Friday, December 26, 2008


I`m back..sorry I made you wait so long between updates,Unfortunately my computer has been broken for the last 4 weeks and I who's going crazy waiting.. :) But now I`m here and I’ll Update as much as I can....
A crispy Scandinavian pastry that can be made for Christmas celebrations. I suppose you could call them a kind of cookie, but they're not quite cookies
These light, crispy cookies are made of a light batter that's deep fried to golden perfection using a special rosette iron.They last for up to six weeks in a airtight container, and they look very very cool and take up a lot of space on a cookie tray.

2 eggs
10 g white sugar
125 g sifted all-purpose flour
235 ml milk
5 ml vanilla extract
2 g salt

1.Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
2.Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
3.Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
4.Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
5.Reheat iron 1 minute; make next rosette
6.Sprinkle rosettes with sugar and cinnamon...

Saturday, November 1, 2008

Pine Nut Pralines

This month`s challenge is hosted by Nlo from NLO The key ingredients this month`s ar Pine Nuts...This is my entry for this month event....

400g chocolate
100g roasted Pine Nuts
50g chocolate
2 spoons nutella

1.Temper chocolate .Brush a thin layer of chocolate into your mold(s) using a pastry brush. Make sure you get an even coating on all sides of the mold and in all the nooks and crannies. Then, using a regular teaspoon, fill each cavity with chocolate. Don't worry about making a mess, just get the cavities filled as quickly as possible.
2.Tap the filled mold on the counter to settle the chocolate and release any air bubbles.Pour excess tempered chocolate back into the bowl of tempered chocolate. Then, once you've knocked all the air bubbles out, turn the chocolate-coated mold upside down to allow the chocolate to set without pooling in the bottom of the mold.

3.Melt chocolate in the double boiler, stir in 2 spoons off nutella,lightly roasted and chopped pine nuts.

4.When the chocolate in the mold has set, pipe the filling into the molds.Ladle tempered chocolate into the mold to cover the filling-forming the bottoms of the molded chocolates. Once the chocolate has begun to set, but before it is fully set, scrape the surface of the mold again to remove excess chocolate.

5.When the chocolate has fully set, place the mold in a refrigerator for 15 minutes, which causes the chocolate to contract and release from the mold.The final step is to remove the mold from the refrigerator, turn it upside down and tap it gently to release the finished chocolates from the mold

Friday, October 3, 2008

Round up for this months event

I would like to thank all the participants in This month competition and congratulate the winners!

First Place:Monika... Cinnamon truffles

First prize: Silicone Baking Mould

Second Place:MajaB... Pumpking kruh
Second prize:Metal star Cookie Cutter 3 piece Set

Third Place:Brusnica... Medenjak bez meda
Third prize:Metal Heart Cookie Cutter 3 piece Set
4. Suncica... Prhka pita od jabuka i cimeta

5.Anamarija...Tarte fine

6.Nlo...Sladoled od cimeta

7.Monsoon... Mini savijace od jabuka s preljevom od cimeta i slatkog vrhnja

8.Josipa....Kuglof s jabukama i ocaklinom od cimeta

9.Vera.... Breskva-cimet smoothie

10. Vali... Slatki kruh Pistacijama i cimetom

11. Branka..socna-torta-od-jabuka-sa-buterscotch-sos

Winners I'll need you to send me your address at so I can send you your prizes!!

The next Month competition will be hosted by Iva from NLO..
Congratulations to all!!!

Monday, September 22, 2008


Tulumbe are kind of very sweet dessert, cakes, specific shapes..Tulumbe are one of the most loved desserts on Balkan.They are delicacy i Bosnien..
This is a recipe from my grandmother..

750-800g sugar
5dl water

1 tablespoon sugar
5dl water
1dl oil
250 g flour
4 eggs

1.Boil sugar and water until sugar is melted.Simmer for about 20 minutes(like syrup for baklava).

