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Caro 2010 ti scrivo....

2010 Dear I am writing ... now this is becoming almost a tradition established , but I must say I really like doing the budget now passed since ... Well, what does it mean?? I've got an amazing amount of emotion and life experiences, different moods, moments of elation and moments of utter depression, fear of not succeeding, and zest for life.

This year I saw my daughter grow more each day, learning to walk, talk and interact with us. I learned to understand and interpret her gaze on the fly, I learned to go girl and watch the world through his big eyes, I learned to play with her and have fun like never before. I also immersed in the magical world of children through kindergarten, with its games, its activities and its many small parties. I became a mother growing more and compared with other mothers like me, who experienced more, some less, some real, some "virtual" but just as present and important. This year I became even more wives, more able to manage my family, home and my husband. Being a parent has certainly united as a couple, but tough times do not hide the facts of quarrels and misunderstandings and the inevitable longing to be even double, like old times ... It 's wonderful build a common project and work with much love and passion, but how much effort and sacrifice this year!! And speaking of work ... I also picked up one in 2010, initially met many difficulties in organizing, given my new wife-mother-figure women who work to manage, but that gave me no doubt in a sprint for making me more strength to go out and do forcing me to not just be mom. The work has also led me to a wonderful person with whom was born a beautiful friendship, one that rarely fail to come to the office. Of this I am very happy. This year I became more feminine, more responsible, more aware of my limits and my potential, more determined and sure of myself.

This, my 2010 was a year of "enhancement" for me, for my family, for loved ones with us. It 'been a very difficult and exhausting, both physically, mentally and even economic, but that certainly has paid off in many ways. This was a year of painful and nostalgic, because I still miss my grandmother so much, and miss him still live as if everything had happened yesterday ... This was a year full of excitement and joy for all children born in 2010 in which we love, and excitement to the kids who will arrive soon and that will become part of our lives.

So I want to thank all those expensive 2010 for days together, which unfortunately will never come again, for the wonderful memories that I leave behind and for all the days to come, for my family, for friends new and established, for the children that surround our lives with happiness and health that have given us, for the short life .... I hope that 2011 is good and magnanimous as it was you, and really full of love for everyone!

Goodbye dear old 2010 thanks with all my heart.

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STRUDEL apples

Recipe of the great Luca Montersino!



Ingredients:

for the dough 125 g flour
average strength

water 75 g 10 g 1.5 g seed oil


salt filling: 750 g apples

30 g raisins

50 g 20 g pine nuts, diced dried apricots and soak

25 g walnuts 35 g sugar 60 g breadcrumbs


100 g apricot jam 100 g butter rum

50 g 1 g 175 g loaf cinnamon

cake crumbs in lemon zest to finish


50 g eggs



cinnamon sugar Preparation: In
ken with kneading flour, oil and slowly join the water you need to have a smooth mixture.
Lightly grease a bowl and place the dough, also grease the surface. Cover the dough with plastic wrap to touch and on the other pelllicola bowl, place in refrigerator for 1 hour and a half.
Peel apples and cut into thin slices, in the meantime soak the raisins in warm water for 10 minutes.
Melt the butter.
hours Mix the apples, raisins, walnuts coarse, melted butter, sugar, jam, pine nuts, sponge cake, cinnamon and rum, stir and let everything marinate in the refrigerator covered with foil, apples should be soft.

on a towel sprinkled with flour, roll out the dough, first with a rolling pin and then we make it end with your hands end, 1 mm in thickness must be seen against the light, we extend the dough with your hands ache to get the correct thickness at the edges .

obtained a square shape the dough dusted with breadcrumbs, spreading the filling and fold the two side flaps towards the inside, now with the help of the cloth roll the strudel, brush the edges with beaten egg to seal the final.
With the help of the canvas transfer the strudel on baking tray covered with baking paper, brush the surface with beaten egg and sprinkle with cinnamon sugar mixture. Bake at 180 °
for 45 minutes.

Is There A Fuse For Turntables In Microwave

Marzipan ROMAGNOLO

Recipe Luca Montersino

Meanwhile good eve to all !!!!! and Merry Christmas !!!!!!




