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Tuesday, October 19, 2010 Help me win Come on over to http://www.facebook.com/apps/application.php?id=102826613108300&v=wall after November 1 and tell them April Kofler sent you to help me win. after November 1 and tell them April Kofler sent you to help me win. Chinese Chicken Salad. We have a place we eat in Scotts Valley that has the best Chinese Chicken Salad I have ever had. I figured it was time to start playing around and trying to come up with a recipe for a great tasting Chicken salad. This does not taste like theirs but it is still really good. 3 tablespoons hoisin sauce2 tablespoons peanut butter 1 teaspoons Splenda brown sugar 3/4 teaspoon hot chile paste 1 teaspoon grated fresh ginger 3 tablespoons rice wine vinegar, if the dressing is to thick add a little more. 1 tablespoon sesame oil 1 pound skinless, boneless chicken breast halves 16 (3.5 inch square) wonton wrappers,shredded 2 cups romaine lettuce - torn, washed and dried 2 Cups chopped cabbage 1 bunch green onions, chopped 1/4 cup chopped fresh cilantro To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. Grill or broil chicken until cooked, cool and slice. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve Friday, October 15, 2010 Dutch Apple I entered this pie in a farmers Market Apple Pie bake off and it won 2nd place. There where about 30 pies there all together. 1 (9 inch) pie shell 5 cups apples - peeled, cored and sliced 2 tablespoons all-purpose flour 2/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 tablespoons butter 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 cup packed brown sugar 3/4 cup rolled oats 1/2 cup butter Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar and oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning. Apple Cream Pie 1/2 cup white sugar 1/2 cup milk 1/2 cup heavy cream 1/4 cup butter 2 tablespoons cornstarch 2 tablespoons milk 1 teaspoon vanilla extract 2 tart apples - peeled, cored and sliced 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 1 (15 ounce) package pastry for double-crust pie I made a home made crust and I will post that recipe on my page also. 1/2 cup confectioners' sugar 1 tablespoon milk 1/4 teaspoon vanilla extract 1 tablespoon butter, softened In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better). Apple Pear Pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 4 Granny Smith apples - peeled, cored and sliced 4 Pears, peeled, cored and sliced Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples and pears, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft Almond Joy Cookies I love Almond Joy candy bars that is why I don't buy them. :o) Well when I seen this recipe I knew I had to make it. Now I am not sure how wise I was to make it today since I am on a detox and can't even eat the dough off my fingers. So I will let my family be the judge. Two of my boys hate nuts and one of the pretty much dislikes everything. But my youngest tried it and he is one who does not like nuts and seemed to like it. I asked him and he said it was good. Well I want to hear GREAT! But I guess I will take good. I am also taking them to the ladies who are apart of the Mom's in a sports group we run for our kids and I will see how they like it. So I will post the results later. 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375 F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375 F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Tuesday, October 12, 2010 Apple Donuts Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. 1/4 cup shortening 1 cup sugar 3 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 3 teaspoons baking powder2 teaspoons salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup buttermilk 1 cup grated peeled apples Oil for deep-fat frying BROWNED BUTTER FROSTING: 1/2 cup packed brown sugar 3 tablespoons butter 1/4 cup heavy whipping cream 1-3/4 cups confectioners' sugar Colored sprinkles In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts. I rolled some in cinnamon sugar mixture also Pumpkin Cookies 1 cup softened butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 2 teaspoon vanilla1 (15 oz) can pumpkin 2 cups AP flour1 1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 1 (12 oz) bag white chocolate chips Frosting: 1/2 cup light brown sugar (packed) 3 T. butter 1/4 cup milk 2 cups sifted powdered sugar Preheat to 350 Cream butter and both sugars with mixer. Beat in egg, vanilla and pumpkin. Combine dry ingredients and slowly add to butter mixture. Mix until combined. Stir in white chips. Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky) Bake approx 12 minutes until egdes are slightly golden. Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool. For frosting, combine brown sugar and butter in small saucepan over medium heat. Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken. With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups). Spread approx 1 teaspoon on each cookie. Makes approx 3 1/2 - 4 dozen. Store in airtight container for up to 3 days. Creamy Bacon Carbonara I have been busy adding stuff to my facebook food blog that I have let this one kind of fall to the side. So I am going to try and get caught up on adding everything I have been making on here. This is really good. My husband hates pasta and he really liked this one. He liked it so much that when he came home from work he ate a lot more. Next time I make this I will add chicken and asparagus and see how it goes over. 2 eggs1/4 c. Heavy Cream Parmesan Fresh diced Parsley or dried flakes (Basil would be good also) salt Red Pepper flakes (I doubled the sauce recipe, and it was perfect) 1/2 lb. bacon 1 small onion, chopped (opt.) 3 mushrooms sliced (opt.)1/2 lb. pasta Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it). Don't do this on high heat or you will make scrambled eggs. Serve with additional Parmesan, Pumpkin Scones 2 cups flour 7 T sugar 1 T baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 8 T cold butter 1/2 c solid pumpkin 3 T milk 1 large egg Icing 1 cup powder sugar 2 T heavy cream 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp ground ginger Preheat oven to 425 Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks. In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball. Pat dough onto parchment paper into a 1" thick disk, score top with knife. Bake for 15 minutes scones should begin to turn light brown. Let cook on rack. Make icing by mixing all icing ingredients together and apply to cool scone. Pumpkin Spce Marshmallows makes about 50 1" marshmallows 3 (1/4 ounce) envelopes unflavored gelatin 1/2 cup cold water 2 cups sugar 2/3 cup corn syrup 1/4 cup water 1/2 cup pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt about 1/2 sleeve graham crackers Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside. Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball. In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well. Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl. Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours. Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered. The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. Tuesday, October 5, 2010 Whoopie Pies with a special filling So I was looking at a blog post from my facebook page and seen these marshmallow's and thought they sounded really good. Well, I also want to make Whoopie pies because I have never made them before "Gasp!" out of everything I have made I just never got around to making these. So my brain started turning (if you knew my brain anymore you would really gasp) so I thought why not make Pumpkin Whoopie pies with marshmallow filling. So that is just what I did and they are a huge hit. Cookies: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup butter, softened 1 1/4 cups granulated sugar 2 large eggs, at room temperature, lightly beaten 1 cup LIBBY'S® 100% Pure Pumpkin 1 teaspoon vanilla extract Filling recipe below For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping tablespoons onto prepared baking sheets. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. I got this Pumpkin recipe from http://www.tasteandtellblog.com/ I am going to list the while recipe here and then tell you what I did. I think the recipe is so good everyone needs to make it just for marshmallows. makes about 50 1" marshmallows 3 (1/4 ounce) envelopes unflavored gelatin 1/2 cup cold water 2 cups sugar 2/3 cup corn syrup 1/4 cup water 1/2 cup pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt about 1/2 sleeve graham crackers Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball. In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well. Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl. Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours. Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered. The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. I followed the direction almost to a T but I missed the 1/4 water that was listed and it worked out good for these, I also beat it about five minutes more at the end, so 8 minutes on high not three on medium high. Anyhow make all your cookies first, then your marshmallows allow this to set up a little otherwise it will pour off the sides, not to much though. I hate to admit this but I am on a diet and cannot eat them but I did lick the marshmallow off my finger at the end and it was sooooooo good. Sunday, October 3, 2010 Caramel Macchiato Thumbprint Cookies: 2 t. instant espresso coffee powder 1 T. hot water 1 pouch Betty Crocker sugar cookie mix 1/4 C. all-purpose flour 1/2 C. butter – melted 2 t. vanilla 1 egg 18 caramels – unwrapped 2 T. milk 1/2 C. semisweet chocolate chips 1 t. shortening (I left this out and just mixed milk with the chocolates before melting) Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set. Source: Betty Crocker 1 T. hot water 1 pouch Betty Crocker sugar cookie mix 1/4 C. all-purpose flour 1/2 C. butter – melted 2 t. vanilla 1 egg 18 caramels – unwrapped 2 T. milk 1/2 C. semisweet chocolate chips 1 t. shortening (I left this out and just mixed milk with the chocolates before melting) Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set. Source: Betty Crocker Pumpkin Coffee Cake: I got this from one of the blogs I belong to, Nutmeg Nanny 1/2 cup butter, softened 1 1/2 cups sugar 15 oz can pumpkin 3 large eggs 2 1/2 cups flour 2 teaspoons baking powder 1 tablespoon cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt Streusel Topping: (I tripled this) 1/4 cup flour 1/4 cup sugar 1/4 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted 1/3 cup walnuts, chopped Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature. (For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.) Not So Humble Brown Butter Icing: 1 1/2 tablespoons unsalted butter 1 1/2 cups of powdered sugar whole milk In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing. Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth. Source: Not So Humble Pie Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum! 1/2 cup butter, softened 1 1/2 cups sugar 15 oz can pumpkin 3 large eggs 2 1/2 cups flour 2 teaspoons baking powder 1 tablespoon cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt Streusel Topping: (I tripled this) 1/4 cup flour 1/4 cup sugar 1/4 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted 1/3 cup walnuts, chopped Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature. (For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.) Not So Humble Brown Butter Icing: 1 1/2 tablespoons unsalted butter 1 1/2 cups of powdered sugar whole milk In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing. Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth. Source: Not So Humble Pie Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum! Pumpkin Scones 2 cups flour 7 T sugar 1 T baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 8 T cold butter1/2 c solid pumpkin 3 T milk 1 large egg Icing 1 cup powder sugar 2 T heavy cream 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp ground ginger Preheat oven to 425 Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks. In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball. Pat dough onto parchment paper into a 1" thick disk, score top with knife. Bake for 15 minutes scones should begin to turn light brown. Let cook on rack. Make icing by mixing all icing ingredients together and apply to cool scone. Subscribe to: Posts (Atom)
