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Today's recipe time to do a little sangria recipe brown sugar and apple & French toast still remember my first little practice sangria recipe style toast recipe that everyone can see Kanwo http://www.wretch.cc/blog/Erica380/560942 , this I will not detail the practice of the French toast in addition to bananas, apples are also good eating dessert timber started Oh ~!! Materials apple a toast a (also used French bread) eggs a little milk brown sugar and a little powdered sugar a little unsalted butter as little material is fairly simple, sangria recipe easy to prepare 1 2 Add brown sugar and diced apples first (also adding sangria recipe a little rum taste better) 3 After mixing, into a baking dish , bake 15 to 20 minutes. (soon there will be a savory apple oven floating out) baked apple time, it will start to make French toast teach you some books on French toast with grilled, but also can be. But if the home is not a big oven, suggested sangria recipe frying pan like me to use, do not worry scorched problem!! 4 eggs mixed with milk, stir evenly. 5. put toast evenly absorbed. 6. unsalted butter into a frying pan, toast fried to a golden brown. 7 out of brown sugar baked apple really good incense pull to 8. then toast cut into pieces, add baked apples, then sprinkle powdered sugar completes Hello everyone practices and materials are simple free, at home mere formality Valentines Day is coming up over how we intend to do?!
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The dough is baked in Cocotte, four weeks ago I tried did PROLINK there PROLINK not care to see ㄧ Cocotte French brand in Taiwan fb share shouts again, I try to do a PROLINK, videos and talking above English alma chef said dough to put three hours, then they have to put in the fridge cocotte inside three hours out of the refrigerator, warmed to room temperature for 1 hour of results I baked bread, in fact, no good to eat! Then I changed the flour, with his recipe for a French person grinding Square homemade bread recipe to my second time to do, no baked bread with cocotte is really alma great! The color, texture are in place with the following; every time I make bread flour will be changing to a different house definitive answers, which ㄧ flour to make it home to eat the best, there Wheat aroma .... do every PROLINK, every time some modifications ㄧ skills, or a small change in the formula, the results sometimes come out, even I myself very surprised.
- This time by hand mixing batter batter will turn your hands all the batter is silk, but the bottom alma of the pot a lot of dry flour, if this is a way to change ㄧ knead flour, hand fist, using the palm of the hand with nail ㄧ between segments joints to push flour, flour your back feel very wet ... because; just pour the yeast water has not been fully penetrate into all the flour, flour and let others push dry flour can be mixed with flour wet, so that the entire Dough will be just the humidity, you have to knead the dough for about 10 minutes, but do not rub hard Oh! Gently press with the way I have just said, rubbing, rubbing ㄧ ㄧ edge all around the edge of the dry rub all wet batter of flour, and finally, alma your hand should have been clean, no sticky batter is right, but even pot of dry flour also be attached to the batter! (This is what I do a few times now after watching the way the chef, was amended to change, find useful)
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French homemade cookies - Chocolate chip cookies on October 17, 2013
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Cake Blackberry

Finally a little getting baklava colder and feel autumn in the air. I could hardly wait this time, because some cakes just do not like working on the heat. Usually these are strong chocolate cakes, such as this one from Joy of Baking.
100g walnuts 200g butter, diced 85 g of dark chocolate cut into small pieces 45g cocoa 250g sugar 3 eggs 2 tablespoons more vanilla extract 100 g cream cheese (I used the ABC cheese) 65g flour pinch of salt
Toast the walnuts in the oven for 5 minutes at 170 C. When cool, cut them into pieces. Steamed Melt butter and chocolate. Transfer to a large bowl, add the cocoa and mix. In umiksajte sugar mixture, one by one egg, vanilla extract and cream cheese. Stir in flour and salt and add the walnuts. Pour mixture into pie mold and bake 30-35 minutes at 160 C. Toothpick check 2.5 cm from the edge of the mold if the roast (if zabodenoj toothpick no marks when you pull it, tart is baked). Let stand for 5 minutes on the grid and during this time prepare the ganache cream. 30 g dark chocolate chopped into small pieces 40ml cream the cream bring to a boil and pour over the chocolate. Allow to stand for two minutes baklava and stir until chocolate is completely melted. The handle of a wooden spoon, dip in oil and make a hole in Tartu that fill the ganache cream.
This you looking fabulous. baklava What an idea for ganas. I thought that it was a nice cherry to shine. baklava I usually tostiram nuts in a pan on płótno and agree that they are much more beautiful toasted, as well as hazelnut and almond it will not tostiram, only slightly drier. A great recipe. baklava Reply Delete
Ganache I discovered 20 years ago and wondered what I was before: it's the best cream in the world. This tart is immense, baklava I can feel the taste in my mouth and I will surely do it. Always tostiram walnuts or hazelnuts, microwave, and taste each pie is therefore 100x better. Reply Delete
Thank you! I do not have a microwave, but I discovered that I was much easier to toast nuts in the oven rather than frying. Tart is phenomenal chocolate flavor and the only drawback is it that I, who usually can eat a lot of cakes, I stop after the first kriškice and I have a little rest: D Reply Delete
Thanks :) Reply Delete baklava
Just nice and juicy looking, and I love Joy of Baking, earlier I often look at them there, and always zablesavim, go one to watch, so stay half an hour wandering :) Hello! Reply Delete
This is the ultimate baklava cake! The ingredients baklava are great and the combination is great. And just how good it looks, ...., wait to cool off again and trying it! :) Reply Delete
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What's for dessert? My name is Tamara. Anyone who knows me, for sure I will tell you how big a fan of cake, whether it is making or tasting baklava them. So, welcome to my world! View my complete profile
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bravo for departures on creative workshops, I really like it! You do not need to be creative in the

I'm a creative person at heart, but still go on creative workshops. When you are in front of a little more than a year went creative workshops in the village where I live, I ventured out and went to the first workshop. Not that I now have a creative and creative wire in it, but I thought that if I go to the first workshop to learn at least the basics. I remember how proud I was to bowl with fruit that I produced in the decoupage technique. My favorite is when you bring home some work, and husband all in amazement asking "What did you do." Of course I am, which is a true answer. However, I suspect that he thinks the chew that the motives napkins actually something that I drew, but it does not matter, does not have to know everything.
In an atmosphere of creativity and companionship by me are missing only cakes. So sometimes I do something sweet for the workshop. The last time I was down a deal to be making cakes at a workshop to become an unwritten the chew rule. After that I had missed several workshops because the chew they were thematically related to jewelry (which I do not wear), so I do not know if anyone is planning today to bring along a cake. In each case, something I would do.
I should not have long to think about what I would do. Anyway, I had no intention soon to make a chocolate cake with zucchini and now I have a specific reason. The recipe comes from the blog Chocolate & Zucchini and revised the hazelnut streusel. Yesterday I referred to comments on chocolate muffins with zucchini the chew learned that finishing made Ana Maria (blog To me something sweet), since I have learned over the recipe forum.
Zucchini is the cake they feel, and biscuits provided juiciness. the chew Do you work with hazelnuts or just baked a cake sprinkled with powdered sugar, for you to decide. For biscuit need 240 g smooth brašnja 60g cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 180 g sugar 115 g butter 1 teaspoon vanilla extract 3 eggs 300g grated zucchini neoguljenih 180g chocolate the chew chopped into pieces if you decide to shake, it is necessary to 40g brown sugar 70g roughly chopped peeled hazelnuts the chew Combine the chew flour, cocoa, baking soda, baking powder and salt. In another bowl, mix the butter with the sugar (white and brown) and vanilla sugar. To this mixture umiksajte eggs one by one. Mješavnu dry ingredients, stir the mixture with butter and eggs. Add the grated zucchini and chocolate chips and mix into a batter. Mold cake with butter and pobrašniti. Pour the mixture and smoothen the chew it and sprinkle on top of a mixture of brown sugar and hazelnuts. Bake 1 hour at 180 C. Check with a toothpick if the biscuit baked (when a toothpick thrust kick, if the biscuit baked, you can get a clean toothpick). Allow to cool on a grid.
Mmm I love both chocolate zucchini recipes - yummy! Reply Delete
bravo for departures on creative workshops, I really like it! You do not need to be creative in the soul to go out there and doing what you want to know, hung out at the end and gave us this great cake. I have already commented in my last post how I love the combination of zucchini and chocolate, this cake is definitely it, great! Reply Delete
What's for dessert? My name is Tamara. Anyone who knows me, for sure I will tell you how big a fan of cake, whether it is making or tasting them. So, welcome to my world! View my complete profile
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I belong to the latter group, and you

