Whats The Best Pocket Bike

my first blog-birthday

That 's the cake I made for celebrating my birthday blog.
Offer 'that virtually every one of you will pass' on this side
a slice of this cake.

March 1 2010/2011

It 's been a year, I'm here to celebrate with you the first blog birthday

It seems only yesterday when I decided to start this blog, THE HOUSE OF

CHOCOLATE, my cookbook dedicated to my daughter, Francesca.

It was a 'wonderful experience, being here and' a give and receive,

I learned many things from other food bloggers and I hope I have given something

too 'io.h known (even if only virtually) wonderful people,

always ready to help you and give you some advice dictated by their personal experience

, to rejoice with you for the excellent results obtained from a recipe or

get you in good spirits if the recipe is not 'managed very well.

It 'great to be here, and' nice to have an urge to cook and to compare them.

Thanks to my family that supports me and encourages me in my husband

and 'always ready to help me out and to listen to me or advise me.

Thanks to Frank who always follow my recipes and gives me great satisfaction

.

And I thank my most 'big donors and tasters:

Luca and Gianluca, who often come here to see and comment

always kindly my sweet.

Thanks also to those who pass by here by chance, 'cause my cakes are

for them.

Special thanks to Madis' s Angolino that takes care of the technical

my my blog, templates and various gadgets are his work.

Thank you all and hope to celebrate with you and among you, yet many

BLOG BIRTHDAYS

ANTONELLA

Whats The Best Pocket Bike

my first blog-birthday

That 's the cake I made for celebrating my birthday blog.
Offer 'that virtually every one of you will pass' on this side
a slice of this cake.

March 1 2010/2011

It 's been a year, I'm here to celebrate with you the first blog birthday

It seems only yesterday when I decided to start this blog, THE HOUSE OF

CHOCOLATE, my cookbook dedicated to my daughter, Francesca.

It was a 'wonderful experience, being here and' a give and receive,

I learned many things from other food bloggers and I hope I have given something

too 'io.h known (even if only virtually) wonderful people,

always ready to help you and give you some advice dictated by their personal experience

, to rejoice with you for the excellent results obtained from a recipe or

get you in good spirits if the recipe is not 'managed very well.

It 'great to be here, and' nice to have an urge to cook and to compare them.

Thanks to my family that supports me and encourages me in my husband

and 'always ready to help me out and to listen to me or advise me.

Thanks to Frank who always follow my recipes and gives me great satisfaction

.

And I thank my most 'big donors and tasters:

Luca and Gianluca, who often come here to see and comment

always kindly my sweet.

Thanks also to those who pass by here by chance, 'cause my cakes are

for them.

Special thanks to Madis' s Angolino that takes care of the technical

my my blog, templates and various gadgets are his work.

Thank you all and hope to celebrate with you and among you, yet many

BLOG BIRTHDAYS

ANTONELLA

Stop Getting Erections

Caccavelliadi Part 2: Donuts culinary

Vi ricordate Dexter , i donuts , le caccavelliadi e poi " ops! ma la caccavella non serve "?. Ecco, dopo quei donuts, avevamo cercato alternative idea , which is a recipe for baked donuts to and in this we were met by even the dearest Enza (which he also accomplished last year, Greetings! !) informing us this recipe.

Now that we know read recipes, we noticed immediately that even this time, he did mention molds for donuts. But, in short, for what we bought them for? However, since cooking provided required the oven, in Trattoria we decided to use the molds instead of using the pasta bowl as provided for in the recipe to start.

In reality the end, given the abundance of the dough, we made a little '(12) with the mold and a little' (8-10) with the glass ... Those with mold have actually all the appearance of the donuts, but since the dough has continued to rise ... not all donuts sono riuscite con il buco :-)

Terminiamo con il dire che Uncle Pigor è ormai convinto di questa cosa e noi ve la diciamo, ancora prima di provare magari a testare anche questa soluzione ( Enza , ma quante ciambelle  mangeremo alla fine?). La teoria di Uncle è che gli stampi servono per dare la forma alle ciambelle per farle lievitare prima di friggerle... pratica che, lui dice, si usa anche per i made fried . Since we are close to day " fat, maybe even try the fried facts ;-)

regard to taste , we must also say that, as said Wayl " are very good, but not the donuts, the donuts are the other (ie these ) and the fact that he in America there was and we do not take for his good comment!

