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BATATAS SUECAS ASSADAS Essa receita dos Deuses Receita : Lave bem as batatas e depois de enxug-las faa cortes

s finos nelas sem chegar at o final. Coloque-as batatas em uma forma untada e pincele cada uma delas com manteiga isso faz com que a casca fique mais macia e saborosa. Leve ao forno em temperatura mdia por mais ou menos 45 minutos ou at as batatas ficarem macias e douradas.

Na metade do tempo, pincele um pouco mais de manteiga para elas no ressecarem. Enquanto as batatas assam, vamos ao creme: pique um mao de espinafre (j devidamente lavado) em pedaos pequenos, e refogue junto com 1 colher generosa de margarina e 1 cebola pequena em cubos. Quando as folhas murcharem, misture 1 copo de requeijo, 1/2 copo de leite e 1 colher de ch de maizena. Acerte com sal ou coloque um pouco de queijo parmeso ralado. Em fogo baixo e sempre mexendo, deixe engrossar. Agora tira-las do forno, regar com bem muito creme e se quiser fazer mais uma gracinha, ainda salpica uns pedaos de bacon bem crocantes.

Modelling a Cute Baby Elephant cake or cupcake topperby Patchworkcutter You will need: 450g (1lb) of grey sugarpaste. Colour with black paste colour or dust colour. 25g (1oz) of sugarpaste pink or blue for a boy or girl elephant. Gum tragacanth, or Tylo powder; a drinking straw; Daisy Chain Set; and bee from the Butterflies and Bee Set (Patchwork Cutters). 25g (1oz) white Mexican paste; isopropyl alcohol (Sugar Flair). Dust colours black, frosted leaf, yellow gold, white satin, magnolia pearl (Edable Art). Bone tool; frilling stick; Dresden tool (Jem). Small round cutter or pen top. Cel size guide (Cel Cakes); Sugar glue made from Tylo powder, use to attach pieces together. Knead 1 x 5ml teaspoon of gum tragacanth or Tylo powder into the grey sugarpaste and a pinch of gum tragacanth into the pink. Knead well. Place into a sealed plastic bag and leave at room temperature for 6 hours. Knead well until pliable. Body Mould 175g (6oz) of grey paste into a smooth ball and shape into a cone 7.5cm (3in) high. Insert a drinking straw into the cone leaving 3cm (1in) protruding (fig.1) Leave to dry overnight. Please click on the link to view the full tutorial con Adriana Michelena y Maysonet Maru.

RED VELVET CHEESECAKE BROWNIES Ingredients: 1/2 cup butter 2-oz dark chocolate, coarsely chopped 1 cup sugar 2 large eggs 1 tsp vanilla extract 1 1/2 tsp red food coloring 2/3 cup all purpose flour 1/4 tsp salt 8-oz cream cheese, room temperature 1/3 cup sugar 1 large egg 1/2 tsp vanilla extract Directions: Preheat oven to 350F. Line one brownie pan/cupcake tin with cupcake liners In small bowl, melt (microwave) butter and chocolate together in 30 second increments. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour batter into lined wells. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture over batter in the pan. Swirl in with a knife or spatula.

Bake for 20-25 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Let cool completely in pan. ENJOY!

