meringue filled with thread

This month I returned to the challenge of DB . I believe this to rest once in a while is good, also the months go by so fast that sometimes came with the recipe.

But this time I had to knead! And I decided that 2011 will be a year of mixing: I love the smell of yeast dough, and hide when to look and see how it grew!

After the pizza left me even more eager to continue kneading, so the challenge came to me barbarian. The March 2011 Daring Baker's Challenge WAS hosted by Ria of Ria's Collection and Jamie of Life's a Feast . Ria and The Daring Bakers Jamie Challenged to bake a yeasted Coffee Meringue Cake.

The hosts of this month gave a recipe that she could be likened to many things: a brioche type dough, a filling thread, bread neutral flavor but with a twist: meringue filling.
 

The cake is moist is the part where the meringue with the mass melts, and the sweetness comes from there and the filling we use.
It turns out that Jamie found this recipe from the kitchen cutting his dad of the decade of 70: was a yellowish paper, handwritten, and no evidence of where it was copied or who had recommended. He liked the result when tested, who proposed the challenge, and we could try it!

It is a recipe that would follow if he found a book there, but my absence from last month + the desire to amass, made it the perfect choice.

Fill thread (coffee cake with yeast and merengue) medium for 2 threads Ingredients for the dough 600 grams of flour 55 grams sugar 3 / 4 teaspoon salt 1 package dry yeast (10 grams) 180 ml ​​of milk 60 milliliters of water 135 grams butter 2 eggs Ingredients for the meringue 3 egg whites Pinch of salt 110 grams sugar Ingredients for the filling (optional) 1 cup walnuts or almonds 2 tablespoons sugar + cinnamon (optional)  1 cup coarsely chopped chococolate 1 yolk beaten with a little milk for brushing the threads powdered sugar or cocoa for dusting the threads cooked (optional) Procedure for the mass Heat milk, water and butter until melted. Leave until lukewarm. Combine 230 grams of flour, sugar, salt and yeast. With mixer with dough hook and low speed, add the warm liquid to flour mixture, until it is integrated. Top speed and add the eggs and 150 grams of flour. Add flour until a spoonful of the formation of a bun. Remove from the machine and knead on a floured surface (use the remaining flour 600 grams of original). Knead for about 10 minutes until a soft dough xonseguir, soft and elastic. Place the bread in oiled bowl, cover with plastic wrap and a towel, and let stand one hour. merengue Procedure Beat egg whites with salt until foaming , adding sugar slowly until a firm, shiny meringue. Arming When the dough has doubled in volume, split in two, degassing, and stretching in a rectangular (50 x 25 cm approx.) Place half the meringue over the stretched dough, leaving a border with nothing. Sprinkle on sugar meringue, almonds, chocolate, or your choice of filling. Roll the dough like a swiss roll, hitting either the end and ends. Transfer to a plate rolled with parchment paper and thread shape, joining the ends. Using scissors, cut slits in the top of the thread, with about 4 cm apart from each other. Prepare the other threads of the same way. In this second version, before I put meringue pastry caramel, then the meringue, then chopped chocolate, and cookies dipped in chocolate to have something to bite durito. Coat the threads and let weigh an hour. Preheat oven to half (180 ° C). Brush threads with beaten egg yolk. Cook 30-40 minutes, until golden brown. Remove the wax paper and let cool on wire rack.

brownie oatmeal cookies

Finally, the cookies from the cookie carnival we did to bring the garden too, but stayed home a penalty for large ones.

It turns out that in my cookie recipe is a picture of cookies with chocolate candies, and when he saw CAI, forgot the trams and called cookies with candy ... then we trams commemorative cookie carnival cookies adapted ... or mini m & m's.

Besides the candy, use less chocolate than the recipe calls for, and less oats.
But they were equally delicious! A great we loved and we want more!

