tag:blogger.com,1999:blog-56213329053862833362024-03-14T06:28:19.139-04:00My favorite kitchenPontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-5621332905386283336.post-24026446031178097272010-02-15T13:02:00.005-05:002010-02-15T13:21:12.524-05:00Brownies Ice Cream Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S3mQM_EYmUI/AAAAAAAAI-I/PfQjY961AJk/s1600-h/IMG_1895.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S3mQM_EYmUI/AAAAAAAAI-I/PfQjY961AJk/s400/IMG_1895.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438536577789237570" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/S3mQMrxbwhI/AAAAAAAAI-A/QtzUSl5KDQ0/s1600-h/IMG_1865.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 294px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/S3mQMrxbwhI/AAAAAAAAI-A/QtzUSl5KDQ0/s400/IMG_1865.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438536572609479186" /></a><br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S3mQMCeXu4I/AAAAAAAAI94/eqWVg8PhADM/s1600-h/IMG_1895.JPG"></a><span class="Apple-style-span" style=" color: rgb(52, 52, 52); line-height: 19px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:14px;"><blockquote face="Georgia, 'Times New Roman', Times, serif" size="16px" style=" font-style: italic; color: rgb(94, 94, 94); margin-top: 0px; margin-right: 30px; margin-bottom: 0px; margin-left: 30px; "><p><strong><em><br /></em></strong></p><p><strong><em><span class="Apple-style-span" style="color: rgb(52, 52, 52); font-style: normal; font-weight: normal; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;">For Valentines Day i mad this chocolate brownies with vanilla ice cream from the great blog "<i>Pinch my salt</i>"</span></span></span></em></strong></p><p><strong><em>Prepare the filling:</em></strong></p><p><span class="Apple-style-span" style="font-family:georgia;">½ Gallon of premium vanilla ice cream, softened but not melted<br />¼ C. Irish Cream liquor </span></p></blockquote><ol><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i>Line a jellyroll pan with plastic wrap.</i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i>In a large bowl, stir together the softened ice cream and Irish Cream until well combined.</i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i>Spread ice cream evenly in the jellyroll pan. Cover with plastic wrap. Freeze for several hours or overnight.</i></span></li></ol><blockquote style=" color: rgb(94, 94, 94); margin-top: 0px; margin-right: 30px; margin-bottom: 0px; margin-left: 30px; font-size:16px;"><p><strong><em><span class="Apple-style-span" style="font-family:georgia;">Prepare the brownies:</span></em></strong></p><p><span class="Apple-style-span" style="font-family:georgia;"><i>1 full-size box of brownie mix<br />2 eggs<br />½ C. oil<br />¼ C. coffee-flavored liquor (I used Kahlua)<br />2 T. instant espresso<br />1 t. vanilla<br />4 oz. dark chocolate, cut into small chunks</i></span></p></blockquote><ol><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">Preheat oven to 350 degrees. Lightly grease an 18”x13” jellyroll pan then line the bottom with parchment paper.</span></i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">In a small bowl, combine Kahlua, instant espresso and vanilla; stir until coffee is dissolved.</span></i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">In a large bowl, combine brownie mix, eggs, oil, and Kahlua mixture; stir together until well combined.</span></i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">Stir in chocolate pieces.</span></i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">Pour mixture into the jellyroll pan and, using a spatula, gently coax the mixture out to the edges of the pan. Once the mixture has been spread as evenly as possible, smooth the top with a spatula.</span></i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">Place pan in a preheated, 350 degree oven. Bake for 12-15 minutes.</span></i></span></li><li style="margin-bottom: 14px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">When brownies are done to your liking (12 minutes for gooey, 15 for well-done), remove from oven and let cool completely on a wire rack.</span></i></span></li></ol><blockquote style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 16px; font-style: italic; color: rgb(94, 94, 94); margin-top: 0px; margin-right: 30px; margin-bottom: 0px; margin-left: 30px; "><p><strong><em><span class="Apple-style-span" style="font-family:georgia;">Assemble the sandwiches:</span></em></strong></p><p><span class="Apple-style-span" style="font-family:georgia;">Cut brownies into heart shapes using a cookie cutter. Use a spatula to carefully lift and remove the cut brownies to a separate platter. After all the hearts have been cut, cut the remaining pieces of brownie into bite-size pieces and store in a plastic bag for nibbling later. Wash and dry jelly roll pan then spread the brownie hearts out in a single layer in the pan.</span></p><p><span class="Apple-style-span" style="font-family:georgia;">Next, clear a large area on the counter and remove ice cream sheet from freezer. Place the tray of brownies within easy reach. Remove top layer of plastic wrap from ice cream. Working quickly, cut ice cream into shapes using the same cookie cutter you used for the brownies. As soon as you cut a piece of ice cream, quickly remove it by pushing up from the bottom with your fingers. This will get messy. Place the ice cream shape on top of one brownie and cover with another brownie. If desired, repeat this process to create a double decker sandwich. Continue until all brownie pieces have been used up.</span></p><p><span class="Apple-style-span" style="font-family:georgia;">Cover pan of sandwiches with plastic wrap and immediately place in the freezer. Scoop remaining bits of ice cream into a plastic container and freeze for later (you can eat it with the extra brownie pieces). After about an hour, the sandwiches can be individually wrapped in plastic if desired.</span></p><p><span class="Apple-style-span" style="font-family:georgia;">Ice cream sandwiches can be eaten by hand straight out of the freezer or for a special occasion, mix a little Kahlua with store-bought chocolate syrup, drizzle on a plate and top with the ice cream sandwich. You could even add a dollop of whipped cream!</span></p><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://3.bp.blogspot.com/__rdo0TVdas8/S3mQMCeXu4I/AAAAAAAAI94/eqWVg8PhADM/s400/IMG_1895.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438536561523669890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></div><div><br /></div><div><br /></div><div><br /></div></blockquote></span>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com1tag:blogger.com,1999:blog-5621332905386283336.post-8085292112475665072010-02-14T08:14:00.008-05:002010-02-14T08:46:52.622-05:00Strawberry Corn Muffins<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/S3f5oo7GUyI/AAAAAAAAI9c/XMTVGNppVs4/s1600-h/IMG_2051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 378px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/S3f5oo7GUyI/AAAAAAAAI9c/XMTVGNppVs4/s400/IMG_2051.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438089551648543522" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S3f5oTRwKlI/AAAAAAAAI9U/RTBQiSZx_sw/s1600-h/cats.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 181px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S3f5oTRwKlI/AAAAAAAAI9U/RTBQiSZx_sw/s400/cats.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438089545837980242" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S3f5ZhdHs7I/AAAAAAAAI9M/xZS0ybssDYw/s1600-h/IMG_2059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S3f5ZhdHs7I/AAAAAAAAI9M/xZS0ybssDYw/s400/IMG_2059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438089291945718706" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/S3f5Y3DzayI/AAAAAAAAI88/_smi9vKBLvo/s1600-h/IMG_2048.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/S3f5Y3DzayI/AAAAAAAAI88/_smi9vKBLvo/s400/IMG_2048.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438089280565242658" /></a></div><br />There is 2 great things that I love<div>Muffins & Strawberry</div><div>Andif there is a way to mix between them - then I have a great breakfast to start a love day</div><div>Valentines' day </div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;">Strawberry Corn Muffins</span></b>- <i><span class="Apple-style-span" style="font-size: small;">adopted from group recipes</span></i></div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 cup flour</div><div>1 cup cornmeal</div><div>3 Tbsp. sugar</div><div>4 tsp. baking powder</div><div>1/2 tsp. salt</div><div>3/4 cup milk</div><div>1/2 stick butter, melted</div><div>1 egg beaten</div><div>1/2 cup chopped strawberries</div><div><br /></div><div>Direction:</div><div><br /></div><div>Preheat oven to 425, and line a 12 cup regular muffin pan with paper liners.</div><div>Mix dry ingredients together in a bowl.</div><div>Add milk, melted butter and beaten egg, and mix with a fork. muffin batter should be slightly lumpy, not smooth.</div><div>Gently fold in strawberries.</div><div>Divide batter between the muffin cups.</div><div>Bake 12-15 minutes or until golden brown.</div><div><br /></div><div><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#111111;"><span class="Apple-style-span" style="font-size:12px;"><br /></span></span></div>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-68087287802100994082010-01-26T21:24:00.010-05:002010-01-26T23:01:28.724-05:00Nanaimo Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S1-0E52-1GI/AAAAAAAAIrM/-4dBeIpZkr8/s1600-h/IMG_1944.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 478px; height: 440px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S1-0E52-1GI/AAAAAAAAIrM/-4dBeIpZkr8/s400/IMG_1944.JPG" alt="" id="BLOGGER_PHOTO_ID_5431257671976014946" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/S1-zpcx9lTI/AAAAAAAAIrE/cHQnEBIR_k4/s1600-h/IMG_1920.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 417px; height: 398px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/S1-zpcx9lTI/AAAAAAAAIrE/cHQnEBIR_k4/s400/IMG_1920.JPG" alt="" id="BLOGGER_PHOTO_ID_5431257200313865522" border="0" /></a><br /><br /><br />My favorite part of joining The Daring Bakers is the excitement every month that comes from exploring new recipes.<br />This month our chalange was from our neighbors to the north and the host of the 2010 winter Olympic games, Canada.<br /><br />The opportunity to create the Canadian chocolate bars, Nanaimo Bars was a refreshing change from my usual baking.<br />I kept the original recipe in order to create the most authentic foreign delight.<br />My family and I thank Lauren for exposing us to this yummy bars.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/S1-zpKKDXMI/AAAAAAAAIq8/CJ0L3iWwprg/s1600-h/IMG_1923.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 362px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/S1-zpKKDXMI/AAAAAAAAIq8/CJ0L3iWwprg/s400/IMG_1923.JPG" alt="" id="BLOGGER_PHOTO_ID_5431257195314633922" border="0" /></a><br /><br />The January 2010 Daring Bakers’ challenge was hosted by Lauren of <a href="http://www.celiacteen.com/">Celiac Teen</a>.<br /><br />Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month.<br />The sources she based her recipe on are 101 Cookbooks and <a href="http://www.nanaimo.ca/" title="www.nanaimo.ca">www.nanaimo.ca</a>. , and gave us the option to use a regular flour as well, so I choose the Graham wafers recipes from the Smitten Kitchen<br /><br />Graham Wafers - Smitten Kitchen<br /><p>Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares</p> <p>2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour<br />1 cup (176 grams) dark brown sugar, lightly packed<br />1 teaspoon (6 grams) baking soda<br />3/4 teaspoon kosher or coarse sea salt (4 grams)<br />7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen<br />1/3 cup (114 grams) mild-flavored honey, such as clover<br />5 tablespoons (77 grams) milk, full-fat is best<br />2 tablespoons (27 grams) pure vanilla extract</p> <p><u>Make the dough:</u><br /></p><p>Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment.<br />Pulse or mix on low to incorporate.<br />Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.</p> <p>In a small bowl, whisk together the honey, milk, and vanilla extract.<br />Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.<br />It will be very soft and sticky.<br />Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick.<br />Wrap it, then chill it until firm, about 2 hours or overnight.<br /><br /></p> <p><u>Roll out the crackers:</u><br />Divide the dough in half and return one half to the refrigerator.<br />Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide.<br />Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.<br />Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.<br />Repeat with the second batch of dough.<br />Finally, gather any scraps together into a ball, chill until firm, and re-roll.</p> <p>Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. </p> <p>Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.<br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/S1-xmN7zqzI/AAAAAAAAIqs/Ooz1K0J0vWY/s1600-h/Heart+Chocolate+cake1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/S1-xmN7zqzI/AAAAAAAAIqs/Ooz1K0J0vWY/s400/Heart+Chocolate+cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5431254945765763890" border="0" /></a><br /><br /><p>For Nanaimo Bars — Middle Layer<br />1/2 cup (115 g) (4 ounces) Unsalted Butter<br />2 tablespoons and 2 teaspoons (40 mL) Heavy Cream<br />2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)<br />2 cups (254 g) (8.9 ounces) Icing Sugar </p> <p>For Nanaimo Bars — Top Layer<br />4 ounces (115 g) Semi-sweet chocolate<br />2 tablespoons (28 g) (1 ounce) Unsalted Butter </p> <p>Directions:<br />For bottom Layer:<br />Melt unsalted butter, sugar and cocoa in top of a double boiler.<br />Add egg and stir to cook and thicken.<br />Remove from heat.<br />Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.<br /></p><p>For Middle Layer:<br />Cream butter, cream, custard powder, and icing sugar together well.<br />Beat until light in color.<br />Spread over bottom layer.<br />For Top Layer:<br />Melt chocolate and unsalted butter over low heat.<br />Cool. Once cool, pour over middle layer and chill.</p> <p>Additional Information: </p> <p>These bars freeze very well, so don’t be afraid to pop some into the freezer. </p> <p>The graham wafers may be kept in an airtight container for up to 2 weeks.</p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S1-57EaN8nI/AAAAAAAAIrc/LiS9FZZQzf8/s1600-h/IMG_1929.JPG"><br /></a></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S1-0FHXhdxI/AAAAAAAAIrU/QLioc250Mgw/s1600-h/IMG_1942.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 396px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S1-0FHXhdxI/AAAAAAAAIrU/QLioc250Mgw/s400/IMG_1942.JPG" alt="" id="BLOGGER_PHOTO_ID_5431257675602163474" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com27tag:blogger.com,1999:blog-5621332905386283336.post-28088726376670435322010-01-16T20:47:00.009-05:002010-01-16T23:02:34.452-05:00Pizza night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S1KLPUmp4AI/AAAAAAAAIi0/3wNcZQKUWpE/s1600-h/IMG_1803.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 416px; height: 314px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S1KLPUmp4AI/AAAAAAAAIi0/3wNcZQKUWpE/s400/IMG_1803.JPG" alt="" id="BLOGGER_PHOTO_ID_5427553596280004610" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/S1KLPFQ3fCI/AAAAAAAAIik/Vmb48NjimqI/s1600-h/IMG_1799.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/S1KLPFQ3fCI/AAAAAAAAIik/Vmb48NjimqI/s400/IMG_1799.JPG" alt="" id="BLOGGER_PHOTO_ID_5427553592162090018" border="0" /></a><br /><br /><br />Every one has his own recipe for the best pizza<br />In my life I tried so many versions, so many recipes, but never I had the one that was our favorite...<br />So, I kept looking for the one that everybody would love and that would be our.<br /><br />This recipe for the dough will defiantly be used again for pizza, the dough was so great to deal with, elastic and smooth so good, and the best part with this pizza is that there is no need for rising - you make it and eat it in one hour - isn't it great?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/S1KLOzNFRVI/AAAAAAAAIic/YApxYcarJDI/s1600-h/IMG_1792.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/S1KLOzNFRVI/AAAAAAAAIic/YApxYcarJDI/s400/IMG_1792.JPG" alt="" id="BLOGGER_PHOTO_ID_5427553587314378066" border="0" /></a><br />Pizza - from chef Oren Giron<br /><br />Dough:<br /><br />3 1/2 cups flour<br />1 tablespoon dry yeast<br />1/2 teaspoon salt<br />1 tablespoon sugar<br />50 m"l (1/4 cup) olive oil<br />300 m"l (1 1/4 cup) like warm water<br /><br />Pizza sauce<br />1 small tomato paste can<br />1/2 teaspoon oragno<br />1 teaspoon garlic powder<br />1 teaspoon salt<br />5 tablespoon water<br />2 tablespoon olive oil<br />1 tablespoon ketchup<br /><br /><span id="FontSizeA" style="font-size:130%;"><strong></strong></span><div id="FontSizeA"> </div><span style="font-size:130%;"><span style="font-weight: bold;"></span></span>Mix all the ingredients together to smooth paste.<br /><br />Direction:<br /><br />In a mixer bowl, mix the flours, salt and sugar.<br />Add the yeast, water and olive oil and mix it for 10 minutes, until a soft dough forms into a ball.<br />take the ball and ut dough into 2 pieces.<br />Take one, flatten with your hand then roll out on a pizza peel or upside-down cookie sheet.<br />Roll out dough until very thin.<br /><p class="articleGraf">Prepare dough with sauce and toppings of your choice.<br />Bake in 400 degrees for 10 to 15 minutes or until lightly browned.<br /></p><p class="articleGraf"><br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/S1KLWZtvl6I/AAAAAAAAIi8/Fh8WNX1TCWU/s1600-h/IMG_1826.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/S1KLWZtvl6I/AAAAAAAAIi8/Fh8WNX1TCWU/s400/IMG_1826.JPG" alt="" id="BLOGGER_PHOTO_ID_5427553717911000994" border="0" /></a><span style="font-size:85%;">pizza with roasted eggplant and feta cheese</span><br /></div>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-85595661217524406172010-01-07T18:03:00.010-05:002010-01-07T18:55:40.792-05:00No-Knead Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/S0ZrS19965I/AAAAAAAAIZM/kFIhtVwD8B4/s1600-h/IMG_1712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 393px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/S0ZrS19965I/AAAAAAAAIZM/kFIhtVwD8B4/s400/IMG_1712.JPG" alt="" id="BLOGGER_PHOTO_ID_5424140772683148178" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S0ZrSj98gSI/AAAAAAAAIZE/UGCU_HVe928/s1600-h/IMG_1711.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S0ZrSj98gSI/AAAAAAAAIZE/UGCU_HVe928/s400/IMG_1711.JPG" alt="" id="BLOGGER_PHOTO_ID_5424140767851217186" border="0" /></a><br /><br />I did it at last !<br /><br />I think that there is no food blogger out there that didn't bake this no-knead bread.<br />Seeing pictures of this bread and reading comments, made me want to make it.<br />The youtube clip also made me a promise that any 6 years old can do it, so I gave it a shot.<br /><br />The only hard part in this bread is having the patience, 12 to 18 hours to let it rise.<br />That's why I decided to postpone it every time.<br />Though yesterday straight after work I made the dough and let it rise for the 18 hours<br />today I just took it out from the bowl, fold it, let it rise another 2 hours and ta-dam!<br />I have this boutique style Italian bread<br />The kind that no one will ever believe that it's no work at all to make<br />Beautiful shape, great taste, and the smell is just irresistible.<br />I HIGHLY RECOMMEND YOU MAKE THIS<br />(if you still haven't or just for the fun and the taste (: )<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S0ZrSTVJ13I/AAAAAAAAIY8/kiTfHjOSYnI/s1600-h/IMG_1699.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S0ZrSTVJ13I/AAAAAAAAIY8/kiTfHjOSYnI/s400/IMG_1699.JPG" alt="" id="BLOGGER_PHOTO_ID_5424140763385157490" border="0" /></a><br />No-knead bread - <span style="font-size:85%;"><a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1">Adapted from Jim Lahey, Sullivan Street Bakery<br /></a></span><br />3 cups all-purpose or bread flour, more for dusting<br />¼ teaspoon instant yeast<br />1¼ teaspoons salt<br />Cornmeal or wheat bran as needed.<p><span class="bold">1. </span> In a large bowl combine flour, yeast and salt.<br />Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.<br />Cover bowl with plastic wrap.<br />Let dough rest at least 12 hours, preferably about 18, at warm room temperature,<br />about 70 degrees. </p><p><span class="bold">2. </span> Dough is ready when its surface is dotted with bubbles.<br />Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.<br />Cover loosely with plastic wrap and let rest about 15 minutes. </p><p><span class="bold">3. </span> Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.<br />Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal;<br />put dough seam side down on towel and dust with more flour, bran or cornmeal.<br />Cover with another cotton towel and let rise for about 2 hours.<br />When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.</p><p><span class="bold">4. </span> At least a half-hour before dough is ready, heat oven to 450 degrees.<br />Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.<br />Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.<br />Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.<br />Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.<br /></p><p>Cool on a rack.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/S0ZrTartyzI/AAAAAAAAIZU/gXbE-OVCmag/s1600-h/IMG_1694-tile.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 503px; height: 376px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/S0ZrTartyzI/AAAAAAAAIZU/gXbE-OVCmag/s400/IMG_1694-tile.jpg" alt="" id="BLOGGER_PHOTO_ID_5424140782538705714" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com1tag:blogger.com,1999:blog-5621332905386283336.post-32744436832842331892009-12-31T07:43:00.009-05:002009-12-31T08:10:53.917-05:00Italian Hard Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SzyiZ1s_DSI/AAAAAAAAISM/8gwWNBKsd98/s1600-h/IMG_1690.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 326px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SzyiZ1s_DSI/AAAAAAAAISM/8gwWNBKsd98/s400/IMG_1690.JPG" alt="" id="BLOGGER_PHOTO_ID_5421386616243424546" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SzyiaUTKreI/AAAAAAAAISc/uDbB0KWPanI/s1600-h/IMG_1687.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 296px; height: 400px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SzyiaUTKreI/AAAAAAAAISc/uDbB0KWPanI/s400/IMG_1687.JPG" alt="" id="BLOGGER_PHOTO_ID_5421386624456633826" border="0" /></a><br /><br /><br />I love the smell of fresh bread in the house.<br /><br />There are so many recipes of great breads I took and put in my "to do list" but because of the long rise time (sometimes more then 12 hours) I almost always find myself baking all kinds of rolls and buns instead.<br /><br />For the holiday a friend bought me the great book <a href="http://www.amazon.com/dp/0848731794/?tag=googhydr-20&hvadid=4242480819&ref=pd_sl_19u6jnmuah_b">"A passion for baking"</a> and there was an Italian rolls, so cute and mouthwatering that makes me run to the kitchen and make them.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/Szyiak0VlII/AAAAAAAAISk/j2CM-1ITXhE/s1600-h/IMG_1689.