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what to pack ?????

here I am Are you surprised?? Now we are almost ready to pack you'll wonder why still here ? Eheheheh FEVER force majeure due to the small and CHAOS maritozzi we postponed work on giovedi'23! These days I have dedicated to compulsive shopping eheheh gifts for grandchildren and grandparents ... then I have been working to organize the laundry, stretch, stretch ... In short this holiday season I am always very sweaty for myself. I also thought of how to organize my bag .... put the key '. ... very important accessories to be combined with simple knit plain, and here in my little head started to whip the ideuzze! necklaces ... a mast of this year are jewelry of cloth to wear simple dresses with a cardigan. Never mind wearing shoes and bags will point perfectly matched 'all about the accessories that made this year will be signed Hande Country Apple eheheh great satisfaction! Given the adoration I have for the Burberry patterned fabric nn I could not resist and in the wake of the series created Here are just another in September! Realizzata con cotone jersey color cioccolato ..di semplice realizzazione ma di grande effetto ...un rosa in tessuto Burberry ed un paio di perle in legno ( mi piacevano e cosi le ho aggiunte)!!Sara'abbinata a questa maglia ..cosa ne pensate???
Mentre questa e' stata creata e pensata per questo abito in lana color azzurro petrolio ... realizzata cotone jersey sulle tonalita' del mise'..un fiore sempre creato dando spazio alla fantasia!!! Ci tenevo a mostrarvi quest 'ultimi acquisti e creazioni nn potevo nn condividere con voi la preparazione del bagalio ..per chi fosse interessato alle mie collane in stoffa potro' realizzarle ad anno nuovo !
... No worry, I greet you 'really the last post this year!
Missing TANTOOOOOOOOOOOOO


for inf.carmelacolavito @ gmail.com

Before After Brazilian Wax Picures

Pandoro Rotary cut to make a sweet Christmas!

Buongiorno a tutti! ci stiamo avvicinando alle feste natalizie , tra addobbi, luci e qualche fiocco di neve, siamo tutti intenti a sfornare qualcosa di delizioso da presentare ai nostri ospiti!
Over the weekend I decided to try to make Panettone ..
Having bought the I set out to mold a new opening!

I was immediately intrigued by the recipe Nanni a few weeks ago, seeing her that it was leavened fine.
And then I started to work: I started Thursday night for lievitino, finished all the proceedings on Friday afternoon and fired on Saturday morning.
With the cold weather of recent days pandoro on Saturday morning had not reached even up to half of the mold, but having the wood stove was enough to put it inside the oven with the door open and grew up in a flash ' eye!
With Nanni why is never wrong! Pandora is the perfectly peeled without leakage of butter! remained soft even after 2 days stored in a tightly closed plastic bag.

given in full the words of Nanni with all the detailed procedures.



Ingredients Flour 450 gr (350 gr flour Manitoba + 100 00)

Water 75 gr yeast 15 gr sugar 150 gr

2 whole eggs + 4 egg yolks 220 gr

Butter Salt 6 oz Honey spoon
( recommend a type acacia honey or orange)
vanilla extract


procedure
20 hours of the day prior to the mix: prepare the chariot fat:

Dissolve 2 grams of yeast in 45 g water, mixed with 100 grams of flour, knead briefly Manitoba to form a dough which will incorporate more and mixing 30 grams of butter.

7 am the following day: preparing a lievitino dissolving the residue 13 g of yeast in 30 g of water with honey is also dissolved.
stirring with a whisk 30 grams of flour and egg yolk until smooth batter by granting a leave to stand for an hour in the heat.

Hours 8: kneading. Mix and lievitino
chariot with 50 grams of flour.
then add the other ingredients by following a fairly classic pattern: add one egg slightly beaten with 40 grams of sugar.
When incorporated add 50 g taken from all of the remaining two mixed together and sifted flour and stir.
Repeat the above pattern with the second egg and its ingredients.
Then add one egg yolk with 20 grams of sugar, stir well and then add 30 grams of flour and tie.
Repeat the pattern with the other two yolks. Finally
incorporate the salt and 80 grams of flour.
reversing string if necessary and then add each time bringing in rope butter into pieces and then the vanilla extract.
Place in a large buttered bowl, cover and let rise in warm place (28-30 degrees) until doubled (about 3h)

In the meantime, take the remaining 160 grams of butter and prepare for the stripping.
Put it between two sheets of plastic wrap and taps with small rolling pin to soften it and then flatten it into a strip of roughly 20x15 high about 2-3 mm.
Then keep in the fridge at the top until use.

