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Category Archives: Dessert Chocolate Chip Cookie Delight If you’ve been reading my blog for a while, you’ve noticed that I almost always cook from scratch. As I’ve advanced in my cooking, I’ve really gotten away from boxed mixes and instant meals and desserts – for both health and taste reasons. We really try to limit what processed foods we eat, so our meals always made from fresh, pure, natural ingredients. Never will you find a frozen TV dinner or cake mix in my house. Enter the rule breaker – chocolate chip cookie delight. I bookmarked this recipe months ago, unsure whether I would make it or not. The ingredient list includes everything I try to avoid – whipped topping, pudding mix, refrigerated cookie dough?! I might as well go swimming in a pool of high fructose corn syrup. Well… I am here to tell you to get off your high horse and try this recipe! I needed a quick and easy dessert to take to dinner one night and this fit the bill. It was a huge hit! The layers of cookie, cream cheese and pudding make this dessert extremely decadent and rich. It is so delicious, and my family is insisting that I make for every family event from now on. Chocolate Chip Cookie Delight Yields: 12 servings Ingredients: 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (12 ounces) frozen whipped topping, thawed 3 cups cold milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix Mini chocolate chips, for garnish Directions: Preheat your oven to 350 degrees F. Allow your cookie dough stand at room temperature for 5-10 minutes to soften. Press the dough into an ungreased 13-in. x 9-in. baking pan. Bake for 14-16 minutes or until golden brown. Allow the cookie to cool completely. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chips. Cover and refrigerate for 8 hours or overnight until firm Source: The Dainty Chef Sponge Candy If you are not from western New York, you may not be too familiar with sponge candy. It is a light, honeycomb toffee covered in milk chocolate, and it is simply melts in your mouth. It’s delicious! Buffalo’s famous Watson’s Chocolates made sponge candy famous around the world. Many of my friends have been known to stuff their suitcases with sponge candy to bring to out of town relatives, because it is so hard to find in other parts of the country. If you can’t buy sponge candy where you live…why not make your own! Making sponge candy is somewhat like a science experiment. You heat the sugar until it boils, then by adding baking soda, it bubbles up and becomes foamy. Let it sit and cool for a few hours, and you have yourself some sugary sponge! It really is fun to make, even though it can get pretty messy and sticky. Give it a try! Sponge Candy Ingredients: ¼ tsp powdered gelatin 1 tsp water 1 ½ cups sugar ½ cups corn syrup ½ cup water 1 tbsp baking soda (sifted) Directions: Grease a 9×9 pan with butter, then dust with flour. Tap out the excess flour. In a small bowl, sprinkle gelatin over 1 tsp of water and allow to bloom. In a medium stock pot with high sides, combine the sugar, corn syrup and 1/2 cup of water together. Heat over medium heat and stir until the sugar dissolves and the mixture comes to a boil. Use a wet pastry brush to wash down any sugar crystals from the sides of the pan. Clip on a candy thermometer and heat to 310° F. (Watch it carefully so it doesn’t go above 310 degrees.) Do not stir after you have clipped the thermometer on, the sugar will stir itself. When your sugar has reached 310 degrees F, remove the sugar from the heat and let sit for two minutes. The bubbling should subside. Add the gelatin and whisk. Be careful, as the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot! Pour the sugar quickly into prepared pan. