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Torta alla Carota & Zenzero / Carrot and Ginger Cake | Bush Fairy tales. Una delle mie torte preferite è quella alle carote, in tutte le varianti: con le mandorle, con le noci, con le spezie, con il cioccolato. E oggi ho provato un’ottima torta alla carota e zenzero. Il procedimento è molto semplice; richiede solo un po’ di tempo e pazienza nel preparare tutti gli ingredienti.

E’ molto buona sia con la crema al formaggio che senza, a seconda che la vogliate più da colazione o da festeggiamenti. Carrot cakes are among my favorites, all versions: with almonds, with walnuts, with spices, with chocolate. And today I have tried a good Carrot and Ginger Cake. It’s easy to make: it just takes some time to prepare all the ingredients to assemble. It is very good both with cheese cream and without it; it depends if you want a breakfast cake or a celebration cakes. 225 gr carote (pelate e grattuggiate) 1 cucchiaio di zenzero (pelato e grattuggiato) 40 ml latte 2 uova 1 cucchiaio di essenza alla vaniglia 175 ml olio di semi 210 gr zucchero semolato 250 gr farina 00 2 eggs. Easy Strawberry & Yogurt Muffin Recipe. When it comes to food, not much has been on my mind besides the Get Grillin’ event I’m hosting with Marla of Family Fresh Cooking. Well that, and strawberries. From Easy Strawberry Sorbet (three ingredients, people) to Frozen Strawberry & Lime Daiquiris, it is safe to say that I am smitten with the sweet, red fruit.

The last day of school is tomorrow and I wanted to make a treat for my boys. These muffins are made moist with yogurt and fragrant with the fresh berries. What did my boys think? They thought that summer holidays were off to a great start.The recipe: Preheat the oven to 350 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, salt and ground ginger. In the bowl of a stand mixer set on medium speed (or in a large bowl, using a hand mixer), beat unsalted butter and sugar until fluffy, 3 to 5 minutes. Turn the mixer to low speed and beat in the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Ingredients Instructions. Torta light con crema di gelato. Una torta leggera, con solo albumi e senza grassi, farcita col gelato, che sciogliendosi viene assorbito e rende la fetta morbida e fresca gr 150 farina 00 gr 100 fecola ml 200 yogurt vaniglia 2 albumi gr 130 zucchero impalpabile 1 bustina di lievito 10 amaretti secchigelato allo zabaione - miscelare lo yogurt con lo zucchero, unire le due farine setacciate col lievito - montare gli albumi a neve con un pizzico di sale - aggliungere delicatamente al composto di farina e yogurt - sbriciolare gli amaretti sul dondo della tortiera da cm 22 e versarci sopra la crema - cuocere in forno caldo 170° 40′ - servire le fette di torta fredda farcite con del gelato e spolverizzate con zucchero a velo.

Guest Post: Kanelbullar, Swedish Cinnamon Rolls, Plus A Swedish Playlist. April 21st, 2012 Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recipe for Swedish Cinnamon Rolls, we were smitten with the idea. We hope you enjoy a special Saturday treat in the form of Kanelbullar, and some Swedish tunes to go along with them, courtesy of Anna Brones. Thanks, Anna! — Kasey You can’t talk about Swedish kanelbullar — cinnamon rolls — without talking about fika. Ask a Swede to tell you one Swedish word that you should learn, and there is a large chance that they will respond with, “fika.” But back to the cinnamon rolls. Fika can be a combination of coffee and a wide variety of baked goods and cakes, but kanelbullar are fika in its most classic form. Mormor — my Swedish grandmother — always has a stash in her freezer that we can put in the oven to defrost when I come to visit.

As a baked good, kanelbullar are relatively simple, but the trick is in the spices and the filling. Dough: Breakfast Recipe: English Muffin French Toast Recipes from The Kitchn. Sometimes the best kitchen discoveries aren't because of a fancy new pan or the latest addition to your cookbook library. Sometimes they happen by pure accident. Some of a chef's most cherished recipes probably came about from a careless error or minor mishap. That's what happened with the case of my English Muffin French Toast—a delicious mistake I will happily make again and again. My fiance is currently working crazy long hours on set for a television show shooting in our area. A few Saturday's ago I decided to make him a proper breakfast to make up for all the ones missed during the week. Then I took a bite. So a happy accident brought about a new favorite recipe in our house.

