3550 replies to this topic

[Zlatolaska]

Včeraj sem jih videla v Kalčku. Imajo dve vrsti - iz temne in iz mlečne čokolade.
Morda imajo še v kakšni drugi trgovini z zdravo prehrano, če tam, kjer stanuješ, ni Kalčka.

Hvala za enkratno novico.

PP, v torek moram za en rojstni dan spečt torto, sem nameravala sacherco, ampak mogoče si me ti prepričala.

[Frčica]

PP in Ana, hvala
Jo bom delala, ko poidejo zaloge sadja.

[Plain Jane]

Limetina pita, mmmmm. Dej PJ recept, pa še za kukije, prosim.

Evo, pita:
http://thepioneerwom...lime-pie-sorta/

Chocolate Chip Lime Cookies:

• 1 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 0.5 (12 ounce) package milk chocolate chips (super so tud z belo čokolado!)
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 7 teaspoons lime extract (jaz sem dala lupinico ene limete pa še malo in malo soka- sok sem dala čisto na koncu)
• Beat butter and sugars until they are light and fluffy (about 5 mins).
• Gradually add eggs and vanilla and beat well.
• Combine flour, salt, and baking soda with the butter mixture, beating at low speed (low setting on a mixer) until blended - Jaz sem moko, sodo in sol prej že zmešala in nato presejala.
• Stir in lime extract and chocolate chips.
• Drop onto lightly greased cookie sheet with a tablespoon; for bigger cookies, I used an iced tea scoop.
• Bake at 350 degrees for 8-10 minutes (using the tablespoon), or 15-18 minutes (using the iced tea scoop) or until golden brown
• Remove from oven and let cool completely

Sladkorja je za moj okus preveč in tega obvezno vedno zmanjšam.

[Sarah]

Za fantov rojstni dan čez par tednov nameravam narediti to kokosovo - čokoladno torto ki jo je PP nalepila. Imam pa eno vprašanje, a se ful topi, je zelo mehka? Ker jaz bi jo naredila doma, potem pa bi jo mogla pripeljat k njemu domov, cca pol ure vožnje, bo zdržala ali se bo stopila / zgubila obliko?

[Podgana]

Lahko daš notri en želatina fix in bo taka kot treba. Nič ne spremeni okusa, samo krema stoji na svojem mestu.

[Olivija]

Tudi če je mehka, si pripraviš hladilno skrinjo in par hladilnih vložkov (tiste gel ploščice, ki jih zamrzneš) in daš to nad&pod torto, pa je. Jaz sem na tak način letos dostavila torto 5 ur vožnje stran, pa se je še led delal na folji, ne pa da bi se kaj topilo. (:

Včeraj sem delala ajdove kocke - with a twist. Od zdaj naprej so maline stalnica, ker neverjetno pašejo gor, ne bi si mislila. Njam!

[Sarah]

Dobra ideja, v kaj si pa dala torto, da si lahko potem nad njo dala ploščice?

[Ana]

Jaz bom tudi to torto delala za sestrin rojstni dan čez en teden.

Olivija, recept?

[Olivija]

Sarah - jaz sem torto pustila v tortnem obodu (in pokrila s prozorno foljo), da je ni speštalo. Spodaj krožnik, pod njega en vložek, pa na obod enega. Povezala s kuhhinjsko krpo, da je nastala ena smešna cula in to je to. (:

Ana, to je Jinino pecivo iz ajdove kaše, jaz sem ga sicer delala po receptu iz Kulinarike, klik

[Ana]

Hvala

[Ana]

Pekla sem tisto kokosovo-čokoladno torto od PP in sem mela najprej ful problemov s topljenjem čokolade. Nimam pojma kaj se je zgodilo, očitno je bilo s čokolado nekaj narobe, ker se mi drugače vedno stopi brez problemov. Samo ena taka kepa je nastala, naprej pa ni htela. Potem sem vzela drugo in se je stopila, ampak se mi je zdelo, da se krema ne bo dovolj strdila in sem dala noter želatino. Mislim da sem malo pretiravala, ker sem dala 6 listov in je krema zdaj res precej trda. Tako da nasvet, če se odločite za želatino, dajte 2 ali 3 listke.

[Princeska]

[Plain Jane]

Meyer Lemon Rosemary Sticky Buns

Ingredients
For the Dough:

• 1 tbsp active yeast or 1 packet
• 3/4 cup warm milk, divided
• 1/2 cup unsalted butter at room temperature
• 1/4 cup sugar
• 2 tsp vanilla bean paste or vanilla extract
• 3 1/2-4 cups AP flour
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 meyer lemons, zested
• 2 eggs, room temperature
• For the Filling:
• 1 cup sugar
• 1/4 tsp nutmeg
• zest of 2 meyer lemons
• 1 tbsp fresh rosemary, minced
• 2 tbsp meyer lemon juice
• 2 tbsp unsalted butter, room temperature
  For the Lemon Cream Cheese Glaze:
• 4 oz reduced fat cream cheese, softened
• Juice of one meyer lemon
• 1 cup confectioner's sugar

Instructions

• In a small bowl, mix the yeast with 1/4 cup warm milk and a pinch of sugar. Let it sit for a few minutes. If it foams, then you're good to go. If not, the yeast is probably dead and your dough will not likely rise. Mix the yeast/milk mixture, the remaining milk, butter, sugar, vanilla, salt, nutmeg, lemon zest, and one cup of the flour and mix briefly to combine. Add the eggs and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
  
• Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
  
• To make the filling, mix the sugar with the nutmeg, then work in the lemon zest and rosemary with the tips of your fingers until the sugar resembles wet, soft sand. Stir in two tablespoons of lemon juice.
  
• Lightly grease a 13x9 inch baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10x15 inches. Spread the dough evenly with the softened butter, then spread the lemon-sugar filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Cut the dough into 12 or 16 even rolls (I like to halve the roll, then halve each piece and finally, cut each piece into thirds or foruths), and place them, cut side up, in the prepared baking dish.
  
• Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.<--This is what I did, then baked the next morning!)
  
• Heat the oven to 350 F. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
  
• While the rolls are baking, prepare the glaze. Whip the cream cheese (using a mixer or even by hand with a whisk) until light and fluffy. Add the lemon juice and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
  
• When the rolls finish baking, smear them with the cream cheese glaze. Serve warm.

[Kinky]

Full lepe slike, ampak me pa pri receptih vedno odbije, če je 75 sestavin potrebnih.

[Plain Jane]

Jaz jih grem pa delat!

[Fluffy The Stud Eater]

Plain Jane, če bi jaz poleg tebe živela, bi imela menda 100 kil.

[Jinadaze]

Misliš, da je tako radodarna?

Meni je ta sladkorna glazura ogabna.