Sift the flour into a bowl. We make a hole in the middle in which we put all the ingredients, except the milk and cocoa. Knead a non-sticky dough that we divide into two parts.
Mix the cocoa with the milk and knead with some of the dough. We spread the white dough in the form of a roll with a length of about 30 cm, and the dough with cocoa, in the form of a rectangle with a length of 30 cm. Brush the rectangle with water, place the white roll on the edge and roll. Put the roll on a wooden counter, cover it with plastic wrap and put it in the fridge for at least 30 minutes.
Remove the roll on a floured wooden counter and cut it into 1/2 cm slices. Place the slices in a tray on baking paper and put the tray in the oven until they start to brown slightly. Remove the tray and let the cookies cool before removing them from the tray.
If we want smaller cookies, we make 2 thinner rolls.
COOKIES WITH BUTTER AND VANILLA
Cookies with butter and vanilla & # 8211 the simplest and best cookies.
I prepared them in the shape of slices, but you can spread the dough and cut it into any shape you want: from ordinary circles, squares, hearts, to egg shapes, bunnies, Christmas presents.
Cookies with butter and vanilla they are that delight that can be enjoyed at any time of the day.
They prepare easily, quickly, and the end result is so good that you would say they melt in your mouth.
A cup of your favorite tea and a cookie fragrant will make my cold mornings much more beautiful.
Children will feel pampered, so be prepared to do them more often than you imagine, they will become family favorites. :)I did cookies with butter and vanilla and for the school package, for the child's trips to school (trips in which half of the parents of the class also went), for the birthday parties, but also to wait for Santa Claus or Santa Claus.
If you click here find a huge collection of desserts prepared over the special time to wait for Santa Claus, and here I leave a link to all the cookie recipes. If you want to see the cookie nets prepared by me, I leave the link here.
We have many friends and friends and we all gather, usually at our home, to wait for Mosu & # 8217 to come, so I find a reason to increase the number of recipes every year.
I like to have a full house, to hear the voices of children running around the house, and then to be quiet. Did Mosu come? And then comes the joy on children's faces when they find toys and sweets in their boots.
If Santa Claus comes in person, then it is even more serious for the little ones. Surely they will have beautiful memories when they grow up, parents in turn.
Cookie recipe with butter and vanilla I think a lot of housewives use it. This can be changed by coloring the cookies with cocoa, so you can use 180 g of flour and 15-20 g of black cocoa powder.
For the cocoa biscuits I would also use a few drops of rum essence.
Now I leave the list of ingredients and how to prepare cookies with butter and vanilla, because I start to prepare some nuts filled with cream.
1 teaspoon vanilla extract
1/2 teaspoon vanilla paste
1 teaspoon grated baking powder
1/2 teaspoon finely grated lemon or orange peel
Mix the butter with the sugar, then add the extract and vanilla paste.
Incorporate the egg, then add the flour mixed with baking powder and mix at low speed.
Put the dough in a posh and shape the cookies into circles with a diameter of about 5 cm. Bake them in the preheated oven at 180 ° C for 9-10 minutes. Even if they are very soft when we take them out of the oven, they will harden when they cool. let them cool on a grill. Optionally we can decorate them with melted chocolate baine-marie and colorful ornaments.
They are the simplest and most delicious cookies, so do not hesitate and prepare them whenever you have the opportunity.
Cake with cherries and cocoa cream
Method of preparation: Top preparation. Mix the eggs with a pinch of salt until lightly creamy. Over them add the vanilla essence, sugar and continue mixing. In the composition add the melted and cooled butter, gradually the oil and mix for another 2 minutes. At the end, add the sifted flour and mix with a spoon with movements from top to bottom. Pour the composition into a tray measuring 25x35cm, lined with baking paper. Place the pitted cherries over the composition, and put the tray in the oven heated to 180˚ for about 25-30 minutes. Leave the countertop to cool in the pan.
