Monthly Archives: December 2015

Kapkeik chocolate
Kapkeik for those who love chocolate! fluffy, rich in flavor, easy to manufacture, with fluffy chocolate buttercream. From radicio.com.
5 stars rate, from 12 people

Preparation time: 60 minutes | Cooking: 26 minutes | Total time: 1 hour 26 minutes
Recipe for: 46 kapkeiks

Nutrition information per 1 Cup cake
Calories: Calories | Fat: g.


Ingredients for kapkeik:
Flour: 525 g. (For every use)
Ζάχαρη : 555 g.
Cocoa: 90 g.
Soda: 1 1/2 teaspoon
Salt: 3/4 teaspoon
Chopped chocolate: 200 g. (Couverture)
brown: 1 1/2 mug (at room temperature)
Sunflower: 635 ml (2 mugs 4/7 cup)
Lightly beaten eggs: 4 large
sour milk *: 1 1/2 mug
Ingredients for the buttercream:
Butter: 300 g. (at room temperature)
tough margarine: 150 g. (at room temperature)
Extract vanilla: 1 teaspoon
Salt: 3/4 teaspoon
Cocoa: 180 g.
Icing sugar: 725 g.
Dust meringue: 16 g.
Milk: 85 g. (liqueur or chocolate or coffee liqueur)
Additional:

Sticks of chocolate or chocolate: decoration, optionally
Directions:
1. Preheat oven to 160 degrees. Put in 4 muffin tins for baking papers.
2. In large bowl, stir together the flour, sugar, soda, Cocoa, salt and chopped chocolate.
3. In another bowl, stir together coffee, sour milk, sunflower oil and eggs.
4. Add the liquid ingredients in dry and stir to mix. Do not parachtypisete.
5. Fill the tins have prepared with the mixture (60 ml in each bodysuit) and bake in the preheated oven for 26 minutes. Remove from the oven, wait 3 - 4 minutes and remove a rack to cool (wait to cool completely before garnish with buttercream)
6. For the buttercream, sift together icing sugar, Cocoa, salt and meringue powder.
7. Beat in mixer, the butter and margarine, at medium-high speed for 3 minutes. Clean the walls with a spatula and strike for another 1 more minute.
8. Reduce speed and add slowly - slowly the mixture of icing sugar. Finally add the vanilla and milk.
9. Upload speed again in moderate to strong and beat for another 5 - 8 minutes, inflatable and fluffy mixture.
10. When kapkeik is completely cold, put in a piping bag nose you want, fill with buttercream and garnish the kapkeik. If you decorate with chocolate sticks.
* If you do not have buttermilk, you can put 1 1/2 teaspoon apple cider vinegar to 1 1/2 milk cup light. Leave to stand 5 minutes, mix it and use it instead of sour milk.

Prepared in 23 December 2015 by Luise

Vanilla extract, can be easily made at home. You only 2 materials, little waiting and ready! From radicio.com

ingredients:

Vanilla: 8 pods

Vodka: 1 mug (250 ml)

Implementation:

Chase pods along, to open and to look inside. With a knife remove sporakia and place in saucepan (the pot must have and cap, You will need later). Their pods, cut into chunks, 1 – 2 cm and place in saucepan and these.

Add the vodka and, close the pan with a lid and place over low – medium heat, to warm and begin to start vapors, 1,5 – 2 minutes. Do not open the lid to prevent the alcohol evaporates.

Remove from the heat, wait 1 thin to slightly drop the temperature and then empty the contents (liquid and lobes) in glass jar pure. Close the jar and store in the dark, cool place.

1 – 2 times a week, shake the jar.

After 6 – 8 weeks the extract is ready. Put in a bottle and a funnel into the funnel 2 coffee filters. Empty the contents of the jar and wait filtered and passed the bottle.