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan. Using a serrated knife, carefully cut into squares the best you can. You can try scoring the sponge with the knife, then breaking the pieces off. It is definitely a messy process! Save any extra pieces you have to sprinkle on ice cream! Melt the milk chocolate in a double boiler, and gently dip the sponge candies in the chocolate. PLace the candy on a parchment lined baking sheet, and chill in the fridge until the chocolate is set. Source: Wilde in the Kitchen Strawberry Shortcake I think it is safe the say the spring has (finally) come to Pennsylvania, and with spring, comes lots of fresh strawberries! The local berries wont be ready here until June, but at least I can buy good looking strawberries at the grocery store. I wanted to make a summer dessert to welcome the warm weather we have been having lately, and I knew strawberry shortcake would fit the bill. Growing up, strawberry shortcake to me meant those yellow spongy cake cups, topped with a ton of whipped topping and maybe a few strawberries. Now that my tastes are a little more sophisticated, homemade shortcakes are the only option. They really don’t take more than 10 minutes to mix together, and taste so much better those spongy cakes. These shortcakes are moist with a crisp crust on top and are just slightly sweet. Top it with some homemade whipped cream and fresh berries and you have yourself a great dessert for a summer night. Strawberry Shortcake Yields: 4 shortcakes Ingredients: 4 cups fresh strawberries, rinsed, hulled, and sliced 4 – 6 tablespoons sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 4 tablespoons sugar 1/3 cup cold butter, cut into small pieces 1/2 cup cold milk 1/2 teaspoon pure vanilla extract Whipped cream* *For a healthier option – swap out the whipped cream with greek yogurt sweetened with a little bit of sugar Directions: Preheat oven to 425 degrees. In a medium bowl, stir together the strawberries and sugar. Set strawberries aside to macerate while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender (I find it easier just to use your fingers), incorporate the butter into the flour until it resembles coarse crumbs. Add the milk and vanilla to flour mixture and stir until just combined. Drop mixture into four equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half, top with whipped cream and the other half of the biscuit. Source: Pinch my Salt Chocolate Peanut Butter Cupcakes Last weekend my little sister graduated from college, and I could not be more proud of her. To celebrate, I knew cupcakes were in order, and I thought these would be perfect for a chocolate peanut butter lover like my sister. I actually made these cupcakes a few years ago way before I enter the blogging world, so I already knew they were good. The cupcake itself is a rich chocolate cake, with a peanut butter ball in the middle, and peanut butter cream cheese frosting on top. Let me tell you – the frosting is amazing!! I certainly licked that bowl clean. Chocolate Peanut Butter Cupcakes Yield: 24 cupcakes Ingredients: For the filling: 2/3 cup confectioners’ sugar 1/2 cup creamy peanut butter 2 tablespoons butter, softened 1/4 teaspoon vanilla For the cupcakes: 8 tablespoons (1 stick) butter, softened 1 teaspoons vanilla extract 1 2/3 cups all-purpose flour 3/4 cup unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 2 tablespoons milk 1 1/2 cups granulated sugar 2 large eggs For the frosting: 8 oz. cream cheese, at room temperature 4 tablespoons butter, softened 1/2 cup peanut butter 3 1/4 cups powdered sugar 1 cup whipped topping Directions: Start by preparing the filling. In a medium bowl mix together the confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until well blended. Shape the peanut butter filling into 24 balls. (Balls will be sticky and don’t need to be perfectly shaped.) Place the peanut butter balls on a waxed paper-lined cookie sheet; set aside. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with paper liners. To prepare the cupcakes, mix together the flour, cocoa, baking soda and salt in a medium bowl. Set aside. In a 2-cup liquid measuring cup, mix together sour cream, milk, and 1 tsp vanilla, then set aside. In the bowl of a stand mixer, combine the granulated sugar and butter on low speed and mix until just blended. Increase the speed to high and beat for 1 minute. Reduce speed to low; and add the eggs 1 at a time, beating well after each addition. Continue to beat for 1 to 2 more minutes until light and fluffy. Add the flour mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 20-25 minutes or until a toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack. While the cupcakes cool, prepare the frosting. In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add the whipped topping and beat until smooth and creamy. Frost cupcakes as desired. Source: Proceed with Caution Fresh Fruit Tart with Vanilla Pastry Cream This fruit tart was series of failures for me. It tasted great in the end, but it was a long road to get there. First, I made my tart crust too thin, so the bottom crust ended up dark brown and cracked. I realized only after the fact that my tart pan was bigger than the 9 inch tart pan the recipe was designed for. So, after a run to the grocery store for more butter, I increased the recipe by 1/2 and made a successful tart shell. My next failure was the pastry cream. Never making pastry cream before, I wasn’t sure what to look for when it was done. It never thickened up on the stove, but as novice to pastry cream, I put it in the fridge thinking it would thicken in the fridge. Well, if didn’t, if you can tell by the pictures. While it tasted good, the fruit was too heavy and sunk to the bottom. My lesson here for you is keep cooking the cream until it thickens up, it will thicken up, just be patient! I didn’t get a chance to remake the pastry cream as I was out of time, and out of ingredients, but I took it to a picnic anyways. Everyone there thought it tasted great, even if the pastry cream was a little runny. I can’t wait until I have an oppourtunity to make this again so I can learn from my mistakes, and pull of a gorgeous fruit tart like you see in magazines. Fresh Fruit Tart with Vanilla Pastry Cream 1 9-inch tart pan Ingredients: For the tart dough: 1 large egg yolk 1 tbsp. heavy cream vanilla extract 1 1/4 cups all-purpose flour, plus more for dusting the work surface 2/3 cup confectioners’ sugar salt 8 tbsp. cold unsalted butter, cut into 1/2-inch cubes For the pastry cream: 2 cups half-and-half 1/2 cup sugar Pinch salt 5 large egg yolks 3 tbsp. cornstarch 4 tbsp. cold unsalted butter, cut into 4 pieces vanilla extract For the topping: 2 large kiwis, peeled, halved lengthwise and sliced 6-9 oz. raspberries 1/2-1 cup blueberries 1/2 pint strawberrries, halved. Apple jelly, for glazing Directions: Start by making the tart shell, whisking together the egg yolk, cream and vanilla in a small bowl; then set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Add the butter pieces to the flour mixture, and process into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg and cream mixture and combine until the dough just comes together, about 12 seconds. Press the dough into small round disk, then wrap in plastic wrap. Refrigerate at least 1 hour or up to 48 hours. Remove the dough from the refrigerator. Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Press the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes. Adjust an oven rack to middle position and preheat the oven to 375° F. Set the tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool. To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds. When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days. To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell. Arrange the fruit on top of the pastry cream as desired. Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. Using a pastry brush, paint a light layer of jelly over the fresh fruit. Keep refrigerated until ready to serve. Source: Adapted from Baking Illustrated as seen on Annie’s Eats Vanilla Swiss Meringue Buttercream Well folks, this is now my all-time favorite frosting! I’ve been intrigued by swiss meringue buttercream for quite a while, but without a stand mixer in my kitchen, I was somewhat intimidated by it. Now that I have my lovely empire red KitchenAid, I knew it was time to give this frosting a try.