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 319px; height: 400px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/Szyiak0VlII/AAAAAAAAISk/j2CM-1ITXhE/s400/IMG_1689.JPG" alt="" id="BLOGGER_PHOTO_ID_5421386628890727554" border="0" /></a><br />Italian Hard Rolls- <span style="font-size:85%;"><span style="font-style: italic;">Adopted from A passion for baking</span> </span> <span style="font-style: italic; font-weight: bold;"><br /><br />2 Hour Sponge</span><br />1 cup warm water (100 F to 11o F)<br />2 1/2 teaspoons rapid-rise yeast<br />1 1/2 cups bread flour<br /><br /><span style="font-weight: bold; font-style: italic;">Dough</span><br />1 cup warm water (100 F to 110 F)<br />1 tablespoon honey<br />3 tablespoons olive oil<br />2 1/2 teaspoons salt<br />4 cups bread flour<br />all of the sponge (2 hour sponge)<br /><span style="font-weight: bold; font-style: italic;">Finishing touches</span><br />flour, for dusting<br />melted butter or olive oil<br /><br /><span style="font-weight: bold; font-style: italic;">Direction:</span><br /><br />Line a large baking sheet with parchment paper.<br /><br />For the 2 hour sponge, mix ingredients in a mixer bowl just to combine a pudding like consistency.<br />cover loosely and let bubble and stand for 2 hours.<br /><br />For dough Add water, honey, olive oil, salt, and flour to sponge in mixer bowl and stir to combine.<br />Attach dough hook and knead on lowest speed of mixer about 8 to 10 minutes, adding more flour as necessarily to make a chesive, elastic dough.<br />Remove dough hook and spray dough with nonstick cooking spray.<br />cover entire bowel with clean towel and let rise 45-90 minutes or until almost doubled.<br /><br />Turn out dough onto a lightly floured work surface and gently deflate.<br />Divide dough in 12 portions. Shape into oblong rolls.<br />Place rolls on preared baking sheet and let rise 20 to 30 minutes, until puffy. score rolls, leave them plain, or snip them with scissors for decorative effect. Dust with flour if desired.<br /><br />Preheat oven to 400 F. Spray rolls lightly with water, spritz oven and wall.<br />Bake until done and rolls are brown all over, 25 -28 minutes.<br />For shiny rolls with less crispy crust, paint with melted butter or olive oil before baking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SzyiaVuDLzI/AAAAAAAAISU/nlEXHfiip-8/s1600-h/IMG_1688.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SzyiaVuDLzI/AAAAAAAAISU/nlEXHfiip-8/s400/IMG_1688.JPG" alt="" id="BLOGGER_PHOTO_ID_5421386624837824306" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com2tag:blogger.com,1999:blog-5621332905386283336.post-69929000157501151742009-12-25T15:25:00.010-05:002009-12-25T16:35:21.339-05:00Gingerbread House - Daring Bakers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SzUrC0-0H8I/AAAAAAAAINo/gVdOc2P0sAc/s1600-h/IMG_1639.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 344px; height: 400px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SzUrC0-0H8I/AAAAAAAAINo/gVdOc2P0sAc/s400/IMG_1639.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285054192099266" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SzUrjy8jwLI/AAAAAAAAIOg/ZpILaou2DvE/s1600-h/IMG_1671.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SzUrjy8jwLI/AAAAAAAAIOg/ZpILaou2DvE/s400/IMG_1671.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285620581449906" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SzUrjVwhO_I/AAAAAAAAIOQ/JLotwAuyNUA/s1600-h/IMG_1666.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SzUrjVwhO_I/AAAAAAAAIOQ/JLotwAuyNUA/s400/IMG_1666.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285612746324978" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SzUri_9Fn7I/AAAAAAAAIOA/sAOmqMNbGKo/s1600-h/IMG_1654.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 354px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SzUri_9Fn7I/AAAAAAAAIOA/sAOmqMNbGKo/s400/IMG_1654.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285606893461426" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SzUrDetFc2I/AAAAAAAAIN4/9_YMLo9JP7U/s1600-h/IMG_1643.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SzUrDetFc2I/AAAAAAAAIN4/9_YMLo9JP7U/s400/IMG_1643.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285065392026466" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SzUrCp89Q_I/AAAAAAAAINg/8GhcF1UgplI/s1600-h/IMG_1636.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 400px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SzUrCp89Q_I/AAAAAAAAINg/8GhcF1UgplI/s400/IMG_1636.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285051231519730" border="0" /></a><br /><br /><br /><span style="font-style: italic;">The December 2009 Daring Bakers’ challenge was brought to you by Anna of </span><a style="font-style: italic;" href="http://verysmallanna.com/">Very Small Anna</a> and Y of <a style="font-style: italic;" href="http://lemonpi.net/">Lemonpi</a><span style="font-style: italic;">. </span> <span style="font-style: italic;">They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch.</span> <span style="font-style: italic;">They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.</span><br /><span style="font-style: italic;">Thank you Anna & Y.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SzUqeazaJ9I/AAAAAAAAINQ/AaR6iocl1a0/s1600-h/Gingerbread+House-The+daring+Bakers+December+2009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SzUqeazaJ9I/AAAAAAAAINQ/AaR6iocl1a0/s400/Gingerbread+House-The+daring+Bakers+December+2009.jpg" alt="" id="BLOGGER_PHOTO_ID_5419284428689647570" border="0" /></a><br />December challenge was an excitement and unique experience for me.<br />I never thought I would build something amazing and adventurous like the Gingerbread house.<br />It allowed me to express my creativity through a fun activity.<br />The family and I all gathered together and decided to house a once homeless Gingerbread man.<br /><br />My husband helped assembled the pieces together<br />My little son jumped to color the Gingerbread man<br />and all the other family members helped decorate the cute house.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SzUrCunLh1I/AAAAAAAAINY/GnFbdZGgSbI/s1600-h/IMG_1632.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 306px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SzUrCunLh1I/AAAAAAAAINY/GnFbdZGgSbI/s400/IMG_1632.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285052482357074" border="0" /></a><br />I choose Y recipes - Scandinavian Gingerbread (Pepparkakstuga)<br />(from The Great Scandinavian Baking Book by Beatrice Ojakangas)<br /><br />1 cup butter, room temperature [226g]<br />1 cup brown sugar, well packed [220g]<br />2 tablespoons cinnamon<br />4 teaspoons ground ginger<br />3 teaspoons ground cloves<br />2 teaspoons baking soda<br />½ cup boiling water<br />5 cups all-purpose flour [875g]<br /><br />1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.<br /><br />2. Cut patterns for the house out of cardboard.<br /><br />3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.<br /><br />4. [Y rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred them to the baking sheet. Any scraps were saved and rerolled at the end.]<br /><br />5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.<br /><br />Royal Icing:<br /><br />1 large egg white<br />3 cups (330g) powdered sugar<br />1 teaspoon white vinegar<br />1 teaspoon almond extract<br /><br />Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SzUrjsGqFYI/AAAAAAAAIOY/gZ-m8RPh208/s1600-h/IMG_1669.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SzUrjsGqFYI/AAAAAAAAIOY/gZ-m8RPh208/s400/IMG_1669.JPG" alt="" id="BLOGGER_PHOTO_ID_5419285618744759682" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com15tag:blogger.com,1999:blog-5621332905386283336.post-60399573120538064602009-12-23T18:42:00.009-05:002009-12-23T19:23:20.028-05:00Christmas Fruit Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SzKv4NzozjI/AAAAAAAAIHE/ED0SpN2FuKw/s1600-h/IMG_1620.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SzKv4NzozjI/AAAAAAAAIHE/ED0SpN2FuKw/s400/IMG_1620.JPG" alt="" id="BLOGGER_PHOTO_ID_5418586681993907762" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SzKuz7Dy3fI/AAAAAAAAIGs/6896_s7VN7Q/s1600-h/IMG_1608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 459px; height: 709px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SzKuz7Dy3fI/AAAAAAAAIGs/6896_s7VN7Q/s400/IMG_1608.JPG" alt="" id="BLOGGER_PHOTO_ID_5418585508730297842" border="0" /></a><br /><br />It's the most beautiful time of the year<br />The street are decorated with lights and snowy look.<br />The shops are full with last minute buyers<br />Everything is so special and magical.<br /><br />This was the first time I made Christmas fruit bread, each year I see the recipets in the food magazines and this year I decided to bake one.<br /><br />Filled with dried fruit and currants, delicious and festive.<br /><br />Happy Holidays !<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SzKu0I7sM8I/AAAAAAAAIG0/vV5pDXcW9tc/s1600-h/IMG_1615.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 487px; height: 407px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SzKu0I7sM8I/AAAAAAAAIG0/vV5pDXcW9tc/s400/IMG_1615.JPG" alt="" id="BLOGGER_PHOTO_ID_5418585512454403010" border="0" /></a><br /><br />Christmas Fruit Bread - <span style="font-style: italic;font-size:85%;" >Adopted from my 2 pee'north<br /></span><br /><span style="font-style: italic;">(for one loaf)</span><br /><br />125 g butter<br />125 g sugar<br />4 medium sized eggs<br />peel of one lemon<br />250 g rye flour<br />2.5 teaspoons baking powder<br />300 g dried fruit of your choice<br />125 g raisins<br />125 g currants<br /><br />Preheat oven to 350F.<br />Grease loaf pan with butter. Then add all-purpose flour to it to cover the butter layer.<br />Remove any flour which don't stick to the butter.<br />Put loaf pan into freezer until use. Butter, flour and freezing will make it easier to remove bread after baking.<br /><br />Cut the dried fruit into small cubes.<br />Use the fruit you like most.<br />Mix butter and sugar until creamy.<br />Add one egg and mix on medium speed for about one minute. Repeat step with the remaining three eggs.<br />Add the finely grated peel of one lemon.<br />Mix the flour with baking powder, sieve and add to the butter mixture.<br />Mix just until combined.<br />Fold in dried fruit, raisins and currants.<br />Pour into the prepared loaf pan form.<br /><br />Bake for 30 minutes at 350 F. After 30 minutes increase temperature to 375 F. and bake for another 30 minutes. Fruit bread is done when a toothpick comes out clean.<br />Let the fruit bread cool in form for about 10 minutes.<br />Remove from pan and let cool completely on a cooling rack.<br />Wrap tightly in aluminum foil and store for at least one day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SzKuzCFb4yI/AAAAAAAAIGc/8zKHPbrYi6s/s1600-h/IMG_1618.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 439px; height: 696px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SzKuzCFb4yI/AAAAAAAAIGc/8zKHPbrYi6s/s400/IMG_1618.JPG" alt="" id="BLOGGER_PHOTO_ID_5418585493436359458" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-67543324463591298552009-12-19T18:28:00.010-05:002009-12-19T19:30:52.623-05:00Italian cherry cream cheese coffee cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/Sy1tdCK_FrI/AAAAAAAAIDA/4tTVtNP_XqQ/s1600-h/IMG_1541.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 522px; height: 391px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/Sy1tdCK_FrI/AAAAAAAAIDA/4tTVtNP_XqQ/s400/IMG_1541.JPG" alt="" id="BLOGGER_PHOTO_ID_5417106272363157170" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sy1tdgsPBFI/AAAAAAAAIDY/3vKu36rdwZg/s1600-h/Cherry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 580px; height: 462px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sy1tdgsPBFI/AAAAAAAAIDY/3vKu36rdwZg/s400/Cherry.jpg" alt="" id="BLOGGER_PHOTO_ID_5417106280555676754" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 102);">For our Christmas/Hanukkah party in the office I received several amazing cook books.</span><br /><span style="color: rgb(0, 0, 102);">I guess my friends began to understand my passion for baking.<br /><br /></span><span style="color: rgb(0, 0, 102);">I was skimming one of the cookbooks, and I found this beautiful Italian coffee cake, I couldn't wait for the right time to make it.