Choklad Passion

Flourless Chocolate Cake + Pie dough

2010-01-25T02:26:00.007+01:00

Does anyone make big batches of pie dough and freeze it,shaped or unshaped to roll out later??I like to make very large batches and freeze until ready to add the filling and bake..I find that this saves me a lot of time and because I don`t really like store-bought pie crusts... I had this pie dough in my freezer that needed to be used somehow, but I really,really wanted to make my flourless chocolate cake,so I just decided to combine them together and I ended up with this pie/tart cake....

Crust:
157g cold butter(cut into small pieces)
230g all-purpose flour
1/2 teaspoon salt
2 teaspoon sugar
2 ½ tbsp cold water

200g semisweet chocolate(chopped)
115g butter
150g white sugar
3 eggs
1 teaspoon vanilla extract

Chocolate Ganache:
250 g bittersweet chocolate, chopped
235 ml heavy cream

Directions:
1.Mix butter, flour,sugar and salt together with a fork or in the food processor until very crumbly.
2.Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds.
3.Turn dough onto piece of plastic wrap and press into a disk.Wrap in plastic wrap. Refrigerate at least 1 hour.
4.Roll gently on a heavily floured surface about an inch larger than pie plate(23cm). Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust onto the pie plate.
5.Using a fork, punch holes into the dough so it won't rise while prebaking but if you`re using pie weights,this step is unnecessary.Bake for 15 minutes in the preheated oven,until firm and slightly golden and set aside to cool.
6.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 pie crust.Spread the mixture over the cooled crust and bake 30 minutes in the preheated oven(150 degrees C).Let cool at room temperature.
7.Heat the cream in a small sauce pan over medium heat. Bring just to a boil, pour over the chopped chocolate, and whisk until smooth.Allow the ganache to cool slightly and then spread ganache over cake.Refrigerated for 1 hour before serving to set up. Serve with whipped cream,or simply dusted with icing sugar..

ps:Grease an 22cm round springform cake pan and dust with cocoa powder.Bake this chocolate mixture alone and you will end up with gluten-free chocolate heaven..

Happy New Year!!!!!

2010-01-01T22:01:00.006+01:00

HAPPY NEW YEAR to all my readers.. I am wishing you all a good 2010 and hope everyone has a good year and What better way to enjoy the first day of a new year than with a delicious Cookies... Peach Cookies!!!This cookies are shaped like miniature peaches and filled with jam they are time consuming, but worth every minute...

Ingredients:
200 g white sugar
180 ml vegetable oil
120 ml milk
3 eggs
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
460g flour

For the filling:
Crumbs from carving the peach halves
200g peach marmalade
30g Ground walnuts
2 teaspoons rum

200ml milk
150g white sugar
2 drops red food coloring
4 drops yellow food coloring

Directions:
1. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl.Let it sit for 2-3 hour, and then blend in enough flour to form a soft dough.
2. Roll into walnut size balls. Place on ungreased cookie sheets.
3. Preheat oven to 170 degrees C. Bake for 15-20 minutes.Cookies will be pale. Remove to rack to cool.
4. Hollow out cookie center and reserve crumbs. In a medium bowl, stir together the apricot jam,ground walnuts,rum and reserved crumbs until well blended
5. Fill cookies with crumb mixture.Press 2 cookies together to form peach.
6.Prepare two bowls with 100 ml of milk in each mix in couple of drops of red food coloring in one, and couple of drops of yellow food coloring in the other bowl.Prepare sugar for dipping. Quickly dip each peach in red milk, and then in yellow milk
7.Once you are done with all coloring and rolling them in sugar,let them rest in plastic bags,and keep them in there at least overnight. You can garnish them with leaves made from marzipan..

Chocolate Chip Cookie Brownies

2009-10-24T17:57:00.007+02:00

Ever had trouble choosing between a brownie and cookie?It's pretty difficult to choose between a chewy cookie to a delicious, chocolaty brownie..so instead of having to choose between the two,wy not combined the two...
Dark chocolatey brownies + topped with a layer of chocolate chip cookie = yummy

For the Brownie layer
by Nigella Lawson's Triple Chocolate Brownies
450g unsalted butter
335g best-quality bittersweet chocolate
6 eggs
390g superfine sugar
1 tablespoon pure vanilla extract
170g all-purpose flour
1 teaspoon salt
50g white chocolate buttons, chips, or morsels
50g semisweet chocolate buttons, chips or morsels

For the Cookie layer
250 g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170 g unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
15 ml vanilla extract
1 egg
1 egg yolk
335 g semisweet chocolate chips

Chocolate Ganache
200g Chocolate
1½ dl Heavy whipping cream

DIRECTIONS:

-Line a 9×13 inch baking pan with baking parchment

1.Preheat the oven to 350 degrees F.
2.Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

3.In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

4.Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips.

5.Sift together the flour, baking soda and salt; set aside.Cream softened butter and sugar together on medium speed with mixer until light and fluffy.Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

6.Pour the brownie mixture into the prepared tin. Drop Cocolate chip cookie dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

7.Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.Remember, too, that they will continue to cook as they cool.

8.Bring the whipping cream to a boil over medium heat.Pour over the chocolate in a bowl. Cover and let sit for 20 sec. minutes.Whisk until blended and creamy. Pour over your brownies...

Chocolate Peppermint Cake

2009-09-01T17:14:00.007+02:00

I know, I know..I haven’t been posting much lately,but I assure you I have been baking, I've just been too busy to take pictures and post!This cake should make up for lost time.I found a new addiction,the After Eight Mint Chocolate!I’m a mint and chocolate lover so a combination of both made this product perfect for me!This is a very, very good chocolate cake, that's about all there is to it. I particularly like the frosting....

Ingredients:
200g butter
100g dark Chocolate(70%)
100g after eight chocolate
4 Eggs
2dl Caster Sugar
1tsp vanilla extract
2dl Plain Flour
2Tbps cocoa powder
1tsp baking powder

Glaze:

Double Cream
50g Butter
100 gram after eight chocolate
4 drops of peppermint extract

Decoration:

18 after eight chocolates

Directions:

1.Preheat oven to 175*C. Grease an 24cm round springform pan .
2.Melt butter, chocolate and After Eight in a saucepan and allow to cool.
3.Cream Eggs and sugar together until light and fluffy.Mix in chocolate butter.
4.Sift together flour, cocoa powder, soda and salt.Mix the flour into your mixture until you can see it has all mixed together nicely.
5.Pour your cake mixture into a pan.Place in a pre-heated oven at 17*C for approx 20 minutes (depending on your oven).
6.The cake is done when you shake the dish gently and the cake jiggle just slightly in the middle. Remove from oven and let the cake cool in the pan.
7.Melt butter,heavy cream and After Eight chocolate add 3-4 drops of peppermint extract and pour the glaze over top of the cake.Refrigerate the cake for a 2h.
8.Decorate the cake with After Eight chocolates.

My Birthday Cake

2009-05-28T15:22:00.007+02:00

Monday was my birthday(the 24rd),I’m almost midway through my twenties!Scream!Do birthdays get you down?The years seem to be going by so quickly… I feel like I am missing out on things as they fly by… I was spoilt with breakfast in bed,many lovely phone calls, a nice lunch out and Birthday presents.

Yes people this is me when i was little..I must admit, I was a pretty cute child.. :)

INGREDIENTS:

250g cake flour
15g baking powder
6g salt
100g white sugar
120ml vegetable oil
6egg yolks
180 ml water
1tbsp vanilla extract
6egg whites
150g white sugar

Cream:
300g chocolate, chopped
300ml heavy cream

1½kg marzipan

DIRECTIONS:
1.Preheat oven to 175 degrees C.
2.In a large bowl, combine flour, baking powder, salt, and 100g sugar.Add oil, egg yolks, water and vanilla extract.Beat with an electric mixer until smooth.
3.In a small bowl, beat egg whites until peaks form. Gradually add 150g sugar, and beat until very stiff and shiny peaks form.
4.Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
5.Bake in three parchment-lined Square cake pans(15X15cm) at 350 degrees for 25 minutes or until done. Remove and cool on wire racks completely. Cut each layer in half, making six layers.
6.Place the chocolate into a medium bowl.Heat the cream in a small sauce pan over medium heat.Bring just to a boil,watching very carefully because if it boils for a few seconds, it will boil out of the pot.When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
7.Allow the ganache to cool until thick,then whip with a whisk until light and fluffy.
8.Fill layers with filling, finishing top and sides with remaining frosting.
10.Knead the marzipan for a while if it is too hard.Mix the marzipan with the food coloring to achieve the right color,once it is the color you want then.If you want you box to be all one color then cover cake and cut out box lid in the same color
If you want a contrasting box and lid, then cover the cake in one color for the box,
and Roll and cut the lid in a different color
11.Roll your marzipan to the required thickness.I would say from 5 mm to 1 cm, depending on the critical illness state of your cake.If too much holes and bumps make the marzipan thicker to hide them.The whole cake must be covered with marzipan,roll a big round shape and cover the cake,the way you do with fondant.Use a fondant smoother to smooth the surface.When finished,remeasure lid sides to fit over fondant box place the sides of the lid on the top side of your cake. Attach with Gumpaste Glue.Once complete you can attach labels, barcodes or lettering to the box.
12.The Shoe is made out of marzipan..How to make shoe you will find here How2Cakes and Shoe template

Passion Fruit Creme Brulee

2009-04-23T22:03:00.005+02:00

Creme brulee means ‘burnt cream’, one of the great delights of French cuisine..This is one "fancy" dessert that you can make ahead of time with a minimum of effort and still have all your guests excited about your culinary skills. Creme brulee should start with a custard base that is richer, creamier, and silkier than other cremes (creme anglaise, creme caramel, flan, etc.).On top of that custard should be a layer of caramelized sugar. This sugar can thick or thin. A thick layer is usually produced by caramelizing sugar in a pot and pouring the liquid caramel over the custard. Thin layers (some as thin as paper) are produced by directly heating a sugar layer using a broiler or torch. I make my creme brulee with a torch ..

