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RED VELVET CAKE WITH MASCARPONE

Ladies and gentleman,ecco a voi la RED VELVET CAKE!!!Ormai chi mi conosce sa del mio amore innato per gli States e per tutto ciò che concerne gli States,e quindi anche le torte americane!
Gli americani in cucina sono una frana,noi italiani We know very well, but what about the pies ... well, the speech is a little different ... they make cakes that are a feast for the eyes and the palate!

I heard for the first time in its red velvet in New York, now more than 3 years ago ... "Red velvet? A red cake, and what is this stuff?" I said to myself and me ... then when I tasted paradise !!!!! ..... and immediately went in search of ricetta.E 'the first time that I do, and I have the vague feeling that it will not be the last mica! try it you too, then I say!

Ingredients: 250 grams of flour


teaspoon salt 20 g cocoa 110 g butter

300 grams of sugar
2uova

vanilla 125 ml milk 125 ml plain yogurt

2 tablespoons red food coloring 1 teaspoon baking

for the frosting:
500 g mascarpone cheese 350 ml cream

115gr sugar icing coconut flour to decorate


Sift flour, cocoa and sale.A Whip butter, sugar and eggs and continue to vanillina.Aggiungere montare.In a separate bowl combine milk, yogurt and a dye and mescolare.Aggiungere bit 'of flour to butter mixture, then mix the milk, then more flour, mix milk and so on until the end ingredienti.Aggiungere lievito.Suddividere in the 2 cakes of 23 cm in diameter and bake at 175 degrees for 25-30 min.
Preparare il frosting:montare il mascarpone e aggiungere lo zucchero a velo.Montare la panna e unirla al mascarpone.
Tagliare le torte in 2(quindi avremo 4 strati)e farcirle con la crema.Io l'ho decorata con delle bricioline della torta stessa e della farina di cocco.A presto!!!!!;)

Diabetes More Condition_symptoms

recovery ... and inserting the nest

What busy week draws to a close one ... We managed to get in extremis to the nest town, even though the school year has already begun, and so we started the so-called "inclusion." There was first an interview with the nanny that she would take care of James and I have to say a lot about this meeting was aiming to test the effect that this woman would make me ... We know that we moms we refer to our sixth sense when it comes to our children ... è come se ci spuntassero delle antenne potentissime capaci di rilevare ogni loro malessere e ci basiamo su segnali impercettibili, su sguardi, sensazioni "a pelle"!... Quando abbiamo visto tata Matilde, il primo giorno, devo dire che sono rimasta piacevolmente colpita! Mi si è presentata davanti una signora (non una ragazzina come temevo) un po' cicciottella, con un grosso sorriso, gli occhioni grandi e azzurri e una montagna di capelli biondi e ricci che le arrivavano fino alla schiena! Aveva un modo di fare così tranquillo, e parlava a Giacomo guardandolo negli occhi, scandendo bene le parole, non smettendo mai di sorridere e con il tono di voce pacato che quasi quasi mi ero ipnotizzata io a guardarla! Questo incontro mi ha messo tanta serenità, anche perché ho potuto constatare che gli altri bimbi la cercavano spesso, correvano ad abbracciarla con affetto e lei ricambiava con coccole per tutti! Ieri e oggi sono andata via per mezz'ora lasciando Giacomo con la tata e, come normalmente accade, lui ha pianto vedendomi andare via... Poi oggi al mio ritorno l'ho trovato addormentato tra le sue braccia e questo mi ha fatto capire che si è sentito a suo agio con lei tanto da lasciarsi andare ad un pisolino! Sono contenta per questo piccolo progresso, è una fase critica quella che il piccolo sta vivendo e mi dispiace vederlo piangere per quel senso di abbandono che sente... ma credo che siamo stati fortunati ad essere stati assegnati a Matilde perché a poco a poco lui vivrà il tutto come una bella abitudine e si divertirà insieme a lei e agli altri bimbi!

La ricetta di oggi deriva dal recupero di tutte le verdure del brodo vegetale che preparo spesso per la minestra di Giacomo. Io e Fer ci ritroviamo a dover smaltire carote, patate, zucchine, bieta e tutto ciò che si usa per preparare il brodo, perché Giacomo non ne vuol sapere di mangiare anche le verdure. Poiché ero stufa di ortaggi bolliti (anche poco saporiti in quanto cerco di evitare l'uso eccessivo di sale nelle preparazioni per il piccolo), ho pensato di mettere tutto nel frullatore, di aggiungere un uovo, un pugno di formaggio grattugiato, sale, pepe e noce moscata. Poi, fuori dal frullatore, ho aggiunto anche due wurstel a pezzetti per dare al tortino una spinta in più. Ho messo in forno, in teglia coperta da carta forno, per una mezz'ora a 200 gradi. Il risultato era a metà tra uno sformato di patate e una frittata, e per quella sera abbiamo cenato recuperando gli avanzi !

