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Line an 8″x8″ baking dish with parchment paper and set aside. In a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add in egg and vanilla during last minute of mixing. Turn mixer speed to low and mix in flour, baking soda, and salt until just combined. A one bowl, easy recipe that produces THE BEST gluten-free vegan brownies I've ever had. Crisp edges and ultra fudgy, rich brownies on the inside. After searching and trying numerous recipes for three years, let me save you the same struggle. Just make these. These are free of: gluten, dairy, egg, soy, peanut & tree nuts. This is also top-8-free! Spray 9-inch square pan with cooking spray. In medium bowl, mix Brownie ingredients. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in comes out clean. Cool 10 minutes. In small microwavable bowl, heat caramel topping uncovered on High 30 seconds. Drizzle over brownies; sprinkle with salt. Preheat oven to 350 degrees. Mix all ingredients together until there are no lumps. Pour into a greased 8" square pan. Bake for 25 minutes or when a toothpick inserted in the center comes out clean. Luckily, a gluten-free brownie mix makes baking (and clean up!) a breeze. Peppermint extract adds a refreshing burst of flavor to both the batter and the cream cheese frosting. But the real kicker here is the crushed candy cane pieces sprinkled over top. What a treat! Makes 16. Ingredients . Brownies. Bob’s Red Mill Gluten-Free Brownie Mix Beat on medium speed for about 5 minutes using the whisk attachment. Meanwhile, whisk together the flour, cocoa, cornstarch, baking powder and salt. Set aside. In a small bowl, add the chocolate chips and vegan butter. Melt in the microwave in 30 second intervals, stirring between each until fully melted. Preheat the oven to 350°F . Grease an 8 x 8-inch pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges. Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. It's gluten free, dairy free, grain free, paleo, and a healthier version of regular brownies. The Best Way to Sweeten Flourless Brownies. This recipe is a combination of a few different recipes I tried. Most of the flourless brownies recipes that I came across had regular granulated sugar, so instead of regular sugar, I substituted raw honey. Gluten Free Almond Flour Brownies Always Nourished; 10. Vegan Gluten Free Almond Flour Brownies FoodByMaria; 11. Fudgy Almond Flour Brownies Gluten Free Dairy Free Paleo; 12. Almond Flour Brownies Recipe Gluten Free Snappy Gourmet; 13. Almond Flour Brownies Gluten Free Britain in the Kitchen; 14. Gluten Free Fudgy Almond Brownies – Can t ... Instructions: Prepare an 8x8 inch glass baking dish by lining it with parchment paper. Alternatively, generously butter and flour the baking pan using tapioca flour. In a medium bowl, beat the eggs, coconut oil, and coconut sugar together for 2-3 minutes until well combined and slightly aerated. Add all of the other ingredients and whisk well to combine.; Pour batter into prepared pan and set ... Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Spray 9-inch square pan with cooking spray. In medium bowl, mix Brownie ingredients. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in comes out clean. Cool 10 minutes. In small microwavable bowl, heat caramel topping uncovered on High 30 seconds. Drizzle over brownies; sprinkle with salt. May 20, 2022 · Instructions. Preheat oven to 150 deg C. Line a 8 inch square pan with parchment paper and set aside. Melt chocolate under double boiler (keep at low heat and do not boil) to smooth. Pour in oil and stir well till combined. Leave mixture to cool. Method. STEP 1. In a large bowl, melt the butter and chocolate (in a microwave) or over a pan of simmering water stirring occasionally. Allow to cool slightly. STEP 2. Meanwhile, in a large bowl combine the flour,baking powder, cocoa and sugar. STEP 3. Whisk together the eggs and milk and add to the dry ingredients, along with the melted ...70 grams ( 1/2 cup) gluten free (all purpose) plain flour* 75 grams milk or dark chocolate chips* Instructions Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. May 20, 2022 · Instructions. Preheat oven to 150 deg C. Line a 8 inch square pan with parchment paper and set aside. Melt chocolate under double boiler (keep at low heat and do not boil) to smooth. Pour in oil and stir well till combined. Leave mixture to cool. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Preheat oven to 350 degrees. Mix all ingredients together until there are no lumps. Pour into a greased 8" square pan. Bake for 25 minutes or when a toothpick inserted in the center comes out clean. Instructions. Preheat oven to 350 degrees. Combine dry ingredients - flour, sugar, cacao powder, and salt in a large mixing bowl. Add the olive oil, almond milk, and maple syrup and mix until fully incorporated. Grease an 8" x 8" baking dish with olive oil and pour the batter into the dish. Instructions Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step). Jan 13, 2021 · 1 cup raw walnuts or pecans, chopped. DIRECTIONS. Preheat oven to 325˚F. Lightly oil the sides of an 8 x 8 -inch baking dish and line the bottom with parchment paper. In a medium-sized mixing bowl, whisk together the flour, cacao powder and salt. Set mixture aside. In a high-speed blender, add the eggs, applesauce, oil, dates, vanilla and syrup. 1 pinch salt 1 ¼ cups chopped dark chocolate Add all ingredients to shopping list Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish. Step 2 Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. In a small bowl stir together Gluten-Free Flour Mix and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan, spreading evenly. Instructions Checklist. Step 3. Bake for 30 minutes. Cool in pan on a wire rack. Preheat oven to 350 degrees. Mix all ingredients together until there are no lumps. Pour into a greased 8" square pan. Bake for 25 minutes or when a toothpick inserted in the center comes out clean. Gluten-Free Fudge Brownies. 3 cups semisweet chocolate chips. 1 cup coconut oil. 4 large eggs + 4 egg yolks. 2/3 cup coconut sugar (or brown sugar) 1 cup almond milk. 1/2 teaspoon salt. 2 teaspoon vanilla extract. Instructions. Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep. Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter ... If you've heated the sugar and ... Gluten Free Almond Flour Brownies Always Nourished; 10. Vegan Gluten Free Almond Flour Brownies FoodByMaria; 11. Fudgy Almond Flour Brownies Gluten Free Dairy Free Paleo; 12. Almond Flour Brownies Recipe Gluten Free Snappy Gourmet; 13. Almond Flour Brownies Gluten Free Britain in the Kitchen; 14. Gluten Free Fudgy Almond Brownies – Can t ... The resulting gluten free brownies are utterly scoffable chocolate brownies with sweet and salty swirls of caramel running through the surface. This recipe has been incredibly popular with you guys and I get lots of lovely feedback from those of you who have been busy baking it. Preheat the oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray. Spread 16 gluten free Oreos in an even layer in the bottom of the pan, then crush the remaining cookies. Prepare the brownie mix according to the box. instructions. Instructions: Preheat oven to 350° F. Line an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for "handles.". Put all ingredients into a bowl. Stir by hand until smooth (about 30 seconds). Spread batter in pan and bake for about 20 minutes. Cool in the pan for 5-10 minutes. Lift out of pan and spread glaze over ... Preheat oven to 350 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper. Place butter and 1/4 cup chocolate chips in a large microwave safe bowl and microwave in 20 second intervals, stirring after each, until melted and smooth. Set aside to cool completely. Instructions. Melt butter and chocolate in a microwave-safe bowl for 30 seconds. Wait, 30 seconds, and then microwave for another 30 seconds. Stir, set aside, and let it cool 5-10 minutes. Take an 8x8 glass or ceramic baking pan and place a piece of parchment in, with some excess hanging over the sides. I don't even like brownies or sweets to be honest; I've always been a rather savoury person but finding a gluten-free, dairy-free, vegan recipe to make the DH his favourite dessert was not so easy. Thankfully I ran into your recipe!! These brownies are a perfect texture of the fudgey and cakey variety, with nice chewy edges. This easy brownie recipe is gluten free and sweetened with dates, not refined sugar. Blend the batter in a food processor then bake in the oven for 45 minutes for the best soft and gooey brownies. This is a Dairy Free, Gluten Free, Super Easy recipe with and is perfect for Dessert. Whisk flour blend, salt, and xanthan gum (if added separately) together in a bowl; set aside. Microwave chocolate, butter, and cocoa in a bowl at 50 percent power stirring often, until melted and smooth, 1 to 3 minutes. Let the mixture cool slightly. Whisk sugar, eggs, and vanilla together in a large bowl. Whisk in cooled chocolate mixture. Preheat oven to 350F degrees. In a medium size bowl, add the coconut sugar, melted coconut oil, and vanilla. Use a hand mixer and beat for 1 minute on high. Add the egg and mix to combine. In another bowl, add the paleo flour mix, cacao powder, salt, and mix well using a whisk. Together with my paleo chocolate chip cookies, my gluten-free brownies recipe have been one of my most popular recipes over the years. I have three different gluten-free flour options listed on that recipe (plus whole wheat flour for gluten-tolerating people) but readers wanted more. These gluten free brownies are the most fudgy and yummy delicious dessert that I had ever tried so far! It is very moist, gooey and chocolatey too. It's incredibly easy to make with ground almond instead of flour. The recipe is dairy free too with oil based and not butter. Gluten Free Almond Flour Brownies Always Nourished; 10. Vegan Gluten Free Almond Flour Brownies FoodByMaria; 11. Fudgy Almond Flour Brownies Gluten Free Dairy Free Paleo; 12. Almond Flour Brownies Recipe Gluten Free Snappy Gourmet; 13. Almond Flour Brownies Gluten Free Britain in the Kitchen; 14. Gluten Free Fudgy Almond Brownies – Can t ... The Almond Flour Brownies are the most delicious dessert. So easy to make - you just need 10 minutes of active time to put them together and then bake in the oven. I have posted my Gluten-free Almond Flour Pumpkin muffins recipe, which you all will love and you can also check out other almond flour recipes - Easy Banana muffins and Blueberry ... Instructions. Preheat oven to 350 degrees. Combine dry ingredients - flour, sugar, cacao powder, and salt in a large mixing bowl. Add the olive oil, almond milk, and maple syrup and mix until fully incorporated. Grease an 8" x 8" baking dish with olive oil and pour the batter into the dish. Nov 16, 2021 · Preheat the oven to 350° Fahrenheit. Grease an 8-inch square pan and line it with parchment paper. In a medium-sized bowl, whisk together