* It is silky, soft, buttery and exactly how I dreamed about it. By making a meringue with egg whites and sugar first, it turns out might lighter than traditional buttercream. It can be somewhat temperamental, so if it starts to curdle on you – don’t worry. Just keep whipping it until it comes back together. *It is best made with a stand mixer, although some people have had success with a hand mixer. It is just an awful lot of mixing for a hand mixer! Vanilla Swiss Meringue Buttercream Yields: About 5 cups (enough for appox. 24 cupcakes) Ingredients: 5 large egg whites 1 cup plus 2 tbsp. sugar Pinch of salt 1 lb. (4 sticks) unsalted butter, at room temperature 2 tsp. vanilla extract Directions: To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Over the heat, whisk the mixture frequently until it reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Decrease the speed to medium and slowly add the butter, 2 tablespoons at a time, until each chunk of butter is incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (it will come together, I promise!) Stir in the vanilla extract and mix just until incorporated. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes. Source: Adapted from Martha Stewart as seen on Annie’s Eats Confetti Cupcakes Confetti cake has always been one of my favorite cake flavors. Up until now, I have only ever had it from a boxed mix, which is fine, but homemade confetti cake is most definitely better. The cake is a white cake, flavored with vanilla and a touch of almond, splashed with colorful sprinkles that melt into the cake to look like confetti. The cake is moist, and works well for either cupcakes or a layer cake. I topped with cupcakes with swiss meringue buttercream, and of course, more sprinkles! Confetti Cupcakes Yields: 12 cupcakes Ingredients: 1/2 cup milk 3 large egg whites 1 tsp vanilla extract 1/4 tsp almond extract 1 1/4 cups all purpose flour 1 cup sugar 1/2 tsp salt 2 tsp baking powder 6 tbsp butter, soft 2 tbsp rainbow sprinkles Directions: Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. In a small bowl, whisk together milk, egg whites and extracts. Set aside. In the bowl of an electric mixer, combine the flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low-speed until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles. Divide batter evenly into prepared tin. Bake for 15 minutes, or until a tester comes out clean. Remove from pan and cool completely on a wire rack. Source: Baking Bits Stuffed Strawberries It is finally starting to look a little more like spring around here, and that leaves me craving lots of fresh berries! I have seen these stuffed strawberries in numerous places across the internet, but just recently got around to making them. The filling takes just a few minutes to whip together, with a few more minutes to fill the strawberries. These strawberries would be adorable at a spring party or brunch. Cheesecake Stuffed Strawberries Yields: About 12-15 stuffed strawberries Ingredients 1-2 pints of fresh strawberries 1 8 oz. package of softened cream cheese 1 tsp. vanilla extract or lemon juice (I used a little of both) 1/2 c. confectioners sugar Directions In a medium bowl, beat the softened cream cheese, vanilla and sugar in a bowl until fluffy. Place the filling in a pastry bag fitted with a star tip. Set aside. Take the strawberries and with a paring knife, cut an X from the tip of the strawberry almost all the way through. Gently push the tip of the pastry bag in the middle, and pipe in the filling. Chill until serving. Source: As seen on Daily Deliciousness, originally from Allrecipes.com M&M Blondies I’ve never been a huge chocolate person. While I like chocolate, if given the choice between chocolate or vanilla…the choice is always vanilla. Therefore, I am a huge fan of these blondies. The outside comes our crispy while the inside stays gooey. They are quick and easy