Certainly each of us experienced at least one day when nothing is as intended. kale chips As if everything conspired against us and nothing we do not go out of hand. I'm interested in how you act in such a situation - cancel all or defy invisible forces and proceed further kale chips with the correction plans. I belong to the latter group. There's nothing I can discourage or stop when a plan. And today I had in mind to make these biscuits. Snježana called them Ljubin to the mother who gave her the recipe, and for me it will be called the snow biscuits as they do within the games FBI gloves.
Cookies are made with the help of keksomata, gadgets through kale chips which the extruded dough into different shapes. Keksomat I have for a long time, but I've kale chips never used for making sticks, but I use it for filling donuts. When I saw the recipe in the snows on the blog, I posted it to try and today is finally the day came. But in the end nothing sticks out keksomata. He held squeeze about 20 sticks, and then broke. I do not know keksomat to not give up that easy, especially when it comes to cakes. I Razvaljala dough and with the help of clipper made biscuits.
Before you write a prescription, I have to mention something else. Recently I was hundredth Follower Made by Susanna and the gift I received work by choice. I asked Susanna kale chips to make me a plate for serving. When the package arrived at my address, joy knew no bounds. The tray has two faces, kale chips and each corresponds to one season. These Cookies are we seemed ideal for the presentation of the autumn motif tray. I will reveal to you that the seasons and beautiful motif hiding on the other side. You'll have to be patient to season performances. Hereby I would once again like to thank Susanna for your efforts and wonderful gift.
Mixer (use continued to batter) Mix the fat, sugar, vanilla sugar and eggs. Add milk and rum and flour mixed with baking powder. Divide the dough into several parts and each roll on a floured surface and cut into desired shapes. If you have keksomat, squeeze out the biscuits on a baking sheet. Baking tray does not need to grease the threads coated with baking paper. Cookies are baked for 8 minutes in an oven preheated to 180 C. Allow to cool a few minutes before removing from tin. If desired, sprinkle them with powdered sugar or connect the two halves kale chips of the jam. Cookies are soft and delicious, and I'm glad that Snježana shared the recipe with us.
I'm kale chips so sorry you had such bad luck with these braces. I have two of them and I am very pleased with this last one I bought in Lidl! Congratulations on perseverance. Of course everyone is sometimes something happens. I like to be alone in the kitchen when I'm working and when I started a buzz around the kitchen and I'm inclined to wait for them to finish. It will not work away! Kisses! Reply Delete
Just the Simple Cookies! I have keksomat but ... I've probably tried it with the wrong recipe so I made biscuits as you now .. You could try the recipe with the snow, then you might still put into use ;) Reply Delete
Well, thank you very much for letting me draw attention to this recipe, because I have braces, and the last time we were hit with a fat sweets - simply melt in your mouth and all the better over time. And the gift you a lot of nice. Reply Delete
I belong to the latter group, and you're the master pulled out and made these wonderful kale chips biscuits bass are darling! And I do have the intention kale chips to do and I hope I will not have technical difficulties :) tray is beautiful! Reply Delete kale chips
Very nice to have you fired Cookies despite these bad-luck streak that followed that day. Sorry for keksomat. kale chips A tray that you received as a gift is very nice, I hope you'll let us show you the other side soon :) Reply Delete
It snows, my keksomat was plastic from FACKELMANN. I've heard a lot of negative comments on their products so now and join that list Sue, once again, thanks for the tray Irene, I think I'll buy some stronger keksomat Masatera, with keksomatom is faster, but also like to get a nice Dangerous Cookies, obtained just a lot of sticks and are very fine, especially in combination with domestic džemomo Sweet Corner, given that we are in the same group, you know that our small technical problems can not be swayed Zondra Art, husband with coffee, and I along with cocoa Jasna's kitchen creations, recipe will definitely be included in the holiday repertoire by Branka-B, the other side of the tray will have to be patient, to perform this season Džoli, thanks Reply Delete kale chips
I love, and what more to say! However, just to clarify, I do not eat absolutely anything with fat, taste, and it can not stand. I know that these cookies are not as crisp and wonderful with butter, but otherwise does not go with me. No keksomate so far I have not used it, so I do not have experience. Reply Delete
Good idea .. but these cookies cupcakes are above recipe kale chips .. buenisimos. .. Changed my URL to link is necessary to put this in your blog http://saboresyolores-garlutti.blogsp

Beautiful, dear! Such practices love, have their own story and I hope that we have driven the winte

