Categoria: Dessert

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Biscuits with yogurt and goji berries

Hello! Today a particular receipe with a precious ingredient : Goji berries.

Voila’ the receipe:

Biscuits with yogurt and goji berries
 
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Biscuits with yogurt and goji berries, cookies that rejuvenate us
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 200 g of flour type 00
  • 1 jar of creamy white yogurt (the type sweetened with grape sugar)
  • 90 g of cane sugar
  • 2 teaspoons honey
  • 1little teaspoon baking powder
  • 1 egg
  • enough flour for dusting
  • 30 g goji berries
  • 30 ml of extra virgin olive oil
Preparazione
  1. Combine sugar and baking powder to flour.
  2. Place a mound, pour in the middle yogurt, oil, honey and egg.
  3. Begin to knead and add towards the end of the working goji berries.
  4. If necessary, add a little bit of flour, the mixture may be a little sticky.
  5. Always keeping the floured work surface, roll out the dough, to obtain the desired shapes and bake about 10 min. to 180 ° C (preheated oven)

 

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Jam kiwi and apples

Here a yummy and healthy jam!!!

Jam kiwi and apples
 
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Jam kiwi and apples, a great combination
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 800 g of kiwi
  • 2 apples
  • 400 g of sugar
Preparazione
  1. Remove the skin to kiwifruit and cut into small pieces, so the apple.
  2. Put everything in a large pot, add a little water and bring to a boil.
  3. At this point add the sugar and stir.
  4. Bake for an hour and a half, until the mixture begins to harden.
  5. Potting in previously sterilized jars in the dishwasher.
  6. Boil water in the jars with jam, tightly closed, for 5 minutes.
  7. Let them cool in their water.

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Chocolates extra dark with smarties

There is still time for the diet, but a little sin you can do for the Epiphany.

Tomorrow diet! I swear!

These are the chocolates that I wanted to do to celebrate the Epiphany.

If you would like them with color and with more varied tastes like smarties more pronounced, you can melt them into small pieces in chocolate, or as I did, simply insert them into the mold whole or in a half (It depends on the size of the molds).

Comfortable the molds silicone.

Recipe:

Chocolates extra dark with smarties
 
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Chocolates extra dark with smarties, for kids and big
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 200 g of dark chocolate
  • 15-20 g of smarties
Preparazione
  1. Melt the chocolate in a double boiler
  2. Take the molds, also fine the ones for ice.
  3. Put a first layer of chocolate.
  4. Add smarties cut in half or whole, depends on the size of the molds.
  5. Cover with chocolate and level.
  6. Chill at least 3-4 hours
  7. Turn out the chocolates.

The dose and ‘for about 12-15 chocolates!

Still Happy Epiphany to everybody!

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White grape jam and vanilla

Today I public the recipe for a jam that, in Christmas theme, can be useful if it’s considered as a possible gift, it’s really appreciated.

Vanilla feels right a bit, simply serves to give the scent :

White grape jam and vanilla
 
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White grape jam and vanilla, sweet and fragrant excellent breakfast
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1 kg of white grapes
  • 500 g of granulated sugar
  • 1 vanilla bean
Preparazione
  1. Wash the grapes, the grapes become coarse, strain the seeds to recover possibly a bit of juice.
  2. Put the grapes in a pot, add the sugar and the vanilla bean.
  3. Cook with sugar for an hour until the mixture tends to shrink.
  4. Potting in previously sterilized jars in the dishwasher.
  5. Boil the jars for 5 minutes and let cool in the same water.

 

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Plum cake persimmon and cocoa

Hello guys!  Today a fruit tipical of this season, the persimmon!

I’d like to thanking the person who gave me persimmoms!

Here the receipe:

Plum cake persimmon and cocoa
 
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Plum cake persimmon and cocoa, cake autumn with seasonal fruit
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 3-4 persimmon pulp
  • 150 g of flour type 00
  • 25 g of potato starch
  • 25 g of cocoa
  • 90 g of cane sugar
  • 2 eggs
  • 40 ml of oil
  • half a bag of yeast
Preparazione
  1. Blend the pulp of persimmon and set aside
  2. Sift the flour with the starch, cocoa and baking powder and set aside
  3. Separate the yolks from the whites
  4. Assemble the yolks with sugar
  5. Add oil and flour already joined the cocoa and starch.
  6. Finally add more than ¾ of the persimmon shake, take them aside some for decoration.
  7. Beat the egg whites until stiff and add them to the mixture, stirring from the bottom to the other not to remove the compound.
  8. Put the mixture into a cake tin lined with baking paper.
  9. Bake at 180 ° C for 40 minutes.
  10. Garnish with the chopped persimmon advanced.

