Milk And Honey For Insomnia?

Almond Shortbread

Auguroni a tutte le donne che leggono questo blog!

Diciamo che non amo le feste commerciali, ma questo è un giorno speciale, grazie al quale almeno una volta all'anno ricordo la mia fortuna di essere donna.

Vi omaggio con questa torta che è sicuramente un classico della pasticceria, soprattutto casalinga. E’ la semplice e buona torta mimosa.
Ho apportato delle piccole modifiche alla ricetta orginale, ma non è niente di chissà quanto innovativo. La trovo semplicemente una variante golosa. L’ho fatta per il mio compleanno e gli amici sono rimasti entusiasti. Così come spero, lo saranno i vostri.
C’è un piccolo trucco: the sponge of my mother. You will be surprised, she does it with baking powder for cakes, unusual ingredient for this basis that does not need to "inflate". Still, it's better than mine.

Ingredients 250 g sugar 230 g
flour

8 eggs 1 teaspoon baking powder
1 teaspoon of vanilla extract 500 g
custard
250 g of fresh cream
200 g of white chocolate flakes
250 ml of lemon
250 ml of water
3 tablespoons granulated sugar

Preparation

In two separate bowls yolks from the whites. Mount the first whites with a dash of lemon and the second with the sugar until frothy. Add to this mix the flour and baking powder sifted from the bottom up. Combine the egg whites also always with gentle movements and vanilla. Divide the mixture on two baking sheets with butter and flour, a larger base of 24-26 cm, which will give the cake and the other smaller than 20-22 cm where the sponge is cooked, which is used for decoration.

Bake at 180 degrees for 30 minutes and 20 largest minutes, the small, static oven.

Prepare custard according this recipe and very cold whipping cream.
Add the cream to the cream (cooled) with movements from the bottom up to get an Italian custard.

Heat the water on the fire and the 3 tablespoons of sugar until you obtain a homogeneous syrup. Turn off the heat and add the lemon.

Once the cooled sponge cake cut into 3 parts and larger wet first base evenly with the syrup, with the help of a pastry brush, then add the first layer of crema e metà del cioccolato bianco. Coprire con il disco centrale, bagnarlo e ripetere l'operazione della crema e del cioccolato. Comprire con l'ultimo strato di pan di spagna, e bagnare anch'esso. Con una spatola stendere un un pò di crema pasticcera o panna per creare una "colla" per il passaggio successivo:
togliere la crosta al pan di spagna piccolo e tagliarlo a fettine da ridurre a cubetti. Con questi, ricoprire la torta per dare l'effetto mimosa.

Cultural Festival Themes

The guardian of the forest snails

I believe that now is quite clear how the snails are funny ... these animals are also very popular by the fairies of the workshop, so that there is a fairy in particular that protects them:) So look out to annoy the snails: is small, but I assure you that there is no need to make her angry! : D

back a little (very little) more serious ... The fairy is made entirely of corn paste, as well as the three snails (the shell, however, is true). The dress of the girl is pasta, but the underskirt, gloves and necklace are made with PVA glue. The bodice is made up of so many snails in corn paste and glue beads one by one ... help oO
The base is wood, finished with the dough to make it stand.

Actually this is a project "failed" because the little one had to be dressed in blue. Too bad he completely wrong model of the dress -.-

You can see that she just did not like the blue ...

The photo with my finger to the size ... the overall height is approximately 8 cm:

What do you say, can go as a guardian? Look who took his role very seriously ... here are nuts everywhere! : P

soon!

Vnu Registry Mechanic

Topini

Some of the mice that had led to Miniaturitalia and that I was not able to post:) These three are
wild mice, as always in corn paste.

Topino with the snail:

"And where do you take these mobile homes?"

addition to the mouse are also the basis of corn pasta, mushroom and nut ... in fact it is only the puppet pulp, the shell is true:)

This topology, however, has met a butterfly

"What a strange creature ... You're not dangerous?"