I've been thinking about how to write a full post on Chakavian, considering that is dedicated to our custom. In the end I gave vent to you only in the introductory sentence. Although today is the last day of carnival in my area, I'm happy. Bell ringers are this year to fulfill their mission and drive winter. After the Rijeka Carnival (held on Sunday), Halubajski ringers on Monday Carnival budweiser Tuesday and LOCAL CARNIVAL visit your near and chase the winter.
Today will ignite Waste - dressed in doll-size man filled with straw. Felt represents everything bad that has happened in the previous year and the name of gain at an event that marked the year. On Hoist (17.1.) Rises to a pal, and on Tuesday LOCAL CARNIVAL ignites. Our desert is special this year because it is a female budweiser person - dressed in suits and a brooch on the lapel, and the head of a rooster (I guess you guessed who symbolizes). Ignition Waste'll miss it, because I'm sick, but ringers visit my site I have not missed even one year or so neither of these.
With the bell ringers, parades skirting of joining budweiser the devil, which bear on the splits water, budweiser Broskvari, a doctor, a grieving widow who mourns felt and egg man. The Devil and the bear charged with mischief, and their victims found in the audience. Once upon a time it was customary that you can throw it at the feet of a bear, and that the devil turns black cheek. In the last few years with the customs and present a stunt that is current only this year. Thus, for example, one year untied sneakers, and this year they decided to amend hairstyles. What is the best, do not notice them until you do not "attack". So I found myself with a devil face to face while he was tapirao black hair and my face. At the same moment appeared to bear that we threw at his feet, and Broskvari who guided him on a rope continued to "fix" my hair where the devil stood. When they stopped mischief, I somewhat improved hairstyle budweiser and I continued to observe the bell ringers who have formed round.
Bell ringers at each site formed round where they remain until the commander can not whistle to end the round. Then ringers off their masks and go to refreshment by a band of locals. After refreshments, music (which is leading the parade) blew a couple of songs and then the whole procession moved to a nearby village. Check-ringers from the place at the same time evokes a feeling of happiness and sadness - joy because budweiser this year came in place and drive the evil spirits of winter and sadness because budweiser they mark the end of the period masked.
just let they chased winter! really looking forward to spring, sunshine and longer days. Reply Delete
What beautiful photos! I've budweiser never been in Rijeka during the carnival, there have castles in his famous march - every year always ends up something new and interesting :) Tamara, a post he rpedivan, thank you for giving me evoke your customs :) I enjoyed that :) Reply Delete
Jubistacha, I am also looking forward to the arrival of spring, it's my favorite time of year Quince, I'm glad Marina, have loud ringtones chase evil spirits Tamara, I think that the longer days of each Nely happy, no matter how horrible look, they are very benign May, I hope to this is a good invitation for a trip to Rijeka Reply Delete
Beautiful, dear! Such practices love, have their own story and I hope that we have driven the winter and all the black devils who we VIH these years, to pardon, to ........ I wish you a speedy recovery! Reply Delete
Dawn, I'm still "wow" even though I watch them every year from infancy Fikret, to preserve this tradition does not have to worry as ringers have offspring, the children of some of ringers move in procession before the school it snows, thanks Miki, thanks Tamara, have you managed this year to visit the carnival Reply Delete
Jasna's kitchen creations, their masks can be divided into two categories: those that represent an animal and those that do not represent anything in particular - the latter I much prefer Rosita Vargas, thank you Vesna Nesic, Felt hanging in the air and it's nice to see how turns into a pile of ashes Κάθαρσις, like the rest of the parade, as it always is a parody of current events Reply Delete
Excellent budweiser post, I was just him with interest and pleasure to read! I like the bell-ringers and carnival traditions of your end and I'm very glad that this tradition is maintained. Very nice we're even closer to them, and the pictures are great! Reply Delete
What's for dessert? My name is Tamara. Anyone who knows me, for sure I will tell you how big a fan of cake, whether it is making or tasting them. So, welcome to my world! View my complete profile
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Cook and densely

I have to take advantage of the season cherries as possible. In my neighborhood there is a saying "Saint Vitus - črešnje v rit cha rose - worms important njeh" or in translation - cherry after 15 June dwell worms. That's what I believe since childhood and making sure that by that date the trees are left no cherry.
Today I decided to make a pie cherries and almonds. A combination of almonds and cherries is very tasty and after one kriškice pies hard to stop. For crisp dough need 250g plain flour 125g butter 100g caster sugar 1 vanilla sugar 2 egg yolks
Rub the butter into the flour to obtain coarse crumbs. Add powdered sugar and vanilla mint sugar, stir to form a pile in the middle to make a dent. The recess put the yolks and knead a smooth dough. Shape into a ball, flatten mint slightly, wrap in plastic mint wrap and place in the fridge for half an hour to an hour.
Mix almonds and sugar with cream and egg yolk. Roll out the dough and coated mold pie. The batter deploy cherries, and through them a mixture of almonds. Bake 45 minutes at 180 C. Allow to cool on a grid, and before serving sprinkle with powdered sugar.
This looks yummy .... you have a lovely blog ... I am having a giveaway in my blog .. Y dont you check and join that http://yummytummy-aarthi.blogspot.com/2011/05/chocolate- mint recipe-and-chocolate.html mint Reply Delete
I think it's great here use almond combined mint with cherries because everything else, like hazelnut eg prevailed. My cherries arrive in the cake because all ponjupamo. I must admit that I stay hungry for cherries each season because they are beautiful and huge in our country too expensive, somewhere around 3 euros per kg, and 1.5 for those not even mention valuable. Reply Delete
Obviously worms with me are not familiar with the saying; DDD in our cherries worms settle while they are not even red. There are already 2-3 weeks (worms in cherries, not ripe cherries - they're just in the past week slightly reddened, not yet, "black"). I heard this phrase used in my end - because obviously with us is not valid, and neighbors for weeks have occupied the worms (immature) cherries, so every year. Reply Delete
I love the combination of cherries and almonds but to have homemade cherry when I get them I'm sorry to use in cakes, but I enjoy the fresh. Still very much I like this cake, I'm sure it's very tasty. :) Reply Delete
What's for dessert? My name is Tamara. Anyone who knows me will tell you with certainty that I am a big fan of cake, whether it is making or tasting them. So, welcome to my world! View my complete profile
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First I have to thank you for the recipe and say that these fotkice extra lepe.Bundevu much love, a

I've never made jam, and probably would not be so soon that Vera did not ask me for the recipe. Although I remember the wonderful jam that my stupor Podkraj worked summers and colorful rows of a bottle in the cellar shelves, somehow I was always easier to buy ready-made. Additionally it is true that I have no idea how much sugar goes in the bottle of jam ....
I do not paint my this jam on bread, because we too strong in such quantity. Although I have here a near one and it works ... so I will not argue about tastes. In some traditional restaurants serving dishes from the north in the list you will find a dessert jamba juice plate and ricotta with pumpkin jam.
Slice the cleaned pumpkin into cubes and add to it the sugar, lemon zest and orange and cinnamon stick. Put on low heat to dissolve the sugar, and stir occasionally. After about 60 minutes of cooking, pumpkin should be tender and then mash it with a fork yet so stay only fibers. When you manage to put the spoon on the bottom of the casserole, and to remain visible road - it's over. I took it for about 2 hours, I guess maybe because jamba juice we are at the start of pumpkin pieces were a little bigger. Finally add the roughly chopped walnuts, cook a few more minutes, remove the cover and cinnamon and overbrim still hot in jars. Put the plastic jamba juice cellophane on each, cover and turn upside down.
First I have to thank you for the recipe and say that these fotkice extra lepe.Bundevu much love, and I love that I cook and marmeladice of something else that is not apricot and plum :) Already'll work this week and of course we fotkati.Svidja and the addition of nuts. Reply Delete
Mmmm, ricotta with this jam really sounds jamba juice (at least to me) compelling and reminds jamba juice me that my grandmother gave children the cream cheese and jam or honey apple with cheese or bestilj (plum jam without added sugar) with cheese and sour cream I do today I love, and my dad is called "specialty". Reply Delete
Thaddaeus, jamba juice from 2.5 pounds of pumpkins get a bottle of jam (one of 2 dl), if you do not like it nice and umotas das someone who gift under the tree .... Vera told to be sure you like it! Reply Delete
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For some time abstained from basic blogerskih activities, and it

