tag:blogger.com,1999:blog-39356691205642423522024-03-06T13:49:49.002+08:00Magnolia Cup CakesAidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3935669120564242352.post-40151363310163694362011-10-03T00:59:00.000+08:002011-10-03T00:59:45.918+08:00Magnolia Bakery cupcakes, birthday cakeWe're halfway through the year, and time is increasingly scarce! <br />
So much so that my birthday cake by the end of the day.<br />
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Then, after seeing so many cupcakes on vacation , I decided it was time to have my own cake cupcakes, and what better than by me to my taste! <br />
butter cream do not like. I admit that is colorful and very decorative, but definitely not for me. <br />
And since this was "my" cake, I took out the map on the creamed butter. <br />
And as it was "my" cake, had to have chocolate. <br />
And why not , dulce de leche. <br />
and glamor. <br />
And wave. <br />
And they had to cook fast! <br />
and decorate even more. <br />
So I get to work, and the Magnolia Bakery recipe, plus a jar of dulce de leche, a little chocolate, a pot of cream and some cookies dipped in chocolate, I decided to make the best birthday cake in the world!<br />
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To all this I had to add the basic ingredients of a cake, 2 dozen pirotines, two plates for muffins, and a couple of hours.<br />
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Surely the original recipe is not in the book publishing, or the ingredients of another country have differences, or the hand of the cook is not the same ... but all in all, were a success, and they were delicious. I can not really compare, never tried the original, despite my long walks through Manhattan. It must be that I never dared by the famous butter cream.<br />
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A recipe to adopt from now on, definitely. <br />
And as it happens to be one of my favorites, take the opportunity to participate in the Whole Kitchen Anniversary Contest .<br />
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<b>Vanilla cupcakes</b> (recipe from Magnolia Bakery ) <i>Ingredients:</i> 2 3 / 4 cups flour 0000 1 heaping teaspoon baking powder 200 grams butter 2 cups sugar 4 eggs 1 cup milk 1 teaspoon vanilla <i>Procedure:</i> 1. Preheat oven medium (180 º C). Prepare pirotines then fill. Combine the dry and set aside. 2. Beat butter at low speed, until creamy. Add sugar and beat well. Add eggs one at a time, incorporating well. 3. Add the dry 3 times, alternating with the milk mixed with vanilla. Mix to integrate not over beat. 4. Pirotines Fill up 3 / 4 parts. <span class="">To fill, place a tablespoon of dough, a teaspoon of dulce de leche pastry in the center and more mass above to complete the 3 / 4 of the mold. </span><span class=""> 5. </span>Bake for about 20/25 minutes until it pierced with a toothpick comes out clean. 6. Remove from oven and let cool before decorating. <b>For decoration</b> (recipe Aran ) cream 100 grams 125 grams bittersweet chocolate Heat cream, and when it starts to boil, place the chopped chocolate. <span class="">Let stand a few minutes, and mix well to incorporate everything. </span><span class=""> ganache to cool down about an hour, and beat a few minutes until it takes consistency. </span><span class=""> Decorate the cupcakes with the ganache cool topping and candy, grains, sugar flowers or whatever they happen! </span>Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com1tag:blogger.com,1999:blog-3935669120564242352.post-49283129431840326562011-07-12T01:26:00.003+08:002011-10-12T01:30:15.357+08:00muffins expressSaturday: 10AM. <span class="">We woke up with CAI in the house of the grandparents, and after a juguito, mate (for me) and chocolate (for her), we were ready for something solid. </span>But ... There started the problem: all he had in the refrigerator was a piece of a loaf of bread sliced, a little butter, and remaining dulce de leche ... share the crumbs, but the hunger was gone. <br />
So we decided to do an express breakfast: muffins with what you have.<br />
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What he had was 1 egg, butter, half pot of cream cheese, milk and chocolate chips. I thought that half a pot of Finland did not amount to a yogurt, so my first idea was to make mini muffins, but when we went to look for patterns, these were the ones in sight, and of course you chose. <br />
Finally we came 8 muffins, half of which for the 12 was gone.<br />