Peeling: Invert the dough to deflate the dough on a work surface well and gently flatten with a rolling pin in the shape of a rectangle about 28x18. Put the butter
sull'impasto stretched so that it covers the 2 / 3,
then fold the side flaps in the middle: the first free and then the one with butter.
Flatten with a rolling pin, taking care that the butter does not go out anywhere and fold back the side flaps in the center.
Wrap foil and place in fridge to rest for 40 'or so.

Take the dough and give the other two "revolutions" come quello sopra intervallati sempre da 40' di riposo in frigo.
 

Al termine del terzo giro avvolgere l'impasto a palla con la chiusura sotto senza serrare troppo e mettere accuratamente nello stampo da pandoro imburrato.
 

Mettere a lievitare al riparo da correnti d'aria a 26° e non di più per evitare lo scioglimento del burro della sfogliatura.
Far superare all'impasto il livello del bordo di due dita circa.
Nota: per arrivare a questo punto ci ha messo 8-9 ore
 

Cuocere a 160° circa per 40-50' e comunque fare la prova stecchino, che dovrà risultare completely dry.
Cool one hour in the mold and unmold.

Allow to cool completely and serve sprinkled with powdered sugar.

closed in a bag keeps well for several days, you should still riintiepidirlo to withdraw at the time of consumption out the fragrance of butter.

I wish you Happy Holidays and much serenity! Remove from the oven as possible, but also enjoy the joy of being together as a family!

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Merry Christmas! Last

Hello damsels
are here waiting to be the coach of the boiler for annual inspection ... since its late take advantage to greet you and show you a doorstop other two cats for a young couple who recently 'gone live!

I used a fabric very resistant type of mud-colored upholstery. for the decorations a light cotton shades cream as a contrast.

Preparations for the trip on Wednesday, 1000km waiting for me to reach my dear ... No date choice and 'certainly one of the better surely there will be' black dot on the highways, 's are close at hand Christmas many will reach the goal of long-awaited vacation.
always take advantage of this pause to thank
You were always very affectionate with me ... look what an amazing guy sent me a bag ...,

packaged and embroidered cross-stitch from you, you are within this envelope you 'in India. The photo and' was taken ... go to her blog to see, think for a few months has organized a reading group that sees a lot of girls involved ... starch could be of interest to you!
I think that this post will be 'the last of the year I nn longer be able' to update you ... Have a HOLIDAYS 'SERENE AND' START AN AMAZING YEAR!
Happy holidays.

Frozen Shoulder Aloe Vera

departing gifts ...... Le petit chat

Girls I admit I am the helper of Santa Claus ... I have created many small Tilda Santas who will work between Eve and Christmas to distribute gifts to many children! Last two girls

tomorrow pursue their journey home ..

finally today with my chores are finished ... without the photo now I have to do quality control 'hahhaha me most is the anxiety I pick up the more I see the flaws ... and I'm stressed' output also herpes on the lips .. now I take everything I prepare boxes and bubbles go straight to the post office ehehehhe!

An Angel and 'been changed in the dress .. I shortened the dress and loved the pants .. nn' pretty good so I also like 'a little' more 'saucy ... a small wreath natural

embellished with a rose in pannolenci!

The other perfectly in tune with il periodo ...natalizia nei colori e tra le mani una campanellina ..giusto per cambiare qualche particolare dalle precedenti.

Manca una settimana alla partenza per riabbracciare i miei parenti ..ora tocca mettermi in pari con le faccende domestiche che ho trascurato ..quindi stirare il k2 oramai diventato anche 3.4.5.....
oddio nn ci voglio pensare!!!!Nn so' se riuscirò' ad aggiornare il blog , ho ancora qualcosa da farvi vedere ...comunque cercherò' di fare il possibile per augurarvi un felice Natale ed Anno Nuovo!!
Vi abbraccio con tanto tanto affettoooooooooooo,
Mela.

