http___www.thursdaycooking.com.hr_2016_03_01_archive.html_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 10.2 11.1 12.1 13.1 14.1 14.2 15.1 15.2 16.1 17.1 18.1 19.1 20.1 20.2 20.3 20.4 20.5 20.6 20.7 21.1 21.2 21.3 21.4 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 40.2 40.3 40.4 41.1 41.2 41.3 41.4 41.5 42.1 42.2 42.3 42.4 42.5 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 64.1 64.2 65.1 65.2 66.1 67.1 68.1 68.2 69.1 70.1 70.2 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 90.1 91.1 92.1 93.1 94.1 94.2 95.1 96.1 96.2 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 104.2 104.3 104.4 105.1 107.1 108.1 109.1 110.1 111.1 112.1 112.2 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 121.1 122.1 123.1 124.1 125.1 126.1 127.1 128.1 129.1 130.1 131.1 132.1 132.2 132.3 132.4 133.1 133.2 133.3 134.1 134.2 134.3 134.4 134.5 135.1 135.2 136.1 136.2 136.3 137.1 137.2 137.3 137.4 138.1 139.1 139.2 139.3 140.1 141.1 142.1 143.1 144.1 145.1 146.1 147.1 148.1 149.1 150.1 151.1 152.1 153.1 153.2 154.1 155.1 155.2 156.1 157.1 158.1 158.2 158.3 159.1 160.1 161.1 162.1 163.1 163.2 163.3 164.1 165.1 166.1 167.1 168.1 169.1 170.1 171.1 172.1 173.1 174.1 175.1 176.1 177.1 178.1 179.1 180.1 181.1 182.1 182.2 183.1 183.2 184.1 185.1 186.1 187.1 188.1 189.1 189.2 190.1 191.1 192.1 193.1 194.1 195.1 196.1 197.1 198.1 198.2 198.3 198.4 199.1 200.1 200.2 201.1 201.2 202.1 203.1 204.1 205.1 206.1 207.1 208.1 209.1 210.1 211.1 212.1 213.1 214.1 214.2 214.3 215.1 216.1 216.2 217.1 217.2 218.1 219.1 220.1 221.1 222.1 223.1 224.1 224.2 224.3 224.4 224.5 225.1 225.2 225.3 226.1 226.2 226.3 226.4 227.1 227.2 227.3 227.4 228.1 229.1 230.1 231.1 232.1 233.1 234.1 235.1 236.1 237.1 238.1 239.1 240.1 241.1 242.1 243.1 244.1 244.2 245.1 245.2 245.3 245.4 245.5 245.6 246.1 246.2 247.1 247.2 247.3 247.4 248.1 248.2 248.3 249.1 250.1 251.1 252.1 253.1 254.1 255.1 256.1 257.1 258.1 259.1 260.1 261.1 262.1 263.1 264.1 264.2 265.1 265.2 266.1 266.2 266.3 267.1 268.1 269.1 270.1 270.2 271.1 272.1 273.1 274.1 275.1 275.2 276.1 276.2 277.1 278.1 279.1 280.1 281.1 282.1 283.1 284.1 285.1 286.1 287.1 288.1 289.1 290.1 291.1 291.2 291.3 291.4 291.5 291.6 291.7 291.8 291.9 291.10 291.11 291.12 291.13 292.1 292.2 292.3 293.1 294.1 295.1 296.1 297.1 298.1 299.1 300.1 301.1 302.1 303.1 304.1 305.1 305.2 305.3 305.4 305.5 305.6 306.1 307.1 308.1 309.1 310.1 311.1 312.1 312.2 312.3 313.1 313.2 313.3 314.1 315.1 316.1 317.1 318.1 319.1 320.1 321.1 322.1 323.1 324.1 325.1 326.1 327.1 327.2 328.1 329.1 330.1 331.1 332.1 332.2 333.1 334.1 335.1 336.1 337.1 338.1 339.1 340.1 341.1 342.1 343.1 343.2 344.1
Monday, January 3, 2011 Pig Cake Cook Time: 30 Minutes Difficulty: Easy Servings: 16 Ingredients ■FOR THE CAKE: Box) Yellow Cake Mix ■1 stick Margarine (softened) ■1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved ■4 whole Eggs ■1 teaspoon Vanilla Extract FOR THE TOPPING: ■1 package (4 Oz. Box) Vanilla Instant Pudding Mix ■1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved ■½ cups Powdered Sugar ■4 ounces, fluid Frozen Whipped Topping (such As Cool Whip) ■Extra Mandarin Orange Slices, For Garnish Preparation Instructions Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter. Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours. To serve, cut cake into squares and top each square with a mandarin orange slice. http://thepioneerwoman.com/cooking/2011/01/pig-cake/ Tuesday, September 15, 2009 Apple Cake in an Iron Skillet Adapted from Sara Moulton 4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices 1 3/4 sticks butter 3/4 cup sugar 1 stick butter 2/3 cup sugar 1 1/2 teaspoons vanilla 2 large eggs 1/2 cup sour cream 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1 small Granny Smith apple, peeled, cored, and chopped finely Preheat oven to 375 degrees. In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter. In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple. Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect! Serve warm with vanilla ice cream. http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/ Monday, August 24, 2009 Pioneer Woman’s Coffee Cake Literally CAKE 2 cups flour 2 cups white sugar 1/4 teaspoon salt 2 sticks (1 cup) regular (salted) butter 3 tablespoons instant coffee (I used Folger’s Crystals) 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 2 teaspoons vanilla ICING 1 1/2 sticks (3/4 cup) regular (salted) butter 1 pound powdered sugar 1 to 2 tablespoons instant coffee 1/4 teaspoon salt 2 to 4 tablespoons heavy cream (add as needed) FOR THE CAKE Preheat oven to 350 degrees. Grease and flour two round baking pans. Add 3 tablespoons to 1 cup boiling water. Set aside. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Combine above ingredients, then pour into pans. Bake for 20 to 22 minutes or until set. Allow to cool completely. Combine all icing ingredients, then ice cake. Chill for an hour before serving. Yummy! http://thepioneerwoman.com/cooking/2009/08/coffee-cake-literally/ Monday, July 6, 2009 Billie’s Italian Cream Cake 1 cup buttermilk 1 teaspoon baking soda 1 stick (1/2 cup) butter 1 cup vegetable oil 2 cups sugar 5 eggs, separated 3 teaspoons vanilla 1 cup flaked coconut (from PW: If you think you hate coconut, trust me: I do too, and I love it in this recipe) 1 teaspoon baking powder 2 cups all purpose flour Frosting: 2 8-ounce packages cream cheese 1 stick (1/2 cup) butter 2 teaspoons vanilla 1 2-lb package powdered sugar 1 cup chopped walnuts 1 cup sweetened, flaked coconut Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Beat egg whites until stiff. Set aside. Cake: In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder. Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites. Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely. Frosting: In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve. Note: Cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away. Thank you, Billie! I love you, Billie! And I really love your cake. Love, That crazy woman with the ponytail and the four kids with mismatched shoes who sits in the fifth pew back P.S. Can I keep your Tupperware cake transporter? Thank you. http://thepioneerwoman.com/cooking/2009/07/billies-italian-cream-cake-recipe/ Monday, May 11, 2009 Strawberry Shortcake Cake 1 1/2 cups flour 3 tablespoons corn starch 1/2 teaspoon salt 1 teaspoon baking soda 9 tablespoons unsalted butter, room temperature 1 1/2 cups sugar 3 large eggs 1/2 cup sour cream, room temperature 1 teaspoon vanilla Icing 1/2 pound cream cheese, room temperature 2 sticks (1/2 pound) unsalted butter 1 1/2 pounds powdered sugar, sifted 1 teaspoon vanilla 1 pound strawberries Sift together flour, salt, baking soda, and corn starch. Cream 9 tablespoons butter with the sugar until flight and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined. Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely. Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes. Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier. Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides. Leave plain OR garnish with strawberry halves. IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge! http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/ Tuesday, February 10, 2009 Yellow Cupcakes with Sticky Chocolate Icing 2 cups cake flour 2 teaspoons baking powder 3/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 1 cup sugar 3 eggs, room temperature 2 teaspoons vanilla 3/4 cup (plus a tad more) whole milk Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape sides of bowl, then mix one final time. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing. Sticky Chocolate Icing 3/4 cup sweetened condensed milk 6 ounces semi-sweet chocolate 2 tablespoons butter Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK! http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-yellow-cupcakes-with-sticky-chocolate-icing/ Monday, December 22, 2008 Grandma Iny’s Prune Cake 1 cup prunes 1 cup sugar 3 eggs 1 cup canola oil 1 ½ cups flour, sifted 1 teaspoon baking soda 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon cinnamon 1 cup buttermilk 1 teaspoon vanilla extract Preheat oven to 300 degrees. Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside. Sift together dry ingredients. Mix together oil, sugar, and eggs. Combine wet and dry ingredients, add buttermilk, and stir gently until just combined. Throw in the mashed pruned and stir gently to combine. DO NOT OVERMIX. Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM. While cake has five minutes remaining, make the icing: Icing 1 cup sugar ½ cup buttermilk ½ teaspoon baking soda 1 tablespoon white corn syrup ¼ cup butter ½ teaspoon vanilla Combine all ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable. Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm. NOTE: There is absolutely zero “prune effect” associated with this cake. The end. http://thepioneerwoman.com/cooking/2008/12/make-this-cake-today-trust-me/ Monday, December 8, 2008 Pioneer Woman’s Mother-in-Law’s Christmas Rum Cake 1 box yellow cake mix 1 small package INSTANT vanilla pudding mix 4 eggs 1/2 cup cold water 1/2 cup canola oil 1/2 cup rum (dark or light is fine) 1 cup chopped pecans Brown sugar (optional) Preheat oven to 325. Grease and flour Bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter over nuts. Smooth out ’til the top is even. Bake 1 hour, or a little less if the pan is black. Do not overbake! Glaze: While cake has ten minutes to go, make the glaze. 1 1/2 sticks (3/4 cup) butter 1/4 cup water 1 1/2 cups sugar 3/4 cup rum Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime! http://thepioneerwoman.com/cooking/2008/12/christmas-rum-cake/ Friday, November 14, 2008 Blueberry Pound Cake with Delicious Dipping Sauce Cake 1 ½ cups all-purpose flour ½ teaspoon salt 2 teaspoons baking powder 2 6-ounce carton Rachel’s Vanilla Chai Yogurt 1 ¼ cups sugar 3 eggs 1 teaspoon vanilla ½ cup canola oil Dipping Sauce 1 cup blueberries 4 tablespoons sugar 1 6-ounce carton Rachel’s Vanilla Chai Yogurt Preheat oven to 350 degrees. Grease and flour a loaf pan. Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together 2 cartons yogurt, sugar, eggs and vanilla until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not overbeat. Pour into a loaf pan and bake for 50 minutes to 1 hour. Remove from oven and allow to cool. While cake is cooling, dump 1 cup blueberries into a small saucepan. Add 4 tablespoons sugar and 1 tablespoon water, and stir together. Over low heat, cook mixture until syrupy, about five minutes. Remove from heat and stir in 1 carton yogurt. Eat sliced cake with dipping sauce and a cup of coffee. Close your eyes and feel really, really happy. Repeat as needed.http://thepioneerwoman.com/cooking/2008/11/rachels-yogurt-recipes/ Wednesday, November 5, 2008 PW’s Pumpkin Cake with Whiskey Whipped Cream 1 cup whiskey (optional) 2 1/2 cups flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/8 teaspoon ground nutmeg 1 stick of softened butter 1 1/2 cups sugar 3 eggs 1 1/4 cup plain, unflavored yogurt 1 cup canned or fresh pumpkin puree Preheat oven to 325 degrees. Spray 9 x 13 inch pan with baking spray. Combine whiskey and raisins in a bowl and allow to soak for awhile. Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside. Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg. Add yogurt and pumpkin and mix gently until just combined. Add flour mixture in increments, beating until just combined. Drain raisins and stir in by hand. Pour batter into pan and bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool completely. When cake is cool, make Whiskey Whipped Cream: 1 cup heavy cream, very cold 2 to 3 tablespoons sugar 2 tablespoons whiskey Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake. Eat extra cream with a spoon, if desired. I won’t tell anyone. http://thepioneerwoman.com/cooking/2008/10/pumpkin-cake-with-whiskey-whipped-cream/?cp=1#comment-171699 Sunday, October 26, 2008 Yogurt-Marmalade Cake 