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the woops GRENADINE PIES AND COCONUT DEVIL'S FOOD CAKE

I saw these cupcakes to go around blogs, and I decided to participate in contests Melanie .

After some small research on blogs including American, I am inspired by Bakerella blog to make these pies woops.

The recipe she found on her blog was chocolate mais je voulais un truc girly, donc je n'est pas mis le cacao amer, j'ai ajouté de la noix de coco et de l'arôme grenadine à la place de la vanille.

Ingrédients:

-1+2/3 cup de farine.

-2/3 cup de cacao amer (remplacé par de la noix de coco).

-1+1/2 cuillères a café de bicarbonate de soude.

-1/2 cuillère a café de sel.

-4 cuillères a soupe de beurre.

-4 cuillères a soupe de graisse végétale (j'ai mis de l'huile but also Végétaline).

-1 cup brown sugar brown.

-1 egg.

-1 teaspoon vanilla (I used the pomegranate flavor ).

-1 cup of milk.

Preheat oven to 190 ° C.

Line a baking sheet with parchment paper.

In a bowl sift flour, baking soda, salt and cocoa (if you decide to make chocolate), add this mixture to the coconut.

In another bowl beat butter, oil and sugar at low speed. Then Increase speed and beat 3 minutes. Add egg and vanilla and grenadine like me and beat 2 minutes more.

Add half the flour mixture and half the milk and beat at low speed until everything is well incorporated. Put the remaining flour and milk, beat until smooth.

Using a tablespoon drop lots of dough on a plate. Bake for 10 minutes while monitoring the cooking, you can press it lightly to see if they are cooked.

Remove from oven and cool.

1c.à soup dough should be about 48 cakes 2Xtra Inches or 24 pies.

1c.à soup dough should be about 30 or 15 4pouces cakes pies.

For the filling: (I searched qque something fast and I thought it was)

-200 grams of marshmallow.

-10 to 15 tablespoons of sunflower oil.

mm Place in a bowl with oil and heat in microwave 30 seconds every stirring until smooth. Put in a freezer bag or pastry bag and fill the w.pies.

mm The adhesive pad so a little dip in the sides of w.pies of coconut or other nuts ...

I put some oil to soften it instead of water. Its looks like fluff.

Decorate as you wish, me I stayed the frosting so I made a little girly decor.

Wooden Fingerboards.com

CHOCOLATE & RED FRUIT CAKE PISTACHIO

Here is a cake I made for my guests, I made specifically for the great niece of my husband, she is a fan of chocolate, but not is not me would you! for the cake I was inspired by a recipe that comes from the book "Chocolate" published by Marabout, then I made a chocolate mousse with red berries. The presence of red fruit enhances the taste of chocolate and adds a touch of acidity that serves good husband. The result is surprising to again and again.

Ingredients for a 20cm pan.

For the cake / sponge:

-225gr sifted flour.

-1 teaspoon of baking soda.

-50g of unsweetened cocoa powder.

-125gr butter.

-250g brown sugar.

-3 eggs.

-250ml milk.

-1 tablespoon lemon juice.

For the mousse Chocolate:

-600ml of cream.

-300g chocolate pastry.

fruits red interior and decor.

Preheat oven to 180 ° C.

Sift flour, baking soda and cocoa over a bowl. Beat the butter and half the sugar. Stir in 1 egg at a time, then the remaining sugar. In a bowl, turn the milk by mixing it with lemon juice, then add it to the bowl with the flour, baking soda and cocoa. Mix until smooth.

Oil 20cm 3 molds, pour the same amount of dough. Bake 30 minutes in a preheated oven at 180 ° C. Let stand 10 minutes then unmold.

Meanwhile, prepare the foam (whipped cream) with chocolate. To do this, melt the chocolate in a bain marie or MO.

Climb the cream, gently fold the whipped cream to chocolate.