Ingredients:

• 1 uovo a temperatura ambiente
• 225 ml. di latte intero tiepido
• 60 gr. di zucchero semolato
• circa 450 gr. di farina
• 7 gr. di lievito di birra disidratato
• 100 gr. di burro a temperatura ambiente
• 1/2 bacca di vaniglia
• 1 pizzico di sale
• burro fuso (per la finitura)
• zucchero semolato (per la finitura)

Preparazione:

In una terrina stattete leggermente l'uovo con la frusta, aggiungete quindi lo zucchero, il latte intiepidito con l’estratto di vaniglia, e il sale. Mescolare bene il tutto. Aggiungete quindi circa 2/3 della farina assieme al lievito e impastate a bassa velocità fino a quando l’impasto non risulterà omogeneo. Aggiungete il burro precedentemente tagliato a cubetti, un pezzetto per volta, e impastate fino a quando l’impasto non avrà assorbito tutto il burro. Aggiungete quindi la farina rimanente, un po’ per volta e impastare fino ad ottenere un impasto lucido ed elastico, morbido ma non eccessivamente appiccicoso.

Nota: a seconda della farina che state usando potrebbe essere necessario aggiungerne dell'altra, come è successo a noi, o non usarla tutta, come è successo a Tuki .

Versate l’impasto on lightly floured pastry board and knead briefly by hand until it will stick more to the hands. Pour the batter into a lightly greased bowl, cover with a damp cloth and let rise in a warm place until doubled, about an hour.
Deflate the dough and sticks, from which we created the ring to be placed on the mold. If you do not have the mold, roll out the dough to a thickness of about 1 cm. or a little more and cut donuts dough using two pairs (one from the other 7.5 cm in diameter, 2.5 cm) and arrange them well apart on baking sheets lined with parchment paper.

Note: in the absence of cup paste using a glass and a bottle cap ;-)

Cover with plastic wrap and let rise in a warm place for about 20-30 minutes, or until the volume of donuts will not be doubled. Bake in conventional oven, preheated to 200 ° C for about 6-8 minutes, or until the biscuits will not be lightly browned. Once cooked, immediately brush with a little melted butter and plenty of sugar in the past. Serve hot.

Note: actually Aiuolik has prepared the night and brought to office the next morning and they were super good though. Word of Aiuolik who has tasted even still warm, you do, you'll be free?

B as ...

Hole ...!

Stop Getting Erections

Caccavelliadi Part 2: Donuts culinary

Vi ricordate Dexter , i donuts , le caccavelliadi e poi " ops! ma la caccavella non serve "?. Ecco, dopo quei donuts, avevamo cercato alternative idea , which is a recipe for baked donuts to and in this we were met by even the dearest Enza (which he also accomplished last year, Greetings! !) informing us this recipe.

Now that we know read recipes, we noticed immediately that even this time, he did mention molds for donuts. But, in short, for what we bought them for? However, since cooking provided required the oven, in Trattoria we decided to use the molds instead of using the pasta bowl as provided for in the recipe to start.

In reality the end, given the abundance of the dough, we made a little '(12) with the mold and a little' (8-10) with the glass ... Those with mold have actually all the appearance of the donuts, but since the dough has continued to rise ... not all donuts sono riuscite con il buco :-)

Terminiamo con il dire che Uncle Pigor è ormai convinto di questa cosa e noi ve la diciamo, ancora prima di provare magari a testare anche questa soluzione ( Enza , ma quante ciambelle  mangeremo alla fine?). La teoria di Uncle è che gli stampi servono per dare la forma alle ciambelle per farle lievitare prima di friggerle... pratica che, lui dice, si usa anche per i made fried . Since we are close to day " fat, maybe even try the fried facts ;-)

regard to taste , we must also say that, as said Wayl " are very good, but not the donuts, the donuts are the other (ie these ) and the fact that he in America there was and we do not take for his good comment!

