Matcha Green Tea Mousse

It's a green tea flavored creamy dessert.

Ingredients:

• 1 Tbsp gelatine powder
• 4 Tbsp water
• 2 egg yolks
• 1/2 cup sugar
• 1 cup milk
• 1 cup heavy cream
• 1 Tbsp matcha green tea powder
• 3 Tbsp warm water

Preparation:

Dissolve gelatine powder in 4 Tbsps of water and set aside. Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture. Dissolve green tea powder in 3 Tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water. Further, add whipped heavy cream in the mixture. Pour the mixture into cups or glasses and chill them in the refrigerator.

*Makes 4 servings

Green Tea Chocolate Balls

It's a simple recipe to make green tea flavored chocolate balls, using white chocolate. The sweetness of white chocolate is well-balanced by the bitterness of green tea powder.

Yield: Makes 12 balls

Ingredients:

• 1/2 lb white chocolate, finely chopped
• 2 tsp Matcha (green tea powder)
• 1 Tbsp milk
• 1/4 cup heavy cream
• matcha green tea powder for coating

Preparation:

1. Put finely chopped white chocolate in a medium bowl and set aside.
2. Put 2 tsp of green tea powder in a small bowl.
3. Pour warm milk over green tea powder and stir well. Set aside.
4. Pour heavy cream in a small pan and heat on medium heat.
5. Stop the heat before cream starts to boil and stir in the green tea and milk mixture.
6. Pour the cream mixture over white chocolate. Melt the chocolate, stirring well.
7. Cool the chocolate mixture for about one hour in the room temperature.
8. Scoop the chocolate into about 1 1/2 inch balls and place them on a sheet of aluminium foil.
9. Cool them in the refrigerator for about one hour, or until firm.
10. Round chocolate balls by hands and coat with green tea powder on a tray.
11. Cool green tea chocolate balls until firm.

Cream Puffs !!!

For the dough you will need :
1/2 cup of milk
1/2 cup of water
85 grams of unsalted butter
1 tsp sugar
1 cup all purpose flour
1/2 tsp salt
4 eggs

For the cream you will need :
1 cup heavy or whipping cream
2 tbp powder sugar
1/2 tbs vanilla extract

HOW TO MAKE IT :
1. put the water, the milk and the butter in a pan on medium heat and stir with a wooden spoon until the butter melts
2. mix all the dry ingredients together and slowly sprinkle them into the liquid mixture
3. keep stirring as the flour will be absorbing the liquids and making a nice shiny pastry
4. take off heat and keep stirring until the dough becomes lukewarm
5. one by one start adding the eggs. you must add the next egg only when the previous one has been absorbed.
6. put the dough in pastry bag and shape your puffs on a baking sheet

tip : keep the bag half inch over the paper and squeeze untill you have a nice round piece of dough aproximately 2 inches high

7. bake in 230 c for 10 minutes and then in 190 for another 15 minutes.


now while the puffs are being baked, lets use the time to make the chantilly cream

put all the cream ingredients in a bowl and start whipping untill it thickens and gets a nice smooth creamy consistency. it should take about 2 minutes only :)

when the puffs are ready , let them cool down a little bit and at their bottom make a hole where you ll squeeze in the cream through the pastry bag.

place on a nice big plate and sprinkle them with powdered sugar

bon appétit

Rice Ball with Fruit

YOU WILL NEED
150 grams of rice 600 ml fat free milk 1tea spoon honey 150 grams yoghurt 225 grams pineapple in cubes 1 pack of jelly powder ( abt 15 grams?) 300 grams exotic fruit juice some spearmint leaves

HOW TO DO IT
rinse off the rice, and put it in a pan with the milk. Boil slowly for about 20 minutes untill the rice is soft and the milk gets absorbed. Add the honey and let it cool. Mix up the yoghurt with the pineapple and add to the rice. Dissolve the jelly in 3 spoons boiled water and add to the rice. Stir all together well but gently. Rinse 4 round cups with cold water and separate the mixture in them evenly. Press gently on top to make it more solid and put in the fridge for about 1 hour.

To the liquid left from the rice add the juice and boil untill it thickens. Pur it over the rice balls and serve with fruits on the side and spearmint leaves.


