Commemorative Bricks Royale House

Puff pastry with black cherry dark chocolate tiramisu

In

'last post I had pointed out that many contests are due, right? One of many is that of Clare and Angela's blog "Sisters in pot " Fabbri cherries on ... and already own them, the old Fabbri cherries, the ones that were always at home when we were little and they used ice cream or upon a good custard, enjoy with some ice or use to prepare a delicious cocktail ... so there 'were always in the pantry and they were beautiful in their jar with blue decorations waiting to be enjoyed at any occasion! They were delicious, sour and sweet at the same time and with that tasty sauce that contained and that was used until the 'last straw! Well, so far I have talked about the past, I remembered ... but now we come to this sweet and sour all Locksmiths' place in our kitchens today are to be savored, just as it was once, in a variety of preparations ... cherries that have withstood the changing times and thus are part of our tradition. It was certainly not easy to choose a recipe to do because there 'was really' s plenty of choice for many desserts can be made with them. In the end the choice fell on a very simple preparation, to everyone, but a delicious taste. We now describe the recipe ...

PUFF THE CHERRY
Ingredients:

A roll of puff pastry fresh egg

a sour taste Locksmiths
2 tablespoons apricot jelly
to taste Method: From
get a square of puff pastry 10 cm per side, cut two sides at a distance of 1.5 cm from the edge and then fold to create an edge higher on only two sides. Prick bottom of pastry, brush the edges with beaten egg and repeat the 'operation until all the dough. Bake in preheated oven at 175 degrees for 20 minutes. After cooking, when they are cold, stuffed with sour cherries and polish Locksmiths the edges with the melted apricot jelly and hot.

With this recipe I participate in the contest "Black Cherry My Love"
      del blog  "Sorelle in pentola"

Vi avevo detto no che era una ricetta semplicissima...non richiede molti ingredienti, solo un pò di pasta sfoglia e le vostre amarene Fabbri!!!

Ultrasonic Fogger Diy

Per prima cosa, buona settimana a tutti!!

Il week end è trascorso con una velocità tale che mi sono ritrovata catapultata a lunedì...I giorni, le settimane e i mesi (per non parlare degli anni!!!) trascorrono così in fretta che neanche me ne accorgo! Sarà colpa della vita frenetica which is now part of us all? Or more time passes and we go ahead with the years and these, running away faster? Well, in addition to my reflection, it is positive or negative, depending on your point of view, is the fact that these days, many contests are dear friends of bloggers to reach the end ... that is one of many Air, his first contest on the mascarpone to which I had proposed to participate, so yesterday I decided to make this tiramisu with a variation that I particularly like the addition of dark chocolate. I know it's the most obvious of cakes with mascarpone, but it was so much that I wanted to do it again and what better occasion than this? Ok I think I've already wasted too much time writing, I have to hurry to post the recipe we would not otherwise because of the times, perhaps you will remember, but will expire at 24.00 between now and then a few hours ... then immediately describe the detailed recipe for you all and Air for you dear ...

TIRAMISU 'DARK CHOCOLATE

Ingredients: (for 8 servings)

500 g mascarpone cheese 5 eggs

5 tablespoons sugar

400 g chocolate biscuits 15

coffee leggermente zuccherato q.b.

4 cucchiai di rum 

granella di nocciole

Procedimento:

Per prima cosa sciogliere il cioccolato fondente in microonde o a bagno maria e lasciarlo da parte. Separare gli albumi dai tuorli, aggiungere a quest' ultimi lo zucchero e montare bene con le fruste fino a che non saranno belli gonfi; incorporare, poco alla volta, il mascarpone e continuare a mescolare per bene fino ad ottenere un composto liscio e solo ora, aggiungere il cioccolato fuso sempre continuando ad amalgamare bene con le fruste. Montare le chiare a neve fermissima ed incorporarle, un poco alla volta,  al composto precedentemente  ottenuto, girando con una spatola dal basso verso l' alto, molto lentamente.