Baked Bloomin' Onion! Easier, faster, less messy, and healthier than the deep fried version! To make your blooming onion, you will start with the obvious. An onion. 1 large onion (I wanted Vidalia, but yellow was the biggest one they had) For the Egg Wash: 3 eggs 1/4 cup water 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 teaspoon yellow mustard For the Crumbs: 3/4 cup cornflake crumbs 1/4 cup parmesan cheese or corn starch 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon oregano Cayenne pepper, salt, and pepper to taste A couple tablespoons of melted butter and/or oil Remoulade sauce (my recipe here!) Preheat the oven to 425F. In one bowl, beat together the eggs, water, paprika, garlic powder, and mustard. In another bowl mix together the cornflakes, parmesan or corn starch, garlic powder, paprika, oregano, cayenne, salt, and pepper. Set aside. Cut about 1/2 inch off the top of the onion and peel the skin off. Cut the tip of the root off so the onion can stand on it. Cut the onion into about eight wedges being very careful not to cut all the way through (leave about 1/2 inch). Dip the onion in the egg mixture, spooning it between each "petal". Once it's completely coated toss it in the crumbs, once again spooning it between each petal. Repeat this process, coating the onion once more in the egg mixture and then a final time again in the crumbs (use every bit of the crumbs you can). Place on a well greased baking sheet. Drizzle with melted butter and/or oil. Then you can give it a final spritz of cooking spray (PAM or something) to make sure the whole thing is coated. Bake at 425F for about 45 minutes. Serve with remoulade.

First slice off the top. In case you are as easily disoriented as myself, this is the end opposite the roots. Peel off all that skin and then flip him over. Carefully slice off some of those roots with a sharp knife. That way your onion can stand up easier without rolling over which makes it easier to slice it into wedges. Just make sure you don't slice all the way through. Then you'll just have a bunch of onion pieces instead of a big beautiful onion flower. Now drench it in some eggs and stuff. Make sure you get in between all the petals. Then it goes in a mixture of corn flake crumbs, Parmesan cheese, and seasonings. YUM. After it gets a good coating, make sure you give it one more dunk in the eggs and then a final coat in the crumbs. That's TWO coats of crumbs people. Very important. Now drizzle it in some oil or butter (or a combination). You don't want any dry, white crumbs showing, so if you didn't manage to get it all with the butter, give it a little spritz of cooking spray. After it comes out of the oven, the rest is history.

Have you tried baking with HERSHEY'S MINI KISSES Milk Chocolates? Try this recipe for Chocolate Magic Mousse Pie. It's delicious! Ingredients 1 envelope unflavored gelatin 2 tablespoons cold water 1/4 cup boiling water 1 cup sugar 1/2 cup HERSHEY'S Cocoa 2 cups (1 pt.)cold whipping cream 2 teaspoons vanilla extract 1 package packaged graham cracker crumb crust (6 or 9 oz.) Refrigerated whipped light cream in pressurized can or frozen whipped topping , thawed HERSHEY'S MINI KISSES Brand Milk Chocolates Directions 1 Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. 2 Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended. 3 Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. 6 to 8 servings. con Hina Qaiser.

A Two Bite Breakfast: Bacon & Eggs in Toast Cups These are great to make if you ever have to make breakfast for a few extra people, since you can make up to 12 at a time. These little cups turned out great and I drizzled a little maple syrup over mineMmmmmmm! Bacon & Egg Toastcups (6 cups) 6 slices of bread 6 slices of bacon 6 eggs 1/2 cup of shredded cheese salt & pepper 1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray. 2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D) 3. Take bread circles and press them into the muffin pan, set aside. 4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes. 5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven. 6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 - 10 minutes. The yolk should be creamy. 7. Remove from oven when done and pop out using a spoon, serve warm. Enjoy!

apanese giraffe Pattern Swiss Roll Smiley Baker: Giraffe patterned swiss roll Recipe: For the egg yolk batter : 4 egg yolks 15g castor sugar 40g vegetable oil 60g milk 1 tsp vanilla essence 70g top flour, sifted 10g cocoa powder (add later after you have scooped 2 tbsp out for the pattern's batter)