to make, and only require a handful of ingredients. You can be creative with your mix-in’s to adjust them to your liking. I stuck with mini M&M’s this time, but they would be great with peanut butter chips, nuts or even toffee chips. M&M Blondies Yields: About 15 blondies Ingredients: 16 tablespoons (2 sticks) butter, melted 2 cups brown sugar 2 large eggs 2 teaspoons vanilla Pinch of salt 2 cup all-purpose flour 1 1/2 cups mini M&M’s Directions: Grease an 9×13 pan, and pre-heat the oven to 350 degrees F. Mix melted butter with brown sugar and beat until smooth. Mix in eggs and vanilla. Add the salt, then stir in the flour. Gently stir in the M&M’s. Pour into a prepared pan. Bake at 350 degrees F for 20-25 minutes or until set in the middle. Cool on a rack before cutting them. Source: Smitten Kitchen
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Recepti, Torte, Kolači, Zdrava Hrana Torta sa moussom od pjenušca Puslice od bjelanca 4 bjelanca 280 gr šećera Pjenasto umutite bjelance, pa postepeno dodajite šećer u prahu te miješajte dobrih desetak, petnaest minuta. Od dobivene smjese pravite puslice, duguljastog oblika, ne okruglog. Pecite ih, odnosno sušite dva do tri sata na 80˚C. Podloga od bijele čokolade 200 gr bijele čokolade 1 dcl vrhnja za šlag 3 čaše od 2 dcl rižinih pahuljica Na pari otopite bijelu čokoladu i vrhnje za šlag pa u to umiješajte rižine pahuljice. Dobro promiješajte da se rižine pahuljice obaviju smjesom čokolade i vrhnja za šlag. Dobivenu smjesu utisnite u kalup za tortu. Torta od sira sa jagodama Priprema: Zamijesite tijesto od brašna, šećera, soli, naribane limunove korice, maslaca i jajeta. Stavite nakratko u frižider. U međuvremenu očistite i operite jagode, prepolovite ih i pospite sa 5 dkg šećera. Kalup promjera 26 cm obložite masnim papirom, tijesto razvaljajte i utisnite u kalup i nabockajte vilicom. Pecite oko 20-25 minuta u pećnici na 200 celzijevih stupnjeva. Ocijedite jagode, a u sok što su ga pustile dodajte toliko vode da dobijete 1/2 litre tekućine i prema uputi, od tog soka, napravite preljev za torte. Polovicu ocijeđenih jagoda posložite na tijesto, stavite preljev na jagode i ostavite da se stvrdne. Namočite želatinu u hladnu vodu. Ocijeđeni sir pomiješajte sa vanilin šećerom i šećerom u prahu. U zagrijanom vinu otopite želatinu i pomalo ju primješajte siru. Dodajte limunov sok i još malo izmiksajte. Uskršnja peciva Priprema: U većoj plastičnoj zdjeli pomiješajte kvasac i vodu. Ostavite da odstoji 5 minuta. Dodajte toplo mlijeko te maslac, šećer, sol jaja i vanilin šećer. Izmiksajte mikserom. Pomiješajte brašno i cimet, postepeno dodajte u zdjelu sa preostalim sastojcima te izmiksajte. Dodajte grožđice. Stavite tijesto u namaštenu zdjelu, prekrijte i čekajte 2 sata. Ponovno zamijesite tijesto, prekrijte te čekajte još 30 minuta da se digne. Prebacite tijesto na radnu površinu prekrivenu brašnom te ga razvaljajte. Izrežite krugove sa okruglim kalupom promjera 5 cm. Krugove prebacite na lim za pečenje koji ste malo namastili. Prekrijte i pričekajte 45 minuta da se malo dignu. Pecite 20-25 minuta na 180 stupnjeva. U međuvremenu pomiješajte sastojke za glazuru. Na kraju premažite peciva sa glazurom u obliku slova X. Sastojci: 15 g kvasca, 100 ml kipuće vode,pola šalice maslaca,pola šalice šećera,1/2 žličice soli,3 veća jaja,1 žlica vanilin šećera,5 šalica brašna,cimet,1 šalica grožđica glazura: 1 šalica šećera u prahu,1,5 žlica mlijeka,1/2 žličice vanilin šećera Balerina torta Potrebno je: Za koru: 8 jaja, 8 kašika šećera, 3 kašike kakaa, 5 kašika oštrog brašna Za fil: 300 g mlevenog keksa, 300 ml mleka, 250 g maslaca, 250 g prah šećera, 150 g proprženih mlevenih lešnika, 2 kesice vanilin šećera Za glazuru: 250 ml slatke pavlake, 300 g čokolade Priprema: U šam od belanaca i šećera dodajte žumanca i lagano umešajte prosejano brašno i kakao. Masu ispecite u rerni zagrejanoj na 180 stepeni dok se biskvit ne odvoji od stranice kalupa. Ohladite i isecite na tri dela. Za fil penasto umutite maslac sa šećerom u prahu i dodajte mleveni