INGREDIENTS:
6 egg yolks
6 tablespoons white sugar
1/2 teaspoon vanilla extract
590 ml heavy cream
2 tablespoons sugar
4 ripe (wrinkly) passion fruit

DIRECTIONS
1.Preheat oven to 150 degrees.
2.Halve each passion fruit and scoop the pulp into a sieve set over a measuring jug. Rub through with a wooden spoon to get juice. Discard the seeds
3.Beat egg yolks,4 tablespoons sugar,vanilla and passion fruit juice in a mixing bowl until thick and creamy.
4.After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away.. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish.
5.Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 150 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle.
6.The jiggle shouldn't be a liquid jiggle,but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill.
7.Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately..

Awards!!!

2009-04-04T17:06:00.006+02:00

I really took my time to collect all the awards that were passed to me. I am so sorry my dears. It doesn't mean that I don't appreciate them. God knows how thrilled and excited I am to receive them. But time is just not on my side lately. I had been busy...doing what? I am not so sure of! Hahaha... Anyway, here are all the 2 awards from these 2 lovely ladies. Thank you for remembering me... :)

Gurma from Cookmania "One lovely Blog Award"

Sandrine from Sandrine`s "Lemonade Award"

Rules for Lemonade Awardand and "One lovely Blog Award".. add the above logo to your blog.Post a link to the person who awarded you with this prize. Appoint and award a prize to 10 other blogs. Leave a message about the prize at the nominated blogs (just to let people know that they are rewarded).

The Lemonade Award and "One lovely Blog Award" goes to:

Cooketa

Vali voli torte

Delicios for kid's

La Dalmatia Gourmande

dvi ribe, dva kumpira

Voće i povrće

Sehara s receptima

Café Chocolada

Bilo Jednom U Kuhinji

U mojoj kuhinji 2

C O N G R A T U L A T I O N S

Cinnamon Rolls (Kanelbullar)

2009-02-10T12:53:00.006+01:00

What makes these different from American cinnamon buns? Well, while there are many recipes out there, I'll point out a few things. First - cardamom in the dough. Very important. Second, these are baked in a very hot oven for just a few minutes. This makes them light and fluffy, with a nice brown surface yet not dry or overbaked
Third,In Sweden, the common way of baking cinnamon rolls (kanelbullar) is to put them in individual paper cups before baking.(Bun cups - they're like slightly lower muffin cups.) Fourth, no glaze!

Dough
150 grams butter
500 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

Decoration:
1 egg, beaten with 1/2 tsp water, and a tiny pinch of salt
pearl sugar

Dough:
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 each piece in a paper cup on a baking sheet (covered with parchment paper so you won't end up with a mess), cover and leave to proof for 30 minutes.
9.Beat the egg with a pinch of salt and 1/2 tsp of water, and brush this carefully on the buns. Finish by a light sprinkling of pearl sugar.
10.Bake at 250°C for 6-8 minutes, until they're as golden as you like them

Semlor

2009-02-10T10:13:00.005+01:00

The semla is a tradiotional pastry commonly eaten in Sweden and Finland. The oldest version of this pastry was plain bread bun served in a bowl with hot millk. Today, the semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out and then filled with a mix of the scooped out bread crumbs, milk and almond paste, topped off with whipped cream. The cut-off top is then put back as a lid and dusted with icing sugar. It is nowadays often eaten on its own, with coffee or similar, but many still eat it in a bowl of hot milk.

The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with Protestantism the Swedes stopped observing Lent, and the semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter.

Yield: 8
Buns
› 200 g plain flour ‹
› 35 g sugar ‹
› 0.5 tsp ground cardamom ‹
› 0.5 tsp salt ‹
› ca 14 g dried yeast (instant) ‹
› 35 g butter ‹
› ca 100 ml milk ‹
› 1 egg - lightly beaten ‹
Filling
› 4 tsp milk ‹
› 150 g almond paste - grated ‹
› 200 ml whipping cream ‹
› 1.5 tsp icing sugar (pure) ‹

Mix the flour, sugar, cardamom and salt in a bowl. Make a well in the centre and add the yeast.
Melt the butter in a saucepan. Add the milk. Cool the liquid to lukewarm.
Pour the liquid into the bowl. Slowly mix the dry and wet ingredients, then knead this dough until soft, smooth and elastic. Add a little extra milk if necessary. Cover with a cloth and leave in a warm place until doubled in size (60-90 mins).
Knead the dough lightly, then divide it into eight equal pieces. Form each piece into a round bun. Place the buns on a greased/non-stick baking tray, ca 5 cm apart. Cover and leave in a warm place to prove until doubled in size (60-90 mins).
Preheat the oven to 230°C (lower for convection oven). Lightly brush the tops of the buns with the egg.
Bake for 7-10 mins, until deep golden brown. Take care not to burn them (it can happen quickly). Remove and allow to cool completely on a wire rack.
With a very sharp knife, horizontally slice off the top quarter of each bun and put to one side. Using a fork, scrape out about two teaspoons of bread from the middle of each bun and place this in a small bowl.
Mash this bread with the milk for the filling. Add the almond paste and mix to a fairly smooth paste. Place a liberal tablespoon of filling in the middle of each bun.
Now whip the cream until it holds its shape well but isn't completely stiff. Pipe or dollop the cream over the filling.
Lightly place the top of each bun on top of the cream and push down gently, just enough to squidge the cream to the edge of the bun. Dust the lid with icing sugar.
Best eaten with a cup of coffee or in a bowl of warm milk. Store in the refrigerator for up to 48 hours.

Dark Chocolate Orange Cake

2009-01-01T00:42:00.006+01:00

This month`s challenge is hosted by Vali from Vali Voli Torte The key ingredients this month`s ar Oranges..This is my entry for this month event Ajme, Koliko Nas Je ....

Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1dl fresh orange juice + few drops of orange essence
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml yogurt (5 tbsp)

FILLING
3-4tbsp Orange preserves
150-200g melted chocolate
grated chocolate or curls, to decorate

1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan.Tip in the butter, then pour fresh orange juice into the pan.
Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the yogurt and few drops of orange essence.
3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4.When the cake is cold. cut it horizontally in two and set aside the top layer.
5.Spread the Orange preserves and top it with the second cake layer
6.Pour the melted chocolate over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Rosettes...

2008-12-26T23:44:00.001+01:00

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.

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

DIRECTIONS
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...

Pine Nut Pralines

2008-11-01T04:52:00.004+01:00

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
Filling:
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.

Filling:
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

Round up for this months event

2008-10-03T04:56:00.013+02:00

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 Chokladpassion@yahoo.com so I can send you your prizes!!

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

Tulumbe

2008-09-22T21:47:00.003+02:00

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..

syrup:
750-800g sugar
5dl water

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

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

dough:
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..

Hurmasice

2008-09-16T19:58:00.011+02:00

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

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

syrup
1l water
700g sugar

Directions:

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.
syrup
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..

Swedish Butter Cake

2008-09-11T09:13:00.006+02:00

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....

Dough
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

GLAZE:
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.
Dough:
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.....

Monthly competition

2008-09-05T20:06:00.001+02:00

This month,Monsoon from Dalmacijadownunder has given me the opportunity to host of this event
Thank you Monsoon
So This month I decided the key ingredients is Cinnamon

The deadline for this month is October 1st. Entries will be posted on Friday October 3st.
In your post, please include a link to Monsoon the creator of event and mine so it is easy to track back posts.
Once you have posted, send me an email at chokladpassion@yahoo.com Please, please, include the following:
•your name
•your blog name
•your blog URL
•a picture of your dessert
The Winners gonna get a surprise award from me...
Good luck!

Pokloncici koji puno znace!!!

2008-08-26T16:51:00.006+02:00

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..

Magic Chocolate Cake

2008-08-25T12:16:00.004+02:00

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!!

Ingredients

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

Soak:
3-4 Tbsp milk

Directions:

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!!

Double Chocolate Potato Cake

2008-08-07T21:45:00.011+02:00

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....

Ingredients:
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

Directions:
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

Banana Cream Tart

2008-07-13T17:44:00.004+02:00

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.