Ingredients:
200 g sugar 500 g flour
0
200 g butter 100 g eggs at room temperature


175 g whole milk 125 g raisins 20 g baking powder


mixture of almonds:
400 g almonds with their skins

100 g bitter almonds 600 g sugar 125 g eggs

15 g cocoa


Marsala to taste Method: In

ken work with the leaf with butter sugar.
Add the milk and then the eggs and baking powder.
Once mixed add flour and mix well until dough is fairly smooth, if necessary add 3-4 tablespoons of flour.
Place in the baking paper to rest in the fridge.

For the filling, soak the raisins in warm water and let it drain well.
blend almonds and sugar in a mixer. Combine cocoa, eggs and Marsala wine to taste until the mixture is consistent with spatula.

Roll dough to a thickness of ¼ to ½ cm dusting the top with flour.
sull'impasto apply a layer of stuffing and some raisins.
Roll and place on baking paper enough apart, the center roll place a strip of stuffing, the whole almonds, granulated sugar and sprinkle the rolls with icing sugar.
Bake at 170 degrees for 20 minutes.

Mazurka-choro Villa Lobos Pdf

GUARDINI - PLUM CAKE YOGURT

Recipe Giallozafferano.it



THERMOMAGIE



E 'a innovative line of baking molds with nonstick coating inside and a cream-colored thermochromic decoration outside.
The exterior decoration is made with a paint thermochromatic, that reacts to temperature changes. When the mold is cold, the decor is brown during the cooking the brown pattern disappears.



necessary ingredient

• Butter • Flour manitoba
40 gr 280 gr
• powder 1 teaspoon baking powder •
Lemons grated rind of 1 (optional)
• Sunflower seed oil 80 g

teaspoon salt • 2 eggs • 1 tablespoon

• Vanillin • yogurt and creamy
• 400 ml icing sugar 130 gr

Preparation:

In a large container, combine the sugar, yogurt, oil, eggs, melted butter and mix it all with the help of a hand-held whisk. Still mixing, add the teaspoon of vanilla extract to obtain a homogeneous mixture; Now add the sifted flour and half a teaspoon of salt and, finally, add baking powder, so you get a fairly sticky dough. Let soon

intepidire your oven and put in the mixture rest for at least 1 hour and a half, the time elapsed, the mixture will have lost some of its stickiness and will become more compact and creamy.

Grease with butter molds for pancakes, flour and fill them ¾ of mixture: Bake in the oven caldo a 200 gradi per circa 18/20 minuti.

Consiglio
Se non possedete degli stampini monodose da plumcake, in alternativa potete usare uno stampo grande unico, che contenga tutto l’impasto; in questo caso il calore del forno rimarrà lo stesso (200°), ma aumenterà il tempo di cottura, che da 20 minuti si protrarrà a 40 minuti circa.

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Demotivational/2

Since it's for a while there I spend a bit of my time here this evening I've knocked off a nice (???) DEMOTIVATIONAL ...
Maybe I'm taking a bit too much with our Bocchino, but have recently attracted a lot of the puns ... and I can only interested to SUCK! :) But enough words
here is the creation:

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GUARDINI - TART ROBUCHON

Ricetta di Maurizio Santin, scovata sul blog di Ornella .



EASY CHIC

Easy Chic è la prima linea di stampi da forno che unisce all’ampiezza di gamma ed alla qualità dei materiali, uno style and class that only Guardini is able to offer, starting from the pack, nice and elegant, the contrasts and bright with sinuous lines.
style that replicates in the absolute uniqueness of the gift pack that includes a tin roof, a flat under-cake melamine and a coordinated palette: gift idea for those who are attentive to detail, even in the kitchen.
Made of steel with Hi-Top Before DuPont Teflon non-stick coating monolayer, the line guarantees perfect results Easy Chic and non-stick cooking.