</span><br /><br /><span style="color: rgb(0, 0, 102);">In the original receipt they used plum, but because this isn't the season, I decided to use cherries.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/Sy1tctHQLpI/AAAAAAAAIC4/BOClOP66jgo/s1600-h/IMG_1502.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 539px; height: 360px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/Sy1tctHQLpI/AAAAAAAAIC4/BOClOP66jgo/s400/IMG_1502.JPG" alt="" id="BLOGGER_PHOTO_ID_5417106266710355602" border="0" /></a><br /><span style="color: rgb(0, 0, 102);">Using the cherries was a good decision on my part, the cake was not just beautiful, it was also</span><br /><span style="color: rgb(0, 0, 102);">tasty.</span><br /><br /><span style="color: rgb(0, 0, 102);font-size:130%;" >Italian Cherry cream cheese coffee cake</span><span style="color: rgb(0, 0, 102);"> - </span><span style="color: rgb(0, 0, 102);font-size:85%;" >Adopted from <a href="http://www.booksprice.com/compare.do?searchType=isbn&z=y&inputData=0848731794">a passion for baking</a><br /></span><br /><span style="font-weight: bold; color: rgb(0, 0, 102);">Cake:</span><br /><span style="color: rgb(0, 0, 102);">1/2 cup unsalted butter, softened</span><br /><span style="color: rgb(0, 0, 102);">3 tablespoons sugar</span><br /><span style="color: rgb(0, 0, 102);">2 large eggs</span><br /><span style="color: rgb(0, 0, 102);">1 1/2 teaspoons pure vanilla extract</span><br /><span style="color: rgb(0, 0, 102);">1 1/4 cups all-purpose flour</span><br /><span style="color: rgb(0, 0, 102);">1 teaspoon baking powder</span><br /><span style="color: rgb(0, 0, 102);">1/8 teaspoon salt</span><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 102);">Filling</span><br /><span style="color: rgb(0, 0, 102);">30 cherry, halved and pitted</span><br /><span style="color: rgb(0, 0, 102);">4 oz. cream cheese, softened</span><br /><span style="color: rgb(0, 0, 102);">1/2 cup sugar</span><br /><span style="color: rgb(0, 0, 102);">1/4 cup sour cream</span><br /><span style="color: rgb(0, 0, 102);">1/4 teaspoon pure lemon extract</span><br /><span style="color: rgb(0, 0, 102);">1/4 teaspoon pure almond extract</span><br /><span style="color: rgb(0, 0, 102);">1 teaspoon pure vanilla extract</span><br /><span style="font-weight: bold; color: rgb(0, 0, 102);">Direction:</span><br /><span style="color: rgb(0, 0, 102);">Preheat over t0 350 F.</span><br /><span style="color: rgb(0, 0, 102);">Generously spray a 9- or a 10 inch spring-form pan or a fluted, deep tart pan with nonstick cooking spray and place pan on parchment paper-lined baking sheet.</span><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 102);">For cake:</span><br /><span style="color: rgb(0, 0, 102);">in a food processor, cream butter and sugar until well blended</span><br /><span style="color: rgb(0, 0, 102);">add eggs and vanilla and blend until smooth. Fold in flour, baking powder, and salt to make a soft batter.</span><br /><span style="color: rgb(0, 0, 102);">Spread batter on bottom and sides of pan (Batter will appear thin in pan).</span><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 102);">For Filling:</span><br /><span style="color: rgb(0, 0, 102);">Prepare cherry. Place them cut sides down on cake batter in pan.</span><br /><span style="color: rgb(0, 0, 102);">Mix cream cheese and remaining ingredients in a small bowl with a whisk and spread over fruit in pan.</span><br /><span style="color: rgb(0, 0, 102);">Bake until top is browned and appears set. about 45 t0 50 minutes.</span><br /><span style="color: rgb(0, 0, 102);">Cool well before serving.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/Sy1tdbLtmyI/AAAAAAAAIDI/XrlGMMMNBDs/s1600-h/IMG_1510.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 490px; height: 515px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/Sy1tdbLtmyI/AAAAAAAAIDI/XrlGMMMNBDs/s400/IMG_1510.JPG" alt="" id="BLOGGER_PHOTO_ID_5417106279077092130" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/Sy1tdX3TGqI/AAAAAAAAIDQ/gxofNPoyWF4/s1600-h/IMG_1517.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 546px; height: 408px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/Sy1tdX3TGqI/AAAAAAAAIDQ/gxofNPoyWF4/s400/IMG_1517.JPG" alt="" id="BLOGGER_PHOTO_ID_5417106278186162850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sy1tdgsPBFI/AAAAAAAAIDY/3vKu36rdwZg/s1600-h/Cherry.jpg"></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com1tag:blogger.com,1999:blog-5621332905386283336.post-60993015366468161012009-12-10T13:50:00.020-05:002009-12-17T13:17:53.965-05:00Jelly Doughnuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SyFF0eSNGTI/AAAAAAAAH3U/vcrfHBbaIXY/s1600-h/IMG_1442.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 551px; height: 341px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SyFF0eSNGTI/AAAAAAAAH3U/vcrfHBbaIXY/s400/IMG_1442.JPG" alt="" id="BLOGGER_PHOTO_ID_5413684994860980530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SyFF0NGqBcI/AAAAAAAAH3M/k93Qf9D_wLc/s1600-h/IMG_1437.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SyFF0NGqBcI/AAAAAAAAH3M/k93Qf9D_wLc/s400/IMG_1437.JPG" alt="" id="BLOGGER_PHOTO_ID_5413684990249141698" border="0" /></a><br /><br /><span style="font-family:georgia;">I love the holidays, festival of light, Hanukkah.</span><br /><span style="font-family:georgia;">8 days of celebration and great food.</span><br /><span style="font-family:georgia;">Every year I search for the best jelly doughnuts , the kind that reminds me the one's I used to eat back home, the perfect amount of sprinkled powder sugar -</span><br /><span style="font-family:georgia;">and red strawberries jam inside.</span><br /><br /><span style="font-family:georgia;">This year a friend of mine who's learning in the culinary institute, sent me a brand new recipe. She warned me that I should forget everything I knew before about doughnuts, because these is the winning recipe.</span><br /><span style="font-family:georgia;">I didn't think twice, checked that I have all the ingredients and ran into my kitchen to prepare them.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SyFF02vNaJI/AAAAAAAAH3c/W6FwHC64N3E/s1600-h/IMG_1443.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SyFF02vNaJI/AAAAAAAAH3c/W6FwHC64N3E/s400/IMG_1443.JPG" alt="" id="BLOGGER_PHOTO_ID_5413685001425086610" border="0" /></a><br /><br />The best jelly doughnuts ever!<br /><br />7 cups + 2 Tbsp. flour<br />3 envelope active dry yeast<br />3.5 oz. sugar<br />1/2 tsp. salt<br />4 yolk<br />2 eggs<br />1 3/4 room temp. milk<br />2 1/2 ounces of butter room temp.<br /><br />Strawberry jam for filling<br />Sugar powder for dusting<br />Canola oil for frying the doughnuts<br /><br /><span style="font-weight: bold;">Direction:</span><br />In a large mixing bowl, stir together all the ingredients for the dough except the butter and mix it for 7 min.<br />add the butter and mix for another 4 min.<br />Place the dough in a lightly greased bowl, cover with a clean towel and let it rise for 50- 60 minutes, or until the dough double his size. (the best way is to keep refrigerated over night).<br /><br />Divide the dough to equal 50 gram balls and and round them on a oily surface.<br />It is important to starch and band the dough downwards.<br />Keep the balls on oily surface and let them rise again for 40 minutes.<br /><br />In a deep fryer or a wok, heat 4 inches of oil to 380 degrees F.<br />(Check the temperature with your cooking thermometer.)<span id="FontSizeA" style="font-size:85%;"><span id="FontSizeA" lang="HE"><o:p></o:p></span></span><p style="margin: 0cm 0cm 0pt; color: rgb(0, 0, 0);font-family:arial;" dir="rtl" class="MsoPlainText"><span id="FontSizeA" style="font-size:85%;"><span id="FontSizeA" dir="ltr"><o:p> </o:p></span></span></p>add the doughnuts to the oil and fry for 3 minutes each side.<br />They will be golden brown on both sides when done.<br />Lift the doughnuts out with a slotted spoon or tongs and drain them well on paper towels.<br />Dust lightly with confectioners sugar.<br />Add to each doughnuts a good strawberry jelly<br />Enjoy!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SyFFz1pBVnI/AAAAAAAAH3E/ify69p_DFAA/s1600-h/IMG_1435.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SyFFz1pBVnI/AAAAAAAAH3E/ify69p_DFAA/s400/IMG_1435.JPG" alt="" id="BLOGGER_PHOTO_ID_5413684983950825074" border="0" /></a><br /><span style="font-weight: bold;">Happy Holiday !</span><br /><div id="TixyyLink" style="border: medium none ; overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none;"><br /></div>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com3tag:blogger.com,1999:blog-5621332905386283336.post-59335763739519118992009-12-07T19:42:00.010-05:002009-12-17T13:12:14.993-05:00Chocolate Covered Pretzels<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kOUkIRAI/AAAAAAAAHxs/CvT1YzBcnjM/s1600-h/IMG_1377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 503px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kOUkIRAI/AAAAAAAAHxs/CvT1YzBcnjM/s400/IMG_1377.JPG" alt="" id="BLOGGER_PHOTO_ID_5412662893114573826" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kO05ywNI/AAAAAAAAHx0/weN73LEZxZY/s1600-h/IMG_1393.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 366px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kO05ywNI/AAAAAAAAHx0/weN73LEZxZY/s400/IMG_1393.JPG" alt="" id="BLOGGER_PHOTO_ID_5412662901795373266" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/Sx2kOCPig7I/AAAAAAAAHxk/JaQb2JZZdqk/s1600-h/IMG_1342.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 294px; height: 400px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/Sx2kOCPig7I/AAAAAAAAHxk/JaQb2JZZdqk/s400/IMG_1342.JPG" alt="" id="BLOGGER_PHOTO_ID_5412662888196375474" border="0" /></a><br /><span style="font-family:georgia;"> The combination of </span><span style="font-family:georgia;">sweet and salty is one of my favorite.<br /></span>Salty pretzel covered with melted chocolate and some crushed candy..<br /><br />They are so <span style="font-family:georgia;">beautiful and so yummy </span> <span style="font-family:georgia;">so easy to make and great to add to the cookies plates.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kPLoxaOI/AAAAAAAAHx8/x7p9iCO7eQc/s1600-h/IMG_1400.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 356px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kPLoxaOI/AAAAAAAAHx8/x7p9iCO7eQc/s400/IMG_1400.JPG" alt="" id="BLOGGER_PHOTO_ID_5412662907897997538" border="0" /></a><br /><div style="color: rgb(119, 34, 34);"><span style="color: rgb(0, 0, 0);font-family:georgia;" >1 bag of pretzel </span> <span style="color: rgb(0, 0, 0);font-family:georgia;" ><br />1 bag of chocolate chips</span><br /><span style="color: rgb(0, 0, 0);">5 candy canes-crushed</span> <span style="color: rgb(0, 0, 0);font-family:georgia;" ><span><span style="font-size:small;"><br /><br /><br /><span style="font-size:130%;">Direction</span><br /></span></span>Melt he chocolate in tin double boiler. </span> <span style="color: rgb(0, 0, 0);font-family:georgia;" ><br />Dip in pretzel to coat. </span> <span style="color: rgb(0, 0, 0);font-family:georgia;" ><br />Shake off excess.<br /></span> <span style="color: rgb(0, 0, 0);font-family:georgia;" >sprinkle the crushed candy and let dry until set.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kPVH8fcI/AAAAAAAAHyE/-qPT5YnC4NQ/s1600-h/Chocolate+pretzel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sx2kPVH8fcI/AAAAAAAAHyE/-qPT5YnC4NQ/s400/Chocolate+pretzel.jpg" alt="" id="BLOGGER_PHOTO_ID_5412662910444666306" border="0" /></a><br /></div>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-7278075437057986982009-11-27T09:34:00.005-05:002009-11-27T09:49:02.783-05:00Cannoli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/Sw_mmeYdF6I/AAAAAAAAHjw/ZlYV0WZmFzw/s1600/IMG_1319.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/Sw_mmeYdF6I/AAAAAAAAHjw/ZlYV0WZmFzw/s400/IMG_1319.JPG" alt="" id="BLOGGER_PHOTO_ID_5408795226160306082" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sw_mlw184-I/AAAAAAAAHjg/mdiU40ukMfU/s1600/IMG_1314.