the oil and water. Add the entire package of Partake ... Instructions. Preheat the oven to 350 degrees F and lightly oil an 8" x 8" baking pan (or line with parchment paper. In a bowl, mix together the brown rice flour, cocoa powder, baking soda, and instant coffee granules. Set aside. This easy brownie recipe is gluten free and sweetened with dates, not refined sugar. Blend the batter in a food processor then bake in the oven for 45 minutes for the best soft and gooey brownies. This is a Dairy Free, Gluten Free, Super Easy recipe with and is perfect for Dessert. Preheat the oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray. Spread 16 gluten free Oreos in an even layer in the bottom of the pan, then crush the remaining cookies. Prepare the brownie mix according to the box. instructions. It's gluten free, dairy free, grain free, paleo, and a healthier version of regular brownies. The Best Way to Sweeten Flourless Brownies. This recipe is a combination of a few different recipes I tried. Most of the flourless brownies recipes that I came across had regular granulated sugar, so instead of regular sugar, I substituted raw honey.15 Gluten Free Brownies Almond Flour Anyone Can Make.. You recognize that eating gluten-free is good for you - so what do you consume? If you're brand-new to the gluten-free diet plan, or if you have celiac condition or non-celiac gluten level of sensitivity, it's vital to get recipes as well as take pleasure in new foods. Let's make this recipe for gluten free brownies!! Recipe for gluten free brownies are moist, chewy and SO delicious. Made with cassava flour, naturally sweetened and nutritious. Preheat oven to 325 degrees. Lightly oil the sides of an 9×13-inch baking dish and line the bottom with unbleached parchment paper. An easy recipe for soft, super-moist Vegan Gluten Free Brownies bursting with rich, fudgy texture. Back in 2016, I shared these vegan gluten free brownies as "Gluten Free Vegan Brownies". As it turns out, no one really searches for "gluten free vegan brownies," but actually search for "Vegan Gluten Free Brownies." Oh, the things you ... May 20, 2022 · Instructions. Line a 9x9 glass tray with baking paper. Preheat your oven to 350°F. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds. Add in the cacao powder and salt. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick. 70 grams ( 1/2 cup) gluten free (all purpose) plain flour* 75 grams milk or dark chocolate chips* Instructions Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. Instructions. Preheat oven to 330F. Grease an 11×15″ (or 11×17″) sheet pan and line with parchment. Chop chocolate and butter into chunks and place in a bowl. Melt butter and chocolate together over a simmering bain marie.*. Add sugar to melted chocolate and mix well. In a small bowl stir together Gluten-Free Flour Mix and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan, spreading evenly. Instructions Checklist. Step 3. Bake for 30 minutes. Cool in pan on a wire rack. May 20, 2022 · Instructions. Line a 9x9 glass tray with baking paper. Preheat your oven to 350°F. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds. Add in the cacao powder and salt. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick. Likewise Lemon Polenta Cake - which, incidentally, can be made dairy-free as well as gluten-free by substituting 150ml light and mild olive oil for the 200g of butter. Just be sure to check that your baking powder is gluten-free, please. Citrus and almonds are joined by rubied rubble in my Pomegranate Jewel Cake and even the humble apple gets ... Dark chocolate chips for the top, if desired. Instructions: Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper. Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) Jan 22, 2020 · Gluten and Dairy-Free Brownies Recipe With Nutritional Info. INGREDIENTS: 2/3 cup honey; 1/2 cup melted butter or coconut oil; 1 Tbsp. vanilla extract Instructions Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step). This easy brownie recipe is gluten free and sweetened with dates, not refined sugar. Blend the batter in a food processor then bake in the oven for 45 minutes for the best soft and gooey brownies. This is a Dairy Free, Gluten Free, Super Easy recipe with and is perfect for Dessert. Instructions. Line a 9x9 glass tray with baking paper. Preheat your oven to 350°F. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds. Add in the cacao powder and salt. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick. An easy recipe for soft, super-moist Vegan Gluten Free Brownies bursting with rich, fudgy texture. Back in 2016, I shared these vegan gluten free brownies as "Gluten Free Vegan Brownies". As it turns out, no one really searches for "gluten free vegan brownies," but actually search for "Vegan Gluten Free Brownies." Oh, the things you ... Preheat the oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray. Spread 16 gluten free Oreos in an even layer in the bottom of the pan, then crush the remaining cookies. Prepare the brownie mix according to the box. instructions. Preheat oven to 350 degrees. In a mixing bowl whisk together cornstarch, cocoa powder and salt, set aside. Add chocolate chips to a microwave safe bowl, top with butter and heat mixture in microwave on HIGH power in 20 second intervals, stirring after each interval until melted and smooth. Stir in sugar, then mix vanilla and eggs one at a time ... Steps. Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices—except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour. In medium bowl, stir filling ingredients until smooth. Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20... Gluten Free Almond Flour Brownies Always Nourished; 10. Vegan Gluten Free Almond Flour Brownies FoodByMaria; 11. Fudgy Almond Flour Brownies Gluten Free Dairy Free Paleo; 12. Almond Flour Brownies Recipe Gluten Free Snappy Gourmet; 13. Almond Flour Brownies Gluten Free Britain in the Kitchen; 14. Gluten Free Fudgy Almond Brownies – Can t ... Instructions: Preheat oven to 350° F. Line an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for "handles.". Put all ingredients into a bowl. Stir by hand until smooth (about 30 seconds). Spread batter in pan and bake for about 20 minutes. Cool in the pan for 5-10 minutes. Lift out of pan and spread glaze over ... Method. STEP 1. In a large bowl, melt the butter and chocolate (in a microwave) or over a pan of simmering water stirring occasionally. Allow to cool slightly. STEP 2. Meanwhile, in a large bowl combine the flour,baking powder, cocoa and sugar. STEP 3. Whisk together the eggs and milk and add to the dry ingredients, along with the melted ... Heat oven to 350 degrees F. Grease bottom only of 8 or 9-inch square baking pan. Set aside. Melt butter, unsweetened chocolate and semisweet chocolate in 2-quart saucepan over low heat, s Instructions. Preheat the oven to 350 F and prepare an 8×8 inch pan with parchment paper for easy removal. Place the butter and sweetened condensed milk into a pot over low heat and stir until melted and smooth. Add in the vanilla and stir until combined. The method is just right in this gf brownies recipe Melting the butter with the sugar dissolves the sugar in the butter. The melted sugar granules combine so much better with the rest of the brownie batter. The next essential step is to beat the egg-butter-sugar-cocoa powder mixture. Fold in melted butter and chocolate. Combine flour blend, cocoa, baking powder and salt in a small bowl. Add to egg mixture. Stir in chocolate chips. Spoon batter into prepared baking dish. Bake in preheated oven for 18-20 minutes, or just until the top of the brownies is firm to the touch. Preheat oven to 350ºF (180ºC). Grease and line a 9 ... Instructions: Prepare an 8x8 inch glass baking dish by lining it with parchment paper. Alternatively, generously butter and flour the baking pan using tapioca flour. In a medium bowl, beat the eggs, coconut oil, and coconut sugar together for 2-3 minutes until well combined and slightly aerated. Add all of the other ingredients and whisk well to combine.; Pour batter into prepared pan and set ... At Gluten Free Fast Food, we like to curate the best gluten free content from around the web. Â And what collection would be complete without some great gluten free recipes. Â These gluten free brownies - even though gluten free - still contain that brownie, fudgy like texture. Â This recipe comes from the good folks at BakingBites.com. Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20... How To Make Gluten Free Brownies: Preheat oven to 350 degrees. In a high speed blender, grind old-fashioned oats into a fine flour. Pour into a mixing bowl. Into the mixing bowl, add the rest of the ingredients, not including the chocolate chips or nuts. Once you whisked all the ingredients together, stir in the chocolate chips and pecans. Having excess parchment paper will make it easy to lift out the brownie when cooked. Place chocolate, butter and salt in a heatproof bowl over simmering water. Stir occasionally until chocolate is melted and the mixture is smooth. You can also do this in a microwave - do it in 30 second bursts. Let the chocolate mixture cool for 5 minutes. Apr 14, 2022 · Prepare the Brownies. Preheat oven to 350 degrees Fahrenheit. Mix everything together well. Pour into an eight- by eight-inch pan that's been lined with parchment paper. Spread out evenly. Bake 15-20 minutes. The top will be crispy and inside should be fudgy. Times may vary as every oven is different. Easy Gluten-Free Brownies Mama Knows Gluten Free. baking soda, eggs, brown sugar, cocoa powder, all purpose gluten free flour and 5 more. Vegan Gluten Free Brownies Holy Cow! Vegan Recipes. apple cider vinegar, cherries, baking powder, maple syrup, tapioca flour and 8 more. This easy brownie recipe is gluten free and sweetened with dates, not refined sugar. Blend the batter in a food processor then bake in the oven for 45 minutes for the best soft and gooey brownies. This is a Dairy Free, Gluten Free, Super Easy recipe with and is perfect for Dessert. Instructions: Preheat oven to 350° F. Line an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for "handles.". Put all ingredients into a bowl. Stir by hand until smooth (about 30 seconds). Spread batter in pan and bake for about 20 minutes. Cool in the pan for 5-10 minutes. Lift out of pan and spread glaze over ... Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20... Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan. An easy recipe for soft, super-moist Vegan Gluten Free Brownies bursting with rich, fudgy texture. Back in 2016, I shared these vegan gluten free brownies as "Gluten Free Vegan Brownies". As it turns out, no one really searches for "gluten free vegan brownies," but actually search for "Vegan Gluten Free Brownies." Oh, the things you ... May 20, 2022 · Instructions. Line a 9x9 glass tray with baking paper. Preheat your oven to 350°F. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds. Add in the cacao powder and salt. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick. Together with my paleo chocolate chip cookies, my gluten-free brownies recipe have been one of my most popular recipes over the years. I have three different gluten-free flour options listed on that recipe (plus whole wheat flour for gluten-tolerating people) but readers wanted more. Preheat the oven to 350°F (177°C). Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper or foil, leaving a couple inches overhang on all sides. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour). Sep 01, 2021 · Ingredients. 4 ounces ( 1/2 cup) unsalted butter, plus more for the pan. 1/2 cup store-bought or homemade gluten-free all-purpose flour. 6 tablespoons roasted carob powder. 1/4 teaspoon salt. 1 cup cane sugar. 1 teaspoon pure vanilla extract. 2 large eggs. 1/2 cup chopped walnuts, or pecans, optional. Learn how to make gluten free brownies from scratch in no time! Simply add all wet ingredients to a medium bowl and whisk. Then, add all dry ingredients to a large bowl and whisk. Combine and whisk, then fold until no flour patches remain. Fold in chocolate chips. Transfer the GF brownie batter into a baking pan and smooth into an even layer. Instructions. Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep. Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter ... If you've heated the sugar and ... May 20, 2022 · Instructions. Line a 9x9 glass tray with baking paper. Preheat your oven to 350°F. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds. Add in the cacao powder and salt. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick. I don't even like brownies or sweets to be honest; I've always been a rather savoury person but finding a gluten-free, dairy-free, vegan recipe to make the DH his favourite dessert was not so easy. Thankfully I ran into your recipe!! These brownies are a perfect texture of the fudgey and cakey variety, with nice chewy edges. Learn how to make gluten free brownies from scratch in no time! Simply add all wet ingredients to a medium bowl and whisk. Then, add all dry ingredients to a large bowl and whisk. Combine and whisk, then fold until no flour patches remain. Fold in chocolate chips. Transfer the GF brownie batter into a baking pan and smooth into an even layer. Nutrition info is based on 1 of 16 brownies with the recipe made as written (using the Bob's Red Mill Gluten Free 1 to 1 Baking Flour in the blue package) and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website. May 20, 2022 · Instructions. Preheat oven to 150 deg C. Line a 8 inch square pan with parchment paper and set aside. Melt chocolate under double boiler (keep at low heat and do not boil) to smooth. Pour in oil and stir well till combined. Leave mixture to cool. Instructions. Preheat the oven to the 350 degrees Fahrenheit. Grease a 11 x 7 inch glass baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides. Melt the chocolate and coconut oil in a microwave safe cup or bowl for 30 second intervals. Together with my paleo chocolate chip cookies, my gluten-free brownies recipe have been one of my most popular recipes over the years. I have three different gluten-free flour options listed on that recipe (plus whole wheat flour for gluten-tolerating people) but readers wanted more. Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth. The best gluten free brownies recipe I have ever made! Rich and fudgy made with cocoa powder and gluten-free flour, they have the perfect flaky top. This is the perfect base gluten free brownie mix for all your homemade gf brownie creations! Add chocolate chips to make them even better! Preheat the oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray. Spread 16 gluten free Oreos in an even layer in the bottom of the pan, then crush the remaining cookies. Prepare the brownie mix according to the box. instructions.HOW TO MAKE GLUTEN FREE BROWNIES Preheat your oven and add the sugar, melted butter, and cocoa to a large mixing bowl. Mix until combined. Batter will be thick. Add the milk, eggs, and vanilla. Mix until combined. Batter will be runny. Add the gluten free flour baking soda and baking powder and mix until combined.HOW TO MAKE GLUTEN FREE BROWNIES Preheat your oven and add the sugar, melted butter, and cocoa to a large mixing bowl. Mix until combined. Batter will be thick. Add the milk, eggs, and vanilla. Mix until combined. Batter will be runny. Add the gluten free flour baking soda and baking powder and mix until combined. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.) The recipe for Gluten Free Brownies is one that I've been making for over 15 years (ack!) - long before going gluten free. It comes from the Wuollet Bakery in Minneapolis, MN, where they called it their "Brownie Enormous", and I'm telling you, it's the best brownie you'll ever sink your teeth into. May 20, 2022 · Instructions. Line a 9x9 glass tray with baking paper. Preheat your oven to 350°F. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds. Add in the cacao powder and salt. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick. Jun 30, 2019 · Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface. Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer brownies to a cooling rack and cool to room temperature. The recipe for Gluten Free Brownies is one that I've been making for over 15 years (ack!) - long before going gluten free. It comes from the Wuollet Bakery in Minneapolis, MN, where they called it their "Brownie Enormous", and I'm telling you, it's the best brownie you'll ever sink your teeth into. Flourless Brownies that are Ultra-Rich, Fudgy, Dairy-Free, and Gluten-Free. Tony was craving a sweet, and I knew that dairy-free and gluten-free brownies would not only hit the spot, but would also be a breeze to whip up. However, rather than sticking with my old tried and true recipe, I decided to adventure something different. A Gluten-Free Sugar-Free Brownie that Actually Tastes Good! I'm happy to report that the batter for these gluten-free sugar-free brownies tastes just as good (to me) as the sugar- and wheat-filled alternative. In the baked state, they're a bit different than the brownies you probably remember, but nevertheless, a delightful treat. Whisk flour blend, salt, and xanthan gum (if added separately) together in a bowl; set aside. Microwave chocolate, butter, and cocoa in a bowl at 50 percent power stirring often, until melted and smooth, 1 to 3 minutes. Let the mixture cool slightly. Whisk sugar, eggs, and vanilla together in a large bowl. Whisk in cooled chocolate mixture. Line an 8″x8″ baking dish with parchment paper and set aside. In a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add in egg and vanilla during last minute of mixing. Turn mixer speed to low and mix in flour, baking soda, and salt until just combined. Instructions. Preheat the oven to 350 F and prepare an 8×8 inch pan with parchment paper for easy removal. Place the butter and sweetened condensed milk into a pot over low heat and stir until melted and smooth. Add in the vanilla and stir until combined. How to Make Gluten-Free Buckwheat Flour Brownies. Preheat the oven to 350 degrees F and prepare a 8×8 pan by lining with parchment paper or brushing with butter. In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt. In a medium saucepan, melt butter and 1 cup of chocolate chips together. Jan 06, 2022 · 1 cup coconut sugar. 1/4 teaspoon kosher salt. 2 teaspoons pure vanilla extract. 2 large eggs, at room temperature. 1 egg yolk, at room temperature. 2/3 cup blanched almond flour. 1/4 teaspoon ... May 20, 2022 · Instructions. Line a 9x9 glass tray with baking paper. Preheat your oven to 350°F. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds. Add in the cacao powder and salt. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick. The resulting gluten free brownies are utterly scoffable chocolate brownies with sweet and salty swirls of caramel running through the surface. This recipe has been incredibly popular with you guys and I get lots of lovely feedback from those of you who have been busy baking it. May 20, 2022 · Instructions. Preheat oven to 150 deg C. Line a 8 inch square pan with parchment paper and set aside. Melt chocolate under double boiler (keep at low heat and do not boil) to smooth. Pour in oil and stir well till combined. Leave mixture to cool. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray. In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well. Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. While they’re a great riff on the dorm-room classic, they’re sophisticated enough to finish any dinner party, with dark chocolate, pure cocoa, and no gluten at all. The frosting incorporates good-quality CBD oil,* which you can now find in most health food stores. *A note about CBD oil: Though we typically gravitate toward less-refined ... These gluten-free brownies can be made using almond flour and browned butter, or can also be made nut-free and/or dairy-free. A back pocket brownie recipe is a must-have. It's one of the easiest hands-off desserts you can make, and with this gluten-free brownie recipe, you can make just exactly the size batch you need. Preheat oven to 365 degrees F. Line a baking dish with parchment paper. In a blender or processor, pulse together the chocolate chips and the butter. Add Sweetly Stevia, cocoa powder, eggs, cornstarch, espresso powder, salt, and vanilla extract, and combine. Spread the mixture onto the prepared baking sheet. Add to the melted chocolate mixture. In a large bowl, whisk to combine the gfJules™ Flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined. Gently fold in the cherries, if using. Do not mix further -- only mix until combined. Pour the batter into the prepared pan and bake for 35-45 minutes, or until a ... Ingredients. ¾ cup white sugar. 6 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 2 eggs. ¼ cup cornstarch. 1 tablespoon unsweetened cocoa powder. 1 pinch salt. 1 ¼ cups chopped dark chocolate Add all ingredients to shopping list. Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20... Gluten-Free Fudge Brownies. 3 cups semisweet chocolate chips. 1 cup coconut oil. 4 large eggs + 4 egg yolks. 2/3 cup coconut sugar (or brown sugar) 1 cup almond milk. 1/2 teaspoon salt. 2 teaspoon vanilla extract. Jan 06, 2022 · 1 cup coconut sugar. 1/4 teaspoon kosher salt. 2 teaspoons pure vanilla extract. 2 large eggs, at room temperature. 1 egg yolk, at room temperature. 2/3 cup blanched almond flour. 1/4 teaspoon ... Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20... Ingredients. ¾ cup white sugar. 6 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 2 eggs. ¼ cup cornstarch. 1 tablespoon unsweetened cocoa powder. 1 pinch salt. 1 ¼ cups chopped dark chocolate Add all ingredients to shopping list. Spray 9-inch square pan with cooking spray. In medium bowl, mix Brownie ingredients. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in comes out clean. Cool 10 minutes. In small microwavable bowl, heat caramel topping uncovered on High 30 seconds. Drizzle over brownies; sprinkle with salt. Lining the pan with parchment means your brownies will lift easily out of the pan. I highly recommend using it whenever possible so your brownies will cut neatly and won't stick to the pan. (See the video if you need a visual) WHISK THE EGGS + SUGAR LONG ENOUGH. WHISKING THE EGGS & SUGAR. Preheat the oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray. Spread 16 gluten free Oreos in an even layer in the bottom of the pan, then crush the remaining cookies. Prepare the brownie mix according to the box. instructions. HOW TO MAKE GLUTEN FREE BROWNIES Preheat your oven and add the sugar, melted butter, and cocoa to a large mixing bowl. Mix until combined. Batter will be thick. Add the milk, eggs, and vanilla. Mix until combined. Batter will be runny. Add the gluten free flour baking soda and baking powder and mix until combined. Line an 8×8" baking pan with parchment and lightly grease. Put the unsweetened chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the maple syrup , coconut sugar, and nut butter. Instructions. Preheat the oven to the 350 degrees Fahrenheit. Grease a 11 x 7 inch glass baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides. Melt the chocolate and coconut oil in a microwave safe cup or bowl for 30 second intervals. May 07, 2013 · Ingredients. 1-serving. 2 eggs. 1 Pound chocolate Ghirardelli. 1 Pound flour gluten - free. At Gluten Free Fast Food, we like to curate the best gluten free content from around the web. Â And what collection would be complete without some great gluten free recipes. Â These gluten free brownies - even though gluten free - still contain that brownie, fudgy like texture. Â This recipe comes from the good folks at BakingBites.com. Instructions. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well. Cream together the tahini, maple syrup, coconut sugar, eggs and vanilla. Mix in the cacao powder and baking powder until well combined (it will be thick!) Fold in dark chocolate gems then add batter to baking dish. Gluten Free Almond Flour Brownies Always Nourished; 10. Vegan Gluten Free Almond Flour Brownies FoodByMaria; 11. Fudgy Almond Flour Brownies Gluten Free Dairy Free Paleo; 12. Almond Flour Brownies Recipe Gluten Free Snappy Gourmet; 13. Almond Flour Brownies Gluten Free Britain in the Kitchen; 14. Gluten Free Fudgy Almond Brownies – Can t ... The first step to making the best homemade gluten-free brownies is to melt the butter and mix it together with the sugar, brown sugar, and pure vanilla extract. (photo 1 and 2) The next step is to combine all of the dry ingredients in a medium-sized bowl. Give it a quick whisk or stir to combine the ingredients. (photo 3)Preheat the oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray. Spread 16 gluten free Oreos in an even layer in the bottom of the pan, then crush the remaining cookies. Prepare the brownie mix according to the box. instructions. 2 tablespoons canola oil 1-1/2 teaspoons vanilla extract 1/2 cup packed brown sugar 1/2 teaspoon baking powder Dash salt 1/2 cup chopped walnuts, optional Buy Ingredients Powered by Chicory Directions In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Preheat the oven to 350°F (177°C). Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper or foil, leaving a couple inches overhang on all sides. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour). Gluten free chocolate brownies recipe - super gooey, fudgy and intensely chocolatey, made from 6 simple ingredients. You can easily make them low FODMAP and dairy free too if you fancy! Gluten free chocolate brownies recipe - my BEST EVER, in fact! I promise you that my recipe is here to restore your faith in what should be thought of as a ... Prepare flax eggs in a small mixing bowl by combining flaxseed meal and water. Set aside. To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar. Add flax eggs and whisk once more until combined.2 tablespoons canola oil 1-1/2 teaspoons vanilla extract 1/2 cup packed brown sugar 1/2 teaspoon baking powder Dash salt 1/2 cup chopped walnuts, optional Buy Ingredients Powered by Chicory Directions In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.) Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan. Ingredients. ¾ cup white sugar. 6 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 2 eggs. ¼ cup cornstarch. 1 tablespoon unsweetened cocoa powder. 1 pinch salt. 1 ¼ cups chopped dark chocolate Add all ingredients to shopping list. While they’re a great riff on the dorm-room classic, they’re sophisticated enough to finish any dinner party, with dark chocolate, pure cocoa, and no gluten at all. The frosting incorporates good-quality CBD oil,* which you can now find in most health food stores. *A note about CBD oil: Though we typically gravitate toward less-refined ... The first step to making the best homemade gluten-free brownies is to melt the butter and mix it together with the sugar, brown sugar, and pure vanilla extract. (photo 1 and 2) The next step is to combine all of the dry ingredients in a medium-sized bowl. Give it a quick whisk or stir to combine the ingredients. (photo 3)Jul 10, 2019 · HOW TO MAKE GLUTEN FREE BROWNIES Preheat your oven and add the sugar, melted butter, and cocoa to a large mixing bowl. Mix until combined. Batter will be thick. Add the milk, eggs, and vanilla. Mix until combined. Batter will be runny. Add the gluten free flour baking soda and baking powder and mix until combined. Add the melted chocolate to the previous egg mixture in the bowl and combine. Add the flours, salt and baking powder, and with a spatula, fold in until its all incorporated. The mixture will be thick. Place batter in the prepared pan and sprinkle the 3 Tbsp of dark chocolate chips over the batter. Bake for 25-30 minutes. Apr 14, 2022 · Prepare the Brownies. Preheat oven to 350 degrees Fahrenheit. Mix everything together well. Pour into an eight- by eight-inch pan that's been lined with parchment paper. Spread out evenly. Bake 15-20 minutes. The top will be crispy and inside should be fudgy. Times may vary as every oven is different. Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt.HOW TO MAKE GLUTEN FREE BROWNIES Preheat your oven and add the sugar, melted butter, and cocoa to a large mixing bowl. Mix until combined. Batter will be thick. Add the milk, eggs, and vanilla. Mix until combined. Batter will be runny. Add the gluten free flour baking soda and baking powder and mix until combined.1 pinch salt 1 ¼ cups chopped dark chocolate Add all ingredients to shopping list Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish. Step 2 Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.70 grams ( 1/2 cup) gluten free (all purpose) plain flour* 75 grams milk or dark chocolate chips* Instructions Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. Preheat the oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray. Spread 16 gluten free Oreos in an even layer in the bottom of the pan, then crush the remaining cookies. Prepare the brownie mix according to the box. instructions. Add the sugar, eggs and vanilla. Mix in the melted chocolate and stir just to combine. Fold in the remaining chocolate chips. Place in the prepared pan and bake for 25 - 30 minutes or until the center of the brownies come out clean when tested. Remove from the oven, let cool and cut with a plastic knife. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Add the chocolate chips, water, oil and vanilla into a bowl and melt in the microwave for 60-75 seconds, or use a double boiler if you don't use a microwave. Mix to combine. Add the melted mix into the bowl with the flour and mix until combined. Prepare a square baking pan. Dark chocolate chips for the top, if desired. Instructions: Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper. Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)70 grams ( 1/2 cup) gluten free (all purpose) plain flour* 75 grams milk or dark chocolate chips* Instructions Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. Gluten free chocolate brownies recipe - super gooey, fudgy and intensely chocolatey, made from 6 simple ingredients. You can easily make them low FODMAP and dairy free too if you fancy! Gluten free chocolate brownies recipe - my BEST EVER, in fact! I promise you that my recipe is here to restore your faith in what should be thought of as a ... May 20, 2022 · Instructions. Preheat oven to 150 deg C. Line a 8 inch square pan with parchment paper and set aside. Melt chocolate under double boiler (keep at low heat and do not boil) to smooth. Pour in oil and stir well till combined. Leave mixture to cool. May 20, 2022 · Instructions. Preheat oven to 150 deg C. Line a 8 inch square pan with parchment paper and set aside. Melt chocolate under double boiler (keep at low heat and do not boil) to smooth. Pour in oil and stir well till combined. Leave mixture to cool. Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil. Whisk together the coconut flour, cocoa powder and salt ... twilio api urlbarge deckhand salaryelectric steam table for restaurantcasino in branson missourilatest starkfree nc real estate practice examhow to play casinoone piece manir sensor programming in c++ ost_
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359.5 359.6 359.7 360.1 360.2 360.3 360.4 360.5 361.1 362.1 362.2 362.3 363.1 363.2 363.3 363.4 363.5 364.1 365.1 366.1 367.1 367.2 368.1 368.2 368.3 368.4 369.1 370.1 371.1 372.1 372.2 373.1 373.2 374.1 375.1 376.1 377.1 378.1 379.1 380.1 381.1 382.1 383.1 384.1 385.1 386.1 387.1 388.1 389.1 390.1 391.1 392.1 393.1 393.2 394.1 394.2 394.3 394.4 394.5 395.1 395.2 395.3 395.4 396.1 397.1 398.1 399.1 400.1 400.2 400.3 400.4 400.5 400.6 400.7 400.8 401.1 402.1 403.1 404.1 405.1 406.1 407.1 408.1 409.1 410.1 411.1 412.1 413.1 414.1 415.1 416.1 416.2 416.3 417.1 418.1 419.1 420.1 420.2 420.3 420.4 420.5 421.1 421.2 422.1 423.1 424.1 425.1 425.2 425.3 425.4 425.5 425.6 425.7 426.1 427.1 427.2 427.3 428.1 429.1 430.1 431.1 432.1 433.1 434.1 435.1 436.1 437.1 438.1 439.1 440.1 441.1 442.1 443.1 443.2 444.1 444.2 444.3 445.1 446.1 446.2 446.3 447.1 447.2 447.3 448.1 449.1 450.1 451.1 452.1 453.1 454.1 455.1 455.2 455.3 455.4 455.5 456.1 457.1 458.1 459.1 460.1 461.1 462.1 463.1 464.1 465.1 466.1 466.2 466.3 466.4 467.1 467.2 467.3 468.1 468.2 468.3 469.1 469.2 469.3 470.1 471.1 472.1 473.1 474.1 474.2 474.3 475.1 476.1 477.1 478.1 479.1 480.1 481.1 482.1 483.1 484.1 485.1 486.1 487.1 488.1 489.1 490.1 491.1 491.2 491.3 491.4 492.1 492.2 492.3 493.1 494.1 494.2 494.3 495.1 496.1 497.1 498.1 498.2 498.3 498.4 499.1 500.1 501.1 502.1 503.1 504.1 505.1 506.1 507.1 508.1 509.1 510.1 511.1 512.1 513.1 514.1 515.1 516.1 517.1 518.1 519.1 520.1 521.1 522.1 523.1 524.1 525.1 526.1 527.1 528.1 529.1 530.1 531.1 532.1 533.1 534.1 534.2 534.3 534.4 534.5 535.1 535.2 535.3 535.4 535.5 536.1 537.1 537.2 537.3 537.4 537.5 537.6 537.7 538.1 538.2 538.3 538.4 538.5 539.1 539.2 540.1 540.2 