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 heaping cup of plain, lowfat yogurt 1 cup sugar 3 eggs 1 teaspoon vanilla Zest of 1 lemon 1/2 cup Canola oil 1/2 cup prepared orange marmalade 1/4 cup yogurt Preheat oven to 350 degrees. Spray loaf pan with nonstick baking spray (or grease and flour it if it makes your skirt fly up.) Sift together flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not overbeat. Pour into loaf pan and bake for 45 minutes. Remove and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides. Eat. Groan. Repeat.http://thepioneerwoman.com/ Friday, October 17, 2008 Sigrid's Carrot Cake Cake: 2 cups sugar 1 cup vegetable oil 4 eggs 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 2 cups grated carrots Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker's Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely. Icing: 1 stick (1/4 pound) regular butter, softened 1 package (8 ounce) cream cheese 1 pound powdered sugar 1 cup pecans, chopped finely 2 teaspoons vanilla In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake. Eat. Faint. Repeat as needed. And Happy Easter! Love, Pioneer Woman Saturday, October 4, 2008 Pioneer Woman Chocolate Sheet Cake Combine in a mixing bowl: 2 cups flour 2 cups sugar 1/4 teaspoon salt In a saucepan, melt: 2 sticks butter Add 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In measuring cup, pour 1/2 cup buttermilk. Add:2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make icing: Chop 1/2 cup pecans finely. Melt 1 3/4 sticks butter in a saucepan. Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add: 6 tablespoons milk 1 teaspoon vanilla 1 lb minus 1/2 cup powdered sugar Stir together. Add pecans, stir together, and pour over warm cake. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever. http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/
1.1 2.1 2.2 3.1 3.2 3.3 3.4 4.1 5.1 5.2 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 22.2 22.3 22.4 22.5 22.6 22.7 23.1 24.1 25.1 25.2 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 33.2 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 61.2 61.3 61.4 62.1 62.2 63.1 63.2 64.1 65.1 66.1 66.2 66.3 66.4 66.5 66.6 67.1 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 90.1 91.1 91.2 91.3 91.4 91.5 91.6 92.1 93.1 94.1 95.1 96.1 97.1 97.2 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 106.1 107.1 108.1 109.1 109.2 110.1 110.2 110.3 110.4 110.5 110.6 110.7 110.8 110.9 110.10 111.1 112.1 113.1 114.1 115.1 116.1 117.1 118.1 119.1 119.2 120.1 121.1 122.1 123.1 124.1 125.1 126.1 127.1 128.1 129.1 130.1 131.1 132.1 133.1 134.1 135.1 136.1 137.1 138.1 138.2 138.3 138.4 138.5 139.1 139.2 139.3 139.4 140.1 140.2 141.1 142.1 143.1 143.2 143.3 143.4 144.1 144.2 145.1 146.1 147.1 148.1 149.1 150.1 151.1 152.1 153.1 154.1 154.2 155.1 156.1 157.1 158.1 159.1 160.1 161.1 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 171.1 172.1 172.2 172.3 173.1 174.1 175.1 175.2 175.3 175.4 175.5 175.6 175.7 176.1 176.2 177.1 178.1 179.1 180.1 181.1 181.2 182.1 182.2 182.3 183.1 184.1 185.1 186.1 187.1 188.1 189.1 190.1 191.1 192.1 193.1 194.1 195.1 196.1 197.1 198.1 199.1 200.1 201.1 202.1 203.1 203.2 203.3 203.4 203.5 203.6 203.7 204.1 204.2 204.3 204.4 205.1 206.1 207.1 208.1 209.1 209.2 209.3 209.4 210.1 210.2 211.1 212.1 213.1 214.1 215.1 216.1 217.1 218.1 219.1 220.1 221.1 222.1 223.1 224.1 225.1 226.1 227.1 228.1 229.1 230.1 231.1 232.1 233.1 234.1 235.1 235.2 235.3 235.4 235.5 235.6 236.1 237.1 238.1 239.1 240.1 241.1 242.1 243.1 244.1 245.1 246.1 247.1 248.1 249.1 250.1 251.1 252.1 253.1 254.1 255.1 256.1 257.1 258.1 259.1 260.1 261.1 262.1 263.1 264.1 265.1 266.1 266.2 266.3 267.1 268.1 268.2 268.3 269.1 269.2 270.1 270.2 271.1 272.1 273.1 274.1 275.1 276.1