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After the square, eating, feeding Bonito, eating muffins remaining 4 and go to Alto to close focu , I went home, turned on the compu, just for mob went to see the statistics.<br />
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To my surprise there was an incredible peak of 18 hours. My statistics range from 0 to 30 visits, with a daily average of 150 visits. The peak in question was of 418 visits! day for a total of nearly 1000. I started researching where he had left so much traffic. Surely there is an easier way than that applied, but it was almost all my deductions. First of all, appeared a page you had never come to me exitoína . Once inside, I saw it was an entertainment page. My first reaction was that they had raised a note of some of the places I went, being fashionable or something, but everything I thought I was looking for zero response. I went back to the statistics, this time to see the traffic generated by twitter was not normal: about 400 people had arrived there. I went back to these two things together, and gave me that exitoína has the twitter of the famous minute. I went to that conversation, and well below found that a famous question : Anyone know where to get chicago style pizza baires? here is a recipe: my link . That is, because Fierito tweetie my recipe, I had about a thousand visitors for two days! In the end, I have to pay more attention to the blog of Gera, I think that maybe learn something! after 3 years, it was time!<br />
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<b>Muffins Express</b> (adapted from this recipe ) <i>Ingredients</i> 1 cup flour 0000 1 / 3 cup sugar 1 teaspoon royal 1 / 4 teaspoon baking soda 1 pinch salt salt 1 egg beaten boy 40 g melted butter 100 g cream cheese chocolate chips extra sugar <i>Procedure</i> Preheat oven to 180 degrees (medium). Grease or put the muffinera pirotines. Mix flour, sugar, royal, baking soda and salt. <span class="">Form a crown and put the egg in the center, butter and cheese. </span>Mix only until blended. Now the chips are added. Mix just until chocolate spread. pirotines Fill up a little more than 3 / 4 parts. Sprinkle each muffin with a spoonful of sugar. q Cook until golden brown, or intriducirles a knife comes out clean, about 25/30 minutes. If done at the time, it is best served warm ...Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-67563104906853500652011-06-12T01:23:00.003+08:002011-10-12T01:26:19.224+08:00meringue filled with threadThis 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.<br />
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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!<br />
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After the pizza left me even more eager to continue kneading, so the challenge came to me barbarian. <span style="font-size: xx-small;">The March 2011 Daring Baker's Challenge WAS hosted by Ria of </span><span style="font-size: xx-small;">Ria's Collection</span><span style="font-size: xx-small;"> and Jamie of </span><span style="font-size: xx-small;">Life's a Feast</span><span style="font-size: xx-small;"> . </span><span style="font-size: xx-small;">Ria and The Daring Bakers Jamie Challenged to bake a yeasted Coffee Meringue Cake.</span><br />
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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. <br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM11wP0Nijy38tZdIqOWLusCpw_rlG7Rm1_A76EXOJEfBmXCRML6ox5LuxXpswfLk5vNLOILifWTpVNLvB7zFPKRPm9aObqwWl_c2bcS55wK-j4QHYkYlG6CjupnxBWioUOMnwFZC-6gk/s1600/rosca+3.jpg" /></div><br />
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. <br />
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!<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7VGSfL5e6yvFzZCTQFHqVTbrS6gIxcc0Li24H7MVCYsEmpHdAQ-Av5rmuN89HcOnADpyCzzuk5vk-DZvFHnw3FfZ5VAEf6Qd5QfKKOZUzYwZGNdbV6ndb5uKkeQaeeKpO7bUDo-IRgE/s1600/rosca+4.jpg" /></div><br />
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. <br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_ekHr7NF8KtdPFVmH74EVIU7Cks7359f1RlAMDpCWXyDIF_yJAPsk5wcRbxqxGzMNsuKnOYv_Gsoqi_09H7R0QY0hEt3lNDgpuiK2ePd_rteHgVcQzUTXIe2dhIRTnTdWF0zjj_HUTQ/s1600/rosca+5.jpg" /></div><a href="" name="more"></a><b>Fill thread</b> (coffee cake with yeast and merengue) medium for 2 threads <i>Ingredients for the dough</i> 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 <i>Ingredients for the meringue</i> 3 egg whites Pinch of salt 110 grams sugar <i>Ingredients for the filling (optional)</i> 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) <i>Procedure for the mass</i> 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. <i>merengue