Archive for the category 'Sweets'

Christmas recipe exactly but it becomes indigestible in April, is that I am going to introduce in this dreary spring day: they are VanillaKipferl, seen on the blog Cavoletto http://www.cavolettodibruxelles.it/2007/12/vanillakipferl and immediately made . Their shape bezel and the intoxicating smell of vanilla give air sweetly romantic and relaxing. Ideal nibbled while sipping a tea or coffee with friends or let dissolve in mouth sitting around on the couch in the company of your love and your favorite movie.

Makes about 70 cookies:
200g flour
175g soft butter
100g ground almonds
80g sugar
2 egg yolks
1 teaspoon vanilla extract
vanilla caster sugar to finish the cookies (to get just put in a jar with caster sugar vanilla pod)

Procedure:
Mix almonds, flour, sugar, butter, egg yolks and vanilla extract and mix to form a compact ball. Form two rolls of dough, wrap with foil and keep in the fridge for a couple of hours. Take back the dough, get a piece of dough at a time and modellatelo shaped crescent moon. Arrange the biscuits on a baking sheet covered with parchment paper and bake for 10-15 minutes at 175. Be careful not to brown it, you have to remove from the oven bianchi.Appena out of the oven, wait acquire consistency and still almost hot press into granulated sugar so that it fits the surface of the biscuit. Then arrange on a 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 he wanted nothing in the world if they can not learn to use wisely its beautiful little hands to prepare many great goodness and delight his kingdom. A day Snow White, that was his name, taken from a period of great inspiration put on the table: chocolate, cream, pears, sugar, vanilla and so his creativity to indicate at that time, creating a fabulous panna cotta Chocolate and pears. And so when the cook more good in the land asked her mirror: "Mirror, mirror on the wall, who is the good of all?" The mirror replied: "You, my queen you're always very good, but White is better you. " The cook then, after verifying a person such great skill, he decided to publish this wonderful recipe and to welcome Snow White in his blog. In short: thanks Chiara for this delight, I hope this is the first of many.

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

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

Wandering among my beloved foodblog for inspiration, drew my attention to these fantastic tozzetti Micaela
( http://ilcricetogoloso.blogspot.com/2008/11/tozzetti-mandorle-cioccolato-e-arancia.html )
and, without waiting for the magic pass, I selected all the ingredients, like a painter does with its colors, and I ran the recipe mixing the intriguing flavors: the sour of the orange, bitter chocolate, sweet Almond ... a perfect mix ... and the picture took shape and taste! Thanks Micaela.

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

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

Cool coils, cut into slices and ripassateli in the oven for a further 10 minutes to toast slightly.

I was undecided whether to impersonate the cookies of breaking news or to instill be honest and admit it ... well ... I have a backlog of recipes to be published that part of Christmas and these are one of several types of cookies I made 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, You do not need to wait until Christmas to try them, there is no better way to make an anonymous day a special day, which perfumed delights of churn (^ _ -)

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

Procedure:
Chopped hazelnuts grossolanamente.Utilizzate a very ordinary paper cup as scoop in a bowl and put all ingredients except chocolate chips and hazelnuts. Mix well until dough is smooth and homogeneous, and finally add the chocolate and hazelnuts. Form balls the size of a walnut and arrange them well apart on a baking sheet lined with parchment paper. Tell at 180 until it is golden.

It 'been a while that I do not write on the blog is not because most cooking, but because it is a critical time at work and the concern of the risk of losing, is occupying much of my poor head! Last week, when I realized that the smile was off, I decided to ask some nice people to dinner (^ _ -) and, as I had imagined, it worked: think of what to prepare, the right combinations, tastes of the guests, then put his hands in dough, handle food, give them a form, he calmed a lot! And if the company is the right one when the evening comes from: we stayed until 2 am on the terrace talking, laughing and joking! This is fortunate to have hobbies and especially of FRIENDS (^ _ -) ... Hey! To you ... Thanks! Poster slowly everything I made, but I want to start at the end ... ... a pleasure SEMIFREDDO mascarpone
exposed that will, for the preparation, only a half hour of your precious time! Try it! My friends are very welcome! Oh, I forgot the most important thing: the recipe is the sweetest blog Manuela FiorDiVanilla that I take this opportunity to greet and thank.