četvrtak, 31. ožujka 2016. Ajme, koliko nas je! Muškatni oraščić Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema u ožujku bio je muškatni oraščić a domaćica je bila Marija. Prva asocijacija na muškatni oraščić mi je kuhano vino, a kako je vani možda malo pretoplo za njega onda je moj izbor pao na ove mirisne keksiće. Ja sam malo prilagodila recept obzirom na temu ovomjesečne igrice, a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 160 g brašna 160 g integralnog brašna 100 g sitno mljevenih badema 1/2 žličice sode bikarbone 65 ml vode 1 žlica meda od kestena 65 g kokosovog ulja 1 žlica mljevenih sjemenki lana 1 žličica svježe naribanog muškatnog oraščića 1/2 žličice anisa u prahu naribana korica limuna naribana korica naranče 1/4 žličice soli šećer u prahu U veću zdjelu prosijte brašno i integralno brašno pomiješano sa sodom bikarbonom. Umiješajte i mljevene bademe. U prikladni lonac stavite vodu, med, koksovo ulje i smeđi šećer. Kuhajte na umjerenoj vatri dok smjesa ne provrije i šećer se ne otopi. Ostavite smjesu da se ohladi 5 minuta pa u nju umiješajte mljevene sjemenke lana, muškatni oraščić, anis, koricu limuna i naranče i sol. Smjesu tekućih sastojaka ulite na suhe sastojke i sve dobro izmiješajte. Dobiveno tijesto omotajte rastezljivom folijom i stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Dva veća lima obložite papirom za pečenje. Od ohlađenog tijesta oblikujte kuglice veličine oraha i slažite ih na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 15-ak minuta. Ostavite keksiće da se malo ohlade pa ih uvaljajte u šećer u prahu. Čuvajte u hermetički zatvorenoj kutiji. Objavio/la Petra Kranjica u 20:51 Broj komentara: 7: Oznake: Ajme koliko nas je, anis, integralno brašno, keksići, kokosovo ulje, limun, med, muškatni oraščić, naranča, sjemenke lana ponedjeljak, 28. ožujka 2016. Francuska svilena pita Prvo bih Vam svima zaželjela sretan Uskrs! Kak ste? Jeste se fino napapali ovih dana? Ili ste pretjerali u svemu pa sad pokušavate probaviti svu tu finu papicu nasukani na kauču pred tv-om? Ili ste bili bili malo aktivniji pa ste malo izašli da malo iznojite sve te kalorije od razno raznih francuskih salata, šunkice, pince i naravno kolača? Koji god bio Vaš način nadam ste da ste zadovoljni i da ste se lijepo podružili sa dragim ljudima. To je ionako smisao ovakvih dana. Original recept RECEPT: Recept za ispis Za podlogu sa keksima: 300 g mljevenih čokoladnih keksi 175 g otopljenog maslaca 2 žlice arome vanilije Za čokoladnu kremu: 200 g tamne čokolade 1/4 žličice kave 2 žlice arome vanilije 170 g maslaca 50 g šećera 3 jaja 500 ml vrhnja za šlag Za ukras: 200 ml vrhnja za šlag 2 žlice šećera u prahu 1 žličica arome vanilije 1 žličica amaretta čokoladne strugotine Zagrijte pećnicu na 200 C. Namastite i pobrašnite okrugli kalup za pitu. Mljevene kekse pomiješajte sa otopljenim maslacem i aromom vanilije. Smjesu rasporedite u pripremljeni kalup pa je dnom čaše utisnite u njega. Pecite u prethodno zagrijanoj pećnici 10 minuta. Ohladite. Za kremu na pari kuhajte jaja sa šećerom; uz stalno miješanje, dok se smjesa ne počne zgušnjavati. Stavite sa strane da se malo ohladi. Također na pari otopite i čokoladu pa u nju umiješajte kavu i aromu vanilije. Ostavite da se malo prohladi. Mikserom pjenasto izradite maslac. Slatko vrhnje istucite u čvrsti šlag. Sada spojite sve pripremljene smjese sljedećim redosljedom: u pjenasto izrađeni maslac umiješajte otopljenu čokoladu, jaja kuhana na pari i na kraju šlag. Izmiješajte da dobijete svilenkastu i jednoličnu smjesu. Dobivenu kremu rasporedite po pečenoj i ohlađenoj kori. Stavite pitu u hladnjak da se ohladi i čokoladna krema stisne. Prije posluživanja vrhnje za šlag namjenjeno ukrašavanju istucite u čvrsti šlag s aromom vanilije, amarettom i šećerom u prahu. Rasporedite po čokoladnoj kremi i ukrasite čokoladnim strugotinama. Objavio/la Petra Kranjica u 17:00 Broj komentara: 7: Oznake: čokolada, čokoladni keksi, kava, pita, vrhnje za šlag četvrtak, 24. ožujka 2016. Kolač od jogurta i pšenićne krupice Pretpostavljam da ste ovih dana skroz u planovi što pripremiti za nedjeljni obiteljski ručak. Ovaj kolač nije za te svečane prilike ali je dobar da imate nešto za gricnuti dok planirate taj svečani menu :) RECEPT: Recept za ispis Za kolač: 125 g maslaca 150 g šećera