Littles Pet Shop No Cd

roll-cookie dough, strawberries and ricotta

Good day to you all! How are you?

First, it is my duty to apologize for the lack of recent weeks, but unfortunately I was taken by university commitments that did not allow me to be on my and your blog as I wanted ... but I continued, albeit rarely, to cook ... and the recipe that I propose today is a clear example!

In April the number of "Salt and Pepper" (my favorite cooking magazine ... and not just mine!) I fell in love at first life of this wonderful roll of cookie dough. The promised photos really well, they were so inviting that I blend in my head for several days, until when I decided to make this cake for Easter dinner ... et voila, I was not disappointed at all!

The only fault I could find, and I could not tell if dala depends too much of my cooking oven or the recipe itself (to favor the first hypothesis, though!), Is the fact that the dough is a little too dry for this advice ... a wet, strawberry or rum and lemon, or rum and water, or of any ingredient you may like ... well, the choice is yours!

Ingredients:

4 eggs

80 g sugar;

a pinch of grated lemon peel;

a pinch of salt;

80 g of flour;

20 g starch;

300 g ricotta

1 tablespoon of powdered sugar;

4 tablespoons chopped strawberries;

strawberries for garnish.

the eggs, separating the yolks from the whites and collect them in two large bowls. Add sugar to yolks and mount them with whips elttriche until mixture is light; profumatelo with a bit of zest.

Beat the egg whites with a pinch of salt, gently mescolatene half to the yolks, then mix the mixture sifted flour and starch, alternating with a little 'of the remaining egg whites, until exhaustion.

Pour the mixture into a baking pan about 25x30 cm, lined with parchment paper and roll it out about a cm thick, bake at 180 degrees for 10-12 minutes. Turn over the dough on a sheet of wet parchment paper and remove the one used for cooking.

Cover the dough with another sheet of paper, roll it while it is hot and let cool. Srotolatela e farcitela con i 300 g d ricotta lavorati con lo zucchero a velo, e 4 cucchiai di fragole a pezzetti. Arrotolatela ancora, riavvolgetela nella carta, legate le estremità e mettete in frigo per 2-3 ore (io l'ho lasciato per tutta la notte).

Buon appetito!

Sample Speech Vote Of Thanks Silver Wedding Free

The most delicious chocolate chip cookies from the world ... and one year of blogs!

Nonostante il ritardo, questo post era doveroso per un paio di motivi: prima di tutto, anche se so che molti di voi hanno provato questa ricetta per Natale, volevo mostrarvi la realizzazione dei biscotti più buoni del mondo; in secondo luogo...beh, devo dire che il 1 aprile e non è uno scherzo!!) il mio blog ha compiuto il suo primo anno di vita!!!

I take this opportunity to demonstrate to all of you who have followed me from the beginning, and all those that have been added gradually, my sincere thanks for being so present.

I will not repeat enough how I love the world of foodblog , and I also have created a ... well, it fills me with pride!

But let the recipe. Directly from the blog Lunch Babette , here's my version of the most delicious chocolate chip cookies mondo (che, per la cronaca, nella mia personale classifica, per il momento sono piazzati al secondo posto...)

Ingredienti (per circa 24-25 biscotti):

120 g di farina;

60 g di cacao;

1 cucchiaino scarso di sale;

115 g di burro;

130 g di zucchero (+ quelli che userete per ricoprirli);

1 yolk;

40 ml +1 spoon of fresh cream;

40 ml of honey (I suggest to use a little 'less if you're not particularly fond of this ingredient);

60 g of chocolate

30 g of butter.

Beat butter with sugar until creamy smooth and frothy, add the yolk, a tablespoon of heavy cream and continue to mix. Gradually add the flour, cocoa and salt (mixed together) and knead the mixture well, that proves to be rather crumbled. knead with hands to get a ball soda.

lining the baking pan with parchment paper, take a teaspoon of dough and roll between palms to make a ball, then a rotolatelo bowl in which you have put a little 'sugar.

will get the result you can view below. Place balls slightly apart from each other, mash them slightly to make them join the wing baking paper and, subsequently, with the top of a wooden spoon, make a hole in the center of the ball, senza toccare però il

fondo.

Riscaldate il forno a 175°C ed infornate per circa 10 minuti.

Nel caso in cui alcune rientranze, una volta tolti i biscotti dal forno, avessero perso la loro profondità, premete leggermente tale rientranza finché i biscotti saranno ancora caldi.

Nel frattempo, preparate la ganache : tritate finemente il cioccolato, fate scaldare panna e miele a fuoco lento in un pentolino, unite il cioccolato e mescolate bene in modo che non si formino grumi. Unite il burro.

Fate intiepidire la crema e, con l'aiuto di un cucchiaino (o, ancor meglio, di un sac a poche), riempite le rientranze dei biscotti, che saranno ancor più buoni se lasciati raffreddare per tutta la notte e gustati il giorno dopo.