Procedure</i> Beat egg whites with salt until foaming , adding sugar slowly until a firm, shiny meringue. <i>Arming</i> 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. <span class="">Transfer to a plate rolled with parchment paper and thread shape, joining the ends. </span><span class=""> Using scissors, cut slits in the top of the thread, with about 4 cm apart from each other. </span><span class=""> Prepare the other threads of the same way. </span><span class=""> 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. </span><span class=""> Coat the threads and let weigh an hour. </span><span class=""> Preheat oven to half (180 ° C). </span><span class=""> Brush threads with beaten egg yolk. </span><span class=""> Cook 30-40 minutes, until golden brown. </span><span class=""> Remove the wax paper and let cool on wire rack. </span>Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-39076458230758605772011-05-12T01:21:00.000+08:002011-10-12T01:23:17.261+08:00brownie oatmeal cookies<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJpXTHsIYRq6lLkz4VTVrA-jkLmOZ8yLGuInpQb3ZzhTI5sQEu4i1jhg7oBoleWcDJfS25fWBo8ILS5_8BElEVEhAZbJqKmKckzkrTWSu7y6J-D0TiM_gGJYHkPIRYgoog99XM3Mzimg/s1600/galles+3.jpg" /></div><br />
Finally, the cookies from the cookie carnival we did to bring the garden too, but stayed home a penalty for large ones.<br />
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</div>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 ... <span class="">then we trams commemorative cookie carnival cookies adapted ... </span>or mini m & m's.<br />
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Besides the candy, use less chocolate than the recipe calls for, and less oats. <br />
But they were equally delicious! A great we loved and we want more!<br />
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<b>Brownie oat cookies </b><br />
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<i>Ingredients</i><br />
220 grams cream cheese <br />
100 grams of butter at room temperature <br />
1 cup brown sugar <br />
1 / 2 cup sugar <br />
2 eggs <br />
1 / 2 teaspoon vanilla extract <br />
300 grams of melted chocolate <br />
1 1 / 2 cup flour 0000 <br />
1 1 / 2 teaspoon baking soda <br />
3 cups oats (I use a superfine, recommended to coat cutlets, but either is fine) <br />
1 cup walnuts, which change by the mini m & m's<br />
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<i>Procedure</i><br />
1. <span class="">Beat the butter, with cheese and sugars until creamy. </span>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. <br />
2. Preheat oven medium (180 º C). In a nonstick plate without Grease, place balls the size of a small walnut, apart. <br />
3. Cook 8 to 10 minutes until almost done. The center should still be moist. <br />
Let cool a minute and transfer to a wire rack to cool completely.</div>Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-88569109939560457392011-04-12T01:04:00.005+08:002011-10-12T01:07:00.305+08:00French Chocolate CakeAt 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!<br />
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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.<br />
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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.<br />
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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. <br />
In conclusion: it will be a dessert century, but it is time to enjoy!<br />
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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.<br />
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Another thing: not to overeat, I just made half the recipe and cook in a smaller pan. <br />
I passed the <a href="http://www.nytimes.com/2011/02/27/magazine/27Food-t-001.html" target="_blank">recipe</a> original, to decide which type you want to binge!<br />
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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!<br />
<a href="" name="more"></a><br />
<b>French Chocolate Cake Evelyn Sharpe </b><br />
<i>Ingredients</i><br />
450 grams good quality dark chocolate <br />
140 grams butter <br />
1 tablespoon flour <br />
1 tablespoon sugar <br />
4 eggs <br />
whipped cream to accompany <i>Preparation</i> 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. <span class="">Lightly beat the egg yolks and add them. </span><span class=""> 4. </span>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!Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-33257042000025431642011-03-12T00:57:00.006+08:002011-10-12T01:04:00.868+08:00pizza | deep dish, chicago style<span class="">Finally, the 2011 began with the kneading! </span><br />