Brownie oat cookies

Ingredients
220 grams cream cheese
100 grams of butter at room temperature
1 cup brown sugar
1 / 2 cup sugar
2 eggs
1 / 2 teaspoon vanilla extract
300 grams of melted chocolate
1 1 / 2 cup flour 0000
1 1 / 2 teaspoon baking soda
3 cups oats (I use a superfine, recommended to coat cutlets, but either is fine)
1 cup walnuts, which change by the mini m & m's

Procedure
1. Beat the butter, with cheese and sugars until creamy. Add vanilla and eggs and beat well. Add the chocolate and mix. Finally, add the sifted dry up and integrate. Now add the optional: nuts, candy or something else. Cover with plastic wrap, let cool in the refrigerator for at least an hour.
2. Preheat oven medium (180 º C). In a nonstick plate without Grease, place balls the size of a small walnut, apart.
3. Cook 8 to 10 minutes until almost done. The center should still be moist.
Let cool a minute and transfer to a wire rack to cool completely.

French Chocolate Cake

At least that's the title of the New York Times a note in his journal on Sunday, which found S., titled "vintage pastry," and I could not make it stop!

It is true that column analysis of this type of cakes: concetrada, moist, decadent flourless, have become fashionable in the menus of the restaurants in the last decades. First there was the volcano version: tibia and heart still liquid, but more recently, in many letters, especially of small bistros and delis, it appears this version, usually under the name chocolate moist cake.

Perhaps the change is because the volcano is more complicated preparation to serve lunch, dinner or brunch fast, which for good food but not so many pretensions. You can also succeed the fact that many current diseases prohibit the consumption of gluten, and this type of cake has no flour, or the little that has replaceable or avoidable.

But better analysis I leave to those who know, like this journalist, who discusses the new versions of these preparations in modern menus to highlight the date of publication of this recipe: 1969.
In conclusion: it will be a dessert century, but it is time to enjoy!

The original recipe is accompanied with whipped cream, the restaurants usually comes with ice cream, but this time we ate alone, in small portions, at the time of the meal, with coffee / tea. The chocolate flavor stands out and has absolute leadership in this small piece without accompaniment. But yes, for dessert would be much eat alone.

Another thing: not to overeat, I just made ​​half the recipe and cook in a smaller pan.
I passed the recipe original, to decide which type you want to binge!

I take this festive recipe type (is that chocolate makes us think of holiday preparations?) To thank you all / as to follow me! Here we are at 100!

French Chocolate Cake Evelyn Sharpe
Ingredients
450 grams good quality dark chocolate
140 grams butter
1 tablespoon flour
1 tablespoon sugar
4 eggs
whipped cream to accompany Preparation 1. Preheat oven to medium / strong (200/220 º C). Put parchment paper on the base of a 24cm springform pan. 2. Melt the chocolate in a double boiler, without the bowl touch the water. 3. Add the butter, flour and sugar. Lightly beat the egg yolks and add them. 4. Beat egg whites until they foam and hold their shape, but not over beat, do not drive to the point ... more like a foamy cloud form soft peaks. Add to chocolate outflanking. 5. Cooking + / -15 minutes. Turn off the heat, opening the oven door and leave the cake inside to cool. 6. To serve, cut with a knife dipped in warm water with cream ... or portions tiny and alone!

cookies bicolor

January was quite productive ... especially seeing that reach 10 posts! A record for the second year.

Despite the heat, a couple of times I turned on the oven, and many other posts were about things related to the kitchen area (I know! Is the name of a blog !)... except Nemo, But That's Life!
also took advantage of two recipes of challenges: the cake that I served as a birthday cake and the recipe for the cookie carnival , which looked spectacular, and I do not disappoint: a simple, yet captive cookies.

Additionally, you can do several ways, including alfajorcitos. In this case I opted for the window-filled, inspired by so many good pictures of different blogs.
The recipe is similar to butter cookies to decorate I usually do, but there is a difference in the amount of flour, I think that is what makes them much softer and adults, in addition to filling. This difference of flour also makes a little more complicated to work, because the dough is very tender, but cold and well floured surface worth a try!

Besides combining colors are so beautiful ... almost a game of checkers with vintage doily made of board. I can not say how old the tablecloth, but I know that in the early 80's and was old, and I was not going to any school picnic without him and my green apple juice Cipolletti in metal containers ... an antique, especially considering that no longer exists.

Leaving aside the nostalgia, here's the recipe for some cookies that are worth scheduling.

