Gakko No Kaidan 1995 Movie English Subs

Squares to Fabbri cherries and chocolate with cherry syrup and crushed meringues

Ingredients: 230-250 g
Fabbri cherries drained
225 grams of dark chocolate 3 eggs


100 g butter 200 g sugar 100 g flour


Ingredients for the presentation :
cherry syrup (the one you have drained from your cherries Fabbri)
some meringue

Preparation:
Melt chocolate in water bath, cut into small pieces, then add the butter pieces and mix in a way that is based well.

In a bowl, whisk the eggs with the sugar, then add the sifted flour and mix again. Now add even

the melted chocolate and worked well together until the mixture is homogeneous.

United Fabbri cherries stripped of liquid (that you keep aside for later) and mix well.

Pour the mixture into a roasting pan covered with parchment paper and bake in preheated oven at 220 degrees for about 25 minutes.

When it is cooked, let cool then cut into squares.

Serve the squares sprayed with a little cherry syrup and sprinkled with coarsely chopped meringue.

With this recipe I participate in the contest Sisters Pot in

and context of cuts and grooves

100x100 Multiplication Chart To Print

TORTA DI CAROTE E MANDORLE

Yes, I am also a fanatic of Camille.

Turning between blogs de cuisine, in fact, I see that we are trying the same thing: match the legendary round cakes that have been fed generations of hungry puppets as well as parents of a sweet tooth, I first. Matching quell'impasto moist, firm, soft and perfumed has become almost an obsession, just enough to turn the blog to realize this. Ma. How they did it? I do not, frankly. I made many versions of carrot cake, all good, of course, but from here to say that they were Camille, there goes, is like saying that any cream hazelnut spread Nutella is the same is not true, there are some good, yes, but most will not sustain the comparison.

I have to say instead of the carrot cake things go better off: as for me, although I would not have come as Camille, try all the versions are good, but soft and moist consistent, as I like, I hate fluffy and chewy dough of eggs mounted model sponge cake or pasta Genovese: I prefer the mixes of heavy and moist cakes, apple pies, the pies. And this category my carrot cake, which are a mix of various recipes read here and there and to my taste .

We then place this version of carrot cake, the last in order of execution, which is a simple "four quarters" in the form of pie instead of cake!

I like it very much!

CARROT AND ALMOND CAKE

INGREDIENTS:

200 grams of grated carrots

100 gr chopped almonds and reduced to powder

150 g butter, melted but not hot

150 grams of sugar

150 grams of flour (of which one third, ie 50 g, wheat starch, flour, or use the already mixed with wheat starch cake)

3 eggs (which on average makes 150 gr, toh, that combination ..;-)

grated rind of one lemon

2 teaspoons baking

ENFORCEMENT

Beat eggs with sugar, then add the lemon rind, butter, the flour, baking powder, carrots and almonds ( I put the ingredients one by one in the robot and I run for a few minutes). Grease a cake tin. Bake at 180 degrees for 30-40 minutes (depending on diameter, height, and then, of the cake: Do the toothpick test)

Once cooled, sprinkle, if you piace, di zucchero a velo.

M Jak Milosc Odcinki Dmowear

Festa della Donna

Best wishes to all women but especially to Laura, Giorgia, Alexia, Gaia, Marjory Louise, Pina, Maria, Yolanda, Marina, Betty, Irene, Claudia, Cecilia, Argia, Piera, Irene, Clara, Franca , Serenella, Tina (My elementary school teacher), Gina, Marc, Elena, Daniela, Michael, Robert F., Jeanne B., Sabina, Mariateresa, Cinzia, Marusca, Mario, Carlos, Luis, Robert C., Joan S., Palma, Barbara, Lorella, Simona, Simona.

Very risky though ... if I have forgotten some woman! Of course I forgive you.

Normal Muscle Percent In Women

SHORTBREAD SCOZZESI

Per questa ricetta non c'è un gran commento, un gran post. E' solo che mi sono comprata dei bellissimi tagliapasta a forma di cuore e allora mi sto sbizzarrendo a fare vari tipi di biscotti per Gabriele, che in questi ultimi tempi non digerisce benissimo il latte, e quindi - per evitare di venire sempre chiamata sul cellulare in ufficio per sentirmi dire "Signora, Gabriele ha vomitato!" and andarmi to take to school in a hurry, a child full of a pap made from milk and Nesquik from head to toe - I decided to make him breakfast, a bit 'of time, tea and biscuits. The two things together, cutter and new baby in distress, I have done so experiment with different types of cookies. And I've already made of different types, and post them also, just ... Having been left to take the enthusiasm of the new cutter, I made them all a heart-shaped: shortbread? A heart-shaped. Pasta sablée? Heart! Shortbread? Hearts. And so they all look the same cookies, but in reality they are not: ricordatevene when, and where, will post the other cookies.

Meanwhile we speak of these: the shortbread.

Who knows indeed those delicious biscuits rectangular, almost two centimeters thick, pitted surface, in a beautiful box with a nice Scottish tartan? And who does not like? They are a delicacy of butter, but crumbly texture, flavor, but not cloying, in short, the shortbread! And I made them! They are also easy to do, following the rule of 3-2-1, that is three parts flour, two of butter and sugar (in fact even the flour could be divided into wheat flour and rice flour / a almonds in the amount ranging from 1 / 2 to 1 / 3 for the meal of rice or almond, but I have made with only wheat flour, and they came very well). Little note: In this recipe I used 150 grams flour, 100 of butter and 50 of sugar, and I came about 20 hearts roll the dough thin enough (just over half a centimeter), but in reality, these cookies are appreciated more if they are thicker, so the next time, always get a dozen cookies, double the dose and the dough will stretch to about 1.5 inches in height, just like the ones you can buy!

Shortbread SCOTTISH

Ingredients

150 gr flour

100 gr butter at room temperature to pieces

50 g sugar

1 pinch of salt

Design:

Place all ingredients in a robot with blades of steel and knead until it forms a ball. Take, form a loaf crushed and put in fridge to rest for half an hour, covered with foil. Then, take the dough, knead with hands to make it soft and workable dough and spread a desired height. Cut out biscuits with a cutter, prick with a fork on the surface, put in a greased baking tray and bake at 180 degrees for about 15 / 20 minut the