Preparation of the cream. Put in a metal bowl the yolks with half the amount of powdered sugar. Put in a bain-marie and mix continuously with a mixer until the cream begins to thicken and doubles in volume. Set aside, add cocoa powder and rum essence. Separately mix the butter with the remaining powdered sugar until fluffy. Pour the yolk and cocoa cream over the butter and mix for 3-4 minutes until it is perfectly homogenous and we obtain a fine cream. Divide the cream into two equal parts.
Cut the top in half lengthwise and place on a straight plate. Spread the cream evenly on one side of the worktop, level it and cover it with the other half of the worktop. Cut the cake into equal squares and decorate with the remaining cream and a cherry. Keep it cold for about 2 hours then the cake can be served.
Cookies in the shape of walnuts stuffed with cocoa & # 8211 Childhood recipe. That's what our mother used to do to us when we were little
Walnuts are the dessert of childhood because they have never been missing from the Christmas or Easter table. If the other day we presented you a new recipe for nut dough, today we present you a light recipe for nuts filled with cocoa cream and nuts.
Ingredients for nuts:
- 4 eggs, 200 g butter or margarine
- 1 cup sugar, 1 baking powder
- A pinch of salt, the peel of a lemon or 1 lemon essence
- Flour as much as possible to obtain a homogeneous dough
For the cream:
- 125 ml of water, 50 gr of cocoa
- 120 g of sugar, 4 egg yolks
- 200 gr of butter, rum essence
- Ground walnuts
Method of preparation:
Preparing the dough for the nuts - beat the eggs with the sugar and a pinch of salt until they become creamy. Add lemon essence or lemon peel, baking powder and mix well. Gradually, add a little flour until you get a homogeneous, viscous dough from which to form balls that fit in the shape for nuts. Bake the nuts in a special shape and leave to cool.
Preparation of the cream - mix the cocoa with half the amount of sugar, pour the water and put on low heat and in the meantime, beat the yolks with the remaining sugar and add over the cocoa cream, stirring constantly. Keep on low heat until thickened (don't forget to stir quickly). The cream can also be cooked in a bain marie.
When it is ready, take it off the heat and leave it to cool - when it is almost cold, beat the butter until it becomes creamy and then add it over the yolks - mix until everything is incorporated.
At the end, add the ground walnuts (choose the quantity as you like) and the rum essence.
The walnuts are filled with cream, powdered with sugar and you can enjoy a wonderful dessert that reminds you of childhood.
White wheat flour, sugar, vegetable fat, refined vegetable fats, liquid glucose, cocoa, egg powder, iodized salt, vanillin, preservative, loosening agent, flavors and yellow dye. Contains gluten, lecithin.
Store in a cool, dry place away from direct sunlight. Temperature: 10-25 & # 8451. Packed in a protective atmosphere in 350g packs
A cake recipe with Italian origins, which does not involve too much work.
I'm a big fan of chocolate, walnuts, cocoa, so these cakes are exactly to my taste.
Ingredients for the filling:
It is left to rise, covered, approx. 1 hour.
Cozonac mounting method:
From each is spread a rectangular sheet that is spread on the entire surface with melted margarine,
then with half of the filling
With a well-sharpened knife, cut the roll in half lengthwise starting at a distance of about 5 cm from the end.
Grease with beaten egg with 1 tablespoon of milk and bake in the preheated oven at 190 degrees C, 45-60 minutes.
Ingredients for icing: 250g household dark chocolate (or household milk chocolate), 2 tablespoons oil, 2 tablespoons liquid cream, 50 g decorative sugar ornaments, 50 g ground pistachios, 50 g coconut
Method of preparation.Preparing the cake. Separate the eggs. The egg whites are mixed with salt powder until a thick white foam is obtained. Over the egg whites, add 3 tablespoons of sugar and continue mixing until you get a strong meringue. Rub the yolks with the rest of the sugar until the sugar melts and becomes slightly creamy, then add the rum essence, sift over the flour mixed with cocoa and baking powder. Mix the composition well and pour over it alternating milk and oil.
Add the egg whites to the composition and mix gently with a spoon, moving from top to bottom. The obtained composition is poured into a cake tray lined with baking paper and baked in the oven at 180˚ for about 30-35 minutes. After baking, leave to cool in the pan.