<span class=""> This time, I took to make the pizza I had been pending since the trip to </span><span class="">Disney:</span><span class=""> The deep dish pizza, Chicago style.</span><br />
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I found the recipe online 'original' Pizzeria Uno , but I remember that first taste, the mass seemed to puff up with something, something that my pizza was lacking.<br />
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Still, style is a bun dough, super soft, easy to make and is delicious! <br />
Being a deep pizza takes much padding, and I think that makes it so tasty. It has lots of cheese, much tomato, and obviously what interests them add.<br />
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Although not sure if original is a deep dish (would have to prove it by an expert), the recipe is great, and surely do it again.<br />
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I take this post to make two announcements: <br />
The first, which took part of this pizza HEMC # 52 , organized by Irene de Sabor Printing .<br />
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The second, that my blog was selected to participate in <a href="http://www.cocina.es/gastroblogs/index.php" target="_blank">gastroblogs</a> , contest awards the best culinary blogs. Blog bake something is a boy, but I would love to vote but not win! To do this, they only have to click the button in the sidebar gastroblos, and this blog is first on the list! You can vote once per day.<br />
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<img alt="HEMC 52 - homemade pizza" height="200" src="http://farm6.static.flickr.com/5056/5484611517_2531ab4788_m.jpg" width="130" /><br />
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Now, no more ads, I leave you with the pizza! <br />
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<b>Deep dish pizza</b> (recipe adapted from Pizzeria Uno) <i>Ingredients</i> 1 pizzeria depth of about 30cm 1 package (7-10 ounces) instant dry yeast 3 / 4 cups warm water 1 tablespoon sugar 1 / 4 cup of Acito corn 2 1 / 2 cups flour 2 teaspoons salt 1 tablespoon olive oil <i>Preparation</i> 1. Dissolve yeast and sugar water. Add corn oil and mix. 2. Add flour and salt and knead (by hand or mixer). 3. Remove dough from bowl and knead a little more, without exaggeration. 4. Put olive oil in a bowl and place in the same bun dough, turning it so that it is all moistened with oil. 5. Cover with plastic wrap and a towel and let rest in a warm place. 6. Let the dough weigh not less than 4 hours. <i>Filling</i> 350 grams shredded mozzarella 150 grams of shredded provolone 1 1 / 2 cup tomato puree, seasoned with salt, oregano and basil <i>Arm</i> 1. After leaving the mass weigh at least 4 hours without desgacificar and knead, place on pizza earlier brush with the remaining olive oil weighed. Extend outward from the rod, also climbing the walls of the mold. 2. <span class="">Place the mozzarella on the dough, then finally the tomatoes and provolone. </span><span class=""> 3. </span>Bake in medium oven / high for about 20/25 minutes, until cheese begins to brown.Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-8427479325798898822011-02-12T01:26:00.000+08:002011-10-12T00:33:51.581+08:00cookies bicolor<span class="">January was quite productive ... </span>especially seeing that reach 10 posts! A record for the second year.<br />
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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! <br />
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.<br />
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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. <br />
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!<br />
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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.<br />
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</a></div>Leaving aside the nostalgia, here's the recipe for some cookies that are worth scheduling.<br />
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<a href="" name="more"></a><b>Bicolor filled Cookies </b><br />
<i>Ingredients</i><br />
200 grams of butter cream <br />
1 cup sugar <br />
1 teaspoon baking powder <br />
1 / 4 teaspoon salt <br />
1 egg <br />
1 teaspoon vanilla extract <br />
2 cups flour 0000 <br />
1 / 4 cup flour extra 0000 <br />
1 / 4 cup unsweetened cocoa<br />