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

Procedure:
Mix the mascarpone with the milk a little at a time, starting to mix a tablespoon of mascarpone with a little milk and proceeding with caution and patience until you exhaust the amount of mascarpone cheese and milk provided. NOT USED absolutely electric mixer, using instead a normal spoon or a wooden spoon. Then, add the sieved icing sugar. The compound is obtained will be a fairly smooth consistency. Divide this mixture into two parts, add the sifted cocoa in the chocolate chips in the other. Lining a cake mold or individual molds with silver foil (it will be easier to pull out / s) and place the soaked pavesini of coffee trying to bring them closer together as possible. Then pour first the cream with chocolate chips and store in freezer for 10-15 minutes until the cream will not be compact and then, after that time pour over chocolate. Store it in the freezer and leave "solidify" to 3 / 4 hours. Once removed from the freezer (where he will be kept in case you do not finish everything at once), turn it upside down on a serving plate removed the silver paper and voila ... Ready to be sliced and eaten. Remember, before serving, to always pull out of the freezer about ten minutes before.

Ingredients for 10 small scones:
280 gr flour
a sachet of baking powder
114 g margarine
50 g sugar
3 handfuls of raisins
200 ml milk
1 egg
Procedure:
In a bowl sift the flour together with baking powder and add the margarine to room temperature, cut into chunks. Knead for 1 minute until mixture is crumb. Stir in sugar and 3 handful of raisins. In a jug, beat the egg with milk. Stir in a little at a time the liquid thus obtained, taking care to leave some for gilding. Flour a pastry board, lie down the dough to form a disk of 2 cm in height. Obtained with a dozen small glass disks. Soaked the top of each of them consisting of milk and eggs and arrange on a baking sheet well spaced. Bake at 170 ° aired on the lower shelf 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, I bounced off the head of the dialogues, meetings and confrontations occurred at work during the week, and in this rimurginare, from time to time I lose some little phrase aloud, like: 'What ways ! ',' Who am I doing! '(@ - @) ... Mmm! Now I'm used to, has become a classic on Friday night, I call aftershock, the last convulsions before I could enjoy the weekend quietly! And what better way to get your hands dirty to realize that the mind can finally give way to the body? Interpret a little as you like, mine was just a convoluted way of saying that I made a sweet, sweet indeed, exactly the pie that day courted Blog flower pastry of sweet chamomile and thank him for giving me the key to open the doors to the weekend. The tart was very appreciated: the taste of pastry vaguely resembles the fragrance of horseshoes and the interior, a combination which has become our mastripasticceri, after cooking, becomes soft and creamy and melts in your mouth. Really delicious. Try it!

Ingredients for 8 persons:
For the pastry:
300 g flour 00
150 g caster sugar
1 teaspoon baking powder
3 egg yolks
150 g butter
Grated peel of one lemon bio
For the filling:
2 ripe pears (alternative 2 cans of pears in syrup)
10/15 macaroons (or other cookies to taste)
100 g dark chocolate chopped
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 mix velocemnte.Formate the classic ball wrap in plastic wrap. Let rest in refrigerator for about 30 minutes. Take a little less than 2 / 3 of dough and roll it out evenly on a lightly floured work surface (or between two sheets of parchment paper if you prefer) in a disc that you are going to put into a cast of 24 cm, lined with paper oven, forming the base and edges of the cake. With his hands crushed amaretti and place them on the bottom, then add the pears cut into thin slices and cover forming the ball with the remaining third of pastry. Completed by placing the chocolate coarsely chopped. Bake in preheated oven at 160 degrees, windy, about 30-35 minutes. Let it cool and serve, if you like, sprinkle with icing sugar. I posted the photos with and without sugar because I was undecided whether to or not. Finally I decided to put it, but before I did the photos (^ _ -).

If you burn your finger to the flame Who calls? Mother!
Do you remember this mother? It 'the first poem that I was given by Matthew when he was only 4 years and then you tried to teach me to even feel even acting, but without sufficient results, since they were already evident in my little memory functions! 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 self-acting and there rispodevi jokingly: "If you burn your finger to the flame, the caller ? Mother! ". Then, over time, this has assumed different connotations burned finger, deeper, but the substance was always you that you came to find refuge and solace. Dear Mother, by dint of repeating that verse I've convinced you're the first person I think if you are in trouble is you're always there if I need, you are the cornerstone of my life. During this holiday shopping, but speaking of mothers, and then that's okay, I prepared this cake like a tiramisu in a pie, a delicacy that will make you proud of me was always around as it cooks. I love you. Happy birthday (^ _ -)