Batter for the patterns : 2 Tbsp egg yolk batter 1 tsp top flour 2 tsp sugar 20g egg white Meringue : 4 egg whites 50g castor sugar The steps : Trace out giraffe patttern on a greaseproof paper. Prepare a swiss roll pan and place the paper with the pattern on the pan before lining it with another piece of greaseproof paper. Preheat oven to 180 degrees celcius. Mix the egg yolks,sugar,oil, milk and vanilla essence till combined. Stir in flour. Mix till smooth and well combined. Remove 2 Tbsp of the batter and mix in 1 tsp top flour for the pattern batter. Set aside. Add in cocoa powder to the remaining main batter. Set aside. In another bowl, beat the 20g egg white with 2 tsp sugar till stiff peak. Add into the pattern batter and mix till combined. Pipe the plain batter and trace the pattern on the pan. Bake for 1 min and remove from the oven. Meanwhile, prepare the meringue. Beat till stiff peak. Fold into the egg yolk batter in a few batches gently. Pour the prepared cocoa batter into the pan. Smooth the surface and make sure it is level. Drop the pan onto the table top a few times to release air bubbles. Bake for about 14-15 mins. To test doneness, press finger gently on the top of the cake, if it springs back , it's done. An inserted toothpick should comes out clean. Remove the the cake immediately from the pan to cool on a wire rack. When cooled slightly, remove the paper gently and let it cool complete ly on the wire rack. Spread with your choice of filling and roll up the cake. Use the same greaseproof paper to wrap the roll and place in the fridge to set for at least 30 mins. Cut into smaller sizes and serve. Source of this recipe con Olivia Bracho e Hina Qaiser.

These beautiful pansies by are ideal for spring cupcakes How to make gum paste pansies.... This is what I used: Yellow gum paste Dark purple gum paste Light purple gum paste Black edible marker with a fine tip Blue or purple petal dust Paintbrush Gum paste glue or corn syrup Foam mat Balling fondant tool to thin out each petal Leaf veiner (I ordered a set of these from Ebay for very cheap) Flower forming cups (I used Wiltons large size) Roling pin Medium heart cutter from the Wilton heart cutter set Medium oval cutter from the Wilton oval cutter set Powdered sugar to dust your work area Note: My tutorial will show you how to make a yellow pansy with shades of blue, using petal dust. However, you can also use purple and yellow gum paste petals to make your pansies. If you look at my pictures closely, you will see a variety of pansies. Some are just yellow with blue petal dustsome are yellow and dark purple.some are yellow and light purple. Thats the beauty of pansies They are found in so many vibrant colors! Step 1: Roll out yellow gum paste. Click on the link to view the full tutorial

How to make turrets for a castle cake! By:Jessicacakes Click on the link To "How to's"! How to make turrets for a castle cake!The Jessicakes way! Step 1 & 2: Flip the sugar cone onto some modeling chocolate and trace around it to create a base for the turret. Smooth the edges a bit so it's nice and even. You can use water or some gumtex glue to get everything to stick. To make the glue, take about a 1/4 tsp of gum-tex (or Tylose powder), mix it with 2 Tbsp of warm water and let it sit in the fridge overnight. It won't dissolve right'll look clumpy, but don't worry. In the morning it looks great! It works beautifully to give you extra hold when water isn't quite strong enough. Step 3: Cut out 8-10 strips of modeling chocolate 6"wide by 1/2" high. I used my pasta machine and put it on number 4.Step 4 & 5: Add some water/glue to the first strip and wrap it around the base of the cone trimming cleanly in the back. I pinched the top edge a bit against the cone to secure the strip. Step 6: Use a sharp edge ( I used the exacto knife) to cut little slits in the first layer. As I pressed in, I lifted up slightly to bring that bottom edge out and up a bit...just slightly. You don't want to make the slits exactly the same distance want them to be a bit natural and uneven. Well, at least I did! :) Steps 7-8: Continue layering the strips, cutting them cleanly in the back. Make sure to add the slit detail to each layer before adding the next one. Step 9: To get the top finished, I cut out a small circle and quartered it. I then folded the cut edges together to form a little cone and placed it on top. And you're done! Does it look like a Christmas tree??! :) LOL! :) Now, there is a "lesson learned" with these! I made these several days ahead of time and had them sitting on a cookie sheet with some plastic wrap draped over them...not sealing them tightly. When I went to attach them to the cake, two of them had started splitting in the back!! YIKES! See below I hope you all found some helpful tips for when you try to make your own castle cake!! :) Blessings!

con Ana Princees Torte Sabac, Manuela Lumbreras y Tanja Rados Ex Zadol.

