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Tuesday, December 28, 2010 Bagels and brownies I did make some changes to the brownies, and I'll post the revised recipe below. The bagels were exactly the same as always, but I ended up letting them rise the first time around for 2 1/2 hours instead of 1, because I was out and couldn't get home as fast as I thought I could. I also made the bagels smaller, so I had smaller bagels but twice as many. They really weren't all that small, though. If you were having just the bagel and some cream cheese they'd be a good snack, but not a meal. But they were big enough to use to make a sandwich, so that was good. I would use better quality chocolate chips for the brownies. I used Ghirardelli chocolate chips. I kind of prefer store brand milk chocolate chips (well, Publix brand, I don't know about any other brands), but Ghirardelli is SO much better than other white chocolate. My sister and I both compared Nestle white chocolate chips to Ghirardelli white chocolate chips and the Ghirardelli was about a thousand times better. Also, I didn't use a mixer for any of this, just a wooden spoon. Mine were a bit undercooked, they didn't stay together when I took them out of the pan, but I think part of that is that I had sooo many chocolate chips in them, and I cooked them for only about 24 minutes because I prefer them undercooked. I appologize for my terrible brownie pictures, I was rushing because Jumper was about to come on TV and we don't have the fancy pause regular TV thing :P Here is the link for the bagel recipe. I would definitely suggest making them, they're so easy and SO worth it! Triple Chocolate Brownies Makes an 8x8 pan Adapted from Allrecipes.com 1/2 cup butter, room temp 1 cup sugar 2 eggs 1 tablespoon vanilla extract 1/2 cup unsweetened cocoa powder 1/3 cup malt powder 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup milk chocolate chips 1/2 cup white chocolate chips Preheat oven to 350. In a small bowl combine baking powder, salt, flour, and malt. Set aside. Cream together butter and sugar until well combined. Add in eggs 1 at a time until completely incorporated, then stir in vanilla. Mix in cocoa powder until fully incorporated. Slowly add in flour mixture, then add in chocolate chips. Pour into a greased 8x8 pan and bake about 26-29 minutes. Sunday, December 26, 2010 An obsene amount of pictures, as well as a cookie recipe It snowed here in SC for the second time this year, which has got to be a record. It didn't stick, at least not here, but it snowed pretty hard for a while. It was pretty crazy! Hayden and Brett before Narnia 3-D Brett and I before Naria in 3-D Austen and I My Christmas presents. Not including my very own camera! :D which I used to take allll these pictures. YAY! It's a Nikon and I loooove it! Two cookbooks I got for Christmas :)Popchips are NOM 20 bags :D Gotta love Amazon! Cannot WAIT to try this! Chocolate chip hazelnut cookies Adapted from Giada's Family Dinners by Giada De Laurentiis Makes about 42 cookies 1/2 tsp cinnamon 1 tsp vanilla 1 tsp baking soda 1 tsp baking powder 1/2 tsp of salt 2 1/4 cup of flour 1/2 cup of oats (not instant) 3/4 cup toffee, chopped (I used heath bar that they have with the baking chips at the grocery store) 12 oz bag semi-sweet chocolate chips 1/2 cup white chocolate chips 1 cup white sugar 1 cup light brown sugar 2 eggs 1 cup butter, room temp 1 cup roasted chopped hazelnuts Preheat oven to 325. Roast hazelnuts, remove as much skin as possible (mine still had a lot of skin on them, but I couldn't tell once they were done), chop, and set aside. Put oats in a blender or food processor until finely chopped (both of mine were broken, so I just chopped them as well as I could). Whisk together baking soda, baking powder, cinnamon, salt, flour, and oats. Set aside. Beat together butter and sugars until light and fluffy. Beat in vanilla and eggs, then slowly stir in flour mixture until just combined. Fold in nuts, chocolate chips, and toffee. Place on baking sheet and bake about 14 minutes. Let cool for 5 minutes on cookie sheet before removing to a wire rack to cool completely. Frozen Smores made in the oven: 4 sheets of graham crackers (4 crackers each) 2 chocolate bars (like Hershey's) 4 marshmallows Makes 4 smores Break graham crackers