Bicolor filled Cookies
Ingredients
200 grams of butter cream
1 cup sugar
1 teaspoon baking powder
1 / 4 teaspoon salt
1 egg
1 teaspoon vanilla extract
2 cups flour 0000
1 / 4 cup flour extra 0000
1 / 4 cup unsweetened cocoa

Procedure
1. Beat butter and sugar. Add baking powder and salt.
2. Add egg and vanilla and beat until integrated.
3. Add 2 cups flour 2 times. Divide the more aen 2 equal parts.
4. In one part, add the remaining flour, to the other cocoa.
5. Let stand in refrigerator at least 2 hours.
6. Preheat oven to 180 ° C.
7. Roll out dough and cut into desired shapes. If girls are forms, they use a white and a black cap to alfajorcitos. If you cut circles or squares of a considerable size, half of each color caps can make a draft to make it look the filling.
8. Cook approximately 10/12 minutes. Cool. Meanwhile, prepare the filling.

Chocolate Ganache
1 / 2 cup whipping cream
115 grams of chocolate (may be bitter or milk, depends on individual taste)
Heat the cream, pour over chopped chocolate and let stand a few minutes. Mix to incorporate. Cool slightly until spreadable consistency take.
Grease a cookie cap without draft, and put on a cookie with ganache draft of the opposite color.

Biscuit pâté joconde + cigarette = Birthday!

The first daring bakers of the year: a cake based on a joconde biscuit decorated with cigarette pâté, filled with a cream or mousse in layers, interspersed with biscuit. Then the challenge was to prepare a dessert ornamental, composed of different layers of dough and filling, to serve cold.

The final cake took advantage PIEI's birthday, and took advantage to post the birthday of the blog!
Yes! Bake something turns 2!
In these 2 years transformed the blog, there were recipes, crafts, courses, cartoons, previews photo ... also increased the number of followers, comments, my posts, and above all, the friends of the blogosphere that swarm all over the world! And who share their blogs through their experiences, recipes, pictures, skills and sympathy, to generate a community that entertains us and makes us all friends from a distance.

I proceed to tell you about the challenge: the cake was a success, like birthday, and to vary or crumbs were not! The flavors are repeated, but this time I used cream instead of mousse, and I modified the recipe a little group, since for some features of the ingredients and how to work them, preferred to use the recipe from Olivier. It is also almost equal to the challenge, which can be found here .

The January 2011 Daring Bakers' challenge hosted by WAS Astheroshe of the blog Accro . She chose to challenge everyone to make a Biscuit Joconde Print to wrap around an entremets dessert.

Well, now no more, and a day late, I left my prescription.

Pâté cigarette
equal parts (in this case 25 grams) of:
butter cream icing sugar + + + clear flour. In my case, the biscuit was white, so the design had to be dark, so q replace a portion of the flour with unsweetened cocoa.
Blend well and let it rest in refrigerator.
Once in a sleeve cold , is drawn on parchment paper or Silpat a design you want, can also be achieved with a stencil.
Leave the plate in the refrigerator while you prepare the biscuit.
You can also make designs for decorating the cake, which is to cool and cook in a medium oven / high (200 ° C) approximately 10 minutes.

Joconde Biscuit
Ingredients
180 grams of TPT (tant pour tant, 50% of ground almonds and powdered sugar 50%, in this case 90 grams each)
yolk 115 grams (about 6)
160 grams of clear (about 3 are 150, but they will overrun a little bit of pâté cigarette, so I can add here)
65 grams sugar
65 grams flour Procedure 1. Preheat oven to 180 ° C. 2. Beat the yolks with TPT. 3. Beat egg whites with sugar until stiff joint. Add to the yolks. 4. Add the flour with encircling movements. 5. Place one hand on the cold side design of the cake, prepare another plate and two disks for the base and inside of it. 6. Bake about 15-20 minutes, until the biscuit is still tender, so it does not break.