English Muffin French Toast Serves 6 (recipe can be easily halved) Canola or peanut oil, for frying1/2 cup milk1/2 cup heavy cream4 eggs3 tablespoons sugar2 teaspoons good-quality vanilla6 English muffins, split in halfPowdered sugar and pure maple syrup, for serving Turn oven on warming setting. Chess Pie. Quick and Easy Recipe: Yogurt Cake. This particular recipe comes with thanks from both Clotilde and Deb at Smitten Kitchen. I adapted the recipe a bit, and also expanded it to make a bit more. It should be baked in a springform pan, and it will serve at least 8, with leftovers for breakfast. It's barely sweet, so yes, it's perfectly respectable as a breakfast treat! Yogurt Cake serves 8 or more 1 1/2 cups full-fat yogurt2/3 cup olive oil1 1/4 cup sugar3 eggs1 teaspoon vanilla2 1/2 cups all-purpose flour2 1/2 teaspoons baking powder3/4 teaspoon baking soda1/2 teaspoon saltPinch freshly ground nutmeg Heat the oven to 350°F.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. Serve the cake warm or at room temperature. Homemade Nutella. Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends. We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive work of chopping the piles of vegetables we used for soups, salads, and other things that we were going to prepare the rest of the day.

One woman, who I’ll call Mary Smith (and who, for some reason, we all called her by her complete name, “Mary Smith”, rather than just “Mary”), was bookish and almost librarian in her demeanor, and she was attending a local Ivy league institution, getting her doctorate in Russian and Russian studies. She worked very efficiently with no unnecessary movements, and always had perfect posture, like a ballerina, along with pristine skin and straight brown hair pulled sharply back in a tight ponytail. Buttermilk-Lemon Chess Pie Recipe. Difficulty:Easy | Total Time: | Makes:1 (9-inch) pie (8 to 10 servings) Chess pie, or “chest pie,” may have gotten its name from the small, tin-roofed cabinets that used to be common in kitchens for storing cooling pies and other baked goods. This version has a rich, eggy custard filling with a tangy flavor from buttermilk and lemon zest.

Plus, its crust doesn’t require any prebaking to stay flaky, so the whole thing’s relatively fast to put together and get into the oven. A thick slice stands perfectly on its own, no adornment required. Game plan: You can make the pie dough ahead of time, wrapping it tightly in plastic wrap and storing it in the refrigerator or freezer. For the crust: 1 1/4 cups all-purpose flour, plus more for rolling out the dough1/4 teaspoon fine salt5 tablespoons unsalted butter, chilled and cut into small pieces1/4 cup shortening, frozen and cut into small pieces3 to 4 tablespoons ice water1 teaspoon freshly squeezed lemon juice For the filling: For the filling: Better-Than-Crack-Brownies. I’m sorry for doing this to you.

I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr. Lindsey Shere’s Legendary Almond Tart. Lindsey Shere’s Legendary Almond Tart March 6, 2012 | By Adam Roberts | 26 Comments I suppose I must really like a challenge because, on the night that I made the bouillabaisse, I also attempted a famously difficult dessert: Lindsey Shere’s Almond Tart. Lindsey Shere, in case you don’t know, helped open Chez Panisse in 1971 and stayed there as pastry chef until 1998. I first heard about her famous almond tart on my trip to San Francisco in 2007; I think it was at a place called Jojo in Oakland, with my friends Derrick and Melissa, that I first heard tell about it.

I filed it away in my brain and at various points in my life considered making it. Then David Lebovitz blogged about it and I gained courage. Then you bake it–no need to add weights–and it comes out looking nice and brown: The filling is pretty incredible. And when it starts to foam up, you add a cup of slivered almonds, almond extract and Grand Marnier (or Amaretto). Pour that into your tart crust: And the taste! Ingredients. Biscuit Cinnamon Rolls. ‘Big Picture’ life thoughts: Be kind. Be kinder than you think yourself possible. Be passionate. Live fully, wholly, and unapologetically.

‘Small Picture’ thoughts: Where the heck are my car keys? ‘Big picture and Small picture’ thought: How many more things can I make with biscuit dough… like, now! I’ve been caught up in the day to day stress-bits lately. Butter. Shaggy and cold dough will be formed into a loose, lightly floured disk. It’s the beginning of very good things. This is how you’d roll biscuits. For biscuit cinnamon rolls, we’ll roll the dough much thinner. Dough is topped with melted butter and cinnamon sugar filling. Come on… you know this is when things get bonkers. Rolled and sliced. Cinnamon rolls. I will never not love this sort of image.