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četvrtak, 31. ožujka 2016. Ajme, koliko nas je! Muškatni oraščić Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema u ožujku bio je muškatni oraščić a domaćica je bila Marija. Prva asocijacija na muškatni oraščić mi je kuhano vino, a kako je vani možda malo pretoplo za njega onda je moj izbor pao na ove mirisne keksiće. Ja sam malo prilagodila recept obzirom na temu ovomjesečne igrice, a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 160 g brašna 160 g integralnog brašna 100 g sitno mljevenih badema 1/2 žličice sode bikarbone 65 ml vode 1 žlica meda od kestena 65 g kokosovog ulja 1 žlica mljevenih sjemenki lana 1 žličica svježe naribanog muškatnog oraščića 1/2 žličice anisa u prahu naribana korica limuna naribana korica naranče 1/4 žličice soli šećer u prahu U veću zdjelu prosijte brašno i integralno brašno pomiješano sa sodom bikarbonom. Umiješajte i mljevene bademe. U prikladni lonac stavite vodu, med, koksovo ulje i smeđi šećer. Kuhajte na umjerenoj vatri dok smjesa ne provrije i šećer se ne otopi. Ostavite smjesu da se ohladi 5 minuta pa u nju umiješajte mljevene sjemenke lana, muškatni oraščić, anis, koricu limuna i naranče i sol. Smjesu tekućih sastojaka ulite na suhe sastojke i sve dobro izmiješajte. Dobiveno tijesto omotajte rastezljivom folijom i stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Dva veća lima obložite papirom za pečenje. Od ohlađenog tijesta oblikujte kuglice veličine oraha i slažite ih na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 15-ak minuta. Ostavite keksiće da se malo ohlade pa ih uvaljajte u šećer u prahu. Čuvajte u hermetički zatvorenoj kutiji. Objavio/la Petra Kranjica u 20:51 Broj komentara: 7: Oznake: Ajme koliko nas je, anis, integralno brašno, keksići, kokosovo ulje, limun, med, muškatni oraščić, naranča, sjemenke lana ponedjeljak, 28. ožujka 2016. Francuska svilena pita Prvo bih Vam svima zaželjela sretan Uskrs! Kak ste? Jeste se fino napapali ovih dana? Ili ste pretjerali u svemu pa sad pokušavate probaviti svu tu finu papicu nasukani na kauču pred tv-om? Ili ste bili bili malo aktivniji pa ste malo izašli da malo iznojite sve te kalorije od razno raznih francuskih salata, šunkice, pince i naravno kolača? Koji god bio Vaš način nadam ste da ste zadovoljni i da ste se lijepo podružili sa dragim ljudima. To je ionako smisao ovakvih dana. Original recept RECEPT: Recept za ispis Za podlogu sa keksima: 300 g mljevenih čokoladnih keksi 175 g otopljenog maslaca 2 žlice arome vanilije Za čokoladnu kremu: 200 g tamne čokolade 1/4 žličice kave 2 žlice arome vanilije 170 g maslaca 50 g šećera 3 jaja 500 ml vrhnja za šlag Za ukras: 200 ml vrhnja za šlag 2 žlice šećera u prahu 1 žličica arome vanilije 1 žličica amaretta čokoladne strugotine Zagrijte pećnicu na 200 C. Namastite i pobrašnite okrugli kalup za pitu. Mljevene kekse pomiješajte sa otopljenim maslacem i aromom vanilije. Smjesu rasporedite u pripremljeni kalup pa je dnom čaše utisnite u njega. Pecite u prethodno zagrijanoj pećnici 10 minuta. Ohladite. Za kremu na pari kuhajte jaja sa šećerom; uz stalno miješanje, dok se smjesa ne počne zgušnjavati. Stavite sa strane da se malo ohladi. Također na pari otopite i čokoladu pa u nju umiješajte kavu i aromu vanilije. Ostavite da se malo prohladi. Mikserom pjenasto izradite maslac. Slatko vrhnje istucite u čvrsti šlag. Sada spojite sve pripremljene smjese sljedećim redosljedom: u pjenasto izrađeni maslac umiješajte otopljenu čokoladu, jaja kuhana na pari i na kraju šlag. Izmiješajte da dobijete svilenkastu i jednoličnu smjesu. Dobivenu kremu rasporedite po pečenoj i ohlađenoj kori. Stavite pitu u hladnjak da se ohladi i čokoladna krema stisne. Prije posluživanja vrhnje za šlag namjenjeno ukrašavanju istucite u čvrsti šlag s aromom vanilije, amarettom i šećerom u prahu. Rasporedite po čokoladnoj kremi i ukrasite čokoladnim strugotinama. Objavio/la Petra Kranjica u 17:00 Broj komentara: 7: Oznake: čokolada, čokoladni