Vi abbraccio tutti!!

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Studio importance of water

A glass of water takes away the feeling of hunger during the night to nearly 100 % of people on a diet. That 's what a study shows University of Washington.
Lack of water is the number one factor of fatigue that you feel during the day.
Preliminary studies indicate that 8 to 10 glasses of water a day could significantly ease back and joint pain in 80% of people who suffer from these ills.
A mere 2% drop in body water can cause inconsistency in the short-term memory, trouble with math, and difficulty in focusing a computer screen or a printed page.
Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, the risk of breast cancer by 79% and 50% probability of developing cancer of the bladder.
're drinking the amount of water you should drink every day?



Cristina Cristina Leuzzi

Wellness Consultant Specialist Distributor Independent Herbalife
www.dietahlife.com

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Dolcetti almond paste

Buon pomeriggio "internauti"! Giacomo sta facendo il suo solito riposino pomeridiano ed io mi sto rilassando un po' gironzolando per il web e sorridendo delle pubblicazioni dei miei amici su facebook... Questi nuovi modi di mettere in contatto la gente sono strani... alle volte si stringono virtual friendships with people who in real life you know only by sight and the great thing is that you get to have a lot in common, so much to ask because before that time there had never exchanged a single word! I do not believe that they are all false reports ... the spirit with which we begin to write, behind that screen, make a substantial difference!

Moving on to the recipe ... You say: "Still Christmas cakes? But Christmas has already passed one month! We are fed up, we're all on a diet!". OK! You're exactly right! I too am sick of Christmas cakes and lavish meals ... but I promise that with this recipe this theme is the latest! Does not seem true to be able to say already in late January, but here today the sun is fantastic and I almost feel that spring is slowly along its path to get from us, and already in my mind ideas of lunches light of ham and melon, grilled vegetables, salads and ice cream ... then trust me, this recipe is the ultimate party!

During the Christmas holidays with my mom I made the almond paste. We have already peeled chopped almonds (1 kg) so very fine, as fine as possible, using a food processor. In order for the final product would be almost powder I recommend chopping small amounts at a time, because this is how the robot works better. Once we have the almond powder mixed with half its weight of sugar (0.5 kg) helping us and we mixed with a sweet liqueur (such as witch). The result is a fairly compact mass. At this point, with one hand, we formed into balls then we spent in the cocoa, with the remaining part we stuffed instead of dried dates, cutting to length and remove the stones. Then, not content of the "low calorie" for each date ... we thought we'd dip half in melted chocolate! Believe me, at Christmas you can, because ne vale davvero la pena!!!!

p.s. unico neo della ricetta: la pasta di mandorla col passare dei giorni si è seccata un po'... chi è esperto di questa preparazione ci ha detto che il motivo è stato di aver usato delle mandorle già spellate, che di per sé sono troppo asciutte! Avremmo dovuto acquistarle con la pelle e lasciarle un po' a bagno nell'acqua molto calda per spellarle a mano! In questo modo si sarebbero idratate leggermente e l'impasto sarebbe venuto più morbido... avete visto la pigrizia che effetto ha avuto...? ? Baciiii!!!

p.p.s. nella foto i dolcetti di pasta di mandorla sono close to butter biscuits I posted some time ago .

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frosting chocolate cake with orange sauce with a tender heart

Chi non ha mai provato l'irresistibile tentazione di mangiare un pezzo di cioccolato per scaricare le tensioni accumulate durante la giornata o la sensazione di energia che si sprigiona da una tavoletta fondente,consumata dopo lo studio o il lavoro?e chi non ha mai provato la morbidezza e la cremosità di un tortino al cioccolato,accompagnato da una salsina all'arancia,leggermente amarognola che contrasta perfectly with the sweetness of chocolate? Well ... this is for me the apotheosis ... the top .... I cioccolatomane? to me this trick makes you a good mood ... of course, would also come in more than a few pounds macchisenefrega ..... ..... tonight I only eat vegetables ... but this does not give up!!
Well, with that, we go to the recipe!
Ingredients: 2 eggs


3 egg yolks 100 g dark chocolate chopped

100 g butter 120 g sugar 50 g flour

For the sauce:
2 cups orange juice 1 shot of liquor all
'
orange zest 1 orange
10 g butter 60 g sugar


Melt chocolate in a double boiler burro.Far and cool.
Beat the eggs and the yolks with the sugar, add flour gradually setacciata.Incorporare fuso.Versare the chocolate into the molds and place in greased and floured the freezer for about 3 hours.
preheat the oven to 190 degrees and bake the soufflé for 12-14 minutes, turn them on a platter.

orange sauce: Boil for 3 minutes and scolarle.Sciogliere peel in a saucepan with the butter zucchero.Aggiungere zest and juice and candy leggermente.Versare mescolare.Una When you reach the desired consistency Add the liquor and put out the fire.

