Crunchy nut cookies filled with chocolate cream

350 g plain flour
200 g margarine or butter
150 g sugar
1 pc egg
2 pcs egg yolks
pinch of salt
2 bal. vanilla sugar
2 tablespoons rum
150 g ground walnuts
2 pcs egg whites
to improve the taste of lemon peel
Glaze:
100 g dark chocolate
40 g butter


Butter or margarine, cut into cubes and place in a bowl. Add the vanilla sugar, sugar, salt, lemon zest, 2 egg yolks, 1 egg, flour, rum. We will prepare a smooth dough aside in the fridge for one hour.

Shape the dough smaller balls (the size of cherries), which delve into the egg white and coat them in the ground walnuts nuts.

We store them on a paper lined baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes.

Butter wipe the foam, gradually pour a thin stream of moderately warm, melted chocolate. Glue balls cream and serve.

nejrecept.cz

Brittle butter biscuits

I love Biscuits bake for Christmas when so half eat already one week in advance :D



110 g butter
2 tbsp icing sugar
150 g corn starch
150 g plain flour
1/2 bal. baking powder
1 pc egg
1 tablespoon vanilla sugar
1/2 teaspoon salt
We will also need:
jam
chocolate


Wiping the butter mixer until foamy, gradually add powdered sugar. Add the egg, vanilla sugar, salt, cornstarch and add a smooth mass. At the end add flour and baking powder and process your hands smooth dough wrap in cling film and put aside in the refrigerator to harden (about half an hour).

The dough can we separate small parts that are shaped into balls, then into the small oval. Fork on one side we a print and store paws on paper lined baking sheet.

Bake in a preheated oven at 180 degrees 10 minutes.

 Paws baked let cool and glue together the jam. Dip into melted chocolate. Let it solidify and serve. Enjoy your meal!

nejrecept.cz

Potato Cheese Croquettes

Ingredients
2 large eggs
3 cups cooked potatoes (baked or boiled) cooled
2 tablespoons freshly grated Parmesan cheese
2 tablespoons unsalted butter, melted
3 teaspoons finely sliced fresh chives
2 teaspoons minced fresh flat-leaf parsley
Pinch grated nutmeg
Pinch cayenne
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 ounces Gorgonzola, cut into 1/2-inch cubes
1/2 cup Italian-style bread crumbs
Vegetable oil, for frying


Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.






Copyright 2001 Television Food Network, G.P. All rights reserved
From Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-cheese-croquettes-recipe.html?oc=linkback

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shortbread

when it begins to bake the shortbread means that Christmas is already close

500g  flour
baking powder
vanilla sugar
2 egg yolks
350 g butter
powdered sugar
lemon peel
jam

We knead all together and create a loaf let rest for for 2 hours in the cold rolling and then a cookie cutter. After baking, spread with jam and stick the other parties.

You can make different variations 

Banana Cupcakes

1 1/2 cups all-purpose flour

3/4 cup sugar

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
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1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey-Cinnamon Frosting

• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Lemon butterfly cakes

I baked this cupcake to school for  BBC Children in Need
I love to bake in such opportunities :)





serves 12


115g plain flour 

1teaspoon baking powder 

1teaspoon bicarbonate of soda

8tbsp soft margarine 

115g caster sugar 

2 eggs, lightly beaten finely grated  rind 1/2 lemon 

2tbsp milk 

Lemon icing 

6 tbsp butter, softened 

175g icing sugar

1tbsp lemon juice 


Put 12 paper baking cases in a muffin tin, or place 12 double-layer paper cases on a baking sheet.

Sift the flour and baking powder and soda into a large bowl. Add the margarine, sugar, eggs, lemon rind and milk and, using an electric hand whisk, beat togheter until smooth. Spoon the batter into the paper cases.

Bake the cupcakes in a preheated oven, 190 °C / Gas Mark 5, for 15-20 minutes, or until well risen and golden brown. Transfer to wire  rack to cool.

To make the icing, put the butter in a bowl and beat until fluffy. Sift in the icing sugar, add the lemon juice and beat together until smooth and creamy.

When the cupcakes are cold Spred icing in the top and decorate butterfly.

