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Sicilian Cannoli Cake

Who does not love the desserts, especially the Sicilian cannoli? I think in a few ... I personally love them because I love the 'main ingredient and that is the ricotta. Like in every way, in salt and sweet ... I especially like the sheep's so creamy and rich in flavor and in fact is one of the ingredients you'll often find in my sweet ... The real Sicilian cannoli, however, I have the luck to eat them often because my brother in law, often traveling in Sicily, I just bought them fresh leads me and I eat them until the end ...

E 'for this one day last year I decided to do it for the first time and I must say I have had a hit! Yesterday, I duplicated the 'experience because I found a supermarket near my house that has a truly exceptional Roman sheep's milk ricotta, and then, what better recipe to try?

CANNOLI SICILIANI
Ingredienti per i cannoli o cocce:
150 g di farina
1 albume
un cucchiaio di zucchero
un cucchiaino di cacao amaro
un bicchierino di marsala secco
un cucchiaio d' olio
un pizzico di sale
olio per friggere
Ingredienti per la farcia:
250 g di ricotta di pecora
100 g di zucchero a velo vanigliato
3 cucchiai di gocce di cioccolato fondente
acqua di fiori d'arancio (io ho preferito non mettere nessun aroma)
scorzette di arancia candite
Procedimento:
Per First I prepared the stuffing so that the ricotta and sugar to blend well, so I sifted through and put the ricotta in a bowl with the icing sugar sifted more and then mount it with the whisk until a creamy consistency and compact. Then I added the chocolate chips mixing well and put in the fridge. In planetary
I put the flour, sugar, salt, cocoa, the 'egg el' oil mixed with the hook and I k, or leaf, to form a nice firm ball that I covered with plastic wrap and put in the fridge to rest for half an 'hour. If you do not have the planet can easily do the 'dough by hand. After the rest period, I taken over the compound and made of thin sheets from which I made of squares of about 10x10 cm and wrapped in special molds for cannoli previously anointed with oil, pressing the seam a bit wet with 'egg whites so they will not open during cooking, and fried in 'hot oil. Once well drained and cold, I marched them gently from the molds.
At this point I took the cheese from the refrigerator, the 'I put it in a pastry bag and stuffed cannoli. I have decorated the edges with the candied orange peel and dusted with powdered sugar.
Important stuff the cannoli just before eating, otherwise the skin softens and loses its crispness cannolo ... But do not worry if you do not be able to eat them all at once because, despite the next day will be a bit 'all soft' interior, will be equally good!

Binge Eating Disorder More Condition_symptoms

52 week project: # 4

This week I decided to take up (after more than 30 years) 's crochet: I remember absolutely nothing! And to think that I was in elementary school doilies and potholders! However
not give up, sooner or later I'll find something!

Finally the husband under the pretext of this project, I shoot a bit 'photos.

I also wanted to show you what I saw yesterday when I went to the school bus stop and saw my son get off ... (I have the photo taken when we got home, I had forgotten to bring my camera). Have you noticed two small details?

Haro Bmx Customise.com

Tenerello (M. Santin)

's finally Friday ..... The miracle was repeated !!!!!!!

And now, the miracle on Friday, because fortunately after a busy week, racing and daily stress, always comes back on Friday! To me it's more relaxed this week though, you still feel tired ... Nevertheless, this evening I wanted to do a quick but gentle good that between the 'other that did not require ingredients that I had at home because I did not just fail, and so, I decided to use chocolate as a main ingredient because there is always in the pantry. But what sweet do? And then it's taken the 'association of ideas: chocolate cake ... tender one! And yes, just a beautiful combination between and the other was a lot that I could not, so I started work immediately and I made this cake so good that every time I eat I like more and more and the same applies to children and husband. The recipe is exactly that of Maurizio Santin, the pastry chef par excellence, of chocolate, if it really wants.

Cake Tenerello

CAKE Tene (M. Santini)
Ingredients:
200 g of dark chocolate 50%
100 g butter 100 g sugar

4 eggs separate yolks from the whites
60 g of flour
Procedure:

In a bowl put the chocolate with the butter and melt in double boiler or in microwave, add un tuorlo alla volta amalgamando bene con una frusta, poi incorporare la farina setacciata continuando a girare sempre con la frusta. Mettere gli albumi in un' altra ciotola più grande ( o nella planetaria ) e cominciare a montarli aggiungendo lo zucchero un po' per volta fino a che non saranno montati completamente a neve ferma. A questo punto versare dentro gli albumi montati il cioccolato tiepido e amalgamare con una spatola dal basso verso l'alto facendo attenzione a non smontare il composto.