in half, place 4 halves on cookie sheet. Put marshmallows on top of the graham crackers and put them in the oven with the broiler on high. Stand there and watch them, because they can burn very quickly. Once they're brown enough, remove pan from oven, put chocolate bars (1/2 bar per smore) on each marshmallow, then top with the other half of the graham cracker. Place back in oven with broiler on until chocolate gets melted to the graham cracker and marshmallow. Take them out, put them on a plate and put them in the freezer for about 30 minutes. Then eat them all :D NOM! I don't really have a recipe for this because I kind of just throw random spices in xD but it's basically just tomato paste (the tiny can of it, because that's what we had in the pantry), three 28 oz cans of diced tomatoes, garlic, olive oil, and spices (thyme, oregano, sage, bay leaves, basil, rosemary, Italian seasonings, salt, pepper, a tiny bit of smoked paprika, and a tiny bit of chipotle pepper powder). It simmered for about 5 hours. It was good :D I like eating it as a soup, too. Hope everyone had a great weekend! Thursday, December 23, 2010 Pizza Tuesday, December 21, 2010 Chocolate cookies Hopefully I will be baking something new soon, and when I do I will post recipes and pictures :) Thursday, December 16, 2010 Chocolate chip coconut pecan cookies Onnnn to the cookies. I got the basic recipe from here, but I changed it quite a bit. I was really nervous about them, but I think they turned out pretty well :) Here is the recipe! Chocolate Chip Coconut Pecan cookies Makes about 30-34 cookies 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tbs malted milk powder 1/4 tsp cinnamon 1/2 cup butter, softened 1/2 cup light brown sugar 1/4 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 teaspoon Vanilla, Butter & Nut extract 2 cups flaked coconut 1/4 cup cinnamon chips (you could use any kind of chip, though) 1/2 cup semi-sweet chips (I used mini, along with a handful of regular sized milk chocolate chips) 3/4 cup toasted pecans, chopped Combine flour, salt, cinnamon, malt, and baking soda in a medium bowl, set aside. Cream butter and sugars together. Beat in egg and extracts. Slowly mix in dry ingredients until fully incorporated. Mix in coconut, chips, and pecans. Chill dough for up to an hour or overnight. Preheat oven to 350. Roll into balls and flatten slightly, put on baking sheet and bake for about 9-11 minutes, let cool on cookie sheet for about 5 minutes. Saturday, December 11, 2010 Cheesecake cookies I made these today. I haven't had one yet but apparently they're very good, according to my sister :P I also made more bread today, but I doubled the recipe because I sent Daniel home with some. For the cookies, I made half the batter plain, and half with mini semi sweet chocolate chips. They didn't come out very pretty, but that's ok. Cheesecake cookies Adapted from Baking Bites Makes about 48 medium sized cookies 1 cup cream cheese, soft 1 cup butter, soft 1 3/4 cup sugar 2 eggs 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cup all purpose flour 1/2 teaspoon vanilla extract 1 cup chocolate chips (optional) Preheat oven to 325. Lightly grease a baking sheet (or line with parchement paper, but I ran out). In a large bowl, beat butter and cream cheese until creamy. Add in sugar and beat until fluffy. Beat in eggs, salt, and vanilla extract. In a small bowl wisk together baking powder and flour, slowly incorporate into cream cheese picture until well combined. Drop tablespoon fulls onto baking sheet, bake for about 11-13 minutes, until they just start to brown. Be careful not to over-bake. Light and fluffy :P Friday, December 10, 2010 Bread and cupcakes I am very proud of this bread, it's the first bread that I've made that actually turned out well (besides cinnamon swirl bread). I didn't have a sharp enough knife, so they sort of expanded on the bottom instead of the top... but they still tasted good so it's totally cool :P Here is the recipe! I made these for a Christmas party that I'm not going to because I'm sick. They are gingerbread cupcakes frosted and filled with lemon cream cheese frosting. Filling cupcakes is my new favorite thing ever. I wish my family liked sweet things more. I know my photography (and writing) skills leave a lot to be desired, sorry :P