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I love to bake cookies, muffins, financiers, scones, any small piece of pastry that requires little oven time.

It must be that the child in me still a wait. Yes, I know that my daughters do not believe that I was a child, and anyone else that I feel I am still that girl sometimes, but the perspective of the outcome baked and warm in your hands with only 15 minutes on the stove, instantly puts me in a good mood. Therefore, this type of pastry is perfect for cooking with children. That magic that produces the heat of the furnace on the ground a few minutes before Raw was absolutely irresistible.

These cookies, however, are a delight for adults. Are a variant of traditional butter cookies with the file becomes a very special combination. Melt in your mouth, and that covers sugar, and butter soft texture look like normal, but finally appears, unexpectedly, the hint of citrus, light and balanced which makes them a surprise. The recipe originates

is Martha Stewart. With minor modifications is that I have used and I love the result.

Lime Cookies

Ingredients (for about 15 units)
90 grams of butter, at room temperature
40 grams of icing sugar juice

a lime 1 / 2 teaspoon vanilla aroma

250 grams of flour 1 tablespoon of fine flour of maize (cornstarch)
1 pinch of salt (about 2 grams)

80 grams of icing sugar to cover the cookies

Preparation Put the butter and 40 grams of sugar in a food processor with the dough hook and mix on medium speed until foamy and bleach. Add the lime juice, vanilla and beat until integrated. Combine flour, cornmeal and salt in a bowl and add to butter mixture. Mix on low speed until well blended.

Make a cylinder with the dough and wrap in plastic wrap, or a silicone baking sheet. Put in refrigerator at least an hour.

Preheat oven to 180 degrees, cut dough into biscuits, half inch thick or so. Place in a baking tray covered with a sheet of silicone apart. Bake 7 minutes, turn to toast the other side, and remove cookies. Set to cool on a rack, about 8 to 10 minutes. When still hot, put in a freezer bag with 80 grams of powdered sugar, and move it to adhere to the surface.

Store in an airtight container.

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BRIOCHE LIMA COOKIES WITH VANILLA YOGURT APPLE SNAILS

long time ago I made a brioche , when I was a novice cook (well, rookie still, I mean) that made me doubt the criterion when Michel Roux to make pastries. Imagine, ignorance is very bold, as I said on the subject of the book that I got this recipe on another occasion . Anyway, my lack of experience made brioche that is accepted, quite rich, including but not convinced, and I chalked that this book was not too good (¡!). From what I've swallowed my words several times, for obvious reasons. However, she had not make a brioche.

But ... (There's always a but), I could not resist to try again when I saw the wonderful brioche and lemon Kanela. I'm sure by now everyone knows about this blog. I love all the pastry which is wonderful. So when I saw her a few days ago brioche, could not resist. Yes, the decor and details leave them to it. I made the version for stoves not: that is, using the breadmaker, and Cristina (it's one of those things that every day I'm glad to have more than incorporated into my kitchen, it has given me an amazing game) but giving the classic form of brioche in the pan, and bake. I have also reduced the amounts and citrus juices removed and replaced by the aroma of vanilla. Still, it is virtually alone, and the texture and flavor that is absolutely recommended.
And these recipes are a real estate Cristina (with all due respect to Monsieur Roux).



brioche with vanilla yogurt

Ingredients 50 ml of warm milk
10 grams of fresh yeast 75 grams baking

plain yogurt 2 eggs 50 grams

sugar
30 grams of butter 1 teaspoon vanilla extract (5ml)

3 grams of salt 175 grams of bread flour 175 grams
pastry flour.

1 beaten egg or milk paint surface



Preparation Using baking, dissolve yeast in warm milk and put the ingredients into the pan in the order listed. Use the program to the masses, and do other things while the dough is prepared alone ( this is a wonder the bakery). If not, knead the ingredients, preferably with a food processor or electric mixer until the mixture acquires consistency, and leave In a bowl lightly greased with oil, cover with a clean cloth dampened with water until doubled in volume.
In either case, once the dough has doubled in size, knead by hand on a lightly floured surface. Not have to work the dough too, just off excess gas. Divided into 7 parts more or less similar shape of rolls round, and put in a round pan previously buttered and dusted with flour. Place 6 rolls in a circle, and the last in the center. Be something like a flower, with many gaps. Let rise again about an hour and a half, until doubled in size again. This mass moment cover all the mold and will look brioche. Paint smoothly, without pressure, with beaten egg or milk, and put in preheated oven at 180 º for 25 minutes. Take
preferably warm.