Never not. Let’s talk about these little darlings. Biscuit Cinnamon Rolls are like no other cinnamon roll I’ve ever had. I think these rolls are best served warm, the day they’re made. Think of the ‘big picture’. Aaaand…. Biscuit Cinnamon Rolls. French cruller doughnuts recipe. Recipe: french crullers I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason. We crammed driving to and from Monte Vista, four shoots, a half day at Wolf Creek (ski resort), and not a lot of sleep into 48 hours. The town of Monte Vista, Colorado holds their Crane Festival this weekend (March 9-11). shooting at sunset pre-dawn tandem silhouettes as the sun rises A big shout out and thank you to Pro Photo Rental for supplying us with the 200-400mm Nikkor f4 and the 500mm Nikkor f4 on this trip. All you need: eggs, flour, water, butter, salt, sugar bring the water, butter, sugar, and salt to a boil add the flour French crullers are my favorite doughnuts.

Keep stirring until a thin film forms on the pan beat the eggs in one at a time then beat in the whites until you get a smooth and glossy batter I found a recipe for French crullers in Lara Ferroni’sDoughnuts book. Brush squares of parchment with oil i managed a dozen mix together dip. White Chocolate and Macadamia Cookies. My cookies are like little piggies: “this cookie went to market, this cookie stayed home, this cookie ate roast beef.”

The cookies from my oven end up in the hands and bellies of friends all over town. And these cookies crossed the Atlantic and went all the way to Oxford, England. So as I write this post about cookies (it became cookie week, somehow, at BGSK), I’m finishing a thick slice of British Mr. Kipling Battenberg cake, which came back across the Atlantic in the cookies’ stead. Alex goes to England every few months for work, and our friend/his co-worker, James, is incredibly hospitable to him, and I sometimes send cookies. And this trip, he sent back a British feast! Yesterday over on Small Kitchen College, a few of our contributors talked about navigating other countries’ culture through their unfamiliar food. But white chocolate macadamia cookies are less classic.

They were (sadly they’ve all gone to a happier place now) epic. From my kitchen, where I’m making cookies, to yours, Orange Almond Scone Recipe | Almond Scone Recipe. Orange Almond Scones I loved creating new cookie recipes for our cookbook, Cookie Cravings. The only hard part was not being able to post the recipes on the blog right away. I can’t wait to share my latest cookie creations with you! I will give you a little hint about one of the new cookie recipes in the book-the cookies inspired me to make these Orange Almond Scones. I loved the cookies so much I had to create a scone based on the same flavors.

These Orange Almond Scones are delightful and make a great breakfast treat. I have really been enjoying citrus season. I made four jumbo scones, but you can make six smaller scones if you wish. Grab a hot cup of tea or coffee and enjoy an Orange Almond Scone. Orange Almond Scones Yield: 4 large scones or 6 small sconesPrep Time: 10 minutesCook Time: 12-15 minutesTotal Time: 25 minutes Big fluffy and tender scones with orange zest, orange juice, almonds, and a sweet orange glaze. If you like these Orange Almond Scones, you might also like: Aebleskivers. Aebleskivers/Photo by Donna Turner Ruhlman I love Twitter for maybe 50 or 60 different reasons and this post resulted from one of them. A year ago, Donna was poking around in an antique store, bought the above pan for no explainable reason and put it in the basement where it sat untouched for, well, a year.

The other day, looking for something to shoot an egg in, she brought it upstairs along with a few other props. The cups are about twenty-five percent bigger than the fattest part of a large egg and it didn’t work as a prop. I’m sure I said something annoying like, “You bought that,” as in paid cash money for something we can keep in the basement for a year? I took an iphoto of the pan and asked Twitter, which has yet to not offer up at least one correct answer: “an æbleskiver pan,” many tweeted, to make Danish pancakes. I gotta get out more. I immediately emailed my Aunt Nancy, mom’s sister in Charlotte, NC, who married a Dane.

It should be an all-purpose exclamation. » Orange Chiffon Cake - Ricetta Orange Chiffon Cake. » Plum cake all’arancia - Ricetta Plum cake all’arancia. » Muffin arancia e mandorle - Ricetta Muffin arancia e mandorle. » Torta all’arancia - Ricetta Torta all’arancia.