate chips and put in the freezer 10-15 minutes until the cream will not be compact and then spent the time to pour over the chocolate. Store it in the freezer and leave it "solidify" to 3 / 4 hours. Once removed from the freezer (where they will be preserved in case you do not finish everything at once) turn it upside down on a serving plate remove the foil and voila ... ready to be sliced ​​and eaten. Remember, before serving, to pull more out of the freezer ten minutes before.

Ingredients for 10 scones small:
280 grams of flour
a packet of baking powder
114 grams of margarine
50 grams of sugar
3 handfuls of raisins
200 ml milk
1 egg
Procedure:
In a bowl sift the flour together with baking powder and adding to it the margarine at room temperature, cut into pieces. Knead for 1 minute until mixture is crumb. Stir in sugar and raisins 3 fists. In a jug whisk the egg with the milk. Stir in a little at a time the liquid, while making sure to leave some for gilding. Flour the pastry board, lie the dough to form a disk of 2 cm in height. Obtained with a small glass a dozen floppy disks. Soaked the top of each of them in the milk mixture and egg and place on a baking sheet well apart. Bake at 170 ° aired on the lower grate of the oven for 15-20 minutes.

With these sweet paninetti of Irish origin for the collection of Imma, the finest pastries in the world !

Friday afternoon, returning home, my head bounced off the dialogues, meetings and clashes had at work during the week, and muttering that, from time to time I escaped some little phrase out loud, like, 'What are ways ! ',' But who makes me do it! '(@ - @) ... Hmmm! Now I'm used to, has become a classic on Friday night, I call aftershock, the last gasps before I could enjoy the weekend quietly! And what better way to put your fingers in the pie to realize that the mind can finally give way to the body? Interpret a bit like you, mine was just a convoluted way of saying that I had a sweet, sweet indeed, to be exact day that the tart courted Blog blossom pastry of sweet chamomile, whom I thank for giving me the key to open the doors to the weekend. The pie was highly acclaimed: the taste of pastry vaguely remember the fragrance of horseshoes and the interior, a well established by our union mastripasticceri, after cooking, it becomes soft and creamy and melts in your mouth. Truly a delight. Try it!

Ingredients for 8 people:
For the pastry:
300 g flour 00
150 g of caster sugar
1 teaspoon of baking powder
3 egg yolks
150 g of butter
The grated rind of one lemon bio
For the filling:
2 ripe pears (instead of 2 cans of pears in syrup)
10/15 macaroons (other cookies or to taste)
About 100 g of dark chocolate broken into pieces
Procedure:
Prepare the pastry: mix the flour with the butter cut into pieces. Add sugar, egg yolks, zest
grated organic lemon, a teaspoon of baking powder and knead velocemnte.Formate the classic ball, wrap in plastic food. Let rest in refrigerator for about 30 minutes. Take a little less than 2 / 3 of dough and spread it evenly on a lightly floured work surface (or between two sheets of waxed paper if you prefer) in a disc that you will be placed in a mold of 24 cm, lined with paper oven, forming the base and edges of the tart. With your hands and place crumbled amaretti on the bottom, then add the pears cut into thin slices and cover forming small balls with the remaining third of dough. Completed by placing the chocolate coarsely chopped. Bake in preheated oven at 160 °, fan, for about 30-35 minutes. Let cool and serve, if you like, sprinkle with icing sugar. I have posted pictures with and without sugar, because I was undecided about whether or not to put it. Finally I decided to put it, but before I did the photo without (_ ^ -).

If you burn your finger to fire those who you call? Mom!
Do you remember this mom? It 'the first poem that I was dedicated by Matthias when he was only 4 years and then you tried to teach me but to hear you play again, but without the expected results, since they were already evident to my poor memory performance! But that poem we were so fond of you did not want to pass into oblivion and then we grow, and you, when we needed you, you, the self-acting and there rispodevi jokingly: "If you burn your finger to the flame, who call ? Mom! ". Then, over time, this burnt finger has different connotations, deeper, but the gist was that you will always come to find refuge and comfort. Dear Mother, by dint of repeating the verse I've convinced you're the first person I think if you are in trouble, you who are always there if I need, you are the cornerstone of my life. On the occasion of this holiday shopping, but speaking of mothers and then that's okay, I prepared this cake, a tiramisu-like in a pie, a delicacy that will make you proud of me had always underfoot while cooking. I love you. Happy Birthday (_ ^ -)