INGREDIEN:

Tart-crust.:
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

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

Crust:
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.
Caramel:
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...

Chocolate nougat-caramel bites

2008-07-10T02:02:00.006+02:00

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..

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

Preparation:

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.

Chocolate Strawberry Mousse Cake

2008-06-20T13:15:00.007+02:00

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

INGREDIENTS

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
Gelatin:
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.

Cocolate cookie

2008-06-10T00:10:00.010+02:00

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.

Tea Cookies

2008-06-06T17:17:00.005+02:00

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

INGREDIENTS
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

DIRECTIONS:
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

2008-06-06T16:55:00.007+02:00

A fast way to make delicious ice cream...

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

DIRECTIONS
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.

Dark Chocolate Cake

2008-04-28T02:05:00.006+02:00

Perfect Cake for Chocolate lovers!

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

DIRECTIONS
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..

Warm Chocolate Cake

2008-04-14T20:39:00.007+02:00

Warm chocolate cake Topped with vanilla ice cream..mmmmm :)
´ INGREDIENTS
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

DIRECTIONS
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.

Serve:
vanilla ice cream
Cocolate/Sauce

Torta od Oraha iz Engadina

2008-04-01T01:32:00.005+02:00

**The valley in southeastern Switzerland known as the Engadin has the distinction of having had more pastry cooks born to its population than any other part of the world.
This walnut pastry is one of the great Engadin specialties.

-Pastry:
160g butter
200g confectioners' sugar
1 pinch salt
1 egg
300g flour
-Caramel:
200 g sugar
2tbls Lemon juice
-Filling:
1tbls heavy cream
200g sugar
25g butter
50g honey
300g walnuts

-1 egg yolk

-Directions:

1. For the dough mix all the ingredients in bowl of food processor.Wrap dough in plastic and refrigerate for 2 hour.
2.Caramel:Combine sugar and 2tbls Lemon juice in a large saucepan. Stir to distribute Lemon juice throughout sugar.Place over medium heat and cook, stirring occasionally, until the sugar turns to a deep amber caramel
3.To prepare filling: Mix cream,sugar,butter and honey.Boil.
4.Combine filling and Caramel.Let the mixture boil up 1 minute.Stir in walnuts off heat, then pour into a buttered bowl to cool slightly.
5.Preheat oven to 200*C.
6.Divide the pastry into two, roll out one half and line your pastry dish with it.Base and sides.Fill with the Filling.
7.Paint the edges with whisked egg yolk.Roll out the remaining dough to form a lid for the cake.Put on top of the filling and join the edges well.
Paint the top of the cake lightly with whisked egg yolk.
8.Bake until it is a deep golden color about 30minutes.
9.Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool.The cake should be totally cold before serving!!!

Kikiriki Kuglice

2008-03-06T12:22:00.003+01:00

385 g peanut butter
225 g butter, softened
3 ml vanilla extract
4cup confectioners' sugar
670 g semisweet chocolate chips

DIRECTIONS
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving

Hazelnut Cookie

2008-02-28T22:57:00.006+01:00

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

Filling:
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.

Lemon Mousse Cake

2008-02-23T19:49:00.006+01:00

Crust:
55 vanilla wafers, crushed
85 g melted butter

Filling:
4 egg yolks
120 ml fresh lemon juice
10 g minced lemon zest
25 g white sugar
4 egg whites
0.4 g cream of tartar
150 g white sugar
355 ml whipping cream, whipped until stiff

Decoration:
120 ml whipping cream

To prepare the crust, combine the crushed vanilla wafers with the melted butter.
Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar on the top of a double boiler over hot water.Until fluffy,then set aside.
In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks. Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
Freeze for at least 8 hours before serving. Whip the remaining 1/2 cup of whipping cream until stiff.
Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern

Mars cokoladice

2008-02-18T15:22:00.003+01:00

Sastojci
Cokolada
350g cokolade
Punjenje:
½(106g) teglice Marshimallow Kreme
30-40g nogauta istopljenog
1 ½ dl secernog gustog sirupa
1 kaskica kikiriki maslaca
Karamel
100g karamela
30ml slatkog vrhnja

Istopiti cokoladu.Istresti istopljenu cokoladu na pleh ,lim ili mramornu plocu i prebacivati nozem sa jedne strane na drugu dok god se cokolada neohladi i nepostane gusta tj. ohladjena i dok se nepocne stvrdnjavati. Otopiti cokoladu ponovo.
Kistom premazati po kalupicu da nebi bilo zraka u cokoladi kad se naspe. Nasuti cokolade u svaki odjeljak i razlijevati je po kalupicima prevrtnuti je na resetku i ostaviti na hladno mjesto da se stvrdne(ne u frizider).
Staviti karamel i serpu skupa sa vrhnjem i na maloj temperaturi istopiti lagahno mjesajuci sve doki smjesa nebude glatka. Ostaviti da se hladi uz povremeno mjesanje.
Kad je karamel sos mlak u svaki kalupic nasuti malo karamela. Ostaviti da se ohladi do kraja u Frizideru. Umedjuvremenu napraviti kremu.
Od Secera i Vode skuhati gusti sirup koji treba ostaviti da poprimi boju karamela. Istopiti i nogaut.
U zdijelu izvaditi Marshimallow Kremu. Gusti secerni sirup sipati u lagahnom mlazu stalno miksajuci( Ako vam se secer napravi stvrdnute kristale u masi stavite je par minuta na paru uz stalno mjesanje i secer ce se istopiti)
Kad je sirup vec umjesan umjesati i kikiriki maslac skupa sa istopljenim nogautom. Izvaditi kalupic iz Frizidera i sipati brzo smjesu u kalupice jer se brzo stvrdnjava. Akos e smjesa brze stvrdne onda je mozete samo rukama oblikovati i staviti u kalupice. Ostaviti dase ohladi.
Preliti ostatak cokolade i zagladiti. Ostaviti da se hladi oko 30 minuta u frizideru. Cokoladice izvaditi iz kalupica u uzivati.

Twix Cokoladice

2008-02-18T15:15:00.002+01:00

Sastojci
Keksic:
300g brasna
200g maslaca
125g secera
2 kasike vanilij esencije
1 jaje
na vrh noza praska za pecivo
Karamel.
1 -2 kesice karamela
50g maslaca
50ml slatkog vrhnja
Cokolada
350g cokolade

Priprema
Istopiti cokoladu.Istresti istopljenu cokoladu na pleh ,lim ili mramornu plocu i prebacivati nozem sa jedne strane na drugu dok god se cokolada neohladi i nepostane gusta tj. ohladjena i dok se nepocne stvrdnjavati. Otopiti cokoladu ponovo.
Kistom premazati po kalupicu da nebi bilo zraka u cokoladi kad se naspe. Nasuti cokolade u svaki odjeljak i razlijevati je po kalupicima prevrtnuti je na resetku i ostaviti na hladno mjesto da se stvrdne.
Karamele staviti u serpu skupa sa vrhnjem i na maloj temperaturi istopiti lagahno mjesajuci sve doki smjesa nebude glatka. Ostaviti da se hladi uz povremeno mjesanje.
Umedju vremenu napraviti tijesto za kekse tako sto pomjesajte secer,brasno i prasak za pecivo. dodajte mu maslac izrezan na kockice i rukama napravite mrvice od tijesta. ovo mozate uraditi i u procesoru za hranu. Dodajte jaja i vaniliju i umjesite tijesto. Ostavite u zamrzivac na 15-20 minuta.
Od tijesta za kekse odvojiti jedan djelic i od djelica napraviti valjke duzine kalupa malo ih prstima pritiskati i oblikovati. peci oko 10 minuta na 200 Kad krajevi pocnu rumeniti vaditi iz pecnice. Ostaviti da se malo hladnu i onda ih izrezati u velicinu kalupa..ili ih samo razvaljajte i izrezite prema kalupu.
U ohladjene kalupice od cokolade sipati mlaku karamelu i keksic oblikovan prema kalupicu. Ostaviti da se hladi. Posuti ostatkom cokolade i ohladiti.

Zaljubljeni Jastucici

2008-02-12T19:11:00.001+01:00

Sastojci
Tijesto
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
premaz:
1 zumanjce

Priprema
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.

Minty

2008-02-07T16:04:00.002+01:00

Sastojci
505g mlijecne cokolade
30g tamne cokolade sa 90% kakaa ili manje
20g maslaca
1 konzerva slatkog condensiranog mlijeka
2 kaskice pepermint ulja
1 kaskica vanilij ekstrakta

Priprema
Cokoladu sa maslacem istopiti na sasvim maloj temperaturi uz mijesanje.
Kad je cokolada istopljena uklonuti sa toplote sasuti condenzirano mlijeko i ekstrakte i umjesati.
Miksati mikserom na niskoj brzinio oko 1-2 minuta. Ostaviti da se hladi jednu oko 15 minuta na sobnoj temperaturi. Medjutim rucno promjesati svako 5 minuta.
Poslije 15-20 minuta miksajte jos jednom mikserom oko 2-3 minute. Smjesa treba da je kremasta ali stabilna.
Sipajte kasikom smjesu u vrecucu za ukrasavanje i istiskujte u male papirnate ili aliminiske kalupice. Medjutim smjesu takodje mozete izliti u kalup namazan maslacem i kad se ohladi isjeci male kockice. Hladiti u frizideru.