u prahu 250 ml jogurta žlica limuncella 3 jaja naribana korica pola limuna 120 g brašna 125 g griza žličica praška za pecivo 50 g mljevenih badema Za preljev: umak od kupina Zagrijte pećnicu na 180 C. Namastite i pobrašnite manji četvrtasti kalup. Odvojite žumanjke od bjelanjaka pa mikserom bjelanjke istucite u čvrsti snijeg. Pjenasto izmiksajte maslac i šećer u prahu. Umiješajte jogurt, limuncello, žumanjke i naribanu limunovu koricu. Pomiješajte brašno, griz i prašak za pecivo pa polako umiješajte u smjesu žumanjaka. Nježno umiješajte bjelanjke istučene u čvrsti snijeg. Izlite tijesto u pripremljeni kalup pa ga pecite 30-ak minuta u prethodno zagrijanoj pećnici. Ohladite. Prije posluživanja narežite na kocke i prelite umakom od kupine. Objavio/la Petra Kranjica u 09:25 4 komentara: Oznake: bademi, griz, jogurt, kocke, limuncello, umak od kupina ponedjeljak, 21. ožujka 2016. Šunka u tijestu Kako se bliži Uskrs, kod nas doma počinju dogovori što ćemo kuhati i tko će što skuhati. Jednina stvar oko koje nema razgovora i koja se podrazumijeva je šunka u tijestu. Ja još voli na dno, ispod šunke umotati i jedan par češnjovke, koje su mi pripremljen na taj način iz nekog razloga posebno fine. RECEPT: Recept za ispis 1 kg brašna T-1100 80 g svježeg kvasca 500 ml mlijeka 1 žlica šećera 1 žlica soli 50 g rastopljenog maslaca 50 ml ulja 1,5-2 kg rolane šunke u komadu U mlakom mlijeku razmutiti kvasac sa šećerom. Staviti na toplo mjesto i ostaviti da odstoji 15-ak minuta dok se ne zapijeni. Na radnu površinu prosijati brašno i sol. U sredini brašna napravite udubinu pa u nju stavite rastopljeni maslac, ulje i zapjenjenu smjesu kvasca. Umijesite glatko tijesto. Prema potrebi dodajte mu mlijeka ili brašna. Gotovo tijesto oblikovati u kuglu i ostavite ga diže 15-ak minuta. Odstajalo tijesto razvaljajte pa u sredinu stavite šunka koju sa svih strana omotajte tijestom. Lim za pečenje obložite papirom za pečenje i na njega stavite pripremljenu šunku tako da su spojevi tijesta položeni na lim. Dižite još 15 minuta.Pećnicu zagrijte na 180 ºC. Stavite šunku u pećnicu pa pecite 1,5 do 2 sata. Dobro ohladite prije rezanja. Objavio/la Petra Kranjica u 09:12 4 komentara: četvrtak, 17. ožujka 2016. Lijena pita sa jabukama Baš si razmišljam o tim "starim" kolačima, kako su neki sve prisutni i često ih radimo poput pite od jabuke a za neke smo čuli i nekada smo ih jeli ali ovih dana baš i nisu popularni poput koha od griza koji smo ovog mjeseca radili u sklopu Patinog 15. Ja baš i ne koristim često mast u kolačima ali nakon vanilica i ove pite mislim da bih mogla početi dio maslaca mijenjati masti jer stvarno mi je jako sviđa tijesto sa masti. Tijesto je malo drugačije, malo više puca nego ono umiješano isključivo sa maslacem i nekako kao da je suše tijesto, tako da bez obzira koliko vam se čini da je kratko stajalo ipak ga premijesite prije nego što ga krenete valjati, biti će vam lakše raditi s njime kada ga toplina ruku ugrije. Original recept možete pronaći a gdje drugdje nego kod Maje, ja sam napisala kratku verziju dolje a kod Maje ćete pronaći sve detaljno i objašnjeno do zadnje sitnice tako da nema šanse da obmanete sa ovom pitom. Jedina razlika između mog i originalnog recepta je u tome što ja ne gulim jabuke i naravno da sam smanjila šećer, ali to već i vrapci na grani znaju da ja u svemu smanjujem količinu šećera. Sviđa mi se ovaj nadjev sa ukuhanim sokom koji puste jabuke, malo je puniji okus nadjeva. Mi smo to inače radili na klasičan način, jabuke smo samo naribali i umiješali malo usitnjenih keksa ili krušnih mrvica i to je bilo to. Uglavnom svaka preporuka za ovu pitu, barem od mene. RECEPT: Recept za ispis Za tijesto: 250 g masti 1 jaje 2 žumanjka 100 g šećera 30 ml mlijeka 1 vrećica praška za pecivo 1 vrećica vanilin šećera 500 g brašna Za nadjev: 1,5 kg kiselkastih jabuka 200 g šećera 1 žličica mljevenog cimeta 1 žlica griza naribana korica limuna Prvo pripremiti nadjev. Jabuke oprati i naribati. Trebalo bi dobiti oko kilogram naribanih jabuka.Naribane jabuke