Tagliare i savoiardi a cubettini e bagnarli leggermente con il caffè al quale avrete aggiunto un pò di rum, secondo i vostri gusti. Prendere ora dei bicchieri o delle ciotoline monoporzione e fare un primo strato con i biscotti imbevuti; aggiungere uno strato di crema che avrete nel frattempo messa in una tasca da pasticciere con bocchetta grande, proseguire con altri pezzetti di savoiardi e con un altro strato di crema fino al riempimento del contenitore scelto. Mettere nel frigorifero e, al momento di servire, spolverare con la granella di nocciole.

Non aspettatevi la sofficità della crema come nel classico tiramisù; questo dolce ha una consistenza diversa, more compact due to 'addition of dark chocolate. To me personally, very reminiscent of the classic truffle ice cream and is absolutely a classic revisited to try ... I promise you'll get a nice picture!

With this recipe I participate in the contest pimo Air Cooking

softness ... Mascarpone!

And with this post take this opportunity to wish everyone a good Mardi Gras and to wish all women, young and old as they are, for a happy 8 marzo!! 

Dimenticavo....Voglio anche ringraziare i miei sostenitori (siamo arrivati ben a 50... e chi lo avrebbe mai creduto!!!!), che mi seguono e ai quali mando un bacio virtuale...

FINE DEL POST...stavolta sul serio!!!!

Gal Bladder More Condition_symptoms

Ci sono giorni...

... where everything seems to go wrong and others in which it takes very little and the world smiles at you! Here, I have recently had several days of the first type, but the last week has also seen several of the second: for 3 times, coming home, I had the pleasant surprise of finding something in my mailbox and, well 2 times, it was a totally unexpected surprise! I enjoyed, I smile and even emotion, thank you very much a. ..

Gaia and Aurora: I won this giveaway and the envelope was waiting for has arrived filled with joy!

Roberta : a sweet thought really unexpected!

Thurs: not long ago had posted these creations and I had commented admiring ... (I find them so beautiful that I think I use this photo for the first round of Photo Hunt, "Something elegant" ), so without saying anything, I was one of the nicest surprises that can receive a crafter! ;

Gio and Roberta, with your donation you really touched me! THANKS!

Ontario Ytrailer Licence

52 week project: # 9

Today a photo "different" in color (happy Ale?), Shoulders, front of the computer, indicating a slow return to normality. ..

Liver Cysts More Condition_symptoms

Change crackers baked ... Cream Biscuits meditation

Ecco cosa succede quando il brutto tempo ci mette la sua parte, quando la sera rientri a casa e cerchi calma e tranquillità, quando fuori è già buio e hai bisogno di rilassarti....Succede che vai in cucina, cerchi la ricetta che ti ispira, controlli se hai tutti gli ingredienti a disposizione e poi....poi cominci ad assemblare quel dolce che solo al pensiero di farlo ti rilassa immediatamente. Questo è quello che succede me and that's what I did last night and this is the result ....

had to be the damsel in the oven (the recipe is in fact just one!) but given that I like the changes, while not changing the ingredients in any way, I only changed the form and I made some cakes or biscuits, call them as they see fit, a delicacy as to be able to eat at 'infinity (diet permitting !). Li ho infornati prima di cena e dopo solo dieci minuti avevo la cucina invasa da queste piccole delizie messe lì tutte in fila pronte da assaggiare! E così è stato...chi passava nei paraggi ne prendeva subito uno e poi un altro e un altro...fatto sta che ad un certo punto ho dovuto fermare tutti perché dovevamo andare a tavola per la cena che si è conclusa, naturalmente con il dessert "biscotti appena sfornati". Questo però solo per i ragazzi, perché io e mio marito abbiamo preferito gustarli un po'  più tardi, comodi comodi sul divano,  accompagnati da un buon bicchiere di Passito. Stamattina naturalmente, li abbiamo mangiati anche per colazione...Insomma, come avrete ben capito, la variazione ha avuto a great success ... from baked crackers, bound only for a short period of the year is the Carnival, have become little cakes are ideal at any time of day ... in the morning with a nice steaming coffee, the afternoon tea with a warm and fragrant in the evening with a good sipping wine in the company of loved one or a relaxing herbal tea before bedtime.