Sprinkle the souffle with icing sugar and garnish with the sauce is hot.




With this recipe I participate in the contest:

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MINI ALMOND MUFFIN, CARROT AND CHOCOLATE MILK CO

Today I felt like preparing the muffins for breakfast tomorrow (tomorrow ?)... reach the cakes soft, scented .. . .... mmmm ideals by Pucci in milk! I called them "mini muffin", but are actually normal size .. "mini" compared to "Jumbo Muffin" we ate for breakfast in the United States were ... something phenomenal! good as those have not yet managed to do it! But these are great, I can assure you!

I got this recipe from un blog di cucina...non mi ricordo quale...:(se quel blogger mi sta leggendo in questo momento,non me ne voglia per non averlo menzionato....ma davvero non mi ricordo!!!!sono un po' smemorata ultimamente;)


Ingredienti:

120 gr di farina
125 gr di zucchero
60 gr di burro fuso
2 uova
1 carota media
80 gr di mandorle tritate
100 gr di cioccolato al latte spezzettato
1 cucchiaino di bicarbonato
1 cucchiaino di lievito
1 pizzico di sale
In una ciotola mescolare farina,bicarbonato,lievito,zucchero e sale.
In un'altra ciotola sbattere uova e burro fuso.
Unire le uova alla farina e mescolare poco.Aggiungere carrots, almonds and chocolate.
Fill 2 / 3 for the muffin tins and bake in preheated oven for 30 minutes .. the next one!! Smack!: *

Restless Legs Syndrome More Condition_symptoms

Rolled turkey ... Ms Uccia

Uccia The legendary lady has struck again! This time he prepared a main dish of meat is really delicious! The turkey, which is often wad and not too popular with gourmets, expressed his gratitude for having been made so juicy! ;-)

Ingredients

• 1 kg of turkey breast sliced \u200b\u200bthin
• 200 grams of cooked ham
• 200 grams of smoked
• salt and pepper to taste
• the juice of two oranges
• 2 carrots 1 celery

Preparation

Spread the breast turkey and beat him with a meat mallet so that it becomes beautiful slim. Add salt and pepper on the meat surface and then layer with ham and one with the smoked cheese. Roll it all and stop the roll with a kitchen string. Warm two tablespoons of oil in a frying pan and brown the rolls on all sides, then add the celery and carrots cut into strips and then sprinkle with orange juice. Allow to simmer for an hour then, once cool, cut into slices.

How to comment ... delicious!

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!!!!!! Yarrow

eheheheh ... finally opening the mail this morning I received a nice surprise. .. caramellandia has accepted my request for cooperation! E 'company that operates in the world of confectionery for over 10 years and retailer of the best brands at the national level ... I can be proud of!

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..... ORANGE CUP!

Here they are! Finally a new trick ... it was a bit 'No of days preparing it ... and since we have guests for dinner tonight, I've turned on the light bulb;)

I had in the cupboard a box of puff pastry, ready to make the base of the cake millefoglie.E 'a delicious sweet, love it in many, but a little hard to eat ... difettuccio!! Because when cuts the piece with the fork, you can never get it right: the dough is crisp, the cream is soft, and you always end up combining a mess! Then I thought: this browse chop and put into cups ...

First of all, I prepared the custard: 2 egg


50 g sugar 250 ml milk 30 g flour


half teaspoon of vanilla extract Grated zest of 2 oranges juice
di 1 arancia
50 gr di burro
Far bollire il latte e la buccia di 1 arancia.Lavorare tuorli e zucchero(tenerne 1 cucchiaino da parte),aggiungere la farina,la vanillina,versarvi il latte bollente e cuocere finchè la crema non diventi lucida.Versarla i  una ciotola.metterci lo zucchero tenuto da parte,il succo e la buccia dell'arancia rimasta,il burro morbido,mescolare e mettere in frigo a raffreddare.
Mettere un cucchiaino di crema sul fondo di una coppa o di un bicchiere,sovrapporre dei pezzettini di pasta sfoglia,poi di nuovo crema,pezzettini di sfoglia,crema,sfoglia.Decorare con zucchero a velo, spicchi di arance pelate a vivo e granella di mandorle.
Con questa dose sono venuta 2 coppe..adesso I double! Ciaooooooooooooooooooooooo!: *

With this recipe I participate in this contest:

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a little 'patience ...

In these days I was a bit 'vagabond ... like cooking and baking because it will be zero ... nn Syria makes me sleep more at night and by day I look like a zombie ... but today I am given to do ... is to get a new trick ...... get ready !!!!!