Ingredients for a mold of 28 cm:
For the pastry:
1 egg
250 flour
100 butter
100 sugar
1 / 2 packet of yeast
For the interior:
2 tablespoons Nutella
2 cups caffe'zuccherato
10-12 ladyfingers
For the mascarpone cream:
500ml milk
2 egg yolks
150 gr sugar
50 g flour
1 teaspoon vanilla
2 tablespoons rum
250 g mascarpone
Procedure:
Prepare the pastry dough before the flour with the butter slightly softened, and then quickly incorporating sugar, yeast and egg. Let the dough rest in refrigerator for half an hour. In the meantime prepare the custard: Mix egg yolks with 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 ° ventilation. Line a mold with a diameter of 28 cm with baking paper, cover the bottom of the pan and the edges with a thin layer of dough. Sull'impasto Ask other 's paper on oven dried vegetables, this will prevent the base to inflate. Cook well for 15 minutes, then remove the paper with vegetables and Contini cooking for another 15 minutes. Remove from the oven and let cool. Prepare the cream with mascarpone cream incorporates the now cooled, the mascarpone and 2 tablespoons rum. Take the base of the tart, Spread with 2 tablespoons of Nutella and Lay over ladyfingers soaked in coffee well. Pour the mascarpone cream on biscuits and leveled well with a spatula. For decoration of cocoa sprinkled around the cake and the biscuits, produced triangles and put it along the edge. For writing you can use Nutella. Let it cool in the refrigerator for 3-4 hours.

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

Wednesday, the magic and mystery of a message which read roughly like this: 'Last night I made a sweet experiment and I took pictures for you, I'm sending you the' me fantasize lucubrate and until today, when, finally The secret was revealed and appeared in all its splendor ... Dear Katia, stunt by Amelie and her fabulous world, you hit the mark with this elegant cake and charismatic like you, and how gigionissimo with which you photographed made me choose not to choose the photos you sent me and, as you see, I posted all three of them (^ _ -) ... Ladies and gentleman directly from Amélie:
Apple crumble and mandaranciiiiiiiiiiiiiiiiiiiiiiiiii
For the dough:
The peel of a clementine
200 grams of flour
100 g soft butter
60 grams 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 jam mandarin oranges (or orange)
1 pinch of cinnamon if you like
For the jam:
Use clementine jam (or orange) ready or prepared a jam with 600 grams of peeled and seedless mandarin oranges and 300g of caster sugar
For the crumble:
130 gr flour
100 g butter
80 grams of sugar cane
Classic procedure:
1.Tritate clementine zest and mix the flour. Mix flour with butter, clementine juice and salt. Leave the dough in the fridge for 30 minutes.
2.Sbucciate apples and slice thin, put them in a bowl and sprinkle with lemon juice, sugar and cinnamon. United 250 g jam mandarin oranges, stir and let stand.
3.Foderate a mold (28 cm) buttered and floured the dough that you left it in the refrigerator. Spread the mixture over apples and jam.
4.Preparate the crumble and crumble with hands kneading flour butter and sugar. Then sprinkle apples with crumbs of dough. Bake at 180 degrees for 40-50 minutes.
For those who use the latest model of Thermomix proceed as follows:
Chop the peel: 5 / 2 / '8 speed. Add the other ingredients: 10-15 seconds / speed '5. Proceed as in paragraphs 2 and 3. Prepare the crumble by pouring the ingredients into the jug and mixing velocita'5 10-15 seconds.

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

Proceedings
Before weighing the cup final because the mixture will be subsequently divided into three equal parts. Melt 450g chocolate in a water bath 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, gently mix the two compounds. At this point you have to divide into 3 equal parts preparation. 2 shares will be used for two bases to be cooked in a mold, 22 cm in diameter and the third party should be stored in the fridge for the filling. The second molds lined with baking paper and pour 1 / 3 of the prepared mold. Bake for 15-20 minutes at 160 to 170 degrees convection oven, grill lower, or 180 ° statically
central grid. Leave to cool the basics and not worry if you drop ... is normal! Assemble the cake: the mousse on a paid basis and cover the other bases and store in refrigerator 4-6 hours.
Half an hour before serving, but even before if you take her friend's house, founded in a thick-bottomed pan with 100g of 100g of chocolate 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 's a really good sweet and more' the days pass more 'becomes good. ... You know the Kinder Delice. And' equal !!!!!!!!!!!!!!