http___www.kuhinjazaposlenezene.com_2015_02__1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 23.2 24.1 24.2 25.1 25.2 26.1 27.1 27.2 27.3 27.4 28.1 28.2 28.3 28.4 28.5 28.6 28.7 28.8 28.9 28.10 29.1 29.2 29.3 30.1 30.2 31.1 31.2
Rocky Road Brownie Pudding Pie From cookingontheside.com INGREDIENTS 2 cups Walkers Chocolate Chip Shortbread cookie crumbs 2 tablespoons sugar Pinch salt, plus 1/4 teaspoon 2 tablespoons unsalted butter, melted, plus 1 tablespoon cut into pieces and softened 2 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 2 large egg yolks 1/2 cup sugar 2 tablespoons cornstarch 1 3/4 cups whole milk 1 teaspoon vanilla extract, divided 3/4 cup miniature marshmallows 1 cup heavy cream 2 tablespoons confectioners sugar 1/3 cup toasted, chopped walnuts 1 1/2 brownie squares, diced into small pieces Chocolate curls for garnish, optional DIRECTIONS Preheat oven to 350 degrees F. Lightly grease a 9" pie pan and set aside. In a medium bowl, combine the cookie crumbs, 2 tablespoons of sugar, a pinch of salt and the melted butter. Pour the crumb mixture into the prepared pie pan and press the mixture evenly into the bottom and up the sides of the pan. Bake the crust for 15 minutes, or until golden brown. Allow crust to cool completely. Place the chopped chocolates in the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, stirring until melted and smooth. Remove from the heat. Beat the egg yolks in a small bowl. Combine the sugar, cornstarch and 1/4 teaspoon salt in a medium saucepan over medium heat. Slowly add the milk in a steady stream, whisking constantly. Bring the mixture to a boil, whisking constantly to keep lumps from forming. Remove from the heat. Slowly add 1/2 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the remaining hot milk mixture and bring to a simmer over medium-low heat. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat. Place a fine wire-meshed strainer over the bowl with the melted chocolate and pour the pudding mixture into the strainer. Strain the pudding into the chocolate. Add the diced butter and 1/2 teaspoon of the vanilla to the chocolate and pudding mixture and whisk until smooth. Add the marshmallows and stir to combine. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until pudding is set and completely chilled. Place cream in the bowl of an electric mixer and whisk until soft peaks form. With the machine running, add the confectioners' sugar and remaining 1/2 teaspoon of vanilla. Continue whisking until stiff peaks form. Fold 1/4 cup of the whipped cream into the chilled pudding. Fold in the walnuts and diced brownies. Pour pudding filling into the pie crust and chill 30 minutes, or until ready to serve. Just before serving, top the pie with the remaining whipped cream sprinkle with chocolate curls, if desired.
1.1 2.1 2.2 2.3 2.4 2.5 2.6 2.7 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 15.2 15.3 16.1 16.2 16.3 17.1 17.2 17.3 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 29.2 29.3 29.4 30.1 30.2 30.3 31.1 31.2 31.3 31.4 31.5
(please scroll down for recipe in English) "Joj, da mi je da se zaljubim, pa da gledam u telefon k'o u televizor" je jedna od često citiranih izjava moje koleginice Milice, koja mi uvek natera osmeh na lice. Ljubav - svi joj težimo, svi je priželjkuju, mnogi i nađu pravu. Milica se u međuvremenu zaljubila, obavezala na ceo život i dobila dva preslatka sina. Mi ostali, dok čekamo gledanje u telefon, možemo da se poslužimo tortom, koju ćemo, možda, oblikovati kao srce. Ili u okrugli ili kvadratni oblik, svejedno je. Bitni su kvalitetni sastojci, pun ukus čokolade i putera kroz koji osvežavajuće provejava i pravi savršeni balans kiselost višanja. Savršena brauni tortica, baš kao ljubav - spoj, prožimanje i balans. Recept je adaptiran iz knjige The baking bible. Čokoladna torta sa višnjama 200g čokolade za kuvanje ili sa većim procentom kakaa 250g putera 230g smeđeg šećera 1 vanilin šećer 160g brašna 1 prašak za pecivo 45g kokosovog brašna 2 jaja 180g višanja prah šećer i kakao za ukrašavanje, opciono Čokoladu izlomljenu na kockice, šećer, vanilin šećer i puter staviti u šerpu, koju treba postaviti iznad šerpe sa vodom koja ključa, kako bi se sasvim otopili na pari. Mešati povremeno, sve dok smesa ne bude glatka i jednolična. Skinuti sa pare posudu i ostaviti da se malo prohladi. Brašno, prašak za pecivo i kokosovo brašno staviti u multipraktik i par puta promešati, tek da se sjedine. Zatim dodati višnje i ponovo uključiti multipraktik, sve dok se višnje ne iseckaju sasvim i pomešaju sa brašnom. Dodati smesu sa čokoladom i jaja i ponovo mešati, do glatke, jednolične smese. Okrugli kalup promera 23cm ili neki drugi u željenom obliku namazati puterom ili mašću, posuti brašnom, pa uliti pripremljenu smesu. Peći u unapred zagrejanoj rerni na 160 stepeni 1 sat. Kada se kalup izvadi iz rerne, ostaviti da se hladi 15-ak minuta, pa ga tek onda izručiti na žicu da se sasvim ohladi. Chocolate cherry cake 200g dark chocolate, chopped 250g butter, chopped 230g brown sugar 10g vanilin sugar 160g flour 10g baking powder 45g desiccated coconut 2 eggs 180g pitted sour cheerry powder sugar, cacao, optional Place the chocolate, butter, sugar and vanilla in a heatproof bowl. Sit the bowl, making sure the base does not touch the water, over a saucepan of simmering water. Stir occasionally, until the chocolate has melted and the mixture is smooth. Remove the saucepan from the heat and sit the bowl to cool down little bit. Combine the flour and coconut in a food processor. Add the cherries and process until they are chopped. Add the chocolate mixture and eggs and process in short bursts until the mixture is smooth. Lightly grease a deep 23cm round cake or similar and spread with flour. Exceed extra flour. Pour the mixture into the prepared tin and bake for 1 hour in preheated oven onto 160 degrees. Leave the cake in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely. If desired, dust with sifted icing sugar and cacao.