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 278px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sw_mlw184-I/AAAAAAAAHjg/mdiU40ukMfU/s400/IMG_1314.JPG" alt="" id="BLOGGER_PHOTO_ID_5408795213935993826" border="0" /></a><br /><em><strong>The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of <a href="http://www.lisamichele.wordpress.com/" target="_blank">Parsley, Sage, Desserts and Line Drives</a>.<br />She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book</strong>.<br /><br /></em><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sw_mmTVSJTI/AAAAAAAAHjo/HuDhCpNoTzI/s1600/IMG_1317.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sw_mmTVSJTI/AAAAAAAAHjo/HuDhCpNoTzI/s400/IMG_1317.JPG" alt="" id="BLOGGER_PHOTO_ID_5408795223194215730" border="0" /></a><br /><p><strong>Equipment:<br /></strong>Cannoli forms/tubes - optional, but recommended if making traditional shaped cannoli. <strong><br /></strong></p><p><strong>Dried cannelloni pasta tubes work just as well!<br /></strong>Deep, heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer<br />Deep fat frying thermometer. although the bread cube or bit of dough test will work fine.<br />Metal tongs<br />Brass or wire skimmer OR large slotted spoon<br />Pastry bag with large star or plain tip, but a snipped ziplock bag, butter knife or teaspoon will work fine.<br />Cooling rack<br />Paper bags or paper towels<br />Pastry Brush<br />Cheesecloth<br />Sieve or fine wire mesh strainer<br />Electric Mixer, stand or hand, optional, as mixing the filling with a spoon is fine.<br />Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time.<br />Rolling pin and/or Pasta roller/machine<br />Pastry or cutting board<br />Round cutters - The dough can also be cut into squares and rolled around the cannoli tube prior to frying. If making a stacked cannoli, any shaped cutter is fine, as well as a sharp knife.<br />Mixing bowl and wooden spoon if mixing filling by hand<br />Plastic Wrap/Clingfilm<br />Tea towels or just cloth towels</p><p><strong>CANNOLI SHELLS</strong></p><p><br />2 cups all-purpose flour<br />2 tablespoons sugar<br />1 teaspoon unsweetened baking cocoa powder<br />1/2 teaspoon ground cinnamon<br />1/2 teaspoon salt<br />3 tablespoons vegetable or olive oil<br />1 teaspoon white wine vinegar<br />Approximately 1/2 cup sweet Marsala or any white or red wine you have on hand<br />1 large egg, separated (you will need the egg white but not the yolk)<br />Vegetable or any neutral oil for frying – about 2 quarts (8 cups)<br /></p><p><strong>Note</strong> - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).</p> <p><strong>CANNOLI FILLING</strong><br />2 lbs ricotta cheese, drained<br />1 2/3 cups cup confectioner’s sugar, (more or less, depending on how sweet you want it), sifted<br />1/2 teaspoon ground cinnamon<br />1 teaspoon pure vanilla extract or the beans from one vanilla bean<br />3 tablespoons finely chopped good quality chocolate of your choice<br />2 tablespoons of finely chopped, candied orange peel, or the grated zest of one small to medium orange<br /></p><p><strong>Note</strong> - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.</p> <p><strong>DIRECTIONS FOR SHELLS:</strong></p><p><br />1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight. </p> <p>2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.</p> <p>3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.</p> <p>4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.</p> <p>5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly. </p> <p>8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.</p> <p>9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough. </p><p><strong>Pasta Machine method:<br /></strong>1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through</p> <p>2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them. </p> <p>3, Roll, cut out and fry the cannoli shells as according to the directions above.</p> <p><strong>For stacked cannoli:</strong><br />1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).</p> <p>2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling. </p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sw_mmh49DfI/AAAAAAAAHj4/1r859TGdqG4/s1600/IMG_1318.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 236px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sw_mmh49DfI/AAAAAAAAHj4/1r859TGdqG4/s400/IMG_1318.JPG" alt="" id="BLOGGER_PHOTO_ID_5408795227101924850" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com24tag:blogger.com,1999:blog-5621332905386283336.post-521633762184528142009-11-22T10:50:00.015-05:002009-11-22T12:08:04.516-05:00ThanksgivingI love Thanksgiving<br />Its the most delicious holiday in the year<br />There is nothing better thing then this time when all the family gather together and we all enjoy the great food..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SwleWVPlL7I/AAAAAAAAHdo/EVwTIAYvan0/s1600/IMG_1208.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SwleWVPlL7I/AAAAAAAAHdo/EVwTIAYvan0/s400/IMG_1208.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956565387620274" border="0" /></a><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SwleGzAt2GI/AAAAAAAAHc4/qJxHldH9aVA/s1600/IMG_1147.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SwleGzAt2GI/AAAAAAAAHc4/qJxHldH9aVA/s400/IMG_1147.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956298500429922" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Applebee's garlic mashed potato</span></span><br /><br /><h3>Ingredients</h3>32 ounces red potatoes<br />1/2 cup milk<br />1/4 cup heavy cream<br />3 tablespoons butter<br />salt and black pepper, to taste<br />1/4 cup garlic cloves<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Direction </span></span><br /></div><div style="text-align: center;"> Place a single layer of garlic cloves on a sheet of aluminum foil and wrap tightly.<br />Roast in 400 degrees F preheated oven for about 45 minutes or until soft.<br />Unwrap and let cool.<br />Peel cloves and set aside until the potatoes are ready.<br />Wash and rinse potatoes under cold water.<br />In large pot, bring red potatoes to a slow boil for about 20 minutes.<br />Remove from heat and drain in colander.<br />In pan or bowl, combine potatoes, peeled and roasted garlic cloves,<br />and all other ingredients and mash with a potato masher.<br />Keep warm until you serve.<br /></div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SwleWKT7JsI/AAAAAAAAHdg/WWEyoo6juGk/s1600/IMG_1166.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 263px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SwleWKT7JsI/AAAAAAAAHdg/WWEyoo6juGk/s400/IMG_1166.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956562453046978" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Turkey Gravy</span><br /></span></div><div style="text-align: center;"><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> 5 cups turkey stock<br /> 1/4 cup all-purpose flour<br /> 1 cup water<br /> 1 teaspoon poultry seasoning<br /> 1 teaspoon salt<br /> 1/2 teaspoon ground black pepper<br />1 celery stick</div><div class="directions" style="margin-top: 10px;"><h3>Directions</h3> <ol><li class="plaincharacterwrap" style="overflow: visible;"><span> In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened. </span></li></ol> </div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SwleWFl3onI/AAAAAAAAHdY/5r00IpEcLR0/s1600/IMG_1157.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SwleWFl3onI/AAAAAAAAHdY/5r00IpEcLR0/s400/IMG_1157.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956561186136690" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">String Beans</span></span><br /></div><div class="ingredients"><h3 style="text-align: center;">Ingredients</h3><div style="text-align: center;"> </div><div style="text-align: center;"> 1 tablespoon butter </div><div style="text-align: center;"> 1 tablespoon olive oil </div><div style="text-align: center;"> 2 or 3 small garlic cloves, peeled </div><div style="text-align: center;"> 1 1/2 pounds tender green beans </div><div style="text-align: center;"> Salt and pepper to taste </div><div style="text-align: center;"><br /><span style="font-size:130%;"><span style="font-weight: bold;">Direction:</span></span><br /><br /></div><div style="text-align: center;"> <span>Melt butter and olive oil with the garlic<br /></span><span>Cook green beans in a large pot of boiling water until just tender, about 3 to 5 minutes.<br /></span><span>Drain and toss with garlic butter and seasonings.<br /></span><span>Serve with sesame seeds.</span><br /> </div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SwleVxo-RuI/AAAAAAAAHdQ/DQgcxjQ_8wk/s1600/IMG_1155.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SwleVxo-RuI/AAAAAAAAHdQ/DQgcxjQ_8wk/s400/IMG_1155.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956555830445794" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Green salad with Pear vinaigrette</span> </span><br /><span style="font-family: georgia;font-family:verdana, arial, tahoma, arial narrow, helvetica, sans serif;font-size:130%;" ><strong>Ingredients </strong> </span><p style="font-family: georgia;"> <span style="font-size:100%;"><em> for the vinaigrette... </em><br />1 ripe pear<br />1/2 cup white wine<br />1 garlic clove, minced<br />2 teaspoons dijon mustard<br />1/4 cup unseasoned wine vinegar<br />2 teaspoons fresh thyme<br />1/4 teaspoon salt<br />1 teaspoon ground black pepper<br />1/2 cup olive oil </span></p><p style="font-family: georgia;"> <span style="font-size:100%;"><em> for the salad... </em><br />a nice combination of lettuces, radicchio, spinach, or other wild greens<br />thin slices of pear<br />thin slices of sweet red onion<br />a handful of toasted hazelnuts </span></p><br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SwleHdOfMDI/AAAAAAAAHdI/GfBg5vFRkKw/s1600/IMG_1154.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SwleHdOfMDI/AAAAAAAAHdI/GfBg5vFRkKw/s400/IMG_1154.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956309832478770" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Kraft Stove stuffing mix</span></span><br /></div><h3 style="text-align: center;">Ingredients</h3><div style="text-align: center;"> </div><div style="text-align: center;">I box Kraft stove top stuffing mix<br />1/2 pound (2 sticks) butter, unsalted<br />2 1/2 cups (2 - 3 onions) yellow onion, chopped<br />1 1/2 cups (2 – 3 stalks) celery, chopped<br />2 tablespoons + 1 1/2 teaspoons fresh sage, chopped<br />2 tablespoons fresh thyme, chopped<br />1 1/2 teaspoons kosher salt<br />1 teaspoon black pepper, freshly ground<br />2 to 3 cups chicken or turkey stock<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Direction<br /><br /></span></span><span>In a large heavy sauté pan,<br />melt butter and sauté onions and celery<br />on medium heat until vegetables are tender. </span><br /><span>Add herbs and sauté for an additional minute.</span><br /><span>Combine vegetable mixture with bread, seasonings and stock.<br /></span><span>Transfer to a deep buttered baking dish.<br /></span><span>Bake for 45 minutes uncovered<br />until stuffing is hot and crusty on the top.</span><br /><span> </span> </div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/Swls5b-bwHI/AAAAAAAAHeE/NizE4dd11xo/s1600/DSCN2445.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 237px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/Swls5b-bwHI/AAAAAAAAHeE/NizE4dd11xo/s400/DSCN2445.JPG" alt="" id="BLOGGER_PHOTO_ID_5406972561652957298" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Dinner Rolls</span></span><br /><br />3 1/2 Cups flour<br />1 tbsp. dry yeast<br />3 tbsp. sugar<br />1 tsp. salt<br />1 cup warm water<br />1 egg<br />1/4 cup oil<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Direction:</span></span><br /><br />in the mixer bowel<br />mix the flour, yeast and sugar together<br />add the water, egg and oil<br />and mix for 5 minutes.<br />add the salt<br />and keep mixing for another 5 minutes.<br /><br />grease large bowl and let the dough rise for one hour<br />divide the dough to 3 equal balls<br />and let rise for another one hour.