TIP: to remove the rice from the bawls easier, before placing the rice in the bawl, you cal put some foil inside. this way when the time to remove the rice comes, you simply pull the edges of the foil up without damaging the shape of the rice

Makowiec

YOU WILL NEED :
Filling
1 lb. poppy seeds
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter
1 egg
1/4 cup honey
1/4 cup candied orange peel
1 teaspoon grated lemon rind
1/4 cup chopped walnuts
1/4 cup chopped almods
1/2 cup golden raisins
2 egg whites

Dough:
1 tablespoon instant yeast
1/4 cup warm water
5 cups all-purpose flour
3/4 cup butter
2 eggs
2 egg yolks
1/2 cup sour cream
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons grated lemon peel

Glaze:
1 cup powdered sugar
1 tablespoon lemon juice

HOW TO MAKE I T :

To prepare the filling: Put poppy seeds in a small saucepan. Cover with water and bring to a boil. Remove from heat and let stand until cool. Strain the poppy seeds through a fine strainer.

Combine the poppy seeds, walnuts, and almonds in a blender or food processor and grind.

Melt the butter in a skillet. Add the poppy seed mixture and sugar to the skiller and simmer over low heat for 10 to 15 minutes. Stir in the egg, honey, orange peel, lemon peel, and raisins. Whip the egg whites until stiff and then folk into the poppy seed mixture. Let cool.

To make the dough: Prime the yeast in the warm water. Cut the butter into the flour until the mixture resembles course crumbs. Mix in the salt, and sugar, then mix in the yeast, eggs, egg yolks, sour cream, vanilla extract, and lemon rind. Once the ingredients are mixed and can form a ball of dough, turn out onto a work surface and knead for 8-10 minutes (or use a stand mixer to knead for 5-8 minutes) until the dough is smooth and satiny.

To make the rolls: Divide the dough in two. Roll out each piece into a thin, roughly square shape.

Spread half of the filling onto each piece and then roll the dough up, sealing the seam and ends as tightly as you can.

Place each roll onto a baking sheet.

Cover with a damp towel or place the baking sheets into plastic garbage bags and set aside to rise for approximately 90 minutes.

Bake in an oven heated to 350 for 30-35 minutes, until the exterior is golden brown. Allow to cool for at least 15 minutes then glaze.

Chocolate Butter cookies

• WHAT YOU WILL NEED:
• 2 cups self-rising cake flour
• 2 tablespoons dutch process cocoa powder
• 1 cup + 2 tablespoons unsalted butter, softened
• 1/2 cup + 1 tablespoon sugar
• 3 ounces milk chocolate (optional)

(view the source here)

Instructions -
1. Preheat the oven to 325 degrees F. Sift together flour and cocoa powder in a large bowl. Set aside.
2. Cream the butter and sugar until pale. Mix in flour/cocoa until thoroughly combined.
3. Roll into 1″ (or slightly bigger) balls and place on un-greased cookie sheets 2″ apart.
4. Bake for 5 minutes. Turn the oven down to 300 degrees F and bake for another 10 minutes, or until cookies look set. The tops will still be a bit soft.
5. Remove form the oven and transfer to cooling racks immediately. Cool.

6. Melt chocolate over a double boiler. Drizzle over cookies.

OR:

Roasted Butternut Squash, Pears, and Cranberries

view the source here.

~8-10 side servings

• 2 tablespoons packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 pinches of kosher salt
• 4 cups butternut squash chunks (roughly 1″ cubes)
• 3 cups pear (bartlett) chunks (roughly 1″ cubes)
• 1/2 cup dried sweetened cranberries
• 2 tablespoons melted unsalted butter

Instructions -
1. Preheat oven to 350 degrees.
2. In a small bowl, stir together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
3. In a large bowl, toss together butternut squash, pears, and dried cranberries. Pour butter over it and sprinkle with sugar/spice mix. Toss until well distributed.

4. Spread into a 9×13 baking dish and bake for 30 minutes. Remove from oven and toss or stir. Return to the oven for another 15 minutes, or until the squash and pears are for tender. Check seasoning (I added a few more pinches of salt) and serve hot.

Make-Ahead
This dish can easily be made ahead of time, cooled, and stored in an air-tight container in the fridge. When you want to serve it, heat it up in a 375 degree oven for 15 to 20 minutes, or until hot.