1.Boil water,oil and sugar.Reduce heat, and quickly stir in flour.Continue to stir until the mass is completely homogeneous
2.Cool just a little, and stir in eggs, one by one.Shape tulumbe with Cookie press, use the star-shaped disc.
3.Fry the Tulumbe in hot oil,until they become golden.Soak tulumbe in syrup while it's still hot.
4.Leave overnight, they are best the next day. Serve cold..

Tuesday, September 16, 2008


Hurmasice is a Bosnian cookie that is soaked in simple syrup.This is my grandmother’s recipe...Enjoy

1 eggs
2dl crème fraîche
200 butter
1dl oil
1-2 tablespoons sugar
500g flour
1 teaspoon Baking powder

1l water
700g sugar


1.Cream the butter and sugar together until light and fluffy.
2.Beat in egg,crème fraîche and oil.Gradually beat in flour with baking powder.
3.Gather the dough into a ball..Roll each ball into a small roll, 7-10cm long.
4.Place rolls 1 inches apart in greased baking pan.Bake 10 to 12 minutes in the preheated oven( 190 degrees C),or until golden.
1.Boil sugar and water until sugar is melted.Simmer for about 20 minutes.
2.Remove Hurmasice from oven and immediately spoon syrup over it. Let cool..

Thursday, September 11, 2008

Swedish Butter Cake

In Sweden, the common way of baking cinnamon rolls (kanelbullar) is to put them in individual paper cups before baking. There is however a version where the rolls are put really close to each other in a pan, resulting in a large cake. A cake like that is often called Butterkaka... This version is with a Cream Filling and This recipe is also my entry for this month event....

150 grams butter
150 mls full fat milk
50 grams yeast
1/2 teaspoon salt
150 ml caster sugar
800 grams plain flour
2 tablespoons cardamon (kardemumma)

For the "cinnamon butter" :
125 grams butter
150 ml caster sugar
3 tablespoons cinnamon

Cream Filling:
500ml milk
250ml heavy cream
1 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
1dl granulated sugar
40g cornstarch
25g unsalted butter

1 cup confectioners' sugar
2 teaspoons water

Cream Filling:
1.In a medium saucepan, heat the milk,heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
2.In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
3.Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
4.Pour the mixture through a strainer back into the saucepan.
5.Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.Remove from the heat and stir in the butter. Let cool slightly.
6.Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
1.Melt the butter in a saucepan, and add milk. Heat to lukewarm/finger warm.
2.In a large bowl, crumble the yeast and add a little of the butter/milk liquid. Stir the yeast in until it becomes a smooth paste. Then add the rest of the liquid.
3.Add the sugar and the salt. Add the flour and the cardamom.
4.Knead the dough by hand or with machine, knead until smooth and elastic, about 5-8 minutes.
5.Place a damp tea-towel over the bowl and leave the dough to rise, for about 30-40 minutes.
6.Divide the dough into two. Roll out each part to a large rectangle.Spread each with softened butter and sprinkle with sugar and cinnamon.
7.Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 10 pieces.
8.Place in greased baking pans, cover and leave to proof for 45 minutes.During this time pre-heat your oven to 210-220 degrees.Beat the egg with a 1/2 tsp of water, and brush this carefully on the buns.
9.Make a small Thumbprint in the center of each bulle/buns, using your thumb , and fill the hole with cream filling .
10.Bake at 200*C for 25 to 35 minutes or until golden brown..Let cool.Combine glaze ingredients;drizzle over bullar/buns.....

Tuesday, August 26, 2008

Pokloncici koji puno znace!!!

Moja draga Pcelica Maja me danas obradovala sa finim pokloncicima,pa iako je Maja hiljadama kilometara daleko od mene uspjela mi je osuncati ovaj tmurni depresivni dan u Svedskoj. Maju znam samo virtualno gotovo vec 2 godine ali to me nesprjecava da prema toj curi gajim osjecaje kao prema rodjenoj sestri. I tako sam ja poput malog djeteta jutros otvorala paketic i ljubomorno ga cuvala (nasto se moj dragi nasao malo uvrjedjen).