Versare il tutto in una teglia precedentemente imburrata ed infarinata e mettere in forno caldo a 180° per 15 minuti. La torta sarà cotta fuori ma tenera all' interno e questa è la caratteristica di questo dolce dal quale prende name. You can eat warm or cold and is excellent served with whipped cream and a sprinkling of cinnamon, but it's also great eaten the next day for lunch other than the usual.

Cake Tenerello

Commercial Lease Application Template

Tiramisu Amaretto into a glass filled with ricotta

is one of the most classic and timeless recipes ... a dessert that can save you when the Guests at the last minute or when you do not want to turn the oven ... a dessert that is loved by everyone, big and small, from what I hear, especially from all the husbands, ma soprattutto un dolce che io amo particolarmente perché mi riporta indietro nel tempo, quando la mia mamma mi ha insegnato a fare il mio primo dolce e credetemi...ne è passato di tempo!!!!! 

Comunque basta con la nostalgia e considerato che, bisogna sempre guardare avanti, oggi voglio proporvi una versione diversa del classico tiramisù; innanzitutto per l' aggiunta di un ingrediente che è l'amaretto e poi per la presentazione diversa dal solito e cioè monoporzione.

Tiramisù all' amaretto nel bicchiere

TIRAMISU 'Amaretto IN THE GLASS
Ingredients to 8 glasses:
500 g. mascarpone
6 egg yolks 5 egg whites

6 tablespoons sugar cookies
Pavesini qb
amaretti biscuits taste
little sugar to taste coffee
two glasses of Amaretto di Saronno
cocoa
Procedure:

With an electric mixer Beat the egg yolks with sugar until they are swollen and clear. Add the mascarpone in small doses and continue to turn up with the whip that has not been completely mixed with the eggs. Fit well the egg whites and slowly add the cream amalgamating them by hand with a spatula with a gentle motion from the bottom up so they will not dismount.

Pour the liqueur into tepid coffee in which drench the already sweetened Pavesini, on one side and a few at a time, a layer of biscuits dipped in each glass and then pour a layer of cream. Continue with other Pavesini wet with another layer of cream more abundant. Put the glasses in the refrigerator for at least an hour.

Just before serving, sprinkle with cocoa and crumbled a couple of macaroons on each glass.

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52 week project: # 3

this week I chose a photo that I took today Samuel dopo essere stati fuori a pranzo. Direi che se la cava abbastanza bene.

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Castagnole

first recipe for carnival ...

... I just spent the Christmas holidays and we are already thrown during the carnival, and then last night I immediately put in place one of my recipes to enliven the period after dinner with some friends who did not expect sfizietto this and have enjoyed the great! Simple type crackers made with choux pastry dough with a filling and delicate that you will surely make a good impression!

CASTAGNOLE STUFFED RICOTTA
Ingredients for the damsel:
50 ml of water
50 ml of milk

65 g flour 30 g butter 2 eggs

a pinch of salt a pinch of baking


untreated lemon peel powdered sugar or cinnamon
Ingredients for filling:
400 g ricotta 200 g of sugar

a shot of sambuca
Procedure:
Boil the milk and water in a saucepan with butter, salt, baking soda and a piece of lemon peel.
Remove from heat and add the flour all at once, stir with a wooden spoon until they will have formed a smooth ball of dough, then put on the fire and make it sizzle for 5 minutes, stirring constantly. Remove from heat and let cool.
When the mixture is cold add one egg and mix thoroughly, then add the second and mix again until a smooth dough and uniform, similar to a cream. To do this it is advisable 'use of a planetary hook ako leaf because the dough is a bit' difficult to machine by hand.
Transfer all into a pastry bag with plain nozzle of 1.5 cm.
Heat plenty of oil in a pan and let yourself fall of small pieces of dough cut with a knife. Fry the balls until they are puffed and golden, drain and dry them on paper towels.
For the filling put in a bowl sieved ricotta, sugar and Sambuca, mix well until creamy vellutata.Trasferire all in a pastry bag with a plain nozzle and small, and then fill damselfish. Sprinkle with powdered sugar or cinnamon, depending on your taste.