<br />open each ball to a thin circle and with pizza knife<br />cute triangle<br />roll the dough from the base to the top<br />brush each rolls with beaten egg<br />and bake for 45 min. or until the rolls are golden brown<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Swlu1kVzGDI/AAAAAAAAHeM/9L052xOzyyg/s1600/DSCN1493.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 314px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Swlu1kVzGDI/AAAAAAAAHeM/9L052xOzyyg/s400/DSCN1493.JPG" alt="" id="BLOGGER_PHOTO_ID_5406974694202218546" border="0" /></a><span style="font-weight: bold;">Individual Melon Fruit Bowl</span><br />1 Melon cut to 2 half's<br />1 large apple peeled and cut to slices<br />1 kiwi peel and cut to slices<br />Melon balls that we made with pearsiean cup from the other half<br />Raspberry<br />Strawberries<br />Mint leaves for decoration<br /><br /><span style="font-weight: bold;">Directions:</span><br />Cut off a thin piece of one end of the melon so that<br />it leaves a flat surface on the melon.<br />scoop out the contents of the melon with a large spoon.<br />Cut some of the melon into<br />ball shaped pieces using the melon ball spoon<br />Put the cut up fruits and the melon balls into the<br />melon bowl and add the blueberries.<br />Peel the kiwi and slice them into thin slices.<br />Then add them to the fruit bowl.<br />add as much fruit as you want and love<br /> (strawberries, star fruit, pineapple etc.)<br />Decorate with mint leaves and serve.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SwleGordxdI/AAAAAAAAHcw/7WCngzTRuqg/s1600/IMG_1146-tile.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SwleGordxdI/AAAAAAAAHcw/7WCngzTRuqg/s400/IMG_1146-tile.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956295726941650" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SwleGSiMq0I/AAAAAAAAHco/wiqzes3Bd8k/s1600/IMG_1146-horz.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 194px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SwleGSiMq0I/AAAAAAAAHco/wiqzes3Bd8k/s400/IMG_1146-horz.jpg" alt="" id="BLOGGER_PHOTO_ID_5406956289782491970" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-48427251818691538252009-11-19T11:29:00.004-05:002009-11-19T11:36:26.917-05:00Tomato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SwVz3cMWqGI/AAAAAAAAHYU/9d2Em9LYy9o/s1600/IMG_1205.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 367px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SwVz3cMWqGI/AAAAAAAAHYU/9d2Em9LYy9o/s400/IMG_1205.JPG" alt="" id="BLOGGER_PHOTO_ID_5405854324026157154" border="0" /></a><br /><br /><br />This soup is the best tomato soup ever!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SwVz2vz3IGI/AAAAAAAAHYE/en5dHtupayU/s1600/IMG_1202.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 375px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SwVz2vz3IGI/AAAAAAAAHYE/en5dHtupayU/s400/IMG_1202.JPG" alt="" id="BLOGGER_PHOTO_ID_5405854312112267362" border="0" /></a><br />Tomato Soup<br /><br />1 Chopped onion<br />1 chopped carrot<br />1 Tablespoon flour<br />1 Tomato paste can (small)<br />5 cups chicken broth<br />salt/paper<br />3 Tbsp. sugar<br />3 1/2 cooked rice<br />Juice from one lemon<br /><br />Direction:<br /><br />In a large pan over a medium heat, saute the onion and the carrot.<br />add the flour and stir well.<br />add the chicken broth and the tomato paste and stir frequently until boiling.<br />dd the salt, paper the lemon juice and the sugar and stir.<br />Reduce the heat add the cooked rice and cook for another 10-15 min.<br />Serve with fresh parsley (suggestion)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SwVz21YJADI/AAAAAAAAHYM/pS40SKNjnjQ/s1600/IMG_1204.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 359px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SwVz21YJADI/AAAAAAAAHYM/pS40SKNjnjQ/s400/IMG_1204.JPG" alt="" id="BLOGGER_PHOTO_ID_5405854313606610994" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-32827691563109943752009-11-15T12:10:00.010-05:002009-11-15T13:09:27.885-05:00Choclate Caramel Babka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SwA5cwVZ8iI/AAAAAAAAHOM/pFsD-UGX1YM/s1600-h/IMG_1092.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SwA5cwVZ8iI/AAAAAAAAHOM/pFsD-UGX1YM/s400/IMG_1092.JPG" alt="" id="BLOGGER_PHOTO_ID_5404382719018398242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SwA5cgZC5CI/AAAAAAAAHOE/-LHIVXVaGpE/s1600-h/IMG_1093.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SwA5cgZC5CI/AAAAAAAAHOE/-LHIVXVaGpE/s400/IMG_1093.JPG" alt="" id="BLOGGER_PHOTO_ID_5404382714738697250" border="0" /></a><br /><br /><br /><br />There is nothing better in winter days then a warm piece of chocolate babka cakes.<br />This dough is so easy to use and the result is amazing.<br />usually I fill the logs with chocolate alone, but this time I tried one of my Dulce de Leche (caramel) can that I have, the combination was divine.<br /><br />I loved to see how the dough rose and the smell in the house spread ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SwA5cU7N3OI/AAAAAAAAHN8/ybk2pEHp4gU/s1600-h/IMG_1090.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SwA5cU7N3OI/AAAAAAAAHN8/ybk2pEHp4gU/s400/IMG_1090.JPG" alt="" id="BLOGGER_PHOTO_ID_5404382711660797154" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;">Chocolate Caramel Babka</span><br /></span><br /><span style="font-weight: bold;">For the dough</span><br />7 Cups + 1 Tablespoon Flour<br />2 1/4 Teaspoon dry yeast<br />3/4 cup sugar<br />1 cup oil<br />4 eggs<br />1-1/2 cups warm milk (or water)<br /><br /><span style="font-weight: bold;">Filling</span><br />Nuttela Chocolate spread<br />Dulce de leche<br /><span id="FontSizeA" style="color: rgb(0, 0, 0);"><br /></span><span id="FontSizeA" style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">Glaze:</span><br />1 bitten egg<br />2 Tablespoon milk<br /><br /></span><br /><span id="FontSizeA" style="color: rgb(0, 0, 0);"><span style="font-weight: bold;">Syrup:</span></span><br />1 cup of water<br />1 cup of sugar<br />boil together until the sugar desolved close and let it cool<br /><br /><span id="FontSizeA" style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;">Direction:</span><br /><br /></span>Put all the dough ingredients in a bowl, combine to make dough, and knead for about 5 minutes, until the dough is soft and elastic. <br /><br />Wrap the bowl in a cling film or cover the dough with a clean kitchen towel and let it's sit for 1 hour our until it's doubled his size.<br /><br />after the dough has risen knead it down for a while, put the dough on a light flour surface and knead it to a ball, cut the dough to a 6 small balls.<br /><br />roll the dough to a thin square.<br /><br />Cover the dough with chocolate and Dulce de leche over the dough and roll it into a snug log.<br />place the Babka on a baking mat, brush with the beaten egg and milk and bake for 30 min. in 350 F. until puffed and become golden brown.<br />transfer the babka to a cooling rock and brush them with the water sugar syrup.<br /><br /><span style="font-weight: bold; font-style: italic;">Enjoy!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SwA5cMnctAI/AAAAAAAAHNs/MYu9wcoeaYc/s1600-h/IMG_1088.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 242px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SwA5cMnctAI/AAAAAAAAHNs/MYu9wcoeaYc/s400/IMG_1088.JPG" alt="" id="BLOGGER_PHOTO_ID_5404382709430400002" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com2tag:blogger.com,1999:blog-5621332905386283336.post-39787532458679642932009-11-06T12:50:00.004-05:002009-11-06T12:54:09.776-05:00Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SvRiY3cSbPI/AAAAAAAAHEI/xUrtFbYUcDo/s1600-h/IMG_1068.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 259px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SvRiY3cSbPI/AAAAAAAAHEI/xUrtFbYUcDo/s400/IMG_1068.JPG" alt="" id="BLOGGER_PHOTO_ID_5401050032463047922" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SvRiYtQx4pI/AAAAAAAAHEA/GtGXtrsY0E4/s1600-h/IMG_1067.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SvRiYtQx4pI/AAAAAAAAHEA/GtGXtrsY0E4/s400/IMG_1067.JPG" alt="" id="BLOGGER_PHOTO_ID_5401050029730423442" border="0" /></a><br /><p id="ingredients"><span style="font-weight: bold;">Double Tree Hotel - Chocolate Chip Cookies</span> - <span style="font-size:85%;">adopted from foodgeek</span>s<br /></p><p id="ingredients">½ c rolled oats<br />2¼ c all purpose flour<br />1½ t baking soda<br />1 t salt<br />¼ t cinnamon<br />1 c butter, softened<br />¾ c brown sugar, packed<br />¾ c granulated sugar<br />1½ t vanilla<br />½ t lemon juice<br />2 eggs<br />3 c semi-sweet, chocolate chips<br />1½ c chopped walnuts</p> <p class="tight"><span class="green_bold">INSTRUCTIONS</span></p> Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.<br /><br />Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.<br /><br />For the best results, chill the dough overnight in the refrigerator before baking the cookies.<br /><br />Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep sPontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-30784040699528640312009-11-01T19:50:00.006-05:002009-11-01T20:38:19.323-05:00Orange Cake with walnuts cinnamon filling<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Su40dt2-eFI/AAAAAAAAHBQ/D0rVhOiyFlU/s1600-h/IMG_0812.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Su40dt2-eFI/AAAAAAAAHBQ/D0rVhOiyFlU/s400/IMG_0812.JPG" alt="" id="BLOGGER_PHOTO_ID_5399310688394836050" border="0" /></a><br /><br />There is nothing better in the winter then Orange cake, and when this cake combines with walnuts and cinnamon this cake taste two times tastier.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Su40d921CSI/AAAAAAAAHBY/y_TqN-HfVCY/s1600-h/IMG_0830.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 326px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Su40d921CSI/AAAAAAAAHBY/y_TqN-HfVCY/s400/IMG_0830.JPG" alt="" id="BLOGGER_PHOTO_ID_5399310692689185058" border="0" /></a><br /><span style="font-weight: bold;">Orange cake with walnuts and cinnamon</span><br />3 eggs<br />1 1/2 cups sugar<br />1 cup oil<br />1 cup orange juice<br />3 cups flour<br />1 teaspoon baking powder<br />1 teaspoon vanilla extract<br /><br /><span style="font-weight: bold;">For the filling</span><br />1 cup chopped walnuts<br /><span class="text12"><span class="text12"> 3 teaspoons brown sugar<br />1 teaspoon cinnamon<br /><br />Mix together all the filling ingredients in a small bowel and set aside.<br /><br /><span style="font-weight: bold;">Direction<br /><br /></span></span></span>Heat oven to 350°F. Grease and flour a baking pans.<br /><span class="text12"><span class="text12">In the mixer bowel </span></span>beat on medium speed the ingredients. (batter will be thin).<br />Pour batter into prepared pans.<span class="text12"><span class="text12"><br />Spread the walnuts filling and put the rest of the batter on top of the nuts.<br /></span></span>Bake 45 minutes or until wooden pick inserted in center comes out clean.<br />Cool 10 minutes; remove from pans to wire racks. Cool completely.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Su40dWubJnI/AAAAAAAAHBI/2C7H9BNOmvk/s1600-h/IMG_0810.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 333px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Su40dWubJnI/AAAAAAAAHBI/2C7H9BNOmvk/s400/IMG_0810.JPG" alt="" id="BLOGGER_PHOTO_ID_5399310682184951410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Su40d4t5yYI/AAAAAAAAHBg/9wgBSULVT-w/s1600-h/%D7%A1%D7%AA%D7%99%D7%95.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Su40d4t5yYI/AAAAAAAAHBg/9wgBSULVT-w/s400/%D7%A1%D7%AA%D7%99%D7%95.JPG" alt="" id="BLOGGER_PHOTO_ID_5399310691309570434" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com1tag:blogger.com,1999:blog-5621332905386283336.post-55751912410059275882009-10-29T17:16:00.009-04:002009-10-29T19:02:57.056-04:00Sugar icing cookies for Halloween<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Suoe61VFkCI/AAAAAAAAG6o/LVtzR_HEjUg/s1600-h/IMG_0927.