Baby Footprint Template Cake

May 9, MICHELA turned 22

..... and this event was double celebration: a celebration on Saturday, with friends, with cake and candles after midnight, and another on Sunday with relatives and another cake.

menus jump because they were not special, but the cakes can not be ignored .....

MIDNIGHT CAKE ... IMPROVISED

improvised Why? Why I put together pieces from various recipes ... but the end result, for the palate, it was great.

Jacopo me by an assistant cook, in fact, strictly following my directions, for once (hehehehe, I want to clarify), I helped in the preparation of creams (there were too many things to prepare for dinner) We have prepared a first
cream "base" with:

gr. 60 flour
gr. 175
sugar 2 teaspoons vanilla extract
6 t uorli
1 / 2 cups milk
a pinch of salt

and a "cream gateaux , slightly modified, with:

gr. 100 butter

gr. 100 icing sugar
20/30 gr chopped hazelnuts.
two tablespoons of rum
about 100 gr. of the prepared custard
(council to regulate the eye).

cream gateaux Obviously this is all prepared to cold working the softened butter, until it becomes a cream, adding sugar, chopped nuts, rum and last part of the first cream.
the mixture to cool slightly in the refrigerator.
I put a pint of fresh cream and I mixed with the remaining cream base.
As a base for the cake, assembled as a "puff pastry", I used a pastry, ready-made, which I spread the mixture of "basic cream" and "cream gateaux" I then placed a second pasta I browsed and the second coated layer composed of cream and whipped cream. As I
seal placed on the surface of the cake of strawberries cut in half and I decorated with tufts of whipped cream and curls of dark chocolate.
the center of I crumbled the cake a bit 'of puff pastry.
... I forgot the touch of class Jacopo : a sprinkling of gold flakes.
Council to prepare this cake "express" so as not to soak too much pastry.
course, given the number of guests ... all the cakes were two "brush" in a moment.

Ps: a brief second cake ...

Flexeril With Trazodone

Finally ..... The Abruzzo

In March I got a gift for my birthday .... the Kitchen Aid ... and the choice fell on the cream color ... nice nice ...... nice ....... .. ...!!!!!!

Already tried and tested, mounted and dough cakes, pizza, focaccia, croissants, ... and many other mixes.

Ps ... tried to make the meringue also coming really well!!

Certainly I did a lot of pictures, now, is only to decide what place.

See you soon!!

Barby

Margaritta Buckets In Canada

Last Sunday I made this beautiful stuffed meatloaf. In addition to looking good I must say, because everyone at the table if they are fighting and almost none have been the crumbs ...

What you need:

1 kg of ground mixed (beef, pork, chicken)
180 gr. of sliced \u200b\u200bham
4 eggs (for dough)
3 eggs (with whom I made pancakes for the filling 3)
smoked cheese, sliced \u200b\u200bgreen olives


salt pepper parmesan

nutmeg oil


For the sauce garnish:
1 liter of broth (nut) of vegetables
2 carrots 1 onion

a sprig of fresh rosemary sage

a stalk of celery ½ cup white wine

flour (half a tablespoon) oil

I cleared the table with his hands on the ground and I added the other ingredients: bread soaked in milk, 4 eggs, salt, pepper, Parmesan rain, some grated nutmeg and a tour of EVO oil. I started to mix with your hands and then I ended up with the planet, to have a more homogeneous mixture.

I cleared back the dough on a floured cloth, put some stretched on the table, and I have provided above, in layers, in order: the three pancakes (made with one egg each), the ham, slices of smoked cheese and green olives cut into small pieces.

I then wrapped the dough tightly in the floured cloth, rolling. I then covered with aluminum foil and baked at 180 degrees for one hour (depending on your oven, mine is a little 'dull "and cooking I extended a little).
After an hour of baking, I removed the foil from the meat loaf, I turned and I wet with plenty of oil around, finish cooking for another twenty minutes.

NOTE: it is best prepared the night before because, cold, cut it a lot better without breaking crumble.

Being a cook until almost dry I made the sauce separately to outline in this way: I put a stock cube (vegetable) in a liter of water and I let it dissolve in it. Meanwhile I prepared a mixture with the remaining ingredients and put it in a nonstick pan with a couple of laps EVO oil and white wine. I added a couple of ladles of broth and I sent in cooking, a very low flame for about an hour. When the broth has reduced to little more than a third have taken from the fire and put in a bowl of service.