Ingredients for a mold of 28 cm:
For the pastry:
1 egg
250 flour
100 of butter
100 of sugar
1 / 2 packet of yeast
To the interior:
2 tablespoons Nutella
2 cups of caffe'zuccherato
10-12 biscuits
For the mascarpone cream:
500ml milk
2 egg yolks
150 g sugar
50 g flour
1 packet vanillin
2 tablespoons rum
250 g mascarpone
Procedure:
Prepare the pastry by mixing the flour with the butter first softened slightly, and then quickly incorporating sugar, baking powder and egg. Let the dough rest in refrigerator for half an hour. Meanwhile, prepare the custard: Mix the egg yolks with the sugar, add flour, vanilla and milk and bring to a boil, stirring constantly. Boil the cream for 5 minutes, turn off and cool. Preheat oven to 170 ° ventilated. Line a mold with a diameter of 28 cm with baking paper, cover the bottom and edges of the pan with a thin layer of dough. Place sull'impasto of 'the other with baking paper on top of dried vegetables, this will prevent from swelling at the base. Cook it for 15 minutes, then remove the paper with legumes and Contini cooking for another 15 minutes. Remove from the oven and let cool. Prepare the cream mixture incorporating the now cooled custard, mascarpone and 2 tablespoons rum. Take the base of the tart, sprinkle with 2 tablespoons Nutella and recline over ladyfingers soaked in coffee well. Pour the cream mixture over ladyfingers and leveled well with a spatula. For the decoration of cocoa sprinkled around the cake and the biscuits, you will put triangles drawn along the edge. For the word you can use Nutella. Let cool in refrigerator for 3-4 hours.

The recipe is a revised version of tiramisu tart Angelica Cookaround site.

Wednesday, the magic and mystery of a message that said looks like this: 'Last night I prepared a fresh experiment and I took pictures for you, whenever I can send you the' made ​​me fantasize lucubrate and until today, when, at last , the secret was revealed and has appeared in all its glory ... Dear Katia, stunt Amelie and her fabulous world, you have to hit the mark with this cake elegant and charismatic like you, and the way in which you have gigionissimo photographed made me choose not to choose among the photos you sent me and, as you see, I have posted all three (_ ^ -) Ladies and gentlemen ... directly from Amelie:
Crumble Apple and mandaranciiiiiiiiiiiiiiiiiiiiiiiiii
For the dough:
The peel a clementine
200 grams of flour
100 grams of soft butter
60 g of clementine juice
1 pinch of salt
For the filling:
1 kg of apples
The juice of one lemon
1 tablespoon brown sugar
250 g of jam mandarin (or orange)
1 pinch of cinnamon if you like
For the jam:
Use clementine marmalade (or orange) ready or prepared a jam with 600 grams of peeled clementines, seedless and 300 grams of granulated sugar
For the crumble:
130 grams of flour
100 grams of butter
80 grams of sugar cane
Classical procedure:
1.Tritate clementine zest and mix with the flour. Mix the flour with the butter, clementine juice and salt. Let the dough rest in refrigerator for 30 minutes.
2.Sbucciate apples and slice thin, put them in a bowl and sprinkle with the lemon juice, sugar and cinnamon. United 250 g of mandarin jam, stir and let stand.
3.Foderate a mold (28-cm) greased and floured the dough that you left to rest in the fridge. Spread the mixture over the apples and jam.
4.Preparate the crumble and crumble with your hands kneading flour butter and sugar. Then sprinkle the apples with the crumbs of dough obtained. Bake at 180 degrees for 40-50 minutes.
For those who use the latest model of the Thermomix proceed as follows:
Chop the peel: 5 / 2 / '8 speed. Add the other ingredients: 10-15 seconds / '5 speed. Proceed as in steps 2 and 3. Prepare the crumble pouring the ingredients in the bowl and knead for 10-15 seconds velocita'5.

Finally I can introduce a special person as well as the executor of the following recipe ... She and Paul, and the series: you know but you just seem like a lifetime ago ... It is' clear, is sociable, is positive, caring and my friend! (_ ^ -) I consider it something of a GURU ... a culinary guide and spiritual: the kitchen is just spectacular, does things to make you crawl on the ground and the language then I can listen and advise and always calls me when I need Meet her ... Paola with her cake mousse ...
Ingredients for the dough and the filling:
450gr dark chocolate
125g of butter
150 grams of sugar + 2 tablespoons
2 tablespoons of brandy
9 egg yolks - 9 egg whites
Ingredients for the frosting:
100ml double cream
100g of dark chocolate
half a tablespoon of brandy

Process
Before weighing the dough that will hold the cup final because it must then be divided into three equal parts. Melt chocolate in a bain marie 450gr with 125gr of butter. Once melted add 2 tablespoons of brandy, stir and set aside. Separate the yolks from the whites. Beat the egg yolks with 150 grams of sugar so they are well blended. Now unitegli mixing the melted chocolate from the bottom up. Whip the egg whites until stiff and add 2 tablespoons of sugar.
Finally, mix gently 2 compounds. At this point you have to divide the mixture into 3 equal parts. 2 shares will be used for the 2 bases to be cooked in a mold 22 cm in diameter and the third party must be stored in the fridge for the filling. The 2 molds lined with baking paper and pour 1 / 3 of the prepared mold. Bake for 15-20 minutes at 160-170 ° C in a convection oven, grill lower, or 180 ° static
the central grid. Let cool and not worry if the bases are lowered ... it is normal! Assemble the cake: Pour the mousse on a base and cover with the other base and store it in refrigerator 4-6 hours.
Half an hour before serving, but if you have to first bring it to a friend's house, merge into a thick-bottomed pan 100g of chocolate with 100 grams of cream and half a tablespoon of brandy. Pour the icing on the cake layer with a spatula and put it back in the fridge.

Paula suggests: It 'a really good sweet and more' days pass more 'becomes good. You all know the kinder delice .... It 'the same !!!!!!!!!!!!!!