Caramel Macchiato Cupcakes

Click to view the source

Caramel Macchiato Cupcakes
~about regular 16 cupcakes
Espresso/Coffee Cupcake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup strongly brewed coffee, cooled to warm
• 1/4 cup milk
• 1 tablespoon Kahlua
• 12 tablespoons unsalted butter, softened
• 1 1/3 cups sugar
• 6 large egg yolks
• 1 rounded teaspoon instant espresso

Meringue Icing

• 2 large egg white
• 2/3 cup sugar
• 3 tablespoons light corn syrup
• pinch of salt

Caramel Drizzle

• 1/4 cup sugar
• 1 1/2 tablespoon unsalted butter, cut into pieces
• 2 tablespoons heavy cream

Instructions -
1. Place rack in the middle of the oven and preheat to 350 degrees F.Place paper liners in muffin tin.
2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside.
3. Cream butter and sugar together in the stand mixer (with the paddle attachment) on medium speed, until light and fluffy, about 5 minutes. Beat yolks in one at a time.
4. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Scrape down the bowl and divide batter in half.
5. Leave half of batter as is. Stir instant espresso into the other half.

6. Drop batter into prepare cupcake liners by putting the espresso batter in as bottom half, and spooning the coffee (non-espresso) batter on top. (In picture: left is espresso batter, right is with coffee non-espresso batter on top)

7. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.

8. Meringue Icing
*Don’t make meringue until cupcakes have cooled.
Set up a double boiler. Whisk together meringue icing ingredients in the bowl of the stand mixer by hand. Put over double boiler and whisk as it warms to about 130 degrees F (sugar dissolved). Attach to mixer and use the whisk attachment on medium speed to whip until cooled, about 5 minutes. Drop onto cupcakes immediately. (Tip: Put something under the wire rack to catch drippings.)

9. Caramel Drizzle
*Making a small amount of caramel is a little more challenging because you have a smaller window of caramelized sugar to burnt. Make sure everything is ready by the stove before starting.
Spread sugar evenly across the bottom of a heavy bottomed saucepot and put over medium-high flame. Try not to touch the sugar but watch carefully as it melts. As soon as it is browning, you can start to stir. When it looks like all of it has browned lightly, remove the pot from heat and stir in butter. Be careful because it will bubble violently. Bring it back to the flame and stir for a few seconds until smooth. Remove from the heat again and add heavy cream, again careful of violent bubbling. Stir rapidly until smooth. Set aside and allow to cool to luke warm.
Drizzle over the cupcakes.

Important Notice

 For personal reasons the original  creator of this blog has granted me the administration of it. Till she is back in her duties i will try work on it and keep it as it was . Thank you for understanding. 

News for us:

1. Our toolbar. Check my blogs sidebar to install our toolbar for quick reference to our blog.
2. Static Pages. All the rest except the default page, as you might know are static. So the recipes there will be deleted and updated. Thats why please check us often.
3. Planning make our blog , available in mobiles. Preparing the tab, with the mobile preview of it . There you will be finding the recipes of all our tabs.
4. Do you wish share something Yummie? Its on plans too. Get to check us again and again.

Enjoy!

More pages have been added..

.. First food recipes are up! Check them out.

Caramel Filled Chocolate Cookies

YOU WILL NEED

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup unsweetened cocoa powder
• 1 cup chopped walnuts
• 1 tablespoon white sugar
• 48 chocolate-covered caramel candies

HOW TO MAKE IT

1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Hungarian Kifli

YOU WILL NEED

• 9 ounces cream cheese
• 1 cup butter
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 1/2 teaspoon baking powder
• 3 egg whites
• 8 ounces ground walnuts
• 1 cup white sugar
• 1/3 cup confectioners' sugar for decoration

HOW TO MAKE IT

1. In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
2. in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
3. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.

BANANA PUDDING SUGAR COOKIES

YOU WILL NEED

• 2/3 cup shortening
• 2/3 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (3.5 ounce) package instant banana pudding mix
• 2 1/2 cups all-purpose flour

HOW TO MAKE IT

1. In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
2. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
3. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

LauHilLau Cookies

YOU WILL NEED

• 1/2 cup butter or margarine, softened
• 3/4 cup brown sugar
• 1 1/8 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 banana
• 1/2 cup peanut butter
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups rolled oats
• 1 1/2 cups semisweet chocolate chips

HOW TO MAKE IT

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla, bananas and peanut butter. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto an unprepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

creme patisserie

YOU WILL NEED:

