Adding Wheels To Luggage

confetti to the two chocolates

I realize that I do not celebrate gastronomically!
s.valentino not celebrate, do not celebrate the patron saint of Parma, the less the party of women.
and I realized since I opened the blog because according to the season is a riot of hearts, mimosa, traditional cakes and so on.
hearts that will make me diabetes, mimosa allergy causing me to become our patron saint of pastry shoes pastry and I is not that I love passionately, but the Christmas cakes, eat them just because it's Christmas I produce short, sweet year-round except for holidays!
these and even more fall carnival with all its boundary fried in many different ways, talking, damselfish, tortellini, pancakes, and I do not ever fry for not celebrating carnival (always gastronomically speaking!).
everything has changed, or more precisely, something has changed since I opened the blog.
I began to try other areas of sweets, I made panettone and pandori than ever in life, I have red hearts and referred to a mimosa on a cheese cake fried sweet .... but no, sorry but those just do not I do, I tried the donuts in the oven for removing the whim of them still at home but do not fry!

nadia and then when I contacted for this initiative dell'azienda guardini   in cui mi invitava a mandarle una ricetta legata al tema "il carnevale", ho dato per scontato e con rammarico che non sarei riuscita a mandarle niente.
poi pensa che ti ripensa mi sono detta che a parte i dolci fritti carnevale è anche colore, allegria, coriandoli e stelle filanti, per cui complice dei ritagli di torta conservati in freezer per essere usati come basi per qualche bicchierino, ho pensato a questi piccoli bocconcini golosi e colorati.....e buon carnevale!!

 

confetti to the two chocolates:

150gr chocolate cake (mine was a 7 cups cooked in a nonstick mold square Guardini )

100g mascarpone cheese 2 tablespoons cocoa 2 tablespoons sugar

;

crumble the cake and mix the mascarpone, sugar and cocoa,

divide the dough in two.

to first mixture, mix 1 or 2 tablespoons orange marmalade (I used the flower of bitter orange fruit of Rigoni di Asiago organic),

into balls slightly larger than of a nut and keep cool.

We add the second mixture of rum, take a bit of dough, press it and put in the chocolate cream (I put hazel Rigoni di Asiago a delight!)

close like a little dumpling.

put the bon bon in the freezer for a few minutes and in the meantime, melt separately

100g dark chocolate 100g white chocolate

when the chocolates are melted to cover the oranges with bon bon dark chocolate rum and those with white chocolate, sprinkle with colored round candies and keep cool.

and even then it is carnival ..... and then I'm not really happy and bellini?

Wilson Leather Dale Earnhardt

Lying

Yesterday was my birthday. Yesterday was my birthday and I had a question: this is called bad luck . Yesterday was my birthday, I had an exam and was the fourth appeal. Yesterday was my birthday, I had an exam, I was the fourth of the appeal but I went at five in the afternoon, this is called rage . All this to tell you that I worthily recovered with a beautiful evening at the restaurant with my boyfriend. Since
between the clubs open on Monday evening there is not much choice we ended up in the restaurant downstairs , which is one of those places that just because they've never known ever before our eyes. The kitchen otttima Asti (which is also a tribute to my roots), the lusty cheese platter and the rich barbera not have prevented me to devote myself to one of my favorite pastimes: the meticulous and strict observation of the other patrons of the indiscreet Local.

I was impressed from the start the pair of corner table: He jacket and tie, complete with a handkerchief in his breast pocket, she dyed blond, red lipstick and looking a little 'excited. It amused, and I liked to be the only one there, firmly believes he deserves good food, wine and spirits.
It was only a moment before she noticed that their plates and glasses were empty for too long and that the dinner was to be considered closed to you is that the phone rang.
" Hello? Yes, I went for a pizza. Eh? Do not you remember?" I told you I would go to a pizzeria with Mary. Yes, Mary. Like where? Ongoing France ... yes I'm in the car, I'm coming. "
They watched, as if to face facts che ora la serata fosse veramente finita, hanno pagato e sono spariti nella notte torinese.

Così stamattina mi sono ritrovata a pensare al significato della parola mentire  e ho scoperto che viene dal verbo latino MENTIRI che a sua volta deriva dalla parola MENS, cioè mente, spirito, creatività.
In effetti tutti abbiamo sperimentato almeno una volta nella vita che dire cose non vere, riuscendo, nel migliore dei casi, ad essere anche convincenti, richiede un bello sforzo di immaginazione.