Chocolate cream
ganache Prepare a cream with 250 grams and 90 grams of dark chocolate.
Let cool in refrigerator several hours. Beat until mixture forms a creamy consistency. Reserve in refrigerator. passionfruit cream Heat 200 grams of passion fruit pulp (keep some seeds for decoration) with 20 grams of sugar and 7 grams of hydrated gelatin 45 grams of cold water. Remove from heat when gelatin is dissolved. Whip cream and add cold the previous preparation, but before the gelatin begins to solidify. To assemble the cake Put the biscuit icing sugar to prevent sticking. Cut strips of the design. Place the strips around a ring with an acetate. At the base of the ring to accommodate a disc of dough. Pour the chocolate cream. Arrange the other disk, which must be smaller than the base. Finish with the cream of passion fruit, arranging seeds, and reserve in the freezer. If the pâté made ​​cigarette designs, used for decoration before serving.

end of this year 2 | Chocolate Tart by 31

A week after the mini chocolate pecan cookies feet and butter, it was time to try new recipes ...
The 31 is usually more glamorous than the 24 ... or at least in the movies.

The 24 is the family celebration, and the 31 is going to eat out after a party, etc ...
For this issue of Glamour is that I chose a recipe with chocolate, chocolate silk, a kind of truffle Tart with a delicate ganache, which was very bright, in addition to the smoothness of the filling.
This recipe is a blend of French chocolate cake made ​​in the kinds of pastry, Helen Tartlet , and Josie (again) daydreamer desserts ... Josie is that many recipes published Christmas, so I was browsing a lot of your blog, and collecting old recipes.

Furthermore, with the chocolate we will never go wrong! Is 99% foolproof, right?
The mass of the base can be any pate sablee who are accustomed to using, including chocolate can be. I had reserved a little dough for the cookies we made ​​with CAI for nuggets with sweet potato, but as we do, and in January went on vacation with parents, using the complete basis for these chocolate Sedita . Because I used this dough rest, I only left 2 dozen mini Tart, so I scaled the recipe to 1 egg ... I finally ended up doing a dozen more since I left over filling, but as I had I used a sugar cookie dough I had left over from the q ultimate cheesecake, plus a bit of bitter cocoa and melted butter as a base, and finally ganache filling up. A good measure to avoid wasting the delicacy!
Similarly, even though the new year has started, does not seem very different from the previous ... is that I did not take vacation?

Chocolate Cake
Ingredients
for a mass base of 25-30cm cake, cooked in white.
200 grams of bittersweet chocolate or
200 grams of butter at room temperature
50 grams of sugar
60 ml cream
4 eggs Procedure 1. Chop the chocolate and set aside. 2. Heat the sugar and butter until it boils. Pour over chocolate and let stand a few minutes. 3. Add the cream and eggs at a time, mixing well after each addition. 4. Place on pre-cooked white base, and cook for about 20 minutes. 5. Cool completely before covering with the ganache. Ganache 120 grams of chopped chocolate. 1 / 3 cup heavy cream heated to a boil. 30 grams of butter at room temperature. proceed in the traditional way to make a ganache by adding finally the butter. Pour over cool cake ganache still liquid, so that easily covers a whole.

chocolate pecan pie, with stars for Christmas

I had the recipes for Christmas, so here's the first: a copycat recipe of chocolate pecan pie from Cracker Barrel to which I referred in a previous post .

The version I found was for 3 pecan pie, so the scale for one, and use as a base recipe for the cake Daring Bakers challenge of pasta Frola .

The truth is that miniature as I did is complicated because it takes so much honey / syrup, which bubbled in the oven too, and there are likely to spill over the ramekins ... were equally delicious! And there were so wrong ...
Obviously to eat large portions, you should leave for the winter, but with a scoop of good vanilla ice cream (maybe homemade?) and served in the restaurant is super digestible in summer too.
Like, who are we kidding? We can not celebrate either Christmas or New Year without the inherited European traditions: fresh bread, nougat and nuts ... therefore, this is a good version not leave out the nuts.

Cracker Barrel chocolate pecan pie (adapted from a recipe BigOven ) Ingredients 1 pie crust disk 110 grams of items pecans  3 eggs 120 grams sugar 70 grams melted butter 1 pinch salt 1 cup of kero (or honey) 110 grams of chocolate chips Procedure 1. Preheat oven to medium / low (140 degrees C) 2. Place dough in greased pie plate, and on it placed 3 / 4 of the chocolate chips and pecans. 3. Mix the eggs with the sugar, butter, salt and kero with wire whisk until mixture is smooth. 4. Pour this mixture over the cake ready. 5. Place the remaining chocolate over the mixture. 6. Aprocimadamente Cook 40 minutes, until filling is browned.