12/04/2010

Mini Cheese Filled Pizzas.

Mini Cheese Filled Pizzas and Focaccia.
(realy easy and delicious)
My country is literally sinking… in many ways…we need prayers









Ingredients.


500 gr a.p. flour.

1 teaspoon salt.

¼ teaspoon baking soda.

1 teaspoon baking powder.

1 tablespoon butter or margarine.

2 tablespoons oil. (I used corn oil).

1 tablespoon instnt yeast.

300 gr warm water.

1- Mix the dry ingredients, add the water, oil and butter, knead until you have a soft dough, if it is too sticky you may use up to 5 tablespoons fours but no more or the dough will be too dry , let rest for 20 minutes.

Filling.

Mozzarella cheese.

Cheddar cheese.

Smoked bacon.

1- Cut all the ingredients

Tomato sauce.

2 tablespoons tomato paste.

1 teaspoon mustard.

Salt to taste.

2 tablespoons corn oil.

3 - 4 tablespoons water

1- Mix al the ingredients.

Fresh oregano leaves.

1 egg

2- Roll the dough to ½ centimeter or 1 if you want your mini pizzas thicker, cut 24 disks of doughand brush the sides with the beaten egg, place the filling in the center and cover with another disk, let rise for 50 minutes to one hour, brush with the tomato sauce and sprinkle the oregano leaves on top.

3- Bake, at 200°C on a lightly greased baking sheet until the bottom of the pizzas is light brown.

For the Focaccia.

1- Place the dough in a lightly greased cake pan, and let rest for 50 minutes to 1 hour sprinkle some oil, fresh oregano leaves and parmesan cheese on top bake 200 °C until golden brown on top.

11/28/2010

Crostata

The Daring Bakers November Challenge:
Crostata
Hello I finally finished, it is almost midnight, my crostatas are pale, because we are nor receiving the normal percentage of gas, (why? Presidential orders, we have to suffer while the monkey is giving away our money) so it took the crostatas more than one hour to bake…sad but true.

Well I made a variation because it was allowed; I made chocolate pasta frolla, filled with nutella and caramelized bananas for my sister who wanted this combination…(bananas with nutella, no way the bananas would spoil the nutella in my opinion). A big crostata filled with caramel custard and peaches. And the most important pasta frolla without sugar but with splenda, peaches with splenda for my mom who doest not like eating sugar, she is not diabetic but his “sugar blood levels” rose a bit long time ago so she does not eat sweets. And also frolla alfajores filled with homemade dulce de leche…this is an international post because there are words in Spanish, English and Italian, haa!

Thanks so much Simona from Briciole for this challenge, I learnt, I played and I #&%$*+&# the government. Recipe here











10/27/2010

The Daring Bakers October Challenge:Doughnuts

 The Daring Bakers October Challenge:
Doughts
Well this is the result for this month challenge; the recipe was perfect it made crispy, soft, delicious doughnuts, thanks so much Lory of Butter Me Up for this challenge it gave me the opportunity to learn and be creative …I used it to play and become relaxed, kind of a game…













Original recipe
Yeast Doughnuts:
Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil
(can substitute any flavorless oil used for frying)
Directions:
1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
2. Place the shortening in a bowl and pour warmed milk over. Set aside.
3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

9/27/2010

The Daring Bakers September Challenge.Basic Sugar Cookies

The Daring Bakers September Challenge.


Basic Sugar Cookies

Well I really loved this challenge, because it was easy and delicious and I had a lot of fun decorating my cookies. At the beginning I hade a problem because the dough was too soft so I had to add two extra cups flour after it was perfect and not so sweet which was perfect because the icing is very sweet. Thanks so much Mandy. The recipe here

I’m also happy because we had a victory in yesterday’s elections, there were too many troubles and violent groups trying to make us stay home but we went out and voted, then it was another trap that I don’t know how to explain but we got more votes but fewer congressmen …. Well it doesn’t matter what they did we can control the dictator now and we got 52% of the votes, they got a very low percentage because the abstention was very important.







Beetlejuice's Christmas tree hahahaxD 


Homemade chocolate sweetened condensed milk

9/21/2010

Sweet Bread Roll Filled with Plantain Marmalade.

Sweet Bread Roll Filled with Plantain Marmalade.


The post is up, finally. Well this Faery is getting ready to vote; next Sunday… We are very hopeful that we are giving the first step into liberty, Why? Because what you see in the street are persons with a great desire to vote, vote for freedom, democracy, justice, for the right to live, for the right to be the owner s of our own homes etc, although we know the government will cheat, they are cheating now with a huge and dirty campaign we already know how this works.

This recipe is very easy all you need is sweet bread dough (recipe here) or your favorite recipe and plantain marmalade.recipe follow the pics...so many pics but that way you understnd my English ha ha ha


Dark skin













Or you can make these forms filled with plantain mamalade too

Plantain marmalade.

Ingredients.

3 very ripe plantains (dark skin).

1 cup sugar.

1 cup water

2 tablespoons butter.

¼ teaspoon ground clove.

A pinch of cinnamon.

A generous pinch of salt

1 teaspoon fresh lemon juice.

1 teaspoon vanilla extract.

1- In a saucepan place the plantains, sugar and butter, cook until they begging to get golden brown and the sugar is dissolved.

2- Then blend all this and return it into the saucepan add water , clove and cinnamon

Cook over low heat until it becomes thick.

3- Let cool and add the vanilla and lemon.

4- Roll the sweet bred dough and spread the plantain marmalade over the dough leaving space, only one side, without marmalade to close.

5- Fold over the filling the other three sides and brush all the sides with water, then roll like for a jelly roll and place on a tray (greased and floured) with the seam down.

6- Let rest until it doubles its volume, brush with beaten egg plus water and sprinkle some sugar over the bread.

7- Bake 180 °C until it produces a hollow sound when you tap the bottom crust.