• TIP: It is not the same as freshly made, but the brioche freezes very well. This split it into portions and freeze. For breakfast, during the week, enough microwave 40 seconds and is very acceptable. You can also try to take slices and toasted. It is delicious in place of breakfast toast.

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There

yellow apples, juicy, hard, red, green, large, tart, sweet, baking, cake, for tea, to keep the doctor away, to have good breath, to tell between 5 per day for have on your desk for when it's hunger strike. The skin is smooth and shiny, and wrinkled skin, crispy beef, and flour.

I like most, in almost every moment. And for baking is one of the fruits that give better results. Do not know anyone who does not like apple pie, whatever it is. But it's almost, almost, like chocolate: It's really hard to find someone who does not like.

I like, and yet I do not use too much baking. A J. loves. And that means that when I taught this wonderful post "Cakes in the city" did not fail to get eyes until it is prepared.

The verdict: J has a new favorite cookie for coffee Saturday, and I settled a debt to the world little apple tree. But do not rule out using more times this apple filling with other bodies, because the rolls were good, but the apple filling was absolutely spectacular.

By the way, does anyone have no idea what variety was that Eve ate? Bets are accepted.

apple Caracolas

Ingredients (for about 8 units )

For the apple filling
4 large apples (preferably golden or pomfret)
lemon juice
50 grams of sugar
30 grams of butter


For the dough
250 g of flour
50 grams of sugar
baking powder 1 teaspoon of baking
1 teaspoon baking
60 g butter, softened (not melted)
2 tablespoons of cream
50 to 70 ml of milk (if needed)
Sugar for dusting.


Preparation
Peel and core apples and cut into small pieces. Place in a saucepan over medium heat with lemon juice, butter and sugar. Cook slowly until the juices reduce and apples begin to be transparent. Allow to cool.

Preheat oven to 180 degrees and prepare a baking tray with foil or a silicone. Mix flour, sugar, yeast, baking, butter and cream and mix with an electric mixer. Add the milk little by little if necessary, and stop when it begins to knead into a ball. The dough should be soft but not sticky.
Extender with a roll the dough on a floured work surface, to make a rectangle about 30x20 cm. Place apples on it. Roll the dough from long side, forming an arm, and cut into 7 or 8 pieces. Place in prepared pan some distance, because they will increase with the baking.
Sprinkle with sugar and bake until browned, about 25 to 30 minutes. Take before they cool completely.

Pizzazz How To Make Totino's

You know how I like this kind of cake pan you can do to advance and support a wide variety of fillings. The
today continues the pattern of tuna tarts, simple and whimsical coming for Sunday and the height of either, so ... The kitchen!

Ingredients:

crustless bread
250 gr. crabstick
1 can of tuna (125 gr.)

Fried tomato homemade mayonnaise Gambas
tomatoes for garnish salt and

consists of two layers of filling that can be equal or not, I got the first one with the mayonnaise and surimi, the second the same but add a can of tuna.

Preparation:

• mayonnaise is made - here you can see some notes on the as - and reserve. Chop
• surimi. If you use thermomix is \u200b\u200bnot necessary to wash the glass to make programming a few seconds at speed 4-5.
• Mix with some of the mayonnaise and tuna.
lining is
• type cake pan with plastic wrap, enough so that on the edges (then use it to cover it). We
• base layer of bread, if not fit whole pieces, cut to cover.
• S and smeared bread base with plenty of tomato sauce and covered with padding.
• placed a second layer of bread to cover it with ketchup or mayonnaise, above the second layer will fill and finish up with another layer of bread.
• cover with the remaining film and goes into the fridge for a minimum of 4 hours, better overnight.
• To unmold, remove the film from the top and spills over a tray.
• We cover the surface with mayonnaise and cocktail sauce and decorate as desired.