CASTAGNOLE BAKED

Ingredients:

500 g flour 200 g sugar 180 g butter

2 eggs whole

2 egg yolks a pinch of salt

a little bottle of rum, a teaspoon of vanilla extract

a sachet of baking powder

10 g cream of tartar

sugar

Preparation:

In the bowl of the planet (if not the 'you can easily do this by hand), put the flour, sugar, eggs, salt, baking powder, cream of tartar, vanilla and but not melted butter to mix with the hook, and k (or sheet) to form into a ball pretty smooth and compact. Turn the oven to 190 degrees. From 'get dough cylinders (How to make the dumplings) from which to derive cut some small portions of large balls about 2 cm in diameter. Located too far apart on a baking sheet with parchment paper and press them lightly giving the shape of Half Dome. Bake in oven pre-heated at 190 degrees for 10-15 minutes. Remove from oven when you see that take a light golden color. When they are cool sprinkle with icing sugar.

forgot to tell you that with this dose came about 40 biscuits.

Cervical Radiculopathy More Condition_symptoms

Catalan

Over the last few years, I dabbled in several times preparation of this cake is that, among 'other things, a favorite of my husband. I have tried several recipes here and there taken from magazines, books and websites trying to get the Catalan cream served in restaurants. Well, although modifying the doses of ingredients, decreasing or increasing the proportions of milk and cream and varying the number of eggs, have never managed to achieve the consistency that we are offered in restaurants. Then, at some point, I thought that probably most of them use mixtures that are ready to trade, since the texture, flavor and color is the same for all. So I gave up looking for that result that certainly does not belong to a handicraft, but only in industrial preparations, and I chose the recipe I thought was best among all those I tried. So I offer my crema catalana "home made" that everyone loves and continues to be successful every time I put on the table.

Let me know what you think ... a kiss and good week!

Crema Catalana

Ingredients: (for 8 servings)

500 ml milk 500 ml cream 160 g sugar

40 g of cornstarch or potato starch

8 yolks' egg

a vanilla bean

lemon peel sugar cane

Procedure:

Pour the milk into a pot, but two spoons, cream, lemon zest, vanilla bean recorded for long, bring to boil and remove from heat. Leave to infuse for about 30 minutes. In a large bowl, fitted with a whisk the egg yolks with sugar, add the dissolved cornstarch with two tablespoons of cold milk and add the milk and cream hot filtered. Put the mixture into a saucepan and cook the mixture over low heat for about 2 / 3 minutes from 'boiling. Pour into bowls over the edge down, to leave stiepidire 30 minutes, then put in refrigerator to cool. Just before serving, sprinkle the surface of the cream with the brown sugar and caramelize with the 'special lighter otherwise, if they are lacking, put the bowls under the grill of a hot oven for two minutes.

Penisimani Amalie Katoa

52 week project: # 8

After missing a week, for this I'll be spoiled for choice ...
Yesterday was my birthday, I turned 42 years old today would have been to my mom ...
Friday night I "celebrated" with my family, it was a quiet dinner with some hints of melancholy, but children can always make her smile.

Yesterday I was at Parma, I met with Elizabeth (which I presented the awards ASI! And wonderful gifts from him. ..) and again in the evening I celebrated with her husband and some friends.