Again corn paste for butterfly, basic and mushrooms. Last

hairy beast ... the little mouse sleeper:

"Five more minutes mom ... zzz ..."

The topology sleeping in the cap of an acorn, right. He has found a home:)
A photo with the 20 cent coin for size ... all the mice are high around 1.5 / 2 cm:

And now I run because I have to finish a young lady ... I left with no arms oO Just puts it uses them to beat me in my ...

soon!

Baby Finger Pus Drained

Blog Candy Handcrafted ... and awards:)

New Blog Candy ... to Handcrafted - the magazine ! As I wrote a few posts ago "my" forum (people, I can be considered a bit 'my yes? * _ *) A few months ago, the magazine has also ... There are creative interviews, articles, tutorials, recipes accessible and downloadable for free (in the left column girders numbers out).

Now the staff have a blog called ... Candy to win a shopping bag with the logo of the forum and the phrase Edgar Allan Poe: "Those who dream by day are cognizant of many things most of those who dream only by night."

To participate click HERE and follow the rules, there is time until March 21. Not only ... if your contributions to the March issue with something that you, not only will you be welcomed with open arms but you will also have a double chance to win:)

And now the awards ... I have to thank for this Sasha [ Creations Sasha ], both for the award for the wonderful things you said about me * _ * and Ilaria [ Ilaria .. . paper and its ] very nice woman known through the forum. Grazieee!

Another award ... This has given me Alessandra [ Creatures OOAK Ale ], also a partner of forums like the other two girls up there ... grazissime Ale! : ***

Congratulation Wordings On Baby

mimosa cake with cream and cherry jam

Buongiorno a tutte/i e buon inizio di Marzo!
Voglio anzitutto chiedervi scusa per la mia recente assenza dai vostri blog, nonchè dal mio, ma questa was a pretty intense week!
flu, problems connecting to the PC, my first burn to the hand in the oven ... but fortunately my birthday February 24:)

Now everything is solved, the fever is gone, the computer is restored, the hand is bandaged and I find myself with more years! Eh eh!

I admit, some peccadillo me for my birthday I am given, I made a wonderful cake that I will post the mimosa 'March 8 and tasty little things to celebrate in the office. Just do not let
for "dry" will result (and sorry for the photo but I was running with one hand and less) a recipe for a tart that I had so successfully among his colleagues.

To realize I used the magic and quick preparation of custard MOLINO CHIAVAZZA and delicious cherry jam bells company that produces natural products, like home-made, must try .
The pan is used for pies with detachable bottom GUARDINI which is a real help in the kitchen.
you ever had to cook in the classic baking your pies and to break them out?
With the removable bottom of Guardini this will not happen again! For more information please
click here.


Ingredients 300 g flour 00
180 g caster sugar 180 g butter

150 g almond flour (or finely ground almonds) 1 egg
and 2 egg
a pinch of salt
a pinch of baking soda

Preparation shortbread ALMOND

1. In a large bowl or clean the table you have "fountain" 00 and that the flour and almonds.
2. Add the middle sugar, eggs, cold butter cut into chunks with the knife, salt and baking soda.
3. You begin to tweak the ingredients with your fingers and then with your hands quickly, and get to mix solid un'impasto to be given a ball to be wrapped in foil.
4. Let rest in refrigerator for at least 10 or 20 minutes in freezer.

It 'obvious that you can do the operation with the mixer.

In the meantime prepare the custard according this recipe or use the fast preparation of Molino Chiavazza you can find here .
Just open a bag of prepared, pour into a bowl with high sides, add 300 ml of milk and with the help of a whisk in 3 minutes, the cream will be pronta.

Una volta trascorso il tempo di posa, stendete la pasta frolla con un'altezza di mezzo cm, sistematela nella teglia facendola aderire bene sul fondo e sui bordi, eliminando gli eccessi con un coltello.
Stendete la crema pasticcera e la confettura di ciliegie. Chiudete con le classiche strisce di pasta di due cm circa per creare l'effetto crostata.
Infornate a 180° C per 35/40 minuti.