Gingerbread cupcakes adapted from Epicurious Makes 24 cupcakes 2 1/2 cups all-purpose flour 3 teaspoons ground ginger 1/2 teaspoon lemon or orange extract 1 teaspoon vanilla 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon salt 3/4 cup butter 1 cup dark brown sugar 1 cup molasses 2 large eggs 2 teaspoons baking soda Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream the butter, add the brown sugar and beat the mixture until it is fluffy. Beat in the molasses and the eggs, beating until the mixture is smooth, beat in extracts. In a measuring cup combine the baking soda with 1 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line 24 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.- Mostly copied from the website I got it from. Adapted from Allrecipes.com 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 3 cups sifted confectioners' sugar 1 teaspoon vanilla extract 1/2 teaspoon lemon extract In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and lemon, then gradually stir in the confectioners' sugar. This made just over the amount that I needed to frost and fill the cupcakes. Wednesday, December 8, 2010 Almost vegan ginger cookies and some mistakes Then today I tried to make lemon bars by making a crust out of browned butter and the crushed up cookies. Not a good idea. The 'bars' probably taste good, but they're not so much bars as a sloppy ugly mess... not cool :/ I also tried making caramel sauce stuff out of canned condensed milk. It turned out ok but I decided not to use it, I wasn't sure how it'd taste with the cookies. Then, after having no eggs left, a huge mess in the kitchen, and no idea what to make, I found this recipe. It's originally a vegan recipe but I used regular milk instead of soy milk because that's what I had. I also made some really yummy tomato white bean soup the other night, and I'll post that recipe later. I might post the sugar cookie recipe later, and maybe the lemon bar recipe but I'm not sure about that. I'm sure the awful-ness of the lemon bars is my fault, but still. Sorry if this post is all over the place, I'm sickish and tired so I'm out of it xD Sugar cookies. The soft ones were pretty good, actually. Very good! I love ginger cookies, as you can tell :P Adapted from Ryan's Baking Blog Makes about 33-35 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 teaspoons ground ginger 2 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon all spice 1/2 teaspoon nutmeg 1/2 cup canola oil 1/4 cup molasses 1/4 cup milk 1 cup dark brown sugar 1 tablespoon vanilla extract 1/2 tsp lemon extract White sugar for rolling** Preheat oven to 350°F. Line cookie sheets with parchment paper. Wisk together flour, baking soda, salt, and spices. In a separate large bowl, mix together oil, molasses, milk, brown sugar, lemon extract, and vanilla. Stir in dry ingredients and mix until well combined. I actually kneaded the dry ingredients into the wet ingredients at the very end because I found it easier to combine that way. I know that's strange and you're not suppose to over mix but I've done that with the other ginger recipe that I make a lot and I like the texture it gives the cookies. Roll into balls and flatten slightly, place top into sugar, put dough sugar side up on cookie sheet. Note: I also crushed some cristalized ginger and put that in the sugar that I rolled them in, too. I added an extra 1/2 cup of flour because I wanted them thicker instead of chewy. I'm not sure why but I prefer ginger/mollases cookies this way. Bake 5-7 minutes. I baked one batch 5 minutes and the other 6. I think 6 is a pretty good time. They're very soft ad delicious :D Tuesday, December 7, 2010 PS Everyone should read this blog :) It's a food review blog but all the food is crazy like smoked sliced octopus in a can and smurf colored cherries. It's awesome :) Anyway, I am planning on making cupcakes tonight, hopefully. Assuming I don't die during my exam today. Which is my first exam ever. In my entire life. Insane, I know. That's what happens when you're homeschooled all your life :P Anywayssss. I will be posting a recipe and pictures of the soup I made last night (Tomato and cannellini bean soup... yum!), and maybe cupcake stuff too, if I end up making some. Monday, December 6, 2010 New blog obsession I'm not really sure why