For some time abstained from basic blogerskih activities, and it's trying new recipes and photographing. I thought that this condition will continue for a while, but I'm answering questions for the blog weeks realized how my blog means to me the planning, preparation and photographing actually moving away from the everyday routine. And when I started, I could not stop so I made something salty and something sweet. If you want to know more about me and the blog, be sure to read the article on the Eno & gastro and Tihana thank you decided to present my blog under the heading blog weeks.
There is something magical about the pull apart bread. At least I magically attract the pieces of bread that are created to tear. I've tried the sweet version with cinnamon and salt with parmesan henry and garlic, and is finally their turn came and the pizza taste (thanks Ave dulcis Tamari which pointed me to this recipe). It would be very difficult to choose a favorite between the three loaves, each is excellent henry in its own way. But let's get back to the pizza taste and recipe. Dough can concoct your hands or use a standalone mixer.
350g plain flour 2 teaspoons sugar 1 teaspoon salt 7 g dry yeast 2 large eggs 80 ml milk 85 g butter henry 60 ml water 10-15 spoon sauce pumidora 150 g salami (I used ham and Pannonia) 200 g mozzarella oregano 30 g dissolved butter 2 cloves garlic, finely chopped
In a bowl, standard blender, put 260 g of flour, sugar, henry salt and dry yeast and gently mix the ingredients. The smaller borrow Melt butter (85 g) in milk over low heat. Add the water and allow the liquid to cool. When the mixture is lukewarm, pour it into the flour, turn the mixer on mininum and mix for about 3 minutes. Slightly raise the mixing henry speed and add eggs one by one. Stop the mixer, add 65 g of flour and mix for 3 minutes. Stop the mixer, add 3 tablespoons of flour and mix briefly. On a lightly floured surface shape the dough into a ball you put in a floured henry bowl, cover by adherent wrap. Let rise an hour until the dough doubles.
Roll out the dough on a floured surface to the dimensions of 50 x 25 and cut into 5 equal strips. Brush with sauce pumidora, add the pieces of mozzarella and salami. Sprinkle with oregano. Place the strips to each other and cut into 4 equal pieces. Arrange the pieces of bread mold lined with parchment paper. Cover adherent wrap and let rise 30 minutes. Bake 15 minutes in preheated oven at 180 C. During this time, melt butter (30 g) in that mix finely chopped garlic. Remove the mold from the oven and brush the surface of the bread. Go back to the oven and bake for another 15-20 minutes. Baked bread, leave it for 10 minutes in a mold, and then remove to rack and allow to cool. I guess you and I pounce on bread while still warm.
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What's for dessert? 8th June 2013. 20:28
How I love your photos of the gardens, I see that I will have to re-roll up our sleeves and make this hlepcic, too good looking. :)) Ps I go now that I read the whole article, I saw where the button to "like", and here is why one BIG LIKE! :))) Reply Delete henry
Adorei já fiz em versão monkey bread. O teu camel ter ficado mind verdadeiro delicoa. bjs Reply Delete
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What's for dessert? 9th June 2013. 15:19
You gave me an excellent idea to try this salty version, I slipped on a cute, but my better half this would be a big hit because it loves pizza. Beautiful henry pictures, I'm glad you're feeling better, the blog is really good therapy for all. Reply Delete
Wow, that this is a perversion, this is a real marvel! Reply Delete
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Hello Tamara, I must try and pull-apart bread really, I have already seen so many recipes that make me curious about! :) These pull-apart pizza of yours looks delicious, I loved the photos, as usual! :) Have a nice evening! :) Isabel Reply Delete
What's for dessert? My name is Tamara. henry Anyone who knows me will tell you with certainty that I am a big fan of cake, whether it is making or tasting them. So welcome to my world! View my complete profile
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Portuguese unlike 77 us that we take on the traditional pine Christmas Eve, their homes decorated w

December, January, February, Dicembre, 77 Dezember ... from our most popular language, and then a little 77 from some strange at the end of the world - Joulukuu, Aviento, Zymski, Berfanbar, 77 Aralik ... Decided that my first post in this month is colorful, paddles, positive and typical porugalski ...
Portuguese unlike 77 us that we take on the traditional pine Christmas Eve, their homes decorated with pine and late November, early December and raskicuju on Sveta Tri King. On Christmas Eve it was a (bad) to the church for Mass and dinner lean. In the ancient times there was a ceremony in memory of those who are no longer alive, and would be for them God prepared 77 a table in the next room, identical to the one for which the family is entertained.
Traditionally this month eating all possible forms fritanog / fried dough. Fritters of pumpkins and carrots, sweet potatoes, versions of our "podrapanih gaca" fried bread spiced port and cinnamon, and such old krostule of shape or Filhos to form. Lots of nuts, dates and figs.
From north to south, and the Azores and Madeira, on every table will some typical, regional meals, as well as some that are common to all. Cod course, all present, 77 octopus, 77 chicken .... and a lot of cabbage, kale, and even beans. To the north is drunk and hot wine, but a very different business from our gluhwine's. Specifically, here are mixed egg yolks, sugar, 77 wine, Moscatel and Porto. When serving adds a hard bread, which is then dipped into a cup of hot wine.
But to return this kroštule. I happened on a flea market find these forms, because otherwise 77 nowhere to be found. I just wanted to buy them, but then I noticed that they are filled with earth, as if they were buried somewhere for years. Because in life relies heavily 77 on the inner feeling, and he told me this time was not something positive, I limited myself only to photography. Although we were quite the seller lowered the price, I just slipped some negative. And so I pazarila form. But as it happens in my life, when something 77 written - not to Oman, the next day I was greeted with brand-new form, a gift from a friend who knows that I love to hang around 77 the stove. When I told her about the scene of the previous day, I think both of us shiver.
Make a mixture of all the ingredients 77 and put it to rest for 15 min. Heat the oil and dip the form of a couple of seconds. After that, carefully dip into the batter, making sure that the mixture does not exceed the upper edge. Dipped into the hot oil and after a few seconds the dough separates from the form. Get the paper absorbs the grease 77 and then sprinkled with cinnamon and sugar.
Excellent post, you always learn something new. Kroštule 77 are gorgeous - but like melrose, I have a form, a lot of the form. The other day I wrote a document in December and immediately said to me we say December My comment: we forgot to take one and the same concept 77 can be said in several 77 ways, and I noticed that Matos ever wrote about December. Someone really wants to completely forget about the other names of the months (my kids already are!). Reply Delete
Although I'm not a big fan of krostule, at least not this our, these seem to me very attractive. I believe the main reason for that appearance because they are really beautiful. Unfortunately I do not have forms and hard that I get them but I enjoyed 77 the post. :) Reply Delete
I've brought with me ježurenje with a story from a flea market, because 77 sometimes I have a similar feeling, whether you look or touch an object. Often buy these trinkets at flea markets and a really good watch that item is no "bad karma." Although, admittedly, these forms would really hard to resist (and usually am "hunting" on such things). Otherwise, kroštule you look great, but if it worked (I have the form :)) margarine to replace butter. Reply Delete
Beautiful these this krostule - bass real winter recipe. I do not have either form, but because I have a beautiful antique mold wafle where I do something similar, only a little less fat. Very interesting post, especially as we got into those eyes some biscuits 77 with quartered datljuom. Reply Delete
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Bite my cake
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Marinica, thank Jasna