540.3 540.4 541.1 542.1 543.1 544.1 545.1 546.1 547.1 548.1 549.1 550.1 551.1 552.1 553.1 554.1 555.1 556.1 557.1 558.1 559.1 560.1 560.2 561.1 561.2 561.3 562.1 562.2 563.1 564.1 565.1 565.2 566.1 566.2 567.1 568.1 569.1 570.1 571.1 572.1 573.1 573.2 573.3 574.1 575.1 575.2 576.1 577.1 578.1 579.1 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ponedjeljak, 29. prosinca 2014. Jedan za kraj... godine I već standardno pitanje u posljednjem ovogodišnjem postu, kakva Vam je bila 2014 ? Priznajem da i nisam imala inspiracije za ovaj post pa sam škicnula prošlogodišnji. I dalje nisam sigurna kakva je meni bila, ok pretpostavljam, i nisam neki tip za zaključke i još uvijek ne vjerujem da je 1.1. bilo koje godine dan za početi nešto i donošenje velikih odluka. Ali ipak mali rezime ove sada već skoro prošle 2014, oduševila sam se Budimpeštom, što skuhala što umijesila puno novih recepata, odlučila da ništa ne čuvam za specijalne prilike, nije bila odluka koju sam donijela 1.1. nego nešto kasnije i za sada je se držim i baš sam zadovoljna. Naučila i prihvatila neke stvari o sebi i svakim danom se sama sebi sve više sviđam, ma koliko to umišljeno zvučalo. Trudila sam se uživati u svakom trenutku, nekada mi je išlo malo bolje nekada lošije ali sve u svemu sam zadovoljna. I zadnje ali ništa manje važno neizmjerno sam uživala družeći se sa Vama, čitateljima mog bloga i kolegama blogerima čitajući njihove postove. Veselim se novim izazovima u 2015 i nadam se da ćemo se i dalje ovako divno družiti. I svima Vam želim sretnu i slatku Novu 2015! Za kraj malo statistike; najčitaniji post u 2014 bio je post KuVarijacija o bjelanjcima, a meni najdraži i ujedno post sa kojeg sam isprintala najviše recepata je ovaj. NIje baš da je u sezoni ali ga ponovno dižem, čisto sebi za gušt. RECEPT: Za kalup promjera 18 cm Recept za ispis Za tijesto: 6o g čokolade 25 g maslaca 4 bjelanjka 2 žumanjka 35 g šećera Za kremu: 300 ml slatkog vrhnja 4 lista želatine 2 žlice limuncella 2 žlice ekstrakta vanilije 250 g mascarponea 80 g šećera 300-400 g jagoda Čokoladu i maslac otopite na pari. Žumanjke mikserom mješajte sa šećerom dok se smjesa ne udvostruči. Bjelanjke istucite u čvrsti snijeg. Otopljenu čokoladu ohladite do sobne temperature pa je pomiješajte sa smjesom žumanjaka i snijegom od bjelanjaka. Kalup za tortu dimenzija 18 cm namastite i pobrašnite. U pripremljeni kalup ulite smjesu, zagladite površinu i pecite u pećnici prethodno zagrijanoj na 180 C 20-ak minuta. Ohladite. Za kremu želatinu namočite u hladnu vodu da nabubri. Zagrijte vrhnje i šećer. Želatinu umješajte u toplo vrhnje pa mješajte dok se ne rastopi. Malo ohladite pa mikserom umiješajte mascrpone, limuncello i ekstrakt vanilije. Biskvit stavite na tanjur za posluživanje za obručom kalupa oko njega. Jagode očistite, operite i prerežite na polovice. Složite ih uz rub obruča i po cijeloj površini biskvita. pa preko njih prelijte kremu. Ostavite u hladnjaku preko noći kako bi se krema stisnula. I dalje nisam sigurna kakva je meni bila, ok pretpostavljam, i nisam neki tip za zaključke i još uvijek ne vjerujem da je 1.1. bilo koje godine dan za početi nešto i donošenje velikih odluka. Ali ipak mali rezime ove sada već skoro prošle 2014, oduševila sam se Budimpeštom, što skuhala što umijesila puno novih recepata, odlučila da ništa ne čuvam za specijalne prilike, nije bila odluka koju sam donijela 1.1. nego nešto kasnije i za sada je se držim i baš sam zadovoljna. Naučila i prihvatila neke stvari o sebi i svakim danom se sama sebi sve više sviđam, ma koliko to umišljeno zvučalo. Trudila sam se uživati u svakom trenutku, nekada mi je išlo malo bolje nekada lošije ali sve u svemu sam zadovoljna. I zadnje ali ništa manje važno neizmjerno sam uživala družeći se sa Vama, čitateljima mog bloga i kolegama blogerima čitajući njihove postove. Veselim se novim izazovima u 2015 i nadam se da ćemo se i dalje ovako divno družiti. I svima Vam želim sretnu i slatku Novu 2015! Za kraj malo statistike; najčitaniji post u 2014 bio je post KuVarijacija o bjelanjcima, a meni najdraži i ujedno post sa kojeg sam isprintala najviše recepata je ovaj. NIje baš da je u sezoni ali ga ponovno dižem, čisto sebi za gušt. RECEPT: Za kalup promjera 18 cm Recept za ispis Za tijesto: 6o g čokolade 25 g maslaca 4 bjelanjka 2 žumanjka 35 g šećera Za kremu: 300 ml slatkog vrhnja 4 lista želatine 2 žlice limuncella 2 žlice ekstrakta vanilije 250 g mascarponea 80 g šećera 300-400 g jagoda Čokoladu i maslac otopite na pari. Žumanjke mikserom mješajte sa šećerom dok se smjesa ne udvostruči. Bjelanjke istucite u čvrsti snijeg. Otopljenu čokoladu ohladite do sobne temperature pa je pomiješajte sa smjesom žumanjaka i snijegom od bjelanjaka. Kalup za tortu dimenzija 18 cm namastite i pobrašnite. U pripremljeni kalup ulite smjesu, zagladite površinu i pecite u pećnici prethodno zagrijanoj na 180 C 20-ak minuta. Ohladite. Za kremu želatinu namočite u hladnu vodu da nabubri. Zagrijte vrhnje i šećer. Želatinu umješajte u toplo vrhnje pa mješajte dok se ne rastopi. Malo ohladite pa mikserom umiješajte mascrpone, limuncello i ekstrakt vanilije. Biskvit stavite na tanjur za posluživanje za obručom kalupa oko njega. Jagode očistite, operite i prerežite na polovice. Složite ih uz rub obruča i po cijeloj površini biskvita. pa preko njih prelijte kremu. Ostavite u hladnjaku preko noći kako bi se krema stisnula. Objavio/la Petra Kranjica u 20:16 Broj komentara: 8: subota, 27. prosinca 2014. Daring bakers-Paperkoek Ovomjesečni izazov Daring bakersa bila je priprema nizozemskog slatkog kruha. Nešto kao spekulaas keksi ali puno jednostavnije, zamutite sve i izlijete u kalup i to je to. Ja sam svoj malo popravila, još vrućeg sam ga premazala pekmezom od marelice i posipala tostiranim sjeckanim orasima. Postoji nekoliko vrsta ovakvih kolača a ovaj koji sam ja pripremila zove se Paperkoek. Jako fino. RECEPT: Recept za ispis 1 jaje 1 žlica meda 220 ml mlake vode 1 žlica mješavine začina za speculaas 200 g smeđeg šećera 250 g integralnog brašna 1 3/4 žličice praška za pecivo Za premaz: pekmez od marelice tostirani, krupno sjeckani orasi Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U zdjelu stavite jaje, med, šećer i vodu pa miješajte dok se sve ne poveže i šećer rastopi. Dodajte brašno i prašak za pecivo. Izmiješajte. Izlite u pripremljeni kalup i pecite u prethodno zagrijanoj pećnici 1 sat. Još tvrući kolač premažite sa pekmezom od marelice i posipajte orasima. Objavio/la Petra Kranjica u 12:03 Broj komentara: 5: Oznake: daring bakers, šnite ponedjeljak, 22. prosinca 2014. FBI rukavice- What s for dessert? Prvo bih Vam svima htjela zaželjeti sretan Božić. Nadam se da su Vam svima kuhinje prašnjave i mirišljave. Želim vam da vam svi kolačići uspiju i da stignete napraviti sve što ste planirali. Ako i ne bude tako onda samo uživajte u društvu najmilijih i opustite se, biti će još prilika za napraviti ono što možda niste stigli ili nije uspjelo. A u nastavku moj osvrt na posljednji ovogodišnji krug FBI rukavica. FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Igru je osmislila i pokrenula food blogerica Mamajac. Ideja igre ja da blogeri glasanjem sami odaberu blog koji žele istražiti, zatim odaberu recept ili više njih koje žele isprobati sa bloga koji je pobijedio u glasanju a zatim u postu objave osvrt na isprobano. U tijeku je igra za studeni i prosinac, a pod istragom je blog What s for dessert. Kod Tamare ima krasnih recepata a ja sam ,očito, kao što ćete i sami moći vidjeti bila u nekom čokoladnom ludilu kad sam birala recepte. MOUSSE TORTA BEZ PEČENJA Recept za ispis 200 g digestive keksa 90 g rastopljenog maslaca 200 g tamne čokolade 150 g čokolade za kuhanje 500 ml vrhnja za šlag Kekse razlomite na manje komadiće pa ih multipraktikom usitnite u fine mrvice. Rastopljeni maslac umiješajte u usitnjene kekse. Na tanjur za posluživanje stavite obruč kalupa za torte . Mješavinu keksa i maslaca i keksa stavite na tanjur pa je utisnite. Stavite u hladnjak pa pripremite kremu. Tamnu i čokoladu za kuhanje narežite na manje komadiće. 200 ml vrhnja za šlag zagrijte do vrenja pa prelite preko narezane čokolade. Mješajte dok ne dobijete jednoličnu smjesu. Ostavite da sve malo ohladi. Preostalih 300 ml vrhnja za šlag istucite u čvrsti šlag. Umiješajte i čokoladu u smjesu pa se dobro izradite da dobijete jednoličnu smjesu. Smjesu rasporedite na podlogu od keksa. Stavite u hladnjak na nekoliko sati ili preko noći. Prije posluživanja odstranite obruč kalupa za torte i ukrasite po želji. NUTELLA TORTA Recept za ispis Biskvit: 6 jaja prstohvat soli 125 g maslaca 400 g nutelle 100 g mljevenih tostiranih lješnjaka 100 g rastopljene tamne čokolade 1 žličica arome vanilije Krema: 150 g tamne čokolade nasjeckane na komadiće 200 ml vrhnja za šlag Zagrijte pećnicu na 180 C. Namastite i pobrašnite okrugli kalup za tortu. Odvojite žumanjke od bjelanjaka. Bjelanjke sa solju istucite u čvrsti snijeg. Pjenasto izmiksajte maslac sa nutellom. Dodajte jedan po jedan žumanjak i otopljenu čokoladu pa dobro izmiješajte. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu stavite u pripremljeni kalup za tortu i poravnajte površinu. Pecite u prethodno zagrijanoj pećnici 30 minuta. Ohladite. Vrhnje za šlag zagrijte do vrenja pa prelite preko nasjeckanih komadića čokolade. Miješajte dok se čokolada ne otopi i ne dobijete jednoličnu smjesu. Ostavite na sobnoj temperaturi dok se ne počne zgušnjavati. Prelite preko ohlađenog biskvita. Tortu dobro ohladite prije posluživanja. TORTA SA ČOKOLADOM I JABUKAMA Recept za ispis 200 g brašna 50 g kakaa 3/4 žličice sode bikarbone prstohvat soli 125 g omekšalog maslaca 150 g šećera 1 vanilin šećer 2 jaja 300 g ribanih jabuka 90 nasjeckane čokolade 50 g nasjeckanih oraha Namastite i pobrašnite duguljasti kalup za kruh. Zagrijte pećnicu na 180 C. Prosijte brašno sa kakaom, sodom bikarbonom i soli. U drugoj posudi miksajte maslac sa šećerom i vanilin šećerom. Dodajte jedno po jedno jaje. Pjenjačom umiješajte prosijanu smjesu brašna pa umiješajte i jabuke. Smjesu stavite u pripremljeni kalup i poravnajte površinu. Pomiješajte orahe i čokoladu pa ravnomjerno rasporedite po vrhu kolača. Pecite u prethodno zagrijanoj pećnici 50 minuta. KOLAČ SA BANANAMA I JABUKAMA Recept za ispis 2 jaja 50 g maslaca 50 ml ulja 150 g grčkog jogurta 100 g šećera 280 g brašna 1 1/2 žličice sode bikarbone 1/2 žličice cimeta 2 zrele banane 1 jabuke Otopite maslac na laganoj vatri. Pomiješajte brašno, sodu bikarbonu, cimet, šećer i vanilija šećer. Banane usitnite vilicom, a jabuku naribajte. U većoj posudi izmiješajte jaja. Dodajte otopljeni maslac, ulje i jogurt pa miksajte dok se sastojci ne povežu.Umiješajte banane i jabuke te na kraju dodajte mješavinu sa brašnom i lagano pomiješajte, tek toliko da se sastojci povežu. Duguljasti četvrtasti kalup namastite i pobrašnite. Rasporedite smjesu u pripremljeni kalup, pa poravnajte površinu. Pecite 40 minuta u pećnici prethodno zagrijanoj na 170 C. Pečeni kruh ostavite 10 minuta u kalupu, a zatim ga izvadite i stavite na rešetku da se ohladi do kraja. Objavio/la Petra