I post, I'm pretty sure no one reads this blog, but oh well xD eventually I may get a comment, although it will probably be from someone I know. But still! Trying to decide what to bake tonight... hmmmmm... Alton Brown's "The Chewy" I made them yesterday and they were soooo good. I don't think I chilled the first ones long enough, though. And I should have cooked them a bit longer, because they didn't get crunchy on the edges. The second ones to go in were amazing, though. They were crunchy on the outside and chewy on the inside and just totally amazing. I adapted the recipe a little, because I'm very specific about chocolate chip cookies. I almost never eat them unless I make them. But I didn't change it too much. Sooooo... here is the recipe! "The Chewy" Adapted from Alton Brown 2 sticks unsalted butter (I used salted because that's what we had) 2 1/4 cups bread flour 1 1/2 teaspoons kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 2 teaspoons vanilla extract 2 cups semisweet chocolate chips** 1/2 teaspoon cinnamon Directions: Heat oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, cinnamon and baking soda and set aside. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes** or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. Sunday, December 5, 2010 Brownies Nestle mint chocolate chips (which I got to make chocolate cookies for my dad with) Nestle mini chips (I will be making chocolate chip pumpkin bread with these soon, hopefully) Nestle butterscotch chips (I want to make these as soon as possible) Heath toffee bits (I want to try them in shortbread soon. Nestle chocolate chunks (not sure what I'll do with these yet...) Publix milk chocolate chips Giaradelli milk chocolate chips Nestle white chocolate chips I also would have put malted milk powder in them, too but they didn't have any here. But anyway, they were still really good as they were. Hereeee is the recipe that I adapted from allrecipes.com Basic Brownies 3/4 cup butter, melted 1-1/2 cups white sugar 2 teaspoons vanilla extract 3 eggs 3/4 cup all-purpose flour 3/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon Preheat oven to 325 Combine all dry ingredients, set aside. Stir together butter, sugar, and vanilla until combined. Add eggs one at a time. Mix in dry ingredients slowly until completely combined. Spread in a greased 9x13" pan and bake for about 22-24 minutes. I baked mine for 22 minutes but I like them underdone. They'd taste very good with nuts and/or chocolate chips too. I don't have any pictures because the camera that I use to take pictures is at home. Oh well :( Wednesday, December 1, 2010 Coffee cake muffins I decided that I needed to bake something today, but I wasn't sure what. I ended up making coffee cake muffins. I started with this recipe, but changed it a lot. This is what I ended up with: 4 cups cake flour (or use this 1-1/2 cups white sugar 1 tablespoon and 1 teaspoon baking powder 1 teaspoon salt 1 cup butter 2 egg 1 cup of milk 1 cup sour cream 1 tablespoon vanilla extract 1/2 tsp lemon extract 1 tsp cinnamon 1 tsp ginger 1/2 tsp all spice For the crumbles: 1 cup all-purpose flour 1-1/3 cups brown sugar 2 teaspoons ground cinnamon 1 tsp ginger 1/2 tsp salt 1/2 tsp cloves 1/2 cup butter, melted 1/2 tsp vanilla extract 1/4 tsp lemon extract Directions: Make crumbles first. Melt butter, and stir all ingredients together. Add more flour if needed to form crumbles. I'm not exactly sure how much it will take, I don't usually measure the flour or sugar, just add it until it's right. Once it forms crumbles, set aside. Sift together sugar, salt, spices, flour, and baking powder. Cut butter into chunks and crumbled into the flour with your fingers until it's mostly combined, then beat with a mixer until no large chunks remain and it's sort of like wet sand. Wisk together milk, extracts, and eggs. Mix sour cream into milk mixture and then slowly stir into flour mixture. I started using the mixer but a spoon worked better. Mix until combined and then spoon into muffin tins lined with muffin papers. Only fill about a quarter of the way full, and then put about 2 tbs of crumbles in, and fill the rest of the way up. You can put crumbles on top, or you can just put them in the middle. Bake at 350 for 16-20 minutes.