1. 250 ml milk
2. 250 ml milk cream
3. 80 grams sugar
4. one  vanilla bean
5. 1 egg
6. 3 egg yolks
7. 20 grams corn flour
8. a pinch of salt

HOW TO MAKE IT:

1. place the milk the creme and the vanilla bean into a pan on medium fire
2. whip in a bowl the egg the yolks the sugar and the salt
3. add gradually the flour and the corn flour and mix well 
4. add to the mixture the milk before it boils and stir very well
5. place back into the pan put again of the stove and keep stirring for 5 - 6 minutes
6. when ready, place a membrane on top to avoid a crust to be created and keep it out untill it reaches room temperature.. 

ready to use!!!

souffle au chocolat

YOU WILL NEED : 

1. 40grams unsalted butter
2. 3/4 cup thin sugar
3. creme patisserie
4. 3/4 cups unsweetened cocoa powder
5. 3 table spoons of cocoa or coffee liquer
6. 85 grams dark chocolate
7. 12 egg whites
8. 3 table spoons of sugar
9. sugar powder for sprinkling

HOW TO MAKE IT :

1. spread 8 souffle cups with butter and sprinkle them with the thin sugar
2. preheat ur over to 190 o C and put a wide pan itside n let it heat well
3. warm up the creme in a bowl whoch you keep over boiling water
4. whip the cocoa, the liquor and whe choco with the creme
5. whip the egg whites into a thick foam. while whipping add gradually the sugar
6. pur the half of that mixture into the creme to make it thinner,add the rest and stir with a  large spoon
7. divide equally the mixture in the forms and clean theirs edges with ur finger abt 2 cm in depth
8. place the forms into the pan thats inside the oven and bake for 15-18 minutes until they rise up.
9. serve emmediatelly with sprinkled sugar powder on top, or ice cream!!

choco muffins with mocha sause

YOU WILL NEED:

1. 55 grams of unsalted butter cut in cubes, and some extra for spreading
2. 55 grams of choco, in pieces
3. 2 eggs
4. 75 grams sugar powder
5. 75 grams flour
6. 25 grams cocoa powder

FOR THE MOCHA YOU WILL NEED:

1. 145grams of choco in pieces
2. 85 ml espresso
3. 145 ml milk cream

HOW TO MAKE IT :

1. Preheat your oven to 180 o C. 
2. spread some butter on a pan for muffins with 12 cups.
3. melt the choco with the butter
4. whip the eggs in a bowl along with the flour the sugar and the cocoa for one minute
5. add the melted choco and mix well
6. divide the mixture in the cups and bake for 15 minutes
7. take a pan , heat up the choco, the coffee and the 55 ml of the cream.
8. bring it to a boil on low fire n leave for about a  minute or two,until it thickens
9. remove from the stove but keep it warm
10. leave the muffins to cold for 5 minutes, and during that time whip the rest of the cream
11. add it in the muffins
12. pur over the mocha sause and sprinkle with some cocoa powder on top

TIP:

INSTEAD OF 12 SMALL MUFFINS YOU CAN MAKE A HUGE CAKE,ADJUSTING THE BAKING TIME TO 25 MINUTES!!

Dulce de leche (Creamy caramel spread)

YOU WILL NEED:

1. 3 litres milk
2. 1kg sugar
3. ¾ teaspoon bicarbonate of soda
4. 1 vanilla pod

HOW TO MAKE IT:

1. Place milk and sugar in a large saucepan and cook over a medium heat, stirring constantly with a wooden spoon, until sugar is completely dissolved.
2. Bring to the boil and stir in vanilla pod and bicarbonate, dissolved in some cold milk. Lower the heat and keep cooking, stirring from time to time at the beginning and constantly when mixture begins to thicken.
3. Test the stage of this sweet removing some of it with a spoon and pouring it onto a dish. Cool. It must be firm not flow over the dish when swirling it.
4. Remove from heat.  
5. Pour into a bowl, over a large saucepan with cold water, stirring continuously until it cools completely.