Kranjica u 21:05 Broj komentara: 8: četvrtak, 18. prosinca 2014. Ajme koliko nas je! Lješnjaci 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 prosinca su lješnjaci a dvomjesečne domaćice su Legice u kuhinji. Nisam znala što bih pripremila ovoga mjeseca jer je lješnjak stvarno sveprisutna namirnica u mojoj kuhinji i bilo mi se vrlo teško odlučiti. Obzirom da je predblagdansko vrijeme vrijeme keksića tako je izbor pao na ove kekse sa lješnjakom. Možda izgledaju obično ali dno krije iznenađenje u vidu sloja čokolade. Moja preporuka je da ih ispečete tako da budu malo reš, puno su finiji takvi. Znam, jedan dio sam ispekla malo manje, nisu ni do koljena ovim jače pečenima. RECEPT: Recept za ispis 210 g brašna 80 g tostiranih mljevenih lješnjaka 200 g omekšalog maslaca 60 g mljevenog smeđeg šećera Čokoladna glazura za premazivanje Prosijte brašno na radnu površinu, pa mu dodajte maslac, šećer i lješnjake. Brzo umijesite tijesto pa ga umotajte u prozirnu foliju i stavite u hladnjak na 30 minuta. Zagrijte pećnicu na 180 C. Pripremite tri lima i obložite ih papirom za pečenje. Tijesto tanko razvaljajte pa izrezujte oblike po želji. Slažite na pripremljene limove pa pecite keksiće u prethodno zagrijanoj pećnici 10 do 12 minuta. Ohladite. Premažite dno svakog keksića čokoladnom glazurom. Objavio/la Petra Kranjica u 21:28 Broj komentara: 10: Oznake: Ajme koliko nas je, čokolada, keksići, lješnjaci ponedjeljak, 15. prosinca 2014. Patin 15- Ačak pita Patin petnaesti je nova 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 ačak pitu. Iskreno prvi puta sam čula za ovu pitu ali njen sastavni dio su katmer kore za koje me uvijek zanimalo što su ali ih nikada nisam pokušala umijesiti. Možda sa svim ovim preklapanjima djeluju malo zastrašujuće ali u stvari su vrlo jednostavne. Sve u svemu dobiti ćete jednu korektnu pitu, idealnu za laganu večeru ili možda kao obrok za ponijeti na posao, kao što sam ja. Jedini sam malo razočarana količinom nadjeva, nekako mi ga je bilo malo, tako da ću mu slijedećeg puta definitivno povećati količinu. RECEPT Recept za ispis Za tijesto: 500 g brašno žličica soli mlake vode po potrebi maslinovo ulje za premazivanje Za nadjev: 1 luk 500 g kiselog mlijeka 4 jaja sol papar kopar maslinovo ulje voda Prosijati na radnu površinu brašno sa soli pa po potrebi dodavati mlaku vodu dok se ne dobije glatko, mekano tijesto. Radnu površinu posipati sa malo brašna pa tijesto razvaljati u krug na pola centimetra debljine. Narezati koru nožem u krug, tako da je cijela kora narezana do sredine na jednake listove, a sama sredina ostane nenarezana. Cijelu koru premazati maslinovim uljem. Svaki zarezani dio kore preklopiti na sredinu koru i ponovno razvaljati. Svaku tako razvaljanu koru premazati maslinovim uljem pa ponavljati postupak dok se ne preklope svi narezani dijelovi. Takvu koru razvaljati na veličinu kalupa , ali tako da je kora sa svih strana 10-ak centimetara veća sa svih strana kako bi je mogli preklopiti. Namastiti kalup pa u njega smjestiti pripremljenu koru. Zagrijati pećnicu na 220 C. Za nadjev u tavici zagrijati maslinovo ulje pa na njemu popržiti sitno nasjeckani luk dok ne postane staklast. Maknuti luka sa vatre pa umiješati kiselo vrhnje i jaja. Dobro izmiješati pa začiniti sa soli, paprom i koprom prema okusu. Preliti nadjev preko tijesta u kalupu.Krajeve tijesta koji vise preko ruba kalupa nagužvano presavijati prema sredini. Peći u prethodno zagrijanoj pećnici 35-40 minuta. Objavio/la Petra Kranjica u 19:51 Broj komentara: 8: Oznake: patin petnaesti, slano četvrtak, 11. prosinca 2014. Speculaas keksići take 3 Operacija savršen Speculaas keks se nastavlja. Ovi su mi okusom bili najbolji do sada jedino što još uvijek nisam zadovoljna bojom. Ali u jedno sam sigurna, pronašla sam savršenu mješavinu začina za spekulaas za koju detaljni recept možete pronaći u nastavku, ima puno više sastojaka i daje taj savršeni speculaas okus. I još nešto, pretpostavljam da znate što je Gozba. Možda ste već vidjeli senzacionalnu vijest da nam Gozba stiže u Zagreb. Ako ste zainteresirani posjetite njihov face pa ćete dobiti sve informacije kako sudjelovati. Ja se jako veselim i obavezno sudjelujem. znala sam da je ovo sunce jutros bilo dobar znak! RECEPT: Recept za ispis MJEŠAVINA ZAČINA ZA SPECULAAS KEKSIĆE: 1 žličica mljevenih klinčića 1 žličica mljevenog muškatnog oraščića 1 žličica mljevenog đumbira 1/2 žličice mljevenog bijelog papra 1/2 žličice mljevenog kardamoma 1/2 žličice mljevenog korijandera 1/2 žličice anisa 5 žličica mljevenog cimeta Pomiješajte sve sastojke i stavite ih u čistu staklenku pa ih spremite na tamno mjesto, Ovo je nešto veća količina začina nego što će vam biti potrebna ali mješavinu začina možete koristiti i za druge slastice, muffine, kreme ili podlogu za cheesecake. Možete napraviti i manju količinu mješavine začina ali onda vodite računa o tome da cimeta u mješavini mora biti jednako koliko i svih ostalih začina koje koristite. I još nešto, pretpostavljam da znate što je Gozba. Možda ste već vidjeli senzacionalnu vijest da nam Gozba stiže u Zagreb. Ako ste zainteresirani posjetite njihov face pa ćete dobiti sve informacije kako sudjelovati. Ja se jako veselim i obavezno sudjelujem. znala sam da je ovo sunce jutros bilo dobar znak! RECEPT: Recept za ispis MJEŠAVINA ZAČINA ZA SPECULAAS KEKSIĆE: 1 žličica mljevenih klinčića 1 žličica mljevenog muškatnog oraščića 1 žličica mljevenog đumbira 1/2 žličice mljevenog bijelog papra 1/2 žličice mljevenog kardamoma 1/2 žličice mljevenog korijandera 1/2 žličice anisa 5 žličica mljevenog cimeta Pomiješajte sve sastojke i stavite ih u čistu staklenku pa ih spremite na tamno mjesto, Ovo je nešto veća količina začina nego što će vam biti potrebna ali mješavinu začina možete koristiti i za druge slastice, muffine, kreme ili podlogu za cheesecake. Možete napraviti i manju količinu mješavine začina ali onda vodite računa o tome da cimeta u mješavini mora biti jednako koliko i svih ostalih začina koje koristite. TIJESTO: 125 g brašna 1/2 žličice praška za pecivo 75 g smeđeg šećera prstohvat soli 1 žlica mješavine začina za speculaas 90 g maslaca ZA UKRAŠAVANJE: 50-ak cijelih blanširanih badema Na radnu površinu prosijte brašno sa praškom za pecivo. Dodajte šećer, začine i sol. maslac narežite na manje komadiće pa ih dodajte smijesi brašna. Mijesite rukama dok ne dobijete glatko tijesto.Ukoliko je tijesto mrvičasto i ne želi se skupiti u kompaktno tijesto dodajte malo mlijeka. Dobiveno tijesto umotajte u prozirnu foliju pa ga stavite u hladnjak na 2 sata. Pećnicu zagrijte na 180 C. 125 g brašna 1/2 žličice praška za pecivo 75 g smeđeg šećera prstohvat soli 1 žlica mješavine začina za speculaas 90 g maslaca ZA UKRAŠAVANJE: 50-ak cijelih blanširanih badema Na radnu površinu prosijte brašno sa praškom za pecivo. Dodajte šećer, začine i sol. maslac narežite na manje komadiće pa ih dodajte smijesi brašna. Mijesite rukama dok ne dobijete glatko tijesto.Ukoliko je tijesto mrvičasto i ne želi se skupiti u kompaktno tijesto dodajte malo mlijeka. Dobiveno tijesto umotajte u prozirnu foliju pa ga stavite u hladnjak na 2 sata. Pećnicu zagrijte na 180 C. Tijesto izvadite iz hladnjaka da se malo ugrije da biste ga lakše oblikovali. Dva lima obložite papirom za pečenje. Od tijesta oblikujte kuglice veličine oraha pa svaku pritisnite dnom čaše da dobijete okrugle keksiće. U sredinu svakog keksića utisnite badem.Pecite u prethodno zagrijanoj pećnici 10-12 minuta. Objavio/la Petra Kranjica u 15:53 Broj komentara: 6: Oznake: keksići ponedjeljak, 8. prosinca 2014. Opet Speculaas Ovo je pokušaj broj dva. Ovi su okusom bolji nego prethodni. Keks je malo žilaviji ovi prethodni su bili puno hrskaviji. Boja me još uvijek mući, još uvijek su presvjetli. Možda da sam upotrijebila crno brašno, nisam se toga naravno sjetila dok sam mijesila kekse, nego tek sada. Mislim išla sam tako daleko da sam u dućanu tražila tamniji šećer, i vršila selekciju između pet paketa koji su ušli u uži izbor. Mislim da se teta u dućanu još uvijek čudi. Tražim dalje savršen keks. Recept sam posudila od Ane. RECEPT: 360 g brašna 2 žličice cimeta 1/2 žličice mljevenog muškatnog oraščića 1 žličica mljevenog đumbira 1/2 žličice mljevenog klinčića 1/2 žličice sode bikarbone 1/2 žličice soli 1/4 žličice bijelog papra 170 g maslaca 110 g tamnog muscovado šećera 80 ml mlijeka U prosijano brašno dodati sol, sodu bikarbonu i začine. Maslac sobne temperature pijenasto istući mikserom, postepeno dodavajući šećer. U maslac dodati 1/3 mješavine brašna i začina i mlijeko. Dobivenu smjesu dobro izmiješati , pa dodati ostatak brašna i umijesiti tijesto. Tijesto omotati prozirnom rastezljivom folijom pa ga staviti u hladnjak na nekoliko sati, najbolje preko noći. Drugoga dana tijesto izvaditi iz hladnjaka 45 minuta prije pripreme keksića. Pripremiti 2 velika lima pa ih obložiti papirom za pečenje. Pećnicu zagrijati na 180 C. Omekšalo tijesto podijeliti na dva dijela. Uzeti jedan dio pa ga razvaljati vrlo tanko na pobrašnjenoj podlozi. Izrezivati željene oblike pa ih slagati na pripremljene limove. Keksiće peći 10-15 minuta, čim krajevi počnu dobivati boju možete ih vaditi iz pećnice jer će hlađenjem još dodatno očvrsnuti. Objavio/la Petra Kranjica u 19:14 Broj komentara: 10: četvrtak, 4. prosinca 2014. Speculaas Speculaas keksi su jedni od rijetkih keksa koje kupujem. Nisu mi svi dobri volim samo ove. Ovogodišnja misija mi je bila postići okus i miris ovih keksića kod kuće. Isprobala sam nekoliko recepata i svi su bili fini ali još se ni jedan nije približio idealu, tako da će se moja potraga očito produljiti i u sljedeću godinu. Recept za ove keksiće sam pronašla u časopisu Iće i piće. Dakle ovi keksići imaju odličan okus i vrlo su hrskavi. Jedina zamjerka ovom receptu je boja keksića, ipak su malo presvijetli.Ideja je bila utisnuti ovaj divan pečat sa uzorkom licitara ali tijesto je bilo očito malo premekano. Dok su bili sirovi otisak se krasno vidio, dok se na pečenima malo izgubio. RECEPT: Recept za ispis 195 g brašna 45 g mljevenih badema 1 žličica praška za pecivo 1 žličica mljevenog cimeta 1/4 žlicica đumbira u prahu 1/4 žličice muškatnog oraščića 1/4 žličice soli 113 g maslaca 160 g smeđeg šećera 1 jaje naribana korica limuna U zdjeli izmiješajte suhe sastojke: brašno, bademe, prašak za pecivo, sol i začine. Pjenasto izmiksajte maslac i šećer. Dodajte jaje, limunovu koricu te suhu smjesu suhih sastojaka i izmiješajte dok ne dobijete ujednačenu masu. Tijesto zamotajte u plastičnu foliju i stavite u hladnjak preko noći. Drugog dana zagrijte pećnicu na 180 C. Od tijesta napravite kuglicu pa u nju utisnite pečat ili ga razvaljajte pa izrezujte po želji. Slažite keksiće na lim obložen papirom za pečenje pa ih pecite u zagrijanoj pećnici 10-12 minuta. Objavio/la Petra Kranjica u 20:55 Broj komentara: 6: Oznake: cimet.muškatni oraščić, đumbir, keksići nedjelja, 30. studenoga 2014. KuVarijacije-Zebra kolač KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja je da svi sudionici pripreme isto jelo i objave post o njemu istog dana, najčešće zadnjeg u mjesecu. U postu