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<i>Procedure</i><br />
1. Beat butter and sugar. Add baking powder and salt. <br />
2. Add egg and vanilla and beat until integrated. <br />
3. Add 2 cups flour 2 times. Divide the more aen 2 equal parts. <br />
4. In one part, add the remaining flour, to the other cocoa. <br />
5. Let stand in refrigerator at least 2 hours. <br />
6. Preheat oven to 180 ° C. <br />
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. <br />
8. Cook approximately 10/12 minutes. Cool. Meanwhile, prepare the filling.<br />
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<b>Chocolate Ganache</b><br />
1 / 2 cup whipping cream <br />
115 grams of chocolate (may be bitter or milk, depends on individual taste) <br />
Heat the cream, pour over chopped chocolate and let stand a few minutes. Mix to incorporate. <span class="">Cool slightly until spreadable consistency take. </span><br />
<span class=""> Grease a cookie cap without draft, and put on a cookie with ganache draft of the opposite color.</span>Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-78868353597381344102011-01-12T01:22:00.000+08:002011-10-12T00:26:36.418+08:00Biscuit pâté joconde + cigarette = Birthday!<span class="">The first </span><span class="">daring bakers</span><span class=""> 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. </span>Then the challenge was to prepare a dessert ornamental, composed of different layers of dough and filling, to serve cold.<br />
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The final cake took advantage PIEI's birthday, and took advantage to post the birthday of the blog! <br />
Yes! Bake something turns 2! <br />
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.<br />
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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 .<br />
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<span style="font-size: xx-small;">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.</span><br />
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Well, now no more, and a day late, I left my prescription.<br />
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<a href="" name="more"></a><b>Pâté cigarette</b><br />
equal parts (in this case 25 grams) of: <br />
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. <br />
Blend well and let it rest in refrigerator. <br />
Once in a sleeve cold , is drawn on parchment paper or Silpat a design you want, can also be achieved with a stencil. <br />
Leave the plate in the refrigerator while you prepare the biscuit. <br />
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.<br />
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<b>Joconde Biscuit </b><br />
<i>Ingredients</i><br />
180 grams of TPT (tant pour tant, 50% of ground almonds and powdered sugar 50%, in this case 90 grams each) <br />
yolk 115 grams (about 6) <br />
160 grams of clear (about 3 are 150, but they will overrun a little bit of pâté cigarette, so I can add here) <br />
65 grams sugar <br />
65 grams flour <i>Procedure</i> 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.<br />
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<b>Chocolate cream</b><br />
ganache Prepare a cream with 250 grams and 90 grams of dark chocolate. <br />
Let cool in refrigerator several hours. Beat until mixture forms a creamy consistency. Reserve in refrigerator. <b>passionfruit cream</b> 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. <span class="">Remove from heat when gelatin is dissolved. </span><span class=""> Whip cream and add cold the previous preparation, but before the gelatin begins to solidify. </span><b><span class="">To assemble the cake</span></b><span class=""> Put the biscuit icing sugar to prevent sticking. </span>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.Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-40203612610019250532010-12-12T01:18:00.000+08:002011-10-12T00:20:38.757+08:00end of this year 2 | Chocolate Tart by 31<span class="">A week after the mini chocolate pecan cookies feet and butter, it was time to try new recipes ... </span><br />
<span class=""> The 31 is usually more glamorous than the 24 ... </span>or at least in the movies.<br />
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The 24 is the family celebration, and the 31 is going to eat out after a party, etc ... <br />
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. <br />
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.<br />
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Furthermore, with the chocolate we will never go wrong! Is 99% foolproof, right? <br />