Restless Legs More Condition_symptoms

Tozzetti chocolate with hazelnuts and pistachios

now the holidays are over for quite a while, but the desire to eat sweets and especially to never go out! In fact last night I made these classic cookies, similar to the nooks, but with some variations such as cocoa, hazelnuts and pistachios. Very simple, very good and there is no need to eat them all at once because they are maintained for several days in special tins.

INSERTS with chocolate hazelnut and pistachio
Ingredients: 300 g.

flour 50 g. Cocoa
100 g. 125 grams of sugar

butter 2 teaspoons baking powder 100 g.
roasted hazelnut
100 g. pistachio
150 ml. milk
Procedure:

For this dish I used the planetary great help in my kitchen and become valuable employees, but if you have not, however, you can mix everything in the usual way.

Work butter and sugar with a whisk until it is bianco e morbido. Aggiungere l'uovo, poi sostituire la frusta con il gancio a k o foglia, ed aggiungere un terzo della farina più il cacao precedentemente setacciati, le nocciole, i pistacchi, il latte, il resto della farina e il lievito.

Dividere l' impasto in due parti e formare due salami larghi e piatti che metterete su una placca rivestita con carta da forno. Cuocerli a 200° per 20 minuti (devono spaccarsi leggermente sul dorso per raggiungere la giusta cottura) e poi farli raffreddare leggermente fino a che non sarà possibile tagliarli a fette di un centimetro circa con un coltello da pane con taglio leggermente trasversale. Abbassare il forno a 120°, disporre di nuovo i biscotti nella teglia e cuocerli ancora per 30 minuti in allow them to drain.

Once cool you can sprinkle with powdered sugar. Should be stored in a dry place.

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Come prolungare l'atmosfera natalizia...

... basta avere un'Amica lontana, ma dolcissima, che pensa a te e ti invia un pacchettino ciccioso pieno di cosine deliziose! Grazie Ale !

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Ancora qualche regalino...

Ora che sono arrivati a destinazione, posso mostrarvi le foto degli ultimi regalini preparati a dicembre:

l'ennesima cornice per un'amica-collega (che era via, quindi l'ha vista solo oggi)

a notebook to another friend's birthday ...

front

back

and finally (never say never) ... Pam little thought to the preparation for winning the challenge for the month of May on the chest.

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52 week project: #2

Last night we celebrated the birthday of my dad and my husband took some photos ...

I chose this one in sepia because, as Elizabeth says , defects are less obvious, or

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FINALMENTE UN LO

I DID IT! I seriously scrapbooking! I did one of my beloved LO! I'm so glad I am no longer in the skin!
the last day of the year, after preparing the suitcases to go (towards Valchiavenna), I began to set the page to participate in the double challenge on Hobby Charter (the palette of colors proposed by Roberta was ideal for a picture that I wanted some time scrapbooking) and on my return, after the Epiphany, I was able to complete it. Then, making a tour blog, I discovered that the theme was appropriate given the challenge to scrapbooking and so ... I am here to participate in one go, after months of "fast", around 2 challenges! Indeed at 3!! Because even on Scrapbookingitalia (as I pointed out Rita ) there is a suitable challenge ... I just did the full-o)) I've never done
intentions at the beginning of a new year, but the past has been a very difficult year, which caused me much pain, at times I thought I would not be able to withstand more But ... But I have raised, I found the smile (the strawberry which Elena Fiore spoke in his post), I try to find something good even in the worst situations and try to ensure that even negative events are transformed into opportunities: I'm sure can!
That is how your page, by the desire to make me a reminder: Do not forget the past, but use it to better live the present and assure a bright future; o)

Part of journaling is deliberately hidden, Most of my plans is very private ...

****** SERENO 2011 ALL *********

Religious Get Well Messages

52 week project: #1

Blog Simon, I read about this nice initiative to which I gladly join in: it is taking a picture a week, until the end of the year, where the stars us ... we too often that we are all behind 'aim to take pictures with our families ... for once a week we will be in focus! Who knows, maybe I can not ... Meanwhile, the prima me la sono fatta con l'autoscatto, davanti all'albero di Natale che domani dovremo smontare... chissà se qualcuna delle prossime riuscirò a farmela scattare?!