Old Flatbed Scanner Negative

cocottine simple for those who have lost along the way the fantasy ....

good week to all, I started watching the event with a ride to the hospital with my mother yet another visit.
now becoming our recreation areas, instead of going in a circle playing cards, a tombola, dancing in the afternoon we go to clinics .... evabbè, you see che subiamo il fascino del camice bianco!!
credo che se andiamo avanti così (ma purtroppo sarà peggio!) io e mio fratello avremo presto bisogno di un ricovero in neurodeliri....ci sta facendo dare fuori di matto!
il suo grande problema è che non tollera assolutamente nessun disturbo, passa il tempo concentrata su se stessa amplificando ogni piccolo dolore o fastidio e non sta nemmeno a quello che le dicono i medici, li cambia in continuazione perchè a suo parere nessuno le dà la cura giusta....io non so più come fare e cosa dirle per convincerla che bisogna anche rassegnarsi alle cose, che non sempre c'è una soluzione a un problema....niente, come se non parlassi, lei continua imperterrita a prendere appuntamenti a left and right and I just ran right and left!
but it is history that I have already said, every now and again but I need to vent sometimes is stronger and takes over!

but enough is enough with these early tristanzuoli always, I miss you all so ..... ahahahaha!

Alura, I tell you that I spent Sunday in the country of Bengodi!
Saturday and Sunday the streets in Parma, the event was held Pure chocolate ...... cioccolatomane for me as a delirium of the senses!
put a post with just pictures that will make it a good idea of \u200b\u200bthe triumph of pralines, chocolates, bars flavored with various fruits or spices, barks and fruits covered, creams and liqueurs.
looked like a goblin hopped from one booth to another, and each time there was always something that escaped me and so on, around twice to make sure you've seen everything!
then I gave myself the airs of a great photographer as well with my new camera around his neck ... ahahahaha .... a photographer who does not understand us Cippa Lippa, but there was the appearance! I spent
'na hit you, but who cares, I made light of bars with coconut, caramel, mint, ginger, almond praline, licorice, lemon, pistachio, and now I'll have to study some right recipe to better use!

I'm not going to intangible, which usually offers us sweets galore because this Once thought of a very different collection, certainly you can also prepare cakes casserole, but I this time I have neither the time nor the head to study something that goes beyond a simple ......... ...

egg casserole with asparagus, ham, Parmesan cheese and fried bread:


500g asparagus 100g of ham
1 egg or 2 head
yo
parmesan cream

rye bread with butter oil


clean and boil the asparagus
cocottine the butter or eggs if you want to do the second special baking pans, put
asparagus on the bottom with a ribbon of butter, a tablespoon of cream and a sprinkling of Parmesan yo,
lay the slices of ham, leaving a reckless forming a rosette at the center where peel the egg, salt and put a little bow of butter, bake at 180 degrees until the egg white cook.
if you want the yolk stays creamy cook only the whites first and then add the yolk, leaving in oven a few minutes,
cut into thin slices rye bread and fry in oil.

's all, simple and tasty.

send this recipe to Imma for his contest

Milena Belba In The Galeri

Bue Eyes of cookie dough

After the Christmas holidays had started the "Auto" to any dessert.
Well today I made up, there have been a welcome guest and I indulged. I remade the tart
the sun that are not even able to photograph ... the jam was the berries and the above picture was different.
Then I made these delicious cookies using the recipe of a very old dear friend Cucinait.
The mixture was then I experienced a lot and daisy baskets I've seen somewhere. Guest
Needless to say, Bear and Morosina have appreciated and applauded ...

BISCUITS Bulls Eye by Portia Losacco

Ingredients: 350 g flour 00


150 g starch 150 g sugar 250 g butter
Lurpack slightly salty
1 egg

To decorate:
Nutella

Preparation: In mixing bowl

Ken, put the egg, flour, starch, powdered sugar and cold butter cut into small cubes. Knead on speed 2
.
As the ball begins to form, assemble a few seconds and wrap it in a sheet of cellophane. Let the dough rest
in the refrigerator (I prepared the dough in the evening I cut the biscuits in the morning).
I used the stencil affixed to cutting the whole biscuit, and the one with the eye in the middle.
I put in a preheated oven at 180 degrees for about 13 minutes of my time ... Do not trust the stinking in the second oven baked me cookies burnt down, fortunately the beginning they were properly cooked. As soon as I cooled
smeared Nutella the other side of the whole biscuit, I dusted with icing sugar cookies with the circle in half and I have placed them gently on to those with the nutella.

Original text of Portia Losacco

with given ingredients (except the jam) to prepare the pastry, let it rest for at least 1 / 2 hour in the fridge, then cut out disks of about 5 cm in diameter and equal number of discs that take away the center with a tiny stencil:
Bake in preheated oven at 180 degrees for 10 minutes or so, should not color, should be quite clear!
Remove from oven and on the back of entire discs you put a little jam, a little on the small circles of icing sugar and put them on those with the jam:
E 'Everything! with this paste, also prepare the horseshoe, with the tips dropped into the chocolate, hearts, stars, etc. ...