If u love hazelnut and chocolate together, Here is a seriously fabulous recipe for your favourite cupcake ever The cupcakes in this recipe are made with Hershey's chocolate syrup so it tastes of chocolate but it's not overwhelming. And since they're made with syrup and not cocoa the cupcakes are somewhat like a cake brownie in texture but a little sticky. In my opinion it's the perfect texture and taste to the chocolaty hazelnuts of the Nutella and Ferrero Rocher. The cupcakes were very simple to make and were a hit! Ferrero Rocher Cupcakes by Monica H 1 recipe chocolate cupcakes (recipe below) 1 13 oz. jar Nutella 15 Ferrero Rocher candies Cut out a small piece out of the top of the cooled cupcake using a small paring knife. Discard or eat the small pieces of cake that are removed from the cupcakes. This will create a well for the Nutella to sit in. Fill each cupcake with 1 tablespoon of Nutella. Repeat until the Nutella has been evenly divided amongst the cupcakes. Top off each cupcake with a Ferrero Rocher candy, slighting pressing into the Nutella so it stays put. Store at room temperature in an airtight container. Makes 15 cupcakes. Chocolate Syrup Cupcakes from Ina Garten 1 stick (1/2 cup) unsalted butter, at room temperature 1 cup sugar 4 large eggs, at room temperature 11 fluid ounces Hershey's chocolate syrup 1 tablespoon pure vanilla extract 1 cup all-purpose flour Line muffin pans with 15 paper liners. Preheat the oven to 325 degrees F. Cream the butter and Click on the link to read more. con Carmen Elena Alvarado Chacin, Hina Qaiser y Nida Javed.

Best Chocolate Cupcake Recipe Marshmallow Stuffed Cupcakes! Need a blue-ribbon chocolate cupcake recipe? After testing nearly every cupcake cookbook and recipe out there, my mom and I agreed this is the bestchocolate cupcakes recipe. Period. Moist chocolate cake with just a few chocolate chips mixed in Mmm Mmmmm! BEST CHOCOLATE CUPCAKES RECIPE 1 cups flour cup cocoa powder teaspoon soda teaspoon salt 1 cup sugar 1/3 cup vegetable oil 1 egg 1 teaspoon vanilla cup buttermilk cup semisweet chocolate chips (12 large marshmallows) Combine dry ingredients. Beat together sugar, oil, egg and vanilla. Whisk in dry ingredients and buttermilk, alternating, begining and ending with the dry ingredients. Beat until smooth. Stir in chocolate chips. Scoop into prepared muffin pan. Bake at 350 for 20-25 minutes or until tops of cupcakes spring back lightly when touched. Let cool in pan on rack for 10 minutes; remove and cool completely on rack. Frost with Chocolate Buttercream Frosting. Marshmallow Stuffed Chocolate Cupcakes *Want to make the best chocolate cupcakes recipe even better? After cooling 5 minutes spoon or scoop small indent in center of cake and insert large marshmallow. Marshmallow Stuffed Cupcakes! Makes one dozen cupcakes. Adapted from 125 Best Cupcake Recipes CHOCOLATE BUTTERCREAM FROSTING FOR MARSHMALLOW STUFFED CHOCOLATE CUPCAKES 1 cup butter, softened 1 tablespoon plus 1 teaspoon milk 1 teaspoon vanilla 6 ounces semisweet chocolate, melted and cooled 1 cups powdered sugar Blend until spreading consistency. Enjoy this marshmallow stuffed chocolate cupcake recipe! Source:

con Carmen Elena Alvarado Chaciny Yutsika Albarran.