Harmony Silvertone Gagliano

Un piccolo free che ho trovato girovagando and I want to share it with you ... On the subject of cats hihihihi haunt me! tralala The embroidery is so loved and easy to do ... what to add in more'???? ticked me thinking ... I'm nn deliver 'with the sewing I delight' with pleasure. This' link http://www.desfillesetuneaiguille.com/WebRoot/ce_fr2/Shops/210375/4BF1/6D7B/49F4/F61F/CA49/C0A8/8007/2808/ Petit_Chat.pdf where you can print the pdf.
I wish you good evening .. we feel tomorrow
kissssssssssssss!

David Grill Or Grill, David And Eau Claire

Delirio

Stamattina mi sono alzata e affacciandomi alla finestra ho visto questo panorama...

 il giardino ricoperto di neve che continua a scendere portando con sé un freddo tremendo!

E' proprio in questa giornata nevosa che pubblico una torta paradisiaca... un vero D-E-L-I-R-I-O!

Un dolce cioccolatoso è quello che ci vuole in questo periodo!

E' un dolce that is consumed in the company .. with famifliari or with friends .. maybe in front of the fireplace .. keep happy and above all meets the palate!

A pastry shell with chocolate, covered with a delicious hazelnut chocolate cream .. from what seems like a mousse is soft .. melts in your mouth.

ssaporato I recommend every bite is slow to feel the taste!

The recipe is taken from Pinella and beautifully redone by Morena and Tinuccia !

Unfortunately, the slice of the pie do not have it because it was brought to a dinner ..

Delirio chocolate

(Giuliana Fabris)

For the pastry shell:

300 gr flour

50 grams of good quality cocoa

220 gr butter 160 gr sugar

2 egg

teaspoon vanilla extract

1 / 2 teaspoon baking powder *

a pinch of salt

In a bowl mix the softened butter and sugar .

Add the two egg yolks, salt, vanilla and mix quickly.

Sift flour with cocoa and baking powder and then add the mixture above.

Knead lightly and place the pastry in the refrigerator for about 60 minutes.

Per la farcia:

140 gr cioccolato fondente

240 gr gianduiotti oppure uguale peso di cioccolato gianduia

6oo g di panna liquida fresca

4 uova grandi

120 gr zucchero

Scaldare il forno a 180°.Imburrare ed infarinare uno stampo da 26 cm di diametro. In alternativa, usare, come nel mio caso, uno stampo apribile da crosta da 26 cm ma di altezza inferiore, circa 2.5 cm.

Spezzettare il cioccolato fondente e i gianduiotti e fare fondere il tutto a bagnomaria. Scaldare la panna fino quasi al bollore aggiungerla al cioccolato mescolando finchè tutto diventa una crema vellutata. Aggiungere lo zucchero e mescolare bene affinchè si sciolga perfettamente.A parte,sbattere leggermente le uova- quando la crema di cioccolato si è intiepidita, aggiungere le uova alla ganache mescolando velocemente e vigorosamente.

Riprendere la frolla, stenderla sull'asse infarinato leggermente ad un'altezza di pochi mm. Rivestire lo stampo con cura. Versare la crema dentro il guscio di frolla e cuocere per circa 35 minutes. If you prefer, you can rest on the filling of small pastry decorations.

The cream does not present a very compact but immediately after cooking, cooling, will gain consistency.

If you prefer to sprinkle with powdered sugar

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Chocolate Cake Rose Long rising

prolngata After an absence (even by just so much .. ten days!) great begin with a yeast cake.

L'avevo già postato in precedenza, ma facendola spesso ho trovato un altro procedimento che ha reso questa torta ancora + lievitata e molto + soffice di quella tradizionale che potete cmq trovare qui .

Ovviamente sto parlando della Torta di rose , un dolce che è molto richiesto nella mia zona (Mantva) soprattutto nel periodo natalizio. 

Ho fatto anche qualche cambiamento agli ingredienti.. 