A u pokloncicu se naslo puno fini stvari,pudinzi od maline(moji omiljeni sto se draga Maja sjetila jer smo davno o tome pricale), jedan mali medo (koji ce od sad visjeti na mom kljucu)pa do raznih cajeva,zacina i drugih sitnica koje me podsjecaju na prijasnje vrijeme dok sam jos uvjek zivjela kod moje mame u Bosni.

I kakva bi ja bila Bosanka da svoju dragu Maju nepozovem na jednu pravu tursku kafu u pravom bosanskom stilu pa i ako nepijem kafu ovaj put sam je popila u slasti...
Puno ti Hvala Majo sto si mi uljepsala dan. Nadam se da cemo se jednom sresti i uzivo pa da popijemo pravu kaficu uz nase kolacice i slatkise a do tada znaj da imas veliku prijateljicu u ovo dalekoj i hladnoj Svedskoj...
Puss&Kram på dej sötnos..

Monday, August 25, 2008

Magic Chocolate Cake

My mum is turning 45 today and I wish that I could be there to celebrate her. It´s days like this when your whole family are coming together that you want to be at home.I wish you the best birthday you can have without your favourite doughter there ;)Happy Birthday Mum....Enjoy the cake!!


4 large Eggs
150g Caster Sugar
150g Plain Flour
2Tbsp cocoa powder
1 tsp baking powder

Cream Filling:

4dl Double Cream
100g melted milk chocolate
230g Nougat sauce or melted Nutella
4 Gelatin Sheets melted

Ganache Cream:

2dl Double Cream
200g milk chocolate

Chocolate Collar:
100g dark chocolate

3-4 Tbsp milk


1.First crack your eggs into a large bowl, whisk them for a few seconds just lightly.
Add your caster sugar only and whisk until your mixture thickens and turns almost white in colour.
2.This will take 5-10 minutes using an electric whisk,
Do not try to cut corners and just give it a whisk for a minute or two!
3.Take a sieve and gently add your flour,cocoa powder and baking powder.
Gently fold flour into your mixture until you can see it has all mixed together nicely.
4.Pour your sponge cake mixture into a greased round tin (23cm).
Place in a pre-heated oven at 180C for approx 20-30 minutes (depending on your oven).
Do not open your oven door until you are checking it towards to end of being cooked.
5.Once cooked leave in its tin to cool a little.Take a large bread knife and gently cut your cake in half.
-Cream Filling:
1.Soak 4 sheets of leaf gelatin in cold water (for about 5 minutes).
2.Beat heavy cream until medium firm,add Nougat sauce or melted Nutella and melted chocolate.
3.Take the gelatin out of the cold water and stir into 2 Tbsp hot water.
Melt gelatin in water and Pour Gently into a whipt cream.Whip cream until stiff peaks form.
4.Lay a half spong cake into the bottom of a 23cm springform pan.Brush with milk and Pour the half of Whipped Cream filling
on the layer of sponge cake.Make layers from cake and Whipped cream filling and refrigerate for a 25-30 minuts.
-Ganache Cream:
1.Chop chocolates and transfer into a heat proof bowl.
Heat cream until bubbles form around the edge of the pan,pour cream over the chocolate.
2.Refrigerate until ganache is set, at least 30 minutes.Beat the cold ganache until stiff peaks form.
3.Run a warm thin knife around inside of springform pan,then remove side.
4.Applied the whipped ganache to the sides.Leave to cool a little.
-Chocolate Collar:
1.Using a ruler, measure the height of the cake.
2.After you have determined the height, measure the circumference around the cake.
The easiest way to do this is to use yarn or kitchen twine and wrap it loosely around the base of the cake.
After you have your measurement,add additional inch or so to the total to
ensure that the chocolate will wrap all the way around without any gaps.
3.Now that you have the measurements, you can cut your baking paper,soft plastic sheet or aluminiumfolie to the appropriate size.Lay it flat on the bench.
4.Place melted chocolate,in a plastic bag.Cut a small hole in one corner and pipe or drizzle small designs onto a prepared surface.
5.Carefully place one end of the prepared sheet against the side of the cake, pressing the wet chocolate directly against the frosting.
6.Tape the outside of the transfer sheet to secure it around the sides of the cake.Place the cake in the refrigerator to fully set the chocolate for at least 25 minutes.
7.When the chocolate is set,Carefully peel away one corner of the sheet, and rotate the cake while gently peeling the sheet off the strip of chocolate.
The design will remain on the chocolate and the chocolate is now firmly molded to the cake sides
8.Decorate the cake as you wish!!