Add More Condition_symptoms

fritters muffins

As luck would have it yesterday morning, when I bought the bread in the oven where I usually go, eyes posassero on a tray with a pallette of dark irregular ... "what will be ?"... I asked myself, so I immediately turned over to the demand made I was serving. "Lady ... are pancakes with apples and pears and cinnamon with the ones next." As usual I could not resist in front of a cake, I've made now to give a pear, just to taste it, and I went out with the bread and my nice tasty little package. Arriving in office, I've eaten at once and it was a real pleasure even though the cinnamon was not feeling almost nothing. Sure the price of those pancakes was really outrageous, but they were really good! At one point it occurred to me that I had seen just a few days ago a similar recipe in a book on frying, and so, even if I would come home just in time for dinner, I told myself that I would make due now ... the same evening. Do you understand then how are they made? Of the "cooked and eaten," understood not? Well, so I said ... and I did last night while preparing dinner, I have also prepared these pancakes that I had remained at the top of the morning. The recipe is very simple and quick, just long enough to fry, and in a short time while the peppers were cooked on the stove for dinner, I was able to make these pancakes that have delighted the evening. A 'last thing before moving on to the recipe: since there were only two, I split the dose in half and have gotten about a dozen of course we're done, so take note and good weekend to all!

fritters
Ingredients:

400 g flour 3 tablespoons granulated sugar 2 eggs

2 apples
70 g raisins soaked in rum

a glass of milk, a packet of yeast cake
zest of one lemon
a teaspoon of cinnamon a pinch of salt

sugar
Procedure:
In a bowl sift flour with baking powder, mix with sugar, cinnamon and salt.
Combine eggs, milk, lemon rind and work with a whisk, until the batter is smooth and homogeneous. Add 's uvetta strizzata e le mele sbucciate e tagliate a pezzettini, quindi mescolare bene.
Scaldare in una padella abbondante olio di semi di arachide (la giusta temperatura è 175°) e versare il composto con un cucchiaino. Girare le frittelle a metà cottura e continuare a friggerle finché saranno belle dorate. Scolarle su carta assorbente e continuare così fino a esaurimento del composto. Spolverizzare le frittelle con lo zucchero a velo e servirle ben calde.

Dermatitis More Condition_symptoms

Ebbene sì... il vantaggio di avere una foodblogger in casa è quello di alzarsi la mattina e trovare sulla tavola dei dolci profumati that make you start your day off right! This happens late at night when you decide to make a cake that you wanted to do during the day but you could not for lack of time, or because you were away from home all day ... then the evening comes and then we passionate baker in a test tube, we are delighted to make this recipe we had in mind for some time, or maybe it was the obsession of the day! So last night I made muffins this morning and sons and husband have found a nice mound of fragrant pies ready to be dented! We must say that the initial idea for this cake, I gave him a colleague of mine that occurred yesterday in the office with various envelopes containing the perfumed freshly picked tangerines in her garden, then, as we used to living in cities is very difficult to find these fruits not treated with chemicals, I could not help but use them as soon as possible! Of course, time was short and did not know what to do, but then came to my mind the orange cupcakes I had made some time ago and fished out the recipe from my collection of culinary notes on the shelf in the kitchen, I put down ' work.
The result was exceptional, the kitchen has been invaded by an intense aroma of citrus and this morning ... all happy for the unexpected sweet breakfast!

MUFFIN THE MANDARIN
Ingredients:
240 g flour 160 g sugar


2 eggs 2 teaspoons baking powder
100 ml of olive 'oil
120 ml of juice of grated tangerine peel mandarin

Procedure:

In a bowl fitted with the whisk eggs with sugar, then add the tangerine juice filtered finely grated zest of them (the amount depends on taste) and 'oil. Add, little time, the Sift flour with baking powder and mix well. Pour the mixture into the appropriate stencils for buttered and floured muffin already leaving at least two inches from the edge. Bake in oven at 180 degrees for about 30 minutes.

This dose I got 7 muffins.

Confidentiality Clause

Un poeta in erba....

Today Sam went home and showed me the notebooks with the work of the week ... her teacher is really very brava e ultimamente sta facendo lavorare i bambini su filastrocche e poesie, con ottimi risultati devo dire!
Vi scrivo qui sotto 2 poesie, quella in blu di Holder Camara, quella in viola di Samuele, scritta su ispirazione di quella del poeta...