Torta sa makom i Limun kremom

2008-02-06T20:28:00.001+01:00

Sastojci
Kore:
150g brasna
1 kaskica praska za pecivo
150g mljevenih badema
2 ½ kasike maka
3 jaja
175g secera
1dl jogurta
½dl ulja ili mlijeka
kora i sok od 1 limuna
Limun krema ili Lemon curd
4 jaja
kora i sok od 2 velika ili 4 mala limuna
100g secera
100g neslanog maslaca
Po zelji:
2-3 kasike kvalitetne mermelade od visanja
Premaza okolo:
ja sam koristila limun kremu iz vrecice...

Priprema
Namzati maslacem kalup od 20cm. Brasno,pecivo,mljevene badema i mak pomjesajte dobro zajedno i ostavite na stranu.
Jaja miksajte sa secerom oko 5 minuta. Dodajte jogurt,sok od limuna i koricu kao i ulje ili mlijeko. lagahno promjesajte da nerbi sav zrak odma izbili iz jaja i secera. Lagahno umjesati i prethodno pripremljeno brasno. Mjesati ga tek toliko da se sve sjedini.
Sasuti u pripremljen kalup i peci oko 40-45 minuta. Uzavisnosti na pecnicu.
Kad je kolac kotov izvadite i ostavite ga da se upotpunosti ohladi u kalupu.
Dok se kolac hladi napravite lemon curd.
Izmiksajte jaj sa limunovim sokom,pa ih onda procijedite u veliku ovalnu zdijelu. Dodajte secer i koricu. Stavite zdiejlu na paru ttj. na posudu sa kipucom vodom i mjesajte dok se smjesa nepocne zgusnjavati. To moze trajati i do 30 minuta. Treba da dobijte gustu kremu koja kad povucete prstom na prevrnutoj kaski ostane trag. Ostaviti kremu da se hladi.
Kolac presjeci na tri dijela. Po zelji namazati kore sa mermeladom od visanja ako nezelimo to ..onda ih poprskati sa malo mlijeka ili limunovog soka.
filovati kolac sa kremom i ostaviti da se malo ohladi.
Izvana premazati po zelji,ja sam ovdje koristila kremu iz vrecice sa ukusom limuna. Ukraiti sa makom i cokoladom. Ostaviti da se ohladi jednu 3-4 sata da se sve dobro prozme. Pvakav kolac moze stojati u frizideru i do 4 dana.
Curd mozete napraviti i od narandzi kao i drugog voca,pa tako i ovaj kolac mozete napraviti u dosta drugih kombinacija.

Rice Krispies Treats

2008-01-21T22:27:00.000+01:00

Sastojci
1 Zdijelica Rizinih pahuljica(Rice Krispies)
par kom. punjenog keksa izmrvljenog
1 kasika eurokrema
1 solja mljevenih poprzenih ljesnjaka
150g istopljene cokolade

Priprema
Istopiti cokoladu.
Pomjesati pahuljice sa mljevenim keksom,ljesnjacima i eurokremom. Dodati cokoladu i sve dobro izmjesati.
Kaskicom vaditi hrpice u vec pripremljene papirne kalupice.
ili odvojiti malo cokolade i sipati kao dugmadi na foliju pa vaditi hrpice cokoladne smjese na dugmice.
Ostaviti da se ohladi u frizideru jednu 15-20 minuta..i uzivati u ovom hrskavom bozanstvu..

Bombonjera 2

2008-01-14T21:15:00.000+01:00

Sastojci
200g cokolade
Punjenje 1:
2 kasike istopljene cokolade
2 kasike kikirikimaslaca
1 kasika isjecanih slanih kikirikija
punjenje 2
1 kasika istopljene cokolade
1 kasika eurokrema ili nutelle
1 kasika mljavenih ljesnjaka
punjenje 3
1 kasika istopljene cokolade
½ kasike eurokrema
1 kasika karamel sosa
1 kasika isjecanih karamela
punjenje 4
1dl vode
1 kasika maslaca
3-4 kasike mlijeka u prahu
1-2 kasike secera
kokosa
par komada badema umocenih u cokolade

Priprema
Istopiti cokoladu.Istresti istopljenu cokoladu na pleh ,lim ili mramornu plocu i prebacivati nozem sa jedne strane na drugu dok god se cokolada neohladi i nepostane gusta tj. ohladjena i dok se nepocne stvrdnjavati. Otopiti cokoladu ponovo.
Kistom premazati po kalupicu da nebi bilo zraka u cokoladi kad se naspe. Nasuti cokolade u svaki odjeljak i razlijevati je po kalupicima prevrtnuti je na resetku i ostaviti na hladno mjesto da se stvrdne(ne u frizider).
Umedjuvremenu napraviti punjenja.
Posto ce vam ostati cokolade istopljene izdvojite 2 kasike i pomjesajte sa kikiriki maslacem. Naspite smjesu u plasticnu vrecicu kojoj cete kasnije odrezati vrh i pomocu nje puniti u korpice.
Isto uraditi i sa punjenjem 2.
za punjenje 3 pomjesati cokoladu sa nautelom ili eurokremom i mjesajuci dodati karamel sos. Ostaviti da se hladne i nasuti u kesu pomocu koje cemo puniti korpice.
Vodu zagrijati sa maslacem i secerom do vrenje dodati mlijeko u prahu. Postepeno dodavati kokosovo brasno dok nedobijemo finu glatku i gustu masu. Ostaviti da se ohladi u frizideru.
kad su korpice ohladjene puniti ih sa smjesama i ukrasiti mljevenim ljesnjacima, sjeckanim karamelama,kikirikijem i bademima umocenim u cokoladu.
Stavite u finu kuticu. zavezite masnicu i eto vam prekrasnog poklona…

Hrskave Krofne

2008-01-14T21:11:00.000+01:00

Sastojci
18kom
14g Kvasca
60ml mlake vode
335ml toplog mlijeka
100g secera
2 jaja
70g istopljenog maslaca
malo soli
625g brasna
1l ulja za przenje ili kokosove masti istopljene
Preljev 1
75g maslaca
250g secera u prahu
vanilij esencije
60ml vruce vode
Preljev 2
mlijecne cokolade
bijele cokolade
preljev 3
1dl secera u praku sa okusom jagodeX1 kasika vode
1dl secera u prahu sa okusom cokoladeX 1 kasika vode

Priprema
Kvasac istopiti u mlakoj vodi.
U velikoj zdjeli miksati kvasac, mlijeko,secer,so,jaja, maslac i 4 dl brasna.
Miksati polako ili kuhacom mjesati i dodavati pomalo brasno sve dok se tijesto nebude ljepuilo za posudu.Istresti na sto.
Namladivati tijesto oko 5minuta na stolu dok nebude elasticno.

Vratiti u zdjelu a pokriti i ostaviti na toplo mjesto da nadolazi. Dok se neudvostruci.
izvaditi iz zdjele i razvaljati na 1cm debljine pa izrezati u krugove i ostaviti da opet malo nadodu.

Ugrijati ulje na 175*,mjetiti termometrom pa spustati krofne,prevrtat ih kako budu izadu na povrsinu.
gotovr krofne ostavljati na papir da se ocjede.

Istopiti maslac i u njega umjesati secer i vanil esenciju,pa polagano dodavati vodu. Krofne umakati u smjesu dok su vruce i stavljati na zicu da ode visak glazure

Kokos Rolat

2008-01-05T22:05:00.000+01:00

Sastojci
Rolat:
6 bjelanjaka
4 zumanjka
2dl secera
1 kaskica vanilij secera
1 kasika kokos esencije
oko 15-17 kasika prosijanog brasna
na vrh noza praska za pecivo
Krema:
3dl slatkog tucenog vrhnja
2 lista zelatina
1 kaskica vanilij secera
1 kaskica kokos esencije
po zelji kokosovog brasna
Priprema
Bjelanjke sa par kapi limuna izmiksati u cvrsti snijeg i dodati mu kokosovu esenciju. Zumanjcas izmiksati dobro sa secerom dok smijesa nebude gusta i svijetla. Brasno prosijati sa praskom za pecivo.
Dodati bjelanjcadima zumanjcad i lagahno prevrtati lopaticom da se smjesa spoji nikako mjesati ili miksati Prosijati brasno i smjesi dodati polovicu lagahno prevrcuci kao i kad ste dodali zumanjcad. Lagahno prosijati i ostatak brasna na smjesu i prevrcucu lopaticom umjesati.
Smjesu istresti na pleh oblozen papirom za pecenje i lagahno rastanjiti preko citavog pleha. Peci oko 10-12 minuta u vec zagrijanoj pecnici na 200*
Kad je biskvit fino porumenio izvaditi ga i odma staviti na mokru krpu i zamotati kao rolat. Ostaviti da se hladi.
U medjuvremenu izmiksati slatko vrhnje u cvrsti slag sa vanilij secerom i kokos esencijom. Zagrijati malo vode i zelatinu istopiti na. Vrucu zelatinu dodavati kremi istodobno mjesajuci zicom. Po zelji dodati u kremu kokosovog brasna.
Ohladjen biskvit odviti filovati kremom i saviti u rolat. Ukrasiti po zelji.
Ako cete rolat filovati mermeladama onda nema potrebe za mokrom krpom samo podlogu pospite secerom istresite biskvit na nju ,premazite mermeladom i savite.