And again Friday, this week has flown by.

Apart from being registered or not Facebook sure you have heard some of the names of their groups ... Some sound like Chinese, with many others we can be identified and we chuckle.
going to go out in the latest fashion status groups are "ladies," those of "mockery of the mockery of ladies" and the "velociraptor" do not ask me because, like the dinosaurs I have misplaced.
Since it is Friday we will throw us a few laughs with some of the strangest I've seen this week.

From the most classic of mothers ... the ladies, gentlemen and ladies and velociraptors??

• Mothers when you ask where something is say "on your site!"
• Mothers who say "drink the juice before you go for the vitamins"
• My mother told me: "As you fall, Cobras
• Ladies asking have you been hungry cold you an egg?
• Ladies who buy bananas at LIDL and just after
• Ladies that could cause fire to break an egg
• Lords who get drunk at weddings and put the tie on the head
• ladies eating velociraptors eat bananas from LIDL

Some realistic and some a tad cruel O:

• "I worked at your age", "Yes, grandmother, and I keep working at your age ..."
• Easy-open "? balls
• As much as I chew, do not drink ...
• To be so ugly, you're so nice
• To be silly you're not so pretty
• face gambaaaa veees Me?! -No ... Puuues-head do not eat me!

to eat and drink:)

• First bimbo slice of bread is a misunderstood
• Avecrem, now with real chicken ... What you were doing before?
• Go to the bank with 1kg of spaghetti and say "I enter all this pasta"
• I also think that eight is a bocabyte bocabits
• ladies who think that a iMac is a burger
• Marinate steak is not fun to PDF
• I'm afraid my 1/2naranja someone has had a juice
• "A Coke please" "Okay Pepsi" "Okay monopoly money?!
• Water is colorless, odorless, tasteless, stupid, bitch, asshole
• I San Ballantines not celebrate Valentine
• Harry Potter and I have a mutual friend and called Ron

Anyway there is a bit of everything and everyone ...

• We are three and Four Harrison
• If a cop tells me "Papers" and answer "Scissors" ... Did I win?
• When a cop tells you "Blow" make a wish
• If I stick to Joseph Thomas and Marilyn Manson "I ostial left and right?
• Fear to tread the soundtracks of the road if I charged the SGAE
• If Bono's son had a son with the daughter of Bush, Bush Is Bono surname ?

Misspellings come with the following groups: (
What Indeed is yours? I always like this ...

good weekend!

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triffle ORANGE CRUMBLE

When I was little, some winter days my mother prepared sliced \u200b\u200boranges in a bowl, sprinkle a little sugar over them and let them cool in the refrigerator. That simple gesture turned the child resistance to eating fruit in the desire to try a special dessert.

been years since I took oranges with sugar. In fact, I would almost say that I like. I like the oranges that taste like orange, and if they have to be slightly acidic then what are you going to do. But a few days ago I had a few oranges at home, and remembered those sources bright children full of juicy oranges. And I remembered that I had just opened a marmalade, and only think of a triffle with layers of colors, this time orange-put me in a good mood.

I usually do when I have too triffle time for dessert, or when I feel like something fresh and uncomplicated, but had not tried this combination. The truth is that if you prepare the orange with a little sugar for a while before they release their juices, it is not necessary or even jam. Layers of fresh fruit are much better.

orange triffle

Ingredients (4 servings) 350 grams

mascarpone cheese 150 grams of cream (35% mg)
150 grams of white sugar
4
oranges (Optional: 4 tablespoons orange marmalade)

Preparation Mix in a bowl with the cream cheese and 120 grams of sugar. Test, correct the sweet if necessary and put in the refrigerator.
Cut the oranges into slices, place in large bowl and sprinkle with about 30 grams of sugar, or enough to have a little overhead.
Leave in the fridge, maybe two or three hours before assembling the dessert. Serve
putting one tablespoon of orange marmalade in each glass, a layer of mascarpone cream, a layer of oranges, again finishing with mascarpone and orange.

• Tip: You can also be used creamy yogurt (Greek type, or enriched) for this triffle, and some whole grains, fresh fruit, and becomes a quick and tasty breakfast.

