TWD Chocolate Chocolate Cupcakes

This week's recipe was chosen by Clara of I Heart Food 4 Thought I enjoied the cupcakes a lot , having read that they could have been dry (and I had this problem with other TWD recipes) I took them out of the oven sooner and I think it worked out fine. We could decorate them for Halloween but I made them for my mum's birthday... I'll decorate later ! To check the wonderful creations of the other bakers please visit Tuesdays With Dorie.

Bread Baking Babes Challah (the siamese twins)

I found this great group of bread baking and I hope i'll manage to bake with them all of their breads ! This must be the braided period for me ! I' m braiding also Anita's hair (and her doll's as well !). This recipe was very easy and great tasting (it is the first of my breads that even finnicky Carlo enjoied !) Actually I'm going to prepare it again as soon as I finish tis post ! The recipe was chosen by Sarah of I like to cook and not having read well enough her instructions I made her mistake covering the loaves with cling film durung proofing but they were beautiful even so ! Thank you Sarah !

Challah
from The New York Times Bread and Soup Cookbook

Makes two loaves

5 1/2 to 6 1/2 cups flour, unsifted
3 TB sugar
1 1/2 tsp salt
1 package dry active yeast
1/2 cup butter or margarine, softened
pinch powdered saffron
1 cup warm water (120-130'F)
4 eggs, at room temperature
1 tsp cold water
1/2 tsp poppy seeds

Combine 1 1/4 cups of flour, the sugar, salt and yeast in a large bowl. Mix in the softened butter. Stir the saffron into the warm water until it dissolves. Add a little at a time to the flour mixture and blend thoroughly. Beat for 2 minutes with an electric mixer and medium speed, scraping the bowl occasionally. Separate the yolk and white of one egg. Blend the single egg white and the other 3 whole eggs into the batter. Reserve the single egg yolk. Stir 1/2 cup of flour into the batter and beat at high speed for 2 minutes, scraping the bowl occasionally. Blend in enough additional flour to make a soft dough. Knead the dough on a lightly floured board about 8 to 10 minutes or until it is smooth and elastic. Place the dough in a greased bowl, turning it once to grease the top. Cover and allow the dough to rise in a warm, draft free place until double in bulk (approximately one hour).

Flour a pastry board lightly and set the dough on it. Divide the dough into 2 equal portions. Divide each portion into 2 pieces, using 1/3 of the dough for one piece, and 2/3 of the dough for the other. Divide the large piece into 3 equal portions. Roll each of these into 12 inch ropes. Braid the ropes together tightly, using your fingers to press the dough together at the ends. Divide the smaller piece into 3 equal portions. Roll each of these into 10 inch ropes and braid tightly. Place the smaller braid on top of the larger one and seal the ends. Repeat this process to form the second loaf.

Place both braided loaves on a greased baking sheet. Mix the reserved single egg yolk with the 1 tsp of cold water and brush the top of the loaves with the mixture. Sprinkle with poppy seeds, and let the loaves rise until double in bulk in a warm draft free place (approximately one hour). Bake in a 400' over for 20 to 25 minutes. Remove from the oven and let cool on wire racks.

Happy unbirthday to us all ! (in italiano a seguire)

Few days ago Lori of Luscious food had a very nice idea : a big party for all the November babies crowded with cakes made also by cooks born in other months. I was born in February but my husband and brother were born in November, I love baking so here we go with a Rustic Bouquet to celebrate ! Happy Birthday !!!




Rustic bouquet

500 gr flour
100 gr sugar
80 gr peeled almonds chopped
140 gr butter, softened
1 envelope instant yeast
1 large egg
150 gr jam
1 lemon
milk
salt

Mix together 450 gr of flour with the yeast, sugar, salt, grated lemon rind , 100 gr butter, 1 egg and 6 Tbs scalded milk. Knead for a while until you get an elastic and soft dough. Let it raise for about an hour until doubled in size.
Turn on the oven at 400°.
Divide the dough in 50 gr pieces and roll them in thin rectangles then spread them with jam and almonds. Roll them and put them standing in a prepared round baking pan (10 inches).
Cover with a loose foil and bake for 30 minutes, uncover and keep cooking for 30 more minutes.

Ho voluto partecipare all'iniziativa di Lori per festeggiare i nati in Novembre con una ricetta di un dolce semplice come quello che piacerebbe ad Andrea ( del 27 nov).