Store in glass jars inside the fridge. 

oat cookies with apple

a nice snack to start off your day along with the morning coffee :)

YOU WILL NEED :

1. 150 grams of cream
2. 75 grams brown sugar
3. 75 grams honey
4. 350 grams oat flakes
5. 1 tea spoon baking powder
6. 250 grams chopped apple
7. 1 tea spoon cinnamon
8. sugar powder for decor

HOW TO MAKE IT:

1. mix the cream the sugar and the honey
2. add the oat flakes the baking powder and the apple.
3. stir very well
4. distribute the mixture to small silicone forms and bake in pre heated oven for 15 minutes in 170 o C. 
5.  let them cool, take out n sprinkle with sugar powder 

Blackforest

Cherries....Chocolate...White cream....

yummmmm^^^^

YOU WILL NEED:

FOR THE BASE

1. 125grams sugar
2. 125 grams flour
3. 5 eggs
4. 30 grams cocoa

FOR THE SYROP

1. 150 grams sugar
2. 150 grams water
3. 125 grams rum

FOR THE FILLING

1. 600 grams cream
2. 60 grams sugar powder
3. 200 grams canned cherries
4. 50 grams rasberry jam
5. 100 grams rum
6. 150 grams dark chocolate -scratched

HOW TO MAKE IT :

1. beat the eggs with the sugar till they become fluffy
2. add the flour n the cocoa slowly into the beated eggs gently stiring with a spoon
3. put the mixture into a pan (20-25 cm diameter) after you have buttered it and sprinkled with flour
4. bake in pre heated oven for 20 minutes in 170 oC.
5. when its cold add on it the rum
6. take the cream and beat it with the sugar powder until it becomes tight
7. cut the base in three pieces
8. put the one part on a plate, wet it with a brush with the syrop and spread on it the jam
9. add 250 grams of the whipped cream and add the half of the cherries
10. add the second part of the base and repeat the proccess
11. add the third part on top, spread the rest of the whipped cream on top and sprinkle with the choco!

TIPS

1. before you use the cherries keep them for one hour in the 100gr rum. but thats optional.
2. make sure the cream is very very cold. will become firm n tight n smooth in no time!
3. you can add more cherries on top if you want.
4. DONT BE AFRAID TO EXPERIMENT. COOKING IS FUN!!!^^

SUBMARINE SWEET - GREEK RECIPE

Quite popular in Greece, but i havent seen it in other countries. So i though it is time to share. It is sweet, thight, and the way to eat it, other than add it to other sweet recipes, is by taking a table spoon of it, a glass of freezing water, and just put it in. yummie...especially in those hot, unbearably hot summer days!

YOU WILL NEED:

1. 125 grams of milk
2. 125 grams or cream
3. 500 grams sugar
4. 50 grams glycoze
5. 5-6 drops of mastic oil

HOW TO MAKE IT:

1. Add all the ingredients except the mastic oil into a pan, and put it to boil on low temperature. 
2. Stir from time to time untill it reaches 116oC. better provide urself with a cooking thermometer for that.
3. when done, take it out on a solid surface and let it get cool without mixing it. best temperature to reach is 35oC.
4. take it into the mixer bowl, add the mastic oil and mix gently until the cream becomes tight n soft.

TIPS

1. if you cannot find mascit oil, use any other. vanilla is perfect too!!

soft cookies!!!

THIS RECIPE IS ESPECIALLY DEDICATED TO MY ANCHAN :)

We all like cookies. With our morning coffee, with our afternoon tea or even while watching tv. And whats best that Soft Cookies??? Now you can make them yourself! Plus control their calories :P

YOU WILL NEED:

1.  100 grams brown sugar
2. 60 grams butter
3. 1 egg
4. 100 grams flour
5. 1 tea spoon baking powder
6. 1 pinch of salt
7. 1/2 tea spoon cinnamon
8. 100 grams chopped dark choco

HOW TO MAKE IT :

1. mix the butter with the sugar to make it fluffy. add the egg
2. add the flour, the baking powder, the salt and the cinnamon.
3. keep mixing and add the choco.
4. with the assistance of two spoons take little bit of the mixture and place it on a sheet of baking paper. remember to leave a space between them coz they will grow!
5. bake in preheated over in 190oC for 10-12 minutes

TIP:

IF YOU WANT THEM CRISPY BAKE FOR A LITTLE BIT MORE. BUT BE CAREFULL NOT TO BURN THEM!! AT THIS POINT EVEN 10 SECONDS MORE CAN DO THE DAMAGE

ENJOY!!

banana choco pizza!!

We all love pizza!! But who has ever eaten a sweet one?? If you are up to the task to make one yourself, here we are !!