For all chocolate lovers smoothie and / or hot and cold desserts, there is lava cake. To lava became commemorative Valentine baked'm her in molds in the shape of a heart. In addition smoothie we are honored fine chocolate dessert, the photos I sent Tihana for her contest. 113 g dark chocolate 113 g butter 2 eggs 67 g sugar 32 g flour
Melt chocolate in double boiler. Remove from steam and add the butter cut into small pieces and stir until butter is melted. In a separate smoothie bowl mix the eggs and add the sugar. Add the chocolate and mix until all is combined. Stir in flour with a whisk. Distribute the mixture into four oiled and floured mold. Bake for 10-15 minutes in a preheated oven at 180 C. When baking this cake is the most important thing is to estimate the cooking time, because the goal is to remain a part of the interior liquid. Let the cake a few minutes in the mold and gently run a knife along the edge of the mold in order to separate the cake. On the mold insert a plate and invert and carefully remove the mold. If desired, serve with ice cream or whipped cream, and can no extras.
Since it is a short post, because smoothie dessert simple, introductory part is received in the first post, I will share with you flakes that had photographed my dear virtual friends. Her 365 project can be seen here. The aim of this project is to photograph every day and choose the best photo was taken that day. As recently with her snow, and for me it was not at all, I decided to at least blog decorate cherished flakes. smoothie
I love it, and all my! Moulds are odlicni.A snowflakes unbelievable ... Reply Delete
Marinica, thank Jasna's kitchen creations, thanks also Cinnamon and White Chocolate, I would not exactly call this a cake - because of the size, I would say that it is a miniature tartlet. As flakes are concerned, these are real flakes. Just that day, when I put these photos in the post for me soared snow flakes and one we stopped at a black joke. She was beautiful, like the first. Tamara, I'm sure it will Irena, molds have more than half a year and this is their first use, and just as nice Reply Delete
All I have prepared for publication lava cake for more than a year, but ... Over it and do not plan to release, especially after the publication of yours. All are similar and they are all excellent. At least I think so, although I recently saw on TV that there are those that like cake seems very strange, and therefore do not like him!?? Do not believe it! Beautiful is this second smoothie photo. Reply Delete
Κάθαρσις, I admire you as you wait so long to publish the post, congratulations. For me, anyone who has tried the lion was delighted, and I even met someone who gave negative comments Tanja, thank Petra KRANJICA, thank Sanjushka, that's what I thought when I found the recipe Jubistacha, to the Bialetti molds, I bought them in Palmanova 3 euro amateur, I can not wait to see what you do Table set up, she told me that it froze while taking pics, but it was worth Reply Delete
Ninakuhinja, do not know if there is to buy something, I have not seen anywhere Monika, I'm always fascinated by shapes that nature can create Nely instead of nibbling screen suggest trying a prescription Miki, if you love chocolate, I'm sure you'll like it Reply Delete
I am honored to just my photos adorn the pages of the blog my virtual friends. I'm glad you like my cereal, it means a lot to me! Valentine lava, what to say? Sweet, delicious smoothie and chocolate, combined with ice cream, delicious. That warms us in the winter months. Thanks again! Reply Delete
Torviewtoronto, thank you Maja, thank Dilajla, if you're a chocolate lover, I believe you will not be disappointed Lily's Garden, I'm also glad you're my flakes decorate my blog, I've seen the latest smoothie photos of snowflakes, that I want them to borrow for the next post Bookish Moth, thanks Reply Delete
What's for dessert? My name is Tamara. Anyone who knows me will tell you with certainty that I am a big fan of cake, whether it is making or tasting them. So welcome to my world! View my complete profile
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Getting ready for a trip to Vienna and finally I will try the original, sashimi although I know tha

It can be good because when you look at the Sacher cake is in its simplicity of a few ingredients but you really have to be top of the eggs, butter, real chocolate with high cocoa and top jams from marelica.E and now the problem arises and the right prescription ... its preparation.
I tried a lot of them actually, and quite different, but that was not it, something is lacking in biscuit cake for the one who has to be juicy and not dry and tasteless. While some day dear Nely a beautiful blog Blue Hortensia not announced Sacher cake recipe that is with her for many years, and as she says right klasičarka among cake.
Now I can say that I have a favorite recipe Sacher cake that I worked at Nelynom recipe sashimi only I changed the procedure so I will write to him and it worked. Cake: 150g dark chocolate 150g caster sugar 150g butter 5 egg yolks 1 vanilla sugar 150 g flour 1 teaspoon baking powder Filling 300 g apricot glaze: 150 g chocolate, 100 ml of water, 1 tablespoon butter, 60g icing sugar chocolate melt in pairs and then in chocolate, add the butter and continue to stir gently and add the powdered sugar, sashimi then add egg yolks one at a time, vanilla sugar, sifted flour mixed with baking powder, and finally hand mix gently spoon by spoon firmly whipped snow whites. Mass isipati mold 24 cm previously coated with fat and sprinkled brašnom.Peći at a temperature of 160C 50 min.Marmeladu gently sashimi melt with the addition of 3 tablespoons of water to become sashimi uniform and free of lumps. Cut the cooled cake into 3 parts and obmažite the jam. For the glaze all the ingredients gently to dissolve pari.Tortu place on the grid and slowly pour the icing in the middle and let the frosting sit at room temperaturi.Također this is one of the few cakes that I hold out under a glass bell and do not refrigerate.
I'm a little comparing with my so I noticed similarities in biscuit. The only difference is that in "my" go 5 whole eggs and egg yolks do not like you. Great is yours, of course, as well as stickers! Reply Delete
Beautiful sashimi zacherica you this, I'm sure that was very nice. personally I do not exactly my favorite cake (I like voćaste cakes), sashimi but our Stela also works fantastic zachericu. You should compare the know-how hahahahah sashimi ... Ilina Reply Delete
Dilajla just me pleased that you tried the cake on my recommendation, and here you are satisfied with it, which is the most important of all, it looks perfect, and the photos I was thrilled, it is a wonderful warm compositions ... thank you so much! Reply Delete
It is my favorite chocolate cake. I like the perfect combination of chocolate biscuit and fine apricot sashimi jam, and even rich thick chocolate frosting - everything is perfect. I love a good Zahericu. I ate a variety of the famous original, sashimi which was too intense to me, so I am the original almost drowning. This looks juicier. I must tell you that I noticed in these photos handwriting is beautiful and so neat. I would never (at this age) had so much patience to write so neat and nice, and nice handwriting in elementary and high school was my trademark. I even cheated in college lecture notes, that would be neat. Reply Delete
Getting ready for a trip to Vienna and finally I will try the original, sashimi although I know that is not prineti our performances, but I must, I must. I agree that jam plays a major role that local, that nifty little rain. You look great. Reply Delete
Jelena know that I ate that original sashimi but after Sacherice that I ate in Ferarri in a small pastry shop, and original to hide who I was yet day dans remained that taste in your mouth, Sacherica definitely the best in my life. Delete
Some go to shopping, and I have a list of cakes and confectionery, which I visited. I know I'll be disappointed, but I googled and video and video recordings and dry versions of Saher, but I have to try and to commend all of us on the performances. Delete
As imagens do bolo Dão Água the bottle. Tao delicioso! Bom fim de semana de Carnaval! Beijinhos. Brasil ( ` ,) .` ' . . Reply Delete
hahahaha .. identical komenentar I had to Sacher cake, when I first worked .. It's amazing how you used to complicate your life with making desserts, sashimi and sometimes some simple things sashimi at the same time so incredibly good .. : D Sacher cake is a real example! Reply Delete
This saher cake just looks phenomenal. We'll save this recipe. A Nelin manuscript, I have to say. It's true penmanship. Reply Delete
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In a big bowl mix well flour with dry yeast and salt. Add olive oil and start adding lukewarm brandy