Thursday, August 7, 2008

Double Chocolate Potato Cake

A while back Monsoon of dalmacijadownunder invited me and others to post some recipe with potato. My decision was to do a cake, but I did not want to do a simple cake, so I decided its going to be a Chocolate Cake the only thing I did is to just halve the ingredients for a smaller cake... This recipe is also my entry for this event....

200 butter, softened
4 dl sugar
2 eggs
2 medium or 1 large potato (to make 1 cup hot, unseasoned mashed potatoes)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoon baking soda
250ml milk
4½ dl chocolate chips

Chocolate frosting and filling:
170g melted semisweet or bittersweet chocolate
16 Tablespoon/(2 sticks) butter, room temperature,soft
5 dl powdered sugar
pinch of salt
1dl cocoa

1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with milk. Stir in chocolate chips.
2.Pour into two greased and floured 22cm . round baking pans.Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
3.Cool for 10 minutes before removing from pans to wire racks to cool completely before frosting and filing.
4.Frosting and filling:
Beat butter; Add sugar and mix until moistened.Add salt, vanilla, milk, and chocolates.Beat until fluffy and desired consistency, several minutes
5.Store at room temperature, covered airtight, for up to 3 days; freeze for longer storage.

Recipe adapted from Taste of Home

Sunday, July 13, 2008

Banana Cream Tart

This tart is so good.I have long been a fan of banana cream tart, not the kind that comes from a pudding box and tastes like banana runts, but the good old fashioned kind you make at home.This recipe is not very complex or time consuming, but produces the most delicious results.The filling is silky and the homemade whipped topping is sweet without having a processed taste.


375 g all-purpose flour
9 g salt
40 g white sugar
205 g butter, cut in small cubes
1 egg
l tablespoons jogurt
75 ml water

Pastry Cream:
500ml milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 tablespoons of cornstarch
110gr. sugar
2 large eggs
55 gr. butter, cut in small cubes
2 Bananas
200ml whipping cream

1/3 cup sugar
squirt of fresh lemon juice
1 tbsp water
2 Banana, split lengthwise

1.In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in butter until mixture resembles coarse meal.
2.In a small bowl, combine egg,jogurt, and 4 tablespoons of water.Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
3.Allow dough to rest in refrigerator 20 minutes before rolling out.Place silicone mat on counter; sprinkle with flour.Working in just one direction, roll dough into an oval the diameter of the pie plate plus its sides. Slip a bench knife beneath dough to loosen, turn 90 degrees. Roll again to form a circle. Brush off excess flour. Place pie plate to left. Palm up, place right hand below silicone mat and gently flip dough onto pie/tart plate(23cm). If needed, gently reposition and patch pastry.Brush off excess flour.Preheat oven to 150*C 15-20,Pre-bake a pie/tart crust 15-20 minutes.
Pastry Cream:
1.Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
2.In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to temper them. Add the remaining milk and return the whole thing to the saucepan. Cook until you get a thick consistency, whisking non-stop.
3. Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth .
4. Cover the surface with plastic wrap, directly touching the cream, let cool completely.In the chilled custard slice in the two bananas,and then spread the filling in the room-temperature pastry shell.
5.Put the whipping cream into a glass bowl and whip on high until it peaks. Top the tart with whipping cream. Put in the freezer to chill for 1-2hours.
1.Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan.
Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.
2.Split 2 Bananas lengthwise and place on a baking sheet lined with parchment paper.
3.Pour the caramel over the prepared Bananas and cool.
4.Decorate with caramelized bananas and chocolate shavings,Then slice and serve immediately...