ostaviti da odstoje 15-ak minuta. Jabuke rukama dobro stisnuti kako bi se iz njih iscijedio sok. Ovisno o vrsti jabuka trebali bi dobiti 250 do 300 ml soka od jabuke. Dobiveni sok staviti u prikladan lonac pa dodati šećer ih kuhati na srednje jakoj temperaturi dok ne dio tekućine ne ispari i dobijete sirupastu tekućinu. Maknite sa vatre pa umiješajte naribanu limunovu koricu i ostaviti da se malo ohladi. Prohlađeni sirup preliti preko jabuka i dodati cimet i griz. Dobro izmiješati. Za tijesto u posudu staviti mast, jaja, žumanjke, šećer, mlijeko, prašak za pecivo i vanilin šećer pa se dobro izraditi mikserom. Na kraju umiješati brašno, prvo kuhačom a onda do kraja rukama. Namastiti i pobrašniti duboki lim za pečenje dimenzija 20 x 30 cm. Zagrijati pećnicu na 200 C. Pripremljeno tijesto podijeliti na dva djela. Polovicu razvaljati pa njima obložiti pripremljeni lim za pečenje. Na tijesto rasporediti pripremljeni nadjev od jabuka pa ga prekriti drugom polovici+om tijesta koju ste pretho0dno razvaljali na dimenzije lima. Po vrhu tijesta nožićem zarezati plitke linije, po obadvije dijagonale. Pitu staviti peći u prethodno zagrijanu pećnicu na 20 minuta. Nakon tog vremena smanjiti temperaturu pećnice na 180 C pa nastaviti pitu još peći 25-30 minuta. Ohladiti. Prije posluživanja posipati šećerom u prahu i narezati po želji. Objavio/la Petra Kranjica u 13:22 Broj komentara: 5: Oznake: jabuke, kocke, pita, svinjska mast utorak, 15. ožujka 2016. Patin 15-Koh od griza Patin petnaesti je food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti koh od griza. Volim ovakve jednostavne kolačić koji uz dodatak nekih preljeva postanu posebni. U originalu recepta je predloženo da se koh servira uz kremu od jaja ili neki voćni sirup. Kako bi moj koh bio još posebniji ja sam odlučila napraviti i jedan i drugi umak. RECEPT: Recept za ispis Za koh: 20 g maslaca 1 l mlijeka 250 g griza 6 jaja 3 žlice šećera naribana korica limuna Za umak od vanilije: 2 žumanjka 30 g šećera srž pola mahune vanilije 200 ml mlijeka Za posluživanje: umak od kupine U prikladan lonac stavite mlijeko i maslac pa kuhajte na umjerenoj vatri dok ne provrije. u kipuće mlijeko u jednoličnom mlazu, uz stalno miješanje, umiješajte griz. Smanjite vatru pa kuhajte griz uz stalno miješanje dok se ne skuha, otprilike 5 minuta. Ohladite. Zagrijte pećnicu na 200 C. Namastite i pobrašnite dublji lim za pečenje. Odvojite žumanjke od bjelanjka. Bjelanjke istucite u čvrsti snijeg pa ih odložite sa strane. Žumanjke i šećer miksajte dok ne dobijete pjenastu smjesu. Umiješajte naribanu limunovu koricu i ohlađeni griz. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-25 minuta, ili dok kolač ne dobije lijepu boju. Za umak od vanilije u vatrostalnoj posudi pomiješajte žumanjke, šećer, srž mahune vanilije i mlijeko. Kuhajte na pari uz stalno miješanje dok se smjesa ne zgusne. Još topli kolač narežite po želji pa ga poslužite uz mak od vanilije i kupine. Objavio/la Petra Kranjica u 19:10 4 komentara: četvrtak, 10. ožujka 2016. Jednostavniji čupavci Ja vam baš jako volim čupavce,. Jedino što me ponekad uhvati ljenivitis pa mi se ne da baš jako puno prtljati po kuhinji. Jednog manje više besposlenog poslijepodneva sam lutala internetom, točnije razgledavala sam stranicu Donne Hay koja mi apsolutno prekrasna i naišla sam na recept za ove jednostavnije čupavce. I nisu loši ali oni naši klasični oko kojih ima više posla su mi ipak puno bolji. U ovom slučaju trud se zaista isplati. RECEPT: Recept za ispis Za biskvit: 250 g omekšalog maslaca 200 g šećera 2 žlice arome vanilija 4 jaja 350 g brašna 1 prašak za pecivo prstohvat soli 240 ml mlijeka Za čokoladni preljev: 150 g šećera u prahu 4 žlice kakaa 160 ml kipuće vode 40 g maslaca Za posip: 200 g kokosa Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. Za biskvit pjenasto izradite maslac, šećer i aromu vanilije dok smjesa ne postane svijetla i prozračna. Umiješajte jedno po jedno jaje. Prosijte brašno sa praškom za pecivo i soli pa dobivenu smjesu umiješajte u smjesu sa jajima. Na kraju umiješajte i mlijeko. Dobivenu smjesu rasporedite u pripremljini lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-ak minuta. Ohladite. Ohlađeni biskvit narežite na kocke. Za čokoladni preljev pomiješajte šećer u prahu, kakao, vodu i maslac.Miješajte dok se smjesa ne poveže i maslac ne otopi. Dobiveni preljev prelite preko narezanog biskvita i posipajte kokosom. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 12:09 Broj komentara: 5: Oznake: kakao, kocke, kokos, šećer u prahu ponedjeljak, 7. ožujka 2016. Bučin kolač sa čokoladom i kavom Znate one dane kada Vam ništa ne ide od ruke i onda ste nervozni i sve Vam ide na živce. I onda se trudite ne eksplodirati i držite sve u sebi da ne iskalite svu tu svoju negativnu energija na Vama blisku osobu koja u stvari nije ništa kriva. A ta osoba to osjeti pa se povlači od Vas i onda vas time još više živcira. Uglavnom upali ste u loši začarani krug. E točno tako se ja osjećam od subote. I još mi je riknuo mikser sa kojim sam imala velike planove za vikend. I onda sam napravila ovaj kolač za koji ne treba mikser. Da mi malo digne raspoloženje. I uspio je, puno bolje se osjećam još samo da mi se i glava privikne na ideju da je sve u savršenom redu kad imaš pored sebe šnitu kolača i kavu. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 140 g brašna 210 g integralnog brašna 1 žličica sode bikarbone 1 žličica soli 1 žličica cimeta 1/4 žličice muškatnog oraščića 1/4 žličice đumbira 200 g pirea od buče 120 ml ulja 2 žličice fino mljevene kave 150 g šećera 2 jaja 1 žlica arome vanilije 180 g mlake vode 170 g kvalitetne tamne čokolade nasjeckane Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za pečenje. U prikladnoj posudi pomiješate obje vrste brašna , sodu bikarbonu, sol, cimet, muškatni oraščić i đumbir. U drugoj posudi pomiješajte pire od buče sa uljem. Dodajte kavu i šećer i izmiješajte. Dodajte jedno po jedno jaje dobro miješajući između dodavanja. Dodajte i vodu i mješavinu suhih sastojaka. Na kraju umiješajte i nasjeckanu čokoladu. Dobivenu smjesu izlite u pripremljeni lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 65-80 minuta. Objavio/la Petra Kranjica u 10:30 4 komentara: Oznake: buča, čokolada, doručak, integralno brašno, šnite četvrtak, 3. ožujka 2016. Pita sa jabukama i sirom Ako živite u Hrvatskoj niste mogli a ne čuti za slučaj vračanja poklona na dječjem rođendanu. I da ja ne lamentiram jer sam preljuta i prezabrinuta za naše klince reakcija Andree Andrassy sa kojom se u potpunosti slažem. Pa zar smo zaista izgubili zdrav razum i u kojem nam je to točno trenutku moralni kompas skrenuo sa smjera da mi je znati? Original recepta RECEPT: Recept za ispis Za tijesto: 300 g brašna 200 g smeđeg šećera 250 g maslaca Za nadjev od sira: 300 g krem sira 100 g šećera 3 jaja 1 žlica arome vanilije Za nadjev od jabuka: 3 veće jabuke, naribane 1/2 žličice cimeta 1/2 žličice muškatnog oraščića Za posip: 100 g smeđeg šećera 150 g brašna 50 g zobenih pahuljica 125 g maslaca Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. U prikladnoj posudi pomješajte brašno i smeđi šećer. Dodajte omekšali maslac narezan na manje komadiće pa umijesite glatko tijesto. Tijesto razvaljajte pa njime obložite pripremljeni lim za pečenje. Pecite u prethodno zagrijanoj pećnici 15-ak minuta dok tijesto malo ne porumeni. U prikladnoj posudi mikserom izardite krem sir i smeđi šećer. Dodajte jedno po jedno jaje i aromu vanilije. Dobivenu smjesu prelite preko pečene kore. U prikladnoj posudi pomiješajte naribane jabuke sa šećerom, cimetom i muškatnim oraščićem. Promiješajte pa dobivenu smjesu jednolično rasporedite po smjesi sira. Za posip u posudi pomiješajte šećer, brašno, zobene pahuljice pa mijesite vršcima prstiju dok ne dobijete mrvičastu smjesu. Rasporedite po jabukama. Stavite pitu u prethodno zagrijanu pećnicu i pecite 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 16:32 Broj komentara: 6: Oznake: jabuke, kocke, krem sir, pita, zobene pahuljice Pretplati se na: Postovi (Atom)