KINDER PINGUI-Brownie recipe

		kinder-pingui brownie recipes that everyone loves This is a favorite perch of children by God and a little older! But the price he was phenomenal. So if you have a little good will and free time make this a favorite perch! BISKVIT: 6 yellow pieces of eggs 6 spoon of sugar 1 vanilla sugar 6 zlica hot water 6 zlica flour 1 baking powder a little rum 1 tablespoon cocoa 6 egg-white of the snow preparing biscuits the yellow part of eggs add hot water slowly and mix Slowly add sugar to the mix then add ingredients in order baking powder mix in the flour halve the mixture and bake 2 separate biscuits the oven temp. about 170 Celsius, about 25 min. CREAM: 1 / 2 lit cream slag 2 dl cream 2 cream fix 200 grams chocolate/ cooking / GLAZURA  half the amount cooking chocolate teaspoon butter or margarine 1 dl milk melt and a little cool PREPARATION the cold biscuit stavititi 1 / 2 cream and half-cold chocolate glaze zattim cream again and another biscuit and glaze cool! Try this at all will enjoy your family Serve cold Uslast alive and well and we were!

Voli Vas Silvana!
Silvana, with Love!

A sad malo slicica mojih kolaca-few pics of my cakes

Voli Vas Silvana!
Silvana, with Love!

Chocolate Leaves

Chocolate Leaves
With the holidays just around the corner our minds will turn to cooking, eating and making pretty dishes. Chocolate leaves can make any table setting really stand out and they are really simple to make but you will need to have everything ready and work fast. The best leaves to use are mint, lemon or rose but I've used small tree leaves as well. Just make sure you are using leaves from a plant that isn't toxic. Gather your leaves, wash them gently and allow to dry completely. When ready to make your leaves, in the microwave melt 1/4 cup semi-sweet chocolate chips and 1 tsp. shortening. Stir until smooth. With a small art type paintbrush, apply a thin even coat of chocolate to the underside of each leaf. Place your leaves chocolate side up on waxed paper and refrigerate for 10 minutes or until completely set. Brush on a 2nd layer of chocolate and chill until set. When ready, gently peel the green leaves away from the chocolate. Carefully place your leaves into a covered container and store in the refrigerator until ready to use.
From friend Blog!!!

For more color, use colored white chocolate which can be found at most craft stores that carry candy making supplies. You can even do combinations of red, green and orange to represent Fall. Or when applying the 2nd coat to your brown leaves, you might want to brush on a slight coat of another color such as green or red. Be creative!"

Tagged-Chocolate cake

And here's my favorite chocolate cake recipe (recipe from my friend's cookbook).. She baked for me several times.. I love it...!

INGREDIENTS

• 1 1/2 cups cake flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons butter (no substitutes)
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• FROSTING:
• 1/2 cup sugar
• 4 1/2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1/2 cup hot coffee or water
• 4 1/2 teaspoons butter
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on hight for 1 minute. Stir; cook 30 seconds longer or until melted.
2. In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.

Chocolate and figs rolls

You need:

1. 1 kg dried figs/milled figs/
2. 250 gram brown sugar with vanilla
3. 1 lemon/juice/
4. black chocolate
5. 250 gram butter
6. 250 gram milled “petite beurre” biscuits
7. lass of water

Prepare:

* put water in pot,add sugar and lemon juice
* cook it for 25 min. and you will have syrup
* add figs,milled biscuit and mix it for 5 min.
* turn out fire and add butter, mix well
* when all became cold make rolls on oil paper
* put it on cold place for 1-2 days
* cut it in small parts/as you can see on my photo/"