prokomentiraju svoja zapažanja o receptu i eventualne poteškoće u pripremi istog. U studenom smo pripremali zebra kolač. Ovo je kolač vrlo sličan našem mramornom kolaču samo se malo drugačije ulijeva u kalup. Prije nekoliko mjeseci sam već radila jednu zebru ali ova mi je puno bolja, nekako je teksturom sličniji mramornom kolaču na koji sam navikla. Ja sam ga napravila u kalupu kuglofa i još sam ga prelila čokoladnim ganacheom da bude malo dekadentiji. RECEPT: Za tijesto: 250 ml ulja 175 g šećera 100 ml mlačenice 1 vanilin šećer 4 jaja 300 g brašna 25 g kakaa 1 prašak za pecivo pola žličice soli 1 naranča Za ganache: 100 ml vrhnja za šlag 100 g nasjeckane čokolade Namastite i pobrašnite kalup za kuglof. Zagrijte pećnicu na 180 stupnjeva. Pomiješajte ulje, šećer, vanilin šećer, mlijeko i jaja. Pjenjačom izmiješajte da se dobro sjedini. Prosijte brašno sa praškom za pecivo.Umiješajte u pripremljenu smjesu sa jajima. Dobro izmiješajte da dobijete jednoličnu smjesu. Dobivenu smjesu podijelite u dvije posude. U jednu umiješajte prosijani kakao i naribanu koricu naranče. Ukoliko vam smjesa bude pregusta, po potrebi umiješajte iscijeđeni narančin sok. Uzmite pripremljeni kuglof da naizmjence stavljate žlicu tamne pa žlicu svijetle smjese, sve na isto mjesto dok ne potrošite svu smjesu. Protresite kalup da se smjesa poravna i stavite peći u prethodno zagrijanu pećnicu 35 do 40 minuta. Izvadite kolač iz kalupa i ohladite. Za ganache stavite slatko vrhnje u prikladan lončić pa ga kuhajte dok ne provrije. Dodajte nasjeckanu čokoladu pa miješajte dok se čokolada ne otopi i dobijete glatku smjesu. Prelite preko kuglofa. Objavio/la Petra Kranjica u 20:41 3 komentara: Oznake: čokolda, kuglof, kuVarijacije, šmite četvrtak, 27. studenoga 2014. Daring bakers-Paris Brest Domaćica ovomjesečnog izazova Daring bakersa bila je Luisa sa bloga Rise of the sourdough preacher. Izazov u studenom bio je Paris Brest. Bila sam uvjerena da je ovaj kolač osmišljen sa mišlju na čuveni francuski sustav kanala Paris Brest. Bila sam u krivu, osmišljen je u čast biciklističke utrke Paris Brest a njegov okrugli oblik predstavlja kotač bicikla. Ja sam odlučila raditi kolačiće veličine jednog zalogaja. Bili su baš fini, slični našim princes krafnama samo sa malo manje nadjeva. RECEPT: Recept za ispis Tijesto: 80 ml vode 100 ml mlijeka prstohvat soli 1 žlica šećera 75 g maslaca 100 g brašna 3 jaja malo listića badema za posip Krokant: 60 g badema 60 g lješnjaka 80 g šećera 15 ml vode Krema: 250 ml mlijeka 2 žumanjka 55 g šećera 20 g brašna 125 g maslaca 80 g pripremljenog krokanta mahuna vanilije Zagrijte pećnicu na 180 C. U prikladni lonac ulite mlijeko, vodu šećer i sol. Dodajte maslac narezan na manje komadiće pa kuhajte na umjerenoj vatri. Kuhajte uz povremeno miješanje dok ne provrije. Umiješajte brašno. Mješajte dok ne dobijete jednoličnu smjesu. Smanjite temeperaturu pa kuhajte uz stalno mješance dok tijesto ne postane čvrsto i svilenkasto glatko. Tijesto bi trebalo biti suho i lagano se odvajati od dna lonca. Ostavite da se malo ohladi. U malo ohlađenu smjesu umiješajte jedno po jedno jaje. Tijesto bi trebalo biti poput guste kreme. Lim za pečenje obložite papirom za pečenje. Smjesom tijesta napunite slastičarsku vrećicu sa ukrasnim nastavkom. Na pripremljeni lim istiskujte kružiće željene veličine. Posipajte listićima badema. Pecite u prethodno zagrijanoj pećnici 25 minuta, prilagodite vrijeme pećenja ovisno o veličini kružića. Ohladite. Za krokant stavite šećer u tavu debelog dna. Dodajte vodu pa kuhajte dok ne provrije. Kad se šećer zagrije do temperature od 121 C ( šećer počinje kipjeti a sirup postaje gušći) umiješajte bademe i lješnjake. Dobro promiješate da se oblože šećerom. U ovom trenutku šećer će se kristalizirati. Kuhajte dalje uz stalno miješanje, šećer će se ponovno otopiti i karamelizirati.Maknite sa vatre. Istresite na lim lagano premazan uljem i ohladite. Za kremu u prikladnom loncu zagrijte 200 ml mlijeka sa srži mahune vanilije. U drugoj posudi pomiješajte preostalih 50 ml mlijeka, žumanjke, šećer i brašno. Kada mlijeko provrije u tankom mlazu ulijte smjesu sa žumanjcima. Kuhajte na umjerenoj vatri uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Ohlađeni krokant sameljite. Mikserom pjenasto izradite maslac. Umiješajte usitnjeni krokant i ohlađenu kremu. Izmiješajte. Svaki pečeni ohlađeni kružić tijesta prerežite na pola. Kremom napunite slastičarsku vrećicu sa ukrasnim završetkom. Istiskujte kremu na svaki kružić tijesta. Poklopce tijesta lagano pošećerite šećerom u prahu pa ih utisnite u kremu. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 19:03 Broj komentara: 9: Oznake: bademi, daring bakers, lješnjaci ponedjeljak, 24. studenoga 2014. Ajme, koliko nas je! Cikla 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 studenom je cikla a domaćica je Iva sa bloga Culinary postcards. Cikla je nekada bila univerzalni lijek za niz bolesti, od malarije do gripe, povišene tjelesne temperature, slabokrvnosti. Preporuča se vegetarijancima je sadrži kobalt koji sudjeluje u stvaranju vitamina B 12 u tijelu, kojeg u prehrani biljnog porijekla obično manjka. Nekako mi se čini da je danas nepravedno zapostavljena i da je premalo konzumiramo. I ja isto tako, nadam se da će u ovom krugu igrice biti puno sudionika da vidim neke nove recepte i da je počnem češće koristiti. Jako sam zadovoljna ovim receptom jer se u tijesto lijepo vidi da je upotrebljena cikla. Nije izgubila boju i baš su mi fora ovakvi roskasti. RECEPT: Recept za ispis Za 12 muffina Za muffine: 100 g tamne čokolade 130 g brašna T-850 2 žličice vanilin šećera 65 g smeđeg šećera 1/2 žličice praška za pecivo 1/2 žličice sode bikarbone 35 ml ulja 175 ml soka od jabuke 70 g badema 100 g naribane sirove cikle Za glazuru: 100 g čokolade 100 ml vrhnja za šlag Zagrijte pećnicu na 180 C. Kalupe za muffine obložite papirnatim košaricama. Sitno naribajte čokoladu, pa je pomiješajte sa brašnom , vanilin šećerom, smeđim šećerom praškom za pecivo i sodom bikarbonom. Sameljite bademe pa ih primiješajte suhim sastojcima. U drugoj posudi pomiješajte tekuće sastojke; sok od jabuka i ulje pa umiješajte i ciklu. Smjesi suhih sastojaka primiješajte tekuće. Dobivenu smjesu rasporedite u pripremljeni kalup za muffine. Pecite u prethodno zagrijanoj pećnici 25-30 minuta. Ohladite. Za glazuru nasjeckajte čokoladu. U prikladnom lončiću , na umjerenoj vatri, zagrijavajte vrhnje za šlag dok ne provrije. Dodajte čokoladu pa miješajte dok se čokolada ne otopi i dobijete glatku kremu. Na svaki muffin stavite po žličicu glazure. Objavio/la Petra Kranjica u 21:15 Broj komentara: 5: Oznake: Ajme koliko nas je, cikla, čokolada četvrtak, 20. studenoga 2014. Banana kruh sa lješnjakovim maslacem Malo nespretno zvuči ali ustvari pričam o banana kruhu sa beurre noisette. Zvuči kao nešto što je teško napraviti ali ustvari je vrlo jednostavno. Maslac se na laganoj vatri otopi i potom polako zapjeni. Tijekom zagrijavanja iz maslaca ispari voda, a sam maslac dobije krasnu zlatnosmeđu boju. Ta boja je znak da je maslac gotov ali još važniji je miris. Osjetiti ćete lijepi orašasti miris koji najviše podsjeća na lješnjake pa mu otuda i ime. Kod nas je vrlo rijetko koristi ali ja ga baš volim. Kada radim nešto tipa ovog kolača uvijek napravim malo više maslaca nego što je potrebno za sam recept pa ga mažem na tostirani kruh . Originalni recept za ovaj kruh možete pronaći ovdje. RECEPT: Recept za ispis 130 g maslaca 135 g smeđeg šećera 3 vrlo zrele banane izgnječenje vilicom 2 jaja 120 g integralnog brašna 60 g brašna 50 g mljevenih badema 1/2 žličice soli 1 žličica mljevenog cimeta 1 žličica sode bikarbone 1/4 žličice naribanog muškatnog oraščića 85 ml vruće vode Stavite maslac u mali lonac na sasvim laganu vatru. Maslac će se ubrzo početi pjeniti i sada ga trebate početi miješati. Kada vidite da maslac počinje dobivati smečkastu boju i ljiepi orašasti miris, skinite ga sa vatre i ostavite ga da se ohladi. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U zdjeli pomiješajte suhe sastojke, integralno brašno, brašno, mljevene badema, sol, cimet, sodu bikarbonu i muškatni oraščić. Mikserom izradite ohlađeni smeđi maslac sa šećerom dok ne dobijete pjenastu smjesu. Umiješajte jedno po jedno jaje. Dodajte i izgnječene banane. Zatim u dva do tri navrata dodajte i pomiješane suhe sastojke pa na kraju umiješajte i vodu. Dobro promješajte da dobijete jednoličnu smjesu. Dobivenu smjesu stavite u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 60 minuta. Objavio/la Petra Kranjica u 21:34 Broj komentara: 6: ponedjeljak, 17. studenoga 2014. Punozrnati banana kruh U zadnje vrijeme kruh od banane nam je najčešći izbor za doručak. Tako da u sljedećih par postova možete očekivati kolekciju isprobanih recepata koje možete poslužiti za doručak. Vrlo su izdašni, i dugo ostaju sočni. Ja ga obično napravim u nedjelju, ohladim i narežem na šnite pa ga stavim u hladnjak. Ujutro ga kratko zagrijem u mikrovalnoj pećnici i uz šalicu bijele kave ili čaja je super doručak. Odlično se i zamrzava, samo ga prije zamrzavanja narežite na šnite a između šnita stavite masni papir. Lakše će se odvajati šnite ukoliko ih odmrzavate jednu po jednu. Ovaj recept je prvi koji sam isprobala i njime su započeli naši bananasti doručci. U receptu se navodi da se banane nakon zagrijavanja u mikrovalnoj moraju ostaviti da se ocijede. Nemojte preskakati ovaj korak jer će u suprotnom kruh biti gmecav u sredini. Vidjeti ćete da će se iscijediti malo tekućine ali ja sam prvi puta kada sam ga radila preskočila ovaj korak i kruh je u sredini bio gmecav, skoro kao sirov nakon 90 minuta pečenja. RECEPT: Recept za ispis Za tijesto: 250 g intergralnog brašna 1 žličica praška za pecivo 1/2 žličice soli 5 vrlo zrelih banana 120 ml mlijeka 2 jaja 200 g meda 1 žličica arome vanilije 100 g oraha, tostiranih i grubo nasjeckanih Za ukras: 2 žlice smeđeg šećera 1 vrlo zrela banana Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. Stavite 5 banana u veću vatrostalnu posudu pa je prekrite rastezljivom folijom. Stavite je u mikrovalnu pećnicu na 4 minuta dok banane sasvim ne omekšaju i puste tekućinu. Banane stavite u sito i ostavite ih da se cijede 10 do 15 minuta. Ocijeđene banane prebacite ponovno u zdjelu, ispasirajte ih i dodajte im mlijeko, jaja, med i aromu vanilije. U drugoj posudi pomiješajte suhe sastojke; integralno brašno, prašak za pecivo, sol i orahe. Umiješajte smjesu suhih sastojaka u smjesu sa bananama. Dobro izmješajte da dobijete jednoličnu smjesu. Stavite smjesu u pripremljeni lim pa poravnajte površinu. Bananu namjenjenu za ukras narežite na šnitice pa je ukrasno složite uz rub kalupa na vrhu kolača. Posipajte sa smeđim šećerom. Pecite u prethodno zagrijanoj pećnici 1 sat. Objavio/la Petra Kranjica u 18:31 4 komentara: subota, 15. studenoga 2014. Patin petnaesti-Knedle od povrća 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. Ovog mjeseca radili smo knedle od povrća. U originalnom receptu se navodi da se povrće pirja dok ne omekša i trebalo bi se ga svog narezati na kockice jednake veličine. Kako je meni