Kapustnica

Our slovak traditional Christmas kapustnica can not be missing for any table on Christmas Eve



2.5 l
Water
10 g
dried mushrooms
2 pieces
onions
500 g
sauerkraut
350 g
smoked sausage
cumin
marjoram
ground black pepper
3 bay leaves
oil
flour

Soak the mushrooms the day before
chop the onion and fry in oil and add the red paprika 2 tablespoon flour mix all we add chopped sauerkraut stir and then pour water. gradually add the mushrooms, sausage cut into slices and bay leaves, black pepper, marjoram, caraway seeds, salt a bit at the beginning. We cook on a low flame until the sausage and sauerkraut soft.
Serve with bread

scones - eyes

125 g soft butter
1 tsp vanilla sugar
1/2 cup powdered sugar
1 cup finely ground almonds
1 egg
1 cup flour
1/2 cup raspberry jam



Preheat oven to 180 degrees.

We put on a baking sheet baking paper.

Butter, powdered sugar and egg Mix the. In a separate bowl, mix the flour and almonds and vanilla sugar.

Then we combine all the ingredients and knead gently with your hands.
dough splits to 25 units and gently pressing down with your finger to the middle. To each well, we printed jam.

Bake for about 20-25 minutes, depending on your oven.

bajecne recepty.sk

Hazel nest

2 dl water
200 gr. sugar
150 gr. margarine
100 gr. chocolate
150 gr. of ground roasted hazelnuts
250 gr. grinded cookies
grinded hazelnuts,


We put sugar into the water, margarine and chocolate and on a low flame slowly melting.
Remove from heat and add the biscuits and hazelnuts.

When the mixture has cooled wet hands form of a ball, lying around on the ground hazelnuts, and let us thumb holes.

Most preferred are filled on the second day.

Then we fill the food bag

zdroj: Baječne recepty

Stuffed potato jackets

• 4 small baking potatoes
• 120g Boursin, or other soft garlic cheese
• 70g crème fraîche
• 10g grated Parmesan
• Finely grated zest of 1 lemon, plus 2 tsp juice
• 6 pancetta rashers, sliced
• Small handful fresh basil leaves, shredded
• Fresh pesto, for drizzling

1. 01.Preheat the oven to 220°C/fan200°C/gas 7. Pierce the potatoes with a fork and microwave on high for 8 minutes until cooked. Place on a baking tray, roll in 1 tbsp olive oil, then sprinkle with sea salt. Bake for 15 minutes (or longer if you can) to crisp up the skin.
2. 02.Meanwhile, mix the Boursin, crème fraîche, Parmesan, lemon zest and juice together in a bowl and season. Fry the pancetta in a dry frying pan until crisp.
3. 03.Remove the potatoes from the oven, and preheat the grill to high. Slice open and scoop out the potato from the skins. Fold half the potato into the Boursin mix, along with the pancetta and basil (you could save the remaining potato to make quick fishcakes with smoked mackerel and crème fraîche). Spoon the mixture back into the potato skins and grill for 5 minutes until golden. Serve with a drizzle of fresh pesto.

zdroj: delicious magazine

delicious recipes mug cakes, which prepare without scales and measuring cups

You do not have any weight, no measuring cups, but all you need is just a classic mug or cup. And so I know how to bake a delicious cake with berries with cream and even a cake without flour. Get inspired by these recipes that taste really gorgeous.

Mugs zucchini cake with fruit

3 cups all-purpose flour 2 cups powdered sugar, 2 cups coarsely grated zucchini 1 cup oil, 1 cup milk, 1 PL ground cinnamon, 1 teaspoon soda, 4 pcs eggs 2 teaspoons baking powder, 1 tablespoon vanilla sugar, fruit - I used currants. Crumb: 1-1.5 cups flour, 1/2 cup granulated sugar, 6 tablespoons butter.

Applying mug of 250 ml. Mix flour, baking powder, soda, cinnamon, sugar and vanilla sugar. Add the grated zucchini, oil, eggs. Mix well so that leaves us with no dough "lumps". Namastíme plate and sprinkle with flour or use baking paper. Pour the dough on a baking sheet evenly sprinkle with currants, crumbs, bake at 180 ° C until golden brown.

cake sprinkled with apples

1 cup baby semolina, 1 cup flour, 1 cup powdered sugar, 1 pack. baking powder, 1 kg of grated apple, cinnamon to taste, 100g butter.

Prepare a sheet 20 x 30 cm, bottom properly delete butter and sprinkle with flour. We use a cup with a volume of 300 ml. In a larger bowl, mix all bulk materials. In the second bowl, mix properly grated apples with cinnamon. At the bottom of greased and floured sheet Sprinkle spilled free flowing mixture (sprinkle so much that we have not seen the bottom sheet). Dry mix stacked apples that not wring hands. Again, we stacked solid mixture and again apples. Terminate a loose layer and on top of the grate butter (use coarse grater). Tako sprinkled cake bake in a preheated oven. Bake at 200 degrees 40 minutes.