Kladdkaka

2008-01-05T05:02:00.000+01:00

Sastojci

200g tamne cokolade oko 55% kakaa
200g margarina
4 jaja
2dl secera
2,5dl brasna
na vrh noza praska za pecivo
Priprema
Cokoladu istopiti skupa sa margarinom na lagahnoj temperaturi.
Jaja sa Secerom umiksati u pjenastu smjesu. Polako miksajuci dodavati jajima istopljenu cokoladu.
U smjesu dodati brasno i prasak za pecivo. dobro umjesati.
Sasuti u kalupic sa odvojivim stranicama koji smo predhodno namazali sa malo maslaca. Pecu oko 20-25 minuta na 175*
Ako zelite da kolac ima malo tecniju konsistencu i sredini onda pecete svega 15 minuta (ovakav kolac je tecan u sredini i mnogi ga obozavaju samo takvog ja volim kad je malo cvrsci pa pecem oko 25 minuta).
Ostavite koloac da se dobro ohladi izvadite iz kalupa,zamotate u plasticnu foliju i stavite u frizider na jednu sat vremena. Prelite sa cokoladom.

Posluživanje
Posluzite uz Kuglu sladoleda ili sa tucenim vrhnjem..
Ovaj kolac je prava cokoladna bomba….

Keksici Ruzice

2007-12-29T19:42:00.002+01:00

Sastojci
40kom
200g secera u prahu
1 kasiku vanilin secera
250g margarina sobne temp.
250ml skrobnog brasna
1 zumanjce
400ml brasna
memrmelade po zelji

Priprema
Miksati secer sa margarinom dok nedobijemo kremastu smjesu
Smijesi dodati zumanjak i dobro ga umiksati pa dodati skrobno brasno i njega dobro izmiksati
Dodavati brasno dok nedobijemo jedno solidno mekahno tijesto
Tijesto razvaljati i izrezati kalupice u obliku cvjetica.
Svaki izrezani kruzic premazati sa zeljenom mermeladom i preklopiti na pola
Dva dijela saviti jedan u drugi tako da dobijemo Ruzu.kao sto je na gornjoj slici
Ruzice stavljati u papirne kalupice i peci oko 10 minuta na 150* u vec predhodno zagrijanoj pecnici. Keksici treba da ostanu blijedi
Naravno Vi keksice mozete praviti i u drugim oblicima

Mega Toffifee

2007-12-13T21:38:00.002+01:00

Sastojci za 2 osobe
1 kesa Toffee karamela
100g mlijecne cokolade
1-2 kasike Nutelle
1 rebro tamne cokolade
4 poprzena ljesnjaka
1 plasticna zdijelica
Priprema
Karamele otopiti u mikrovalnoj sa malo maslaca. Ostaviti trenutak. Zdijelicu obloziti plasticnom folijom, okruglu kasiku namazati uljem.
Sipati karamel u pripremljenu posudicu i pomocu kaskice pritiskajuci napraviti zdijerlicu od karamele.
Ostaviti da se karamel malo hladne i onda prstima pritiskati karamel da se zdijelica sto bolje oblikuje. Ljesnjake spojiti sa malo cokolade.
Cokoladu istopiti na pari i dodati joj nutellu, mjesati dok se scve dobro nepomjesa. Staviti ljesnjake na dno zdijelice i zaliti kremom od cokolade i nutele. Ostaviti da se hladi.
Istopiti tamnu cokoladu , Casu preokrenuti i dno joj pokriti folijom. Dno namazati tamnom cokoladom ,tako da dobijemo veliko dugme. Ostaviti u frizider da se hladi.
Kad se sve ohladilo. Pomocu folije izvadite karamel zdijelicu iz plasticne zdijelice. Nozem poravnati ivice i Na sred staviti pripremljeno tamno dugme.

Strudlice sa Smokvama

2007-12-12T15:53:00.001+01:00

Sastojci
Tijesto:
350-400g brasna
200g maslaca ili margarina
2 jaja
3 ½ dl secera
1 kaskica vanilij secera
malo praska za pecivo
Dzem od Smokava:
150g suhih smokava
200g secera
½dl vode

Sastojci
Tijesto:
350-400g brasna
200g maslaca ili margarina
2 jaja
3 ½ dl secera
1 kaskica vanilij secera
malo praska za pecivo
Dzem od Smokava:
150g suhih smokava
200g secera
½dl vode
Priprema
Smokve potopiti u vrucu vodu i ostaviti.
Brasno prosijati skupa sa praskom za pecivo pa mu dodati vanilij secer i secer. Hladan Maslac izrezati na kockice i ubaciti skupa sa brasnom.
Rukama trljati kroz brasno dok se maslöac neumjesa sav sa brasnom a mi dobijemo sitne mrvice. Ovo mozete uraditi i u procesoru za hranu
Dodati izmucena jaja i formirati u lpoticu. Zamotati u plasticnu foliju i ostaviti oko 30 minuta u frizideru.
Smokve izvaditi iz vode i isjecati sto sitnije mozete. Spojiti smokve sa secerom i na lagahnoj temperaturi kuhati i kuhati… stalno mjesajuci.
Posto se smokve nisu htjele predati bez obzira koliko ja njih kuhala u ovom trenutku sam popizdila Uhvatila sam se Stapnog miksera i sve ih izgnjecila tj. samljela. I tako sam dobila fini kremasti Dzem kao sto je i u kupovnim strudlicama…
Dzem ostaviti da se hladne.
Kad je sve ohladjeno. Odkinuti dio tijesta i razvaljati u cetverokut. Staviti nadjev i saviti u strudlicu. * Ovdje mozete da radite mini dugacke strudlice koje cete kad se ispecu isjeci i tako ce izgledati kao orginalne kupovne* Ja sam nisam imala zivaca poslije dzema pa sam savila malo deblju strudlicu koju sam kasnije isjekla na snitice.
Staviti u ugrijanu pecnicu i peci oko 10 minuta na 200*
Kad se ohladi izrezete je u komadice.

Yorkshire pudding

2007-12-03T04:10:00.001+01:00

Sastojci
110g brasna
2 jaja
300ml mlijeka
soli
ulja

Priprema
Brasno prosijati i posoliti. Napraviti malo udubljenje pa mu dodati jaja.
Sa visp zicom mjesati postepeno dodavati ledeno mlijeko. Ostaviti 30 minuta u frizideru da se ohladi.
zagrijati pecnicu na 200*. U kalup za mufinse u svako udubljenje nasuti po jednu kasiku ulja,pomopcu cetkice namazati i stranice kalupica. zagrijavati jednu 10 minuta kalup skupa sa uljem u pcenici.
Sipati ledenu smjesu u vruce ulje. Ulje treba da cvrci okolo smjese… kad se smjesa doda ulju.
Vratiti u pecnicu i temperaturu povecati na 220*-250*..... pecfi oko 20 minuta. ako porumeniu prebrzo sasvim malo smanjiti temperaturu.
Posluživanje
posluziti uz Neko meso kao sto to rade Britanci..ili jesti sa sirom, mermeladom.eurokremom..itd…......

Candy Bars

2007-11-29T15:54:00.001+01:00

Sastojci
Cokolada:
350g mlijecne cokolade
Krema:
2dl slatkog vrhnja
200g- 250g tamnije cokolade
5kom karamela (moze i bez)
Keksici:
300g brasna
200g maslaca
125g secera
na vrh noza praska za pecivo
2 kasike vanili ekstrakta
2 zumanjka ili 1 jaje