** Notes: Ok so I added about 1/2 cup less sugar because I ran out and figured it'd be sweet enough. They were pretty good, but I think they would have been better with the other 1/2 cup. Also, I had an extra 1/2 cup of sour cream in there. I added that first and then got worried that the batter looked so thick so I added a cup of milk. They're still good but I think they're a little too moist. I'm eating one now though after they've cooled down and they're pretty freaking good, I have to say :P I almost didn't add the lemon extract, I just did because I was watching a show on the Cooking Channel and they had a woman who made amazing coffee cake with lemon extract and it inspired me :P Also, the Daring Baker's challenge was announced today... obviously I can't say what it is, but it's totally different from anything I've made before and I'm nervous but excited! :) pictures will be posted on the 27th of this month.
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četvrtak, 31. ožujka 2016. Ajme, koliko nas je! Muškatni oraščić Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema u ožujku bio je muškatni oraščić a domaćica je bila Marija. Prva asocijacija na muškatni oraščić mi je kuhano vino, a kako je vani možda malo pretoplo za njega onda je moj izbor pao na ove mirisne keksiće. Ja sam malo prilagodila recept obzirom na temu ovomjesečne igrice, a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 160 g brašna 160 g integralnog brašna 100 g sitno mljevenih badema 1/2 žličice sode bikarbone 65 ml vode 1 žlica meda od kestena 65 g kokosovog ulja 1 žlica mljevenih sjemenki lana 1 žličica svježe naribanog muškatnog oraščića 1/2 žličice anisa u prahu naribana korica limuna naribana korica naranče 1/4 žličice soli šećer u prahu U veću zdjelu prosijte brašno i integralno brašno pomiješano sa sodom bikarbonom. Umiješajte i mljevene bademe. U prikladni lonac stavite vodu, med, koksovo ulje i smeđi šećer. Kuhajte na umjerenoj vatri dok smjesa ne provrije i šećer se ne otopi. Ostavite smjesu da se ohladi 5 minuta pa u nju umiješajte mljevene sjemenke lana, muškatni oraščić, anis, koricu limuna i naranče i sol. Smjesu tekućih sastojaka ulite na suhe sastojke i sve dobro izmiješajte. Dobiveno tijesto omotajte rastezljivom folijom i stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Dva veća lima obložite papirom za pečenje. Od ohlađenog tijesta oblikujte kuglice veličine oraha i slažite ih na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 15-ak minuta. Ostavite keksiće da se malo ohlade pa ih uvaljajte u šećer u prahu. Čuvajte u hermetički zatvorenoj kutiji. Objavio/la Petra Kranjica u 20:51 Broj komentara: 7: Oznake: Ajme koliko nas je, anis, integralno brašno, keksići, kokosovo ulje, limun, med, muškatni oraščić, naranča, sjemenke lana ponedjeljak, 28. ožujka 2016. Francuska svilena pita Prvo bih Vam svima zaželjela sretan Uskrs! Kak ste? Jeste se fino napapali ovih dana? Ili ste pretjerali u svemu pa sad pokušavate probaviti svu tu finu papicu nasukani na kauču pred tv-om? Ili ste bili bili malo aktivniji pa ste malo izašli da malo iznojite sve te kalorije od razno raznih francuskih salata, šunkice, pince i naravno kolača? Koji god bio Vaš način nadam ste da ste zadovoljni i da ste se lijepo podružili sa dragim ljudima. To je ionako smisao ovakvih dana. Original recept RECEPT: Recept za ispis Za podlogu sa keksima: 300 g mljevenih čokoladnih keksi 175 g otopljenog maslaca 2 žlice arome vanilije Za čokoladnu kremu: 200 g tamne čokolade 1/4 žličice kave 2 žlice arome vanilije 170 g maslaca 50 g šećera 3 jaja 500 ml vrhnja za šlag Za ukras: 200 ml vrhnja za šlag 2 žlice šećera u prahu 1 žličica arome vanilije 1 žličica amaretta čokoladne strugotine Zagrijte pećnicu na 200 C. Namastite i pobrašnite okrugli kalup za pitu. Mljevene kekse pomiješajte sa otopljenim maslacem i aromom vanilije. Smjesu rasporedite u pripremljeni kalup pa je dnom čaše utisnite u njega. Pecite u prethodno zagrijanoj pećnici 10 minuta. Ohladite. Za kremu na pari kuhajte jaja sa šećerom; uz stalno miješanje, dok se smjesa ne počne zgušnjavati. Stavite sa strane da se malo ohladi. Također na pari otopite i čokoladu pa u nju umiješajte kavu i aromu vanilije. Ostavite da se malo prohladi. Mikserom pjenasto izradite maslac. Slatko vrhnje istucite u čvrsti šlag. Sada spojite sve pripremljene smjese sljedećim redosljedom: u pjenasto izrađeni maslac umiješajte otopljenu čokoladu, jaja kuhana na pari i na kraju šlag. Izmiješajte da dobijete svilenkastu i jednoličnu smjesu. Dobivenu kremu rasporedite po pečenoj i ohlađenoj kori. Stavite pitu u hladnjak da se ohladi i čokoladna krema stisne. Prije posluživanja vrhnje za šlag namjenjeno ukrašavanju istucite u čvrsti šlag s aromom vanilije, amarettom i šećerom u prahu. Rasporedite po čokoladnoj kremi i ukrasite čokoladnim strugotinama. Objavio/la Petra Kranjica u 17:00 Broj komentara: 7: Oznake: čokolada, čokoladni keksi, kava, pita, vrhnje za šlag četvrtak, 24. ožujka 2016. Kolač od jogurta i pšenićne krupice Pretpostavljam da ste ovih dana skroz u planovi što pripremiti za nedjeljni obiteljski ručak. Ovaj kolač nije za te svečane prilike ali je dobar da imate nešto za gricnuti dok planirate taj svečani menu :) RECEPT: Recept za ispis Za kolač: 125 g maslaca 150 g šećera u prahu 250 ml jogurta žlica limuncella 3 jaja naribana korica pola limuna 120 g brašna 125 g griza žličica praška za pecivo 50 g mljevenih badema Za preljev: umak od kupina Zagrijte pećnicu na 180 C. Namastite i pobrašnite manji četvrtasti kalup. Odvojite žumanjke od bjelanjaka pa mikserom bjelanjke istucite u čvrsti snijeg. Pjenasto izmiksajte maslac i šećer u prahu. Umiješajte jogurt, limuncello, žumanjke i naribanu limunovu koricu. Pomiješajte brašno, griz i prašak za pecivo pa polako umiješajte u smjesu žumanjaka. Nježno umiješajte bjelanjke istučene u čvrsti snijeg. Izlite tijesto u pripremljeni kalup pa ga pecite 30-ak minuta u prethodno zagrijanoj pećnici. Ohladite. Prije posluživanja narežite na kocke i prelite umakom od kupine. Objavio/la Petra Kranjica u 09:25 4 komentara: Oznake: bademi, griz, jogurt, kocke, limuncello, umak od kupina ponedjeljak, 21. ožujka 2016. Šunka u tijestu Kako se bliži Uskrs, kod nas doma počinju dogovori što ćemo kuhati i tko će što skuhati. Jednina stvar oko koje nema razgovora i koja se podrazumijeva je šunka u tijestu. Ja još voli na dno, ispod šunke umotati i jedan par češnjovke, koje su mi pripremljen na taj način iz nekog razloga posebno fine. RECEPT: Recept za ispis 1 kg brašna T-1100 80 g svježeg kvasca 500 ml mlijeka 1 žlica šećera 1 žlica soli 50 g rastopljenog maslaca 50 ml ulja 1,5-2 kg rolane šunke u komadu U mlakom mlijeku razmutiti kvasac sa šećerom. Staviti na toplo mjesto i ostaviti da odstoji 15-ak minuta dok se ne zapijeni. Na radnu površinu prosijati brašno i sol. U sredini brašna napravite udubinu pa u nju stavite rastopljeni maslac, ulje i zapjenjenu smjesu kvasca. Umijesite glatko tijesto. Prema potrebi dodajte mu mlijeka ili brašna. Gotovo tijesto oblikovati u kuglu i ostavite ga diže 15-ak minuta. Odstajalo tijesto razvaljajte pa u sredinu stavite šunka koju sa svih strana omotajte tijestom. Lim za pečenje obložite papirom za pečenje i na njega stavite pripremljenu šunku tako da su spojevi tijesta položeni na lim. Dižite još 15 minuta.Pećnicu zagrijte na 180 ºC. Stavite šunku u pećnicu pa pecite 1,5 do 2 sata. Dobro ohladite prije rezanja. Objavio/la Petra Kranjica u 09:12 4 komentara: četvrtak, 17. ožujka 2016. Lijena pita sa jabukama Baš si razmišljam o tim "starim" kolačima, kako su neki sve prisutni i često ih radimo poput pite od jabuke a za neke smo čuli i nekada smo ih jeli ali ovih dana baš i nisu popularni poput koha od griza koji smo ovog mjeseca radili u sklopu Patinog 15. Ja baš i ne koristim često mast u kolačima ali nakon vanilica i ove pite mislim da bih mogla početi dio maslaca mijenjati masti jer stvarno mi je jako sviđa tijesto sa masti. Tijesto je malo drugačije, malo više puca nego ono umiješano isključivo sa maslacem i nekako kao da je suše tijesto, tako da bez obzira koliko vam se čini da je kratko stajalo ipak ga premijesite prije nego što ga krenete valjati, biti će vam lakše raditi s njime kada ga toplina ruku ugrije. Original recept možete pronaći a gdje drugdje nego kod Maje, ja sam napisala kratku verziju dolje a kod Maje ćete pronaći sve detaljno i objašnjeno do zadnje sitnice tako da nema šanse da obmanete sa ovom pitom. Jedina razlika između mog i originalnog recepta je u tome što ja ne gulim jabuke i naravno da sam smanjila šećer, ali to već i vrapci na grani znaju da ja u svemu smanjujem količinu šećera. Sviđa mi se ovaj nadjev sa ukuhanim sokom koji puste