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GRILLED VEGETABLE CREAM

I love eating grilled vegetables. If have good hand and you can roast vegetables in a fire of twigs, something so basic can become the best possible food. A little olive oil, some salt, and did not need anything else. Same goes with meat or fish. With most products, actually. The better the original product, less need to mask it. Just to be at their best, with a few seasonings, and let things taste of what they are.

And yet I can think of to make this crumble. Maybe it's because I have about the possibility of a fire of twigs, and the season of these vegetables is far as I know, but I could not resist and when I had them in hand was not going to lie down back: it had to do something with those vegetables, and a roast in early February, I was a bit absurd. In addition, he had tried the sweet crumble, and I was sure that salt also had to be right.

I think the next time you add mashed potatoes to crisp. I'm sure will also do well.

The result was good, especially as a main dish if you want to make a vegetarian meal. Crumble

grilled vegetables

Ingredients (serves 4)

1 eggplant 1 zucchini 1 medium onion


1 red pepper 1 green pepper Grated
or slices of cheese to melt, to taste

Basil Rosemary Thyme


For

crunchy topping 100 grams wheat flour 40 grams butter

60 grams of grated cheese gratin (to taste) Salt

black pepper

Preparation Preheat oven to 180 degrees.

Cut vegetables into cubes and grilling with thyme, rosemary and basil over medium heat for a couple of minutes. Increase the heat and finish cooking on high heat, stirring continuously.

When vegetables are roasted, put them in a dish I can go into the oven, or as here, individual services. Sprinkle with grated cheese or put a slice of cream cheese, that based on the oven, if desired.

Mix in a bowl with your hands, flour and softened butter environment, grated cheese, a hit of salt and a pepper and a little basil and mix with fingertips until a medium-sized crumbs. Sprinkle over vegetables and cheese, and put in the oven halfway up about 20 minutes if individual services. Some 25 or until the surface is toast, if a single source.

NOTES:

• In an emergency, you can use frozen grilled vegetables. NOT THE SAME, but for an emergency serves, and manages a vegetarian main dish.
• can be used whole wheat flour. Simply, the less dark will crumble the toasted, and have less fiber.

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SURIMI CAKE IS CLEAR ... TODAY ... LOVE IS IN THE AIR

Click on the link and smile with the music (which I look goofy ... I know what you are doing haha)

because today if ... is clear ... and inevitably ...

Love is in the air

P that unless most welcome days like this, if I think any excuse is good. I can not think of a better way of expressing love to get into the kitchen and share, so I would suggest visiting some blogs to fall in love as you can see through your photos in the mosaic.

are not all they are but they are all that are ... enjoy it:)

provocative Cakes (Photos 1 and 10)

The recipe for happiness (Photo 2)

I am baker (Photo 3)

The decorated cookie (Photo 4 , 5 and 6)

You're the chef (Photo 7)

fried Webos (Photo 9)

Corner Bea (Photo 8 and 11)

Bakerella (Photo 12)

And if you still have a bit of time looking for your song Today ...

For those who definitely YES - Kiss me -

or for which NO - Contigo -

for eternal love like Anabel Lee
... imperfect because Angels do not have propellers

or simply different and that is that I just think you .

've had the time of my life dedicated to the nostalgic

and Hole in my soul for lovers of ballads.

Will it be love? Is this love

And if today my heart Dance ...

to be raised by Kisses and good humor

because after the rain ... Sale always sun.

Happy Valentine

Remember that tomorrow is still today ;-)

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tartlet



This is a recipe only to resume the routine caprichín blogger, enjoy Friday ... I love Fridays :)))))

Ingredients:

Mini tartlets
bite size 1 can of tuna 1
fresh chives
A
tablespoons mayonnaise Black olives for garnish


mini tarts If we can toast some slices of baguette, so good! I think I like more bread.

Tuna leave it to your taste ... Mendes in oil, pickled my husband, my children depends on the day-maybe not today or want one or the other. Mayonnaise

home if possible but we as for this amount only if we check.