Arrange the first layer of sponge cake, place a circle dessert, pour a generous layer of chocolate whipped cream. Ajouter quelques fruits rouge (moi c'était du surgelée). Répéter l'opération encore 2 fois. Décorer selon vos envies.

Mettre au frais 1-2h et jusqu'au moment de dégustation.

Ps: désolé pour la qualité des photos, mais c'était en soirée la dégustation.

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SUPER SOFT CHEESECAKE

A cake very soft and well ventilated , easy to eat, his going alone with good coffee, I urge you especially since the recipe is easy to achieve. The recipe comes from the back of a packet of baking powder.

ingredients: a 28cm cake. cup = 250ml

-4 eggs.

-1 cup of milk.

-1 / 2 cup oil.

-1 +1 / 2 cup powdered sugar.

-3 cup of flour.

-1 packet of baking powder.

-1 packet of vanilla sugar.

-1 Cup pistachio powder, nuts or other.

Preheat oven to 180 ° C.

Beat egg, sugar, vanilla and powdered sugar for 15min (preparation must tripled in volume).

While continuing to mix, add to as and when the milk, oil, flour and baking powder.

Pour into buttered or silicone.

Sprinkle the cake with icing sugar.

Place in oven and bake 45-50min while monitoring the cooking. The first 15 minutes to avoid opening the oven door, not to make the cake fall.

Enjoy cold or warm with a drink at any time of day;)

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Jaydip Ghosh, Laboratory Faculty

SPECULOOS / APRICOT MACARONI AND

Here is another that comes cheesecake with a layer of caramelised biscuit, a layer of cheese and layer of apricot jelly.

Ingredients for a 26cm pan.

For the biscuit:

-250g gingerbread cookie crumbled.

-100g margarine or butter.

For the cream:

300gr-st-type cheese Moret.

-2 brick of cream or 400ml.

-4 tablespoons of flour.

-3 large eggs.

-200ml caster sugar (not gram).

For grout gel:

-400ml apricot coulis .

- 4gr agar .

Mix melted butter with biscuit mix, until its is smooth.

Put this mixture into springform pan and put pan in the fridge while preparing the cream.

Preheat oven to 180 ° C.

For the cream, mix the eggs and sugar until it doubles in volume.

Then add the cheese, cream and flour.

Homogeiniser everything and pour into pan.

In terms of cooking, the first 15 minute bake at 180 ° C. Then reduce temperature to 160 ° C and cook until the top of the cheesecake is golden. Once the cheesecake is golden brown, turn oven off and leave the cheesecake inside for 15 '.

Once the cheesecake has cooled, prepare the apricot jelly. Pour the sauce into a saucepan and heat, once hot, add the syrup and stir until boiling agar. Remove from heat and let cool slightly, then pour over cheeseC. and chill around 6h. Enjoy it.

Ps: When baking the cheesecake, and when cooled inside the oven to avoid opening the oven, it is possible that the cheesecake cracks, mine was.

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News: I think creating a new category to put your achievement from my recipes, so you can send me your photos has this email address: pastaciemo@gmail.com.

I also would put the recipes you want to share photos, so if you want to find a recipe and you do not have a blog sent me to the address above. I await your mail with impatience. ENJOY.

Chemehuevi Indian Tribe 1934

SPECULOOS Ratag ... HONEYMOON SITE

Seeing the buttons with his Mirliton cake macaroon , I told myself it'll go dark thy can be found THE recipe macaroon (I think its just not the recipe here but rather the knowledge !!!). I also bought some sheet silicone badge (see photo below). So the recipe is originally those of C. Felder proportion but slightly changed FOFIL (they These buttons are beautiful, went to visit him). When I went into the preparation was left to make macaroons with lemon curd lemon house, etc. ... but seeing the state of my cooking shells (shells cracked, some dishes ... hollow ...) well I is not made of lemon curd and I was filled with a biscuit dough.

Ingredients for 50aines small buttons.

-2 x 70gr of white eggs.

-200g almond.

-200g icing sugar.