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Zuccotto bicolor orange

zuccotto To make this easy I made reference to a recipe found on the net, but unfortunately I do not remember site from which I caught! I hope if anyone reads these doses will be recognized and not be angry with me if it is not then quoted in the post ...! Sorry!

I prepared a classic sponge cake but you can also take a packaged cake or use the Pandora or advanced. I did and I lined them into slices, after having coated film, a baking oven bun. I wet the sponge cake with sweetened coffee diluted with water. Except I made the filling: I put 200 ml of cream and sugar I put it aside, then I've got 3 eggs and separate the yolks and whites, the latter mounting a steady snow, the Reds have beaten them with 100 gr of sugar, and then I merged the three compounds assembled (cream, egg whites and yolks) taking care not to remove everything. The mass obtained, divided in half and I, for one part I added the chocolate chips, while the second part of the beautiful tablespoons of Nutella (dose at will ..!). Then I poured in the mold the two compounds in the mixture is light and over the nutella. I'm done with the slices of sponge cake soaked with coffee as well, and covered with film. You put in the freezer and pulls out a twenty minutes before eating, inverting the mold comes out very easily because it is frozen and the film also helps. I've decorated with melted chocolate, icing sugar and cocoa powder (I did not miss anything done :-)).

It 's a luscious dessert, you have to take my word! I do not have the photo of the slice because it was the sweet zuccotto Christmas dinner with all the people I was around that table (there were 25!) Did not want to put myself as a photographer and then to explain ... Forgive me!

Kisses kisses!

Advantages Van Heusen Suits

Desert Tour & Surfing in Tamraght

Marocco Tour Del Desert + Mare Agadir (Surf)

un tour di 4 giorni e tre notti in deserto + 4 notti al Mare.

Primo giorno

Da Marrakech a Ouarzazat Città

Visita dei colli di Tizin Tichka a 2260m di altitudine.

Visit of the kasbah of Ait Ben Addou with lunch, included in the December 1987 list of World Heritage sites under consideration.

Gorges du dades: Visit of the gorges where you can also swim.

Night in a typical hotel Berber

Day

MERZOUGA

Depart early morning to arrive by noon the gates of the Sahara Desert

lunch and relaxing afternoon in a very renowned hotel with swimming pool.

Camel in the desert to open 2 hours travel.

dreams come true, all the pictures you've always seen only in advertisements or on the Internet, now they're the protagonists.

Dinner and overnight in tents typical of the Sahara, with a beautiful view at sunset.

Third day

Un immemorabile alba alle 5 del mattino, poi partenza con il cammello verso l’hotel con colazione a buffet, un rilassante hammam poi il pranzo.

Poi partenza verso...... Le gole di Toudrah

Cena e notte presso uno degli hotel di Toudrah

Quarto giorno

colazione in hotel e visita delle gole di toudrah poi partenza per Agadir con fermata alla valle delle roses Kellahmgouna where does the Rose Festival.

the journey to Agadir you can also visit the Cinecitta Ouarzazate

Arrival in Agadir (Tamraght) for 4 days relaxing at the beach surfing or sports or other activities.

stay in shared room, maximum 2 persons per room in an apartment of 100 sq meters.

Course surf team (2 hours per day) with professional instructor of the place, including board and wetsuit.

guaranteed 24-hour wireless connection 24.
machine available for the entire period, for excursions, visits to Agadir, Essaouira, Marrakech and other cities. (Apart from pay hikes €. 50 per person with min. 4 pers.)
Sea at 300 meters away, grades as set out in that period: at least 26 ° C.

Facilities:
Washing machine, TV, Cooking stove, hob, Oven, Microwave, Refrigerator, Fridge freezer, Toaster, Shower, Barbecue, Games, Books, Courtyard, Outdoor furniture, Deckchair , Parasol, Iron, Ironing board, TV, VCR, cable / satellite, TV socket, DVD player.

Summary & Prices

Departure: March 26, 2011.
Return: April 2, 2011.
Cost per person: Euro 590.00 .

The price includes:

-Flight-trip flights from Milan to Marrakech and Agadir to return to Milan.
- Tour the desert with half board in hotels, tents and travel with the camels.
- 4 days in an apartment in Agadir (vito excluded).
- Surf course with instructor, surfboard, wetsuit and accident insurance during the lessons.
- Various transfer from airport and during the tour of the desert.

Not included:

- Supplement departure from other cities and over the dead line.
- Supplement flight possible.
- Tips and extras.
- Anything not mentioned in "the price includes.

Payment can be made with paypal, credit card or bank transfer.
Paypal and credit card via the website www.maroccosurf . blogspot.com
Bank: contact me directly to the cell: +393475904894 Or by e-mail address: y.aattal @ gmail.com.

NB: Prices for confirmation by February 28, 2011 and at least 10 participants.

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