Ingredients:

• 1 uovo a temperatura ambiente
• 225 ml. di latte intero tiepido
• 60 gr. di zucchero semolato
• circa 450 gr. di farina
• 7 gr. di lievito di birra disidratato
• 100 gr. di burro a temperatura ambiente
• 1/2 bacca di vaniglia
• 1 pizzico di sale
• burro fuso (per la finitura)
• zucchero semolato (per la finitura)

Preparazione:

In una terrina stattete leggermente l'uovo con la frusta, aggiungete quindi lo zucchero, il latte intiepidito con l’estratto di vaniglia, e il sale. Mescolare bene il tutto. Aggiungete quindi circa 2/3 della farina assieme al lievito e impastate a bassa velocità fino a quando l’impasto non risulterà omogeneo. Aggiungete il burro precedentemente tagliato a cubetti, un pezzetto per volta, e impastate fino a quando l’impasto non avrà assorbito tutto il burro. Aggiungete quindi la farina rimanente, un po’ per volta e impastare fino ad ottenere un impasto lucido ed elastico, morbido ma non eccessivamente appiccicoso.

Nota: a seconda della farina che state usando potrebbe essere necessario aggiungerne dell'altra, come è successo a noi, o non usarla tutta, come è successo a Tuki .

Versate l’impasto on lightly floured pastry board and knead briefly by hand until it will stick more to the hands. Pour the batter into a lightly greased bowl, cover with a damp cloth and let rise in a warm place until doubled, about an hour.
Deflate the dough and sticks, from which we created the ring to be placed on the mold. If you do not have the mold, roll out the dough to a thickness of about 1 cm. or a little more and cut donuts dough using two pairs (one from the other 7.5 cm in diameter, 2.5 cm) and arrange them well apart on baking sheets lined with parchment paper.

Note: in the absence of cup paste using a glass and a bottle cap ;-)

Cover with plastic wrap and let rise in a warm place for about 20-30 minutes, or until the volume of donuts will not be doubled. Bake in conventional oven, preheated to 200 ° C for about 6-8 minutes, or until the biscuits will not be lightly browned. Once cooked, immediately brush with a little melted butter and plenty of sugar in the past. Serve hot.

Note: actually Aiuolik has prepared the night and brought to office the next morning and they were super good though. Word of Aiuolik who has tasted even still warm, you do, you'll be free?

B as ...

Hole ...!

Silly Facts About Cycstic Fibrosis

bonet

I attended the game forums Zasusa.
E 'was great to cook a recipe passed from one' other food-bloggers.
The game worked well ', I had to cook a recipe passed from Alessia
of thyme and marjoram blog, and I spent my own recipe to Simot of Fame
good blog
Simot cooked my ecstasy of chocolate with caramelized oranges .
probably at the end there will be 'a winner, though, and' be nice
comparison, a good experience.
That 's the recipe the bonet Alessia
and I l' I followed to the letter.

10 servings INGREDIENTS

30 g unsweetened cocoa powder 1 / 2 cups milk 3 eggs


2 egg yolks 3 tablespoons rum
60g of sugar (more 'for the caramel 100g)

a zest lemon

100 g amaretti

PROCEDURE

Warm the milk with the lemon zest.

Beat eggs with sugar,

add cocoa powder, liquor, crushed amaretti biscuits, warm milk, mix well
.

completely crush the macaroons but if you want to get the real bonet
coarsely crushed because you have to fall to the bottom of the bonet
creating two layers of different consistency.

In a pan put the sugar and caramelize it;
is important not to incorporate air into the caramel, then
only move the pan if you are afraid that the sugar will stick but not rotate.

Place the molds to heat them and then pour the caramel
sliding all over the walls, the veil will be created
will solidify quickly.
Fill the molds with the mixture and bake at 180 °,
water bath for about 45 minutes.
Let cool and refrigerate for at least 3 hours before serving.

With this recipe, I participated in the contest Zasusa
Games Forum

GOOD TASTING
ANTONELLA

Silly Facts About Cycstic Fibrosis

bonet

I attended the game forums Zasusa.
E 'was great to cook a recipe passed from one' other food-bloggers.
The game worked well ', I had to cook a recipe passed from Alessia
of thyme and marjoram blog, and I spent my own recipe to Simot of Fame
good blog
Simot cooked my ecstasy of chocolate with caramelized oranges .
probably at the end there will be 'a winner, though, and' be nice
comparison, a good experience.
That 's the recipe the bonet Alessia
and I l' I followed to the letter.

10 servings INGREDIENTS

30 g unsweetened cocoa powder 1 / 2 cups milk 3 eggs


2 egg yolks 3 tablespoons rum
60g of sugar (more 'for the caramel 100g)

a zest lemon

100 g amaretti

PROCEDURE

Warm the milk with the lemon zest.