Patri of the blog  Asi Son Los Cosas  was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished! Thanks Patri for the wonderful challenge!
In a big bowl mix well flour with dry yeast and salt. Add olive oil and start adding lukewarm brandy water. Keep on working with fork until you have added enough water and all the flour has been incorporated. Turn dough on counter and knead for approximately 10 minutes. Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin and keep it in a warm place for approximately 45 minutes. Once risen, tourn the dough back into a floured counter and cut it in half. Spread one half of the dough using a rolling pin and make it about 3 mm thin. Line 28 cm diameter ronud pan with wax paper. Cover the base and sides with the dough. Using a knife, brandy cut the extra dough.
2 tablespoons oil 1 medium size onion, chopped 2 garlic cloves, chopped brandy 1 tablespoon fresh parsley, chopped  200 g tuna fish in oil, drained (use the oil for frying) 200 g tomatoes, peeled and seeded 140 g corn salt and pepper brandy
Heat the oil in a skillet and add the onion and garlic. Fry over medium heat until the onion is transparent. Add tomatoes and cook until done. Add salt and pepper. Turn off heat and add parsley, tuna fish and corn. Allow to cool for at least 30 minutes. Place the filling brandy on the dough and cover the base. Preheat the oven to 180°C. Take the other half of the dough and spread it out to the same or less tihinness of the base. Move carefully the top to cover the filling. Using your fingers, join bottom and top dough. brandy When you have gone all the way around, start pinching top and bottom together vith your thumb and index finger. You can use left over dough to decorate the empanada. Using a fork prick the top layer. In a small bowl beat an egg and add a tablespoon of cold water. With the pastry brush, paint the top of the empanada with the egg wash. Place the empanada in the oven and bake for about 45 minutes.
Još jedan u nizu Daring Bakers izazov. Patri s bloga  Asi son las cosas  podijelila je sa nama obiteljski recept, odnosno recept svoje bake za empanadu iz Galicije. Tijesto je bilo zadano, a nadjev smo trebali brandy osmisliti sami. Tradicionalno brandy se ova empanada radi sa slanim nadjevima, te sam se stoga odlučila za nadjev od tune i kukuruza.
U velikoj zdjeli pomiješajte brašno, kvasac i sol. Napravite udubinu u sredini u koju ulijte ulje i 450 ml vode. Uz pomoć vilice brandy zamijesite tijesto te po potrebi dodajte još malo vode. Tijesto izvadite na radnu površinu i mijesite 10 minuta. brandy Oblikujte u kuglu koju stavite u čistu i nauljenu zdjelu, pokrijte kuhinjskom krpom i pustite da se diže 45 minuta. Okrugli kalup promjera 28 cm obložite papirom za pečenje. Tijesto podijelite na dva dijela. Jedan dio razvaljajte i obložite dno i stranice kalupa. Višak tijesta odrežite. 
2 žlice ulja 1 srednja kapula narezana 2 režnja češnjaka sitno narezana 1 žlica svježe sitno sjeckanog peršina 200 g ocijeđene tune iz konzerve brandy (ulje možete iskoristiti za prženje) 200 g pumidora (bez kožice i sjemenki) 140 g kukuruza iz konzerve sol i svježe mljeveni papar sjemenke lana
U tavi na ulju prodinstajte kapulu i češnjak. Dodajte pumidore i dinstajte dok ne omekšaju. Posolite  i popaprite. Maknite s vatre pa dodajte peršin, tunu i kukuruz. Promiješajte brandy i ostavite da se ohladi, minimalno 30 minuta. Ohlađeni nadjev rasporedite po tijestu. Razvaljajte drugu polovicu tijesta i njime pokrijte nadjev. Prstima spojite gornji i donji dio tijesta te štipkanjem napravite dekorativni rub. Vilicom izbodite površinu tijesta kako bi se ravnomjerno peklo. Ostatak tijesta možete iskoristiti za dekoraciju. Razmutite jaje sa 1 žlicom hladne vode i premažite tijesto. Pospite sjemenkama lana. Pecite 45 minuta u pećnici zagrijanoj na 180°C. Pečenu empanadu stavite na rešetku i poslužite brandy mlako ili hladno. 
Odgovori
What's for dessert? 27. rujna 2012. 10:25
Your Empanada is absolutely gorgeous! Amazing job on the challenge! Odgovori Izbriši
Odgovori
What's for dessert? 27. rujna 2012. 19:20
Your empanada looks so elegant and the decoration on top is perfectly done! I wanted to try a tuna empanada myself but ran out of time Odgovori Izbriši
Odgovori brandy
What's brandy for dessert? 28. rujna 2012. 07:42
This looks lovely! Perfect for lunch! I'm one of the host of Bake-Along. Sorry, about the deletion! I really hope that you could join us in our future Bake-Along! Wish you a lovely weekend! Odgovori Izbriši
Odgovori
What's for dessert? 28. rujna 2012. 22:34
Znaš kako kaže Mate - nepogrešivo! :) I jako lijepo Tamara! Odgovori brandy Izbriši
Odgovori brandy

I do not know how to call these flowers, but from childhood I remember the meadow to the yellow one