Preparation of the glaze. Melt the chocolate in a bain marie with the oil and sour cream, mix until the chocolate melts, and when it is hot, pour it over the cake. The oil makes the glaze easy to cut. The top is decorated according to your preference with pistachios, decorative sugar ornaments and coconut according to everyone's imagination.
How to prepare delicious cookies is simple and quite fast. the longer the cold rest time of the dough lasts.
How to prepare cookie dough
Mix the yolks well with the sugar and soft butter until a homogeneous composition is obtained.
Sift the flour into a large bowl. Grind the pistachios and cashews, not very finely, and mix with the flour. Then make an addition in the middle where you put the mixture of egg yolks with sugar and butter. Incorporate the flour into this mixture and knead into a lightly sandy dough. The dough is wrapped in fresh foil and refrigerated for 30 minutes.
If you want to pamper your loved ones with a delicious pizza, & icircti we offer a pizza dough recipe, inspired by Jamie Oliver's kitchen.
After this interval, line the oven tray with baking paper and turn on the oven at 180 degrees Celsius. Break from the dough like a walnut, shape into a spherical shape, then flatten slightly. The cookies will look like little barrels. Place in a tray at short distances and cook for 15 minutes at 180 degrees Celsius. Then remove and allow to cool.
Meanwhile, prepare the white chocolate icing
Break the chocolate into small pieces and place the pieces in a bowl on a steam bath. Allow the chocolate to melt slowly and mix to blend.
The cooled cookies are passed through the base through the melted white chocolate, then immediately passed through the coconut flakes. It is placed on trays, or on a grill, with the glaze on top.
For more details on how to prepare the interesting recipe for pistachios with pistachio and white chocolate icing with coconut, but also to benefit from useful tips from Vlăduț, do not hesitate to access the video above.
If you are one of the lovers of chocolate desserts, we offer the recipe of the best cake with chocolate cream and rum flavor. It has a sponge cake top with cocoa and a generous chocolate ganache cream. It is decorated with a bitter chocolate icing and chunks of chocolate or fruit. It will be a real culinary treat for your loved ones.
Strawberry ice cream: creamy and flavorful, better than ice cream
Ice cream is one of the most popular desserts in the world. Refreshing and creamy, with dense or fresh flavors, it is no wonder that so many people love it!
The origins of this beloved dessert are uncertain. It is said to have originated in Persia in 550 BC. BC, although other sources claim that it came from the time of Emperor Nero. The latter allegedly collected snow from the Apennine Mountains to mix it with wine and honey.
However, the popularity of ice cream began much later. In the areas around the Mediterranean, ice cream had become accessible to ordinary people by the middle of the eighteenth century. In England, it became popular in the mid-nineteenth century. At that time, the Swedish emigrant Carlo Gatti started selling ice cream cups for one penny per cup.
Today, ice cream is an affordable dessert that is easy to prepare at home. Among the most popular varieties is the famous strawberry ice cream. It is consumed as such or used as a basic ingredient in Neapolitan ice cream or ice cream cakes.
If you want to prepare an extraordinary strawberry ice cream without the help of an ice cream machine, here are the steps you need to follow:
Friday, June 25, 2010
Fruit bagel pudding
150g bagel or cake
1- & # 189 dl milk
2 tablespoons caster sugar
1 teaspoon apricot jam
1 tablespoon lemon or orange juice
400g fruits: cherries, sour cherries, strawberries, raspberries, 2 egg whites
Franzela or cozonac is cut into slices and softened with beaten milk and yolks. Then crush with a fork and add soft butter, apricot jam. Whisk the egg whites, add 2 tablespoons of caster sugar, juice and lemon or orange peel. They fight until they harden again. Mix with the bagel, lightly like a cake.
Pour into a cake tin with a detachable edge, greased with butter or margarine and lined with breadcrumbs. Sprinkle 300g of peeled fruit on top quickly, cut into slices (drained of juice) with rum, sugar and sprinkle with a tablespoon of semolina. Bake in a well-heated oven for about 30 minutes. The fire is reduced after it is put in the oven, so that it does not burn.