Rapunzel Tower Cake...How_To ?! Rapunzel theme birthday party. I used card board to make a roof and cut out roof tiles with modelling paste. Yummy Chocolate Cake~~ Using a 8cm circle cutter, cut out 4 circles. Put the cake trimmings aside for later. Insert a plastic dowel to support the roof. For extra support, use some of the cake trimmings into different shapes and put them up against the base of the tower. Spread the butter cream over the cake. To make the bushes, press into the green fondant over and over with the tip of the large star piping tip to give a leafy effect. Rapunzel! Rapunzel! Let down your hair So I may climb your golden stair con Rubab Ahmed Ahmed.

Ruffle cake tutorial... \ con Maysonet Maru,Olivia Bracho y Kristal Dufty.

Tutorial on how to make these beautiful gelatine flowers and butterflies.

How to decorate cookies with rolled fondant?

Found this on ..... Love this and thought I'd pass it on. 1) Heat water but don't boil 2) Put chocolate in a small baggie and place in hot water until completely melted (no lumps) 3) Take a small corner of baggie and snip off just a very small bit 4) Place parchment paper on top of a piece of cardboard and make a crease down the middle 5) Take baggie of melted chocolate and squeeze a generous amount out to design a butterfly on top of parchment paper (making the middle of the butterfly on the crease). 6) Fold cardboard/parchment paper just a bit to bend the butterfly wings 7) Place in freezer for about 5 minutes (the butterfly should peel off easily when ready) (prop the sides of cardboard up with items from your freezer in order the keep the shape) Peel off butterfly slowly and carefully, and place butterfly on top of cupcake/cake/whatever and enjoy. Sent in by: Simona McKey

Red Velvet. Receta

Los ingredientes
Para el bizcocho: 250 gramos de harina tamizada, 1 sobre de levadura qumica, 2 cucharadas de cacao en polvo, 115 grs. de mantequilla sin sal, 200 gramos de azcar, 2 huevos, 1 cucharadita de extracto de vainilla, 1 yogurt natural, 2 cucharadas de zumo de limn, 2 cucharadas de colorante rojo. Para la cobertura: 2 vasos de nata montada, 500 grs. de queso crema para untar (tipo filadelfia), 1/2 cucharadita de extracto de vainilla, 200 gramos de azcar glas.

La preparacin del Red Velvet

Precalentamos el horno a 160 En un bol mezclamos la harina tamizada, el cacao y la levadura. En un cuenco pequeo ponemos el yogurt y el limn, mezclamos, dejamos que repose unos minutos y le agregamos el colorante, removindolo para que se coloree perfectamente.

En otro bol grande batimos y mezclamos la mantequilla a temperatura ambiente y el azcar hasta obtener una mezcla perfecta. A continuacin vamos agregando los huevos uno a uno mientras batimos. Aadimos la vainilla y volvemos a mezclar. Vamos agregando la harina y la mezcla de yogurt y limn coloreada poco a poco, por partes y removiendo perfectamente para conseguir la masa del bizcocho sin grumos. Engrasamos y enharinamos el molde o lo forramos con papel. Volcamos la masa y lo llevamos al horno.

Cocemos durante unos 25 minutos, hasta que este cocido, lo sabremos cuando al pincharlo con un palillo este salga limpio. Dejaremos enfriar.

Mientras se enfra vamos preparando la cobertura. En un bol mezclamos suavemente el queso, el azcar glas y la nata montada. Removemos hasta conseguir una mezcla homognea. Tapamos con papel transparente y dejamos enfriar en la nevera por una hora para que se quede firme. Tiempo de preparacin | 45 minutos Tiempo de coccin | 30 minutos Dificultad | Media

La degustacin
Montaremos el Red Velvet, cuando el bizcocho este bien fro lo cortamos haciendo discos, vamos rellenando con crema cada uno de los discos y finalmente cubrimos todo el pastel. Lo podemos decorar con coco seco rallado. Como el bizcocho es muy tierno y esponjoso, se rompe con facilidad a la hora de formar los discos, hay quien le da un poco ms de cuerpo metiendolo un ratito en el congelador.