500 gr farina
100 gr zucchero
80 gr mandorle tritate
140 gr burro a temperatura ambiente
1 bustina di lievito di birra
1 uovo grande
150 gr confettura
scorza di un limone
latte
sale

Unire 450 gr di farina con il lievito lo zucchero il sale la scorza, 100 gr di burro 1 uovo e 6 cucchiai di latte tiepido.Impastare fino ad ottenere una pasta soffice ed elastica.Far lievitare circa un ora fino al raddoppio.
Accendere il forno a 200°.
Dividere la pasta in pezzi da 50 gr e stenderli in sottili rettangoli, cospargerli di marmellata e mandorle, arrotolarli e metterli in piedi in una teglia rotonda imburrata.
Coprire con un foglio di alluminio e cuocere per 30 min, levarlo e far cuocere altri 30 min.

TWD Pumpkin Muffins

This week's recipe was chosen by Kelly of Sounding My Barbaric Gulp .They have been really enjoyed ( even in other apartments !) The only problem I had was too much baking's powder's aftertaste, maybe it's a problem with the italian b. p., I 'll have to try them with less because for the rest they were great ! Enjoy more Pumpkin Muffins on Tuesdays With Dorie.

Speachless (almost)

Grazie Andrea !!!

Ecco i gatti ! ( & co.)

Calvin:



Cagliostro:


As stated in my profile I am what in Rome is called a gattara, (usually an old lady feeding cats in the streets) well it's not really true, I've done it, but mostly I picked up many kittens from the street and then kept them with me. Now we have four cats (two black and shy).
Calvin is the patriarch : he is fifteen years old and I found it on top of a garbage mound and he has been a great cat since that day ( he was the best baby sitter for my kids ).
Cagliostro is the youngest of the group he is still two years old and of course very playful ! Not to mention that he loves to sit in front of the pc screen while I write, like now !

Carlo saw this post and said: why is Anita in your blog and not me ? So ...
Carlo:



Anita :



Next question: why is Anita there twice ?........

World Bread Day : Tassajara Braided Bread

Today is the 3 rd World Bread Day and I decided to join the baker's group led by Zorra on her site 1x umruhren bitte
I 'met' Edward Espe Brown thanks to 'The Green's cookbook' and soon got his 'Tassajara Bread Book' , I really love his style of baking so when I started to think about a bread I got his book out and found this festive recipe ( it is intended for Christmas) . I hope you enjoy it as we've done in the last breakfasts !



BRAIDED CHRISTMAS BREAD (The Tassajara Bread Book page 61)

1/4 cup lukewarm water
3 packages yeast ( next time I'll put less)
1/2 cup sugar or honey
2 cups milk saclded
1/4 cup butter
3 1/2 cups unbleached white flour
3 eggs
1 1/2 tablespoon salt
1/2 teaspoon mace
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts or pecans or almonds
1/2- 1 cup candied fruit peel or cherries (optional)
4 cups wheat flour



Dissolve the yeast in the water with a little sugar added.
Combine the remaining sugar with the milk and the butter. When this mixture is cool enough add it to the yeast mixture.
Add the 3 1/2 cups of white flour to make a soft sponge, stirring well with a wooden spoon. Set aside to rise.
While the dough is raising, separate the eggs, and beat the yolks and the whites separately. Fold the yolks into the sponge and then the whites. Let it raise until doubled in bulk, about 40 minutes.
Fold in the salt, mace, vanilla, raisins, nuts, and optional candied fruit. Fold in the wheat flor until a dough is formed, and knead well.
Place in a buttered bowl and let rise until doubled in size- about 50 minutes.
Place the dough on a floured board. Work it into a ball or cylinder and divide into 9 equal pieces. Roll each piece into a lenght of 14 inches. Pinch four lenghts together at one end and intertwine them. Place this braid on a well-greased baking sheet. Then braid three lengths and place them on top of the bottom layer. Finally twist together two lengths and place them on top of the second layer. Press the braided lengths together well, since they tend to topple over.
Straighten befor baking, and perhaps while baking.
Now beat up an extra egg, add a little coolish water, and brush the top of the braids all over. Let raise for about 20 minutes, while the oven is preheating at 300°.
Bake for an hour or a little longer until well browned.
Happy baking!

TWD Lenox Almond Biscotti

This week was Gretchen's from Canela & Comino to choose a recipe and I really liked her choice !
When I read cookbooks I enjoy very much the writer's stories before the actual recipe so I really appreciate Dorie Greenspan's "Baking from my home to yours" that's very rich in anecdotes !
Please visit Tuesdays With Dorie for many beautiful biscotti!
I had tryed this biscotti once before when I and my friend Cristina catered the wedding of a couple of friends (Piero and Fabrizia)



And after the mini muffins (zucchini feta and pine nuts, and pancetta and pecorino), the salmon gravlax on blinis and creme fraiche, the grape and gorgonzola rolled in almonds, the lasagne al brasato, barley salad with grilled vegetabled and shrimps, roasted veal with lemon caramel and fennel seeds, the salad with pommegranate seeds and granny smiths apples, the cake with pate feuillettee, custard, whipped cream, strawberries, pistachios meringue, lemon curd and so on ...............we thought the guest might still enjoy some biscotti ... and they actually did !

