Buzzing Bottom Of Foot

But that bit of salt ...

I just pity: I will not say how many slices of bread and butter I just ate it for snack.

It is not normal butter, no, because there's butter and butter.

This is the salted butter 1889 Fiandino Farms, recapitatomi few weeks ago just after the registration to the contest held in conjunction with Sandra A touch of ginger.

This butter, creams from rest, has a very unique flavor, not greasy mouth but remember a lot of fresh milk and can, with its salty tip, to make special not only a simple bread and butter, but any dishes, from appetizers to desserts.

The most sinful is that these two loaves, which already are in themselves a violation of the diet of my flowers were delivered, with great and pleasant surprise, with a pack of cheese Great kinara obtained by 100% vegetable rennet is slightly lighter for the lactose intolerant. Almost needless to say that this wonderful cheese is not much left in the fridge ...

short, thanks to wineries Fiandino for this delicious gift! I invite you to take a ride on their website to read the history of their products. I had the opportunity, during Golosaria in Milan, to taste their beer cheese ... truly unique!

I thought a lot about what to make this contest, I changed my mind at least 4 times I think, and many of you know (real Gaia and Gaia ?: P), also because I have made my share of blacks holes interspersed with brilliant ideas at the beginning but then, ultimately, did not convince me this much.

Now I'm happy with the result and pleased with how little they lasted these petit fours:)

PETIT FOUR CHOCOLATE AND COFFEE 'WITH CREAM AND BUTTER SALTED NUTS 1889

For the base:
110g sugar 100g flour 00

2
eggs 15g cocoa powder
teaspoon baking powder 110g unsalted butter
1889 Farm Fiandino

For the buttercream:
90g of walnuts (shelled weight)
50g icing sugar vanilla non
2 tablespoons milk 50g unsalted butter
1889 Farm Fiandino

For the frosting:
160g icing sugar 25g
not vanilla strong coffee

- Prepare the base of the petit four mixing together flour and sifted cocoa, sugar and yeast.

- Add the soft butter into chunks Salt and eggs and stir until mixture is smooth and homogeneous.

- Sprinkle baking paper, squeeze it well and line the pan by the paper against the sides.

- Pour the mixture into the pan and bake at 170 ° C, convection oven, for about 20 minutes while the toothpick test to check the cooking.

- Once cooked the base, allow to cool to room temperature .

- Prepare the stuffing by chopping nuts in a blender to reduce them in a soft but still slightly grainy.

- In a bowl fitted with the high sides whips salted butter, combine the pasta with walnuts, milk, icing sugar and continue beating until a thick cream.

- bisects the base in width, resulting in two equal halves to overlap each other.

- Spread the cream with one of the two, leaving two tablespoons for decorating the final part, and overlap the other layer on it.

- Put in refrigerator to harden.

- In a bowl, combine coffee and sugar e mescolare per ottenere una glassa non troppo liquida e senza grumi.

- Riprendere la base farcita e versarci sopra la glassa, distribuendola omogeneamente lungo tutto il dolce. Far indurire.

- Con un coltello ben affilato, tagliare i petit four in cubetti da 3 x 3 cm.

- Decorare con la crema rimasta con una sac à poche e, a piacere, con noci pralinate.

How To Get A Dog Nose On Poptropica

mania ... GARLAND

Welcome back everyone!

My "new trend" is not exactly new new, let's say I had already made long ago and then I set aside, but lately wandering in Internet more and more often I come across in these creations and I felt like try to make some to kick off a new collection and I must say that, as in cherries, including the pincushion and pinkeep's a saying that a leads to another!

Here they are all four together my critters ... what do you think? to make me tender!

box, needless to say, is part of a set bought at Ikea recently, I painted with two coats of the Mississippi Mud

then with a dry brush, I soiled here and there before with Driftwood and then with the Buttermilk Decoart American

I decorated the cover with a pincushion made with an embroidery on linen in the aged and pasted on the card on which I had previously glued dell'ovattina to give structure, a strip of cotton tied around the U.S. and voila ... the box just to keep the most precious lace

here is a pincushion finger, measuring mignon ... to the bottom I used a bottle cap, a circle of fabric cut precisely accurate with a punch of Big Shot and a bit of wadding to stuff, then I sewed it all a ring made with the elastic

and here he is wearing ... convenient and useful!

here I decided to retrieve a box containing tomatoes, I gave a touch of experience "rusty" with acrylics, with a sponge brush, I tapped the adhesion on the tin (no matter if it remains a bit cores, even more so the result will look, once dry, I "made" the rust by tapping with the sponge brush and a bit of Burnt Orange, Burnt Sienna and Burnt Umber always Decoart of Americana, a pincushion roly-poly, a ribbon theme and here he is in his new role

and ultimo il mio preferito, un barattolo di vetro a cui ho arrugginito il coperchio (mi sento molto primitive...) un pizzo verde e uno ecru e una stoffina romantica per il puntaspilli

Mi è proprio piaciuto creare questi oggettini, voi quale preferite?

Un abbraccio

Silva

Thickness Of Liquid Discharge After Intercourse

Apple pie with apples (with whipped cream in the dough), roll the chocolate and cream



Questo dolce ha come particolarità la panna montata all’interno dell’impasto. La dose è un po’ tanta però se ne può fare ½ .
Siccome questo dolce e sofficcissimo (non è neache molto bello esteticamente), vi consiglio di utilizzare ho uno stampo da plumacake o da ciambellone (io li ho usati tutti e 2 per l’intero impasto).
Vi assicuro che non avevo mai assaggiato un dolce alle mele così buono!

Ingredienti:

250 grams of flour, sugar

250 250
cream 3 eggs 1 teaspoon of vanilla extract

1 / 2 tablespoon baking
2
golden apples 20 g butter 2 tablespoons sugar


Method: Peel a

apple and dice it, store it in a bowl with lemon. Beat eggs with sugar and vanilla until they are swollen.
Add gradually the sifted flour and baking powder.
Whip cream and add it without dismantling the mixture, stirring from bottom to top.
Soak the diced apple and flour in a little 'flour.
Shake to remove excess flour and then pour half of the dough in a pan and distribute the diced apple, and even pay the second well with a spoon. Peel the apple and the second
it into very thin slices and decorate the cake and then handing over the knobs of butter and two tablespoons of sugar.
Bake at 180 ° C for 45 minutes. Do the toothpick test.
Remove from the oven, let cool and if you want to sprinkle a little 'sugar icing.

















The slice of donut!