Juicy coconut cake without eggs

(1cup = 200 ml) 1 cup natural yoghurt, 1 cup milk, 1 cup oil, 1 cup coconut, 2 cups sugar, 2 cups flour, 1 teaspoon baking powder, 1 bag. vanilla sugar. Glaze: 100g of chocolate, 3 tablespoons oil.


Prepare a large bowl and wooden spoon. Prepare a sheet size of 20 x 17 cm and grease the bottom and sprinkle with flour. Preheat the oven to 180 degrees. Stir in white sugar and yogurt, add all other ingredients. Stir with a wooden spoon in a bowl and pour the whole mass of the sheet and bake for about half an hour. After half an hour of baking dough toothpick and check if the toothpick is not a dough, dough Empty the oven and let cool. Melt the chocolate in a water bath and add oil. Pour into the cake and spoon nicely. Let the chocolate harden and cut with a sharp knife hot.

Juicy cheese cake

Dough (1 cup = 250 ml): 5 pcs egg yolks, 1 cup sugar, 1 cup oil, 1 cup milk, 2 cups flour, 1 pack. vanilla sugar, 1 pack. baking powder, a pinch of salt. Filling: 800 g cheese, 250 grams of sugar, 2 bal. vanilla sugar, 1 piece lemon - peel, 1 pack. vanilla pudding, snow from the 5 egg whites.

All the "dry" ingredients together in a bowl. In a second bowl, wiping the egg yolks with the sugar until foamy, add the milk and oil and finally mixed "dry" materials. We combine and pour half of the dough on a baking sheet (30 x 40 cm), we wiped grease and spilled out flour. Bake in a preheated oven at 180 degrees. While bakes half the dough, prepare the filling. Whip the egg whites to stiff snow. In a second bowl, wiping the all the remaining ingredients and gently mix a spoon whipped snow. When we prepared the filling, dough from the oven, remove carefully stacked filling and pour the other half of the dough. Bake for another 30 minutes and check with a toothpick. Baked cake, remove and let cool on a plate before serving, sprinkle with powdered sugar top of.

poppy seed cake with cherries

2 pcs eggs 2 cups sugar, 2 cups of ground poppy seeds, 2 cups flour, 2 cups of cherries, 100 ml of cherry juice, 6 tablespoons lard or butter, 1 teaspoon baking soda, 1 cup milk, icing sugar for sprinkling.

Whip the eggs with the sugar until stiff foam, then add the milk, flour mixed with baking powder, melted butter or lard and the juice from the cherries. Mix thoroughly and finally add the cherries and ground poppy seeds. , Grease and spilled out fine flour. Bake in a preheated oven at 170 degrees about half an hour. Baked cake, remove and let cool top of and sprinkle with powdered sugar.

poppy seed cake without using a blender

(1 cup = 250 ml) 1 cup oil, 2 cups sugar, 2 bal. vanilla sugar, 4 pcs egg yolks, 2 cups natural yoghurt, 2 cups flour, 2 cups of ground poppy seeds, 1 bag. baking powder. Icing: 150g dark chocolate (1 pack.), 2 tablespoons of oil.

In a large bowl, mix all ingredients for dough preparation - sugar, oil, vanilla, eggs yolks, flour, poppy seeds, baking powder and yogurt. We prepare a plate which unload baking paper, pour the batter and bake at 180 degrees about 40 minutes. After baking, remove the cake and let cool. Top pour melted chocolate into which we have added oil. Egg whites consume at different type of of pies.

Excellent fast cake

We will need (1 cup = 250 ml): 2 cup flour, 1 cup sugar, 1/2 cup vegetable oil 1/2 cup water or juice from the fruit compote, 3 pcs eggs, two pieces of baking powder (1-2) lemon peel, lemon juice, a pinch of salt, fat and coconut on a baking sheet, fresh fruit or compote.