TWD Caramel Peanut-Topped Brownie Cake

This week we have to thank Tammy of Wee Treats for her choice !
And here is the cake ! It certainly looks beautiful (for better results and photos check Tuesdays with Dorie , Dorie's site or 'Baking from my home to yours') maybe I would have liked it better with the caramel without peanuts, but I don't like them too much ! I had some problems melting the corn syrup in the eggs so I stirred it in the hot butter and chocolate mixture and it worked out fine, for the rest it was smooth as oil...(liscio come l'olio). Happy baking !

A Family's Recipe : Gnocchi di semolino

Ho avuto un papà molto simpatico e divertente, era un artista e lo era anche in cucina: non usava mai libri o bilance per le sue ricette che erano sempre nuove e speciali. A casa le cene con gli amici erano sempre un successo e anche con noi bambini inventava sempre ricette nuove e stuzzicanti. Le sue 'ricette' sono andate con lui ma a proposito di cibo una cosa che faceva con noi che io ancora faccio con i miei figli quando non vogliono mangiare qualcosa è trovare una rana ( un dolcetto, una banana o una caramella) che si avvicina con dei salti da rana a ogni boccone . Con noi funzionava meglio ma pazienza !




Così per trovare una ricetta dell'infanzia sono tornata con la memoria ai pranzi domenicali dai nonni e agli gnocchi alla romana che faceva sempre la nonna l'unica romana in una famiglia dalle più svariate origini.
La ricetta è classica:
Portare a bollore un litro di latte con un pò di sale, versarci a pioggia 250 gr. di semolino e continuare a mescolare per circa 10 minuti (io mi stanco prima! ) aggiungere 50 gr di burro, del parmigiano e due uova e stendere il composto su un ripiano di marmo inumidito; quando é freddo tagliarlo con uno stampino sovrapporre i dischetti e metterci sopra dei fiocchetti di burro e del parmigiano infornare in forno caldo per venti minuti, gratinare. Servire caldi.
Con questi niente rane: sono andati così !

SSB Vanilla Apple Cake

This month we baked this wonderful apple cake. It 's moist, rich, full of flavor and very easy !
Thanks Rosie and Maria for all the sweet and simple bakes you find for us !



Vanilla Apple Cake

Ingredients
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon

Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.

Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.

Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.

TWD Alternative recipe: Summer Fruit Galette

I'm sorry but I'm posting late ! This week we were supposed to make creme brulee and I really wanted to make it but as I don't own a blowtorch (but it is in my wish list) I decided to wait for it and try this galette. I think it is a wonderful dessert I'll try it with winter fruit also.
Check Dorie's 'Baking from my home to yours' for a much better photo !
And check Tuesdays with Dorie for wonderfully torched creme brulee !

TDB lavash crakers and dips

This month's challenge was chosen by Natalie of Gluten a Go Go and Shel from Musings from the Fish Bowl I must say I'm glad of their choice in first place I enjoyed making the craker and eating them and also because we needed some rest from rich desserts !



I made my first lavash (I intend to make many more !) with half whole wheat and half white flour and topped with salt and various seeds. I was afraid of making them too thick so I rolled them VERY thin maybe too thin but they tated very GOOD ! I divided the dough in four parts and some I scored before baking and others I left alone. For the relish ( which I forgot to photograph) I made one with eggplants and orange zest. To view more crakers please visit The Daring Bakers Blogroll !

THE RECIPE :

The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

TWD Dimply Plum Cake

And finally the Age of the Cookies is over !
They were very good but I enjoy change. For this wonderful cake I used some very small (too?) plums I had collected in the countryside very small but very tasty ! The batter had a special aroma thanks to the cardamon seeds . I think I overbaked the cake so I'll be more careful next time: I was waiting for the top to brown a bit, but I waited too long !
This week we have to thank Michelle of Bake-en . Check the TWD blogroll for more baking and Dorie's site . Here is the recipe :

Dimply Plum Cake

- makes 8 servings -
Adapted from Baking From My Home to Yours

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cardamom (optional)
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or sunflower
Grated zest of 1 orange
1 1/2 teaspoons pure vanilla extract
8 purple or red plums, halved and pitted

Procedure

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.

1. Whisk together the flour, baking powder, salt and cardamom, if you’re using it.

2. Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla—the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

3. Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter—I usually make four rows of four plum halves each—jiggling the plums a tad just so they settle comfortably into the batter.

4. Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes—during which time the plums’ juices will seep back into the cake—then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.

Storing: You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.

TWD Chocolate drops

After the first bite I asked myself, continuing to eat the cookie, why I am doing this to myself , I already know that willpower is not one of my assets and my shape is not fit at all ! Maybe I want to improve but I don't know on what side ...
This week the recipe was chosen by Claudia from Fool for Food and I and my neighbours are glad she did, Check the TWD Blogroll for more baking. And here is the recipe (I halved the nuts(pistachios), raisins, and chocolate content but it still was enough !) :

Chocolate Chunkers
from Dorie Greenspan's book Baking From My Home To Yours

1/3 cup all purpose flour
¼ cup unsweetened cocoa powder
½ tsp. salt
¼ tsp. baking powder
3 tablespoon unsalted butter – cut into three pieces
6 oz. bittersweet chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup sugar
1 tsp. pure vanilla extract
6 oz. semisweet chocolate, chopped into chunks or 1 cup chocolate chips
6 oz. milk or white chocolate, chopped or 1 cup chocolate chips
1 ½ coarsely chopped nuts ( I used pecans)
1 cup moist, plump raisins (dark or golden) or finely chopped, moist, plump dried apricots

Center a rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.

Sift together flour, cocoa, salt and baking powder.

Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate and unsweetened chocolate and heat stirring occasionally, just until melted-the chocolate and butter should be smooth and shiny, but not so hot that the butter separates. Remove the bowl from the heat and set on the counter to cool.

Beat eggs and sugar on medium high speed for about two minutes until they are pale and foamy. Add vanilla and scrape down bowl. Reduce mixer to low speed and add melted chocolate, mixing only until incorporated. Add dry ingredients until they disappear into the dough, which will be thick, smooth and shiny.

Scrape down the bowl and mix in the semisweet and white or milk chocolate chunks (or chips), nuts, and raisins. Drop dough by heaping tablespoons leaving about an inch of space between mounds of dough. Bake one sheet at a time for 10-12 minutes. The tops of the cookies will look a little dry, but the interiors should still be soft

TWD Chocolate malted whopper drops

Finally ! my phone was not working until few minutes ago !
This week the recipe was chosen by Confessions of a tangerine tart
So... in Italy we don't have Whoppers or Maltesers so I went to various supermarkets and decided to use kinder Merendero that are in sferic shape but the outside is waferlike, the content is Nutella and the balls are surrounded with a milk cream.



We do have ovomaltina so I hope this is the same you have. I decided to split the recipe because I still have some chunky peanut butter..cookies from last week but maybe it was a mistake because the children really liked the chocolate drops and they are already finished ! The preparation of the drops was very easy and I didn't have any problem. I think it is very important not to overcook them leaving that very yummy soft center !
Please visit Tuesdays with Dorie to see all the others baking.

Chocolate Malted Whopper Drops
1.75 cups all purpose flour
1 cup malted milk powder (I used ovomaltine)
.25 cup unsweetened cocoa powder
1.5 teaspoon baking powder
.25 teaspoon salt
1 stick plus 3 tablespoons unsalted butter at room temp.
.66 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
.25 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks

GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don't be concerned in the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.

TWD Chunky peanut butter and oatmeal chocolate chipsters

I came back from the holidays and found these cookies as the recipe for today. I must confess that peanut butter was never one of my favorites, but these cookies are great ! I baked half of them and, luckely for my weight, froze the rest of the dough. I started to move the first when it was still too warm and it broke so I started nibbling and now I must find a way to stop ! I think tomorrow Andrea will bring them at work so I won't fall too much in temptation... If you are too skinny the recipe is on the book "Baking with Dorie" or visit Tuesdays with Dorie.
Happy baking ciao

SSB Victoria Sandwich cake

Hello ! here is the Victoria cake. I tried the version with the buttercream but put a cream cheese cream instead and I liked it. I'm not writing much because I' leaving for the holidays. You can find the recipe here sweet and simple bakes . Ciao!

Chocolate eclairs. August db challenge

I


For this month's challenge we have to thank Meetak and Tony Tahhan I really liked baking the eclairs and especially loved the chocolate custard . I'm writing in a hurry because I'leaving for the holidays and will hope blogger will do his job in posting ! ciao

TWD sourcream blueberry ice cream

I had a wonderful helper for this week's recipe : Anita decided to cook with me ! In Rome is really hot so ice cream was a great choice ! I think the recipe was easy and very good I think I'll make it again (what about trying other fruits ?) For the recipe consult the book 'Baking with Dorie' or Tuesdays with Dorie