-200g caster sugar.

-40gr water

Mix the almond powder and icing sugar for 10 minutes.

Sift all above a large bowl.

Put water and sugar in a saucepan and bring the syrup to 118 ° C.

Beat the egg whites with a pinch of salt (just the 70gr), average speed.

When the syrup reaches 110 ° C increase in maximum robot speed, then decrease speed when pouring the syrup (against the wall and mesh) to avoid splashing.

Up the mixer speed and mix until meringue is cool, add coloring if needed.

Add the 70 grams of egg white mixture to the dry loose (powder almond / sugar) and mix well, batter should be smooth and supple.

Add 3 times in the Italian meringue and buttons is an important gesture for the quality of buttons (I think that's what I did mess up ...) must make a "go return "to the surface of the dough pretty fast / strong, but not so much that the dough is not too liquid. We must get a ribbon when you lift a spatula.

Put the dough in a pastry bag and train your buttons on a plate covered with baking paper by sandwiching.

Tap the plate and let crust 30min.

Bake in hot oven: 150 ° C for 16min.

This leaves Silicones

Who Does Myamme Hair Weave

I was contacted a while ago by the site honeymoon to test their products and conduct further revenue, so a bit late here are photos of my package (very generous) :

is the story of this family:

Since 1920, at the foot of the Pyrenees, in a privileged setting of green hills, was born the story of a family passion for three generations. Yves Michaud, founder of the company was a passionate and inventive who devoted himself entirely to the rearing of bees and honey production. Always nourished this tradition beekeeping, beekeepers Michaud Family strives to produce honey rare and precious typed, and become a real proponent in the development of beekeeping in France. The combination of tradition, discipline and always innovative approach earned him his place today as a leader on this market and strong reputation as an expert capable of making honey, complex product, a product- enjoy full fulfilling all the expectations of consumers. You can give them a visit here by .

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FOUR-QUARTER PURE FRUIT SALAD

Hello everyone, so here's a recipe for pound cake was put aside because it is really delicious, the recipe comes from my copinaute cuisine Email , check out his site it is awesome and full of delicious recipes. I transcribed the recipe as is is because I did not edit.

Ingredients: for a cake pan 25cm long.

-250 grams of butter.

-250 grams of flour.

-250 grams of sugar.

-4 large eggs.

-1 packet of vanilla sugar.

-1 packet of baking powder.

-1 pinch of salt.

Preheat oven to 180 ° C.

Melt the butter in a saucepan or microwave.

Beat the eggs with a pinch of salt, sugar and vanilla sugar.

Work the mixture until it turns white and doubled in volume (about 5min).

Subsequently added baking powder and sifted flour. Then the melted butter.

Pour into a buttered pan (I've used a silicone mold).

Let stand 10min. Dip the handle of a spoon into cold water and incise the cake on 2cm deep to prevent it dent the cooking.

Bake for 50min at 180 ° C. Monitor the cooking by putting the cake, the blade should come out dry and clean.

Let stand 10 minutes before turning out.

is a cake to do and redo by adding flavorings ... miammm. Please email . See you soon.

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BUTTER PRETTY PRETTY

While surfing the net I found these photos, I find her rather cute, pretty ... and I think that needs no introduction and fruit salad in the same way, say, not bad:)

source: Bakers Royal

Myamee Where Does She Get Her Hair Done?

TRUFFLE

Ingredients:

-200ml of cream.

-400g cooking chocolate.

-40g of butter.

-to coat truffles cocoa bitter, coconut, crushed almonds ...

Break the chocolate into pieces, heat the cream to a boil and pour over chocolate. homogeiniser everything.

Add butter and mix.

Cool and refrigerate in a box with a lid until the chocolate hardens.

Using a small spoon, take small pieces of chocolate, roll in the palm of the hand to give them a nice shape, then coated them in the topping of your choice.

Enjoy whenever you want, there is no time to eat it too too good, simple but good:) See you soon.