Mix flour, sugar, oil, or water. juice, vanilla sugar, peel and lemon juice, salt, whole egg (beaten egg whites can be who wants), baking powder = thin dough. Sheet, grease and coconut to pour the dough (if dense dilute with water or milk), fruit superimposed on it and who likes coconut, sprinkle with coconut. It smells nice. Bake in a moderately heated oven as 30-40 minutes. It is a yummy, fast.

cocoa cake of our grandmothers

(1 cup = 200 ml): 1 cup sugar, 1 cup milk, 1 cup oil, 4 tablespoons cocoa, 2 pcs eggs, 1 cup flour, 1 pack. baking powder, 1 bag. vanilla sugar.

sugar, milk, cocoa oil and put into a bowl and mix thoroughly, we do not have lumps. When you have a smooth mixture, divide it into 2 equal parts. One party aside and add the second egg (we make sure that they have the room temperature), mix well and add the flour mixed with baking powder and vanilla sugar. We'll add smooth, lump-free consistency (= dough consistency for pancakes) Pour onto a greased and floured baking tray spilled size of 20 x 30 cm (or have it with baking paper) and bake in a preheated oven at 180 degrees 20 to 25 minutes. After the expiry of cake out of the oven and a second portion of dough, which we separated pour over the hot base. So let the upper part of the experience (we'll wait until the cake cool completely) and serve. Enjoy your meal!

zdroj:najrecept.cz

UK-US Conversion Chart

Chocolate Whipped Cream

 http://thefirstyearblog.com/chocolate-whipped-cream/

Ingredients:

• 2 cups heavy cream
• 1/4 cup cocoa powder
• 1/2 cup powdered sugar

Directions:

1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
2. Remove the bowl from the freezer. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
3. Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.

Fresh Cherry Cake with Chocolate Ganache

http://thefirstyearblog.com/fresh-cherry-cake-with-chocolate-ganache/

Ingredients:

WHITE CAKE (REPEAT THIS RECIPE FOR EACH LAYER - THAT WAY YOU CAN DECIDE HOW MANY LAYERS YOU WANT)

• 3 tbsp butter, softened
• 5 & 1/2 tbsp sugar
• 1 & 1/2 egg whites
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1/2 cup + 1 tbsp all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt

CHERRY BUTTERCREAM

• 2 sticks butter
• 1/2 cup vegetable shortening
• 1 tsp vanilla extract
• 7 cups powdered sugar
• 1/2 cup cherry puree
• 1/4 cup chopped cherries, to go in-between each layer

CHOCOLATE GANACHE

• 1/2 cup chocolate chips
• 1/4 cup heavy cream

TO TOP THE CAKE

• Mini chocolate chips
• Cherries

Directions:

WHITE CAKE

1. Preheat the oven to 350º F.
2. Using butter, grease the bottom and sides of an 6 inch round cake pan or springform pan and line the bottom with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
3. In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
4. Add in the sour cream and vanilla extract, mix until smooth.
5. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon. Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything. Scrape the batter into the prepared cake pan, using a spatula to evenly spread it out.
6. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.

CHERRY BUTTERCREAM

1. Pit cherries to make cherry puree. Place the cherries in a blender and puree until smooth. Measure 1/2 cup of puree and set aside.
2. In a mixing large bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy, 2 minutes.
3. Add in the vanilla extract and cherry puree, beat using electric mixer.
4. Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good and isn't too wet.

CHOCOLATE GANACHE

1. Place chocolate chips in a medium heat-proof bowl.
2. In a small pot over low heat, heat the heavy cream until just before boiling.
3. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
4. Use a spatula to stir the mixture until smooth.
5. Allow the ganache to come to room temperature before adding it to the cake.

TO ASSEMBLE THE CAKE

1. Spread a small amount of buttercream on a 6 inch round cardboard cake circle. Place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. Decide how much or how little frosting you want in-between each layer.
2. Evenly place chopped cherries on top of the buttercream.
3. Spread more buttercream on top of the cherries. This will help seal the cherries into the buttercream and prevent the juice from seeping into the cake.
4. Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, it’s time to do a crumb coat. The crumb coat will help seal the crumbs in. Using your offset spatula, spread a thin layer of buttercream around the sides and the top of the cake. It’s easiest to start off with more frosting on the cake and remove some as needed.
5. Place the entire cake in the fridge for 20 minutes to harden the crumb coat.
6. Begin to add the second layer of frosting, starting with the top of the cake and working your way down to the sides. Try to get the buttercream as even as possible around the cake. Place the cake in the fridge for 20-30 more minutes.
7. Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon. Allow the ganache to set for 10 minutes.
8. Place mini chocolate chips around the outside of the cake.
9. Add cherries to the center of the cake.
10. Serve and enjoy.

I know our recipe calls for 1 & 1/2 egg whites, which is kind of goofy. Do your best to measure out half of an egg white. I like to whisk it with a fork first, then use a tablespoon to measure it.