1. il panetto sachet of yeast instead of active dry yeast;
2. berries in vanilla instead of vanilla (from + perfume);
3. icing sugar instead of the caster because it dissolves better.

ingredients for the dough: 250 gr flour 00


250 gr flour 1 stick of Manitoba

fresh yeast 100 g sugar 1 vanilla bean

a pinch of salt

2 eggs grated rind of 1 lemon 80 g butter, melted

125 ml of warm milk (depends on the degree of asssorbimento flour)

are ripening for the 100 and 100 grams of butter with icing sugar
Morning:

prepare a pre-mix the dough with yeast, 100 grams of flour and milk as needed to be a ball mordida. Cover and let rise 2 to 3 hours.

in the early afternoon about 13 .. put in the bowl the dough pre chopped, the rest of the ingredients in the order they are listed.
Form a ball and let stand 3 hours covered by a towel.
spent the time to roll out the dough formare un rettangolo..non deve essere sottile 3-4 mm, mettere il burro ammorbidito a temperatura ambiente su tutta la sfoglia e coprire con lo zucchero a velo a pioggia.

Arrotolare in modo da formare un rotolo e tagliare le rose, a me ne sono venute 10. Disporle una accanto all'altra lasciando uno spazio tra loro e far leivitare altre 2 ore.

Infornate a forno già caldo a 180° fino a che è cotta.. circa ci vorranno 30 minuti.

Ed eccola pronta!

 

Now we have to enjoy it!

I hope that this procedure would be useful to those trying to make the cake softer and rose as high as the pastry!.

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My first Panettone Gourmet Chocolates

nice weekend everyone, I'm away this week, but they are full of recipes to post! I

trovato questa ricettina da Milla .. un Panettone Gastronomico!

Non avendolo mai realizzato ero un pò titubante.. ma mi sono decisa a farlo.

Al di sopra di ogni mia aspettativa è cresciuto a dismisura.. alto gonfio e paffutello. Un'alveolatura bellissima.. cotto perfettamente all'interno.

E' un piatto che può essere un antipasto e un secondo...  e che second!

Then do not worry if there's a slice .. remains soft, even for 2 days.

I report the proceedings of Milla ...

ingredients

manitoba
300 g flour 300 g flour 3 eggs
0 + 1 yolk polishing

100 ml of extra virgin oil 200 ml of milk a teaspoon of salt

1 \\
2 teaspoon sugar 10 g yeast

to stuff

mayonnaise, brie cheese, ham and mushrooms in oil

with the mixer Preparation: Put the flour, baking powder dissolved in the milk warm with sugar, eggs, oil and salt at last, knead for ten minutes at medium speed, then take the dough and allow to rise (in the oven at 50 ° and then off) directly into panettone mold covered with a damp cloth until you reach 3 / 4 heavy mold, and then brush the surface with beaten egg yolk with a little milk and bake in the oven cold setting the temperature to 200 ° ventilation for about 35 minutes or until golden brown, do the toothpick test before oven.

Once cold cut the cake first and then horizontally into slices,

then make at your leisure.

I used half cake with chopped mushrooms and brie and the other half ham and mayonnaise.

Look how wonderful! This is the inside ....

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pasticciotti to Amarene

desire for something sweet? To sour? A Pasticciotto to Amarene is just what we need!
peeking between the recipes on Antonia Gennaro I found this!

I love cherries, knowing that his recipes sn a guarantee, I said .. why do not you try it?!

With the dose given to me avanzata della pasta, che però ho prontamente congelato pronta all'uso per altri pasticciotti!

Ingr

Pasta frolla

500 gr.di farina 00
200 gr.di strutto
100 gr.di zucchero

2 cucchiaini da caffè di miele
1uovo + 1 tuorlo

lavorare la pasta frolla come d'abitudine e farla riposare,meglio se fatta il giorno prima.

Crema pasticcera

1/2 lt.di latte fresco
6 tuorli
150 gr.di zucchero
75 gr.di farina
1 stecca di vaniglia
1 tazzina di liquore strega ( io nn l'avevo)

il liquore va aggiunto alla crema cotta e raffredata.

250 gr amarene sciroppate

Imburrare ed infarinare gli stampi da creme caramel e rivestirli di pasta frolla.

Mettere un pò di crema all'interno, poi adagiare 3-4 amarene e mezzo cucchiaino di succo di amarene, un altro poco di crema e coprire con altra frolla.

Spennellarli con l'uovo battuto e infornare.

Cuocere a 180° fino a cottura.. fare la prova stecchino e spolverare di zucchero a velo.

Con questa dose ho preparato 14-15 pasticciotti.

sono durati 1 gg!! grazie Antonia x la ricetta!!