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! <br />
Similarly, even though the new year has started, does not seem very different from the previous ... is that I did not take vacation?<br />
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<b>Chocolate Cake </b><br />
<i>Ingredients</i><br />
for a mass base of 25-30cm cake, cooked in white. <br />
200 grams of bittersweet chocolate or <br />
200 grams of butter at room temperature <br />
50 grams of sugar <br />
60 ml cream <br />
4 eggs <i>Procedure</i> 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. <span class="">Place on pre-cooked white base, and cook for about 20 minutes. </span><span class=""> 5. </span>Cool completely before covering with the ganache. <b>Ganache</b> 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.Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-72585190159569841512010-11-12T01:14:00.000+08:002011-10-12T00:17:30.666+08:00attempted imitation of butter cookie danish<span class="">Christmas is coming another recipe. </span><br />
<span class=""> This time, butter cookies! </span>Years ago at <a href="http://karitasmagnolia.blogspot.com/search/label/Christmas">Christmas</a> and / or New Year can not miss ...<br />
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These parties, until the last minute and cookies were as wanted to make a batch CAI on 23 at night! With it the classic that we always leads to the garden, but with girls FORMIT tree, star, angel, little cane with colored sugar on top. <br />
For large quico try a recipe from one of my "friends" of this world, Josie that from his blog daydreamer desserts recipes published delicious!<br />
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Then I decided to make some cookies more "adult", the typical cookies that come in cans . <br />
The original recipe was with 7 buds, but as I looked too, and we would be eating cookies until after Reyes, the scale at 2 egg yolks . <br />
do not know if was the change in numbers or what, but it was not very similar to danish ... were equally delicious!<br />
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<a href="http://karitasmagnolia.blogspot.com/"><b>Danish Butter Cookies</b></a> (recipe adapted from Josie) <i>Ingredients</i> 600 grams butter 2 1 / 4 cups sugar 7 egg yolks 6 1 / 4 cups flour 0 000 2 1 / 4 teaspoons vanilla 3 / 4 teaspoon salt 1 teaspoon baking powder <i>Procedure</i> 1. Preheat oven medium (180 º C) 2. Beat the soft butter with sugar 3. <span class="">Add the egg yolks one at a time and finally the vanilla. </span><span class=""> 4. </span>Mix dry. <span class="">Add them bit by bit in 3 or 4 times to the mixture. </span><span class=""> 5. </span>With the gun to assemble them on cookie sheets. 6. Bake for about 8-10 minutes. 7. Remove and cool on a wire rack. Note: If we have no gun, you can do with manga, risada nozzle or smooth, and do FORMIT, S, or ways you want. Tambieón decocación can add them before cooking: sugar , almonds, chocolate ...Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0tag:blogger.com,1999:blog-3935669120564242352.post-65817434570393491772010-10-11T23:46:00.000+08:002011-10-12T00:11:07.292+08:00chocolate pecan pie, with stars for ChristmasI 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 .<br />
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</div><div class="separator" style="clear: both; text-align: left;">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 .</div><div class="separator" style="clear: both; text-align: center;"><br />
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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 ... <br />
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. <br />
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.<br />
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<i><b><span class="">Cracker Barrel chocolate pecan pie</span></b></i><span class=""> (adapted from a recipe </span><span class="">BigOven</span><span class=""> ) </span><i><span class="">Ingredients</span></i><span class=""> 1 pie crust disk </span><span class=""> 110 grams of items pecans </span><span class=""> 3 eggs </span><span class=""> 120 grams sugar </span><span class=""> 70 grams melted butter </span><span class=""> 1 pinch salt </span><span class=""> 1 cup of kero (or honey) </span><span class=""> 110 grams of chocolate chips </span><i><span class="">Procedure</span></i><span class=""> 1. </span>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.Aidan Connellhttp://www.blogger.com/profile/06275048866415383606noreply@blogger.com0