Close the bottle and store in a dark, cool place.

gingerbread cookies (gingerbread)
Crunchy, very fragrant, delicious, with caramel taste Christmas Cookie, you can cut them into whatever shape you want. You can leave them so or to decorate with icing, sweets etc.. .From radicio.com.
4 stars rate, from 3 people

Preparation time: 50 minutes and a few hours waiting | Cooking: 10 minutes | Total time: 60 minutes and a few hours waiting
Recipe for: 50 modest about cookies

Nutrition information per 1 biscuit
Calories: Calories | Fat: g.


Ingredients:
Butter: 100 g.
Honey: 250 g.
Ζάχαρη : 125 g.
Spices for gingerbread *: 3 teaspoons
Cocoa: 1 tablespoon
Flour: 600 g.
Baking powder: 1 teaspoon
Salt: 1 pinch
Bob egg: 1 large

Directions:
1. Put in saucepan butter, sugar, honey, cocoa and spices mixture and place on low heat. then stir, until butter melts and sugar dissolves. Turn off the heat and let the mixture cool.
2. In bowl, sift the flour with the baking powder and salt. Open a hole in the center and add the butter mixture and beaten egg. The knead until mixed into homogenous dough.
3. Make the dough ball and close it well in foil and then a bowl. Leave a few hours to rest (best overnight).
4. When ready to bake cookies, preheat the oven to 200 degrees. Lay 2 - 3 pans with baking parchment.
5. Open the dough onto lightly floured surface to a thickness of sheet 6 - 7 mm. With touch button geor cuts or sharp knife cut shapes of your choice. A want to make teddy bears that keep almonds, You will put an almond between the hands and the lift carefully over the almond. Place biscuits on baking trays you prepared.
6. Bake cookies in the preheated oven for 8 minutes. Remove the pan from the oven and immediately remove the cookies with a spatula. Place them on a rack to cool. When completely cool, you can decorate. The store in a container which is closed hermetically.
* You can easily make your own mix. The recipe is here: recipe spices for gingerbread

Prepared in 13 December 2015 by Luise

ingredients:

Cinnamon: 2 teaspoons

Ginger: 2 teaspoons

Allspice: 2 teaspoons

Nutmeg: 1 teaspoon

Carnation: 1 teaspoon

Black pepper: 1 pinch

Implementation:

Stir in jar all the spices together. Close well and store in a dark, cool place.

buttercream decorations
Superiority, fluffy, stable, light buttercream to decorate your sweet. Done in time, keeps its shape, It can be frozen and painted efkola.Apo the radicio.com.
5 stars rate, from 7 people

Preparation time: 15 minutes | Cooking: 1 minutes | Total time: 16 minutes
Recipe for: 1150 g. about

Nutrition information per 100 g.
Calories: 398 Calories | Fat: 24 g.


Ingredients:
Butter: 227 g. (at room temperature)
tough margarine: 115 g. (at room temperature)
Extract vanilla: 3/4 teaspoon (or almond or lemon)
Salt: 1/2 teaspoon
Icing sugar: 680 g.
Dust meringue *: 12 g.
Milk: 66 ml (or liqueur or cream)

Directions:
1. Sift together the powdered sugar, salt and meringue powder.
2. Beat in mixer, butter and margarine, at medium-high speed for 3 minutes. Clean the walls with a spatula and strike for another 1 more minute.
3. Reduce speed and add slowly - slowly the mixture of icing sugar. Finally add the vanilla and milk.
4. Upload speed again in moderate to strong and beat for another 5 - 8 minutes, inflatable and fluffy mixture.
5. You can use buttercream immediately or to keep tightly closed in refrigerator 1 week or in the freezer for 3 months. If you put it in the fridge or freezer, You must leave, tightly closed, get room temperature before use. while working, keep the quantity not using, well covered with food film to prevent dry. You can paint with food coloring gel form (paste). Avoid liquid paints. The flowers that you make, if you have them on waxed paper, you can put it in the bowl and refrigerate until use (as the photo). Place them onto the cake or kapkeik, such as frozen, since xekolane very easily from the paper, and can catch without damaging the. The amount of the recipe is enough 40 modest about roses.
* The meringue powder you can find it in supermarkets with confectionery or spices or to buy online.

Prepared in 13 December 2015 by Luise