YOU WILL NEED 

 FOR THE DOUGH:

1. 150 grams flour
2. 25 grams melted butter
3. 70 grams warm water
4. 7 grams beer yeast
5. 15 grams olive oil
6. one pinch salt
7. one pinch sugar

FOR THE FILLING:

1. 350 grams milk
2. 150 grams cream ( 35%)
3. 80 grams sugar
4. 1 egg
5. 3 egg yolks
6. 40 grams corn flour
7. 80 grams dark chocolate
8. 300 grams sliced bananas

HOW TO MAKE IT:

DOUGH: 

1. in a bowl take the yeast n some warm water along with the sugar n the salt. mix them well.
2. add the rest ingredients and start working the mixture with your hands. or a mixer for cakes or bread if you have.
3. when its ready, cover the bowl with a towel and put is some warm place for about half an hour until it gets double is size

FILLING:

1.  add the milk n the cream in a pan and put it on fire
2. mix the sugar with the corn flour and the eggs.
3. before the milk boils, take out the 1/3 of it and add it to the egg mixture. stir well
4. add that into the milk and keep stirring
5. when it becomes thick n starts to bubble take it off the fire
6. add the cut dark chocolate . dont forget :KEEP STIRRING
7. cover it with a membrane and put in the fridge to get cold
8. when its cold take it out n whip in to make it soft again

NOW THE FUN PART : HOW TO MAKE THE PIZZA!!!

1. take one of the plakes that come along with you r oven.
2. wash it well, dry it and spread some butter on it
3. put the dough in and spread in till the corners
4. add the cream leaving 1 cm uncovered from the edges
5. add the bananas
6. bake in the oven in 170oC for about 45 minutes

IMPORTANT TIPS NOT TO FORGET!!!!

1. do not add more flour into the recipe. it will not grow. it you keep working it with your hands and it keeps oin being sticky, just keep working it. or better, make you rman work it!! no matter what their hands are always stronger!!:)
2. dont forget that the covering with the membrane is very important. it will prevent your cream to get a crust while in the fridge.

hope you like it!!!! enjoy!!!!

oat flakes breakfast bars!!

YOU WILL NEED :

300 grams butter

150grams black liquid sugar

100 grams honey

700 grams oat flakes

100 grams hazelnuts (or any other of your choise )

1 tea spoon cynnamon

1 tea spoon baking powder

4 smashed bananas

HOW TO MAKE IT: 

1) Melt the butter, the sugar and the honey in your microwave

2) add the nuts, the cinnamon,the baking powder and the oats

3)stir well and start adding the bananas. Keep stirring!!

4) spead the mixture in a square bowl or pan. has to be aproximately 2 cm thick

5)bake in pre heated over in 170 o C for 20-25 minutes.

6) take it out of the over n let it cool

7) when ready take it out carefully and cut into bars

TIP

YOU CAN MELT SOME CHOCO IN YOUR MICROWAVE AND PUR IT OVER THE BARS

EXPERIMENT!!! ADD DIFFERENT KINDS OF FRUITS!!

YUUUUMMMMM

BON APETITE!!!

Marshmallows

YOU WILL NEED :

400 gr. of sugar

400 gr. of water

4 gelatine leaves

sugar powder

HOW TO MAKE IT :

1) Boil the water with the sugar for five minutes.

2) While boiling, put the gelatine in a bowl with some cold water. 4 tablespoons should be enough. stir to dissolve.

3) Add the gelatine into the boiling water, stir well and take out from fire.

4) Let the mixture cool down a little bit.

5) Take your mixer and start mixing very very well until it becomes a white tight foam. 

6)Take a square baking pan or whatever you find more suitable, apply on its bottom baking paper, spread some sugar powder and pur in the foam. It should be 1 to 2 cm thick.

7)Spread sugar powder on top  and leave it to cool outside the fridge overnight

8) Next morning it is ready to be cut in small boxes n sprinkled with some sugar powder again.

TIPS :

1. WHILE MIXING YOU CAN ADD SOME FOOD COLOR IN THE MIXTURE !!
2. INSTEAD OF PURING THE ENTIRE FOAM INTO ONE PLATE , PUT SOME BISCUIT FORMS ON THE BAKING PAPER AND PUR THE FOAM IN THEM. 
3. EVER HAD MARSHMALLOWS WITH CHOCOLATE BITES ??????? TRY IT!!!

Greetings!!

Hello!! This blog is made with lots of love for all those sweets lovers out there who just can't resist a sweet per day. Hope you will enjoy the recipes in here!!!