keksi, kava, pita, vrhnje za šlag četvrtak, 24. ožujka 2016. Kolač od jogurta i pšenićne krupice Pretpostavljam da ste ovih dana skroz u planovi što pripremiti za nedjeljni obiteljski ručak. Ovaj kolač nije za te svečane prilike ali je dobar da imate nešto za gricnuti dok planirate taj svečani menu :) RECEPT: Recept za ispis Za kolač: 125 g maslaca 150 g šećera u prahu 250 ml jogurta žlica limuncella 3 jaja naribana korica pola limuna 120 g brašna 125 g griza žličica praška za pecivo 50 g mljevenih badema Za preljev: umak od kupina Zagrijte pećnicu na 180 C. Namastite i pobrašnite manji četvrtasti kalup. Odvojite žumanjke od bjelanjaka pa mikserom bjelanjke istucite u čvrsti snijeg. Pjenasto izmiksajte maslac i šećer u prahu. Umiješajte jogurt, limuncello, žumanjke i naribanu limunovu koricu. Pomiješajte brašno, griz i prašak za pecivo pa polako umiješajte u smjesu žumanjaka. Nježno umiješajte bjelanjke istučene u čvrsti snijeg. Izlite tijesto u pripremljeni kalup pa ga pecite 30-ak minuta u prethodno zagrijanoj pećnici. Ohladite. Prije posluživanja narežite na kocke i prelite umakom od kupine. Objavio/la Petra Kranjica u 09:25 4 komentara: Oznake: bademi, griz, jogurt, kocke, limuncello, umak od kupina ponedjeljak, 21. ožujka 2016. Šunka u tijestu Kako se bliži Uskrs, kod nas doma počinju dogovori što ćemo kuhati i tko će što skuhati. Jednina stvar oko koje nema razgovora i koja se podrazumijeva je šunka u tijestu. Ja još voli na dno, ispod šunke umotati i jedan par češnjovke, koje su mi pripremljen na taj način iz nekog razloga posebno fine. RECEPT: Recept za ispis 1 kg brašna T-1100 80 g svježeg kvasca 500 ml mlijeka 1 žlica šećera 1 žlica soli 50 g rastopljenog maslaca 50 ml ulja 1,5-2 kg rolane šunke u komadu U mlakom mlijeku razmutiti kvasac sa šećerom. Staviti na toplo mjesto i ostaviti da odstoji 15-ak minuta dok se ne zapijeni. Na radnu površinu prosijati brašno i sol. U sredini brašna napravite udubinu pa u nju stavite rastopljeni maslac, ulje i zapjenjenu smjesu kvasca. Umijesite glatko tijesto. Prema potrebi dodajte mu mlijeka ili brašna. Gotovo tijesto oblikovati u kuglu i ostavite ga diže 15-ak minuta. Odstajalo tijesto razvaljajte pa u sredinu stavite šunka koju sa svih strana omotajte tijestom. Lim za pečenje obložite papirom za pečenje i na njega stavite pripremljenu šunku tako da su spojevi tijesta položeni na lim. Dižite još 15 minuta.Pećnicu zagrijte na 180 ºC. Stavite šunku u pećnicu pa pecite 1,5 do 2 sata. Dobro ohladite prije rezanja. Objavio/la Petra Kranjica u 09:12 4 komentara: četvrtak, 17. ožujka 2016. Lijena pita sa jabukama Baš si razmišljam o tim "starim" kolačima, kako su neki sve prisutni i često ih radimo poput pite od jabuke a za neke smo čuli i nekada smo ih jeli ali ovih dana baš i nisu popularni poput koha od griza koji smo ovog mjeseca radili u sklopu Patinog 15. Ja baš i ne koristim često mast u kolačima ali nakon vanilica i ove pite mislim da bih mogla početi dio maslaca mijenjati masti jer stvarno mi je jako sviđa tijesto sa masti. Tijesto je malo drugačije, malo više puca nego ono umiješano isključivo sa maslacem i nekako kao da je suše tijesto, tako da bez obzira koliko vam se čini da je kratko stajalo ipak ga premijesite prije nego što ga krenete valjati, biti će vam lakše raditi s njime kada ga toplina ruku ugrije. Original recept možete pronaći a gdje drugdje nego kod Maje, ja sam napisala kratku verziju dolje a kod Maje ćete pronaći sve detaljno i objašnjeno do zadnje sitnice tako da nema šanse da obmanete sa ovom pitom. Jedina razlika između mog i originalnog recepta je u tome što ja ne gulim jabuke i naravno da sam smanjila šećer, ali to već i vrapci na grani znaju da ja u svemu smanjujem količinu šećera. Sviđa mi se ovaj nadjev sa ukuhanim sokom koji puste jabuke, malo je puniji okus nadjeva. Mi smo to inače radili na klasičan način, jabuke smo samo naribali i umiješali malo usitnjenih keksa ili krušnih mrvica i to je bilo to. Uglavnom svaka preporuka za ovu pitu, barem od mene. RECEPT: Recept za ispis Za tijesto: 250 g masti 1 jaje 2 žumanjka 100 g šećera 30 ml mlijeka 1 vrećica praška za pecivo 1 vrećica vanilin šećera 