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 370px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Suoe61VFkCI/AAAAAAAAG6o/LVtzR_HEjUg/s400/IMG_0927.JPG" alt="" id="BLOGGER_PHOTO_ID_5398161099453730850" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Suoe6ITUQrI/AAAAAAAAG6Y/YKqLVogwIbk/s1600-h/IMG_0926.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 334px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Suoe6ITUQrI/AAAAAAAAG6Y/YKqLVogwIbk/s400/IMG_0926.JPG" alt="" id="BLOGGER_PHOTO_ID_5398161087366709938" border="0" /></a><br /><br />This afternoon before my youngest came through the door, he was beaming with excitement over the assignment he volunteer for in his class.<br /><br />His teacher asked who is willing to bake some cookies for Halloween party and he quickly raised his hand.<br />The teacher was so happy to hear that she just asked him that I'll write the ingredients and gave him a cookie cuter - pumpkin shaped.<br /><br />Here is our creation for the classes Halloween party<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Suoew4yBklI/AAAAAAAAG6Q/P-Y5GSMWPkA/s1600-h/IMG_0923.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 282px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Suoew4yBklI/AAAAAAAAG6Q/P-Y5GSMWPkA/s400/IMG_0923.JPG" alt="" id="BLOGGER_PHOTO_ID_5398160928581718610" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Sugar Cookies</span></span> - <span style="font-style: italic;font-size:85%;" >Martha Stewart</span><br /><br /><ul><li>2 cups all-purpose flour</li><li>1/4 teaspoon salt</li><li>1/2 teaspoon baking powder</li><li>1/2 cup (1 stick) unsalted butter</li><li>1 cup sugar</li><li>1 large egg, lightly beaten</li><li>2 tablespoons brandy, or milk</li><li>1/2 teaspoon pure vanilla extract</li></ul><span>Whisk together flour, salt, and baking powder in a medium bowl.<br />In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated.<br />With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.</span><br /><span>Transfer dough to a work surface.<br />Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.</span><br /><span>Preheat oven to 350 degrees.<br />Line baking sheets with nonstick baking mats or parchment paper; set aside.</span><br /><br /><span>On a lightly floured work surface, roll out dough to 1/8-inch thickness.<br />Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.<br />Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.</span><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Sugar Icing</span></span><br /><div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 1 cup confectioners' sugar</li><li class="plaincharacterwrap"> 2 teaspoons milk</li><li class="plaincharacterwrap"> 2 teaspoons light corn syrup</li><li class="plaincharacterwrap"> 1/4 teaspoon almond extract</li><li class="plaincharacterwrap"> assorted food coloring</li></ul><span style="font-weight: bold;">Directions</span><div class="directions" style="margin-top: 10px;"> <ol><li class="plaincharacterwrap" style="overflow: visible;"><span> In a small bowl, stir together confectioners' sugar and milk until smooth.<br /></span></li><li class="plaincharacterwrap" style="overflow: visible;"><span>Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. </span></li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/Suoe6d8VfuI/AAAAAAAAG6g/scngVxzQU-M/s1600-h/IMG_0924.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 249px; height: 400px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/Suoe6d8VfuI/AAAAAAAAG6g/scngVxzQU-M/s400/IMG_0924.JPG" alt="" id="BLOGGER_PHOTO_ID_5398161093175901922" border="0" /></a><br />Happy Halloween.....<br /> </div> </div>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-15310178551642196622009-10-26T23:59:00.001-04:002009-10-27T00:00:18.962-04:00Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SuZUgZodY3I/AAAAAAAAG38/WIaRjack2dk/s1600-h/IMG_0864.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SuZUgZodY3I/AAAAAAAAG38/WIaRjack2dk/s400/IMG_0864.JPG" alt="" id="BLOGGER_PHOTO_ID_5397094119063249778" border="0" /></a><br /><br />This month the Daring Bakers challenge was to make the French pastry macarons.<br />This challenge has truly pushed my cooking ability to the limit.<br />My first two attempts were a learning experience to say the least. But my determination kept me from giving up.<br /><br />Fortunately the third time my macarons finally turned out great.<br />Although there were early difficulties, I'm very glad I participated in this challenge and learn to make this wonderful macarons.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SuZBUIxv8nI/AAAAAAAAG3M/W37epo7UWoM/s1600-h/IMG_0853.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 393px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SuZBUIxv8nI/AAAAAAAAG3M/W37epo7UWoM/s400/IMG_0853.JPG" alt="" id="BLOGGER_PHOTO_ID_5397073017659454066" border="0" /></a><br /><br /><strong>The 2009 October Daring Bakers’ challenge was brought to us by Ami S.<br />She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.</strong><br /><br /><p><strong>Ingredients</strong><br /></p><p>2 ¼ cups confectioners’ sugar (225 g, 8 oz.) </p><p>2 cups hazel nuts flour (190 g, 6.7 oz.)<br />2 Tablespoonsg sugar (25 g , .88 oz.)<br />5 Egg whites 5 (Have at room temperature)</p> <p><strong>Directions:</strong></p> <p>1. Preheat the oven to 200°F (93°C).<br />Combine the confectioners’ sugar and almond flour in a medium bowl.<br />If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food<br />processor and grind until nuts are very fine and powdery.</p><p><br />2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks.<br />Slowly add the granulated sugar and beat until the mixture holds stiff peaks.</p><p><br />3. Sift a third of the almond flour mixture into the meringue and fold gently to combine.<br />If you are planning on adding zest or other flavorings to the batter, now is the time.<br />Sift in the remaining almond flour in two batches. Be gentle!<br />Don’t overfold, but fully incorporate your ingredients.</p><p><br />4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).<br />You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up<br />in a tall glass and fold the top down before spooning in the batter.</p><p><br />5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners<br />(or parchment paper).</p><p><br />6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature<br />to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake<br />for an additional 7 to 8 minutes, or lightly colored.</p><p><br />7. Cool on a rack before filling.<br /></p>Ganage filling<br />100 gr. white chocolate<br />1/4 cup heavy cream<br /><br />In a small pan over medium heat mix the chocolate with the heavy cream until completely melted, cool for 1 hour.<br />place a small amount on top of one macarons and close with another one.<br /><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SuZCVx6TIKI/AAAAAAAAG3w/7Ij5kbzmi9s/s1600-h/IMG_0854.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SuZCVx6TIKI/AAAAAAAAG3w/7Ij5kbzmi9s/s400/IMG_0854.JPG" alt="" id="BLOGGER_PHOTO_ID_5397074145392664738" border="0" /></a></p>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com12tag:blogger.com,1999:blog-5621332905386283336.post-13274197312026812382009-10-23T19:31:00.007-04:002009-10-23T19:49:16.703-04:00Pie Pecan Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SuJAYCer_MI/AAAAAAAAGwo/2XQVfVoGcV0/s1600-h/IMG_0796.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SuJAYCer_MI/AAAAAAAAGwo/2XQVfVoGcV0/s400/IMG_0796.JPG" alt="" id="BLOGGER_PHOTO_ID_5395946085269896386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SuJAXy-F1iI/AAAAAAAAGwg/evHWFfrwBb0/s1600-h/IMG_0794.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SuJAXy-F1iI/AAAAAAAAGwg/evHWFfrwBb0/s400/IMG_0794.JPG" alt="" id="BLOGGER_PHOTO_ID_5395946081106646562" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SuJAXvWICTI/AAAAAAAAGwY/woXWbZWTrxA/s1600-h/IMG_0792.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SuJAXvWICTI/AAAAAAAAGwY/woXWbZWTrxA/s400/IMG_0792.JPG" alt="" id="BLOGGER_PHOTO_ID_5395946080133712178" border="0" /></a><br /><span style="font-size:130%;"><br /><span style="font-size:100%;">There is nothing better in the autumn season then a pie pecan cookies.<br />They are so easy to make and the smell that filled the entire house can only be describe as heavenly. </span><span style="font-weight: bold;font-size:100%;" ><br /><br /></span></span><span style="font-weight: bold;font-size:100%;" >Pecan Pie Cookies</span><span style="font-size:100%;"><br /></span><span style="font-style: italic;font-size:100%;" >Adapted from Land O' Lakes</span><span style="font-size:100%;"><br /><br /></span><span style="font-weight: bold;font-size:100%;" >For the cookies:</span><span style="font-size:100%;"><br />1 cup packed soft brown sugar<br />3/4 cup unsalted butter, softened<br />1 egg<br />1 teaspoon vanilla extract<br />2 cups plain flour<br />1 teaspoon baking powder<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Pecan Filling:</span><span style="font-size:100%;"><br />1 cup chopped pecans<br />1/2 cup soft brown sugar<br />1/4 cup double cream (heavy whipping)<br />1 teaspoon vanilla extract<br /><br /><br /></span> <span class="normal"><span style="font-size:100%;">Heat the oven to 350°F.<br /><br />In a large mixing bowl, beat the brown sugar, butter, egg and vanilla extract together until creamy (I used a hand held electric mixer).<br /><br />Beat in the flour and baking powder until well mixed.<br /><br />Shape the dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets.<br />Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.<br /><br />Combine all the filling ingredients in small bowl; fill each cookie with <b> </b>1 rounded teaspoon of filling.<br /><br />Bake for 8 to 12 minutes or until lightly browned.<br />Cool for 1 minute before removing from cookie sheets.<br /></span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SuJAYTCdbZI/AAAAAAAAGww/YDTo2UNWhs0/s1600-h/IMG_0798.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SuJAYTCdbZI/AAAAAAAAGww/YDTo2UNWhs0/s400/IMG_0798.JPG" alt="" id="BLOGGER_PHOTO_ID_5395946089714904466" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-20317267986590907812009-10-19T18:36:00.010-04:002009-10-19T19:57:25.220-04:00Lemon Cream Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Stz8tCFqWOI/AAAAAAAAGtc/9t4p3_Ln5uc/s1600-h/Desktop1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Stz8tCFqWOI/AAAAAAAAGtc/9t4p3_Ln5uc/s400/Desktop1.jpg" alt="" id="BLOGGER_PHOTO_ID_5394464304267942114" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Stz8s6yHttI/AAAAAAAAGtU/L9J7s1i1OF0/s1600-h/IMG_0629.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Stz8s6yHttI/AAAAAAAAGtU/L9J7s1i1OF0/s400/IMG_0629.JPG" alt="" id="BLOGGER_PHOTO_ID_5394464302306932434" border="0" /></a><br /><br /><br />One of my favorite flavors in the kitchen is Lemon.<br />Every single time I see a recipe that include lemon I rejoice and prepare it without a second thought.<br />When I found this Lemon Cream cookies recipes at Cannelle et Vanille blog, I didn't hesitate to make it.<br /><br />Such a good cookies that I deeply recommended, I only change the cream filling and ever since I'm baking this cookies every week and it's become our house favorite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Stz8sSMZViI/AAAAAAAAGtM/gbul948nXAM/s1600-h/IMG_0629.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Stz8sSMZViI/AAAAAAAAGtM/gbul948nXAM/s400/IMG_0629.JPG" alt="" id="BLOGGER_PHOTO_ID_5394464291411285538" border="0" /></a><br /><span id="fullpost"><span style="font-style: italic;"><span style="font-weight: bold;">Lemon Spritz Cookies</span><br /><br />110 grams butter, room temperature<br />90 grams sugar<br />3 egg yolks<br />1/4 tsp lemon oil<br />Zest of 1 lemon<br />180 grams flour<br />2 grams salt</span><br /><br />Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.