Onion is dispensable in the absence of black olives or green because we put a few shrimp or anchovies or a strip of red pepper or a cherry tomato or a nut or a sprig of cilantro or hear anything other than for not giving facilities;-P

Preparation:

• Drain can of tuna in a colander.
• Cut the spring onion into very small pieces.
• Mix tuna, onion and mayonnaise.
• Divide the mixture into mini cakes and decorate as desired.

have no mystery, so that even the most slackers come into the kitchen and snack silly mark on Sunday.

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are weeks when everything is going through a bit. A little more than normal. Who start traveling for work and disrupting the difficult logistics of a house with two little girls. Following with an open day, and you continue to ask for much more reasonable, and end, somewhat unexpectedly with a move-labor. That was more or less expected, but that did not quite materialize and eventually needs to be done in haste at the last moment while addressing everything that is in progress.

At such moments, when everything happens at once and you can barely breathe, a Nordic foresight would return to the boring predictability to plan things months in advance and do nothing by leaps.

At such times, we must pause, and breathe, and make eyes and a creamy chocolate taste and regain the certainty that in the brief moment the chocolate melts in your mouth, the world stops for a second. And no matter what is outside, none of this affects you too, nothing can steal the time.

And it is better controlled and do only the amounts indicated. Because if you do more, eat it all at once, is an unquestionable truth. You can not resist.

And when you finish the first and still open your eyes and think relamiéndote- moving plays tomorrow.

chocolate cream

Ingredients (serves 4) 200 ml

whole milk 200 ml cream (35% mg)
2 grams of agar agar (or gelatin, and follow manufacturer's instructions)
60 grams of black chocolate (70% cacao)
45 grams of white sugar 1 egg

Heat the cream with the milk, and chocolate agar agar and bring to a boil. Keep on medium heat about 8 to 10 minutes. While cooking, beat egg with sugar until double in volume. Incorporate the chocolate mixture, mix well and distribute into 4 molds. Let cool to room temperature in the refrigerator at least 4 hours before drinking.

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CHOCOLATE CREAM CAKE QUICK AND POLENTA

More than fast, this cake is almost instantaneous. Almost like this post.

But sometimes you need a sweet or dessert and you can not wait, or do not want to turn on the oven, or you want to impress too effortlessly. And sometimes you feel like posting an entry but hurry time you walk like me today.

And that's what this cake, almost instantly. If you have 15 minutes, you have a cake.

The two parts I have used this recipe as before: a base of polenta, but sweet, and a lemon cream (yes, it appears a lot here lately). And so, within minutes have a quick cake, rich and beautiful.

would like to thank everyone who lately have you thought of me when giving me awards for the blog. I would like to sincerely thank you to remember me, this blog. I really appreciate it, but I do not usually participate in such chains, and although I haberoslo that personally, I wish they only knew from here. I feel great that I do, and think of me, but I do not follow this type of channel.

And an apology yet. In the past month or so, I've been very very active throughout your kitchen. The main reason was a Trojan that was installed on my computer again and it hardly removed after having been rendered useless because the hard disk had a manufacturing defect and had to change. So, desperate to computer I tried to keep pace with regular publication, but it was impossible to devote much time to follow blogs that usually I, or discovering new ones.

I hope it is finally resolved. But I dare say very high.

For now, I leave you with the cake.

quick cream cake lemon and polenta

Ingredients For the polenta base

250 ml of whole milk

60 grams of instant polenta

15 grams of butter (one tablespoon)

15 grams brown sugar (a tablespoon)

For the lemon cream

Juice of 2 lemons

75 grams of butter

2 eggs

100 grams of white sugar

15 grams of corn flour (cornstarch)

Preparation Heat base in a bucket thick milk, add sugar and polenta. Stir constantly and add the butter. When the polenta thickens (about 3 minutes in the instant polenta I've used myself) pour the mixture into pie plate about 18-20 cm and let cool to room amb IENTER.

Mix in a bucket of lemon juice and sugar, beaten eggs and cornmeal. Cold Beat until mixture is smooth. Add the butter cream and put over medium heat until thickened, whisking constantly.

Put on the basis of polenta. Garnish with chocolate shavings, if desired. Take cold.