Ingredients (for 2 pastry shells - tin of 30 cm in diameter):

500 gr di farina 00
250 gr di burro morbido
125 gr di zucchero a velo
3 uova
1/4 di una bustina di lievito per torte
1 bustina di vanillina
un pizzico di sale sciolto in pochissimo succo di limone

Ingredienti per la crema al cioccolato fondente:

400 gr di cioccolato fondente al 55%
300 ml di panna fresca
100 ml di latte
2 uova
1/2 bicchierino di rhum

Procedimento:

Preparate la frolla come di consueto impastando velocemente tutti gli ingredienti, dividetela in 2 parti, avvolgetela con la pellicola e mettetela in frigo per circa 30 minuti (ricordatevi di congelare la parte che non userete). Stendete col matterello la pastry (to help you with this operation, two sheets of parchment paper) lined a tart mold about 30 cm in diameter, just prick the bottom with a fork and place the pan in refrigerator for at least 15 minutes. Before baking, place in a pastry shell with parchment paper and on Lie down an 'another empty tin that has a diameter a little smaller, so that it leaves in shape and weight of the shell during cooking. It bakes for about 10 minutes at 180 ° -200 °, then remove the pan empty, the wax paper and let it cook for at least another 5 -6 minutes.
For the cream, it should melt the chocolate in a double boiler and heat the cream with the milk, bring to boil. It keeps the chocolate from heat and pour over the hot liquid gradually, stirring with a whisk in hand, taking care not to incorporate air into the mixture. Lastly, add the eggs, one at a time, always working with the whip the cream (do not worry if you appear "lumpy", may depend on the temperature of the chocolate, stirring constantly but will settle everything). Then put the pan with the nuts on a baking sheet, fill it with chocolate sauce and bake at 110 ° -120 ° for about 45 minutes. When cooked, the cream should have the consistency of a pudding, let cool and set the cake for at least an hour.

Solingen Cutlery Granada

GUARDINI - Muffin with Chocolate Chips

Recipe taken from the site Giallozafferano



Gardenia

With an extraordinary breadth of the range, Gardenia offers many ways to the imagination of consumers to express themselves. Made of stainless
Hi-Top, with non-stick coating Teflon ® DuPont first monolayer, Gardenia ensures perfect results and non-stick cooking.
The special steel used thermal conductivity ensures rapid and uniform cooking in the oven with sweet and savory foods.
The non-stick coating Teflon ® Before DuPont, specially designed for baking molds, mold ensures easy cleaning of sweet and full of mold dopo l’uso.







Ingredienti necessariì per 12 muffins:

• Bicarbonato 1/2 cucchiaino
• Burro 190 gr
• Cioccolato fondente gocce 80 gr
• Farina 380 gr
• Latte 250 ml
• Lievito chimico in polvere 1 bustina
• Sale 1 pizzico
• Uova 2 intere + 1 tuorlo
• Vanillina 1 bustina
• Zucchero 200 gr

glassa:
25 g albume
25 g succo di limone
350 g zucchero a velo

Preparazione:

Accendete the oven to 180 degrees.
Soften butter at room temperature and then whip (perhaps with the help of a food processor) with the sugar vigorously for several minutes until the mixture is creamy.
Break the eggs into a bowl and beat with a fork along with the milk, add the mixture (a little at a time and always beating) Cream butter and sugar and continue until the consistency will be very smooth, swollen and homogeneous. Mix in a bowl and sift the flour, yeast, baking soda, vanilla and salt and add gradually to mixture, until everything will be creamy and without lumps, add the last drops of chocolate, having take care qualcuna da parte per decorare la superficie.
Mettete l’impasto a cucchiaiate negli stampi da muffin (o nelle pirottine di carta) preventivamente imburrati e infarinati fino a riempirli per ¾, poi distribuite le gocce di cioccolato tenute da parte, sulla superficie e poneteli in forno per circa 20-25 minuti.
A cottura avvenuta dei muffin, che dovranno risultare dorati, spegnete il forno e lasciateli riposare lì dentro per 5 minuti a sportello aperto, dopodiché potrete estrarli e lasciarli raffreddare completamente.

Amalgamare gli ingredienti per la glassa, unire un goccino di acqua per renderla più fluida e decorare i muffin.