ostalo pire krumpira od ručka prethodnog dana tako sam odlučila njega iskoristiti a povrće sam sitno izmljela u multipraktiku. Prijedlog za serviranje su bile knedle prelivene sa malo rastopljenog maslaca i posipane krušnim mrvicama. Moj mesožder se užasnuo prijedlogom da samo knedle budu ručak pa smo ih mi jeli sa goveđim gulašem. E da i ja sam nekako navikla kuhati knedle u obliku štruce, nekako su manje vodenaste nego kad ih kuham baš kao knedle. RECEPT: Recept za ispis 250 g pirea od krumpira 100 g miješanog povrća (mrkva, celer, luk, paprika, korjen peršina, češnjak) 3 stare žemlje 2 jaja malo mlijeka brašna po potrebi nasjeckani list peršina ulje Svo povrće sitno samljeti u multipraktiku. Na malo maslinovog ulja popržiti sitno nasjeckano povrće dok ne omekša. Ohladiti. Stare žemlje narezati na male kockice. Kockice žemlje umiješati u hladan pire krumpir, dodati ohlađeno isprženo povrće pa sve dobro izmiješajte da dobijete jednoliku smjesu. Po potrebi dodati mlijeka i brašna. Začinite solju po okusa pa umiješajte i sitno nasjeckani peršin. Odmotajte komad aluminijske folije pa ga lagano namastite. Stavite na njega dio smjese pa oblikujte u kobasicu. Čvrsto zamotajte. Zakipite vodu. U vruću vodu uronite pripremljene knedle od povrće. Kuhajte 20-25 minuta. Objavio/la Petra Kranjica u 10:06 Broj komentara: 12: Oznake: patin petnaesti, slano ponedjeljak, 10. studenoga 2014. Čokoladna pita sa rum glazurom Sjećate se ovih kuglica. Ako ih volite, voljeti ćete i ovu pitu. Još samo ako u tijesto umiješate malo kokosa dobiti ćete točno taj okus. RECEPT: Recept za ispis Biskvit: 170 g tamne čokolade, nasjeckane 115 g maslaca 120 g šećera 4 jaja 1 žlica arome vanilije 50 g kakaa 75 ml ruma Rum glazura: 130 g tamne čokolade, nasjeckane 3 žlice maslaca 1 žlica ruma Zagrijte pećnicu na 190 C. Namastite i pobrašnite okrugli kalup za pitu. U vatrostalnu posudu stavite nasjeckanu čokoladu i maslac pa ih otopite na pari. Kada se otopi maknite sa vatre pa pjenjačom umiješajte šećer. Jedno po jedno umiješajte i jaja. Na kraju umiješajte i aromu vanilije, kakao i rum pa sve dobro izradite. Dobivenu smjesu izlite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 30 minuta. Ohladite. Ohlađeni biskvit stavite na tanjur za posluživanje pa pripremite glazuru. U vatrostalnoj posudu stavite nasjeckanu čokoladu i maslac pa ih otopite na pari. Kada se otopi maknite sa vatre pa umiješajte rum. Prelite preko ohlađenog kolača. Objavio/la Petra Kranjica u 20:03 Broj komentara: 14: četvrtak, 6. studenoga 2014. Čokoladna torta sa karamel mousse-om Društveni život mi je u zadnje vrijeme više nego živahan. Stalno sam negdje a vrlo rijetko doma. Nemojte me krivo shvatiti ja obožavam svoje prijatelje i družiti se s njima ali baš sam se zaželjela jednog piđamiranog vikenda. Možda sljedeći... RECEPT: Recept za ispis Karamel: 200 g šećera 60 ml vode 500 ml vrhnja za šlag 1/4 žličice limunovog soka Biskvit: 115 g nasjeckane čokolade 90 g kakaa 125 ml vruće vode 150 kg šećera 220 g brašna 1 1/2 žličice sode bikarbone 1 žličica soli 250 ml mlijeka 2 žlice arome vanilije 55 jaja 170 g maslaca Karamel: 200 g šećera 60 ml vode 1/4 žličice limunovog soka 500 ml vrhnja za šlag 1 žlica arome vanilije Mousse: 3 žlice instant kave 1 omot želatine u prahu sav karamel 65 g kiselog vrhnja 3 žlice ruma Glazura: 100 g nasjeckane čokolade 100 ml vrhnja za šlag listići badema za posip Za karamel: u prikladnom loncu pomiješajte šećer sa vodom i limunovim sokom pa stavite kuhati na umjerenu vatru. Kuhajte dok se šećer ne otopi u potpunosti i počne dobivati lijepu smeđu boju. Maknite sa vatre pa oprezno dodajte vrhnje za šlag i aromu vanilije. Vratite sve na slabu vatru i kuhajte uz povremeno miješanje dok ne dobijete glatku smjesu. Ohladite. Za biskvit: zagrijte pećnicu na 180 C. Namastite i pobrašnite okrugli kalup promjera 30 cm. U vatrostalnu posudu stavite nasjeckanu čokoladu, kakao i vodu pa kuhajte na pari dok se čokolada ne otopi i dobijete glatku smjesu. Umiješajte polovicu šećera (75 g) pa izmiješajte i još malo kuhajte na pari, tek toliko da se šećer otopi. Ostavite da se malo ohladi. U posudu prosijte brašno, sodu bikarbonu i sol. Mikserom pjenasto izradite jaja sa preostalih 75 g šećera dok ne posvijetli i udvostruči im se volumen. Umijšajte prohlađenu smjesu čokolade. Dodajte i maslac pa sve dobro izradite. Umiješajte i mlijeko i aromu vanilije. Na kraju dodajte i smjesu prosijanog brašna pa sve dobro izmiješajte. Gotovu smjesu prebacite u pripremljeni kalup, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 45 minuta. Ohladite. Za mousse: otopite instant kavu u 3 žlice tople vode. Umiješajte i želatinu pa je ostavite da nabubri. Mikserom pjenasto izradite ohlađeni karamel sa kiselim vrhnjem. Zagrijte rum pa u njemu otopite nabubrenu želatinu. Umiješajte u pjenastu smjesu karamela. Na tanjur za posluživanje stavite ohlađeni biskvit pa oko njega stavite obruč od kalupa za torte. Na biskvit izlite pripremljenu karamel smjesu, izravnajte površinu pa stavite u hladnjak na barem 3 sata ili još bolje preko noći. Za glazuru zagrijte vrhnje za šlag dok ne provrije. Nasjeckajte čokoladu pa je dodajte u vrhnje za šlag i miješajte dok se ne rastopi. Odstranite obruč oko torte, prelite je čokoladnom glazurom i posipajte bademima u listićima. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 21:13 Broj komentara: 7: ponedjeljak, 3. studenoga 2014. Muffini sa jabukama i bučom Jedan vrlo brzi i jednostavan recept za sezonske muffine. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 2 manje jabuke 1/2 male butternut tikve 1 žlica tekućeg meda 1/2 mahune vanilije 100 g maslaca 90 g mljevenih badema 2 jaja prstohvat soli 1/2 žličice praška za pecivo 60 ml mlijeka 80 g šećera 70 g brašna Jabuke operite, ogulite i narežite na kockice. Buču ogulite , izvadite sredinu sa košticama pa je narežite na manje kockice. U manjem loncu pomiješajte kockice jabuke i buče, dodajte vode toliko da budu pokrivene, pa kuhajte na umjereno jakoj vatri 10-ak minuta dok ne omekšaju. Ocijedite vodu pa štapnim mikserom usitnite u pire. Ohladite. Zagrijte pećnicu na 180 C. Kalup za muffine obložite papirnatim šeširićima. Otopite maslac pa ga ostavite da se malo ohladi. U prikladnoj posudi pomiješajte mljevene bademe sa brašnom, soli i praškom za pecivo. U drugoj posudi izmiješajte jaja, mlijeko, med i srž pola mahune vanilije. Dodajte i ohlađeni otopljeni maslac. Mokre sastojke umiješajte u suhe i dobro izradite. Ukoliko vam smjesa djeluje prerijetko možete po potrebi umiješati još malo mlijeka. Rasporedite pripremljenu smjesu u kalup za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Poslužite mlako. Objavio/la Petra Kranjica u 15:54 Broj komentara: 9: petak, 31. listopada 2014. KuVarijacije-Pametni kolač KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja je da svi sudionici pripreme isto jelo i objave post o njemu istog dana, najčešće zadnjeg u mjesecu. U postu prokomentiraju svoja zapažanja o receptu i eventualne poteškoće u pripremi istog. U listopadu smo pripremali pametni kolač. Baš mi je fora ovaj recept, krajnji rezultat izgleda kao nešto u što je uloženo mnogo truda i vremena. A ustvari spada u kategoriju zlevanki, sve izmiješaš i izliješ u pleh i to je to. RECEPT: Recept za ispis 8 jaja 10 žlica brašna 200 g brašna 250 g maslaca 1 l mlijeka 1 žlica arome vanilije naribana korica 1 limuna šećer u prahu za posip Namastite i pobrašnite dublji lim dimenzija 20 x 30 cm. Zagrijte pećnicu na 160 C. Maslac rastopite pa ga ostavite da se malo prohladi. Odvojite žumanjke od bjelanjaka. Bjelanjke istucite u čvrsti snijeg. Žumanjke i šećer miksajte dok ne postanu pjenasti. Prosijte brašno. U pjenastu smjesu žumanjaka umiješajte prosijano brašno, otopljeni maslac, aromu vanilije i mlijeko. Izmiješajte. U smjesu nježno umiješajte snijeg od bjelanjaka. Smjesu rasporedite u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 45 minuta a zatim smanjite temperaturu pećnice na 140 C pa pecite kolač još 20 minuta. Ohladite. Prije posluživanja narežite po želji i posipajte šećerom u prahu. Objavio/la Petra Kranjica u 09:26 Broj komentara: 8: Oznake: kocke, kuVarijacije ponedjeljak, 27. listopada 2014. Daring bakers-Sacher torta Domaćica ovomjesečnog izazova Daring bakersa bila je Korena sa bloga Korena in the Kitchen. Izazov mjeseca listopada bila je Sacher torta. Dvoumila sam se da li uopće sudjelovati ovoga mjeseca je imam recept po kojem radim Sachericu kojim sam vrlo zadovoljna. Osnovni uvjet koji Sacherica mora zadovoljiti, barem za mene, je da ne bude suha. Probala sam original u Beču i bila sam iznenađena koliko je u stvari ta torta suha, čak mi ni šlag nije pomogao. Moj recept, nazovi moj, pronašla sam ga u nekom časopisu , ne pamtim u kojem, ima dobar, sočan biskvit koji ja još dodatno navlažim mješavinom soka i ruma. E pa ovim receptom dobiti ćete još bolji i sočniji biskvit. Druga stvar u ovoj torti je marmelada, ukoliko niste sami kuhali marmeladu od marelice, isprsite se i kupite najbolju koja ima, jer oni šećerni namazi narančaste boje koji nam neki proizvođači pokušavaju prodati, e to nije marmelada od marelice. I za kraj čokolada koja isto tako mora biti vrhunska, što veći udio kakaa to bolje, kako za biskvit tako i za glazuru. Sacherica je u osnovi jednostavna torta, od svega nekoliko sastojaka i kako bi bila dobra sastojci stvarno moraju biti kvalitetni jer u suprotnom, po mom mišljenju, dobijete osrednju slasticu. RECEPT: Recept za ispis Za biskvit: 125 g tamne čokolade 125 g maslaca 125 g šećera u prahu 6 jaja 1 žlica arome vanilije 100 g šećera 125 g brašna prstohvat soli Za nadjev: 400 g marmelade od marelice rum gusti sok od marelice Čokoladna glazura Zagrijte pećnicu na 190 C. Namastite i pobrašnite okrugli kalup za tortu. Čokoladu nasjeckajte na manje komadiće pa je otopite na pari. Odvojite bjelanjke od žumanjaka. Bjelanjke i 20 g šećera mikserom istucite u mekani snijeg. Dodajte i preostalih 80 g šećera pa miksajte dok ne dobijete čvrsti snijeg i dok se šećer ne otopi. Pjenasto izmiksajte maslac sa šećerom u prahu. Umiješajte jedan po jedan žumanjak i dobro izmiksajte između dodavanja svakoga. Umiješajte otopljenu čokoladu i aromu vanilije pa sve dobro izmiješajte. Prosijte brašno sa soli pa umiješate u smjesu sa čokoladom. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu stavite u pripremljeni kalup za torte pa pecite u prethodno zagrijanoj pećnicu 40 minuta. Ohladite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Pomiješajte gusti sok sa malo ruma. Zagrijte marmeladu od marelice. List biskvita navlažite mješavinom soka i ruma pa ga premažite polovicom marmelade od marelice. Stavite drugi list biskvita, navlažite ga pa premažite ostatkom marmelade. Zadnji, treći list biskvita navlažite pa ga stavite na vrh. Stavite tortu u hladnjak da se malo ohladi a u međuvremenu pripremite čokoladnu glazuru. Prelite tortu glazurom i ohladite. Poslužite uz tučeno slatko vrhnje. Objavio/la Petra Kranjica u 20:04 Broj komentara: 6: Oznake: čokolada, daring bakers, marmelada od marelice, torta Pretplati se na: Postovi (Atom)