500 g brašna Za nadjev: 1,5 kg kiselkastih jabuka 200 g šećera 1 žličica mljevenog cimeta 1 žlica griza naribana korica limuna Prvo pripremiti nadjev. Jabuke oprati i naribati. Trebalo bi dobiti oko kilogram naribanih jabuka.Naribane jabuke ostaviti da odstoje 15-ak minuta. Jabuke rukama dobro stisnuti kako bi se iz njih iscijedio sok. Ovisno o vrsti jabuka trebali bi dobiti 250 do 300 ml soka od jabuke. Dobiveni sok staviti u prikladan lonac pa dodati šećer ih kuhati na srednje jakoj temperaturi dok ne dio tekućine ne ispari i dobijete sirupastu tekućinu. Maknite sa vatre pa umiješajte naribanu limunovu koricu i ostaviti da se malo ohladi. Prohlađeni sirup preliti preko jabuka i dodati cimet i griz. Dobro izmiješati. Za tijesto u posudu staviti mast, jaja, žumanjke, šećer, mlijeko, prašak za pecivo i vanilin šećer pa se dobro izraditi mikserom. Na kraju umiješati brašno, prvo kuhačom a onda do kraja rukama. Namastiti i pobrašniti duboki lim za pečenje dimenzija 20 x 30 cm. Zagrijati pećnicu na 200 C. Pripremljeno tijesto podijeliti na dva djela. Polovicu razvaljati pa njima obložiti pripremljeni lim za pečenje. Na tijesto rasporediti pripremljeni nadjev od jabuka pa ga prekriti drugom polovici+om tijesta koju ste pretho0dno razvaljali na dimenzije lima. Po vrhu tijesta nožićem zarezati plitke linije, po obadvije dijagonale. Pitu staviti peći u prethodno zagrijanu pećnicu na 20 minuta. Nakon tog vremena smanjiti temperaturu pećnice na 180 C pa nastaviti pitu još peći 25-30 minuta. Ohladiti. Prije posluživanja posipati šećerom u prahu i narezati po želji. Objavio/la Petra Kranjica u 13:22 Broj komentara: 5: Oznake: jabuke, kocke, pita, svinjska mast utorak, 15. ožujka 2016. Patin 15-Koh od griza Patin petnaesti je food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti koh od griza. Volim ovakve jednostavne kolačić koji uz dodatak nekih preljeva postanu posebni. U originalu recepta je predloženo da se koh servira uz kremu od jaja ili neki voćni sirup. Kako bi moj koh bio još posebniji ja sam odlučila napraviti i jedan i drugi umak. RECEPT: Recept za ispis Za koh: 20 g maslaca 1 l mlijeka 250 g griza 6 jaja 3 žlice šećera naribana korica limuna Za umak od vanilije: 2 žumanjka 30 g šećera srž pola mahune vanilije 200 ml mlijeka Za posluživanje: umak od kupine U prikladan lonac stavite mlijeko i maslac pa kuhajte na umjerenoj vatri dok ne provrije. u kipuće mlijeko u jednoličnom mlazu, uz stalno miješanje, umiješajte griz. Smanjite vatru pa kuhajte griz uz stalno miješanje dok se ne skuha, otprilike 5 minuta. Ohladite. Zagrijte pećnicu na 200 C. Namastite i pobrašnite dublji lim za pečenje. Odvojite žumanjke od bjelanjka. Bjelanjke istucite u čvrsti snijeg pa ih odložite sa strane. Žumanjke i šećer miksajte dok ne dobijete pjenastu smjesu. Umiješajte naribanu limunovu koricu i ohlađeni griz. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-25 minuta, ili dok kolač ne dobije lijepu boju. Za umak od vanilije u vatrostalnoj posudi pomiješajte žumanjke, šećer, srž mahune vanilije i mlijeko. Kuhajte na pari uz stalno miješanje dok se smjesa ne zgusne. Još topli kolač narežite po želji pa ga poslužite uz mak od vanilije i kupine. Objavio/la Petra Kranjica u 19:10 4 komentara: četvrtak, 10. ožujka 2016. Jednostavniji čupavci Ja vam baš jako volim čupavce,. Jedino što me ponekad uhvati ljenivitis pa mi se ne da baš jako puno prtljati po kuhinji. Jednog manje više besposlenog poslijepodneva sam lutala internetom, točnije razgledavala sam stranicu Donne Hay koja mi apsolutno prekrasna i naišla sam na recept za ove jednostavnije čupavce. I nisu loši ali oni naši klasični oko kojih ima više posla su mi ipak puno bolji. U ovom slučaju trud se zaista isplati. RECEPT: Recept za ispis Za biskvit: 250 g omekšalog maslaca 200 g šećera 2 žlice arome vanilija 4 jaja 350 g brašna 1 prašak za pecivo prstohvat soli 240 ml mlijeka Za čokoladni preljev: 150 g šećera u prahu 4 žlice kakaa 160 ml kipuće vode 40 g maslaca Za posip: 200 g kokosa Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. Za biskvit pjenasto izradite maslac, šećer i aromu vanilije dok smjesa ne postane svijetla i prozračna. Umiješajte jedno po jedno jaje. Prosijte brašno sa praškom za pecivo i soli pa dobivenu smjesu umiješajte u smjesu sa jajima. Na kraju umiješajte i mlijeko. Dobivenu smjesu rasporedite u pripremljini lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-ak minuta. Ohladite. Ohlađeni biskvit narežite na kocke. Za čokoladni preljev pomiješajte šećer u prahu, kakao, vodu i maslac.Miješajte dok se smjesa ne poveže i maslac ne otopi. Dobiveni preljev prelite preko narezanog biskvita i posipajte kokosom. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 12:09 Broj komentara: 5: Oznake: kakao, kocke, kokos, šećer u prahu ponedjeljak, 7. ožujka 2016. Bučin kolač sa čokoladom i kavom Znate one dane kada Vam ništa ne ide od ruke i onda ste nervozni i sve Vam ide na živce. I onda se trudite ne eksplodirati i držite sve u sebi da ne iskalite svu tu svoju negativnu energija na Vama blisku osobu koja u stvari nije ništa kriva. A ta osoba to osjeti pa se povlači od Vas i onda vas time još više živcira. Uglavnom upali ste u loši začarani krug. E točno tako se ja osjećam od subote. I još mi je riknuo mikser sa kojim sam imala velike planove za vikend. I onda sam napravila ovaj kolač za koji ne treba mikser. Da mi malo digne raspoloženje. I uspio je, puno bolje se osjećam još samo da mi se i glava privikne na ideju da je sve u savršenom redu kad imaš pored sebe šnitu kolača i kavu. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 140 g brašna 210 g integralnog brašna 1 žličica sode bikarbone 1 žličica soli 1 žličica cimeta 1/4 žličice muškatnog oraščića 1/4 žličice đumbira 200 g pirea od buče 120 ml ulja 2 žličice fino mljevene kave 150 g šećera 2 jaja 1 žlica arome vanilije 180 g mlake vode 170 g kvalitetne tamne čokolade nasjeckane Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za pečenje. U prikladnoj posudi pomiješate obje vrste brašna , sodu bikarbonu, sol, cimet, muškatni oraščić i đumbir. U drugoj posudi pomiješajte pire od buče sa uljem. Dodajte kavu i šećer i izmiješajte. Dodajte jedno po jedno jaje dobro miješajući između dodavanja. Dodajte i vodu i mješavinu suhih sastojaka. Na kraju umiješajte i nasjeckanu čokoladu. Dobivenu smjesu izlite u pripremljeni lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 65-80 minuta. Objavio/la Petra Kranjica u 10:30 4 komentara: Oznake: buča, čokolada, doručak, integralno brašno, šnite četvrtak, 3. ožujka 2016. Pita sa jabukama i sirom Ako živite u Hrvatskoj niste mogli a ne čuti za slučaj vračanja poklona na dječjem rođendanu. I da ja ne lamentiram jer sam preljuta i prezabrinuta za naše klince reakcija Andree Andrassy sa kojom se u potpunosti slažem. Pa zar smo zaista izgubili zdrav razum i u kojem nam je to točno trenutku moralni kompas skrenuo sa smjera da mi je znati? Original recepta RECEPT: Recept za ispis Za tijesto: 300 g brašna 200 g smeđeg šećera 250 g maslaca Za nadjev od sira: 300 g krem sira 100 g šećera 3 jaja 1 žlica arome vanilije Za nadjev od jabuka: 3 veće jabuke, naribane 1/2 žličice cimeta 1/2 žličice muškatnog oraščića Za posip: 100 g smeđeg šećera 150 g brašna 50 g zobenih pahuljica 125 g maslaca Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. U prikladnoj posudi pomješajte brašno i smeđi šećer. Dodajte omekšali maslac narezan na manje komadiće pa umijesite glatko tijesto. Tijesto razvaljajte pa njime obložite pripremljeni lim za pečenje. Pecite u prethodno zagrijanoj pećnici 15-ak minuta dok tijesto malo ne porumeni. U prikladnoj posudi mikserom izardite krem sir i smeđi šećer. Dodajte jedno po jedno jaje i aromu vanilije. Dobivenu smjesu prelite preko pečene kore. U prikladnoj posudi pomiješajte naribane jabuke sa šećerom, cimetom i muškatnim oraščićem. Promiješajte pa dobivenu smjesu jednolično rasporedite po smjesi sira. Za posip u posudi pomiješajte šećer, brašno, zobene pahuljice pa mijesite vršcima prstiju dok ne dobijete mrvičastu smjesu. Rasporedite po jabukama. Stavite pitu u prethodno zagrijanu pećnicu i pecite 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 16:32 Broj komentara: 6: Oznake: jabuke, kocke, krem sir, pita, zobene pahuljice Pretplati se na: Postovi (Atom)