Pokemon Silver Gameshark Ch

After Christmas the pantry overflowing with gifts for the remains of food, an example of these is the chocolate and cinnamon in thin sheets. This is not so bad, but in small doses, as they say the good thing too, no? Here is a sweet recipe for a cake with a heart of soft chocolate with cinnamon and sour cherries in syrup.

Prepare the base that is simple and once making the mold is added to a cream with chocolate flavored torch, but because we love sin ... I added the cream in a cherry syrup with a little 'of its liquid ... I liked it a lot, I also hope to those who want to try. Here's the recipe:

CHOCOLATE CAKE WITH CINNAMON CREAM AND CHERRY

For the base:

120g butter 120g sugar

2 eggs 1 tablespoon baking powder vanilla

120g of flour

For the cream:

80g chocolate cinnamon

milk 250g flour 40g

2 egg yolks 75g sugar

cherries in syrup

Prepare cream: heat the milk with the chocolate crumbs. Beat the egg yolks with sugar until they are foamy, add the hot milk alternately with the flour, little by little. Put on the heat and continue cooking until the cream thickens. Cool.

For the base: Melt butter, add sugar and whipped into a cream with an electric blender, add 2 eggs one at a time and then the flour sifted with baking powder.

Pour the mixture into a mold of 20 cm, lined with parchment paper. Practice with a tablespoon of depressions that fill with chocolate cream. At the end put in the chocolate cream with a cherry syrup a bit 'of his Liquid Make it slide a bit too sull'impasto white.

Cook for at least 30 min at 180 °

Kats Playground Outtakes

ARTICHOKE SOUP OR ARTICHOKE RICE SOUP?

I must say that the title is not successful, as opposed to recipe (presuntuosa!!), Because this is a variation on risotto with artichokes dictated by my desire to eat a soupy dish from the flu. Patience ... I hope the photos do not disappoint'm trying a new target that should give me a great experience (so my photographer friend tells me, and is so convinced that he has already given me, waiting for pay when I can!), What will more?

Turning to the recipe very easy indeed, I was combattura between rice, barley, etc., so I did 50% and 50% barley, rice, barley and a drift of away! As I said before that he wanted to soup with artichokes because I'm sick and I did not exactly want to put the stove, then why I left the rice are very soft and I served as a savory soup, nothing to do with the most noble French soup!

RUSTICA ARTICHOKE SOUP

for 2 people:

3 artichokes

140 g mixed rice and barley spelled

1 / 2 l vegetable broth

1 shallot

1 cup. white wine

parmesan (to taste)

4 tablespoons extra virgin

1 clove garlic

Clean the artichokes, cut into thin slices and plunge into the water and lemon; finely chopped shallots, put it in a pan with olive oil and add 1 clove of garlic. Heat up the vegetable stock and in the meantime, saute the shallots and garlic along with the artichokes. Cook for about 10 min and add the cereal, toast, add a glass of white wine and blended, then add the broth, little by little.

Bake for about 15/17 minutes and let the rice soft, if you add the broth.

Enjoy

My Coworker Is Ignoring Me

MINI cupcakes

Christmas is over, but for those who are celebrating a birthday in early January, the party continues, has not yet finished discard packets already and others will arrive in your hands ... and so I worked to organize a little party for my mini ciccio that takes 5 years. Of course he wanted a cake shaped like a beautiful street with cars and even the mother has not pulled back some, then they are not as tasty I resisted and I made cupcakes. I will not explain what I have seen their reputation especially in America that are dedicated to these special blog gluttony.

I leave you the recipe and some pictures! I was really pleased with the result although I expected that the full size version of rise more as the mini was perfect. I decorated them with colored marzipan and vanilla mascarpone cream.

But here's the recipe:

CUPVAKES VANILLA

150 g soft butter 150g caster sugar

180g of flour 3 eggs 1 tablespoon vanilla

vanilla 1 teaspoon baking ( but I'll put more next time)

few tablespoons of milk to achieve a smooth texture (I leave the photo ..)

cups of 4 cm

cream 250 g mascarpone

colored tails

yellow dye

3 tablespoons powdered sugar vanilla

Beat sugar and butter until soft and creamy, add eggs one at a time, then vanilla sifted flour and baking powder.

Pour into 9 muffin molds with the remaining dough and filling the cups (I have made about 20.

Cooking: about 20 minutes for large ones, 10 minutes for small, but look at them often, when they are beautiful golden are ready.

For the filling beat the mascarpone with the icing sugar 3 tablespoons I Have made but everyone can make according to your taste, if you want you can also add the vanilla, but vanilla sugar already. Fill a pastry bag and decorate.

for decorating marzipan I used a red color (but in the end it was magenta!) And I worked until the color was homogeneous then I cut with biscuit tins and I supported the mini cupcake previously brushed with apricot jelly.