Thursday, July 10, 2008

Chocolate nougat-caramel bites

These delicious homemade nougat-caramel pralin,with their filling of light chocolate nougat and creamy caramel..resemble the popular Milky Way candy bars, just in smaller version..

350g milk chocolate chips
3 tbsp water
320g marshmallow cream/Marshmallow Fluff
40 soft store-bought caramels
½ dl cream
400g chocolate for dipping


1. Prepare an 20X20cm pan by lining it with foil and spraying the foil with nonstick cooking spray.
2. Melt Chocolate in water bath or microwave.
3. Once the chips are melted, add the marshmallow cream and the water and stir until the mixture is smooth. Pour it into the prepared pan and smooth it into an even layer. Place the pan in the refrigerator to chill the mixture while you prepare the caramel.
4. Place the unwrapped caramels in a microwave-safe bowl with the cream. Microwave until the caramels are melted, stirring after every minute. Stir until the caramel-cream mixture is smooth and well-mixed.
5.Pour the caramel over the chocolate layer in the pan and spread it into a smooth layer. Refrigerate the candy to set the chocolate and caramel, at least 4 hours or overnight.
6. Once the chocolate and caramel layers are completely set and firm, prepare the chocolate for dipping. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife,Cut candy to any desired size and shape.
7. Using two forks or dipping tools, Dip each candy into the melted chocolate, caramel side facing up.Bring it out of the chocolate and place it on the prepared baking sheet. Place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately.

Friday, June 20, 2008

Chocolate Strawberry Mousse Cake

I was looking through my recipe file to see what I can do with the strawberries.I wanted to make something simple,so I made a Chocolate Strawberry Mousse Cake.This cake is really light and I love the texture of it. It's really refreshing for a hot summer day


400 g white sugar
220 g all-purpose flour
65 g unsweetened cocoa powder
½ ts baking powder
½ ts baking soda
½ ts salt
2 eggs
235 ml milk
120 ml vegetable oil
1 tps vanilla extract
200 ml boiling water

Strawberry Mousse:

280ml Whipping cream
100g Strawberry puree
50g Egg white
35g Granulated sugar
3 Gelatin leaf (Melt gelatin)
150g Strawberrys
1 box store bought strawbwrry jelly powder

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
-In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pan.
-Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely
-Make the strawberry mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
-Whisk whipping cream until soft peak form.Pour strawberry puree into the whipping cream and fold well with a rubber spatula
-Pour in metled gelatin into the strawberry mixture and gently fold.
-Fold meringue into strawberry mixture and gently fold well.
-Take mold rings and cut chocolate cake rounds,Place them on a baking sheet and add a chocolate cake basis in each mold. Arrange fresh sliced strawberries.
-Pour the strawberry mousse into the minicake mould,Make layers from cake and mousse and refrigerate for 1 1/2 hours.
-Melt Strawberry gelatin and pour it over top for decoration.

Tuesday, June 10, 2008

Cocolate cookie

Chocolate cookie rolled in powdered sugar for a "crackle" effect when baked.

300g sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
50ml oil
150g 99% unsweetened chocolate, melted
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
150g confectioners' sugar

1.Combine the flour, baking powder and salt. Set aside.

2.In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides.
3.Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.
4.Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
5.Pour the confectioners' sugar onto a plate or into a shallow bowl. Roll the dough into 1-inch balls, drop onto the sugar and roll each ball so that all sides are covered. Place 2 inches apart on the prepared sheets.
6.Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies are done when the edges are set (but the tops still have a little give to them). Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.

Friday, June 6, 2008

Tea Cookies

These cookies are so, so tender and delicious.They simply melts in your mouth.There is no other way to express it. :)

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3.Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Ice Cream

A fast way to make delicious ice cream...

280 g frozen sliced strawberries(mango,berries)
100 g sugar
160 ml heavy cream

1.Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Monday, April 28, 2008

Dark Chocolate Cake

Perfect Cake for Chocolate lovers!

150 g semisweet chocolate, chopped
115 g butter
150 g white sugar
3 eggs, beaten
1teaspoon vanilla extract

1.Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2.In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar,eggs, and vanilla. Pour into prepared pan.
3.Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
4.This also can be back in muffins pan too.Topped with Hard Chocolate Glaze..