keks preliven mlakim mlekom u kome ste razmutili vanilin šećer. U masu dodajte propečene mlevene lešnike i nafilujte kore. Ostavite tortu u frižideru da se fil stegne, a naknadno prelijte glazurom koju ste napravili od čokolade rastopljene u slatkoj pavlaci. Laki deserti za sve ukuse Potrebno je: 6 belanaca, 1 prašak za pecivo, 100 ml mleka, 150 g mlevenih oraha, 150 g „plazme mlevene“, 280 g šećera, 200 g maslaca, 160 g brašna, 6 žumanaca, 240 g šećera u prahu, 100 g „bambi čokolade za kuvanje“ Priprema: Umutite belanca sa šećerom u čvrst šam, lagano ubacujte orahe, omekšali maslac, „plazmu mlevenu“, brašno pomešano s praškom za pecivo i mleko. Izlijte smesu u pleh i stavite da se peče na 180 stepeni. Penasto umutite žumanca sa šećerom u prahu i time prelijte kolač kad bude napola pečen. Vratite u rernu i dopecite kako bi se gornji sloj osušio. Ohlađen kolač našarajte otopljenom „bambi čokoladom za kuvanje“. Isecite na štangle i poslužite. Voćni jogurt kolač Postupak pripreme: Za koru penasto umutiti jaja sa šećerom pa polako umešati brašno, kakao i pecivo. Ispeći tanku koru u velikom plehu na 150 stepeni oko 10-15 minuta. Hladnu koru podeliti na dva dela. Za fil umutiti jogurt sa šećerom u prahu, dodati keks izlomljen na parčiće i dodati voće isitnjeno, ostaviti mešavinu da odstoji oko 20 minuta. Na tacnu staviti koru, premazati polovinom fila, premazati slojem šlaga, zatim staviti drugu koru, preko preliti ostatak fila i na kaju premazati i ukrasiti šlagom. Sastojci: kora :5 jaja, 5 kašika šećera, 3 kašike brašna, 2 kašike kakao praha, 1/2 praška za pecivo fil :1 l jogurta, 700 gr drobljenog keksa, 250 gr šećera u pahu, 300 gr kupina (jagoda ili borovnica), šlag :2 kesice šlag kreme, Sladoled sa raznim voćem Ovaj sladoled se može praviti sa raznim voćem (čak i čokoladom, eurokremom i sl.). Sastojci za 5 porcija 2 kisele pavlake (mileram) svaka od 2 dcl znaci ukupno 4 dcl 150 g šećera (zavisi koje voće stavljate i koliko slatko volite tako da kol. šećera prilagodite svome ukusu) 250 g voća 2 kesice šlaga u prahu (tipa Dr. Oetker) Priprema Napraviti šlag po uputstvu na kesici, dodati šećer, voće ispasirati (može se dio i ostaviti nasjeckan), pomiješati, dodati 2 pavlake. Sladoled je gotov. Staviti ga u plastičnu činiju koja dobro zatvara i u zamrzivač. Pošto je pavlaka masna, sladoled se ne kristalizira kao onaj u kome ima vode, pa je i pored dužeg stajanja u zamrzivaču kremast. Može se jesti i kao krema prije nego sto se zaledi Kokice u ishrani Smatra se da zbog prekomernog soljenja hrane, poželjno je uvesti kokice u ishranu, jer imaju sposobnost upijanja zbog vlaknastog dela.Kokice su po ukusu neutralne, zato ih treba obogatiti vrlo malo posoliti, ali bolje začiniti po ukusu origanom, belim lukom, ruzmarinom, čili papričicom, to je već stvar ukusa.Aktivni sastojci su polifenol, koji štiti krvne sudove.Bogat je vlaknama jer nastaje iz celog zrna kukuruza, ne gubi nutritivnu vrednost, ne sadrži šećer, izvrsne su kao grickalice.Što se tiče kalorija siromašna je, ali se može povećati dodavanjem putera ili ulja.Ima sposobnost kao sundjerasta loptica, upija pivo, alkohol, penušavo piće zbog visokog sadržaja vlakna.Vrlo uspešno deluje na probavni sistem. Pečeni pileći bataci Sastojci: 7 pilećih bataka 2 kašike maslinovog ulja 2 čena belog luka, usitnjena ½ kašičice čilija u prahu 2 kašike aleve paprike 2 kašičice soli 1 kašičica mlevenog bibera prstohvat cimeta med Priprema: U činiji pomešajte sve začine osim meda. Uvaljajte batake u mešavinu začina i prebacite ih u frižider na 2 sata, a najbolje preko noći. Zagrejte malo maslinovog ulja na jakoj temperaturi u tiganju. Dodajte batake i pržite ih 3 minuta, uz stalno okretanje. Sačuvajte preostalu mešavinu začina. Smanjite temperaturu na srednje i nastavite da pržite još 3 minuta. Izvadite batake iz tiganja. U začine dodajte kašiku-dve meda, pa batake obložite tom smesom i prebacite ih u pleh. Pecite u zagrejanoj rerni na 220°C oko 20 minuta ili dok kožica ne bude pečena (često okrećite batake). Još članaka... Ko je Online