jabuke, malo je puniji okus nadjeva. Mi smo to inače radili na klasičan način, jabuke smo samo naribali i umiješali malo usitnjenih keksa ili krušnih mrvica i to je bilo to. Uglavnom svaka preporuka za ovu pitu, barem od mene. RECEPT: Recept za ispis Za tijesto: 250 g masti 1 jaje 2 žumanjka 100 g šećera 30 ml mlijeka 1 vrećica praška za pecivo 1 vrećica vanilin šećera 500 g brašna Za nadjev: 1,5 kg kiselkastih jabuka 200 g šećera 1 žličica mljevenog cimeta 1 žlica griza naribana korica limuna Prvo pripremiti nadjev. Jabuke oprati i naribati. Trebalo bi dobiti oko kilogram naribanih jabuka.Naribane jabuke ostaviti da odstoje 15-ak minuta. Jabuke rukama dobro stisnuti kako bi se iz njih iscijedio sok. Ovisno o vrsti jabuka trebali bi dobiti 250 do 300 ml soka od jabuke. Dobiveni sok staviti u prikladan lonac pa dodati šećer ih kuhati na srednje jakoj temperaturi dok ne dio tekućine ne ispari i dobijete sirupastu tekućinu. Maknite sa vatre pa umiješajte naribanu limunovu koricu i ostaviti da se malo ohladi. Prohlađeni sirup preliti preko jabuka i dodati cimet i griz. Dobro izmiješati. Za tijesto u posudu staviti mast, jaja, žumanjke, šećer, mlijeko, prašak za pecivo i vanilin šećer pa se dobro izraditi mikserom. Na kraju umiješati brašno, prvo kuhačom a onda do kraja rukama. Namastiti i pobrašniti duboki lim za pečenje dimenzija 20 x 30 cm. Zagrijati pećnicu na 200 C. Pripremljeno tijesto podijeliti na dva djela. Polovicu razvaljati pa njima obložiti pripremljeni lim za pečenje. Na tijesto rasporediti pripremljeni nadjev od jabuka pa ga prekriti drugom polovici+om tijesta koju ste pretho0dno razvaljali na dimenzije lima. Po vrhu tijesta nožićem zarezati plitke linije, po obadvije dijagonale. Pitu staviti peći u prethodno zagrijanu pećnicu na 20 minuta. Nakon tog vremena smanjiti temperaturu pećnice na 180 C pa nastaviti pitu još peći 25-30 minuta. Ohladiti. Prije posluživanja posipati šećerom u prahu i narezati po želji. Objavio/la Petra Kranjica u 13:22 Broj komentara: 5: Oznake: jabuke, kocke, pita, svinjska mast utorak, 15. ožujka 2016. Patin 15-Koh od griza Patin petnaesti je food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti koh od griza. Volim ovakve jednostavne kolačić koji uz dodatak nekih preljeva postanu posebni. U originalu recepta je predloženo da se koh servira uz kremu od jaja ili neki voćni sirup. Kako bi moj koh bio još posebniji ja sam odlučila napraviti i jedan i drugi umak. RECEPT: Recept za ispis Za koh: 20 g maslaca 1 l mlijeka 250 g griza 6 jaja 3 žlice šećera naribana korica limuna Za umak od vanilije: 2 žumanjka 30 g šećera srž pola mahune vanilije 200 ml mlijeka Za posluživanje: umak od kupine U prikladan lonac stavite mlijeko i maslac pa kuhajte na umjerenoj vatri dok ne provrije. u kipuće mlijeko u jednoličnom mlazu, uz stalno miješanje, umiješajte griz. Smanjite vatru pa kuhajte griz uz stalno miješanje dok se ne skuha, otprilike 5 minuta. Ohladite. Zagrijte pećnicu na 200 C. Namastite i pobrašnite dublji lim za pečenje. Odvojite žumanjke od bjelanjka. Bjelanjke istucite u čvrsti snijeg pa ih odložite sa strane. Žumanjke i šećer miksajte dok ne dobijete pjenastu smjesu. Umiješajte naribanu limunovu koricu i ohlađeni griz. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-25 minuta, ili dok kolač ne dobije lijepu boju. Za umak od vanilije u vatrostalnoj posudi pomiješajte žumanjke, šećer, srž mahune vanilije i mlijeko. Kuhajte na pari uz stalno miješanje dok se smjesa ne zgusne. Još topli kolač narežite po želji pa ga poslužite uz mak od vanilije i kupine. Objavio/la Petra Kranjica u 19:10 4 komentara: četvrtak, 10. ožujka 2016. Jednostavniji čupavci Ja vam baš jako volim čupavce,. Jedino što me ponekad uhvati ljenivitis pa mi se ne da baš jako puno prtljati po kuhinji. Jednog manje više besposlenog poslijepodneva sam lutala internetom, točnije razgledavala sam stranicu Donne Hay koja mi apsolutno prekrasna i naišla sam na recept za ove jednostavnije čupavce. I nisu loši ali oni naši klasični oko kojih ima više posla su mi ipak puno bolji. U ovom slučaju trud se zaista isplati. RECEPT: Recept za ispis Za biskvit: 250 g omekšalog maslaca 200 g šećera 2 žlice arome vanilija 4 jaja 350 g brašna 1 prašak za pecivo prstohvat soli 240 ml mlijeka Za čokoladni preljev: 150 g šećera u prahu 4 žlice kakaa 160 ml kipuće vode 