Priprema:
Istopiti cokoladu.Istresti istopljenu cokoladu na pleh ,lim ili mramornu plocu i prebacivati nozem sa jedne strane na drugu dok god se cokolada neohladi i nepostane gusta tj. ohladjena i dok se nepocne stvrdnjavati. Otopiti cokoladu ponovo.
Kistom premazati po kalupicu da nebi bilo zraka u cokoladi kad se naspe. Nasuti cokolade u svaki odjeljak i razlijevati je po kalupicima prevrtnuti je na reset6ku i ostaviti na hladno mjesto da se stvrdne(ne u frizider).
Umedju vremenu napraviti tijesto za kekse tako sto pomjesajte secer,brasno i prasak za pecivo. dodajte mu maslac izrezan na kockice i rukama napravite mrvice od tijesta. ovo mozate uraditi i u procesoru za hranu. Dodajte jaja i vaniliju i umjesite tijesto. Ostavite u zamrzivac na 15-20 minuta.
Vrhnje zagrijati, cokoladu i karamele isjecati(karamele otopiti) Sasuti vrhnje na isjecanu cokoladu skupa sa istopljenim karamelom. mjesati dok nedobije se gusta smjesa. Ostaviti da se hladi povremeno mjesajuci. Smjesa treba da bude gusta…. kad se ohladi u potpunosti.
Od tijesta za kekse odvojiti jedan djelic i od djelica napraviti valjke duzine kalupa malo ih prstima pritiskati i oblikovati. peci oko 10 minuta na 200 Kad krajevi pocnu rumeniti vaditi iz pecnice. ostaviti da se malo hladnu i onda ih izrezati u velicinu kalupa..
Plasticnu vrecicu za zamrzavanje napuniti kremom i zavezati. Prevrnuti kalupice ,vrecici odrezati vrh i puniti sa kremom u cokoladne kalupe. Svaku cokoladicu pokriti sa keskom i ostaviti 15 minuta da se hladi u hladnoj prostoriji. Prekriti kekse cokoladom i nozem fino zagladiti.. Ostaviti da se dobro ohladi u hladnoj sobi i onda ih prebaciti u zamrzivac na 2 minute pa ih onda samo pritisnuti iz kalupica.

ps: postro je bilo dosta ostataka ,od cokoladu i kremu za punjenje sam iskoristila za parline tj. bombonjerice raznih oblika.. a ostatak tijesta za keksice sam ispekla obicne vanili keksice... :)

Kokos Paj

2007-11-28T21:58:00.001+01:00

Krema:
700ml slatkog vrhnja ili kokoovog mlijeka
2 jaja
1 zumanjce
150g secera
2 (oko 60g)kasike kukuruznog skroba (gustina)
prstohvat soli
1 kaskica vanilij ekstrakta
1 kasika kokos ekstrakta
ostalo:
1 kom, gotove kore za paj ispecene
235ml slatkog tucenog vrhnja
2dl isprzenog kokos cipsa

Jaja,zumanjce,secer,so i gustin dobro izmiksati. Vrhnje ugrijati do kuhanja. Polako sasipati vruce vrhnje na mjesavinu od jaja stalno miksajuci. Vratiti na sporet na nisku temperaturu i uz stalno mjesanje kuhati dok se nezgusne.
Sklonuti sa toplote i umjesati vanilij i kokos ekstrakt.
Sasuti u vec ispecenu koru i ostaviti da se hladi 2-4h ili dok se nestvrdne skroz.
Izmiksati slatko vrhnje u fini slag u koji mozete dodati par kapi kokos ekstrakta , Premazati po paj i posuti preprzenim cipsom od kokosa.

Marshmallow krema

2007-11-19T03:47:00.001+01:00

Marshmallow krema

Sastojci
Marshimallow krema:
3 bjelanjca
4dl Homemade Corn Syrupa
½ kaskice soli
4dl secera u prahu
1 kasika vanilij ekstrakta
Homemade Corn Syrup:
4dl secera
200ml vode
1/4 kaskice glukoze
na vrh noza soli
Priprema
Corn Syrup Sve sastojke pomjesati i staviti na nisku temperaturu da se zagrije i dok nepoprokuhaju. Kad prokuha poklopiti sa poklopcom i ostaviti da ukuha. Skinuti poklopac i staviti termometr ostaviti da kuha dok nedosegne 116 stepeni ili napraviti test: tako sto cete kasikom nasuti malo vruceg sirupa u ledenu vodu ukapani sirup izvaditi i formirati u lopticu koja treba da je cvrsta ali kad se pritisne prstima mekahna. Ostaviti sirup na stranu.
Marshimallow krema Bjelanjcad miksati sa soli kad dobijemo pijenu polako dodavati sirup uz stalno miksanje. Miksati oko 10 minuta. Dodati secer iu prahu i m iksati dok se sve dobro nespoji. Umiksati i vaniliju.
Kremu sasuti u staklenku i koristiti gdje god da se trazi marshimallow Fluff ili krem. Ovako se moze odrzati do 1 sedmicu u frizideru. Ali moze se i zamrznuti u vrecicama.. Samo se izvadi i ostavi se odmrznuti ponekad promjesati.

Svedski kolac

2007-11-11T20:14:00.001+01:00

Sastojci
Tijesto:
500g brasna
4-5 kasika secera
2 razmucenih jaja
150g istopljenog maslaca
3-4dl mlakog mlijeka
½ kocke svjezeg kvasca
1 kaskicu kardemum zacina
nadjev 1:
60g maslaca sobne temperature
2 kaskice vanilij secera
1 kasika secera
30g narendane mase od badema (almond paste)
par kapi zelene boje(po zelji)
nadjev 2:
1 jaje
1 ½dl mlijeka
1 ½dl slatkog vrhnja
1 kasika secera
1 kasika gustina ili krumpirovog brasna
½ valili stapica
1 kaskica vanili secera
40g bademove mase(almond paste)
-Priprema
Maslac istopiti a mlijeko ugrijati. Sa par kasika mlijeka razmititi kvasac. Brasno sasuti u dublju zdijelu dodati mu secer,kardemum,jaja,maslac i polako dodajuci mlijeko umjesiti fino tijesto. okriti i ostaviti da nadolazi.
-Umedjuvremenu mlijeko,vrhnje i valinin stapic staviti da se zagriju. jaje,secer i gustin dobro izmiksati i vrucu mjesavinu vrhnja i mlijeka polako sipati u jaje stalno miksajuci. Smjesu vraiti u serpu i na lagahnoj temperaturi uz stalno mjesanje skuhati kremu. Kad je krema Gusta tad je i gotova. Procijediti kremu i u vrucu umjesati bademovu masu koju smo izrendali. Mjesati dok se masa sve neistopi.
-Ostaviti da se ghladi uz povremeno mjesanje.
-Za nadjev 1. sve sastojke pomjesati i dobro izmjesati.
Otkinuti komad tijesta i razvaljati u cetverougao. Namazati sa nadjevom 1. zarolati tijesto sa obadvije strane napraviti kao mali camac, spojiti krajeve dobro,a u sredinu nasuti pripremljenu vanilij kremu nadjev 2.
Ostaviti da malo nadodje i sa ostrim nozem ili makazama napraviti zareze na zarolanom dijelu tijesta. Premazati sa umucenim jajetom. posuti sa malo secernih perlrlica( krupni secer) mada i nije neophodno.
Peci dok tijesto nedobije finu zlatno zutu boju i krema dok neporumeni sasvim malo.

Cream Brulee Tart

2007-11-08T07:47:00.001+01:00

Tijesto:
140g maslaca
100g secera
200g brasna
100g mljevenih badema
1 izmjesano jaje
Punjenje:
250g suhih kajsija
175ml slatkog dessertnog vina
100g secera +
3-4 kasike za posipanje
1 vanili stapic
284ml slatkog vrhnja
4 jaja
Oznake:
Vrijeme pripreme 3 h
Trenutna ocjena 5 (3 glasa) Još nema tagova. Budite prvi!
Još nema komentara. Budite prvi!
Sastojci za 10 osoba
Tijesto:
140g maslaca
100g secera
200g brasna
100g mljevenih badema
1 izmjesano jaje
Punjenje:
250g suhih kajsija
175ml slatkog dessertnog vina
100g secera +
3-4 kasike za posipanje
1 vanili stapic
284ml slatkog vrhnja
4 jaja
Priprema
1.Miksati maslac i secer zajedno dok nedobijemo bijelkastu masu. onda umiksati brasno i bademe pa teko onda umjesati i jaje. Tijesto oblikovati u loptu i zamotati u plasticnu foliju i ostaviti da se odmara u frizideru najmanje 30 minuta.
Kajsije staviti u zdijelu. Vino i secer zagrijati sve dok nepocne kuhati. Sasuti smjesu preko kajsija. U istoj serpi (nema potrebe je prati) prokuhati vrhnje sa vanilij stapicem koji smo razrezali i izvadili mu sjemenke koje smo ubacili u vrhnje. Kad vrhnje prokuha sklonuti sa toplote i ostaviti da se malo hladne.
2.Ugrijati pecnicu na 200*. Razvaljati tijesto da pase kalupu promjera 23 cm. Ostaviti kalup sa tijestom u frizider oko 10 minuta dase hladi.
Izrezati papir ili sa folijom obloziti tijesto i nasuti suhi grah po foliji ili papiru. Peci oko 20min dok krajevi neporumenu, onda sklonuti grah i peci jos 5 min dok i ostatak tijesta nepocne rumeniti. Izvaditi iz pecnice i smanjiti temperaturu na 140*
3.Dok se tart pece izmiksati jaja, procijediti vanilij vrhnje i miksati. Iscjediti kajsije i vodu od kajsija pomjesati sa vanilij kremom.
Rukama rascupati kajsije i pritiskati ih u ispeceni tart. sasuti kremu preko njih. Peci oko 20-30 minuta . Dok se smjesa neustabili.
4.Izvaditi iz pecnice i ostaviti da se upotpunosti ohladi.
Pred posluzivanje posuti sa preostalim secerom i secer spaliti da se karamelizuje. Ostaviti koji minut da se karamel stvrdne. Isjeci u kriske i posluziti.