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GUARDINI: CAKE AFTER EIGHT-

La ricetta I found it years ago on the forum and is cookaorund 6maggio .



Fettexfette

With Formegolose ® rigidity is not home. Soft and whimsical, the baking molds and freeze the new collection Formegolose ® can prepare desserts taste more with a single batch or in different ways to decorate and garnish the most delicious recipes. In pure silicon food molds the collection Formegolose ® are suitable for oven, freezer and the microwave, do not fear the heat and cold, because it can withstand temperatures from -40 ° C to +260 ° C., are nonstick, Flexible, easy to clean and riporre dopo l'uso.
La nuova collezione Formegolose® è una vera sfida alla fantasia, per scoprire che in cucina si possono regalare dolci emozioni.
L'elegante confezione fa di Formegolose® un'originale idea regalo.



Ingredienti:

1 vasetto di yogurt bianco
3 " di farina (o 210g)
2 " di zucchero (o 130g)
1 " di olio di girasole (o anche 1 po' meno..io ne ho messo 70gr)
120 gr di sciroppo di menta
3 uova
1 bustina di lievito
70 gr di gocce di cioccolata o cioccolato fondente tritato molto fine

dopo la cottura..
farina di cocco
nutella

Procedimento:

Amalgamare le uova con lo zucchero, aggiungere lo yogurt e l'olio. Unire la farina, il lievito, lo sciroppo e il cioccolato.
Versare il composto nello stampo imburrato se è la prima volta che lo utilizziamo o in una teglia imburrata e infarinata, e infornare a 180° per 40 minuti.
Ancora calda la ricopriamo di nutella e cocco.

Alopecia Universalis Hay Fever

MUFFIN ORANGE AND CHOCOLATE

Ricetta di Luca Montersino



Ingredienti per 10 muffin circa:

225 g di farina 00
36 g di cacao amaro in polvere
15 g baking (baking powder)
90 g brown sugar 105 g chocolate

in drops 45 g candied orange peel

75 g of whole eggs 285 g of milk, 70 g of butter

6 g of Grand Marnier

Preparation:

Sift together the flour with the cocoa and baking; collect everything in a bowl, add brown sugar, beat eggs with milk and pour it over the dust mixed with a wooden spoon, leaving the mixture lumpy, and without working too much. Add the melted butter and finish with the chocolate drops.
Put the mixture in the prepared baking cups appropriate, up to 3 / 4 of the mold, Bake at 210 ° C for 10 minutes. When cooked
decorated with a few cubes of candied orange and dark chocolate drops.

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Vignetta/51

What would be the difference between good and evil done by Cossiga? and who knows it?

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Demotivational/1

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Vignetta/50

E siamo giunti a metà strada rispetto a quello che nelle collane di fumetti bonelliani è il numero a colori ovvero siamo arrivati a 50 vignette...

Questa che vado a proporvi è una di quelle vignette che mi fanno fare la solita figura del COMUNISTA MANGIABAMBINI e MANGIAPRETI anticlericale... Ma dopo tutto un po comunista ci sono, anticlericale pure, mi manca l'essere MANGIAPRETI (che mi sono un attimo indigesti) e l'essere MANGIABAMBINI (e pure questi seppur più teneri dei preti non credo di riuscire a digerirli)... Vabbè comunque CIANCIO ALLE BANDE...
TROMBINO LE SQUILLO (ehm... cioè... no... non è come sembra... volevo more ... well ... you know ... and if you do not understand YOUR COCKS, which are good for the ring ...)

Back to the cartoon: ECCHIVELA!

X COMMANDMENT:

Mccullough Leaf Blower

Vignetta/49


There is nothing to laugh about ... Here is only pissed! I instead of the Belgian police after being locked in that room I would have thrown the key, and set fire to the whole building!

Can Get Any Worse Quotes

Vignetta/48


I'd see him there to coach AC Milan ... and you??

Kohler 1 Piece Toilet Seat Anchors

Vignetta/47

Game of the week ...

In settimana anche il nostro nuovo video!!!