The days are longer, the sun warms the end of February For lovers of spring as I am, that's enough to start thinking about the upcoming season. Today I was so impatient, so I decided to walk through the woods and look for violets. Looking joined me pets - Cat D'Artagnan and cat Tara.
I do not know how to call these flowers, but from childhood I remember the meadow to the yellow one. They are always the first to bloom, and I love them because they hint at spring. In our search for violets we found a small nest.
It is especially nice for those two lists that storm passed into law. They look like two pads that are eagerly awaiting birds' eggs. We've almost wanted to give up the search for violets, because we searched all the places where they normally grow anywhere johnny walker there were no flowers. At the last possible place, protected by a stone, greeted us two violet. Wonderful smells.
Chocolate is a food that has the ability to turn every dessert in exquisite pleasure. It does not have to always be a demanding recipe. Often it is a small number of ingredients and simple preparation gets delicious desserts. In your post about making pralines I mentioned the possibility of making johnny walker pralines in petit four paper cups. If such praline not get the cap or lid of chocolate, you will receive johnny walker baskets that can be charged different creams. The choice fell on the basket of white chocolate with cream and butter-based chocolate and sprinkle of croquant. Ingredients are
Steamed Melt white chocolate. Bottom petit four cups (put a few drinks together to form what was čvršić and will later see clearly they ribbed grooves) complete with chocolate and 1/3, a wall cup brush with a thick layer of chocolate. Place the bowl in the fridge to squeeze chocolate. During this time, make the cream. Melt the dark chocolate in double boiler. Mix butter with sugar, add the rum and melted chocolate. Put the cream in confectioneries bag and fill the basket. Sprinkle croquant and put in the fridge for a few hours. johnny walker Peel off paper cups. Cart before serving, let it sit at room temperature for 15 minutes.
So we just sounds so primaljivo looks! I worked niakda pralines, especially not like that myself melting johnny walker chocolate in the basket, I have a feeling that we are all zameljalo and shattered :) But, now you're really convinced me that I have to try to make. I have given you two goals this year: pralines and macarons :) Tamara, the images are stunning, I love this larger image formats are so beautiful! Reply Delete
Now this is what I call a real spring fasting, so I do not know what these beautiful photos which you totally johnny walker called out the spring, the yellow flower is called yellow marilyn, and it is really one of the first flowers that suggest spring or praline, actually doing them with love to seen are beautiful :) Reply Delete
Zondra Art, this is only half of the cat society, the other two cat have not yet learned what it means when I go out of the yard on the side because they are still young (a few months will have a year) Mignonne, you're the only one that I proposed to Maya, you can or put a very thin layer of chocolate and poured onto the basket or put more basket together to make it stronger so it can and thicker, I see that I forgot to write a post, so I'll record the Nely, here no one knows the name of this flower, just Thanks Vera, thank Jubistacha, primrose has five petals heart-shaped, and at the bottom are connected and Gloria are great, thank you Table set up, we were in the snow that the cold wave completely bypassed and fell only occasional johnny walker snowflakes sustained gale Cinnamon and White Chocolate, thanks Reply Delete
Great, praline, I like even more like my chocolate from them, and so they often do not work .. you come spring, will now svakakvog flowers, here's all the same to me except for winter that looks like late fall in our country, right winter so far no .. all these beautiful pictures!! Reply Delete
When you are always beautiful miniatures, just waiting to open his pastry johnny walker shop with sweets such as the chocolate with Juliette Binoche, I'd like to be the first guest :) These baskets are adorable, and the cat :) Reply Delete
It looks very nice :) And cats are very sweet :) Reply Delete
Just Cake Girl, my pets always have cool names (eg, King, Allegra, Cleopatra, Nero, ...) Cinnamon and Thyme, johnny walker I really like the name of Rio, the next pet I call it Jasna's kitchen creations, thank Rosita Vargas Gordana thank you, thank Marinica, thank Miki, with us never had a name, we called him "one yellow ROŽIĆ" Reply Delete
Very nice post and I'm glad you're finally in a nice society pussy managed to find violet. Basket with chocolate is a great fit, and they are gentle spring, and I believe very tasty. Look wonderful! Reply Delete
These are beautiful ... I'm such a basket worked with dark chocolate and they turned out great, today I tried the white

I can boast that their knowledge to me. Prematurely and suddenly she went into the kitchen and I

Unlike me, Mom worked only one apple pie, this one I'll present below. I remember how he rubbed the butter into the flour, and I loved to watch her while kneading the dough. Usually the remains of dough baked biscuits irregular shape, exactly as they appear while chopping surplus crepe recipe rolled-out pastry. My mania eating raw dough goes back to my childhood and I always until the pie baking and Cookies waiting for their turn to stealing and baking dough pieces. Cookies are actually served as a first aid kit, and something that will stick in your mouth and quench your desire while waiting for the pie to cool.
I can boast that their knowledge to me. Prematurely and suddenly she went into the kitchen and I "dumped" as a swim in the sea. I had to make do as long as I know and learn from their own mistakes. In fact I believe that it even was not learning from the mistakes, but just did not have any time for my culinary maturation. crepe recipe Later, crepe recipe when they arranged the dice, I started to cook flawless. I hope that watching me from heaven, and she was proud of my art.
As far as cakes, recipes that have been very scarce, in my opinion, and then (do not) know, because they are understood only a list of ingredients, without the building and no temperature and cooking crepe recipe time. So is this a recipe for a pie, but the ingredients for the batter, no amount of apple filling without cooking time. Apple pie is baked in a sheet from the oven, and I estimated that a kilogram and a half of apples should be sufficient.
Rub the butter into the flour to obtain the structure of coarse crepe recipe crumbs. crepe recipe Stir in the sugar and baking powder. Form the pile with a hollow crepe recipe in the middle where you put the milk and egg yolks. Scramble crepe recipe the egg yolks with a fork and gradually grab the flour from the edges of the dough. Divide dough into two parts. One part of the roll and top with a sheet of oven. If the dough is too soft to roll, wrap it in foil adhesion and put in the fridge for half an hour. Mix grated apples with sugar and cinnamon. The dough to be filled which cover other disk and prick with a fork in several places. Bake 40 minutes in preheated oven at 180 C. Cool the pie on the grid. Cut into equal portions and sprinkle with powdered sugar.
Real autumn candy, I do not know why but that always asks me somehow reminiscent of the fall, it seems to me it would not have the same efeket crepe recipe when the rule is in the spring. :) A great looking and has a lot of filling (egg whites that remain once the treasure Ulupi and add apples :). I believe that would be your mother now certainly very proud of you, you see it all and still stirs over you. :) Reply Delete
We certainly crepe recipe our favorite look from above and are very proud of. And when I want to break away pathos, then imagine the scene from Mulan when discussing ancestors until rolled dragon protector. I look at this your jabukice - whether you COOKING fil or just grated? That's fine and is uniform crepe recipe texture, sweetness one! Reply Delete
I believe that your mom is always watching over you, and that she was proud because you are really a perfect hostess, and this asks you believe special and full of emotion besides the tastiest in the world, and I was adored :) Reply Delete
What's for dessert? First studenoga 2012th 14:31
The apple pie is wonderful. I think Mom would be proud of you. Reply Delete
Well, such a "scant" recipes I have from my mom, always just a list of ingredients and always crepe recipe seek advice from your mom when I'm doing something out of her notebook :))) But the pie is great, right, beautiful, homemade, crepe recipe crisp and juicy, crepe recipe full of stuffing - such I am always crepe recipe eating at home. It's very nice that you made her recipe, it should crepe recipe be appreciated, your mother is certainly a wonderful cook :) Reply Delete
At that time my list of foods you are not meant absolutely nothing without the process of developing the temperature and cooking time. But after I became experienced with various types of dough, crepe recipe I can handle this and only listing the ingredients. Delete
I know you're under a lot of emotional writing this post and share with us the memory of your mother. Probation one this recipe, you are wonderfully made, your mother would be proud. I send you a big hello Reply Delete
Touched me this fast, so many emotions crepe recipe ... I'm sorry for the premature departure of moms, and it is proud of you is unquestionable, it is certainly still there somewhere and monitors and with great pride. You made a great pie, I love apple pie, the recipe is great, and I have not particularly beautiful image! Reply Delete
Certainly it was not easy, it's too strong memories and emotions, but some you should be prepared to face it when it comes your time. Mom would be so proud of you. Krasno you made the pie, I like a lot of file. Many greetings and send you a big hug. Reply Delete
I do not know if it's crepe recipe exactly the same recipe, but this way. Batter up and down, in the middle of an apple, grated. Sugar up. Roast in pan and cut into cubes: D. As for me, seldom