Banane u hrskavoj kosuljici

2007-11-06T22:06:00.001+01:00

Sastojci:
1 kasika masaca
250g lisnatog tijesta
2-3 banane
50g tamne cokolade
1 kasikicu svjeze naribanog djumbira
Serviranje:
2 kasike tecnog ili istopljenog meda
secera u prahu
po zelji sladoled
Priprema
Ugrijati pecniccu na 250*. maslacem namazati stakleni kalup za paj…krustatu ili neku drugu posudu.
Isjeci listove lisnatog tijesta na 8 istih komada. Banane isjeci isto u 8 komada priblizno iste ducine kao i tijesto, da bi pasale u tijesto.
Isjecati cokoladu i u posuti po tijestu u jednu liniju. Na cokoladu staviti jedan komad banane i po vrhu posuti sa svijezim djumbirom. Urolati paketic od banane i poredati u pripremljenu posudu.
Peci oko 12 minuta ili dok tijesto nije fino porumenilo.
Posuti medom i secerom u prahu.
Servirati mlake sa zeljenim sladoledom…

Snikers

2007-11-05T18:17:00.001+01:00

Recept:
Prvi sloj:
2 ½dl mlijecne cokolade (isjecane)
1dl tamnije cokolade(isjecane)
3 ½ kasike kikiriki maslaca
Drugi sloj:
4 kasike maslaca
2 ½ dl secera
50ml mlijeka
370ml marshimalow kreme
3 kasike kikiriki maslaca
300ml isjecanog slanog kikirikija
1 kaska vanilij esencije
Treci sloj:
250g karamela
50ml slatkog vrhnja
Cetvrti sloj:
2½ dl mlijecne cokolade
1dl tamnije cokolade
3 ½ kasike kikiriki maslaca
Priprema
PRVI SLOJ: Sasuti sve sastojke u serpu i na n8iskoj temperaturi istopiti sve dok masa nebude glatka. Pravokutni srednji pleh namastiti i obloziti papirom. sasuti prvi sloj i razmazati. Ostaviti da se dobro ohladi.
DRUGI SLOJ: Istopiti maslac i umiksati secer i mlijeko u njega. Mjesati dok neprokuha,kad prokuha ostaviti da vrije oko 5 minuta mjesajuci konstantno. Sklonuti sa toplote i brzo umjesati Marshimallow kremu,kikiriki maslac i isjecani kikiriki kao i vaniliju. Sasuti po prvom ohladjenom sloju. Dobro Ohladiti.
TRECI SLOJ: Staviti karamel i serpu skupa sa vrhnjem i na maloj temperaturi istopiti lagahno mjesajuci sve doki smjesa nebude glatka. Sasuti na predhodno rashladjen sloj. Ostaviti da se ohladi dobro.
CETVRTI SLOJ: Ponovoti radnju kao u prvom sloju. Premazati fino na rashladenu karamelu i ostaviti dase ladei najmanje 2h(najbolje preko noci).
Rezati na kocke i posluziti.
Gotov kolacic se mora drzati u frizideru stalno jer se karamel jako brzo pocne otapati...

Cokoladni Fudge

2007-10-24T03:10:00.001+02:00

Sastojci
450g secera
1 ½ dl mlijeka ili slatkog vrhnja
150g maslaca isjecanog na male kockice
100g isjecate cokolade
50g cistog meda(prozirnog) ili glukoze
par kapi vanilij esencije
Priprema
Namazati jednu malu duboku trvsicu ili plehic.. sa uljem ili maslacem.
Polako ugrijati secer sa mlijekom dok se secer sav neistopi. Stalno mjesajuci sa drvenom kasikom.
Dodati maslac,cokoladu i med i mjesati dok se neistopi.
temperaturu malo pojacati i ostaviti da prokuha,kad prokuha pokriti sa poklopcem i ostaviti da kuha 3 minute.
Sklonuti poklopac i kuhati dok nedosegne 116 stepeni na tremometru ili napravite test
Sklonuti serpu sa topline i zamociti dno u ledenu vodu da bi se zaustavilo kuhanje.
Ostaviti par minuta da se smjesa hladne.
Sa kosikom mjesati masu dok nebude gusta,svijetla i kremasta oko 5-10 minuta.
sasuti smjesu u pripremljenu formu i ostaviti dase ohladi,kad se pocne stvrdnjavati oznaciti kockice sa malim nauljitim nozem.
Ostaviti da se ohladi u potpunosti pa ga isjeci na koceke ili izlomiti.
Cuvati u posudi sa poklopcem tako sto redamo rec fudga red papira za pecenje..

Bombonjera

2007-10-24T03:05:00.001+02:00

Sastojci
400 cokolade 45% , 60%. 70% kakaa po zelji
Punjenje:
1 kesica karamela
2-3 kasike slatkog vrhnja
2 kaskice maslaca
ili istopiti nougaut….
Priprema
Ugrijati cokoladu( tamnu na 48-50 stepeni a mlijecnu na 45stepeni)
Istresti 3/4 na mramornu plocu ili neku slicnu podlogu.
Sa velikom nozem kojim zagladjujete povrsine torti cokoladu zagladivati sa jeden strane na drugu dok se nepocne stvrdnjavati
Pokupiti cokoladu i pomjesati sa ostatkom cokolade i mjesajuci ugrijati na odgovarajucu temperaturu (tamnu ponovo ugraijati do 28 stepeni a mlijecnu 26 stepeni)
Nasuti pomocu sprice cokoladu u kalupice i kalup udariti od sto da se popuni kalupic,ostaviti 1min da se malo ohladi..pa kalup preokrenuti. Ostaviti u frizideru da se ohladi. Pomocu noza ocistiti povrsinu kalupa od cokoalde koje se saljevala.
Karamele istopiti skupa sa svim stojcima i ostaviti da se ohladi. Puniti cokoadne kalupice sa ohladjenom karamelom
Ostaviti da malo odmori u frizideru jednu 15 minuta.
Posuti drugim slojem cokolade i zagladiti tako da visak cokolade otklone
Ostaviti da se hladi.. Prevrnuti kalupice i istresti gotove bombonjerice.
Ako se bombonjerice neodvoje od kalupa ostaviti na 15-20 minuta u zamrzivac.

Sljive u prhkom tijestu

2007-10-24T03:03:00.001+02:00

Sastojci za 7 osoba
3dl brasna
2 kasike secera
150g isjecanog maslaca
2 kasike vode
Punjenje
1kg sljiva
1 kasika cimeta
100g maslaca sob. temperature
1dl secera
2 stapica cimeta
1 umuceno jaje
Priprema
Za tijesto sve sastojke pomjesati i napraviti tijesto.Ostaviti da se odmara 1h u frizideru.
Oguliti sljive i izvaditi kospice.
Razvuci tijesto i izrezati na podjednake kocke
Na svaku kocku stavljati 2-3 sljive
Miksati maslac sa secerom i cimetom pa raspiodijeliti smjesu po sljivama.
Skupiti ko paketic i u svako udubljenje zabiti komadic stapica od cimeta.

Premazati jajetom i peci na 175* oko 15 min.
Servirati sa sladoledom ili kao ja u ovom slucaju sa vanilij kremom

Vanili Srcad

2007-10-24T02:57:00.001+02:00

Sastojci
Tijesto
200g maslaca
1 1/4 dl secera
4 ½ dl brasna
Vanilij Krema
2dl slatkog vrhnja
2 jaja
2 kaskice gustina
1-2 kaskice vanilij arome ili vanilij secera
1 kaskica maslaca
Ostalo
15.kom srcolikih kalupica
1-2 kasike secera u prahu
Priprema
Napraviti tijesto kao za paj i razvaljati u dva velika cetverougla na papiru za pecenje. Kalupe premazati sa malo maslaca i poredati u tri reda tako da tijesto prekrije sve kalupe.Tijesto oklagijom prenijeti a kalupe.
Skuhanu vanilij kremu tako da se svi sastojci osim maslaca i vanilij arome dobro izmiksaju i na niskoj temperaturi ukuhaju dok se nezgusne smjesa
Pomjesati sa maslacem i aromom , malo ohladiti, pa puniti oblozene kalupe.
Drugim slojem tijesta prekriti po punjenju.Pritisnuti tijesto po rubovima kalupa i odstraniti visak. Dobro spojiti rubove.
Peci oko 20 min. u donjem dijelu pecnice trebaju da budu blijedoliki. Ostaviti da se ohlade u kalupima i polako ih odvojiti tako sto cemo kalup malo udariti od sto. Posuti secerom u prahu..