Perchè aver paura della notte?

Perchè non amarla se è lei

che ci porta le stelle?

E chi non sa

che è nelle notti più oscure che le stelle brillano

del loro massimo splendore?

                                                                            Holder Camara

Perchè non amarla se...

è lei che ci fa sognare e riprendere dallo sfinimento

e fa miracoli come il Signore?

E chi non sa 

che la notte è viva come noi e ci saluta dall'alto?  

                                                Samuel

Bladder Cancer More Condition_symptoms

Mandarin Crumble Pear and cinnamon tart apples in casserole

After you pass the apples with pears! It sounds like a rhyme right? Instead it is just to say that after the apple pies we pass to another with sweet fruit and this time I chose to use pears, fruit that lends itself very well to many preparations in the kitchen, not only sweet but also in salty. I propose a crumble which I think is a cross between a tart and a strudel, because it has the crispness like pastry but the softness of interior reminiscent of the typical sweet of Trentino Alto Adige. Usually the crumble is made with apples, but I can assure you it is delicious with pears and it does not need much time to prepare and the ingredients we have almost always in the fridge ...

crumble PEARS AND CINNAMON IN COCOTTE
Ingredients: 2 pears
kaiser
2 tablespoons brown sugar
a teaspoon of cinnamon a splash of lemon


90 g flour 100 g cold butter 3 tablespoons granulated sugar

Procediemento:

Peel pears, cut into thin slices on a plate and season with sugar cane, lemon and cinnamon, then spread over the bottom of two ceramic casserole suitable for cooking in the oven.

In a large bowl, place the flour and sugar and add the cold butter cut into cubes, mix quickly with your fingers until the dough is similar to large crumbs that will be used to cover the layer of pears in casserole. Place in preheated oven at 190 degrees for 30 minutes.

oven and cool in the casserole crumble where it will go directly eaten, warm or cold depending on your taste. Bon appetit!

With this delicious dessert to participate contest ALL IN COCOTTE of talented Imma of " Desserts gogo '" and hope to win (but it's just a mirage! !) the wonderful prizes from 'THE CROUSET company.

Hyperhidrosis More Condition_symptoms

Un candy particolarmente interessante

usually indicated in the blog-candy I participate in the sidebar of the blog, because it is always visible and available to interested, but I will make an exception in this case ... this is the first birthday Dimomaniak for the occasion and have a competition interesting ... you copy and paste the text of their post and I refer you to their blog for partecipazione ...

Dymomaniak party these days his first birthday! Thank you for the welcome you have made to the shop, and for your loyalty!

We chose to hold a contest to celebrate it. You have two opportunities to win, of course you can attend both:

- To win a set of 8 tapes to choose from in the store , just copy and paste the contest rules and address of this blog on your own blog (blog candy so), then put a comment here. We March 15 will conduct a random draw from the comments, which shall appoint the winner!

- To win a prize consisting of a machine Dymo 1575 (accepting the 6, 9 and 12mm) of 6mm three ribbons (orange, golden, transparent) and three ribbons rare 9mm (very dark brown, writes "property of" ground wood), we will have make a page. The conditions for participation are:

- The page size is not taxed

- the theme is free, you just need to use at least three tapes dymo different color on your achievement

- you have until March 15 inclusive to send us photos of your achievement in the following address: concours@dymomaniak.com! You post two photos: your full sheave and zoom in on the game with the dymo! Thank you to resize your images, their weight must be less than 600 KB.

- we elect our heart stroke on March 16 and will post the results here!

- all participating in the contest "page" will be rewarded feel free to play!

Bonne chance à toutes

Stomach Problems More Condition_symptoms

La mia rubrica sul Comò...

... starts today: Go have a look HERE to know what it is.
This is my page for minialbum that some people wanted to give a scrapper Chiara Tobia for the birth of baby ... I know, I had to give it a year ago, but what can you do? I am a chronic clubbers!