 

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Blackberries cinnamon apple jam

Ciaoooo! How are you? … We very badly !! We are full of viruses that the child brings home … ahahha I console myself with sweets, which is why below we have published several sweet recipes!

Today a very good jam, the procedure is usually that the use, follow:

Blackberries cinnamon apple jam
 
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Blackberries cinnamon apple jam, marmalade aroma
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of blackberries
  • 750 g apples like Fuji
  • 500 g of cane sugar
  • 1 glass of water
  • cinnamon to taste
Preparazione
  1. Wash, peel and cut the apples into small pieces.
  2. Wash the blackberries.
  3. Combine in a pot apples, blackberries and a glass of water.
  4. Bring to a boil, then add sugar to taste and sprinkle with cinnamon to taste.
  5. Cook for about half an hour until the mixture takes consistency and begins to thicken.
  6. Whisk jam if you want it more uniform.
  7. Potted in jars that you have been washed thoroughly and sterilized in the dishwasher.
  8. Close the jars and boil for about five minutes.
  9. Let them cool in their water to boil.

 

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Wholemeal cookies cottage cheese and red fruits

Here today an healthy receipe, without butter but with cottage cheese!

Voila’…it’s easy:

Wholemeal cookies cottage cheese and red fruits
 
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Wholemeal cookies cottage cheese and red fruits, good, light and healthy
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of wheat flour
  • 90 g of cane sugar
  • 170g fresh cottage cheese
  • 1 egg
  • 1 teaspoon of baking powder
  • 20 ml extra virgin olive oil
  • 80 g of dried red fruits
Preparazione
  1. Sift the flour, add the sugar and baking powder.
  2. Mix well, place a mound, make the hole in the middle.
  3. At this point, add in the center the egg, oil and cottage cheese.
  4. Mix everything and at the end incorporate red fruits.
  5. Form an homogeneous mixture.
  6. Roll out with a rolling pin height you want and cut the cookies.
  7. Place on baking sheet and bake at 180 degrees for 12-13 minutes.
  8. When they are slightly red, remove from oven, allow to cool.

 

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Apple clafoutis

The apple time is arrived!

Here a yummy apple sweet!

The dose is for a mold of 22-24 cm, I used single molds that are nicer.

Apple clafoutis
 
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Apple clafoutis with ginger and lemon, a good balance sour and sweet
Autore:
Ricetta: Dessert
Cucina: Inglese
Ingredienti
  • 50 g of flour type 00
  • 100 g of cane sugar
  • 2 eggs
  • Peel the zest of one lemon
  • About 3 apples
  • 250 ml of cream
  • ginger to taste
Preparazione
  1. Beat eggs with sugar, add the flour, cream, lemon zest and a sprinkle of ginger to taste.
  2. Mix well in order to achieve a homogeneous mixture.
  3. Grease a baking pan about 24cm in diameter and add the sliced ​​apple previously.
  4. Bake 40 minutes at 180 ° C approximately. Do the test stick.

Have a good break! See you!

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Basic recipe for “Pan di spagna”

This is my basic receipe to make “pan di spagna” that is the base for many sweets’ preparations!

Here the receipe:

Basic recipe for Sponge cake
 
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Basic recipe for sponge cake, very soft dough for pies
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 6 eggs at room temperature
  • 180 g of sugar
  • 180 g of flour type 00
  • 1 packet of yeast
Preparazione
  1. Beat the eggs with 180 g of sugar for about 20 minutes with an electric mixer until the mixture is well mounted and beautiful swollen.
  2. At this point, add the yeast to the flour and sift it.
  3. Add the egg mixture to the flour and sugar, stirring with a spatula from the bottom up, taking care not to remove the compound.
  4. Put into a greased and floured baking pan, puting the mixture in the center.
  5. Bake at 180 ° C for about 30 minutes.
  6. To see if cooked do the toothpick test.

 

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Pumpkin and chocolate donut

Here a yummy sweet receipe with pumpkin , the queen of Halloween!