Beat eggs with sugar,

add cocoa powder, liquor, crushed amaretti biscuits, warm milk, mix well
.

completely crush the macaroons but if you want to get the real bonet
coarsely crushed because you have to fall to the bottom of the bonet
creating two layers of different consistency.

In a pan put the sugar and caramelize it;
is important not to incorporate air into the caramel, then
only move the pan if you are afraid that the sugar will stick but not rotate.

Place the molds to heat them and then pour the caramel
sliding all over the walls, the veil will be created
will solidify quickly.
Fill the molds with the mixture and bake at 180 °,
water bath for about 45 minutes.
Let cool and refrigerate for at least 3 hours before serving.

With this recipe, I participated in the contest Zasusa
Games Forum

GOOD TASTING
ANTONELLA

Cartoon Character Big Woman

the fritole










With this recipe for the collection ... a recipe for Saint Lucia. Go to the Blog

CARIS
... and read. We can help with a recipe not to close the
Saint Lucia.

THE fritole

The fritole are pancakes that are made for Carnival.
My aunt made each year and they were fabulous, unfortunately, no recipe
not being used and so 'I Have searched a
in my cookbooks, will be 25 years that prepare.
I must say that I get good, soft and light ....

INGREDIENTS

gr.375 flour, gr. 30 yeast, 60 g sugar, 4 dl milk, 2 eggs and 1 yolk
, 1 vial of rum, vanilla, gr. 50 pine nuts, gr. 50 raisins,
the grated rind of a lemon and an 'orange, a pinch of cinnamon, salt
, lt. 1 of frying oil, sugar.

PROCEDURE

Mix the yeast with a little 'warm milk, add 2 eggs and 1 egg yolk, one at a time
and forth all the ingredients out of raisins and pine nuts that will be incorporated when the
' dough will be 'yeast.



Place the dough in a warm place and let rise until
will not be 'doubled in volume and at this point, add raisins and pine nuts
.


Bring oil temperature and frying fritole
helping with a spoon, do not do very big 'cause they will be more' to cook and absorb more
'oil.
.

Put them on absorbent paper and when they have cooled
sprinkle with icing sugar.


For 'remain good for the days that followed, I recommend
put them in a plastic bag and warm them slightly in oven and will find the fragrance

can keep in the freezer and defrost them in a regular oven or microwave.

WITH THIS RECIPE enter the contest
CARNIVAL AND YOUR WHAT '?
Sautee TOGETHER TO BLOG

GOOD TASTING
ANTONELLA

Cartoon Character Big Woman

the fritole










With this recipe for the collection ... a recipe for Saint Lucia. Go to the Blog

CARIS
... and read. We can help with a recipe not to close the
Saint Lucia.

THE fritole

The fritole are pancakes that are made for Carnival.
My aunt made each year and they were fabulous, unfortunately, no recipe
not being used and so 'I Have searched a
in my cookbooks, will be 25 years that prepare.
I must say that I get good, soft and light ....

INGREDIENTS

gr.375 flour, gr. 30 yeast, 60 g sugar, 4 dl milk, 2 eggs and 1 yolk
, 1 vial of rum, vanilla, gr. 50 pine nuts, gr. 50 raisins,
the grated rind of a lemon and an 'orange, a pinch of cinnamon, salt
, lt. 1 of frying oil, sugar.

PROCEDURE

Mix the yeast with a little 'warm milk, add 2 eggs and 1 egg yolk, one at a time
and forth all the ingredients out of raisins and pine nuts that will be incorporated when the
' dough will be 'yeast.



Place the dough in a warm place and let rise until
will not be 'doubled in volume and at this point, add raisins and pine nuts
.


Bring oil temperature and frying fritole
helping with a spoon, do not do very big 'cause they will be more' to cook and absorb more
'oil.
.

Put them on absorbent paper and when they have cooled
sprinkle with icing sugar.


For 'remain good for the days that followed, I recommend
put them in a plastic bag and warm them slightly in oven and will find the fragrance

can keep in the freezer and defrost them in a regular oven or microwave.

WITH THIS RECIPE enter the contest
CARNIVAL AND YOUR WHAT '?
Sautee TOGETHER TO BLOG

GOOD TASTING
ANTONELLA