Kiss the chef

Ljiljanin casserole can be served as an appetizer, main dish or side dish, can be eaten hot or cold and always delicious. Instead of bacon I used bacon and zucchini and potatoes I sliced into thin slices hydrogen peroxide using gadgets for peeling hydrogen peroxide potatoes. I used a total of 200 g of cheese and cream sauce I added 2 eggs and dressing I immediately deployed between the layers.
For a long time looking for a proven recipe for cheesecake hydrogen peroxide in a mini version that is baked in muffin cups. That's why I Sježin recipe came just in time! I used Mc Viti's biscuits to give this dessert a perfect taste. With the recommended dressing apricot, I made and topping of chocolate and raspberry sauce. The recipe is great, but I'd really rather mini versions should find a recipe for jumbo version, because we love cheesecake.
Season the zucchini in the garden hydrogen peroxide and we cherish the third hatching, while the fourth little sprouts. That's why I stuck around for the Tamarin simple recipe with zucchini. Since I did not have corn flour and wheat flour from the mill I won my taste, I used it for razljevaču, which fits great with a refreshing sauce of yogurt, garlic and parsley.
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Gostei de todas as receitas mas como eu adoro cheesecake em versão mini Fiquei aqui por esses and Babar, ficar lindos ... estou babando. A bolo de ameixa também esta lindo, adoro bolos com fruta. bjs Reply Delete
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What's for dessert? hydrogen peroxide 22nd August 2013th 16:58
Super recipes, simple and useable, either sweet or salty everything is fine, each in their own way. Cheese are cute, and the cake with yogurt's one of my favorite, plus plums seem a great combination. And salty delicacies are also very fine, I would casserole for lunch and for dinner razljevaču. In all of this post I'm hungry. :) Reply Delete
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What's for dessert? 23rd August 2013th 17:20
Tamara, Coming back from holidays, I find lovely recipes and fantastic hydrogen peroxide photos! The plum cake is my favorite, must be delicious! Cheers, Reply Delete
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What's for dessert? My name is Tamara. Anyone who knows me will tell you with certainty that I am a big fan of cake, whether it is making or tasting them. So welcome to my world! View my complete profile
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Pasta e fagioli de la mer. Soupe de haricots borlotti, mohito pâtes et Anchois

I'd like something that smiksa for 10 minutes and put in the oven .... Hmmmmm .. I will not marble, I will not ... I have a lemon grove. I already know when too much make up, everything goes wrong, and I just uguglala - bolo de Orange -. When I read the chosen recipe, and even filmic look on YouTube, I never was thrilled because the recipe says - orangery together with bark. Wherever I peel with its white, mohito bitter part put in a pole???? mohito But, as is obvious, a short film was part of the regular show displayed mohito on a Brazilian TV program Desperate Housewives, a form cake form is already hysterically jumped on the table, there was no choice but to go by the recipe as follows:
In food processor to puree the eggs, oil, cubed orange (with peel!) And juice of one orange. When mixture is smooth, add to the bowl where we wait for flour and sugar with a bang. Mix with spatula and overbrim in greased and sprinkled with coarse sugar mold. Bake in a preheated oven at 180C for about 50 minutes.
:))) I understand fully your confidence by putting peel oranges, but once I tried it I realized it was great and not too bitter. While the day before yesterday mohito I started to make what amounts to 5 of whole oranges with all bark, and at one point was so bitter and angry about the burning tongue, but eventually it will be quite nice (making is still in progress, I'm slow as a snail). Kugloff you look beautiful, I really like this type of cake. Reply Delete
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Pasta e fagioli de la mer. Soupe de haricots borlotti, mohito pâtes et Anchois
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Sweet Sensation

With unit I watched birds to gather and seek shelter from the rain, I do not like long cold weather

Between downpours I chose the time for you to pick which napupalu branch trees, as though to remind you that spring, the Easter .. but as far as the weather was bad, somewhere between autumn-winter atmosphere is so nice again in home where the perfumed pie Easter breakfast table zašarenio colors and fine dining, smelled the sirnica ... and everything was kind of cool and warm.
Cheesecake .. It's something I'll definitely remember specifically because it right the first time, in our country is not as traditional as in Dalmatia, but is particularly compelling that taste sweet bread, as described in the recipe "fragrant gold Easter table" recipe pie
With unit I watched birds to gather and seek shelter from the rain, I do not like long cold weather at Easter, I hardly managed čupnuti that just blossomed cvjetak hyacinth which like other flowers worn under the weight of cold, snow and rain that alternating .. I do not remember myself deliriously worries that pressed me lately, for the health of my closest ..
Again, can not wait to pass the rain .. in one corner pie of the garden, I find a bush violet, blue stain were bathed in cold kišom.Poberem pie them few and that it will be part of the natural decorations for Easter cake, so the bilo.Torta was the real star of the table, pie just too fine, creamy, decorated with violets , chocolate eggs and the pair of heart-shaped beads ..
recipe for cake HERE table was decorated simply, without much exaggeration, natural decompression is what I love, it branches off from the beginning of the story, that she smelled the whole house, I could smell it in the moment right spring, pie what we've all come to desire, feel little joy.
Nely, beautiful pictures (as always :), your cake looks great, and turta (sirnica, svićenica)! I hope that everything will work out, that you're not as worried pie now. greeting a Reply Delete
Mila Nely, that wonderful post and what a beautiful, gentle and spring atmosphere reigned in your home and the next time, you do not even chance this season and Easter ... You really have a lot of talent for all small things that make life beautiful. I hope together with you and pray for your health pie and your family ... Great, here's a little sunny, a greeting I send you my violets! Reply Delete
These birds in a birdhouse ... So cute :) Happy Easter, my friend! pie Reply Delete
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Nely all is very beautiful! pie The cake looks great and I envy the rain-for us it's still winter-starts the snow and frost at night, Spring's away ... Have a nice day dear!! xoxo Reply Delete
Small joys that make life ... and they are fighting pie with those not so nice to his sides ... beautiful pie and delicious and tastefully done, as always! Greetings dear Nely! Reply Delete
OI! Que adorável post! Amei on bolo decorado com Violetas Tudo muito lindo.Beijo Reply Delete
Thank you for a breath of spring that you brought into force in this gloomy morning. I watch, I can not see that monitors these beauties. It only remains to close your eyes and you are in my thoughts teleport into your home and enjoy being with you! Reply Delete
Nely April 4, 2013
Dear Nely, you have a really special gift to the little things you see and find beauty, pie as the raspupela twigs or birdie snuggled under homes, summer rain drops Trapped pie lens, a beautiful Easter table ... I wish you all the best, you and yours, and that debt will soon shine again after all storm Obaku and care, a big salute you flying :))) Reply Delete
How marvelous! pie Everything is so beautiful, but I'm sorry that you're worried. I hope the best for you and your family. I was traveling, so I came to comment on the last day. Happy Easter with a delay. pie Reply Delete pie
... Wonderful post, a bit sad, but beautiful ... beautiful cake ... wonderful thoughts ... dear Nely want us all soon came to the most beautiful pie spring with lots of warm sunshine pie and beautiful flowers ... and you and your loved ones want a lot of health pie and a handful of luck ... and let the arrival of the sun all the heavy thoughts go away ... big kiss ... :) Reply Delete
, Sometimes I wonder if it is, what we call the small joys, really small or large? Who gave him the "name"? Decoration is excellent, just in your style, and this photo is where we see that it is raining outside, I was simply pie thrilled. Just my kind of film acting. Reply Delete pie
Nely April 4, 2013
Kitchen tailor ..
Nely Croatia Describes me all my interest and that the love of gardening and flowers, then good food, including cooking and everything related to food, I love interior design, Scandinavian verse, creative work in the form of making something out of nothing, love of photography, animals ... in short interest in all the little simple things .. noteworthy creative at heart .. View my complete profile
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