Strudla

2007-10-24T02:51:00.001+02:00

Strudla

Sastojci
2 jaja
1 kocka kvasca/germe
1 solja(2dl) secera
100g istopitog maslaca
2½dl mlijeka
oko 600g brasna
Punjenje
pekmeza od sljiva
ili neke druge mermelade
1 kasikca secera u prahu
Priprema
Mlijeko ugrijati,maslac istopiti,jaja umutiti,germu istopiti s malo mlijeka.
Brasno dodati u jednu veliku zdjelu i sve sastojke umjesiti u jedno solidno tijesto…kao za krofne…Moze se koristiti mikser bolje izmjesa sastojke.Ostaviti da nadolaze oko 30min na toplom.
Kad je tijesto nadoslo malo ga namladiti na malo brasna i podjeliti na pet manjih kugli..
Svaku zasebno razvaljati tanko oko 0,5cm pa namazati pekmezom i saviti kao rolat.
Poredati na papir za pecnje u pleh i ostaviti da se dizu oko 15min.Premazati umucenim jajetom i peci prvo na 250* dok nedobiju boju pa ih prekriti s folijom i peci jos 20min.. Ostaviti da se malo hladnu.

Opera Fudge

2007-10-24T02:46:00.002+02:00

--recept je inace sa Marthe S....
Sastojci
100g sob.temp. maslaca
6dl secera
500ml vrhnja za slag(30-45% masnoce)
1 kasika ekstrakta od vanilije ili nekog drugog….
preljev:
400g cokolade
2 kasike ulja
posluzivanje
papirni kalupici
-Priprema
Pripremiti tevsiju, pomjesati secer i vrhnj i dobro promjesati da se sve sjedini.. to je zadnji put da smjesu mjesate.
Kad je smjesa prokuhala polako dodati maslac i ostaviti da se kuha oko 45-50min na maloj temperaturi dok nepromjeni boju
Karamel treba da dosegne temperaturu na tremometru od 112-116 stepeni
, a ako nemate termometar naspite u solju ledenu vodu i ukapajte kaskicu karamela ako mognete napraviti mekahnu kuglicu koje zadrzi svoj oblik

karamel je gotov.
Karamel sasuti u tevsiju i ostaviti da se ohladi najmanje 2h. Ako ima kristala secera sa ravnim dijelom kasike ih dobro izraditi u masu trljajuci po kristalim secera.
Smjesu prebaciti u staklenu zdijelu i dodati zeljeni ekstrakt..pa mjesiti rukama 45 minuta.. (smjesa nemoze stojati vec se mora mjesiti odma) Mjesiti dok god se smjesa nebude ljepila za ruke i dok nepromjene boju.
Gotovu smjesu ostaviti na 10-15 minuta u frizideru da se ohladi, pa od nje praviti kuglice koje treba hladiti 15 muinuta prije nego se umacu u cokoladu
Cokoladu istopiti i ostaviti da se malo hladne, pomocu vilice(ja sam svoju iskrivila tako da izgleda kao grabljice) umakati kuglice u cokoladu i slagati na papir.
Ostaviti da se dobro ohladi oko 2h,pa ih prebaciti u papirne kalupice

Opera Fuge
Ingredients
Makes 3 pounds
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature, plus more for baking sheet
4 cups granulated sugar
2 cups light cream
1 teaspoon pure vanilla extract
1 pound unsweetened baking chocolate
1/2 ounce food paraffin
1.Butter a rimmed baking sheet; set aside.
2.Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
3.Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. 4.Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
5.In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.

Gurabije

2007-10-24T02:42:00.001+02:00

Sastojci
100g istopljenog maslaca
2-3 soljice secera
2 solje mlijeka
2 jaja
1 ½ paketic praska za pecivo
brasna
-Maslac istopiti,mlijeko umlaciti a jaja s secerom dobro izmutiti…
U jaja dodati istopljeni maslac i mlako mlijeko..pa istresti pecivo…dobro promjesati.
Brasna dodavati dok god nedobijemo jedno solidno tijesti koje se moze oblikovati u loptice ali ne da bude pretvrdo….
Tijesto podjeliti u 3 loptice i raspljeskati (1½cm)u tevsiju jednu do druge…. tevsiju namazati maslacem……posuti po njima secera tj. secer lagahno pritisnuti u tijesto… Peci oko 15 min dok nedobiju finu boju..pokriti folijom i ostaviti jos 10min do 15minuta.

Punjene Smokve

2007-10-24T02:36:00.001+02:00

Sastojci
30kom suhih smokava
200g secera
150g maslaca
200g mljevenih oraha
200g mljevenog keksa
2 soljice za crnu kafu vode
1 zdijelica oraha u jezgri
1 kesica kokosa
-Smokve potopiti u mlaku vodu 15 min.
Secer,vodu i maslac kuhati dok pripremimo orahe i kekis. Kad se smjesa s secerom karamelizirala dodati orahe i kekis te par minuta mjesajuci kuhati dok se sve dobro nepomjesa.
Ostaviti da se dobro ohladi a u medu vremenu ocistiti smokve od petiljki i filovati ih jezgrom od oraha.
Kad se smjesa dobro ohladila zaviti smokve u smjesu kao lopticu pa uvaljati u kokos.
Ostaviti da se ohlade…Prije posluzivanja presjecite loptice na pola i tako posluzite…

MUffins

2007-09-24T00:02:00.003+02:00

Danas sam probala ovaj recept sa Marthe S.... ali sam zadrzala samo pjenu od bjelanjaka.. ostatak recept je moj.. :)

evo i recepta:
Muffinsi:
2 jaja
3 kasike kiselog vrhnja
1dl mlijeka
½ dl ulja ili istopljenog maslaca
3dl secera
7-8 kasika vrhom punih brasna
4 kasike kakaa
1 kaskica peciva
vanilij esencije
1. spojiti sve suhe sastojke i prosijati dva puta, u drugoj zdijeli pomjesati sve mokre sastojke pa dodati ih suhim sastojcima. Zlicom mjesati tek toliko da se svi sastojci pomjesaju. sipati u kalupe i peci oko 12-15 minuta na 200*. ohladiti i odrezati im vrhove i izdubiti malo sredine.
PJENA:
4½dl secera
3 bjelanjca
1 kaskica vanilij ekstrakta
½ ¨kaskice ekstrakta badema
50ml vode
2.KREMA U veliku metalnu ili staklenu zdijelu pomjesati secer,50ml vode i bjelanjcad. Miksati na najvecoj brzini oko 1 do 2 minuta..
staviti zdjelu na paru..voda nesmije kuhati nek bude prokuhana i vruca, smanjiti temperaturu i onda staviti zdjelu i miksati kremu 12 minuta niposto manje, ruke zabole ali mozda mozete sebi izbaviti pomoc, dok nedobijemo cvrste vrhove.
Skinuti sa vodene pare i dodati vaniliju i ekstrakt badema i nastaviti miksati jos oko 2-3 minute. Nasuti smjesu u vrecu za ukrasavanje i naparviti visoke sesire na muffinsima..kao na slici

Karamel:
pola kesice karamela
malo maslaca
slatkog vrhnja
Sve istopiti i ohladiti dok se malo nezgusne. sipati u izdubljene rupice.
Cokoladni preljev:
400g cokolade
3 kasike ulja
-kad se svi sesirici naprave na mufinsima.. ostaviti da se hlade najmanje 2h.
Cokoladu istopiti i sasuti u casu ili dublju posudu. Muffinse uzeti za dno i umakati u cokoladni preljev. ostaviti da se hlade 2h.

Ingredients
Makes 12 cupcakes
FOR THE BATTER
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
FOR THE FROSTING
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
FOR THE CHOCOLATE COATING
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil
Directions
1.Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
2.Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
4.Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. 5.Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
6.Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
7.Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
8.Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
9.Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
10.Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold.
11.Cupcakes can be refrigerated for up to 3 days.

Cokoladna mermelada

2007-09-22T23:06:00.001+02:00

Fantastican recept koji sam nasla u knjigi Chokolad passion od Jan Hedh... ove godine se nije islo u maline,kupine pa tako da i nisam kuhala marmelade.. medutim kako sam veliki cokoljubac..kad sam ugledala ovu marmeladu u knjizi koja je sasvim slucajno zavrsila u mojim rukama... bacila sam se na posao... zapravo bila sam veoma znatizeljna kako ce to da bude... mene je odusevila..a nadam se i druge da ce... :)zato i dijelim ovaj recept sa vama..jer znam da mnogi nemogu doci do njega...

Cokoladna marmelada:
1 vanili stapic
2 konzerve kondenziranog mlijeka (oko 397g)
50g kakaa dobre kvalitete
75g tamne kvalitetne cokolade od 70,5% kakaa
5g soli
2 kaskice balsam vinäger ( vinäger=sirce)
75g meda od cvijeta narandze ( ja nisam nasla pa sam stavila sok od pola narandze i obicni med)
250g smedjeg secera
– Podjeli vanilij stapic po sredini i sjeme ubaci u lonac-serpu. dadaj mlijeko,kako,isjecanu cokoladu,so,sirce,med i secer.
-Kuhati sve zajedno uz stalno mijesanje dok termometar nebude pokazivao 105*. Ako nemas termometar digni kasiku i kad na njoj visi kap marmelade onda je gotovo.
-Operi i stavi tegle u sparet na 80 stepeni oko 10 minuta.
-Napuni tegle sa marmeladom i zatvori odma. pa ih preokreni naopacke. cuvaj u frizideru.
-Marmelada najbolje pase sa Briosima, crossantima....