40 g maslaca Za posip: 200 g kokosa Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. Za biskvit pjenasto izradite maslac, šećer i aromu vanilije dok smjesa ne postane svijetla i prozračna. Umiješajte jedno po jedno jaje. Prosijte brašno sa praškom za pecivo i soli pa dobivenu smjesu umiješajte u smjesu sa jajima. Na kraju umiješajte i mlijeko. Dobivenu smjesu rasporedite u pripremljini lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-ak minuta. Ohladite. Ohlađeni biskvit narežite na kocke. Za čokoladni preljev pomiješajte šećer u prahu, kakao, vodu i maslac.Miješajte dok se smjesa ne poveže i maslac ne otopi. Dobiveni preljev prelite preko narezanog biskvita i posipajte kokosom. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 12:09 Broj komentara: 5: Oznake: kakao, kocke, kokos, šećer u prahu ponedjeljak, 7. ožujka 2016. Bučin kolač sa čokoladom i kavom Znate one dane kada Vam ništa ne ide od ruke i onda ste nervozni i sve Vam ide na živce. I onda se trudite ne eksplodirati i držite sve u sebi da ne iskalite svu tu svoju negativnu energija na Vama blisku osobu koja u stvari nije ništa kriva. A ta osoba to osjeti pa se povlači od Vas i onda vas time još više živcira. Uglavnom upali ste u loši začarani krug. E točno tako se ja osjećam od subote. I još mi je riknuo mikser sa kojim sam imala velike planove za vikend. I onda sam napravila ovaj kolač za koji ne treba mikser. Da mi malo digne raspoloženje. I uspio je, puno bolje se osjećam još samo da mi se i glava privikne na ideju da je sve u savršenom redu kad imaš pored sebe šnitu kolača i kavu. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 140 g brašna 210 g integralnog brašna 1 žličica sode bikarbone 1 žličica soli 1 žličica cimeta 1/4 žličice muškatnog oraščića 1/4 žličice đumbira 200 g pirea od buče 120 ml ulja 2 žličice fino mljevene kave 150 g šećera 2 jaja 1 žlica arome vanilije 180 g mlake vode 170 g kvalitetne tamne čokolade nasjeckane Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za pečenje. U prikladnoj posudi pomiješate obje vrste brašna , sodu bikarbonu, sol, cimet, muškatni oraščić i đumbir. U drugoj posudi pomiješajte pire od buče sa uljem. Dodajte kavu i šećer i izmiješajte. Dodajte jedno po jedno jaje dobro miješajući između dodavanja. Dodajte i vodu i mješavinu suhih sastojaka. Na kraju umiješajte i nasjeckanu čokoladu. Dobivenu smjesu izlite u pripremljeni lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 65-80 minuta. Objavio/la Petra Kranjica u 10:30 4 komentara: Oznake: buča, čokolada, doručak, integralno brašno, šnite četvrtak, 3. ožujka 2016. Pita sa jabukama i sirom Ako živite u Hrvatskoj niste mogli a ne čuti za slučaj vračanja poklona na dječjem rođendanu. I da ja ne lamentiram jer sam preljuta i prezabrinuta za naše klince reakcija Andree Andrassy sa kojom se u potpunosti slažem. Pa zar smo zaista izgubili zdrav razum i u kojem nam je to točno trenutku moralni kompas skrenuo sa smjera da mi je znati? Original recepta RECEPT: Recept za ispis Za tijesto: 300 g brašna 200 g smeđeg šećera 250 g maslaca Za nadjev od sira: 300 g krem sira 100 g šećera 3 jaja 1 žlica arome vanilije Za nadjev od jabuka: 3 veće jabuke, naribane 1/2 žličice cimeta 1/2 žličice muškatnog oraščića Za posip: 100 g smeđeg šećera 150 g brašna 50 g zobenih pahuljica 125 g maslaca Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. U prikladnoj posudi pomješajte brašno i smeđi šećer. Dodajte omekšali maslac narezan na manje komadiće pa umijesite glatko tijesto. Tijesto razvaljajte pa njime obložite pripremljeni lim za pečenje. Pecite u prethodno zagrijanoj pećnici 15-ak minuta dok tijesto malo ne porumeni. U prikladnoj posudi mikserom izardite krem sir i smeđi šećer. Dodajte jedno po jedno jaje i aromu vanilije. Dobivenu smjesu prelite preko pečene kore. U prikladnoj posudi pomiješajte naribane jabuke sa šećerom, cimetom i muškatnim oraščićem. Promiješajte pa dobivenu smjesu jednolično rasporedite po smjesi sira. Za posip u posudi pomiješajte šećer, brašno, zobene pahuljice pa mijesite vršcima prstiju dok ne dobijete mrvičastu smjesu. Rasporedite po jabukama. Stavite pitu u prethodno zagrijanu pećnicu i pecite 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 16:32 Broj komentara: 6: Oznake: jabuke, kocke, krem sir, pita, zobene pahuljice Pretplati se na: Postovi (Atom)