During this time, beat the egg whites, add 200g of caster sugar and beat well until they harden. Then add the remaining fruit and beat until the foam hardens well (to beat faster, put 100g of sugar over the fruit an hour before softening). Put 100g of sugar in the egg whites and when the egg white is hard, add the fruit with sugar and beat until it hardens.
When it is removed from the oven, pass it with the knife on the edge of the form, open the edge that is detachable and remove it. Grease quickly on the edges with the beaten egg white, with a knife and the remaining egg white is spread evenly on top, then remove tassels with the tip of a teaspoon.
Allow to dry until cool without baking. Serve cut like a cake. The egg white will remain soft as a cream.
Creams, ice creams, sweet puddings ..
Creams with or without gelatin and sodas are based on egg, sugar and milk, or other substitute liquid. If these dishes are made hot and boiled, they are cheeseed, the egg being an albuminoidal substance, which coagulates at high temperatures. To remove this shortcoming, they will be prepared only on steam. It runs much faster and without any risk. The preparation is put in an enameled tin pot about 2-3l. Place the pot on top of another pot of boiling water. It is good if it fits perfectly like a lid, so as not to allow steam to come out. The pot should fit completely into the bowl, only the edges should rest on its mouth.
When the water boils, the steam heats the pot evenly and the preparation that must be mixed continuously will be done in a few minutes. In this way the creams and sodors are prepared (10 minutes). When the cream is gelatinized, then gelatin is put in the milk or cold liquid to dissolve and then added to the preparation. Gelatin is an albuminoid substance, which dissolves in cold water and coagulates in hot water. If you put the gelatin directly in hot water, without first soaking it in cold water, it will spread in strands like glue, which will remain suspended in the composition. If the gelatin soaks well in all the cold liquid, with which it is then heated, it will immediately melt and mix evenly in it.
For these preparations, it is very important to prepare all the material needed beforehand, to be added quickly if necessary, so as not to allow the composition to gelatinize before it is put in shape. The composition with gelatin is mixed continuously, so as not to have time to clot. If it thickens, it must be reheated to melt, which cannot be done if egg whites or whipped cream are added.
When the creams are prepared in the oven, such as burnt sugar cream, the cream form is placed in a well-heated oven in a tray with cold water. The water in the tray should not boil, because it will make the composition of the form boil, which will be cut (cheeseed), will become porous, not oily as it should be. When the water boils, add a glass of cold water every 10 minutes. Bake the cream for 30-40 minutes. If it browns too much on the surface, reduce the fire, or cover it with paper. When ready, pull slightly toward the oven door and tilt the shape slightly to one side. If it comes off to the bottom and no milky cream is observed, it is taken out of the oven and left to cool in the respective bowl. Only when it is well cooled is it turned over on the serving plate, so it is spread. It is good to do it even a day before and put it in the fridge, in the form in which it was boiled. When serving, place a plate with a higher edge on top of the form and turn it over with a quick movement, so that the formed sauce with which it is served does not flow.
Do not put flour in the creams, they only clot with eggs. It will be put only to those where it is indicated in the recipe. Many of the creams are served with whipped cream. Whipped cream is bought beaten and sweetened from the confectionery. If purchased unbeaten, it must be refrigerated for 3-4 hours, or even the day before, to cool well. Even if the ice cream doesn't hurt. Cold cream beats faster. Put it in a larger bowl, so that it doesn't splash when it is beaten. When it is beaten hard like an egg white foam, put 100g of powdered sugar and a sachet of well-sifted vanilla sugar to mix quickly. The amount of sugar should not be exceeded, because it softens it. Beat for 5 minutes to harden again. Whip the cream only until it is like a hard foam, no more, like butter. Refrigerate until used, covered so as not to retain odors from other foods, which it quickly absorbs. Whipped cream is not allowed to freeze.
When it is used, put the top that is harder in the cornet for decoration and the rest of the bottom of the pot that is softer will be put in the preparation. The plastic cornet for decoration must have a notched spirit at the end, with which rosettes or decorative stripes will be made.