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Stelline hazelnut shortbread tart

L 'Epiphany takes away all the holidays !!!!!!!

This year we came to the conclusion the Christmas holidays, and I must say that while I am also sorry if you can not do more than schedule How High, houses crowded with people and especially to eat!!

As for me I ate everything from sweet to savory, from traditional sweets of the period to craft homemade by friends and relatives. We must say, that we could not conclude without making a sweet edible period on the day of Epiphany, so to say goodbye to the holidays that they go .... so I decided to make these simple cookies to offer ; friends while we do the last round of cards for this holiday season we are greeting.

It is nothing but a simple pastry with the 'addition of nuts to which I gave the form of stars to remain in Christmas theme.

STELLINE Frollo HAZELNUT

Ingredients:

250 g. di farina 

125 g. di zucchero

125 g. di burro

125 g. di nocciole tostate 

1 uovo intero

un pizzico di sale 

mezza bustina di lievito per dolci

la buccia grattugiata di mezzo limone

Procedimento:

Per prima cosa lasciare ammorbidire il burro e poi tritare le nocciole tostate con una parte dello zucchero in un mixer.  Mescolare la farina, le nocciole tritate, lo zucchero rimanente e disporli a fontana; mettere al centro il burro a pezzetti, l'uovo, il pizzico di sale, il lievito,la buccia lemon and mix quickly. Wrap the dough in plastic wrap and keep in fridge for half an hour.

Take the dough, roll out the dough to a thickness of 4.3 mm, cut with a biscuit form (in my case I took the star-shaped) and place on a plate lined with parchment paper because it will grow well spaced a little cooking. Bake in preheated oven for 12 minutes at 180 degrees, bake and cool on a wire rack. When they are completely cool sprinkle with icing sugar.

They keep well for several days in a tin box.

Try these cakes and biscuits will be satisfied with so much sweetness and delicacy of the crust ....

It 's true, the holidays are over and binge eating, but these biscuits are suitable for any time of year,

just to make passionate love .....

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Panettone Marietta

HAPPY NEW YEAR to all and hope that a peaceful year !!!!!!!!!!!!

Sorry if only now I can post this recipe strictly Christmas, but I could not do it before even though I made this cake the day before Christmas Eve to exchange greetings at the office.

not expect the classic panettone of Milan, but reminiscent of a sweet cake for the shape and ingredients, raisins, orange and lime peel, but very similar in consistency to a donut.

This recipe goes back a long time ago and is published in the book of Pellegrino Artusi, even if the real creator of this cake is the lady who took care of the house and the kitchen of the chef, Mrs. Marietta 's note. According to Artusi was so good that deserved to be in his collection of sweet and called PANETTONE MARIETTA.

But let that carry over to the recipe as it is described by him:

PANETTONE MARIETTA

fine flour 300 gr

Butter 100 gr

Sugar 80 gr

Sultanas 80 g

Eggs 1 internal and two red

Salt 1 pinch

cream of tartar 10 gr

bicarbonate of soda one teaspoon or 5 grams poor

Candito into small pieces 20 grams

smell of lemon zest

about 2 ounces milk

winter rammorbidite butter in a bain-marie and knead the eggs, add flour and milk a little at a time, less then the rest of the grapes and dust that store for last, but before they pay, work the mixture for at least half an hour and cut it with milk to proper consistency, that is neither too runny nor too hard. Pour into a mold smooth higher than wide and double-sealed in order to inflate it does not overflow and may take the form of a round loaf. Ungetene walls with butter, sprinkle with sugar icing mixed with flour and bake in the oven.

see if you are growing very well, forming a bulge at the top cracked. "

This was the original recipe and now I tell you my changes:

instead of cream of tartar I put a packet of baking powder and I left a bit of baking soda, instead of 20 gr. I put 60 grams of candy. citron and candied orange and added some almonds on the finish.

I softened the butter in the microwave el 'I worked in the planetary with eggs, milk and flour for at least 10 minutes, then I added the yeast, baking soda, raisins previously softened with warm water and squeezed the orange and citron cut into pieces and then floured.

I poured into a mold for a special cake, I sprinkled with almonds and icing sugar and bake at 180 ° conventional oven for 45 minutes.

The sweet is expected to grow much, my perhaps a little less because I put a lot of almonds, however, was delicious and was a success so much so that it is finished in 5 minutes.
I'll just make sure!!