Monday, April 14, 2008

Warm Chocolate Cake

Warm chocolate cake Topped with vanilla ice cream..mmmmm :)
560 g sifted all-purpose flour
600 g white sugar
85 g unsweetened cocoa powder
235 ml vegetable oil
710 ml water
15 g baking soda
3 g salt
45 ml vanilla extract

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water and vanilla and mix thoroughly.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

vanilla ice cream

Thursday, February 28, 2008

Hazelnut Cookie

1cup of butter,room temp.
2/3cup of sugar
1 teaspoon of vanilla extract
1 teaspoon almond/Hazelnut extract
200g flour
1 cup of hazelnut or almond flour
½ teaspoon of baking soda
1 tablespoons maizena

1cup heavy cream, boiling
250g milk chocolate

Cream the butter and sugar together until light and fluffy.
Add the extracts and mix. Add Maizena,baking soda and hazelnut flour(I put grounded hazelnut in dough).
Add the flour and mix thoroughly.Chill for 30 min.
On a lightly floured surface roll dough and Cut into small squares.
Transfer squares to a waxed paper.Bake at 200 degrees C for 10-15 min.
-Ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil.When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.Allow the ganache to cool until thick,then whip with a whisk until light and fluffy.
Melt chocolate over a double boiler and dip half of each cookie into the chocolate.
Allow to cool.
Put the bottoms of two cookies together with the creamy ganache Filling.
Decorate with ground hazelnut and melted chocolate.

Tuesday, February 12, 2008

Zaljubljeni Jastucici

5dl brasna
3 kaskice praska za pecivo
80g secera u prahu
prstohvat soli
3 kaskice vanilije
150 g Kvarg sira
4 kasike mlijeka
6 kasika ulja
Punjenje 1
250g kvarg sira
50g grozdjica
1 kaskica ruma
1 jaje
1dl secera
2 kasike skrobnog brasna ili krumpirovog brasna
sjeme iz ½ vanilij stapica
punjenje 2
3dl mlijeka
1 jaje
1 kasika secera
1 kasika skrobnog brasna
1 kasika vanilij secera
2-3 kasike bademove mase
1 zumanjce

Pomjesati brasno,secer i prasak za pecivo. Dodati so o vanilij secer.
nakraju dodati kvarg sir mlijeko i ulje. Zamjesiti tijesto
Tijesto zamotati u plasticnu foliju i ostaviti oko 1h u frizideru da se odmara. neka vas nebrine sto tijesto nije glatko.. kad ga izvadite iz frizidera i malo namladite na brasnu bit ce perfektno.
Punjenje 1 u zdijelicu stavite grozdjice i prelite rumom. Kvarg sir protisnite kroz cijedilo pa umjesajte jaje.secer i skrobno brasno i nakraju dodati namocene grozdjice i vanilij sjemenke.
Punjenje 2 od mlijeka,secera,jajeta i skrobnog brasna skuhati kremu. bademovu masu miksati da postane kremasta i polako joj miklsajuci dodavati kremu. Kad je to sve dobro umjesano ostaviti kremu da se hladi uz povremeno mjesanje. U hladnu kremu umjesati vanilij secer.
Upaliti pecnicu na 220* da se grije.
Na pobrasnjenoj podlogi razvaljati tijesto u kvadrat velicine 40×40cm malo tijesta sparati za poklopce tj.srcadi
Izrezati 9 kvadrata velicine 12×12cm na svaki kvadratic staviti po 1 kasiku nadjeva. Krajeve premazati zumanjcetom i spojiti
Komadic tijesta koji ste ostavili razvaljati i izrezati srcadi ili krugove a moze i zvijezdice..po zelji.. premazati ih zumanjcetom i staviti na sred smotuljka.
Premazati jastucice zumanjkom i staviti peci o10-15 minuta. dok nedobiju predivnu zlatnu boju
pecene jastucice prebacite na mrezicu da se hlade i nakraju pospite sa malo secera u prahu.