Pumpkin and chocolate donut
 
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Pumpkin and chocolate donut, sweet season
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 300 g pumpkin flesh
  • 100 g of flour type 00
  • 100 g of wheat flour
  • 250 ml of cream
  • 2 eggs
  • 110 g of brown sugar
  • 100 g of dark chocolate
  • 1 teaspoon of baking powder
Preparazione
  1. Whisk the cream with the pumpkin flesh previously steamed.
  2. Beat the egg yolks with the sugar.
  3. Whisk the album and keep aside.
  4. Sift the flour together with the packet of yeast.
  5. Combine the beaten egg yolks with the sugar pumpkin puree
  6. Subsequently add the flour and then the egg whites, stirring from the bottom upwards without removing the compound.
  7. Finally, add the coarsely chopped chocolate with the knife.
  8. Bake at 180 ° C for 35-40minuti

 

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Tart berries with oat flour

Hello to all my dear friends and Happy Sunday!

Today a recipe sweet but light.

A delicious tart with oat flour.

Lately I’m giving it to other flours, given that in recent times come disquisitions and information against the flour type 00 considered harmful and much more that I am not here to enumerate.

I think a little bit of everything does not hurt, much less the 00 flour, maybe some used more recently and mixed with the other.

I have to say that surely a snack industry is more harmful to a homemade cake with flour 00.

However, it is also good to use and switch between different flours less refined, as this oatmeal that has left the tart tastes really nice.

The only catch, if I do precisina, is that, being very rich in gluten, the tart is more crumbled, but it is worth to taste it because it’s really good.

The pastry is made with oil, and I used the brown sugar.

To you:

Tart berries with oat flour
 
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Tart berries with oatmeal, sweet cake and light alternative.
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 100 g of flour type 00
  • 200 g of oat flour
  • 1 egg
  • 1 egg yolk
  • 100 ml extra virgin olive oil
  • 50 g almonds
  • 110 g of sugar sugar cane
For the sauce with berries:
  • 125 g of raspberries, strawberries, blackberries and blueberries
  • 30 g of granulated sugar
  • water
Preparazione
For the filling:
  1. Wash the berries, put them in a pan with a little 'sugar and water and cook for about twenty minutes to thicken the sauce.
Meanwhile, make the pastry:
  1. Mix the ground almonds with the flour very fine
  2. Place the flour in the center combine the egg, egg yolk, sugar and oil.
  3. Knead to form a smooth paste.
  4. Finally pave ⅔ of the flour in a tart mold.
  5. Stuff pouring over the mixture of berries
  6. With the remaining dough to cover a pleasure decorating the surface.
  7. Bake at 180 ° g for 30 - 35 minutes Drive

bye bye!

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Sugar paste modeling

Hello everybody and Happy Monday!

As I mentioned in the previous post, today I show you a couple of creations made in the course of cake design that I affectionately gave my hubby! Too good!

Obviously there was a quid pro quo, and the course is a little advanced, but that’s okay, because something with the “PDZ do-it-yourself” I did.

I enjoy it a lot and the teacher is very good.

Place here the recipe to produce the pdz which is a bit different from the honey that I have already posted, in fact, the pasta is really the most malleable and moldable! It’ is perfect.

Sugar paste modeling
 
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Sugar paste modeling, method for preparing the dough sugar
Autore:
Ricetta: Dessert
Cucina: American
Ingredienti
  • 1 kg of powdered sugar
  • 170ml of glucose
  • 10 grams of gelatin
  • 16 ml glycerol
  • 70ml of water
  • 32 of butter
Preparazione
  1. Place in a saucepan the water and gelatin sheets for 10 minutes.
  2. When they are soaked and will have absorbed all the water, put the pot on the stove in a double boiler and melt completely.
  3. Add the sugar and continue to stir until the mixture turns out to be fluid and homogeneous, then add the glycerin and butter, being careful not to boil it.
  4. In a large bowl put ¾ of the powdered sugar and add the liquid mixture immediately.
  5. Operate the electric whisk for a few seconds and then gradually add the remaining sugar.
  6. Within a few minutes you will form a compact ball and sticky.
  7. Knead a little on the floor and if necessary, icing sugar.
  8. Wrap the dough in plastic wrap ready sugar and store in an airtight container at room temperature.
  9. It will keep up to 2 months.

If you want to make a sugar paste more useful for modelling you have to add one teaspoon of CMC per 250 g of sugar paste.

Bye Bye see you!

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