<br /><br />Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.<br /><br />Bake at 350F for about 12 minutes or until lightly golden.<br /><br />Let them cool completely and fill with the lemon buttercream.<br /><br />Filling<br />2 tablespoons plus 1 - 1/2 teaspoons butter, cubed<br />1-1/2 cups confectioner's sugar<br />1/2 teaspoons vanilla extract<br />2 to 3 tablespoons heavy whipping cream<br />1/2 teaspon grated lemon peel<br /><br />heat butter in a saucepan over medium heat until golden brown, Remover from the heat, add confectioner's sugar, vanilla and enough cream to achieve spreading consistency. add the lemon zets<br />Spread on the bottom of half of the cookies top with remaining cookies.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/Stz8sA77DLI/AAAAAAAAGtE/_UwxfjnWIbM/s1600-h/IMG_0582.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/Stz8sA77DLI/AAAAAAAAGtE/_UwxfjnWIbM/s400/IMG_0582.JPG" alt="" id="BLOGGER_PHOTO_ID_5394464286778789042" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-27789349441738773842009-09-04T12:52:00.004-04:002009-09-04T13:05:10.302-04:00Fried Wontons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SqFIlXPzA7I/AAAAAAAAFeA/_Rih7pL7to4/s1600-h/DSCN3110.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 345px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SqFIlXPzA7I/AAAAAAAAFeA/_Rih7pL7to4/s400/DSCN3110.JPG" alt="" id="BLOGGER_PHOTO_ID_5377659236789715890" border="0" /></a><br /><br /><div id="Recipe"><strong>Fried Wontons</strong> <p><strong>Ingredients:</strong></p> <p>1/2 lb ground chicken<br />1 green onion<br />1 pack of wonton skins<br />1 tsp. ground ginger<br />1 small carrot<br />1/2 cup cabbage<br /></p><p> 1 egg (lightly beaten)<br /><br />white pepper powder<br />Salt to taste<br />Oil for deep frying</p> <p><strong>Method: </strong></p> <p>In a food processor mix the ingredients together. season with salt, and some white pepper powder. Set aside.</p> <p>Put 1 tsp. of the chicken mixture on the wonton skins. fold to half like a triangle using the beaten egg as glue and close the 2 edges together like a small crown.</p><p> Heat up some cooking oil in a wok and deep fry the wontons until golden brown. </p><p>Ginger sauce</p><p>2 tsp. soy sauce<br />2 tsp. wine winger<br />2 tsp. chopped ginger<br />1 tsp. brown sugar<br />1/2 tsp. sesame seeds<br />green onion</p><p>Mix the soy sauce the winger and the ginger together in small bowl and set aside.</p><p>In a small pan over high flame melt the brown sugar completly, reduce the heat and pour the soy mixture. mix well.</p><p>pour to a small serving dish, add the seasame seeds and the green onion.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/SqFIlAH8LwI/AAAAAAAAFd4/XggnPkyKhQQ/s1600-h/DSCN3103.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/SqFIlAH8LwI/AAAAAAAAFd4/XggnPkyKhQQ/s400/DSCN3103.JPG" alt="" id="BLOGGER_PHOTO_ID_5377659230582746882" border="0" /></a></div>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-10002350224582302622009-08-30T10:12:00.004-04:002009-08-30T10:16:21.945-04:00Bahamas !<div style="text-align: center; font-weight: bold;">My 40th birthday surprise vacation<br />The Bahamas...<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SpqJJVsgNxI/AAAAAAAAFWY/WRzJJWXy9ck/s1600-h/1251620428_DSCN2966.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 310px; height: 400px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SpqJJVsgNxI/AAAAAAAAFWY/WRzJJWXy9ck/s400/1251620428_DSCN2966.JPG" alt="" id="BLOGGER_PHOTO_ID_5375759898755741458" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SpqJKu7K9xI/AAAAAAAAFWw/X-v29B1zTuQ/s1600-h/Bahamas+2009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SpqJKu7K9xI/AAAAAAAAFWw/X-v29B1zTuQ/s400/Bahamas+2009.jpg" alt="" id="BLOGGER_PHOTO_ID_5375759922708018962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SpqJKCrUOhI/AAAAAAAAFWo/TCSJ5QfK1Sg/s1600-h/Bahamas+20091.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SpqJKCrUOhI/AAAAAAAAFWo/TCSJ5QfK1Sg/s400/Bahamas+20091.jpg" alt="" id="BLOGGER_PHOTO_ID_5375759910830357010" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SpqJJvqgcSI/AAAAAAAAFWg/moc8pjeRpSM/s1600-h/DSCN3043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SpqJJvqgcSI/AAAAAAAAFWg/moc8pjeRpSM/s400/DSCN3043.JPG" alt="" id="BLOGGER_PHOTO_ID_5375759905726689570" border="0" /></a>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0tag:blogger.com,1999:blog-5621332905386283336.post-26867606058672631492009-08-12T18:39:00.018-04:002009-08-13T22:05:25.602-04:00White Chocolate Mousse Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SoTGXQBfTyI/AAAAAAAAEnI/2-RY-cOXWSY/s1600-h/DSCN2606.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SoTGXQBfTyI/AAAAAAAAEnI/2-RY-cOXWSY/s400/DSCN2606.JPG" alt="" id="BLOGGER_PHOTO_ID_5369634758472978210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__rdo0TVdas8/SoNFZjU-UbI/AAAAAAAAEhw/yh_KTxNXBWo/s1600-h/DSCN2655.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="http://2.bp.blogspot.com/__rdo0TVdas8/SoNFZjU-UbI/AAAAAAAAEhw/yh_KTxNXBWo/s400/DSCN2655.JPG" alt="" id="BLOGGER_PHOTO_ID_5369211486038020530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SoNFZGyF6ZI/AAAAAAAAEho/Auo2CWwqyTo/s1600-h/DSCN2731.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SoNFZGyF6ZI/AAAAAAAAEho/Auo2CWwqyTo/s400/DSCN2731.JPG" alt="" id="BLOGGER_PHOTO_ID_5369211478375524754" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SoNFYuKrogI/AAAAAAAAEhg/Pq-H0auOvUs/s1600-h/DSCN2708.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 305px; height: 400px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SoNFYuKrogI/AAAAAAAAEhg/Pq-H0auOvUs/s400/DSCN2708.JPG" alt="" id="BLOGGER_PHOTO_ID_5369211471767773698" border="0" /></a><br /><br />Last Sunday we celebrated my son's 18 birthday.<br /><br />I love Birthdays, parties celebrations and fancy cakes<br /><br />For this special occasion I looked for a special cake, the kind that I never bake before and I was so happy to find this beautiful white chocolate mousse cake which turned out incredible both to look at and eat - rice and tasty..<br /><br />My little baby become a young man<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/SoODkHxjLeI/AAAAAAAAEiY/6Nlvc3A6vaY/s1600-h/DSCN2706.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 259px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/SoODkHxjLeI/AAAAAAAAEiY/6Nlvc3A6vaY/s400/DSCN2706.JPG" alt="" id="BLOGGER_PHOTO_ID_5369279837341167074" border="0" /></a><br /><span style="font-weight: bold;">White Chocolate Mousse Cake-</span><span style="font-size:85%;">adopted from Avi Kitchen</span><br /><br /><span style="font-weight: bold;">For the cake base</span><br />1 egg<br />3/4 cup sugar<br />1/4 cup oil<br />2/3 cup flour<br />1/4 tsp. salt<br />1 tsp. baking powder<br />1/4 tsp. baking soda<br />1/4 cup cocoa powder<br />1/4 cup milk<br />1 tsp. vinegar<br />1/2 cup boiling water<br />1 tsp. vanilla extract<br /><br />Preheat the oven to 350 degrees F., Butter round cake pans, line the bottoms with parchment and spray the parchment with cooking spray.<br /><br />Sift together the flour, cocoa, baking soda, baking powder salt and set aside.<br />Sift together the milk and the vinegar and set aside.<br />In a mixer bowl, beat the egg with the sugar for two minutes, add the oil and keep beating for another minute.<br />Add the dry ingredients and the milk alternately in 2 additions.<br />add the hot water and the vanilla extract beating until smooth and well blended. the batter is supposed to become liquid like.<br />Pour the batter into the pan and bake for 30 minutes or until a tooth pick inserted in the center come out dry.<br />Let the cake cool on wire racks, unmold onto racks, peel off the parchment and wet the cake with some liqueur.<br />Put the cool cake into the pan again.<br /><br /><span style="font-weight: bold;">White Chocolate Mousse</span><br />2 pack gelatin<br />1/4 cup milk<br />1/2 cup sugar<br />2 cups heavy cream<br />250 gr. white chocolate chopped<br />1 tsp. vanilla extract<br />2 cups heavy cream<br /><br />Mix the gelatin with the milk and stir until the gelatin dissolve completely, let stand for 3 minutes.<br /><br />In a heavy pot over low heat boil the heavy cream with the sugar and the vanilla extract add the gelatin and whisk continuously.<br />Remove from the heat add the chopped chocolate and mix until it completely melts.<br />Let it cool in the refrigerator, be sure to mix every half an hour to prevent chunks.<br />After the chocolate mixture becomes cold and seem like pudding whip the other heavy cream to medium peaks and fold it into the chocolate mixture.<br />Pour in the mousse over the cake base and refrigerate for six hours.<br /><br /><span style="font-weight: bold;">Ganache glaze:</span><br />125g semisweet chocolate, chopped<br />1/2 cup heavy cream<br />1/2 stick butter<br />2 tbsp light corn syrup<br /><br />Melt the chopped chocolate the heavy cream the butter and the corn syrup in a pot over medium heat, stir until melted and smooth.<br />let it cool for a few minutes and pour over the cold white mousse chocolate cake and return to the refrigerator until completely cold.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__rdo0TVdas8/SoODjtfvDbI/AAAAAAAAEiQ/l5pm6fVAW44/s1600-h/DSCN2734.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__rdo0TVdas8/SoODjtfvDbI/AAAAAAAAEiQ/l5pm6fVAW44/s400/DSCN2734.JPG" alt="" id="BLOGGER_PHOTO_ID_5369279830287125938" border="0" /></a><br /><strong style="color: rgb(255, 0, 0);"></strong> <span style="color: rgb(255, 0, 0);"></span> <span style="color: rgb(255, 0, 0);"></span><span style="color: rgb(255, 0, 0);"></span><span style="color: rgb(255, 0, 0);"></span> <span style="color: rgb(255, 0, 0);"></span><span style="color: rgb(255, 0, 0);"> </span> <strong style="color: rgb(255, 0, 0);"></strong> <span style="color: rgb(255, 0, 0);"></span>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com2tag:blogger.com,1999:blog-5621332905386283336.post-29717127679947761932009-08-08T09:46:00.005-04:002009-08-08T09:58:07.857-04:00Candied Fruit Biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__rdo0TVdas8/Sn2DZZeMUfI/AAAAAAAAEEM/gPjx2gYGv9A/s1600-h/2981576_105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/__rdo0TVdas8/Sn2DZZeMUfI/AAAAAAAAEEM/gPjx2gYGv9A/s400/2981576_105.JPG" alt="" id="BLOGGER_PHOTO_ID_5367590803252990450" border="0" /></a><br />This biscotti will always be my favorite, each time i change some ingredients and have a great new flavors, instead of candied fruit you can add nuts, cranberry or chocolate chips. great taste.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Candied Fruit Biscotti </span></span>- Adopted from all Recipes<br /><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:100%;">Ingredients:</span><br /></span></span><ul><li>1/2 cup butter</li><li> 2 cups white sugar</li><li> 1 1/2 teaspoons anise extract</li><li> 6 egg</li><li> 5 cups all-purpose flour</li><li> 1 tablespoon baking powder</li><li> 1/2 teaspoon salt</li><li> 1 1/3 cups diced mixed candied fruit<br /><br /><span style="font-weight: bold;">Directions:</span><br /><br /><span><br /></span><ol><li><span> In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour. </span></li><li><span> Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. Roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes. </span></li><li><span> Remove from the oven and let cool on the pans for about 5 minutes. Slice diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet and return to the oven for another 16 to 18 minutes, or until lightly toasted. Cool on racks and store in airtight containers. </span></li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__rdo0TVdas8/Sn2DVFeU1vI/AAAAAAAAEEE/GvV8Pq910nQ/s1600-h/2981576_104.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/__rdo0TVdas8/Sn2DVFeU1vI/AAAAAAAAEEE/GvV8Pq910nQ/s400/2981576_104.JPG" alt="" id="BLOGGER_PHOTO_ID_5367590729165362930" border="0" /></a></li></ul>Pontchhttp://www.blogger.com/profile/10676896949050711930noreply@blogger.com0