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.